JP6653564B2 - Method for controlling the generation of lees in beverages containing red grape juice - Google Patents

Description

  The present invention relates to a method for suppressing the formation of lees in a beverage containing red grape juice.

It is known that fruit juice beverages can form lees during the production and storage stages.
For example, Patent Document 1 discloses a technique for suppressing the generation of precipitates by adding a malt extract to fruit juice-containing foods and drinks.
Patent Document 2 discloses a technique of adding sucrose or the like as a method of suppressing insolubilization of a hardly soluble component derived from fruit.
Patent Literature 3 discloses a juice anti-seating agent composed of xanthan gum or a mixture of xanthan gum and guar gum, and a starch hydrolyzate. It is shown to be preferably applied.
Patent Document 4 discloses a technique for obtaining a water-soluble flavonoid by subjecting a flavonoid glycoside such as rutin to partial hydrolysis by causing a predetermined enzyme to act thereon, and then transferring a glucose residue. Have been. According to Patent Document 4, the water-soluble flavonoids are shown to be effective in preventing turbidity and sediment in a juice-containing beverage.

JP 2010-279318 A JP-A-2002-17317 JP-A-57-58875 JP-A-2-86575

  That is, as described in Patent Literatures 1 to 4, studies for suppressing the formation of fruit juice lees are still being actively conducted, and it is desired to develop technologies for designing various products. ing.

  Here, among the beverages containing fruit juice, in the beverage containing red grape juice containing a certain amount of polyphenol, the generation of the lees is remarkable. We worked on the development of technology to control the occurrence of air pollution.

  In addition, the technique disclosed in Patent Document 1 described above is not preferable in that the malt extract must be added to the beverage, which impairs the flavor of the red grape beverage and imparts color to the beverage. In addition, the techniques disclosed in Patent Literatures 2 to 4 have room for improvement since additives tend to impair the flavor inherent in red grape beverages.

  In view of the above background, the present invention provides a method for suppressing the generation of lees in a beverage containing red grape juice without impairing the flavor inherent in the beverage containing red grape juice.

According to the present invention, a method for suppressing the generation of sediment in a red grape juice-containing beverage, comprising a step of adding vitamin C to the red grape juice-containing aqueous solution,
In the step, the vitamin C is added so as to be 0.005% by mass or more and 0.05% by mass or less with respect to the total amount of the beverage containing the red grape juice.
The red grape juice-containing beverage contains 23.81 mg or more and 125 mg or less polyphenols per 100 g, has a pH of 2.5 to 4.0, and has a juice content of 5% derived from the red grape juice. Provided is a method for suppressing the generation of lees in a beverage containing red grape juice, which is 80% or less .

In the method for suppressing the formation of lees according to the present invention, vitamin C is added to a red grape juice-containing beverage containing a predetermined amount of polyphenol. This vitamin C can significantly suppress the formation of lees in a beverage containing red grape juice, and exhibits a desired effect even with a limited amount of addition.
Thus, in the present invention, it is possible to suppress the occurrence of lees in the beverage containing red grape juice without impairing the flavor inherent in the beverage containing red grape juice.

  Hereinafter, the present invention will be described based on embodiments.

[Method for suppressing the generation of lees in beverages containing red grape juice]
The method for suppressing the formation of lees in the beverage containing red grape juice according to the present embodiment (hereinafter, also simply referred to as “method”) is as follows.
Vitamin C is added to a beverage containing red grape juice containing 10 to 125 mg of polyphenol per 100 g, and vitamin C is added in an amount of 0.005 to 0.05% by mass. Method to suppress the occurrence of.

The red grape juice-containing beverage according to the present embodiment is not particularly limited as long as it satisfies the above-mentioned polyphenol content. Examples of red grape varieties used in this beverage include the following.
That is, red grape varieties include, for example, Concord, Kyoho, Koshu, Pione, Campbell Early, Delaware, Muscat Berry A, Steuben, Akamine, Fuji Minoru, Ruby Red , Carbene Sauvignon and the like, and the beverage containing red grape juice may include the juice of these red grape.
Among these, in the method of the present embodiment, it has an appropriate amount of polyphenols, and when it is made into a beverage, it gives a good taste, so that it may contain juice derived from Concord species or Kyoho species. preferable.

