JP2022025819A - Beverage for sale in warmed state and method for producing the same - Google Patents

Abstract

To provide a beverage for sale in warmed state that gives a good fruit juice feel even if the pH is 3.5 or higher.SOLUTION: The beverage for sale in warmed state contains vitamin C by 100 mg/100 ml or more and has a pH(20°C) of 3.5 or more and less than 4.2.SELECTED DRAWING: None

Description

The present invention relates to a heated beverage for sale and a method for producing the same.

Conventionally, it is known that the pH of a heated beverage having a citrus flavor is generally 3.0 to less than 3.5, whereby a good fruit juice feeling is obtained (for example, Patent Documents). 1, 2).

Japanese Unexamined Patent Publication No. 2016-168021 Japanese Unexamined Patent Publication No. 2015-53936

However, a beverage having a low pH tends to accelerate deterioration during warm storage, and there is room for improvement in that deterioration is suppressed while obtaining a good fruit juice feeling.
Further, when the present inventor measured the pH and vitamin C concentration of a commercially available packaged heated beverage for sale, no vitamin C of 100 mg / 100 ml or more was found at pH 3.5 or higher.
Therefore, the inventor of the present invention focused on the development of a newly heated beverage having a pH of 3.5 or higher, and as a result of diligent studies, by controlling the vitamin C content of the beverage, the beverage was in a heated state. The present invention has been completed by finding that a good fruit juice feeling can be obtained even when the pH is high when drinking.

According to the present invention
A heated beverage for sale is provided that contains 100 mg / 100 ml or more of vitamin C and has a pH (20 ° C.) of 3.5 or more and less than 4.2.

According to the present invention
The process of adding vitamin C so that it becomes 100 mg / 100 ml or more, and
The process of adjusting the pH (20 ° C) to be 3.5 or more and less than 4.2, and
A method for producing a beverage for sale by heating is provided.

According to the present invention, it is possible to provide a heated beverage for which a good fruit juice feeling can be obtained even if the pH is 3.5 or higher.

Hereinafter, embodiments of the present invention will be described in detail. In the present specification, the notation "a to b" in the description of the numerical range indicates a or more and b or less unless otherwise specified.

<Beverages for warm sales>
The heated beverage for sale of the present embodiment contains 100 mg / 100 ml or more of vitamin C and has a pH (20 ° C.) of 3.5 or more and less than 4.2. As a result, a good fruit juice feeling can be obtained.
That is, since it is generally difficult to obtain a fruit juice feeling in a heated beverage as compared with a cold beverage that is chilled and drunk, conventionally, the pH is lowered to lower than 3.5 to obtain a fruit juice feeling. I was getting it. On the other hand, the heated beverage for sale of the present embodiment contains 100 mg / 100 ml or more of vitamin C, so that a good fruit juice feeling can be obtained even though the pH is 3.5 or more. .. In addition, the "fruit juice feeling" obtained by the heated beverage of the present embodiment is intended to have a flavor reminiscent of the fruit itself derived from the fruit juice when the beverage is put in the mouth, and the richness and freshness unique to the fruit juice are intended. It also contains a pleasant flavor such as savory.

[For heated sales]
The term "heated sales" means that the beverage is sold to consumers with the liquid temperature kept at 40 to 80 ° C, preferably 45 to 70 ° C, more preferably 50 to 60 ° C. Intended for things. By setting the liquid temperature to 80 ° C or lower, burns are prevented, and by setting the liquid temperature to 40 ° C or higher, the temperature becomes higher than the body temperature and the warmth of the beverage can be easily felt.

[PH]
The pH of the beverage of the present embodiment at 20 ° C. is 3.5 or more and less than 4.2, preferably 3.6 or more and 4.0 or less, and more preferably 3.6 or more and 3.9 or less. preferable.
By setting the pH to the above lower limit value or more, it is possible to improve the fruit juice feeling and the strong aftertaste while suppressing the deterioration of the beverage due to the heated sale.
By setting the pH to be equal to or lower than the above upper limit value, a good balance between deliciousness, fruit juice feeling and strong aftertaste can be maintained.

