JP6619574B2 - Method for enhancing fruit juice feeling of fruit juice-containing effervescent beverage containing Amla fruit component - Google Patents

Description

The present invention relates to a method for enhancing the fruit juice feeling of a fruit juice-containing sparkling beverage containing an amla fruit component.

The soft drink market has been steadily expanding in recent years, and is classified into various categories according to raw material materials such as fruit juice drinks, tea drinks, coffee drinks, and dairy drinks.
In the beverages described above, a wide variety of products are distributed even in the form of sparkling beverages containing carbon dioxide gas in the beverage liquid.
Furthermore, in recent years, beverages focused on so-called functional ingredients of each raw material have been developed, not just for the purpose of thirst and preference, and are also provided as foods for specific health according to the function. .
There is also a “functional labeling food” system newly introduced recently, and competition for the development of new raw materials having bioactive functions is intensifying.

Also in fruit juice-containing beverages, there have been a track record of using many materials having an effective physiologically active function, and Amla is one of fruit raw materials having a physiologically active function.
Amla has the scientific name Phillanthus embilica, also known as Emblica officinalis Gaertn, the English name Embrikmyrobalan, the Indian Gooseberry (Indigo) It is called Yukan or Ammarok and is a deciduous sub-high tree (medium shrub) belonging to Euphorbiaceae Emblica.

Amla is used as a medicinal herb in India. For example, it is an important medicinal plant in Ayurveda, and its fruit is used for prescriptions such as eye disease, pneumonia, anemia and bacterial dysentery. In addition, Amla uses its juice and fruit as a nourishing tonic and is said to be good for constipation, dysuria, headache, anxiety, vomiting, burning, etc., and is said to improve memory and intelligence. . In addition, Amla juice and fruits have serum cholesterol lowering action, antiviral action, chromosomal aberration protection action, liver protection action, blood sugar lowering action, immunomodulation action, antioxidant action (reactive oxygen scavenging action), antibacterial action, It is also known to have inflammatory action, hyaluronidase inhibitory action, collagenase inhibitory action, tyrosinase inhibitory action, melanin production inhibitory action, elastase inhibitory action, Maillard reaction inhibitory action and the like. Thus, the Amla juice and Amla fruit extract which have various effects are very useful.

However, when applying Amla fruit juice (Amra fruit juice) or fruit extract to foods, it is accompanied by discomfort due to its unique strong astringency, so it is necessary to take an effective amount directly orally. Was extremely difficult.

As a method for reducing Amla's astringency, for example, a method for reducing Amla's astringency by mixing collagen peptide with one or more selected from the group consisting of Amla juice and Amla fruit extract has been proposed. (Patent Document 1).
However, the collagen peptide in Patent Document 1 means that collagen contained in bones or skins of pigs, cows, chickens, etc. or fish bones, skins or scales is taken out by an extraction method such as hot water extraction or pressure extraction, Collagen peptides obtained by hydrolysis by acid treatment, alkali treatment or enzyme treatment can be mentioned, but since the collagen peptide according to Patent Document 1 is derived from animals, it has a unique odor and properties when added to beverages. Problems such as stability arise.

In addition, beverages containing fruit juice other than Amla, especially when adding Amla fruit components to effervescent beverages containing carbon dioxide in the form of Amla fruit powder, Amla extract powder, etc., the problem of simple bitterness as described above In addition, there was another problem that the fruit juice feeling of the base juice was weakened.

JP2011-177119A

An object of the present invention is to provide a juice-containing sparkling beverage that can enhance the feeling of juice during drinking while suppressing the bitter and astringent taste derived from Amla and improving sensory evaluation in a juice-containing sparkling beverage containing an amla fruit component. It is in providing the fruit juice feeling enhancement method.

The present inventors pay attention to the amount of polyphenol derived from Amla fruit contained in the beverage, and by adjusting the amount of the polyphenol to a predetermined range, the above-mentioned problems can be solved and a fruit juice feeling can be strongly felt. I got the knowledge.
Furthermore, the present invention has been completed by finding another knowledge that the above-described effect can be remarkably obtained even when the content of fruit juice is relatively low by using the above-described configuration.

