JP5128710B1 - Packaged beverage and method for producing the same - Google Patents

Abstract

[Problem] To provide a packaged beverage with improved palatability and a production method thereof that suppresses quality change due to flavor deterioration with time, suppresses bitterness derived from acidity and flavonoid compounds, and has a mild taste. To do.
A container-packed beverage containing nariltin, wherein the narillin content (mg / L) [N] of the packaged beverage is in the range of 6.5-54. It is desirable that the value [N] / [C] obtained by dividing the content [N] of the nariltin by the content (mg / L) of the carotenoid is in the range of 13 to 85.
[Selection figure] None

Description

The present invention relates to a packaged beverage, a method for producing the same, a method for suppressing flavor deterioration of a packaged beverage, and a method for suppressing a bitter acidity of a packaged beverage.

Soft drinks include various types such as those containing carbon dioxide gas, those containing fruit-derived products such as fruit juice and pulp, those containing vegetable-derived products, those containing tea extracts, and those containing a plurality of these. A wide variety of products are widely distributed. In soft drinks, carbonated drinks are soft drinks that can obtain not only the taste but also a refreshing feeling caused by the stimulation of carbon dioxide gas when consumed, and have been widely used in the past. Furthermore, by incorporating fruit juice, vegetable juice, etc. into the carbonated beverage, various flavors of carbonated beverages with fruit juice have been proposed in order to make use of the flavor of the contained fruit juice and to produce a refreshing feeling and refreshing feeling due to carbon dioxide gas. (For example, refer to Patent Document 1).

In addition, fruit juice added to soft drinks can be selected from a wide range, but citrus fruit juice represented by orange has excellent palatability and is widely used for drinking. Has a special color. The fruit juice of the citrus fruit contains a lot of terpenoid compounds such as carotenoids and limonene, and these compounds are derived from the flavor and color unique to the juice of citrus fruit such as orange. It has become one of the great attractions of fruit juice.

Conventionally, in the case of carbonated beverages containing fruit juices of citrus fruits, the carotenoid-derived oily content contained in the fruit juices and the problem of reduced irritation of carbonic acid, the carotenoids and hesperidin, which is a bitter component There has been proposed an invention relating to a method for improving the irritant feeling of a packaged beverage, which can suppress a decrease in the irritating feeling of carbonic acid by adjusting the content ratio of the odor to a predetermined range (Patent Document 2).

International Publication No. 2002/067072 Japanese Patent No. 4860778

The fruit juice of the citrus fruit has a characteristic flavor as described above due to the terpenoid compound contained therein, while the terpenoid compound has a feature that it is easily oxidized. Thus, there is a problem that the flavor deterioration with time is remarkable and the quality is easily changed. In addition, in order to further enhance the palatability, it is necessary to suppress the bitter taste caused by the flavonoid compounds contained in the skin such as acidity and hesperidin, which can be irritating when contained in the mouth, and to have a mellow taste. It was. In particular, when the packaged beverage is a carbonated beverage, the bitterness caused by the acidity or hesperidin tends to stand out more, so these suppression means have been strongly demanded. However, in a conventional packaged beverage, a product that can effectively solve these problems has not been provided.

The present invention has been made in view of the above problems, and suppresses quality change due to flavor deterioration with time, suppresses bitterness derived from sourness, flavonoid compounds, etc., and has a mild taste. An object is to provide a container-packed beverage having improved properties and a method for producing the same.

The applicant of the present application, in a packaged beverage, by adjusting the amount of nariltin contained in the packaged beverage to a predetermined range, the quality change due to flavor deterioration over time is suppressed, and the acidity and bitterness are suppressed. As a result, it has been found that it has a mellow taste and has led to the invention according to the present application. That is, first, the invention according to the present application is a packaged beverage containing nariltin, wherein the nariltin content (mg / L) [N] of the packaged beverage is in the range of 6.5 to 54. The container-packed drink characterized by this is provided (invention 1).

In the said invention (invention 1), the value [N] / [C] which remove | divided the content [N] of the said nariltin by content (mg / L) of a carotenoid is the range of 13-85. Is desirable (Invention 2).

