JP2020150952A - Container-packed citrus fruit juice-containing beverage and method for producing container-packed citrus fruit juice-containing beverage - Google Patents

Abstract

To provide an agent for improving citrus fruit juice feeling that can improve fruit juice feeling inherent in a citrus fruit even though a citrus fruit juice-containing beverage is free from any perfume and is low fruit juice, to provide a citrus fruit juice-containing beverage capable of giving fruit juice feeling inherent in a citrus fruit to a drinker even though it is free from any perfume and is low fruit juice and a method for producing the same and to provide a method of enhancing citrus fruit juice feeling that can enhance fruit juice feeling inherent in a citrus fruit even though a citrus fruit juice-containing beverage is free from any perfume and is low fruit juice.SOLUTION: The agent for improving citrus fruit juice feeling includes a herbal extract and includes at least one of a mint extract and a Rooibos extract as the herbal extract.SELECTED DRAWING: None

Description

The present invention relates to a citrus juice sensation improver, a citrus juice-containing beverage, a packaged citrus juice-containing beverage, a method for producing a fruit juice-containing beverage, and a method for enhancing the fruit juice sensation of a fruit juice-containing beverage.

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 is still loved by many consumers.

In a conventional packaged fruit juice beverage containing fruit juice, a flavor peculiar to fruit juice is produced by adding a fragrance alone or in combination of a plurality of types to enhance or retain the aroma of the fruit juice.

For example, Patent Document 1 discloses a beverage in which an herbal component is added to a beverage containing a low fruit juice containing a fruit component. An object of the invention disclosed herein is to provide a beverage having a novel refreshing sensation while suppressing the astringency and bitterness of herbal components, and the fruit components and herbal components are flavors such as synthetic flavors. It is described that food additives such as flavors and antioxidants may be added (particularly, paragraphs 0003, 0007, 0010, 0015, etc.).

Further, Patent Document 2 discloses a method for improving the fruit juice feeling by adding methyl jasmonate or methyl dihydro jasmonate to a flavor-flavored fruit-free or low-juice-containing beverage. As a method for adding methyl jasmonate or methyl dihydro jasmonate, it is described as a preferable form to be added as a fragrance preparation mixed with a fragrance (paragraph 0014, etc.). Patent Document 3 discloses that a citrus flavor enhancer containing rotundone as an active ingredient is used as a food flavor for the purpose of enhancing the freshness and juice feeling of citrus fruits in foods and drinks (paragraph 0011). , 0012).

However, due to the recent increase in health consciousness and the organic boom, consumers are avoiding additives (food additives) in food products and beverages. This tendency is no exception for bottled fruit juice beverages, and an increasing number of consumers dislike too strong or unnatural aromas derived from flavors.

Japanese Unexamined Patent Publication No. 11-215973 JP-A-2017-79607 Japanese Unexamined Patent Publication No. 2016-198025

When the fruit juice content of the beverage is low, for example, less than 10% by mass, it is difficult to improve the fruit juice feeling. Further, it is more difficult to improve the original fruit juice feeling in the fruit juice-containing beverage without impairing the natural flavor and without using food additives such as flavors.

The present invention has been developed with particular attention to citrus juice-containing beverages among fruit juice-containing beverages, and improves the original fruit juice feeling of citrus fruits even if the citrus juice-containing beverage does not contain fragrance and has low fruit juice. It is an object of the present invention to provide an agent for improving the feeling of citrus juice.

Another object of the present invention is to provide a citrus fruit juice-containing beverage and a method for producing the same, which can feel the original fruit juice feeling of citrus fruits even if the fruit juice is low in flavor and does not contain a fragrance.

Another object of the present invention is to provide a method for enhancing the citrus fruit juice feeling, which can improve the original fruit juice feeling of the citrus fruit even if the citrus juice-containing beverage does not contain a flavor and has a low fruit juice.

According to the first aspect of the present invention, there is provided a citrus fruit sensation improver containing at least one of a mint extract and a rooibos extract as the herb extract.

According to the second aspect of the present invention, there is provided a citrus juice-containing beverage containing a citrus juice and an herb extract, and the citrus juice-containing beverage containing at least one of a mint extract and a Louis Boss extract as the herb extract.

According to the third aspect of the present invention, it is a method for producing a fruit juice-containing beverage, in which at least citrus juice is selected as the fruit juice, at least one of the mint extract and the Louis Boss extract is selected as the herb extract, and the above citrus juice. And a method for producing a juice-containing beverage, which comprises preparing a mixture containing at least one of the mint extract and the Louis Boss extract.

According to the fourth aspect of the present invention, it is a method for enhancing the fruit juice feeling of a fruit juice-containing beverage, in which at least citrus juice is selected as the fruit juice, and at least one of the mint extract and the Louis Boss extract is selected as the herb extract. Provided is a method for enhancing the juice sensation of a juice-containing beverage, which comprises preparing a mixture containing the citrus juice and at least one of the extract and the Louis Boss extract.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a citrus fruit juice improving agent capable of improving the original fruit juice feeling of citrus fruits even if the citrus juice-containing beverage does not contain a flavor and has a low fruit juice.

