JP2012170369A - Vitamin c-containing beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vitamin C-containing beverage improved in taste due to vitamin C, and suppressed in deterioration of vitamin C, to provide a method for producing the beverage, to provide a method for improving taste of the vitamin C-containing beverage, and to provide a method for suppressing deterioration of the vitamin C of the vitamin C-containing beverage.SOLUTION: This vitamin C-containing beverage includes vitamin C, calcium and sodium. The vitamin C-containing beverage is such that the vitamin C content is 400-1,500 mg/100 g, and the ratio (A)/(B) of the calcium content (A) (mg/100 g) to the sodium content (B) (mg/100 g) is 0.4-1.8. The total of the calcium content (A) and the sodium content (B), (A)+(B) is preferably 33-45 mg/100 g.

Description

  The present invention relates to a vitamin C-containing beverage that is a beverage containing vitamin C, a method for producing a vitamin C-containing beverage, a taste improving method, and a vitamin C deterioration inhibiting method.

  Vitamin C (L-ascorbic acid) is a kind of water-soluble vitamin, has an excellent antioxidant action, and plays an important role in biological activities such as being a coenzyme in collagen synthesis. Therefore, there is a need to actively take vitamin C for the purpose of beauty, health, stress relief, anti-aging, and the like. Therefore, many vitamin C-containing beverages are commercially available in order to easily replenish vitamin C.

  Since vitamin C has a sour taste, it gives a refreshing sensation due to its sourness when blended in a beverage, but on the other hand, it causes a strong sourness when blended at a high concentration. Vitamin C is weak against heat and light, and is easily oxidized to dehydroascorbic acid (DAsA). Therefore, deterioration of vitamin C due to oxidation occurs during production or storage under illumination. Therefore, when vitamin C is contained in a beverage at a high concentration, improvement in the taste of vitamin C (strong acidity, etc.) and suppression of deterioration of vitamin C during production and storage have been problems.

  Conventionally, as a method for improving the taste of vitamin C, an aqueous solution with less acidity and less habit has been proposed in which the amount of ascorbic acid and sodium ascorbate is adjusted (see Patent Document 1). However, the aqueous solution disclosed in Patent Document 1 has a low content of vitamin C, which is not sufficient as a taste improving method when vitamin C is contained at a high concentration. It was necessary to take a separate method to suppress deterioration.

  On the other hand, as a method for suppressing deterioration of vitamin C, a method of blending a predetermined amount of chlorogenic acid into vitamin C has been proposed (see Patent Document 2). However, according to this method, since chlorogenic acid has astringency, taste is a problem, and it is therefore difficult to contain vitamin C in a high concentration in the beverage.

JP 2005-058097 A JP-A-6-009603

  Accordingly, the present invention relates to a vitamin C-containing beverage in which the taste due to vitamin C is improved and the deterioration of vitamin C is suppressed, a method for producing the same, a method for improving the taste of a vitamin C-containing beverage, and the vitamin C-containing beverage An object is to provide a method for suppressing C deterioration.

  In order to achieve the above object, first, the present invention is a vitamin C-containing beverage containing vitamin C, calcium and sodium, wherein the content of the vitamin C is 400-1500 mg / 100 g, Vitamin C, wherein the ratio [A] / [B] of the calcium content [A] (mg / 100 g) to the content [B] (mg / 100 g) is 0.4 to 1.8 A contained beverage is provided (Invention 1).

  In the said invention (invention 1), it is preferable that the sum [A] + [B] of said calcium content [A] and said sodium content [B] is 33-45 mg / 100g (invention 2). ).

  In order to achieve the above object, secondly, the present invention is a vitamin C-containing beverage containing vitamin C, calcium and sodium, wherein the vitamin C content is 400-1500 mg / 100 g, Vitamin C content characterized in that the total [A] + [B] of content [A] (mg / 100 g) and sodium content [B] (mg / 100 g) is 33 to 45 mg / 100 g A beverage is provided (Invention 3).

  According to the above inventions (Inventions 1 to 3), despite containing vitamin C at a high concentration, the strong sourness derived from vitamin C is suppressed, and the bitterness derived from the blended calcium is simultaneously suppressed. A vitamin C-containing beverage having good taste can be obtained. Furthermore, according to the said invention, since the deterioration of the vitamin C in a drink is suppressed, the vitamin C containing drink which does not impair the preferable physiological activity of vitamin C, and the bitterness derived from calcium is not enhanced can be obtained.

