JP7630331B2 - Vinegar-containing beverage and its manufacturing method - Google Patents
Vinegar-containing beverage and its manufacturing method Download PDFInfo
- Publication number
- JP7630331B2 JP7630331B2 JP2021057566A JP2021057566A JP7630331B2 JP 7630331 B2 JP7630331 B2 JP 7630331B2 JP 2021057566 A JP2021057566 A JP 2021057566A JP 2021057566 A JP2021057566 A JP 2021057566A JP 7630331 B2 JP7630331 B2 JP 7630331B2
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- Prior art keywords
- vinegar
- beverage
- present
- citronellol
- juice
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Landscapes
- Non-Alcoholic Beverages (AREA)
Description
本発明は、食酢含有飲料及びその製造方法に関する。 The present invention relates to a vinegar-containing beverage and a method for producing the same.
飲料の果汁感付与に関しては、３－カレンオキシドを用いた方法(特許文献１)、ボルネオールとデカナールを併用する方法(特許文献２)、乳清ミネラルを用いる方法(特許文献３)、パルミトレイン酸を用いる方法(特許文献４)が報告されており、また食酢の果汁感増強に関しては、ブラウンシュガーを用いる方法(特許文献５)など報告されている。しかしながら食酢を含む飲料における果汁感増強においては知見が少なく、いずれも十分ではなかった。 Regarding the imparting of a fruity feel to beverages, methods that have been reported include using 3-carene oxide (Patent Document 1), a method that uses borneol and decanal in combination (Patent Document 2), a method that uses whey minerals (Patent Document 3), and a method that uses palmitoleic acid (Patent Document 4). In addition, regarding the enhancement of the fruity feel of vinegar, a method that uses brown sugar (Patent Document 5) has also been reported. However, there is little knowledge regarding the enhancement of the fruity feel in beverages that contain vinegar, and none of the methods are sufficient.
本発明の課題は、リンゴ果汁及び食酢を含有する飲料において、果汁感を増強した食酢含有飲料、及びその製造方法を提供することである。 The object of the present invention is to provide a vinegar-containing beverage containing apple juice and vinegar that has an enhanced fruit juice feel, and a method for producing the same.
本発明者らは、かかる課題について鋭意検討した結果、本発明を完成するに至った。
すなわち、本発明は以下の態様を有する。
（１）
成分（Ａ）、（Ｂ）及び（Ｃ）を含有する飲料。
（Ａ）リンゴ果汁
（Ｂ）食酢
（Ｃ）フェニルエチルアルコール、シトロネロール及びゲラニルアセテート
（２）
成分（Ａ）及び（B）を含有する飲料に、フェニルエチルアルコール、シトロネロール及びゲラニルアセテートを配合することを特徴とする飲料の製造方法。
The present inventors conducted extensive research into these problems and have now completed the present invention.
That is, the present invention has the following aspects.
(1)
A beverage comprising components (A), (B) and (C).
(A) Apple juice (B) Vinegar (C) Phenylethyl alcohol, citronellol and geranyl acetate (2)
A method for producing a beverage, comprising blending phenylethyl alcohol, citronellol and geranyl acetate with a beverage containing components (A) and (B).
本発明の飲料は、リンゴ果汁及び食酢を含有する飲料において、果汁感を増強する効果を発揮する。 The beverage of the present invention has the effect of enhancing the fruit juice feel in beverages containing apple juice and vinegar.
以下本発明を実施するための形態を説明する。 The following describes how to implement the present invention.
本発明に係る食酢含有飲料は、食酢を含有する飲料であり、そのまま若しくは希釈、溶解して摂取する飲料である。 The vinegar-containing beverage of the present invention is a beverage that contains vinegar and is consumed as is or after dilution or dissolution.
本発明に係る食酢含有飲料に含有される食酢としては、一般的に食酢として用いられているものを使用することができる。食酢としては醸造酢、米酢、米黒酢、玄米酢、もろみ酢、大麦黒酢、黒糖黒酢、その他の穀物酢、リンゴ酢、梅酢、ブドウ酢、プルーン酢、その他果実酢を用いることが出来る。発明に係る食酢含有飲料には、食酢のいずれか１種あるいは２種以上を組み合わせて用いることができる。 The vinegar contained in the vinegar-containing beverage of the present invention can be any vinegar that is commonly used as vinegar. Examples of vinegar that can be used include brewed vinegar, rice vinegar, rice black vinegar, brown rice vinegar, moromi vinegar, barley black vinegar, brown sugar black vinegar, other grain vinegars, apple vinegar, plum vinegar, grape vinegar, prune vinegar, and other fruit vinegars. The vinegar-containing beverage of the present invention can use one or a combination of two or more vinegars.
