JP6886238B2 - Citrus beverage with suppressed photodegradation - Google Patents

Description

The present invention relates to a citrus beverage such as bottling, in which photodegradation of citral, which is an aroma component of the citrus beverage, is suppressed in production, distribution, storage, etc., a production method thereof, and a citrus beverage. The present invention relates to a method for suppressing photodegradation and a photodegradation inhibitor for that purpose.

Soft drinks and alcoholic beverages with citrus flavors such as lemon and grapefruit are characterized by their refreshing flavor and have been supported by many people for a long time. On the other hand, citrus-based aroma components are unstable in an acidic environment and deteriorate due to heat and light, reducing the refreshing aroma that is characteristic of them and at the same time producing off-flavour, which lowers the commercial value. There's a problem. One of the causes of this deterioration is that citral, which is a typical component of citrus aroma, changes with light and heat. Although the details are still unclear, it is known that the off-flavor generation mechanism due to thermal deterioration and photodegradation from citral is different.

In recent years, there have been more opportunities for beverages to be filled in light-transmitting containers such as transparent PET bottles, and more opportunities for products to be displayed and sold in bright showcases such as convenience stores, so citrus beverages. The importance of the light deterioration suppression technology is increasing, and in order to provide citrus beverage products with excellent aroma and high stability, the adoption of effective deterioration suppression technology for the light deterioration of the beverage products, etc. Is important. In citrus beverages, many methods have been conventionally proposed for suppressing the generation of a deteriorated odor due to deterioration due to heat, light, or oxidation of citral, which is an aroma component of the citrus beverage.

A method of adding a plant extract or a plant extract component to a citrus beverage is disclosed as a method of suppressing the generation of a deteriorated odor caused by deterioration due to heat, light, or oxidation of citral, which is an aroma component of the citrus beverage. Has been done. For example, Patent Document 1 describes an antioxidant component selected from chlorogenic acid, caffeic acid, and ferulic acid, and an antioxidant component consisting of a small amount of proanthocyanidin in order to prevent deterioration of food and drink flavors such as heat and light. In Patent Document 2, a method using a flavor deterioration inhibitor consisting of the above is described in Patent Document 2 as an extract extracted from carin, mango, mangostin, milovalan, pomegranate, or cacao, and epicatechin, epicatechin gallate, epigallocate catechin gallate. , A method of using a component selected from enzyme-treated rutin, quercetin, ferulic acid, cafeic acid, and gallic acid to suppress the production of a deteriorated odor derived from citral is disclosed.

Further, in order to suppress the generation of deteriorated odor derived from citral and the like, Patent Document 3 describes a solvent extract of mint of the genus Mentha of the family Ebenaceae, a solvent extract of the citrus of the genus Artemisia of the family Ebenaceae, and citrus sub. Citrus orange solvent extract, Citrus lemon solvent extract, Citrus grapefruit solvent extract, caffeic acid, ferulic acid, cinnapic acid, rosmarin Acids, dicaffe oil persimmon acids, kumalic acids, α-glucosylrutin (enzyme-treated rutin), quercetin, citrus, quercitrin, γ-orizanol, camferol, hesperetin, chrysin, luteolin-7-glycoside, 6-hydroxyflavon , 7-Hydroxyflavon, Platol and 7,8-dihydroxyflavon, Patent Document 4 contains epigalocatecin, epigalocatecingalate, and epicatechin, and Patent Document 5 refers to Ebenaceae. A method of using tannin derived from a fruit of the genus Ebenaceae or an immature fruit, a purified tannin product, tea polyphenol in Patent Document 6, and a yacon extract in Patent Document 7 is disclosed.