  In the said invention (invention 1-3), it is preferable that the said vitamin C is 1 type, or 2 or more types selected from the group which consists of L-ascorbic acid, sodium L-ascorbate, and calcium L-ascorbate. (Invention 4).

  In the said invention (invention 1-4), it is preferable to contain cam cam fruit juice (invention 5) further.

  In the said invention (invention 1-5), it is preferable that dehydroascorbic acid content is 2.5 mass% or less in the total ascorbic acid content (invention 6).

  Third, the present invention is a method for producing a vitamin C-containing beverage containing vitamin C, calcium and sodium, wherein the content of the vitamin C is 400 to 1500 mg / 100 g and the content of the sodium. [B] The vitamin C and the calcium so that the ratio [A] / [B] of the calcium content [A] (mg / 100 g) to the [B] (mg / 100 g) is 0.4 to 1.8. And the manufacturing method of the drink containing vitamin C characterized by mix | blending the said sodium is provided (invention 7).

  4thly this invention is a manufacturing method of the vitamin C containing drink containing vitamin C, calcium, and sodium, Comprising: The content of the said vitamin C is set to 400-1500 mg / 100g, and content of the said calcium [A] (mg / 100 g) and the content [B] (mg / 100 g) of the sodium [A] + [B] so that the vitamin C, calcium and Provided is a method for producing a vitamin C-containing beverage, wherein the sodium is blended (Invention 8).

  In the said invention (invention 7 or 8), it is preferable to further mix cam cam juice (invention 9).

  In the said invention (invention 7-9), it is preferable to perform a deoxygenation process (invention 10).

  Fifth, the present invention is a method for improving the taste of a vitamin C-containing beverage so that the content of vitamin C is 400-1500 mg / 100 g and the sodium content [B] (mg / 100 g). Vitamin C, which contains vitamin C, calcium and sodium so that the ratio [A] / [B] of the calcium content [A] (mg / 100 g) is 0.4 to 1.8 A method for improving the taste of contained beverage is provided (Invention 11).

  Sixth, the present invention is a method for improving the taste of a vitamin C-containing beverage, wherein the vitamin C content is 400 to 1500 mg / 100 g, and the calcium content [A] (mg / 100 g) Contains vitamin C, calcium and sodium so that the total [A] + [B] with the sodium content [B] (mg / 100 g) is 33 to 45 mg / 100 g A method for improving the taste of a beverage is provided (Invention 12).

  Seventh, the present invention is a method for inhibiting vitamin C degradation of a vitamin C-containing beverage, wherein the content of vitamin C is 400 to 1500 mg / 100 g and the content of sodium [B] (mg / 100 g) Vitamin C, calcium and sodium are added so that the ratio [A] / [B] of the calcium content [A] (mg / 100 g) to 0.4 to 1.8 Provided is a method for inhibiting vitamin C deterioration of a C-containing beverage (Invention 13).

  Eighth, the present invention is a method for inhibiting vitamin C degradation of a vitamin C-containing beverage, wherein the vitamin C content is 400 to 1500 mg / 100 g and the calcium content [A] (mg / 100 g). And vitamin C, calcium and sodium are added so that the total [A] + [B] of sodium and sodium content [B] (mg / 100 g) is 33 to 45 mg / 100 g Provided is a method for inhibiting vitamin C deterioration of a beverage containing the invention (Invention 14).

  In the said invention (invention 13 or 14), it is preferable to further mix cam cam juice (invention 15).

  In the said invention (invention 13-15), it is preferable to perform a deoxygenation process (invention 16).

  According to the present invention, despite containing vitamin C at a high concentration, strong sourness derived from vitamin C is suppressed, and bitterness derived from blended calcium is suppressed at the same time, resulting in good taste. A vitamin C-containing beverage can be obtained. Furthermore, according to the present invention, since the deterioration of vitamin C in the beverage is suppressed, a vitamin C-containing beverage that does not impair the preferred physiological activity of vitamin C and does not enhance the calcium-derived bitterness can be obtained.

Hereinafter, embodiments of the present invention will be described.
The vitamin C-containing beverage according to this embodiment contains vitamin C, calcium and sodium.