Further, according to the present invention, it has become possible to provide a citrus fruit juice-containing beverage and a method for producing the same, which can feel the original fruit juice feeling of citrus fruits even if the fruit juice does not contain a fragrance and is low in fruit juice.

Further, according to the present invention, it has become possible to provide a method for enhancing the citrus fruit juice feeling, which can improve the original fruit juice feeling of the citrus fruit even if the citrus juice-containing beverage does not contain a flavor and has a low fruit juice. ..

Hereinafter, embodiments of the present invention will be described. In addition, as long as it does not deviate from the constitution of the present invention, components other than those described in the embodiments can be added.

The citrus juice sensation improving agent according to the present embodiment can improve the original citrus juice sensation by adding to the citrus juice-containing beverage, and as herbal extracts, mint extract and Louis Boss extract. Contains at least one as an active ingredient. The active ingredient means that the citrus fruit is contained to such an extent that it can exert a function of improving the original fruit juice feeling, and the content rate can be appropriately adjusted.
In the embodiment, the preferable content of the mint extract or the rooibos extract (the total content when two or more kinds are contained) is 0.1 to 100% by mass based on the total mass of the citrus juice sensation improver. Preferably, 5 to 100% by mass is more preferable, and 20 to 100% by mass is further preferable.

The citrus juice-containing beverage according to the other embodiment is a beverage containing at least one of citrus juice as fruit juice and at least one of mint extract and Louis Boss extract as herb extract, and is, for example, packed in a container described later. It may be a citrus juice-containing beverage.

When citrus juice was selected as the fruit juice in the beverage obtained by adding the herb extract to the fruit juice-containing beverage, at least one of the mint (Mentha spp.) Extract and the Louis Boss (Aspalathus linearis) extract was selected as the herb extract. At times, the synergistic effect of these inclusions produces a remarkable effect of improving the citrus juice sensation. This effect can be obtained even when the content of citrus juice is low or when no flavor or food additive is contained. In the embodiment, the citrus juice sensation improver preferably does not contain flavors and preferably does not contain food additives. Further, in the embodiment, the citrus juice-containing beverage preferably does not contain a flavor and preferably does not contain a food additive.

In the present specification, "fragrance" is a kind of "food additive" described later, and means an additive and a preparation thereof added to retain, enhance, or impart aroma in the process of manufacturing a food. To do. Specifically, it is added for the purpose of retaining, enhancing, or imparting a flavor derived from fruit juice contained in a fruit juice-containing beverage, that is, citrus juice and / or other fruit juice added as an optional component described later. It means an additive and its preparation.

Therefore, the "fragrance" includes not only synthetic fragrances but also natural fragrances refined from natural products for the above purposes. For example, an aroma component purified from a fruit juice or herb extract is not in the form of a fruit juice or herb extract, but corresponds to a "fragrance" when added separately from the fruit juice or herb extract for the above purpose. For example, d-rotundone, which is an aroma component contained in yuzu juice, (6Z, 8E) -undoca-6, 8, 10-trien-3-one; methyl jasmonate (jasmonate), which is an aroma component contained in a mint extract. Methyl, ie methyl 3-oxo-2- (cis-2-pentenyl) -cyclopentyl acetate), and methyl dihydrojasmonate (methyl dihydrojasmonate, ie, methyl 3-oxo-2-pentylcyclopentyl acetate, so-called " Known as "Hedione"); Rotundone ((3S, 5R, 8S) -3,8-dimethyl-5- (prop-1-en-2-yl) -3,4,5,6,7,8 -Hexahydroazulen-1 (2H) -one) is a component derived from Yuzu juice, a component derived from mint extract, and a component derived from Kobushi extract, respectively, but for the above purpose, Yuzu juice , Mint extract, and rotundone extract, when purified and added, fall under the category of "fragrance" and are distinguished from fruit juice and herb extracts.

As used herein, the term "food additive" means an additive and a preparation thereof added for the purpose of processing or preserving the food in the process of manufacturing the food. Therefore, as long as it is used for the above purpose, it includes not only chemically synthesized compounds but also compounds purified from natural products for the above purpose. On the other hand, it does not contain honey, fruit juice, and herbal extracts. Specifically, antioxidants (vitamin C, etc.), various esters, organic acids, organic acid salts, inorganic acids, inorganic salts, sweeteners (excluding honey), emulsifiers, preservatives, seasonings, acidulants, Food additives such as flavors, colorants, pH adjusters (citric acid, etc.), quality stabilizers, etc. can be mentioned.

As used herein, the term "fragrance-free" means that it is completely fragrance-free and that it is substantially fragrance-free. That is, it does not exclude the case where a small amount that does not exert an effect as a fragrance is contained, but it is preferable that the fragrance is not contained at all. 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 fruit juice-containing beverage, and is 0. It is more preferably ~ 0.001% by mass, and most preferably 0% by mass. In addition, in this specification, "the total mass of the fruit juice-containing beverage" means the total mass of the fruit juice-containing beverage which does not include a container.

