JP2015012847A - High fruit drink containing high sweetness sweetener in which aftertaste is improved - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high fruit drink containing high sweetness sweetener in which aftertaste is improved.SOLUTION: Provided is a high fruit drink containing high sweetness sweeteners (sucralose, stevia, acesulfame potassium) and essential oil (limonene derived from citrus), and having a fruit concentration of 150% or higher. Provided that the concentration X(g/L) of the high sweetness sweetener and the concentration Y(mL/L) of the essential oil satisfy X≤1.5, the relation of 0.6≤Y≤6 is satisfied, or X>1.5 is satisfied, the relation of 1.5X-1.7≤6 is satisfied.

Description

  The present invention relates to a high fruit juice beverage containing a high sweetness sweetener with improved aftertaste, a method for producing the same, and a method for improving the aftertaste of a high fruit juice drink containing a high sweetness sweetener.

  Since the high-intensity sweetener has an extremely high sweetness compared to sucrose, the high-intensity sweetener can impart sweetness to the beverage in a smaller amount than sucrose. Many beverages containing high-intensity sweeteners have been developed and marketed on the market using the characteristics of this high-intensity sweetener. On the other hand, since the sweetness derived from a high-intensity sweetener remains as an aftertaste, it is known that a beverage containing a high-intensity sweetener has a poor aftertaste compared to a beverage containing sucrose.

  Patent Document 1 discloses that an unpleasant aftertaste of a high-intensity sweetener is improved by adding a taste improver containing spirrantol as an active ingredient to a food or drink containing a high-intensity sweetener. ing. Patent Document 2 discloses a taste improver comprising one or more selected from caraway essential oil, peppermint tail essential oil, cardamom essential oil, nutmeg extract, and hop essential oil and a ginger extract as a high-intensity sweetener. It is disclosed that the unpleasant aftertaste of a high-intensity sweetener is improved by adding it to a food or drink contained therein.

JP 2006-223104 A JP 2011-30535 A

  However, in fruit juice beverages containing high-intensity sweeteners, no means is known for improving the aftertaste derived from high-intensity sweeteners. In particular, in high-juice beverages with 150% or more of fruit juice, the amount of sugar used is limited due to solubility problems, so high-sweetness sweeteners are effective for sweetening beverages. When a sweetener was used, the bad aftertaste was conspicuous as compared with other beverages, and a delicious beverage could not be provided.

  In view of the above circumstances, the inventors of the present application have studied various components regarding the effect of improving aftertaste derived from a high-intensity sweetener in a high-fruit juice beverage containing a high-intensity sweetener. As a result, by using a specific essential oil in a specific range, it is possible to improve the aftertaste derived from a high-intensity sweetener without impairing the natural taste in a high-fruit juice beverage containing a high-intensity sweetener. I found it. The inventor of the present application has completed the present invention based on the findings.

  The present invention includes the following.

(1) A high fruit juice beverage containing a high-sweetness sweetener and an essential oil and having a fruit juice concentration of 150% or more, wherein the high-sweetness sweetener concentration X (g / L) and the essential oil concentration Y (mL / mL) L) is below X ≦ 1.5, 0.6 ≦ Y ≦ 6, or when X> 1.5, 1.5X−1.7 ≦ Y ≦ 6
The beverage having the relationship of

  (2) The high fruit juice drink according to (1), wherein the essential oil is a citrus-derived essential oil.

  (3) The high fruit juice drink according to (1) or (2), which contains limonene in an amount of 0.48 to 4.8 g / L.

  (4) The high fruit juice beverage according to any one of (1) to (3), wherein the high-intensity sweetener is selected from the group consisting of sucralose, stevia, acesulfame potassium, and one or more combinations thereof.

  (5) The high fruit juice drink according to any one of (1) to (4), wherein the fruit juice drink is for dilution.

