JP2014132898A - Container-packed beverage containing fruit juice and/or vegetable juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for suppressing precipitation and aggregation for beverage containing fruit juice and/or vegetable juice, in particular, a container-packed beverage for which long-term storage characteristic is required.SOLUTION: A container-packed beverage containing fruit juice and/or vegetable juice includes 0.0001 to 5 wt% of a fat-soluble pigment and 0.001 to 0.5 wt% of a caramel pigment. A method for manufacturing a container-packed beverage containing fruit juice and/or vegetable juice includes steps of: (1) feeding 0.0001 to 5 wt% of a fat-soluble pigment into the beverage; and (2) feeding 0.001 to 0.5 wt% of a caramel pigment into the beverage.

Description

  The present invention relates to a packaged beverage containing fruit juice and / or vegetable juice. In particular, the present invention relates to a fruit juice / vegetable juice-containing container-packed beverage containing a fat-soluble pigment and a caramel pigment, a method for producing the same, and a method for suppressing precipitation in a container-packed beverage containing fruit juice and / or vegetable juice. is there.

  Container-packed beverages containing fruit juice and / or vegetable juice aggregate the poorly soluble and insoluble components (polyphenols, fiber, protein, gums such as tannin and pectin) contained in fruit juice and vegetable juice during long-term storage And is known to form precipitates.

  As conventional techniques for preventing precipitation of such packaged beverages, there are known a method of using transparent fruit juice that does not contain hardly soluble or insoluble components, or a method of using juice obtained by selectively removing hardly soluble or insoluble components. It has been.

  For example, Patent Document 1 describes that a malt extract is added to suppress precipitation that occurs during long-term storage under low-temperature conditions, and Patent Document 2 specifies carrot juice and orange juice. A method for suppressing precipitation by containing in a range is described.

  Patent Document 3 discloses a method for suppressing precipitation by adding carotenoid pigments and / or flavonoid pigments and dextrins to citrus juice beverages, and Patent Document 4 discloses water-soluble hemicelluloses for juice-containing beverages. , HM pectin, carboxymethylcellulose, tamarind seed gum, locust bean gum and the like are described to suppress precipitation.

JP 2010-279318 A JP 2010-213593 A (Patent No. 4861443) JP 2006-197804 A (Patent No. 4303208) Japanese Patent Laying-Open No. 2005-312404 (Japanese Patent No. 4231814)

  Patent Document 1 discloses a method for suppressing precipitation by adding a malt extract to a fruit juice-containing food or drink. However, since the malt extract has a unique flavor, it has a large effect on the flavor of the product. The effect is limited during low temperature storage. Patent Document 2 discloses a method for suppressing precipitation by containing carrot juice and orange juice in a specific range, but it is described that adding paprika pigment makes aggregation and precipitation inconspicuous. However, the occurrence of precipitation is not completely suppressed. Patent Documents 3 and 4 disclose methods for suppressing the occurrence of precipitation by adding dextrin, hemicellulose, and the like, but these additives have a property of adsorbing aroma components and a property of changing viscosity. There is a problem of changing the flavor and physical properties of the beverage. As described above, in the conventional method, it has been difficult to suppress the precipitation of the fruit juice / vegetable juice-containing container-packed beverage without affecting the flavor and physical properties of the product.

  Furthermore, although the hot beverage market has been expanding in recent years, such products are often stored at high temperatures for a long period of time. Patent Document 3 discloses a result of suppressing the occurrence of precipitation when stored at 50 ° C. for one week, but it does not completely suppress the occurrence of precipitation even in a relatively short period of one week, and an improvement effect is seen. It's just that. In particular, in beverages containing fat-soluble pigments, precipitation is remarkably generated, and it has been very difficult to solve this problem.

  In view of such a situation, an object of the present invention is to provide a technique for suppressing precipitation and agglomeration for beverages containing fruit juice and / or vegetable juice, particularly for packaged beverages that require long-term storage. is there.

  The inventors of the present invention have made extensive studies in order to solve the above-mentioned problems. In beverages containing fruit juice and / or vegetable juice, by setting the fat-soluble pigment and caramel pigment in a specific range, It discovered that generation | occurrence | production could be suppressed effectively and came to this invention.

  Specifically, the present invention prevents precipitation in a fruit juice and / or vegetable juice-containing container drink containing a fat-soluble dye and a caramel dye in a specific range, a method for producing the same, and a fruit juice / vegetable juice-containing container drink. Provide a method.

