JPS58138363A - Improvement of taste of citrus fruit-based drink - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the flavor of citrus beverages, which can significantly improve the flavor of citrus beverages and improve their palatability. By enhancing the taste and imparting a mellow, rich flavor that harmonizes the K11l taste and sweetness to the drink, and by improving the simple sour taste and sweetness of the citrus flavored drink without the addition of citrus fruit, This invention relates to a method for improving the flavor of a citrus beverage, which can impart a rich citrus fruit-like flavor to the beverage.

More precisely, the present invention provides that (
1) 7'' Lorin, (it) aspartic acid and/or its edible salts - 1 (i) glutamic acid and/or its edible salts, at least one of its edible salts should be selected from the genus stone group!
This invention relates to a method for improving the flavor of citrus beverages by adding monoacidic acid or proline.

Citrus drinks are popular among everyone, regardless of their relative status. It is one of the beverages with high IK preference.

For example, crushed citrus fruit such as Suren V, lemon, dale de fruit, mixed mandarin orange, summer mandarin orange, etc., or the squeezed juice is diluted with water, and then added to it as appropriate.
Nine fruits are prepared by adding sweeteners such as starch syrup, acidulants such as citric acid, tartaric acid, phosphorous f@, lactic acid, and fumaric acid, salts of these organic acids, inorganic salts, flavoring agents, and coloring agents. Various types of citrus beverages are widely used, such as beverages, flavored beverages prepared only with the above additives without using citrus fruits, and even carbonated beverages made by injecting acidic gas into the beverages described above. It is served to.

In such beverages, the balance of taste, especially the balance between sourness and sweetness, is generally adjusted appropriately by adding sweeteners, etc., but the taste and sweetness are monotonous. It lacks the complex acidity and sweetness characteristic of citrus fruits, but lacks the smooth flavor and richness.

The present inventors have conducted research to improve the above-mentioned drawbacks of citrus beverages.

As a result, the citrus beverage contains (1) glolin alone, particularly preferably (1) glolin, (ii) as-acid and/or its edible salts, (-) glutami7@ and/or Addition of at least two tablespoons of Amino # selected from the group consisting of three types of edible salts overcomes the above-mentioned drawbacks, significantly improves the overall flavor of citrus drinks, and improves its palatability. Things that can be improved f: Discovered.

According to the research conducted by the present inventors, for example, citrus-based drinks containing citrus fruits and berries can be improved by adding and blending high-grade amino acids, imparting a 1#-kotamaji flavor, and enhancing the thick berries' unpleasant flavor. At the same time, it has improved palatability and exhibits a complex and strong sourness and sweetness, improving the taste of citrus beverages containing citrus fruits and crystalline beverages. Soften the sharp sensation of a single citrus drink,
Mellow and complex acidity (as you change it, the sweetness also increases, giving it a thicker taste!)
It was discovered that it can impart a certain flavor to friends.

A7) Addition of acid enhances the taste of citrus drinks as described above! This is something that was unknown to conventional foods, as it shows an IK modulating effect and imparts improved palatability.

Therefore, an object of the present invention is to provide a method for easily and industrially advantageously improving the taste of citrus beverages (UL).

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

Even if the above-mentioned specific amino f11#A used in the citrus beverage flavor improving method of the present invention is in the form of free amino acid, it may be in the form of edible salts such as sodium salt, potassium salt,
Q. It may also be in the form of other salts.

In the flavor improvement method of the present invention, (1) compared to the single mmm name of glolin, (1)! , lolin, (i) aspartic acid and/or its edible salts, and (i) glutamic acid and/or its edible salts. By adding the three types of amino rRt mentioned above (1), (ii) and (i) to the camphor tree, a particularly excellent flavor improving effect can be imparted. preferable.

In such a preferred embodiment, the blending ratio of dianoic acids can be changed as appropriate depending on the combination, but
For example, in the case of a combination of (I) and (i), (1):(1)-about α·l to about 40:1 (weight ratio, the same applies hereinafter), for example, (1)-(1 ) Regarding the combination of Os species, (1): (it)-12
About a.1 to about go, for example, (1) - (I) [i combination embodiment, (i): (I) about αl
~Approx. 2.:1. If fl, (i)-(m)-(1)os
l1 Combination mode KIIL, (i): (i
i): (i)z about 0.01 to about sO: about 11 to about 3
0:1 more preferably about a1 to about 0: about α to about 10
A preferred example is a blending ratio such as :1.

When implementing the flavor education method of the present invention, the above (1), (
At least be selected from the group consisting of ii) and (i). The amount of tannin amino acids or Vi(1) alone added to the citrus beverage may be determined depending on, for example, the fruit content in the beverage, the organic acid content in the beverage, and the pli of the beverage. Although you can choose.