(6) A step of adding essential oil to a high fruit juice beverage, a step of adding a high sweetness degree sweetener, a step of homogenizing a high fruit juice beverage, a sterilization step, and a filling step, When the concentration X (g / L) and the concentration Y (mL / L) of the essential oil are X ≦ 1.5, 0.6 ≦ Y ≦ 6, or X> 1.5, 1.5 × − 1.7 ≦ Y ≦ 6
The manufacturing method of the high fruit juice drink which has the relationship of.

(7) A step of adding essential oil to a high fruit juice beverage containing 150% or more of fruit juice and a high intensity sweetener, and the concentration X (g / L) of the high intensity sweetener and the essential oil When the concentration Y (mL / L) of X ≦ 1.5, 0.6 ≦ Y ≦ 6, or when X> 1.5, 1.5X−1.7 ≦ Y ≦ 6
A method for improving the aftertaste of a high fruit juice beverage containing a high-intensity sweetener having the following relationship:

  ADVANTAGE OF THE INVENTION According to this invention, in the high fruit juice drink containing a high sweetness degree sweetener, the bad aftertaste derived from a high sweetness degree sweetener can be improved, without impairing natural taste. More specifically, when the specific essential oil is present in a specific amount in a high-fruit juice drink containing a high-intensity sweetener, the badness of the aftertaste of the fruit juice drink can be improved.

<Fruit juice>
The fruit juice drink as used in this specification means the drink containing fruit juice. Beverages here include beverages that do not contain alcohol, such as concentrated fruit juice, fruit juice, fruit mix juice, fruit juice with fruits, fruit / vegetable mix juice and fruit juice beverages, and beverages containing alcohol.

  In the present invention, fruit juice can be used without any limitation as long as it can be used for ordinary beverages, and any of straight fruit juice obtained by squeezing fruit as it is or concentrated concentrated fruit juice is used. Although it may be in a form, concentrated fruit juice is preferred. Also, turbid fruit juice can be used, whole fruit juice containing fruit hulls, except for seeds and other particularly solid solids, fruit puree with fruit lining, or dried fruit pulp Fruit juice obtained by crushing or extracting can also be used.

  The type of fruit juice is not particularly limited. For example, citrus juice (orange juice, orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice ( Pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.), other fruit juices (plum juice, pear juice, apricot juice, plum juice, berry juice, kiwi fruit juice, etc.), tomato juice, carrot juice , Strawberry juice, melon juice, and the like, and preferably citrus fruit juice (orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, etc.), grape juice, peach juice, and the like. These fruit juices may be used alone or in combination of two or more. As one embodiment, citrus fruit juice can be used, and more specifically, orange fruit juice, Unsumi orange juice, mandarin fruit juice, grapefruit fruit juice, lemon fruit juice, or a combination thereof can be used.

  The concentration of the fruit juice in the fruit juice drink of the present invention is not limited as long as the effect of the present invention is exerted, but is, for example, 150% or more, preferably 200% or more, more preferably 230% or more, and particularly preferably 250. % Or more. In the present specification, the term “high fruit juice beverage” particularly means a fruit juice beverage having a fruit juice concentration of 150% or more. By making the concentration of fruit juice in high-juice beverages 150% or more, it can be diluted to the desired concentration at the time of drinking, so not only can beverages that suit individual taste be easily adjusted, but also the volume can be reduced. It is convenient for storage and transportation. Moreover, a fresh fragrance can be tasted by diluting immediately before drinking.

  The concentration of fruit juice defined in this specification is a relative concentration when straight fruit juice obtained by squeezing fruit is 100%, for example, fruit juice 150%, 200%, 210%, 230%, and When it is 250%, it means that the concentration rate is 1.5 times, 2 times, 2.1 times, 2.3 times, and 2.5 times, respectively, with respect to the straight juice. The concentration of fruit juice can be converted based on the standard of refractometer reading for sugar (° Bx) (Table 1) or the standard of acidity (%) (Table 2) shown in the JAS standard (Japanese agricultural and forestry standard for fruit drinks) .

