JP2015053936A - Container-packed fruit juice beverage for sale in warmed state - Google Patents
Container-packed fruit juice beverage for sale in warmed state Download PDFInfo
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- JP2015053936A JP2015053936A JP2013191183A JP2013191183A JP2015053936A JP 2015053936 A JP2015053936 A JP 2015053936A JP 2013191183 A JP2013191183 A JP 2013191183A JP 2013191183 A JP2013191183 A JP 2013191183A JP 2015053936 A JP2015053936 A JP 2015053936A
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- fruit juice
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Landscapes
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Abstract
Description
本発明は、加温販売用の容器詰果汁飲料、加温販売用の容器詰果汁飲料を製造する方法、及び容器詰果汁飲料の加温による劣化を抑制する方法に関する。 The present invention relates to a container-packed fruit juice for warm sales, a method for producing a container-packed fruit drink for warm sales, and a method for suppressing deterioration of the container-packed fruit drink due to heating.
一般に、清涼飲料の中でも天然果実等の果汁を含有する容器詰果汁飲料は、加熱の影響により、その香味が経時的に劣化することが知られている。こうした劣化を抑制するために、低温での流通、保存、アスコルビン酸等各種の酸化防止剤の添加、あるいは外気を極力遮断した容器を用いる等の方法がとられている。 In general, it is known that the flavor of a packaged fruit juice drink containing fruit juices such as natural fruits among the soft drinks deteriorates with time due to the influence of heating. In order to suppress such deterioration, methods such as distribution at low temperature, storage, addition of various antioxidants such as ascorbic acid, or use of a container in which outside air is blocked as much as possible are used.
例えば、特許文献1には、ヤーコンから抽出した抽出物が、柑橘系香味成分の一種であるシトラールが光や熱によって環化反応を起こすのを抑制する方法が記載されている。 For example, Patent Document 1 describes a method in which an extract extracted from yacon suppresses citral, which is a kind of citrus flavor component, from causing a cyclization reaction by light or heat.
また、特許文献2には、加温販売用果汁飲料にショ糖と高甘味度甘味料とを所定の割合で配合することによって、加温による品質の劣化や液色の褐変等の色調変化を抑制する技術が記載されている。 Patent Document 2 describes a change in color tone such as deterioration in quality due to heating or browning of liquid color by blending sucrose and a high-intensity sweetener at a predetermined ratio in a fruit juice beverage for heating sale. Techniques for suppression are described.
近年、業務店あるいは自動販売機にて、高温(50〜80℃)で保存されて販売に供される、ホット飲料市場が拡大している。加温販売用の容器詰果汁飲料は、高温で長期間保管されることから、通常の常温流通用の容器詰果汁飲料では課題とならない、特有の香味品質の劣化の課題が生じる。 In recent years, the hot beverage market that is stored at high temperatures (50 to 80 ° C.) and sold at commercial stores or vending machines is expanding. Containerized fruit juice beverages for warm sales are stored at a high temperature for a long period of time, and therefore, there is a problem of deterioration in specific flavor quality, which is not a problem with normal container fruit juice beverages for circulation at normal temperature.
本発明者らの研究により、特にアセロラ果汁においては、常温保存における経時変化はほとんどみられないが、70℃で3日間保管されると、果汁由来の焦げ臭や蒸れ臭が発生し、また果汁感が失われ、商品価値のない香味となることが見出された。 According to the researches of the present inventors, especially with acerola fruit juice, there is almost no change over time in storage at room temperature, but when stored at 70 ° C. for 3 days, a burnt odor or steaming odor derived from fruit juice is generated, and fruit juice It has been found that the taste is lost and the flavor has no commercial value.
上記のような問題に鑑みて、本発明の課題は、加温販売用の容器詰果汁飲料の香味品質の劣化を抑制する技術を提供することである。 In view of the above problems, the subject of this invention is providing the technique which suppresses the deterioration of the flavor quality of the container-packed fruit juice drink for heating sales.
本発明者らは、上記課題を解決すべく鋭意研究を重ねていたところ、加温販売用の容器詰果汁飲料において、カロテノイドを所定量含有させ、さらに、飲料中のリンゴ酸含有量に対するクエン酸含有量の比が所定の比になるように調整することにより、香味品質の劣化を効果的に抑制できることを見出して本発明に至った。 The inventors of the present invention have been diligently researched to solve the above-mentioned problems. In a packaged fruit juice beverage for warming sales, a predetermined amount of carotenoid is contained, and citric acid relative to the malic acid content in the beverage. It has been found that the deterioration of flavor quality can be effectively suppressed by adjusting the content ratio to be a predetermined ratio, and the present invention has been achieved.
具体的には、本発明は、加温販売用の容器詰果汁飲料であって、(i)飲料中のカロテノイドの含有量が0.01〜300mg/Lであり、及び(ii)飲料中のリンゴ酸含有量に対するクエン酸含有量の比が0.4〜5である、上記容器詰果汁飲料、並びにその製造方法、及び劣化抑制方法を提供する。 Specifically, the present invention is a containerized fruit juice drink for warm sales, wherein (i) the content of carotenoid in the drink is 0.01 to 300 mg / L, and (ii) in the drink The container-packed fruit juice drink, ratio of the citric acid content to the malic acid content is 0.4 to 5, the production method thereof, and the deterioration suppressing method.
