TW201635917A - Packed fruit juice-containing beverage for heating sales - Google Patents

Abstract

To provide a fruit juice-containing bottled beverage for heating marketing achieving good storage stability and excellent flavor and a taste improving method of the fruit juice-containing bottled beverage for heating marketing. There is provided a fruit juice-containing bottled beverage for heating marketing containing fruit juice, an insoluble solid content, fermentative cellulose, xanthan gum with fruit juice percentage content of the fruit juice-containing bottled beverage for heating marketing of 0.5% to 10% based on the total amount of the fruit juice-containing bottled beverage for heating marketing, total content of the fermentative cellulose and the xanthan gum of 0.01 mass% to 0.16 mass% based on the fruit juice-containing bottled beverage for heating marketing, a value of X/Y of 0.1 to 10 by mass ratio where X is the content of the fermentative cellulose based on the total amount of the fruit juice-containing bottled beverage for heating marketing and Y is the content of the xanthan gum based on the total amount of the fruit juice-containing bottled beverage for heating marketing, citric acid acidity in the fruit juice-containing bottled beverage for heating marketing of 0.4 mass% to 0.7 mass% and sweetness of the fruit juice-containing bottled beverage for heating marketing of 12 to 21.

Description

Warming and selling beverages containing juice in containers

The present invention relates to a method for improving the taste of a container-packed beverage containing fruit juice for warming and selling, and a container-packed beverage containing juice for warming.

Precipitation, separation and coagulation of juice components are a problem when heating the design of beverages containing juice-containing containers. Therefore, as for the conventional container-packed beverage containing juice, it is generally used as a transparent juice containing no insoluble solid component (Patent Document 1 and the like).

However, the juice-packed beverages containing juices that are blended with the transparent juice tend to be light and monotonous.

As means for improving this aspect, it is also considered to use a turbid juice containing fruit-derived flesh, or a fleshed juice containing flesh and fruit-derived essential oil instead of a transparent juice. However, in the case of using such a fruit juice, although the flavor can be improved, the storage stability tends to be remarkably lowered. On the other hand, in the case where the viscosity-increasing stabilizer is blended into a container-packed beverage containing a juice-containing juice for sale, although the storage stability of the beverage can be improved, from the viewpoint of the flavor of the beverage, There is a tendency that damage is caused by the flavor of the juice, and the refreshing flavor of the beverage itself is remarkably lowered.

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2014-132898

Accordingly, the present invention provides a method for improving the taste of a juice-containing container-packed beverage which has both good storage stability and excellent flavor, and a juice-containing container-packed beverage for warming and selling.

According to the present invention, there is provided a juice-containing container-packed beverage for warming and selling, which comprises a juice, an insoluble solid component, a lyophilized cellulose, and a Sanxian gum, characterized in that the warming and selling product comprises The juice content of the juice-packed beverage is 0.5% or more and 10% or less relative to the total amount of the container-packed beverage containing the juice for heating, and the total content of the above-mentioned lycocellulose and the above-mentioned three scented gum is relative to The total amount of the packaged beverage containing the juice in the warm-up sale is 0.01% by mass or more and 0.16% by mass or less, and the total amount of the above-mentioned lyophilized cellulose is compared with the packaged beverage containing the juice containing the juice. When the content is set to X, and the content of the above-mentioned Sanxian gum is set to Y with respect to the total amount of the container-packed beverage containing the juice for warming, the value of X/Y is 0.1 or more and 10 or less by mass ratio. The citric acidity of the juice-packed beverage containing the juice is 0.4% by mass or more and 0.7% by mass or less, and the sweetness of the packaged beverage containing the juice for the warm sale is 12 or more in terms of sucrose. 21 or less.

