JP2015213469A - Cucurbitaceae fruit vegetable juice-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide Cucurbitaceae fruit vegetable juice-containing beverage having excellent flavor well-balanced in acidity and sweetness by improving undesirable flavor such as gourd smell or grassy smell which is specific to the Cucurbitaceae fruit vegetable juice such as melon fruit juice.SOLUTION: In Cucurbitaceae fruit vegetable juice-containing beverage, the content rate of Cucurbitaceae fruit vegetable juice is 0.1-30 mass%, the content rate of salt is 0.001-0.05 mass%, and the citric acid acidity is 0.1-0.2 mass%.

Description

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

  Melon (Cucumis mero L.) is an annual vine plant belonging to the genus Cucumber, and is said to have originated in Africa, passed through the Middle East, and transferred to the West and the East. Melon is edible after ripening after harvest, and has an elegant sweetness and a mellow flavor. On the other hand, when using melon juice to make a beverage, it often feels odor and blue odor from its attributes, and may have an unpleasant flavor impression different from raw fruits. On the other hand, melon-flavored beverages, which do not use melon juice but give melon flavor using melon flavor, are confectionery like melon soda and are far from the flavor of fresh fruits. . Further, not only melon but also watermelon and cucumber belonging to the same Cucurbitaceae cucumber also have a flavor problem that when the juice is used in a beverage, the odor and blue odor common to melon are felt.

  Various studies have been made to solve problems such as peculiar blue smell and bitterness in beverages containing fruit juice and vegetable juice. For example, it is known that blended carrot ingredients in addition to melon ingredients in processed melon products such as melon juice can prevent the generation of strange smells such as scent changes, odors and blue odors in addition to improving the color tone. (Patent Document 1). In addition, mangosteen extract reduces the taste of foods and beverages such as blue odor (vegetable odor, bean odor, etc.), bitterness, and savory taste, especially for beverages such as vegetable juice drinks, tomato processed drinks, and soy milk. It is known to improve (Patent Document 2). Moreover, it is known by adding fermented soymilk to suppress the blue odor, puffiness, bitterness, acidity, astringent taste, earthy odor, etc. of vegetable juice and / or fruit juice (Patent Document 3). Also, by using DFA (Difructose Anhydride) and sugar alcohol (xylitol or erythritol) in combination with vegetable drinks, green vegetables are used as raw materials without sacrificing satisfaction from the viewpoint of vegetable drinks and without using flavors. It is known to improve off-flavors such as “blue odor”, “pungency”, “bitterness / egg taste”, and “acidity” peculiar to vegetable drinks (Patent Document 4).

  However, there is nothing satisfactory about an effective means for improving the unpleasant flavors such as odor and blue odor peculiar to melon juice while still feeling the original flavor of melon raw fruits.

JP-A-8-322523 JP2013-94089 JP2008-43280 JP2007-143416

  Therefore, the object of the present invention is to improve the unpleasant flavor such as the odor and blue odor characteristic of cucurbitaceae fruit juices such as melon juice, and to provide a cucumber fruit juice juice beverage having a good flavor that balances sourness and sweetness. Is to provide.

  As a result of intensive research to solve the above-mentioned problems, the present inventors have blended a predetermined amount of sodium chloride into a beverage containing melon juice and adjusted the citric acidity, so that the odor and blue odor peculiar to melon juice are obtained. The present inventors have found that a beverage containing melon fruit juice having a good original flavor of melon fruit with a balanced acidity and sweetness can be obtained, and the present invention has been completed.

