JP6883444B2 - Beverage - Google Patents

Description

The present invention relates to a beverage containing a fruit-derived ingredient.

A typical example of dried fruits is dried prunes, which can be eaten as they are, or can be eaten as tofu containing prunes by adding them to soy milk as prunes paste (Patent Document 1), or concentrated prunes. Beverages containing reduced juice derived from dried fruits are widely used by consumers, such as being processed into fruit juice and used in beverages (Patent Document 2) and used in acidic beverages using concentrated prunes extract (Patent Document 3). It is drunk, and the flavor (dryness) peculiar to dried fruits of prunes is popular among consumers as the flavor of prunes.

Japanese Patent Application Laid-Open No. 10-234328 JP 2002-85026 Japanese Patent Application Laid-Open No. 7-115931

However, the flavors preferred by consumers are diversifying, and in order to make consumers feel the flavor (dryness) peculiar to dried fruits such as prunes, dried fruit extracts, pastes and dried fruit reductions are required. It is said that a considerable amount of juice and the like is required, which increases the cost, and conversely, if the amount of these used is suppressed to control the cost, the above-mentioned dry feeling cannot be sufficiently felt by the consumer. There was a problem.
In addition, with the growing health consciousness of soymilk in recent years, not only the use for tofu production but also the scene where soymilk itself is drunk is increasing, and various flavors are used to suppress the green odor derived from soybean as a raw material. It is made easy to drink in combination, but if the green odor of soymilk is completely masked by the flavor used for ease of drinking, there is a problem that the feeling of soymilk is impaired.

As a result of diligent research to solve the above problems, the present inventor has obtained the following beverages.
A beverage containing dried fruit reduced juice containing 1.1.5 to 35.0% by weight of dried fruit reduced juice and 0.30 to 4.00% by weight of black honey.
2. The dried fruit reducing juice-containing beverage according to 1, which contains soymilk.
3. 3. The beverage containing a dried fruit reducing juice according to 1 or 2, wherein the dried fruit is a prune.
4. Dried fruit reduced juice containing 1.5 to 35% by weight of dried fruit reduced juice and 0.30 to 4.00% by weight of black honey with respect to the whole beverage containing dried fruit reduced juice. A method for producing a content-containing beverage.
5. Contains dried fruit reduced juice containing 1.5 to 35% by weight of fruit-derived ingredients and 0.30 to 4.00% by weight of black honey with respect to the entire beverage containing dried fruit reduced juice. A method for enhancing the flavor of dried fruits in a beverage.

It can be a fruit juice-containing beverage to which the unique flavor (dry feeling) of the dried fruit is imparted.

Hereinafter, the beverage of the present invention will be described in detail.
(Dried fruit reduction juice)

The dried fruit reducing juice is a juice obtained by reducing the extract extracted from the dried fruit. As the dried fruit for obtaining the extract, for example, the following dried fruit can be adopted.
Drupes such as prunes, anzus, cherries, ume, thighs, thighs, nectarines, yellow peaches, nuts, plums, apples, pears (no Japanese, no China, no western), fruit fruits such as karin, grapes ( Muscat, Riesling, Delaware, Giant Peak, Pione) and other berries, as well as strawberry, blackberry, blueberry, raspberry, guzberry (also known as western curry), cranberry, pomegranate, kiwi fruit, pine apple, passion fruit, Acerola, lychee, melon, squid, akebi, atemoya, avocado, strawberry, olive, oyster, kiwano, guaba, gumi, coconut, grated (also known as star fruit), tanzero, cherimoya, dorian, natsume, natsumayasu, hascup , Papaya, Pitaya, Biwa, Berry, White support, Makuwauri, Marumero, Mango, Banana, Mangostin, Yamamomo, Aloe and other fruits and vegetables that are edible like fruits. Of these, those that are eaten as so-called dried fruits are preferable.
Then, one of these fruits may be used, or two or more kinds of fruits may be adopted. At this time, it is sufficient to use the dried fruit juice of at least one kind of fruit, and the fruit juice of the non-dried fruit is added, and the dried fruit reduced juice and the fruit juice derived from one or more kinds of undried fruits are added. Both may be used together. When using fruit juice derived from one or more non-dried fruits, other fruits of the above fruits can also be used. However, it is preferable to use only the reduced juice of dried fruits in that the flavor and flavor peculiar to dried fruits and the taste of black honey can be obtained in a well-balanced manner. Further, as the dried fruit, it is preferable to use dried prune fruit among the dried fruits from the viewpoint of the balance of taste with black honey. The dried fruit extract can be obtained by subjecting dried fruits through steps such as washing, boiling, seed removal, enzyme treatment, heat treatment, centrifugation, and filtration. This dried fruit extract can be diluted to an appropriate concentration to obtain a dried fruit reduced juice.

