JP2022123989A - Grape juice-containing beverage - Google Patents

Abstract

To provide a technique that improves the sharpness of taste of a grape juice-containing beverage and strikes a balance between the sharpness and thickness.SOLUTION: A grape juice-containing beverage contains grape juice and lactic acid.SELECTED DRAWING: None

Description

The present invention relates to a grape juice-containing beverage. More specifically, it relates to a grape juice-containing beverage, a method for improving the sharpness of a grape juice-containing beverage, and a method for producing a grape juice-containing beverage.

BACKGROUND ART Conventionally, fruit juice-containing beverages have been widely popular as palatable beverages that provide a fruit juice flavor.

On the other hand, natural fruit juice itself may contain undesirable flavors such as bitterness and harshness. Therefore, in fruit juice-containing beverages, research and development of methods for suppressing unfavorable flavors such as bitterness and acridness while improving the fruit juice-like flavor are progressing.

For example, in Patent Document 1, fruit juice, sweetener, citric acid, tartaric acid and water are included in order to suppress bitterness while obtaining a flavor typical of fruit juice beverages, preferable sourness and refreshing feeling, and citric acid. A fruit juice-containing low-calorie beverage containing 0.03 to 0.2 mass % of tartaric acid and containing 0.03 to 0.2 mass % of tartaric acid is disclosed. In addition, it is also disclosed that when red grape juice is contained, liquid color fading over time is suppressed.

JP 2015-109827 A

Conventionally, since most grape juice contains tartaric acid, attempts have been made to combine grape juice and tartaric acid, but no technique for combining grape juice and lactic acid has been known so far. The present inventors focused on the use of lactic acid in beverages containing grape juice and conducted studies, and found that by combining grape juice and lactic acid, the flavor obtained when drinking grape juice-containing beverages Above all, it was found for the first time that sharpness was particularly improved, and the balance between sharpness and darkness was excellent, and the present invention was completed.

According to the present invention, a grape juice-containing beverage containing grape juice and lactic acid is provided.

Moreover, according to the present invention, there is provided a method for improving the sharpness of a grape juice-containing beverage, which includes the step of mixing grape juice and lactic acid.

Moreover, according to the present invention, there is provided a method for producing a grape juice-containing beverage, which includes a step of mixing grape juice and lactic acid.

ADVANTAGE OF THE INVENTION According to this invention, the sharpness of a grape juice containing drink can be improved, and the technique which can obtain the excellent balance of sharpness and good thickness can be provided.

Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a to b" in the description of numerical ranges means from a to b, unless otherwise specified.

<Beverage containing grape juice>

The grape juice-containing beverage of the present embodiment contains grape juice and lactic acid. As a result, it is possible to obtain a beverage having an excellent balance between sharpness and richness while improving sharpness. Although the details of this reason are not clear, it is presumed as follows. In general, grape juice contains a relatively large amount of polyphenols, and it is known that when drinking grape juice, astringent and astringent tastes peculiar to polyphenols are felt. Therefore, in the grape juice-containing beverage of the present embodiment, by adding lactic acid to the grape juice, the astringent taste and astringent taste are masked and mellow while maintaining the goodness of the original richness of grapes. This is thought to lead to improvement in sharpness when drinking a beverage.

In addition, in this embodiment, lactic acid excludes lactic acid that may be contained as a minor component in grape juice. As the lactic acid of the present embodiment, for example, lactic acid added as an acidulant to ordinary beverages, lactic acid contained in lactic acid beverages, and the like are intended.

In the present specification, the term "good sharpness" means that the astringency and astringent taste felt when drinking grape juice is reduced, and the aftertaste is refreshing. It is one element that contributes to

Hereinafter, each component contained in the grape juice-containing beverage (hereinafter also simply referred to as "drink") of the present embodiment will be described.

[grape juice]
The beverage of the present embodiment contains grape-derived fruit juice.
In the present embodiment, fruit juice refers to a liquid component obtained by crushing and squeezing a fruit or fruit, or by pureeing. Fruit juice may also contain concentrated liquid components or diluted and reduced products thereof, and may contain pulp or have pulp removed by filtration, centrifugation, or the like. may
In addition, the fruit juice used in the present embodiment includes straight fruit juice, concentrated fruit juice, concentrated reduced fruit juice, and the like.