The pH can be measured by using a commercially available pH measuring device or the like. The pH can be adjusted, for example, by changing the amount of the specific acid or by using a pH adjusting agent such as trisodium citrate.

[Vitamin C]
In this embodiment, Vitamin C is intended for L-ascorbic acid and L-ascorbic acid salt. The L-ascorbic acid salt is typically sodium L-ascorbate.
The lower limit of the content of vitamin C is 100 mg / 100 ml or more, preferably 120 mg / 100 ml or more, more preferably 160 mg / 100 ml or more, still more preferably 200 mg / 100 ml or more, based on the total amount of the beverage.
On the other hand, the upper limit of the content of vitamin C is preferably 500 mg / 100 ml or less, more preferably 300 mg / 100 ml or less, and further preferably 200 mg / 100 ml or less, based on the total amount of the beverage, from the viewpoint of maintaining a good flavor of the beverage. preferable.

Vitamin C may be derived from fruit juice. For example, lemon juice contains 50 mg / 100 g of vitamin C. Therefore, the heated beverage for sale containing 100 mg / 100 ml or more of vitamin C of the present embodiment can be obtained only by adding vitamin C separately from the fruit juice containing vitamin C.

As a method for measuring the vitamin C concentration in the heated beverage of the present embodiment, the method for measuring and calculating vitamin C in Appendix 9 of the Consumer Agency-Food Labeling Standards (2015 Cabinet Office Ordinance No. 10). , 2,4-Dinitrophenylhydrazine method, indophenol / xylene method, high-speed liquid chromatograph method or oxidation-reduction titration method.

[Citrus flavor]
The heated beverage for sale of the present embodiment preferably has a citrus flavor from the viewpoint of effectively obtaining a fruit juice feeling. The citrus flavor can be obtained by using citrus juice, citrus flavor, etc., which will be described later.
In addition, examples of citrus fruits include citrus fruits similar to citrus fruit juice. Among them, lemon flavor is preferable from the viewpoint of obtaining a good fruit juice feeling and a strong aftertaste.

[Citrus juice]
The heated beverage for sale of the present embodiment preferably contains citrus juice.
The fruit juice ratio (in terms of straight fruit juice) of citrus juice is preferably 0.5 w / w% or more and 5 w / w% or less, and more preferably 1 w / w% or more and 3 w / w% or less.
By setting the fruit juice ratio to be equal to or higher than the above lower limit, it becomes easy to obtain the deliciousness and aftertaste of fruit juice. On the other hand, by setting the fruit juice ratio to the above upper limit value or less, a refreshing feeling can be easily obtained.

The fruit juice ratio is a relative concentration when the Brix value or acidity of the citrus juice (straight fruit juice) obtained by squeezing citrus fruits and not subjected to treatment such as concentration is 100%. Whether the fruit juice ratio is calculated based on the Brix value or the acidity is determined for each type of citrus based on the JAS standard. When the fruit juice ratio of fruit juice is converted based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded.

Citrus juice refers to a liquid component obtained by crushing and squeezing citrus fruits or squeezing them. Further, the citrus fruit juice may contain a concentrated liquid component or a diluted-reduced product thereof, and may contain a pulp content, or the pulp content may be removed by a treatment such as filtration or centrifugation. There may be something.
Further, as the citrus juice, straight juice, concentrated juice, concentrated reduced juice and the like may be used.