  In addition to L-ascorbic acid, vitamin C in the present embodiment includes L-ascorbic acid derivatives such as salts with sodium, potassium and calcium, esters with fatty acids, ethers with sugars, and the like. Dehydroascorbic acid (DAsA), which is produced by oxidation of Among these, the vitamin C-containing beverage according to the present embodiment may contain one or more vitamin C selected from the group consisting of L-ascorbic acid, sodium L-ascorbate and calcium L-ascorbate. It is particularly preferable to contain all these three types of vitamin C. On the other hand, DAsA, when reduced in vivo, becomes L-ascorbic acid and has physiological activity. However, DAsA is irreversible when it is further oxidized and loses its physiological activity as vitamin C. Moreover, when vitamin C deteriorates, unpleasant tastes such as enhancement of bitterness derived from calcium are brought about. Therefore, in the vitamin C-containing beverage according to this embodiment, the DAsA content is preferably 2.5% by mass or less, and particularly preferably 2.0% by mass or less in the total ascorbic acid content.

  The calcium contained in the vitamin C-containing beverage according to this embodiment is blended as a calcium salt. Examples of the calcium salt include calcium chloride, calcium lactate, calcium gluconate, calcium carbonate, calcium phosphate, calcium glutamate and the like in addition to the above-described calcium L-ascorbate.

  Sodium contained in the vitamin C-containing beverage according to the present embodiment is blended as a sodium salt. Examples of the sodium salt include sodium L-ascorbate described above, sodium chloride, sodium citrate, sodium bicarbonate, sodium malate, sodium tartrate, sodium lactate, sodium gluconate, sodium glutamate, sodium aspartate, and the like. Can do.

  The vitamin C-containing beverage according to this embodiment has a vitamin C content of 400 to 1500 mg / 100 g, and a calcium content [A] (mg / 100 g) relative to a sodium content [B] (mg / 100 g). ) Ratio [A] / [B] is 0.4 to 1.8.

  Here, in this specification, "content" in the said drink of the substance contained in a drink shall mean the value measured from immediately after manufacturing the said drink to two weeks after manufacture.

  The vitamin C-containing beverage according to the present embodiment has a vitamin C content of 400 to 1500 mg / 100 g, so that the vitamin C-containing beverage is sufficiently imparted with preferable physiological activity of vitamin C and is derived from vitamin C. A refreshing taste can be obtained with a moderate acidity. In addition, when it exceeds 1500 mg / 100 g, the acidity derived from vitamin C becomes excessive, so that the suppression becomes difficult, and as a result, the acidity derived from vitamin C becomes too stimulating, and the refreshing feeling is lost and uncomfortable remains. It will be a thing.

  Here, in this specification, the content of vitamin C in the beverage is the sum of the values obtained by converting the content of the compounds included in vitamin C described above into the content of L-ascorbic acid (total ascorbic acid). Content). The total ascorbic acid content in the present specification is a value obtained by measuring the content of all vitamin C including dehydroascorbic acid (DAsA) by a high performance liquid chromatographic method, and specifically, as shown in Examples described later. It is. Since DAsA is reduced to L-ascorbic acid by the DTT reduction method using dithiothreitol (DTT) in the measurement of the total ascorbic acid content, it is added to the total ascorbic acid content. In addition, in this specification, in addition to the total ascorbic acid content, the term L-ascorbic acid content may be used as a value measured without reducing by DTT in order not to add up the DAsA content. Specific measurement methods will be described in the examples described later.

  The content of vitamin C in the vitamin C-containing beverage according to this embodiment is preferably 450 to 1250 mg / 100 g, and particularly preferably 576 to 990 mg / 100 g.

  Moreover, in the vitamin C containing drink which concerns on this embodiment, while [A] / [B] is 0.4-1.8, while the strong acidity derived from vitamin C is suppressed, the calcium which mix | blended As a result, the flavor of the beverage is improved and the bitterness derived from calcium is suppressed, so that a vitamin C-containing beverage having a good taste can be obtained. Furthermore, when [A] / [B] is in the above-mentioned range, it is possible to suppress deterioration of vitamin C during production and after production (including storage, transportation, etc.). The enhancement effect of calcium-derived bitterness due to deterioration can be suppressed. In the vitamin C-containing beverage according to this embodiment, [A] / [B] is preferably 0.5 to 1.3, and particularly preferably 0.6 to 1.1.

  In addition, in this specification, content of the calcium in a drink is content of the calcium ion derived from the calcium salt mix | blended with the drink, and is the value measured by the ICP emission spectrometry. Moreover, content of sodium in a drink is content of sodium ion derived from the sodium salt mix | blended with the drink, and is the value measured by the atomic absorption photometry method. Details of the measurement method will be described in Examples described later.

  In the vitamin C-containing beverage according to this embodiment, the total [A] + [B] of the calcium content [A] (mg / 100 g) and the sodium content [B] (mg / 100 g) is 33 to 45 mg / It is preferable that it is 100 g. By having [A] + [B] within this range, strong acidity derived from vitamin C, bitterness derived from calcium, and the enhancing action of calcium-derived bitterness due to deterioration of vitamin C are further suppressed, and good And a beverage that does not impair the preferred physiological activity of vitamin C. [A] + [B] is particularly preferably 35 to 43 mg / 100 g.