Further, according to the present invention, there is provided a method for improving the taste of a juice-packed beverage containing a juice for warming, which comprises a juice, an insoluble solid component, a lyophilized cellulose, and a heating and selling product of Sanxianjiao. The method for improving the taste of the container-packed beverage of the fruit juice is characterized in that the citric acidity of the packaged beverage containing the juice in the above-mentioned warm-selling and selling beverage is 0.4% by mass or more. 0.7% by mass or less, and the sweetness of the juice-packed beverage containing the juice for the above-mentioned warming and selling is prepared in the form of 12 or more in terms of sucrose, and the above-mentioned juice is packaged in the juice-packed beverage containing the juice. The juice content rate is 0.5% or more and 10% or less based on the total amount of the container-packed beverage containing the fruit juice for heating and selling, and the total content of the above-mentioned fermented cellulose and the above-mentioned Sanxian gum is sold with respect to the above-mentioned heating. The total amount of the beverage packaged in the container containing the juice is 0.01% by mass or more and 0.16% by mass or less, and the above-mentioned fermented cellulose is packaged in the container containing the juice for the above-mentioned heating and selling. When the content of the total amount of the beverage is X, and the content of the above-mentioned Sanxian gum is set to Y with respect to the total amount of the container-packed beverage containing the fruit juice for heating, the value of X/Y is 0.1 or more by mass ratio. 10 or less.

According to the present invention, it is possible to provide a container-packed beverage containing a juice-containing beverage which has both a good storage stability and an excellent flavor, and a method for improving the taste of a container-packed beverage containing a juice.

The above and other objects, features and advantages are achieved by the following The form and its accompanying drawings are further clarified.

Fig. 1 is a graph showing the results of functional evaluation of Examples 2 to 4 and Comparative Examples 7 and 8.

Fig. 2 is a graph showing the results of the sensory evaluation of Examples 2 to 4 and Comparative Examples 7 and 8.

"Warming and Disposing Containers Containing Fruit Juices"

The juice-containing container-packed beverage for warming and selling of the present invention contains fruit juice, insoluble solid content component, lyophilized cellulose, and sinica gum. The content of the fruit juice of the beverage, that is, the juice content, is 0.5% or more and 10% or less with respect to the total amount of the container-packed beverage containing the fruit juice for heating and selling. In the above-mentioned beverage, the total content of the lyophilized cellulose and the scented gum is 0.01% by mass or more and 0.16% by mass or less based on the total amount of the container-packed beverage containing the fruit juice for heating, and the lyophilized cellulose is used. The content of the total amount of the packaged beverage in the container for juice containing the juice is set to X, and the content of the mass of the packaged beverage containing the fruit juice is set to Y. The value of /Y is 0.1 or more and 10 or less in terms of mass ratio. Furthermore, the citric acid acidity of the juice-containing container-packed beverage for warming and selling of the present invention is 0.4% by mass or more and 0.7% by mass or less, and the sweetness is 12 or more and 21 or less in terms of sucrose. Thereby, it is possible to realize a container-packed beverage containing a juice containing a combination of good storage stability and excellent flavor. In the present invention, the term "insoluble solid component" means a solid component which is insoluble to water, such as a peel, a fruit pulp component, and a fruit seed. Further, in the present invention, the "total amount of the packaged beverage containing the fruit juice for sale" means the total amount of the juice-containing beverage for heating and packaging which is filled in the container, excluding the weight of the container.

In the present invention, the term "heating and selling juice-containing containers and packaging beverages" means When it is distributed in the market, for example, it is a container-packed beverage which is premised on storage and sale at a temperature of 50 ° C or higher and 70 ° C or lower. In the following, the "packaged beverage containing juice for warming and selling" is referred to as "beverage-containing beverage for warm sale" or "beverage".

In the present invention, "sweetness" means the intensity of the sweetness of the beverage containing the sweetener, and is a numerical value indicating the degree of sweetness of the beverage.

