JP2017189119A - Fruit juice-containing beverage having suppressed photodegradation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fruit juice-containing beverage product excellent in aroma and having high stability by effectively suppressing photodegradation of aroma and a taste component during production, distribution, preservation and the like and avoiding the influence of a photodegradation suppression component on refreshing aroma inherent in the fruit juice-containing beverage itself as much as possible even in the case of a fruit juice-containing beverage (exclusive of citrus fruit beverage) packed in a light permeable container or the like.SOLUTION: The fruit juice-containing beverage product having effectively suppressed photodegradation, excellent aroma and high stability even in the form of a fruit juice-containing beverage packed in a light permeable container or the like is provided by blending and incorporating tocopherol, rutin and enzyme-treated rutin so that respective content ratios are 0.00006 to 0.03 wt% of tocopherol, 0.0000005 to 0.0005 wt% of rutin and 0.00002 to 0.01 wt% of enzyme-treated rutin based on the total amount of the beverage in a fruit juice-containing beverage (exclusive of citrus fruit beverage).SELECTED DRAWING: None

Description

  The present invention relates to a juice-containing beverage in which photodegradation in production, distribution, storage, etc. of fruit juice beverage components is suppressed in fruit juice-containing beverages (excluding citrus beverages) such as stuffed containers, a method for producing the same, and fruit juice-containing beverages The present invention relates to a method for suppressing light deterioration of beverages and a light deterioration suppressing agent therefor.

  Fruit juice-containing beverages such as natural fruit juice are one of beverages whose consumer needs have been increasing in recent years because of their refreshing flavor and palatability derived from the taste and expectation of containing health functional ingredients. Fruit juice-containing beverages are beverages that respect the flavor, taste, color, etc. of natural fruit juice, and are beverages characterized by containing various flavor components derived from natural fruits, taste components, etc. The fruit juice component contains many components that easily deteriorate with respect to temperature, light, and oxidation. Therefore, in fruit juice-containing beverages, extraordinary attention is paid to deterioration of flavor components, taste components, and the like during beverage production or in the distribution stage and storage stage. In particular, recently, transparent containers such as plastics and glass bottles are widely used in distribution and storage sales, and deterioration due to light in such distribution and sales is an important problem.

  As a general method for preventing photodegradation and the like of fruit juice-containing beverages, for example, a method of adding an antioxidant such as dibutylhydroxytoluene, butylhydroxyanisole, tocopherol, ascorbic acid, erythorbic acid, distribution at low temperature, A method of storage or a method of using a container that blocks light and outside air is used, but depending on the target juice, it may be difficult to apply, or the effect of preventing deterioration of flavor and taste is sufficient There are problems such as not being able to obtain sufficient results. Conventionally, various methods have been disclosed as methods for suppressing deterioration due to light, heat, oxidation, and the like during manufacture, distribution, and sale of beverages such as fruit juice beverages. For example, Patent Document 1 preserves by containing at least one selected from chlorogenic acid, caffeic acid, and ferulic acid and at least one selected from vitamin C, rutin, and quercetin. Patent Document 2 discloses a method for preventing deterioration of flavors and the like in the inside, and chlorogenic acid is contained in prevention of deterioration of light and the like of a perfume composition derived from natural products such as natural essential oils obtained from fruits and fruit skins. A method is disclosed.

  In addition, Patent Document 3 discloses a flavor deterioration by using a water or hydrous alcohol extract of sunflower seeds or a combination of a metal sequestering agent for preventing deterioration of flavor caused by light or heat of fruit juices, fruit juices, and the like. Patent Document 4 discloses a method of adding an inhibitor, Patent Document 4 discloses a method of adding a flavor degradation inhibitor containing flavonols to sunflower seed water or water-containing alcoholic extract, and Patent Document 5 discloses sunflower seeds. Has disclosed a method of adding a catechin-containing flavor deterioration inhibitor to the water or water-containing alcoholic extract. Patent Document 6 discloses a method of adding a sequestering agent containing a metal sequestering agent and coffee bean water or a water-containing alcoholic extract.

  Furthermore, in Patent Document 7, in order to prevent deterioration of flavor caused by light or heat of a container-packed beverage to be manufactured, distributed, and stored, particularly as a beverage in a transparent glass bottle or a transparent plastic container, isochlorogenic acid, caffeic acid, A method using a flavor deterioration inhibitor for beverages containing one or more of chlorogenic acid, kojic acid, neochlorogenic acid, ferulic acid, pseudochlorogenic acid, and gallic acid and an apple extract is disclosed. Yes. Patent Document 8 discloses a method in which an extract of a plant belonging to the genus Lonicera is used as an anti-degradation agent as an anti-degradation agent such as fruit juice due to heat or light.