本発明はこれに限定されるものではないが、以下の態様を包含する。
[1]加温販売用の容器詰果汁飲料であって、
(i)飲料中のカロテノイドの含有量が0.01〜300mg/Lであり、及び
(ii)飲料中のリンゴ酸含有量に対するクエン酸含有量の比が0.4〜5である、
上記容器詰果汁飲料。
[2]50〜80℃で3日以上1ヶ月以内保存された、[1]に記載の容器詰果汁飲料。
[3]果汁がアセロラ果汁を含む、[1]又は[2]に記載の容器詰果汁飲料。
[4]カロテノイドがリコピン色素である、[1]〜[3]のいずれかに記載の容器詰果汁飲料。
[5]飲料中のクエン酸の含有量が0.05〜0.3g/100mLであり、飲料中のリンゴ酸の含有量が0.05〜0.4g/100mLである、[1]〜[4]のいずれかに記載の容器詰果汁飲料。
[6]飲料中の果汁含有量が0.01〜50重量%%である、[1]〜[5]のいずれかに記載の容器詰果汁飲料。
[7]容器詰果汁飲料の製造方法であって、
(1)下記の果汁含有量、カロテノイド含有量、リンゴ酸含有量に対するクエン酸含有量の比となるように果汁液を調製する工程:
果汁含有量が0.01〜50重量%であり、
カロテノイド含有量が0.01〜300mg/Lであり、及び
リンゴ酸含有量に対するクエン酸含有量の比が0.4〜5である、
(2)果汁液を容器に充填して容器詰果汁飲料を得る工程、及び
(3)容器詰果汁飲料を50℃以上に加温する工程、
を含む、上記製造方法。
[8]加温販売用の容器詰果汁飲料の劣化抑制方法であって、
飲料中にカロテノイドを0.01〜300mg/Lの含有量になるように含有させ、飲料中のリンゴ酸含有量に対するクエン酸含有量の比が0.4〜5になるように調整することを含む、上記劣化抑制方法。
Although this invention is not limited to this, the following aspects are included.
[1] A container-packed fruit juice drink for warming sales,
(I) The content of carotenoid in the beverage is 0.01 to 300 mg / L, and (ii) the ratio of citric acid content to malic acid content in the beverage is 0.4 to 5.
The above container juice drink.
[2] The packaged fruit juice drink according to [1], which is stored at 50 to 80 ° C. for 3 days or more and 1 month or less.
[3] The packaged fruit juice drink according to [1] or [2], wherein the fruit juice contains acerola fruit juice.
[4] The packaged fruit juice drink according to any one of [1] to [3], wherein the carotenoid is a lycopene pigment.
[5] The content of citric acid in the beverage is 0.05 to 0.3 g / 100 mL, and the content of malic acid in the beverage is 0.05 to 0.4 g / 100 mL, [1] to [ 4] The packaged fruit juice drink according to any one of [4].
[6] The packaged fruit juice drink according to any one of [1] to [5], wherein the fruit juice content in the drink is 0.01 to 50% by weight.
[7] A method for producing a containerized fruit juice beverage,
(1) The process of preparing a juice so that it may become the ratio of the citric acid content with respect to the following fruit juice content, carotenoid content, and malic acid content:
The fruit juice content is 0.01 to 50% by weight,
The carotenoid content is 0.01-300 mg / L, and the ratio of citric acid content to malic acid content is 0.4-5,
(2) a step of filling a container with fruit juice liquid to obtain a container-packed juice drink, and (3) a step of heating the container-packed fruit juice beverage to 50 ° C. or higher,
The said manufacturing method containing.
[8] A method for inhibiting deterioration of a container-packed fruit juice for warm sale,
Carotenoid is contained in the beverage so as to have a content of 0.01 to 300 mg / L, and the ratio of citric acid content to malic acid content in the beverage is adjusted to be 0.4 to 5. Including the above-described deterioration suppressing method.
本発明によれば、例えば、50〜80℃の温度、3日以上1ヶ月以内の期間という条件でも香味品質の劣化を抑制できるため、ホット飲料として高温で長期保管した場合でも製品中に香味品質の劣化を生じさせることなく飲料を提供することが出来る。 According to the present invention, for example, deterioration of flavor quality can be suppressed even under conditions of a temperature of 50 to 80 ° C. and a period of 3 days or more and within 1 month. Beverages can be provided without causing deterioration.
また、本発明によれば、容器詰果汁飲料の加温による香味品質の劣化を抑制することができ、具体的には、加温に伴う飲料の香味劣化臭(例えば、果汁由来の特有の焦げ臭と蒸れ臭)を抑制し、果汁感を維持することができる。 In addition, according to the present invention, deterioration of flavor quality due to warming of a container-packed juice beverage can be suppressed, and specifically, a flavor deterioration odor of the beverage accompanying warming (for example, peculiar charring derived from fruit juice) Odor and steaming odor), and the fruit juice feeling can be maintained.
容器詰果汁飲料
以下に説明する本発明の1態様である容器詰果汁飲料に関する記載は、特に断りがない限り、本発明の別態様である容器詰果汁飲料の製造方法及び劣化抑制方法において言及される容器詰果汁飲料にも該当するものである。
Description of packaged fruit juices is one aspect of the present invention described below packaged fruit juice beverages are unless otherwise specified, refers in the manufacturing process and the deterioration suppressing method of the packaged juice is another aspect of the present invention This is also true for containered fruit juice drinks.
