JP6774732B2 - Non-carbonated beverages, methods for producing them, and methods for suppressing changes in the composition of retronasal aromas in non-carbonated beverages. - Google Patents

Description

The present invention relates to non-carbonated beverages, methods for producing the same, and methods for suppressing changes in the composition of retronasal aromas in non-carbonated beverages.

In recent years, various beverages including fruit juice-containing beverages have been stored and sold in a cooled or heated state.

Due to temperature changes due to cooling, heating, etc., and long-term storage, conventional beverages may undergo quality changes such as aroma changes and flavor deterioration, and color tone changes such as liquid browning.

As a method for suppressing deterioration of quality due to heating of a fruit juice beverage to be sold by heating and color tone change such as browning of liquid color, for example, Patent Document 1 describes deterioration due to heating of a fruit juice beverage for sale by heating. It is a method of suppressing, and in the manufacturing process of the fruit juice beverage, sucrose and a high-sweetness sweetener are mixed with the product of the sweetness of the sucrose and the blending amount and the sweetness of the high-sweetness sweetener. A method for suppressing heating deterioration has been proposed, which comprises blending so that the sum of products with the amount becomes a predetermined value.

As a method for providing a highly palatable fruit juice beverage that can be drunk deliciously at both low temperature (cold) and warm (hot), for example, Patent Document 2 describes that the fruit juice beverage raw material comprises sucrose, maltose and glucose. A method for producing a fruit juice beverage has been proposed, which comprises adding one or more of sugars to adjust the sugar-acid ratio of the fruit juice beverage to 15 to 50.

Japanese Unexamined Patent Publication No. 2011-072293 Japanese Unexamined Patent Publication No. 2008-035753

However, it cannot be said that sufficient studies have been made on methods for suppressing changes in scent. Aroma in beverages is often more important to consumers than flavor and color. Therefore, it is very important to suppress the change in fragrance in order to maintain and improve the commercial value.

Therefore, the present invention provides a non-carbonated beverage in which the change in the composition of the retronasal aroma is suppressed, and a method for producing the non-carbonated beverage, and also provides a method for suppressing the change in the composition of the retronasal aroma in the non-carbonated beverage. With the goal.

A method of measuring the aroma component in a beverage by liquid chromatography, gas chromatography, or the like is often adopted for evaluating the aroma of the beverage. The headspace method is an example of such a measuring method, and is a method of measuring and evaluating an aroma component appearing in a space above a container (headspace) in a packaged beverage.

According to the studies by the present inventors, it has been found that the evaluation by the headspace method may not be effective as an evaluation method of the scent felt by consumers. For example, in the aroma evaluation before and after the beverage is heated and stored, the consumer may feel a change or deterioration of the aroma even though the evaluation result by the headspace method does not show a large difference.

FIG. 5 shows the results of measurement and evaluation of the aroma component compositions of two types of commercially available non-carbonated beverages containing lemon juice (Reference Example 1 and Reference Example 2) by the headspace method. The graph shown in FIG. 5 shows the composition of the aroma components measured by the headspace method, and the ratio of each aroma component to the total aroma components can be confirmed from this graph. There is no change in the description order of each aroma component between the graph before time and the graph over time. The aroma component composition of each beverage was measured at the time of purchase (before aging) and after storage at 60 ° C. for 2 weeks (aging). Focusing on the main ingredient, limonene, the trend of change was not significantly different between the two types of non-sparkling beverages. However, in the evaluation of the sensory test using a skilled panel imitating a consumer, it was found that the change in the aroma of the beverage of Reference Example 1 was larger than that of Reference Example 2.