Further, the juice derived from undried fruits is divided into turbid juice, semi-clear juice, and clear juice according to the amount of pulp contained, but any of them may be used, and for each of them, concentrated juice, concentrated reduced juice, straight juice, etc. Dried fruit reduced juice is present, but any of them may be used. Also, fruit juice containing pulp may be used.

The content of the dried fruit reduced juice contained in the beverage of the present invention is 1.5 to 35.0% by weight, preferably 2.0 to 30.0% by weight, based on the whole beverage. The blending amount of the dried fruit reduced juice can be appropriately prepared in the range of 1.5 to 35.0% by weight by weight in a balance with black honey and other components.
When the content of the reduced fruit juice is less than 1.5% by weight, it is difficult to sufficiently feel the flavor (dry feeling) peculiar to the dried fruit. When the content of the reduced fruit juice exceeds 35.0% by weight, the flavor peculiar to the dried fruit becomes too strong, and the total amount of sugar in the reduced fruit juice and black honey is large. It can be too much.
The base dried fruit reduced juice, which is the content of the dried fruit reduced juice, is obtained by reducing the dried fruit and adjusting the concentration of the dried fruit reduced juice to 100%. It also includes the case of reducing dried fruit concentrate (extract). Here, the dried fruit reduced juice having a concentration of 100% means a dried fruit reduced juice adjusted so as to have the same Brix as the Brix of the fruit juice obtained by squeezing the fruit before drying. Beverages containing a reduced juice having a concentration other than 100% are also included so that the blending amount of the present invention is obtained as a result.
In addition, the CODEX standard stipulates that Brix of 100% dried fruit reduced juice of dried prunes is 18.5 or more. In the present invention, in the case of the dried fruit reduced juice of dried prunes, the dried fruit reduced juice at the time of Brix adjusted to this lower limit value of 18.5 is defined as 100% dried fruit reduced juice.

(Black honey)
The black honey of the present invention refers to molasses produced at the stage of refined sugar, that is, molasses or brown sugar (brown sugar) dissolved in water and boiled down to make it thick. Which black honey to use or both may be appropriately selected in consideration of the balance between the flavor (dryness) peculiar to dried fruits and the overall taste. In the present invention, the content of black honey in the beverage is 0.30 to 4.00% by weight, preferably 0.40 to 2.00% by weight, and more preferably 0.50% to 1.25% by weight. Is.
By blending a predetermined amount of this black honey, the above-mentioned dry feeling can be further imparted as compared with the case where the dried fruit reduced juice is used alone. In particular, the flavor (dry feeling) peculiar to dried fruits can be enhanced by adding black honey to the extent that the taste of black honey does not come to the fore, that is, the amount of black honey added in the present invention.
When the content of sugar black honey in the beverage is less than 0.30% by weight, it is difficult to fully feel the difference in taste due to the inclusion of black honey, and in particular, dried fruit reduced juice is used. It was difficult to fully feel the flavor (dryness) peculiar to dried fruits.
Furthermore, in particular, by blending a predetermined amount of black honey with soymilk (raw soymilk), the green odor of soymilk is appropriately masked so that the green odor of soymilk is not completely lost, and the above-mentioned dry feeling and the good soymilk feeling Can be achieved at the same time. Further, within the range of this predetermined amount, the so-called black honey flavor is not felt, and the prune flavor and the original flavor of soymilk can be felt in a well-balanced manner.