本発明の1態様における容器詰果汁飲料とは、果汁を含有する容器詰め飲料であり、カロテノイドが所定量含有され、さらに、飲料中のクエン酸とリンゴ酸の含有量の比が所定の比になるように調整されたことを特徴とする。 また、本発明における加温販売用の容器詰果汁飲料とは、50〜80℃、好ましくは50℃〜75℃にて、3日以上1ヶ月以内、好ましくは5日以上3週間以内、より好ましくは、1週間以上2週間以内の期間保存された飲料である。上記保存期間では、連続でも断続でもよく、保存された期間の合計をいう。本発明における容器詰果汁飲料には、加温することなく、常温あるいは冷蔵(4〜40℃)にて販売された飲料は含まない。 The container-packed juice drink in one aspect of the present invention is a container-packed drink containing fruit juice, containing a predetermined amount of carotenoid, and further, the ratio of the content of citric acid and malic acid in the beverage is a predetermined ratio. It was adjusted so that it might become. Moreover, the container-packed fruit juice beverage for warm sales in the present invention is 50 to 80 ° C., preferably 50 to 75 ° C., for 3 days to 1 month, preferably 5 days to 3 weeks, more preferably Is a beverage stored for a period of not less than 1 week and not more than 2 weeks. The storage period may be continuous or intermittent, and refers to the total storage period. The packaged fruit juice beverage in the present invention does not include beverages sold at room temperature or refrigerated (4 to 40 ° C.) without heating.
(果汁)
本発明において果汁飲料とは、果汁を主原料とした飲料をいい、果汁飲料に含まれる果汁は、特に制限なく使用することが出来るが、ビタミンCを含有する果実から搾汁されたものが好ましい。ここでいう果実とは、真果に限定されず、偽果も包含する。本発明における果実としては、例えば、アセロラ、ブドウ、ラズベリー、ブルーベリー、ブラックカラント、サクランボ、イチゴ、ホワイトグレープ、リンゴ、ピーチ、レモン、グレープフルーツ、ピンクグレープフルーツ、オレンジ、ミカン、ライム、ゆず、パイナップル、バナナ、グァバ、マンゴー、パパイヤ、パッションフルーツ、ウメ、ナシ、アンズ、スモモ、プルーン、キウイフルーツ、メロンなどが挙げられ、好ましい果実はアセロラ、グレープフルーツ、レモン、ミカン、キウイフルーツ、グァバ、イチゴ、パパイヤであり、より好ましい果実はアセロラである。
(Fruit juice)
In the present invention, the fruit juice drink refers to a drink mainly made from fruit juice, and the fruit juice contained in the fruit juice drink can be used without any particular limitation, but is preferably squeezed from a fruit containing vitamin C. . The fruit here is not limited to fruits, but also includes false fruits. Examples of the fruit in the present invention include acerola, grape, raspberry, blueberry, black currant, cherry, strawberry, white grape, apple, peach, lemon, grapefruit, pink grapefruit, orange, mandarin orange, lime, yuzu, pineapple, banana, Guava, mango, papaya, passion fruit, ume, pear, apricot, plum, kiwifruit, melon etc. are preferred, the preferred fruit is acerola, grapefruit, lemon, mandarin, kiwifruit, guava, strawberry, papaya, A more preferred fruit is acerola.
果汁は、単一種類を用いてもよく、複数種類を用いてもよい。アセロラ果汁単一あるいは、アセロラ果汁と他の一種以上の果汁との組み合わせで用いるのが好ましい。 A single type of fruit juice may be used, or a plurality of types may be used. It is preferable to use acerola juice alone or a combination of acerola juice and one or more other kinds of juice.
また、本発明に飲料に含まれる果汁は、常法により得ることができ、例えば、搾汁、破砕、磨砕等の処理により、更に所望により裏ごしすることにより、得ることができ、透明果汁及び混濁果汁のいずれを用いてもよい。また、ストレート果汁及び濃縮果汁のいずれを用いてもよい。 Moreover, the fruit juice contained in the beverage in the present invention can be obtained by a conventional method, for example, by squeezing, crushing, grinding, etc., and further by lining it if desired. Any of the turbid juices may be used. Either straight fruit juice or concentrated fruit juice may be used.
本発明の容器詰果汁飲料中の果汁の含有量は特に制限されないが、例えば、飲料全量に対して果汁がストレート換算で0.01〜50重量%を含有することが好ましく、0.1〜30重量%がより好ましく、0.5〜20重量%がさらに好ましい。 Although content of the fruit juice in the container-packed fruit juice of the present invention is not particularly limited, for example, it is preferable that the fruit juice contains 0.01 to 50% by weight with respect to the total amount of the beverage, and 0.1 to 30%. % By weight is more preferable, and 0.5 to 20% by weight is more preferable.
(カロテノイド)
本発明の容器詰果汁飲料は、カロテノイドを含有することを特徴とする。
(Carotenoid)
The packaged fruit juice beverage of the present invention is characterized by containing a carotenoid.
一般に、カロテノイドとは、テルペノイドの一種である一群の化合物群のことをいい、緑黄色野菜などの植物に豊富に含まれる。カロテノイドとしては、β−カロテン、α−カロテン、γ−カロテン、リコペン等のカロテン類;β−クリプトキサンチン、ゼアキサンチン、ルテイン等のキサントフィル類が挙げられる。カロテノイドは、抗酸化作用を有する他、生体内において代謝されてビタミンAになるなどの生理活性を有する。また、カロテノイドは、分子内の共役二重結合により光を吸収し呈色する性質を有するため、色素としても用いられる。 In general, carotenoids are a group of compounds that are a type of terpenoid, and are abundantly contained in plants such as green-yellow vegetables. Examples of carotenoids include carotenes such as β-carotene, α-carotene, γ-carotene, and lycopene; and xanthophylls such as β-cryptoxanthin, zeaxanthin, and lutein. Carotenoids have an antioxidative effect and have physiological activities such as being metabolized in vivo to vitamin A. Carotenoids are also used as pigments because they have the property of absorbing light and coloring due to intramolecular conjugated double bonds.
