JP2021061775A - Wine flavor fruit drink - Google Patents
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 53
- 239000000796 flavoring agent Substances 0.000 title abstract description 18
- 235000019634 flavors Nutrition 0.000 title abstract description 18
- 235000014101 wine Nutrition 0.000 title abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 93
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 39
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 38
- 239000000467 phytic acid Substances 0.000 claims abstract description 38
- 229940068041 phytic acid Drugs 0.000 claims abstract description 38
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000011975 tartaric acid Substances 0.000 claims abstract description 20
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 20
- 239000002253 acid Substances 0.000 claims abstract description 14
- 235000013361 beverage Nutrition 0.000 claims description 84
- 235000015203 fruit juice Nutrition 0.000 claims description 57
- 235000000346 sugar Nutrition 0.000 claims description 40
- 235000015165 citric acid Nutrition 0.000 claims description 23
- 235000019674 grape juice Nutrition 0.000 claims description 17
- 235000014214 soft drink Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 5
- 235000019606 astringent taste Nutrition 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 235000019441 ethanol Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 210000004400 mucous membrane Anatomy 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 244000070384 Vitis labrusca Species 0.000 description 2
- 235000004282 Vitis labrusca Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013902 inosinic acid Nutrition 0.000 description 2
- 229940028843 inosinic acid Drugs 0.000 description 2
- 239000004245 inosinic acid Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000008491 100% juice Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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Abstract
Description
本発明は、ワイン風味果実飲料に関する。 The present invention relates to wine-flavored fruit beverages.
我国における飲料製品は、生活スタイルの変化や飲食に対する嗜好の多様化に応えるため、その種類は年々増加し続けている。飲料製品の中でも、洋食等との相性も良く、気軽に飲み易く、スタイリッシュな印象を有することから、ワイン風味を有する果実飲料が最近注目されている。例えば、ワイン品種のカベルネソーヴィニヨンとコンコードグレープを使用し、赤ワインの風味に近づけた飲料が提案されている（非特許文献１参照）。 The types of beverage products in Japan continue to increase year by year in order to respond to changes in lifestyle and diversification of tastes for eating and drinking. Among beverage products, fruit beverages with a wine flavor have recently attracted attention because they are compatible with Western foods, are easy to drink, and have a stylish impression. For example, a beverage has been proposed that uses the wine varieties Cabernet Sauvignon and Concord Grape to bring the flavor closer to that of red wine (see Non-Patent Document 1).
しかしながら、これまでに提案されたワイン風味を有する清涼飲料は、ワイン様の味わいの厚み及び適度な渋みを備えるものがなかった。
以上より、ワイン様の味わいの厚み及び適度な渋みを備えるワイン風味果汁飲料が求められていた。また比較的簡易な製造方法でありながら、そのようなワイン風味果汁飲料を製造できる方法が求められていた。
本発明は、ワイン様の味わいの厚み及び適度な渋みを備えたワイン風味果汁飲料及びその製造方法を提供することを課題とする。
However, none of the soft drinks having a wine flavor proposed so far has a wine-like taste thickness and an appropriate astringency.
From the above, there has been a demand for a wine-flavored fruit juice beverage having a wine-like taste thickness and an appropriate astringency. Further, there has been a demand for a method capable of producing such a wine-flavored fruit juice beverage, although it is a relatively simple production method.
An object of the present invention is to provide a wine-flavored fruit juice beverage having a wine-like taste thickness and an appropriate astringency, and a method for producing the same.
具体的には、本発明は以下の内容に関する。
〈１〉ワイン風味清涼飲料水の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たす、ワイン風味清涼飲料水。
〈２〉ワイン風味清涼飲料水の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０である、〈１〉記載のワイン風味清涼飲料水。
〈３〉ワイン風味果汁飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、 ０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３、０．２５≦Ｄ≦０．３５を満たす、ワイン風味果汁飲料。
〈４〉ワイン風味果汁飲料の全重量基準（ｗｔ％）で、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０、である、〈３〉記載のワイン風味果汁飲料。
〈５〉ぶどう果汁飲料を用意し、ぶどう果汁飲料に、フィチン酸、クエン酸、酒石酸を添加し、ワイン風味果実飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たすように調整する工程を備えるワイン風味果実飲料の製造方法。
〈６〉ワイン風味果実飲料の全重量基準（ｗｔ％）で、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７である、〈５〉に記載のワイン風味果実飲料の製造方法。
Specifically, the present invention relates to the following contents.
