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WO2019130486A1 - Boisson - Google Patents

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Publication number
WO2019130486A1
WO2019130486A1 PCT/JP2017/046962 JP2017046962W WO2019130486A1 WO 2019130486 A1 WO2019130486 A1 WO 2019130486A1 JP 2017046962 W JP2017046962 W JP 2017046962W WO 2019130486 A1 WO2019130486 A1 WO 2019130486A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
camphor
linalool
beer
concentration
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2017/046962
Other languages
English (en)
Japanese (ja)
Inventor
智 作山
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to JP2019561478A priority Critical patent/JP7018073B2/ja
Priority to PCT/JP2017/046962 priority patent/WO2019130486A1/fr
Publication of WO2019130486A1 publication Critical patent/WO2019130486A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a beverage comprising camphor and linalool.
  • the inventor of the present invention can suppress the drug-like smell while adding the linalool to the beverage containing a fixed amount of camphor while having the crispness and the refreshing feeling of the beverage, and in particular, when the beverage is a beer taste beverage, It has been found that drug-like aroma can be effectively suppressed.
  • the invention includes the inventions of the following aspects.
  • a beverage comprising camphor and linalool, Camphor concentration is 1 to 155 mass ppb, Beverages wherein the linalool concentration is at least 220 mass ppb.
  • a beverage comprising camphor and linalool, Camphor concentration is 1 to 150 mass or more, Beverage having a linalool concentration of 220 to 2000 ppb.
  • a preferred embodiment of the present invention provides a beverage in which the drug-like aroma is suppressed while having a crisp and refreshing feeling. Moreover, the preferable aspect of this invention provides the beer taste drink which suppressed the chemical-like smell, having a crispness and a refreshing feeling.
  • a beverage according to the present invention is a beverage containing camphor and linalool, wherein the camphor concentration is 1 to 155 mass ppb and the linalool concentration is 220 mass ppb or more.
  • the camphor contained in the beverage of the present invention is a kind of bicyclic monoterpene ketone also called camphor (camphor), and the strain name is 1,7,7-trimethylbicyclo [2.2.1 according to the IUPAC nomenclature.
  • Heptan-2-one (a known compound which is 1,7,7-trimethylnorcamphor.
  • the camphor concentration (camphor concentration) is 1 to 155 mass ppb, preferably 1 to 150 mass ppb, and 15 to 15 145 mass ppb is more preferred, and 40 to 140 mass ppb is particularly preferred.
  • Linalool contained in the beverage of the present invention is a kind of monoterpene alcohol and is generally used as a flavor. By adding more linalool to the beverage, you can further improve the clarity without losing the taste.
  • concentration of linalool is 200 to 300 mass ppb, preferably 220 to 300 mass ppb, and more preferably 230 to 280 mass ppb.
  • the beer-taste beverage of the present invention refers to a carbonated beverage having a beer-like flavor.
  • the beer-taste beverage of the present invention includes, unless otherwise specified, any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation step with yeast or the presence or absence of alcohol.
  • the types of beer-taste beverages according to the present invention include, for example, low-malt beer under the name of Japanese liquor tax law, beer, liqueurs, other miscellaneous liquors, and low-alcohol fermented beverages (for example, less than 1% alcohol content) Of fermented beverages, spirits, non-alcohol beer-taste beverages, and beer-taste soft drinks.
  • the alcohol content of the beer-taste beverage of the present invention is not particularly limited, but it is preferably 0 to 40% by mass, more preferably 1 to 15% by mass.
  • the concentration is preferably the same as that of an alcohol which is preferably consumed by consumers as beer or a beer-taste beverage such as low-malt beer, that is, 1 to 7% by mass, but it is not particularly limited.
  • the beverage of the present invention is not particularly limited in its raw materials, as long as the obtained beverage includes camphor and linalool. Therefore, the beverage of the present invention can be produced, for example, by adding camphor, linalool or both as a main raw material, if they are not sufficiently contained.
  • the main raw materials of the beer-taste beverage of the present invention are water, grains, hops, saccharides, water-soluble dietary fiber, herb / spices and various additives.
  • grains examples include barley (barley, wheat, oats, rye, oats, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, potato, beans (soy, soybeans, etc.)
  • examples include buckwheat, sorghum, sweet potato, persimmon, starch obtained therefrom, and extracts (extracts) thereof.
  • Malt means barley, wheat, rye, oats, oats, oats, oats, oats and other barley seeds that have been germinated, dried, and rooted, and the origin and variety are either. May be In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are varieties of barley such as Nijo barley and Six-row barley, any of which may be used. Furthermore, besides malt, colored malt can also be used. In addition, when using a color
  • hop refers to ordinary pellet hops, bale hops, hop extracts, hop products (isoation hops, hexahops, tetrahops) and the like that are used in the production of beer and the like.
  • saccharide examples include commercially available saccharified solutions obtained by decomposing starch derived from cereal grains with an acid or an enzyme, and commercially available starch syrup.
  • the form of the saccharide may be any form such as a liquid such as a solution or a solid such as a powder.
  • the type of starch raw material grain the method of purifying starch, and the processing conditions such as hydrolysis with enzymes and acids.
  • saccharides in which the ratio of maltose is increased may be used by devising the conditions of hydrolysis by enzymes or acids.
  • sucrose, fructose, glucose, maltulose, trehalulose, maltotriose and solutions thereof can be used.