For example, since orange juice has a JAS standard of Bx11 °, when 40% by weight of Bx63 ° concentrated orange juice is blended in the beverage, the juice concentration is 229%. In addition, when converting the juice concentration of fruit juice based on the refractometer reading for sugar of JAS standard, the refractometer reading for sugars such as saccharides and honey added to fruit juice shall be excluded.

  The high fruit juice beverage of the present invention can be drunk at the time of drinking and adjusted to a desired concentration. For example, the high juice drink of the present invention can be diluted so that the concentration of fruit juice is 5 to 100%, preferably 10 to 70%, more preferably 15 to 50%, and particularly preferably 20 to 30%. As one aspect, the high fruit juice beverage of the present invention can be diluted so that the concentration of fruit juice is 25%. As a dilution rate, it is 2-20 times, Preferably it is 4-15 times, More preferably, it is 5-10 times.

  The solvent used for dilution should just be accept | permitted for eating and drinking, and can be suitably selected according to the objective. Examples of the solvent that can be used in the present invention include water, an ethanol-containing aqueous solution, carbonated water, milk, ginger ale, and tonic soda. Preferably, water is used. The drinker can adjust the temperature of the solvent used for dilution as appropriate. That is, the beverage of the present invention may be diluted with cold water to make an ice drink, or diluted with warm water to make a hot drink, and in any case, the aftertaste is good and the taste is reduced. A flavored diluted beverage can be obtained.

<Essential oil>
The essential oil as used in the present specification means steam distillation, cold pressing (pressing), solvent extraction, etc. from plant materials such as plant flowers, buds, fruits, pericarps, seeds, stems, leaves, bark, rhizomes, whole grasses, etc. A volatile liquid having aroma extracted from the above method. Essential oils contain many compounds such as terpenes, polyterpenes, phenols and the like. The essential oil of the present invention is liquid at room temperature, and when it is contained in a large amount in a beverage, the deposited oil droplets can gather to form an oil layer on the liquid surface. It differs from so-called milk fat, which is wrapped in animal oils and fats that are solid at room temperature, or in a film made of protein or complex carbohydrates and dispersed in milk.

  The essential oil used in the present invention includes not only the essential oil itself but also an essential oil component contained in a perfume obtained by water-solubilizing the essential oil. For example, it may be an essence fragrance obtained by solubilizing essential oil in alcohol and removing insoluble components, or an essential oil component contained in terpeneless oil. The essential oil of the present invention may be obtained by any oil collecting method, and it is possible to use essential oils collected by various methods. For example, an essential oil obtained by a steam distillation method, a pressing method, an extraction method, a recovered aroma method, or the like can be used.

  In the present invention, for example, citrus-derived essential oil can be used. In the present invention, examples of essential oils that can be preferably used include orange, lemon, grapefruit, sardine mandarin orange and bergamot.

Although the content of the essential oil of the high fruit juice drink of this invention should just be a range with which the effect of this invention is exhibited, Preferably it is 0.6 mL / L or more, More preferably, it is 0.6-6 mL / L. More preferably, the essential oil content Y (mL / L) is the high sweetness content X (g / L) and the following formula:
When X ≦ 1.5, 0.6 ≦ Y ≦ 6, or when X> 1.5, 1.5X−1.7 ≦ Y ≦ 6
And particularly preferably the following formula:
When X ≦ 1.5, 0.8 ≦ Y ≦ 6, or when X> 1.5, 1.5X−1.5 ≦ Y ≦ 6
It has the relationship represented by.

  If the content of the essential oil is lower than 0.6 mL / L, a sufficient aftertaste improving effect cannot be obtained, and if the essential oil exceeds 6 mL / L, the essential oil-derived sourness becomes strong and the natural taste is impaired, which is not preferable.