The above red grape may be used alone or in combination of two or more. The kind of beverage containing red grape juice in the present embodiment may be any of a juice of red grape fruit (straight juice), a concentrated juice obtained by concentrating the juice, and a reduced juice obtained by further diluting the concentrated juice.
The red grape juice may be a transparent juice or a cloudy juice which has been clarified by a microfiltration method, an enzyme treatment method, an ultrafiltration method, or the like. However, in the method of the present embodiment, from the viewpoint of improving the appearance of the beverage, the red grape juice is preferably a transparent juice.

  Further, the beverage containing red grape juice of the present embodiment can also combine juices other than red grape juice. Examples of such juice include orange juice, mandarin juice, mandarin juice, grapefruit juice, lemon juice, lime juice, white grape juice, apple juice, peach juice, strawberry juice, banana juice, mango juice and the like.

The content of juice derived from red grape juice in the beverage containing red grape juice of the present embodiment can be appropriately set according to the product.
That is, fruit juice or fruit mixed juice having a fruit juice content of 100% can be obtained, or a juice-containing beverage having a fruit juice content of less than 100% can be obtained.
In the present embodiment, the content of juice derived from red grape is preferably set to 5% or more and 80% or less.

Here, the “juice content rate” is a relative concentration when a straight juice obtained by squeezing fruit is defined as 100%, and is a refractometer for sugar specified in JAS standard (Japanese agricultural and forestry standard for fruit drink). It can be converted based on the reading standard (° Bx).
For example, grape juice has a JAS standard of 11 ° Bx, so if 55% Bx concentrated grape juice is blended in a beverage at 10% by mass, the juice content will be 50%. In addition, when calculating the juice content in the beverage based on the refractometer reading for sugar according to the JAS standard, the refractometer reading for sugar such as saccharides and honey added to the juice is excluded.
Usually, the juice content is indicated by “% by mass” or simply by “%” (that is, the amount of juice (g) per 100 g of the beverage), but in the present specification, it is indicated as “%”.

Further, the pH of the red grape juice-containing beverage in the present embodiment is not particularly limited, but is, for example, in the range of 2.0 to 5.0, and preferably in the range of 2.5 to 4.0.
By setting the pH in this range, the acidity inherent in red grape can be developed, and the effect of the method of the present embodiment can be easily developed.
In setting the above-mentioned pH range, the above-mentioned pH range can be adjusted only by the acid component of the red grape juice itself, or the pH is adjusted by adding a pH adjuster or another juice as appropriate. The range can also be adjusted.
As the pH adjuster, an organic or inorganic edible acid generally used as an acidulant or a salt thereof may be used.For example, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, Organic acids such as succinic acid and gluconic acid, inorganic acids such as phosphoric acid, and their sodium, calcium and potassium salts can be used.
The amount of the pH adjuster used is not particularly limited as long as it can be adjusted to a desired pH and does not affect the flavor of the beverage.

  The water used for producing the beverage containing red grape juice in the present embodiment can be appropriately selected and used as long as the water is used for producing a known beverage. Specific examples thereof include city water, well water, distilled water, mineral water, ion-exchanged water, and degassed water.