(Soy milk)
As soymilk, raw soymilk obtained by immersing soybeans in water and grinding can be adopted, and further includes those obtained by immersing soybeans in water and grinding and separating okara, and those that do not separate okara. To. Further, soymilk obtained by diluting raw soymilk, adjusted soymilk obtained by processing raw soymilk or diluted soymilk, what is considered as a soymilk drink, lactic acid fermented fermented soymilk, etc. can be adopted.
According to the JAS standard, soymilk beverages have a soybean solid content of 2% by weight or more when they contain fruit juice.
As the soymilk used in the present invention, unprepared soymilk having a soybean solid content of 9.6 to 10% by weight was used as the raw soymilk, but if the soybean solid component as a soymilk beverage is 2% or more, vegetable oil, sugar, etc. Soymilk prepared by adding soybean solid content of 6% by weight or more may be used.
Therefore, in the present invention, the soymilk may be contained by containing soymilk, and when the soymilk beverage is prepared, the minimum amount of the raw soymilk is determined so that the soybean solid content is 2% or more. When raw soymilk having a soybean solid component of 9.6 to 10% by weight is used as in the above, 20 is used for the entire soymilk beverage containing dried fruit reducing juice so that the soybean solid content in the soymilk beverage is 2% or more. It may be% by weight or more. Further, considering the balance of the flavor flavor peculiar to dried fruits and the flavor flavor of black honey and soymilk, it is more preferably 40 to 50% by weight.
When producing a beverage other than a soymilk beverage (for example, a soymilk-like beverage) using soymilk, the concentration of soybean solids does not necessarily meet the standard value of soymilk beverages, and the soybean solids content is less than 2%. May be.

(Other ingredients)
Other known ingredients that can be blended in beverages may be contained as long as the effects of the present invention are not impaired. Other ingredients can be blended as additives. Examples of such additives include flavors, sweeteners, high-sweetness sweeteners, acidulants, colorants, antioxidants, seasonings, enhancers such as vitamins and minerals, pH adjusters, emulsifiers, etc. Stabilizers, thickening polysaccharides, gelling agents, dietary fiber, antifoaming agents, surfactants, dextrins and the like can be used. As the sweetener, for example, sugar, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-sweetness sweetener, for example, acesulfame K, sucralose, aspartame and the like can be used. These components may be used alone or in combination of two or more. Further, fruit juice derived from fruits other than citrus fruits can be blended.
Furthermore, if necessary, known alcoholic beverages such as beer, vodka, lamb, wine, shochu, and liqueur, Japanese tea such as ethanol, green tea, sencha, and roasted tea, tea such as oolong tea and black tea, carbonated water, vegetable juice, etc. The juice of another fruit can be blended, but it does not have to be blended.
However, when other ingredients are contained, it is necessary to include them within a range that does not impair the effects of the beverage of the present invention.

(Solid content)
The beverage of the present invention can contain a solid content. The solid content at this time is contained as a substance that characterizes the feel in the mouth, the appearance as a beverage, and the like.
Such solids include dried fruits such as prunes and grapes, small pieces of undried fruits, solids directly derived from fruits such as crushed lemon and other citrus peels and agar, and if necessary. Dried fruit juice, fruit juice, etc., gellan gum, xanthan gum, locust bean gum, agar, high-strength agar, carrageenan, glucomannan, guar gum, tara gum, tamarind gum, amylose, amylopectin, agarose, agaropectin, farcerelan, alginic acid, pectin, dextran , Purulan, cellulose, curdlan, gelatin and the like, and gelled solids can be adopted.
However, if it contains solids derived from dried fruits or solids directly derived from fruits such as crushed lemon or other citrus peels or juice vesicles, these solids may be pickled in syrup or sterilized. Since it is necessary to carry out a treatment such as treatment, it is possible that the solid content directly derived from the fruit is not contained. Further, the gelled solid content can be more freely adjusted in the feel when put in the mouth by changing the degree of gelation, the size and shape of the solid content, and the like.
Further, lactic acid bacteria and the like may be further added. In that case, the amount of black honey to be blended may be determined according to the type of fruit.