The fruit juice ratio (straight fruit juice conversion) of the beverage of the present embodiment may be 100% by mass, preferably 3 to 70% by mass, more preferably 5 to 50% by mass.
By setting the fruit juice ratio to the above lower limit or higher, it becomes easier to obtain the good taste and richness of fruit juice. On the other hand, by setting the fruit juice ratio to the above upper limit or less, the sharpness effect is maintained.

In addition, the fruit juice ratio (converted to straight fruit juice) is more preferably 40% by mass or less, 35% by mass or less, from the viewpoint of improving the sharpness while obtaining the original flavor and deliciousness of the fruit juice while reducing the fruit juice. , 30% by mass, and 25% by mass or less, in that order. That is, according to the grape juice-containing beverage of the present embodiment, although it is low in fruit juice, it is possible to improve the sharpness while obtaining the richness and deliciousness like fruit juice.
On the other hand, the fruit juice ratio (converted to straight fruit juice) is more preferably 6% by mass or more, 8% by mass or more, or 10% by mass or more from the viewpoint of improving sharpness while obtaining good thickness and deliciousness. is preferred in that order.

The fruit juice rate is obtained by squeezing fruit juice, and is a relative concentration when the Brix value or acidity of the squeezed fruit juice (straight juice) that is not subjected to processing such as concentration is 100%. Whether the fruit juice ratio is calculated based on the Brix value or the acidity is defined for each type of fruit juice based on the JAS standard. Moreover, when converting the fruit juice rate of fruit juice based on the JAS standard Brix value, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation.

For example, since the Brix value of the JAS standard is 11 for grapes, when 10% by mass of concentrated grape juice with a Brix value of 55 is blended in a beverage, the resulting beverage has a fruit juice rate of 50% by mass.

The grapes used in the grape juice of the present embodiment are not particularly limited. It may contain both red grapes, and preferably contains at least red grapes. By including red grapes, the effect of improving sharpness becomes even more remarkable.

Examples of yellow-green white grapes include varieties such as Niagara, Rosario Bianco, Muscat, and Chardonnay. Examples of red and black red grapes include black red grapes such as Concord, Kyoho, Nagano Purple, Pione, Steuben, Fujiminoru, and Campbell Early, Delaware, Rosario Rosso, Kaiji, and Gorby. Red grapes are exemplified, and Concord is more preferable from the viewpoint of more effectively improving sharpness while obtaining a more grape juice-like flavor.

The place of production, maturity, size, etc. of grapes that can be used for preparing grape juice are not particularly limited, and can be set as appropriate.

Here, grape juice contains polyphenols such as anthocyanins. Such anthocyanins are glycosides whose main body is anthocyanidin having a 3,5,7-trihydroxy-2-phenylbenzopyrylium skeleton, and there are several types of anthocyanidins depending on the substituents of the phenyl group of the anthocyanidins. The anthocyanins contained in grape juice vary in type and content depending on grape varieties and the like.

The inventors have found that even beverages containing grape juice and lactic acid differ in the degree of improvement in sharpness and richness. As a result of further investigation, it was found that the type of anthocyanin contained in the beverage is a factor. Specifically, among the anthocyanins contained in grape juice, the beverage of the present embodiment is one or more selected from delphinidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside. and more preferably all delphinidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside.

Among them, the total content of three anthocyanins: delphinidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside It has been found that setting the amount to a specific amount is effective in dramatically improving sharpness.

The beverage of the present embodiment contains three types of delphinidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside. It contains anthocyanins, and the total content thereof is preferably 0.2 to 10 mg/100 ml, more preferably 0.3 to 8 mg/100 ml, and further preferably 0.5 to 3 mg/100 ml. preferable. As a result, it is possible to more effectively improve the sharpness while obtaining a flavor that is more like grape juice.

Three types of delphinidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside in the beverage of the present embodiment The total anthocyanin content of can be controlled by selecting grape varieties and adjusting the juice rate. For example, Concord species contains three anthocyanins, delphinidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside, whereas Kyoho grapes do not contain these three anthocyanins. The total content of the three anthocyanins can be controlled to a specific amount by mixing the fruit juice of the beverage or by adjusting the fruit juice ratio in the beverage.

[lactic acid]
The beverage of the present embodiment preferably has a lactic acid content of 0.05 to 1.0 g/L, more preferably 0.10 to 0.8 g/L, and 0.15 to 0.6 g. /L is more preferred. That is, the content of lactic acid is preferably 0.005 to 0.1 g/100 ml, more preferably 0.010 to 0.08 g/100 ml, and more preferably 0.015 to 0.06 g/100 ml. is more preferred.