<1> When the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = A + B + C based on the total weight of the wine-flavored refreshing drinking water (wt%). To,
0.10 ≤ A / (A + B + C) ≤ 0.43
A wine-flavored soft drink that satisfies 0.25 ≤ D ≤ 0.35.
<2> When the phytic acid concentration is A, the sugar content derived from fruit juice is X, and the sugar to be added is Y, based on the total weight of the wine-flavored soft drink (wt%), 0.00223≤A / (A + X + Y). The wine-flavored soft drink according to <1>, wherein ≦ 0.01370.
<3> When the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = A + B + C based on the total weight of the wine-flavored fruit juice beverage (wt%). , 0.10 ≦ A / (A + B + C) ≦ 0.43, 0.25 ≦ D ≦ 0.35, wine-flavored fruit juice beverage.
<4> When the sugar content derived from fruit juice is X and the sugar to be added is Y based on the total weight of the wine-flavored fruit juice beverage (wt%), 0.00223 ≦ A / (A + X + Y) ≦ 0.01370. , <3> The wine-flavored fruit juice beverage.
<5> Prepare a grape juice beverage, add phytic acid, citric acid, and tartaric acid to the grape juice beverage, and set the phytic acid concentration to A and the citric acid concentration based on the total weight of the wine-flavored fruit beverage (wt%). B, when the tartaric acid concentration is C and the total acid concentration in terms of citric acid concentration is D = A + B + C,
0.10 ≤ A / (A + B + C) ≤ 0.43
A method for producing a wine-flavored fruit beverage, comprising a step of adjusting so as to satisfy 0.25 ≦ D ≦ 0.35.
<6> When the sugar content derived from fruit juice is X and the sugar to be added is Y based on the total weight of the wine-flavored fruit beverage (wt%), 0.00223 ≦ A / (A + X + Y) ≦ 0.0137. The method for producing a wine-flavored fruit beverage according to <5>.
本発明によれば、ワイン様の味わいの厚み及び適度な渋みを備えたワイン風味果汁飲料及びその製造方法が提供される。 According to the present invention, there is provided a wine-flavored fruit juice beverage having a wine-like taste thickness and an appropriate astringency, and a method for producing the same.
以下に、本発明の実施態様を挙げて本発明を説明していくが、本発明は以下の実施態様に限定解釈されることはない。
〔ワイン風味果実飲料〕
本発明者らは上記課題を踏まえて果実飲料をベースにしてワイン風味果実飲料の開発を鋭意検討した。その結果、ぶどう果汁に含まれる酒石酸に、所定量のクエン酸とフィチン酸を添加し、また、ある種の糖を所定量で添加することにより、ワイン様の厚みと、適度な渋みとが付加された、良好なワイン風味果実飲料が得られることを見出した。
本明細書における「果実飲料」とは、果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号、日本国農林水産省）で規定されるものであり、その概念の中には、例えば、濃縮果汁、果実ジュース、果実ミックスジュース、果粒入り果実ジュース、果実・野菜ミックスジュース及び果汁入り飲料が含まれる。より具体的には、果実飲料公正取引協議会による解釈によれば、以下のとおりである。
「濃縮果汁」とは、果実の搾汁を濃縮したものをいう。
「ジュース」とは、果汁（「果実・野菜ミックスジュース」にあっては、果汁及び野菜汁であって、果汁の使用割合が５０％以上のもの。）の使用割合が１００％（少量の糖類や添加物の配合は可）のものをいう。果汁の種類や果粒の有無等により、「果実ジュース」、「果実ミックスジュース」、「果粒入り果実ジュース」、「果実・野菜ミックスジュース」の４種類に分類される。
「果汁入り飲料」とは、果汁の使用割合が１０％以上１００％未満であって、果汁が主原料であるものをいう。
「その他の飲料」とは、果汁の使用割合が１０％未満であって、「商品名に果実名を使用した飲料」又は「色等によって果汁使用を連想させる飲料」であるものをいう。
Hereinafter, the present invention will be described with reference to embodiments of the present invention, but the present invention is not limited to the following embodiments.
[Wine-flavored fruit drink]
Based on the above problems, the present inventors have diligently studied the development of wine-flavored fruit beverages based on fruit beverages. As a result, by adding a predetermined amount of citric acid and phytic acid to the tartaric acid contained in the grape juice and adding a certain amount of sugar in a predetermined amount, a wine-like thickness and an appropriate astringency are added. It was found that a good wine-flavored fruit beverage was obtained.
