JP2016086755A - Packed fruit juice containing beverage and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed fruit juice containing beverage, in which flavor and taste in a packed fruit juice containing beverage are improved, and decrease of anthocyanin over time is suppressed, and a production method thereof, and to provide a method for suppressing decrease of the anthocyanin amount in the packed fruit juice containing beverage.SOLUTION: Provided is a packed fruit juice containing beverage, containing anthocyanin, the beverage contains an extract of a palmae plant and/or concentrate of the extract, in which sugar content is 6.0-21.0, a sugar acid ratio is 15.0-53.0, and pH is 2.0-4.0.SELECTED DRAWING: None

Description

The present invention relates to a packaged fruit juice-containing beverage and a method for producing the same, and a method for suppressing a decrease in the amount of anthocyanins in a container-packed fruit juice-containing beverage.

In recent years, due to diversification of beverage-related tastes, many kinds of packaged beverages have been put on the market, and among them, beverages containing fruit juice have become one of the main beverages consumed in Japan. In recent years, there are a variety of so-called functional drinks that can fulfill certain functions for health maintenance in addition to simply satisfying tastes, and tea catechins are used as ingredients for realizing functionality. Ingredients generally referred to as polyphenols such as chlorogenic acids of coffee and coffee are attracting attention. On the other hand, eye strain has become a major social problem in the modern society due to the spread of personal computers and smartphones. Anthocyanins, one of the polyphenols, are used in the eye for the purpose of healing eye fatigue in conjunction with increased beauty and health awareness. It has begun to attract special attention as an effective component for fatigue.
Already, drinks and foods containing blueberries containing anthocyanins have been widely accepted regardless of age or gender. “Anthocyanin-containing beverages” can be made into fruit juice drinks that can strongly feel the original juice feeling when drinking by increasing the amount of juice contained in the fruit juice drink. When the blending amount is increased, it becomes difficult to adjust the flavor and the like of the fruit juice beverage itself, and further, there is a problem that the decrease in anthocyanins over time becomes remarkable. In addition, the bitterness, astringency and sourness derived from the fruit juice material are conspicuous, and there is another problem that it is unsuitable for enjoying a fine balance between a faint sweetness and a refreshing sourness as a beverage. Accordingly, there has been a demand for a suitable anthocyanin-containing beverage that solves these problems and satisfies such consumer needs.

In general, fruit juice contains a polyphenol component as a physiologically active component, and as described above, polyphenol is a general term for a plurality of components. As examples of a high polyphenol content, hesperidin contained in citrus fruits, anthocyanin contained in grape juice, procyanidins (multimeric catechins) contained in apple juice are known.

While said polyphenols are said to be able to expect physiologically active effects such as preventing the increase of active oxygen in the body by antioxidative action, generally they often exhibit bitterness and astringency, so it is suitable for beverages etc. When it is contained or added, it is required to prepare ingredients so as to be as easy to drink as possible by masking the bitterness and astringency, and the beverage according to the present invention is no exception.
In particular, when the beverage is an acidic beverage, these bitterness and astringency tend to be emphasized more easily, so there is a problem that the preparation of flavor and taste is very difficult.

The container-packed beverage will be described in more detail by taking as an example the case where the fruit juice contains anthocyanin. Among the beverages containing fruit juices that have been put on the market, many drinks that appeal to the intake of nutritional components such as polyphenols and vitamins are contained, and high concentrations of anthocyanins are included along with many nutritional components.
The increase in the sourness by increasing the anthocyanin content is similar to the characteristics common to beverages containing polyphenols as described above. In addition to procyanidins (multimeric catechins), bitterness such as chlorogenic acid and quercetin, possessing astringency It is considered that the acidity is increased due to the action of the components, so that the acidity is further emphasized, which is one of the causes of the difficulty in adjusting the taste.

