JP5249455B1 - Containerized carbonated drink and method for producing the same, and fruit feeling improvement method for containerized carbonated drink - Google Patents

Abstract

In a carbonated beverage containing apple juice at a predetermined ratio or more, a so-called fruit feeling derived from natural sweetness and sourness can be sufficiently felt at the time of drinking, and the bitterness and astringency are suppressed, thereby providing a suitable presentation. A containerized fruit juice-containing carbonated beverage having taste and a method for producing the same are provided.
A container-packed carbonated beverage containing apple juice, having a sugar acid ratio of 30 to 80, a pH of 2.0 to 4.0, and a content ratio of the juice in the beverage. It was set as the structure characterized by being 5.0 wt%-60.0 wt%.
[Selection figure] None

Description

The present invention relates to a packaged carbonated drink, a method for producing the same, and a fruit feeling improving method for a packaged carbonated drink.

Soft drinks include those containing fruit-derived products such as fruit juice and pulp, those containing vegetable-derived products, those containing tea extracts, and those containing multiple types of these, and those containing carbon dioxide. A wide variety of products are widely distributed.
Due to the recent spread of health-consciousness, among these soft drinks, the demand for beverages containing fruit juices and vegetable juices is increasing, and the types are also increasing.

In addition, fruit juice contained in beverages can be selected from a wide variety.
Taking the case of fruit juice as an example, there are reports that citrus fruit juices such as Unshu oranges and oranges are the most (about 51%), followed by apple juice (about 18%) (2008 JAS product results, Consumer Affairs Agency 3rd Food Labeling Committee (July 21, 2010) Document 1-4 “Distribution of Fruit Drinks”).
As is clear from this, it is considered that there is a wide consumer group in beverages containing apple juice along with citrus juice.

In general, the fruit juice contains a component collectively called polyphenol as a physiologically active ingredient, and among them, there are many contents such as hesperidin contained in citrus fruits, anthocyanin contained in grape juice, and apple juice. The contained procyanidins (multimeric catechins) and the like are known.

While said polyphenols are said to be able to expect physiologically active effects such as preventing the increase of active oxygen in the body by antioxidative action, generally they often exhibit bitterness and astringency, so it is suitable for beverages etc. When it is contained or added, it is required to prepare the component so that it is as easy to drink as possible by masking the bitterness and astringency.
When the beverage is a carbonated beverage containing carbonic acid, these bitterness and astringency tend to be emphasized more easily, so there is a problem that the preparation of flavor and taste is accompanied by a very difficult problem. .

Carbonated beverages have been widely used by consumers of a wide range of people, especially young people, because they can get a refreshing feeling not only by their taste but also by the stimulation of carbon dioxide when they are drunk. In the past, beverages that have been devised in various ways have been proposed in order to make use of flavors such as fruit juice and to produce a refreshing feeling and refreshing feeling due to carbon dioxide gas (see, for example, Patent Document 1).
However, the invention according to Patent Document 1 is not mentioned at all in terms of suppressing the above-mentioned bitterness and astringency, and cannot solve the above problems.

The container-packed carbonated beverage will be described in more detail by taking as an example the case where the fruit juice is apple fruit juice.
As mentioned above, apple juice-containing beverages account for the largest proportion of juice-containing beverages next to citrus fruit juice, but the products on the market are relatively many with 100% fruit juice, and many of them It is a non-carbonated beverage.
For carbonated beverages that are partly present, it is a so-called "apple-flavored carbonated beverage" in which only a slight amount of fruit juice or less than 5% (Wt%) of the beverage weight is added or only the flavor is not included. There are many.
This is because, in the case of carbonated beverages containing apple juice, it becomes difficult to feel the natural sweetness and sourness of apples by adding carbonic acid, and conversely, bitterness and astringency that were not felt with apple juice alone are emphasized. This is thought to be due to the tendency to be easily done.
For this reason, the conventional carbonated drink containing apple fruit juice has a problem of lacking fruit feeling at the time of drinking.
The detailed mechanism by which the bitterness is increased by adding carbonic acid is not clear, but as described above, the characteristics of procyanidins (multimeric catechins) called so-called apple polyphenols are the same as the characteristics common to beverages containing polyphenols. In addition, it is considered that the bitterness and astringency retaining components such as chlorogenic acid and quercetin are more emphasized due to the increase in acidity due to carbon dioxide gas.