By setting the content of lactic acid to the above lower limit or more, sharpness can be improved, the balance between sharpness and richness can be improved, and deliciousness can be improved. On the other hand, by setting the lactic acid content to the above upper limit or less, it is possible to suppress the sourness from becoming too strong, and to maintain an excellent balance between sharpness and richness while maintaining good taste.

[citric acid]
Also, the beverage of the present embodiment may further contain citric acid. By using lactic acid and citric acid in combination, sharpness can be improved and the balance between deliciousness, richness and sourness can be improved.

The beverage of the present embodiment preferably has a citric acid content of 0.1 to 4.0 g/L, more preferably 0.5 to 3.0 g/L, and 1.0 to 2.0 g/L. More preferably 5 g/L. That is, the content of citric acid is preferably 0.01 to 0.4 g/100 ml, more preferably 0.05 to 0.3 g/100 ml, and 0.1 to 0.25 g/100 ml. is more preferred.

[Other ingredients]
The grape juice-containing beverage of the present embodiment may contain other components other than the above as long as the effects of the present invention are exhibited. Specifically, fruit juices other than grapes, sweeteners such as sugars and high-intensity sweeteners, acidulants other than lactic acid and citric acid, flavors, vitamins, coloring agents, salt, antioxidants, emulsifiers, preservatives, seasonings Ingredients commonly used in beverages, such as ingredients, extracts, pH adjusters, quality stabilizers, and thickeners, can be contained.

Examples of fruit juices other than grapes include orange juice, mandarin orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, apple juice, peach juice, strawberry juice, banana juice, and mango juice. These may use only 1 type and may use 2 or more types together.

Examples of the above sweeteners include sugars such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; thaumatin; stevia extract; high intensity sweeteners such as sodium, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin; These may use only 1 type and may use 2 or more types together.

Examples of the acidulant include adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phytic acid, ascorbic acid, phosphoric acid, and salts thereof.

[Sugar content (Brix value)]
The sugar content (Brix value) of the beverage (20° C.) of the present embodiment can be appropriately set according to the palatability of the beverage.
The sugar content (Brix value) can be measured by measuring the reading of a sugar refractometer at 20° C. using, for example, a digital refractometer Rx-5000α (manufactured by Atago).
In addition, the sugar content can be adjusted, for example, by adjusting the contents of the sweetener, fruit juice, and other various components described above.

[acidity]
The acidity of the beverage of the present embodiment is preferably 0.2 g/100 ml or more and 0.5 g/100 ml or less. By making the acidity equal to or higher than the above lower limit value, deliciousness can be obtained. On the other hand, by setting the acidity to be equal to or less than the above upper limit, it is possible to suppress excessive sourness and achieve both good taste.

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

[pH]
The pH of the beverage of the present embodiment at 20° C. is preferably 2.8 to 4.6, more preferably 3.1 to 4.2, and 3.2 to 3.5. More preferred. This improves the balance between sharpness and richness, and maintains good taste.

In addition, the measurement of pH can be performed by using a commercially available pH measuring device. The pH can be adjusted by, for example, changing the amount of the specific acid or using a pH adjuster.

[carbon dioxide gas, alcohol]
Also, the beverage of the present embodiment may be a carbonated beverage containing carbon dioxide gas. The method of incorporating carbon dioxide into the beverage is not particularly limited, and can be appropriately set by those skilled in the art.

Moreover, it is preferable that the drink of this embodiment is a non-alcoholic drink. Non-alcoholic beverages refer to beverages that do not substantially contain alcohol, specifically beverages containing less than 1.0% by volume/volume of alcohol such as ethanol.

[container]
The container used for the beverage of the present embodiment includes a hermetically sealed container made of a single substance such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, or the like, a composite material thereof, or a laminated material. The type of container is not particularly limited, but examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. A PET bottle is preferable from the viewpoint that the beverage can be visually recognized from the outside.

The volume of the beverage is not particularly limited, but is preferably 100 to 2000 ml, and more preferably 100 to 500 ml from the viewpoint of easy drinking.

The heat sterilization method for packaged beverages is not particularly limited, but heat sterilization is performed in accordance with the provisions of the Food Sanitation Law in Japan. Specifically, after sterilizing at a high temperature for a short time, a method of filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a method of filling a storage container such as a can with the preparation solution, followed by retort processing. and retort sterilization method.