Further, Patent Document 8 contains solvent extracts of Ashitaba, Avocado, Obako, fermented tea leaves, semi-fermented tea leaves, Ebisugusa, and Sanzashi, Patent Document 9 contains teaflabins, and Patent Document 10 includes Tochu leaf and Enmeisou. , Hibiscus, Otogirisou, Litchi seeds, Evening primrose seeds, Guava leaves, Marigold, Raspberry leaf extracts, Patent Document 11 contains solvent extracts such as Ashitaba, Avocado, and Obako, and Patent Document 12 contains acidic extracts. Under the conditions, a method using serine, glycine, alanine and citrulin, and Patent Document 13 using a pine needle extract is disclosed. Further, in Patent Document 14, by making a beverage containing citral and cyclodextrins at a predetermined concentration and ratio, citral is not reduced even in sterilization, storage or light irradiation, and off-flavor is generated due to deterioration of citral. As a method for preventing, Patent Document 15 discloses a method for preventing deterioration of a lemon-flavored beverage containing citral, limonene, γ-terpinene and α-terpinene with respect to heat and light.

Further, it is known that rutin is used as an antioxidant against heating and photodegradation in foods and drinks (Patent Document 16 and Patent Document 17). When rutin is used to prevent deterioration of beverages and the like, it is used as an enzyme-treated rutin by activating transferase on rutin to transfer sugar (Patent Document 18) for the purpose of increasing its water solubility and the like (Patent Document 2). , Patent Document 3). It is also disclosed that tocopherol (vitamin E) is added to rutin when rutin is used to prevent deterioration due to heating or photodeterioration in foods and drinks (Patent Document 16, Patent Document 17, Patent Document 19, Patent Document 19). 20).

As described above, as a method for preventing deterioration of aroma components of beverages such as citrus beverages due to heat, light, and oxidation, deterioration suppression and prevention methods by adding various components have been disclosed, but the refreshing flavor In the citrus beverage characterized by, it is important to maintain the original flavor of the citrus beverage itself at the same time as the effective deterioration inhibitory effect by adding the deterioration inhibitory ingredient, and the original citrus beverage itself by adding the deterioration inhibitory ingredient. Further development of a deterioration suppressing method having an effective deterioration suppressing effect while avoiding the influence on the flavor of citrus fruits as much as possible is desired. In particular, in recent years when there is an increasing need for distribution and sales of beverages in the state of products filled in light-transmitting containers such as transparent PET bottles, citrus beverage products with excellent aroma and high stability. Above all, it is necessary to provide an effective deterioration suppressing method.

Japanese Unexamined Patent Publication No. 6-38723. Japanese Unexamined Patent Publication No. 2002-180081. Japanese Unexamined Patent Publication No. 2002-255778. Japanese Unexamined Patent Publication No. 2002-338990. Japanese Unexamined Patent Publication No. 2003-79335. Japanese Unexamined Patent Publication No. 2003-96486. Japanese Unexamined Patent Publication No. 2003-231894. Japanese Unexamined Patent Publication No. 2004-18613. Japanese Unexamined Patent Publication No. 2005-171116. Japanese Unexamined Patent Publication No. 2008-31060. Japanese Unexamined Patent Publication No. 2008-280539. Japanese Unexamined Patent Publication No. 2013-70669. Japanese Unexamined Patent Publication No. 2014-122187. Japanese Unexamined Patent Publication No. 2007-282593. Japanese Unexamined Patent Publication No. 2015-123008. Japanese Unexamined Patent Publication No. 2008-86216. Japanese Unexamined Patent Publication No. 2008-154549. Japanese Unexamined Patent Publication No. 3-27293. Japanese Unexamined Patent Publication No. 2010-209240. Japanese Unexamined Patent Publication No. 2015-104384.

An object of the present invention is to effectively suppress photodeterioration of citrus, which is an aroma component of citrus beverages, in production, distribution, storage, etc., even in citrus beverages such as light-transmitting containers, and citrus fruits. The purpose is to provide a citrus-based beverage product having excellent aroma and high stability by avoiding the influence of the light deterioration suppressing component on the refreshing flavor which is the original flavor of the beverage itself as much as possible.