As used herein, "free of food additives" means that it does not contain any food additives and that it contains substantially no food additives. That is, it is not excluded when it contains a small amount that does not exert an effect as a food additive, but it is preferable that it does not contain any food additive. In the embodiment of the present invention, the content of the food additive is preferably 0 to 0.1% by mass, more preferably 0 to 0.01% by mass, based on the total mass of the fruit juice-containing beverage. It is preferably 0% by mass, and more preferably 0% by mass.

(Beverage containing fruit juice)
The fruit juice-containing beverage is a beverage containing fruit juice, and includes a new category of fruit juice component-containing beverage such as "fruit juice-based near water" in which the usage ratio of fruit juice is less than 10% by mass. In the fruit juice-containing beverage according to the present embodiment, citrus juice, for example, yuzu juice, shikuwasa juice, grapefruit juice, Wenshu orange juice, and Hyuganatsu juice was used as the main juice.

(Citrus juice)
The citrus fruit juice in the present invention is a juice obtained by squeezing a fruit belonging to citrus fruits (citrus fruit), and examples thereof include transparent fruit juice, turbid fruit juice, concentrated transparent fruit juice, concentrated turbid fruit juice, paste, and puree. Here, "citrus" is used as a general term for citrus, citrus, citrus, etc., but since citrus juice suitable for drinking is preferable, citrus juice is preferable, and citrus juice is preferable. Of these, citrus, grapefruit, miscellaneous citrus, and perfume-based citrus juices are particularly preferred.

Examples of the fruits of citrus include Citrus unshiu, Kishu mikan, Kara mandarin, and mandarin orange. Examples of grapefruit fruits include grapefruit and orangelo. Examples of the fruits of miscellaneous citrus fruits include summer oranges, Hassaku oranges, Hyuganatsu, and Shiranui. Examples of the fruits of citrus fruits include yuzu, kabosu, sudachi, lime, shikuwasa, lemon and daidai. One kind of the above-mentioned fruit may be used, or two or more kinds may be used in combination. In particular, when lemon is used as the citrus fruit, it is preferably used in combination with other citrus fruits.

The citrus fruit juice is obtained by squeezing citrus fruits as described above. For example, the citrus fruits are crushed and squeezed or strained to remove skins, seeds and the like. These juices were obtained by further diluting not only straight juice in which the juice or straining liquid after removing the skin, seeds, etc. was not concentrated or diluted, but also concentrated juice or concentrated juice in which the juice or straining liquid was concentrated. Contains reduced fruit juice and the like. Further, these fruit juices include clear fruit juices that have been clarified by subjecting the juice or straining liquid to an enzyme treatment or the like, and turbid fruit juices containing solids such as turbid components and unnecessary components derived from fruits. In the citrus juice-containing beverage according to the present embodiment, one of these juices may be used, or two or more of these juices may be used. In the examples described later, Yuzu juice, Shikuwasa juice, Grapefruit juice, and Satsuma mandarin juice obtained by the above-mentioned method were used.

Further, in the present embodiment, the citrus juice is preferably turbid juice, more preferably concentrated juice. By using concentrated fruit juice, the original feeling of citrus fruit juice can be further produced.

In the present embodiment, the content of citrus juice (the total content when two or more kinds are contained) is preferably less than 10% by mass in terms of straight juice, based on the total mass of the juice-containing beverage, and is 0. It is more preferably .07% by mass or more and less than 10% by mass, further preferably 0.10 to 9.0% by mass, and most preferably 0.15 to 9.0% by mass. However, as described above, lemon juice is preferably used in combination with other citrus juices, and the content of lemon juice in that case is 0.05 in terms of straight juice based on the total mass of the juice-containing beverage. It is preferably less than ~ 1.00% by mass, more preferably 0.1 to 0.9% by mass, and even more preferably 0.2 to 0.8% by mass.

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

Further, the citrus juice-containing beverage according to the present embodiment may contain other fruit juices in addition to the citrus juices. Other fruit juices include, for example, camu camu juice. Such other fruit juices may not only further improve the original fruit juice feeling of the citrus fruit of the citrus fruit juice-containing beverage, but may also have a function of adjusting the physical properties and components of the citrus fruit juice-containing beverage. For example, camu camu juice can be mentioned. In particular, camu camu juice is suitable for citrus fruit juice-containing beverages that do not contain food additives because it improves the original fruit juice feeling of citrus fruits without impairing the balance of flavor.

When the citrus juice-containing beverage according to the embodiment contains cam cam juice, the content of cam cam juice may be 0.1 to 3.0% by mass in terms of straight fruit juice, based on the total mass of the fruit juice-containing beverage. It is preferably 0.3 to 2.0% by mass, and even more preferably 0.5 to 1.5% by mass.