That is, the present invention includes the following inventions.
(1) Cucurbitaceae fruit and vegetable juice content is 0.1 to 30% by mass, salt content is 0.001 to 0.05% by mass, and citric acidity is 0.1 to 0.2% by mass, Fruit and vegetable juice-containing beverage.
(2) The beverage according to (1), further comprising milk.
(3) The beverage according to (1) or (2), wherein the calorie is 25 kcal / 100 ml or less.
(4) The beverage according to any one of (1) to (3), wherein the cucurbit fruit juice is melon juice.
(5) Add salt to the beverage containing 0.1-30% by weight of Cucurbitaceae fruit juice so that the salt content is 0.001-0.05% by weight, and adjust the citric acidity to 0.1-0.2% by weight. The flavor improvement method of the drink containing a cucurbitaceae fruit vegetable juice characterized by the above-mentioned.
(6) A method for producing a beverage containing cucurbitaceae fruit juice, wherein the content of cucurbitaceae fruit juice in the beverage is 0.1 to 30% by mass, and the content of salt is 0.001 to 0.05% by mass. The said method including the process of mix | blending fruit vegetable juice and salt, and the process of adjusting the citric acidity degree of this drink to 0.1-0.2 mass%.
(7) The method according to (6), further comprising a step of adding milk.
(8) The method according to any one of (5) to (7), wherein the cucumber fruit juice is melon juice.

  According to the present invention, there is provided a cucumber fruit juice-containing beverage having a good flavor in which the odor and blue odor peculiar to Cucurbitaceae fruit and vegetable juice such as melon juice are reduced and the acidity and sweetness are balanced.

  The cucumber fruit and vegetable juice-containing beverage of the present invention (hereinafter also referred to as “the beverage of the present invention”) has a content of cucurbitaceae fruit and vegetable juice of 0.1 to 30% by mass, and a content of salt of 0.001 to 0.05% by mass, In addition, the citric acidity is 0.1 to 0.2% by mass.

  The cucurbitaceae fruit vegetable used in the beverage of the present invention refers to a fruit or vegetable belonging to the cucurbitaceae family (December, CuCurbitaceae), and examples thereof include melon, cucumber, watermelon, tougan, bittern, pumpkin, chayote and the like. However, melon is preferred.

  Melon (Japanese name: Melon, English name: Muskmelon, Scientific name: Cucumis melo) is an annual herbaceous plant of the Cucurbitaceae family and is called fruit vegetable (vegetable for eating fruits) in the horticulture field. The type of melon used in the present invention is not particularly limited, and red meat species (Yubari melon, quincy melon, rubia net, etc.), blue meat species (Andes melon, Prince melon, Takami melon, Earls melon, ams melon, otmelon, etc.) , Any of white meat species (such as home run melon, honeydew melon, and goldfish melon). The above melons may be used alone or in admixture of two or more.

  As for the type of cucurbitaceae fruit juice, the juice of cucurbitaceae fruit juice (straight juice or straight vegetable juice), concentrated juice or vegetable juice obtained by concentrating the juice, reduced juice or vegetable juice obtained by further diluting concentrated juice or vegetable juice Either may be sufficient. Further, the cucurbitaceae fruit and vegetable juice may be a transparent juice or vegetable juice clarified by a microfiltration method, an enzyme treatment method, an ultrafiltration method, or the like, a turbid juice or vegetable juice, or a puree.

  Other fruit juices and vegetable juices other than the Cucurbitaceae may be used in combination with the above-mentioned Cucurbitaceae fruit and vegetable juices. Examples of fruit juices other than Cucurbitaceae include fruit juices such as apple, orange, mandarin, mandarin, grapefruit, lemon, lime, grape, peach, strawberry, banana, mango, etc. Examples of vegetable juice include, for example, tomato , Vegetable juices such as carrots, peppers, cabbage and broccoli.

  The content of Cucurbitaceae fruit and vegetable juice in the beverage of the present invention is 0.1 to 30% by mass, but the lower limit is preferably 1% by mass from the viewpoint of the balance between the odor reduction effect and the beverage taste, The upper limit is preferably 10% by mass. When the content of Cucurbitaceae fruit juice exceeds 30% by mass, it is difficult to obtain the effect of improving the flavor problems such as odor and blue odor characteristic of cucurbitaceae fruit juice using the combined salt, and less than 0.1% by mass And the above problem is unlikely to occur in the first place.

  Here, the content rate of the cucurbitaceae fruit and vegetable juice is a relative concentration when the straight fruit juice or the straight vegetable juice obtained by squeezing fruits and vegetables is 100%. Usually, it can be converted based on the standard (° Bx) of refractometer reading for sugar shown in JAS standard (Japanese agricultural and forestry standard for fruit drinks). The standard sugar content of melon juice is not defined in the JAS standard, and the average refractometer reading for sugar of the juice is used as the reference for the refractometer reading for sugar.