Specifically, the sweetness of 1% by mass of sucrose is set to 1, and the concentration derived from the sweetness equivalent to the sweetness is defined as the sweetness (sucrose converted value) 1 of the sweetener. The sweetness in terms of sucrose was calculated from the following formula (1) for each sweet taste component blended in the beverage, and the total value was defined as the sweetness (sucrose conversion value) of the beverage.

Formula (1): (the blending amount (% by mass) of the sweet component contained in the beverage) × (the value of the sweetness in terms of sucrose per unit blending amount of the above sweet component)

In the present invention, the "acidity" is a mass percentage concentration of an acid contained in a beverage, and is a numerical value indicating the degree of sourness. The "acidity" is a value calculated based on the total amount of acid contained in the beverage.

In the present invention, the "acidity" of the beverage means the value converted by the amount of the acid contained in the beverage as the equivalent amount of citric acid, that is, the value expressed as the acidity (% by mass) of citric acid, and the phenolphthalein indicator is used. Sodium hydroxide was calculated by titration using the following method. Specifically, a beverage of 5 to 15 g was accurately weighed in a 200 mL Erlenmeyer flask, and after appropriately diluted with water, a few drops of a 1% phenolphthalein indicator was added to the above-mentioned beverage and stirred. Then, while stirring the beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide added to 25 mL of biuret was added to the above beverage solution, and a titration test was simultaneously performed. The titration test set the color of the beverage solution in the conical flask for 30 seconds to the end point of red. And the value of citric acidity (% by mass) Based on the titration test results by the above method, the results were calculated by the following formula. Further, the above titration test can also be carried out using a hydrogen ion concentration meter instead of the phenolphthalein indicator. In this case, the end point of the titration test was such that the pH of the beverage solution in the Erlenmeyer flask was 8.1.

Acidity of citric acid (% by mass) = A × f × 100 / W × 0.0064 (2)

[In the above formula (2), A represents a titration amount (mL) of a 0.1 M sodium hydroxide solution, f represents a force price of a 0.1 M sodium hydroxide solution, and W represents a mass (g) of a beverage sample; The value of "0.0064" in (2) means the mass (g) of citric anhydride equivalent to 1 mL of 0.1 M sodium hydroxide solution]

The juice-containing beverage for warming and selling of the present invention can improve the taste of the beverage by a synergistic effect obtained by controlling the value of the acidity and the value of the sweetness to a specific value. Specifically, the value of citric acidity and sweetness of the fruit juice-containing beverage for warming and selling according to the present invention is citric acidity of 0.4% by mass or more and 0.7% by mass or less, and the sweetness is 12 or more in terms of sucrose, 21 the following. In order to achieve a warm-selling juice-containing beverage having both good storage stability and excellent flavor as in the present invention, it is particularly important to control the balance of acidity and sweetness of the above-mentioned beverage itself. In the present invention, by controlling the balance between the acidity and the sweetness of the beverage, it is possible to achieve a refreshing and strong taste with a sour taste and a sweet taste, and a good taste with a good moisturizing flavor. A juice-containing beverage that preserves stability.

Here, the conventional juice-containing beverage for warming and selling is usually a citric acid having an acidity of 0.2% by mass or more and 0.3% by mass or less, and a sweetness of 7 or more and 15 or less in terms of sucrose.

The value of citric acidity and sweetness of the fruit juice-containing beverage for warming and selling according to the present invention is such that the acidity of citric acid is 0.4% by mass or more and 0.7% by mass or less, and the sweetness is 12 or more and 21 or less, preferably citric acidity. 0.45 mass% or more, 0.65 mass% or less, and a sweetness of 16 Above, 20 or less. Thereby, it is possible to realize a fruit juice-containing beverage which has both a good balance and a sour taste and a sweet taste which is excellent in flavor and a good taste and good storage stability.

The pH value of the juice-containing beverage for warming and selling according to the present invention is preferably 2 or more, and is less than 4.6, more preferably 2.5 or more, less than 4.0, more preferably 3.1 or more, and 3.6 or less. Thereby, it is possible to realize a fruit juice-containing beverage for warming and selling which has both good storage stability and excellent flavor.