Although not limited to this, this invention includes the following aspects.
(1) The above beverage containing a fruit juice and / or vegetable juice and containing 0.0001 to 5% by weight of a fat-soluble pigment and 0.001 to 0.5% by weight of a caramel pigment.
(2) The beverage according to (1), wherein the fat-soluble pigment is a carotenoid pigment.
(3) The beverage according to (1) or (2), wherein the content of fruit juice and / or vegetable juice is 1 to 10% by weight.
(4) The beverage according to any one of (1) to (3), wherein the transmittance at 660 nm is 65 to 95%.
(5) The beverage according to any one of (1) to (4), wherein at least the bottom surface is filled in a transparent container.
(6) The beverage according to any one of (1) to (5), wherein the container is a heat-resistant resin bottle.
(7) The beverage according to any one of (1) to (6), wherein the fruit juice is an acerola juice.
(8) (1) A step of containing a fat-soluble pigment in a beverage in an amount of 0.0001 to 5% by weight; (2) A step of incorporating a caramel pigment in a beverage in an amount of 0.001 to 0.5% by weight; Or the manufacturing method of the container-packed drink containing vegetable juice.
(9) (1) A step of containing a fat-soluble pigment in a beverage at 0.0001 to 5% by weight, (2) A step of containing a caramel pigment in a beverage at 0.001 to 0.5% by weight, Or the precipitation suppression method of the container-packed drink containing vegetable juice.
(10) (1) A step of containing a fat-soluble pigment in a beverage at 0.0001 to 5% by weight, (2) A step of incorporating a caramel pigment in a beverage at 0.001 to 0.5% by weight, (3) A beverage in a container A method for providing a packaged beverage containing fruit juice and / or vegetable juice, comprising a step of obtaining a packaged beverage by filling in a container and (4) a step of storing the packaged beverage at 50 ° C. or higher.

  ADVANTAGE OF THE INVENTION According to this invention, generation | occurrence | production of aggregation and precipitation can be suppressed in the container-packed drink containing fruit juice and / or vegetable juice, and a fat-soluble pigment | dye. In particular, according to the present invention, for example, since precipitation can be suppressed even under conditions of 70 ° C. and 2 weeks, a beverage can be provided without causing aggregation / precipitation in the product even when stored for a long period of time as a hot beverage. I can do it.

(A) is a photograph taken after storing the beverage of Comparative Example at 70 ° C. for 2 weeks, and (B) is a photograph taken after storing the beverage of Example 1 at 70 ° C. for 2 weeks.

Fruit juice / vegetable juice-containing container beverage The fruit juice / vegetable juice-containing container beverage in the present invention is a container beverage containing fruit juice and / or vegetable juice, and contains fat-soluble pigment and caramel pigment in a specific range. It is characterized by that. Fat-soluble pigments are considered to cause precipitation by combining with polyphenols contained in fruit juices and vegetable juices during storage. However, fat-soluble pigments are fat-soluble by containing caramel pigments at a specific ratio to fat-soluble pigments. It is considered that the binding between the dye and polyphenols is inhibited and the occurrence of precipitation is suppressed. However, the present invention is not bound by this theory.

  The fruit juice / vegetable juice in the beverage of the present invention can be used without particular limitation, but those juiced from fruits and vegetables containing polyphenols are preferred. In the present invention, a single kind of fruit juice or vegetable juice may be used, or a plurality of kinds may be used.

  The fruit here is not limited to fruits, but also includes false fruits. Examples of the fruit in the present invention include acerola, grape, white grape, apple, peach, lemon, grapefruit, orange, tangerine, lime, pineapple, banana, guava, mango, papaya, passion fruit, strawberry, berry, cassis, ume , Pears, apricots, plums, prunes, kiwifruits, melons and the like. A preferred fruit is acerola.

  The vegetable in the present invention refers to all edible plants such as leaves of Camellia sinensis. Examples of vegetables used as a raw material for the vegetable juice of the present invention include tomato, carrot, paprika, pepper, tomapi, chili, pumpkin, burdock, eggplant and the like.

  The content of the fruit juice and / or vegetable juice in the fruit juice / vegetable juice-containing container-packed beverage of the present invention is not particularly limited. For example, the fruit juice and / or vegetable juice preferably contains 0.1 to 20% by weight, 0.5-15 weight% is more preferable, and 1-10 weight% is still more desirable. Here, content of fruit juice and / or vegetable juice in this invention shows content as straight fruit juice (non-concentrated fruit juice).

  The fruit juice / vegetable juice used in the present invention is preferably non-turbid fruit juice / vegetable juice. Non-turbid fruit juice or vegetable juice can be prepared by a known method, and can be obtained, for example, by removing insoluble solids from fruit or vegetable juice.