  Among juice-containing beverages, soft drinks and alcoholic beverages with citrus flavors such as lemon and grapefruit are drinks that have been supported by many people for a long time, with a refreshing flavor. On the other hand, citrus fragrance components are unstable in an acidic environment and deteriorate due to heat and light, and the refreshing fragrance, which is the feature of the citrus fragrance components, is reduced, and at the same time, off-flavor is generated, reducing the commercial value. There's a problem. One of the causes of this deterioration is that citral, which is a typical component of citrus aroma, is changed by light or heat. Although many details are still unclear, it is known that the generation mechanisms of off-flavors due to thermal degradation and light degradation from citral are different.

  In recent years, beverages have been filled in light-transparent containers such as transparent plastic bottles, and the number of opportunities for products to be displayed and sold in bright display cases such as convenience stores has increased. As with beverages, the importance of suppression technology for light degradation of citrus beverages is increasing, especially in citrus beverages, due to deterioration due to heat, light, and oxidation of citral, which is an aroma component of the citrus beverages As a method for suppressing the generation of a deteriorated odor, many methods have been conventionally proposed.

  In particular, as a method for suppressing the generation of odor caused by heat, light, and oxidative deterioration such as citral, which is an aroma component of citrus beverages, there is a method of adding plant extracts and plant extract components to citrus beverages. It is disclosed. For example, Patent Document 9 discloses that an antioxidant component selected from chlorogenic acid, caffeic acid, and ferulic acid and an antioxidant component consisting of a proanthocyanidin minor body for preventing deterioration of flavors for foods and drinks such as heat and light. Patent Document 10 discloses an extract obtained by solvent extraction from karin, mango, mangosteen, mylobaran, pomegranate or cacao, and epicatechin, epicatechin gallate, epigallocatechin gallate. In addition, a method is disclosed in which a component selected from enzyme-treated rutin, quercetin, ferulic acid, caffeic acid, and gallic acid is used to suppress the generation of a citral-derived deteriorated odor.

  Moreover, in order to suppress the generation | occurrence | production of the deterioration odor derived from a citral etc., patent document 11 includes the solvent extract of the Labiatae Menta (Mentha genus) mint, the solvent extract of the Artemisia genus Artemisia, the mandarin orange Citrus orange extract, Citrus lemon extract, Citrus grapefruit extract, Caffeic acid, Ferulic acid, Sinapinic acid, Rosmarin Acids, dicaffeoylquinic acids, coumaric acids, α-glucosylrutin (enzyme-treated rutin), quercetin, myricitrin, quercitrin, γ-oryzanol, camferol, hesperetin, chrysin, luteolin-7-glycoside, 6-hydroxyflavone 7-hydroxyflavone, Ingredients selected from the group consisting of platol and 7,8-dihydroxyflavone, Patent Document 12 discloses epigallocatechin, epigallocatechin gallate, epicatechin, Patent Document 13 discloses fruit of the genus Oysteraceae, or immature Patent Document 14 discloses a method using fruit-derived tannin, purified tannin, Patent Document 14 uses tea polyphenol, and Patent Document 15 uses Yacon extract.

  Further, Patent Document 16 discloses a solvent extract of Ashitaba, Avocado, Psyllium, Fermented tea leaves, Semi-fermented tea leaves, Shrimp and Hawthorn, Patent Document 17 discloses theaflavins, and Patent Document 18 discloses Tochu leaves and Enmeiso. , Hibiscus, Hypericum perforatum, Lychee seed, Evening primrose seed, Guava leaf, Marigold, Raspberry leaf extract, Patent Document 19, Solitary extract such as Ashitaba, Avocado, Psyllium, Patent Document 20 A method using serine, glycine, alanine and citrulline under conditions is disclosed. Further, in Patent Document 21, by making a beverage containing citral and cyclodextrins at a predetermined concentration and ratio, citral is not reduced even in sterilization, storage or light irradiation, and off-flavor is generated due to deterioration of citral. Patent Document 22 discloses a method for preventing deterioration of lemon-flavored beverages containing citral, limonene, γ-terpinene and α-terpinolene with respect to heat and light.

