JP6132594B2 - White grape juice drink - Google Patents

Description

  The present invention relates to a white grape juice-containing beverage, a method for producing the same, and a method for suppressing odor of a white grape juice-containing beverage.

  Fruit juice drinks such as apples, oranges, grapes, peaches, and mangoes are widely used as drinks that can easily ingest nutrients such as vitamins because the sweetness and sourness of fruits are in harmony. However, depending on the type of fruit used in the fruit juice beverage, there are those that cause a component change due to light, heat, etc. during the storage period and generate a specific odor. For example, fruit juice drinks using white grapes have a problem that the commercial value of the flavor is remarkably lowered because an unpleasant odor such as “rubber odor” or “solvent odor” is generated over time.

  In order to suppress the deterioration of the flavor of the beverage over time, various antioxidants that have been used safely in beverages and have little influence on flavor have been studied. As a representative means, vitamin C (L-ascorbic acid) ) Is used. Many substances derived from natural products such as plant extracts have also been proposed. For example, a method of suppressing deterioration of flavor or aroma caused by light, heat, air, oxygen or the like by adding a hermanus extract of a rose family plant to food or drink is known (Patent Document 1). Moreover, it is reported that the flavor fall by light deterioration can be suppressed by mix | blending rutins, chlorogenic acid, and a pomegranate extract with an acidic milk drink, and setting it as pH3.0-5.0 (patent document 2).

  In addition, it has been reported that stability and long-term storage stability in acidic and high temperature conditions can be imparted by blending a rutin derivative composition containing enzyme-treated rutin and Fuji tea extract with food and drink. L-ascorbic acid and chlorogenic acid are mentioned as examples of the antioxidant used by mixing in the composition (Patent Document 3).

  However, there has been no example in which a method for suppressing a unique odor generated during storage of a beverage containing white grape juice has been studied.

JP2008-1727 WO01 / 097624 JP2010-209240

  Therefore, the subject of this invention is providing the effective means which suppresses the bad odor which generate | occur | produces during a preservation | save about the drink containing white grape juice.

  As a result of intensive studies to solve the above problems, the present inventors have determined that a beverage containing white grape juice is selected from (A) L-ascorbic acid, and (B) rutin, hermanus extract, and chlorogenic acid. By adding seeds or two or more, and adjusting the pH of the beverage to 3.0 or more, it was found that a strange odor generated during storage was suppressed and a beverage containing white grape juice with good storage stability was obtained. The invention has been completed.

That is, the present invention includes the following inventions.
(1) It contains (A) L-ascorbic acid, and (B) one or more selected from rutin, hermanus extract, and chlorogenic acid, and has a pH of 3.0 or more. , Drink with white grape juice.
(2) The beverage according to (1), wherein the content of L-ascorbic acid is 0.001 to 1% by weight.
(3) The beverage according to (1) or (2), wherein the content of one or two or more selected from the rutin, Hermanus extract, and chlorogenic acid is 10 to 200 ppm in total.
(4) including a step of adding (A) L-ascorbic acid and (B) one or two or more selected from rutin, hermanus extract, and chlorogenic acid to a beverage containing white grape juice A method for producing grape juice-containing beverages.
(5) The method according to (4), further comprising a step of adjusting the pH of the beverage to 3.0 or more.
(6) A beverage containing white grape juice is characterized by adding (A) L-ascorbic acid and (B) one or two or more selected from rutin, hermanus extract, and chlorogenic acid. , A method of suppressing the off-flavour of beverages containing white grape juice.
(7) The method according to (6), wherein the pH of the beverage is adjusted to 3.0 or more.
(8) Odor control of beverage containing white grape juice containing, as an active ingredient, a mixture of (A) L-ascorbic acid and (B) one or more selected from rutin, hermanus extract, and chlorogenic acid Agent.

  ADVANTAGE OF THE INVENTION According to this invention, generation | occurrence | production of the off-flavor peculiar to white grape is suppressed, The drink containing a white grape juice with a refreshing flavor with favorable preservability is provided.

  The white grape juice-containing beverage of the present invention (hereinafter also referred to as “the beverage of the present invention”) is one or two selected from (A) L-ascorbic acid, (B) rutin, hermanus extract, and chlorogenic acid. It contains more than seeds and has a pH of 3.0 or more.

  The variety of white grapes used in the beverage of the present invention is not particularly limited, and examples include Muscat (Muscat of Alexandria), Niagara, Rosario Bianco, Pittello Bianco, Chardonnay, Thomson Seedless, etc., preferably Muscat. .