  • water-soluble dietary fibers such as indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan can also be used as the raw materials of the beer-taste beverage of the present invention.
  • indigestible dextrin polydextrose
  • guar gum decomposition products pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan
  • Herbs and spices include, for example, agrimony, abens, betony, burdock, clove, juniper, costmary, dog rose, ele campaign, ibright, gentian, grand ivy, magwort, lou, st jones wort, wormwood, Yarrow, Alcanet, Penny Royal, Hibiscus, Stevia, Lemongrass, Lemon Balm, Chamomile, Ginger, Thyme, Pepper, Mallow Blue, Linden Anise, Star Anise, Laurel, Lavender, Sage, Coriander, Coriander Seed, Fennel, Hisop, Oregano, peppermint, rosemary, spearmint, caraway, orange peel, lemon peel, willow, jasmine, basil, hopefully peel, lemon martre Pepper or processed products (e.g., extract) obtained from these natural products and the like can be used.
  • Coriander and coriander seeds include camphor and linalool. Therefore, it is preferable to use coriander, coriander seed or an extract thereof as herb / spices as a raw material of the beer-taste beverage of the present invention.
  • the coriander is a kind of plant belonging to the genus Cilidrogenus Coindro sp. It is also known in Japanese name as Conedro and Stinkweed. Although both leaves (leaf) and seeds (seed, botanically, fruits) are used, in the present invention, it is preferable to use coriander seed as a raw material.
  • the coriander seed one that is generally commercially available may be used.
  • the dried fruit (hole) may be used as it is, or a powdery material may be used which has been crushed so as to facilitate extraction of the components. From the viewpoint of shortening the extraction time, a powdery one is preferable.
  • coriander seeds those in any state are called coriander seeds.
  • the coriander seed extract is obtained by extracting coriander seed with a solvent such as water or alcohol or a mixed solution thereof, and concentrating as necessary.
  • the alcohol used for extraction is preferably one used usually for alcoholic beverages.
  • the alcohol used for extraction is preferably distilled liquor obtained using a continuous distillation machine that is almost tasteless and odorless.
  • Distilled liquors obtained using a continuous distillation machine include spirits such as vodka and alcohol for raw materials, and continuous distillation shochu (so-called crustacean shochu).
  • spirits such as vodka and alcohol for raw materials
  • continuous distillation shochu so-called crustacean shochu
  • a method for producing coriander seed extract for example, a known method described in JP-A-2012-105572 is used.
  • additives may be added as needed, as long as the effects of the present invention are not impaired.
  • flavors such as linalool and camphor, colorants, foam-forming agents, fermentation accelerators, sweeteners, bitters, yeast extracts, protein substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid An agent, various acidulants, etc. can be added as needed in the range which does not prevent the effect of this invention.
  • a coloring agent is used to give beer a beer-like color to the beverage, and caramel pigment can be used.
  • the foam forming agent is used to form a beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin based substances such as soybean saponin, quillaja saponin, etc., plants such as corn and soybean Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract and the like can be used as appropriate.
  • plant extract saponin based substances such as soybean saponin, quillaja saponin, etc.
  • plants such as corn and soybean Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract and the like
  • the flavoring agent is used for beer-like flavoring, and a proper amount of flavoring agent having a beer flavor can be used.
  • the fermentation promoter is used to promote fermentation by yeast, and may be used alone or in combination, for example, yeast extract, rice bran components such as rice and wheat, vitamins, mineral agents and the like.
  • any high-intensity sweeteners such as natural sweeteners and synthetic sweeteners can be used, and sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K, saccharin etc. It can be used alone or in combination of two or more.
  • the bitter taste agent may be any plant or plant extract that causes the taste to taste bitter by being incorporated into a beverage.
  • Bittering ingredients include Himeji incense, Akamatsuri, Sage, Labyrinth, Laminaria, Laurels, Labyrinia, Laminaria, Kawashin, Naringin, citrus extract, Nigaki extract, coffee extract, tea extract, bitter gourd extract , Lotus germ extract, yellow pepper extract, pokeweed extract, laurel extract and the like can be used.
  • in order to adjust the concentration of camphor and linalool contained in the beverage it is preferable to add them.
  • the beverage of the present invention may contain carbon dioxide, and the carbon dioxide may utilize carbon dioxide contained in the raw material, and may be dissolved by mixing with carbonated water or addition of carbon dioxide, etc.
  • You may The carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermentation liquid is used as the raw material.
  • carbon dioxide gas generated in the fermentation process can not be used, so mixing of non-fermentation liquid with carbonated water or addition of carbon dioxide gas to non-fermentation liquid makes it possible to make carbonated beer taste beverage
  • the gas can be dissolved.
  • the amount of carbon dioxide contained in the beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and is not particularly limited as long as the effects of the present invention are not impaired.
  • the upper limit of the carbon dioxide gas pressure of the beverage is 4.0kg / cm 2, 3.4kg / cm 2 or 2.8 kg / cm 2
  • the lower limit is 0.2kg / cm 2, 0.9kg / cm 2 or 1.5 kg / cm 2 and any of these upper and lower limits may be combined.
  • carbon dioxide gas pressure of the beverage 0.2 kg / cm 2 or more 4.0 kg / cm 2 or less, 0.2 kg / cm 2 or more 3.4 kg / cm 2 or less, 0.9 kg / cm 2 or more 2.8 kg / cm 2 or less, or 1.5 kg / cm 2 or more 2.8 kg / cm 2 may be less.