The term "fruit juice" as used herein is defined in the Japanese Agricultural Standards for Fruit Beverages (December 24, 2013, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, Ministry of Agriculture, Forestry and Fisheries of Japan), and the concept thereof. Examples thereof include concentrated fruit juice, fruit juice, fruit mixed juice, fruit juice containing fruit grains, fruit / vegetable mixed juice and beverages containing fruit juice. More specifically, according to the interpretation by the Japan Fair Trade Commission for Fruit Beverages, it is as follows.
"Concentrated fruit juice" refers to a concentrated fruit juice.
"Juice" means that the usage ratio of fruit juice (in the case of "fruit / vegetable mixed juice", fruit juice and vegetable juice, and the usage ratio of fruit juice is 50% or more) is 100% (a small amount of sugar). And additives can be mixed). Depending on the type of fruit juice and the presence or absence of fruit grains, it is classified into four types: "fruit juice", "fruit mixed juice", "fruit juice containing fruit grains", and "fruit / vegetable mixed juice".
The "beverage containing fruit juice" refers to a beverage in which the usage ratio of fruit juice is 10% or more and less than 100%, and fruit juice is the main raw material.
The "other beverage" means a beverage in which the usage ratio of fruit juice is less than 10% and is "a beverage using the fruit name in the trade name" or "a beverage reminiscent of the use of fruit juice by color or the like".
「ワイン風味果実飲料」とはワイン様の風味をもつ果実飲料である。酵母発酵は行わず、ワインの配合もせずに、果実飲料をベースに製造された果実飲料である。ワイン風味果実飲料中のアルコール濃度は、香料に由来する分のみであることから、０．１％未満、好ましくは０．０５％未満である。以下に各成分や成分比等について詳細に説明する。 A "wine-flavored fruit beverage" is a fruit beverage having a wine-like flavor. It is a fruit drink produced based on a fruit drink without yeast fermentation and without blending wine. The alcohol concentration in the wine-flavored fruit beverage is less than 0.1%, preferably less than 0.05%, because it is derived only from the flavor. Each component, component ratio, etc. will be described in detail below.
具体的には、ワイン風味の果実飲料中、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝（Ａ＋Ｂ＋Ｃ）としたときその理想的な量は０．１０≦Ａ/（Ａ＋Ｂ＋Ｃ）≦０．４３、０．２５≦Ｄ≦０．３５であり、糖度については、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、その理想的な量は０．００２２３≦Ａ／（Ａ＋Ｘ＋Ｙ）≦０．０１３７０とした、良好なワイン風味の果実飲料が提供される。 Specifically, in a wine-flavored fruit beverage, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = (A + B + C), the ideal The amount is 0.10 ≦ A / (A + B + C) ≦ 0.43, 0.25 ≦ D ≦ 0.35, and the sugar content is ideal when the sugar content derived from fruit juice is X and the sugar to be added is Y. A good wine-flavored fruit beverage is provided, wherein the amount is 0.00223 ≦ A / (A + X + Y) ≦ 0.01370.
（酒石酸、クエン酸）
酒石酸、クエン酸については特に制限はなく、天然由来の有機酸、例えばりんご酸、乳酸、酢酸、酪酸、アスコルビン酸、コハク酸、クエン酸ナトリウム等を使用することができる。
(Tartaric acid, citric acid)
The tartaric acid and citric acid are not particularly limited, and naturally-derived organic acids such as malic acid, lactic acid, acetic acid, butyric acid, ascorbic acid, succinic acid, and sodium citrate can be used.
（フィチン酸）
ワイン風味果汁飲料にフィチン酸を添加することにより、ワイン様の味わいの厚み及び適度な渋みを備えたワイン風味果汁飲料が得られる。その際、以下の態様を満たすように添加することが好ましい。
（イ）ワイン風味果実飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たすことが好ましい。
（ロ）ワイン風味果実飲料の全重量基準（ｗｔ％）で、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０であることが好ましい。
なお、ワイン中の例えば鉄分等の雑実成分を除去する目的で、ワインにフィチン酸を添加することについての報告はあるが、雑実成分が含まれないワイン風味果汁飲料にあえてフィチン酸を添加することについての報告はなかった。またキレート剤としてフィチン酸が使用される事例が見られるが、その場合、フィチン酸と結合して沈降した物質は取り除かれるため、フィチン酸骨格を有する物質が飲料中に残存することはなかった。以上より、本発明におけるフィチン酸は、ワイン様の厚み、渋みを付加するために用いられるものであり、このようなことは未だ報告されていなかった。
(Phytic acid)
By adding phytic acid to the wine-flavored fruit juice beverage, a wine-flavored fruit juice beverage having a wine-like taste thickness and an appropriate astringency can be obtained. At that time, it is preferable to add it so as to satisfy the following aspects.