(Manufacturing method of beverage containing dried fruit reduced juice)
In the dried fruit reduced juice-containing beverage of the present invention, the pH and viscosity of the dried fruit reduced juice and black honey obtained by diluting the dried fruit extract are arbitrarily adjusted, and further filtered and homogenized arbitrarily. It can be obtained by mixing a cooled material and a separately prepared sugar solution having an arbitrarily adjusted viscosity. When soymilk is contained, soymilk can be mixed with black honey or fruit-derived components at any stage.
In such a series of manufacturing methods and the subsequent containerizing step, pH adjustment, viscosity adjustment, impurity removal, mixing / stirring, heating and cooling can be further performed, if necessary.

(Example 1)
The composition of the soymilk beverage containing the prune dried fruit reduced juice of Example 1 is shown in Table 1.
As the concentrations of black honey and dried fruit reduced juice (prune concentrated juice) in Table 1, the added amount of dried fruit reduced juice and the added amount of black honey shown in Table 2 are adopted, and the soymilk beverage containing dried fruit reduced juice is obtained by the following method. Got
Black honey, prune concentrate (prune extract manufactured by Sun Sweet), fragrance (prune flavor), stabilizer, emulsifier, pH adjuster, and cellulose are mixed and ultra-high temperature (Ultra High) under the conditions of 140 ° C and 60 seconds. It was sterilized (Temperature: UHT), cooled to 30 ° C., and filled in a PET bottle container under sterile conditions to obtain a soymilk beverage containing dried fruit prunes.

Next, with regard to the amount (addition amount) of black honey (molasses), the flavor of soymilk (green odor) is moderately felt, and the dry feeling of dried fruits (prunes) is also firmly felt. In addition, 5 trained people were trained to examine the appropriate amount of black honey so that the flavor of black honey (black honey) would not come out to the front so as not to hinder the dry feeling. A comprehensive evaluation of the feeling of dryness was conducted through discussions with the panelists. The evaluation results are shown in (Table 2).
The evaluation was carried out in four stages of ⊚, ◯, Δ, and ×, and the blending amount evaluated as ◯ or higher was taken as the appropriate blending amount of black honey.
⊚: A feeling of dryness (flavor peculiar to dried fruits) is considerably felt.
◯: Dry feeling Flavor peculiar to dried fruits) is felt.
Δ: Dry feeling The flavor peculiar to dried fruits) is not felt so much.
X: Dry feeling The flavor peculiar to dried fruits) is hardly felt.
Further, in order to confirm whether or not the appropriate blending amount of black honey is affected by the amount of fruit juice added, it was confirmed that the amount of fruit juice added was 2% by weight and 30% by weight.

(Evaluation results)
From the above sensory evaluation results, when the amount of black honey is large, not only the taste of honey is superior and the dry feeling of prunes is hardly felt, but also the taste of black honey weakens the soymilk feeling, and the desired dried fruit It was not possible to obtain a soymilk beverage that has a flavor (dryness) but also a soymilk feeling.
In addition, when the amount of black honey blended was small, there was no difference from the one without black honey added, and the dry feeling was not felt so much.

(Example 2)
The composition of the prune-dried fruit-reduced juice-containing beverage of Example 2 is shown in Table 3.
Since the prune concentrated juice in Example 2 is also a dried fruit reduced juice as in Example 1, only the points different from the prune dried fruit reduced juice-containing soymilk beverage of Example 1 including the production method will be described.
The prune-dried fruit-reduced juice-containing beverage of Example 2 contains black honey and high-fructose corn syrup, which is used in general soft drinks, and citric acid anhydride is added. It is different from the beverage containing dried fruit reduced juice.
As the addition amount of black honey and dried fruit reduced juice in Table 3, the addition amount shown in Table 4 was adopted.

Next, the amount of black honey (added amount) is such that the dry feeling of the dried fruit (prune) can be felt firmly, and the flavor of black honey (black honey feeling) is on the front so as not to hinder the dry feeling. In order to examine an appropriate blending amount of black honey so that the blending amount does not appear, a comprehensive evaluation of the dry feeling was performed in the same manner as in Example 1. The evaluation results are shown in (Table 4).
The evaluation was carried out in four stages of ⊚, ◯, Δ, and ×, and the blending amount evaluated as ◯ or higher was taken as the appropriate blending amount of black honey. The evaluation criteria are the same as in Example 1 described above.
In addition, in order to confirm whether or not the appropriate blending amount of black honey is affected by the amount of fruit juice added, the amount of fruit juice added was 2% and 30%.
In this example, molasses produced at the stage of refined sugar, that is, molasses, was used as the "black honey", but brown sugar may be dissolved in water and boiled down to make it thick.

