JP5574662B2 - Method for suppressing warming deterioration of fruit juice for warm sale, method for producing fruit juice for warm sale, and fruit juice drink for warm sale - Google Patents

Description

  The present invention relates to a method for suppressing deterioration due to warming of a juice for warm sale, a method for producing a juice drink for warm sale, and a juice drink for warm sale.

  Soft drinks (fruit juice drinks) containing fruit juices such as natural fruits are cooled or warmed to about 50 to 70 ° C. when they are offered for sale in stores or vending machines. Among these, fruit juice beverages for sale with warming may deteriorate in quality such as flavor and flavor due to heating, or may cause visual changes (changes in color tone) such as browning of liquid color.

  In recent years, fruit juice beverages filled in transparent sealed containers such as PET bottles have become widespread, and when they are sold for sale by such transparent sealed containers, particularly when a visual change such as browning of liquid color occurs, the commercial value and In order to reduce the product life, it is necessary to cope with visual changes.

  In such a situation, conventionally related to tea-based beverages, in the preparation of tea beverages, by blending cyclodextrin and ascorbic acid or ascorbate as active ingredients, There has been proposed a method for suppressing quality deterioration by heating (see Patent Document 1). However, no method has been proposed in the past to suppress color tone changes such as deterioration of quality due to warming of fruit juice beverages and browning of liquid color.

JP 2004-73057 A

  The present invention provides a method for suppressing color change such as deterioration in quality and browning of liquid color due to heating of a juice drink to be sold for heating, a method for producing the juice drink, and the juice drink. Objective.

  As a result of intensive research conducted by the present inventors to achieve the above object, the quality of warming is obtained by blending sucrose and a high-intensity sweetener in a predetermined ratio into a fruit juice drink to be sold for warming. It was found that changes in color tone such as deterioration of color and browning of liquid color can be suppressed.

That is, the present invention is a method for suppressing deterioration due to warming of a fruit juice beverage for warming sale, and in the production process of the fruit juice beverage, sucrose and a high-intensity sweetener are used. And a blending amount, and the sum of the product of the sweetness and blending amount of the high-intensity sweetener becomes a predetermined value. ( Invention 1) ).

  In the present invention, “sweetness” means the intensity of sweetness of a sweetener, and specifically is a numerical value indicating the degree of sweetness when the sweetness of sucrose is 1. The term “highly sweetened sweetener” means a sweetener having a sweetness higher than that of sucrose and is a concept including both natural sweeteners and synthetic sweeteners. The high-intensity sweetener includes a mixed sweetener in which two or more kinds of sweeteners are mixed, and the sweetness of the whole mixed sweetener is higher than that of sucrose. The mixed sweetener may or may not contain a sweetener having a sweetness lower than that of sucrose.

According to the said invention ( invention 1), sucrose and a high-intensity sweetener are mix | blended in a fruit juice drink by the predetermined | prescribed ratio, and the deterioration of the liquid color which may arise by heating a fruit juice drink is suppressed. Moreover, deterioration of quality, such as a flavor and flavor of a fruit juice drink, can also be suppressed. Thereby, even if a fruit juice drink is preserve | saved for a long time (for example, 2 weeks or more) in the warmed state, merchandise deterioration is suppressed and merchandise lifetime can be extended.

In the said invention ( invention 1), it is preferable to further mix deaerated water ( invention 2). According to this invention ( invention 2), by using deaerated water as part or all of the water for preparing the fruit juice beverage, the deterioration of the liquid color that can be caused by heating the fruit juice beverage is further suppressed. be able to.

In the present invention, “degassed water” means water in which the amount of dissolved oxygen contained in water, ion-exchanged water, distilled water or the like is reduced. Examples of the production method include methods such as heat deaeration, vacuum deaeration, and membrane deaeration. The deaerated water in the present invention may be produced by any method.
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In the said invention ( invention 1 and 2), it is preferable that the said high sweetness degree sweetener contains acesulfame potassium and sucralose ( invention 3).