Therefore, in the case of container-packed anthocyanin-containing beverages distributed in the market, the flavor content is often sacrificed by reducing the content ratio of fruit juice and adding only the flavor or giving priority to ingestion of anthocyanins. For this reason, for consumers who want to drink the unique fruit feeling of anthocyanin-containing fruit juices, or consumers who want to drink anthocyanin-containing fruit juice drinks, the fruit feeling is unsatisfactory. It also had the problem of giving a sense of enduring excessive flavor and drinking.
Anthocyanins are generally stable under strong acidity, but become more unstable and easily decomposed as they become weakly acidic region to neutral region to basic region. When the amount of fruit juice is increased and the pH is lowered, anthocyanins increase in stability, but acidity and bitterness become conspicuous. When the pH is adjusted to be higher for taste adjustment, there is a problem that anthocyanins become unstable and anthocyanins decrease with time.

From such a background, there is a need for a packaged anthocyanin-containing beverage having a suitable balance between sweetness and sourness while feeling a sufficient fruit feeling. As an example in which the balance between sweetness and sourness is considered in fruit beverages, for example, the invention described in Patent Document 1 balances sourness and sweetness by preparing three kinds of juices of mandarin orange juice, peach juice and ume juice. We provide a beverage containing fruit juice. In addition, the invention described in Patent Document 2 provides a high-concentration anthocyanin-containing beverage in which a bilberry extract is blended to improve bitterness. However, these tend to depend on the flavor of the raw material fruit itself, and in particular, the subtle sweetness and refreshing sourness of a coconut plant extract and / or a packaged anthocyanin beverage containing the extract concentrate. There is still room for improvement in terms of suppressing quality deterioration such as a decrease in the amount of anthocyanins.

JP 2004-350503 A JP 2004-357537 A

The present invention has received the above-mentioned problems, and has improved the flavor and taste of a container-packed beverage containing anthocyanin, and has suppressed the decrease in anthocyanin over time, and a method for producing the same Another object of the present invention is to provide a method for suppressing a decrease in the amount of anthocyanins in a container-containing fruit juice-containing beverage.

As a result of intensive studies to solve the above problems, the present inventors have determined the sugar content, sugar acid ratio, and pH of an extract of a palm family plant and / or a packaged beverage containing the concentrate and anthocyanin. By adjusting to a specific range, the taste balance can be improved, and a packaged fruit juice beverage having an exquisite taste balance of faint sweetness and refreshing sourness can be produced, and further, the decrease in anthocyanin over time can be reduced. The present invention has been completed by finding that it can be suppressed.
More specifically, the present invention is as follows.

(1) A beverage containing anthocyanins, which contains an extract of palm plant and / or a concentrate of the extract, has a sugar content of 6.0 to 21.0, and a sugar acid ratio of 15.0 It is -53.0 and pH is 2.0-4.0, Containerized fruit juice containing drink characterized by the above-mentioned.
(2) The packaged fruit juice-containing beverage according to (1), wherein the palmaceous plant is acai.
(3) One or two or more kinds of anthocyanin-containing fruit juice selected from the group consisting of grape, pomegranate, cassis, elderberry and aronia, Containing beverage.
(4) The amount of anthocyanin containing fruit juice with respect to the whole drink is 10.0-140.0 mass% in the value converted into straight, The container-packed fruit juice containing drink as described in (1)-(3) characterized by the above-mentioned.
(5) The container-filled fruit juice-containing beverage according to any one of (1) to (4), wherein the amount of anthocyanin is 100 ppm to 2000 ppm.
(6) Any one of (1) to (5), further containing polyphenol and having a ratio of anthocyanin amount to polyphenol amount (anthocyanin amount / polyphenol amount) of 0.01 to 0.50 The container-containing juice-containing beverage described in 1.
(7) The container-filled fruit juice-containing beverage according to (6), wherein the amount of polyphenol is 400 ppm to 6000 ppm.
(8) The container-filled fruit juice-containing beverage according to (7), wherein the amount of polyphenol is 500 ppm to 5000 ppm.
(9) A method for adjusting the taste of an anthocyanin-containing beverage, the step of blending a palm plant extract and / or a concentrate of the extract, and adjusting the sugar content to 6.0 to 21.0 A method for producing a containerized fruit juice-containing beverage comprising a step, a step of adjusting a sugar acid ratio to 15.0 to 53.0, and a step of adjusting a pH to 2.0 to 4.0.
(10) A method for adjusting the taste of an anthocyanin-containing beverage, which is selected from the group consisting of an extract of a palm family plant and / or a concentrate of the extract, and grape, pomegranate, cassis, elderberry and aronia. A step of blending one or more fruit extracts and / or a concentrate of the extract, a step of adjusting the sugar content to 6.0 to 21.0, and a sugar acid ratio of 15.0 to 53 A method for adjusting the balance between sweetness and sourness in a container-filled fruit juice-containing beverage, comprising a step of adjusting to 0.0 and a step of adjusting pH to 2.0 to 4.0.
(11) A method for adjusting the taste of an anthocyanin-containing beverage, which is selected from the group consisting of a palm plant extract and / or a concentrate of the extract and grapes, pomegranates, cassis, elderberries and aronia. A step of blending one or more fruit extracts and / or a concentrate of the extract, a step of adjusting the sugar content to 6.0 to 21.0, and a sugar acid ratio of 15.0 to 53 The method of suppressing the reduction | decrease in the amount of anthocyanins in the container stuffed fruit juice containing drink characterized by including the process of adjusting to 0.0 and the process of adjusting pH to 2.0-4.0.