  The essential oil used in the present invention may contain limonene. For example, the content of limonene is preferably 0.48 to 4.8 g / L, more preferably 0.64 to 4.8 g / L, as a concentration in the beverage. The content of limonene in the beverage can be measured by a known method. For example, quantitative analysis can be performed using gas chromatography. As a representative column, GC column HP-1MS manufactured by Agilent Technologies, Inc. can be mentioned.

<High intensity sweetener>
A high-intensity sweetener generally refers to a compound having a sweetness several hundred to several thousand times that of sucrose. Also in this specification, a high-intensity sweetener is used in this sense. In the present invention, any high-intensity sweetener available from the market may be used. For example, as a high-intensity sweetener, aspartame, stevia, sucralose, acesulfame potassium, saccharin, saccharin sodium, and one or more combinations thereof, preferably sucralose, stevia, acesulfame potassium, and one or more combinations thereof are more preferred Can use sucralose, stevia and combinations thereof. The content of the high-intensity sweetener of the high fruit juice beverage of the present invention may be within a range in which the effect of the present invention is exerted, for example, 0.1 to 10 g / L, preferably 0.3 to 5 g / L. More preferably, it can be 0.5-5 g / L. If the content of the high-intensity sweetener in the high fruit juice beverage is lower than 0.5 g / L, a sufficient sweetening effect cannot be obtained, and if it exceeds 5 g / L, the aftertaste of the high-sweetness sweetener is poor. Since it becomes too strong, it is not preferable.

  The content of the high-intensity sweetener in the high-juice beverage can be quantified by a known method. For example, HPLC with an ultraviolet absorption detector (UV) or a differential refraction detector (RI) and a pulsed ampero Quantification can be performed by ion exchange chromatography (IC) with a LC detector (PAD) and LC / MS / MS.

<Other sweeteners>
The high fruit juice drink of this invention can contain sweeteners other than a high sweetness degree sweetener. For example, fructose, glucose, maltose, sucrose, high fructose liquid sugar, fructose liquid sugar, glucose fructose liquid sugar, sugar alcohol, oligosaccharide, honey, sugar cane juice (brown molasses), sugar (white sugar, tri-warm sugar, Brown sugar, Wasanbon, etc.), maple syrup, molasses (molasses) and the like. The content of these sweeteners may be in a range that does not impair the effects of the present invention.

<Other ingredients>
The high fruit juice drink of this invention can contain components other than fruit juice, a high sweetness degree sweetener, and an essential oil. As long as the effect of the present invention is exhibited, any component can be contained in the beverage, and examples thereof include pulp and various additives.

  The pulp is acceptable as long as it is acceptable as a food or drink. For example, citrus-derived pulp is preferable. By including pulp in a beverage, the texture and body feeling (bulge of taste) of the beverage can be changed. Although there is no limitation in particular in the quantity of the pulp in a high fruit juice drink, it is 1-10 mass% as an insoluble solid content in a drink, Preferably it is 1.5-5 mass%. The insoluble solid content can be measured, for example, by the Japanese Agricultural Standards Inspection Method (supervised by the Japan Fruit Juice Association: described in the latest fruit juice / fruit beverage encyclopedia pages 566 to 575, published by Asakura Shoten).

  Various additives include, for example, acidulants, bitters, sodium bicarbonate, sodium carbonate, potassium carbonate, various vitamins (such as vitamin C), sodium hydroxide and other pH adjusters; pigments such as anthocyanin pigments and carotenoid pigments; Etc. can be used.

<PH>
The pH of the high fruit juice drink of the present invention is not particularly limited as long as the effect of the present invention is exhibited, but it is preferably 2.0 to 4.0, more preferably 2. 5 to 3.5.

<Physical properties of high fruit juice beverage>
The beverage of the present invention preferably has appropriate physical properties from the viewpoints of uniformity during storage and ease of dilution. For example, Bx is preferably 13.5 to 65, and the viscosity is preferably 50 to 350 CPS (liquid temperature 23 ° C.). The viscosity can be measured with a B-type viscometer.

