JP5746476B2 - Container-packed fruit juice beverage and method for producing the same - Google Patents

Description

  The present invention relates to a high fruit juice beverage containing a high concentration of fruit juice, and more particularly, a container-packed high fruit juice drink that is heat-sterilized and filled into a container, such as a retort odor and a potato odor generated during the heat sterilization process and storage. The present invention relates to a method for producing a flavorful fruit juice drink having a fresh fruit juice feeling in which the extraordinary flavor is relaxed.

Fruit juice beverages, especially beverages using citrus fruit juices typified by orange juice beverages, are known to develop a different flavor called retort odor or potato odor after heat sterilization, and this different flavor becomes stronger during storage and has a commercial value. May also be affected. Therefore, flavors, antioxidants, removal of dissolved oxygen by nitrogen, replacement of headspace with nitrogen, and the like are used to suppress the different flavors that occur during storage of fruit juice beverages. It has also been reported that fruit juice beverages that have been sterilized by heating by adding aspartame and L-histidine or a salt thereof in an amount of 0.005 to 0.5% by weight in terms of L-histidine have a good flavor. In this example, it is disclosed that the fruit juice beverage of 30% orange juice has suppressed the expression of different flavors such as retort odor and potato odor, and the orange-flavored freshness was maintained (patent document) 1).
On the other hand, it is known to use phosphoric acid as a sour agent in the production of beverages. However, the major organics of most fruits (eg apricots, strawberries, plums, citrus oranges, Valencia oranges, oysters, grapefruits, sweet peas, pears, jujubes, Japanese pears, pineapples, bananas, loquats, peaches, apples, lemons) The acids are known to be malic acid and citric acid (grapes are tartaric acid and malic acid, kiwifruit is quinic acid and citric acid), and the main organic acids in the peel are malic acid and oxalic acid (Non-Patent Documents 1, 2) ) As described above, the fruit juice obtained by squeezing the fruit does not contain phosphoric acid or contains only a small amount. Therefore, when adding a sour agent in order to create a fresh feeling in the production of fruit juice beverages, phosphoric acid is not used, and citric acid and malic acid are generally used.

JP 2005-278605 A The Science of Fruit Edited by Saburo Ito Asakura Shoten (1991) Kagawa University Faculty of Agriculture 36 (1). Pp. 21-24 (1984)

High fruit juice beverages that contain a high concentration of fruit juice with a pronounced unusual flavor due to heat sterilization have not been commercialized because the conventional technology cannot sufficiently relax the unusual flavor and significantly impair the commercial value. Therefore, a masking technique with a different flavor has been strongly desired.
An object of the present invention is to easily relieve the unusual flavor that appears during sterilization and storage in a high fruit juice beverage containing a high concentration of fruit juice (especially citrus fruit juice), and the natural freshness of the fruit juice is maintained. It is to provide flavorful fruit juice drinks.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have adjusted the pH of the juice drink preparation liquid with phosphoric acid, and sterilized it by heat sterilization. A fruit juice beverage with a relaxed unusual flavor was obtained. Then, as a result of repeated studies, the present inventors have sterilized under a condition in which a specific amount of phosphoric acid is blended in a high fruit juice containing a high concentration of fruit juice such that the fruit juice ratio is 30% or more and 70% or less. By processing, it discovered that the expression of the unusual flavor peculiar to a high fruit juice drink could be suppressed, or the manifested unusual flavor could be masked, and the container-packed fruit juice beverage of the improved flavor was obtained. In addition, when the phosphoric acid to be blended is in a specific ratio with respect to the total of the organic acid and phosphoric acid in the fruit juice beverage, a surprising finding that the natural freshness of the fruit juice can be maintained is found, and the present invention is completed. It came to.

That is, the present invention relates to the following.
1. A fruit juice beverage containing fruit juice having a fruit juice ratio of 30% or more and 70% or less and containing 0.02 g / 100 g or more of phosphoric acid.
2. 2. The juice drink according to 1, wherein 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 whole beverage is 0.04 or more. .
3. The fruit juice drink according to 1 or 2, wherein the fruit juice includes citrus fruit juice.
4). A method for producing a high juice beverage containing fruit juice with a fruit juice ratio of 30% or more and 70% or less, wherein the pH of the juice juice preparation before sterilization is reduced to a level of less than 4.0. A method comprising a step of blending a sufficient amount of phosphoric acid and a step of heat sterilizing the phosphoric acid-containing preparation obtained by the above step.
5. Use of phosphoric acid in the production of fruit juice drinks to alleviate the unusual flavor associated with heat sterilization.
6). Alleviates the unusual flavor associated with the heat sterilization process of fruit juice beverages, including adding a sufficient amount of phosphoric acid to lower the pH to a level of less than 4.0 in the juice beverage preparation prior to heat sterilization Way for.

