JP7209123B1 - Fruit-flavored beverage and method for improving fruitiness of beverage - Google Patents

Abstract

[PROBLEMS] To provide a technology related to a beverage that is sugar-free or low-sugar and yet has an improved fruitiness. A fruit-flavored beverage contains phytic acid and has a sweetness of 5 or less and/or a Brix of 5 or less. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a fruit-flavored beverage and a method for improving the fruitiness of a beverage.

BACKGROUND ART Conventionally, fruit-flavored beverages containing raw materials such as fruit flavors, fruit extracts, and fruit juices are known. For example, Patent Literature 1 discloses a citrus flavored beverage containing a chelating agent such as phytic acid and a citrus flavor. Patent Literature 1 discloses that deterioration of citrus-flavored beverages due to light can be suppressed by using a chelating agent such as phytic acid. Further, Patent Document 2 discloses a method for enhancing the fruit juice feeling by adding a high-intensity sweetener, inositol, and an acidulant to the fruit juice in order to enhance the fruit juice feeling of the fruit juice.

JP 2018-68132 A Japanese Patent Application Laid-Open No. 2018-57308

In recent years, as people become more and more health-conscious, they are moving away from sweets, and the market for sugar-free or low-sugar beverages is expanding. However, since conventional fruit-flavored beverages improve the fruity feeling with the sweetness of sugars, when the fruit-flavored drink is sugar-free or low-sugar, there is a tendency that the fruity feeling cannot be sufficiently obtained. In addition, the beverage disclosed in Patent Document 1 focuses on suppressing the deterioration of the citrus-flavored beverage due to light by using a chelating agent such as phytic acid, and focuses on improving the fruitiness. It wasn't. Similarly, the beverage disclosed in Patent Literature 2 has a high degree of sweetness and is not aimed at sugar-free or low-sugar beverages.

The inventor of the present invention has newly conducted extensive studies to improve the fruitiness of sugar-free or low-sugar fruit-flavored beverages, and found that the use of phytic acid is effective, thus completing the present invention.

According to the present invention, the following fruit-flavored beverage and method for improving fruitiness are provided.

[1] A fruit-flavored beverage containing phytic acid and having a sweetness of 5 or less and/or a Brix of 5 or less.
[2] The fruit-flavored beverage according to [1], wherein the phytic acid content is 0.005 g/100 ml or more and 0.1 g/100 ml or less.
[3] The fruit-flavored beverage according to [1] or [2], which contains a fruit flavor.
[4] The fruit-flavored beverage according to any one of [1] to [3], which is colorless and transparent.
[5] The fruit-flavored beverage according to any one of [1] to [4], which has a citric acidity of 0.1 g/100 ml or less.
[6] The fruit-flavored beverage according to any one of [1] to [5], which is packed in a container.
[7] A method for improving the fruitiness of a beverage, comprising the step of blending phytic acid to prepare a beverage having a sweetness of 5 or less and/or a Brix of 5 or less and exhibiting a fruity flavor.

ADVANTAGE OF THE INVENTION According to this invention, the technique regarding the drink which can improve a fruity feeling is provided, although it is sugar-free or low sugar.

Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a to b" in the description of numerical ranges means from a to b, unless otherwise specified.

In the present specification, the term “fruitiness” means that the balance of sweetness, sourness, and aroma felt when drinking a beverage is a taste that reminds us of fruitiness.

<Fruit flavored drink>
The fruit-flavored beverage (hereinafter sometimes referred to as "beverage") of the present embodiment contains phytic acid and satisfies at least one of a sweetness of 5 or less and a Brix of 5 or less. As a result, the fruitiness can be improved while being sugar-free or low-sugar. Although the details of the reason for this are not clear, phytic acid is generally known as one of acidulants. It is presumed that the approximation or matching of the sourness of a specific amount of phytic acid with the sweet aroma of the fruit flavor reinforces the fruit-like sweet and sour flavor and contributes to the improvement of the fruity feeling.