Therefore, in the case of apple fruit juice-containing beverages distributed in the market, as described above, it is often the case that the content ratio of fruit juice is lowered and only the flavor is added or a slightly carbonated beverage is used.
For this reason, consumers who want the unique fruit feeling of apple juice to drink and consumers who prefer the stimulating feeling of carbonated beverages will give a sense that the feeling of fruit and irritation is unsatisfactory. Also had problems.

Also, although the amount of circulation itself is not large, carbonated beverages containing apple juice at a high ratio are already on the market.
However, these carbonated drinks are not so-called soft drinks, but have strong properties as substitutes for sparkling wine for consumers who are not good at alcohol or who have restricted alcohol intake. Therefore, it is a beverage in a different field from the container-packed carbonated beverage according to the present invention.
In addition, these carbonated beverages are extremely weak in sweetness and remain in fine carbonate to suppress bitterness, etc., so even if the juice content is high, the natural sweetness and sourness of apples It was not possible to fully feel the fruit feeling, and it did not satisfy consumers who wanted the sweet fruit feeling unique to apples or the stimulation of carbonic acid.
In addition, some of the consumers are mainly adults, and it is difficult to say that they have gained the support of a wide range.

The fruity sensation that comes from the unique flavor of apples is largely attributed to the aroma components of apple fruits.
The aroma components contained in apples are roughly classified into esters, aldehydes, alcohols, fatty acids, and other trace components. In particular, there are many types of esters and the content ratio is high. Therefore, it can be said that it is one of the components that determine the scent of apples.
Moreover, although the said aldehyde is unpleasant odors, such as a blue odor, by itself, it is thought that the said aldehydes play the role of making a fruit feeling stand out by being contained with the said esters in a fixed ratio.

In addition, there are more than 80 registered varieties of apples, and each type has characteristics such as sweetness and sourness. For sweetness and sourness, it is for raw food, processing, and juice. A variety suitable for the application is selected.
Moreover, since sugar content and acidity differ greatly for every kind, it can be adjusted to arbitrary sugar content, acidity, and sugar acid ratio by mixing a some kind suitably.

In addition, since flavors and flavors vary greatly depending on the variety, when a beverage is produced by mixing apples of a plurality of varieties, the mixing ratio is determined by an expert who is familiar with the flavor and taste of each variety. Therefore, it is very difficult to provide a fruit juice-containing beverage of uniform quality, and in the case of carbonated beverages, the bitterness and astringency stand out as described above, making it more difficult to prepare. It was. Even if this is a packaged carbonated beverage made from other fruit juices, it has the same problem although there are differences in degree.

Furthermore, when the target is a container-packed beverage, since the content ratio changes due to the heat sterilization process at the time of container sealing, it is more difficult to prepare the evaluation index.

Therefore, in order to obtain a beverage having a fruity feeling and a good taste while containing a fruit juice of a predetermined ratio or more, it is necessary to carry out blending for various varieties on a trial and error basis, There has been a strong demand for an objective index for evaluating the taste such as fruit feeling.

International Publication No. 2002/067072

The present invention has been made in view of the above background, and even when it contains apple juice at a predetermined ratio or more, at the time of drinking, the so-called fruit feeling derived from natural sweetness and acidity is sufficiently obtained. Even if it is a carbonated beverage, the bitterness and astringency are suppressed, and the packaged carbonated beverage having a suitable taste and its production method, and the fruit feeling of the packaged carbonated beverage are improved. It is an object to provide an objective index for evaluating taste, such as fruit feeling, while providing a method.

As a result of earnest research, the applicant of the present application uses the sugar acid ratio and pH in the beverage as evaluation indexes, and adjusts these to a predetermined range while appropriately selecting or mixing the type of fruit juice, etc. It was found that a suitable container-packed carbonated drink capable of solving the above problem can be provided.
Furthermore, the applicant of the present application solves the above problem more effectively by adjusting the content ratio of esters and aldehydes in the beverage as an evaluation index and adjusting the content ratio of each of them to a predetermined range. I found that I could do it.