In order to solve the above problems, the present inventors safely and effectively suppress photodegradation of plant-derived antioxidant components against photodegradation during storage of citrus beverages. Moreover, while diligently searching for a photodegradation inhibitor component capable of retaining the refreshing flavor of citrus beverages, tocopherol (vitamin E), lutein, and enzyme-treated rutin were added to the beverage in a specific concentration range. When used in combination, it effectively suppresses photodegradation against photodegradation during storage of citrus beverages, and also avoids the influence of additive components on the flavor of citrus beverages, resulting in excellent aroma and stability. We have found that it is possible to provide a highly citrus-based beverage product, and have completed the present invention.

That is, in the citrus beverage, the present invention contains 0.00006 to 0.03% by weight of tocopherol, 0.0000000 to 0.0005% by weight of lutein, and 0.00002 to 0.00002 to enzyme-treated rutin with respect to the total amount of the beverage. It is composed of a citrus-based beverage in which photodeterioration is suppressed, which is characterized by being blended and contained so as to have a content ratio of 0.01% by weight. The citrus-based beverage of the present invention effectively suppresses photodegradation even in the form of a citrus-based beverage such as packed in a light-transmitting container by adopting the combination of the above-mentioned compounding ratio of the photodegradation inhibitor component, and has an aroma. It makes it possible to provide excellent and highly stable citrus beverage products.

In the photodeterioration inhibitor component of the present invention, as described above, the enzyme-treated rutin and tocopherol (vitamin E) themselves are known as the deterioration inhibitor component of beverages, and lutein (β, ε-carotene-3). , 3'-diol) is also one of the carotenoids derived from green vegetables and the like, and is itself known as an antioxidant derived from natural products. The present invention has found that an excellent photodegradation suppressing effect can be obtained by using these components in combination in a specific concentration range.

In the citrus beverage in which photodegradation of the present invention is suppressed, the citrus beverage can be a non-alcoholic or alcohol-containing citrus beverage. According to the present invention, even when a citrus-based beverage is a light-transmitting packaged beverage, the photodegradation is effectively suppressed against photodegradation during distribution and storage, and the aroma is excellent and stable. It is possible to provide highly citrus-based beverage products.

In the production of citrus beverages, the present invention contains 0.00006 to 0.03% by weight of tocopherol, 0.0000000 to 0.0005% by weight of lutein, and 0.00002 to 0.00002 to enzyme-treated rutin with respect to the total amount of the beverage. It includes the invention of a method for producing a citrus-based beverage in which photodeterioration of the beverage is suppressed, which is characterized by blending and containing the content so as to have a content ratio of 0.01% by weight.

Furthermore, in the production of citrus beverages, the present invention comprises 0.00006 to 0.03% by weight of tocopherol, 0.00000005 to 0.0005% by weight of lutein, and 0. It includes the invention of a method for suppressing photodeterioration of a citrus beverage, which comprises blending and containing the content so as to have a content ratio of 00002 to 0.01% by weight.

Further, the present invention uses the tocopherol, lutein, and enzyme-treated rutin used for producing the photodegradation-suppressed citrus beverage of the present invention in the photodegradation inhibitor for suppressing photodegradation of the citrus beverage. Includes the invention of a compounded photodegradation inhibitor for citrus beverages.

That is, specifically, the present invention [1] in a citrus beverage, 0.00006 to 0.03% by weight of tocopherol, 0.00000005 to 0.0005% by weight of lutein, and an enzyme, based on the total amount of the beverage. The citrus beverage with suppressed photodeterioration, which is characterized by blending and containing the treated rutin so as to have a content ratio of 0.00002 to 0.01% by weight, and [2] the citrus beverage are non-alcoholic. Alternatively, the citrus beverage in which photodeterioration is suppressed according to the above [1], which is an alcohol-containing citrus beverage, and [3] the citrus beverage are light-transmitting packaged beverages. It comprises a citrus-based beverage in which photodeterioration is suppressed according to the above-mentioned [1] or [2].