  In the beverage of the present invention, the salt content is 0.001 to 0.05% by mass, but from the viewpoint of the balance between the odor reduction effect and the beverage taste, the lower limit is preferably 0.005% by mass, more preferably 0.01% by mass. Preferably, 0.02% by mass is more preferable, while the upper limit thereof is preferably 0.04% by mass, and more preferably 0.03% by mass. If the salt is less than 0.001% by mass, it is difficult to obtain the effect of reducing the odor and blue odor peculiar to cucurbitaceae fruit juice, especially melon juice, and if it exceeds 0.05% by mass, the salty taste becomes too strong as a beverage. Not suitable.

  The salt used in the beverage of the present invention generally refers to an edible salt mainly composed of sodium chloride, may be sodium chloride itself, and is a rock salt or sea salt as long as it contains sodium chloride. Also good.

  In the beverage of the present invention, the citric acidity is 0.1 to 0.2% by mass, but from the viewpoint of the balance between the refreshing feeling and taste of the beverage, the lower limit is preferably 0.11% by mass, more preferably 0.15% by mass, and 0.17% by mass. On the other hand, the upper limit is preferably 0.19% by mass, more preferably 0.18% by mass. When the citric acidity is less than 0.1% by mass, a refreshing feeling as a beverage is not felt, and when it exceeds 0.2% by mass, the salty taste increases, which is not preferable. If the citrate acidity is in the above range when using the fruit juice of the cucurbitaceae fruit juice, it is not necessary to adjust the citrate acidity. Organic or inorganic edible acids used, such as citric acid, malic acid, tartaric acid, acetic acid, phytic acid, organic acids such as lactic acid, fumaric acid, succinic acid, gluconic acid, and inorganic acids such as phosphoric acid Adjust accordingly. Furthermore, it adjusts suitably using fruit juice or vegetable juice other than cucurbitae vegetable juice, fermented milk, etc.

Here, the citric acidity is titrated with sodium hydroxide using a phenolphthalein indicator and calculated as the equivalent amount of citric acid by the following formula.
Citric acidity (%) = A x f x 100 / W x 0.0064
[A: titration with 0.1M sodium hydroxide solution (ml), f: titer of 0.1M sodium hydroxide solution, W: sample mass (g), 0.0064: anhydrous quenching equivalent to 1 ml of 0.1M sodium hydroxide solution Acid mass (g)].

  Although the measuring method of a citric acidity degree is not specifically limited, For example, it can carry out in accordance with the following procedures. Weigh accurately 5 to 15 g of sample into a 200 ml Erlenmeyer flask, dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate while shaking with 0.1 M sodium hydroxide in a 25 ml burette. The end point is the point where the red color lasts for 30 seconds. When a hydrogen ion concentration meter is used, titrate in the same manner while stirring with a magnetic stirrer, and the end point is when pH becomes 8.1.

  In the beverage of the present invention, the calorie is preferably 25 kcal / 100 ml or less, more preferably 20 kcal / 100 ml or less. When the calorie is low, undesirable flavors such as scent and blue odor derived from melon juice stand out, so that it is possible to effectively improve the flavor with salt.

  You may mix | blend milk with the drink of this invention. By blending milk, it is possible to give a mellow taste like “Mellon Le”. The milk used in the present invention can be any milk such as animal or plant-derived milk. For example, animal milk such as cow's milk, goat milk, sheep milk and horse milk, and plant milk such as soy milk can be mentioned, but milk is general. These milks may be used alone or in combination of two or more.

  The form of the milk raw material is not particularly limited, and may be any of whole milk, skim milk, whey and their milk powder, milk protein concentrate, reduced milk from concentrated milk, and the like. These milk materials may be used alone or in admixture of two or more. Fermented milk fermented with lactic acid bacteria or the like can also be used.

  Further, when milk is blended in the beverage according to the present invention, the solid content of non-fat milk contained in the beverage is not particularly limited, but is preferably 0.1 to 2% by mass from the viewpoint of flavor and storage stability, and the lower limit is 0.2% by mass. %, More preferably 0.5% by mass, while the upper limit is more preferably 1.5% by mass and even more preferably 1.2% by mass.