That is, the present invention
1.
A carbonated beverage containing apple juice,
The sugar acid ratio is 30 to 80, the pH is 2.0 to 4.0, and the content ratio of the fruit juice in the beverage is 5.0 wt% to 50.0 wt% Containerized carbonated beverage (Invention 1).

2.
The container-packed carbonated beverage according to 1 (invention 2), wherein the content ratio A / B of the esters (A) and aldehydes (B) in the aroma component in the beverage is 7.5 to 50.0.

3.
1 or 2 packaged carbonated beverages (Invention 3), wherein the ester comprises one or more components selected from ethyl 2-methylbutyrate, ethyl hexanoate, and amyl hexanoate.

4).
In the aromatic component in the beverage, the total content ratio (C) of the 2-methylbutyric acid ethyl, ethyl hexanoate, and amyl hexanoate and the aldehyde (B) content ratio C / B is 0.02 to 10.00. The container-packed carbonated drink according to any one of 1 to 3 (Invention 4).

5.
The bottled carbonated beverage according to any one of 1 to 4, wherein the aldehyde is hexanal and / or trans-2-hexenal (Invention 5).

6).
A method for producing a packaged carbonated beverage containing apple juice, wherein the sugar acid ratio is 30 to 80, the pH is 2.0 to 4.0, and the content ratio of the juice in the beverage is 5 A method for producing a carbonated carbonated beverage (Invention 6), characterized by being adjusted to 0.0 wt% to 50.0 wt%.

7.
The container-packed carbonated beverage according to 6, wherein the content ratio A / B of the esters (A) and aldehydes (B) in the aroma component in the beverage is 7.5 to 50.0. Manufacturing method (Invention 7).

8).
A method for improving fruit feeling of a container-packed carbonated beverage containing apple juice, wherein the sugar acid ratio is 30 to 80, the pH is 2.0 to 4.0, and the content ratio of the juice in the beverage is The fruit feeling improvement method of the packaged carbonated drink characterized by being prepared to 5.0 wt% -50.0 wt% (invention 8).

9.
The container-packed carbonated beverage according to 8, wherein the content ratio A / B of the esters (A) and aldehydes (B) in the aroma component in the beverage is 7.5 to 50.0. Fruit feeling improving method (Invention 9).
It is about.

According to the present invention, even when it contains fruit juice in a predetermined ratio or more, when drinking, it can fully feel the so-called fruit feeling derived from natural sweetness and sourness, and it is a carbonated drink. Even so, it becomes possible to provide a packaged carbonated beverage and a method for producing the same, and a method for improving the fruit feeling of the packaged carbonated beverage, in which bitterness and astringency are suppressed and have a suitable taste.

Hereinafter, the embodiment of the present invention will be described by taking the case where the contained fruit juice is apple juice as an example.
However, one container-packed carbonated beverage according to an embodiment of the present invention is adjusted to a predetermined sugar acid ratio and pH described in detail below, and contains an aroma component in a predetermined range. It is needless to say that these are merely examples described for facilitating the understanding of the present invention, and are not intended to limit the present invention.

1. Container-packed carbonated drink In this specification, a container-packed carbonated drink is a drink that contains carbon dioxide gas and is enclosed in a predetermined beverage container such as a metal can or PET bottle, which will be described later, and has a pH of at least less than 7.0. Say.
In the present embodiment, the beverage will be described using a carbonated beverage containing apple juice as an example.