<High fruit juice beverage packed in containers>
The high fruit juice drink of the present invention is filled in a container and supplied to the market. Although the container filled with the beverage of the present invention may be any commonly used container, examples thereof include aluminum cans, steel cans, PET bottles, glass bottles, paper containers, and potion containers. Preferably, the high fruit juice beverage of the present invention can be filled into a portion container. As an aspect of the portion container, the portion container described in JP2012-135518A can be used. Although the volume of a container can be suitably set according to a use, for example, 2-60 mL, Preferably it is 5-50 mL, More preferably, it is 10-40 mL, More preferably, it contains 20-30 mL high fruit juice drinks. The volume can be set to be suitable for the above. By using a portion container, it is possible to use it up to open each time, and it is possible to provide a beverage that always has a fresh flavor.

  The high fruit juice beverage of the present invention can be further made into a sterilized container-packed beverage product. Conventional techniques can be used for the sterilization method. A container-packed high fruit juice beverage can be produced by filling the container with a high fruit juice beverage and then sterilizing by heating (such as retort sterilization) or by sterilizing the high fruit juice drink and filling the container. For example, after carrying out FP or UHT sterilization which hold | maintains a high juice drink at 90-130 degreeC for 1 to several tens seconds, it is filled with a predetermined amount, or after filling a predetermined amount with a high fruit juice drink etc., 85 It can be produced by a method such as heat sterilization at 10 ° C for 10 minutes.

<Sensory evaluation>
According to the fruit juice beverage of the present invention, unpleasant taste derived from high-intensity sweeteners can be improved. As one aspect, the fruit juice beverage of the present invention can improve the poor aftertaste derived from high-intensity sweeteners, in particular the poor sharpness of the aftertaste, without impairing the natural taste.

  The aftertaste as used herein is a sense of taste and represents the persistence of taste derived from a high-intensity sweetener that is felt after drinking a beverage containing a high-intensity sweetener. Good aftertaste means that the taste derived from a high-intensity sweetener disappears quickly after drinking a beverage. On the other hand, a bad aftertaste means that the taste derived from a high-intensity sweetener remains forever after drinking a beverage.

  The term “natural taste” as used herein refers to a well-balanced taste reminiscent of fresh fruit. In particular, in citrus fruit juice drinks, it means that there are few exudates. Here, “egumi” means a bitter taste that stimulates the tongue when drunk and impairs the taste of the beverage.

  Evaluation of the aftertaste of the beverage and the taste can be performed by sensory evaluation. For example, it can be evaluated by drinking by several well-trained sensory evaluators (also referred to herein as panelists). Specifically, three trained panelists drink and evaluate the evaluation of the taste with the aftertaste sharpness using a scoring method of a maximum of 5 points to obtain an average score. The criteria for the score of each item are as follows.

(Kire of aftertaste)
1 point: Less sharp aftertaste compared to the reference sample 2 points: Slightly weaker aftertaste compared to the reference sample 3 points: About the same sharpness as the reference sample and aftertaste 4 points: Compared to the reference sample Good aftertaste sharpness 5 points: Very good aftertaste sharpness compared to the reference sample (egumi)
1 point: Egumi is comparable to the reference sample 2 points: Slightly there is a comparison compared to the reference sample 3 points: There is a little accumulation compared to the reference sample 4 points: Comparison with the reference sample And there is a certain amount of agumi, but the natural taste of the fruit juice drink is not impaired. 5 points: Compared with the reference sample, the agmi is stronger and the natural taste of the fruit juice drink is impaired.

  The aftertaste is preferably 3.5 points or more, more preferably 4.0 points or more. In addition, for the agmi, 4 points or less are preferable.