Further, in the production of [4] citrus beverage, the present invention comprises 0.00006 to 0.03% by weight of tocopherol, 0.00000005 to 0.0005% by weight of lutein, and enzyme-treated rutin with respect to the total amount of the beverage. A method for producing a citrus beverage in which photodeterioration of the beverage is suppressed, and [5] production of a citrus beverage, which comprises blending and containing the enzyme in a content ratio of 0.00002 to 0.01% by weight. Tocopherol was 0.00006 to 0.03% by weight, lutein was 0.0000000 to 0.0005% by weight, and enzyme-treated rutin was 0.00002 to 0.01% by weight based on the total amount of the beverage. The method according to claim 1, wherein the method for suppressing the light deterioration of the citrus beverage, which is characterized by blending and containing the citrus beverage, and [6] the photo-deterioration inhibitor for suppressing the light deterioration of the citrus beverage. It comprises a photodeterioration inhibitor for citrus beverages containing tocopherol, lutein, and enzyme-treated rutin used for producing a citrus beverage with suppressed photodeterioration.

INDUSTRIAL APPLICABILITY The present invention effectively suppresses photodeterioration of aroma components even in citrus beverages that are distributed and sold in product forms such as light-transmitting packaging, and the packaging has a fresh flavor even after storage. It is possible to provide a citrus beverage, and to provide a citrus beverage product having excellent aroma and high stability, which retains the refreshing flavor which is the original flavor of the citrus beverage itself.

In the citrus beverage, tocopherol is 0.00006 to 0.03% by weight, lutein is 0.0000000 to 0.0005% by weight, and enzyme-treated rutin is 0.00002 to 0% by weight based on the total amount of the beverage. It comprises a citrus-based beverage in which photodegradation is suppressed by blending and containing so as to have a content ratio of 01% by weight, a method for producing the citrus beverage, a method for suppressing photodegradation of the tachibana-based beverage, and a photodegradation inhibitor for that purpose. ..

<Photodegradation>
The present invention suppresses photodegradation of flavor components of citrus beverages during their production, distribution, and storage. Citrus beverages filled in light-transmitting transparent containers such as PET bottles, when left in sunlight or fluorescent light, reduce the fresh aroma of citrus juice and instead use resin, vinyl, etc. Off-flavors such as chemical odors reminiscent of chemicals and metallic odors or oxidative odors are generated. The effect of preventing photodegradation in the present invention is to prevent the generation of off-flavor due to the deterioration of the flavor component due to the light.

<Citrus drink>
The citrus beverage of the present invention is a beverage having the flavor of citrus fruits such as lemon, grapefruit, mandarin orange, yuzu, and sudachi. The juice of the citrus fruit may be used as one of the raw materials, or the citrus flavor may be used without using the juice at all. More specifically, it is a beverage containing 0.01 to 100 ppm of limonene, which is a common component in citrus juice. As long as limonene is included in this range, it is included in the citrus beverage of the present invention regardless of whether other fruit juices are used or flavors other than citrus are used. By the way, limonene can be quantitatively analyzed by gas chromatograph mass spectrometry or the like after the sample is extracted with a solvent. There are three types of optical isomers of limonene, d-form, l-form and d / l-form. In the present invention, limonene is quantified using a standard product of d-limonene, and the sum of the three limonene types is used as the limonene concentration.

The pH range of the citrus beverage of the present invention is not limited, but the pH is adjusted to 2.0 to 5.0, preferably pH 2.5 to 4.0 in order to utilize the flavor characteristics of the citrus beverage. desirable. The pH can be adjusted using acidic citrus juice, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, acetic acid, etc., which are commonly used as acidulants, but with citrus flavors. From the viewpoint of compatibility, citric acid or malic acid is preferable, and citric acid is most preferable.