  On the other hand, it is known that rutin is used as an antioxidant against heating and photodegradation in foods and drinks (Patent Documents 23 and 24). When rutin is used for preventing deterioration of beverages and the like, it is used as enzyme-treated rutin by transferring a transferase to rutin to transfer sugar (Patent Document 25) for the purpose of increasing its water solubility and the like (Patent Document 25). And Patent Document 11). In the case where rutin is used for preventing deterioration of food and beverages against heating and light deterioration, it is also disclosed that tocopherol (vitamin E) is added to rutin (Patent Document 24, Patent Document 26 :, Patent Document 27, Patent). Reference 28).

  As described above, in juice-containing beverages, as methods for preventing deterioration due to heat and light of beverage aroma components, and deterioration due to oxidation, deterioration suppression and prevention methods by the addition of various components have been disclosed. Among them, in particular, a method for preventing deterioration of aroma components of beverages such as citrus beverages against deterioration due to heat, light, and oxidation has been disclosed, but fruit juice-containing beverages are characterized by a natural refreshing flavor. Further development of a degradation control method that has an effective degradation inhibitory effect while avoiding the influence on the original flavor of the beverage itself as much as possible, as well as an effective degradation inhibitory effect due to the addition of degradation inhibitory ingredients because it is a beverage Is desired. Especially in recent years when the needs for the distribution and sales of beverages filled in light-transparent containers such as transparent PET bottles are increasing, citrus beverage products with excellent aroma and high stability Therefore, the provision of an effective deterioration suppressing method is required above all.

JP-A-4-27374 JP-A-4-345893 JP-A-7-75535 Japanese Patent Laid-Open No. 7-133202 JP 7-1332073 A Japanese Patent Laid-Open No. 7-135938 JP-A-8-23939 JP 2004-275120 A JP-A-6-38723 JP 2002-180081 A JP 2002-255778 A JP 2002-338990 A JP 2003-79335 A JP2003-96486A. JP 2003-231894 A JP 2004-18613 A JP 2005-171116 A JP 2008-31060 A JP 2008-280539 A JP 2013-70669 A JP 2007-282593 A Japanese Patent Laid-Open No. 2015-123008 JP 2008-86216 A JP 2008-154549 A JP-A-3-27293 JP 2008-86216 A JP 2010-209240 A JP2015-104384A

  The subject of this invention is effective in light degradation in manufacture, distribution, preservation | save, etc. of the flavor, taste component, etc. of a fruit juice containing drink in fruit juice containing drinks (however, except citrus-type drinks), such as a light transmissive container packing To provide a fruit juice-containing beverage that is excellent in flavor and taste and has high stability, avoiding as much as possible the influence of natural fresh flavor, which is the original flavor of the fruit juice itself, and taste. It is in.

  The present applicant first has to suppress the light deterioration safely and effectively against the light deterioration during storage of the citrus drink, and the citrus drink has a plant-derived antioxidant component. By eagerly searching for a photodegradation inhibitor component capable of maintaining a refreshing flavor, by using tocopherol (vitamin E), lutein, and enzyme-treated rutin in combination with a specific concentration range for beverages In addition to light degradation during storage of citrus beverages, it effectively suppresses degradation and avoids the influence of added components on the flavor of citrus beverages, and has excellent aroma and high stability. It was found that it was possible to provide a product, and a patent was filed (Japanese Patent Application No. 2015-222548). Then, in order to solve the said subject, in verifying the inhibitory effect of photodegradation about juice containing drinks other than a citrus drink, the photodegradation inhibitor component which consists of the said tocopherol (vitamin E), lutein, and an enzyme process rutin. The present inventors have found that the photodegradation inhibitor component effectively has an effect of inhibiting photodegradation in fruit juice-containing beverages other than citrus beverages, and have completed the present invention.

  That is, the present invention is a fruit juice-containing beverage (excluding citrus beverages), tocopherol 0.00006-0.03% by weight, lutein 0.0000005-0.0005% by weight relative to the total amount of beverage, And a fruit juice-containing beverage in which photodegradation is suppressed, characterized in that the enzyme-treated rutin is blended and contained so as to have a content ratio of 0.00002 to 0.01% by weight. The fruit juice-containing beverage of the present invention effectively suppresses light degradation and aroma even in the form of fruit juice-containing beverages such as light-transparent containers by adopting a combination of the above-described blending ratio of the light degradation inhibitor component. It is possible to provide an excellent and stable fruit juice-containing beverage product.