<Manufacturing method>
The present invention further provides a method for producing a high fruit juice beverage. The method for producing this beverage includes a step of adding essential oil to a high fruit juice beverage, a step of adding a high sweetness sweetener to a high fruit juice beverage, a step of homogenizing a high fruit juice beverage containing essential oil and a high sweetness sweetener, A process and a filling process. The step of homogenizing the high juice beverage containing the essential oil and the high-intensity sweetener is a step of mixing for a certain period of time. For example, the high juice beverage is put into a SUS tank and stirred for 10 minutes at a rotation speed of 60 Hz. be able to. The sterilization step and the filling step can be performed using conventional techniques. A step of performing heat sterilization (such as retort sterilization) after filling the high fruit juice beverage into the container or a step of sterilizing the high fruit juice beverage and filling the container can be selected. For example, when the beverage of the present invention is a PET bottle, a paper pack, a bottle beverage, a can beverage, or a pouch beverage, for example, FP or UHT sterilization that is held at 90 to 130 ° C. for 1 to several tens of seconds and filled with a predetermined amount can do. In the case of a can container, after filling the can container with a predetermined amount of the high fruit juice beverage, the whole container can be sterilized (for example, 85 ° C., 10 minutes).

<Improvement method of aftertaste>
The present invention also provides a method for improving the aftertaste of a fruit juice beverage. This method comprises a step of adding essential oil to a high-juice beverage containing 150% or more of fruit juice and a high-intensity sweetener.

  The concentration of the fruit juice in the high juice drink is not limited as long as the effect of the invention is exerted, but is, for example, 150% or more, preferably 200% or more, more preferably 230% or more, and particularly preferably 250% or more. It may be. The amount of the high-intensity sweetener added to the high fruit juice beverage may be within the range in which the effect of the present invention is exerted, for example, 0.1 to 10 g / L, preferably 0.3 to 5 g / L, More preferably, it can add so that it may become 0.5-5 g / L. If the content of the high-intensity sweetener in the high fruit juice beverage is lower than 0.5 g / L, a sufficient sweetening effect cannot be obtained, and if it exceeds 5 g / L, the badness of the aftertaste derived from the sweetener becomes too strong. Therefore, it is not preferable.

The amount of the essential oil added to the high fruit juice beverage may be within a range in which the effect of the present invention is exerted, but is preferably 0.6 mL / L or more, more preferably 0.6 to 6 mL / L. Can be added. More preferably, the essential oil content Y (mL / L) is the high sweetness content X (g / L) and the following formula:
When X ≦ 1.5, 0.6 ≦ Y ≦ 6, or when X> 1.5, 1.5X−1.7 ≦ Y ≦ 6
And particularly preferably, the following formula:
When X ≦ 1.5, 0.8 ≦ Y ≦ 6, or when X> 1.5, 1.5X−1.5 ≦ Y ≦ 6
It can add so that it may become the relationship represented by these.

  If the content of the essential oil is lower than 0.6 mL / L, a sufficient aftertaste improving effect cannot be obtained, and if the essential oil exceeds 6 mL / L, the essential oil-derived sourness becomes strong and the natural taste is impaired, which is not preferable.

  The present invention will be described more specifically below, but the scope of the present invention is not limited thereto.

[Example 1]
High fruit juice beverages 1 to 4 having a fruit juice concentration of 186%, including high-intensity sweetener (stevia) and orange essential oil were produced. Each beverage was mixed with the formulation shown in Table 3 and Table 4, then heat sterilized at 85 ° C. for 10 minutes, and filled into a 25 mL portion container. Bx of each beverage was 48-50.

  Subsequently, sensory evaluation of each beverage was performed. The high fruit juice drink was diluted 10 times using 5 ° C, 25 ° C and 70 ° C ion-exchanged water as a diluent solvent, and sensory evaluation was performed. Three trained panelists drank and evaluated aftertaste for sharpness and egumi by a scoring method of a maximum of 5 points. In addition, in the comprehensive evaluation, a beverage having an aftertaste scoring score of 3.5 points or more and an Aegumi score of 4 points or less was rated as “◯”, and the others were “x”. The evaluation results are shown in Table 4.