(Herbal extract)
The herb extract is a mixture obtained by extracting herbs by a known method, that is, an herb extract, and also includes a concentrate of the extract. For example, the herb as a raw material plant is put into a solvent such as water, hot water or an organic solvent as it is, or in a state of being cut and crushed, extracted under normal pressure or pressure, and after collecting the extract, the concentration is adjusted to an arbitrary concentration. It is an extract obtained by concentrating. The method of concentration is not particularly limited, and examples thereof include vacuum concentration and membrane concentration. In the citrus juice-containing beverage according to the present embodiment, at least one of the mint extract and the rooibos extract was used as the herb extract.

(Mint extract)
Here, mint is a general term for plants of the genus Mentha, and is classified into peppermint type and spearmint type. Examples of the peppermint system include peppermint and Japanese mint.

When a flavor is added to a citrus juice-containing beverage in place of the mint extract or the Louis Boss extract, it is difficult to improve the original fruit juice feeling of the citrus fruit, and the flavor of the citrus juice-containing beverage may be impaired. .. This is more pronounced as the content of citrus juice decreases. The same applies when, for example, methyl jasmonate or methyl dihydro jasmonate isolated from a mint extract is used as the fragrance. The reason is not always clear, but it is presumed that when the flavor is added, only the flavor derived from the flavor is emphasized, and the overall flavor balance of the citrus juice-containing beverage is disturbed.

On the other hand, when a mint extract or a luibos extract, which is an extract (mixture) obtained by contacting mint or luibos as a raw material plant with a solvent, is added to a citrus juice-containing beverage, it is contained in the mint extract or the luibos extract. It is presumed that the various components improve the flavor of the citrus juice-containing beverage without disturbing the overall balance of the flavor of the citrus juice-containing beverage. As a result, the citrus juice feeling is emphasized without impairing the original natural flavor of the citrus fruit.

When the citrus juice-containing beverage according to the present embodiment contains only one of the mint extract and the Louis Boss extract, the content is 0.01% by mass or more based on the total mass of the fruit juice-containing beverage. It is preferably 50% by mass or less, more preferably 0.04% by mass or more and 0.30% by mass or less, and further preferably 0.070% by mass or more and 0.100% by mass or less. In another embodiment, when both the mint extract and the rooibos extract are contained as the herbal extract, the total content of both is preferably in the above range.

(Honey)
The citrus juice-containing beverage according to the present embodiment preferably further contains honey. Honey is a natural sweetener that is stored in the nest using nectar collected from flowers as the main ingredient. When the citrus juice-containing beverage according to the present embodiment contains honey, the content of honey is preferably 0.1 to 8.0% by mass, based on the total mass of the fruit juice-containing beverage, and is 0.5. It is more preferably ~ 6.0% by mass, and even more preferably 1.0 to 5.0% by mass.

In particular, honey not only improves the original fruit juice feeling of citrus fruits, but also improves the original fruit juice feeling by further adding honey to the citrus juice-containing beverage containing citrus juice and at least one of mint extract and Louis Boss extract as herb extracts. The compatibility between the juice of the citrus juice-containing beverage and the herb extract can be improved.

The inclusion of honey also suppresses the pungent flavor derived from the herbal extract. As a result, the flavor of the whole citrus fruit-containing beverage is mellow, and the original citrus fruit juice feeling can be felt more deeply.

(water)
The citrus juice-containing beverage according to the present embodiment usually contains water. The water may be any water used for general soft drinking water, and water such as city water, natural water, purified water subjected to ion exchange treatment or membrane treatment, or pure water can be used. In particular, it is preferable to use natural water. The water used in the citrus juice-containing beverage according to the present embodiment may or may not be filled with carbon dioxide gas. When water filled with carbon dioxide gas is used, a carbonated beverage (fruit juice carbonated beverage) can be obtained. When water without carbon dioxide gas is used, a non-carbonated beverage (fruit juice non-carbonated beverage) can be obtained.

(container)
The citrus juice-containing beverage according to the present embodiment is provided in a packaged form in one form. The container form is not particularly limited, and examples thereof include metal cans (steel cans, aluminum cans, etc.), PET containers, paper containers, bottles, and the like.

(sugar content)
The sugar content (Bx) of the citrus juice-containing beverage according to the present embodiment is preferably 0.2 to 5.0, more preferably 0.5 to 4.5, and 0.86 to 3.96. Is more preferable.

(acidity)
The acidity of the citrus juice-containing beverage according to the present embodiment is preferably 0.001 to 0.20, more preferably 0.003 to 0.10, and 0.006 to 0.10 at a product temperature of 20 ° C. It is more preferably 0.069.

(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 citrus juice-containing beverage according to the present embodiment is preferably 10.0 to 200.0, more preferably 11.0 to 170.0, and 12.5 to 100.0. It is more preferable to have.
By adjusting the sugar acid ratio within this range, the compatibility between the citrus juice of the citrus juice-containing beverage according to the present embodiment and the herbal extract is improved.

(PH)
The pH of the citrus 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., 3.3 to 4.0. It is more preferably 3.8.

