JP2019010072A - Packed fruit juice-containing beverage, manufacturing method therefor, and light degradation inhibition method - Google Patents

Abstract

To provide a packed fruit juice-containing beverage having sufficient fruit juice feeling even without containing a flavor, and suppressing light degradation specific for the packed fruit juice-containing beverage, a manufacturing method therefor, and a light degradation inhibition method.SOLUTION: There is provided a packed fruit juice-containing beverage containing apple fruit juice, at least one of a chamomile extract and a Lemon Myrtle extract, and honey, and no flavor.SELECTED DRAWING: None

Description

  The present invention relates to a container-packed fruit juice-containing beverage, a method for producing the same, and a method for suppressing photodegradation thereof. In particular, the present invention relates to a container-packed fruit juice-containing beverage that does not contain a fragrance, a method for producing the same, and a method for suppressing photodegradation thereof.

  With the development of manufacturing and distribution technology, a wide variety of packaged beverages have been put on the market. Among them, the packaged fruit juice-containing beverage is one of the packaged beverages that have been manufactured and sold for a long time, and many consumers still love it.

  On the other hand, container-packed fruit juice-containing beverages are beverages that tend to generate off-flavors and off-flavors due to aging. Moreover, when the fruit juice content is reduced, the flavor of the base is thinned, and there is a tendency that the taste and odor due to deterioration are more noticeable. In particular, container-packed juice-containing beverages having a low fruit juice content have a problem that light is more easily transmitted and deterioration due to light tends to proceed because the color of the beverage liquid is thinner than 100% fruit juice-containing beverages. In recent years, when it is sold, it is often stored under illumination for a certain period of time, and with the spread of LED lights in particular, a larger amount of light (lm) hits the 24-hour containerized low juice-containing beverage, Changes in flavor due to light deterioration are inevitable.

  In a conventional container-packed low fruit juice-containing beverage, the perfume is added singly or in combination, and while enhancing or maintaining the fragrance of the fruit juice, the above-mentioned tastes and odors caused by photodegradation are suppressed. It solves the problem and produces a peculiar taste of beverages containing low-juice containers.

  For example, Patent Document 1 discloses a beverage in which an herb component is added to a low fruit juice-containing beverage containing a fruit component. The invention disclosed herein is to provide a beverage having a refreshing feeling while suppressing the astringency and bitterness of herbal ingredients, and the fruit ingredients and herbal ingredients are synthesized flavors such as flavors. And food additives such as fragrances and antioxidants may be added (particularly, paragraphs 0003, 0007, 0010, 0015, etc.).

  However, with the recent increase in health consciousness and the organic boom, consumers are refraining from additives (food additives) in food products and beverages. This tendency is no exception even in beverages containing containerized fruit juices, and in particular, consumers who dislike excessively strong or unnatural fragrances derived from fragrances are increasing.

Japanese Patent Application Laid-Open No. 11-215973

  In order to suppress photodegradation without adding food additives such as fragrances to a container-containing fruit juice-containing beverage, high technical hurdles must be overcome. When the fruit juice content of the container-containing fruit juice-containing beverage is, for example, low fruit juice of less than 10% by mass, the hurdle is even higher. Container-packed fruit juice-containing beverages to which food additives such as fragrances are not added are extremely difficult to stably manufacture and distribute at the industrial product level.

  The present invention provides a containerized fruit juice-containing beverage having a sufficient fruit juice sensation without containing a fragrance and having suppressed light deterioration specific to the container fruit juice-containing beverage, a method for producing the same, and a method for inhibiting the light deterioration For the purpose of provision.

  According to the first aspect of the present invention, there is provided a packaged fruit juice-containing beverage containing apple fruit juice, at least one of a chamomile extract and a lemon myrtle extract, and honey, and containing no fragrance.

According to the second aspect of the present invention is a method for producing a container-containing fruit juice-containing beverage that does not contain a fragrance,
Selecting at least apple juice as the fruit juice, selecting at least one of chamomile extract and lemon myrtle extract as the herb extract, and honey instead of the fragrance, the apple juice, the chamomile extract, and the above 2. preparing a juice-containing beverage containing at least one of the lemon myrtle extract and the honey, adjusting the pH of the juice-containing beverage to 3.0 to 6.0, and adjusting the sugar content of the juice-containing beverage to 3. The manufacturing method of the said container stuffed fruit containing drink containing adjusting to 0-5.0 is provided.