(A) When the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = A + B + C based on the total weight of the wine-flavored fruit beverage (wt%). ,
0.10 ≤ A / (A + B + C) ≤ 0.43
It is preferable to satisfy 0.25 ≦ D ≦ 0.35.
(B) When the sugar content derived from fruit juice is X and the sugar to be added is Y based on the total weight of the wine-flavored fruit beverage (wt%), 0.00223 ≤ A / (A + X + Y) ≤ 0.01370. Is preferable.
Although there is a report on adding phytic acid to wine for the purpose of removing miscellaneous components such as iron in wine, phytic acid is intentionally added to wine-flavored fruit juice beverages that do not contain miscellaneous components. There were no reports of what to do. In addition, there are cases where phytic acid is used as a chelating agent, but in that case, the substance that has been bound to phytic acid and precipitated is removed, so that the substance having a phytic acid skeleton does not remain in the beverage. Based on the above, phytic acid in the present invention is used to add wine-like thickness and astringency, and such a case has not yet been reported.
（糖）
糖としては、糖とフィチン酸が所定の割合で含まれていれば、特に制限はなく、種々のものを用いることができる。具体的には、果汁由来の糖が用いられる。それ以外にも、砂糖や還元糖等を用いることもできる。
(sugar)
The sugar is not particularly limited as long as it contains sugar and phytic acid in a predetermined ratio, and various sugars can be used. Specifically, sugar derived from fruit juice is used. Besides that, sugar, reducing sugar and the like can also be used.
ワイン風味飲料としては、大きく分けて、（イ）ワインの発酵後にアルコールを取り除く方法か、（ロ）ワインの発酵の際にアルコールを生成しない方法の２つにより製造されている。しかし、（イ）の方法は蒸留装置や逆浸透膜装置等の大掛かりで高価な装置が必要であった。また（ロ）の方法は果汁の糖分を減らし、発酵を途中で止めるなど作業が繁雑になる傾向があった。（ロ）の方法により製造されたワイン風味を有する飲料としては、赤ワイン風味のみであり、白ワイン風味の果実飲料についての報告はなかった。
一方、本発明によれば、比較的簡易な製造方法でありながら、ワイン風味の果汁飲料、より好ましくは白ワイン風味の果実飲料が提供される。
Wine-flavored beverages are roughly divided into two methods: (a) a method of removing alcohol after fermentation of wine, and (b) a method of not producing alcohol during fermentation of wine. However, the method (a) requires a large-scale and expensive device such as a distillation device and a reverse osmosis membrane device. In addition, method (b) tends to make the work complicated, such as reducing the sugar content of fruit juice and stopping fermentation in the middle. The only beverage having a wine flavor produced by the method (b) was a red wine flavor, and there was no report on a fruit beverage having a white wine flavor.
On the other hand, according to the present invention, a wine-flavored fruit juice beverage, more preferably a white wine-flavored fruit beverage, is provided, although it is a relatively simple production method.
本明細書における風味の評価項目である、厚み、渋み、余韻、えぐみの意義は以下の通りである。
「厚み」とは、コクがある、濃度や粘性が感じられることをいう。
「渋み」とは、舌の奥や口の粘膜に残る収れんをいう。
「余韻」とは、ラストに残る良好な風味をいう。
「えぐみ」とは、舌の奥や口の粘膜に残る不快なくどさをいう。
なお、上記用語の意義は当業者に周知な事項である（例えば以下の文献参照）。
書名：第６版 地図でみる図鑑 世界のワイン、ページ：４８、著者：ヒュー・ジョンソン、ジャンシス・ロビンソン、発行：２００８年８月１日、発行者：平野陽三、発行元：ガイヤブックス、発売元：産調出版株式会社、
書名：Wine Complete ワインのすべて、ページ：５３、発行：２０１７年１２月２５日、発行元：エイムック、発売元：エイ出版社
The meanings of the flavor evaluation items in the present specification, such as thickness, astringency, afterglow, and harshness, are as follows.