2. Fruit juice In the present specification, fruit juice is obtained by subjecting fruit to processing such as squeezing, crushing, and grinding, and examples include fruit juice, turbid fruit juice, transparent fruit juice, and mixtures thereof. Components such as compounds obtained by purification from these are also included. The said fruit juice can be used individually by 1 type or in mixture of 2 or more types.
In this embodiment, the content ratio of fruit juice is preferably 5.0% to 70.0 %, more preferably 10.0% to 50.0%, and still more preferably 10.0% to 30.0%.
When the content ratio of the fruit juice is less than 5.0%, it is difficult to obtain a sufficient fruit feeling, and when it exceeds 70.0 %, it is difficult to adjust the balance between sourness and bitterness.
In general, fruit juice contains polyphenols that cause bitterness and astringency, so there are no particular restrictions on the juice selected, such as apple juice, citrus juice such as Unshu oranges, but in this embodiment In addition, apple fruit juice is contained because the effect of suppressing bitterness and astringency in carbonated beverages appears remarkably.
Moreover, the said fruit juice containing an apple juice can be obtained by a conventional method, for example, can be obtained by squeezing back if desired by processes, such as squeezing, crushing, and grinding. In the case of squeezing, for example, a method of crushing fruit (washed and selected as desired) using a crusher and squeezing it using a reamer, a hydraulic press machine, a roller squeezer or an in-line squeezer Squeezing and squeezing using squeezing method, crushing and squeezing using pulper finisher, etc., sterilization and enzyme deactivation by heating with tube heater, etc., then squeezing using extractor etc. Methods and the like. Furthermore, what was squeezed (squeezed) according to these methods may be applied to a juicer or a homogenizer, or concentrated or sterilized, if desired. Examples of the fruit juice obtained thereby include turbid fruit juice and transparent fruit juice.
In addition, when obtaining fruit juice by crushing or grinding, for example, heat treatment such as warming, boiling, steaming, etc., sufficient washing with water, exposure to water, chemical treatment, etc. After the heat treatment, crushing or grinding is performed 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, vegetable origin, such as vegetable juice, tea origin, coffee origin, etc. can also be separately added to the said fruit juice as needed.
In this case, the vegetable-derived material, tea-derived material, coffee-derived material, etc. to be added may be in a liquid state such as an extract or a solid state such as a powder.
The type of vegetable used as a raw material for the vegetable-derived material is not particularly limited, and 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. The said vegetables can be used individually by 1 type or in mixture of 2 or more types.

3. Polyphenol In this embodiment, the fruit juice contains polyphenol.
Polyphenol is a general term for plant-derived components having a plurality of phenolic hydroxy groups in the molecule, catechins contained in tea, procyanidins contained in apples, etc. (multimeric catechins), and anthocyanins contained in grapes. , Rutin contained in buckwheat, hesperidin contained in citrus, flavonoids such as isoflavone contained in soybeans, phenolic acids such as chlorogenic acid contained in coffee, and lignan such as sesamin contained in sesame It is known that each has an effective bioactive function.
The polyphenol contained in the fruit juice may be derived from the fruit used as a raw material, or may be added with one or more components separately.
In addition to the simple substance, each polyphenol may be in a predetermined compound state such as a polymer or a glycoside as long as it does not lose the bioactive function of the polyphenol.
When apple juice is selected as fruit juice, the polyphenol contained is called so-called apple polyphenol, and is mainly procyanidin, which is a multimer of catechins.
3-1. Procyanidin The procyanidin is a general term for polymers of catechin or epicatechin, and is not a single component name.
There are various kinds of polymerization degree and bonding position, but they exhibit extremely strong antioxidant action.
In addition to being abundant in apples, it is also found in fruit tea, grapes, and other green tea.

The case where the fruit juice is apple juice will be described in detail.
4). Apples are the fruits of plants belonging to the genus Rosaceae, and have been eaten in Japan since ancient times.
The total number of varieties registered to date is over 100, and the number of existing registered varieties exceeds 80. The appearance, flavor, and taste are different for each type.
The main apple varieties include Fuji, Obayashi, Kodama, Diplomatic Relations, Tsugaru, Chiaki, Alps Maiden, Himekomachi, World No.1, India, Asahi, Akiei, Sunshine, etc. The varieties used as raw materials are not particularly limited as long as they can be adjusted to the content ratios of, pH and aroma components.

Hereinafter, various numerical values that can be used as an evaluation index of the packaged carbonated beverage according to the present embodiment will be described.

5. Sugar content In this specification, sugar content means a Brix value. Here, the Brix value is a unit for measuring the gram amount of soluble solids (such as sugars) contained in 100 g of a solution. The Brix value can be measured using a commercially available refractometer or saccharimeter.
However, when a sweetener that does not appear directly in the Brix value, such as a high-intensity sweetener, is added to the beverage separately, the amount of sweetener added and the sweetness of the sweetener Using the converted value for sugar, the Brix value when equivalent sweetness is achieved by addition of sucrose is calculated.
In the present embodiment, the sugar content is preferably 10-15, more preferably 12-15, and still more preferably 13-15.