FIG. 6 shows the results of measurement and evaluation of the aroma component composition of the non-carbonated beverages of Reference Examples 1 and 2 by the retronasal aroma analysis method. The graph shown in FIG. 6 shows the composition of the aroma components measured by the retronasal aroma analysis method, and the ratio of each aroma component to the total aroma components can be confirmed from this graph. Similar to FIG. 5, there is no change in the description order of each aroma component between the graph without time and the graph with time. In the evaluation by the headspace method, no significant difference was observed between Reference Example 1 and Reference Example 2, but in the analysis results of the retronasal aroma analysis method, there was a large difference between Reference Example 1 and Reference Example 2. It was seen. The measurement results by the retronasal aroma analysis method show that there is a large difference between Reference Examples 1 and 2 in the amount of limonene, which is the main component, even in the untimed state. The change in scent felt by consumers corresponds well to the composition of this retronasal aroma, and it is important to pay attention to the composition of retronasal aroma as an evaluation index for suppressing the change in scent. The retronasal aroma refers to the aroma in the mouth that is felt through the back of the throat to the nose among the aroma components contained in the beverage when the consumer drinks the beverage.

According to further studies, the present inventors have found that by adjusting the content of vitamin C in a beverage to a predetermined amount, changes in the composition of retronasal aroma due to heating and aging are suppressed. We have found and completed the invention of the present application.

The present invention provides a non-carbonated beverage containing 900-2200 ppm of vitamin C.

The non-carbonated beverage has a suppressed change in the composition of the retronasal aroma. Here, the fact that the composition change of the retronasal aroma is suppressed can be confirmed by the measurement according to the specific method of the retronasal aroma analysis method described in the examples of the present application.

The non-carbonated beverage of the present invention may contain fruit juice or vegetable juice. The retronasal aroma may be derived from fruit juice or vegetable juice, and even when fruit juice or vegetable juice is contained, the compositional change of the retronasal aroma can be suppressed.

The fruit juice may be lemon juice.

The non-carbonated beverage of the present invention may be a packaged beverage. The non-carbonated beverage is suitable for storage and distribution as a packaged beverage because the change in the composition of the retronasal aroma due to heating and aging is suppressed.

The non-carbonated beverage of the present invention may be a beverage for warm sale. The non-carbonated beverage is also suitable as a beverage for sale by heating because the change in the composition of the retronasal aroma due to heating is also suppressed.

The non-carbonated beverage of the present invention may be one in which changes in the composition of retronasal aroma are suppressed.

The present invention also provides a method for producing a non-carbonated beverage, which comprises a step of adjusting the vitamin C content in all raw materials to be 900 to 2200 ppm.

The non-carbonated beverage obtained by the above-mentioned production method has a suppressed change in the composition of the retronasal aroma. Here, the fact that the composition change of the retronasal aroma is suppressed can be confirmed by the measurement according to the specific method of the retronasal aroma analysis method described in the examples of the present application.

In the production method of the present invention, the raw material may contain fruit juice or vegetable juice. Moreover, the fruit juice may be lemon juice.

The non-carbonated beverage obtained in the production method of the present invention may be a packaged beverage. Further, the non-carbonated beverage obtained in the production method of the present invention may be a heated beverage for sale.

The non-carbonated beverage obtained in the production method of the present invention may be one in which changes in the composition of retronasal aroma are suppressed. In the above production method, since the vitamin C content in all the raw materials is adjusted to be within a predetermined range, the composition change of the retronasal aroma contained in the produced non-carbonated beverage is suppressed. can do.

Further, the present invention is a method for suppressing a change in the composition of a retronasal aroma in a non-carbonated beverage, which comprises adjusting the content of vitamin C to be 900 to 2200 ppm based on the total amount of the non-carbonated beverage. The present invention relates to a method for suppressing changes in the composition of retronasal aroma.

According to the above method, changes in the composition of retronasal aroma in non-carbonated beverages can be suppressed.

According to the present invention, it is possible to provide a non-sparkling beverage in which a change in the composition of a retronasal aroma is suppressed, and a method for producing the same, and to provide a method for suppressing a change in the composition of the retronasal aroma in a non-sparkling beverage. it can.