That is, the present invention
(1)
A method for enhancing the fruit juice feeling of a fruit juice-containing effervescent beverage comprising polyphenols derived from Amla as an active ingredient, wherein the content A (mg / 100 g) of the polyphenols derived from Amla is 0.00 mg / 100 g <A <60. A fruit juice-enhancing method for fruit juice-containing sparkling beverage, wherein the fruit juice-containing sparkling beverage is adjusted to be 00 mg / 100 g.
(2)
The fruit juice-enhancing method of fruit juice-containing effervescent beverage according to claim 1, wherein the content A of the amphenol-derived polyphenols is adjusted to be 0.32 mg / 100 g ≦ A ≦ 34.70 mg / 100 g.
(3)
The fruit juice content enhancing method of 1 or 2 fruit juice containing sparkling beverages characterized by the fruit juice content in the said sparkling beverage being 1.0 weight%-45.0 weight%.
(4)
The fruit juice enhancing method for a fruit juice-containing sparkling beverage according to any one of 1 to 3, wherein the fruit juice is one or more fruit juices selected from apples, oranges, and grapes.
(5)
The method for enhancing the fruit juice feeling of any one of 1-4 juice-containing effervescent beverages, which is a container-packed beverage.
About.

By setting it as the said structure, in the fruit juice containing effervescent drink containing an amla fruit component, it becomes possible to provide the fruit juice enhancing method of the fruit juice containing effervescent drink which can enhance the fruit juice feeling at the time of drinking.

Hereinafter, embodiments of the present invention will be described. It should be noted that the embodiments can be changed without departing from the scope of the present invention.

(Amla fruit ingredients)
As described above, Amla is a deciduous sub-high tree (medium shrub) of the Euphorbiaceae Emblica genus, which is also referred to as Comicaca, Yukan or Ammarok.
In this embodiment, the Amla fruit component can be in any form, such as Amla fruit paste, or a juice, a dried product of the juice.

(Amla-derived polyphenol)
The polyphenol derived from Amla includes β-glucagoline and the like. In this embodiment, the total amount of components (components having a plurality of phenolic hydroxy groups) that meet the definition of general polyphenols is used.
In addition, the amla used in this embodiment can select forms, such as a ground fruit, fruit juice, a powdered fruit, and an extract.
The amount of polyphenol derived from Amla described above was calculated as about 15% by weight with respect to the weight of the powdered fruit in the case of a powder form, for example.
In this embodiment, the content A of the polyphenols derived from Amla in the beverage is 0.00 mg / 100 g <A <60.00 mg / 100 g, and 0.32 mg / 100 g ≦ A ≦ 34. More desirably, 70 mg / 100 g. It is more desirable that 3.50 mg / 100 g ≦ A ≦ 25.00 mg / 100 g.

(Fruit juice)
Arbitrary fruit juice can be included in the fruit juice containing sparkling beverage which concerns on this embodiment.
Examples of fruit juices that can be blended include citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, tangerine, temple orange, tangero, caramancy, etc.), apple, grape, peach, pineapple, guava, banana , Mango, cassis, blueberry, acerola, prunes, papaya, passion fruit, ume, pear, apricot, litchi, melon, pear, plum and the like.
Although the kind of fruit to be used may be one kind, you may mix and use the squeezed liquid obtained from the 2 or more types of fruit.
In the present embodiment, the fruit juice is desirably one or more fruit juices selected from apples, oranges, and grapes, and particularly preferably includes apple fruit juice.
Further, the juice content in the beverage is preferably 1.0 to 45.0 wt%, more preferably 1.0 to 35.0 wt%, and 5.0 to 30.0 wt% It is further desirable that

(sweetener)
Examples of the sweetener include sugar, sucrose, fructose glucose liquid sugar, fructose, isomerized sugar, glucose, fructose, trehalose, lactose, xylose, sucralose, aspartame, stevia, acesulfame potassium, xylitol, D-sorbitol, D-mannitol, etc. Can be mentioned.

(Other ingredients)
The fruit juice-containing sparkling beverage according to this embodiment does not exclude the addition of various additives in accordance with consumer preferences. In particular, it does not exclude the addition of components that can normally be contained in a fruit juice-containing sparkling beverage, such as salt, spices, acidulants, seasonings, and coloring agents. Various dietary fibers, various sweeteners, and other components can also be added.

