JP2016007205A - Naringin-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage imparted with the bitterness of naringin and a feeling of solidity resulting therefrom, even with a small content of naringin.SOLUTION: A beverage contains 9 to 110 ppm of naringin and 10 to 100 ppm of sucralose as high-sweetness sweetener which has been conventionally concerned about imparting a flat taste.

Description

  The present invention relates to a beverage and a method for producing the same. In particular, the present invention relates to a beverage with enhanced three-dimensional taste.

  It is known that a bitter substance such as naringin enhances a three-dimensional taste in alcoholic beverages and fruit juice-containing beverages. Naringin in particular is known to have an effect of improving the three-dimensional effect in products mainly containing citrus fruit juice.

  However, when the concentration of naringin is increased, the bitterness and astringent taste become stronger, and the flavor of the entire product is impaired.

  For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2008-099677) proposes using sucralose to relieve the astringent taste derived from naringin in a beverage containing naringin at a high concentration of 500 ppm.

  Patent Document 2 (Japanese Patent Laid-Open No. 2013-66490) describes that sucralose improves the flavor of various foods, in particular, improves the feeling of fruit.

JP2008-099677 JP 2013-66490 JP

  Bitter substances such as naringin are added to give food bitterness, and it is generally said that the threshold at which humans can perceive naringin is about 100 ppm (“Latest fruit juice and fruit beverage encyclopedia” Asakura Shoten, (October 1997), it was considered necessary to add at least 100 ppm of naringin to food to improve the flavor of food with naringin.

  On the other hand, sucralose, which is known as a high-intensity sweetener, was known to impart a fruity feeling to foods as described above, but has a flat taste with no three-dimensionality compared to sugar. It was pointed out that it would become. In addition, sucralose has been pointed out as having a long sweetness after-effect, which impairs the flavor and refreshment of the whole food.

  Under the circumstances as described above, an object of the present invention is to provide a technique for enhancing the flavor derived from naringin in a beverage containing only low concentration naringin, which was thought to be unable to perceive the effects of naringin. is there.

  As a result of intensive studies on the above problems, the present inventors have found that when sucralose is blended in a beverage containing only 110 ppm or less of naringin, the three-dimensional effect of the beverage can be surprisingly improved, and the present invention is completed. It came. In particular, sucralose was conventionally used as a high-intensity sweetener, but it was thought that it would have a flat taste with no three-dimensionality in the taste, but when using a low concentration of naringin and sucralose together It is an unexpected finding that the three-dimensional effect of the beverage can be improved.

That is, although not limited to this, this invention includes invention of the following aspects.
(1) A beverage containing 9 to 110 ppm of naringin and sucralose.
(2) The beverage according to (1), comprising 10 to 100 ppm of sucralose.
(3) The beverage according to (1) or (2), comprising 20 to 75 ppm of sucralose.
(4) The beverage according to any one of (1) to (3), comprising fruit juice.
(5) The beverage according to any one of (1) to (4), which contains fruit juice other than grapefruit juice.
(6) The beverage according to any one of (1) to (5), which contains non-citrus fruit juice.
(7) The beverage according to any one of (1) to (6), wherein the beverage is a carbonated beverage.
(8) The beverage according to any one of (1) to (7), wherein the beverage is an alcoholic beverage.
(9) The beverage according to (8), wherein the alcohol content is 1 to 12 v / v%.
(10) A method for producing a container-packed beverage, comprising a step of preparing a beverage containing 9 to 110 ppm of naringin and sucralose, and a step of filling the prepared beverage into a container.

  According to the present invention, it is possible to impart a three-dimensional effect due to naringin to a beverage despite the extremely low naringin content of 9 to 110 ppm. In particular, it is a surprising finding that such an effect occurs when a small amount of naringin and sucralose are used in combination, which cannot be predicted from the prior art.

  The present invention relates to beverages containing low concentrations of naringin and sucralose.

Naringin The beverage according to the present invention contains naringin at a concentration of 9 to 110 ppm. Naringin is also called Naringin and is a substance represented by the molecular formula C ₂₇ H ₃₂ O ₁₄ . Naringin can be obtained mainly by extracting with water, ethanol, etc. from the peel, fruit juice or seeds of Citrus paradisi MACF.

