JP2005278605A - Fruit juice beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fruit juice beverage suppressing the development of an off-flavor such as a retort odor or a sweet potato odor developed during sterilization or preservation and having a rich flavor with retained fresh feeling of a fruit juice in the fruit juice beverage using aspartame, especially the citric fruit juice beverage represented by an orange fruit juice beverage. <P>SOLUTION: The fruit juice beverage is characterized as follows. The aspartame is used for sweetening and L-histidine or its salts are added so as to provide 0.005-0.5 wt.% expressed in terms of the L-histidine. A thermal sterilizing treatment is then carried out. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a fruit juice beverage produced by using aspartame for sweetening and undergoing a heat sterilization process, specifically suppressing the expression of a different flavor such as a retort odor or a potato odor generated during the heat sterilization process and storage. The present invention relates to a flavor-rich fruit juice beverage that is prevented and has a fresh feeling of fruit juice.

  Fruit juice drinks are usually designed to have a pH of less than 4.0 from the viewpoint of sensory and microbial control, and sterilization conditions equivalent to or higher than 80 ° C and 20 minutes are defined in the Food Sanitation Law from the growth characteristics of microorganisms. However, sterilization conditions satisfying the standards are used by each manufacturer.

  Aspartame is 200 times sweeter than sugar and has a good quality sweetness close to sugar. In addition, since the amount used is 1/200 to obtain the same sweetness as sugar, it does not contribute to calories, does not increase blood sugar, and has a flavor enhancing effect. It is one of the sweeteners useful not only for diabetics and those who care about calories, but also in the food and beverage industry, and is used all over the world.

  Fruit juice beverages, especially beverages using citrus fruit juices typified by orange juice beverages, often develop unusual flavors such as retort odor and potato odor after heat sterilization. A big influence.

  When these different flavors are sweetened with aspartame, it is easy to feel that all sweetness is given, and even if it is useful and functionally useful to use aspartame, the commercial value is significantly impaired by the expression of the different flavor. Therefore, a masking technique is desired.

  It is common to use flavors, antioxidants, removal of dissolved oxygen by nitrogen, and nitrogen substitution in the headspace, etc. to suppress the unusual flavor that occurs during storage of fruit juice beverages. Ascorbic acid, which is representative, disappears gradually and is not effective for long-term suppression, and browning itself is also a problem. In addition, the fragrance itself may be altered and develop a different flavor.

  Reducing the amount of oxygen by nitrogen substitution is effective in suppressing abnormal flavors when used in combination with antioxidants such as ascorbic acid, but it requires equipment for nitrogen substitution, and the versatility of the production line Becomes scarce. In addition, in packaging materials with high air permeability, especially PET bottle packaging materials and paper container packaging materials, even if nitrogen substitution is performed, oxygen enters from the outside air, and therefore these packaging materials cannot be expected to have a suppressing effect.

  The following 6 points can be cited as patent documents as prior art documents related to the present invention. Hereafter, the contents described in these will be examined sequentially.

  The invention described in JP-A-61-1112 (Patent Document 1) contains amino acids, minerals, saccharides and organic acids composed of histidine, lysine, arginine, leucine, isoleucine and valine, or salts thereof. Although it relates to a beverage composition characterized by an osmotic pressure of 300 to 400 mOsm / kg, it has no effect on the suppression of different flavors such as retort odor and potato odor.

  The invention described in JP-A-4-2252581 (Patent Document 2) relates to a beverage having an aftertaste of beverages using aspartame by adding milky minerals and having a sweetness characteristic equivalent to sugar. However, it has no effect on the suppression of different flavors such as retort odor and potato odor.

  The invention described in Japanese Patent Application Laid-Open No. 2001-299264 (Patent Document 3) is a content relating to a flavor improving agent for foods and drinks containing a distillate derived from sweet potato as an active ingredient. The operation for obtaining the target product is complicated, for example, by subjecting the distillate to column chromatography to fractionate the active ingredient.

  The invention described in Japanese Patent Application Laid-Open No. 2002-272429 (Patent Document 4) relates to a sweet potato drink in which the sweet potato odor of sweet potato processed juice is improved by containing apple juice and lemon juice. Since lemon juice is used, it is not versatile and is limited to sweet potato drinks.

  The invention described in Japanese Patent Application Laid-Open No. 2003-265135 (Patent Document 5) is a content relating to a flavor improver for foods and drinks containing a sweet potato-derived extract as an active ingredient. The operation of obtaining an active ingredient is complicated, for example, fractionating a raw material selected from sugar cane derived from sweet potato by column chromatography using a fixed carrier.

  The invention described in Japanese Patent Application Laid-Open No. 2003-274890 (Patent Document 6) is a method relating to a flavor improver for foods and drinks containing a sweet potato-derived distillate as an active ingredient, but as in Japanese Patent Application Laid-Open No. 2001-299264, Efforts are required to distill the active ingredients from the sweet potato juice, and there are many work steps such as fractionating the active ingredients from the distillate by column chromatography, resulting in poor operability.