  In the photodegradation inhibitor component of the present invention, as described above, the enzyme-treated rutin and tocopherol (vitamin E) itself are known as beverage degradation inhibitor components, and lutein (β, ε-carotene-3) , 3'-diol) is one of carotenoids derived from green vegetables and the like, and is itself known as an antioxidant derived from natural products. The present invention has been found that an excellent light deterioration suppressing effect can be obtained by using these components in combination in a specific concentration range.

  In the fruit juice-containing beverage in which photodegradation of the present invention is suppressed, the fruit juice-containing beverage can be a non-alcohol or alcohol-containing fruit juice-containing beverage. According to the present invention, even when the fruit juice-containing beverage is a light-permeable container-packed beverage, the light degradation is effectively suppressed against light degradation during distribution and storage, and the aroma is excellent and stable. A highly fruitful beverage-containing beverage product can be provided.

  In the production of fruit juice-containing beverages (excluding citrus beverages), the present invention comprises 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein, And the invention of a method for producing a fruit juice-containing beverage in which photodegradation of the beverage is suppressed, wherein the enzyme-treated rutin is blended and contained so as to have a content ratio of 0.00002 to 0.01% by weight.

  Furthermore, in the present invention, in the production of fruit juice-containing beverages (excluding citrus beverages), 0.00006-0.03% by weight of tocopherol and 0.0000005-0.0005% by weight of lutein relative to the total amount of beverage. %, And an enzyme-treated rutin in an amount of 0.00002 to 0.01% by weight. The invention includes a method for suppressing photodegradation of a fruit juice-containing beverage.

  Furthermore, this invention manufactures the citrus drink by which the photodegradation of Claim 1 was suppressed in the photodegradation inhibitor for suppressing the photodegradation of fruit juice containing drinks (however, except a citrus drink). The invention of the photodegradation inhibitor for fruit juice-containing beverages containing tocopherol, lutein and enzyme-treated rutin used for the purpose is included.

  That is, the present invention specifically relates to [1] fruit juice-containing beverages (excluding citrus beverages), wherein 0.00006 to 0.03% by weight of tocopherol and 0.0000005 of lutein relative to the total amount of beverage. -0.0005 wt%, and a fruit juice-containing beverage with reduced photodegradation, characterized in that the enzyme-treated rutin is mixed and contained so as to have a content ratio of 0.00002 to 0.01 wt%, [2] The juice-containing beverage with suppressed light degradation as described in [1] above, wherein the juice-containing beverage is a non-alcohol or alcohol-containing citrus beverage; It consists of a fruit juice-containing beverage in which photodegradation is suppressed as described in [1] or [2] above, which is a sexual container-packed beverage.

  The present invention also provides [4] juice-containing beverages (excluding citrus beverages), with 0.00006-0.03% by weight of tocopherol and 0.0000005-0 A method for producing a fruit juice-containing beverage in which the photodegradation of the beverage is suppressed, characterized in that the content is 0.00005 to 0.01% by weight, and the enzyme-treated rutin is contained in an amount of 0.00002 to 0.01% by weight. [5] In production of fruit juice-containing beverages (excluding citrus beverages), 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein, based on the total amount of beverage, And a method for suppressing photodegradation of a fruit juice-containing beverage, wherein the enzyme-treated rutin is mixed and contained so as to have a content ratio of 0.00002 to 0.01% by weight, [6] In order to produce a fruit juice-containing beverage in which the light deterioration according to the above [1] is suppressed in the light deterioration inhibitor for suppressing light deterioration of the fruit juice-containing beverage (excluding citrus beverages). It consists of a photodegradation inhibitor for fruit juice-containing beverages that contains tocopherol, lutein and enzyme-treated rutin used.

  In the product form such as light-transparent container packing, the present invention effectively suppresses the light deterioration of aroma components even in fruit juice-containing beverages that are distributed and sold, and maintains a natural fresh flavor and taste even after storage. A container-packed fruit juice-containing beverage is provided, and a citrus beverage product with excellent aroma and high stability that retains the original refreshing flavor and taste of the fruit juice-containing beverage itself is provided.