  ADVANTAGE OF THE INVENTION According to this invention, the natural flavor accompanying the heat sterilization of a high fruit juice drink can be relieve | moderated, and the fruit juice drink rich in flavor with which the natural and fresh feeling was maintained can be manufactured easily.

Phosphoric acid as used herein refers to orthophosphoric acid, which is a group of other similar compounds having a phosphoric acid skeleton (polyphosphoric acid, pyrophosphoric acid, etc.) Does not contain phosphate.

  By adding orthophosphoric acid (hereinafter simply referred to as “phosphoric acid”) to high-fruit juice beverages, expression of unusual flavors such as retort odor and potato odor during heat sterilization and storage of fruit juice (especially citrus fruit juice) It can be suppressed or relaxed to maintain a fresh flavor. Specifically, it is possible to relieve the unusual flavor perceived as the aftertaste at the time of drinking and the heavy taste incidental to this different flavor, and to improve the refreshing light aftertaste. This high fruit juice beverage has an unusual flavor masking effect (improvement of aftertaste), which is unique to phosphoric acid and cannot be obtained with other acidulants (for example, malic acid or citric acid). May affect the flavor of the fruit juice itself.

  Since phosphoric acid is a component that is hardly contained in fruits and / or fruit peels, it is used after being added to a juice beverage preparation. The amount added is a sufficient amount of phosphoric acid to reduce the pH of the fruit juice beverage preparation to a level of less than 4.0 (preferably less than 3.8, more preferably 3.4 to 3.6). Usually, in the case of a high fruit juice beverage, the amount added is 0.02 g / 100 g or more, preferably 0.04 g / 100 g or more, more preferably 0.05 g / 100 g, based on the whole beverage. 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). Above, more preferably 0.06 or more, particularly preferably 0.07 or more) When phosphoric acid is blended, not only relaxation of the different flavor during heat sterilization etc., but also the natural fresh feeling inherent in fruit juice 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.

High fruit juice drink The present invention is characterized in that, in a high fruit juice drink that exhibits a distinctive flavor due to heat sterilization or the like, the flavor is improved by blending the phosphoric acid. A high fruit juice drink refers to a fruit juice drink containing a high concentration of fruit juice, and specifically refers to a fruit juice drink containing a fruit juice ratio of 30% or more, preferably 40% or more, more preferably 50% or more. 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).

Specifically, it can be calculated by the following conversion formula using the amount (g) of fruit juice blended in a 100 mL high fruit juice beverage and the concentration of fruit juice obtained based on Table 1 or 2. .
Fruit juice ratio (%) = <fruit juice content (g)> × <concentration ratio> / 100 mL × 100

  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.

  Although the kind of fruit juice used for the high fruit juice drink of this invention is not specifically limited, For example, citrus fruit juice (orange juice, mandarin orange juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice , Tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.), other fruit juice (ume juice, pear juice, apricot juice, plum juice, berry juice, kiwi fruit juice, etc.), Examples include tomato juice, carrot juice, strawberry juice, and melon juice. It has been found that fruits with citric acid as the main acid (specifically, 60% or more, preferably 70% or more, more preferably 80% or more) are markedly different in flavor due to heat sterilization, etc. From the above, as a suitable fruit juice used in the high fruit juice beverage of the present invention, a fruit juice containing a lot of citric acid, for example, strawberry (citrate 70% or more), plum (citric acid 40-80%), Citrus unshiu (citric acid 90%) ), Valencia orange (citric acid 90%), grapefruit (citric acid 90%), Natsumikan (citric acid 60% or more), pineapple (citric acid 85%), lemon (citric acid 90% or more), etc. Citrus fruit juices such as Valencia orange, Citrus unshiu, and grapefruit having a high citric acid content can be mentioned as a preferred embodiment. In this invention, fruit juice may be used independently and may be used in combination of 2 or more type.

  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 fruit juice from the ease of handling. Concentrated fruit juices are known to be heated and frozen, and can be concentrated until the sugar content reaches 80 degrees (Bx80 °) according to the heat concentration method. It is known that it may be impaired and accompanied by an unpleasant odor. The effect of improving the different flavor of the fruit juice beverage by the phosphoric acid of the present invention can also improve the unusual flavor (unpleasant odor) during the production of the heat concentrated fruit juice. Therefore, the fruit juice beverage of the present invention is heated and concentrated due to good handling. Fruit juice is preferably used. It is one of the features of the present invention that even if a heat-concentrated fruit juice that is not good in flavor is used, the different flavor is alleviated and the fruit juice drink has a fresh feeling.