本発明の飲料におけるカロテノイドは、果実・野菜由来であっても良いし、食品添加物としての添加であっても良い。食品添加物としては、例えば、リコピン色素、β−カロチン色素、カプサンチン色素、アスタキサンチン色素、アナトー色素、クチナシ黄色色素、トウガラシ色素、トウモロコシ色素、オレンジ色素等が挙げられ、好ましい色素は、リコピン色素である。食品添加物の色素を添加する場合は、分散性をよくするため色素とともに乳化剤を使用することが好ましい。使用する乳化剤としては、食品衛生法上使用可能なものであれば公知の乳化剤を使用することができ、特に限定されるものではないが、好ましくはアラビアガム、ガティガム、ショ糖脂肪酸エステル等を挙げることができる。 The carotenoid in the beverage of the present invention may be derived from fruits and vegetables, or may be added as a food additive. Examples of food additives include lycopene dyes, β-carotene dyes, capsanthin dyes, astaxanthin dyes, annatto dyes, gardenia yellow dyes, red pepper dyes, corn dyes, orange dyes, and the like, and preferred dyes are lycopene dyes. . When adding a food additive pigment, it is preferable to use an emulsifier together with the pigment 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.
飲料中にカロテノイドを含有させることにより、果汁に含まれるビタミンCの分解に何らかの影響を与え、容器詰果汁飲料の香味劣化を抑制する作用が生じると考えられる。しかしながら、本発明はこの理論に拘束されるものではない。 It is considered that the inclusion of carotenoid in the beverage has some effect on the degradation of vitamin C contained in the fruit juice and suppresses the flavor deterioration of the containered fruit juice beverage. However, the present invention is not bound by this theory.
本発明の容器詰果汁飲料中のカロテノイドの含有量の測定は、公知の方法を用いればよく、例えば、特開2011−127905に記載の方法などによって、HPLCなどを用いて定量することができる。 The carotenoid content in the packaged fruit juice beverage of the present invention may be measured by a known method, and can be quantified using HPLC or the like by the method described in JP2011-127905A, for example.
容器詰果汁飲料中のカロテノイドの含有量は、0.01〜300mg/Lであればよく、0.5〜220mg/Lとすることが好ましく、1.2〜110mg/Lとすることがより好ましい。この範囲の含有量であると、加温保存期間中、例えば、70℃の保存条件における香味劣化を効果的に防止することができる。 The carotenoid content in the packaged fruit juice beverage may be 0.01 to 300 mg / L, preferably 0.5 to 220 mg / L, and more preferably 1.2 to 110 mg / L. . When the content is within this range, for example, flavor deterioration under storage conditions of 70 ° C. can be effectively prevented during the warm storage period.
(クエン酸及びリンゴ酸)
本発明の容器詰果汁飲料は、クエン酸及びリンゴ酸を含有することを特徴とする。
(Citric acid and malic acid)
The packaged fruit juice beverage of the present invention is characterized by containing citric acid and malic acid.
本発明の容器詰果汁飲料中のリンゴ酸含有量に対するクエン酸含有量の比、すなわち、(クエン酸含有量)/(リンゴ酸含有量)の値は、0.4〜5であればよく、0.5〜3とすることが好ましく、0.5〜1.2とすることがより好ましい。 The ratio of the citric acid content to the malic acid content in the packaged fruit juice beverage of the present invention, that is, the value of (citric acid content) / (malic acid content) may be 0.4 to 5, It is preferable to set it as 0.5-3, and it is more preferable to set it as 0.5-1.2.
通常、果汁飲料におけては、自然な果汁感付与のため、その果汁本来の有機酸の組成と等しくなるように、酸味料を添加するのが当業者の常識である。例えば、アセロラ果汁の場合、果汁に含有する有機酸はリンゴ酸のみなので、通常、アセロラ飲料を製造する場合、添加する酸味料にはリンゴ酸を使用する。しかし、果汁飲料を高温で保存すると、酸味の刺激感が強く感じるようになり、さらに、カロテノイドが含有されると苦味が増し、酸味の味わいにも変化が生じ、果汁感が損なわれる。そこで、飲料中のリンゴ酸含有量に対するクエン酸含有量の比が上記の範囲になるように調製することにより、加熱により増加した果汁由来の酸味やカロテノイド由来の苦味が抑えられることで、果汁感が維持されるように感じられ、結果として、容器詰果汁飲料の香味劣化が抑制されると考えられる。しかしながら、本発明はこの理論に拘束されるものではない。 In general, it is common knowledge of those skilled in the art to add a sour agent in a fruit juice beverage so as to have a natural fruit juice feeling so as to be equal to the composition of the original organic acid of the fruit juice. For example, in the case of acerola fruit juice, malic acid is the only organic acid contained in the fruit juice. Therefore, when producing an acerola beverage, malic acid is usually used as an acidulant to be added. However, when the fruit juice drink is stored at a high temperature, the sourness of the sour taste is strongly felt, and when the carotenoid is contained, the bitterness is increased and the taste of the sourness is changed, and the fruit juice feeling is impaired. Therefore, by adjusting the ratio of the citric acid content to the malic acid content in the beverage to be in the above range, the fruit juice-derived acidity and the carotenoid-derived bitterness can be suppressed by suppressing the fruit juice feeling. As a result, it is considered that flavor deterioration of the container-packed fruit juice beverage is suppressed. However, the present invention is not bound by this theory.