[Sweetness]
The sweetness of the beverage of the present embodiment is 5 or less, preferably 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.5 or less. It is in the order of 0 or less and 0.5 or less, and 0 is more preferable.

“Sweetness” is a parameter that indicates the intensity of sweetness of each sweetener compared to sucrose. In the case of a beverage containing a high-intensity sweetener, it can be calculated based on the sweetness conversion factor and the mixing ratio of the high-intensity sweetener. The conversion coefficient of sweetness of each sweetener is 1 for sucrose, 0.75 for fructose-glucose liquid sugar (55% high-fructose corn syrup), 0.7 for glucose, 1.3 for fructose, and 0.3 for lactose. 3. Acesulfame potassium is 200, aspartame is 200, sucralose is 600, and erythritol is 0.8.

The sweetness of the beverage can be calculated based on the sweetness of the sweetening component indicated on the container of the packaged beverage and the content of the sweetening component specified by analysis or the like. If it cannot be calculated by the above method, a trained taste sensory panelist performs sensory evaluation using a sweetness standard aqueous solution (20 ° C.) to identify the concentration of a sucrose solution with sweetness equivalent to that of the beverage, and that concentration can also be used as sweetness.

[Sugar content (Brix value)]
The sugar content (Brix value) of the beverage (20 ° C.) of the present embodiment is 5 or less, preferably 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, The order is 1.5 or less and 1.0 or less.

The sugar content (Brix value) is measured by a known method, and it is preferable to appropriately select a measuring instrument according to the sugar content. As a measuring instrument, for example, "digital refractometer RX-DD7α-Tea (manufactured by Atago Co., Ltd.)" or "digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.)" is used to measure the sugar refractometer at 20°C. degree can be measured.

[Phytic acid]
Phytic acid is a well-known acidulant for beverages. Phytic acid may be used in the form of a salt in the beverage of the present embodiment.

The content of phytic acid is preferably 0.005 g/100 ml or more and 0.1 g/100 ml or less, more preferably 0.007 g/100 ml or more and 0.08 g/100 ml or less, and 0.010 g/100 ml or more and 0.07 g. /100 ml or less is more preferable, and 0.015 g/100 ml or more and 0.05 g/100 ml or less is particularly preferable.

By making the content of phytic acid equal to or higher than the above lower limit, it is possible to effectively improve the intensity and goodness of the fruitiness, and also improve the goodness of the aroma and the goodness of the sweetness. In addition, by making it 0.007 g/100 ml or more, it becomes possible to obtain an effect of improving good acidity.

On the other hand, by setting the content of phytic acid to the above upper limit or less, it is possible to prevent the sourness from becoming too strong and the good sourness to be impaired while obtaining a good fruity feeling.

The content of phytic acid in the beverage can be measured by a known method. For example, it can be measured by high performance liquid chromatography using a post-column reaction, or ion chromatography for phytic acid extracted with trichloroacetic acid.

In addition, the beverage of the present embodiment preferably has the following performance/physical properties.

[Citric acidity]
The upper limit of the citric acidity of the beverage of the present embodiment is preferably 0.1 g/100 ml or less, more preferably 0.08 g/100 ml or less, from the viewpoint of maintaining the palatability of the beverage.
On the other hand, the lower limit of the citric acidity of the beverage is not particularly limited, and may be 0.0 g/100 ml. is preferred.

The acidity of citric acid can be expressed in grams when the amount of acid contained in 100 ml is converted to citric acid (anhydrous citric acid g/100 ml).

Here, the citric acidity is specifically determined by titration according to the following procedure using a phenolphthalein indicator and sodium hydroxide.
(1) Using a stirrer, carbon dioxide in the beverage is removed by a conventional method.
(2) Accurately weigh 5 to 15 g of beverage into a 200 mL Erlenmeyer flask and dilute with water to about 50 mL.
(3) Add a few drops of 1% phenolphthalein indicator to the diluted beverage and stir.
(4) While stirring the diluted beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide placed in a 25 mL burette is added dropwise to the beverage solution to perform a titration test. The end point of this titration test is when the color of the drinking solution in the Erlenmeyer flask remains red for 30 seconds.
(5) Calculate the value of citric acid acidity (%) by the following formula based on the results of the titration test.