6). Sugar Acid Ratio In this specification, the sugar acid ratio means sugar content / acidity. Here, the sugar content is as described above, and the acidity means a concentration (%) in terms of citric acid calculated by potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution.
In this embodiment, the sugar acid ratio is 30 to 80, more preferably 40 to 70.

7. pH
In this embodiment, the pH is adjusted in the range of 2.0 to 4.0, and more preferably 2.5 to 4.0. Measurement of pH should be performed using a known method such as an indicator method, a hydrogen electrode method, a quinhydrone electrode method, an antimony electrode method, a glass electrode method, a method using a semiconductor sensor, or a commercially available apparatus using these known methods. Can do.
The pH can be adjusted by selecting a raw material variety of apple juice and / or adding a known pH adjusting agent such as sodium hydrogen carbonate (bicarbonate).

8). Aroma component The apple juice in the present embodiment contains esters, aldehydes, fatty acids, alcohols as aroma components, each having a unique fragrance, composed of a plurality of substances as follows, and the kind of fruit Or even if it is the same fruit, a content ratio changes with varieties.
In this embodiment, the content ratio of esters and aldehydes was particularly focused as an index for evaluating the present invention to improve the fruit feeling of the beverage while suppressing bitterness and astringency.
Hereinafter, each aroma component will be described in detail.

(Esters)
Esters are compounds obtained by a dehydration condensation reaction between a compound having a hydroxyl group, such as alcohols and phenols, and a compound having a carboxy group such as a carboxylic acid. Often refers to a carboxylic acid ester which is an ester with an alcohol.
As general characteristics, many have a so-called fruit odor, including ethyl acetate, and are contained in each skin and fruit as aroma components such as apples, bananas, and mangoes.
Among these, the main esters of aroma components contained in apples include ethyl acetate, ethyl isobutyrate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl hexanoate, ethyl lactate, ethyl 3-hydroxybutyrate, isobutyl acetate, Examples include butyl acetate, 2-methylbutyl acetate, isoamyl acetate, isoamyl butyrate, amyl hexanoate, hexyl acetate, cis-3-hexenyl acetate, and trans-2-hexenyl acetate.
Among these, the content ratio of 2-methylbutyrate, ethyl hexanoate, amyl hexanoate, and aldehydes, which have both a green odor and a sweet odor, can greatly contribute to the improvement of fruit feeling. It is more desirable to use as an index.

(Aldehydes)
Aldehydes are a general term for organic compounds in which an aldehyde group having a structure in which one hydrogen atom is substituted on the carbonyl carbon is generated by adding a weak oxidizing agent to alcohols having a hydroxyl group.
Lower aldehydes with a low carbon number have a characteristic odor, many of which are so-called unpleasant odors. Although it is also contained in food, if it is ingested in large amounts by itself, it can adversely affect the human body due to toxicity.
For this reason, in processed goods, such as a drink, it is common to suppress content of aldehydes.
Examples of aldehydes contained in apples include hexanal and trans-2-hexenal, and these are so-called green leaf aldehydes that produce an unpleasant odor such as blue odor alone, but the esters described above in the ratio shown in the present invention. When it is contained together, it is considered that there is an effect of synergistically enhancing the fruit feeling of the apple.

(Alcohols)
Examples of alcohols contained in apples include isobutyl alcohol, butyl alcohol, cis-3-hexenol, and trans-2-hexenol. In particular, hexenols are called so-called green leaf alcohols and have a green (green grass) odor.