The present invention relates to a container-packed beverage containing an anthocyanin and an extract of a palm family plant and / or a concentrate of the extract, which improves flavor and taste and suppresses a decrease in anthocyanin over time. It is possible to provide a method for suppressing a decrease in the amount of anthocyanins in a stuffed fruit juice-containing beverage, a method for producing the same, and a container stuffed fruit juice-containing beverage.

(Contained fruit juice-containing beverage)
In the present invention, the container-packed fruit juice-containing beverage is preferably a container-packed soft drink, and refers to a product in which a container is filled with a flavor or flavor. The soft drink of the present invention is a beverage product containing anthocyanin, preferably an anthocyanin-containing fruit juice, and the anthocyanin-containing fruit juice is a fruit juice containing anthocyanin, a fruit extract or a processed product such as an extract obtained by concentrating them. Of these, fruit juice and / or concentrated fruit juice are preferred. This is because a more natural sweetness and sour balance and color tone can be obtained by blending fruit juice and / or concentrated fruit juice. The type of product is not particularly limited, but for non-carbonated soft drinks, “fruit drinks” with a fruit juice usage rate of 10% or more, such as soft drinks with fruit juice and fruit juice with fruit granules, are typical. It is classified into concentrated juice, fruit juice, fruit mix juice, fruit juice containing fruit, fruit / vegetable mix juice, and fruit juice drinks according to the agricultural competition standards (JAS) and fair competition rules concerning labeling of fruit drinks. Other non-carbonated soft drinks include sports drinks and energy drinks. On the other hand, in carbonated soft drinks, flavored carbonated drinks containing fruit juice can be mentioned. Furthermore, alcoholic beverages such as fruit liquors such as strawberry high with fruit juice containing anthocyanins and liqueurs can also be mentioned as the anthocyanin-containing beverages of the present invention. Diluted beverages (diluted beverages for home drinking, diluted beverages in vending machines, etc.) are also mentioned as one of the anthocyanin-containing beverages of the present invention.
The container-packed anthocyanin-containing beverage of the present invention is preferably a non-alcoholic beverage, more preferably a non-carbonated beverage, and particularly preferably a product to which hydrogen other than that derived from raw materials is not added.

