JP2010119348A - Drink and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a drink having excellent Japanese plum flavor without having artificial flavor by improving the problem of having no taste feeling peculiar to a Japanese plum fruit juice-containing drink. <P>SOLUTION: The drink contains desalted Japanese plum vinegar and Japanese plum fruit juice, and has a content of the Japanese plum fruit juice of 5-20 mass%. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a beverage having a plum flavor, a method for producing the same, and a method for improving the flavor of a beverage containing plum juice.

  Plum juice has a rich flavor and is rich in organic acids such as citric acid, malic acid, and tartaric acid that are effective in relieving fatigue and improving appetite. Widely used in goods.

  As such foods and beverages, for example, black vinegar drink (Patent Document 1) having a good flavor and excellent palatability in which plum juice is blended with a drink containing black vinegar, orange juice, peach juice and plum juice are prescribed. And a refreshing beverage with a good aftertaste (Patent Document 2).

However, these beverages contain plum juice for the purpose of improving the flavor of the beverage, and techniques for improving the flavor of beverages containing plum juice, particularly beverages mainly composed of plum juice, have been reported. Absent.
Japanese Patent No. 3777002 JP 2004-350503 A

  When the present inventors examined a beverage mainly composed of conventional plum juice, the beverage mainly composed of plum juice had a natural and fresh plum flavor derived from plum juice, There is a problem of flavor that the so-called rich plum sensation, the so-called taste, is insufficient, and it was an unsatisfactory taste to fully enjoy the original taste of plum.

  In the technical field of beverages, in order to solve such flavor problems such as lack of taste, it is generally tasted by increasing the juice content or adding various synthetic flavors. It enhances the feeling and imparts a characteristic flavor.

  However, according to further studies by the present inventors, it has been found that in a beverage containing plum juice, the taste of plum cannot be obtained even if the content of plum juice is increased. In addition, it is necessary to add a large amount of synthetic fragrance in order to give a sufficient taste to satisfy consumer taste by adding synthetic fragrance to beverages mainly composed of plum juice. It was also found out. And when a large amount of synthetic fragrance is added in this way, the synthetic fragrance cannot be sufficiently adapted to a beverage mainly composed of plum juice, and only the flavor of the synthetic fragrance becomes conspicuous. The problem that it becomes artificial flavor as a whole has arisen.

  Therefore, the present invention provides a beverage having an excellent plum flavor, in which the problem of lack of taste peculiar to beverages containing plum juice is improved without becoming an artificial flavor. It is to be an issue.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the original taste of plum is imparted by adding desalted plum vinegar to a beverage containing plum juice.

  Furthermore, it discovered that a taste was enhanced by mix | blending a galactooligosaccharide with the drink containing a plum juice and desalted plum vinegar, and completed this invention.

  That is, the present invention is a beverage characterized by containing desalted plum vinegar and plum juice.

  Moreover, this invention is said drink characterized by containing galactooligosaccharide.

  Furthermore, this invention comprises the process of adding a plum juice and desalted plum vinegar, It is a manufacturing method of the drink characterized by the above-mentioned.

  Furthermore, the present invention is the method for producing a beverage as described above, which comprises a step of adding galactooligosaccharide.

  Furthermore, this invention is the flavor improvement method of the drink containing the plum juice characterized by adding desalted plum vinegar to the drink containing plum juice.

  Moreover, this invention is a flavor improvement method of the drink containing the plum juice characterized by adding galactooligosaccharide.

  By blending desalted plum vinegar into a beverage containing plum juice, the present invention does not become an artificial flavor, and has a flavor unique to beverages containing plum juice such as the lack of taste that can be felt during drinking. It can improve the problem.

  Therefore, according to the present invention, it is possible to provide a beverage containing a plum flavor with good flavor that enhances the taste, has a rich plum sensation, and enjoys the original taste of ume.

  The plum juice used for the drink of this invention can be obtained by extracting fruit juice according to a conventional method from the fruit (plum fruit) of a plum (scientific name: Prunus mume). The varieties of plum fruit used as a raw material are not particularly limited, and examples thereof include Minami Takaume, Shirakaga plum, Ryukyo Koume, Koshu Koume, and the like. Moreover, the ripeness of the plum fruit used as a raw material is not restrict | limited in particular, Even if it is an immature green plum, it can use even a fully ripe thing.

  The method for extracting fruit juice from plum fruit is not particularly limited, and examples thereof include a method of squeezing and squeezing plum fruit, a method of extracting by sugar osmotic pressure, or a method of extracting by alcohol.