Other ingredients In the beverage of the present invention, in addition to the above-mentioned phosphoric acid and fruit juice, as long as the above properties are not impaired, sweeteners (sugars), acidulants, flavorings, etc., which are blended in ordinary fruit juice drinks, Vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.

  In particular, in the case of the following embodiments (in which a sweetener and / or a fragrance is blended), it is possible to additively and / or synergistically increase the effect of the present invention, i.e., alleviating the different flavor and improving the freshness. preferable.

  When a sweetener (saccharide) is blended, sucrose, fructose and glucose are preferably used in combination. The mixing ratio of these saccharides is not particularly limited, but the weight ratio of sucrose: fructose: glucose is 1: 0.1-2: 0.1-2, preferably 1: 0.3-1: 0.3- It should be about 1.

  When flavoring (flavor) is blended, the final product, that is, in the form of a container-packed beverage that has been heat-sterilized and filled in a container, the aroma components of the content liquid are (a) methyl butyrate, ethyl butyrate (ethyl) butyrate), ethyl 2-methylbutyrate, ethyl hexanoate, allyl hexanoate, ethyl 3-hydroxyhexanoate One or more ester substances, and (b) α-pinene, β-pinene, myrcene, α-phellandrene, limonene Containing one or more terpene hydrocarbons selected from the group consisting of γ-terpinene and terpinolene, and the total amount of ester substances (by weight) and terpene hydrocarbons Total amount of substance (heavy The ratio ((b) / (a)) with respect to the amount standard) is preferably blended so as to be 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 amount of the (a) ester substance is 1000 ppb or more, preferably 1100 ppb or more, more preferably 1200 ppb based on weight. More preferably, it is 1300 ppb or more, the upper limit is about 5000 ppb, preferably about 4000 ppb, and (b) the total amount of terpene hydrocarbon substances is 30000 ppb or less, preferably 27500 ppb or less, more preferably 25000 ppb on a weight basis. Hereinafter, it is particularly preferably 2500 ppb or less, and the lower limit is 5000 ppb or more, preferably 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.

Manufacturing method The high fruit juice drink of this invention is manufactured by the method containing the following (1)-(3).
(1) A sufficient amount of fruit juice and 30% to 70% of fruit juice in the final product fruit juice and, if necessary, saccharides and water are added, and phosphoric acid is added to adjust the pH to 4 Step 1 of adjusting to less than 0 to obtain a preparation liquid,
(2) Step 2 for heat sterilizing the prepared liquid,
(3) Step 3 for filling the container.

  In the above step 1, the ratio of phosphoric acid required to adjust the pH to less than 4.0 is 0.02 g / 100 g or more, preferably 0.04 g / 100 g or more, more preferably 0.04 g / 100 g or more based on the entire preparation. It is about 05g / 100g.

  In step 1, phosphoric acid may be contained in the preparation liquid before heat sterilization, and the timing of adding the preparation liquid to the preparation liquid is not limited. Therefore, in the present invention, adding phosphoric acid to the preparation liquid may include adding other components after adding phosphoric acid to the preparation liquid, or adding phosphoric acid after all other ingredients have been added. It means that it may be added.

  The step 3 may be performed before the step 2 as in the case of retort sterilization, or may be performed after the step 2.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.
Example 1
Three types of orange juice (No. 1 to 3) with a fruit juice rate of 30% in the formulation shown in Table 3, three types of orange juice (No. 4 to 6) with a fruit juice rate of 50%, and an orange juice with a fruit juice rate of 70% Three kinds (No. 7 to 9) of nine kinds of container-packed orange juice were produced. That is, after mixing saccharides (fructose, glucose), L-ascorbic acid, a fragrance | flavor, and water (suitable amount) with fruit juice to make the whole quantity 1000L, this pH (25 degreeC) will be 3.6-3.9. Was added with acidulant (citric acid and / or phosphoric acid). After heat-sterilizing this (93 degreeC, 30 second), 500 mL each was filled into the PET bottle, and it was set as the container-packed drink.

  Table 1 shows the sugar content, acidity, pH, and acid composition of the resulting orange juice. Evaluation by specialist panelists regarding the strength of the different flavors of various orange juices in 5 levels (5 points: feel strong, 4 points: feel slightly strong, 3 points: feel, 2 points: feel weak, 1 point: not feel) (Evaluation was decided by a panel of three panelists).