  From this result, in the high fruit juice beverage for dilution, it was shown that the aftertaste derived from a high-intensity sweetener is improved by adding orange essential oil without impairing the natural taste. Furthermore, this effect does not ask the temperature of the diluted solution, and it was shown that it is effective for both drinking hot and drinking ice.

[Example 2]
High fruit juice beverages 5 to 20 containing a high-intensity sweetener and orange essential oil were produced. Each beverage was produced in the same manner as in Example 1 except that the amount of stevia and orange essential oil was changed. The blending amounts of stevia and orange essential oil are in accordance with Table 5. Sensory evaluation of each beverage was performed by diluting 10 times using 5 ° C. ion-exchanged water as a diluent solvent. Evaluation items are the same as those in Example 1. The evaluation results are shown in Table 5.

From this result, when the content of the high-intensity sweetener is X (g / L) and the content of the essential oil is Y (mL / L), when the following range X ≦ 1.5, 0.6 ≦ Y ≦ 6 Or when X> 1.5, 1.5X-1.7 ≦ Y ≦ 6
It was shown that the aftertaste derived from a high-intensity sweetener was improved without impairing the natural taste.

[Example 3]
High fruit juice beverages 21 to 31 containing a high-intensity sweetener and orange essential oil were produced. Each beverage was produced in the same manner as in Example 1, and sucralose was used as the high-intensity sweetener, and the blending amounts of sucralose and orange essential oil were as shown in Table 6.

  The sensory evaluation of each beverage was performed in the same manner as in Example 2. Evaluation items are the same as those in Example 1. The evaluation results are shown in Table 6.

  From this result, it was shown that even when sucralose was used as the high-intensity sweetener, the same effect as when stevia was used was obtained.

[Comparative Example 1]
A beverage (beverage 32) and a cardamom essential oil (beverage 33) in which the orange essential oil of the high fruit juice beverage 10 of Example 1 was replaced with a hop essential oil were produced and subjected to sensory evaluation. Both beverages improved the aftertaste sharpness. No effect was seen, and the taste was strong and the natural taste was impaired.

Claims (7)

A high fruit juice beverage containing a high intensity sweetener and an essential oil and having a fruit juice concentration of 150% or more,
When the concentration X (g / L) of the high-intensity sweetener and the concentration Y (mL / L) of the essential oil are X ≦ 1.5, 0.6 ≦ Y ≦ 6, or X> 1.5 In this case, 1.5X-1.7 ≦ Y ≦ 6
The beverage having the relationship of   The high fruit juice drink according to claim 1, wherein the essential oil is a citrus-derived essential oil.   The high fruit juice drink of Claim 1 or 2 containing 0.48-4.8g / L of limonene.   The high fruit juice drink according to any one of claims 1 to 3, wherein the high-intensity sweetener is selected from the group consisting of sucralose, stevia, acesulfame potassium, and one or more combinations thereof.   The high fruit juice drink according to any one of claims 1 to 4, wherein the fruit juice drink is for dilution. The process of adding essential oils to high juice drinks,
Adding a high intensity sweetener;
The process of homogenizing high fruit juice drinks,
Sterilization process,
Filling process,
Comprising
When the concentration X (g / L) of the high-intensity sweetener and the concentration Y (mL / L) of the essential oil are X ≦ 1.5, 0.6 ≦ Y ≦ 6, or X> 1.5 In this case, 1.5X-1.7 ≦ Y ≦ 6
Having a relationship
A method for producing a high fruit juice beverage. Including a step of adding essential oil to a high-juice beverage containing 150% or more of fruit juice and a high-intensity sweetener,
When the concentration X (g / L) of the high-intensity sweetener and the concentration Y (mL / L) of the essential oil are X ≦ 1.5, 0.6 ≦ Y ≦ 6, or X> 1.5 In this case, 1.5X-1.7 ≦ Y ≦ 6
Having a relationship
A method for improving the aftertaste of a high fruit juice beverage containing a high intensity sweetener.