The beverage containing red grape juice of the present embodiment is characterized in that it contains 10 to 125 mg of polyphenol per 100 g.
In the present specification, "polyphenol" is a generic term for compounds having a plurality of phenolic hydroxyl groups in one molecule, and the amount of polyphenol in a beverage is determined by the Folin-Ciocalteu method (FOLIN-CIOCALTEU method) (in terms of gallic acid). It can be quantified.
In the present embodiment, the content of polyphenol in the beverage containing red grape juice is more preferably 15 mg or more per 100 g, and even more preferably 20 mg or more per 100 g.
Although it is not clear, the method according to the present embodiment is considered to effectively suppress the generation of the precipitate derived from the polyphenol, and the method according to the present embodiment contains such a relatively large amount of the polyphenol. It can be suitably used for beverages.
In the present embodiment, the content of polyphenol in the beverage containing red grape juice is more preferably 110 mg or less per 100 g, and further preferably 100 mg or less per 100 g.
By setting the amount of polyphenol in the beverage to the above value or less, a beverage having a preferable astringency can be realized.

Further, the present embodiment is characterized in that vitamin C is added in an amount of 0.005% by mass or more and 0.05% by mass or less to the above-described beverage containing red grape juice.
Here, “vitamin C” refers to “L-ascorbic acid”, which has been conventionally added for the purpose of antioxidation, discoloration prevention, discoloration prevention, flavor deterioration prevention, and the like of fruit juice beverages (“Latest Fruit juice and fruit drink dictionary (edited by the Japan Fruit Juice Association; published on October 1, 1997), p. 494, "Latest Soft Drinks (edited by the Japan Soft Drinks Association, Japan Carbonated Beverage Inspection Association; (Issued September 30, 2003) ", page 198, etc.).
On the other hand, the present inventors have newly found that, when vitamin C is added to a red grape juice-containing beverage containing a specific amount of polyphenol, the generation of lees can be suppressed, and the above-described method has been reached. I was able to.
In addition, the salt of “L-ascorbic acid”, that is, the sodium salt, calcium salt or potassium salt of L-ascorbic acid, also exerts the same action as L-ascorbic acid in a beverage, and in the present embodiment, The added amount of vitamin C (added amount of ascorbic acid) can be evaluated as a value obtained by adding the added amount of L-ascorbate.
Among these L-ascorbic acid salts, sodium L-ascorbate can be preferably used from the viewpoint of solubility in beverages, availability, and the like.

The amount of vitamin C added to the beverage containing red grape juice is more preferably 0.007% by mass or more, and even more preferably 0.015% by mass or more.
By setting the added amount of vitamin C to the above value or more, it is possible to more remarkably suppress the formation of lees.
On the other hand, the amount of vitamin C added to the red grape juice-containing beverage is more preferably 0.04% by mass or less, and still more preferably 0.03% by mass or less.
When vitamin C is excessively added to a beverage, it may cause a change in liquid color, generation of brownish odor, generation of a deteriorated taste, and the like during long-term storage. On the other hand, if the amount of vitamin C added is equal to or less than the above value, such a problem can be avoided more effectively, and the flavor inherent in red grape can be maintained.

  In addition, based on the above-mentioned findings, vitamin C can be used as a streaking inhibitor. That is, the streak generation inhibitor in the present embodiment contains vitamin C as an active ingredient, and can be used to add a predetermined amount of vitamin C to a beverage containing red grape juice.

Further, based on the above findings, in the present embodiment, a beverage containing red grape juice containing a predetermined amount of polyphenol and a predetermined amount of vitamin C can be provided.
Such a drink containing red grapes has a flavor unique to red grapes, and hardly causes deterioration in quality even under conditions such as long-term storage.

When the beverage containing red grape juice according to the present embodiment is stored at 55 ° C. for 10 days at constant temperature, the change in the liquid color of the beverage before and after storage is measured using a Hunter Lab color system using a spectrophotometer. It can be evaluated by the color difference ΔE calculated as follows.
In the present embodiment, it is possible to fully enjoy the fresh and original flavor (fruit feeling) of the fruit juice and to realize a beverage excellent in storage stability with a small value of the color difference ΔE. The value of the color difference ΔE can be calculated by the following equation. In the following formula, ΔL represents a difference in brightness of the beverage before and after storage. Δa and Δb represent chromaticity differences. If a spectrophotometer is used, the values of Δa and Δb can be measured simultaneously in addition to the value of ΔE.
Formula: ΔE = {(ΔL) ² + (Δa) ² + (Δb ² )} ^0.5

When the beverage containing red grape juice according to the present embodiment is stored at 55 ° C. for 10 days, the above-mentioned ΔE is preferably controlled to 4.0 or less, preferably 3.5 or less. Is more preferably controlled to 3.0 or less.
By performing such control, the quality of the beverage containing red grape juice according to the present embodiment is maintained even during long-term storage.
The lower limit of ΔE is not particularly limited, but is, for example, 0.1 or more.