<Method for producing grape juice-containing beverage>
The method for producing a grape juice-containing beverage of the present embodiment includes a step of mixing grape juice and lactic acid. As a result, a grape juice-containing beverage with improved sharpness can be obtained. A mixing method is not particularly limited, and a known method can be used. In addition, each component contained in the grape juice-containing beverage and its content are the same as those of the grape juice-containing beverage described above.

<Method for improving sharpness of beverage containing grape juice>
The method for improving the sharpness of the grape juice-containing beverage of the present embodiment includes a step of mixing grape juice and lactic acid. As a result, a grape juice-containing beverage with improved sharpness can be obtained. A mixing method is not particularly limited, and a known method can be used. In addition, each component contained in the grape juice-containing beverage and its content are the same as those of the grape juice-containing beverage described above.

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

EXAMPLES The present invention will be described below with reference to Examples and Comparative Examples, but the present invention is not limited to these. "%" represents "% by mass" unless otherwise specified.

(1) Quantification of Anthocyanin in Beverages Anthocyanins in beverages were quantified according to the following procedure.
[Apparatus and instruments]
LC: Shimadzu UHPLC <Nexera> (detector: PDA)
Column: Waters ACQUITY UPLC HSS T3 1.8 μm 2.1 × 100 mm
[Reagent: -20°C storage]
Delphinidin 3-glucoside chloride (manufactured by Nagara Science)
Cyanidin 3-glucoside chloride (Tokiwa Phytochemical Research Institute: Funakoshi)
Petunidin 3-glucoside chloride (Tokiwa Phytochemical Research Institute: Funakoshi)
[Mobile phase]
A: 0.88% formic acid B: 100% acetonitrile

[Adjustment of standard undiluted solution]
About 10 mg of delphinidin 3-glucoside chloride, about 5 mg of cyanidin 3-glucoside chloride and petunidin 3-glucoside chloride were collected in a 1.25 ml volumetric flask. I kept the amount I took in mind.
2. It was dissolved in "0.88% formic acid:ethanol=1:1" and adjusted to a constant volume.

[Adjustment of standard solution for calibration curve]
1. About half of the mobile phase A was placed in a 20 ml volumetric flask, and a standard undiluted solution was sampled according to Table 1 and given a constant volume.

2. Filtered with a 0.45 μm syringe filter and packed in vials.
3. Accurate concentrations were calculated from the amount of sample collected.

[Sample adjustment]

It was diluted with ultrapure water so as to fall within the range of the calibration curve, filtered through a 0.45 μm syringe filter, and then packed in a vial.
[Analysis conditions]
Elution method: Gradient

Mobile phase A: 0.88% formic acid (compressibility: 0.45/GPa)
Mobile phase B: 100% acetonitrile (compressibility 1.20/Gpa)
Flow rate: 0.5ml/min
Injection volume: 5 μl
Measurement wavelength: 520 nm (cell part temperature control temperature 40 ° C.)
Oven: 40°C
Analysis time: 15 min (sampling 640 msec, time constant 0.64 sec)

[View results]
A calibration curve was prepared from the peak area values of the standard solutions for calibration curve, and the concentration was calculated from the peak area values of the samples.
When the sample was diluted, it was multiplied by the dilution factor.

(2) Sensory Evaluation of Beverage A sensory test was conducted by a technician trained on beverages. Specifically, each engineer tasted the beverage (20 ° C.), and the quality or strength of the flavor felt when tasting was evaluated according to the following evaluation criteria, with a control (control) being 4 points and a 7-point evaluation. and calculated the average value.
・ Evaluation criteria score 7: felt very strong (good) compared to the control Score 6: felt strong (good) compared to the control Score 5: felt slightly strong (good) compared to the control Score 4: Same as control Score 3: Slightly weak (not good) compared to control Score 2: Slightly weak (not good) compared to control Score 1: Very weak compared to control ( not good)

(3) Preliminary experiment (fruit juice rate 100%)
Concentrated Kyoho grape juice (Brix 33°) (A) of 100% Kyoho grapes that does not contain three anthocyanins (delphinidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside) shown in Table 3 below A drink using 100% Concord concentrated red grape juice (Brix 68°) (B) containing three anthocyanins was prepared. For each beverage, the beverage using the concentrated Kyoho grape juice (A) was used as a control (4 points), and sensory evaluation of the above (2) was performed by nine engineers, and the two were compared. The results are shown in Table 3.