Citric acid acidity (%) = A x f x (100/W) x 0.0064

In the formula, A is the titration amount (mL) of 0.1 M sodium hydroxide solution, f is the titer of 0.1 M sodium hydroxide solution, and W is the mass (g) of the beverage sample. . Also, the multiplied value of "0.0064" in the formula refers to the mass (g) of anhydrous citric acid equivalent to 1 mL of 0.1 M sodium hydroxide solution.

In addition, in the titration test, a hydrogen ion concentration meter may be used instead of the phenolphthalein indicator. In this case, the endpoint of the titration test is when the pH of the beverage solution in the Erlenmeyer flask reaches 8.1.

[pH]
The pH of the beverage of the present embodiment at 20° C. is preferably 2.2 to 4.5, more preferably 2.3 to 4.2, and 2.4 to 4.0. More preferred. This makes it possible to maintain good taste.

In addition, the measurement of pH can be performed by using a commercially available pH measuring device. The pH can be adjusted by, for example, changing the amount of the specific acid or using a pH adjuster.

[Carbon dioxide pressure]
The beverage of the present embodiment may be a carbonated beverage containing carbon dioxide gas. The method of incorporating carbon dioxide into the beverage is not particularly limited, and can be appropriately set by those skilled in the art.

The carbon dioxide pressure is preferably 2.5 gas volumes or more, more preferably 3.0 gas volumes or more, and even more preferably 4.0 gas volumes or more.
On the other hand, the carbon dioxide pressure is preferably 6.5 gas volumes or less, more preferably 5.5 gas volumes or less, from the viewpoint of maintaining the palatability of the beverage and suppressing outgassing.

A known method can be used as a method for injecting carbon dioxide gas. Also, the gas volume in carbonated beverages can be measured by a known method. For example, it can be measured using a commercially available measuring device (gas volume measuring device GVA-700 manufactured by Kyoto Electronics Industry Co., Ltd.). More specifically, after the sample (carbonated beverage to be measured) is heated to 20° C., a gas pressure gauge is attached, the stopcock is opened once to degas (snift), the stopcock is immediately closed, and then vigorously expelled. It can be obtained by shaking and calculating from the value when the pressure becomes constant.

The gas volume (carbon dioxide gas pressure) in the present embodiment represents the volume of carbon dioxide gas dissolved in the carbonated beverage with respect to the volume of the entire carbonated beverage at 1 atm and 20°C.

[exterior]
The beverage of the present embodiment is preferably a colorless and transparent beverage. In this embodiment, transparent means that no insoluble matter such as floating matter or sediment is observed in the beverage.

[Type of drink]
Examples of the types of beverages of the present embodiment include near water, fruit juice beverages, milky beverages, sports drinks, soft drinks such as carbonated drinks, and lactic acid beverages.

Among them, near water is a beverage that is transparent like water but still has a fruity flavor. , the content of ingredients such as fruit juice should be kept as low as possible. Therefore, it has a delicate flavor design, and even a slight off-taste is easily perceived, so it is important to control the balance between sourness and sweetness to a higher degree.

Moreover, the drink of this embodiment is a non-alcoholic drink. Non-alcoholic beverages refer to beverages that do not substantially contain alcohol, specifically beverages containing less than 1.0% by volume/volume of alcohol such as ethanol.

[Other ingredients]
In addition, the beverage of the present embodiment may contain other ingredients than the above as long as the effects of the present invention are exhibited. For example, flavors, fruit juices, sweeteners such as sugars and high-intensity sweeteners, acidulants other than phytic acid, vitamins, coloring agents, salt, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters , quality stabilizers, and thickeners that are commonly incorporated into beverages.