In addition, the present invention includes a step of blending at least fruit juice, sucrose, and a high-sweetness sweetener, wherein in the step, the product of the sweetness degree and the blending amount of the sucrose and the high-sweetness sweetener A method for producing a juice drink for warming sale, characterized in that the sucrose and the high-intensity sweetener are blended so that the sum of the products of the sweetness level and the blending amount becomes a predetermined value. ( Invention 4).

According to the said invention ( invention 4), only by mix | blending sucrose and a high-intensity sweetener in a predetermined ratio, the deterioration of the liquid color which may arise by heating can be suppressed, and flavor and It is possible to easily produce a fruit juice drink capable of suppressing deterioration in quality such as flavor.

In the said invention ( invention 4), it is preferable to mix | blend deaerated water further ( invention 5), In the said invention ( invention 4 and 5), the said high sweetness degree sweetener contains acesulfame potassium and sucralose. ( Invention 6).

Furthermore, the present invention contains at least fruit juice, sucrose, and a high-intensity sweetener, the product of the sweetness and blending amount of the sucrose, and the sweetness and blending amount of the high-sweetness sweetener. A heated fruit juice drink characterized by comprising the sucrose and the high-intensity sweetener so that the sum of the products of the two becomes a predetermined value ( Invention 7).

According to the said invention ( invention 7), sucrose and a high-intensity sweetener are mix | blended with a predetermined ratio in a fruit juice drink, and the deterioration of the liquid color which may arise by heating a fruit juice drink is suppressed. Moreover, deterioration of quality, such as a flavor and flavor of a fruit juice drink, can also be suppressed. Thereby, even if a fruit juice drink is preserve | saved for a long time (for example, 2 weeks or more) in the warmed state, merchandise deterioration is suppressed and merchandise lifetime can be extended.

In the said invention ( invention 7), it is preferable to contain deaerated water further ( invention 8), and in the said invention ( invention 7 and 8), the said high sweetness degree sweetener contains acesulfame potassium and sucralose. ( Invention 9)

In the said invention ( invention 7-9), it is preferable to be filled with a transparent airtight container ( invention 10). According to the invention ( invention 10), the fruit juice drink to be sold for warming is not filled with quality deterioration due to warming or browning of the liquid color is suppressed. It can be suitably used for warming sales in Japan.

  ADVANTAGE OF THE INVENTION According to this invention, the method of suppressing color change, such as deterioration of the quality by the heating of the fruit juice used for heating sales, and the browning of liquid color, the manufacturing method of the said fruit juice, and the said fruit drink are provided. be able to.

The graph which shows the color difference ((DELTA) E) after heating for 14 days before heating and after heating for 14 days before heating, and after heating for 14 days for 70 degreeC in the fruit juice drink of Examples 1-4 and Comparative Examples 1-3. It is. It is a graph which shows the result (heating odor) of the sensory evaluation test after heating for 14 days at 60 degreeC and 70 degreeC in the fruit juice drinks of Examples 1-4 and Comparative Examples 1-3. It is a graph which shows the result (preference) of the sensory evaluation test after 14-day heating to 60 degreeC and 70 degreeC in the fruit juice drink of Examples 1-4 and Comparative Examples 1-3. It is a graph which shows the result (balance of saccharide | sugar and an acid) of the sensory evaluation test after 14-day heating to 60 degreeC and 70 degreeC in the fruit juice drink of Examples 1-4 and Comparative Examples 1-3. It is a graph which shows the color difference ((DELTA) E) before a heating in the fruit juice drinks of Examples 5-9, and after a heating for 14 days at 60 degreeC. It is a graph which shows the color difference ((DELTA) E) before heating in the fruit juice drink of Examples 10-15, and after heating for 14 days at 60 degreeC.

Hereinafter, embodiments of the present invention will be described.
The heated fruit juice beverage according to this embodiment includes at least fruit juice, sucrose, and a high-intensity sweetener.

  The fruit juice that can be included in the heated beverage juice for sale according to the present embodiment is not particularly limited, and citrus fruit juice such as lemon juice, yuzu juice, orange juice, grapefruit juice, apple juice, peach juice, grapes Examples include fruit juices. Among these, citrus fruit juices such as lemon juice and yuzu juice, and apple juice are preferably used, and particularly lemon juice and yuzu juice are preferably used because they tend to deteriorate in liquid color due to heating.