  According to the third aspect of the present invention, there is provided a method for inhibiting photodegradation of a beverage containing beverages containing no fragrance, wherein at least apple juice is selected as the fruit juice, a chamomile extract as an herbal extract instead of the fragrance, and Using at least one of a lemon myrtle extract and honey, preparing a juice-containing beverage containing the apple juice, at least one of the chamomile extract and the lemon myrtle extract, and the honey, containing the fruit juice Provided is a method for inhibiting the light deterioration of the above-mentioned container-packed fruit juice-containing beverage, which comprises adjusting the pH of the beverage to 3.0 to 6.0 and adjusting the sugar content of the fruit juice-containing beverage to 3.0 to 5.0. Is done.

  According to the present invention, a packaged fruit juice-containing beverage having a sufficient fruit juice sensation without containing a fragrance and having suppressed light degradation peculiar to the packaged fruit juice-containing beverage, its production method, and its light degradation suppression method Can be provided.

Hereinafter, embodiments of the present invention will be described. In addition, unless it deviates from the structure of this invention, components other than what was described in embodiment can also be added. The packaged fruit juice-containing beverage according to this embodiment includes apple fruit juice, at least one of a chamomile extract and a lemon myrtle extract, and honey, and does not include a fragrance.
The packaged fruit juice-containing beverage according to another embodiment includes apple fruit juice, at least one of a chamomile extract and a lemon myrtle extract, and honey, and does not include a food additive.

  In a container-packed fruit juice-containing beverage obtained by adding an herbal extract to a fruit juice-containing beverage, when apple juice is selected as the fruit juice, select at least one of chamomile extract or lemon myrtle extract as the herbal extract instead of the fragrance. When honey is selected, the synergistic effect of these inclusions produces a remarkable light deterioration suppressing effect even without a fragrance. This effect is obtained not only when no fragrance is contained, but also when no food additive is contained.

  In the present specification, “fragrance” is a kind of “food additive” to be described later, and means an additive added to retain, enhance, or impart aroma in the process of food production and its preparation. To do. Specifically, it is added for the purpose of holding, enhancing, or imparting the fruit juice contained in the fruit juice-containing beverage, that is, apple fruit juice and / or other fruit-derived flavor added as an optional ingredient described below. Means additives and their formulations. Accordingly, the “fragrance” includes not only a synthetic fragrance but also a natural fragrance purified from a natural product for the above purpose. For example, an aroma component purified from fruit juice is not in the form of fruit juice, but corresponds to “fragrance” when added separately from fruit juice for the above purpose. For example, n-Hexyl acetate and trans-2-Hexenal, which are aromatic components contained in apple juice, are components derived from apple juice, but are purified from apple juice and added for the above purpose. Corresponds to “fragrance”.

  In the present specification, the “food additive” means an additive and a preparation thereof for the purpose of processing or storing the food during the production of the food. Therefore, as long as it is used for the above purpose, it includes not only a chemically synthesized compound but also a compound purified from a natural product for the above purpose. On the other hand, honey, fruit juice and herb extract are not included. Specifically, antioxidants (such as vitamin C), various esters, organic acids, organic acid salts, inorganic acids, inorganic salts, sweeteners (excluding honey), emulsifiers, preservatives, seasonings, acidulants, Examples thereof include food additives such as a fragrance, a colorant, a pH adjuster (such as citric acid), and a quality stabilizer.

  In the present specification, “not containing a fragrance” means that no fragrance is contained, and that no fragrance is substantially contained. That is, it does not exclude the case where a slight amount that does not exhibit the effect as a fragrance is included, but it is preferable that no fragrance is included. In the embodiment of the present invention, the content of the fragrance is preferably 0 to 0.1% by mass, more preferably 0 to 0.01% by mass based on the total mass of the container-packed fruit juice-containing beverage. 0 to 0.001% by mass is more preferable, and 0% by mass is most preferable. In addition, in this specification, "the total mass of a container-packed fruit juice containing drink" means the total mass of the fruit juice containing drink which does not contain a container.

  In the present specification, “not containing a food additive” means that the food additive is not included at all, and that the food additive is not substantially included. That is, it does not exclude the case where a slight amount that does not have an effect as a food additive is included, but it is preferable that the food additive is not included at all. In the embodiment of the present invention, the content of the food additive is preferably 0 to 0.1% by mass, and 0 to 0.01% by mass based on the total mass of the containerized fruit juice-containing beverage. Is more preferable, and it is still more preferable that it is 0 mass%.