As dietary fiber, for example, one or more selected from the group consisting of indigestible dextrin, pectin, guar bean enzyme degradation product, guar gum, agarose, glucomannan, polydextrose, sodium alginate can be used. Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, and chitosan. Of these, indigestible dextrin and pectin are preferred from the viewpoint of the viscosity and particle size of the product and transparency. Specifically, the functionality of the indigestible dextrin can be particularly expected.
One or more dietary fibers selected from the above dietary fibers, particularly additive-type dietary fibers, is 0.01 to 4.0% by weight, preferably 0.01 to 2.5% by weight, based on the total beverage, Preferably it can contain 0.03-2.5 weight%.

Moreover, as an additional component, various functional raw materials can be mix | blended other than the said indigestible dextrin in the range which does not affect the taste of a drink.
Examples of the functional raw material include monoglucosyl hesperidin, catechins, theanine, lycopene and the like in addition to those described above as the raw material origin.

Other components can be added as long as they do not inhibit the effects of the present invention. For example, acidulants such as citric acid, malic acid, tartaric acid, lactic acid and gluconic acid; antioxidants; pH adjusters such as sodium bicarbonate (bicarbonate); emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester; dietary fiber, Strengthening agents such as calcium salt, magnesium salt, niacin, pantothenic acid; various lactic acid bacteria and fermented milk containing the same may further be contained.

Furthermore, the fruit juice-containing sparkling beverage according to the present embodiment is preferably a non-alcoholic beverage that does not contain alcohol, but can also be provided as an alcoholic beverage as long as the effects of the present invention are not impaired.
Further, the gas volume can be arbitrarily adjusted as long as it is within the range of the gas volume of the carbonated beverage that is normally distributed.

(container)
It is desirable that the fruit juice-containing sparkling beverage according to the present embodiment is provided in the form of a container.
The container form is not particularly limited, and examples thereof include metal cans (steel cans, aluminum cans, etc.), PET containers, paper containers, bags, and the like. In particular, a metal can or a PET container is desirable due to the property of being an effervescent beverage.

(RTD)
From the viewpoint of user convenience, the fruit juice-containing sparkling beverage according to the present embodiment is an RTD (Ready To Drink) that can be drunk as it is after purchase.

(sugar content)
The sugar content of the fruit juice-containing sparkling beverage according to this embodiment is preferably 3.0 or more, more preferably 3.0 to 12.0, further preferably 3.5 to 11.0, and 3.5 to 10.0. Is most preferred.
As a method for measuring Brix, a known method may be used. For example, an optical refractometer (manufactured by Atago Co., Ltd., Digital Refractometers, RX5000α-Bev) may be used.

(Vitamins)
The fruit juice-containing sparkling beverage according to this embodiment preferably contains a large amount of vitamin C, which is said to have an antioxidant effect.
The vitamin C content is preferably 300 mg or more per 100 mL of beverage, more preferably 300 to 700 mg, and particularly preferably 300 to 650 mg.

(Mineral content)
The fruit juice-containing sparkling beverage according to the present embodiment can contain various minerals within a range that does not affect the taste. Examples of the mineral content include sodium, potassium, magnesium and the like.

(PH)
The pH of the fruit juice-containing sparkling beverage according to this embodiment is preferably 3.0 to 4.0, more preferably 3.0 to 3.5, and 3.1 to 3.3. Is more preferable. The pH can be adjusted by a method using ascorbic acid or sodium bicarbonate.

Hereinafter, the present invention will be described in detail with specific examples, but the present invention is not limited thereto.

1. Example 1 (Relationship test between Amla fruit powder addition amount and fruit juice enhancement effect)
After adding Amla fruit powder (San Amla 100, Taiyo Kagaku Co., Ltd.), fruit juice, and vitamin C so that the final concentration is as shown in Table 1, sterilization is performed at 98 ° C. for 40 seconds, and then cooled to 5 ° C. A fruit juice-containing sparkling beverage was obtained. The obtained beverage stock solution was diluted to a specified amount with pure water and additive-free carbonated water so that the gas volume was 2.5, and then filled into a PET bottle that had been washed and sterilized.
Then, after sterilization which can ensure 65 degreeC 10 minutes with a cold spot, the container-packed effervescent drink was obtained (Example samples 1-9, Comparative example samples 1-3). The results of sensory evaluation of each sample are shown together in the lower part of Table 1.
In addition, fruit juice is a heat treatment after washing the fruit, removing the seeds and centrifuging and then subjecting the resulting fruit juice to filtration and concentration as appropriate. Described.
In Example 1 and Examples 2 and 3 to be described later, the four kinds of mixed fruit juices are fruit juices of four kinds of apples, mangoes, passion fruits and cam cams in a ratio of 17: 5: 2: 1. The total content of these fruit juices was adjusted to the ratio shown in Table 1.