特に、米黒酢、大麦黒酢、黒糖黒酢、梅酢、ブドウ酢、プルーン酢、その他果実酢から選ばれる１種又は２種以上を用いた場合、特にリンゴ酢を用いた場合、フェニルエチルアルコール、シトロネロール及びゲラニルアセテートによる果汁感を増強する効果が十分に発揮されるため好ましい。 In particular, when using one or more kinds selected from rice black vinegar, barley black vinegar, brown sugar black vinegar, plum vinegar, grape vinegar, prune vinegar, and other fruit vinegars, and especially when using apple vinegar, the effect of enhancing the fruity taste due to phenylethyl alcohol, citronellol, and geranyl acetate is fully exerted, so it is preferable.
本発明に用いるリンゴ果汁は、絞ったリンゴ果汁をそのまま、また濃縮したものを用いる。 The apple juice used in the present invention may be freshly squeezed apple juice or concentrated apple juice.
本発明に用いるフェニルエチルアルコール、シトロネロール及びゲラニルアセテートは、フレーバー成分であり、単品香料をそのまま用いてもよく、混合香料として用いてもよい。 The phenylethyl alcohol, citronellol and geranyl acetate used in the present invention are flavor components, and may be used as single flavors or as mixed flavors.
食酢、フェニルエチルアルコール、シトロネロール及びゲラニルアセテートの配合比は、食酢：フェニルエチルアルコール：シトロネロール：ゲラニルアセテート＝１：０.００００００１～０．０００１：０.０００００００１～０．０００００１：０．０００００００１～０．０００００１とすることが好ましい。食酢１質量部に対しフェニルエチルアルコールの配合量が０．００００００１未満又はシトロネロール、又はゲラニルアセテートの配合量がそれぞれ０.０００００００１未満では、果汁感を増強効果が得られない場合がある。食酢１質量部に対しフェニルエチルアルコールの配合量が０．０００１を超える場合又はシトロネロール、又はゲラニルアセテートの配合量がそれぞれ０．０００００１を超える場合、嗜好性が低減し好ましくない場合がある。 The blending ratio of vinegar, phenylethyl alcohol, citronellol and geranyl acetate is preferably vinegar:phenylethyl alcohol:citronellol:geranyl acetate = 1:0.0000001-0.0001:0.00000001-0.000001:0.00000001-0.000001. If the amount of phenylethyl alcohol per part by mass of vinegar is less than 0.0000001 or the amount of citronellol or geranyl acetate per part by mass is less than 0.00000001, respectively, the effect of enhancing the fruity feel may not be obtained. If the amount of phenylethyl alcohol per part by mass of vinegar exceeds 0.0001 or the amount of citronellol or geranyl acetate per part by mass exceeds 0.000001, respectively, the palatability may decrease and may be undesirable.
また、フェニルエチルアルコール、シトロネロール及びゲラニルアセテートの配合は３成分の合計で、食酢１質量部に対し０．０００００００１～０．００２２質量部が好ましい。０．０００００００１質量部未満では果汁感を増強効果が得られない場合がある。０．００２２質量部を超えると嗜好性が低減し好ましくない場合がある。 The blending ratio of phenylethyl alcohol, citronellol and geranyl acetate is preferably 0.00000001 to 0.0022 parts by mass per 1 part by mass of vinegar, in terms of the total of the three components. If the blending ratio is less than 0.00000001 parts by mass, the effect of enhancing the fruity feel may not be obtained. If the blending ratio is more than 0.0022 parts by mass, the palatability may decrease, which may be undesirable.
本発明の食酢含有飲料は、リンゴ果汁以外の果汁又はその濃縮物を添加することができる。リンゴ果汁以外の果汁又はその濃縮物としては、特に限定されないが、かんきつ系果汁、ブドウ系果汁、梅果汁、プルーン果汁、ベリー系果汁等が例示される。 The vinegar-containing beverage of the present invention can contain fruit juice other than apple juice or a concentrate thereof. Examples of fruit juice other than apple juice or a concentrate thereof include, but are not limited to, citrus juice, grape juice, plum juice, prune juice, berry juice, etc.