  The plum juice thus obtained may be used as it is, but it may be purified and concentrated by a conventional method. The purification method is not particularly limited, and examples thereof include a method of performing enzyme treatment with an enzyme such as pectin-degrading enzyme, a method of removing pulp with a centrifuge, and a method of removing insoluble materials by ultrafiltration. . Further, the concentration method is not particularly limited, and examples thereof include vacuum concentration, freeze concentration, and membrane concentration. The conditions for using these methods are not particularly limited, and may be performed under conditions suitable for the method used. In addition, as plum juice used by this invention, you may use what is marketed besides what is manufactured as mentioned above. As such a commercial item, a brand name: Plum concentration fruit juice 1/5 (made by Nankai Fruit Co., Ltd.) etc. can be mentioned, for example.

  Moreover, the desalted plum vinegar used for the drink of this invention is obtained by removing salt from a plum vinegar which exudes from a plum fruit when salting a plum fruit according to a conventional method. As the plum fruit used when manufacturing plum vinegar, the thing similar to what obtains the said plum juice is mentioned. The desalted ume vinegar preferably has a salt concentration of 0 to 0.2% by mass (hereinafter simply referred to as “%”). In addition, the said salt concentration is the value when the amount of desalted ume vinegar is converted to the amount of desalted ume vinegar having a citric acid equivalent acidity of 7.0%, and the citric acid equivalent acidity in the present invention is included in the beverage. It is a mass percent concentration of citric acid assuming that all the acids to be used are citric acid, and 10 g of beverage is titrated with 0.1 normal sodium hydroxide until pH = 8, and calculated from the titration amount. be able to.

  The method for removing the salt from the ume vinegar in producing the desalted ume vinegar is not particularly limited, and examples thereof include a method of performing electrodialysis treatment. Also, the conditions for using these methods are not particularly limited, and may be performed under conditions suitable for the method to be employed. The desalted plum vinegar thus obtained may be used as it is, but it can also be concentrated by a conventional method. The concentration method of desalted plum vinegar is not particularly limited, and examples thereof include the same method as plum juice. The conditions for using these methods are not particularly limited, and may be performed under conditions suitable for the method used. Moreover, either order may be sufficient as the order of a desalting process and a concentration process, However, In order to make the cost which desalting requires further, it is preferable to perform a desalting process after a concentration process.

  Moreover, since the manufacturing method of desalted plum vinegar is described in the patent 3765716 etc., you may use what was manufactured according to this.

  In addition, as desalted ume vinegar used by this invention, you may use commercially available desalted ume vinegar other than what is manufactured as mentioned above. Examples of such commercially available products include trade name: desalted and concentrated plum vinegar BX70 (manufactured by Kishu Hosokawa Co., Ltd.).

  The beverage of the present invention is prepared by mixing the plum juice and desalted plum vinegar according to a conventional method. The content of plum juice in the beverage of the present invention is not particularly limited, but the content is preferably 5 to 20%. If the content of plum juice in the beverage of the present invention is less than 5%, the flavor of plums is not sufficient, which is not preferable compared to the case where the content is 5 to 20%, and the content exceeds 20%. And the sourness and astringency peculiar to plum juice become too strong, and the flavor of a drink may deteriorate, It is not preferable compared with the case where the content is 5 to 20%. In addition, content of the said plum juice is a value when converting the content of plum juice in a drink into the content of plum juice with a citric acid equivalent acidity of 3.5%.

  Further, the content of desalted plum vinegar in the beverage of the present invention is not particularly limited, but the content of desalted plum vinegar is 0. It is preferable that it is 5 to 6%. If the content of desalted ume vinegar in the beverage of the present invention is less than 0.5%, the taste of plum may be weak, which is not preferable compared to the case where the content is 0.5 to 6%. When the content of desalted ume vinegar exceeds 6%, the taste of plum may be too strong and may have a bitter taste, which is not preferable compared to the case where the content is 0.5 to 6%. . In addition, content of the said desalted plum vinegar is a value when converting the content of the desalted plum vinegar in a drink into the content of desalted plum vinegar having a citric acid equivalent acidity of 7.0%.

  Further, the mass ratio of the plum juice (citric acid equivalent acidity 3.5% equivalent) and desalted plum vinegar (citric acid equivalent acidity 7.0% equivalent) of the beverage of the present invention is not particularly limited, In order to have a more preferable taste as a beverage, the mass ratio is preferably in the range of 1: 0.05 to 0.6. When the amount of desalted plum vinegar in the beverage of the present invention is less than the case where the mass ratio of plum juice and desalted plum vinegar is 1: 0.05, the flavor improving effect by desalted plum vinegar may be weakened. Therefore, it is not preferable compared with the case where the mass ratio is 1: 0.05 to 0.6, and the amount of desalted plum vinegar is 1: 0.6 in terms of the mass ratio of plum juice and desalted plum vinegar. When the amount is relatively large, the taste of ume is so strong that it may become a bitter taste, which is not preferable compared to the case where the mass ratio is 1: 0.05 to 0.6.