Citrus means the fruit of a plant belonging to the Rutaceae, Aurantioideae. Specific citrus fruits include oranges such as nable oranges, valencia oranges, and blood oranges, oranges such as mandarin oranges, mandarin oranges, pomelo, kishu oranges, encore, danzalin, koji, shikuwasa, tachibana, and shiranui. , Hassaku, Hyuganatsu, Sanboukan, Kawachi late citrus, Kinukawa, Naruto and other miscellaneous citrus, Tankan, Iyokan, Marcot, Kiyomi, Orlando, Mineola, Seminol and other tangor and tanzero, Mexican lime, Tahitian lime and other limes, Lisbon Lemons such as lemons, Eureka lemons, diamante, etlogs, pomelo such as bampeil, Tosa buntan, grapefruits such as Duncan, Marsh, Thomson, ruby red, yuzu such as yuzu, kabosu, sudachi, hanayu, scratches, kinkan, Karatachi is mentioned.
Among them, it is preferable that lemon juice is contained from the viewpoint of effectively obtaining a fruit juice feeling and obtaining a strong aftertaste.
The citrus fruits that can be used for the preparation of the citrus fruit juice according to the present embodiment are not particularly limited in variety, production area, maturity, size and the like, and can be appropriately set.

Further, a commercially available juice, concentrated juice, paste or the like may be used as the citrus fruit juice to prepare the citrus heated sales beverage of the present embodiment. Specific examples thereof include juices and concentrated juices specified by the JAS standard (Japanese Agricultural Standard for fruit beverages). For example, one or more of these juices are used for warm sales of citrus fruits of the present embodiment. It can be used for beverage preparation.

[Other ingredients]
The beverage of the present embodiment may contain various components other than the above as long as the effects of the present invention can be obtained. For example, it may contain sweeteners, acidulants, flavors, pH adjusters, fruit juices other than the above, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers and the like.

As the above-mentioned sweetener, known sweeteners can be used, for example, sugars such as saccharin (sugar), glucose, granulated sugar, fructose, lactose, malt sugar, fructose-fructose liquid sugar, sugar alcohol, and taumatin. , Stevia extract, disodium glycyrrhizinate, acesulfam potassium, sucralose, aspartame, saccharin, neotheme, sodium saccharin, and high sweetness sweeteners such as stevia. Only one type of sweetener may be used, or two or more types may be used in combination.
On the other hand, from the viewpoint of consumers' nature orientation and the viewpoint of effectively obtaining a fruit juice feeling and a strong aftertaste, it is preferable that the sweetness with a high degree of sweetness is not substantially contained.
The term "substantially free" is intended to exclude those that may be contained as fine components and impurities in the manufacturing process and raw materials.

Examples of the acidulant include anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, phosphoric acid and salts thereof. Of these, anhydrous citric acid and its salts are preferable from the viewpoint of obtaining a citrus fruit-like flavor.

Examples of the above-mentioned flavors include natural flavors and synthetic flavors, and examples thereof include flavors exhibiting a citrus fruit flavor and other flavors exhibiting a fruit flavor. The citrus is not particularly limited as long as it is reminiscent of the above-mentioned citrus.

[acidity]
The beverage of the present embodiment preferably has a citric acid acidity of 0.20 g / 100 ml or more and 0.40 g / 100 ml or less.
By setting the acidity to the above lower limit value or more, the deliciousness and the feeling of fruit juice can be obtained. On the other hand, by setting the acidity to the above upper limit value or less, excessive acidity can be suppressed and the feeling of fruit juice can be maintained.

The acidity can be expressed by the number of grams (anhydrous citric acid g / 100 ml) when the amount of acid contained in 100 ml is converted into citric acid. The acidity can also be measured by a method specified by a JAS standard acidity measuring method, specifically, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.

[Brix value]
The brix value (Bx) of the beverage of the present embodiment is preferably 5 or more and 15 or less, more preferably 7 or more and 13 or less, and further preferably 7 or more, from the viewpoint of obtaining deliciousness and fruit juice feeling. It is 8 or more and 12 or less.
For the Brix value, for example, a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) can be used to measure the reading of the refractometer for sugar at 20 ° C.
The Brix value can be adjusted, for example, by adjusting the amount of the sweetener described later, the amount of various other components, and the like.