(Fatty acids)
Examples of fatty acids contained in apples include butyric acid, 2-methylbutyric acid, hexanoic acid, and trans-2-hexenoic acid. In particular, 2-methylbutyric acid contributes to a sour odor.
(Ratio of aroma components)
As described above, both the esters and aldehydes, even if they are components that give an unpleasant odor of green (blue grass) odor alone, can effectively give a fresh fruit feeling peculiar to apples by containing them at a predetermined ratio. This mixing ratio is very important.
In particular, esters (ethyl 2-methylbutyrate, ethyl hexanoate, and amyl hexanoate) having both a green (blue grass) odor and sweet odor, and aldehydes (hexanal, trans-2-hexenal) having a green (blue grass) odor ) Is present at a predetermined ratio, it is possible to more strongly feel the fresh fruit feeling peculiar to apple fruits.
In the present embodiment, the content ratio A / B of the esters (A) and the aldehydes (B) among the aromatic components is 7.5 to 50, more preferably 8.8 to 40 , and 15. 0-38.0 is most desirable.
In addition, among the esters, the total content ratio (C) of ethyl 2-methylbutyrate, ethyl hexanoate, and amyl hexanoate and the content ratio C / B of the aldehydes (B) satisfy the above A / B requirements. As a premise, it is preferably 0.02 to 10.0, more preferably 0.9 to 10.0, and most preferably 1.1 to 5.0.
Moreover, in order to acquire the effect of this invention, it is desirable that content ratio A / D of ester (A) and fatty acid (D) is 3.3-20.0 among aromatic components, and 8.0. If it is -20.0, it is still more desirable, and it is still more desirable that it is the range of 8.0-13.0.
Of the fragrance components, the content ratio B / D of the aldehyde (B) and the fatty acid (D) is preferably in the range of 0.1 to 0.9, more preferably in the range of 0.2 to 0.7. More desirably, it is in the range of 3 to 0.7.

In the container-packed carbonated beverage of this embodiment, it is desirable that the fragrance component is derived from fruit, but part or all of the predetermined component may be separately added as a fragrance for the preparation of the fragrance component.

9. Aroma component measurement method For measurement of the aroma component, a known measurement technique such as a gas chromatograph mass spectrometer (GC / MS) can be used, but gas chromatography mass spectrometry is desirable.
A gas chromatograph mass spectrometer (GC / MS), etc., detects the peak wavelength of a mixed substance separated by gas chromatography with a mass spectrometer connected to it, and compares it with the peak value of a specific standard substance. Thus, the qualitative and relative quantification of the separated mixed substance is performed, and the apparatus combines the advantages of the respective analyzers.
In this embodiment, Agilent
Using a gas chromatography mass spectrometer (model name: 6890A / 5973N) manufactured by Technologies, using 1.0 ml of 2-octanol 0.1% (99% alk) as a standard substance, the peak area detected by the standard substance and The content ratio for each fragrance component was calculated by relatively comparing the peak areas of the separated fragrance components.

10. Carbon dioxide volume In the container-packed carbonated beverage according to this embodiment, the gas volume of carbon dioxide is preferably 1.5 to 3.5, more preferably 2.0 to 3.2. When the gas volume of the carbon dioxide gas is in this range, the carbonic acid is more stimulated and the effects of the carbonated carbonated beverage according to this embodiment can be more effectively exhibited. Further, 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. Here, in this specification, the gas volume of carbon dioxide refers to a volume of carbon dioxide dissolved in a carbonated beverage at 20 ° C. divided by the volume of the carbonated beverage. A specific measuring method is shown in the Example mentioned later.

11. Other additive components The container-packed carbonated beverage according to the present embodiment is water or a material (component) contained in a known beverage, for example, vitamins, sweeteners, acidulants, flavorings, minerals, functional components. Etc. may be blended within a range not impairing the effects of the present invention.

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. Sodium, lactic acid, malic acid, tartaric acid, adipic acid and the like are preferable, and citric acid is particularly preferable.

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

Examples of the functional component include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.

Moreover, the container-packed carbonated beverage according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, quality stabilizers, and the like.

12 Container The container used in the container-packed carbonated beverage according to the present embodiment may be a commonly used beverage container, but considering the gas pressure of carbon dioxide gas, a plastic bottle such as a metal can or PET bottle, a bottle It is preferable that the container has a predetermined strength. Particularly preferred is a transparent PET bottle. 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 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 present embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

Hereinafter, examples of the present invention will be described in detail with reference to an example in which apple juice is used as fruit juice.
Each case shown in the present embodiment is one form of the present invention, and the present invention is not limited to the case.