FIG. 1 is a schematic diagram for explaining a method of capturing the odor of retronasal aroma. FIG. 2 is a diagram showing the analysis results of the retronasal aroma of the non-carbonated beverage of Example 1. FIG. 3 is a diagram showing the analysis results of the retronasal aroma of the non-carbonated beverage of Comparative Example 1. FIG. 4 is a diagram showing the analysis results of the retronasal aroma of the non-carbonated beverages of Examples 2 and 3 and Comparative Examples 2 to 4. FIG. 5 is a diagram showing the analysis results of aroma components by the headspace method of commercially available non-carbonated beverages. FIG. 6 is a diagram showing the analysis results of the retronasal aroma of a commercially available non-carbonated beverage.

Hereinafter, modes for carrying out the present invention will be described. However, the present invention is not limited to the following embodiments.

The non-carbonated beverage according to this embodiment contains 900 to 2200 ppm of vitamin C.

In the present specification, the non-sparkling beverage refers to a beverage other than a carbonated beverage. The sparkling beverage means a beverage in which carbon dioxide is injected into drinking water, or a beverage in which carbon dioxide is injected by adding a sweetener, an acidulant, a flavor, or the like to drinking water.

Vitamin C refers to L-ascorbic acid or sodium L-ascorbate. As the vitamin C in the non-carbonated beverage according to the present embodiment, those usually used for foods can be used.

The content of vitamin C is 900 to 2200 ppm based on the total amount of non-carbonated beverages. The content of vitamin C is preferably 1000 to 2000 ppm, more preferably 1200 to 1800 ppm, and even more preferably 1500 to 1750 ppm. When the content of vitamin C is in the above range, a sufficient inhibitory effect on changes in the composition of retronasal aroma can be obtained. Vitamin C may be added from the outside, or may be derived from fruit juice or vegetable juice.

The content of vitamin C in non-sparkling beverages can be determined by quantifying vitamin C by high performance liquid chromatography (HPLC). The measurement method and measurement conditions may be set as follows.
First, 2.5 mL of 8% metaphosphate is added to 2.5 g of the non-carbonated beverage to be measured, and ethanol is added to prepare the mixture to 10 mL. After stirring the prepared solution well, centrifuge under the conditions of 3000 rpm and 10 minutes. Add 300 μL of 0.1% homocysteine solution to 600 μL of the supernatant, add 300 μL of 10% disodium hydrogen phosphate solution, stir well, leave at 40 ° C. for 20 minutes, and pass the solution through a 0.45 μm membrane filter. Prepare a sample for measurement. Vitamin C can be quantified in the prepared measurement sample under the following HPLC conditions, and the vitamin C content in the non-sparkling beverage to be measured can be determined from the result.
<HPLC conditions>
Column; Unison UK-Amino 4.6 mm x 150 mm (manufactured by Intact)
Detector; UV250nm
Flow velocity; 1 mL / min
Oven temperature; 34 ° C
Eluent; Acetonitrile: 50 mL Ammonium dihydrogen phosphate = 75:25

The non-carbonated beverage according to the present embodiment may further contain fruit juice or vegetable juice. In addition, the non-carbonated beverage according to the present embodiment may further contain fruit juice or fruit paste.

The fruit juice may be concentrated or diluted with drinking water or the like. Examples of the fruit juice include citrus juices such as lemon juice, orange juice, and grapefruit juice. In the present embodiment, the use of lemon juice is preferable from the viewpoint of containing abundant limonene.

When the non-carbonated beverage according to the present embodiment contains fruit juice, the content of the fruit juice can be appropriately adjusted according to the desired flavor and flavor.

In the present specification, the vegetable juice is a vegetable juice that has been crushed or squeezed or strained to remove solids (concentrated or diluted and returned to the squeezed state). (Including vegetables).

The non-carbonated beverage according to the present embodiment may contain other components in addition to vitamin C, fruit juice, and vegetable juice as long as the effects of the present invention are not impaired. Other ingredients can be blended as additives. Examples of such additives include fragrances, sweeteners, acidulants, colorants, antioxidants, seasonings, fortifiers such as vitamins (excluding vitamin C) and minerals, pH adjusters, emulsifiers, etc. Stabilizers, dietary fiber, dextrin and the like can be used. These components may be used alone or in combination of two or more.