飲料中のクエン酸の含有量は、特に限定されないが、0.05〜0.3g/100mLとすることが好ましく、飲料中の有機酸含有量に対するクエン酸含有量の比、すなわち(クエン酸含有量)/(有機酸含有量)の値は、0.1〜0.8とすることが好ましく、0.2〜0.6とすることがより好ましい。一方、飲料中のリンゴ酸含有量は、特に限定されないが、0.05〜0.4g/100mLとすることが好ましく、0.1〜0.3g/100mLとすることがより好ましい。飲料中の有機酸の含有量に対するリンゴ酸含有量の比、すなわち(リンゴ酸含有量)/(有機酸含有量)の値は0.1〜0.3とすることが好ましく、0.2〜0.6とすることがより好ましい。 The citric acid content in the beverage is not particularly limited, but is preferably 0.05 to 0.3 g / 100 mL, and the ratio of the citric acid content to the organic acid content in the beverage, that is, (citric acid content) The value of (amount) / (organic acid content) is preferably 0.1 to 0.8, and more preferably 0.2 to 0.6. On the other hand, although malic acid content in a drink is not specifically limited, It is preferable to set it as 0.05-0.4g / 100mL, and it is more preferable to set it as 0.1-0.3g / 100mL. The ratio of the malic acid content to the organic acid content in the beverage, that is, the value of (malic acid content) / (organic acid content) is preferably 0.1 to 0.3, preferably 0.2 to More preferably, it is 0.6.
ここで、飲料中の有機酸とは、クエン酸、リンゴ酸、酒石酸、乳酸の合計であり、これら以外の有機酸、例えばトコフェロール、アスコルビン酸のような抗酸化剤等は含まない。 Here, the organic acid in the beverage is a total of citric acid, malic acid, tartaric acid, and lactic acid, and does not include other organic acids such as antioxidants such as tocopherol and ascorbic acid.
飲料中のクエン酸、リンゴ酸などの有機酸は、酸味料として配合してもよく、これら有機酸の塩類を酸味料として配合してもよく、あるいはこれら有機酸およびその塩類を含有する組成物(例えば、果実及び/又は野菜由来物)として配合されてもよい。飲料中のクエン酸、リンゴ酸などの有機酸は、HPLC法などの公知の方法にて測定できる。 Organic acids such as citric acid and malic acid in beverages may be blended as acidulants, salts of these organic acids may be blended as acidulants, or compositions containing these organic acids and salts thereof (For example, a fruit and / or vegetable origin) may be mix | blended. Organic acids such as citric acid and malic acid in beverages can be measured by known methods such as HPLC.
(pH)
容器詰果汁飲料のpHは特に限定されるものではないが、本発明の蒸れ臭の増加抑制の効果及び微生物増殖の観点からpH4.6以下であることが好ましく、pH2.8〜3.8であることがより好ましく、pH3.0〜3.5であるとことがさらに好ましい。
(PH)
The pH of the packaged fruit juice beverage is not particularly limited, but it is preferably pH 4.6 or less from the viewpoint of the effect of suppressing the increase in steamy odor of the present invention and microbial growth, and the pH is 2.8 to 3.8. It is more preferable that the pH is 3.0 to 3.5.
(その他原料)
また、本発明の容器詰果汁飲料は、上記成分の他、水、公知の飲料に含まれる成分、例えば甘味料、酸味料、香料、色素等を、本発明の効果を損なわない範囲で含有してもよい。
(Other raw materials)
Moreover, the container-packed fruit juice drink of this invention contains the component contained in water and a well-known drink other than the said component, for example, a sweetener, a sour agent, a fragrance | flavor, a pigment | dye, etc. in the range which does not impair the effect of this invention. May be.
水は、飲用に適した水であればよく、例えば、純水、硬水、軟水、イオン交換水、アルカリイオン水等のほか、これらの水を脱気処理した脱気水等を適宜使用することが出来る。 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.
甘味料としては、例えば、グラニュー糖(又はショ糖)、還元麦芽糖水あめ、ファインリカー、ブドウ果糖、パラチノース、トレハロース、ラクトース、キシロース、麦芽糖、ソルビトール、キシリトール、エリスリトール、ラクチトール、パラチニット、還元水飴、アスパルテーム、ソーマチン、スクラロース、アセスルファムK、ステビア等から挙げられる1種以上を、本発明による効果を損なわない範囲で含有してもよい。好ましい甘味料は、ショ糖と還元麦芽糖水あめであり、より好ましいのはショ糖である。甘味料として、果糖ブドウ糖液糖のみ使用している飲料、又は、果糖ブドウ糖液糖及び高甘味度甘味料のみ使用している飲料は、本発明の効果である焦げ臭の抑制を阻害するため、これらの飲料は本発明の容器詰果汁飲料には含まれないものとする。ここで、高甘味度甘味料とは、スクラロース、アセスルファムK、ステビアから挙げられる1種以上の甘味料である。 Examples of the sweetener include granulated sugar (or sucrose), reduced maltose syrup, fine liquor, grape fructose, palatinose, trehalose, lactose, xylose, maltose, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, aspartame, You may contain 1 or more types mentioned from thaumatin, sucralose, acesulfame K, stevia etc. in the range which does not impair the effect by this invention. Preferred sweeteners are sucrose and reduced maltose syrup, and more preferred is sucrose. As a sweetener, a beverage using only fructose-glucose liquid sugar, or a beverage using only fructose-glucose liquid sugar and a high-intensity sweetener inhibits the suppression of burnt odor, which is an effect of the present invention. These beverages are not included in the containerized fruit juice beverage of the present invention. Here, the high-intensity sweetener is one or more sweeteners exemplified by sucralose, acesulfame K, and stevia.
酸味料としては、上記のリンゴ酸、クエン酸、酒石酸、乳酸及びそれらの塩類の他、アジピン酸、グルコン酸、コハク酸、フマル酸、又はそれらの塩類を適宜使用することができる。 As the sour agent, adipic acid, gluconic acid, succinic acid, fumaric acid, or salts thereof can be used as appropriate in addition to the malic acid, citric acid, tartaric acid, lactic acid and salts thereof.