For example, the amount may be from about 1 to about 5 by weight based on 1111 citrus beverages.

In addition to the above specific amino acids, other amino acids #A
can be further added and blended, and other Aono #s such as nine and d-serine can be exemplified.

When carrying out the method of the present invention, #I4# such as the above-mentioned citrus beverage containing citrus fruit, citrus flavored beverage without citrus fruit, and citrus acid beverage in which carbon dioxide gas is injected into these beverages, This can be carried out by adding the anoic acid specified in the present invention at any point in the preparation. For preparation, sweeteners and acidulants such as those mentioned above (
(acids and/or their salts), inorganic salts, vitamins, flavoring agents, coloring agents, etc. can be added as appropriate.

Hereinafter, several aspects of the method v4 of the present invention will be explained using Examples.

Example 1 An orange fruit drink was prepared with the following formulation.

Satsuma mandarin orange % concentrated fruit juice SSt granulated sugar 60 isomerization m
@·citric acid
t4 malic acid
a3 sodium citrate
α! Gu. Phosphorus α16 Sodium Asuno Laginate at Sodium Glutaelectroate He04 Vitamin Ca1 Oren V Flavor lβ-Carotene Emulsion* 1 Water
As a control, an orange fruit drink was prepared in the above formulation except that Psly, Asuno's sodium salt, and monosodium glutamate were omitted.

Well-trained sensuality $ about GSA's fruit drinks! Food staff! Table 1 shows the results of the sensory evaluation conducted by 0 people using the two-point comparison method (two-sided test).

Table 1 From the results in Table 1, the product of the present invention is superior to the control product at a significance level of α1%.

Example 8 11 Ig of lemon fruit beverage was prepared using the following formulation.

Lemon concentrated fruit juice 21f granule m s-isomerized high fructose sugar
Mask en full
Sodium phosphate it. Rin
1 ■ Lemon flavoring
l water 84
As a control, a perilla fruit drink was prepared from the above formulation except for sodium aspartate and glolin.

Table 2 shows the results of sensory evaluation of the above 11 types of fruit drinks in the same manner as in Example 1.

Table 2 The results in Table 2 show that the product of the present invention was superior to the control product in terms of flavor at a level of α1% and palatability at a level of 1% water.

Example 3 An orange flavored beverage was prepared using the following formulation.

Granulated sugar 615f isomerized sugar, 8 & 5 citric acid 11 phosphorus fil
(L4 Sodium citrate αl/sodium pucillaate as sodium daltate aoi orange flavor
1β-carotene emulsion
1 water 84
As a control, an Orange Flay Gum drink was prepared from the above formulation except that sodium aspartate and sodium daltaionate were omitted.

Table 3 shows the results of the sensory evaluation of the two-pole Suren T/7 Reaper beverage in the same manner as in Example 1.

Table 3 From the results in Table 3, the product of the present invention was superior to the control product in terms of flavor at a significance level of α1% and in terms of palatability at a significance level of 11.

Example 4 An orange fruit drink was prepared using the following formulation.

Satsuma Mikan Bureau concentrated fruit juice 221 granulated sugar 60 isomerized sugar
80 citric acid
2.4 malic acid
α3 Sodium Citrate
at proline to 3
Vitavan Cal Orange flavor lβ-carotene emulsion i1 1 water
$ ■ As a control, an orange fruit drink was prepared with the above formulation except for fvs phosphorus.

Table 4 shows the results of the government bond rating for the above two types of fruit drinks in the same manner as in Example 1.

Table 4 According to the introduction in Table 4, the product of the present invention was superior to the control product at a significance level of 5s.

Claims (1)

[Scope of Claims] In the case of t*m type drink $401111, (i) proline, (-) ass, citrus and/or its edible salt -1
(3 types of -glutamic acid and/or its edible salts)
A method for improving the flavor of a citrus beverage, which comprises adding and blending an acid or glolin alone from the group consisting of: 2. A method for improving the flavor of a citrus beverage, which is obtained by adding and blending the S-cane of (1), (ii), and (■) to obtain 1-S mold. Based on the nine citrus beverages prepared, the amount added is approximately a
3. The method for improving the flavor of a citrus beverage according to claim 1 or 2, wherein the flavor of the citrus beverage is approximately 5 oz. 4 m(1) : (d) : sl*ox of (i)
The method for improving the flavor of a citrus beverage according to claim 1, wherein the m ratio is from about 0.01 to about SO:a1 to about 30:1.