(Evaluation results)
From the sensory evaluation results, the appropriate amount of black honey to be blended is 0.375% by weight to 3.75% by weight, more preferably 0.5, regardless of the amount of pruned concentrated juice (dried fruit reduced juice) added. It was% to 1.25% by weight.
It was found that when the amount of black honey was large, the taste of black honey was superior and the dry feeling was hardly felt.
In addition, when the amount of black honey blended was small, there was no difference from the one without black honey, and the dry feeling was not felt so much.

(Comparative Example 1)
The composition of the prune-dried fruit-reduced juice-containing beverage of Comparative Example 1 is shown in Table 5.
Here, in order to confirm that the effect of the present invention is not a mere sweetness but a component peculiar to black honey, in Comparative Example 1, the amount equivalent to black honey of Example 2 was replaced with fructose-glucose liquid sugar. (Table 5), and sensory evaluation was performed. (Table 6)
The evaluation was carried out in four stages of ⊚, ◯, Δ, and ×, and the blending amount evaluated as ◯ or higher was taken as the appropriate blending amount of fructose-glucose liquid sugar. The evaluation criteria are the same as in Example 1 described above.
As the amount of high fructose corn syrup and high fructose corn syrup added in Table 5, the amount of high fructose corn syrup and high fructose corn syrup added in Table 6 was adopted, and a beverage containing dried fruit reduced juice was obtained by the following method. ..
A mixture of fructose-glucose liquid sugar, prune concentrate (prune extract manufactured by Sunsweet), normal anhydrous citric acid, and flavor (prune flavor) is prepared and subjected to ultra-high temperature (UHT) under the conditions of 140 ° C. and 60 seconds. It was sterilized, cooled to 30 ° C., and filled in a PET bottle container under sterile conditions to obtain a soft drink.

(Evaluation results)
According to the above results, in both cases where the concentrated reduced juice was added in an amount of 2% and 30%, if black honey was added in an amount of 0.375 to 3.75% by weight, it was derived from dried fruits. I could feel a sufficient dry feeling. Further, when the amount of black honey added is 0.25% by weight, the feeling of dryness is only slightly felt, and when it is added excessively to 5% by weight, the taste of black honey becomes too strong and the feeling of dryness derived from dried fruits is obtained. Was not felt.
Further, when fructose-glucose liquid sugar was blended instead of black honey, even 0.375% by weight to 3.75% by weight, which was an appropriate blending amount when black honey was used, was unsuitable. That is, although a slight dry feeling was felt, the dry feeling, which is the effect of the present invention, was not imparted.
Therefore, it was found that in order to obtain a beverage having a flavor (dry feeling) peculiar to dried fruits, it is necessary to use black honey rather than simply adding sweetness.
As is clear from Examples 1 and 2, according to the present invention, by adding an appropriate amount of black honey to a beverage containing the dried fruit reduced juice, a dry feeling is obtained even if the amount of the dried fruit reduced juice is small. Can be given. As a result, the amount of dried fruit reduced juice used can be suppressed, and the production cost can be suppressed.

Claims (4)

1.5 to 35.0% by weight of the dry prunes reduced juice, 0.375 to 3.75% by weight of dry prunes reduced juice-containing beverage containing a black syrup. The dried prune reducing juice-containing beverage according to claim 1, which contains soymilk. Dried prune reduced juice containing 1.5 to 35% by weight of dried prune reduced juice and 0.375 to 3.75 % by weight of black honey with respect to the whole beverage containing dried prune reduced juice. manufacturing method of containing organic beverages. Containing dried prune reduced juice Containing dried prune reduced juice containing 1.5 to 35% by weight of prune- derived ingredients and 0.375 to 3.75 % by weight of black honey with respect to the entire beverage. A method for enhancing the flavor of dried fruits of a beverage.