JP2022136431A - Beverage containing fruit juice - Google Patents

Abstract

To provide a technique for improving the fruit juice feeling and the rich feeling of beverage containing fruit juice using grape juice.SOLUTION: The beverage containing fruit juice contains grape juice and nerolidol.SELECTED DRAWING: None

Description

The present invention relates to fruit juice-containing beverages. More specifically, the present invention relates to a fruit juice-containing beverage, a method for improving the feeling of fruit juice in a fruit juice-containing beverage, and a method for producing a fruit juice-containing beverage.

BACKGROUND ART Conventionally, fruit juice-containing beverages have been widely popular as palatable beverages that provide a fruit juice flavor, and research and development are progressing to improve the fruit juice-like flavor and flavor.

For example, Patent Document 1 discloses a fruit juice-containing beverage containing a combination of grape juice and β-damascenone in order to increase the richness of the fruit juice-like flavor.

In addition, various flavors are sometimes used in fruit juice-containing beverages in order to obtain desired flavors such as sourness and sweetness. For example, Patent Literature 2 discloses that a combination of citral and nerolidol, which are known aroma components, produces a lime flower-like aroma.

JP 2019-129727 A Japanese Unexamined Patent Application Publication No. 2018-201432

Until now, various attempts have been made to improve the flavor of grape juice-containing beverages, but no technique for combining grape juice and nerolidol has been known. The inventors of the present invention focused on the use of nerolidol and conducted studies. The inventors have found that the richness can be improved and the balance between the two can be improved, and the present invention has been completed.

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

Further, according to the present invention, there is provided a method for improving the fruit juice feeling of a fruit juice-containing beverage, which comprises the step of mixing grape juice and nerolidol.

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

ADVANTAGE OF THE INVENTION According to this invention, the technique which can improve the balance of a fruit juice feeling and a rich feeling of the fruit juice containing drink using grape fruit juice 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.

<Fruit juice-containing drink>
The fruit juice-containing beverage of the present embodiment contains grape juice and nerolidol. As a result, the grape-like fruit juice feeling and richness can be improved, and the balance between the two can be improved. Although the details of this reason are not clear, it is presumed as follows. Nerolidol is known as an aromatic component reminiscent of flowers and trees, but by combining grape juice and nerolidol, the freshness and sweetness of grapes are enhanced, and the feeling of grape juice and fruit juice in the mouth is enhanced. It is presumed that the depth, aftertaste, body feeling, etc. can be improved. In addition, it is presumed that nerolidol can be felt from immediately after taking the drink in the mouth and afterward, thereby making it easier to improve the balance between fruit juice and richness.

Hereinafter, each component contained in the fruit 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. In addition, any of transparent fruit juice, translucent fruit juice, or opaque fruit juice may be used, and from the viewpoint of obtaining stable fruit juice feeling, richness, and deliciousness, transparent fruit juice is preferable.

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 deliciousness and richness typical of fruit juice. On the other hand, by setting the fruit juice ratio to the upper limit value or less, a feeling of fruit juice can be obtained and the meaning can be easily suppressed.

In addition, the fruit juice ratio (converted to straight fruit juice) is more preferably 40% by mass or less, 35% by mass or less, 30% by mass, 25% by mass or less is preferred in that order. That is, according to the grape juice-containing beverage of the present embodiment, it is possible to obtain a feeling of fruit juice and richness even though the amount of juice is low.
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, and 10% by mass or more, in that order, from the viewpoint of obtaining fruit juice feeling, richness and deliciousness.

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. Examples include red grapes.

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.

[Nerolidol]
Nerolidol is a type of sesquiterpene and is a substance specified by CAS Registry Number 7212-44-4. Nerolidol has cis and trans forms. Nerolidol is known to have an aroma reminiscent of flowers and trees, and is contained in apple brandy and the like.
The beverage of the present embodiment preferably has a nerolidol concentration of 0.1 to 7 ppm, more preferably 0.2 to 6 ppm, even more preferably 0.5 to 4.5 ppm, and 0.5 ppm. 8 to 3.5 ppm is particularly preferred.
In the fruit juice-containing beverage of the present embodiment, the nerolidol to be added may be chemically synthesized, may be a natural product containing nerolidol, or may be extracted/purified from a natural product. . Also, a perfume containing nerolidol may be used as a raw material.

By setting the concentration of nerolidol to the above lower limit or more, it is possible to improve the fruit juice feeling and richness and improve the balance between the two.
On the other hand, by setting the nerolidol concentration to the above upper limit or less, it is possible to suppress the deterioration of the aftertaste and aftertaste due to the harshness, bitterness, etc., while maintaining a good balance between fruit juice and richness. Although the details of the reason for this are not clear, when drinking a beverage, after feeling the fruit juice and richness due to grape juice and nerolidol, the flavor of nerolidol tends to remain in the mouth, which leads to acridity, bitterness, etc. Therefore, it is considered that this can be suppressed by setting the nerolidol concentration to the above upper limit or less.

[Other ingredients]
The fruit 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 acidulants include citric acid, lactic acid, 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 for producing fruit juice-containing beverage>
The method for producing a fruit juice-containing beverage of the present embodiment includes a step of mixing grape juice and nerolidol. As a result, it is possible to obtain a fruit juice-containing beverage that can improve the balance between the fruit juice feeling and the richness of the fruit juice-containing beverage. A mixing method is not particularly limited, and a known method can be used. In addition, each component contained in the fruit juice-containing beverage and its content are the same as those of the fruit juice-containing beverage described above.