  The citric acid equivalent acidity of the beverage of the present invention obtained as described above is not particularly limited, but the acidity as a beverage with better flavor is 0.28 to 0.84%. If the acidity corresponding to citric acid in the beverage of the present invention is less than 0.28%, the sourness may be weak. Therefore, the acidity is not preferable as compared with the case where the acidity is 0.28 to 0.84%, and citric acid equivalent. If the acidity exceeds 0.84%, the acidity may become too strong, which is not preferable as compared with the case where the acidity is 0.28 to 0.84%.

  In addition, although the drink of this invention can set it as the acidity of the said range by mix | blending plum juice and desalted plum vinegar, in order to adjust a citric acid equivalent acidity further, it may contain an organic acid. Good. Specific examples of the organic acid include citric acid, lactic acid, malic acid, and tartaric acid.

  The beverage of the present invention described above preferably contains a galactooligosaccharide in order to enhance the taste. Any galactooligosaccharide may be used as long as it is obtained from a natural product according to a conventional method or obtained according to a general production method, for example, a method in which an enzyme is allowed to act on a raw material containing lactose. Commercially available galactooligosaccharides may be used. Examples of such commercially available products include trade name: Oligomate 55N, Oligomate S-HP (both manufactured by Yakult Pharmaceutical Co., Ltd.), trade name: Cup Oligo (manufactured by Nissin Sugar Co., Ltd.), and the like. . In addition, the content of the galactooligosaccharide in the beverage of the present invention is not particularly limited, but is preferably 0.4 to 10% in order to improve the flavor. In addition, when the content of the galactooligosaccharide in the beverage of the present invention is less than 0.4%, the body and drinking response may be weakened, which is preferable compared to the case where the content is 0.4 to 10%. If the content exceeds 10%, the body and drinking response may become too strong, which is not preferable compared to the case where the content is 0.4 to 10%. In addition, content of the said galactooligosaccharide is content of the solid content of galactooligosaccharide.

  Further, the beverage of the present invention preferably contains sodium citrate in order to reduce the astringency and bitterness derived from plum juice and to make the flavor more preferable. Any sodium citrate may be used as long as it is obtained from a natural product according to a conventional method or obtained according to a general production method, and commercially available sodium citrate may be used. Good. Examples of such commercially available products include trade name: trisodium citrate (manufactured by Fuso Chemical Co., Ltd.). Moreover, the content of sodium citrate in the beverage of the present invention is not particularly limited, but is preferably 0.01 to 0.7%. In addition, since the reduction effect of astringency and bitterness may not be enough when content of sodium citrate in the drink of the present invention is less than 0.01%, the content is 0.01 to 0.7%. It is not preferable compared to some cases, and if the content exceeds 0.7%, the back end of the beverage may become too heavy, so that the content is 0.01 to 0.7%. It is not preferable.

  The beverage of the present invention may further contain auxiliary materials such as various sugars, emulsifiers, thickeners, sweeteners, fruit juices, etc., as long as the flavor of the product is not impaired.

  Specific auxiliary materials include sugars such as sucrose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, xylose, etc., sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose syrup, etc. , Sucrose fatty acid ester, glycerin fatty acid ester, lecithin and other emulsifiers, carrageenan, gum arabic, xanthan gum, guar gum, pectin, locust bean gum, starch, gellan gum and other thickening (stabilizing) agents, apple juice, lemon juice, orange juice , Fruit juices such as berry juice, and flavors thereof. In addition, vitamins such as vitamin A, vitamin B, vitamin C, vitamin D, and vitamin E, and minerals such as calcium, iron, manganese, and zinc can be added. In addition, there is no restriction | limiting in particular about the addition order at the time of adding these food materials.

  The beverage of the present invention can be produced by blending plum juice and desalted plum vinegar in the usual beverage ingredients as described above, but in this case, the addition of plum juice and desalted plum vinegar The time is not particularly limited. Moreover, even if it is a case where galactooligosaccharide and sodium citrate are further added in order to enhance the taste of the beverage of the present invention, the addition time is not particularly limited.

  The beverage of the present invention thus obtained has a refreshing taste, a soft drink containing plum juice with a good flavor that has a rich plum sensation and can enjoy the original taste of plum, Beverages such as alcoholic beverages.

  The beverage of the present invention is further sterilized by heating using a retort sterilizer or HTST sterilizer after production, and filled and sealed in containers such as cans, PET containers, bottles, paper, etc. for long-term storage. It may have a suitable shape.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated still in detail, this invention is not restrict | limited at all by these.