Moreover, in the said invention (invention 2), the value [N] / [C] which remove | divided the content [N] of the said nariltin by the content (mg / L) of carotenoid is 15-40. It is desirable (Invention 3).

Moreover, the said invention (invention 1-invention 3) can also make the said packaged drink into a carbonated drink (invention 4). Hereinafter, the carbonated beverage described in the description of the present invention is broader than the “carbonated beverage” defined by the so-called JAS method, and dissolved carbon dioxide gas regardless of the content rate of fruit juice and the like. It is a concept that includes all soft drinks.

Moreover, in the said invention (invention 1-invention 4), it is desirable for the fruit origin and / or the said vegetable origin to contain the said nariltin (invention 5).

Moreover, in the said invention (invention 5), it is desirable that the said fruit origin is a citrus fruit origin (invention 6).

Moreover, in the said invention (invention 1-invention 6), it can further contain a tea extract and / or buckwheat extract (invention 7).

2ndly, the invention which concerns on this application is a manufacturing method of the container-packed drink containing a naruritin, Comprising: The said naruritin content (mg / L) [N] of the said container-packed drink shall be the range of 6.5-54. In addition, the naliltin and the carotenoid are contained so that a value [N] / [C] obtained by dividing the content of naliltine [N] by the content of carotenoid (mg / L) is in the range of 13 to 85. A method for producing a packaged beverage characterized by the above is provided (Invention 8).

Third, the invention according to the present application is a method for inhibiting flavor deterioration of a packaged beverage containing naliltin, wherein the naliltin content (mg / L) [N] of the packaged beverage is 6.5 to 54. The above-mentioned naryltin and carotenoid are adjusted so that the value [N] / [C] obtained by dividing the content [N] of the naryltin by the content (mg / L) of the carotenoid is in the range of 13 to 85. Provided is a flavor deterioration suppressing method for a packaged beverage characterized by containing (Invention 9).

Fourthly, the invention according to the present application is a method for suppressing acidity bitterness of a packaged beverage containing naliltin, wherein the nalliltin content (mg / L) [N] of the packaged beverage is 6.5 to 54. The above-mentioned naryltin and carotenoid are adjusted so that the value [N] / [C] obtained by dividing the content [N] of the naryltin by the content (mg / L) of the carotenoid is in the range of 13 to 85. Provided is a method for suppressing acidity bitterness of a packaged beverage characterized by containing (Invention 10).

In the container-packed beverage of the present invention, while suppressing the quality change due to flavor deterioration over time, the bitterness caused by sourness, flavonoid compounds and the like, and as a mellow taste, enhanced palatability, It becomes possible to provide an excellent container-packed beverage and a method for producing the same, a method for suppressing flavor deterioration of the container-packed beverage, and a method for suppressing acidity bitterness of the container-packed beverage.

Hereinafter, embodiments of the present invention will be described. The container-packed beverage according to the embodiment of the present invention is a container-packed carbonated beverage containing nariltin provided from a fruit-derived material and a vegetable-derived material, and each component described below in detail is contained in a predetermined range. It is merely an example described for facilitating the understanding of the present invention, and is not intended to limit the present invention.

Nariltine is a kind of flavonoid, and is a flavanone glycoside in which the aglycone is naringenin and the sugar moiety is β-lutinose. Unlike Naringinin, which is mainly contained in the peel and pulp of citrus fruits and is the same flavanone glycoside, it does not have a strong bitter taste. Nariltin is known to have an antiallergic physiological action, but on the other hand, no action has been reported to date, such as the suppression of flavor deterioration and sour bitterness. In the container-packed drink which concerns on this embodiment, it is desirable for nariltin to be provided from the fruit origin thing and vegetable origin thing containing this.

The content of nariltin in the packaged beverage according to the present embodiment can be measured by a known high performance liquid chromatography method. The specific measuring method of content (mg / L) [N] of the naruritin in the container-packed drink which concerns on this embodiment is shown in the Example mentioned later.

