JP6871825B2 - Juice-containing beverage - Google Patents

Description

The present invention relates to a beverage containing fruit juice.

Beverages containing citrus juices such as sweet oranges and citruses have been widely used. As the fruit juice-containing beverage, beverages having various fruit juice ratios and flavors are sold in order to meet the various tastes of consumers, and among them, beverages reminiscent of the fruit from which the fruit juice is derived are very popular. is there.
Therefore, it has been proposed to adjust the content ratio of the components so that the fruit juice feeling can be felt more when drinking (for example, Patent Documents 1 and 2).

Japanese Unexamined Patent Publication No. 2011-167171 Japanese Unexamined Patent Publication No. 2014-060956

An object of the present invention is to provide a novel technique capable of making a feeling of freshness more felt when drinking.

The present inventor has a fresh feeling (citrus fruit) when drunk in a juice-containing beverage containing citrus juice selected from the group consisting of sweet oranges, citruses, tangors and tanzeros. It was intended to enhance the palatability of the juice by making it possible to feel the citrus fruit (the sensation obtained when eating raw flesh while peeling the citrus fruit). As a result of diligent research, the present inventor has found that the freshness of the beverage can be enhanced by satisfying a predetermined relationship with respect to limonin, carotenoid and ethyl butyrate, and completed the present invention.

That is, the gist of the present invention is as follows.
[1] A fruit juice-containing beverage containing citrus juice selected from the group consisting of sweet oranges, citruses, tangors and tanzeros.
The ratio (x) of limonin (ppm) / carotenoid (ppm) is 0.38 to 0.59.
Ethyl butyrate concentration (y) is 4.8 ppm or less,
A fruit juice-containing beverage that satisfies the relationship of −66.7x + 26.5 ≦ y ≦ −8.3x + 8.8.
[2] The fruit juice-containing beverage according to [1], which satisfies the relationship with −66.7x + 28.5 ≦ y ≦ −20x + 14.1.
[3] The fruit juice-containing beverage according to [1] or [2], which contains fruit juices of sweet oranges and / or oranges and has a juice ratio of 10 to 40%.
[4] The ratio (x) of limonin (ppm) / carotenoid (ppm) is 0.38 to 0.59.
Ethyl butyrate concentration (y) is 4.8 ppm or less,
One or more of the citrus fruits selected from the group consisting of sweet oranges, citruses, tangors and tanzeros so as to satisfy the relationship of -66.7x + 26.5 ≦ y ≦ −8.3x + 8.8. A method for producing a fruit juice-containing beverage, which comprises mixing fruit juice and ethyl butyrate.

According to the present invention, it is possible to provide a novel technique capable of making a feeling of freshness when drunk.

FIG. 5 is a graph showing the relationship between the ratio (x) of limonin (ppm) / carotenoid (ppm) and the ethyl butyrate concentration (y) according to Test Example 1.

Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to a fruit juice-containing beverage and contains citrus juice selected from the group consisting of sweet oranges, citruses, tangors and tanzeros. In the juice-containing beverage of the present embodiment, the ratio (x) of limonin (ppm) / carotenoid (ppm) is 0.38 to 0.59, the ethyl butyrate concentration (y) is 4.8 ppm or less, and -66. The relationship with .7x + 26.5 ≦ y ≦ −8.3x + 8.8 (hereinafter, also simply referred to as relationship A) is satisfied.

In the present specification, the fruit juice-containing beverage means a beverage containing fruit juice as a raw material. The citrus fruit juice refers to a liquid component obtained by crushing and squeezing citrus fruits or squeezing them. The citrus juice of the present specification is a concept that includes a concentrated liquid component and diluted and reduced products thereof. Further, the citrus fruit juice according to the present embodiment may be either one containing pulp or one having pulp removed by treatment such as filtration or centrifugation.

As used herein, the term citrus refers to the fruit of a plant belonging to the family Rutaceae, Aurantioideae. As described above, the juice-containing beverage of the present embodiment contains citrus juice selected from the group consisting of sweet oranges, citruses, tangors and tanzeros.
Examples of sweet oranges include Valencia, navel orange, and blood orange.
Examples of citruses include Citrus unshiu, clementine, and ponkan.
Examples of tangors include tankan, temple, mercott, Kiyomi, Iyokan, and Shiranui.
Examples of tanzeros include Orlando, Mineola, Seminole, Sweet Spring, Southern Yellow and the like.
Of these, in beverages containing sweet oranges and / or citrus juices, the effect of improving the freshness of the beverage according to the present invention can be obtained. Therefore, sweet oranges and / or citrus juices are used. It is preferable that the beverage is configured so as to satisfy the above relationship A in the contained beverage.