  Further, the beverage containing red grape juice according to the present embodiment can be a carbonated beverage or an alcoholic beverage depending on palatability.

In the beverage containing red grape juice according to the present embodiment, various additives acceptable for the beverage, for example, monosaccharide (fructose, glucose, brain sugar, etc.), disaccharide (sucrose, maltose, lactose, etc.), Saccharified sugar, oligosaccharide, sugar alcohol (erythritol, maltitol, xylitol, etc.), high sweetness sweetener (sucralose, aspartame, acesulfame potassium, stevia, etc.), milk (milk, skim milk, condensed milk, cream, soy milk, etc.), Emulsifiers (sucrose fatty acid ester, glycerin fatty acid ester, lecithin, etc.), antioxidants (tocopherol, cysteine hydrochloride, etc.), thickeners such as soybean polysaccharide, pectin, carrageenan, gellan gum, guar gum, xanthan gum, agar, fermented cellulose, Pigments (marigold pigments, carotenoid pigments, anthocyanin pigments, safflower pigments, Chinashi dyes, lycopene dyes, caramel color, various synthetic coloring, etc.), perfumes, preservatives, antiseptic agents, may also contain such fungicide.
In addition, vitamins other than vitamin C (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, etc.) and minerals (potassium, sodium, calcium, magnesium, etc.) are expected to enhance health functions. Various functional components such as dietary fiber may be added.
These addition amounts can be appropriately set as long as the object of the present invention is not impaired.

  The method for producing a red grape juice-containing beverage in the present embodiment can employ, for example, the following method. Specifically, after adding and mixing various additives to the fruit juice or a diluted solution thereof, the sweetness and the acidity are adjusted to satisfy predetermined levels, and the pH of the solution is adjusted as necessary. Thereafter, a sterilization treatment is performed before or after filling the container. For the sterilization treatment, methods such as ordinary plate-type sterilization, tubular-type sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be adopted.

  The type of container for filling the beverage containing red grape juice is not particularly limited, but a molded container (PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film. And a sealed container such as a glass bottle, and the capacity is not particularly limited.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than the above can be adopted.
Hereinafter, an example of a reference embodiment of the present invention will be described.
<1>
Vitamin C is added to a beverage containing red grape juice containing 10 to 125 mg of polyphenol per 100 g, and vitamin C is added in an amount of 0.005 to 0.05% by mass. Method to suppress the occurrence of.
<2>
The method according to <1>, wherein the content of juice derived from red grape juice in the beverage containing red grape juice is 5% or more and 80% or less.
<3>
The method according to <1> or <2>, wherein the beverage containing red grape juice contains juice derived from a Concord species or a Kyoho species.
<4>
A lecitogenesis inhibitor containing vitamin C,
A starch generation inhibitor characterized by being added in an amount of 0.005% by mass or more and 0.05% by mass or less in terms of vitamin C to a beverage containing red grape juice containing 10% or more and 125mg or less of polyphenol per 100g. .
<5>
A beverage containing red grape juice containing 10 to 125 mg of polyphenol per 100 g and vitamin C of 0.005 to 0.05 mass%.

  Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the descriptions of these Examples.

[Test A: Examination using Concord red grape juice]
The beverage containing red grape juice obtained by mixing the beverage ingredients according to the composition shown in Table 1 was heat-sterilized, and then filled in a 280 ml plastic bottle, whereby the red of Examples A1 to A3 and Comparative Examples A1 and A2 was obtained. A drink containing grape juice was prepared.