  Examples of the fruit juice include fruit juice (straight juice), concentrated juice obtained by concentrating the juice, reduced fruit juice obtained by further diluting the concentrated juice, and transparent juice obtained by clarification by applying enzyme treatment to the juice. Can be mentioned.

  Although the compounding quantity of the said fruit juice is not specifically limited, It is preferable that it is 1-15 mass% with respect to drink whole quantity, and it is more preferable that it is 1-10 mass%. When the amount of fruit juice is within the above range, a fruit juice drink having high palatability can be obtained when swallowed in a heated state.

  Examples of the high-intensity sweetener that can be included in the heated fruit juice beverage according to the present embodiment include one sweetener having a sweetness higher than that of sucrose and the one sweetener. One or more sweeteners having a sweetness lower than that of sugar and / or one of other sweeteners having a sweetness higher than that of sucrose or A mixed sweetener in which two or more kinds of sweeteners are mixed and the sweetness of the whole mixed sweetener is higher than that of sucrose can be used.

  The sweetener having a sweetness higher than that of sucrose is not particularly limited as long as it is recognized as a food additive. For example, synthetic sweetness such as acesulfame potassium, sucralose, neotame, etc. Amino acids such as aspartame and alitame; natural sweeteners such as stevia, glycyrrhizin and licorice extract, among which acesulfame potassium and sucralose can be preferably used.

  Examples of sweeteners having sweetness lower than that of sucrose include sugar alcohols such as isomaltulose, erythritol, lactitol, maltitol, mannitol, sorbitol, xylitol, and their reduced forms, and Examples include oligosaccharides and other sweeteners.

  It is preferable that the compounding quantity of the sucrose in the fruit juice drink for heating sale which concerns on this embodiment is 1.4-6.6 mass% with respect to drink whole quantity, and is 2.0-5.5 mass% especially. Preferably there is. If the blending amount of sucrose exceeds 6.6% by mass, it may be difficult to suppress color change such as quality deterioration or liquid color browning due to warming of the fruit juice beverage, and 1.4% by mass. If it is less than 1, the blending amount of the high-intensity sweetener will be too large, and in addition to the bitterness and poor pull-back of the high-intensity sweetener, the sense of concentration and balance may be deteriorated.

  The blending amount of the high-intensity sweetener in the fruit juice beverage for warm sale according to the present embodiment may be appropriately determined according to the sweetness of the sweetener to be blended. It is preferably 2.4 to 13.6% by mass in terms of sucrose in terms of blending amount (sweetness of high-intensity sweetener x blending ratio of high-intensity sweetener), and particularly with respect to the total amount of beverage. It is preferable that it is 3.0-11.0 mass%. When the blending amount of the high-intensity sweetener exceeds 13.6% by mass (converted to sucrose), in addition to the bitterness and poor pull-out of the high-intensity sweetener, the sense of concentration and balance deteriorate, and 2.4 mass % (In terms of sucrose conversion), the amount of sucrose is increased to maintain the sweetness, and it is difficult to suppress color change such as deterioration of quality and browning of liquid color due to warming of fruit juice beverages. Become. In addition, when mix | blending a low sweetness degree sweetener, the compounding quantity should just adjust suitably so that the flavor and flavor of the obtained fruit juice drink may become a thing with high palatability.

  The blending amount of sucrose and the high-intensity sweetener in the fruit juice beverage for warm sale according to the present embodiment is the product of the sweetness and blending amount of sucrose and the sweetness of the high-intensity sweetener (high sweetness When a mixed sweetener is used as the sweetener, the sum of the products of the sweetness of the entire mixed sweetener) and the blending amount is a predetermined value, specifically 7 to 15, preferably 8 to 13, and more preferably 8 Determine to be ~ 11.

  The blending ratio of sucrose and high-intensity sweetener is calculated based on the following formula (1), for example.

  In the formula (1), X is “the sum of the product of the sweetness and blending amount of sucrose and the product of the sweetness and blending amount of the high sweetness sweetener”, and Y is “the sweetness of sucrose (= 1) ”, y is“ amount of sucrose (% by mass) ”, Z is“ the sweetness of a high-intensity sweetener (in the case of using a mixed sweetener as a high-intensity sweetener, the mixed sweetener "Overall sweetness degree" ", z represents" amount (mass%) of high-intensity sweetener (mixed sweetener) ".