[container]
The beverage of the present embodiment may be a packaged beverage in a state of being sterilized by heating and packed in a container. Examples of the container at this time include a sealed container made of a simple substance such as glass, paper, plastic (polyethylene terephthalate or the like), aluminum, and steel, or a composite material or laminated material thereof. The type of container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles.
Further, from the viewpoint of observing the beverage from the appearance and confirming transparency, color and the like, the container is preferably transparent, and specifically, a PET bottle or an uncolored bottle is preferable. Further, from the viewpoint of handleability, distribution, portability, etc., the container is preferably a PET bottle.

<Manufacturing method for heated beverages>
The method for producing a heated beverage for sale according to the present embodiment includes at least the following steps 1 and 2, but the steps 1 and 2 are in no particular order and may be performed separately or simultaneously. Further, the details of each step can be performed according to a conventional method.
(Step 1) A step of adding vitamin C so as to be 100 mg / 100 ml or more.
(Step 2) A step of adjusting the pH (20 ° C.) to be 3.5 or more and less than 4.2.
As a result, a good fruit juice feeling can be obtained even if the pH of the heated beverage for sale is 3.5 or higher.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
Hereinafter, the "VC amount" indicates the vitamin C concentration, which is the total concentration of either one or both of L-ascorbic acid and L sodium alcorbic acid.

[Experiment 1] Verification of lemon juice feeling and lemon aftertaste due to difference in pH <Examples 1 and 2, control examples, reference examples 1 and 2>
Each material having a concentration [g / L] shown in Table 1 was mixed by a conventional method to prepare a beverage, and a packaged beverage was obtained. Table 1 shows the physical characteristics of the beverage.
In addition, the following measurements and evaluations were performed on the obtained packaged beverages. The results are shown in Table 1.

[measurement]
-The reading of the sugar refractometer at 20 ° C. was measured using a Brix digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.).
・ PH
The pH at 20 ° C. was measured using a pH meter (manufactured by DKK-TOA CORPORATION).

[sensory evaluation]
Beverages for hot sale were prepared at room temperature and at 55 ° C (hot). For each beverage, 5 skilled developers tasted it, and according to the following evaluation criteria (7 grades; 1 to 7 points), "deliciousness", "lemon juice feeling", "lemon aftertaste strength" For each, evaluation was carried out with the beverage of the control example as 4 points, and the average value was calculated.

・ Evaluation criteria "deliciousness"
7 points ... Very delicious 6 points ... Quite delicious 5 points ... Slightly delicious 4 points ... Delicious 3 points ... Slightly not delicious 2 points ... Not very delicious 1 point ... Not delicious

"Lemon juice feeling"
7 points ・ ・ ・ Lemon juice is very good 6 points ・ ・ ・ Lemon juice is quite good 5 points ・ ・ ・ Lemon juice is a little 4 points ・ ・ ・ Lemon juice is 3 points ・・ ・ Slightly less lemon juice 2 points ・ ・ ・ Lemon juice is not so good 1 ・ ・ ・ Lemon juice is almost nonexistent

"Lemon aftertaste"
7 points ... very lemon aftertaste 6 points ... lemon aftertaste 5 points ... lemon aftertaste 4 points ... lemon aftertaste 3 points ... lemon aftertaste Slightly no aftertaste 2 points ... Lemon aftertaste is not so good 1 point ... Lemon aftertaste is almost nonexistent

From Table 1, when the control example (pH 3.50) is used as a reference, the lemon juice feeling and the lemon aftertaste tend to be stronger when the pH is less than 3.50, and the lemon juice feeling when the pH is 3.50 or more. , The aftertaste of lemon tended to be weak.

[Experiment 2-1] Verification of lemon juice feeling and lemon aftertaste due to difference in vitamin C amount when pH is 3.2 to 3.3 <Reference Examples 2 to 6>
Each material having a concentration [g / L] shown in Table 2 was mixed by a conventional method to prepare a beverage, and a packaged beverage was obtained. Table 2 shows the physical characteristics of the beverage.
In addition, the obtained packaged beverage was subjected to the following measurements and evaluations in the same manner as in Experiment 1. The results are shown in Table 2.