(Fruit juice-containing beverage)
The fruit juice-containing beverage is a beverage containing fruit juice, and includes, for example, a fruit juice component-containing beverage of a new category whose fruit juice usage rate is less than 10% by mass, such as “fruit juice near water”. In the packaged fruit juice-containing beverage according to the present embodiment, apple fruit juice is used as the main fruit juice.

(Apple juice)
Apple fruit juice is obtained by crushing apple fruit and applying juice or scouring to remove skins, seeds, and the like. In apple juice, the juice or back-washed liquid after removal of skin, seeds, etc. is not only concentrated or diluted straight juice, but also concentrated juice and concentrated juice obtained by concentrating the juice or back-washed liquid. Includes reduced fruit juice. Furthermore, the apple juice includes a transparent fruit juice clarified by applying an enzyme treatment or the like to the juice or back-washed liquid, a turbid fruit juice containing solid components such as turbid components and unnecessary components derived from apples, and the like. In the container-packed fruit juice-containing beverage according to this embodiment, one kind of these fruit juices may be used, or two or more kinds may be used.

  In the present embodiment, the apple juice is preferably turbid juice and more preferably concentrated juice. By using concentrated fruit juice, the original fruit juice feeling of apples can be further brewed.

  The content rate of the apple juice is not particularly limited, but the effect of suppressing light deterioration becomes more remarkable when the content rate of the apple juice is lower. From this point of view, the content of apple juice is preferably less than 10% by mass in terms of straight juice, based on the total mass of the beverage containing beverage in a container, and is from 1.0% by mass to less than 10% by mass. It is more preferable, and it is still more preferable that it is 2.0-9.0 mass%.

  Here, “straight juice conversion” means that the ratio (mass%) of the amount of fruit juice to the total mass of the container-packed juice-containing beverage is converted into a ratio (mass%) based on the amount of juice contained in the straight juice. means.

  Furthermore, the packaged fruit juice-containing beverage according to the present embodiment may contain other fruit juice in addition to the apple fruit juice. Other fruit juices include, for example, lemon juice and cam cam juice. These other fruit juices may not only further improve the fruit juice feeling of the fruit juice-containing beverage, but also have a function of adjusting the physical properties and components of the container-packed fruit juice-containing beverage. For example, lemon juice and cam cam juice are raised, and the juice is suitable for a container-containing juice-containing beverage that does not contain food additives as in the present invention.

  When the container-containing juice-containing beverage according to the embodiment contains lemon juice, the content of lemon juice is less than 0.05 to 1.00% by weight in terms of straight juice, based on the total mass of the container-containing juice-containing beverage. It is preferable that it is 0.1-0.9 mass%, and it is still more preferable that it is 0.2-0.8 mass%.

  In addition, when the container-filled fruit juice-containing beverage according to the embodiment contains cam cam fruit juice, the content of the cam cam fruit juice is 0.1 to 1.5 mass in terms of straight fruit juice, based on the total mass of the container fruit juice-containing beverage. %, More preferably 0.3 to 1.0% by mass, and still more preferably 0.5 to 0.9% by mass.

(Herb extract)
The herb extract is an herb extract obtained by extracting herbs by a known method, and includes a concentrate of the extract. For example, an extract obtained by adding the herb as it is or after being cut and pulverized into water, hot water or an organic solvent, extracting under normal pressure or under pressure, collecting the extract, and concentrating it to an arbitrary concentration. It is. The concentration method is not particularly limited, and examples thereof include reduced pressure concentration and membrane concentration. In the packaged fruit juice-containing beverage according to this embodiment, at least one of a chamomile extract and a lemon myrtle extract was used as the herb extract.

(Chamomile extract and lemon myrtle extract)
The container-packed fruit juice-containing beverage according to this embodiment includes at least one of a chamomile extract and a lemon myrtle extract as an herb extract. When the container-containing juice-containing beverage according to the present embodiment contains only one of the chamomile extract and the lemon myrtle extract, the content is 0.01 to 1 based on the total mass of the container-containing juice-containing beverage. It is preferably .50% by mass, more preferably 0.03 to 1.00% by mass, and still more preferably 0.05 to 0.50% by mass. In other embodiment, when both a chamomile extract and a lemon myrtle extract are contained as an herb extract, it is preferable that the total content rate of both is the said range.