  In addition, the vitamin C containing drink which concerns on this embodiment should just be [A] / [B] 0.4-1.8, or [A] + [B] 33-45 mg / 100g. However, it is particularly preferable to satisfy both the ranges [A] / [B] and [A] + [B].

  Moreover, it is preferable to mix | blend the fruit juice obtained from a fruit with the vitamin C containing drink which concerns on this embodiment. The fruit for obtaining the fruit juice is not particularly limited as long as it is a plant that has been confirmed to be safe for food. Specifically, the fruits include oranges, tangerines, apples, bananas, grapes, acerola, camcom, mango, lemon, blueberries, raspberries, pomegranates, kiwi, muscat, peaches, strawberries, strawberries, grapefruits, pineapples, apricots, figs. , Plum, shikuwasha, watermelon, cherry, pear, papaya, loquat, melon, etc., and the fruit juice obtained from one or more fruits selected from the group consisting of these, the vitamin C-containing beverage of this embodiment Can be blended. In order to obtain fruit juice from the above-mentioned fruit, it may be carried out by a conventionally known method. For example, the fruit as a raw material is heated, boiled, steamed, etc., sufficiently washed with water, exposed to water, or treated with chemicals. What is necessary is just to squeeze, after giving non-heating processes, such as.

  When blending fruit juice into the vitamin C-containing beverage according to the present embodiment, it is particularly preferable to blend cam juice juice among the fruit juices obtained from the fruits. By mix | blending cam cam fruit juice, the deterioration of the vitamin C at the time of manufacture and after manufacture can be suppressed more effectively. When mix | blending a cam cam fruit juice with the vitamin-C containing drink of this embodiment, it is preferable that the compounding quantity is 0.1-50 mass%, and it is especially preferable that it is 0.2-20 mass%.

  Moreover, the vitamin C containing drink which concerns on this embodiment is water and the material (component) contained in a well-known drink other than the said component, For example, vitamins other than vitamin C, a sweetening agent, a sour agent, a fragrance | flavor, You may contain a mineral part, a pigment | dye component, a functional component, etc. in the range which does not impair the effect by this embodiment.

  The water may be water that is suitable for drinking, for example, pure water, hard water, soft water, ion-exchanged water, etc., as well as water obtained by deoxygenating these waters by a gas replacement method, a degassing method, etc. Can be mentioned. Among these, in order to suppress deterioration of vitamin C, it is preferable to use deoxygenated water, and it is particularly preferable to use deoxygenated ion exchange water.

  Examples of vitamins other than vitamin C include vitamin A, vitamin E, vitamin D, vitamin K, and vitamin B group.

  As the sweetening agent, saccharides or sweeteners can be used. Examples of the saccharide include sucrose, fructose, glucose, fructose glucose liquid sugar, and reduced maltose. Examples of the sweetener include sugar, isomerized sugar, xylitol, palatinose, erythritol and the like, as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, saccharin, sucralose, and stevia extract. Moreover, sugar alcohols, such as sorbitol, may be included, and a sugarless bulk sweetener, a bulk sugar sweetener, etc. may be included.

  Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof, among which citric acid and citric acid Sodium, lactic acid, malic acid, tartaric acid, adipic acid and the like are preferable, and citric acid and trisodium citrate are particularly preferable.

  Examples of the fragrances include fragrances extracted from citrus and other fruits, fruit juices or fruit purees, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, milk or dairy products, synthetic fragrances and the like.

Examples of the mineral component include chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.
Examples of the pigment component include chlorella and chlorophyll.

  Examples of the functional component include collagen, salmon cartilage, oyster extract, chitosan, propolis, octacosanol, tocopherol, carotene, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.

  In addition, the vitamin C-containing beverage according to this embodiment may contain various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, quality stabilizers, and the like.

  The vitamin C-containing beverage according to this embodiment can be produced by a conventionally known method except that vitamin C, calcium and sodium are blended so as to have a specific content. For example, the above-mentioned vitamin C, calcium salt and sodium salt in water, preferably one or two selected from the group consisting of L-ascorbic acid, sodium L-ascorbate and calcium L-ascorbate as vitamin C The above is added so that the contents of vitamin C, calcium and sodium have specific values, and the other ingredients described above are added and stirred as desired to prepare a beverage stock solution. And after adjusting after pH adjustment and / or heat sterilization as needed, it can manufacture by the process of filling a container and sterilizing.