As the fragrance, either natural fragrance or synthetic fragrance may be used.

The beverage of the present embodiment preferably contains fruit flavors. The fruit flavor is not particularly limited, but for example, citrus flavors such as orange flavor, mandarin orange flavor, mandarin flavor, grapefruit flavor, lemon flavor, and lime flavor; apple flavor, grape flavor such as muscat, peach flavor, strawberry flavor, soft fruit flavors such as melon flavor; tropical fruit flavors such as banana flavor, pineapple flavor and mango flavor; These may use only 1 type and may use 2 or more types together.

The amount of fruit flavor to be added is appropriately adjusted according to the type and palatability of the fruit flavor, and is preferably 0.01 to 1 g/100 ml, for example.

Examples of fruit juices include citrus juices such as orange juice, mandarin orange juice, mandarin juice, grapefruit juice, lemon juice, and lime juice; apple juice, grape juice, peach juice, strawberry juice, banana juice, pineapple juice, mango juice, Plum juice, apricot juice, kiwi fruit juice, melon juice, lychee juice, and the like. These may use only 1 type and may use 2 or more types together.

Sweeteners include, for example, sugars such as fructose, sucrose, glucose, high-fructose corn syrup, high-fructose corn syrup, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; Examples include sugar, honey, starch syrup (maltose), sugar alcohols, and high-intensity sweeteners.
Examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, swingle extract, and rhamnose. and ribose.
One type of these sweeteners may be used alone, or two or more types may be used.

Acidulants include, for example, citric acid, lactic acid, malic acid, tartaric acid, adipic acid, gluconic acid (including gluconodeltalactone), succinic acid, acetic acid, glacial acetic acid, fumaric acid, phosphoric acid and salts thereof. mentioned. These may be used individually by 1 type, and may use 2 or more types.
When using an acidulant other than phytic acid, the content of phytic acid relative to the total amount of the acidulant is preferably 30 to 99.9% by mass, more preferably 50% by mass or more, and still more preferably 80% by mass. % or more, and more preferably 90 mass % or more.

[container]
The container used for the beverage of the present embodiment includes a hermetically sealed container made of a single substance such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, or the like, a composite material thereof, or a laminated material. The type of container is not particularly limited, but examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. A PET bottle is preferable from the viewpoint that the beverage can be visually recognized from the outside.

The volume of the beverage is not particularly limited, but is preferably 100 to 2000 g, more preferably 100 to 700 g from the viewpoint of easy drinking.

The heat sterilization method for packaged beverages is not particularly limited, but heat sterilization is performed in accordance with the provisions of the Food Sanitation Law in Japan. Specifically, after sterilizing at high temperature for a short time, a method of filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method), or after filling a storage container such as a can with the preparation, retort processing is performed. and retort sterilization method.

<Beverage manufacturing method>
The method for producing a beverage according to the present embodiment includes a step of blending phytic acid to prepare a beverage having a sweetness of 5 or less or a Brix of 5 or less and exhibiting a fruity flavor. As a result, even if the sweetness is 5 or less or the Brix is 5 or less, a fruit-flavored beverage with improved fruitiness can be obtained. A known method can be used for the mixing method and the like. Beverages include those having the same components and physical properties as those described above.

<Method for improving fruitiness of beverage>
The method for improving the fruitiness of a beverage according to the present embodiment includes the step of blending phytic acid to prepare a beverage having a sweetness of 5 or less or a Brix of 5 or less and exhibiting a fruity flavor. In other words, by adding phytic acid to a fruit-flavored beverage having a sweetness of 5 or less or a Brix of 5 or less, the fruitiness of the fruit-flavored beverage can be improved. Beverages include those having the same components and physical properties as those described above.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than those described above can also be adopted.

EXAMPLES The present invention will be described below with reference to Examples and Comparative Examples, but the present invention is not limited to these.