(Peppermint extract)
Furthermore, the container-packed fruit juice-containing beverage according to the present embodiment may further include a peppermint extract that is a kind of herb extract. When the container-containing juice-containing beverage according to this embodiment includes a peppermint extract, the content of the peppermint extract is 0.001 to 0.400% by mass based on the total mass of the container-containing juice-containing beverage. Is preferable, 0.002 to 0.20 mass% is more preferable, and 0.005 to 0.100 mass% is still more preferable.

  By further containing a peppermint extract in a container-packed fruit juice-containing beverage containing at least one of a chamomile extract and a lemon myrtle extract as an herbal component, the ability to suppress photodegradation can be further improved. In particular, the addition of peppermint extract is highly effective in suppressing the occurrence of off-flavors and off-flavors due to photodegradation. Moreover, the flavor with a refreshing feeling is newly added by containing a peppermint extract further. As a result, the entire flavor of the containerized fruit juice-containing beverage is tightened, and a fruit juice sensation can be further felt, and the flavor of the outstanding herbs can be further enhanced.

(Honey)
Honey is a natural sweetener that stores nectar collected from flowers as a main ingredient in nests. In the container-packed fruit juice-containing beverage according to this embodiment, the content of the honey is preferably 1.0 to 8.0 mass% based on the total mass of the container-packed fruit juice-containing beverage, and is 2.0 to More preferably, it is 6.0 mass%, and it is still more preferable that it is 3.0-5.0 mass%.

  In particular, honey is further contained in a packaged fruit juice-containing beverage containing apple fruit juice and at least one of a chamomile extract and a lemon myrtle extract. It is possible to enhance the effect of suppressing the comprehensively evaluated light degradation. Moreover, the exciting flavor derived from an herb extract is also suppressed by the inclusion of honey. As a result, the flavor of the whole container-containing fruit juice-containing beverage is brought to a mellow taste, and a further fruit juice feeling can be felt.

(water)
The containerized fruit juice-containing beverage according to the present embodiment usually contains water. The water may be water that is used for general soft drinks, and water such as city water, natural water that has been subjected to normal sterilization treatment, or purified water or pure water that has been subjected to ion exchange treatment or membrane treatment is used. be able to. In particular, it is preferable to use natural water.

(container)
The fruit juice-containing beverage according to this embodiment is provided in the form of a container. A container form is not specifically limited, For example, a metal can (a steel can, an aluminum can etc.), a PET container, a paper container, a bottle etc. can be mentioned. The effect of the present invention is exhibited to the maximum when a container that transmits light is used. However, even when a container that does not transmit light is used, deterioration with time can be suppressed, and in particular, the occurrence of off-flavors and off-flavors can be prevented. Can be minimized.

(sugar content)
The sugar content (Bx) of the packaged fruit juice-containing beverage according to this embodiment is preferably 3.0 to 5.0, more preferably 4.2 to 4.9, and 4.1 to 4. 7 is more preferable.

(acidity)
The acidity of the packaged fruit juice-containing beverage according to this embodiment is preferably 0.02 to 0.10, more preferably 0.03 to 0.09, and more preferably 0.03 at a product temperature of 20 ° C. More preferably, it is -0.08.

(Sugar acid ratio)
The sugar acid ratio is obtained by dividing the sugar content (Bx) value obtained by the above method by the acidity obtained by the above method. The sugar acid ratio of the container-packed fruit juice-containing beverage according to this embodiment is preferably 45.0 to 230.0, more preferably 50.0 to 130.0, and 60.0 to 100.0. More preferably. By adjusting the sugar acid ratio within this range, the balance between sweetness and sourness of the fruit juice-containing beverage according to this embodiment is improved. Furthermore, compatibility with the herb extract is particularly improved.

(PH)
The pH of the packaged fruit juice-containing beverage according to the present embodiment is preferably 3.0 to 6.0, more preferably 3.1 to 4.0 at a product temperature of 20 ° C, and 3.3. More preferably, it is -3.8.