From Table 2, when Reference Example 2 (VC amount 100 mg / 100 ml) was used as a reference, when the VC amount was less than 100 mg / 100 ml, the lemon juice feeling and the lemon aftertaste tended to be weakened.

[Experiment 2-2] Verification of lemon juice feeling and lemon aftertaste due to difference in vitamin C amount when pH is around 3.5 <Examples 3 and 4, control examples, reference examples 7 to 8>
Each material having a concentration [g / L] shown in Table 3 was mixed by a conventional method to prepare a beverage, and a packaged beverage was obtained. Table 3 shows the physical characteristics of the beverage.
In addition, the obtained packaged beverage was subjected to the following measurements and evaluations in the same manner as in Experiment 1. The results are shown in Table 3.

From Table 3, when the control example (VC amount 100 mg / 100 ml) is used as a reference, when the VC amount is less than 100 mg / 100 ml, the lemon juice feeling and the lemon aftertaste are weakened, and when the VC amount is 100 mg / 100 ml or more, the lemon is used. There was a tendency for the fruit juice and lemon aftertaste to become stronger. In addition, there was a tendency for the lemon juice and the aftertaste of lemon to be stronger when hot than at room temperature. In addition, when the pH was set to 3.2 to 3.3 in Experiment 2-1 the lemon juice feeling due to the difference in the amount of vitamin C and the aftertaste of the lemon were verified, the lemon was set to around 3.50. There was a more pronounced tendency for the fruit juice to become stronger.

[Experiment 2-3] Verification of lemon juice feeling and lemon aftertaste due to difference in vitamin C amount when pH is 3.6 to 3.7 <Examples 1, 5 to 6, Reference Examples 9 to 10>
Each material having a concentration [g / L] shown in Table 4 was mixed by a conventional method to prepare a beverage, and a packaged beverage was obtained. Table 4 shows the physical characteristics of the beverage.
In addition, the obtained packaged beverage was subjected to the following measurements and evaluations in the same manner as in Experiment 1. The results are shown in Table 4.

From Table 4, when Example 1 (VC amount 100 mg / 100 ml) is used as a reference, when the VC amount is less than 100 mg / 100 ml, the lemon juice feeling and the lemon aftertaste are weakened, and when the VC amount is 100 mg / 100 ml or more. There was a tendency for the lemon juice and the aftertaste of the lemon to become stronger. In addition, there was a tendency for the lemon juice and the aftertaste of lemon to be stronger when hot than at room temperature. In addition, when the pH was set to 3.6 to 3.7, compared to the case of verifying the fruit juice feeling of lemon due to the difference in the amount of vitamin C and the aftertaste of lemon when the pH was set to 3.2 to 3.3 in Experiment 2-1. There was a more pronounced tendency for the lemon juice to be stronger in the case.

[Experiment 2-4] Verification of lemon juice feeling and lemon aftertaste due to difference in vitamin C amount when pH is around 3.9 <Examples 2, 7-8, Reference Examples 11-12>
Each material having a concentration [g / L] shown in Table 5 was mixed by a conventional method to prepare a beverage, and a packaged beverage was obtained. Table 5 shows the physical characteristics of the beverage.
In addition, the obtained packaged beverage was subjected to the following measurements and evaluations in the same manner as in Experiment 1. The results are shown in Table 5.

From Table 5, when Example 2 (VC amount 100 mg / 100 ml) is used as a reference, when the VC amount is less than 100 mg / 100 ml, the lemon juice feeling and the lemon aftertaste are weakened, and when the VC amount is 100 mg / 100 ml or more. There was a tendency for the lemon juice and the aftertaste of the lemon to become stronger. In addition, there was a tendency for the lemon juice and the aftertaste of lemon to be stronger when hot than at room temperature. In addition, when the pH was set to 3.2 to 3.3 in Experiment 2-1 the lemon juice feeling due to the difference in the amount of vitamin C and the aftertaste of the lemon were verified, the lemon was set to pH 3.9. There was a more pronounced tendency for the fruit juice to become stronger.