  Naringin is known as a substance that gives a bitter taste. For example, it has been known that bitterness can be perceived by the taste by adding it to a beverage, thereby improving the three-dimensional effect of food. However, it is generally said that the threshold at which humans can perceive naringin is 20 to 100 ppm (“Latest fruit juice and fruit beverage encyclopedia” Asakura Shoten, October 1997), and at least about 100 ppm to improve the flavor of food by naringin. It was thought necessary to add more naringin. In the present invention, the three-dimensional effect of a beverage means a state where the taste spreads in the mouth and the depth is felt when the beverage is contained in the mouth.

  As will be described later, in the present invention, by using 9 to 110 ppm of naringin and sucralose in combination, it is possible to enhance the flavor caused by naringin despite the low concentration of naringin. When the concentration of naringin in the present invention is, for example, 35 to 90 ppm, and more preferably 50 to 80 ppm, a greater effect can be obtained.

  In the beverage of the present invention, a bitter substance can be appropriately blended in addition to naringin. The kind and concentration of a bitter substance (other than naringin) that can be blended in the present invention is not particularly limited, but as a bitter substance, a product obtained by extracting a natural product can be used, and a commercially available food additive (such as a bitter additive). Can also be blended. These bitter substances can be used alone or in combination of two or more bitter substances.

  Naringin concentration in beverages can be quantified using known methods. For example, when high performance liquid chromatography (HPLC) is used, analysis can be performed under the following conditions.

<HPLC analysis conditions for naringin>
Equipment used: Agilent Technologies 1290 Infinity LC System Column used: Agilent Technologies Zorbax Eclipse Plus RRHD C18 1.8μm 2.1 x 150 mm
Mobile phase:
A) 0.1% formic acid aqueous solution B) Acetonitrile 0.0-0.5 min (15% B) → 6.0 min (25% B) → 6.05-7.0 min (100% B), initial Equilibration with mobile phase 3 minutes Flow rate: 0.6 mL / min
Column temperature: 40 ° C
Injection volume: 2.0 μL
Detector: AB Sciex 4000 Q TRAP (ESI negative, MRM mode, m / z 579.2 → 271.1)
Sucralose The beverage according to the present invention must always contain sucralose in addition to the low concentration of naringin. Sucralose is known as a high-intensity sweetener and is known to have a stronger sweetness than sucrose. It refers to natural sweeteners and synthetic sweeteners, and is not particularly limited as long as it is incorporated into foods and beverages.

  In general, high-intensity sweeteners have a very strong sweetness compared to sucrose, but may have a problem that a sweetness and an unpleasant taste different from sucrose are felt. In particular, it has been pointed out that sucralose tends to have a sweetness that leaves behind in the aftertaste, and lacks three-dimensionality and body feeling. However, the combination of low concentrations of naringin and sucralose based on the present invention can improve the unfavorable aftertaste of sucralose and enhance the flavor attributed to naringin, and the superiority of naringin and sucralose to each other It becomes possible to pull out.

  Although the quantity of sucralose mix | blended with the drink of this invention can be determined without being specifically limited according to the design quality made into the objective of the said drink, Specifically, it is preferable to set it as 10-100 ppm, and 20-20. 75 ppm is more preferable, and may be 25 to 50 ppm.

  The concentration of sucralose blended in the beverage of the present invention can be measured by a known method such as an HPLC method. For example, sucralose can be analyzed and quantified under the following conditions.