Moreover, you may use said white grape individually or in mixture of 2 or more types. The beverage containing white grape juice of the present invention may be any of white grape fruit juice (straight juice), concentrated juice obtained by concentrating the juice, and reduced fruit juice obtained by further diluting the concentrated juice. Also,
The white grape juice may be a transparent juice clarified by a microfiltration method, an enzyme treatment method, an ultrafiltration method, or a turbid juice. Furthermore, other juices other than white grape juice (for example, orange juice, orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, red grape juice, apple juice, peach juice, strawberry juice, banana juice, mango juice, etc. ) Can be used in combination.

  The juice content of the beverage containing white grape juice in the beverage of the present invention is not particularly limited. Therefore, the beverage of the present invention includes fruit juice or fruit mixed juice with a fruit juice content of 100%, a fruit juice drink with a fruit juice content of 50% or more and less than 100%, a fruit juice drink with a fruit juice content of 10% or more and less than 50%, Or soft drinks with a fruit juice content of less than 10% are included. In addition, the higher the fruit juice content of white grape is, for example, 50% or more, the effect of the present invention is remarkably obtained.

  Here, “fruit juice content” is the relative concentration when straight fruit juice obtained by squeezing fruit is taken as 100%, and is a refractometer for sugar shown in the JAS standard (Japanese Agricultural Standard for fruit drinks). Can be converted based on the degree standard (° Bx). For example, since grape juice has a JAS standard of 11 ° Bx, when 10% by weight of 55 ° Bx concentrated grape juice is blended in the beverage, the juice content is 50%. In addition, when converting the juice content of the fruit juice based on the refractometer reading for sugar of JAS standard, the refractometer reading for sugar such as sugars and honey added to the juice should be excluded. Further, the amount of normal fruit juice is expressed in weight% (that is, the amount of fruit juice (g) (w / w) per 100 g of beverage).

  Although it will not specifically limit if the pH of the drink of this invention is 3.0 or more, Preferably it is 3.0-5.0, More preferably, it is 3.3-4.0. When the pH is lower than 3.0, a sufficient effect for suppressing off-flavor cannot be obtained, and when the pH is higher than 5.0, the refreshing acidity of white grapes cannot be obtained. Since the beverage of the present invention contains white grape juice, pH adjustment is not necessary if the pH is within the above range due to the acid inherent in white grape, but if not within the above range, the pH adjuster or the above white grape juice is not necessary. Adjust the pH using other juices. As the pH adjuster, organic or inorganic edible acids generally used as acidulants or salts thereof may be used. For example, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, Examples thereof include organic acids such as succinic acid and gluconic acid, inorganic acids such as phosphoric acid, or sodium salts, calcium salts or potassium salts thereof. The amount of the pH adjuster used is not particularly limited as long as it can be set to a desired pH and does not affect the flavor of the beverage.

  The beverage of the present invention contains (A) L-ascorbic acid, and (B) one or more selected from rutin, hermanus extract, and chlorogenic acid together with the white grape juice.

  As L-ascorbic acid, commercially available food additives can be used, and sodium L-ascorbate may be used. The content of L-ascorbic acid in the beverage of the present invention is not particularly limited as long as a desired effect is obtained, but is preferably 0.001 to 1% by weight, more preferably 0.005 to 0.5% by weight, and still more preferably 0.005. ~ 0.1 wt%.

  Rutin is a kind of flavonoid, and the beverage of the present invention can be obtained in the form of, for example, rutin available in the form of Enju extract or the commercially available “αG rutin” (manufactured by Toyo Seika Co., Ltd.). Possible α-glucosyl rutin can be used.

  The Hermanus extract is, for example, an extract obtained by extracting Hermanus with water and / or a polar organic solvent. Specifically, for example, a dried Hermanus floret is pulverized and extracted by heating under reflux with a 50% aqueous ethanol solution. The filtrate is concentrated under reduced pressure, freeze-dried, and purified using a synthetic resin adsorbent. The physical properties of the extract include those whose ultraviolet absorption spectrum (measured concentration: 10 ppm, diluting solvent: 50% ethanol) shows λmax at 205, 212, and 273 nm. A commercial Hermanus extract (made by Ogawa Fragrance Co., Ltd.) can be used for the beverage of the present invention.

  Chlorogenic acid may be chlorogenic acid alone or in the form of a coffee bean extract. If it is a chlorogenic acid single-piece | unit, commercially available chlorogenic acid (made by Hasegawa Perfume Co., Ltd.) can be used.

  As for rutin, hermanus extract, and chlorogenic acid, at least one kind may be blended, but two or more kinds are preferably blended. Moreover, when mix | blending 2 or more types, the combination of a rutin and a Hermanus extract is preferable, and the combination of a rutin, a Hermanus extract, and chlorogenic acid is more preferable. The contents of rutin, hermanus extract, and chlorogenic acid in the beverage of the present invention are not limited as long as an odor control effect is obtained, but the total content is 10 ppm to 200 ppm, preferably 50 ppm to 200 ppm. Further, the content ratio of rutin and hermanus extract is preferably 1: 1 to 10: 1, and more preferably 1: 1 to 5: 1. The content ratio of rutin, hermanus extract and chlorogenic acid is preferably 1: 1: 1 to 10: 5: 1.