  In the present invention, fruit juice-containing beverages (excluding citrus beverages), 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein and enzyme A juice-containing beverage with suppressed photodegradation, a method for producing the same, and the light of the juice-containing beverage, characterized in that treated rutin is mixed and contained so as to have a content ratio of 0.00002 to 0.01% by weight. It consists of a deterioration suppressing method and a light deterioration suppressing agent therefor.

<Light degradation>
In the fruit juice-containing beverage, the present invention suppresses photodegradation of the flavor component of the beverage during production, distribution, and storage. Fruit juice-containing beverages filled in light-transparent transparent containers such as PET bottles, when left under sunlight or fluorescent light, reduce the fresh aroma of the juice, instead of resin, vinyl, chemicals Off-flavors such as chemical odors reminiscent of the above, metal-like odors, and oxidation odors occur. The effect of preventing light deterioration in the present invention consists in preventing the occurrence of off-flavor due to the deterioration of the flavor component due to the light.

<Fruit juice-containing beverages (excluding citrus beverages)>
The fruit juice-containing beverage of the present invention is a fruit juice-containing beverage excluding citrus-based beverages, and includes fruits, fruits, apricots, peaches, plums, plums, cherries, almonds, jujube, mangoes, pears, litchis (Lacy) ), Fruit juice-containing beverages containing fruit juice prepared from fruits such as grapes, pineapples, strawberries, and acerola. The fruit juice can be used as one of raw materials or in combination.

  The range of the pH of the fruit juice-containing beverage of the present invention is not limited, but in order to take advantage of the flavor characteristics of the fruit juice-containing beverage, it is adjusted to pH 2.0 to 5.0, preferably pH 2.5 to 4.0. desirable. The pH can be adjusted using acidic fruit juice, but it can also be adjusted using citric acid, malic acid, tartaric acid, lactic acid, succinic acid, acetic acid, etc., which are commonly used as acidulants. Good compatibility with fruit flavors From this point, citric acid or malic acid is preferable, and citric acid is most preferable.

  The fruit juice-containing beverage of the present invention can be prepared as a non-alcohol or alcohol-containing fruit juice beverage. In the fruit juice-containing beverage of the present invention, when alcohol is contained and prepared as an alcohol-containing fruit juice beverage, an example thereof is a so-called Chu-Hi type alcoholic beverage. Alcohol is mixed with fruit juice and flavor, and carbon dioxide is added. In addition, examples of alcohol-containing beverages include beer-flavored beer-taste beverages prepared by mixing beer-type beverages with fruit juices and flavors, and fruit-flavored fermented beverages prepared by subjecting fruit juices themselves to alcohol fermentation. The alcohol content can be appropriately selected, for example, from about 0.1 to 20% by volume according to the application.

  Moreover, in the fruit juice containing drink of this invention, it is good also as a non-alcoholic carbon dioxide drink by containing carbon dioxide. In this case, the carbon dioxide pressure is not limited, but is usually about 0.1 to 0.5 MPa.

  In addition, in the fruit juice-containing beverage of the present invention, regardless of non-alcohol content and alcohol content, raw materials used in ordinary fruit juice-containing beverages, that is, sweeteners (including high-intensity sweeteners), acidulants, flavors, Any of dyes and stabilizers can be used. Among them, ascorbic acid also has an antioxidant effect for fruit juice-containing beverages, and therefore can be added to demonstrate the effects of the present invention more clearly.

<Light degradation inhibitor component>
In this invention, the component which mix | blended combining the tocopherol, lutein, and the enzyme process rutin is used as a photodegradation inhibitor component used as an active ingredient of light degradation suppression of a fruit juice containing drink. Tocopherol, lutein, and enzyme-treated rutin are extracted and collected from plants, etc., and are known per se as antioxidants used in foods and drinks, and can be obtained from commercial products. it can.

<Tocopherol>
Tocopherol used in the present invention is a kind of fat-soluble vitamin. It may be chemically synthesized or extracted and purified from oils and fats derived from plant materials such as soybean oil, wheat germ oil and palm oil. The former is usually the α form of the dl form, and the latter is an α, β, γ, and δ derivative mixture of all natural d forms, both of which can be used in the same manner. In the present invention, the dl-form, d-form, and α, β, γ, and δ induction types are not distinguished, and all are treated as tocopherols.

  The addition amount of tocopherol in the present invention is contained in the range of 0.00006 to 0.03% by weight in the fruit juice-containing beverage in terms of influence on flavor deterioration suppressing effect, beverage flavor and appearance, etc. , 0.00012 to 0.015 wt%, more preferably 0.0006 to 0.0015 wt%. Quantitative analysis of tocopherol in raw materials and beverages can be performed by the HPLC method described in the Food Additives Official Document.