  For example, acesulfame potassium having a sweetness level of 200 is used as a high-potency sweetener, and the sum of the product of the sweetness level and the blending amount of sucrose and the product of the sweetness level and the blending amount of the high-sweetness sweetener is 9.2. When it is set, if the blending amount of sucrose is determined to be 4 mass%, the blending amount of the high-intensity sweetener can be determined to be (9.2-4) /200=0.026 mass%. Moreover, as a high sweetness degree sweetener, a mixed sweetener composed of reduced forms of acesulfame potassium, sucralose and isomaltulose (sweetness of the whole mixed sweetener = 200) is used. When the sum of the product of the sweetness and blending amount of the high-intensity sweetener is set to 9.2, if the blending amount of sucrose is determined to be 4% by mass, the high-sweetness sweetener (mixed sweetener) Can be determined as (9.2-4) /200=0.026 mass%.

  By determining the blending ratio of sucrose and high-intensity sweeteners in this way, it is possible to effectively prevent color deterioration such as deterioration of quality and browning of liquid color due to heating in fruit juice beverages that are subjected to heated sales. Can be suppressed. Moreover, the flavor and flavor of a fruit juice drink can be made high by adding sucrose and a high-intensity sweetener by the said mixture ratio.

  The pH of the fruit juice beverage for warm sale according to the present embodiment is preferably 2.0 to 4.5, and more preferably 2.5 to 4.0. If pH of a fruit juice drink is the said range, moderate acidity can be given, without impairing the taste of fruit (fruit juice).

  It should be noted that the fruit juice beverage for warming sale according to the present embodiment can be added to pectin, gelatin, collagen, agar, carrageenan, sodium alginate, soybean polysaccharide, gum arabic, guar gum, xanthan gum, tamarind seed gum, gellan gum and the like as desired. Sticky stabilizers; Acidulants such as citric acid, malic acid, tartaric acid, lactic acid, and gluconic acid; Antioxidants; pH adjusters such as sodium bicarbonate (bicarbonate); Emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester; Food Strengthening agents such as fiber, calcium salt, magnesium salt, niacin, pantothenic acid; various lactic acid bacteria and the like may further be contained.

  The fruit juice beverage for warming sale according to the present embodiment can be provided in a form filled in a container, and in particular, since color change such as liquid color browning due to warming is effectively suppressed, the transparent hermetically sealed It is preferable to provide in the form with which the container was filled. Examples of the transparent sealed container include a PET bottle and a glass bottle.

  The heated fruit juice drink according to this embodiment can be produced by a conventionally known method. For example, first, add fruit juice, sucrose and high-intensity sweetener to water suitable for drinking so as to have the above-mentioned blending amount, and if necessary, further add other food additives and the like, and stir. Prepare beverage stock solution.

  Examples of the water suitable for drinking include city water, well water, ion exchange water, deaerated water, etc. Among these, it is preferable to use ion exchange water or deaerated water, and in particular, deaerated water. Is preferably used. By using deaerated water, it is possible to more effectively suppress color tone changes such as quality deterioration and liquid color browning due to heating of fruit juice beverages. In addition, when using deaerated water, a part or all of the water suitable for drinking can be made into deaerated water.

  When deaerated water is used in the production of a warm beverage for sale, the amount of dissolved oxygen in the deaerated water is preferably 5.0 μg / mL or less, particularly 0.1 to 1.0 μg / mL. Is preferred. When the amount of dissolved oxygen exceeds 5.0 μg / mL, the effect of using deaerated water may be weakened.

  The pH of the beverage stock solution is adjusted to a predetermined range by adding a pH adjuster or the like to the beverage stock solution obtained as described above. Thereafter, the beverage stock solution adjusted in pH is heat sterilized and filled in a container such as a transparent sealed container. Thus, the fruit juice drink for heating sale which concerns on this embodiment can be manufactured.