<HPLC analysis conditions for sucralose>
Equipment used: Agilent Technologies 1290 Infinity LC System Column used: Agilent Technologies Zorbax Eclipse Plus RRHD C18 1.8μm 2.1 x 150 mm
Mobile phase:
A) 5 mM ammonium acetate aqueous solution B) 5 mM ammonium acetate acetonitrile solution 0.0 min (60% B) → 15.0 min (95% B), equilibration with initial mobile phase 7 min Flow rate: 0.2 mL / min
Column temperature: 40 ° C
Injection volume: 1.0 μL
Detector: AB Sciex 4000 Q TRAP (ESI negative, MRM mode, m / z 395.2 → 359.2)
In the beverage of the present invention, a high-intensity sweetener other than sucralose can be blended as long as the effect of the present invention is not masked. Examples of the high-intensity sweetener include peptide-based sweeteners. For example, aspartame, aritame, neotame, glycyrrhizin, etc .; glycoside sweeteners, such as stevia sweeteners (enzymatically treated stevia extract and stevia extract treated with stevia extract and added glucose to stevia and the most sweet taste of stevia Sucrose derivatives; synthetic sweeteners such as acesulfame potassium (also referred to as “acesulfame K”), saccharin, neohesperidin-dihydrochalcone, etc. A seed | species or 2 or more types can be used suitably. In one embodiment of the present invention, neotame or aspartame can be blended into the beverage. Moreover, in another preferable aspect, it is not necessary to mix | blend acesulfame potassium with the drink of this invention.

Beverage The beverage of the present invention may be an alcoholic beverage or a non-alcoholic beverage such as a soft drink as long as it contains low concentrations of naringin and sucralose. In one aspect of the present invention, when the beverage of the present invention is an alcoholic beverage, the alcohol content is preferably 1 to 12 v / v%. Further, in another aspect of the present invention, the beverage of the present invention may be a so-called non-alcoholic beverage having an alcohol content of less than 1%. May be a beverage of less than 0.01%.

In the present invention, unless otherwise specified, the “alcohol” of the alcoholic beverage has a carbon number among the “alcohols (substances in which a hydrocarbon hydrogen group is substituted with a hydroxy group)” in the chemical sense. It refers to _two ethanols (ethyl alcohol, C ₂ H ₅ OH) and does not include other carbon number alcohols such as propanol (1-propanol or 2-propanol). Further, the alcohol content means the volume% of ethanol in the beverage.

  The alcohol content (volume%) in the beverage of the present invention can be measured by the method described in the National Tax Agency Predetermined Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Specifically, it can measure with the following method about what added saccharides, such as sucrose, and what has not added.

  (In the case of a sample to which saccharides such as sucrose are not added) Samples of 100 to 150 mL are accurately collected at 15 ° C. using a measuring flask. This is transferred to a 300-500 mL flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Perform direct-fire distillation using the volumetric flask used for sample collection as the receiver. After 70% or more of the sample is distilled, add water to the distillate and return to the original volume at 15 ° C. A sample.

  (In the case of a sample to which sugars such as sucrose are added) An analysis sample is prepared by a steam distillation method. That is, 100 to 150 mL of a sample is accurately collected at 15 ° C. using a volumetric flask. This is transferred to a 500 mL double flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Steam distillation is performed using the volumetric flask used for collecting the sample as a receiver, and after 98% or more of the collected amount is distilled, water is added to the distillate to return to the original volume at 15 ° C. And

  The density at 15 ° C. of the analysis sample prepared as described above was measured with a vibration densitometer, and “Table 2 Alcohol content and density (15 ° C.) and specific gravity (15/15), which is an appendix to the National Tax Agency prescribed analysis method. The alcohol content can be obtained by conversion using the “° C.) conversion table”. For example, as a vibration type density meter, a vibration type density meter DA-310 manufactured by Kyoto Electronics Industry Co., Ltd. can be used.

  The beverage of the present invention can be made into a carbonated beverage by containing carbon dioxide gas. When the present invention is applied to a carbonated beverage, the three-dimensional effect of naringin and the foaming feeling of carbon dioxide gas can be combined to improve the taste and refreshing feeling of the beverage, so the carbonated beverage is one of the preferred embodiments of the present invention. It is.

  Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, such as a carbonator Carbon dioxide and beverage may be mixed in a pipe using a mixer, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, You may mix with carbonated water.

In one embodiment, the carbonated beverage of the present invention has a carbon dioxide gas pressure at 20 ° C. of preferably 1.0 to 3.5 kgf / cm ² , more preferably 1.2 to 2.5 kgf / cm ² . The carbon dioxide pressure of the beverage can be adjusted as appropriate. In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the carbon dioxide pressure after degassing (snifting) and shaking in the air in the container.