<Lutein>
Lutein used in the present invention is a kind of natural pigment carotenoid, and is abundant in green-yellow vegetables such as spinach, pumpkin, broccoli and the like. Lutein extracted and purified from a plant body rich in lutein such as green-yellow vegetables can also be used. However, marigold-derived lutein can be obtained as a natural product-derived lutein, and this can be used. On the other hand, chemically synthesized lutein may also be used.

  In the present invention, the amount of lutein added is in the range of 0.0000005 to 0.0005% by weight in the fruit juice-containing beverage in terms of the effect on the flavor deterioration inhibiting effect and the flavor and appearance of the beverage. 0.000001 to 0.00025% by weight, more preferably 0.000005 to 0.000012% by weight. Quantitative analysis of lutein in raw materials and beverages uses the HPLC method published on the website of the Japan Food Research Center (http://www.jfrl.or.jp/bunsekiflow/files/179.pdf). Can be done.

<Enzyme-treated rutin>
The enzyme-treated rutin used in the present invention is rutin obtained by treating rutin with glycosyltransferase to enhance water solubility (see Patent Document 25), and αG rutin P (manufactured by Toyo Sugar Co., Ltd.) can be exemplified as a commercial product. Rutin is a kind of polyphenol glycoside and is contained in a lot of buckwheat leaves, asparagus, and citrus peels.

  The addition amount of the enzyme-treated rutin in the present invention is contained in the fruit juice-containing beverage in the range of 0.00002 to 0.01% by weight in terms of effects such as the flavor deterioration inhibiting effect and the flavor and appearance of the beverage. Preferably, it can be contained in the range of 0.00004 to 0.005% by weight, more preferably 0.0002 to 0.0005% by weight. Quantitative analysis of enzyme-treated rutin in raw materials and beverages can be found in Food Hygiene Magazine Vol. 41 (2000) No. 1, p54-60.

<Emulsification>
Of the tocopherol, lutein, and enzyme-treated rutin used in the present invention, the former two are water-insoluble, so they are difficult to dissolve in fruit juice-containing beverages. can do. As the emulsifier, one or more of polyglycerin fatty acid ester, sucrose fatty acid ester, and polysorbate can be used. Moreover, a homogenization processing means such as a homogenization processor can be used.

  Furthermore, it is preferable that these three components and an emulsifier are mixed and formulated in advance from the viewpoint of good handling during beverage production. Formulation can be performed for each material, and two or three of them can be performed together, but it is more preferable to formulate all three together. After the above emulsifier is dissolved in water, a polyhydric alcohol or a mixture thereof, the necessary amounts of tocopherol, lutein, and enzyme-treated rutin are added and emulsified using an emulsifier according to a conventional method. It is done. Here, the polyhydric alcohol is a general term for compounds having two or more hydroxyl groups in the molecule, and examples thereof include glycerin, propylene glycol, sorbitol, and maltitol.

<Method for producing container-packed fruit juice-containing beverage>
According to a conventional method, the ingredients of the fruit juice-containing beverage are mixed and dissolved together with other ingredients including tocopherol, lutein, and enzyme-treated rutin. Then, after performing necessary sterilization, the container is filled, or after filling the container, necessary sterilization is performed. As the container, any of cans, plastic bottles, glass bottles, paper containers, and the like used in ordinary container-packed beverages can be used. From the viewpoint of effectively utilizing the effect of suppressing light degradation, which is an effect of the present invention, it is desirable to use a transparent glass bottle or a plastic bottle such as a plastic bottle.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

<Preparation example of preparation for inhibiting flavor deterioration>
To 76.95 g of glycerin, 10 g of ion-exchanged water, 5.0 g of decaglycerin monomyristate and 2.0 g of enzyme-treated rutin were added and heated to 60 ° C. to melt. Tocophenol 6.0g and lutein 0.05g were added to this, it emulsified by high-speed stirring with a homomixer, and 100g of flavor deterioration suppression preparations were prepared.