  The fruit juice / vegetable juice-containing container-packed beverage of the present invention contains a fat-soluble pigment. The fat-soluble dye as used herein refers to a dye that is hardly soluble in water and easily soluble in oil. Preferred examples of the fat-soluble dye include carotenoid (carotenoid) dyes such as carotene and xanthophyll. Carotene is a carotenoid composed of carbon and hydrogen, and is often orange or yellow, and examples thereof include lycopene and carotene. In addition, xanthophylls are often yellow and have a hydroxyl group, so that they are more polar than carotenes. Examples thereof include astaxanthin, capsanthin, lutein, zeaxanthin, neoxanthine, violaxanthin, and cryptoxanthin. Particularly preferred fat-soluble dyes in the present invention include lycopene dyes, β-carotene, capsanthin and astaxanthin. These fat-soluble pigments may be derived from fruits and vegetables, or may be added as food additives. When adding a fat-soluble dye as an additive to a beverage, it is preferable to use an emulsifier together with the fat-soluble dye in order to improve dispersibility. As an emulsifier to be used, a known emulsifier can be used as long as it can be used in the Food Sanitation Law, and is not particularly limited, but preferably includes gum arabic, gati gum, sucrose fatty acid ester, and the like. be able to.

  The amount of the fat-soluble pigment contained in the beverage of the present invention may be 0.0001 to 5% by weight based on the total weight of the contents of the packaged beverage, and is 0.0001 to 0.1% by weight. Is more preferable, and 0.0002 to 0.006% by weight is more preferable. When the content of the fat-soluble pigment is such an amount, browning during the storage period can be effectively prevented. Fat-soluble pigments including carotenoids can be quantified using HPLC or the like, for example, by the method described in JP2011-127905A.

  Although the caramel color is used for the beverage of the present invention, a known caramel color suitable for food can be used as the caramel color. For example, the thing obtained by heat-processing the edible carbohydrate represented by sugar or glucose, the thing which heat-processed the edible carbohydrate by adding an acid or an alkali, etc. can be used. Moreover, the sugar content contained in fruit juice and vegetable juice can also be caramelized, and in this case, the sugar content can be caramelized by heat treatment, treatment with acid or alkali, and the like.

  The content of the caramel color in the beverage of the present invention may be 0.001 to 0.5% by weight based on the total weight of the contents of the packaged beverage, from the viewpoint of not affecting the color of the beverage itself. The caramel pigment content is preferably 0.001 to 0.05% by weight.

  The caramel dye may be quantified using a known method, for example, it can be quantified using a hydroxy compound peculiar to the caramel dye as an index, and after separation from other dyes contained in the product by molecular weight fractionation, HPLC It can be quantified with a general apparatus such as a spectrophotometer. For example, it is possible to remove pigments other than caramel pigment by fractionating those having a molecular weight of 3000 or more.

  The pH of the fruit juice / vegetable juice-containing container-packed beverage is not particularly limited, but is preferably pH 4.6 or less from the viewpoint of preventing microbial growth, and pH 2. from the viewpoint of not impairing the original taste of the fruit / vegetable. It is preferably 5 to 4.0, and more preferably pH 2.8 to 3.8 because a moderate acidity can be obtained.

  The container-packed beverage of the present invention preferably has a beverage permeability of 65 to 95%. The beverage permeability (T%) is the beverage permeability at 660 nm when distilled water is used as a reference, more preferably 70 to 90%, and even more preferably 75 to 85%. The transmittance at 660 nm can be measured using, for example, Shimadzu UV-1600.

  In addition, the fruit juice / vegetable juice-containing container-packed beverage of the present invention contains, in addition to the above components, water, components contained in known beverages, such as sweeteners, acidulants, fragrances, etc., within a range not impairing the effects of the present invention You may contain.

  The water may be water that is suitable for drinking. For example, pure water, hard water, soft water, ion exchange water, alkaline ion water, etc., as well as deaerated water obtained by deaeration of these waters should be used as appropriate. I can do it.

  Sweeteners include, for example, sucrose, fructose-glucose liquid sugar, fine liquor, granulated sugar, grape fructose, palatinose, trehalose, lactose, xylose, maltose, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose syrup One or more selected from aspartame, thaumatin, sucralose, acesulfame K, stevia and the like may be contained within a range not impairing the effects of the present invention. A particularly preferred sweetener is reduced maltose starch syrup from the viewpoint of flavor stability. In addition, it is preferable not to use fructose-glucose liquid sugar since flavor deterioration occurs by long-term storage at high temperature.

  As the sour agent, for example, citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof can be used as appropriate, among them, Citric acid, lactic acid, malic acid, tartaric acid, and lactic acid are preferred for creating a refreshing sour taste of fruit juice.