  The amount of dissolved oxygen in the heated fruit juice drink thus produced is preferably 0.1 to 5 μg / mL, and particularly preferably 0.1 to 3 μg / mL. If the amount of dissolved oxygen in the fruit juice drink exceeds 5 μg / mL, the commercial value may be reduced and the commercial life may be shortened.

  The fruit juice beverage for warming sale according to the present embodiment manufactured in this way is heated at about 50 to 70 ° C. and supplied for sale, but sucrose and a high-intensity sweetener are used. In addition, by adjusting the blending ratio thereof to a certain range, it is possible to effectively suppress color tone changes such as quality deterioration and liquid color browning due to heating. Therefore, according to the present embodiment, the product deterioration of the warm-sale fruit juice beverage is suppressed, and the product life can be extended.

  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.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail by showing an Example and a comparative example, this invention is not limited to the following Example etc. at all.

[Examples 1-4, Comparative Examples 1-3]
Beverage ingredients are mixed according to the formulations shown in Table 1 and Table 2, and the resulting mixture is heated to 95 ° C. and filled into a PET bottle, thereby allowing fruit juice beverages (Examples 1 to 4, Comparative Examples 1 to 3). Manufactured. The juice drinks of Examples 1-2 and 4 and Comparative Examples 1-3 used ion-exchanged water as water, and the juice drink of Example 3 used deaerated water degassed ion-exchanged water as water. . Moreover, the fruit juice drink of Comparative Example 1 used a mixture of granulated sugar and fructose-glucose liquid sugar (compounded in the same amount (4.6% by mass)) as sugar. Furthermore, the compounding quantities of sugar and high-intensity sweeteners in the fruit juice drinks of Examples 1 to 4 and Comparative Examples 1 to 3 are based on the following formula (1), and the sweetness when 9.2% by mass of sugar is compounded. Was adjusted as appropriate so as to achieve the same sweetness.

  In the formula (1), X is “the sum of the product of the sweetness and blending amount of sugar (sucrose) and the product of the sweetness and blending amount of the high sweetness sweetener”, and Y is “sugar (sucrose). ), “Y” is “sugar (sucrose) blending amount (% by mass)”, Z is “sweetness of mixed sweetener (high-intensity sweetener)”, z is “Mixed amount of sweetener (high-intensity sweetener) (% by mass)” is expressed.

  The fruit juice drinks of Examples 1 to 4 and Comparative Examples 1 to 3 are stored in a heated state at 60 ° C. or 70 ° C., and L in the Lab color system for the liquid color of the beverage before heating and after 2 weeks. The value, a value, and b value were measured using a spectrophotometer (spectrophotometer SE2000, manufactured by Nippon Denshoku Industries Co., Ltd.). From the obtained results, the color difference (ΔE) based on the liquid color of the beverage before heating was calculated by the following formula.

ΔE = {(ΔL) ² + (Δa) ² + (Δb) ² } ^1/2
In the formula, ΔL is “the difference between the L value of the juice drink before warming and the L value of the juice drink after warming”, and Δa is “a value of the juice drink before warming and the juice drink after warming” Δb represents “the difference between the b value of the fruit juice before warming and the b value of the fruit juice after warming”.
The results are shown in FIG. In Table 4, the evaluation of color tone was evaluated as “「 ”when the average value of ΔE was less than 5,“ ◯ ”when 5 or more and less than 7, and“ × ”when 7 or more.

  Moreover, sensory evaluation was performed about what stored the fruit juice drink of Examples 1-4 and Comparative Examples 1-3 at 60 degreeC and 70 degreeC. Such sensory evaluation was conducted by seven trained panelists responsible for the development of fruit juice beverages. Each fruit juice stored at 60 ° C. for 2 weeks and at 70 ° C. for 2 weeks was heated with odor, palatability, sugar and acid. The balance was evaluated in four stages according to the judgment criteria shown in Table 3. The results are shown in FIGS. In addition, the comprehensive evaluation in Table 4 employ | adopted the lower evaluation of color tone evaluation and sensory evaluation. In addition, the numerical values in Table 5 indicate the average value of the evaluation scores of the seven panelists. “X” indicates that the total score is less than 12 points, and “◯” indicates that the total score is 12 points or more and less than 15 points. Those with 15 points or more were evaluated as “◎”.