Regarding the citrus fruits that can be used for the preparation of the citrus fruit juice according to the present embodiment, the variety, production area, maturity, size and the like are not particularly limited and can be appropriately set.
Further, a commercially available juice, concentrated juice, paste or the like may be used as the citrus fruit juice to prepare the fruit juice-containing beverage of the present embodiment. Specific examples thereof include juices and concentrated juices specified by the JAS standard (Japanese Agricultural Standard for Fruit Beverages). For example, one or more of these juices are prepared for the citrus fruit juice-containing beverage of the present embodiment. Can be used for.
The juice squeezing method is also not particularly limited, and examples thereof include fruit juice obtained by using an in-line juice squeezing machine, a chopper pulper juice squeezing machine, a Braun juice squeezing machine, or the like. In the in-line juicer, the fruit is sandwiched between two cups, the exodermis is shredded, a hole is made in the bottom of the fruit, the exodermis is peeled off, and the fruit is squeezed. When using a chopper pulper juice squeezing machine, the fruit is softened with hot water, and then the inner fruit from which the outer pericarp has been peeled is shredded and ground, and passed through a sieve to obtain fruit juice. In a brown juice squeezing machine, the fruit is cut in half and then the pulp is scooped out with a rotating reamer to obtain the juice.
Further, the communicated juice can also be used for producing the fruit juice-containing beverage of the present embodiment. Communicated juice is a juice obtained from the flesh of which the flesh is crushed or the finely divided rind (husk) is obtained from the flesh without removing part or all of the rind (husk). Fruit juice produced through the process of being added.

The fruit juice ratio in the fruit juice-containing beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art, but contains fruit juices of sweet oranges and / or oranges, and the fruit juice ratio is 10 to 40% (more preferably 10). In the beverage containing ~ 25%), the effect of improving the freshness is more obtained by the configuration according to the present invention. Therefore, it is preferable that the beverage is configured so as to satisfy the above relationship A in the juice-containing beverage.
Here, the fruit juice ratio is a relative concentration when the Brix value or acidity of the citrus juice (straight fruit juice) obtained by squeezing citrus fruits and not subjected to treatment such as concentration is 100%. .. Further, in the present specification, the Brix value refers to the reading of a refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. The Brix value can be measured by using a known method and apparatus. Further, the acidity can be expressed by the number of grams (anhydrous citric acid g / 100 g) when the amount of organic acid contained in 100 g is converted into citric acid. The acidity can also be measured by a method defined by a JAS standard acidity measuring method, specifically, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
Whether the fruit juice ratio is calculated based on the Brix value or the acidity is determined for each type of citrus fruit based on the JAS standard. For sweet oranges, citruses, tangors and tanzeros, it is calculated based on the Brix value. When the fruit juice ratio of fruit juice is converted based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded.
For example, sweet oranges can be calculated based on the Brix value (Bx11 °), and 4.0% by weight of frozen concentrated orange juice (Frozen Concentrate Orange Juice, FCOJ) having a Brix value of Bx55 ° is blended in the beverage. In the case, a beverage having a juice rate of 20% can be obtained.

In the fruit juice-containing beverage of the present embodiment, the relationship represented by the following 1) to 3) (hereinafter, also simply referred to as relationship A) is satisfied with respect to limonin, carotenoid, and ethyl butyrate.
1) Limonin (ppm) / carotenoid (ppm) ratio (x): 0.38 to 0.59
2) Ethyl butyrate concentration (y): 4.8 ppm or less 3) -66.7x + 26.5 ≦ y ≦ −8.3x + 8.8 (preferably -66.7x + 28.5 ≦ y ≦ -20x + 14.1)
The reason why this relationship is preferable is that, regarding the limonin / carotenoid ratio, the flavor of the peel is set within a certain range by setting the ratio of carotenoid, whose content changes according to the juice ratio, to limonin, which is abundant in communized juice. It is possible to balance the flavor without being too bitter while having. Ethyl butyrate has a top note reminiscent of oranges or oranges (the first scent you feel when you drink a beverage), but on the other hand, if the concentration is too high, it will show the aroma of other fruits such as bananas, so it is constant. It is desirable to keep it within the range of. By examining the balance between the above-mentioned limonin / carotenoid ratio and ethyl butyrate concentration, the inventor balanced the appropriate bitterness of the pericarp with the top note reminiscent of oranges or citrus fruits, and the feeling of freshness when drinking ( For citrus fruits, we succeeded in increasing the palatability of beverages by making it possible to feel the sensation obtained when eating raw pulp while peeling the peel (outer skin).