[Experiment 3] Verification of lemon juice feeling and lemon aftertaste when L-ascorbic acid is sodium ascorbic acid <Examples 9 to 11, Reference Examples 9, 13>
Each material having the concentration [g / L] shown in Table 6 was mixed by a conventional method to prepare a beverage, and a packaged beverage was obtained. Table 6 shows the physical characteristics of the beverage.
In addition, the obtained packaged beverage was subjected to the following measurements and evaluations in the same manner as in Experiment 1. The results are shown in Table 6.

From Table 6, based on Example 9 (VC amount 100 mg / 100 ml), when the VC amount of sodium ascorbate is less than 100 mg / 100 ml, the fruit juice feeling of lemon and the aftertaste of lemon are weakened, and sodium ascorbate is used. When the amount of VC was 100 mg / 100 ml or more, the fruit juice feeling of lemon and the aftertaste feeling of lemon tended to be stronger. In addition, there was a tendency for the lemon juice and the aftertaste of lemon to be stronger when hot than at room temperature.

[Experiment 4] Verification of lemon juice feeling and lemon aftertaste due to differences in sweeteners <Examples 1, 12 to 13>
Each material having the concentration [g / L] shown in Table 7 was mixed by a conventional method to prepare a beverage, and a packaged beverage was obtained. Table 7 shows the physical characteristics of the beverage.
In addition, the obtained packaged beverage was subjected to the following measurements and evaluations in the same manner as in Experiment 1. The results are shown in Table 7.

From Table 7, when Example 1 (sugar) was used as a reference, Example 12 using sucralose and acesulfame potassium tended to weaken the fruit juice feeling of lemon and the aftertaste of lemon. In addition, in Example 13 using sugar alcohol, the fruit juice feeling of lemon and the aftertaste of lemon were the same scores as in Example 1.

[Experiment 5] Verification of lemon juice feeling and lemon aftertaste due to difference in fruit juice ratio <Examples 14 to 18, Reference Example 9>
Each material having the concentration [g / L] shown in Table 8 was mixed by a conventional method to prepare a beverage, and a packaged beverage was obtained. Table 8 shows the physical characteristics of the beverage.
In addition, the obtained packaged beverage was subjected to the following measurements and evaluations in the same manner as in Experiment 1. The results are shown in Table 8.

From Table 8, based on Reference Example 9 (fruit juice 3% VC 0 mg / 100 ml), in Examples 14 to 18, the amount of VC was 100 mg / 100 ml at a fruit juice ratio of 0% to 10%, so that the amount of lemon was 100 mg / 100 ml. There was a tendency for the fruit juice and lemon aftertaste to become stronger. Further, in Example 18, the fruit juice ratio was 10%, the acidity was very high, and the taste was not improved.

Claims (9)

A beverage for sale heated, containing 100 mg / 100 ml or more of vitamin C and having a pH (20 ° C.) of 3.5 or more and less than 4.2. The heated beverage for sale according to claim 1, which has a citrus flavor. Claimed to contain citrus juice selected from any one or more of the group consisting of oranges, oranges, miscellaneous citrus, tangor and tanzero, limes, citrons, lemons, and grapefruits. The heated beverage for sale according to 1. The heated beverage for sale according to claim 3, wherein the juice ratio (straight juice equivalent) of the citrus juice is 0.5 w / w% or more and 5 w / w% or less. The heated beverage for sale according to any one of claims 1 to 4, wherein the Brix value is 5 or more and 15 or less. The heated beverage for sale according to any one of claims 1 to 5, wherein the citric acid acidity is 0.20 g / 100 ml or more and 0.40 g / 100 ml or less. The beverage for warm sale according to any one of claims 1 to 6, which does not substantially contain a high-sweetness sweetener. The heated beverage for sale according to any one of claims 1 to 7, which is packed in a container. The process of adding vitamin C so that it becomes 100 mg / 100 ml or more, and
The process of adjusting the pH (20 ° C) to be 3.5 or more and less than 4.2, and
A method for manufacturing a heated beverage for sale, including.