(Anthocyanin)
The packaged fruit juice-containing beverage of the present invention is characterized by containing 100 to 2000 ppm of anthocyanin. When the amount of anthocyanin is less than 100 ppm, the fruit juice containing anthocyanin has a natural fruity feeling and color tone, and when it exceeds 2000 ppm, the sourness derived from the fruit juice material containing anthocyanin becomes stronger and contains fruit juice. There is a tendency to lack the exquisite balance between the faint sweetness and the refreshing sourness required for beverages, and furthermore, the decrease in the amount of anthocyanins due to deterioration over time becomes remarkable. Preferably it is 150-1900 ppm, More preferably, it is 250-1800 ppm, Most preferably, it is 300-1700 ppm.
Anthocyanins are a group of compounds that are a group of polyphenols, and are a generic term for glycosides having anthocyanidins as aglycones. Examples of anthocyanins include delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, and malvidin-3-glucoside. Anthocyanins are abundantly contained in fruits and vegetables such as grapes, cassis and berries, and have physiological activities such as antioxidant activity. In the container-packed fruit juice-containing beverage according to the present invention, an anthocyanin compound alone may be blended, or an anthocyanin-containing composition (for example, anthocyanin pigment, fruit juice and / or vegetable juice containing anthocyanin) is blended. May be.

(Anthocyanin-containing fruit juice)
The fruits for the anthocyanin-containing juice are grapes, pomegranates, cassis, elderberries, aronia, blueberries, and the like, and it is preferable to mix two or more of these juices. It is because it becomes easy to adjust the balance of sweetness and sourness, the amount of anthocyanin, the amount of polyphenol, the color tone of the final product, etc. by mix | blending 2 or more types of fruit juice. For these fruits, the ideal balance of “sweetness and sourness” and “anthocyanin content”, which the beverage containing the fruit juice of the invention tries to produce, are ideal.
In addition, in this invention, when a concentrated extract or an extract is used, the value converted into straight is made into content. In addition, the fruit juice includes fruit juice (straight juice), concentrated juice obtained by concentrating the juice, reduced juice obtained by further diluting the concentrated juice, transparent juice obtained by subjecting the juice to enzyme treatment and the like, extract , Puree and the like.

(Extract of palm plant and / or concentrate of the extract)
The container-packed fruit juice-containing beverage of the present invention contains a palm plant extract and / or a concentrate of the extract. The extract is obtained by extracting or squeezing a palm plant, and includes an extract or puree, and a commercially available product may be used. This is because coconut plants contain abundant anthocyanins and polyphenols and have good taste compatibility with fruit juice components. The container-containing fruit juice-containing beverage of the present invention is particularly limited as long as the effects of the present invention are exerted on the content of the extract of palm plant and / or the concentrate of the extract and the type of palm plant with respect to the entire beverage. However, it is preferably 0.001 to 30.0% by mass, more preferably 0.001 to 20.0% by mass, particularly preferably 0.002 to 10.0% by mass, Preferably it is 0.003-5.0 mass%. The kind of palm plant to be used may be one or a mixture of several, and examples include acai, coconut palm, date palm, sago palm, oil palm, salak, chuntaduro and palm, but acai is preferable. Acai contains “anthocyanin” at a high concentration, and “polyphenol content” is most ideal.
In addition, in this invention, when a concentrate is used, the value converted into straight is made into content. In addition, the plant extract is clarified by subjecting the plant, fruit juice (straight juice), concentrated juice obtained by concentrating the juice, reduced juice obtained by further diluting the concentrate, enzyme treatment, etc. to the juice. Transparent juice and the like.

(sugar content)
The sugar content (Brix, Bx) means the soluble solid content concentration in the solution. The container juice containing drink of this invention is adjusted to Bx6.0-21.0. When the sugar content exceeds 21.0, the sweetness becomes strong, and the exquisite balance between the faint sweetness and the refreshing acidity required for fruit juice drinks is lost, and the natural taste is impaired. This is because if the sugar content is less than 6.0, the fruit juice containing anthocyanins has an unsatisfactory and unsatisfactory fruit feeling. In order to enjoy an exquisite balance between a faint sweetness and a refreshing sourness, the sugar content is preferably 7.0 to 20.0, more preferably 8.0 to 19.0, and even more preferably 9.0 to 17.0. Most preferably, it is adjusted to 9.5 to 16.0. The sugar content can be calculated and / or measured by methods known to those skilled in the art. The solid content concentration can be adjusted by various methods such as selection of raw materials, blending of raw materials, and the amount of water added, but is preferably adjusted by adding sugar and / or fruits having a high sugar content. Examples of sugars that can be blended in the soft drink of the present invention include sugar-based sweeteners such as sucrose, glucose, fructose, honey, starch syrup, brown sugar, brown molasses, and rare sugar syrups containing rare sugars such as D-psicose, Examples thereof include non-sugar sweeteners (including natural sweeteners and synthetic sweeteners) such as stevia, glycyrrhizin, aspartame, sodium glycyrrhizinate, acesulfame potassium, sucralose and the like. These saccharides can be used alone or in combination depending on the purpose. In the present specification, the Brix value is a unit for measuring the gram amount of soluble solid content (such as sugar) contained in 100 g of a solution. The sugar content can be measured using a commercially available refractometer or sugar content meter.