Limonin is represented by the following structural formula and is a compound contained in citrus fruits and the like. The concentration of limonin can be obtained from the measurement results using high performance liquid chromatography (HPLC). The measurement can be performed by the procedure described in Examples described later.

Ethyl butyrate is a compound represented by _{C 3} H ₇ COOC ₂ H _5. The concentration of ethyl butyrate can be obtained from the measurement results using mass spectrometric gas chromatography (GC / MS). The measurement can be performed by the procedure described in Examples described later.

Carotenoids are yellow to red pigments (carotenoid pigments) such as carotenes such as β-carotene and xanthophylls such as lutein, and are a general term for aliphatic or alicyclic polyenes containing a large number of conjugated double bonds. Is. The concentration of carotenoids can be obtained based on the colorimetric method. The procedure can also be as described in the Examples below.

The method for satisfying Relationship A with respect to the fruit juice-containing beverage is not particularly limited, but for example, the type of fruit juice used in the production of the beverage, the amount of ethyl butyrate added, and the mixing ratio thereof when using a plurality of types of fruit juice, etc. Can be done by adjusting.

The fruit juice-containing beverage of the present embodiment may contain the above three components and other components other than fruit juice as long as the effects of the present invention are exhibited, and is not particularly limited. Specifically, solids such as pulp components, salt, sugars, flavors, vitamins, colorants, antioxidants, sweeteners, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. It can contain ingredients commonly found in beverages, such as the juices of other vegetables and fruits.

The fruit juice-containing beverage of the present embodiment can be produced, for example, according to a conventional method, and as long as the obtained beverage satisfies the above-mentioned relationship A, the blending amount / ratio of each component, production conditions, and the like are not particularly limited.
For example, frozen concentrated orange juice (FCOJ) or frozen concentrated communized juice is used as a raw material, and these are diluted with water and mixed. At that time, after production, the amount, ratio, and the like are adjusted and mixed so as to satisfy the above relationship A.
Then, after the beverage is produced, ethyl butyrate is added to the mixed solution in an amount and proportion satisfying the relationship A, and other components added as necessary are added to prepare a fruit juice-containing beverage.

The produced fruit juice-containing beverage of the present embodiment is not particularly limited, but may be, for example, a packaged beverage enclosed in a container.
The method of encapsulating the container is not particularly limited, and for example, it can be performed according to a conventional method.
As the container, a known container can be appropriately selected and used, and the material and shape are not particularly limited. Specific examples of the container include a paper container, a transparent or translucent bottle, a transparent or translucent plastic container such as a PET bottle, and a metal can such as a steel can or an aluminum can.

As described above, according to the present embodiment, the juice of citrus fruits selected from the group consisting of sweet oranges, citruses, tangors and tanzeros by satisfying the above relationship A is contained. It is possible to further enhance the freshness felt when drinking in a fruit juice-containing beverage. Therefore, it can be expected that a fruit juice-containing beverage having more excellent palatability can be provided.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
[Test Example 1]
The components shown in Table 1 (unit: g / L) were mixed with water, and then the volume was adjusted to 1 L with water. This was sterilized by heating (93 ° C., 30 seconds), and then 500 mL each was filled in a PET bottle to prepare a packaged beverage of Examples and Comparative Examples.

The concentration of limonin in the beverage (sample solution) was measured by HPLC.
First, 40 ml each of water and methanol was added to the collected sample solution (6.0 g). The obtained solution was subjected to ultrasonic treatment for 5 minutes, and then the volume was adjusted to 100 ml. The obtained solution was centrifuged and then subjected to HPLC measurement.
The measurement conditions are as follows. The concentration of limonene was calculated based on the limonin content in the sample solution obtained from the measurement results.
Column: Inertsil ODS-3, φ4.6 mm × 150 mm, particle size 5 μm
Mobile phase: Mixed solution of water, acetonitrile and phosphoric acid Measurement wavelength: 210 nm
Flow rate: 1.0 ml / min
Column temperature: 40 ° C