香料としては、例えば、アセロラ果実あるいはその他果実から抽出した香料、果汁又は果実ピューレ、植物の種実、根茎、木皮、葉等又はこれらの抽出物を適宜使用することができるが、高温での長期保存に耐性のある香料を使用することが好ましい。 As the fragrance, for example, fragrance extracted from acerola fruit or other fruits, fruit juice or fruit puree, plant seeds, rhizome, bark, leaves, etc., or extracts thereof can be used as appropriate, but long-term storage at high temperature It is preferable to use a perfume resistant to
色素としては、上記のカロテノイド系色素の他、例えば、アントシアニン系色素、カラメル色素、アスタキサンチン色素を使用することができる。 As the pigment, for example, anthocyanin pigments, caramel pigments, and astaxanthin pigments can be used in addition to the carotenoid pigments described above.
また、本発明の容器詰果汁飲料は、炭酸ガスを含有してもよい。炭酸ガスは公知の方法にて含有させることができる。 Moreover, the container fruit juice drink of this invention may contain a carbon dioxide gas. Carbon dioxide can be contained by a known method.
(容器)
本発明の容器詰果汁飲料における容器は特に制限されず、飲料を充填できる容器を使用することができる。具体的には、例えば、アルミ缶やスチール缶などの金属製容器、PETボトルなどの樹脂製容器、紙パックなどの紙容器、ガラス瓶などのガラス製容器などを上げることができる。特に、耐熱性の飲料容器(耐熱性の樹脂製容器)を用いる場合に本発明を効果的に適用することができる。
(container)
The container in the container-packed juice beverage of the present invention is not particularly limited, and a container that can be filled with a beverage 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, the present invention can be effectively applied when using a heat-resistant beverage container (heat-resistant resin container).
(殺菌処理)
容器詰果汁飲料は、加熱処理することができる。加熱処理は、常法により行うことができる。例えば、プレートヒーター等を用いて60〜150℃で3秒から〜15分間殺菌することができる。
(Sterilization treatment)
The packaged fruit juice beverage can be heat-treated. The heat treatment can be performed by a conventional method. For example, it can be sterilized using a plate heater or the like at 60 to 150 ° C. for 3 seconds to 15 minutes.
(高温保存)
本発明の容器詰果汁飲料は、加温販売用の飲料、例えば、50〜80℃、好ましくは55〜75℃にて、3日以上1ヶ月以内、好ましくは5日以上3週間以内、より好ましくは、1週間以上2週間以内加温された後に販売されている飲料である。上記保存期間では、連続でも断続でもよく、保存された期間の合計をいう。本発明でいう加温販売用の容器詰果汁飲料とは、加温することなく、常温あるいは冷蔵(4〜40℃程度)にて販売される飲料は含まれない。
容器詰果汁飲料の製造方法
本発明は、別の観点からは、容器詰果汁飲料の製造方法に関する。具体的には、本発明の1態様である製造方法は、(1)次の果汁含有量、カロテノイド含有量、リンゴ酸含有量に対するクエン酸含有量の比となるように果汁液を調製する工程:果汁含有量が0.01〜50重量%であり、カロテノイド含有量が0.01〜300mg/Lであり、及びリンゴ酸含有量に対するクエン酸含有量の比が0.4〜5である、(2)果汁液を容器に充填して容器詰果汁飲料を得る工程、(3)容器詰果汁飲料を50℃以上に加温する工程、を含む。 工程(1)において、果汁、カロテノイド、クエン酸及び/又はリンゴ酸を含有させる方法及び順番は特に限定されず、上記の果汁及びカロテノイド含有量、並びにリンゴ酸含有量に対するクエン酸含有量の比となるように、製造工程の任意のタイミングで果汁液に含有させることができる。
(High temperature storage)
The packaged fruit juice beverage of the present invention is a beverage for warm sale, for example, at 50 to 80 ° C., preferably at 55 to 75 ° C., for 3 days to 1 month, preferably 5 days to 3 weeks, more preferably Is a beverage that is sold after being heated for not less than 1 week but not more than 2 weeks. The storage period may be continuous or intermittent, and refers to the total storage period. The container-packed fruit juice beverage for warm sale as used in the present invention does not include beverages sold at room temperature or refrigerated (about 4 to 40 ° C.) without heating.
TECHNICAL FIELD The present invention relates to a method for producing a containerized fruit juice drink from another viewpoint. Specifically, the production method according to one aspect of the present invention includes (1) a step of preparing a juice so as to have a ratio of citric acid content to the following fruit juice content, carotenoid content, and malic acid content. The fruit juice content is 0.01 to 50% by weight, the carotenoid content is 0.01 to 300 mg / L, and the ratio of citric acid content to malic acid content is 0.4 to 5. (2) The process which fills a container with fruit juice liquid and obtains a container-packed juice drink, (3) The process of heating a container-packed fruit juice drink to 50 degreeC or more is included. In step (1), the method and the order of adding fruit juice, carotenoid, citric acid and / or malic acid are not particularly limited, and the ratio of citric acid content to the above-mentioned fruit juice and carotenoid content and malic acid content Thus, it can be contained in the fruit juice at an arbitrary timing in the production process.
ここで、その他の原料や成分も、任意の方法及び順番で適宜含有させることができる。 Here, other raw materials and components can be appropriately contained in any method and order.
工程(2)における充填方法は、常法により行うことができ、殺菌処理等を適宜行うことができる。本工程において用いる容器は、容器詰果汁飲料に関して記載した容器を用いることができる。 The filling method in the step (2) can be performed by a conventional method, and sterilization treatment or the like can be appropriately performed. As the container used in this step, the container described for the container-packed fruit juice beverage can be used.