  As shown in FIG. 1 and Table 4, the fruit juice drinks of Examples 1 to 4 in which sugar (sucrose) and a high-intensity sweetener are blended are those in Comparative Examples 1 and 2 in which only sugar (sucrose) is blended. It was confirmed that the deterioration of color tone was suppressed as compared with the fruit juice beverage, and as in the fruit juice beverages of Examples 2 and 3, the product of the blended amount of sucrose and the sweetness degree and the high sweetness degree sweetener It was confirmed that deterioration of the color tone such as browning of the liquid color can be effectively suppressed by blending them so that the sum of the product of the blending amount and the sweetness level is about 9.2. In particular, as in the fruit juice beverage of Example 3, it was confirmed that the product manufactured using deaerated water can extremely suppress the deterioration of the color tone.

  Moreover, as shown in FIGS. 2-4, Table 4, and Table 5, as a result of a sensory test, the fruit juice drink of the comparative example 1 and the comparative example 2 has a remarkable heating odor, and the fruit juice drink of the comparative example 3 is palatability. The concentration was weak, the balance between sugar and acid was poor, and the postpone of sweeteners was conspicuous. On the other hand, the fruit juice beverages of Example 2 and Example 3 had less heat odor, moderate concentration, and the most balanced flavor. In addition, the fruit juice beverage of Example 1 had a slightly heated odor, but also had a good feeling of concentration and a good balance. Furthermore, in the fruit juice drink of Example 4, although it was a little inferior in a density feeling and balance, there was little heating odor.

  As a comprehensive evaluation, the fruit juice drinks of Comparative Examples 1 and 2 are prominent in the change in color tone and the heated odor of sugar. The fruit juice drink of Comparative Example 3 Although there was little change in color tone, the postponement peculiar to sweeteners was conspicuous and the balance was poor, so the product value as a fruit juice drink for warm sale was low. On the other hand, regarding the fruit juice drinks of Examples 1 to 4, since the color change is small and the flavor is good, the commercial value as a fruit juice drink for warming sales is high. Suppression of browning and good flavor were confirmed. Thus, the result of the importance of the blending ratio of sucrose and sweetener was suggested in the deterioration of color tone and flavor of the fruit juice beverage for warm sale.

[Examples 5 to 9]
In the juice drink of Example 3, fruit juice drinks were produced in the same manner as in Example 3 except that the mixed sweetener as the high-intensity sweetener was changed to the high-intensity sweetener shown in Table 6 (Examples 5 to 5). 9).

  The fruit juice beverages of Examples 5 to 9 were stored in a heated state at 60 ° C., and the L value, a value, and b value in the Lab color system for the liquid color of the beverage before warming and after 2 weeks were determined. It measured using the spectral color difference meter (spectrophotometer SE2000, Nippon Denshoku Industries Co., Ltd.). From the obtained results, the color difference (ΔE) based on the liquid color of the beverage before heating was calculated by the following formula.

ΔE = {(ΔL) ² + (Δa) ² + (Δb) ² } ^1/2
In the formula, ΔL is “the difference between the L value of the juice drink before warming and the L value of the juice drink after warming”, and Δa is “a value of the juice drink before warming and the juice drink after warming” Δb represents “the difference between the b value of the fruit juice before warming and the b value of the fruit juice after warming”.
The results are shown in FIG.

  As is clear from FIG. 5 and Table 6, no significant difference was observed in the effect of suppressing the deterioration of the liquid color of the fruit juice beverage depending on the type of high-intensity sweetener. Moreover, as for the fruit juice drink of Examples 5-9, compared with the fruit juice drink of the comparative example 2, it was confirmed that deterioration of a liquid color is suppressed. From this, it was found that, regardless of the type of high-intensity sweetener, deterioration of the liquid color of the fruit juice beverage can be suppressed by setting the blending ratio of sucrose and high-intensity sweetener to a predetermined range. did.

[Examples 10 to 15]
In the fruit juice beverage of Example 2, fruit juice beverages were produced in the same manner as in Example 2 except that the kind and amount of fruit juice were changed as shown in Table 7 (Examples 10 to 15).