(Production method)
The citrus juice-containing beverage according to the present embodiment can be produced by a conventionally known method except for the portion of the present invention. For example, first, citrus juice as a fruit juice and at least one of a mint extract and a Louis Boss extract as an herbal extract are added to water suitable for drinking and stirred to prepare a citrus juice-containing beverage. At that time, it is preferable to adjust at least one of the sugar content, acidity, sugar acid ratio and pH of the citrus juice-containing beverage so as to be within the above-mentioned 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 (kg) of water based on the mass of the herbs as the raw material, the water temperature is set to 50 to 90 ° C., the herbs are added, and the herbs are extracted for 1 to 20 minutes. It is preferable to do so. The extraction efficiency of the herb extract can be adjusted by adjusting the temperature of the solvent, the rate of water addition, the stirring frequency, and the extraction time.

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

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

In the case of extraction with water vapor, a method of aerating water vapor through the herbs as a raw material and condensing the extract distilled with the water vapor together with the water vapor can be mentioned. For example, methods such as pressurized steam distillation, atmospheric steam distillation, reduced pressure steam distillation, and gas-liquid multistage AC contact distillation (spinning cone column) can be adopted.

For example, in the method using atmospheric pressure steam distillation, steam is blown from the bottom of a steam distillation kettle in which a plant raw material or a crushed product thereof is charged, and the distilled steam is cooled by a cooler connected to the upper distillation side. The extract can be obtained as a condensate.

According to the citrus juice-containing beverage according to the present embodiment thus obtained, the citrus fruit is originally contained by containing the citrus juice and at least one of the herbal extract, particularly the mint extract or the rooibos extract. The feeling of fruit juice is strengthened. Furthermore, by including honey, the compatibility between the juice of the citrus juice-containing beverage and the herbal extract can be improved. This effect can also be obtained when the content of citrus juice is low or when no flavor or food additive is contained.

The present invention is not limited to the above embodiment, and can be variously modified at the implementation stage without departing from the gist thereof. In addition, each embodiment may be carried out in combination as appropriate, in which case the combined effect can be obtained. Further, the above-described embodiment includes various inventions, and various inventions can be extracted by a combination selected from a plurality of disclosed constituent requirements. For example, even if some constituent requirements are deleted from all the constituent requirements shown in the embodiment, if the problem can be solved and the effect is obtained, the configuration in 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>
0.170% by mass of Yuzu juice (total of Yuzu turbid straight fruit juice and Yuzu paste) shown in Table 1 and each extraction in natural water (Azumino City, Nagano Prefecture: hardness 21) based on the total mass of the fruit juice-containing beverage. The products were mixed in the proportions shown in Table 1.
Next, 1.800% by mass of honey and 1.200% by mass of camu camu transparent concentrated juice (straight juice equivalent value) were mixed, and the pH (product temperature 20 ° C.), sugar content (Bx), and acidity (Ac) of each mixed solution were mixed. (Product temperature 20 ° C.) was adjusted.
Each of the obtained fruit juice-containing beverages was sterilized by a UHT sterilizer and filled in a 200 ml PET bottle to produce each fruit juice-containing beverage in a container (Examples 1A to 6A). Further, for each of the above-mentioned fruit juice-containing beverages, a container-filled fruit juice-containing beverage for control was produced under the same conditions and methods except that no extract was added (Reference Example A).

[Juice]
In each fruit juice-containing beverage, Yuzu turbid straight fruit juice (Bx6) and Yuzu paste (manufactured by Hoshino Kagaku Co., Ltd.) were used as Yuzu juice. In addition, camu camu transparent concentrated juice (Bx30) was used to adjust the acidity.

[Extract]
In each fruit juice-containing beverage, as extracts, mint extract GL72509 (manufactured by Ogawa Kaoru Co., Ltd.), Louis Boss tea extract T-75 (manufactured by Sato Foods Co., Ltd.), galana extract powder (manufactured by Nippon Powder Pharmaceutical Co., Ltd.), dried tomato extract (Mitsubishi Foods) Either Tech), kelp extract KA (manufactured by Maruhachi Muramatsu), or green tea extract MD (manufactured by Sato Foods Co., Ltd.) was used. Further, purified honey (Bx78) was used for adjusting the sugar content.

The pH, sugar content (Bx), and acidity (Ac) of each fruit juice-containing beverage were measured by the following methods. <pH>
The measurement was performed at a product temperature of 20 ° C. using a HORIBA, Ltd. F-52 type desktop pH meter.
<Sugar content (Bx)>
The measurement was performed at a product temperature of 20 ° C. using an optical refractometer (Digital Refractometers, RX5000α-Bev, manufactured by Atago Co., Ltd.).
<Acidity (Ac)>
It was calculated in terms of citric acid based on a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution using an automatic titrator (manufactured by Hiranuma Sangyo Co., Ltd., COM-1750).

For each fruit juice-containing beverage, a sensory evaluation was performed on the fruit juice feeling and the compatibility of the flavor between the fruit juice and each extract.
[sensory evaluation]
The sensory evaluation was performed by five trained panelists specializing in the development of juice-containing beverages. The reference example was used as a control, and the fruit juice feeling of the reference example was used as a common recognition among the five panelists.