(Manufacture of packaged carbonated beverages)
While mixing water with multiple kinds of apple juice (transparent fruit juice) having different sugar content and acidity so that the sugar content, fruit juice content, and fruit juice content ratio in the packaged carbonated beverages are the values shown in Table 1, respectively, If necessary, add sour agent, pH adjuster, sweetener, etc., sterilize at 98 ° C. for 40 seconds, then cool to 5 ° C. to prepare beverage stock solutions of Example Samples 1-9 did.
The beverage stock solution of each of the obtained example samples was diluted to a prescribed amount with pure water and additive-free carbonated water, and then filled into a PET bottle that had been washed and sterilized. Then, after the sterilization which can ensure 65 degreeC 10 minutes with a cold spot, the Example samples 1-9 of the container-packed carbonated drink were obtained.
Comparative sample 1 is a so-called apple flavored carbonated beverage not containing apple juice, comparative sample 2 is a carbonated beverage containing 100% apple juice, and comparative sample 3 is a soft drink containing 1% apple juice. Commercially available commercial products were obtained and the acidity, sugar content, pH, and carbon dioxide volume were measured.

(Measurement of aroma components)
About the sample which implemented the said pre-processing, the sample of each Example sample and the sample which concerns on a comparative example sample by the said gas chromatograph mass spectrometer (A gas technology mass spectrometer (model name: 6890A / 5973N) by Agilent Technologies). The aroma component was measured. Analytical conditions for aroma components are shown below.

= GC / MS analysis conditions and measuring device: Agilent
Technologies 6890A / 5973N made by Technologies
Column: DB-WAX 60 m × 0.25 mm × 0.25 μm (Agilent
(Technologies)
・ Oven temperature rise: 40-230 ° C (holding at 40 ° C for 1 minute → rising at 3 ° C / min)
・ Inlet temperature: 240 ° C
Split ratio: 100: 1
Carrier gas: He (1.1 mL / min)

The following are illustrated as an aromatic component isolate | separated by the said aromatic component analysis. However, the following is an example, and the separation component is not limited to this.
The numerical values in Table 3 indicate the relative areas when the peak area in the mass spectrometry result in 1.0 ml of 2-octanol 0.1% (99% alk), which is an internal standard substance, is 100. It does not indicate a specific quantitative value.
In addition to the raw material fruit juice, the aroma component can be added and adjusted separately with a fragrance or the like, if necessary.
(Esters)
Ethyl acetate isobutyrate ethyl ethyl butyrate 2-methyl butyrate ethyl hexanoate ethyl lactate ethyl 3-hydroxybutyrate ethyl acetate isobutyl acetate butyl acetate 2-methylbutyl acetate isoamyl butyrate isoamyl hexanoate amyl acetate hexyl acetate cis-3-hexenyl acetate trans-2-hexenyl

(Aldehydes)
Hexanal trans-2-hexenal

(Alcohols)
Isobutyl alcohol butyl alcohol cis-3-hexenol trans-2-hexenol phenylethyl alcohol

(Fatty acids)
2-Methylbutyric acid hexanoic acid trans-2-hexenoic acid

(Measurement method of carbon dioxide volume)
For the sample mixed with carbon dioxide, the amount of carbon dioxide was measured as follows in accordance with the inspection method based on the JAS method.

Place the sampled carbonated beverage in a constant temperature water bath for 30 minutes or more and adjust to 20 ° C, then take out the sample gently, attach a gas internal pressure gauge, puncture the cap with the needle tip, and stopcock once Was opened and degassed (hereinafter referred to as “snift”). The stopcock was immediately closed and shaken vigorously, and the value (MPa) when the gauge pointer reached a certain position was read and recorded.
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 measurement results of the carbon dioxide gas volume are as shown in Table 1.

Table 1 shows the analysis results of the aroma components according to each of the example samples and the comparative example sample, with respect to the sugar acid ratio, pH, etc. of the prepared example samples 1 to 9 and comparative example samples 1 to 3, respectively.
In Table 1, the unit of acidity is wt% in terms of citric acid, and is measured with dissolved carbon dioxide removed. The unit of carbon dioxide volume is (L (liter) / L (liter)).
In Table 3, the item indicated by (*) is, as described above, ethyl 2-methylbutyrate, which is a predetermined ester that is an important component for feeling the fresh fruit feeling peculiar to apple fruits. Ethanol hexanoate, amyl hexanoate, and hexanal and trans-2-hexenal which are also predetermined aldehydes are shown. (*) Ester / aldehydes are the three types of esters marked with the above (*). The ratio of the total content of the varieties and the total content of the two aldehydes is shown, and when this is a predetermined ratio, a fresh fruit characteristic peculiar to apple fruits can be more strongly felt.