The citrus beverage of the present invention can be prepared as a non-alcoholic or alcohol-containing citrus beverage. In the citrus beverage of the present invention, when alcohol is contained and prepared as an alcohol-containing citrus beverage, one example thereof is a so-called chu-hi type alcoholic beverage. Alcohol is mixed with citrus juice and citrus flavor, and carbon dioxide is added. Other alcohol-containing beverages include citrus-flavored beer-taste beverages prepared by mixing beer-type beverages with citrus juices and flavors, and citrus-flavored fermented beverages prepared by alcohol-fermenting citrus juice itself. Etc. can be exemplified. The alcohol content can be appropriately selected from, for example, about 0.1 to 20% by volume according to the intended use. In any case, as long as limonene is contained in an amount of 0.01 ppm or more as described above, even if alcohol is contained, it will be contained in the citrus acidic beverage of the present invention.

Further, in the citrus beverage of the present invention, carbon dioxide gas may be added to prepare a non-alcoholic carbon dioxide gas beverage. In this case, the carbon dioxide gas pressure is not limited, but is usually about 0.1 to 0.5 MPa.

In addition, in the citrus beverage of the present invention, regardless of whether it contains non-alcohol or alcohol, the raw materials used in ordinary citrus beverages, that is, sweeteners (including high-sweetness sweeteners), acidulants, flavors, etc. Any dye, stabilizer, etc. can be used. Among them, ascorbic acid is particularly suitable for the flavor of citrus beverages and at the same time has an antioxidant effect, so it is preferable to add it in order to exert the effect of the present invention more clearly.

<Photodegradation inhibitor component>
In the present invention, as the photodegradation inhibitor component used as the active ingredient for photodegradation suppression of citrus beverages, a component containing a combination of tocopherol, lutein, and enzyme-treated rutin is used. Tocopherol, lutein, and enzyme-treated rutin are extracted and collected from plants, etc., and are known as antioxidants used in foods and drinks, etc., and can be obtained by commercial products, etc. it can.

<Tocopherol>
Tocopherol used in the present invention is a kind of fat-soluble vitamin. It may be chemically synthesized or extracted and refined from fats and oils derived from plant materials such as soybean oil, wheat germ oil, and palm oil. The former is usually a dl-form α-type, and the latter is a mixture of all natural d-forms of α, β, γ, and δ inducible types, both of which can be used in the same manner. The present invention does not distinguish between the dl form, the d form, and the α, β, γ, and δ induced forms, and treats all as tocopherols.

The amount of tocopherol added in the present invention is preferably contained in the citrus beverage in the range of 0.00006 to 0.03% by weight in terms of the effect of suppressing flavor deterioration and the influence on the beverage flavor and appearance. , 0.00012 to 0.015% by weight can be contained. Quantitative analysis of tocopherol in raw materials and beverages can be performed by the HPLC method described in the official standard for food additives.

<Lutein>
Lutein used in the present invention is a kind of natural pigment carotenoid, and is abundantly contained in green-yellow vegetables such as spinach, pumpkin, and broccoli. Lutein extracted and refined from plants rich in lutein such as this green-yellow vegetable can also be used, but since lutein derived from marigold is available as lutein derived from natural products as a raw material for food and drink, this may be used. On the other hand, chemically synthesized lutein may also be used.

The amount of lutein added in the present invention is preferably contained in the citrus beverage in the range of 0.00000005 to 0.0005% by weight in terms of the effect of suppressing flavor deterioration and the influence on the flavor and appearance of the beverage. , 0.000001 to 0.00025% by weight can be contained. For quantitative analysis of lutein in raw materials and beverages, use the HPLC method posted on the website of Japan Food Research Laboratories (http://www.jfrl.or.jp/bunsekiflow/files/179.pdf). Can be done.