  As the fragrance, for example, fragrance extracted from citrus and other fruits, fruit juice or fruit puree, plant seeds, rhizome, bark, leaves, etc. or extracts thereof can be used as appropriate, but they are resistant to long-term storage at high temperatures. It is preferable to use a certain fragrance.

  The container in particular in the container-packed drink of this invention is not restrict | limited, The container which can be filled with a drink can be used. Specifically, for example, metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, glass containers such as glass bottles, and the like can be raised. In particular, according to the present invention, since the occurrence of precipitation is suppressed, the commercial value of a packaged beverage filled in a transparent container in which the contents can be confirmed can be greatly improved by the present invention. Therefore, with regard to the beverage container, it is preferable that the packaging form is transparent at least at the bottom, since the effects of the present invention can be fully enjoyed, and according to the present invention, the occurrence of precipitation during high-temperature storage is also effectively suppressed. Therefore, the present invention can be effectively applied when using a heat-resistant beverage container (heat-resistant resin container). In particular, the present invention can be suitably applied to heat-resistant PET bottles and the like.

The manufacturing method of a drink This invention is a manufacturing method of the container-packed drink containing fruit juice and / or vegetable juice from a certain viewpoint. The container-packed beverage containing fruit juice / vegetable juice according to the present invention can be produced by blending a fat-soluble pigment and a caramel pigment into a container-packed beverage containing fruit juice and / or vegetable juice so as to have a specific amount. it can. A blending method and a production apparatus are not particularly limited, and known ones can be used.

  As already described, fat-soluble pigments may be those contained in raw juices and vegetable juices, or may be added separately to beverages. For example, add fat-soluble pigment separately to fruit juice or vegetable juice that does not contain fat-soluble pigment (or fruit juice or vegetable juice with a low content of fat-soluble pigment) to reduce the fat-soluble pigment content in the container-packed beverage. You may adjust. As for the caramel color, the caramel color may be separately added to the beverage, or the caramelized sugar content contained in the fruit juice and vegetable juice as raw materials may be used.

  In the beverage containing fruit juice and vegetable juice prepared as described above, if necessary, water, sweetener, acidulant, fragrance and the like can be blended and stirred in a range not impairing the effects of the present invention. The beverage thus obtained can be heat-treated as necessary, and filled into a container to produce a container-packed beverage. As the heat treatment, for example, sterilization can be performed at 60 to 150 ° C. for 3 seconds to 15 minutes using a plate heater or the like.

Although the storage temperature of a container-packed drink is not specifically limited, it can be stored under refrigeration conditions, room temperature conditions, and heating conditions. When stored under warming conditions, it can be stored at a high temperature of 50 ° C. or higher, and particularly at a high temperature of 70 ° C. or higher. The upper limit of the storage temperature is not particularly limited, but is preferably 90 ° C. or lower.
The present invention can be effectively applied. In particular, the present invention can be suitably applied to heat-resistant PET bottles and the like.

The method for inhibiting precipitation of beverages The present invention is a method for inhibiting precipitation of packaged beverages containing fruit juice and / or vegetable juice from a certain point of view. Based on this invention, it can suppress that the sparingly soluble and insoluble component derived from fruit juice and vegetable juice precipitates by mix | blending specific amounts of a fat-soluble pigment and a caramel pigment | dye to a fruit juice and vegetable juice containing container-packed drink.

From a beverage providing method or another aspect, the present invention is a beverage providing method. Specifically, the method for providing a packaged beverage containing fruit juice and / or vegetable juice according to the present invention includes (1) a step of containing 0.01 to 1% by weight of a fat-soluble pigment in a beverage, and (2) caramel. A step of containing 0.005 to 0.1% by weight of a pigment in a beverage, (3) a step of filling the beverage into a container to obtain a packed beverage, and (4) a step of storing the packed beverage at 50 ° C. or higher. Including.

  Hereinafter, the present invention will be described in detail using examples, but the present invention is not limited to these examples. Unless otherwise specified, the numerical ranges in the present invention include the end points.

Experimental example 1
In order to test the precipitation inhibitory effect according to the present invention, a fruit juice-containing beverage was prepared according to the recipe of Table 1. The unit of the recipe is g, and distilled water was added to make 5L. Acerola transparent fruit juice (non-turbid type, manufactured by Nichirei Co., Ltd.) was used as the fruit juice, and the content of the fruit juice was 10% in terms of straight fruit juice. A 1% by weight lycopene solution was used as a fat-soluble pigment, and the lycopene content in the beverage was adjusted to 0.00034% by weight. Moreover, the caramel pigment | dye uses a 40 weight% caramel pigment | dye solution, and is 0% (comparative example), 0.01 weight% (Example 1), 0.015 weight% (Example 2) as a density | concentration in a drink. And 0.02 wt% (Example 3).