  The pH of the beverage of the present invention is not particularly limited, but is preferably 3.0 to 4.5, and the lower limit is more preferably 3.5, while the upper limit is more preferably 4.2. If the pH is lower than 3.0, a sufficient effect for improving the flavor cannot be obtained, and if the pH is higher than 4.5, a clean acidity cannot be obtained. When the pH is in the above range when using the fruit juice of cucurbitaceae fruit juice, pH adjustment is not necessary, but if it is not in the above range, pH adjustment is performed using a pH adjuster. Do. As the pH adjuster, organic or inorganic edible acids generally used as acidulants or salts thereof may be used. For example, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, Examples thereof include organic acids such as succinic acid and gluconic acid, inorganic acids such as phosphoric acid, or sodium salts, calcium salts or potassium salts thereof. The amount of the pH adjuster used is not particularly limited as long as it can be set to a desired pH and does not affect the flavor of the beverage.

  The beverage of the present invention can be appropriately selected from other raw materials usually used in general beverages, as long as the desired effect is not impaired, in addition to the above-mentioned cucurbitaceae fruit juice, salt, milk and the like. . Moreover, the drink of this invention is good also as an alcoholic drink containing the carbonated drink containing carbonate, the jelly drink containing a gelatinizer, and alcohol by palatability.

  In order to reinforce the sweetness of cucurbitaceae fruit juice, the beverage of the present invention is composed of monosaccharides and disaccharides such as sugar, fructose, glucose, lactose and maltose, or sugar sugars such as oligosaccharides, erythritol and maltitol, and fructose. You may mix | blend isomerized sugars, such as glucose liquid sugar.

  Further, the beverage of the present invention includes various additives acceptable for beverages, such as high-intensity sweeteners (stevia, aspartame, acesulfame K, sucralose, etc.), emulsifiers (sucrose fatty acid ester, lecithin, etc.), thickening stability Agents (soy polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, CMC, etc.), antioxidants (vitamin C, tocopherol, chlorogenic acid, cysteine hydrochloride, etc.), pigments (safflower pigment, gardenia pigment, carotenoid pigment, anthocyanin pigment) , Caramel pigments, various synthetic colorants, etc.), perfumes, preservatives, preservatives, fungicides and the like. In addition, in order to enhance health functions, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, etc.), minerals (potassium, calcium, magnesium, iron, etc.), dietary fiber, etc. Various functional components may be added.

  The method for improving the flavor of a cucumber fruit and vegetable juice-containing beverage according to the present invention comprises adding salt to a beverage containing 0.1 to 30% by weight of cucurbitaceae fruit juice so that the salt content is 0.001 to 0.05% by weight, and It is carried out by adjusting the citric acidity to 0.1 to 0.2% by mass. What is necessary is just to adjust the citric acidity of a drink with the usage-amount of cucurbit fruit juice, and the usage-amounts of fruit juice other than the above-mentioned acidulant and cucurbitae vegetable juice, vegetable juice, fermented milk, etc.

  In the method for producing a beverage of the present invention, a cucumber fruit juice and salt are blended so that the content of cucurbitaceae fruit and vegetable juice in the beverage is 0.1 to 30% by mass and the content of sodium chloride is 0.001 to 0.05% by mass. The process and the process which adjusts the citric acidity of this drink to 0.1-0.2 mass% should just be included, and other processes follow the normal manufacturing method of the said drink. Cucumber fruit juice, salt, milk, saccharides and other beverage ingredients may be mixed and dissolved uniformly in the beverage, and the order of addition is not limited. The adjustment of the citric acid degree may be performed by the same method as described above. In addition, the beverage liquid obtained by mixing and dissolving cucurbitaceae fruit juice, salt, milk, saccharides and other raw materials is sterilized after adjusting the pH as needed and before or after filling the container. The sterilization treatment is performed by heat sterilization having a sterilization value equal to or higher than 65 ° C for 10 minutes or 85 ° C for 30 minutes, filling the container with a hot pack, and cooling the filled container, or at 65 ° C. Heat sterilization having a sterilization value equal to or higher than 10 minutes or 85 ° C. for 30 minutes, cooling to a temperature suitable for container filling, and aseptically filling a container that has been washed and sterilized in advance. The method of sterilization treatment is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed.