(Production method)
The container-packed fruit juice-containing beverage according to this embodiment can be produced by a conventionally known method except for the portion of the present invention. For example, first, add apple juice as fruit juice, at least one of chamomile extract and lemon myrtle extract as herb extract, and further add honey to the water suitable for drinking so as to have the above-mentioned content. And a fruit juice-containing beverage is prepared. At that time, it is preferable to adjust at least one of the sugar content, acidity, sugar acid ratio and pH of the fruit juice-containing beverage to be in the above-described range.

  The herbal extract can be obtained, for example, using water as the extraction solvent. In this case, the extractor such as a kneader is filled with 20 to 80 times the amount (kg) of water based on the mass of the herb used as a raw material, the water temperature is set to 50 to 90 ° C., the herb is added, and extracted for 1 to 20 minutes. It is preferable to do. The extraction efficiency of the herb extract can be adjusted by the temperature of the solvent, the rate of water addition, the stirring frequency, and the extraction time.

  It is preferable that the extract obtained by water extraction uses stainless steel mesh, saran, or flannel to remove insoluble components by filtration. In that case, a filter aid may be used in combination. Examples thereof include, but are not limited to, diatomaceous earth, acidic clay, activated clay, talc, clay, zeolite, and powdered cellulose. Further, as a means different from filtration, impurities may be removed by centrifugation, or may be used alone or in combination with filtration.

  In addition, for example, roasted plant raw material is packed into a column made of an appropriate material such as glass or stainless steel, and hot water at room temperature to 100 ° C. is poured from the upper or lower portion of the column using a metering pump or the like to perform column extraction. The extract obtained by this can also be used. Such column extraction can be performed by connecting a plurality of columns in series if desired.

  In the case of performing extraction with water vapor, there is a method in which water vapor is passed through the herb, which is a raw material, and the extract distilled with water vapor is condensed together with water vapor. For example, methods such as pressurized steam distillation, atmospheric steam distillation, vacuum steam distillation, and gas-liquid multistage AC contact distillation (spinning cone column) can be employed.

  For example, in the method using atmospheric steam distillation, steam is blown from the bottom of a steam distillation kettle charged with roasted plant material or pulverized product thereof, and the distilled steam is cooled by a cooler connected to the upper distillation side. Thus, an extract can be obtained as a condensate.

  According to the container-containing juice-containing beverage according to the present embodiment thus obtained, apple juice, at least one of an herbal extract, particularly a chamomile extract or a lemon myrtle extract, honey, and preferably a peppermint extract By containing, it can have sufficient fruit juice feeling even if it does not contain a fragrance | flavor, and can suppress the photodegradation of a container-packed fruit juice containing drink. This effect is obtained not only when no fragrance is contained, but also when no food additive is contained.

  In addition, this invention is not limited to the said embodiment, In the implementation stage, it can change variously in the range which does not deviate from the summary. Further, the embodiments may be implemented in combination as appropriate, and in that case, the combined effect can be obtained. Furthermore, the present invention includes various inventions, and various inventions can be extracted by combinations selected from a plurality of disclosed constituent elements. For example, even if several constituent requirements are deleted from all the constituent requirements shown in the embodiment, if the problem can be solved and an effect can be obtained, the configuration from which the constituent requirements are deleted can be extracted as an invention.

Hereinafter, specific embodiments of the present application will be described with reference to examples and comparative examples.
<Test 1>
In natural water (Azumino City, Nagano Prefecture: Hardness 30), each fruit juice 8.50 mass% (straight juice equivalent value) shown in Table 1 and each herb extract 0. 12% by mass, honey 4.5% by mass, lemon juice 0.35% by mass (straight juice equivalent), and cam cam juice 0.05% by mass (straight juice equivalent) were mixed. Next, the pH (product temperature 20 ° C.) of each mixed solution is 3.0 to 6.0, the sugar content (Bx) is 3.0 to 5.0, and the acidity (product temperature 20 ° C.) is 0.04 to 0.08. Adjusted to each range. The measurement method of pH, sugar content (Bx), and acidity used the method similar to the method of the test 2 mentioned later. The obtained fruit juice-containing beverages were sterilized by a UHT sterilizer and filled into 200 ml PET bottles to produce container-packed fruit juice-containing beverages (Examples 1 and 2, Comparative Examples 1 to 28, and Reference Example 1). . Reference Example 1 is the same as Examples 1 and 2 and Comparative Examples 1 to 28 except that the herb extract is not included.