"Thickness" means that you can feel the richness, concentration and viscosity.
"Astringent" refers to the astringent that remains on the back of the tongue and the mucous membrane of the mouth.
"Afterglow" refers to the good flavor that remains in the last.
"Egumi" refers to the unpleasant sensation that remains on the back of the tongue and the mucous membrane of the mouth.
The meanings of the above terms are well known to those skilled in the art (see, for example, the following documents).
Book title: 6th edition Map-based pictorial book World wine, Page: 48, Author: Hugh Johnson, Jancis Robinson, Publisher: August 1, 2008, Publisher: Yozo Hirano, Publisher: Gaiya Books, Publisher : Sancho Publishing Co., Ltd.,
Book name: Wine Complete All of wine, page: 53, published: December 25, 2017, publisher: Aimook, publisher: A publisher
〔ワイン風味果実飲料の製造方法〕
以上、ワイン風味果実飲料について説明してきたが、本発明はワイン風味果実飲料の製造方法にも関する。具体的には、
（イ）ぶどう果汁飲料を用意し、
（ロ）ぶどう果汁飲料に、フィチン酸、クエン酸、酒石酸を添加し、
（ハ）ワイン風味果実飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たすように調整する工程を備えるワイン風味果実飲料の製造方法が挙げられる。
この場合、（ニ）ワイン風味果実飲料の全重量基準（ｗｔ％）で、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０であることが好ましい。ぶどう果汁飲料としては、４０〜８０％のぶどう果汁飲料が好ましく、５０〜７０％のぶどう果汁飲料がより好ましく、６０％程度のぶどう果汁飲料がよりさらに好ましい。
[Manufacturing method of wine-flavored fruit drink]
Although the wine-flavored fruit beverage has been described above, the present invention also relates to a method for producing a wine-flavored fruit beverage. In particular,
(B) Prepare a grape juice drink and
(B) Add phytic acid, citric acid, and tartaric acid to the grape juice beverage,
(C) When the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = A + B + C based on the total weight of the wine-flavored fruit beverage (wt%). ,
0.10 ≤ A / (A + B + C) ≤ 0.43
Examples thereof include a method for producing a wine-flavored fruit beverage, which comprises a step of adjusting so as to satisfy 0.25 ≦ D ≦ 0.35.
In this case, (d) 0.00223 ≤ A / (A + X + Y) ≤ 0.01370, where X is the sugar content derived from the fruit juice and Y is the sugar to be added, based on the total weight of the wine-flavored fruit beverage (wt%). Is preferable. As the grape juice beverage, 40 to 80% grape juice beverage is preferable, 50 to 70% grape juice beverage is more preferable, and about 60% grape juice beverage is even more preferable.
〔その他の実施形態〕
以上、ワイン風味果実飲料について説明してきたが、上述の本発明の趣旨を備えるのであれば、本発明はワイン風味果実飲料に限定されることはない。上述の割合でフィチン酸等をその他の飲料、例えば清涼飲料水に添加した物であってもよい。即ち本発明は以下の発明にも関する。
ワイン風味清涼飲料水の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３、
０．２５≦Ｄ≦０．３５を満たすワイン風味清涼飲料水。
この場合、ワイン風味清涼飲料水の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０であることが好ましい。
その他の飲料としては、例えばぶどう以外の果実飲料や、ノンアルコール飲料等が挙げられる。ここで「ノンアルコール飲料」とは、アルコールを全く含まない飲料の他に、アルコールを含んでも極めて少量である飲料（例えば、アルコール濃度が０．０５％未満の飲料、アルコール濃度が０．０５％以上１．００％未満の飲料）が包含されるものである。「アルコール濃度」とは、果汁飲料の全体積基準におけるアルコールの体積濃度（体積％）である。また「アルコール」とはエチルアルコール（エタノール）をいう。
[Other Embodiments]
Although the wine-flavored fruit beverage has been described above, the present invention is not limited to the wine-flavored fruit beverage as long as it has the above-mentioned gist of the present invention. Phytic acid and the like may be added to other beverages, for example, soft drinks at the above ratios. That is, the present invention also relates to the following inventions.
When the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = A + B + C, based on the total weight of the wine-flavored soft drink (wt%).