<Enzyme-treated rutin>
The enzyme-treated rutin used in the present invention is rutin whose water solubility has been enhanced by treating rutin with a glycosyltransferase (see Patent Document 18), and αG rutin P (manufactured by Toyo Sugar Co., Ltd.) can be exemplified as a commercially available product. Rutin is a type of polyphenol glycoside, and is abundant in buckwheat leaves, asparagus, and citrus peels.

The amount of the enzyme-treated rutin added in the present invention is contained in the citrus beverage in the range of 0.00002 to 0.01% by weight in terms of the effect of suppressing flavor deterioration and the influence on the flavor and appearance of the beverage. Preferably, it can be contained in the range of 0.00004 to 0.005% by weight. Quantitative analysis of enzyme-treated rutin in raw materials and beverages is available in Food Hygiene Journal Vol. 41 (2000) No. 1, It can be carried out by the HPLC method or the like described on p54-60.

<Emulsification>
Of the tocopherol, lutein, and enzyme-treated rutin used in the present invention, the former two are water-insoluble and therefore difficult to dissolve in citrus beverages. Therefore, they are dissolved using an emulsifier when preparing the beverage raw material. can do. As the emulsifier, one or more of polyglycerin fatty acid ester, sucrose fatty acid ester, and polysorbate can be used. Further, a homogenization treatment means such as a homogenization treatment machine can be used.

Further, from the viewpoint of good handling in the production of beverages, it is preferable to mix and formulate these three components and an emulsifier in advance. The formulation can be carried out for each material, or two or three of them can be collectively carried out, but it is more preferable to formulate all three together. The emulsifier can be obtained by dissolving it in water, a polyhydric alcohol or a mixture thereof, adding the required amount of tocopherol, lutein, and enzyme-treated rutin, and emulsifying it using an emulsifying device according to a conventional method. Be done. Here, the polyhydric alcohol is a general term for compounds having two or more hydroxyl groups in the molecule, and examples thereof include glycerin, propylene glycol, sorbitol, and maltitol.

<Manufacturing method of packaged citrus beverages>
According to a conventional method, the raw materials for citrus acidic beverages are mixed and dissolved together with other raw materials including tocopherol, lutein, and enzyme-treated rutin. After that, the necessary sterilization is performed and then the container is filled, or the container is filled and then the necessary sterilization is performed. The container can be a can container, a PET bottle, a glass bottle, a paper container, or the like, which is used for ordinary packaged beverages. From the viewpoint of effectively utilizing the effect of suppressing light deterioration, which is the effect of the present invention, it is desirable to use a container such as a transparent glass bottle or a PET bottle having light transmission.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

<Preparation example of pharmaceutical product for suppressing flavor deterioration>
To 76.95 g of glycerin, 10 g of ion-exchanged water, 5.0 g of decaglycerin monomyristate and 2.0 g of enzyme-treated rutin were added, and the mixture was heated to 60 ° C. and melted. To this, 6.0 g of tocophenol and 0.05 g of lutein were added, and the mixture was emulsified by stirring at high speed with a homomixer to prepare 100 g of a preparation for suppressing flavor deterioration.

<Production example 1 of packaged citrus beverage>
Ion-exchanged water was added to the raw materials shown in Table 1 to prepare a total of 4600 mL of a beverage preparation solution. In addition, the preparation for suppressing flavor deterioration described in the above preparation example was used as the preparation for suppressing flavor deterioration in Examples, and the commercially available antioxidant TSXL-4 (manufactured by Taiyo Kagaku Co., Ltd .; Tocopherol 2) was used in Comparative Example 3. (Contains 0.05% by weight of lutein) was used. In addition, straight juice was used for grape pleats juice and lemon juice. Carbon dioxide gas was applied to these preparations at a pressure of 0.2 MPa according to a conventional method. Further, each preparation is filled in a transparent bottle container (200 mL volume) and then sterilized by pastry to prepare a containerized citrus beverage (alcohol 6.3% by volume) of Comparative Example 1 and Examples 1 to 4. did. Table 1 also shows the addition amounts of tocopherol, lutein, and enzyme-treated rutin, and the quantitative values of limonene in each beverage.

