JP5632170B2 - Beverages containing citrus juice - Google Patents

Description

  The present invention relates to a beverage containing citrus fruit juice, particularly a high concentration of citrus fruit juice and subjected to heat sterilization treatment.

Citrus juices such as oranges and oranges, and beverages based on these juices are excellent in flavor and have a high consumer taste, but are commercially available after heat sterilization from the viewpoint of preservation and hygiene. I have to. Because the fresh aroma and flavor of citrus juice are reduced or changed by heat sterilization and storage, it is necessary to rely on flavor to produce a fruit juice drink with a superior flavor, particularly a flavor similar to raw. Is the current situation.
Ingredients formulated in the flavor of citrus fruits include citral, citronellal, octanal, nonanal, decanal, perilaldehyde, α-sinensal, β-sinensal, citronellol, geraniol, linalool, nerol, octanol, α-terpineol, thymol, citro Neryl acetate, geranyl acetate, linalyl acetate, neryl acetate, nootkatone, carvone, 1,8-cineol, 1-p-menthen-8-thiol and the like are known. Among them, oxygen-containing terpenes such as aldehydes, ketones, and alcohols greatly contribute to fragrance, but hydrocarbon terpenes do not contribute to fragrance and are easily deteriorated, so as terpene-less (deterpene-treated) oil. It has been reported to produce (Patent Document 1).
In addition, as orange juice using flavors that have been deterpened to adjust the concentration of aroma components, it contains orange juice products that are industrially processed close to hand-drawn orange juice (Patent Document 2) and storage-stable orange juice A beverage (Patent Document 3) is disclosed.

JP-A-6-108088 JP-A 64-55166 Japanese Patent Laid-Open No. 2-182177

In high-juice beverages containing high-concentration citrus fruit juice (especially orange juice) produced through heat sterilization treatment, the fresh flavor and flavor of freshly squeezed are reduced and changed, and a different flavor called retort odor and potato odor Is prominently expressed, and lacks richness and a feeling of fruit juice. As mentioned above, fruit juice beverages that have been improved in squeezed flavor and storage stability by deterpene treatment are known, but alleviate the unusual flavor associated with heat sterilization and storage unique to high fruit juice beverages, There is no suggestion or description of a component that enhances the ripe flavor.
An object of the present invention is to industrially provide a high fruit juice drink having a fresh and rich citrus fruit aroma and flavor.

  As a result of intensive studies to solve the above problems, the present inventors have determined that the content of the final product beverage (the finished product beverage) is a high fruit juice beverage containing a high concentration of citrus fruit juice with a fruit juice ratio of 30 to 70%. By adding flavor so that the ratio of ester substances and terpene hydrocarbon substances in the liquid is within a specific range, a high fruit juice drink that is rich in citrus flavor and freshness and can satisfy the richness and fruit juice feeling is obtained. I found out that And, by adding the flavor adjusted so that the concentration of limonene, linalool, and geraniol in this high juice beverage is a specific concentration, the expression of a different flavor associated with the heating of the high juice beverage can be achieved. It has been found that it can be relaxed, and the present invention has been completed.

That is, the present invention relates to the following.
1. A juice-containing beverage containing a citrus fruit juice and a saccharide with a fruit juice ratio of 30% to 70%, wherein the following components (a) and (b):
(A) methyl butyrate, ethyl butyrate, ethyl 2-methyl butyrate, ethyl hexanoate, allyl hexanoate, 3-hydroxyhexane One or more ester substances selected from the group consisting of ethyl 3-hydroxy hexanoate,
(B) α-pinene, β-pinene, myrcene, α-phellandrene, limonene, γ-terpinene, One or more terpene hydrocarbon substances selected from the group consisting of terpinolene,
Containing
A fruit juice-containing beverage, wherein a ratio ((b) / (a)) of a total amount of ester substances and a total amount of terpene hydrocarbon substances is 20 or less.
2. Furthermore, the following component (c)
(C) containing one or more aliphatic higher alcohol substances selected from the group consisting of linalool and geraniol,
(C1) linalool ≦ 1000 ppb, and / or (c2) geraniol ≦ 100 ppb,
2. The fruit juice-containing beverage according to 1.
3. Furthermore, the juice containing drink of 1 or 2 which contains phosphoric acid 0.02g / 100g or more.