0.10 ≤ A / (A + B + C) ≤ 0.43,
A wine-flavored soft drink that satisfies 0.25 ≤ D ≤ 0.35.
In this case, when the phytic acid concentration is A, the sugar content derived from fruit juice is X, and the sugar to be added is Y, based on the total weight of the wine-flavored soft drink (wt%), 0.00223≤A / (A + X + Y). It is preferably ≦ 0.01370.
Examples of other beverages include fruit beverages other than grapes, non-alcoholic beverages, and the like. Here, the "non-alcoholic beverage" is a beverage containing no alcohol or an extremely small amount of alcohol (for example, a beverage having an alcohol concentration of less than 0.05%, an alcohol concentration of 0.05%). Beverages of more than 1.00%) are included. The "alcohol concentration" is the volume concentration (% by volume) of alcohol based on the total volume of fruit juice beverages. Further, "alcohol" means ethyl alcohol (ethanol).
以下に、本発明の実施例などを挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples of the present invention, but the present invention is not limited thereto.
[調整]
（１）ぶどうのＪＡＳ規格と同様の糖分目標１１％、クエン酸酸度は０．２５〜０．３５％である６０％ぶどう果汁入り飲料についてワインらしい渋み、厚み強化の検討を行った。
（２）りんご酸、イノシン酸、フィチン酸、果汁発酵エキス、ホエーペプチド、酒粕パウダー、カフェイン添加品について、風味評価を行い、フィチン酸が最も効果があることを確認した。なお、添加量（重量％）は以下の通りであった。りんご酸（０．２）、イノシン酸（０．２）、フィチン酸（０．２）、果汁発酵エキス（１．０）、酵母エキス（０．１）、ホエーペプチド（０．１）、酒粕パウダー（０．２）、カフェイン（０．０５）
[Adjustment]
(1) A wine-like astringency and thickness enhancement were examined for a beverage containing 60% grape juice, which has a sugar content target of 11% and a citric acid acidity of 0.25 to 0.35%, which is the same as the JAS standard for grapes.
(2) Flavor evaluation was performed on apple acid, inosinic acid, phytic acid, fermented fruit juice extract, whey peptide, sake lees powder, and caffeine additive, and it was confirmed that phytic acid was the most effective. The addition amount (% by weight) was as follows. Apple acid (0.2), inosinic acid (0.2), phytic acid (0.2), fermented fruit juice extract (1.0), yeast extract (0.1), whey peptide (0.1), sake lees Powder (0.2), caffeine (0.05)
フィチン酸の添加量と、評価項目（厚み、渋み、余韻、えぐみ）との関係を調べた。
（３）上述の（２）の結果を受け、上述の（１）の６０％ぶどう果汁入り飲料にフィチン酸を添加し開発チーム１０名で官能評価を行った。添加量はフィチン酸０〜０．２５％とし、ワインらしい厚みの強さ、渋み、余韻、マイナス評価としてえぐみの強さを評価した。
The relationship between the amount of phytic acid added and the evaluation items (thickness, astringency, finish, harshness) was investigated.
(3) Based on the result of (2) above, phytic acid was added to the beverage containing 60% grape juice of (1) above, and a sensory evaluation was performed by 10 development team members. The amount of phytic acid added was 0 to 0.25%, and the strength of wine-like thickness, astringency, afterglow, and the strength of harshness were evaluated as negative evaluations.
〈評価項目〉
厚み：コクがある、濃度や粘性が感じられる
渋み：舌の奥や口の粘膜に残る収れん
余韻：ラストに残る良好な風味
えぐみ：舌の奥や口の粘膜に残る不快なくどさ
〈評価基準（採用値）
各項目におけて受けた印象の強さを以下の５段階で評価した。
１：感じない、２：僅かに感じる、３：やや感じる、４：感じる、５：強く感じる
Thickness: Rich, concentrated and viscous astringent: Astringent remaining on the back of the tongue and mucous membrane of the mouth Afterglow: Good flavor remaining on the last Egumi: Unpleasantness remaining on the back of the tongue and mucous membrane of the mouth <Evaluation Criteria (adopted value)
The strength of the impression received in each item was evaluated on the following five levels.