工程(3)における加温工程は、上記所定の温度に加温することにより行われ、加温方法は特に限定されない。
容器詰果汁飲料の香味劣化の抑制方法
本発明は、さらに別の観点からは、加温販売用の容器詰果汁飲料の劣化抑制方法に関する。本方法は、容器詰果汁飲料にカロテノイドを0.01〜300mg/L含有させ、さらに、容器詰果汁飲料中のリンゴ酸含有量に対するクエン酸含有量の比が0.4〜5になるように調整することで、容器詰果汁飲料の加温による劣化を抑制することができ、特に、容器詰果汁飲料の加温による香味品質の劣化、さらには、果汁由来の香味劣化臭を抑制することができる。なお、本発明における香味品質の劣化とは、果汁飲料の高温加熱により発生する香味劣化臭の増加、より具体的には果汁由来の特有の焦げ臭と蒸れ臭の増加、及び果汁感の減少をいう。すなわち、本発明でいう加温販売用の容器詰果汁飲料の劣化抑制とは、加温に伴う飲料の香味劣化臭を抑制し、果汁感を維持することなどを意味する。
The heating step in step (3) is performed by heating to the predetermined temperature, and the heating method is not particularly limited.
The suppression method of the flavor deterioration of a container-packed juice drink This invention relates to the deterioration suppression method of the container-packed fruit drink for heating sale from another viewpoint. In this method, 0.01 to 300 mg / L of carotenoid is contained in the containered fruit juice beverage, and the ratio of the citric acid content to the malic acid content in the container fruit juice beverage is 0.4 to 5. By adjusting, it is possible to suppress deterioration due to warming of the containered fruit juice beverage, in particular, it is possible to suppress deterioration of flavor quality due to heating of the containerized fruit juice drink, and furthermore, to suppress flavor deterioration odor derived from fruit juice. it can. The deterioration of flavor quality in the present invention means an increase in flavor deterioration odor generated by high-temperature heating of fruit juice beverages, more specifically, an increase in peculiar burnt odor and steaming odor derived from fruit juice, and a decrease in fruit juice feeling. Say. In other words, the suppression of deterioration of a container-packed fruit juice beverage for warm sale as used in the present invention means that the flavor deterioration odor of the drink accompanying warming is suppressed, and the fruit juice feeling is maintained.
(官能評価)
本発明における容器詰果汁飲料の香味品質の評価は、例えば、「焦げ臭」と「蒸れ臭」、及び「果汁感」について評価することにより行うことができる。「焦げ臭」および「蒸れ臭」は、高温保存による香味品質の劣化指標となる。
(sensory evaluation)
Evaluation of the flavor quality of the packaged fruit juice beverage in the present invention can be performed by evaluating, for example, “burnt odor”, “steamed odor”, and “fruit juice sensation”. “Burn odor” and “steamed odor” are degradation indicators of flavor quality due to high temperature storage.
以下に、実施例を用いて本発明を詳細に説明するが、本発明はこれら実施例に制限されるものではない。 Hereinafter, the present invention will be described in detail using examples, but the present invention is not limited to these examples.
参考例1: 保存温度による香味劣化の比較
<容器詰果汁飲料の調製>
表1の配合に従って、アセロラ果汁含有飲料を1L調製した。これを280mLPETボトルに充填した後、120℃で10秒の加熱殺菌を行い、容器詰果汁飲料を3本作製した。各飲料の果汁含有量、カロテノイド含有量、クエン酸及びリンゴ酸の含有量、リンゴ酸含有量に対するクエン酸含有量の比は、表1に示した。
Reference Example 1: Comparison of flavor deterioration due to storage temperature <Preparation of container-packed fruit juice beverage>
According to the composition of Table 1, 1 L of acerola juice-containing beverage was prepared. After filling this into a 280 mL PET bottle, it was sterilized by heating at 120 ° C. for 10 seconds to produce three bottled juice drinks. Table 1 shows the juice content, carotenoid content, citric acid and malic acid content, and the ratio of citric acid content to malic acid content for each beverage.
<評価方法及び評価結果>
上記で製造した容器詰果汁飲料のうち、1本は5℃で保存して官能評価の基準品とし、1本は23℃で6ヶ月保存し、1本は70℃で3日間保存し、各評価サンプルを調製した。
<Evaluation method and evaluation results>
Among the bottled juice drinks produced above, one is stored at 5 ° C. as a reference product for sensory evaluation, one is stored at 23 ° C. for 6 months, and one is stored at 70 ° C. for 3 days. An evaluation sample was prepared.
官能評価は、専門パネル(5名)により、「焦げ臭」「蒸れ臭」「果汁感」の3項目について以下の指標に基づき、5点満点の点数評価法により評価した。また、総合評価として、3項目の平均点が4点以上を○(良好)、3点以上を△(許容範囲)、3点未満を×(不可)とした。結果を表2に示す。
・焦げ臭
5点:基準品と比較して、ほとんど差がない
4点:基準品と比較して、焦げ臭が少しある
3点:基準品と比較して、焦げ臭がある
2点:基準品と比較して、焦げ臭がかなりあるが、許容範囲内
1点:焦げ臭が強く、商品価値がない
・蒸れ臭
5点:基準品と比較して、ほとんど差がない
4点:基準品と比較して、蒸れ臭が少しある
3点:基準品と比較して、蒸れ臭がある
2点:基準品と比較して、蒸れ臭がかなりあるが、許容範囲内
1点:蒸れ臭が強く、商品価値がない
・果汁感
5点:基準品と比較して、同程度の果汁感
4点:基準品と比較して、果汁感が少し弱い
3点:基準品と比較して、果汁感が弱い
2点:基準品と比較して、果汁感がかなり弱いが、許容範囲内
1点:果汁感がなく、商品価値がない
The sensory evaluation was performed by a professional panel (5 persons) based on the following indices for three items of “burnt odor”, “steamed odor”, and “fruit juice sensation” by a scoring method with a maximum score of 5 points. In addition, as a comprehensive evaluation, the average score of three items was 4 (good) when it was 4 or more, Δ (allowable range) when 3 or more, and x (impossible) when less than 3 points. The results are shown in Table 2.