本発明の食酢含有飲料には、ビタミン類を配合することができる。かかるビタミン類としては、飲料に配合し得るビタミンであれば特に限定されない。例えばアスコルビン酸若しくはその誘導体並びにそれらの塩から選ばれる１種又は２種以上のビタミンＣ類、チアミン若しくはその誘導体並びにそれらの塩から選ばれる１種又は２種以上のビタミンＢ１類、リボフラビン若しくはその誘導体並びにそれらの塩類から選ばれる１種又は２種以上のビタミンＢ２類、ナイアシン、パントテン酸、ピリドキシン若しくはその誘導体並びにそれらの塩から選ばれる１種または２種以上のビタミンＢ６類などが例示される。 Vitamins can be added to the vinegar-containing beverage of the present invention. Such vitamins are not particularly limited as long as they can be added to beverages. For example, one or more vitamin Cs selected from ascorbic acid or its derivatives and their salts, one or more vitamin B1s selected from thiamine or its derivatives and their salts, one or more vitamin B2s selected from riboflavin or its derivatives and their salts, one or more vitamin B6s selected from niacin, pantothenic acid, pyridoxine or its derivatives and their salts, etc. can be mentioned.
本発明の食酢含有飲料には、アミノ酸、ペプチド、タンパク質を配合することができる。かかるアミノ酸、ペプチド、タンパク質としては保健機能食品、食品、医薬品および医薬部外品の分野に利用し得るものであれば特に限定されない。例えばアミノ酸としては、アラニン、バリン、ロイシン、イソロイシン、グルタミン、アスパラギン酸、グルタミン酸、プロリン、システイン、リジン、スレオニン、アスパラギン、フェニルアラニン、セリン、メチオニン、グリシン、チロシン、ヒスチジン、トリプトファン、シスチン、テアニンなどが例示される。ペプチド、タンパク質としては、例えばコラーゲン及びその加水分解物、エラスチン及びその加水分解物などが例示される。 The vinegar-containing beverage of the present invention can contain amino acids, peptides, and proteins. There are no particular limitations on the amino acids, peptides, and proteins as long as they can be used in the fields of health foods, foods, pharmaceuticals, and quasi-drugs. Examples of amino acids include alanine, valine, leucine, isoleucine, glutamine, aspartic acid, glutamic acid, proline, cysteine, lysine, threonine, asparagine, phenylalanine, serine, methionine, glycine, tyrosine, histidine, tryptophan, cystine, and theanine. Examples of peptides and proteins include collagen and its hydrolysates, and elastin and its hydrolysates.
本発明の食酢含有飲料には、甘味料を配合することができる。かかる甘味料としては飲料の分野に利用し得る甘味料であれば特に限定されず、白砂糖、グラニュー糖、和三盆、黒糖、三温糖などの砂糖、蜂蜜、メープルシロップ、糖蜜、水飴、ブドウ糖、果糖、麦芽糖、ブドウ糖果糖液糖、還元麦芽糖水飴、粉飴、還元澱粉糖化物、エリスリトール、マルトース、トレハロース、マルチトール、パラチノース、キシリトール、ソルビトール、甘草抽出物、ステビア抽出物及び／又はその精製物、羅漢果抽出物、ソーマチン、モネリン、ミラクリン、アスパルテーム、アセスルファムカリウム、スクラロース、サッカリン及び／又はその塩、ズルチン、ネオテームなどが挙げられる。これらの甘味料は、１種を単独で若しくは２種以上を組み合わせて用いることができる。 The vinegar-containing beverage of the present invention may contain a sweetener. Such sweeteners are not particularly limited as long as they are usable in the field of beverages, and include sugars such as white sugar, granulated sugar, wasanbon, brown sugar, and soft brown sugar, honey, maple syrup, molasses, starch syrup, glucose, fructose, maltose, glucose-fructose liquid sugar, reduced maltose starch syrup, powdered syrup, reduced starch syrup, erythritol, maltose, trehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract, stevia extract and/or its refined product, Monk fruit extract, thaumatin, monellin, miraculin, aspartame, acesulfame potassium, sucralose, saccharin and/or its salt, dulcin, and neotame. These sweeteners may be used alone or in combination of two or more.