[Evaluation item]
<Juice feeling>
-1: The fruit juice feeling is weaker than that of the reference example, and the problem has not been solved.
0: The fruit juice feeling is the same as that of the reference example, and the problem has not been solved.
1: Compared to the reference example, the fruit juice feeling is a little stronger, and the problem is solved.
2: Compared to the reference example, the fruit juice feeling is stronger and the problem is solved.
<Compatibility of fruit juice and extract flavor>
0: The flavor of the juice and the extract are not compatible.
1: The fruit juice and the flavor of the extract are compatible with each other.
2: The compatibility between the fruit juice and the flavor of the extract is extremely good.

Here, "fruit juice feeling" means "strength of fruit juice taste" contained in the fruit juice-containing beverage, and "strong fruit juice feeling" means "strong taste of fruit juice". In addition, "compatibility of fruit juice and extract flavor" means "good flavor produced by the combination of fruit juice and extract", and "good compatibility of fruit juice and extract flavor" means "fruit juice". The flavor produced by the combination of and the extract is good. "

From the results of Test 1, it was confirmed that the feeling of yuzu juice was improved by adding the mint extract or rooibos extract to the yuzu juice-containing beverage. In particular, it was confirmed that the mint extract further improved the juice feeling of Yuzu. It was also confirmed that the mint extract and the rooibos extract were extremely compatible with the yuzu juice and obtained a good flavor.

<Test 2>
For each of the fruit juice-containing beverages of Examples 1A to 6A and Reference Example A using the yuzu juice produced in Test 1, apple juice (0.170% by mass in straight conversion) was replaced with yuzu juice (0.170% by mass). ) Was used, and the juice-containing beverages of Examples 1B to 6B and Reference Example B were produced under the same conditions and methods.
Similarly, fruit juice-containing beverages using pineapple juice (0.170% by mass in straight conversion) (Examples 1C to 6C and Reference Example C) and fruit juice using grape juice (0.170% by mass in straight conversion) are contained. Beverages (Examples 1D to 6D and Reference Example D), fruit juice-containing beverages using thigh juice (0.170% by mass in straight conversion) (Examples 1E to 6E and Reference Example E), Ume juice (straight conversion) Juice-containing beverages (Examples 1F to 6F and Reference Example F) using (0.170% by mass) were produced. The pH (product temperature 20 ° C.), sugar content (Bx), and acidity (Ac) (product temperature 20 ° C.) of each fruit juice-containing beverage were adjusted in the same manner as in the fruit juice-containing beverages of Examples 1 to 6A and Reference Example A. ..

[Juice]
In each fruit juice-containing beverage, apple turbid concentrated juice (Bx45) is used as the apple juice, pineapple turbid concentrated juice (Bx60) is used as the pineapple juice, red grape turbid concentrated juice (Bx68) is used as the grape juice, and the above also White peach turbid concentrated juice (Bx36) was used as the fruit juice, and ume concentrated juice (Bx29) was used as the ume juice. In addition, camu camu transparent concentrated juice (Bx30) was used to adjust the acidity.

[sensory evaluation]
Each of the obtained fruit juice-containing beverages was subjected to a sensory evaluation of the fruit juice feeling and the compatibility of the flavor between the fruit juice and each extract in the same manner as in Test 1. The results are shown in Table 2. In Table 2, Examples 1A to 6A and Reference Example A are the same as Examples 1A to 6A and Reference Example A shown in Table 1.

From the results of Test 2, when the mint extract or the Louis Boss extract was added to the fruit juice-containing beverage, the fruit juice feeling was improved only in the case of the yuzu juice-containing beverage, and the mint extract was added to the fruit juice-containing beverage other than the yuzu juice. Alternatively, it was confirmed that the fruit juice feeling was not improved even when the Louis Boss extract was blended, and the fruit juice feeling may be weakened on the contrary. Further, it was confirmed that when the mint extract or the rooibos extract was added to the fruit juice-containing beverage, the flavor compatibility between the fruit juice and the extract was particularly significantly improved in the case of the yuzu juice.

From these results, it is an effect that the improvement of the yuzu juice feeling by adding the mint extract or the rooibos extract to the yuzu juice-containing beverage specifically occurs between the yuzu juice and the mint extract or the rooibos extract. It turned out to be.

<Test 3>
In natural water (Azumino City, Nagano Prefecture: hardness 21),
Based on the total mass of the fruit juice-containing beverage, 1.000% by mass of each fruit juice (straight fruit juice conversion value) shown in Table 3 and 0.070% by mass of mint extract (GL72509 (manufactured by Ogawa & Co., Ltd.)) were mixed.
Next, 1.80% by mass of honey and 1.200% by mass of Kamcam transparent concentrated juice (straight juice conversion value) were added and mixed according to the content shown in Table 3, and the pH, sugar content (Bx), acidity and sugar acid were added. Adjusted the ratio. As the method for measuring pH, sugar content (Bx) and acidity (Ac), the same method as that described in Test 1 was used. Each of the obtained fruit juice-containing beverages was sterilized by a UHT sterilizer and filled in a 200 ml PET bottle to produce a container-filled fruit juice-containing beverage (Examples G, H, I and J). Further, for each of the above-mentioned fruit juice-containing beverages, a container-filled fruit juice-containing beverage for control was produced under the same conditions and methods except that the mint extract was not added (Reference Examples G, H, I and J).