  The fruit juice beverages of Examples 10 to 15 were stored in a heated state at 60 ° C., and the L value, a value, and b value in the Lab color system for the liquid color of the beverage before warming and after two weeks, It measured using the spectral color difference meter (spectrophotometer SE2000, Nippon Denshoku Industries Co., Ltd.). From the obtained results, the color difference (ΔE) based on the liquid color of the beverage before heating was calculated by the following formula.

ΔE = {(ΔL) ² + (Δa) ² + (Δb) ² } ^1/2
In the formula, ΔL is “the difference between the L value of the juice drink before warming and the L value of the juice drink after warming”, and Δa is “a value of the juice drink before warming and the juice drink after warming” Δb represents “the difference between the b value of the fruit juice before warming and the b value of the fruit juice after warming”.
The results are shown in FIG.

As is apparent from FIG. 6 and Table 8, it was confirmed that the deterioration of the liquid color of the fruit juice drink accelerated as the amount of the fruit juice increased. Moreover, it was confirmed that the citrus fruit juices such as lemon juice and yuzu fruit juice are liable to deteriorate the liquid color of the fruit juice drink. From this, it is considered that an excellent liquid color deterioration suppressing effect can be obtained by blending sucrose and a high-intensity sweetener in a predetermined ratio particularly in a fruit juice beverage containing citrus fruit juice.
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  The deterioration suppressing method of the present invention is useful for suppressing deterioration of the liquid color and quality of fruit juice beverages that are subjected to warm sales.

Claims (7)

A method of suppressing deterioration due to warming of a juice drink for warming,
In the manufacturing process of the fruit juice beverage, the high-sweetness sweetener is mixed with sucrose and a high-sweetness sweetener so that the blending amount of the sucrose is 1.4 to 6.6% by mass with respect to the total amount of the beverage. The blending amount of the sucrose is 2.4 to 13.6% by mass with respect to the total amount of the beverage in terms of sucrose (sweetness of high-intensity sweetener x blending ratio of high-intensity sweetener), and It is characterized in that the sum of the product of the sweetness level of the sugar and the blending amount and the product of the sweetness level and the blending amount of the high sweetness sweetener is 7 to 15 , and further deaerated water is blended. How to suppress warming deterioration. The method for inhibiting deterioration of heating according to claim 1 , wherein the high-intensity sweetener contains acesulfame potassium and sucralose. Including a step of blending at least fruit juice, sucrose, and a high-intensity sweetener,
In the above step, the blending amount of the high-intensity sweetener is sucrose-converted (of high-intensity sweetener) so that the blending amount of the sucrose is 1.4 to 6.6% by mass relative to the total amount of beverage. The product of the sweetness and the blending amount of sucrose and the high sweetness so that it becomes 2.4 to 13.6% by mass with respect to the total amount of beverage. Mixing the sucrose and the high-intensity sweetener so that the sum of the products of the sweetness and the blending amount of the sweetener is 7 to 15 , and further adding deaerated water Manufacturing method of fruit juice drink for sale. The method for producing a heated beverage for warm sale according to claim 3 , wherein the high-intensity sweetener contains acesulfame potassium and sucralose. Contains at least fruit juice, sucrose, and a high intensity sweetener,
The blending amount of the high-intensity sweetener is sucrose equivalent so that the blending amount of the sucrose is 1.4 to 6.6% by mass with respect to the total amount of the beverage (sweetness of the high-intensity sweetener × high The blending ratio of the sweetness degree sweetener is 2.4 to 13.6% by mass with respect to the total amount of the beverage, and the product of the sweetness degree and the blending quantity of the sucrose and the sweetness of the high sweetness degree sweetener. It contains the sucrose and the high-intensity sweetener so that the sum of the product of the degree and the blending amount is 7 to 15 , and further contains deaerated water . A fruit juice drink for warming sales in which deterioration and liquid color change are suppressed . The warm drink fruit juice drink according to claim 5 , wherein the high-intensity sweetener contains acesulfame potassium and sucralose. The fruit juice beverage for warming sales according to claim 5 or 6 , wherein the juice is filled in a transparent sealed container.

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