・ Burn odor 5 points: Little difference compared to standard product 4 points: Slight burn odor compared to standard product 3 points: Burnt odor compared to standard product 2 points: Standard Burning odor is quite good compared to the product, but within the acceptable range 1 point: Strong burning odor, no commercial value 5 points: Little difference compared to the standard product 4 points: Standard product 3 points: There is a stuffy odor compared to the standard product 2 points: There is a sultry odor compared to the standard product, but within the acceptable range 1 point: Strong, no commercial value ・ Fruit juice feeling 5 points: The same fruit juice feeling compared to the reference product 4 points: Fruit juice feeling is slightly weaker than the reference product 3 points: Fruit juice compared to the reference product Feeling weak 2 points: The fruit juice feeling is considerably weaker than the standard product, but within the acceptable range 1 point: There is no fruit juice feeling and there is no commercial value
表2に示すように、アセロラ果汁含有の容器詰果汁飲料において、常温流通に相当する、23℃6ヶ月保存された飲料の香味劣化は許容範囲であったが、加温販売に相当する、70℃3日保存された飲料の香味劣化は著しく、商品価値のない品質であった。 As shown in Table 2, in the acerola fruit juice-containing container-packed fruit juice beverage, the flavor deterioration of the beverage stored at 23 ° C. for 6 months corresponding to normal temperature circulation was acceptable, but it corresponds to warm sales, 70 The flavor deterioration of the beverage stored at 3 ° C for 3 days was remarkable, and the quality was of no commercial value.
実験例
参考例1と同様の手法で、表3の配合に従って、各種アセロラ果汁含有飲料を調製し280mLPETボトルに充填し、加熱殺菌の後、各種容器詰果汁飲料を各2本ずつ作製した。各飲料の果汁含有量、カロテノイド含有量、クエン酸及びリンゴ酸の含有量、リンゴ酸含有量に対するクエン酸含有量の比は、表3に示した。
Experimental Examples Various acerola juice-containing beverages were prepared according to the formulation shown in Table 3 in the same manner as in Reference Example 1, filled into 280 mL PET bottles, and after heat sterilization, each two bottled juice beverages were prepared. Table 3 shows the juice content, carotenoid content, citric acid and malic acid content, and the ratio of citric acid content to malic acid content of each beverage.
上記で製造した各種容器詰果汁飲料のうち、1本は5℃で保存して官能評価の基準品とし、1本は70℃で3日間保存した。 Of the various fruit juice drinks prepared above, one was stored at 5 ° C. as a reference product for sensory evaluation, and one was stored at 70 ° C. for 3 days.
官能評価は、参考例1と同様の手法で行った。結果を表3に示す。 The sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Table 3.
表3で示されるように、飲料中のカロテノイドの含有量が0.01〜300mg/Lであり、かつ飲料中のリンゴ酸含有量に対するクエン酸含有量の比が0.4〜3である飲料において、香味劣化の抑制効果が得られることが確認できた。 As shown in Table 3, the beverage has a carotenoid content of 0.01 to 300 mg / L in the beverage and a ratio of citric acid content to malic acid content in the beverage of 0.4 to 3 It was confirmed that the effect of suppressing flavor deterioration was obtained.
Claims (8)
(i)飲料中のカロテノイドの含有量が0.01〜300mg/Lであり、及び
(ii)飲料中のリンゴ酸含有量に対するクエン酸含有量の比が0.4〜5である、
上記容器詰果汁飲料。 A packaged fruit juice drink for heating sales,
(I) The content of carotenoid in the beverage is 0.01 to 300 mg / L, and (ii) the ratio of citric acid content to malic acid content in the beverage is 0.4 to 5.
The above container juice drink.
(1)下記の果汁含有量、カロテノイド含有量、リンゴ酸含有量に対するクエン酸含有量の比となるように果汁液を調製する工程:
果汁含有量が0.01〜50重量%であり、
カロテノイド含有量が0.01〜300mg/Lであり、及び
リンゴ酸含有量に対するクエン酸含有量の比が0.4〜5である、
(2)果汁液を容器に充填して容器詰果汁飲料を得る工程、及び
(3)容器詰果汁飲料を50℃以上に加温する工程、
を含む、上記製造方法。 A method for producing a containerized fruit juice beverage,
(1) The process of preparing a juice so that it may become the ratio of the citric acid content with respect to the following fruit juice content, carotenoid content, and malic acid content:
The fruit juice content is 0.01 to 50% by weight,
The carotenoid content is 0.01-300 mg / L, and the ratio of citric acid content to malic acid content is 0.4-5,
(2) a step of filling a container with fruit juice liquid to obtain a container-packed juice drink, and (3) a step of heating the container-packed fruit juice beverage to 50 ° C. or higher,
The said manufacturing method containing.
飲料中にカロテノイドを0.01〜300mg/Lの含有量になるように含有させ、飲料中のリンゴ酸含有量に対するクエン酸含有量の比が0.4〜5になるように調整することを含む、上記劣化抑制方法。 A method for inhibiting deterioration of a container-packed fruit juice beverage for warming sales,
Carotenoid is contained in the beverage so as to have a content of 0.01 to 300 mg / L, and the ratio of citric acid content to malic acid content in the beverage is adjusted to be 0.4 to 5. Including the above-described deterioration suppressing method.
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