On the other hand, carotenoids are a group of compounds that are a type of terpenoid, and are abundantly contained in plants such as green-yellow vegetables. Examples of carotenoids include carotenes such as β-carotene, α-carotene, γ-carotene, and lycopene; and xanthophylls such as β-cryptoxanthin, zeaxanthin, and lutein. Carotenoids have an antioxidative effect and have physiological activities such as being metabolized in vivo to vitamin A. Carotenoids are also used as pigments because they have the property of absorbing light and coloring due to intramolecular conjugated double bonds. In the packaged beverage according to the present embodiment, a carotenoid compound alone may be blended, or a composition containing carotenoids (for example, carotenoid pigments, carotenoid-containing fruit-derived products and / or vegetable-derived products, etc.) May be blended.

The carotenoid content in the packaged beverage according to this embodiment can be measured by the absorbance A at 450 nm of the packaged beverage. All of the carotenoid compounds have a property of absorbing light as a pigment, and generally show a good correlation between the absorbance A at 450 nm and the oily unfavorable taste derived from carotenoids. Therefore, in the packaged beverage according to the present embodiment, the content of total carotenoid can be evaluated by measuring the absorbance A at 450 nm of the packaged beverage.

In addition, the content of carotenoid in the packaged beverage according to the present embodiment includes, for example, the high-performance liquid chromatograph described in “Analysis method of nutritional components and the like according to nutrition labeling standards” in addition to the absorbance A described above (Ministry of Health, Labor and Welfare). Measurement by a graph method, an absorptiometric method or the like is also possible. In the present specification, the container-packed beverage is extracted with hexane and measured by absorptiometry, and the calculated value from the obtained value is used as the carotenoid content (mg / L) [C] in the container-packed beverage. is there. The specific measurement method of [C] is shown in the Example mentioned later.

Hesperidin is one of the flavonoid compounds and is a compound in which the aglycon is hesperetin and the sugar moiety is β-lutinose. This hesperidin is contained in citrus peels and the like, and is known to have various physiological functions in addition to having a bitter taste. In the packaged beverage according to the present embodiment, hesperidin alone may be blended, or a composition containing hesperidin (for example, fruit juice from citrus fruits) may be blended. In addition, the content of hesperidin in the carbonated beverage can be measured by a known high performance liquid chromatography method. A specific method for measuring the hesperidin content (mg / L) [H] in the packaged beverage according to the present embodiment will be described in the examples described later.

The container-packed beverage according to this embodiment has a content (mg / L) [N] of the above-mentioned nariltin of 6.5 to 54, preferably 7.1 to 45, more preferably 7.9 to 41.

The container-packed beverage according to the present embodiment can be expected to have an effect of suppressing quality change due to flavor deterioration with time and maintaining good quality over a long period of time because the [N] is in the above-described range ( Effect 1) In addition, when [N] is within the above-described range, the acidity of the juice of citrus fruits and the bitterness derived from the contained hesperidin are suppressed, resulting in a mellow taste and very tasteful. (Effect 2).

Further, in the packaged beverage according to the present embodiment, the ratio [N] / [C] of the content (mg / L) [C] of the carotenoid to the content (mg / L) [N] of the narirutin is It is preferable to set it as 13-85, It is more preferable that it is 13-70, It is still more preferable that it is 15-40. When [N] / [C] is in the above-described range, the above-described effects 1 and 2 become more remarkable.

In addition, although the container-packed drink which concerns on this embodiment can acquire the above-mentioned effect by satisfy | filling the range of only [N] mentioned above, it is desirable to satisfy | fill the range of [N] / [C] further.

The container-packed drink which concerns on this embodiment can be made into the carbonated drink containing a carbon dioxide gas. Moreover, it is preferable that the container-packed drink which concerns on a present Example contains a fruit origin and / or a vegetable origin, It is more preferable that a fruit origin is contained, A fruit origin is a citrus fruit origin. More preferably. Here, in this specification, a fruit-derived material and / or a vegetable-derived material is obtained by subjecting a fruit and / or vegetable to a treatment such as squeezing, crushing, and grinding. Examples include fruit juice, transparent fruit juice; vegetable juice; fruit and / or vegetable crushed and / or ground products, and mixtures thereof, and further includes components such as compounds obtained by purification from these. Said fruit origin thing and / or vegetable origin thing can be used individually by 1 type or in mixture of 2 or more types. Moreover, the tea extract and / or buckwheat extract other than the above-mentioned fruit origin and / or vegetable origin can also be contained. Thereby, the effect | action of well-known physiologically active functions, such as a functional component of tea extract or buckwheat extract, for example, catechin, rutin, etc. can be anticipated.