  The type of container filled with the beverage of the present invention is not particularly limited, but is a molded container (PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film. And sealed containers such as glass bottles, and the capacity is not limited.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention. In the examples, the sugar content (° Bx) is an indication of a refractometer for sugar at 20 ° C., and means the amount of soluble solid content measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.). To do. The citric acidity is the equivalent of citric acid measured using the above-described method of titration with a sodium hydroxide solution using a phenolphthalein indicator, or an automatic potentiometric titrator (manufactured by Kyoto Electronics Industry Co., Ltd.). means.

[Test Example 1] Trial production and evaluation of melon juice-containing beverage (fruit juice rate 1%, milk content, difference in salt concentration)
(1) Preparation of test samples (Examples 1-4, Comparative Examples 1-2)
After mixing 43.5 g of fructose-glucose liquid sugar with 33.5 g of 20 mass% non-fat dry milk aqueous solution and 43.3 g of 3 mass% soy polysaccharide aqueous solution, 9 g of 10 mass% citric acid aqueous solution and 2 g of 50 mass% lactic acid aqueous solution were mixed. The mixed solution was added and stirred sufficiently. Next, after adding 2.011 g of 30 ° Bx melon transparent fruit juice (manufactured by Kakasha Co., Ltd., 0.5% by mass of citric acid), 12g of 1% by mass of aspartame / L-phenylalanine compound aqueous solution, 12g of 1% by mass of acesulfame potassium aqueous solution , Safflower yellow, gardenia blue pigment, and fragrance were added. Thereafter, the total amount was adjusted to 950 g with ion-exchanged water, the pH was adjusted to 3.7 with 10 mass% trisodium citrate aqueous solution, and 10 mass% saline was added at the concentration shown in Table 1 below (Examples 1 to 4, comparison) Examples 1 to 2) Finally, the total amount was made up to 1000 g with ion-exchanged water, and homogenization was performed to obtain a prepared solution (citric acid acidity: 0.17% by mass). The obtained preparation was heat-sterilized at 65 ° C. for 10 minutes or more, filled into a 500 ml PET bottle in a hot pack, and cooled to room temperature with water to prepare a test sample of a beverage containing melon juice. As for the fruit juice rate of beverages, the average sugar content at the time of squeezing is 6 ° Bx, so the fruit juice rate from melon is 1%. Moreover, the non-fat milk solid content of a drink is 0.6 mass%.

(2) Sensory evaluation method Sensory evaluation of the test sample of the beverage containing melon juice prepared in (1) was performed. The sensory evaluation was performed by 10 skilled panelists on “melon flavor”, “smelly smell”, “salt taste”, “acidity”, and “thickness”, and evaluated according to the following scoring standards and scored. A beverage in which either “bitterness” or “salty” exceeded 4 points was rejected (no effect).

(Scoring criteria: melon flavor)
8 points: There are quite 6 points: There are 4 points: Somewhat 2 points: Slightly 0 points: None

(Scoring criteria: odor)
8 points: feel quite 6 points: feel 4 points: feel slightly 2 points: feel slightly 0 points: don't feel

(Scoring criteria: salty)
8 points: There are quite 6 points: There are 4 points: Somewhat 2 points: Slightly 0 points: None

(Scoring criteria: acidity)
8 points: Strong 6 points: Slightly strong 4 points: Just good 2 points: Slightly weak 0 points: Weak

(Scoring criteria: darkness)
8 points: There are quite 6 points: There are 4 points: Somewhat 2 points: Slightly 0 points: None

(3) Results The results of the sensory evaluation are shown in Table 1 below. In addition, the score of the evaluation in Table 1 is an average score of each panel which is evaluated in 9 stages from 0 to 8 points in increments of 9 according to the above scoring criteria.

  As shown in Table 1, the smell of odor was anxious in Comparative Example 1 (without addition of salt), but it was confirmed that the odor was reduced as the amount of salt added increased and the score decreased. Moreover, although saltiness increases with the addition amount of salt, in Examples 1-4 (salt content rate: 0.005, 0.01, 0.02, 0.04 mass%), the melon flavor was felt in all and the density also seemed to go up. A good result was obtained. On the other hand, when the salt content was too high as in Comparative Example 2 (salt content: 0.08% by mass), it was found that the salty taste was strong and the feeling of melon flavor was weakened.