  The results are shown in Table 3. Compared with orange juice with a fruit juice rate of 30%, No. 1 was adjusted to 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. This alleviating action of phosphoric acid was also confirmed in orange juice (No. 4-6) having a fruit juice ratio of 50% and orange juice (No. 7-9) having a fruit juice ratio of 70%.

  The inhibitory effect of the different flavor accompanying the heating of the high fruit juice beverage is that the phosphoric acid is 0.02 g / 100 g or more (preferably 0.04 g / 100 g or more, more preferably 0.05 g / 100 g) or more with respect to the whole beverage. It turned out to be obtained. The ratio (A / B) of phosphoric acid weight (B) 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 0. It has also been found that the natural freshness inherent in fruit juice can be improved when it is 0.06 or more, particularly preferably 0.07 or more.

  No. After 6 orange juices were stored at 45 ° C. for 7 days, sensory evaluation was performed. Evaluation is No .. A comparison was made of 6 orange juices refrigerated at 5 ° C. 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.

Example 2
No. manufactured in Example 1 The orange flavor was further examined for 6 beverages. As a result, as a result of measurement by GCMS method in sterilized orange juice after sterilization, (a) esters: methyl butyrate, ethyl butyrate, ethyl 2-methyl butyrate ), Ethyl hexanoate, allyl hexanoate, ethyl 3-hydroxyhexanoate, and (b) terpene hydrocarbon substances; α-pinene ( α-pinene), β-pinene, β-pinene, myrcene, α-phellandrene, limonene, γ-terpinene, terpinolene When the ratio ((b) / (a)) was 20 or less, it was found that the expression of a different flavor was significantly suppressed. Specifically, No. 1 of Example 1 having the following fragrance components. The beverage of No. 6 was a flavorful fruit juice drink that did not feel the unusual flavor peculiar to a high fruit juice drink, maintained the natural freshness of the fruit juice, and had a rich and juicy feeling.

Claims (5)

A container-packed fruit juice drink containing fruit juice containing citrus fruit juice with a fruit juice ratio of 30% or more and 70% or less, containing phosphoric acid at 0.02 g / 100 g or more and 0.5 g / 100 g or less. The said fruit juice drink whose ratio (B / A) of the weight (B) of phosphoric acid with respect to the sum total (A) of the total weight of the organic acid contained and the weight of phosphoric acid is 0.04 or more. It is a manufacturing method of the high fruit juice drink containing fruit juice containing citrus fruit juice in which a fruit juice rate will be 30% or more and 70% or less, Comprising: Content of phosphoric acid in the said whole drink is 0.02g / 100g or more and 0.5g / Phosphorus so that 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 beverage is not more than 100 g. The said method including the process of mix | blending an acid. A method for producing a high-juice beverage containing fruit juice containing citrus fruit juice with a fruit juice ratio of 30% or more and 70% or less, wherein the pH of the preparation liquid of the juice drink before sterilization is less than 4.0 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 preparation solution is 0.04 or more. The said method including the process of mix | blending sufficient quantity of phosphoric acid, and the process of heat-sterilizing the phosphoric acid containing preparation liquid obtained by the said process. A method for using phosphoric acid in the production of a high juice beverage containing fruit juice including citrus fruit juice , wherein the fruit juice ratio is 30% or more and 70% or less to alleviate the different flavor associated with heat sterilization, and before sterilization treatment The pH of the fruit juice beverage is reduced to a level of less than 4.0, and the weight of phosphoric acid relative to the total (A) of the total weight of organic acids and the weight of phosphoric acid contained in the liquid preparation (B) ) Ratio of (B / A) to a ratio of 0.04 or more, a step of blending a sufficient amount of phosphoric acid, and a step of heat sterilizing the phosphoric acid-containing preparation obtained by the above step . A method for using phosphoric acid in the production of a high-juice beverage containing fruit juice including citrus fruit juice, wherein the fruit juice ratio is 30% or more and 70% or less to alleviate the different flavor associated with heat sterilization, and the whole beverage The content of phosphoric acid in the beverage becomes 0.02 g / 100 g or more and 0.5 g / 100 g or less, and the weight (B) of phosphoric acid relative to the total (A) of the total weight of organic acids and the weight of phosphoric acid contained in the beverage The said method including the process of mix | blending phosphoric acid so that the ratio (B / A) may become 0.04 or more.