<Experiment 1: Verification of the effect on fruit flavor in low-sugar or sugar-free beverages>
Beverages were prepared by adding fructose-glucose liquid sugar (55% isomerized sugar) to a solution obtained by adding 0.10 g/100 ml of orange flavor to pure water so as to obtain the sugar content (Brix value) and sweetness shown in Table 1. .
Next, the following sensory evaluation 1 was performed on the obtained beverage. Table 1 shows the results.

[Sensory evaluation 1]
Each beverage (4 ° C.) was tasted by nine trained panelists, and the "strength" and "goodness" (quality) of "sweetness", "sourness", "aroma", and "fruitiness" were evaluated as follows. 7 grade evaluation was performed according to the evaluation criteria, and the average value was calculated. Table 1 shows the results.
・Evaluation criteria: “strength” or “goodness”
Rating 7: "very strong" or "very good"
Rating 6: "strong" or "good"
Rating 5: “Somewhat strong” or “Somewhat good”
Rating 4: "Neither"
Rating 3: “Somewhat weak” or “Somewhat poor”
Rating 2: “Weak” or “Poor”
Grade 1: "very weak" or "very bad"

Reference Examples 1 to 4 have a sweetness of "0.0", "1.0", "2.0", and "3.0", and a Brix of "0.02", "1.0", The results were "2.0" and "3.0", and the evaluation results for the strength of "fruitiness" and the strength of "aroma" were below 4.0. On the other hand, in Reference Example 5, the sweetness and Brix are both "6.0", and both the strength and goodness of "fruitiness" and the strength and goodness of "aroma" are both above 4.0. It was something.

<Experiment 2>
Acidulants (phytic acid, malic acid, tartaric acid, lactic acid, anhydrous citric acid) were added to a solution in which 0.10 g/100 ml of orange flavor was added to pure water so that the content was as shown in Table 2, and a beverage was prepared. bottom. Both beverages were colorless and transparent.

Next, sensory evaluation 1 was performed in the same manner as in Experiment 1 for the obtained beverage. Table 2 shows the results.

<Experiment 3>
Phytic acid, fructose-glucose liquid sugar (55% isomerized sugar), Acesulfame potassium and sucralose were added to prepare a beverage. Both beverages were colorless and transparent.

Next, the following sensory evaluation 2 was performed on the obtained beverage. Table 3 shows the results.

[Sensory evaluation 2]
Each beverage (4 ° C.) was tasted by nine trained panelists, and the "strength" and "goodness" (quality) of "sweetness", "sourness", "aroma", and "fruitiness" were evaluated as follows. In accordance with the evaluation criteria of No. 1, 7-level evaluation was performed with the reference product being 4, and the average value was calculated.
・Evaluation criteria: “strength” or “goodness”
Rating 7: "very strong" or "very good" than reference
Rating 6: "strong" or "better" than reference product
Rating 5: "slightly stronger" or "slightly better" than reference product
Rating 4: Equivalent to standard product Rating 3: “slightly weaker” or “slightly worse” than standard product
Rating 2: "Weaker" or "Worse" than Reference
Rating 1: "very weaker" or "very poorer" than the reference

Claims (4)

A fruit-flavored beverage containing a fruit flavor , having a sweetness of 5 or less , a citric acidity of 0.1 g/100 ml or less , and an alcohol content of less than 1.0% by volume/volume,
A fruit-flavored beverage having a phytic acid content of 0.005 g/100 ml or more and 0.1 g/100 ml or less . The fruit-flavored beverage according to claim 1 , which is colorless and transparent. 3. The fruit-flavored beverage according to claim 1, which is packed in a container. A method for improving the fruitiness of a fruit-flavored beverage containing a fruit flavor , having a sweetness of 5 or less , a citric acidity of 0.1 g/100 ml or less, and an alcohol content of less than 1.0% by volume/volume. ,
A method for improving the fruitiness of a fruit-flavored beverage, comprising the step of blending phytic acid and preparing the beverage so that the content of the phytic acid is 0.005 g/100 ml or more and 0.1 g/100 ml or less .