(Sugar acid ratio)
Furthermore, it is preferable that the sugar-acid ratio is adjusted to 15.0-53.0 in the container fruit juice containing drink of this invention. When the sugar acid ratio is less than 15.0, the exquisite balance between the subtle sweetness and the refreshing sourness inherent in the fruit juice containing anthocyanin is insufficient, resulting in an impression that the natural fruit feeling is impaired, and 53. When it exceeds 0, the sourness derived from the fruit juice raw material containing anthocyanin becomes strong, and the exquisite balance between the faint sweetness and the refreshing sourness required for fruit juice-containing beverages tends to be lacking. Preferably it is 17.0-51.0, More preferably, it is 19.0-40.0, Most preferably, it is 20.0-32.0, Most preferably, it is 24.0-30.0. Here, in this specification, the sugar acid ratio means the ratio of sugar content to acidity, that is, [sugar content / acidity].

(acidity)
The acidity of the container-packed fruit juice-containing beverage of the present invention is adjusted to 0.1 to 3.0. If the acidity is 0.1 or more, a refreshing feeling can be felt, and if the acidity is 3.0 or less, it can be drunk without feeling sour and too strong. From such a viewpoint, the acidity in the container-packed fruit juice-containing beverage of the present invention is preferably 0.1 to 3.0, more preferably 0.1 to 2.0, particularly preferably 0.2 to 1.0. Most preferably, it is 0.3-0.7. Acidity means the concentration (%) in terms of citric acid calculated by potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution. Mainly the kind and content of fruit juice, acidity It can be adjusted according to the type and amount of the additive. In addition, as a measuring method of acidity, it calculated in conversion of the citric acid based on the potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution using the commercially available automatic titrator.

(PH)
In the packaged fruit juice-containing beverage of the present invention, the final product has a pH of 2.0 to 4.0. By adjusting to this range, an exhilarating feeling can be felt without feeling sour and accompanying stimulation too strong, and the original flavor can be maintained. Preferably, the quality is stabilized by adjusting to 2.2 to 3.9, more preferably 2.3 to 3.8, particularly preferably 2.4 to 3.7, and the packaged fruit juice-containing beverage of the present invention. Can be held stably. The pH can be adjusted based on a general method such as adding sodium bicarbonate.

(Fruit juice content)
The container-packed fruit juice-containing beverage of the present invention may contain fruit components other than the anthocyanin-containing fruit juice. The fruit component is preferably transparent fruit juice and includes fruit juice, extract or puree obtained by squeezing these mature fruits, and commercially available products may be used. The container-packed fruit juice-containing beverage of the present invention is characterized in that the amount of fruit juice relative to the entire beverage is 10.0 to 140.0 mass% in terms of straight. Within such a range, the fruit juice feeling is not too strong and a refreshing feeling can be felt. In addition, fruit juice content in this invention means the quantity including anthocyanin containing fruit juice. Preferably, 20.0 to 138.0% by mass, more preferably 25.0 to 135.0% by mass, particularly preferably 28.0 to 95.0%, and most preferably 30.0 to 90.0% by mass. And The kind of fruit juice used in the present invention may be a mixture of one or more, and the kind of fruit used as a raw material for fruit juice is not particularly limited as long as the effect of the present invention is exhibited. Kiwifruit, apple, pineapple, guava, banana, mango, loquat, camcam, acerola, prunes, papaya, passion fruit, pear, lychee, melon, pear, ume, berries (Makiberry, bilberry) and citrus fruit (orange) , Satsuma mandarin, lemon, grapefruit, lime, mandarin, yuzu, sikhwaser, tangerine, temple orange, tangero, calamancy, etc.).