1: I don't feel 2: I feel a little 3: I feel a little 4: I feel 5: I feel strongly
１０名の評価の結果、ワインらしい厚み、余韻の強さはフィチン酸０．０２５％〜０．１５％が良好であり、０．２％以上はえぐみが強く、そのことにより飲料としての評価点が下がることが確認された。得られた結果を以下に示す。なお、１０名の評価値平均を採用して記載した。 As a result of evaluation by 10 people, phytic acid 0.025% to 0.15% was good for wine-like thickness and lingering strength, and 0.2% or more had strong harshness, which was evaluated as a beverage. It was confirmed that the points were lowered. The results obtained are shown below. In addition, the average evaluation value of 10 persons was adopted and described.
（４）次にワインらしい厚み、渋みが最も評価の良かったフイチン酸０．０５％（５０％フィチン酸０．1％）を６０％ぶどう果汁飲料に添加した試料と、参考例（市販品ぶどうジュース、商品名「Ｄｏｌｅマスカットミックス１００％」との比較評価を行った。得られた素データと、それをまとめた表を以下に示す。 (4) Next, a sample in which 0.05% of phytic acid (50% phytic acid 0.1%), which was most evaluated for its wine-like thickness and astringency, was added to a 60% grape juice beverage, and a reference example (commercially available grape) A comparative evaluation was carried out with the juice and the trade name "Dole Muscat Mix 100%". The obtained raw data and a table summarizing them are shown below.
ワインらしい厚み、渋みについて、参考例よりも試料の方が強く感じることが確認された。
It was confirmed that the sample felt stronger than the reference example in terms of wine-like thickness and astringency.
（５）なお、果汁飲料は果汁の割合が１０％以上と規定されている。つまり果汁飲料は果汁率１０％〜１００％未満である。ここでブドウ果汁由来の酒石酸酸度実績幅から製品の酒石酸幅を考えると最小酸度は果汁１０％のときの０．０１０％であり、最大酸度は１００％のときの０．３３２％となる。つまり、使用果汁の割合により、製品酸度である０．２５〜０．３５％を満たすよう、酸を添加することが好ましい。 (5) In addition, it is stipulated that the ratio of fruit juice in fruit juice beverages is 10% or more. That is, the fruit juice beverage has a fruit juice ratio of 10% to less than 100%. Considering the tartaric acid width of the product from the actual tartaric acid width derived from grape juice, the minimum acidity is 0.010% when the fruit juice is 10%, and the maximum acidity is 0.332% when the fruit juice is 100%. That is, it is preferable to add acid so as to satisfy the product acidity of 0.25 to 0.35% depending on the ratio of the fruit juice used.
（６）また、製品の糖分は１１％であり果汁飲料は果汁率１０％〜１００％未満であるから、果汁率が少ない場合は糖分の添加が必要となる。つまり、製品糖度目標である11％に満たない場合はそれを満たすよう、糖分を添加することが好ましい。 (6) Further, since the sugar content of the product is 11% and the fruit juice ratio of the fruit juice beverage is 10% to less than 100%, it is necessary to add the sugar content when the fruit juice ratio is low. That is, when the product sugar content target of 11% is not met, it is preferable to add sugar content so as to meet the target.
（７）、（５）の酸添加量の結果から酸の割合は
Ａ:フィチン酸０．０２５〜０．１５
Ｂ：ぶどう由来の酒石酸（クエン酸換算した値）０．００９〜０．２８３
Ｃ:クエン酸０〜０．２１６
Ｄ:製品クエン酸酸度合計０．２５〜０．３５
このときのＡ、Ｂ、Ｃ、Ｄの関係は０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３であり、この範囲に調整することが好ましい。ワインらしい厚み、風味を維持したぶどう果汁飲料が提供できるからである。
From the results of the amount of acid added in (7) and (5), the ratio of acid is A: phytic acid 0.025 to 0.15.
B: Tartaric acid derived from grapes (value converted to citric acid) 0.009 to 0.283
C: Citric acid 0-0.216
D: Total citrate acidity of the product 0.25 to 0.35
The relationship of A, B, C, and D at this time is 0.10 ≦ A / (A + B + C) ≦ 0.43, and it is preferable to adjust within this range. This is because it is possible to provide a grape juice beverage that maintains the thickness and flavor of wine.