As described above, these patent documents do not contribute to solving the problems to be solved by the present invention described later.
JP-A-61-1112 JP-A-4-222581 JP 2001-299264 A JP 2002-272429 A JP 2003-265135 A JP 2003-274890 A

  Under the background art as described above, a simple technique for masking an unpleasant odor such as a retort odor or a potato odor of a fruit juice drink is desired in the art.

  Therefore, the object of the present invention is to suppress the expression of a different flavor such as a retort odor or a potato odor that appears during sterilization or storage in fruit juice beverages using aspartame, especially citrus juice beverages typified by orange juice beverages. And providing a flavorful fruit juice drink in which the freshness of the fruit juice is maintained.

  In order to solve the above-mentioned problems, the present inventors have conducted extensive research on a method for improving the different flavors such as retort odor and potato odor of fruit juice beverages that are developed during heat sterilization and during storage. It was determined that L-histidine or a salt thereof used as a raw material or a flavoring agent suppresses these different flavors, and the present invention was completed based on such findings.

  That is, the present invention is characterized in that aspartame is used for sweetening and L-histidine or a salt thereof is added in an amount of 0.005 to 0.5% by weight in terms of L-histidine and subjected to heat sterilization treatment. It relates to a fruit juice drink. Here, the weight in terms of L-histidine is the same as the weight of free L-histidine when free L-histidine is added, and when L-histidine salts are added, this is free L-histidine. The weight converted to the weight of.

  In the present invention, the retort odor and the potato odor refer to unusual flavors such as unique unfavorable odors and flavors that occur when a fruit juice beverage is heated or stored.

  According to the present invention, when histidine or a salt thereof is used in a fruit juice beverage using aspartame, it can be used not only for easily suppressing or preventing the expression of retort odor and potato odor, but also for the purpose of suppressing their unusual flavor. A fresh feeling is maintained and flavor-rich fruit juice drink can be manufactured, without producing the unusual flavor by deterioration of the inhibitor which was made.

  Hereinafter, the present invention will be described in detail.

  Fruit juice beverages to be subjected to the treatment of the present invention widely include beverage products containing fruit juices or concentrated fruit juices, such as fruit juices as they are squeezed, diluted with water or sugar solution, etc. Various types of beverages, such as soft drinks containing fruit juice, mixed drinks containing fruit juice, carbonated drinks containing fruit juice, milk drinks containing fruit juice, fruit purees and fruit purees, fruit drinks containing fruit grains, concentrated syrup sugar containing fruit juice Alcohols such as soft drinks and liqueurs with fruit juice can be mentioned. Puree is a fruit crushed and lined.

  In the present invention, the kind of fruit juice or fruit is not particularly limited, and any fruit can be mentioned. Examples include citrus fruits such as orange, grapefruit, lemon and mandarin orange, berries such as strawberry and blueberry, banana, peach, apple and melon, but are not limited thereto.

  There is no particular restriction on sweetening such fruit juice with aspartame, and for example, sugars, oligosaccharides, sugar alcohols, and other high-intensity sweeteners can be used together. Further, aspartame is easily decomposed in a neutral to alkaline range, so it is desirable to add it after adjusting the pH to 5.0 or lower.

  The pH of the fruit juice drink is not particularly limited, but a pH of 3.0 to less than 4.0 is preferable in consideration of flavor and microbial control as a drink. Needless to say, when L-histidine or a salt thereof is added to change the pH, the pH can be adjusted using a pH adjusting agent such as an acidic substance or a basic substance. Examples of the pH adjuster include citric acid and phosphoric acid for acidic substances, and sodium bicarbonate and basic amino acids for basic substances.

  In addition, other components can be appropriately added to the fruit juice beverage of the present invention in order to impart necessary or preferable properties as a beverage. Examples of other components include fragrances, antioxidants, sugars, sweeteners, acidulants, functional materials (strengthening agents), and water.

  The histidine used in the present invention is not limited to L-histidine base (free L-histidine) but can be added in the form of a salt such as L-histidine hydrochloride.

  In the present invention, when L-histidine or a salt thereof is added to a fruit juice beverage in an amount of 0.005 to 0.5% by weight in terms of L-histidine, the intended effect is exhibited. If it is weak and more than 0.5% by weight, the bitterness and sourness due to pH adjustment become strong, which is not preferable in terms of taste balance.

  Moreover, L-histidine or its salt can be used together with the fragrance | flavor and antioxidant which are normally used in this field | area. Examples of the fragrances include natural fragrances, synthetic fragrances, and fruit extract, and examples of the antioxidant include vitamin C and vitamin E.

  There is no particular limitation on the method for producing a flavorful fruit juice beverage in which the expression of an unusual flavor of the present invention is suppressed or prevented. L-histidine or sweetened with aspartame and subjected to a heat sterilization treatment, which is a finishing process, Except for the addition of the salts, the conventional methods can be used as appropriate in consideration of the above-mentioned raw materials.