  The beverage of the present invention impairs the desired effect in addition to one or more selected from the white grape juice, (A) L-ascorbic acid, (B) rutin, hermanus extract, and chlorogenic acid. As long as there is no such thing, the other raw material normally used for a general drink can be selected suitably, and can be mix | blended. Moreover, the drink of this invention is good also as a jelly drink containing the carbonated drink containing carbonic acid, the alcoholic drink containing alcohol, and a gelatinizer by preference.

  In order to reinforce the sweetness of white grape juice, the beverage of the present invention is a monosaccharide or disaccharide such as sugar, fructose, grape sugar, lactose or maltose, or a sugar alcohol such as oligosaccharide, erythritol or maltitol, or the like. An isomerized sugar such as liquid sugar may be blended.

  The beverage of the present invention also includes various additives that are acceptable for beverages, such as sweeteners (stevia, aspartame, acesulfame K, sucralose, etc.), emulsifiers (sucrose fatty acid ester, lecithin, etc.), thickening stabilizers (soybean) Polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.), antioxidants (tocopherol, cysteine hydrochloride, etc.), pigments (carotenoid pigments, anthocyanin pigments, caramel pigments, various synthetic colorants, etc.), flavorings, preservatives, antiseptics Agents, fungicides and the like. In addition, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, etc.) and minerals (potassium, sodium, calcium, magnesium, etc.), dietary fiber, etc. Various functional components may be added.

  In the method for producing a beverage of the present invention, (A) L-ascorbic acid and (B) one or more selected from rutin, hermanus extract, and chlorogenic acid are added to a beverage containing white grape juice. The other process follows the normal manufacturing method of the said drink. Since white grape juice is a natural product, the acidity varies depending on the variety of white grape and varies depending on the elapsed time (maturity) after harvesting, but the pH of the juice is usually 2.5 to 4.5. If the pH is not 3.0 or higher when the juice of white grape juice is used to obtain a beverage having the desired concentration, a step of adjusting the pH to 3.0 or higher is performed. What is necessary is just to perform by the method of using fruit juice other than the said pH adjuster and white grape juice when performing the process of adjusting pH of a drink to 3.0 or more. When performing the step of adjusting the pH, before the step of adding the above (A) L-ascorbic acid and (B) one or more selected from rutin, hermanus extract, and chlorogenic acid. You may do it later or later. The pH can also be adjusted by adjusting the mixing ratio of multiple types of white grape juice.

  The specific manufacturing method of the drink of this invention is illustrated. First, (A) L-ascorbic acid and (B) one or more selected from rutin, hermanus extract, and chlorogenic acid are added to and mixed with white grape juice or its diluted solution, Accordingly, after adjusting to pH 3.0 or higher, sterilization is performed before or after filling the container. The sterilization treatment is not particularly limited, and methods such as normal plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed.

  In addition, the method for suppressing malodor of a beverage containing white grape juice according to the present invention includes a beverage containing grape juice, (A) L-ascorbic acid, and (B) one selected from rutin, hermanus extract, and chlorogenic acid, or It adds by adding 2 or more types. What is necessary is just to perform by adjusting the pH of a drink to 3.0 or more by the method of using fruit juices other than the said pH adjuster and white grape juice.

  The type of container filled with the beverage of the present invention is not particularly limited, but is a molded container (PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film. And sealed containers such as glass bottles, and the capacity is not limited.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention.
(Example 1, Comparative Examples 1-6)
(1) Preparation of beverage containing white grape juice
15% by weight of 68 ° Bx white grape (Muscat of Alexandria) clear concentrated fruit juice (manufactured by Food Products Co., Ltd.) and 5% by weight of 68 ° Bx white grape (mixed variety) transparent concentrated fruit juice (MC Foods, Inc.) And a juice diluted solution diluted with water was prepared. In this fruit juice diluted solution, L-ascorbic acid, rutin as Enju extract (“Toyo Seika Co., Ltd.“ αG rutin ”), Hermanus extract (Ogawa Fragrance Co., Ltd., 10% diluted in 50% ethanol, 205 nm absorbance 0.47, 212 nm absorbance 0.54, 273 nm absorbance 0.28) and chlorogenic acid (manufactured by Hasegawa Koryo Co., Ltd.) were added at the concentrations shown in Table 1 below to obtain preparation solutions (Example 1, Comparative Examples 1 to 6). In Example 1, trisodium citrate was dissolved in 10% (w / w) with water and added to the above preparation solution to adjust the pH to 3.3. Each preparation was heat sterilized, filled into a PET bottle, and cooled to room temperature with water to prepare a beverage containing white grape juice (muscat juice content: 93%).