[Test Example 2] Trial production and evaluation of beverage containing melon juice (fruit juice rate 30%, milk content, difference in salt concentration)
(1) Preparation of test samples (Examples 5-7, Comparative Examples 3-4)
After mixing 43.5 g of fructose-glucose liquid sugar with 33.5 g of 20 mass% non-fat dry milk aqueous solution and 43.3 g of 3 mass% soybean polysaccharide aqueous solution and thoroughly stirring, 6 g of 10 mass% citric acid aqueous solution and 50 mass% lactic acid aqueous solution 1.3 A mixed solution of g was added and stirred well. Next, after adding 30.degree. Bx melon transparent fruit juice (manufactured by Fuka Co., Ltd., 0.5% by mass of citric acid) 60.33 g, 1% by mass of aspartame / L-phenylalanine compound aqueous solution 9 g, 1% by mass of acesulfame potassium aqueous solution 9 g , Safflower yellow, gardenia blue pigment, and fragrance were added. Thereafter, the total amount is made 950 g with ion-exchanged water, and 10% by mass saline is added at the concentrations shown in Table 2 below (Examples 5 to 7 and Comparative Examples 3 to 4). Finally, the total amount is made 1000 g with ion-exchanged water. Then, a homogenization treatment was performed to obtain a preparation liquid (citric acid acidity: 0.18% by mass). The pH of the obtained preparation liquid was 4.1. The obtained preparation was heat sterilized at 85 ° C. for 30 minutes or more, filled into a 500 ml PET bottle in a hot pack, and cooled to room temperature to prepare a test sample of a beverage containing melon juice. As for the fruit juice rate of beverages, the average sugar content at the time of squeezing is 6 ° Bx, so the fruit juice rate from melon is 30%. Moreover, the non-fat milk solid content of a drink is 0.6 mass%.

(2) Sensory evaluation method The test sample of the melon juice-containing beverage prepared in (1) was subjected to sensory evaluation in the same manner as in Test Example 1.

(3) Results The results of the sensory evaluation are shown in Table 2 below. In addition, the score of the evaluation in Table 2 is the average score of each panel which is evaluated in 9 stages from 0 to 8 points in increments of 9 points according to the above scoring criteria.

  As shown in Table 2, in Comparative Example 3, since the blending amount of melon juice was large, the odor was anxious and it was difficult to feel the melon flavor. Moreover, although saltiness increases with the addition amount of salt, in Examples 5-7 (salt content: 0.01, 0.02, 0.04 mass%), melon flavor is felt in all, and it feels that the density has also increased. And good results were obtained. On the other hand, when the salt content was too high as in Comparative Example 4 (salt content: 0.08% by mass), it was found that the salty taste was strong and the feeling of melon flavor was weakened.

[Test Example 3] Trial manufacture and evaluation of beverage containing melon juice (fruit juice ratio 5%, milk contained / non-milk, difference in citric acidity)
(1) Preparation of test sample (Examples 8 to 9, Comparative Example 5)
After mixing 33.5 g of 20% by weight nonfat dry milk aqueous solution and 43.3 g of 3% by weight soy polysaccharide aqueous solution with 40 g of fructose-glucose liquid sugar, 5.3 g of 10% by weight citric acid aqueous solution and 1.2% by weight of lactic acid aqueous solution 1.2% A mixed solution of g was added and stirred well. Next, after adding 10.06 g of 30 ° Bx melon transparent fruit juice (manufactured by Kakasha Co., Ltd., 0.5% by mass of citric acid), 12g of 1% by mass of aspartame / L-phenylalanine compound aqueous solution, 12g of 1% by mass of acesulfame potassium aqueous solution Perfume and 2 g of 10% by weight saline were added. Then, adjust the total amount to 950 g with ion-exchanged water and adjust with 10% by mass aqueous citric acid solution to the value of citric acidity shown in Table 3, then adjust the pH to 3.9 with 10% mass trisodium citrate aqueous solution. The total amount was made up to 1000 g with ion-exchanged water, and homogenization treatment was carried out to prepare preparations having different citric acidity (Examples 8 to 9, Comparative Example 5). The obtained preparation was heat-sterilized at 65 ° C. for 10 minutes or more, filled into a 500 ml PET bottle in a hot pack, and cooled to room temperature with water to prepare a test sample of a beverage containing melon juice. As for the fruit juice rate of beverages, the average sugar content at the time of squeezing is 6 ° Bx, so the fruit juice rate from melon is 5%. Moreover, the non-fat milk solid content of a drink is 0.6 mass%.