The results of analysis and evaluation of vitamin C, polyphenol content, pH, sugar content (Bx), acidity, VC acidity, and gas volume by the following methods are also shown in Table 1.

The analysis method of the components analyzed in this test is as follows.
<Vitamin C>
Vitamin C blending amount is a value measured at the stage of blending beverage ingredients, and the contents of L-ascorbic acid and dehydroascorbic acid included in vitamin C are converted to L-ascorbic acid content and totaled. Value (total ascorbic acid content). Specifically, dehydroascorbic acid in the sample was reduced by the DDT reduction method to give L-ascorbic acid, high-performance liquid chromatography analysis was performed, and the obtained value was defined as the total ascorbic acid content. Test methods and analysis conditions are as follows.
Analysis condition column: HITACHI LaChrom C18-PM (5 μm)
(4.6 mm ID x 250 mm)
Eluent: phosphate buffer (pH 5.2) / CH3CN = 90/10 (v / v)
Flow rate: 0.8mL / min
Column temperature: 40 ° C
Detection: DAD 260nm
Injection volume: 10 μL

<Polyphenol amount>
The amount obtained using the forin-dennis method with tannic acid as a standard substance was defined as the amount of polyphenol. Moreover, the measurement of the amount of polyphenol used the sample after 1-week storage at 5 degreeC.

<PH>
It was measured at a product temperature of 20 ° C. with a Horiba F-52 type, tabletop pH meter.

<Sugar content>
Sugar content was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).

<Acidity>
Using an automatic titration device (COM-1750, manufactured by Hiranuma Sangyo Co., Ltd.), it was calculated in terms of citric acid based on a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.

<VC acidity / acidity>
It is the ratio of the acidity of only vitamin C to the total acidity. The VC acidity was calculated by setting the citric acid conversion coefficient of vitamin C to 0.365.

<CO2 volume>
Based on the inspection method based on the JAS method, the amount of carbon dioxide was measured as follows. Example Samples 1 to 9 and Comparative Samples 1 to 3 were placed in a constant temperature water bath for 30 minutes or more and allowed to stand and adjusted to 20 ° C., then the sample was gently taken out, a gas internal pressure gauge was attached, and the needle tip Drill the cap with, open the stopcock once, degas (hereinafter referred to as “snift”), immediately close the stopcock and shake vigorously, the value when the gauge pointer reaches a certain position (MPa) Was recorded.

After sniffing, the gas internal pressure gauge was removed, the bottle was opened, and the liquid temperature was measured and recorded with a thermometer. The gas internal pressure and the liquid temperature obtained by the measurement were applied to the carbon dioxide absorption coefficient table, the required gas internal pressure was corrected for temperature, and the carbon dioxide volume was derived. The results are shown in Table 1.

<Sensory evaluation>
The sensory evaluation test was done about Example samples 1-9 and Comparative example samples 1-3. This sensory evaluation test was performed by tasting 30 mL of a sample cooled to 5 ° C. and stored for one week by 7 trained panelists in charge of beverage development.
The evaluation was based on the following criteria, and was evaluated in five stages with respect to five items of fruit juice flavor, body feeling / taste thickness, discomfort of fruit juice feeling, and aftertaste metal-like flavor. The most frequent evaluation is shown in Table 1.

= Evaluation of fruit juice flavor =
5: Feel very strong 4: Feel strong 3: Somewhat weak 2: Weak 1: Very weak and unsatisfactory

= Evaluation of body feeling and taste thickness =
5: Feel very strong 4: Feel strong 3: Somewhat weak 2: Weak 1: Very weak and unsatisfactory

= Evaluation of discomfort in the fruit juice feeling =
5: Very weak 4: Weak 3: Feel a little 2: Feel strong 1: Feel very strong

= Evaluation of aftertaste metal-like flavor =
5: Very weak 4: Weak 3: Feel a little 2: Feel strong 1: Feel very strong

A comprehensive evaluation was calculated based on the total score for each item.
= Comprehensive evaluation =
◎: Total value is 18 or more ○: Total value is 14-17
Δ: Total value is 10-13
×: Total value is 9 or less

(result)
Adjusting the Amla-derived polyphenol to 0.32 mg / 100 g to 34.7 mg / 100 g enhances the thickness (body feeling) of the fruit juice taste in the fruit juice-containing effervescent beverage, as well as an uncomfortable fruit feeling and a metal-like flavor aftertaste There was not much. In particular, Example Samples 1 to 6 in which the amount of polyphenol derived from Amla was adjusted to 3.5 mg / 100 g to 25 mg / 100 g were container-packed fruit juice-containing sparkling beverages having a very good flavor.