Specifically, the beverages of each of the examples and comparative examples were produced by the following methods so as to have the composition shown in Table 1.
A commercially available 68 ° Bx grape-concentrated transparent juice (Concord) (obtained from Nisshin Tsusho Co., Ltd.) was diluted with water to prepare a juice solution, and the obtained juice solution was subjected to Hyfract M, an isomerized saccharide. (Nippon Corn Starch Co., Ltd.) was added and mixed. Next, predetermined amounts of vitamin C (L-ascorbic acid), citric acid (anhydrous), and flavor are added to the obtained mixed solution, and the pH is adjusted to 3.3 with trisodium citrate. did. The pH was adjusted while measuring the pH at 20 ° C. using a glass electrode pH meter (manufactured by Toa DKK).
The red grape juice-containing beverage thus obtained was sterilized by heating at 65 ° C. for at least 10 minutes, filled in a 280 ml PET bottle, cooled to room temperature, and used for evaluation described later. The juice content (red grape juice) in the beverage was adjusted to be 30%, and polyphenol per 100 g of the beverage was measured by the Folin-CIOCALTEU method (gallic acid conversion). The content was 46.7 mg.

  The obtained red grape juice-containing beverage was evaluated as described below.

(Evaluation item)
Evaluation of amount of lees: The beverages containing red grape juice of each of the examples and comparative examples were stored at 55 ° C for 10 days at constant temperature, and the occurrence of lees was visually determined.
As the evaluation, Comparative Example A2 to which vitamin C was added most was “0”, Comparative Example A1 to which vitamin C was not added was “4”, and other beverages were evaluated by 10 skilled The panelists scored according to the following scale and determined the average score.
0 point: equivalent to Comparative Example A2.
1 point: Slight lees are observed in Comparative Example A2.
2 points: Slight lees are observed in Comparative Example A2.
3 points: More sediment is clearly observed than in Comparative Example A2, but not as much as in Comparative Example A1.
4 points: equivalent to Comparative Example A1.

Sensory evaluation test 1 (liquid color): The beverages of Examples and Comparative Examples were stored at 55 ° C. for 10 days at constant temperature, and the change in liquid color before and after the storage was evaluated.
In this test, ten skilled panelists evaluated according to the following scale, and the average score was obtained.
0 point: the liquid color is the same before and after storage.
2 points: The liquid colors are almost the same before and after storage.
4 points: A slight difference in liquid color is observed before and after storage.
6 points: a difference in liquid color is observed before and after storage.
8 points: A large difference in liquid color is observed before and after storage.

Sensory evaluation test 2 (browning odor): The beverages of Examples and Comparative Examples were stored at 55 ° C. for 10 days at constant temperature, and the change in browning odor before and after the storage was evaluated.
In this test, ten skilled panelists evaluated according to the following scale, and the average score was obtained.
0 point: The degree of browning odor before and after storage is equivalent.
2 points: The degree of browning odor before and after storage is almost the same.
4 points: There is a slight difference in the degree of browning odor before and after storage.
6 points: A difference is felt in the degree of browning odor before and after storage.
8 points: A great difference is felt in the degree of browning odor before and after storage.

Sensory evaluation test 3 (deteriorated taste): The beverages of the examples and comparative examples were stored at 55 ° C. for 10 days at constant temperature, and the change of the degraded taste before and after the storage was evaluated.
In this test, ten skilled panelists evaluated according to the following scale, and the average score was obtained.
0 point: No deterioration taste is felt even after storage.
2 points: Deterioration taste is hardly felt even after storage.
4 points: Slightly deteriorated taste is felt after storage.
6 points: Deterioration taste is felt after storage.
8 points: A clear deterioration taste is felt after storage.