[Fruit juice]
In each fruit juice-containing beverage, apple turbid concentrated juice (Bx45) is used as apple juice, orange transparent concentrated juice (Bx65) is used as orange juice, turbid concentrated juice (Bx60) is used as pineapple juice, and red grape concentrate is used as grape juice. Fruit juice (Bx68) was used, yellow peach turbid concentrated juice (Bx30) was used as the peach juice, and mango turbid concentrated puree (Bx28) was used as the mango juice. Furthermore, lemon clear concentrated juice (Bx60) was used as lemon juice, and camcam clear concentrated juice (Bx30) was used as camcam juice.

[Extraction conditions for herb extract]
Each herb extract was extracted using a kneader as an extraction device. The extraction conditions are as follows.
-Extraction solvent: Water-Addition ratio: 40 times-Extraction temperature: 70 ° C
・ Extraction time: 6 minutes

The container-packed fruit juice-containing beverages of Examples 1 and 2 and Comparative Examples 1 to 28 were irradiated with 10,000 lux of light for 2 weeks in an environment of 5 ° C., and then subjected to a sensory evaluation test. The sensory evaluation was performed by three trained panelists in charge of the development of fruit juice beverages with respect to the fruit juice feeling of each container-packed fruit juice-containing beverage, the balance between sweetness and sourness, and three tastes and odors. The evaluation was made into four stages according to the judgment criteria shown in Table 2 after setting the evaluation points of the three items in the container-containing juice-containing beverage of Reference Example 1 to 0 points, respectively. The highest evaluation was adopted, and an overall evaluation was given based on the total score. The overall evaluation is “S” when the total score is 5 points or more, “A” when the total score is 2 points or more and 4 points or less, “B” when the total score is 0 points or more and 1 point or less, and the total score is − In the case of 1 point or less, “C” was assigned. The evaluation results are also shown in Table 1.
In addition, it is recognized that the problem of the present invention is solved if it is A or higher among the comprehensive evaluations S, A, B, and C, but it is not recognized that the problem of the present invention is solved below B. .

  As shown in Table 1, in the case of Examples 1 and 2 where apple juice was selected as fruit juice and chamomile extract or lemon myrtle extract was selected as herbal extract, compared with Comparative Examples 1 to 28 and Reference Example 1. After storage under light irradiation, it was found that the juice feels strongly, the balance between sweetness and sourness is very good, and the taste and smell are weak.

  From this result, it became clear that it becomes a container-packed fruit juice-containing beverage in which light deterioration is suppressed by containing apple juice and a chamomile extract or lemon myrtle extract.

<Test 2>
Table 3 shows apple juice, honey, chamomile extract or lemon myrtle extract, lemon juice, and camcam juice, respectively, in natural water (Azumino City, Nagano Prefecture: altitude 30), based on the total mass of the beverage containing a packaged fruit juice. Mixing was performed according to the content, and the pH, sugar content (Bx), acidity, and sugar acid ratio were adjusted. The obtained fruit juice-containing beverage was sterilized by a UHT sterilizer and filled into a 200 ml PET bottle container to obtain a container-packed fruit juice-containing beverage (beverages No. (1) to (13)).

  The apple juice, lemon juice, camcam juice, and herb extracts and their extraction conditions are the same as in <Test 1>.

  Beverage No. In (14) to (16), beverage No. was used except that fructose-glucose liquid sugar was used instead of honey. The same as (1) to (13). Moreover, drink No. (17) is the same as drink No. (1)-(13) except not including the herb extract. In Table 3, the content (mass%) of apple juice, lemon juice, and cam cam juice is a straight fruit juice equivalent value.

The pH, sugar content (Bx), acidity, and sugar acid ratio of each fruit juice-containing beverage were measured by the following methods.
In this test, the analysis method of the component to be analyzed is as follows.
<Sugar content>
Using an optical refractometer (manufactured by Atago Co., Digital Refractometers, RX5000α-Bev), the temperature was measured at 20 ° C.
<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.
<PH>
It measured at the product temperature of 20 degreeC using the Horiba F-52 type | mold desktop pH meter.

  Beverage No. The container-packed fruit juice-containing beverages of (1) to (17) were subjected to a sensory evaluation test after irradiating 10,000 lux light in an environment of 5 ° C. for 2 weeks (Examples 3 to 15 and Comparative Examples 29 to 29). 31, and Reference Example 2). Beverage No. About the container-packed fruit juice containing drink of (17) and (3), it replaced with the storage under light irradiation, and the sensory evaluation test was similarly done about the sample stored in the dark place (reference examples 3 and 4). The sensory evaluation test was conducted by seven trained panelists in charge of beverage development based on the same evaluation conditions as in <Test 1>. The results are shown in Table 4.