  In the beverage of the present invention, sugar, various additives, and the like may be blended in the same manner as a normal beverage. As various additives, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.

  The present invention exhibits an excellent effect even in a beverage having a low concentration of soluble solids (solute) contained in the beverage. With such characteristics, it is possible to produce a high quality beverage of the Chu-Hi type or the calorie-off type. The soluble solid content concentration is defined by the soluble solid content (SS) of the beverage calculated from the Brix value obtained using a saccharimeter, a refractometer or the like. The Brix value is a value obtained by converting the refractive index measured at 20 ° C. to the mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Sugar Analysis Committee). Represents the partial concentration. The unit is displayed in “° Bx”, “%” or “degree”.

  The beverage of the present invention may be a low solute beverage having a low possibility solid content concentration, and is displayed as “zero sugar”, “zero sugar”, “calorie off”, etc. Is included. In addition, indications such as “sugar zero”, “sugar zero”, and “calorie off” are defined as nutrition labeling standards according to the provisions of the Health Promotion Act. For example, the display of “zero saccharide” is given to a beverage in which the amount of saccharide (monosaccharide or disaccharide that is not a sugar alcohol) contained in the beverage is less than 0.5 g per 100 g of the beverage. Is.

  The beverage of the present invention can be a container-packed beverage. Containers for container-packed drinks are not particularly limited. For example, plastic containers such as plastic bottles, paper containers such as paper packs, glass containers such as glass bottles, metal containers such as aluminum cans and steel cans, and aluminum pouches are usually used. Any container can be used as long as it is a container used for a beverage composition.

  In a preferred embodiment, the beverage of the present invention contains fruit juice. When the present invention is applied to a fruit juice-containing beverage, the three-dimensional effect and taste of fruit juice can be effectively enhanced by naringin. In the present invention, the kind of fruit juice is not particularly limited, but fruit juice other than grapefruit juice can be contained, and non-citrus juice can be contained in the beverage.

  The fruit juice contained in the beverage of the present invention may be at least one selected from transparent fruit juice and cloudy fruit juice. Here, the transparent fruit juice refers to fruit juice obtained by clarifying fruit juice and includes translucent fruit juice. Since the transparent fruit juice has a good fragrance, the fragrance of the fruit juice in the fruit juice-containing alcoholic beverage can be made excellent. Examples of the clarification treatment method include a microfiltration method, an enzyme treatment method, and an ultrafiltration method. Moreover, turbid fruit juice means the fruit juice which has not clarified the fruit juice. Since the turbid fruit juice has a good taste, the taste of the fruit juice in the fruit juice-containing alcoholic beverage can be made excellent. If it is desired to enhance the taste of fruit juice, richness, body, depth, etc., the ratio of cloudy juice can be increased.

  Moreover, although it is preferable to use the non-heat-sterilized fruit juice as fruit juice, it is not limited to this, The heat-sterilized thing can also be used. Examples of the non-heat sterilization include filtration sterilization using a membrane filter and a hollow fiber, and ultraviolet sterilization. Moreover, as heat sterilization, the high temperature sterilization performed at 100 degreeC or more, the low temperature sterilization performed below 100 degreeC, etc. are mentioned, for example.

  In addition, the fruit juice to be used may be prepared using any of straight fruit juice, fruit juice obtained by diluting straight fruit juice, concentrated fruit juice and concentrated reduced fruit juice. The straight fruit juice refers to fruit juice that has not been concentrated or diluted with respect to the fruit juice described below. Concentrated fruit juice refers to a straight fruit juice obtained by removing moisture from the fruit juice by a heating concentration method, a freezing concentration method, or the like to increase the concentration of the fruit juice. Further, the concentrated reduced fruit juice refers to fruit juice diluted with water or the like so as to have a concentration equivalent to the straight fruit juice in terms of calculation. In this invention, it is preferable that it is 0.1%-100% in straight fruit juice conversion, 3-50% is more preferable, and it is good also as 3-30% in this invention.