Sensory Evaluation Test 4 (Overall Flavor): The beverages of Examples and Comparative Examples were stored at 55 ° C. for 10 days at constant temperature, and the change in flavor before and after the storage was evaluated.
In this test, ten skilled panelists evaluated according to the following scale, and the average score was obtained.
0 point: The overall degree of flavor is the same before and after storage.
2 points: The overall flavor level is almost the same before and after storage.
4 points: A slight difference is felt in the overall flavor level before and after storage.
6 points: Difference in overall flavor level before and after storage is felt.
8 points: A great difference is felt in the degree of overall flavor before and after storage.

Color difference ΔE: Spectrophotometer (Konica Minolta Co., Ltd.) with a light source of D65 before and after constant temperature storage at 55 ° C. for 10 days for each of the beverages of Examples and Comparative Examples. The color difference ΔE was measured using CM-3500d). As the measurement conditions, a measurement visual field of 10 ° was employed, and ΔE was calculated from the Hunter Lab color system.

  The evaluation results for the above evaluation items are shown in Table 1 below together with the mixing ratio of each component.

As can be seen from Table 1, in each of the examples in which a predetermined amount of vitamin C was added, it was possible to suppress the formation of lees, and at the same time, to bring about the result that the flavor inherent in the beverage containing red grape juice was not impaired.
On the other hand, in Comparative Example A2 in which a large amount of vitamin C was added, although the generation of lees could be suppressed, the flavor inherent in the beverage containing red grape juice tended to be impaired. Was observed.

[Test B: Examination using red grape juice of Kyoho species]
Beverage raw materials were mixed according to the formulation shown in Table 2, and the resulting red grape juice-containing beverage was heat-sterilized and then filled into a 280 ml plastic bottle, whereby the red color of Examples B1 to B3 and Comparative Examples B1 and B2 was obtained. A drink containing grape juice was prepared.

Specifically, the beverages of each of the examples and comparative examples were prepared by the following methods so as to have the composition shown in Table 2.
A commercially available 68 ° Bx grape-concentrated clear juice (Kyoho sp.) (Obtained from Koka Inc.) was diluted with water to prepare a juice solution, and the obtained juice solution was subjected to Hyfract M, an isomerized sugar. (Nippon Corn Starch Co., Ltd.) was added and mixed. Next, predetermined amounts of vitamin C (L-ascorbic acid) and citric acid (anhydrous) were added to the obtained mixed solution, and the pH was adjusted to 3.3 with trisodium citrate. The pH was adjusted while measuring the pH at 20 ° C. using a glass electrode pH meter (manufactured by Toa DKK).
The red grape juice-containing beverage thus obtained was sterilized by heating at 65 ° C. for at least 10 minutes, filled in a 280 ml PET bottle, cooled to room temperature, and used for evaluation described later. The juice content (red grape juice) in the beverage was adjusted to be 30%, and polyphenol per 100 g of the beverage was measured by the Folin-CIOCALTEU method (gallic acid conversion). The content was 23.81 mg.

  The obtained red grape juice-containing beverage was evaluated as described below.

(Evaluation item)
Evaluation of the amount of lees: The beverages containing red grape juice of each of the examples and comparative examples were stored at 55 ° C for 14 days at constant temperature, and the occurrence of lees was visually determined.
As the evaluation, Comparative Example B2 to which vitamin C was most added was set to “0”, Comparative Example B1 to which vitamin C was not added was set to “4 points”, and other beverages were evaluated by ten skilled panelists. The evaluation was performed according to the following scale, and the average score was obtained.
0 point: equivalent to Comparative Example B2.
1 point: Slight lees are observed in Comparative Example B2.
2 points: Slight lees are observed with respect to Comparative Example B2.
3 points: More sediment is clearly observed than in Comparative Example B2, but not as much as in Comparative Example B1.
4 points: equivalent to Comparative Example B1.

  As can be seen from Table 2, in each of the examples in which a predetermined amount of vitamin C was added, the generation of lees could be suppressed. In Comparative Example B2 to which a large amount of vitamin C was added, almost the same results as Comparative Example A2 were obtained in terms of liquid color, browning odor, deterioration taste, and overall flavor.