  • the gas pressure in the present specification refers to the gas pressure in the container except in a special case.
  • the pressure is measured by a method well-known to those skilled in the art, for example, after fixing a sample heated to 20 ° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to degas the gas and close the stopcock again. Can be measured using a method of swinging to read the value when the pointer reaches a predetermined position, or using a commercially available gas pressure measuring device.
  • the method of producing a beverage of the present invention is not particularly limited, but selecting a raw material having a high or low content of camphor and adjusting the camphor concentration by increasing or decreasing the amount of use of these raw materials Can.
  • raw materials having a high camphor content include coriander seed and camphor tree.
  • concentration of linalool can be adjusted by selecting raw materials with high or low content of linalool and increasing or decreasing the amount of use of these raw materials.
  • Examples of raw materials having a high content of linalool include hops, coriander, coriander seed and the like.
  • the camphor concentration or linalool concentration may be adjusted by performing dilution, filtration, filtering or the like during the production of the beer-taste beverage.
  • the fermented liquid obtained through the fermentation process and the non-fermented liquid not subjected to the fermentation process can be used to produce the beer-taste beverage of the present invention, the use of the fermented liquid is superior in flavor of the obtained beverage. preferable.
  • the production method of the present invention may include the steps of adding camphor and linalool.
  • the timing which adds camphor and linalool is not limited. Specifically, when a fermentation broth is used for the production of a beer-taste beverage, the timing of the addition of camphor and linalool may be before or after the fermentation process or during the fermentation process. Also, camphor and linalool may be added together with raw materials such as malt.
  • camphor and linalool are added so that the sum of the content of camphor and linalool derived from the raw material and the content of camphor and linalool added is a predetermined content.
  • the fermented liquid used in the method for producing a beer-taste beverage according to the present invention includes, for example, a charging step, a fermentation step, a liquor storage step, a filtration step, and a container It is obtained by a process for producing a beer-taste beverage well known to those skilled in the art, such as a filling process. Specifically, the raw material is charged into a charging kettle or tank, enzymes such as amylase are added if necessary, gelatinization and saccharification are carried out, filtration and boiling are carried out, and coagulation proteins etc. are collected in a clarification tank. Remove solids. Thereafter, yeast is further added and fermentation is carried out, the yeast is removed with a filter or the like, and water, brewer's alcohol, additives and the like are added as needed to obtain a fermentation broth.
  • the fermentation process may be any process as long as fermentation is performed by adding yeast to a stock solution such as wheat, malt extract, soy peptide, wort and the like containing water and hops, and various conditions such as fermentation temperature and fermentation period are It can be set freely.
  • fermentation may be performed under the conditions of 8 to 25 ° C. for 5 to 10 days, which are fermentation conditions for producing ordinary beer or low-malt beer.
  • the temperature (temperature increase or decrease) or pressure of the fermentation liquid may be changed.
  • the yeast used in the fermentation step can be selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, and the like.
  • commercially available yeasts such as Weihenstephan-34 strain can be used.
  • the yeast may be added to the wort as the yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the wort. Moreover, after centrifugation, you may add what removed the supernatant completely.
  • the addition amount of the yeast to the wort can be set appropriately, and for example, it is about 5 ⁇ 10 6 cells / ml to 1 ⁇ 10 8 cells / ml.
  • a beer-taste beverage using a fermented liquid is referred to as a fermented beverage or a fermented beer-taste beverage.
  • the beer taste drink using the fermented liquid which fermented malt is called malt fermented drink or malt fermented beer taste drink.
  • the non-fermented liquid production process used in the method for producing a beer-taste beverage according to the present invention does not include a fermentation process, and wort containing malt, malt extract, soy peptide, hop, etc. and water.
  • Etc. can be obtained by a mixing step of mixing carbonated water or carbon dioxide gas with alcohol in a stock solution such as
  • the non-fermented liquid may further include, in addition to the mixing step, a manufacturing step of a beer-taste beverage well known to those skilled in the art, such as a charging step, a storage step, and a container filling step.
  • a beer-taste beverage using a non-fermented liquid is referred to as a non-fermented beverage or a non-fermented beer-taste beverage.
  • the beverage or its original beverage, etc. may be camphor, linalool or camphor and Linalool may be added.
  • the timing of the addition of camphor and linalool is not particularly limited, and may be before, during or after the production of a fermentation broth or non-fermentation broth. Also, the addition of camphor and linalool may be divided into multiple times.
  • the camphor and linalool added may be a composition containing them or a compound produced by isolation, and they may be derived from natural products or artificially synthesized ones.
  • the beverage of the present invention can be filled and sealed in a container to make the container packed.
  • a container of any form and material may be used, and examples of the container include a bottle, a can, a barrel, or a plastic bottle.
  • the present invention can provide a beverage with excellent flavor.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