  According to the present invention, it is possible to easily produce a high fruit juice beverage having the aroma and flavor of fresh and rich citrus fruits.

High fruit juice drink The high fruit juice drink as used in the present invention refers to a fruit juice drink containing a high concentration of fruit juice. Specifically, the fruit juice ratio is 30% or more, preferably 40% or more, more preferably 50% or more. A fruit juice drink with an upper limit of the fruit juice ratio of 70%. Here, the “fruit juice ratio” is the relative concentration when straight fruit juice obtained by squeezing fruit is taken as 100%, and the refractometer reading for sugar shown in the JAS standard (Japanese Agricultural Standard for fruit drinks). Can be converted based on the standard (° Bx) (Table 1 below) or the standard (%) of acidity (Table 2 below).

For example, since orange juice has a JAS standard of Bx11 °, when 6.0% by weight of Bx55 ° concentrated orange juice is blended in the beverage, the juice rate is 30%. In addition, when converting the juice rate of fruit juice based on the refractometer reading for sugar of the JAS standard, the refractometer reading for sugar such as sugars and honey added to the fruit juice is excluded.
The high fruit juice beverage of the present invention is characterized by alleviating the unusual flavor unique to beverages containing a high concentration of citrus fruit juice. Although it does not specifically limit as citrus fruit juice, For example, 1 type (s) or 2 or more types can be selected and used from orange juice, mandarin orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, etc.

  Although fruit juice can be used irrespective of a manufacturing method, such as straight fruit juice and concentrated fruit juice, it is good to use concentrated reduced fruit juice from the handleability. Concentrated reduced fruit juice is known to lack richness, fruit juice feeling, ripeness, etc. when diluted into a beverage, but in the high fruit juice beverage of the present invention, even if concentrated reduced fruit juice is used, It is also one of the features that a fruit juice feeling, a ripeness feeling, etc. are provided.

  By blending a saccharide with the high fruit juice beverage of the present invention, the richness and the fruit juice feeling can be enhanced. Saccharides are not particularly limited, and known saccharides (including sweeteners) can be used. In particular, sucrose, fructose and glucose are preferably used in combination, and the weight ratio of sucrose: fructose: glucose is It is more preferable to mix | blend so that it may be set to 1: 0.1-2: 0.1-2, Preferably it is 1: 0.3-1: 0.3-1. By using the above saccharides in the above proportions, a natural richness and a fruit juice feeling can be imparted to the beverage.

  The high fruit juice beverage of the present invention is most characterized by blending flavors containing specific components. The flavor to be added is preferably a flavor that has been subjected to a deterpene treatment, and is in the form of a final product, ie, a container-packed beverage that has been sterilized by heating and filled in a container, and the aroma component of the content liquid is (a) methyl butyrate ), Ethyl butyrate, ethyl 2-methyl butyrate, ethyl hexanoate, allyl hexanoate, ethyl 3-hydroxy hexanoate ) One or more ester substances selected from the group consisting of: (b) α-pinene, β-pinene, myrcene, α-phellandrene ), Limonene, γ-terpinene, terpinolene, one or more terpene hydrocarbons selected from the group, and the total amount of esters (weight basis) And tell The ratio of the total amount of emissions based hydrocarbons material (by weight) ((b) / (a)) is blended so that 20 or less. By setting (b) / (a) to 20 or less, a high fruit juice drink that is rich in the characteristic scent of citrus fruits and fresh and can satisfy the richness and fruit juice is obtained. The blending amount of the ester substance (a) and the terpene hydrocarbon substance (b) in the final product is such that the total of the (a) ester substance is 1000 ppb or more, preferably 1100 ppb or more, more preferably 1200 ppb or more, on a weight basis. In particular, it is 1300 ppb or more, the upper limit is about 5000 ppb, preferably about 4000 ppb, and (b) the total of the terpene hydrocarbon substances is 30000 ppb or less, preferably 27500 ppb or less, more preferably 25000 ppb or less on a weight basis, Especially preferably, it is 22500 ppb or less, and a lower limit is 5000 ppb or more, Preferably it is 8000 ppb or more.