Moreover, the above (1) measurement was performed for each beverage. The sugar content (Brix) was measured using a sugar refractometer (ATAGO RX-5000α). Acidity indicates citric acidity.

From Table 3, 100% Concord concentrated red grape juice (B) containing 3 types of anthocyanins is used for a drink using 100% Kyoho concentrated Kyoho grape juice (A) that does not contain 3 types of anthocyanins. It was confirmed that the drink that was in the middle of the day was inferior in terms of "goodness of sharpness".

(4) Experiment 1: Verification of difference in acidulant (fruit juice rate 20%)
For the base liquid containing each raw material (concentrated red grape juice (B), fructose-glucose liquid sugar, sugar, trisodium citrate, grape flavor) so as to have the composition shown in Table 4, citric acid, lactic acid, tartaric acid, Each beverage of Control 1, Example and Comparative Example was prepared by blending malic acid or phosphoric acid. The fruit juice rate of each drink was 20%.

Next, sensory evaluation of the above (2) was performed by eight engineers for each beverage. Table 4 shows the results.

(5) Experiment 2: Verification of the effect of lactic acid with a fruit juice rate of 100% Using concentrated red grape juice (B) and lactic acid so as to have the composition shown in Table 5, each beverage of Control 2 and Example was prepared. did. The fruit juice ratio of the beverage was 100%.
Sensory evaluation of the above (2) was performed by nine engineers on each of the obtained beverages. Table 5 shows the results.

(6) Experiment 3: Verification of the effect of varying the content of 3 types of anthocyanins and lactic acid (juice rate 20%)
Using each raw material (concentrated Kyoho grape juice (A), concentrated red grape juice (B), fructose-glucose liquid sugar, sugar, trisodium citrate, tartaric acid, grape flavor) so as to have the composition shown in Tables 6 and 7, Controls 3 to 7 were prepared in the same manner, except that the blending ratio of concentrated Kyoho grape juice (A) and concentrated red grape juice (B) was varied.
Subsequently, lactic acid and anhydrous citric acid were blended so that the pH was 3.2 ± 0.1, the Brix was 11.2 ± 0.3, and the acidity was 0.35 ± 0.02 g / 100 ml (converted to anhydrous citric acid). Each of the example beverages was prepared. The fruit juice rate of each drink was 20%.
The sensory evaluation of (2) above was performed on the obtained beverage of each example. Tables 6 and 7 show the results.

Control 3 had a content ratio of concentrated red grape juice (B) and concentrated Kyoho grape juice (A) as a juice ratio of 1: 0, but Control 4 had a ratio of 2: 1, Control 5, The ratio was 1:1, control 6 had a ratio of 1:2, and control 7 had a ratio of 0:1. Also, Examples 7 to 10 compared to Control 3, Examples 11 to 14 compared to Control 4, Examples 15 to 18 compared to Control 5, and Examples 19 to 22 compared to Control 6, In Examples 23 to 25 in contrast to Control 7, the evaluation result of "crispness" tended to increase as the proportion of concentrated red grape juice (B) increased. From this, as the total content of delphinidin-3-glucoside, cyanidin-3-glucoside, and petnidin-3-glucoside contained in the concentrated red grape juice (B) increases, it becomes easier to improve the "sharpness". was understood.

Claims (11)

A grape juice-containing beverage containing grape juice and lactic acid. The grape juice-containing beverage according to claim 1, wherein the lactic acid content is 0.005-0.1 g/100 ml. 3. The grape juice-containing beverage according to claim 1 or 2, further comprising citric acid. The grape juice-containing beverage according to any one of claims 1 to 3, wherein the juice rate (straight juice conversion) is 3 to 70% by mass. The grape juice-containing beverage according to any one of claims 1 to 4, wherein the grape juice comprises red grape juice. The grape juice-containing beverage according to any one of claims 1 to 5, comprising one or more selected from delphinidin-3-glucoside, cyanidin-3-glucoside, and petnidin-3-glucoside. The grape juice-containing beverage according to any one of claims 1 to 6, wherein the total content of delphinidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside is 0.2-10 mg/100 ml. . The grape juice-containing beverage according to any one of claims 1 to 7, packed in a container. The grape juice-containing beverage according to any one of claims 1 to 8, which is a non-alcoholic beverage. A method for improving the sharpness of a grape juice-containing beverage, comprising the step of mixing grape juice and lactic acid. A method for producing a grape juice-containing beverage, comprising the step of mixing grape juice and lactic acid.