<Method for Improving Fruit Juice Feeling of Fruit Juice-Containing Beverage>
The method for improving the fruit juice feeling of the fruit juice-containing beverage of the present embodiment includes a step of mixing grape juice and nerolidol. As a result, the balance between the fruit juice feeling and the richness of the fruit juice-containing beverage can be improved. A mixing method is not particularly limited, and a known method can be used. In addition, each component contained in the fruit juice-containing beverage and its content are the same as those of the above-mentioned grape juice-containing beverage.

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 Aroma Components in Beverage Concentration (ppm) of nerolidol in beverage was subjected to GC/MS measurement by SPME (Solid Phase Micro Extraction) method using MPS manufactured by Gestel, under the conditions shown below. I made a measurement.
Apparatus: GC: 7890B manufactured by Agilent Technologies
MS: 5977 A MSD manufactured by Agilent Technologies
SPME: MPS manufactured by Gerstel
Column: DB-WAX UI 0.25 mm × 30 m × 0.25 μm
Quantitative ion: nerolidol m/z=161
Internal standard: cyclohexanol m/z=82
Temperature conditions: 40°C (5 minutes) ~ 5°C/minute → 240°C (0 minutes)
Carrier gas flow rate: He 1 ml/min Injection method: Splitless ion source temperature: 230°C

(2) Sensory Evaluation of Beverage A sensory test was conducted by a technician trained on beverages. Specifically, multiple engineers sampled each beverage (20°C), and the quality or strength of the flavor "juice feeling", "richness", and "unpleasant taste" felt when tasting was controlled according to the following evaluation criteria. A 7-point evaluation was performed with 4 points for (control), and the average value was calculated.
・ 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) Raw materials The following materials were used as raw materials for beverages.
・Fructose-glucose liquid sugar (55% isomerized sugar): sugar content 75.5, acidity 0
・68° red grape transparent juice (Concord), sugar content 68.5
・Trisodium citrate ・Anhydrous citric acid ・Grape fragrance: Main ingredients include ethyl propionate, phenethyl alcohol, and methyl anthranilate. However, it does not contain nerolidol.
The sugar content (Brix) is a value measured using a sugar refractometer (ATAGO RX-5000α), and the acidity indicates the acidity of citric acid (g/100ml).

(4) Experiment 1 (effect of nerolidol concentration when fruit juice rate is 20%)
A base liquid was prepared so that the content shown in Table 1 below would be achieved and the fruit juice rate would be 20%. Nerolidol was blended into the obtained base liquid so as to have a concentration as shown in Table 1 to obtain each beverage. Each beverage had a sugar content of 11.3 and an acidity of 0.33 (g/100 ml).
For each beverage, sensory evaluation of the above (2) was performed by eight engineers using a beverage with a nerolidol concentration of 0 ppm as a control (4 points), and the two were compared. Table 1 shows the results.

(5) Experiment 2 (Influence of fruit juice rate when nerolidol concentration is 2 ppm)
Each base liquid was prepared so that the content is shown in Table 2 below and the fruit juice percentage is 5%, 20%, 50%, and 70%. Each of the obtained base liquids was blended so as to have a nerolidol concentration of 2 ppm to obtain each beverage. Each beverage had a sugar content of 11.3 and an acidity of 0.33 (g/100 ml).
For each beverage, the beverage of each base solution (nerolidol concentration is 0 ppm) was used as a control (4 points), and the above (2) sensory evaluation was performed by seven engineers, and the two were compared. Table 2 shows the results.

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 be employed.
Examples of reference forms are added below.
1. A fruit juice-containing beverage containing grape juice and nerolidol.
2. 1. The nerolidol concentration is 0.1 to 7 ppm; Fruit juice-containing beverage according to.
3. 1. is a non-alcoholic beverage; or 2. Fruit juice-containing beverage according to.
4. 1. Fruit juice rate (converted to straight fruit juice) is 3 to 70% by mass; to 3. Fruit juice-containing beverage according to any one of.
5. 1. The grape juice comprises red grape juice; to 4. Fruit juice-containing beverage according to any one of.
6. Packaged;1. to 5. A fruit juice-containing beverage according to any one of the above.
7. A method for improving the fruit juice feeling of a fruit juice-containing beverage, comprising the step of mixing grape juice and nerolidol.
8. A method for producing a fruit juice-containing beverage, comprising a step of mixing grape juice and nerolidol.

Claims (8)

A fruit juice-containing beverage containing grape juice and nerolidol. The fruit juice-containing beverage according to claim 1, wherein the nerolidol concentration is 0.1-7 ppm. 3. The fruit juice-containing beverage according to claim 1 or 2, which is a non-alcoholic beverage. The fruit juice-containing beverage according to any one of claims 1 to 3, wherein the fruit juice ratio (converted to straight fruit juice) is 3 to 70% by mass. The juice-containing beverage according to any one of claims 1 to 4, wherein said grape juice comprises red grape juice. The fruit juice-containing beverage according to any one of claims 1 to 5, which is packed in a container. A method for improving the fruit juice feeling of a fruit juice-containing beverage, comprising the step of mixing grape juice and nerolidol. A method for producing a fruit juice-containing beverage, comprising a step of mixing grape juice and nerolidol.