  In addition, the presence of an aliphatic higher alcohol substance consisting of limonene, linalool, and geraniol in high juice drinks enhances the perception of different flavors associated with heating and storage in high juice drinks. . Therefore, when limonene, linalool and geraniol are contained in the content liquid of the final product, linalool ≦ 1000 ppb (weight basis) (preferably 950 ppb or less) (lower limit value is preferably 500 ppb or more), geraniol ≦ 100 ppb (weight basis) (Preferably 80 ppb or less, more preferably 50 ppb or less) (lower limit is 0 or 1 ppb), limonene ≦ 30000 ppb (weight basis) (preferably 28000 ppb, more preferably 25000 ppb or less) (lower limit is 5000 ppb or more) Adjust to.

  In order to achieve the above ratio of ester substances, terpene hydrocarbon substances and aliphatic higher alcohol substances in the final product, it is impossible to achieve this by simply adding fruit juice, and it is essential to add flavor. . Therefore, the manufacturing method of the high fruit juice drink of this invention is as follows.

(1) Step 1 of blending fruit juice and saccharide with a fruit juice ratio of 30 to 70% and water as required
(2) Step 2 of adding flavor to the liquid of Step 1,
(3) Step 3 for heat sterilizing the liquid (preparation liquid) of Step 2;
(4) Step 4 for filling the container
The flavor in step 2 is added so that the content of the ester product, the terpene hydrocarbon material and the aliphatic higher alcohol material in the content liquid of the final product (container liquid of the container-packed beverage) is the above ratio. A method, characterized by:

Other ingredients In the high fruit juice drink of the present invention, in addition to the above fruit juice, sugar, and flavor, as long as the above properties are not impaired, an acidulant and a vitamin that are blended in a normal fruit juice drink , Pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like.

  In particular, when phosphoric acid is added as an acidulant, it is preferable because it is possible to additively and / or synergistically enhance the off-flavor and the freshness that are characteristic of the present invention. Phosphoric acid is a component that is hardly contained in normal fruits, and there are few fruit juice drinks containing phosphoric acid. It is a surprising finding that high fruit juice beverages containing phosphoric acid contribute to the mitigation of the different flavors associated with heating and the improvement of freshness.

  Here, the phosphoric acid (phosphoric acid) referred to in the present specification refers to orthophosphoric acid, and other similar compounds having a phosphoric acid skeleton (polyphosphoric acid, pyrophosphoric acid, etc.). And no phosphate.

  The addition amount of phosphoric acid lowers the pH of the liquid (preparation liquid) obtained in the above step 2 to a level of less than 4.0 (preferably less than 3.8, more preferably about 3.4 to 3.6). In the case of a high fruit juice drink, the amount added is generally 0.02 g / 100 g or more, preferably 0.04 g / 100 g or more, more preferably Is 0.05 g / 100 g or more. There is no substantial upper limit to the amount of phosphoric acid, because the more the amount of phosphoric acid to be blended, the more effective the mitigating effect of the different flavor is. However, from the viewpoint of flavor, it is usually about 0.5 g / 100 g or less. .

  Furthermore, the ratio (B / A) of the weight (B) of phosphoric acid to the total (A) of the total weight of organic acids and the weight of phosphoric acid contained in the fruit juice beverage is 0.04 or more (preferably 0.05 or more And more preferably 0.06 or more, particularly preferably 0.07 or more), improving the natural freshness inherent in fruit juice as well as alleviating the different flavors during heat sterilization, etc. Therefore, it is possible to produce a high fruit juice beverage that is masked with a different flavor and rich in natural and fresh fruit juice. The upper limit of the ratio (weight basis) of phosphoric acid to the total of organic acid and phosphoric acid is usually about 0.1 or less from the viewpoint of flavor as a fruit juice drink. In addition, the quantity of the organic acid and phosphoric acid in fruit juice drink can be measured by a well-known method (for example, HPLC method). Here, the organic acid as used herein refers to citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, gluconic acid, and lactic acid contained in beverages.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.