  The type of beverage is not particularly limited. For example, the present invention can be applied to dairy drinks, tea drinks, coffee drinks, health drinks, sports drinks, and the like as well as fruit juice-containing drinks, carbonated drinks, alcoholic drinks, and the like. . Examples of tea beverages include green tea (gyokuro, matcha, sencha, bancha, hojicha, brown rice tea), oolong tea, black tea, mate tea, kelp tea, barley tea, chuchu tea, herbal tea, herbal tea, tea with herbal ingredients. Other beverages include mineral water, sour rink, tonic water, carbonated water, and near water.

From the viewpoint of another beverage production method , the present invention is a beverage production method. The method includes blending sucralose into a beverage containing a predetermined concentration of naringin. In the present invention, the form and method of adding a predetermined amount of naringin and sucralose are not particularly limited, and these can be added as raw materials at any timing of the production process.

  In the production of the beverage of the present invention, the method of blending the raw materials is not limited. For example, a raw material can be mix | blended in a drink using a well-known method. If necessary, steps such as sterilization and container filling can be appropriately provided. In a preferred embodiment, the beverage of the present invention can be made into a container-packed beverage through a beverage filling step, and can be made into a sterilized container-packed beverage. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization such as retort sterilization after filling the beverage composition in a container, or a method of sterilizing the beverage composition and filling the container.

  More specifically, in the case of a beverage packed in a metal container such as a can, a predetermined amount of the beverage composition of the present invention can be filled into a container and sterilized (for example, 65 ° C., 10 minutes). When it is set as a bottle, a paper pack, a bottle drink, a can drink, a pouch drink, FP or UHT sterilization hold | maintained at 90-130 degreeC for 1 to 60 second can be performed, for example, and a predetermined quantity can be filled. When the beverage composition of the present invention is used as a container-packed beverage, either a hot pack filling method or an aseptic filling method can be used.

  Hereinafter, although the content of the present invention is explained in detail, referring to the example of the present invention, the present invention is not limited to the following example. Unless otherwise specified, numerical ranges in this specification are described as including the end points, and ppm when expressing the concentration of a component such as a bitter substance is the beverage volume (L) of the substance weight (mg). ) In parts per million (ppm).

Experiment 1: Effect of improving taste by combined use of naringin and sucralose Naringin having a constant concentration (0 ppm to 200 ppm) was blended with pure water, and further 20 ppm of sucralose was blended to prepare a beverage composition. The prepared beverage composition was put in a container, and the bitterness and stereoscopic effect of the beverage composition were evaluated by sensory evaluation by five specialist panelists. The sensory evaluation was evaluated in five stages according to the following evaluation criteria, and the average value of the scores of five people was calculated.
(1 point) I don't feel (2 points) I don't feel it almost (3 points) I feel a little (4 points) I feel it (5 points) I feel strong Also, I'm not using Naringin and Sucralose, Was confirmed in the same manner as in the above experiment. However, the concentration of acesulfame K was 60 ppm so that the sweetness corresponding to 20 ppm of sucralose was obtained.

  The evaluation results are shown in Table 1 and Table 2 below. As is apparent from Table 1, when no sucralose is added, the bitter taste of naringin is clearly felt when the concentration of naringin is 125 ppm or more, whereas the bitter taste of naringin is not clearly felt when the concentration is 100 ppm or less. It was. On the other hand, when sucralose was added according to the present invention, the stereoscopic effect of the beverage was significantly enhanced even in the region where the naringin concentration was 100 ppm or less. That is, when the beverage according to the present invention was put in the mouth, it was possible to feel a body feeling and a complex taste.

  Further, as is apparent from Table 2, when acesulfame K was added instead of sucralose, the effect of enhancing the three-dimensional effect of the naringin-containing beverage as with sucralose was not observed. The combination of sucralose, which has a long sweetness backlash, in contrast to naringin, which has a bitter taste, will enhance the stereoscopic effect of the beverage, while the combination of acesulfame K, which has little sweetness, will enhance the three-dimensional effect. Was not obtained.