As a kind of fruit used as the raw material of the citrus fruit-derived material of the packaged beverage according to the present embodiment, as long as the effect of the present invention is exhibited, for example, orange, mandarin orange, lemon , Grapefruit, lime, mandarin, yuzu, seeker, tangerine, temple orange, tangero, caramansi and the like. In addition, as raw materials for fruits, strawberry, kiwi fruit, grape, peach, apple, pineapple, guava, banana, mango, acerola, prune, papaya, passion fruit, plum, pear, apricot, litchi, melon, pear, Plums etc. can also be selected. Furthermore, said fruit can be used individually by 1 type or in mixture of 2 or more types.

The type of vegetable used as a raw material for the vegetable-derived material is not particularly limited.For example, tomato, eggplant, pumpkin, bell pepper, bitter gourd, nerbera, tougan, okra, green beans, green peas, green beans, broad beans, red pepper, corn, Fruit and vegetables such as cucumber, carrot, burdock, onion, bamboo shoot, lotus root, turnip, radish, potato, sweet potato, taro, radish, garlic, ginger, etc. , Leaf stems such as cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, honey bee, parsley, leek, shungiku, leek and the like. Said vegetables can be used individually by 1 type or in mixture of 2 or more types.

In the packaged beverage according to this embodiment, the fruit-derived product and / or the vegetable-derived product contains at least nariltin, and preferably contains carotenoids together. By blending a fruit-derived material containing carotenoids into the packaged beverage according to this embodiment, not only the above-mentioned [N] range but also [N] / [C] can be adjusted within the above-mentioned range. It becomes easy and the effect 1 and the effect 2 mentioned above can be acquired easily. Moreover, fruit feeling improves with a fruit origin thing, and a very preferable container-packed drink can be obtained in preference. Examples of fruit-derived products that contain both nariltin and carotenoid include the above-mentioned citrus fruits (orange, Wenzhou mandarin, lemon, grapefruit, lime, mandarin, yuzu, shikwasa, tangerine, temple orange, tangero, caramancy, etc.) Examples include transparent fruit juice, crushed material, and ground product.

It is especially preferable that the container-packed drink which concerns on this embodiment contains an orange fruit origin thing among the citrus fruits mentioned above. The orange fruit-derived material is liable to change in quality due to the deterioration of the flavor over time, and is rich in carotenoids and has a bitter taste derived from hesperidin by containing hesperidin, which is a sour and bitter component. Therefore, it has been necessary to provide a container-packed beverage containing orange juice with a mild taste and more preferable by suppressing these. According to this embodiment, by containing nariltin, the above requirements are satisfied, quality change due to flavor deterioration with time is suppressed, and the sourness and bitterness due to hesperidin and the like contained in the orange fruit-derived material are present. It is possible to obtain a container-packed beverage that is suppressed and has a mellow taste.

The fruit-derived material and / or the vegetable-derived material can be obtained by a conventional method, and can be obtained by, for example, squeezing, crushing, grinding, etc. and further lining the material as desired. In the case of squeezing, for example, a method of crushing fruits or vegetables (washed and selected as desired) using a crusher or the like and squeezing them using a reamer, a hydraulic press machine, a roller press machine or an in-line press Method of squeezing and squeezing using a juice machine, method of crushing and squeezing using a pulper finisher, etc., sterilization and enzyme deactivation by heating with a tube heater, etc., and squeezing using an extractor A method of juice is mentioned. Furthermore, what was squeezed (squeezed) according to these methods may be subjected to concentration or sterilization, if desired, in addition to a juicer or homogenizer. As what is obtained, fruit juice, turbid fruit juice, transparent fruit juice, etc. are mainly mentioned.