(Polyphenol)
The packaged fruit juice-containing beverage of the present invention is characterized by containing 400 to 6000 ppm of polyphenol. The balance between the sourness and sweetness and the sharpness of the aftertaste can be improved by setting the amount to preferably 500 to 5000 ppm, more preferably 1000 to 4800 ppm.
In the present invention, polyphenol is a kind of plant-derived substance (phytochemical) and is a general term for compounds having two or more phenolic hydroxyl groups in one molecule. Polyphenols are roughly classified into monomer polyphenols having a molecular weight of 1,000 or less and polymerized polyphenols in which two or more monomer polyphenols are bonded. Polymerized polyphenols are also commonly referred to as tannins. Representative monomeric polyphenols include flavonoids (flavonoids include compounds with basic flavones, flavanols, anthocyanidins, isoflavonoids, neoflavonoids, etc.), chlorogenic acid, gallic acid, ellagic acid, etc. There is. On the other hand, a polymerized polyphenol is a compound in which two or more monomeric polyphenols are bonded together, and a hydrolyzed tannin polymerized by an ester bond between a condensed tannin polymerized by a carbon-carbon bond and a hydroxyl group derived from a sugar or the like. Representative polyphenols include proanthocyanidins as condensed tannins and gallotannins and ellagitannins as hydrolyzed tannins. In addition to the simple substance, each polyphenol may be in a predetermined compound state such as a polymer or a glycoside as long as it does not lose the physiologically active function of the polyphenol. There are various types of polyphenols depending on the degree of polymerization and the bonding position, but they exhibit a very strong antioxidant effect.

(Anthocyanin amount / Polyphenol amount)
Furthermore, it is preferable that the ratio of the anthocyanin content with respect to the total content of polyphenol (anthocyanin amount / polyphenol amount) is adjusted to 0.01 to 0.50 in the container-containing juice-containing beverage of the present invention. When the amount of anthocyanin / polyphenol is less than 0.01, the fruit juice containing anthocyanin has a natural fruit feeling and color tone, and when it exceeds 0.50, it is derived from the fruit juice material containing anthocyanin. The sourness becomes stronger, and the exquisite balance between the faint sweetness and the refreshing sourness required for soft drinks tends to be lacking, and furthermore, the decrease in the amount of anthocyanins due to deterioration with time becomes remarkable. The (anthocyanin amount / polyphenol amount) is preferably 0.1 to 0.45, particularly preferably 0.20 to 0.40. Here, in this specification, the content ratio of the amount of anthocyanins and the amount of polyphenols means [anthocyanin amount / polyphenol amount].

In the packaged fruit juice-containing beverage of the present invention, as ingredients that may be added in the formulation, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, Additives such as sweeteners, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers and the like may be used alone or in combination. .

As the sweetening agent, saccharides or sweeteners can be used. Examples of the saccharide include sucrose, fructose, glucose, fructose glucose liquid sugar, and reduced maltose. Examples of the sweetener include sugar, isomerized sugar, xylitol, palatinose, erythritol and the like, as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. Moreover, sugar alcohols, such as sorbitol, may be included, and a sugarless bulk sweetener, a bulk sugar sweetener, etc. may be included.
These saccharides or sweeteners can be used alone or in combination depending on the purpose.

When a beverage is made into a packaged beverage, the container used is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, as with a general beverage. It can be provided in the usual form such as a bottle. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

(water)
Examples of the water suitable for drinking include city water, well water, ion exchange water, deaerated water, etc. Among these, it is preferable to use ion exchange water or deaerated water, and in particular, deaerated water. Is preferably used. By using deaerated water, it is possible to more effectively suppress color tone changes such as quality deterioration and liquid color browning due to heating of the fruit juice-containing beverage. In addition, when using deaerated water, a part or all of the water suitable for drinking can be made into deaerated water.