Example 1
Manufacture of beverages (1):
Fructose dextrose liquid sugar 10%, sucrose 2%, sodium citrate 0.05%, flavoring 0.05%, plum juice and desalted plum vinegar in a blended amount as shown in Table 1 and heated to 90 ° C And sterilized. Subsequently, after filling this into a can container, it cooled and obtained the drink. The obtained drink was drunk by five panelists, and the flavor was evaluated according to the following evaluation criteria. The results are also shown in Table 1.

<Flavor evaluation criteria>
(Evaluation) (Content)
◎: Flavor is very good ○: Flavor is good △: Neither is good ×: Flavor is bad

  From the above results, in the beverage containing plum juice, the taste of plum can not be obtained even if the concentration of plum juice is increased, but the taste of plum can be obtained by combining plum juice and desalted plum vinegar. It became clear that

Example 2
Manufacture of beverages (2):
Fructose glucose liquid sugar 10%, sucrose 2%, sodium citrate 0.05%, flavoring 0.05%, plum juice, desalted plum vinegar and galactooligosaccharide were mixed and dissolved in the blending amounts shown in Table 2, and then 90 Sterilized by heating to ° C. Subsequently, after filling this into a can container, it cooled and obtained the drink. The obtained beverage was drunk and evaluated for flavor according to the same evaluation criteria as in Example 1. The results are also shown in Table 2.

  From the above results, it has been clarified that the taste and richness of plums are increased by adding galactooligosaccharides to beverages containing plum juice and desalted plum vinegar, and it becomes mellow. Moreover, even if it was a drink containing plum juice and galactooligosaccharide, it was shown that the drink which does not contain desalted plum vinegar cannot obtain a taste.

Example 3
Manufacture of beverages (3):
Fructose glucose liquid sugar 10%, sucrose 2%, galactooligosaccharide (trade name: Oligomate 55N, Yakult Pharmaceutical Co., Ltd., solid content 75%, galactooligosaccharide concentration 55% in solid content) 1.3% (solid content Conversion), sodium citrate 0.05%, flavor 0.05%, plum juice and desalted plum vinegar were mixed and dissolved in the blending amounts shown in Table 3, and then heated to 90 ° C. to be sterilized. Subsequently, after filling this into a can container, it cooled and obtained the drink. The obtained beverage was drunk and evaluated for flavor according to the same evaluation criteria as in Example 1. The results are also shown in Table 3.

  From the above results, the plum juice was blended so that the content of plum juice in the beverage was 5 to 20%, and by adding desalted plum vinegar, there was a fresh plum feeling and it was firm It became clear to obtain a beverage with a taste of plum. In addition, by adding plum juice and desalted plum vinegar so that the acidity corresponding to citric acid in the beverage is 0.28 to 0.84%, a beverage with a firm taste of plum can be obtained. Indicated.

Example 4
Manufacture of beverages (4):
Fructose glucose liquid sugar 10%, sucrose 2%, galactooligosaccharide (trade name: Oligomate 55N, Yakult Pharmaceutical Co., Ltd., solid content 75%, galactooligosaccharide concentration 55% in solid content) 1.3% (solid content Conversion), sodium citrate 0.05%, flavoring 0.05%, plum juice 10%, and mass ratio to plum juice 1 as shown in Table 4 after mixing and dissolving desalted plum vinegar and heating to 90 ° C And sterilized. Subsequently, after filling this into a can container, it cooled and obtained the drink. The obtained beverage was drunk and evaluated for flavor according to the same evaluation criteria as in Example 1. The results are also shown in Table 4.

  Based on the above results, in a beverage containing plum juice and desalted plum vinegar, it is removed so as to have a mass ratio of 0.05 to 0.6 (0.5 to 6% in the beverage) relative to plum juice 1. It became clear that a drink with a solid taste of plum can be obtained by adding salted plum vinegar.

  According to the beverage of the present invention, it is possible to provide a beverage having excellent taste while containing plum juice.

Therefore, this invention drink can be used as various health drinks, soft drinks, etc.

more than

Claims (8)

  A beverage characterized by containing desalted plum vinegar and plum juice.   The beverage according to claim 1, wherein the content of plum juice is 5 to 20% by mass.   The beverage according to claim 1 or 2, wherein the citric acid equivalent acidity of the beverage is 0.28 to 0.84 mass%.   The beverage according to any one of claims 1 to 3, further comprising galactooligosaccharide.   The manufacturing method of the drink characterized by comprising the process of adding plum juice and desalted plum vinegar.   Furthermore, the process of adding a galactooligosaccharide is comprised, The manufacturing method of the drink of Claim 5 characterized by the above-mentioned.   A method for improving the flavor of a beverage containing plum juice, which comprises adding desalted plum vinegar to a beverage containing plum juice.   Furthermore, galactooligosaccharide is added, The flavor improvement method of the drink containing the plum juice of Claim 7 characterized by the above-mentioned.