Experiment 2: Taste improvement effect by combined use of naringin and sucralose (effect of sucralose concentration)
A beverage composition was prepared by blending naringin at a constant concentration (10 ppm or 100 ppm) into pure water and further blending 0 to 150 ppm of sucralose. The prepared beverage composition was put in a container, and the bitterness and three-dimensional effect of the beverage composition were evaluated by sensory evaluation by five professional panelists in the same manner as in Experiment 1.

  The evaluation results are shown in Table 3 and Table 4. As apparent from the table, the three-dimensional effect of the beverage could be improved by blending sucralose with the naringin-containing beverage. However, when the amount of sucralose added is increased, the sweetness caused by sucralose may become remarkable, and the effect of improving the three-dimensional effect of the beverage tends to be reduced.

Experiment 3: Preparation of alcoholic carbonated beverage An alcoholic carbonated beverage having the composition shown in the following table was prepared. The alcohol concentration was varied in two levels of 6 v / v% and 12 v / v%, the naringin concentration was varied between 10 ppm and 100 ppm, and the sucralose concentration was varied in the range of 0 to 150 ppm. In the beverage of this experiment, fructose glucose liquid sugar 2.5 g / 100 ml, anhydrous citric acid 0.2 g / 100 ml, trisodium citrate 0.03 g / Carbon dioxide was added so that 100 ml was blended and finally about 1.5 kgf / cm ² .

  The prepared carbonated beverages are put in a container, and the results of sensory evaluation in the same manner as in Experiment 1 are shown in the following table. As apparent from the table, the effect of enhancing the three-dimensional effect according to the present invention could be clearly confirmed even in the carbonated beverage containing alcohol.

Experiment 4: Preparation of alcoholic carbonated beverage (with fruit juice)
According to the composition shown in the following table, an alcohol-containing carbonated beverage having an alcohol concentration of 6 v / v% was prepared in the same manner as in Experiment 3. However, in this experiment, transparent lemon juice was blended at 15 w / w% (15 g / 100 ml) in terms of straight juice. As the lemon juice, 6.8 times concentrated frozen transparent juice was used.

  The prepared carbonated beverages are put in a container, and the results of sensory evaluation in the same manner as in Experiment 1 are shown in the following table. As is clear from the table, the effect of enhancing the three-dimensional effect according to the present invention could be clearly confirmed even in the carbonated beverage containing alcohol containing fruit juice.

Experiment 5: Preparation of alcoholic carbonated beverage (with fruit juice)
According to the composition shown in the following table, an alcohol-containing carbonated beverage having an alcohol concentration of 6 v / v% was prepared in the same manner as in Experiment 4. However, in this experiment, the concentration of naringin was 55 ppm, and transparent orange juice, transparent mango juice or transparent grape juice was mixed at 15 w / w% in terms of straight juice. As the fruit juice, 5.8 times concentrated transparent orange juice, 4.0 times concentrated transparent mango juice, and 6.1 times concentrated transparent grape juice were used.

  The prepared carbonated beverages are put in a container, and the results of sensory evaluation in the same manner as in Experiment 1 are shown in the following table. As is apparent from the table, the effect of enhancing the three-dimensional effect according to the present invention could be clearly confirmed even in carbonated beverages containing alcohol containing various fruit juices. In particular, the effects of the present invention were sufficiently exhibited not only when citrus juice such as orange juice was used but also when non-citrus juice such as mango juice and grape juice was used.

Claims (10)

  A beverage containing 9-110 ppm of naringin and sucralose.   The beverage according to claim 1, comprising 10 to 100 ppm of sucralose.   The beverage according to claim 1 or 2, comprising 20 to 75 ppm of sucralose.   The drink in any one of Claims 1-3 containing fruit juice.   The drink in any one of Claims 1-4 containing fruit juices other than grapefruit juice.   The drink in any one of Claims 1-5 containing non-citrus fruit juice.   The drink in any one of Claims 1-6 whose drink is a carbonated drink.   The beverage according to any one of claims 1 to 7, wherein the beverage is an alcoholic beverage.   The beverage according to claim 8, wherein the alcohol content is 1 to 12 v / v%. Preparing a beverage containing 9-110 ppm of naringin and sucralose;
Filling the prepared beverage into a container;
A method for producing a container-packed beverage, comprising: