JP6254798B2 - Container-packed fruit juice drink for warming sales - Google Patents

Description

  The present invention relates to a container-packed fruit juice for warm sales, a method for producing a container-packed fruit drink for warm sales, and a method for suppressing deterioration of the container-packed fruit drink due to heating.

  In general, it is known that the flavor of a packaged fruit juice drink containing fruit juices such as natural fruits among the soft drinks deteriorates with time due to the influence of heating. In order to suppress such deterioration, methods such as distribution at low temperature, storage, addition of various antioxidants such as ascorbic acid, or use of a container in which outside air is blocked as much as possible are used.

  For example, Patent Document 1 describes a method in which an extract extracted from yacon suppresses citral, which is a kind of citrus flavor component, from causing a cyclization reaction by light or heat.

  Patent Document 2 describes a change in color tone such as deterioration in quality due to heating or browning of liquid color by blending sucrose and a high-intensity sweetener at a predetermined ratio in a fruit juice beverage for heating sale. Techniques for suppression are described.

JP2003-231894A JP 2011-72293 A

  In recent years, the hot beverage market that is stored at high temperatures (50 to 80 ° C.) and sold at commercial stores or vending machines is expanding. Containerized fruit juice beverages for warm sales are stored at a high temperature for a long period of time, and therefore, there is a problem of deterioration in specific flavor quality, which is not a problem with normal container fruit juice beverages for circulation at normal temperature.

  According to the researches of the present inventors, especially with acerola fruit juice, there is almost no change over time in storage at room temperature, but when stored at 70 ° C. for 3 days, a burnt odor or steaming odor derived from fruit juice is generated, and fruit juice It has been found that the taste is lost and the flavor has no commercial value.

  In view of the above problems, the subject of this invention is providing the technique which suppresses the deterioration of the flavor quality of the container-packed fruit juice drink for heating sales.

  The inventors of the present invention have been diligently researched to solve the above-mentioned problems. In a packaged fruit juice beverage for warming sales, a predetermined amount of carotenoid is contained, and citric acid relative to the malic acid content in the beverage. It has been found that the deterioration of flavor quality can be effectively suppressed by adjusting the content ratio to be a predetermined ratio, and the present invention has been achieved.

  Specifically, the present invention is a containerized fruit juice drink for warm sales, wherein (i) the content of carotenoid in the drink is 0.01 to 300 mg / L, and (ii) in the drink The container-packed fruit juice drink, ratio of the citric acid content to the malic acid content is 0.4 to 5, the production method thereof, and the deterioration suppressing method.

Although this invention is not limited to this, the following aspects are included.
[1] A container-packed fruit juice drink for warming sales,
(I) The content of carotenoid in the beverage is 0.01 to 300 mg / L, and (ii) the ratio of citric acid content to malic acid content in the beverage is 0.4 to 5.
The above container juice drink.
[2] The packaged fruit juice drink according to [1], which is stored at 50 to 80 ° C. for 3 days or more and 1 month or less.
[3] The packaged fruit juice drink according to [1] or [2], wherein the fruit juice contains acerola fruit juice.
[4] The packaged fruit juice drink according to any one of [1] to [3], wherein the carotenoid is a lycopene pigment.
[5] The content of citric acid in the beverage is 0.05 to 0.3 g / 100 mL, and the content of malic acid in the beverage is 0.05 to 0.4 g / 100 mL, [1] to [ 4] The packaged fruit juice drink according to any one of [4].
[6] The packaged fruit juice drink according to any one of [1] to [5], wherein the fruit juice content in the drink is 0.01 to 50 % by weight.
[7] A method for producing a containerized fruit juice beverage,
(1) The process of preparing a juice so that it may become the ratio of the citric acid content with respect to the following fruit juice content, carotenoid content, and malic acid content:
The fruit juice content is 0.01 to 50% by weight,
The carotenoid content is 0.01-300 mg / L, and the ratio of citric acid content to malic acid content is 0.4-5,
(2) a step of filling a container with fruit juice liquid to obtain a container-packed juice drink, and (3) a step of heating the container-packed fruit juice beverage to 50 ° C. or higher,
The said manufacturing method containing.
[8] A method for inhibiting deterioration of a container-packed fruit juice for warm sale,
Carotenoid is contained in the beverage so as to have a content of 0.01 to 300 mg / L, and the ratio of citric acid content to malic acid content in the beverage is adjusted to be 0.4 to 5. Including the above-described deterioration suppressing method.

  According to the present invention, for example, deterioration of flavor quality can be suppressed even under conditions of a temperature of 50 to 80 ° C. and a period of 3 days or more and within 1 month. Beverages can be provided without causing deterioration.

  In addition, according to the present invention, deterioration of flavor quality due to warming of a container-packed juice beverage can be suppressed, and specifically, a flavor deterioration odor of the beverage accompanying warming (for example, peculiar charring derived from fruit juice) Odor and steaming odor), and the fruit juice feeling can be maintained.

Description of packaged fruit juices is one aspect of the present invention described below packaged fruit juice beverages are unless otherwise specified, refers in the manufacturing process and the deterioration suppressing method of the packaged juice is another aspect of the present invention This is also true for containered fruit juice drinks.

  The container-packed juice drink in one aspect of the present invention is a container-packed drink containing fruit juice, containing a predetermined amount of carotenoid, and further, the ratio of the content of citric acid and malic acid in the beverage is a predetermined ratio. It was adjusted so that it might become. Moreover, the container-packed fruit juice beverage for warm sales in the present invention is 50 to 80 ° C., preferably 50 to 75 ° C., for 3 days to 1 month, preferably 5 days to 3 weeks, more preferably Is a beverage stored for a period of not less than 1 week and not more than 2 weeks. The storage period may be continuous or intermittent, and refers to the total storage period. The packaged fruit juice beverage in the present invention does not include beverages sold at room temperature or refrigerated (4 to 40 ° C.) without heating.

(Fruit juice)
In the present invention, the fruit juice drink refers to a drink mainly made from fruit juice, and the fruit juice contained in the fruit juice drink can be used without any particular limitation, but is preferably squeezed from a fruit containing vitamin C. . The fruit here is not limited to fruits, but also includes false fruits. Examples of the fruit in the present invention include acerola, grape, raspberry, blueberry, black currant, cherry, strawberry, white grape, apple, peach, lemon, grapefruit, pink grapefruit, orange, mandarin orange, lime, yuzu, pineapple, banana, Guava, mango, papaya, passion fruit, ume, pear, apricot, plum, kiwifruit, melon etc. are preferred, the preferred fruit is acerola, grapefruit, lemon, mandarin, kiwifruit, guava, strawberry, papaya, A more preferred fruit is acerola.

  A single type of fruit juice may be used, or a plurality of types may be used. It is preferable to use acerola juice alone or a combination of acerola juice and one or more other kinds of juice.

  Moreover, the fruit juice contained in the beverage in the present invention can be obtained by a conventional method, for example, by squeezing, crushing, grinding, etc., and further by lining it if desired. Any of the turbid juices may be used. Either straight fruit juice or concentrated fruit juice may be used.

  Although content of the fruit juice in the container-packed fruit juice of the present invention is not particularly limited, for example, it is preferable that the fruit juice contains 0.01 to 50% by weight with respect to the total amount of the beverage, and 0.1 to 30%. % By weight is more preferable, and 0.5 to 20% by weight is more preferable.

(Carotenoid)
The packaged fruit juice beverage of the present invention is characterized by containing a carotenoid.

  In general, carotenoids are a group of compounds that are a type of terpenoid, and are abundantly contained in plants such as green-yellow vegetables. Examples of carotenoids include carotenes such as β-carotene, α-carotene, γ-carotene, and lycopene; and xanthophylls such as β-cryptoxanthin, zeaxanthin, and lutein. Carotenoids have an antioxidative effect and have physiological activities such as being metabolized in vivo to vitamin A. Carotenoids are also used as pigments because they have the property of absorbing light and coloring due to intramolecular conjugated double bonds.

  The carotenoid in the beverage of the present invention may be derived from fruits and vegetables, or may be added as a food additive. Examples of food additives include lycopene dyes, β-carotene dyes, capsanthin dyes, astaxanthin dyes, annatto dyes, gardenia yellow dyes, red pepper dyes, corn dyes, orange dyes, and the like, and preferred dyes are lycopene dyes. . When adding a food additive pigment, it is preferable to use an emulsifier together with the pigment to improve dispersibility. As an emulsifier to be used, a known emulsifier can be used as long as it can be used in the Food Sanitation Law, and is not particularly limited, but preferably includes gum arabic, gati gum, sucrose fatty acid ester, and the like. be able to.

  It is considered that the inclusion of carotenoid in the beverage has some effect on the degradation of vitamin C contained in the fruit juice and suppresses the flavor deterioration of the containered fruit juice beverage. However, the present invention is not bound by this theory.

  The carotenoid content in the packaged fruit juice beverage of the present invention may be measured by a known method, and can be quantified using HPLC or the like by the method described in JP2011-127905A, for example.

  The carotenoid content in the packaged fruit juice beverage may be 0.01 to 300 mg / L, preferably 0.5 to 220 mg / L, and more preferably 1.2 to 110 mg / L. . When the content is within this range, for example, flavor deterioration under storage conditions of 70 ° C. can be effectively prevented during the warm storage period.

(Citric acid and malic acid)
The packaged fruit juice beverage of the present invention is characterized by containing citric acid and malic acid.

  The ratio of the citric acid content to the malic acid content in the packaged fruit juice beverage of the present invention, that is, the value of (citric acid content) / (malic acid content) may be 0.4 to 5, It is preferable to set it as 0.5-3, and it is more preferable to set it as 0.5-1.2.

Usually, In its tail juice, because natural juice feeling imparting, to be equal to the composition of the juice natural organic acids, to add acidulant is common knowledge of those skilled in the art. For example, in the case of acerola fruit juice, malic acid is the only organic acid contained in the fruit juice. Therefore, when producing an acerola beverage, malic acid is usually used as an acidulant to be added. However, when you save a fruit juice drink at a high temperature, it becomes so that felt acidity of irritation is strong, further, bitterness increases when the carotenoid is contained, changes occur also in the taste of sour, fruit juice feeling is impaired. Therefore, by adjusting the ratio of the citric acid content to the malic acid content in the beverage to be in the above range, the fruit juice-derived acidity and the carotenoid-derived bitterness can be suppressed by suppressing the fruit juice feeling. As a result, it is considered that flavor deterioration of the container-packed fruit juice beverage is suppressed. However, the present invention is not bound by this theory.

  The citric acid content in the beverage is not particularly limited, but is preferably 0.05 to 0.3 g / 100 mL, and the ratio of the citric acid content to the organic acid content in the beverage, that is, (citric acid content) The value of (amount) / (organic acid content) is preferably 0.1 to 0.8, and more preferably 0.2 to 0.6. On the other hand, although malic acid content in a drink is not specifically limited, It is preferable to set it as 0.05-0.4g / 100mL, and it is more preferable to set it as 0.1-0.3g / 100mL. The ratio of the malic acid content to the organic acid content in the beverage, that is, the value of (malic acid content) / (organic acid content) is preferably 0.1 to 0.3, preferably 0.2 to More preferably, it is 0.6.

  Here, the organic acid in the beverage is a total of citric acid, malic acid, tartaric acid, and lactic acid, and does not include other organic acids such as antioxidants such as tocopherol and ascorbic acid.

  Organic acids such as citric acid and malic acid in beverages may be blended as acidulants, salts of these organic acids may be blended as acidulants, or compositions containing these organic acids and salts thereof (For example, a fruit and / or vegetable origin) may be mix | blended. Organic acids such as citric acid and malic acid in beverages can be measured by known methods such as HPLC.

(PH)
The pH of the packaged fruit juice beverage is not particularly limited, but it is preferably pH 4.6 or less from the viewpoint of the effect of suppressing the increase in steamy odor of the present invention and microbial growth, and the pH is 2.8 to 3.8. It is more preferable that the pH is 3.0 to 3.5.

(Other raw materials)
Moreover, the container-packed fruit juice drink of this invention contains the component contained in water and a well-known drink other than the said component, for example, a sweetener, a sour agent, a fragrance | flavor, a pigment | dye, etc. in the range which does not impair the effect of this invention. May be.

  The water may be water that is suitable for drinking. For example, pure water, hard water, soft water, ion exchange water, alkaline ion water, etc., as well as deaerated water obtained by deaeration of these waters should be used as appropriate. I can do it.

  Examples of the sweetener include granulated sugar (or sucrose), reduced maltose syrup, fine liquor, grape fructose, palatinose, trehalose, lactose, xylose, maltose, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, aspartame, You may contain 1 or more types mentioned from thaumatin, sucralose, acesulfame K, stevia etc. in the range which does not impair the effect by this invention. Preferred sweeteners are sucrose and reduced maltose syrup, and more preferred is sucrose. As a sweetener, a beverage using only fructose-glucose liquid sugar, or a beverage using only fructose-glucose liquid sugar and a high-intensity sweetener inhibits the suppression of burnt odor, which is an effect of the present invention. These beverages are not included in the containerized fruit juice beverage of the present invention. Here, the high-intensity sweetener is one or more sweeteners exemplified by sucralose, acesulfame K, and stevia.

  As the sour agent, adipic acid, gluconic acid, succinic acid, fumaric acid, or salts thereof can be used as appropriate in addition to the malic acid, citric acid, tartaric acid, lactic acid and salts thereof.

  As the fragrance, for example, fragrance extracted from acerola fruit or other fruits, fruit juice or fruit puree, plant seeds, rhizome, bark, leaves, etc., or extracts thereof can be used as appropriate, but long-term storage at high temperature It is preferable to use a perfume resistant to

  As the pigment, for example, anthocyanin pigments, caramel pigments, and astaxanthin pigments can be used in addition to the carotenoid pigments described above.

  Moreover, the container fruit juice drink of this invention may contain a carbon dioxide gas. Carbon dioxide can be contained by a known method.

(container)
The container in particular in the container-packed fruit juice drink of this invention is not restrict | limited, The container which can be filled with a drink can be used. Specifically, for example, metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, glass containers such as glass bottles, and the like can be raised. In particular, the present invention can be effectively applied when using a heat-resistant beverage container (heat-resistant resin container).

(Sterilization treatment)
The packaged fruit juice beverage can be heat-treated. The heat treatment can be performed by a conventional method. For example, it can be sterilized using a plate heater or the like at 60 to 150 ° C. for 3 seconds to 15 minutes.

(High temperature storage)
The packaged fruit juice beverage of the present invention is a beverage for warm sale, for example, at 50 to 80 ° C., preferably at 55 to 75 ° C., for 3 days to 1 month, preferably 5 days to 3 weeks, more preferably Is a beverage that is sold after being heated for not less than 1 week but not more than 2 weeks. The storage period may be continuous or intermittent, and refers to the total storage period. The container-packed fruit juice beverage for warm sale as used in the present invention does not include beverages sold at room temperature or refrigerated (about 4 to 40 ° C.) without heating.
TECHNICAL FIELD The present invention relates to a method for producing a containerized fruit juice drink from another viewpoint. Specifically, the production method according to one aspect of the present invention includes (1) a step of preparing a juice so as to have a ratio of citric acid content to the following fruit juice content, carotenoid content, and malic acid content. The fruit juice content is 0.01 to 50% by weight, the carotenoid content is 0.01 to 300 mg / L, and the ratio of citric acid content to malic acid content is 0.4 to 5. (2) The process which fills a container with fruit juice liquid and obtains a container-packed juice drink, (3) The process of heating a container-packed fruit juice drink to 50 degreeC or more is included. In step (1), the method and the order of adding fruit juice, carotenoid, citric acid and / or malic acid are not particularly limited, and the ratio of citric acid content to the above-mentioned fruit juice and carotenoid content and malic acid content Thus, it can be contained in the fruit juice at an arbitrary timing in the production process.

  Here, other raw materials and components can be appropriately contained in any method and order.

  The filling method in the step (2) can be performed by a conventional method, and sterilization treatment or the like can be appropriately performed. As the container used in this step, the container described for the container-packed fruit juice beverage can be used.

The heating step in step (3) is performed by heating to the predetermined temperature, and the heating method is not particularly limited.
The suppression method of the flavor deterioration of a container-packed juice drink This invention relates to the deterioration suppression method of the container-packed fruit drink for heating sale from another viewpoint. In this method, 0.01 to 300 mg / L of carotenoid is contained in the containered fruit juice beverage, and the ratio of the citric acid content to the malic acid content in the container fruit juice beverage is 0.4 to 5. By adjusting, it is possible to suppress deterioration due to warming of the containered fruit juice beverage, in particular, it is possible to suppress deterioration of flavor quality due to heating of the containerized fruit juice drink, and furthermore, to suppress flavor deterioration odor derived from fruit juice. it can. The deterioration of flavor quality in the present invention means an increase in flavor deterioration odor generated by high-temperature heating of fruit juice beverages, more specifically, an increase in peculiar burnt odor and steaming odor derived from fruit juice, and a decrease in fruit juice feeling. Say. In other words, the suppression of deterioration of a container-packed fruit juice beverage for warm sale as used in the present invention means that the flavor deterioration odor of the drink accompanying warming is suppressed, and the fruit juice feeling is maintained.

(sensory evaluation)
Evaluation of the flavor quality of the packaged fruit juice beverage in the present invention can be performed by evaluating, for example, “burnt odor”, “steamed odor”, and “fruit juice sensation”. “Burn odor” and “steamed odor” are degradation indicators of flavor quality due to high temperature storage.

  Hereinafter, the present invention will be described in detail using examples, but the present invention is not limited to these examples.

Reference Example 1: Comparison of flavor deterioration due to storage temperature <Preparation of container-packed fruit juice beverage>
According to the composition of Table 1, 1 L of acerola juice-containing beverage was prepared. After filling this into a 280 mL PET bottle, it was sterilized by heating at 120 ° C. for 10 seconds to produce three bottled juice drinks. Table 1 shows the juice content, carotenoid content, citric acid and malic acid content, and the ratio of citric acid content to malic acid content for each beverage.

<Evaluation method and evaluation results>
Among the bottled juice drinks produced above, one is stored at 5 ° C. as a reference product for sensory evaluation, one is stored at 23 ° C. for 6 months, and one is stored at 70 ° C. for 3 days. An evaluation sample was prepared.

The sensory evaluation was performed by a professional panel (5 persons) based on the following indices for three items of “burnt odor”, “steamed odor”, and “fruit juice sensation” by a scoring method with a maximum score of 5 points. In addition, as a comprehensive evaluation, the average score of three items was 4 (good) when it was 4 or more, Δ (allowable range) when 3 or more, and x (impossible) when less than 3 points. The results are shown in Table 2.
・ Burn odor 5 points: Little difference compared to standard product 4 points: Slight burn odor compared to standard product 3 points: Burnt odor compared to standard product 2 points: Standard Burning odor is quite good compared to the product, but within the acceptable range 1 point: Strong burning odor, no commercial value 5 points: Little difference compared to the standard product 4 points: Standard product 3 points: There is a stuffy odor compared to the standard product 2 points: There is a sultry odor compared to the standard product, but within the acceptable range 1 point: Strong, no commercial value ・ Fruit juice feeling 5 points: The same fruit juice feeling compared to the reference product 4 points: Fruit juice feeling is slightly weaker than the reference product 3 points: Fruit juice compared to the reference product Feeling weak 2 points: The fruit juice feeling is considerably weaker than the standard product, but within the acceptable range 1 point: There is no fruit juice feeling and there is no commercial value

  As shown in Table 2, in the acerola fruit juice-containing container-packed fruit juice beverage, the flavor deterioration of the beverage stored at 23 ° C. for 6 months corresponding to normal temperature circulation was acceptable, but it corresponds to warm sales, 70 The flavor deterioration of the beverage stored at 3 ° C for 3 days was remarkable, and the quality was of no commercial value.

Experimental Examples Various acerola juice-containing beverages were prepared and filled in 280 mL PET bottles according to the composition shown in Table 3 in the same manner as in Reference Example 1, and after sterilization by heating, two kinds of various bottled juice beverages were prepared. Table 3 shows the juice content, carotenoid content, citric acid and malic acid content, and the ratio of citric acid content to malic acid content of each beverage.

  Of the various fruit juice drinks prepared above, one was stored at 5 ° C. as a reference product for sensory evaluation, and one was stored at 70 ° C. for 3 days.

  The sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Table 3.

  As shown in Table 3, the beverage has a carotenoid content of 0.01 to 300 mg / L in the beverage and a ratio of citric acid content to malic acid content in the beverage of 0.4 to 3 It was confirmed that the effect of suppressing flavor deterioration was obtained.

Claims (8)

A container-packed fruit juice beverage for warming sale , stored at 50-80 ° C. for 3 days or more and 1 month ,
The fruit juice includes fruit juice selected from acerola, grapefruit, lemon, mandarin, kiwi fruit, guava, strawberry, and papaya,
(I) The content of carotenoid in the beverage is 0.01 to 300 mg / L, and (ii) the ratio of citric acid content to malic acid content in the beverage is 0.4 to 5.
The above container juice drink. Juice containing acerola fruit juice, packaged fruit juice beverage according to claim 1. The packaged fruit juice drink according to claim 1 or 2 , wherein the carotenoid is a lycopene pigment. A content of citric acid 0.05 to 0.3 g / 100 mL of the beverage, the content of malic acid in the beverage is 0.05 to 0.4 g / 100 mL, claim 1-3 The container-packed fruit juice drink according to item 1 . The container-packed fruit drink of any one of Claims 1-4 whose fruit juice content in a drink is 0.01 to 50 weight % . A method for producing a containerized fruit juice beverage,
(1) The process of preparing a juice so that it may become the ratio of the citric acid content with respect to the following fruit juice content, carotenoid content, and malic acid content:
The juice content is 0.01 to 50% by weight , and the juice includes fruit juice selected from acerola, grapefruit, lemon, mandarin orange, kiwifruit, guava, strawberry, and papaya.
The carotenoid content is 0.01-300 mg / L, and the ratio of citric acid content to malic acid content is 0.4-5,
(2) obtaining a packaged juice filled with juice liquid container, and (3) the packaged juice warmed City 50 to 80 ° C., the step of storing within a month or 3 days,
The said manufacturing method containing. A method for inhibiting deterioration of a container-packed fruit juice beverage for warming sales,
The fruit juice includes fruit juice selected from acerola, grapefruit, lemon, mandarin, kiwi fruit, guava, strawberry, and papaya;
Carotenoid is contained in the beverage so as to have a content of 0.01 to 300 mg / L, and the ratio of citric acid content to malic acid content in the beverage is adjusted to be 0.4 to 5. Including the above-described deterioration suppressing method. The deterioration suppressing method according to claim 7, further comprising storing the container-packed fruit juice at 50 to 80 ° C. for 3 days or more and 1 month or less.