<Contained fruit juice-containing beverage 1>
Ion exchange water was added to the raw material (apricot juice) shown in Table 1 to prepare a total of 1000 mL of beverage preparation. In addition, the preparation for flavor deterioration suppression described in the said preparation example was used as a preparation for flavor deterioration suppression. Comparative Example 1 and Comparative Example 2 have no addition of a flavor deterioration inhibiting preparation, Comparative Example 3 and Example 1 have a flavor deterioration inhibiting preparation (tocopherol: 0.120%; lutein: 0.001%; enzyme-treated rutin) : 0.04%) was added. Each of these preparations was further UHT sterilized with respect to these preparations, and then filled into a transparent glass bottle container to prepare a container-packed fruit juice-containing beverage. Among the prepared fruit juice-containing beverages, Sample 2 (Comparative Example) and Sample 4 (Example) were subjected to light irradiation for 12 days under an exposure of 3000 lux (LX), and Sample 1 (Comparative Example) and Sample 3 (Comparative Example 3) was not irradiated with light. The results were subjected to sensory evaluation by three skilled in-house panelists.

(result)
The effect of suppressing the photodegradation odor was absolutely evaluated in four stages of ◎ ○ △ ×. The average of three panelists was defined as ◎ for those that did not feel light deterioration, ○ for those that hardly felt light deterioration odors, △ for those that slightly felt light deterioration odors, and × for those that clearly felt light deterioration odors. Asked. The results are shown in Table 1. As shown in Table 1, in Example 1, by containing tocopherol, lutein, and enzyme-treated rutin at a predetermined concentration, even after 12 days of light irradiation, almost no photodegradation odor was felt and fruit juice contained It was a beverage that sufficiently felt the flavor characteristics of the beverage.

<Contained fruit juice-containing beverage 2>
Samples of fruit juice-containing beverages were prepared by changing the amounts of tocopherol, lutein, and enzyme-treated rutin as shown in Table 2. Comparative Example 4 did not add a flavor deterioration inhibiting formulation, and Example 2, Example 3, and Example 4 added flavor deterioration inhibiting formulations as shown in Table 2. Each sample of Comparative Example 4, Example 2, Example 3, and Example 4 was UHT sterilized, then filled into a transparent glass bottle container, and irradiated with light for 7 days under an exposure of 6000 lux. In the same manner as in Example 1, sensory evaluation was performed by six skilled in-house panelists.

(result)
The results are shown in Table 2. As shown in Table 2, by adjusting the amount of tocopherol, enzyme-treated rutin, and lutein, it is a beverage that can hardly feel a light-degraded odor even after exposure to light, and can sufficiently feel the flavor characteristics of a fruit juice-containing beverage. there were.

  In the product form such as light transmissive container packing, the present invention effectively suppresses the light deterioration of the aroma component even in fruit juice-containing beverages that are distributed and sold (except for citrus beverages), and after storage. In addition, a container-packed fruit juice-containing beverage having a fresh flavor is provided, and a fruit juice-containing beverage with excellent aroma and high stability that retains the refreshing flavor that is the original flavor of the fruit juice-containing beverage itself.

Claims (6)

  In fruit juice-containing beverages (except citrus beverages), 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein, and 0 for enzyme-treated rutin with respect to the total amount of beverage A fruit juice-containing beverage in which photodegradation is suppressed, characterized in that the content is 0.0002 to 0.01% by weight.   The fruit juice-containing beverage according to claim 1, wherein the fruit juice-containing beverage is a non-alcohol or alcohol-containing citrus beverage.   The fruit juice-containing beverage according to claim 1 or 2, wherein the fruit juice-containing beverage is a light transmissive container-packed beverage.   In the production of fruit juice-containing beverages (excluding citrus beverages), 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein, and enzyme-treated rutin with respect to the total amount of beverage Is mixed so that it may become a content rate of 0.00002-0.01 weight%, The manufacturing method of the fruit juice containing drink in which the photodegradation of the drink was suppressed was characterized by the above-mentioned.   In the production of fruit juice-containing beverages (excluding citrus beverages), 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein, and enzyme-treated rutin with respect to the total amount of beverage A method for suppressing the photodegradation of a fruit juice-containing beverage, characterized in that it is incorporated so as to have a content of 0.00002 to 0.01% by weight.   Tocopherol and lutein used for producing a fruit juice-containing beverage with suppressed light degradation according to claim 1, in a light degradation inhibitor for inhibiting light degradation of fruit juice-containing beverages (excluding citrus beverages). And a fruit juice-containing beverage photodegradation inhibitor, which contains an enzyme-treated rutin.