(2) Sensory evaluation method Each white grape juice-containing beverage prepared in (1) was stored for 17 hours in a constant temperature water bath at 75 ° C. and then cooled to room temperature for sensory evaluation. The sensory evaluation was conducted by 4 trained panelists on “unpleasant odor” (odor like “rubber odor” and “solvent odor”) and “flavor difference”. “Odor” was evaluated according to the following scoring standards, and “Flavor difference” was evaluated using the refrigerated beverages that were not deteriorated as control products, and the flavor differences between each beverage and control products were evaluated according to the following scoring standards .
(Scoring criteria: nasty smell)
0 points: Feel no odor 2 points: Feel some odor 4 points: Feel the odor 6 points: Feel the odor strongly 8 points: Feel the odor very strongly (scoring criteria: flavor difference)
0 point: exactly the same as the control 2 point: almost the same as the control 4 point: slightly different from the control 6 point: different from the control 8 points: large difference from the control

(3) Results The results of the sensory evaluation are shown in Table 2 below. In addition, the score of the evaluation in Table 2 is an average score of each panel which is evaluated in 9 stages from 0 to 8 points in 1 point increments according to the above scoring criteria.

  As Table 2 shows, in Example 1, generation | occurrence | production of a strange odor was suppressed compared with Comparative Examples 1-6, and the flavor difference with a control product was small.

(Examples 2 to 5 and Comparative Example 7)
In the same manner as in the above Examples, beverages containing 50% white grape juice shown in Table 3 below were prepared (Examples 2 to 5, Comparative Example 7), and sensory evaluation was performed.

The results of the sensory evaluation are shown in Table 4 below.

  As shown in Table 4, in Examples 2 to 5, the generation of off-flavors was suppressed as compared to Comparative Example 7, and the flavor difference from the control product was small.

(Example 6, Comparative Example 8, and Reference Examples 1 to 6)
In the same manner as in the above Examples, beverages containing 80% white grape juice shown in Table 5 below were prepared. In addition, as shown in Table 5, 80% juice-containing beverages using red grapes (standard sugar content 11 ° Bx), apples (standard sugar content 10 ° Bx) and oranges (standard sugar content 11 ° Bx) are prepared as other fruit juices. did.

  Preparation of the diluted juice solution was performed in the same manner as the beverage containing white grape juice. Specifically, 12.9% by weight of 68 ° Bx red grape (concord) clear concentrated fruit juice (manufactured by Nisshin Tsusho Co., Ltd.), 11.4% by weight of 70 ° Bx transparent apple juice concentrate (manufactured by ITOCHU Corporation), 13.8% by weight Each of 64 ° Bx orange turbid concentrated juice (manufactured by MC Foods Co., Ltd.) was diluted with water. After preparing each fruit juice beverage, sensory evaluation was performed in the same manner as in the above Examples.

The results of the sensory evaluation are shown in Table 6 below.

  As shown in Table 6, in Example 6, occurrence of off-flavor was suppressed as compared with Comparative Example 8, and the flavor difference from the control product was small. On the other hand, in other fruit juice drinks (Reference Examples 1 to 6), no off-flavor was observed, and there was no effect of L-ascorbic acid, rutin and hermanus extract.

  ADVANTAGE OF THE INVENTION According to this invention, generation | occurrence | production of the off-flavor peculiar to white grape is suppressed, the drink containing white grape fruit juice with favorable preservability, and its manufacturing method are provided. Therefore, the present invention can be effectively used in the field of manufacturing fruit juice drinks.

Claims (8)

Contains white grape juice, containing (A) L-ascorbic acid and (B) rutin and hermanus extract or rutin, hermanus extract and chlorogenic acid , and having a pH of 3.0 or more Beverages.   The beverage according to claim 1, wherein the content of L-ascorbic acid is 0.001 to 1% by weight. The beverage according to claim 1 or 2, wherein the content of the rutin and hermanus extract, or rutin, hermanus extract, and chlorogenic acid is 10 to 200 ppm in total. A beverage containing white grape juice comprising a step of adding (A) L-ascorbic acid and (B) rutin and hermanus extract or rutin, hermanus extract and chlorogenic acid to a beverage containing white grape juice Production method.   The method according to claim 4, further comprising adjusting the pH of the beverage to 3.0 or more. White grape juice, characterized by adding (A) L-ascorbic acid and (B) rutin and hermanus extract or rutin, hermanus extract and chlorogenic acid to beverage containing white grape juice A method for suppressing the odor of beverages.   The method according to claim 6, wherein the pH of the beverage is adjusted to 3.0 or more. (A) L-ascorbic acid and (B) a combination of rutin and hermanus extract, or a mixture of rutin, hermanus extract and chlorogenic acid, as an active ingredient .