(sensory evaluation)
The sensory evaluation test was done about each container-packed carbonated drink of the Example samples 1-9 and the comparative example samples 1-3. 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, three items of fruit feeling, bitterness intensity, and sour / sweet balance were evaluated in five stages, and Table 3 shows the most frequently evaluated results.

= Fruit feeling =
5: Feels very strong 4: Feels strong 3: Slightly weak but acceptable 2: Weak 1: Very weak and unsatisfactory = Bitterness strength =
5: Cannot be felt 4: Feels weak 3: Feels but is in acceptable range 2: Slightly strong 1: Feels strongly, uncomfortable = sour / sweet balance =
5: Very good 4: Good 3: Normal 2: Somewhat poor balance 1: Bad balance

In addition, the total score was calculated by calculating the total score, and based on the total score, the overall evaluation was performed according to the following criteria. The results are shown in Table 4.

= Comprehensive evaluation =
◎: Total score is 15 ○: Total score is 12-14 points △: Total score is 10-11 points ×: Total score is less than 10

As shown in Table 3, by comparing the sugar acid ratio, the pH, and the fruit juice content ratio to the predetermined ranges, comparing the comparative samples 1 to 3 and the examples 1 to 9, natural sweetness and sourness The so-called fruit feeling derived from the present invention can be sufficiently felt, and even when carbonic acid is added, the bitterness and astringency are suppressed, and the effect of the present invention is that it has a suitable taste with improved fruit feeling. It was found that
In addition, by making the content ratio of esters and aldehydes, which are aromatic components, satisfy the requirements of the present invention, the effect becomes more remarkable. It was found that a more suitable carbonated beverage containing apple juice in a container can be obtained by adjusting the content ratio of the component and the aldehyde to a predetermined range.

In addition, in this example, the analysis results are shown by way of example when the fruit juice is apple juice, but in view of the fact that many polyphenols generally exhibit a bitter taste, by satisfying the requirements of the present application, Even in carbonated beverages to which other polyphenol-containing fruits, or separately added polyphenols having a bitter taste such as catechin and hesperidin are added, it is expected that the same effect can be obtained by preparing using the evaluation index of the present invention. it can.

INDUSTRIAL APPLICABILITY The present invention can be used for a packaged carbonated drink, a method for producing the same, and a fruit feeling improving method for a packaged carbonated drink.

Claims (6)

A carbonated beverage containing apple juice,
The sugar acid ratio is 30 to 80, the pH is 2.0 to 4.0, and the content ratio of the fruit juice in the beverage is 5.0 wt% to 50.0 wt% ,
The container-packed carbonated drink , wherein the content ratio A / B of the esters (A) and the aldehydes (B) in the aromatic component in the beverage is 7.5 to 50.0 . 2. The packaged carbonated beverage according to claim 1, wherein the ester comprises one or more components selected from ethyl 2-methylbutyrate, ethyl hexanoate, and amyl hexanoate. In the aromatic component in the beverage, the total content ratio (C) of the 2-methylbutyric acid ethyl, ethyl hexanoate, and amyl hexanoate and the aldehyde (B) content ratio C / B is 0.02 to 10.00. The container-packed carbonated drink according to claim 1 or 2, wherein The packaged carbonated beverage according to any one of claims 1 to 3 , wherein the aldehyde is hexanal and / or trans-2-hexenal. A method for producing a carbonated beverage containing containers containing apple juice,
The sugar acid ratio is 30-80, the pH is 2.0-4.0, and the fruit juice content in the beverage is adjusted to 5.0 wt% to 50.0 wt% ,
The method for producing a carbonated carbonated beverage characterized in that the content ratio A / B of the esters (A) and aldehydes (B) in the aroma component in the beverage is 7.5 to 50.0. . A method for improving fruit feeling of a container-packed carbonated beverage containing apple juice, wherein the sugar acid ratio is 30 to 80, the pH is 2.0 to 4.0, and the content ratio of the juice in the beverage is While being prepared to 5.0 wt% to 50.0 wt% ,
Fruit feeling of container-packed carbonated drink characterized in that the content ratio A / B of esters (A) and aldehydes (B) in the aroma component in the beverage is 7.5 to 50.0 How to improve.