When crushing or grinding to obtain a fruit-derived material and / or vegetable-derived material, for example, heat treatment such as warming, boiling, steaming, washing with sufficient water, and water After non-heating treatment such as exposure or chemical treatment, the mixture is crushed or ground using an apparatus such as a line mixer, an emulder, a cutter mill, a disper, a juicer mixer, a milder, a homomixer, or a high-pressure homogenizer. Backing can be carried out using a backer such as a pulper finisher.

Moreover, it is preferable that content [H] of hesperidin is 40-400 mg / L, it is more preferable that it is 60-302 mg / L, and, as for the container-packed drink which concerns on this embodiment, it is 67-302 mg / L. Is more preferable, and it is especially preferable that it is 100-302 mg / L. By making the content [H] of hesperidin within the above-mentioned range, the above-described effects 1 and 2 become more remarkable, and a highly preferable container-packed beverage can be obtained. However, in order to obtain the effect of the present embodiment, hesperidin only needs to be contained in a concentration that can perceive bitterness. That is, the above-described hesperidin-containing conditions are not essential, and it is possible to obtain the effects 1 and 2 of the present invention even if they are outside the above-described range.

Moreover, it is preferable that the gas volume of a carbon dioxide gas is 2.0-3.2, and, as for the packaged drink which concerns on this embodiment, it is more preferable that it is 2.2-3.2. When the gas volume of the carbon dioxide gas is within this range, the carbonic acid is more stimulated and the effects of the packaged beverage according to the present embodiment can be more effectively exhibited. Moreover, since the gas volume of the carbon dioxide gas is in the above-described range, it is possible to obtain a refreshing feeling of the carbon dioxide gas and a good feeling over the throat. In addition, the gas volume of the carbon dioxide gas in this specification means what divided | segmented the volume of the carbon dioxide gas melt | dissolved in the carbonated beverage in 20 degreeC by the volume of the carbonated beverage, and a specific measuring method is mentioned later. It is shown in the examples. In order to obtain the effect of the present embodiment, the presence or concentration of carbon dioxide gas and the concentration are not essential, but in the case of a carbonated beverage containing carbon dioxide gas, the bitterness derived from hesperidin tends to stand out, so it is particularly sour. The effect 2 which is a bitterness suppression effect tends to become remarkable.

The container-packed beverage according to the present embodiment contains water and materials (components) contained in known beverages such as vitamins, sweeteners, acidulants, fragrances, minerals, functional ingredients, etc. You may mix | blend in the range which does not impair the effect by embodiment.

The water may be water that is suitable for drinking, and examples thereof include pure water, hard water, soft water, ion exchange water, and deaerated water obtained by deaeration of these waters.

Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K, and vitamin B group.

As the sweetening agent, saccharides or sweeteners can be used. Examples of the saccharide include sucrose, fructose, glucose, fructose glucose liquid sugar, and reduced maltose. Examples of the sweetener include sugar, isomerized sugar, xylitol, palatinose, erythritol and the like, as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. Moreover, sugar alcohols, such as sorbitol, may be included, and a sugarless bulk sweetener, a bulk sugar sweetener, etc. may be included.

Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof, among which citric acid and citric acid Sodium, lactic acid, malic acid, tartaric acid, adipic acid and the like are preferable, and citric acid is particularly preferable.

Examples of the fragrances include fragrances extracted from citrus and other fruits, plant seeds, rhizomes, bark, leaves and the like, or extracts thereof, milk or dairy products, synthetic fragrances, and the like.

Examples of the mineral component include calcium, potassium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.

Examples of functional ingredients include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus, catechins, rutin, etc. Is mentioned. The raw material for obtaining these components may contain a tea extract and / or buckwheat extract.

In addition, the packaged beverage according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, quality stabilizers, and the like.

The pH of the packaged beverage according to this embodiment is preferably 2 to 6, and more preferably 2 to 4. When the pH of the packaged beverage is within the above range, a moderate acidity is obtained, and the beverage is preferably preferred.

The container used in the container-packed beverage according to the present embodiment may be a commonly used beverage container, but considering the gas pressure of carbon dioxide gas, such as plastic cans such as metal cans and PET bottles, bottles, etc. A container having a predetermined strength is preferred. Moreover, in order to hold | maintain a carbon dioxide gas effectively after opening, it is preferable that the said container is equipped with the lid | cover which can be replugged.