本発明においては、蜂蜜、黒糖から選択される１種又は２種を添加することが好ましい。蜂蜜、黒糖を添加することにより食酢含有飲料の味にコクを加えることが可能である。 In the present invention, it is preferable to add one or two selected from honey and brown sugar. By adding honey and brown sugar, it is possible to add richness to the taste of the vinegar-containing beverage.
本発明の食酢含有飲料は、増粘剤を配合して、ゼリー状飲料として用いることもできる。かかる増粘剤としては保健機能食品、食品、医薬品および医薬部外品の分野に利用し得る増粘剤であれば特に限定されない。例えば寒天、ローカストビーンガム、グアーガム、カラギナン、キサンタンガム、タマリンド種子多糖類、ネイティブジェランガム、脱アシル型ジェランガム、未加工でんぷん、加工でんぷん、ペクチン、タラガム等が挙げられる。 The vinegar-containing beverage of the present invention can also be used as a jelly-like beverage by blending a thickener. Such thickeners are not particularly limited as long as they can be used in the fields of health foods, foods, pharmaceuticals, and quasi-drugs. Examples include agar, locust bean gum, guar gum, carrageenan, xanthan gum, tamarind seed polysaccharides, native gellan gum, deacylated gellan gum, unmodified starch, modified starch, pectin, tara gum, etc.
本発明の食酢含有飲料は、賦形剤を添加し乾燥させることにより、粉末化したものを摂取時溶解して用いることもできる。また、飲料は炭酸タイプであってもよい。 The vinegar-containing beverage of the present invention can be powdered by adding an excipient and drying it, and then dissolved at the time of ingestion. The beverage may also be a carbonated type.
本発明の食酢含有飲料には、通常飲料に用いることが可能な成分、例えば、上記以外のビタミン類、有機酸類、無機酸類、生薬、着色料、香料、保存剤、増粘剤、オリゴ糖類、多糖類、などの他、キトサン化合物、栄養強化成分、滋養強壮成分などを適時選択して配合することができ、飲料製造の常法により製造することができる。 The vinegar-containing beverage of the present invention can be blended with components that can be normally used in beverages, such as vitamins other than those mentioned above, organic acids, inorganic acids, herbal medicines, coloring agents, flavorings, preservatives, thickeners, oligosaccharides, polysaccharides, etc., as well as chitosan compounds, nutritional fortifying components, and nutritious tonic components, and can be produced by standard methods for producing beverages.
本発明の製造方法は、成分（Ａ）及び（B）を含有する飲料に、フェニルエチルアルコール、シトロネロール及びゲラニルアセテートを配合することを特徴とする飲料の製造方法である。 The manufacturing method of the present invention is a method for manufacturing a beverage, characterized in that phenylethyl alcohol, citronellol, and geranyl acetate are blended with a beverage containing components (A) and (B).
以下、実施例により本発明を具体的に説明するが、これにより本発明の範囲が限定されるものではない。 The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited thereto.
香料成分と果汁の併用による果汁感増強効果を検討した。表１に示した食酢含有飲料を調製し、果汁感スコアを算定した。
官能評価専門員３名による、官能評価の結果「果汁感増強効果が非常に高い」を１０、「果汁感増強効果が全く得られない」を１として、絶対評価を行いスコア化した。
The effect of enhancing the fruit juice sensation by using a flavoring ingredient in combination with fruit juice was investigated. The vinegar-containing beverages shown in Table 1 were prepared, and the fruit juice sensation score was calculated.
The sensory evaluation was conducted by three sensory evaluators and the results were scored in absolute terms, with 10 being "extremely effective in enhancing the fruit juice feel" and 1 being "no effect at all in enhancing the fruit juice feel."
表１に示した通り、フェニルエチルアルコール、シトロネロール及びゲラニルアセテートを配合した本発明のリンゴ果汁含有食酢飲料は、いずれの果汁濃度であっても果汁感に優れたものであった。 As shown in Table 1, the apple juice-containing vinegar drink of the present invention, which contains phenylethyl alcohol, citronellol, and geranyl acetate, had an excellent juicy feel regardless of the fruit juice concentration.
Claims (2)
（Ａ）リンゴ果汁
（Ｂ）玄米黒酢
（Ｃ）フェニルエチルアルコール、シトロネロール及びゲラニルアセテート A beverage comprising components (A), (B) and (C).
(A) Apple juice (B) Brown rice black vinegar
(C) Phenylethyl alcohol, citronellol and geranyl acetate
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