[Test C: Examination using various materials]
The red grape juice of Examples C1, C2 and Comparative Examples C1 to C4 was prepared by heating and sterilizing a beverage containing red grape juice obtained by mixing beverage ingredients according to the composition shown in Table 3, and then filling the 280 ml PET bottle. A beverage containing the beverage was prepared.

Specifically, the beverages of each of the examples and comparative examples were prepared by the following methods so as to have the composition shown in Table 3.
A commercially available 68 ° Bx grape-concentrated transparent juice (Concord) (obtained from Nisshin Tsusho Co., Ltd.) was diluted with water to prepare a juice solution, and a predetermined amount of material was added to the obtained juice solution. .
The red grape juice-containing beverage thus obtained was sterilized by heating at 65 ° C. for at least 10 minutes, filled in a 280 ml PET bottle, cooled to room temperature, and used for evaluation described later. The juice content (red grape juice) in the beverage was adjusted to be 30%, and polyphenol per 100 g of the beverage was measured by the Folin-CIOCALTEU method (gallic acid conversion). The content was 46.7 mg.

The various materials used in this test C are as follows. In addition, the compounding amounts in Table 3 are shown as the amount of the active ingredient.
Vitamin C: Kokusan Chemical Co., Ltd., L-ascorbic acid Vitamin E: Mitsubishi Chemical Foods Co., Ltd., product name "Extracted α-E liquid (for beverages)"
Malt extract: Product name "Malt extract" manufactured by San-Ei Gen Co., Ltd.
Rutin (Enju extract): product name “αG rutin” manufactured by Toyo Sugar Co., Ltd.

  The obtained red grape juice-containing beverage was evaluated as described below.

(Evaluation item)
Evaluation of amount of lees: The beverages containing red grape juice of each of the examples and comparative examples were stored at 55 ° C for 10 days at constant temperature, and the occurrence of lees was visually determined.
Table 3 shows the results of the evaluation of the formation of lees on a scale of “◎: not present at all”, “○: slightly present”, “あ る: present”.

Appearance: The beverage containing red grape juice of each of the examples and comparative examples was stored at 55 ° C. for 10 days at constant temperature, and the appearance was visually judged. Table 3 shows the situation.

As can be seen from Table 3, in each of the examples to which a predetermined amount of vitamin C was added, the generation of remarkable lees could be suppressed.
On the other hand, in Comparative Example C1 to which vitamin E was added, in addition to the formation of lees, cloudiness derived from this vitamin E was observed.
In Comparative Example C2 to which the malt extract was added, although relatively high ability to inhibit the formation of sediment was observed, coloring derived from the material was observed.
In Comparative Example C3 to which rutin was added, even when the amount of vitamin C added was larger than the amount of vitamin C shown in Example C1 or Example C2, the generation of lees could not be suppressed.

  ADVANTAGE OF THE INVENTION The method of suppressing generation | occurrence | production of the lees of this invention can suppress generation | occurrence | production of the lees in a drink containing a red grape juice, without impairing the flavor intrinsic | native to a drink containing red grape juice. From this, the range of development of beverages containing red grape juice can be dramatically expanded.

Claims (3)

A method for suppressing the generation of lees in a beverage containing red grape juice, comprising a step of adding vitamin C to the red grape juice-containing aqueous solution,
In the step, the vitamin C is added so as to be 0.005% by mass or more and 0.05% by mass or less with respect to the total amount of the beverage containing the red grape juice.
The red grape juice-containing beverage contains 23.81 mg or more and 125 mg or less polyphenols per 100 g, has a pH of 2.5 to 4.0, and has a juice content of 5% derived from the red grape juice. A method for suppressing the formation of lees in a beverage containing red grape juice, which is at least 80% or less . The method according to claim 1, wherein the beverage containing red grape juice contains juice derived from a Concord species or a Kyoho species.   The method according to claim 1, wherein the beverage containing red grape juice contains citric acid and / or a flavor.