  At this time, the sterilization method may be performed in the same manner as a normal beverage. For example, in the case where heat sterilization can be performed after filling a container like a metal can, sterilization may be performed under the sterilization conditions defined in the Food Sanitation Law. Moreover, what cannot be retort sterilized like a PET bottle and a paper container should just cool after high temperature sterilization with a plate-type heat exchanger etc., for example, and may fill with a container.

  The vitamin C-containing beverage according to the present embodiment can be provided in a form filled in a container. As the container, for example, a normal container such as a metal can, a PET bottle, a paper container, or a glass bottle can be used.

  Here, when manufacturing the vitamin C containing drink which concerns on this embodiment, it is preferable to perform a deoxygenation process to a vitamin C containing drink. By performing the deoxygenation treatment, the concentration of dissolved oxygen that causes deterioration of vitamin C is reduced, and this makes it possible to more effectively suppress deterioration of vitamin C during and after production, and vitamin C. It becomes possible to further suppress the enhancing action of calcium-derived bitterness due to the deterioration of the. Deoxygenation treatment is not particularly limited and can be performed by a conventional method, for example, a gas replacement method using an inert gas such as nitrogen, carbon dioxide, argon, helium, a degassing method using a hollow fiber membrane or a dearator, Or a combination thereof may be used. The deoxygenation treatment may be performed on water in which the beverage raw material is dissolved, or may be performed on a beverage stock solution obtained by dissolving the beverage raw material in water, but is preferably performed on both. .

  Here, the deoxygenation treatment is preferably performed so that the dissolved oxygen concentration in the beverage stock solution before filling into the container is 5 mg / L (= 5 ppm) or less, particularly preferably 2 mg / L or less. preferable. By performing deoxygenation treatment in this way, deterioration of vitamin C during and after production is more effectively suppressed, and as a result, preferable physiological activity of vitamin C is maintained in the vitamin C-containing beverage according to this embodiment. In addition, the enhancing action of calcium-derived bitterness due to deterioration of vitamin C is further suppressed.

  Although the vitamin C-containing beverage according to this embodiment contains vitamin C at a high concentration, a strong sourness derived from vitamin C and a bitter taste derived from blended calcium are simultaneously suppressed when drunk. And has a good taste. In addition, in the vitamin C-containing beverage according to the present embodiment, the deterioration of vitamin C is suppressed, and for example, the deterioration of vitamin C is effectively suppressed even during production or storage under illumination. Therefore, the vitamin C-containing beverage according to this embodiment does not impair the preferable physiological activity of vitamin C, and does not enhance the bitterness of calcium.

  The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

[Examples 1 to 9 and Comparative Examples 1 to 4]
L-ascorbic acid as vitamin C, sodium L-ascorbate and calcium L-ascorbate, other sodium salts and calcium salts, fruit juice, sweetener and acidulant are added to water as shown in Table 1 to give 2000 g A beverage stock solution was prepared, and this was heat sterilized (95 ° C. reached temperature) and filled into PET bottles to obtain vitamin C-containing beverages of Examples 1 to 9 and Comparative Examples 1 to 4. In Example 8, before filling the PET bottle with the heat-sterilized beverage stock solution, a deoxygenation treatment was performed by a gas replacement method (nitrogen replacement).

<Test Example 1> Measurement of vitamin C content The vitamin C content is a value measured at the stage of blending beverage ingredients, and the content of L-ascorbic acid and dehydroascorbic acid included in vitamin C is L. -Converted to ascorbic acid content and added up (total ascorbic acid content). Specifically, dehydroascorbic acid in the sample was reduced by the DDT reduction method to give L-ascorbic acid, high-performance liquid chromatography analysis was performed, and the obtained value was defined as the total ascorbic acid content. Test methods and analysis conditions are as follows.

For each beverage stock solution of vitamin C-containing beverages in Examples 1 to 9 and Comparative Examples 1 to 4, sampling was performed immediately before heat sterilization, and immediately, 6% (w / v) metaphosphoric acid aqueous solution was 5 times the volume of the sample (v / V) added (final concentration of metaphosphoric acid 5% (w / v)). 50 μL of 1M K ₂ HPO ₄ aqueous solution containing 10 mM dithiothreitol was added to 100 μL of each sample treated with metaphosphate, and allowed to stand at room temperature for 5 minutes. Subsequently, 50 μL of a 25% (w / v) metaphosphoric acid aqueous solution was added, filtered through a 0.45 μm filter, and then analyzed under the following HPLC conditions. The results are shown in Table 1.