[sensory evaluation]
Each of the obtained fruit juice-containing beverages was subjected to a sensory evaluation on the fruit juice feeling and the compatibility of the flavor between the fruit juice and the extract in the same manner as in Test 1. The results are shown in Table 3.

From the results of Test 3, it was confirmed that the effect of improving the fruit juice feeling by the mint extract is not limited to the yuzu juice, but is also exerted on other citrus juices other than the yuzu juice. It was also confirmed that the mint extract has excellent compatibility with citrus juices other than yuzu juice.

<Test 4>
(Test 4-1)
The content of the mint extract (0.070% by mass) was changed to the content shown in Table 4 with respect to the fruit juice-containing beverage of Example 1A using the yuzu juice and the mint extract produced in Test 1. Produced the juice-containing beverages of Examples 1A-1 to 1A-5 under the same conditions and methods.
Each of the obtained fruit juice-containing beverages was subjected to a sensory evaluation on the fruit juice feeling and the compatibility of the flavor between the fruit juice and the extract in the same manner as in Test 1. The results are shown in Table 4.

From the results of Test 4-1 when the content of the mint extract is 0.01% by mass or more and 0.50% by mass or less, the content of the mint extract is preferably 0.040% by mass or more and 0.30% by mass. The effect of improving the feeling of fruit juice was confirmed in the following cases. In particular, when the content of the mint extract was 0.07% by mass or more and 0.100% by mass or less, a remarkable effect of improving the feeling of fruit juice was confirmed.

(Test 4-2)
Examples shown in Table 5 under the same conditions and methods except that fructose-glucose liquid sugar was used instead of honey for the fruit juice-containing beverage of Example 1A using the yuzu juice and mint extract produced in Test 1. Juice-containing beverages of 1A-11 and 1A-12 were produced.
Each of the obtained fruit juice-containing beverages was subjected to a sensory evaluation on the fruit juice feeling and the compatibility of the flavor between the fruit juice and the extract in the same manner as in Test 1. The results are shown in Table 5.

From the results of Test 4-2, it was confirmed that the addition of honey in addition to the mint extract not only improves the original feeling of juice of citrus fruits, but also improves the compatibility between the juice and the extract. It was.

(Test 4-3)
Comparative examples shown in Table 6 under the same conditions and methods except that a mint fragrance was used instead of the mint extract for the fruit juice-containing beverage of Example 1A using the yuzu juice and the mint extract produced in Test 1. Juice-containing beverages of 1A-21 and 1A-22 were produced.
Each of the obtained fruit juice-containing beverages was subjected to a sensory evaluation on the fruit juice feeling and the compatibility of the flavor between the fruit juice and the extract in the same manner as in Test 1. The results are shown in Table 6.

From the results of Test 4-3, it was found that even if the mint flavor was added to the yuzu juice-containing beverage, the effect of improving the fruit juice feeling obtained when the mint extract was added was not obtained. The mint extract (GL72509 (manufactured by Ogawa & Co., Ltd.)) used in Example 1A has a very weak scent and its addition amount is small, which contributes to the effect of improving the citrus juice sensation. It is presumed that what is being done is not the aroma component of the mint extract, but the taste component (especially sweetness).

(Test 4-4)
Further, as a result of adjusting the sugar content, acidity and sugar acid ratio by using purified honey and camcam concentrated fruit juice with respect to the fruit juice-containing beverage of Example 1A using the yuzu juice and the mint extract produced in Test 1, the sugar content was obtained. Is 0.86 to 3.96, the acidity is 0.006 to 0.069, and the sugar acid ratio is in the range of 12.5 to 100.0, so that the same fruit juice feeling improving effect as in Example 1A can be obtained. confirmed.

(Test 4-5)
Carbon dioxide gas is blown into each of the fruit juice-containing beverages of Example 1A, Example 1A-2, Example 1A-3, and Example 1A-4 shown in Table 4 so that the gas volume is 2.4, and carbonic acid is added. A fruit juice-containing beverage was obtained. As a result of sensory evaluation of the fruit juice feeling of each fruit juice-containing beverage by the same method as in Test 1, the fruit juice feeling similar to that of Example 1A, Example 1A-2, Example 1A-3, and Example 1A-4. The improvement effect was confirmed.