Hereinafter, embodiments of the present invention will be described with reference to examples, but the present invention is not limited to the following examples.

Prototypes were made using commercially available raw materials described below. Fructose dextrose liquid sugar (fructose 55% or more, dextrose 37% or more) was adjusted and added as needed so that the sugar content was in the range of 6.0 to 21.0. Also, red grape concentrated juice (34.75% by mass, sugar content 68%), elderberry concentrated fruit juice (0.16% by mass, sugar content 65%), pomegranate concentrated fruit juice (0.06% by mass, sugar content 65%), black Currant fruit juice (0.07% by mass, sugar content 65%), anthocyanin-containing fruit juice consisting of Aronha concentrated fruit juice (0.06% by mass, sugar content 65%), Acai 5-fold concentrated extract as an extract of palm plant, transparent fruit juice Blueberry concentrated transparent fruit juice (2.00% by mass, sugar content 65%) and a raw material of citric acid were added based on the formulation in Table 1 and made up with ion-exchanged water. These samples were sterilized by heating at 95 ° C. and immediately filled in a 200 mL PET container with hot packs to obtain Examples 1 to 5 and Comparative Examples 1 to 4. The results evaluated by the following method are shown together in Table 1. In addition, fruit juice is a heat treatment after washing the fruit, removing the seeds and centrifuging and then subjecting the obtained fruit juice to filtration, concentration, etc. as appropriate. Enter the converted value.

Table 1 also shows the results of analyzing and evaluating the sugar content (Bx), acidity, sugar acid ratio, anthocyanin content, and polyphenol total content in the prototype adjusted at the blending ratio as shown in Table 1 by the following method. It is shown in 1. At that time, the pH and sugar content were adjusted to the values shown in Table 1. As described above, the pH was adjusted by adding citric acids or sodium bicarbonate.
In the table, “anthocyanin-containing fruit juice (mass%)” and “of fruit juice quantity (mass%)” are straight conversion values.

The analysis method of the components analyzed in this test is as follows.
<Sugar content>
Sugar content was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).
<Acidity>
Using an automatic titration device (COM-1750, manufactured by Hiranuma Sangyo Co., Ltd.), it was calculated in terms of citric acid based on a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.

<Anthocyanin amount>
The sample was extracted with a hydrochloric acid-methanol solution, and the value measured by high performance liquid chromatography was used as the content (ppm) of anthocyanin. The anthocyanin content was measured using a sample stored at 5 ° C. for 1 week.

<Polyphenol amount>
The amount obtained using the forin-dennis method with tannic acid as a standard substance was defined as the amount of polyphenol. Moreover, the measurement of the amount of polyphenol used the sample after 1-week storage at 5 degreeC.

<PH>
It was measured at a product temperature of 20 ° C. with a Horiba F-52 type, tabletop pH meter.

<Anthocyanin residual rate>
The anthocyanin residual rate was determined by measuring the anthocyanin content of the sample after storage at 45 ° C. for 2 weeks, and calculating the residual rate with the amount of anthocyanin of the sample after storage at 5 ° C. for 1 week as 100%.

The sensory evaluation was performed as follows for the example samples and the comparative example samples prepared and analyzed according to Table 1. Moreover, the base fruit juice in Table 1 means an anthocyanin containing fruit juice.

<Sensory evaluation>
The sensory evaluation was carried out by 8 panelists based on the following evaluation method for the sample stored at 5 ° C. for 1 week, and the evaluation with the highest number was adopted.
Balance between sour and sweet:
A: Exquisite balance between faint sweetness and refreshing sourness, extremely good ○: A balance between sweetness and sourness is moderately good, Good: Either sweetness or sourness is felt slightly stronger, balance is Not very good ×: Either sweetness or sourness is too strong, and there is a problem with balance
Compatibility of acai with base juice:
◎: Acai and base juice have an excellent balance, very good ○: Acai and base juice are moderately good, △: Acai and base juice are not very compatible ×: Acai Has a problem with the base juice