The concentration of ethyl butyrate (mg / L) in the beverage (sample solution) was measured by the following method using a GC / MS measuring device.
10 ml of the sample solution was placed in a vial (capacity 20 ml), 3.5 g of NaCl was added, and after stirring at 80 ° C. for 20 minutes, 3 ml of the gas phase of the headspace portion was collected and used for GC / MS measurement.
The mass per volume of the sample solution was calculated from the obtained value and used as the concentration.
The GC / MS measurement conditions are as follows.
Equipment: GC: Agilent Technologies 7890B
MS: Agilent Technologies 5977A MSD
HS: HEWLETT PACKARD HP7694 Headspace Sampler
Column: DB-WAX 0.25 mm x 30 m x 0.25 μm
Quantitative ion: m / z = 88
Temperature conditions: 40 ° C (5 minutes) to 5 ° C / min → 240 ° C (0 minutes) → 240 ° C (5 minutes)
Carrier gas flow rate: He 1 ml / min Injection method: Split 50: 1
Inj temperature: 240 ° C
MSD transfer line: 240 ° C
Ion source temperature: 230 ° C

The concentration of carotenoids in the beverage (sample solution) was calculated based on the colorimetric method.
After mixing 15% sodium chloride solution (20 ml) and cyclohexane (20 ml) with respect to the sample (5 g), the mixture was shaken and allowed to stand for separation. Cyclohexane was added to the aqueous layer, and after shaking and allowing to stand, the separated solvent layer was combined with the initially obtained solvent layer. The operation was repeated 4 times.
The solvent layer was dried over anhydrous sodium sulfate, and then the volume was adjusted to 100 ml, and the absorbance (450 nm) was measured. The concentration (ppm) was calculated based on the measurement result of the absorbance.

The obtained beverages were evaluated on a 5-point scale by a panel of 6 people using the scores shown below for the freshness. In addition, the strength and deliciousness of bitterness were also evaluated on a 5-point scale. Samples were provided to the panel at 20 ° C. The average value was calculated for each evaluation result and shown in Table 1 and FIG.
About freshness +2 points: Yes, +1 points: Somewhat, 0: Neither, -1 points: Not so much, -2 points: No About bitterness +2 points: Strong, +1 points: Somewhat strong, 0: Just right , -1 point: Somewhat weak, -2 point: About weak taste +2 point: Delicious, +1 point: Somewhat delicious, 0: Neither, -1 point: Not very delicious, -2 point: Not delicious

In addition to whether or not the above relationship A is satisfied, factors that affect the freshness may be the content of L-ascorbic acid and flavors in the beverage and the acidity of the beverage, but these were tested as the same. It was.

From the results shown in Table 1, it can be understood that the evaluation becomes ◯ or Δ and the feeling of freshness is enhanced by satisfying the above relationship A. In addition, −66.7x + 28.5 ≦ y ≦ −20x +
It can be understood that the evaluation of the freshness is ○ by satisfying the relationship with 14.1. It should be noted that those of ○ or Δ correspond to the examples.

[Test Example 2]
A packaged beverage was produced by the same method as in Test Example 1 except that the fruit juice ratio was changed, and the same sensory evaluation as in Test Example 1 was carried out. For each packaged beverage shown in Table 2, the values related to the content of each component shown in Table 1 and the properties of the beverage such as Brix are constant among beverages having the same juice ratio except for those related to the fruit juice ratio. I did.
The results are shown in Table 2.

As can be understood from Table 2, it can be understood that the freshness is enhanced by satisfying the above relationship A even when the fruit juice ratio is 10 to 40%.

Claims (4)

A juice-containing beverage containing citrus juice selected from the group consisting of sweet oranges, citruses, tangors and tanzeros.
The ratio (x) of limonin (ppm) / carotenoid (ppm) is 0.38 to 0.59.
Ethyl butyrate concentration (y) is 4.8 ppm or less,
A fruit juice-containing beverage that satisfies the relationship of −66.7x + 26.5 ≦ y ≦ −8.3x + 8.8. The fruit juice-containing beverage according to claim 1, which satisfies the relationship of −66.7x + 28.5 ≦ y ≦ −20x + 14.1. The fruit juice-containing beverage according to claim 1 or 2, which contains fruit juices of sweet oranges and / or citruses and has a juice ratio of 10 to 40%. The ratio (x) of limonin (ppm) / carotenoid (ppm) is 0.38 to 0.59.
Ethyl butyrate concentration (y) is 4.8 ppm or less,
One or more of the citrus fruits selected from the group consisting of sweet oranges, citruses, tangors and tanzeros so as to satisfy the relationship of -66.7x + 26.5 ≦ y ≦ −8.3x + 8.8. A method for producing a fruit juice-containing beverage, which comprises mixing fruit juice and ethyl butyrate.

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