(Test 4-5)
Carbon dioxide gas is blown into each of the fruit juice-containing beverages of Example 1A, Example 1A-2, Example 1A-3, and Example 1A-4 shown in Table 4 so that the gas volume is 2.4, and carbonic acid is added. A fruit juice-containing beverage was obtained. As a result of sensory evaluation of the fruit juice feeling of each fruit juice-containing beverage by the same method as in Test 1, the fruit juice feeling similar to that of Example 1A, Example 1A-2, Example 1A-3, and Example 1A-4. The improvement effect was confirmed.
[Additional Notes]
The inventions described in the claims of the original application of the present application are described below.
[1]
A citrus juice sensation improver containing an herb extract, which comprises at least one of a mint extract and a rooibos extract as the herb extract.
[2]
The citrus juice sensation improver according to [1], which contains at least the mint extract as the herb extract.
[3]
The citrus juice sensation improving agent according to [1] or [2], wherein the citrus juice sensation is a yuzu sensation.
[4]
A citrus juice-containing beverage containing a citrus juice and an herb extract, and a citrus juice-containing beverage containing at least one of a mint extract and a Louis Boss extract as the herb extract.
[5]
The citrus juice-containing beverage according to [4], wherein the citrus juice contains at least one selected from the group consisting of yuzu juice, shikuwasa juice, grapefruit juice, Satsuma mandarin juice, and Hyuganatsu juice.
[6]
The citrus juice-containing beverage according to [5], which contains at least the yuzu juice as the citrus juice. [7]
The citrus juice-containing beverage according to any one of [4] to [6], which further contains honey.
[8]
The citrus juice-containing beverage according to any one of [4] to [7], which does not contain a flavor.
[9]
The citrus juice-containing beverage according to any one of [4] to [8], wherein the content of the citrus juice is less than 10% by mass.
[10]
A packaged citrus juice-containing beverage in which a container is filled with the citrus juice-containing beverage according to any one of [4] to [9].
[11]
It is a method for manufacturing fruit juice-containing beverages.
Choosing at least citrus juice as the juice,
Choosing at least one of the mint extract and the rooibos extract as the herbal extract,
To prepare a mixture containing the citrus juice and at least one of the mint extract and the rooibos extract.
A method for producing a fruit juice-containing beverage containing.
[12]
The method for producing a fruit juice-containing beverage according to [11], wherein the mint extract and the rooibos extract are an extract obtained by contacting mint or rooibos as a raw material plant with a solvent or a concentrated solution of the extract.
[13]
It is a method of enhancing the juice feeling of beverages containing fruit juice.
Choosing at least citrus juice as the juice,
Choosing at least one of the mint extract and the rooibos extract as the herbal extract,
To prepare a mixture containing the citrus juice and at least one of the mint extract and the rooibos extract.
A method for enhancing the juice feeling of a fruit juice-containing beverage containing.
[14]
The fruit juice feeling of the fruit juice-containing beverage according to [13], wherein the mint extract and the rooibos extract are an extract obtained by contacting mint or rooibos as a raw material plant with a solvent or a concentrated solution of the extract. How to strengthen.

Claims (14)

A citrus juice sensation improver containing an herb extract, which comprises at least one of a mint extract and a rooibos extract as the herb extract. The citrus juice sensation improver according to claim 1, which contains at least the mint extract as the herb extract. The citrus juice sensation improver according to claim 1 or 2, wherein the citrus juice sensation is a yuzu sensation. A citrus juice-containing beverage containing a citrus juice and an herb extract, and a citrus juice-containing beverage containing at least one of a mint extract and a Louis Boss extract as the herb extract. The citrus juice-containing beverage according to claim 4, further comprising at least one selected from the group consisting of yuzu juice, shikuwasa juice, grapefruit juice, Satsuma mandarin juice, and Hyuganatsu juice as the citrus juice. The citrus juice-containing beverage according to claim 5, which comprises at least the yuzu juice as the citrus juice. The citrus juice-containing beverage according to any one of claims 4 to 6, further comprising honey. The citrus juice-containing beverage according to any one of claims 4 to 7, which does not contain a flavor. The citrus juice-containing beverage according to any one of claims 4 to 8, wherein the content of the citrus juice is less than 10% by mass. A packaged citrus juice-containing beverage in which a container is filled with the citrus juice-containing beverage according to any one of claims 4 to 9. It is a method for manufacturing fruit juice-containing beverages.
Choosing at least citrus juice as the juice,
Choosing at least one of the mint extract and the rooibos extract as the herbal extract,
A method for producing a fruit juice-containing beverage, which comprises preparing a mixture containing the citrus juice and at least one of the mint extract and the rooibos extract. The method for producing a fruit juice-containing beverage according to claim 11, wherein the mint extract and the rooibos extract are an extract obtained by contacting mint or rooibos as a raw material plant with a solvent or a concentrated solution of the extract. It is a method of enhancing the juice feeling of beverages containing fruit juice.
Choosing at least citrus juice as the juice,
Choosing at least one of the mint extract and the rooibos extract as the herbal extract,
A method for enhancing the juice sensation of a fruit juice-containing beverage, which comprises preparing a mixture containing the citrus juice and at least one of the mint extract and the rooibos extract. The juice feeling of the fruit juice-containing beverage according to claim 13, wherein the mint extract and the rooibos extract are an extract obtained by contacting mint or rooibos as a raw material plant with a solvent or a concentrated solution of the extract. How to strengthen.