= Liquid chromatography conditions =
Model used: Waters Alliance HPLC system Column: Atlantis T3 3 μm 3.0 mm × 150 mm
Column temperature: 40 ° C
Mobile phase: 1% aqueous metaphosphoric acid Flow rate: 1 mL / min
Measurement wavelength: 242 nm

<Test Example 2> Measurement of calcium content For each beverage stock solution of vitamin C-containing beverages in Examples 1 to 9 and Comparative Examples 1 to 4, sampling was performed immediately before heat sterilization, and 1% nitric acid was added to 50 μL of the obtained sample. Was added, and 500 μL of yttrium was added as an internal standard substance, and measurement was performed using an ICP emission analyzer (manufactured by Varian, Varian VISTA-PRO (Ax)). The results are shown in Table 1.

<Test Example 3> Measurement of sodium content For each beverage stock solution of vitamin C-containing beverages in Examples 1 to 9 and Comparative Examples 1 to 4, sampling was performed immediately before heat sterilization, and 2.5 mL of the obtained sample was 50 mL. In a volumetric polypropylene volumetric flask, 1% strength hydrochloric acid was added and quantified to 50 mL, and then left overnight. Then, it measured with the atomic absorption analyzer (the product made by Varian, AA240FS). The results are shown in Table 1.

<Test example 4> Sensory evaluation test The sensory evaluation test was done about each vitamin C containing drink (sample) of Examples 1-9 and Comparative Examples 1-4. This sensory evaluation test was conducted by tasting a 20 mL sample stored at 5 ° C. by seven trained panelists in charge of beverage development. The acidity and bitterness were evaluated in five levels according to the following criteria. The highest score among the obtained results was taken as the evaluation of the sample. The evaluation is shown in Table 1.

= Evaluation of acidity =
5: Extremely weak 4: Weak 3: Slightly weak 2: Slightly strong 1: Strong

= Evaluation of bitterness =
5: Extremely weak 4: Weak 3: Slightly weak 2: Slightly strong 1: Strong

  Moreover, based on the result of the sensory evaluation test, a total score was calculated as the total of each score of acidity and bitterness, and comprehensive evaluation was performed according to the following criteria. The results are shown in Table 1.

= Comprehensive evaluation =
◎: The total score is 8 or more. ○: The total score is 6 or more and less than 8.

  As can be seen from Table 1, in the vitamin C-containing beverage that satisfies the requirements of the present invention, the strong acidity derived from vitamin C, the bitterness derived from the blended calcium, and the bitterness enhancing action accompanying vitamin C deterioration are simultaneously suppressed. It had good taste.

[Example 10 and Reference Example 1]
L-ascorbic acid, sodium L-ascorbate and calcium L-ascorbate as vitamin C, other sodium salts and calcium salts, fruit juice, sweeteners and acidulants are added to water as shown in Table 2 for beverages A stock solution was prepared, sterilized by heating (temperature reached 95 ° C.) and filled into a PET bottle, and the vitamin C-containing beverages of Example 10 and Reference Example 1 were obtained.

  For each beverage stock solution of the vitamin C-containing beverage of Example 10 and Reference Example 1 and Example 5 described above, sampling was performed immediately before heat sterilization, and the amount of vitamin C blended in the same manner as in Test Examples 1 to 3 described above, The calcium content and the sodium content were measured, and a sensory evaluation test was performed in the same manner as in Test Example 4 described above. The results are shown in Table 2.

[Comparative Example 5]
A commercially available vitamin C-containing beverage was purchased and used as a sample of Comparative Example 5. Sampling was performed immediately after purchase, and the calcium content and sodium content were measured in the same manner as in Test Examples 2 and 3 described above. The results are shown in Table 2.

<Test Example 5> and measurement of the contents of total ascorbic acid, L-ascorbic acid and dehydroascorbic acid For each vitamin C-containing beverage of Examples 5 and 10 and Reference Example 1, it was sampled immediately after production and contained total ascorbic acid. The amount and L-ascorbic acid content were measured. The total ascorbic acid content was measured by treating the obtained sample in the same manner as in Test Example 1 described above. Furthermore, L-ascorbic acid content was measured as follows. That is, immediately after sampling, 6% (w / v) metaphosphoric acid aqueous solution was added 5 times the volume (v / v) of the sample, filtered through a 0.45 μm filter without performing DTT reduction treatment, The L-ascorbic acid content obtained by analyzing under the same HPLC conditions as in 1 was used as the L-ascorbic acid content in the sample. Furthermore, the value which deducted L-ascorbic acid content from total ascorbic acid content was computed as dehydroascorbic acid (DAsA) content. The results are shown in Table 2.