La présente invention concerne une boisson qui contient du camphre et du linalol. La concentration en camphre est de 1 à 155 ppb en masse et la concentration de linalol est d'au moins 220 ppb en masse.
PCT/JP2017/046962 2017-12-27 2017-12-27 Boisson Ceased WO2019130486A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2019561478A JP7018073B2 (ja) 2017-12-27 2017-12-27 飲料
PCT/JP2017/046962 WO2019130486A1 (fr) 2017-12-27 2017-12-27 Boisson

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2017/046962 WO2019130486A1 (fr) 2017-12-27 2017-12-27 Boisson

Publications (1)

Publication Number Publication Date
WO2019130486A1 true WO2019130486A1 (fr) 2019-07-04

Family

ID=67066899

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2017/046962 Ceased WO2019130486A1 (fr) 2017-12-27 2017-12-27 Boisson

Country Status (2)

Country Link
JP (1) JP7018073B2 (fr)
WO (1) WO2019130486A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2021164433A (ja) * 2020-04-08 2021-10-14 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及び、ビールテイスト飲料の香味向上方法
JP2022039686A (ja) * 2020-08-28 2022-03-10 サッポロビール株式会社 アルコール飲料
JP7569919B1 (ja) 2023-12-22 2024-10-18 小川香料株式会社 リナロール含有飲食品用風味改善剤

Citations (2)

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JP2005143461A (ja) * 2003-11-19 2005-06-09 Takasago Internatl Corp 果汁含有飲料
JP2009531331A (ja) * 2006-03-23 2009-09-03 ハーバルサイエンス シンガポール ピーティーイー． リミテッド 桂皮種を含む抽出物および方法

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JP5912243B2 (ja) * 2010-11-16 2016-04-27 サントリーホールディングス株式会社 コリアンダー抽出物含有ビールテイスト発酵飲料
CN103222610B (zh) * 2013-05-23 2014-09-17 天宁香料（江苏）有限公司 一种怀菊花流浸膏及其制备方法与应用

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JP2005143461A (ja) * 2003-11-19 2005-06-09 Takasago Internatl Corp 果汁含有飲料
JP2009531331A (ja) * 2006-03-23 2009-09-03 ハーバルサイエンス シンガポール ピーティーイー． リミテッド 桂皮種を含む抽出物および方法

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2021164433A (ja) * 2020-04-08 2021-10-14 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及び、ビールテイスト飲料の香味向上方法
JP7564636B2 (ja) 2020-04-08 2024-10-09 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及び、ビールテイスト飲料の香味向上方法
JP2022039686A (ja) * 2020-08-28 2022-03-10 サッポロビール株式会社 アルコール飲料
JP7757030B2 (ja) 2020-08-28 2025-10-21 サッポロビール株式会社 アルコール飲料
JP7569919B1 (ja) 2023-12-22 2024-10-18 小川香料株式会社 リナロール含有飲食品用風味改善剤
JP2025099704A (ja) * 2023-12-22 2025-07-03 小川香料株式会社 リナロール含有飲食品用風味改善剤

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Publication number Publication date
JP7018073B2 (ja) 2022-02-09
JPWO2019130486A1 (ja) 2020-12-10

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