（８）（６）の糖の割合と（３）の結果からフィチン酸と糖の割合は、
Ａ：フィチン酸０．０２５〜０．１５
Ｘ：果汁由来糖の割合１．１〜１１．２
Ｙ：添加する糖の割合 ０〜１０．１
このときのＡ.Ｘ.Ｙの関係は０．００２２３≦Ａ／（Ａ＋Ｘ＋Ｙ）≦０．０１３７０であり、この範囲で調整することが好ましい。ワインらしい厚み、風味を維持したぶどう果汁飲料が提供できるからである。
(8) From the ratio of sugar in (6) and the result of (3), the ratio of phytic acid and sugar is
A: Phytic acid 0.025 to 0.15
X: Ratio of sugar derived from fruit juice 1.1 to 11.2
Y: Ratio of sugar to be added 0 to 10.1
The relationship of A.X.Y at this time is 0.00223 ≦ A / (A + X + Y) ≦ 0.01370, and it is preferable to adjust within this range. This is because it is possible to provide a grape juice beverage that maintains the thickness and flavor of wine.
Claims (6)
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たす、ワイン風味清涼飲料水。 When the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = A + B + C, based on the total weight of the wine-flavored soft drink (wt%).
0.10 ≤ A / (A + B + C) ≤ 0.43
A wine-flavored soft drink that satisfies 0.25 ≤ D ≤ 0.35.
０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０
である、請求項１記載のワイン風味清涼飲料水。 When the sugar content derived from fruit juice is X and the sugar to be added is Y, based on the total weight of wine-flavored soft drinks (wt%).
0.00223 ≤ A / (A + X + Y) ≤ 0.01370
The wine-flavored soft drink according to claim 1.
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たす、ワイン風味果実飲料。 When the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = A + B + C, based on the total weight of the wine-flavored fruit beverage (wt%).
0.10 ≤ A / (A + B + C) ≤ 0.43
A wine-flavored fruit beverage that satisfies 0.25 ≤ D ≤ 0.35.
０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０
である、請求項３記載のワイン風味果実飲料。 When the sugar content derived from fruit juice is X and the sugar to be added is Y, based on the total weight of wine-flavored fruit beverages (wt%).
0.00223 ≤ A / (A + X + Y) ≤ 0.01370
The wine-flavored fruit beverage according to claim 3.
前記ぶどう果汁飲料に、フィチン酸、クエン酸、酒石酸を添加し、
ワイン風味果実飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たすように調整する工程を備えるワイン風味果実飲料の製造方法。 Prepare a grape juice drink,
Phytic acid, citric acid, and tartaric acid are added to the grape juice beverage,
When the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration is D = A + B + C, based on the total weight of the wine-flavored fruit beverage (wt%).
0.10 ≤ A / (A + B + C) ≤ 0.43
A method for producing a wine-flavored fruit beverage, comprising a step of adjusting so as to satisfy 0.25 ≦ D ≦ 0.35.
Claim 5 is 0.00223 ≤ A / (A + X + Y) ≤ 0.01370, where X is the sugar content derived from the fruit juice and Y is the sugar to be added, based on the total weight of the wine-flavored fruit beverage (wt%). The method for producing a wine-flavored fruit beverage according to.
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| JP2011254731A (en) * | 2010-06-07 | 2011-12-22 | Kirin Brewery Co Ltd | Non-alcoholic beverage having alcohol feeling and method for manufacturing the same |
| JP2015109827A (en) * | 2013-11-06 | 2015-06-18 | カルピス株式会社 | Fruit juice-containing low-calorie beverage |
| JP2017063724A (en) * | 2015-09-30 | 2017-04-06 | キリン株式会社 | Unfermented beer-taste non-alcoholic beverage with beer-like rich body and clear aftertaste |
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| JP2011254731A (en) * | 2010-06-07 | 2011-12-22 | Kirin Brewery Co Ltd | Non-alcoholic beverage having alcohol feeling and method for manufacturing the same |
| JP2015109827A (en) * | 2013-11-06 | 2015-06-18 | カルピス株式会社 | Fruit juice-containing low-calorie beverage |
| JP2017063724A (en) * | 2015-09-30 | 2017-04-06 | キリン株式会社 | Unfermented beer-taste non-alcoholic beverage with beer-like rich body and clear aftertaste |
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| JP7209123B1 (en) | 2022-06-30 | 2023-01-19 | アサヒ飲料株式会社 | Fruit-flavored beverage and method for improving fruitiness of beverage |
| JP2024005459A (en) * | 2022-06-30 | 2024-01-17 | アサヒ飲料株式会社 | Fruit-flavored beverage, and method for improving fruit feeling of beverage |
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