The packaged beverage according to the present embodiment contains carotenoids and / or hesperidin so that the Nariltin content [N] of the packaged beverage and the carotenoid content [C] of the packaged beverage are within a predetermined range. It can manufacture by a conventionally well-known method except mix | blending the composition etc. to contain. For example, a composition containing nariltin and / or carotenoid is added to water, and the other ingredients described above are further added as desired, followed by stirring to prepare a beverage stock solution. And after adjusting after pH adjustment and / or heat sterilization as needed, it can manufacture by the process of filling with carbon dioxide gas (carbonation), filling a container, and sterilizing. In addition, although there exist a premix method and a postmix method in the manufacturing method of carbonated drinks, any may be employ | adopted.

The form of this example suppresses quality changes due to flavor deterioration over time, suppresses the sourness contained in orange fruits, bitterness derived from hesperidin, and the like, resulting in a mild taste and improved palatability. A packaged beverage can be obtained.

The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

Hereinafter, the present invention will be described in more detail by showing test examples and the like, but the present invention is not limited to the following test examples and the like.

[Manufacture of Containerized Beverage] Orange fruit-derived materials (turbid fruit juice (turbid fruit juice A), fruit grind and turbid fruit juice so that the final concentration in the container beverage is the concentration shown in Table 2 or Table 3) The mixture (one or both of the mixture (mixture B)), sweetener (fructose), and EXTRASYNTHESE (purity 99.80%) Nariltin described below have the concentrations shown in Table 2 and Table 3. The sour agent was added so that the acidity in the packaged beverage was 0.19 or 0.23, sterilized at 98 ° C. for 40 seconds, and then cooled to 5 ° C. The obtained beverage stock solution is diluted to a prescribed amount with pure water and additive-free carbonated water so that the carbon dioxide volume becomes the value shown in Table 2 or Table 3, and then washed and sterilized into a PET bottle. Filled. Thereafter, sterilization was performed after securing a cold spot at 65 ° C. for 10 minutes to obtain a packaged beverage (samples 1 to 17).

<Test example 1> Measurement of the amount of nariltin For each of the packaged beverages (samples) of Samples 1 to 7, 50 mL of the packaged beverage is placed in a 200 mL pressure bottle, and deaeration treatment is performed by ultrasonic until no foaming occurs. Was pre-processing.

2 mL of each sample subjected to the above pretreatment was centrifuged at 15000 rpm, 25 ° C. for 10 minutes, and the resulting supernatant was filtered through a 0.20 μm filter to obtain a sample for measurement.
The above measurement sample was subjected to a high performance liquid chromatograph (Waters, Acquity).
Using UPLC System), measurement was performed under the following analysis conditions. In addition, the Nariltine standard product used the product made by EXTRASYNTHESE (purity 99.80%).

= Liquid chromatography conditions =
Column: Waters Acquity UPLC BEH C18 1.7 μm 2.1 × 100 mm
Column temperature: 40 ° C
Injection volume: 6.0 μL
Mobile phase A: 0.05% formic acid-containing aqueous solution Mobile phase B: 0.1% formic acid-containing acetonitrile solution Gradient conditions:
Flow rate: 0.6 mL / min
UV detection wavelength: 280 nm

<Test Example 2> Quantification of total carotenoid amount 10 mL of each sample was weighed into a 50 mL brown-capped centrifuge tube, 10 ml of hexane: acetone: methanol (10: 5: 5) solution was added, shaken vigorously, and then centrifuged. The hexane layer was separated. The obtained hexane layer was placed in a vacuum concentrator and concentrated under reduced pressure, and then hexane was added to make a constant volume of 5 mL. This solution was filtered through a membrane filter to obtain a test solution. Using a UV-visible spectrophotometer (manufactured by Shimadzu Corporation, UV-1600), the absorbance of the test solution at 450 nm was measured at a cell length of 10 mm. The total carotenoid amount [C] was determined by the following formula.