<Preservation test and sensory evaluation>
The produced packaged citrus beverage was stored for 14 days under exposure to 3000 lux and then subjected to sensory evaluation. The sensory evaluation was performed by 7 panels trained on the photodegrading odor of citrus beverages. The effect of suppressing photodegraded odor was absolutely evaluated on a scale of ◎ ○ △ ×. An average of 7 panels, with ◎ for those who do not feel photodegradation, ○ for those who hardly feel photodegradation odor, △ for those who slightly feel photodegradation odor, and × for those who clearly feel photodegradation odor. Asked. The results are shown in Table 2. The beverages of Comparative Examples 1 and 2 were photodegraded and off-flavors such as resin and vinyl were conspicuous, but the beverages of Examples had almost no photodegraded odor and had a fresh citrus flavor characteristic. It was a well-maintained beverage. Although a slight effect of suppressing photodegradation odor was confirmed in Comparative Example 3, it was far below the strength of the effect of suppressing photodegradation in Examples. Further, with respect to the flavor of the citrus beverage of the example immediately after production, the fresh citrus flavor characteristic was sufficiently felt, and the flavor deterioration suppressing preparation of the present invention did not adversely affect the flavor.

<Production example 2 of packaged citrus beverage>
Ion-exchanged water was added to the raw materials shown in Table 3 to prepare a total of 1000 mL of a beverage preparation solution. As the preparation for suppressing flavor deterioration, the preparation for suppressing flavor deterioration described in the above preparation example was used. Each of these preparations was further sterilized by UHT, and then filled in a transparent PET bottle to prepare a containerized citrus acidic beverage. This beverage was a beverage in which no photodegrading odor was felt even after storage for 14 days under exposure to 3000 lux, and the citrus flavor characteristics were sufficiently felt.

INDUSTRIAL APPLICABILITY The present invention effectively suppresses photodeterioration of aroma components even in citrus beverages that are distributed and sold in product forms such as light-transmitting packaging, and the packaging has a fresh flavor even after storage. We provide citrus beverages, and provide citrus beverage products with excellent aroma and high stability that retain the refreshing flavor that is the original flavor of citrus beverages themselves.

Claims (6)

In citrus beverages, tocopherol is 0.0006 to 0.015 % by weight, lutein is 0.000025 to 0.00025 % by weight, and enzyme-treated rutin is 0.0002 to 0.01% by weight based on the total amount of the beverage. A citrus-based beverage with suppressed photodeterioration, which is characterized by being blended and contained so as to have a content ratio. The citrus beverage in which photodegradation is suppressed according to claim 1, wherein the citrus beverage is a non-alcoholic or alcohol-containing citrus beverage. The citrus beverage in which photodegradation is suppressed according to claim 1 or 2, wherein the citrus beverage is a light-transmitting packaged beverage. In the production of citrus beverages, tocopherol is 0.0006 to 0.015 % by weight, lutein is 0.000025 to 0.00025 % by weight, and enzyme-treated rutin is 0.0002 to 0.01% by weight, based on the total amount of the beverage. A method for producing a citrus-based beverage in which photodeterioration of the beverage is suppressed, which comprises blending and containing the beverage so as to have a content ratio of%. In the production of citrus beverages, tocopherol is 0.0006 to 0.015 % by weight, lutein is 0.000025 to 0.00025 % by weight, and enzyme-treated rutin is 0.0002 to 0.01% by weight based on the total amount of the beverage. A method for suppressing photodegradation of a citrus-based beverage, which comprises blending and containing the content so as to have a content ratio of%. A photodegradation inhibitor for suppressing photodegradation of a citrus beverage, which comprises tocopherol, lutein, and enzyme-treated rutin used for producing the photodegradation-suppressed citrus beverage according to claim 1. Photodegradation inhibitor for citrus beverages.