(2) Preparation of test samples (Examples 10 to 11, Comparative Example 6)
To 50 g of fructose-glucose liquid sugar, 10 g of a 10% by mass citric acid aqueous solution was added and sufficiently stirred. Next, after adding 10.06 g of 30 ° Bx melon transparent fruit juice (manufactured by Kakasha Co., Ltd., 0.5% by mass of citric acid), 11 g of 1% by mass of aspartame / L-phenylalanine compound aqueous solution, 11g of 1% by mass acesulfame potassium aqueous solution Perfume and 2 g of 10% by weight saline were added. Then, adjust the total amount to 950 g with ion-exchanged water and adjust the pH to 3.7 with 10 mass% trisodium citrate aqueous solution, and adjust the pH to 3.7 with 10 mass% trisodium citrate aqueous solution. The total amount was made up to 1000 g with ion-exchanged water to obtain preparations with different citrate acidity (Examples 10 to 11, Comparative Example 6). The obtained preparation was heat-sterilized at 65 ° C. for 10 minutes or more, filled into a 500 ml PET bottle in a hot pack, and cooled to room temperature with water to prepare a test sample of a beverage containing melon juice. As for the fruit juice rate of beverages, the average sugar content at the time of squeezing is 6 ° Bx, so the fruit juice rate from melon is 5%.

(3) Sensory evaluation method The test sample of the melon juice-containing beverage prepared in (1) and (2) was subjected to sensory evaluation in the same manner as in Test Example 1.

(4) Results The results of the sensory evaluation are shown in Table 3 below. In addition, the score of the evaluation in Table 3 is an average score of each panel which is evaluated in 9 stages from 0 to 8 points in increments of 9 points according to the above scoring criteria.

  As shown in Table 3, in Comparative Example 5 and Comparative Example 6 (citrate acidity: 0.23% by mass), the odor is small due to the effect of addition of salt, but saltiness is easily felt because of the high citric acidity. I understood it. On the other hand, in Examples 8 to 11 (citric acid acidity: 0.11, 0.17% by mass), saltiness was hardly felt and melon flavor was not impaired, and good results were obtained.

  ADVANTAGE OF THE INVENTION According to this invention, the odor and blue odor peculiar to melon juice are reduced, and the drink containing melon juice which has the original favorable flavor of melon fresh fruit is provided. Therefore, the present invention can be effectively used in the field of manufacturing fruit juice or vegetable juice beverages.

Claims (8)

Cucurbitaceae fruit and vegetable juice content 0.1 to 30 mass%, salt content 0.001 to 0.05 mass% and citric acidity 0.1 to 0.2 mass% Beverages. Furthermore, the drink of Claim 1 containing milk. The drink of Claim 1 or 2 whose calories are 25 kcal / 100ml or less. The beverage according to any one of claims 1 to 3, wherein the cucurbitaceae fruit juice is melon juice. Addition of salt to a beverage containing 0.1-30% by weight of cucurbitaceae fruit juice so that the salt content is 0.001-0.05% by weight, and adjust the citric acidity to 0.1-0.2% by weight And a method for improving the flavor of a cucumber fruit juice-containing beverage. A method for producing a beverage containing cucurbitaceae fruit juice, wherein the content of cucurbitaceae fruit juice in the beverage is 0.1 to 30% by mass and the content of salt is 0.001 to 0.05% by mass, The said method including the process of mix | blending salt and the process of adjusting the citric acidity of this drink to 0.1-0.2 mass%. The method according to claim 6, further comprising the step of adding milk. The method according to any one of claims 5 to 7, wherein the cucurbitaceae fruit juice is melon juice.