Examples 1 to 2 in which the sugar content is in the range of 6.0 to 21.0, the sugar acid ratio is in the range of 15.0 to 53.0, and the pH is in the range of 2.0 to 4.0. No. 5 had an exquisite balance between the subtle sweetness inherent in the fruit juice containing anthocyanins and a refreshing acidity, and the residual ratio of anthocyanins tended to be high. Furthermore, the color tone maintained a deep purple color. In particular, Example 1 and Example 4 in which the sugar content is in the range of 9.5 to 16.0 and the sugar acid ratio is in the range of 24.0 to 30.0 provide an exquisite balance between sweetness and sourness. It was a packaged fruit juice-containing beverage having a very good flavor.

The present invention improves the flavor and taste of a container-packed fruit juice beverage containing an anthocyanin and a palm plant extract and / or a concentrate of the extract, and suppresses a decrease in anthocyanin over time. A juice-containing beverage and a method for producing the same, a method for adjusting the balance between sweetness and sourness in a container-packed juice-containing beverage, and a method for suppressing a decrease in the amount of anthocyanins can be provided.

Claims (11)

An anthocyanin-containing beverage containing a palm plant extract and / or a concentrate of the extract, having a sugar content of 6.0 to 21.0 and a sugar acid ratio of 15.0 to 53. A container-containing fruit juice-containing beverage that is 0 and has a pH of 2.0 to 4.0. The container-containing fruit juice-containing beverage according to claim 1, wherein the palmaceous plant is acai. The container-containing juice-containing beverage according to claim 1 or 2, comprising one or more anthocyanin-containing juice selected from the group consisting of grape, pomegranate, cassis, elderberry and aronia. The amount of anthocyanin-containing fruit juice with respect to the whole drink is 10.0-140.0 mass% in the value converted into straight, The container-packed fruit juice containing drink of Claims 1-3 characterized by the above-mentioned. An anthocyanin amount is 100 ppm-2000 ppm, The container-packed fruit juice containing drink in any one of Claims 1-4 characterized by the above-mentioned. The container according to any one of claims 1 to 5, further comprising polyphenol and having a ratio of anthocyanin amount to polyphenol amount (anthocyanin amount / polyphenol amount) of 0.01 to 0.50. Fruit juice-containing beverage. The container-filled anthocyanin-containing beverage according to claim 6, wherein the amount of polyphenol is 400 ppm to 6000 ppm. The amount of polyphenol is 500 ppm-5000 ppm, The container-packed fruit juice containing drink of Claim 7 characterized by the above-mentioned. A method for adjusting the taste of a beverage containing anthocyanins, the step of blending a palm plant extract and / or a concentrate of the extract, and the step of adjusting the sugar content to 6.0 to 21.0, The manufacturing method of the container stuffed fruit juice containing drink characterized by including the process of adjusting a sugar acid ratio to 15.0-53.0, and the process of adjusting pH to 2.0-4.0. A method for adjusting the taste of an anthocyanin-containing beverage, wherein the extract is a palm plant extract and / or a concentrate of the extract, and one or more selected from the group consisting of grape, pomegranate, cassis, elderberry and aronia A step of blending two or more fruit extracts and / or a concentrate of the extract, a step of adjusting the sugar content to 6.0 to 21.0, and a sugar acid ratio of 15.0 to 53.0 A method for adjusting the balance between sweetness and sourness in a container-packed fruit juice-containing beverage, comprising a step of adjusting and a step of adjusting the pH to 2.0 to 4.0. A method for adjusting the taste of an anthocyanin-containing beverage, wherein the extract is a palm plant extract and / or a concentrate of the extract, and one or more selected from the group consisting of grape, pomegranate, cassis, elderberry and aronia A step of blending two or more fruit extracts and / or a concentrate of the extract, a step of adjusting the sugar content to 6.0 to 21.0, and a sugar acid ratio of 15.0 to 53.0 The method to suppress the reduction | decrease in the amount of anthocyanins in the container-packed fruit juice containing drink characterized by including the process to adjust and the process to adjust pH to 2.0-4.0.