As the fragrance, either a natural product or a synthetic fragrance can be used. As the fragrance component, for example, limonene, curene, styrene and the like can be used. In the non-carbonated beverage according to the present embodiment, the use of limonene is preferable from the viewpoint of producing a citrus flavored beverage. These fragrances can be used alone or in combination of two or more.

As used herein, the term "retronasal aroma" means a scent in the mouth that is felt through the back of the throat to the nose among the aroma components contained in the beverage when the beverage is drunk. Here, the retronasal aroma includes not only the aroma component derived from the fragrance added from the outside but also the aroma component derived from fruit juice and vegetable juice.

As sweeteners, sugar, trithermal sugar, brown sugar, honey, reduced starch saccharified product, oligosaccharide, sugar alcohol, sugar such as rare sugar, high sweetness such as sucralose, aspartame, acesulfam potassium, saccharin, alitame, neotheme, etc. Sweeteners and the like can be used. One of these sweeteners can be used alone, and two or more of these sweeteners can be used in combination.

When sugar and a high-sweetness sweetener are used in combination, the sweetness intensity derived from the high-sweetness sweetener is preferably 25% or more, preferably 30% or more, with respect to the total sweetness intensity of the non-sparkling beverage. More preferably, it is more preferably 35% or more. By setting the sweetness derived from the high-sweetness sweetener within the above range, changes in the retronasal aroma in the beverage can be more strongly suppressed.

In the present specification, the sweetness intensity indicates a value obtained by multiplying the blending amount (mass%) of various sweeteners blended in a beverage by each sugar-equivalent sweetness degree and adding them together. For example, in the case of the beverage C in which the sweetener A and the sweetener B are mixed, the sweetness intensity can be calculated by the following formula.
Beverage C sweetness intensity = sweetener A blending amount (mass%) x sweetener A sugar equivalent sweetness + sweetener B blending amount (mass%) x sweetener B sugar equivalent sweetener Here, sugar equivalent The degree of sweetness is expressed as a relative value of the intensity of sweetness of various sweeteners when the degree of sweetness of sugar (sucrose, sucrose) is 1. For example, referring to page 11 of Beverage Japan's "Encyclopedia of Beverages" (issued on June 25, 1999), the sugar-equivalent sweetness of various sweet components is as shown in Table 1 below.

The acidulant can be used without particular limitation as long as it is used for food. As the acidulant, for example, citric acid, gluconic acid, malic acid, succinic acid, lactic acid, fumaric acid, tartaric acid and the like can be used. From the viewpoint of taste compatibility with limonene, it is preferable to use citric acid.

As the colorant, either a natural colorant or a synthetic colorant can be used as long as it is used for coloring foods. For example, safflower pigment, carotenoid pigment, anthocyanin pigment, food coloring No. 4 and the like can be used.

The non-carbonated beverage in this embodiment is also suitable as a packaged beverage. As described above, the non-carbonated beverage according to the present embodiment can be distributed and stored as a packaged beverage because the change in the composition of the retronasal aroma is suppressed.

As the container for the packaged beverage, for example, a resin molded container, a metal can, a paper container compounded with a metal foil or a plastic film, a bottle, or the like can be used as in the case of a general beverage. The type, shape and color of the container are not particularly limited.

Examples of the resin constituting the resin molded container include polyester resins such as polyethylene terephthalate and polybutylene terephthalate, and polyolefins such as polyethylene, polypropylene and polybutylene. The weight average molecular weight, crystallinity, etc. of these resins are not particularly limited, and can be appropriately selected according to the distribution conditions, storage conditions, etc. of the beverage. A resin molded container using polyethylene terephthalate is generally called a PET bottle. PET bottles are classified into aseptic PET bottles that are intended to be filled at room temperature (acceptic filling), and heat-resistant PET bottles that are intended to be filled with beverages while being sterilized by heating or to be sold by heating. In this embodiment, any of them can be used.