  The juice-containing beverage thus prepared has a Brix of 11.1, a pH of 3.1 to 3.3, and a transmittance (the transmittance of distilled water is 100 using distilled light of 660 nm). Transmission) was 76.5%.

  These fruit juice-containing beverages were filled and sealed in 180 ml transparent glass bottles, sterilized at 85 ° C. for 10 minutes, and cooled to prepare container-packed beverages.

  After the prepared fruit juice-containing container-packed beverage was stored at 5 ° C to 70 ° C for 1 week to 2 weeks, the occurrence of precipitation was visually confirmed. The occurrence of precipitation was evaluated in four stages: +++> ++> +> − from those with a large amount of precipitation. The results are shown in Table 2 and the drawings.

  As shown in the table, when no caramel color was added, precipitation occurred even when stored at 70 ° C. for 1 week, and the occurrence of precipitation increased when stored for 2 weeks, even though clear fruit juice was used. On the other hand, no precipitation was observed in any of the examples to which the caramel color was added.

  Moreover, the fruit juice containing drink of the Example of this invention was 76.5% of the transmittance | permeability of the light of 660 nm, and was maintaining the beautiful liquid color even after storage for two weeks.

Experimental example 2
In the same manner as in Example 1, fruit juice-containing beverages were prepared according to the formulation table in Table 3. However, in this experiment, the content of acerola transparent fruit juice, which is a fruit juice, was changed within a range of 1 to 10% in terms of straight fruit juice. In addition, a 1% by weight lycopene solution was used as a fat-soluble dye, and the lycopene content in the beverage was adjusted to 0.00034% by weight (Comparative Example, Examples 1 to 5) and 0.0058% by weight (Example 6). did. Furthermore, the caramel pigment | dye uses a 40 weight% caramel pigment | dye solution, and is 0% (comparative example), 0.01 weight% (Examples 1-4), and 0.004 weight% (Example) as a density | concentration in a drink. It added so that it might become 5.6).

  Each fruit juice-containing beverage thus prepared had a Brix of 11.1 and a pH of 3.1 to 3.3. These fruit juice-containing beverages were filled and sealed in 180 ml transparent glass bottles, sterilized at 85 ° C. for 10 minutes, and cooled to prepare container-packed beverages.

  The prepared fruit juice-containing container-packed beverage was stored at 5 ° C. to 70 ° C. for 2 weeks, and the occurrence of precipitation was evaluated in the same manner as in Experiment 1. The results are shown in Table 4.

  As shown in the table, when no caramel color was added, precipitation occurred even when the juice was 1% and stored at 70 ° C. for 2 weeks. On the other hand, no precipitation was observed in any of the examples to which the caramel color was added. Moreover, it was favorable also in terms of flavor.

Claims (10)

  A container-packed beverage containing fruit juice and / or vegetable juice, wherein the beverage contains 0.0001 to 5 wt% of a fat-soluble pigment and 0.001 to 0.5 wt% of a caramel pigment.   The beverage according to claim 1, wherein the fat-soluble pigment is a carotenoid pigment.   The drink of Claim 1 or 2 whose content of fruit juice and / or vegetable juice is 1 to 10 weight%.   The beverage according to any one of claims 1 to 3, wherein the transmittance at 660 nm is 65 to 95%.   The drink in any one of Claims 1-4 with which the bottom face is filled with the transparent container at least.   The beverage according to any one of claims 1 to 5, wherein the container is a heat-resistant resin bottle.   The drink in any one of Claims 1-6 whose fruit juice is acerola fruit juice. (1) A step of containing a fat-soluble pigment in a beverage at 0.0001 to 5% by weight,
(2) A step of containing 0.001 to 0.5% by weight of caramel color in a beverage,
A method for producing a containerized beverage containing fruit juice and / or vegetable juice. (1) A step of containing a fat-soluble pigment in a beverage at 0.0001 to 5% by weight,
(2) A step of containing 0.001 to 0.5% by weight of caramel color in a beverage,
A method for suppressing precipitation of a packaged beverage containing fruit juice and / or vegetable juice. (1) A step of containing a fat-soluble pigment in a beverage at 0.0001 to 5% by weight,
(2) A step of containing 0.001 to 0.5% by weight of caramel color in a beverage,
(3) A step of filling a container with a beverage to obtain a container-packed beverage,
(4) A process of storing a containerized beverage at 50 ° C. or higher,
A method for providing a packaged beverage containing fruit juice and / or vegetable juice.