  In Comparative Examples 29-31 containing fructose-glucose liquid sugar instead of honey, the degree of photodegradation comprehensively evaluated from the sense of fruit juice, the balance between sweetness and sourness, and off-flavor and off-flavor was as in Examples 3-15. It turned out to be big compared.

  In addition, beverage no. The comparison between Example 5 using (3) and Reference Example 4 (Example 5 ′) also revealed that the photodegradation suppressing ability according to the present invention was extremely good.

<Test 3>
In natural water (Azumino City, Nagano Prefecture, hardness: 30), apple juice, honey, chamomile extract or lemon myrtle extract, peppermint extract, lemon juice, and comekham juice based on the total mass of the beverage containing beverages Each was mixed according to the content shown in Table 5 to adjust pH, sugar content (Bx), acidity and sugar acid ratio. The obtained fruit juice-containing beverage was sterilized by a UHT sterilizer and filled into a 200 ml PET bottle container to obtain a container-packed fruit juice-containing beverage (Examples 16 to 23).

  The apple juice, lemon juice, camcam juice, and herb extracts and their extraction conditions are the same as in <Test 1>.

  In addition, the pH, sugar content (Bx), acidity, and sugar acid ratio of each fruit juice-containing beverage were measured by the same method as in <Test 2>.

  About the container-packed fruit juice containing drink of Examples 16-23, after irradiating the light of 10,000 lux for 2 weeks in 5 degreeC environment, the sensory evaluation test was done. The sensory evaluation test was conducted by seven trained panelists in charge of beverage development based on the same evaluation conditions as in <Test 1>. The results are shown in Table 6.

  As shown in Table 6, in the container-packed fruit juice-containing beverages of Examples 16 to 18 containing the chamomile extract and peppermint extract, compared with Example 5 that does not contain the peppermint extract, there is an effect of suppressing off-flavors and off-flavors. Improved. Moreover, also in Examples 21-23 containing a lemon myrtle extract and a peppermint extract, the inhibitory effect of a nasty taste and a strange odor improved like Examples 16-18.

Claims (9)

  A packaged fruit juice-containing beverage that contains apple juice, at least one of a chamomile extract and a lemon myrtle extract, and honey, and does not contain a fragrance.   The container-containing juice-containing beverage according to claim 1, which does not contain a food additive, wherein the food additive contains the flavor.   The container-containing fruit juice-containing beverage according to claim 1 or 2, further comprising a peppermint extract.   The container-packed fruit juice-containing beverage according to any one of claims 1 to 3, comprising natural water.   The container-containing juice-containing beverage according to any one of claims 1 to 4, wherein the content of the apple juice is less than 10% by mass.   The container-packed fruit juice-containing beverage according to any one of claims 1 to 5, having a pH of 3.0 to 6.0 and a sugar content of 3.0 to 5.0.   Sugar-containing ratio is 45.0-230.0, The container stuffed fruit containing drink as described in any one of Claims 1-6. It is a method for producing a containerized fruit juice-containing beverage that does not contain a fragrance,
Select at least apple juice as fruit juice,
Selecting at least one of chamomile extract and lemon myrtle extract as honey and honey,
Preparing a juice-containing beverage comprising the apple juice, at least one of the chamomile extract and the lemon myrtle extract, and the honey,
The manufacturing method of the said packaged fruit juice containing drink including adjusting pH of the said fruit juice containing drink to 3.0-6.0, and adjusting the sugar content of the said fruit juice containing drink to 3.0-5.0. It is a method for suppressing photodegradation of a container-containing juice-containing beverage that does not contain a fragrance,
Select at least apple juice as fruit juice,
Selecting at least one of chamomile extract and lemon myrtle extract as honey and honey,
Preparing a juice-containing beverage containing the apple juice, at least one of the chamomile extract and the lemon myrtle extract, and the honey, adjusting the pH of the juice-containing beverage to 3.0 to 6.0, And the photodegradation suppression method of the said container stuffed juice containing drink including adjusting the sugar content of the said fruit juice containing drink to 3.0-5.0.