Total carotenoid amount [C] (mg / L) = absorbance of test solution × 1000 / E × 1 / L × 0.5 In the formula, E represents an extinction coefficient of carotenoid in a hexane solution at 450 nm (25.05 L). / G · mm), L represents the cell length (10 mm). The results are shown in Table 2 or Table 3.

<Test Example 3> Measurement of carbon dioxide volume The amount of carbon dioxide was measured as follows in accordance with the inspection method based on the JAS method. After putting each container-packed beverage (sample) of samples 1 to 7 in a constant temperature water bath for 30 minutes or more and adjusting to 20 ° C., gently take out the sample, attach a gas internal pressure gauge, and cap the tip with the needle tip. Perforate, open the stopcock once, degas (hereinafter referred to as “snift”), immediately close the stopcock and shake vigorously to read and record the value (MPa) when the gauge pointer reaches a certain position did.

After sniffing, the gas internal pressure gauge was removed, the bottle was opened, and the liquid temperature was measured and recorded with a thermometer. The gas internal pressure and the liquid temperature obtained by the measurement were applied to the carbon dioxide absorption coefficient table, the required gas internal pressure was corrected for temperature, and the carbon dioxide volume was derived. The results are shown in Table 2 or Table 3.

<Test example 4> Sensory evaluation About each container-packed drink (sample) of samples 1-7, the sensory evaluation test was done. The sensory evaluation test was performed by tasting 30 mL of a sample stored at 5 ° C. by seven trained panelists in charge of beverage development. On the basis of the following criteria, quality change due to flavor deterioration with time (stored at 37 ° C. for 2 weeks) was evaluated in five stages. Table 2 or Table 3 shows the most frequent evaluation. Moreover, the suppression of the acidity and bitterness peculiar to orange at the time of manufacture of the said sample was evaluated in five steps. Table 2 or Table 3 shows the most frequent evaluation. In addition, the suppression of acidity and bitterness is to evaluate the degree of mellow taste with reduced corners and acidity and bitterness derived from orange fruit. In addition, quality change is a relative evaluation of flavor deterioration at the time of manufacture and after the storage period for each sample, and the difference in taste at the time of manufacture between samples is not subject to evaluation. It focuses only on the change in flavor.

= Strength of acidity / bitterness = 5: Very strong 4: Strong 3: Slightly strong 2: Weak 1: Not felt = Mildness = 5: Very mellow 4: Slightly mild 2: Slightly mellow 2: Slightly lacking There is wateriness 1: Large lack of mellowness, there is wateriness

= Evaluation of quality change (flavor deterioration) after storage for 2 weeks at 37 ° C = 5: Small change 4: Little change 3: Large change 2: Large change 1: Very significant change

As shown in Table 2 or Table 3, the quality of Sample 2, Materials 5 to 6, and Materials 9 to 13 in which [N] / [C] is in the range of 15 to 40 is stored at 37 ° C. for 2 weeks. While the change (flavor deterioration) was suppressed, the acidity and bitterness derived from the orange fruit were suppressed, and the taste was mellow, and a tastefully preferred packaged beverage was obtained. Moreover, when content [N] of narirutin is less than 6.5, suppression of acidity and bitterness is inadequate, and when it exceeds 85, the taste was extended and the cut became worse.

INDUSTRIAL APPLICABILITY The present invention is applicable to a packaged beverage, a method for producing a packaged beverage, and a method for suppressing flavor deterioration of a packaged beverage.

Claims (2)

A method for inhibiting flavor deterioration of a packaged beverage containing nariltin, wherein the content (mg / L) [N] of the packaged beverage is in the range of 6.5 to 54, and the content of the nariltin [ N] is mixed with the carotenoid content (mg / L) so that the value [N] / [C] is in the range of 13 to 85. A method for suppressing the deterioration of flavor of beverages. A method for suppressing bitterness and sourness of a packaged beverage containing nariltine, wherein the nariltine content (mg / L) [N] of the packaged beverage is in the range of 6.5 to 54, and the content of the nariltin [ N] is mixed with the carotenoid content (mg / L) so that the value [N] / [C] is in the range of 13 to 85. A method for suppressing the sour bitterness of beverages.