  In the present invention, the heat sterilization method is not particularly limited, and retort sterilization, hot pack sterilization, aseptic filling, and the like can be used. The sterilization conditions may be appropriately set depending on the properties of the contents, the container, and the like.

  The material and form of the fruit juice container are not particularly limited, and can be an appropriate product form such as a can, a plastic bottle, a glass bottle, or a paper container. The fruit juice beverage of the present invention can be effective even in highly breathable packaging materials, particularly PET bottle packaging materials and paper container packaging materials.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated more concretely, this invention is not limited to these.

<Example 1: Free L-histidine>
Using the orange juice beverage formulation shown in Table 1 below, heat sterilization was performed at 85 ° C. for 30 minutes or 60 minutes. The prior art products in the recipe are those in which sodium citrate is added in addition to the vitamin C antioxidant to replace the headspace with nitrogen.

  The control product sterilized by heating, the prior art product, and the product of the present invention were each cooled, and then subjected to sensory evaluation on fresh taste such as retort odor and potato odor and orange flavor. The results are shown in FIG. 1 and FIG. In FIG. 1, it shows that retort odor and potato odor are so strong that a numerical value is high. Moreover, in FIG. 2, it shows that the fresh feeling of orange flavor is so strong that a numerical value is high.

  As a result, the control product 1 strongly developed a different flavor such as a retort odor and a potato odor, and the freshness of the orange flavor was impaired. However, the product 1 of the present invention suppressed the expression of those different flavors, The orange-flavored freshness is maintained, and it has a suppression effect equal to or higher than that of the prior art products.

  Incidentally, the details of sensory evaluation are as follows. That is, the control product 1 is defined as the control (0 point), and the strength of the potato odor and the freshness of the orange flavor are defined as -3 points are extremely weak and +3 points are extremely strong, and the sensory evaluation training is performed. A score of 0.5 points was given by 3 specialist panels.

<Example 2: Free L-histidine>
After preparing the orange juice drink which adds the effective addition density | concentration of L-histidine using the mixing | blending shown in the following Table 2, and heating what was heated for 30 minutes or 60 minutes at the product temperature of 85 degreeC, Example Sensory evaluation was carried out as in 1. The result is shown in FIG.

  As a result, the control product 2 strongly developed a different flavor such as a retort odor and a potato odor, and the sensory quality was impaired. However, the products 2-1 to 2-5 of the present invention were different from the retort odor and the potato odor. Flavor is suppressed and sensory quality is maintained. In addition, the orange-flavored freshness was remarkably impaired in the control product, but the product of the present invention maintained the freshness. In addition, since the product 2-5 of the present invention further added citric acid to adjust the pH, the acidity was somewhat strong, but the taste of the orange juice beverage was not impaired.

<Example 3: L-histidine hydrochloride>
In the same manner as in Example 2, an orange juice beverage to which L-histidine hydrochloride is added was prepared using the formulation shown in Table 3 below, and heated at an article temperature of 85 ° C. for 30 minutes or 60 minutes. After cooling, the sensory evaluation was performed in the same manner as in Example 1 and Example 2. The result is shown in FIG.

  As a result, the control product 3 strongly expressed a different flavor such as a retort odor and a potato odor, while the products 3-1 and 3-2 of the present invention suppressed the expression of such a different flavor, and the orange flavor was fresh. The feeling is maintained.

  According to the present invention, by adding L-histidine or a salt thereof to a fruit juice beverage using aspartame, the expression of a different flavor such as a retort odor or a potato odor is easily suppressed, and the fruit juice is fresh. A feeling can be maintained. Therefore, the present invention is useful in the field of fruit juice beverages that utilize the sweetening function of aspartame, because it can easily suppress the different flavors that appear during heat sterilization or during storage.

(Example 1) which shows the result of having evaluated the intensity | strength of a retort odor and a potato odor about what heated the control product, the prior art product, and this invention product at 85 degreeC for 30 minutes or 60 minutes. (Example 1) which shows the result of having evaluated the intensity | strength of the orange-flavored fresh feeling about what heated the control goods, the prior art goods, and this invention goods at 85 degreeC for 30 minutes or 60 minutes. (Example 2) which shows the result of having evaluated the intensity | strength of the retort odor and the potato odor about what heated this product which added the effective addition density | concentration of L-histidine for 30 minutes or 60 minutes at 85 degreeC. (Example 3) which shows the result of having evaluated the intensity | strength of the retort odor and the potato odor about what heated the product of this invention which added L-histidine hydrochloride for 30 minutes or 60 minutes at 85 degreeC.

Claims (1)

A fruit juice characterized in that aspartame is used for sweetening and L-histidine or a salt thereof is added to 0.005 to 0.5% by weight in terms of L-histidine and heat sterilized. Beverages.

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