Examples of metal cans include steel cans, aluminum cans, tin cans and the like.

Among the above containers, when a beverage for sale by heating is used as a packaged beverage, it is preferable to use a resin molded container, a metal can, or the like. As the resin molded container used for heated sales, it is preferable to use a laminated PET (PET) bottle or the like suitable for hot sales.

The capacity of the container is not particularly limited, but is preferably 200 to 500 mL, and more preferably 250 to 350 mL. The non-carbonated beverage according to the present embodiment can be provided as a packaged beverage having a relatively large volume because the change in the composition of the retronasal aroma is suppressed.

The non-carbonated beverage in the present embodiment is also suitable as a heated beverage for sale. Normally, it is considered that heating promotes changes in the composition of the retronasal aroma of the beverage, deterioration in flavor quality, and color changes such as browning of the liquid. However, the non-sparkling beverage according to the present embodiment is added. Even at warm times, changes in the composition of retronasal aroma can be suppressed.

In the present specification, the beverage for sale by heating means, for example, a beverage that is heated and sold by a warmer, a vendor, or the like. The heating temperature is, for example, preferably 40 to 80 ° C, more preferably 50 to 70 ° C, and even more preferably 55 to 65 ° C.

Next, a method for producing a non-carbonated beverage according to the present invention will be described.

The method for producing a non-carbonated beverage according to the present embodiment includes a step of adjusting the vitamin C content in all raw materials to be 900 to 2200 ppm. Here, the raw material means a raw material for producing a non-sparkling beverage such as the above-mentioned vitamin C, fruit juice or vegetable juice, and other additives, and the same material as described above can be used.

The adjustment of the vitamin C content in all the raw materials can be controlled by, for example, adjusting the amount of drinking water, the content of fruit juice and vegetable juice, the amount of vitamin C added from the outside, and the like.

When the fruit juice is blended, it may be blended as a fruit juice or a fruit paste. In the present specification, the squeezed fruit is the one in which the fruit or the squeezed fruit residue, etc. is crushed and strained to remove the skin, seeds, etc. (concentrated or concentrated one). (Including those diluted and returned to the squeezed state). The fruit paste means a paste prepared into a paste (pseudo-solid state) by crushing the fruit and squeezing or straining the fruit.

The manufacturing method according to the present embodiment may include other steps such as a heat treatment step and a container packing step.

The heat treatment step is usually carried out by heating to a temperature of about 90 to 150 ° C. By this step, the beverage can be sterilized and sterilized. It is also possible to reduce the green odor of fruit juice and vegetable juice.

The method of heat treatment is not particularly limited, and for example, a hot water / steam heat sterilization method, a pasteurization method, a high temperature sterilization method, and an ultrahigh temperature sterilization method (UHT sterilization method) can be applied. In the case of the UHT sterilization method, it is usually carried out at 100 to 150 ° C. for about 1 to 120 seconds, but the heat treatment conditions may be appropriately set according to the content liquid.

The containerging step may include, for example, a step of filling the container with an inert gas, a step of filling the container with a beverage, a step of sealing the container, and the like. By going through such a process, the quality retention of the packaged non-carbonated beverage can be improved.

Since the non-carbonated beverage obtained by the production method according to the present embodiment suppresses the change in the composition of the retronasal aroma, it can also be a packaged beverage or a heated beverage for sale.

Next, a method for suppressing changes in the retronasal aroma composition in the non-carbonated beverage according to the present invention will be described.

The method for suppressing a change in the composition of the retronasal aroma in a non-carbonated beverage according to the present embodiment includes adjusting the content of vitamin C to be 900 to 2200 ppm based on the total amount of the non-carbonated beverage. The adjustment of the vitamin C content in the non-sparkling beverage may be controlled by, for example, adjusting the amount of drinking water, the content of fruit juice and vegetable juice, the amount of vitamin C added from the outside, and the like.

According to the above method, it is possible to suppress changes in the composition of retronasal aroma in non-carbonated beverages.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.