2. Example 2 (Evaluation of fruit juice enhancing effect of each polyphenol-containing material)
Four kinds of fruit juice and vitamin C are added so that the final concentration in the container-packed sparkling beverage is as shown in Table 2, and further, Amla fruit powder (polyphenol content is 17 to 18 mg / 100 g) San Amla 100, manufactured by Taiyo Chemical Co., Ltd.) or polyphenols derived from materials other than Amla were added. Thereafter, sterilization was performed at 98 ° C. for 40 seconds, and then cooled to 5 ° C. The resulting beverage stock solution was diluted to a specified amount with pure water and additive-free carbonated water so that the gas volume was 2.5, and then filled into a PET bottle that had been washed and sterilized. Then, after sterilizing after securing a cold spot at 65 ° C. for 10 minutes, container-packed carbonated beverages were obtained (Example Sample 10, Comparative Samples 4 and 5). The results evaluated by the following method are shown together in Table 2. In addition, fruit juice is a heat treatment after washing the fruit, removing the seeds and centrifuging and then subjecting the resulting fruit juice to filtration and concentration as appropriate. Describe.

Table 2 shows the results of analyzing and evaluating vitamin C, gas volume, and polyphenol content in the prototype adjusted with the blending ratio as shown in Table 2 by the following methods.

The analysis method of the component analyzed in this test is the same as in Example 1.

<Sensory evaluation>
A sensory evaluation test was performed on Example Sample 10 and Comparative Samples 4 and 5. This sensory evaluation test was performed by tasting 30 mL of a sample cooled to 5 ° C. and stored for one week by 7 trained panelists in charge of beverage development. Evaluation was made in five stages according to the following criteria. The most frequent evaluation is shown in Table 2.

= Evaluation of fruit juice flavor =
A: There is a feeling of fruit juice and body, and there is no discomfort or bitterness in the aftertaste, which is extremely good.
◯: Slightly fruit juice and body feeling, good aftertaste, and little bitterness.
Δ: The fruit juice feeling and body feeling are slightly weak, and the aftertaste is somewhat uncomfortable and bitter, so it is not very good.
X: The fruit juice feeling and body feeling are weak, the aftertaste is uncomfortable and bitter, and there are problems.

(result)
When the polyphenol in the beverage contains polyphenols derived from fruits other than Amla, other uncomfortable feelings and bitterness remain. The example sample 10 to which Amla-derived polyphenol was added had no change in color tone and the flavor was extremely good.

3. Example 3 (Evaluation of effect of enhancing the feeling of fruit juice depending on the type and amount of base juice)
After adding fruit juice, vitamin C, and Amla fruit powder (San Amla 100, Taiyo Kagaku Co., Ltd.) so that the final concentration in the container-packed sparkling beverage is the concentration shown in Table 3, sterilization at 98 ° C. for 40 seconds is performed. Then, it was cooled to 5 ° C. The resulting beverage stock solution was diluted to a specified amount with pure water and additive-free carbonated water so that the gas volume was 2.5, and then filled into a PET bottle that had been washed and sterilized. Then, after the sterilization which can ensure 65 degreeC 10 minutes with a cold spot, the container-packed effervescent drink was obtained (Example sample 11-18, comparative example sample 6). The results evaluated by the following method are shown together in Table 3. In addition, fruit juice is a heat treatment after washing the fruit, removing the seeds and centrifuging and then subjecting the resulting fruit juice to filtration and concentration as appropriate. Describe.

Table 3 shows the results of analyzing and evaluating the pH, sugar content (Bx), acidity, VC acidity, and gas volume by the following methods in the prototype adjusted with the blending ratio shown in Table 3.

The analysis method of the component analyzed in this test is the same as in Example 1.

<Sensory evaluation>
A sensory evaluation test was performed on Example Samples 11 to 18 and Comparative Example Sample 6. This sensory evaluation test was performed by tasting 30 mL of a sample cooled to 5 ° C. and stored for one week by 7 trained panelists in charge of beverage development. Evaluation was made in five stages according to the following criteria. The most frequent evaluation is shown in Table 3.