  Also, the ratio of DAsA content to the total ascorbic acid content, the amount of vitamin C decrease that is a value obtained by subtracting the total ascorbic acid content from the vitamin C content, and the ratio of the total ascorbic acid content to the vitamin C content Vitamin C reduction rate was calculated. The results are shown in Table 2.

  In addition, about the vitamin-C containing drink of the comparative example 5, it samples immediately after purchase, measures total ascorbic acid content and L-ascorbic acid content by the method similar to the above, and dehydroascorbic acid (DAsA) content And the ratio of DAsA content to total ascorbic acid content was calculated. The results are shown in Table 2.

  Furthermore, after holding each vitamin C-containing beverage (sample) of Examples 5 and 10, Reference Example 1 and Comparative Example 5 in an environment of 6000 lux at 25 ° C. for 2 weeks, the same as immediately after production or immediately after purchase. The total ascorbic acid content and L-ascorbic acid content were measured by the method, and the dehydroascorbic acid (DAsA) content, the ratio of DAsA content to the total ascorbic acid content, and the vitamin C reduction rate were calculated. The results are shown in Table 2.

  As can be seen from Table 2, the vitamin C-containing beverages of Examples 5 and 10 and Reference Example 1 were those in which deterioration of vitamin C after storage for 2 weeks under illumination was suppressed as compared with Comparative Example 5. . Further, in Examples 5 and 10 in which Kamukamu juice was blended, the deterioration of vitamin C was suppressed even during production.

Example 11
L-ascorbic acid, sodium L-ascorbate and calcium L-ascorbate as vitamin C, other sodium salts and calcium salts, fruit juice, sweeteners and acidulants are subjected to deoxygenation treatment as shown in Table 3. 10000 kg of beverage stock solution was prepared by adding to the water. The obtained beverage stock solution is sterilized by heating (98 ° C for 30 seconds) and cooled, filled in a 500 mL PET bottle before becoming less than 85 ° C, further sterilized (75 ° C for 3 minutes), cooled, and vitamin C. A contained beverage was obtained.

Example 12
A beverage C-containing beverage was obtained in the same manner as in Example 11 except that the heat-sterilized beverage stock solution was deoxygenated by a gas replacement method (nitrogen replacement) and then filled into a PET bottle.

Example 13
Manufactured in the same manner as in Example 11 except that water subjected to deoxygenation treatment by a gas replacement method (nitrogen replacement) was used as water for dissolving the raw material to obtain a vitamin C-containing beverage.

Example 14
Water that has been deoxygenated by the gas replacement method (nitrogen replacement) is used as water for dissolving the raw material, and the beverage stock solution that has been heat-sterilized is deoxygenated by the gas replacement method (nitrogen replacement) and then filled into the PET bottle A vitamin C-containing beverage was obtained in the same manner as in Example 11 except that.

  About each vitamin C containing drink of Examples 11-14 immediately after manufacture, it measured the total ascorbic acid content and L-ascorbic acid content like Test Example 5 mentioned above, and dehydroascorbic acid ( The ratio of DAsA content to DAsA) content and total ascorbic acid content was calculated. The results are shown in Table 3. Further, a sensory evaluation test was performed in the same manner as in Test Example 4 described above. The results are shown in Table 3.

<Test Example 6> Measurement of dissolved oxygen concentration in beverage stock solution For each beverage stock solution of the vitamin C-containing beverages of Examples 11 to 14, sampling was performed before heat sterilization, and the dissolved oxygen concentration was measured using a dissolved oxygen meter. did. The results are shown in Table 3.

  As can be seen from Table 3, even when the production scale is increased, the vitamin C-containing beverage that satisfies the requirements of the present invention is a strong sourness derived from vitamin C, a bitter taste derived from blended calcium, and vitamin C deterioration. The bitterness enhancing action associated with was suppressed at the same time and had a good taste. Moreover, the oxidation to the dehydroascorbic acid (DAsA) of the vitamin C at the time of manufacture was further suppressed by performing a deoxygenation process to the water which dissolves a raw material, or the drink undiluted | stock solution before heat sterilization. As a result, the enhancing action of calcium-derived bitterness accompanying the deterioration of vitamin C was suppressed, and a preferred vitamin C-containing beverage was obtained. Furthermore, by performing deoxygenation treatment on the water and the beverage stock solution, the deterioration of vitamin C during the production was further suppressed, and a vitamin C-containing beverage that was extremely preferable in terms of taste could be obtained.