(Example 1)
40 g of sugar, 10 g of refined honey, 20 g of reduced starch saccharified product, 5 g of lemon transparent concentrated juice, 0.3 g of lemon paste, 3.25 g of citric acid, 1.9 g of sodium L-ascorbate (vitamin C), 0.05 g of sclerose, acesulfame 0.03 g of potassium, 1.1 g of fragrance (a mixture of lemon fragrance and honey fragrance), and 0.3 g of carotinoid pigment were dissolved and mixed, and water was added to make a total volume of 1 liter. Then, UHT sterilization was performed at 108 ° C. for 30 seconds, and the laminated PET bottle was filled to obtain a non-carbonated beverage 1. The content of vitamin C in the obtained non-carbonated beverage 1 was 1715 ppm. As each component, a commercially available product was used.

[Measurement by retronasal aroma analysis method]
(Preparation of measurement sample)
According to the following procedure, retronasal aroma was collected in a glass tube filled with TENAX® resin (manufactured by Buchem BV) and measured by gas chromatography.
FIG. 1 is a schematic diagram for explaining a method of capturing the odor of retronasal aroma. As shown in FIG. 1, a retronasal aroma deodorizing device 100 was prepared. First, the pump 4, the flow meter 5, and the silicon tube were connected. A glass tube containing TENAX (registered trademark), which is a deodorant 3, was connected to a silicon tube so that the metal mesh side was on the pump side, and a nose cone 2 was connected to the glass tube containing TENAX (registered trademark). .. The pump 4 was operated, the valve of the flow meter 5 was adjusted so that the flow rate became 1 L / min, and the pump was temporarily stopped.

A sample for blank measurement was prepared. After preparing the subject 1 and operating the pump 4 again and exhaling from the nose with the nose cone 2 applied to the nose of the subject 1 (10 breaths: exhalation 10 seconds, inspiration 5 seconds), the pump was stopped. Then, the nose cone 2 was removed from the TENAX (registered trademark) tube, and the TENAX (registered trademark) tube was removed from the silicon tube. A special metal cap was fitted on the metal mesh side of the TENAX (registered trademark) tube, and the TENAX (registered trademark) tube with a cap was used as a blank measurement sample.

Next, a sample for measurement was prepared. First, 30 mL of the non-sparkling beverage 1 obtained in Example 1 was weighed into a container, the subject 1 was prepared, and immediately after swallowing the entire sample, the subject 1's nose was breathed through the nose with the nose cone 2 applied. After exhaling (10 breaths: exhalation 10 seconds, inspiration 5 seconds), the pump 4 was stopped, the nose cone 2 was removed from the TENAX® tube, and the TENAX® tube was removed from the silicon tube. A special metal cap was fitted on the metal mesh side of the TENAX (registered trademark) tube, and the TENAX (registered trademark) tube with a cap was used as the measurement sample 1.

Further, after storing the non-carbonated beverage 1 obtained in Example 1 at 60 ° C. for 2 weeks, 30 mL of this was weighed in a container, and a measurement sample was prepared in the same manner as described above to prepare a measurement sample 2. ..

In the case of continuous measurement, the next measurement was performed 30 minutes or more after the subject drank the previous sample. By doing so, the possibility that the aroma of the previous sample remained was eliminated. The blank was performed before the sample was measured, and in the case of continuous sample measurement, one blank measurement was performed after measuring three samples.

(Measurement of retronasal aroma)
For each of the blank measurement sample and measurement samples 1 and 2, 10 μL of an octanol solution as an internal standard was aspirated with a syringe and injected from the glass mesh end of a TENAX® tube. The end side of the glass mesh of the TENAX (registered trademark) tube was connected to a nitrogen cylinder, the metal cap was removed, and the device was purged at a flow rate of 100 mL / min for 30 minutes, and measurement was performed by gas chromatography. The results are shown in FIG.