= Evaluation of fruit juice flavor =
A: There is a feeling of fruit juice and body, and there is no discomfort or bitterness in the aftertaste, which is extremely good.
◯: Slightly fruit juice and body feeling, good aftertaste, and little bitterness.
Δ: The fruit juice feeling and body feeling are slightly weak, and the aftertaste is somewhat uncomfortable and bitter, so it is not very good.
X: The fruit juice feeling and body feeling are weak, the aftertaste is uncomfortable and bitter, and there are problems.

(result)
Not only the kind of fruit juice, but also by adding an appropriate amount of Amla-derived polyphenol, the fruit juice feeling in the fruit juice-containing sparkling beverage was enhanced, and the feeling of discomfort in the fruit feeling and the metal-like flavor of the aftertaste were not so much felt. Also, the effect is that the fruit juice content is 1 to 45% by weight, especially when apple juice is used as the fruit juice and the blending amount is around 15% by weight, and in the case of no fruit juice, the fruit juice feel No enhancement effect was seen.

4). Example 4 (Confirmation of fruit juice enhancement effect by form of Amla material)
4 types of fruit juice and vitamin C were added so that the final concentration in the container-packed sparkling beverage would be the concentration shown in Table 4, and the amount of Amphenol-derived polyphenol was 3.5 mg / 100 g. Amla material was added. Thereafter, sterilization was performed at 98 ° C. for 40 seconds, and then cooled to 5 ° C. The resulting beverage stock solution was diluted to a specified amount with pure water and additive-free carbonated water so that the gas volume was 2.5, and then filled into a PET bottle that had been washed and sterilized. Then, after the sterilization which can ensure 65 degreeC 10 minutes with a cold spot, the container-packed effervescent drink was obtained (Example sample 19, 20 and comparative example sample 7). The results evaluated by the following method are shown together in Table 4. In addition, fruit juice is a heat treatment after washing the fruit, removing the seeds and centrifuging and then subjecting the resulting fruit juice to filtration and concentration as appropriate. Describe.

Table 4 shows the results of analyzing and evaluating vitamin C, gas volume, and polyphenol content in the prototype adjusted with the blending ratios shown in Table 4 by the following methods.

The analysis method of the component analyzed in this test is the same as in Example 1.

<Sensory evaluation>
A sensory evaluation test was performed on Example Samples 19 and 20 and Comparative Example Sample 7. This sensory evaluation test was performed by tasting 30 mL of a sample cooled to 5 ° C. and stored for one week by 7 trained panelists in charge of beverage development. Evaluation was made in two stages according to the following criteria. The most frequent evaluation is shown in Table 4.

= Evaluation of fruit juice flavor =
○: Good fruit juice and body, good aftertaste, no bitterness
X: The fruit juice feeling and body feeling are weak, the aftertaste is uncomfortable and bitter, and there are problems.

(result)
Regardless of the form of the Amla material, the addition of a material containing polyphenols derived from Amla enhances the fruit juice sensation and has a good flavor that does not have a sense of discomfort in the fruit and a metal-like flavor of the aftertaste. A contained sparkling beverage was obtained.

The present invention is a fruit juice-containing sparkling beverage containing an amla fruit component, which is used in a method for enhancing the fruit juice feeling of a fruit juice-containing sparkling beverage that enhances the fruit juice feeling at the time of drinking and reduces the unpleasant feeling of the aftertaste fruit feeling and the metal flavor. can do.

Claims (3)

A method for enhancing the fruit juice feeling of a fruit juice-containing sparkling beverage comprising polyphenols derived from Amla , wherein the fruit juice content is 1.0% by weight to 30.0% by weight, and Amla fruit powder, Amla fruit or While adding 1 or more selected from an Amla extract, content A (mg / 100g) of the polyphenols derived from the said Amla fruit powder, Amla fruit or Amla extract is 0.63 mg / 100g <= A <= 25.00mg / 100g It is adjusted so that it may become. The fruit juice enhancement method of the fruit juice containing effervescent drink characterized by the above-mentioned. The fruit juice enhancing method for a fruit juice-containing sparkling beverage according to claim 1 , wherein the fruit juice is one or more fruit juices selected from apples, oranges and grapes. It is a container-packed drink, The fruit feeling enhancement method of the fruit juice containing effervescent drink of Claim 1 or 2 characterized by the above-mentioned.