  The vitamin C-containing beverage of the present invention contains vitamin C at a high concentration, but is useful as a beverage with good taste and suppressed deterioration of vitamin C.

Claims (16)

A vitamin C-containing beverage containing vitamin C, calcium and sodium,
The vitamin C content is 400-1500 mg / 100 g,
The ratio [A] / [B] of the calcium content [A] (mg / 100 g) to the sodium content [B] (mg / 100 g) is 0.4 to 1.8. A vitamin C-containing beverage.   The vitamin C-containing beverage according to claim 1, wherein the total [A] + [B] of the calcium content [A] and the sodium content [B] is 33 to 45 mg / 100 g. . A vitamin C-containing beverage containing vitamin C, calcium and sodium,
The vitamin C content is 400-1500 mg / 100 g,
The total [A] + [B] of the calcium content [A] (mg / 100 g) and the sodium content [B] (mg / 100 g) is 33 to 45 mg / 100 g. A vitamin C-containing beverage.   The vitamin C is one or more selected from the group consisting of L-ascorbic acid, sodium L-ascorbate, and calcium L-ascorbate. Vitamin C-containing beverage according to Item.   Furthermore, the vitamin C containing drink as described in any one of Claims 1-4 characterized by containing a cam cam juice.   The vitamin C-containing beverage according to any one of claims 1 to 5, wherein the dehydroascorbic acid content is 2.5% by mass or less in the total ascorbic acid content. A method for producing a vitamin C-containing beverage containing vitamin C, calcium and sodium,
The content of the vitamin C is 400-1500 mg / 100 g, and the ratio of the calcium content [A] (mg / 100 g) to the sodium content [B] (mg / 100 g) [A] / The said vitamin C, the said calcium, and the said sodium are mix | blended so that [B] may be 0.4-1.8, The manufacturing method of the vitamin-C containing drink characterized by the above-mentioned. A method for producing a vitamin C-containing beverage containing vitamin C, calcium and sodium,
The total amount of the vitamin C is 400 to 1500 mg / 100 g and the calcium content [A] (mg / 100 g) and the sodium content [B] (mg / 100 g) [A ] The said vitamin C, the said calcium, and the said sodium are mix | blended so that + [B] may be 33-45 mg / 100g, The manufacturing method of the vitamin C containing drink characterized by the above-mentioned.   Furthermore, a cam cam juice is mix | blended, The manufacturing method of the vitamin C containing drink of Claim 7 or 8 characterized by the above-mentioned.   The method for producing a vitamin C-containing beverage according to any one of claims 7 to 9, wherein a deoxygenation treatment is performed. A method for improving the taste of a vitamin C-containing beverage,
The ratio of calcium content [A] (mg / 100 g) to sodium content [B] (mg / 100 g) [A] / [B so that the vitamin C content is 400-1500 mg / 100 g ] Vitamin C, calcium, and sodium are blended so that it may become 0.4-1.8, The taste improvement method of the vitamin C containing drink characterized by the above-mentioned. A method for improving the taste of a vitamin C-containing beverage,
The total amount of vitamin C so that the content of vitamin C is 400-1500 mg / 100 g and the content of calcium [A] (mg / 100 g) and the content of sodium [B] (mg / 100 g) [A] + [ B] is a method for improving the taste of a vitamin C-containing beverage, wherein vitamin C, calcium and sodium are blended so as to be 33 to 45 mg / 100 g. A method for inhibiting vitamin C degradation of a vitamin C-containing beverage,
The ratio of calcium content [A] (mg / 100 g) to sodium content [B] (mg / 100 g) [A] / [B so that the vitamin C content is 400-1500 mg / 100 g ] Vitamin C, calcium and sodium are blended so that it becomes 0.4 to 1.8. A method for inhibiting vitamin C degradation of a vitamin C-containing beverage,
The total amount of vitamin C so that the content of vitamin C is 400-1500 mg / 100 g and the content of calcium [A] (mg / 100 g) and the content of sodium [B] (mg / 100 g) [A] + [ B] Vitamin C, calcium and sodium are blended so that the B is 33 to 45 mg / 100 g.   Furthermore, a cam cam juice is mix | blended, The vitamin-C deterioration suppression method of the vitamin-C containing drink of Claim 13 or 14 characterized by the above-mentioned.   The method for inhibiting vitamin C deterioration of a vitamin C-containing beverage according to any one of claims 13 to 15, wherein a deoxygenation treatment is performed.