Example 1. Examination of the amount of aroma components According to the formulation shown in Table 3, container-packed orange juice was produced so that the total amount would be 100% by weight. That is, fruit juice, saccharides and water in the proportions shown in Table 1 are mixed, and a flavor is added thereto to obtain a preparation solution. Bottles (PET), paper packs) were filled. About the obtained various container-packed drinks, the aroma component was analyzed. GCMS was used for analysis of the aroma component.

  The results are shown in Table 4. Various beverages were subjected to sensory evaluation with a specialized panelist, and the strength of the different flavors associated with heat sterilization was confirmed. As a result, (a) esters: methyl butyrate, ethyl butyrate, ethyl 2-methyl butyrate, ethyl hexanoate, allyl hexanoate ), The total amount of ethyl 3-hydroxyhexanoate, and (b) terpene hydrocarbon substances; α-pinene, β-pinene, myrcene ( myrcene), α-ferrandlene (α-phellandrene), limonene, γ-terpinene (γ-terpinene), the ratio of the total amount of terpinolene ((b) / (a)) is 20 or less The present invention 1 significantly suppressed the expression of a different flavor. In addition, the contents of linalool and geraniol in Invention Product 1 were 931 ppb and 30 ppb.

Example 2 Examination of sourness amount Citric acid and / or phosphoric acid was added as a sour agent to the formulation of Invention 1 of Example 1 (Table 5), and the fruit juice rate was 50% and the sugar content was 10.9 as in Example 1. A container-packed orange juice having an acidity of 0.4 g / 100 g and a pH of 3.8 (25 ° C.) was produced. The result of the aroma analysis was similar to that of Invention 1 in Table 4.

  5 levels (5 points: feel strongly, 4 points: feel slightly strong, 3 points: feel, 2 points: feel weak, 1 point) (I don't feel)) (the evaluation was decided by a panel of three panelists). The results are shown in Table 6. No. adjusted pH with phosphoric acid. In No. 3, no unusual flavor associated with heat sterilization was felt, whereas no pH was adjusted using phosphoric acid and citric acid in combination. In No. 2, a slightly different flavor was felt, and the pH was adjusted with citric acid (without phosphoric acid). In 1, a slightly different and unusual flavor was felt. From this, the inhibitory action of the different flavor accompanying the heating of a high fruit juice drink is 0.02g / 100g or more (preferably 0.04g / 100g or more, more preferably 0.05g / 100g) with respect to the whole drink. ) It was found that the above can be obtained. Further, the ratio (B / A) of the weight (B) of phosphoric acid to the total (A) of the total organic acid weight and phosphoric acid weight of the whole beverage is 0.04 or more, preferably 0.05 or more, more preferably It has also been found that the natural freshness inherent in fruit juice can be improved when the ratio is 0.06 or more, particularly preferably 0.07 or more.

  No. After 3 orange juices were stored at 45 ° C. for 7 days, sensory evaluation was performed. Evaluation is No .. 3 orange juices were stored refrigerated at 5 ° C. for comparison. All the panelists evaluated that the orange juice after storage did not have a different flavor as compared with the subject, and that it was a high-fruit juice drink rich in natural and fresh juice.

Claims (4)

A juice-containing beverage containing a citrus fruit juice and a saccharide with a fruit juice ratio of 30% to 70%, wherein the following components (a) and (b):
(A) one or more ester substances selected from the group consisting of methyl butyrate, ethyl butyrate, ethyl 2-methyl butyrate, and ethyl hexanoate ,
(B) One or more terpene hydrocarbons selected from the group consisting of α-pinene, myrcene, limonene, γ-terpinene, and terpinolene material,
Containing
A fruit juice-containing beverage, wherein a ratio ((b) / (a)) of a total amount of ester substances and a total amount of terpene hydrocarbon substances is 20 or less. Furthermore, the following component (c)
(C) containing one or more aliphatic higher alcohol substances selected from the group consisting of linalool and geraniol,
(C1) linalool ≦ 1000 ppb, and / or (c2) geraniol ≦ 100 ppb,
The fruit juice-containing beverage according to claim 1, wherein   Furthermore, the juice containing drink of Claim 1 or 2 which contains phosphoric acid 0.02g / 100g or more. The fruit juice-containing beverage according to any one of claims 1 to 3, which has been subjected to a heat sterilization treatment.