The measurement conditions for gas chromatography are as follows.
Analytical instrument: Agilent 6890N GC / 5973N MSD (manufactured by Agilent Technologies)
Column: DB1 (positive diameter 0.53 mm, length 30 m, film thickness 5 μm) (manufactured by Agilent Technologies)
Autosampler: MPS2 (manufactured by Agilent Technologies)
Deodorant: Glass tube containing TENAX (registered trademark) (manufactured by Gesuteru)

(Examples 2 and 3, Comparative Examples 1 to 4)
A non-carbonated beverage was obtained in the same manner as in Example 1 except that the content of sodium L-ascorbate in all raw materials was changed to the content shown in Table 2.

The retronasal aromas of the non-carbonated beverages obtained in Examples 2 and 3 and Comparative Examples 2 and 4 were measured in the same manner as in Example 1. The results are shown in FIGS. 3 and 4. In addition, the numerical value such as "720ppm" in FIG. 4 indicates the vitamin C content in all the raw materials.

As shown in FIGS. 2 and 3, the non-carbonated beverage of Example 1 has a scent after being stored at 60 ° C. for 2 weeks as compared with the non-carbonated beverage of Comparative Example 1 having a low vitamin C content. It was confirmed that the change in was suppressed. Further, as shown in FIG. 4, it was confirmed that the effect of suppressing the change in the aroma of the non-carbonated beverage was particularly excellent when the content of vitamin C was within the range prescribed in the present application.

1 ... subject, 2 ... nose cone, 3 ... deodorant, 4 ... pump, 5 ... flow meter.

Claims (10)

A non-sparkling beverage containing 1200 to 1800 ppm of vitamin C and containing a sugar sweetener, a high-sweetness sweetener, and lemon juice, and a sweetness derived from the high-sweetness sweetener with respect to the overall sweetness intensity of the non-sparkling beverage. A non-sparkling beverage containing lemon juice with a strength of 25% or more (however, a beverage containing at least one selected from the group consisting of guar gum, agar, pectin, erythritol, martitol, chondroitin sulfate and proteoglycan, diglycerin myristic acid. Excludes acidic milky beverages and eggshell membrane powders containing esters and / or salts thereof, beverages containing fish-derived collagen peptides and N-acetylglucosamine). The non-carbonated beverage according to claim 1, which is a packaged beverage. The non-carbonated beverage according to any one of claims 1 to 2, which is a beverage for heated sale. The non-carbonated beverage according to any one of claims 1 to 3, wherein the change in the composition of the retronasal aroma is suppressed. The step of adjusting the vitamin C content in all the raw materials to be 1200 to 1800 ppm and the step of adding a sugar sweetener, a high-sweetness sweetener and lemon juice are included, and the above-mentioned is made with respect to the sweetness intensity of the entire non-sparkling beverage. High-sweetness Sweetener-derived sweetness intensity of 25% or more, lemon juice-containing non-sparkling beverage (however, one or more selected from the group consisting of guar gum, agar, pectin, erythritol, martitol, chondroitin sulfate and proteoglycan A method for producing a beverage to be blended, an acidic milky beverage containing diglycerin myristinate and / or a salt thereof, and a beverage containing eggshell membrane powder, fish-derived collagen peptide and N-acetylglucosamine). The production method according to claim 5, wherein the non-carbonated beverage is a packaged beverage. The production method according to any one of claims 5 to 6, wherein the non-carbonated beverage is a beverage for warm sale. The production method according to any one of claims 5 to 7, wherein the non-carbonated beverage has a suppressed change in the composition of the retronasal aroma. A method for suppressing changes in the composition of retronasal aroma of a non-carbonated beverage containing lemon juice .
Composition of retronasal aroma, including adjusting the content of Vitamin C to 1200-1800 ppm based on the total amount of non- sparkling beverages containing sugar sweeteners, high-sweetness sweeteners and lemon juice. Change suppression method. The change suppressing method according to claim 9, wherein the sweetness intensity derived from the high-sweetness sweetener is 25% or more with respect to the sweetness intensity of the entire non-carbonated beverage.

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