JPH0260307B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a fruit juice beverage. Fruit juice drinks are widely used as drinks that match modern tastes, and many types of fruit juices are used, including citrus fruits such as mandarin oranges, grapes, and apples. The products are also packaged in a variety of ways, including bottled, canned, and carton boxes. Fruit juice drinks may have good flavor immediately after production, but
It has the disadvantage of gradually producing a sun-related odor, such as a sun odor, a hay odor, or a potato odor. It is said that such aging odor is caused by oxidation of oils and fats derived from fruit juice and browning due to sugars and amino acids in the product, but this has not yet been clarified. Conventionally, in order to prevent aging odor, sulfites and L-cysteine hydrochloride have been used in the raw fruit juice, and vitamin C, erythorbic acid, polymerized phosphates, etc. have been used in the production of fruit juice drinks. However, the results are not satisfactory due to insufficient effects. The inventor of the present invention has been studying various methods for producing fruit juice drinks that are highly palatable and do not produce odors over time, and found that when a certain oxathiazinone derivative is added at a specific concentration, the resulting product can be stored for a long period of time. They found that it has very high palatability and does not produce any odor due to aging, and after further study, they completed the present invention. That is, in the production of a fruit juice beverage, the present invention provides about 0.0006 to 0.006% by weight of 6-methyl-3,4-dihydro-1,2,3-oxathiazin-4-one-2,2-dioxide to the beverage. This is a method for producing a fruit juice drink characterized by adding potassium. 6-Methyl-3,4-dihydro-1,2,3-oxathiazin-4-one-2,2-dioxide-potassium used in the present invention is a known sweetener substance, for example, in Japanese Patent Application Laid-Open No. 51-34182. It is obtained by the manufacturing method described in No. In the present specification, the sweet substance is referred to as "acesulfame K" in the following description. Next, the fruit juice beverage as used in the present invention refers to juice obtained by squeezing fruit, or a beverage obtained by appropriately processing this as a raw material. In other words, citrus fruits such as Satsuma mandarin oranges, Valencia oranges, summer mandarin oranges, and grapefruits, fruits such as grapes, apples, pine apples, peaches, pears, and bananas are squeezed using conventional methods, and dilutions using this as original fruit juice. Examples include fruit juice or concentrated fruit juice. Above all,
It is preferably applied to fruit juice drinks made from citrus fruits. The fruit juice content can be anything within the range that is included in normal fruit juice drinks; for example, if the original fruit juice is expressed as 100%, it is about 5 to 600%.
of fruit juice content. Fruit juice drinks contain sweeteners (e.g., sugar, high-fructose sugar, glucose, fructose, etc.), acidulants (e.g., citric acid, fumaric acid, malic acid, lactic acid, etc.), and vitamins (e.g., vitamin C, vitamin A, etc.).
_B1 , vitamin _B2 , etc.), colorants, flavorings, etc.
It may be contained as needed depending on the type of fruit juice beverage, and it may also be of a type containing appropriate amounts of sandbags and pulp. In the production method of the present invention, acesulfame K is contained in the fruit juice beverage in an amount of about 0.0006 to 0.006% by weight. If the amount added is less than this amount, the effect of preventing the generation of aging odor in fruit juice drinks, which is the objective of the present invention, will not be significant, and if added beyond the above range, bitterness may be felt and may be undesirable. be. The specific amount to be added is appropriately selected within the above range, taking into consideration the type of raw fruit, the concentration of sweeteners such as sugar and glucose, and the like. Acesulfum K can be added to a fruit juice beverage by just containing it in the above-mentioned range of amount in the finished fruit juice beverage, and the method and timing of addition are not particularly limited. For example, a method of directly dissolving it in raw fruit juice or syrup, a method of adding it by mixing it with a sweetener, an acidulant, a flavoring agent, a coloring agent, etc. in advance can be selected as appropriate. In addition, the method for producing a fruit juice beverage of the present invention may be carried out in accordance with a conventional method for producing a fruit juice beverage, except for adding acesulfame K. The fruit juice beverage obtained by the production method of the present invention can maintain a good flavor immediately after production for a long period of time, and is highly palatable. In other words, products obtained by conventional manufacturing methods develop odors such as sunlight, dried grass, and potato odors during storage, but with this manufacturing method, acesulfam K
By adding to fruit drinks, such flavor deterioration can be suppressed to the extent that it does not pose a problem in terms of commercial value. Acesulfame K is a sweetener with a bitter taste, but at the concentration used in the present invention, the bitter taste is hardly felt. Hereinafter, the present invention will be explained in further detail using experimental examples and examples. Example 1 1.7 g of 6-fold concentrated unshiu mandarin juice obtained by a conventional method,
Table 1 for citric acid 0.2g and ascorbic acid 0.05g
A sweetener as shown above was added thereto, water was added to make up to 100 ml, the mixture was sterilized by heating at 98°C for 15 seconds, cooled, and bottled to prepare a soft drink containing 10% fruit juice. For these samples, immediately after production and at 40℃
After storage for one month, a sensory evaluation using a two-point comparison method was conducted using 16 taste panelists, using a sample using only sucrose as a sweetener as a control.

[Table] As a result, although sample 2 did not produce much sunlight odor due to storage, some panels noticed a bitter taste due to acesulfame K immediately after production, and it was an undesirable drink. On the other hand, Samples 3 and 4 had very good flavor with little sunlight odor. Sample 6 is
The drink had a strong sun smell, almost the same as the control. This experiment also confirmed that acesulfame K is extremely stable in soft drinks. Example 1 Grape juice obtained by conventional method 4.5, citric acid 9
10 grape juices were prepared by mixing 684 g of sugar, 0.38 g of acesulfame K, 5 g of vitamin C, and 2 ml of grape essence with water. After filling this product into a 200ml inner-coated can,
The flavor after storage at ℃ for 2 months was very good. Example 2 Unshiyuu mandarin orange 1/6 concentrated fruit juice 340g, sugar 990g
g, Acesulfam K0.2g, citric acid 20g, vitamin C5g and orange essence 10g, add water and dissolve uniformly to bring the total amount to 10, then
Orange juice was prepared by sterilizing it at about 95°C for about 20 seconds and pouring it into a 200ml bottle. This product maintained good flavor even after being stored at 40°C for one month. Example 3 1/5 concentrated fruit juice of Unshiyu mandarin oranges was produced by a conventional method, and 0.006% acesulfame K was added thereto. This product was poured into a 1.8 bottle and stored at 40°C for 2 months, but only a slight odor was observed and the quality was good. In addition, orange juice produced using this product as a raw material had a good flavor. Example 4 Apple 1/5 concentrated fruit juice 1 kg, malic acid 5 g, vitamin C 10 g, sugar 400 g, acesulfame K 0.1 g
Then, water was added to 5 g of apple juice to dissolve it uniformly, and the total amount was adjusted to 10 to prepare apple juice. After filling this product into a 200ml inner-coated can,
Although it was stored at ℃ for 2 months, the flavor remained good.

Claims (1)

[Claims] 1. When producing fruit juice drinks, approximately
A method for producing a fruit juice beverage, which comprises adding 0.0006 to 0.006% by weight of 6-methyl-3,4-dihydro-1,2,3-oxathiazin-4-one-2,2-dioxide-potassium.