The fruit juice-containing beverage for warming and selling according to the present invention is higher in acidity than the conventional beverage as described above. Therefore, in the beverage of the present invention, the amount of sodium contained in the beverage is preferably 30 mg/100 mL or more, less than 90 mg/100 mL, more preferably 35 mg/100 mL or more, 80 mg/100 mL or less, and most preferably 40 mg/100 mL or more. , 70mg/100mL or less. Further, the conventional juice-containing beverage for warming and selling is usually a sodium content of about 25 mg/100 mL contained in the beverage.

The water used for the production of the beverage of the present invention can be appropriately selected and used as long as it is used for the production of a known warm-selling beverage. Specific examples thereof include tap water, well water, distilled water, mineral water, ion-exchanged water, and deaerated water. Among them, ion-exchanged water or deaerated water is preferably used. Thereby, it is possible to suppress a part of the sweetness component or the like in the beverage from being browned by heating during the period before the beverage is circulated to the consumer for drinking.

The container containing the juice-containing beverage for warming and selling according to the present invention can be appropriately selected and used as long as it is a sealed container known to the beverage industry. Specific examples thereof include glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, and the like, or a composite material or composite material. A sealed container of laminated material. Further, the shape of the container is not particularly limited, and examples thereof include a can container, a bottle container, a cup container, a bag container, and a bag container. Further, the capacity of the container is usually 100 mL or more, and about 1 L or less, the beverage is suppressed. From the viewpoint of precipitation and aggregation of the components contained in the component, it is preferably 100 mL or more and 500 mL or less, more preferably 200 mL or more and 350 mL or less. The shape or color of the container is not particularly limited and may be appropriately determined depending on the flow form or the consumer's needs.

Hereinafter, the respective blending components of the fruit juice-containing beverage for heating and selling will be described in detail.

<juice>

The fruit juice of the present invention is preferably a fruit juice containing an insoluble solid component, that is, a fruit juice containing an insoluble solid component. The above-mentioned juice containing an insoluble solid component generally means a turbid juice, a fruit juice, or a fruit juice. The turbid juice refers to a colloidal turbid juice derived from fruit pectin or pulp component obtained without pectin decomposing enzyme treatment, and the pectin decomposing enzyme treatment is to obtain a blending to a conventional warming vendor. It is implemented by selling a transparent juice containing a fruit juice drink. The above-mentioned meat juice is also contained in the turbid juice, and also contains the fruit of the crushed fruit or the juice of the oil. Therefore, in the case where the meat juice is blended into the beverage, the original moisturizing taste of the fruit can be achieved. Further, the puree means the one obtained by sieving the juice of the fruit or the vegetable.

Examples of the insoluble solid content contained in the juice include, for example, a peel, a fruit pulp component, a fruit seed, and the like which are insoluble in water. Here, the fruit pulp component means, for example, that the fruit is broken, and the liquid component such as fruit juice is separated by screening and/or centrifugation, thereby obtaining an insoluble solid component contained in the juice or extracting the juice from the fruit. The insoluble solid component obtained by pulverizing the juice residue obtained afterwards. Further, a thin skin portion such as a segment membrane contained in the citrus fruit is included in the fruit pulp component.

Specific examples of the juice include orange juice, mandarin juice, mandarin juice, navel orange juice, citrus juice, summer orange juice, lemon juice, grapefruit juice, and sour pomelo. Juice, Citrus hassaku juice, Citrus iyo juice, grapefruit juice, Citrus sudachi juice, Myrciaria dubia juice, Taiwan lemon juice, stinky orange (Kabosu, Citrus sphaerocarpa Juice, citrus fruit juice, strawberry juice, mandarin juice, tangerine juice, Temple Orange juice, Tangelo juice, Philippine citrus (calamansi) juice , raspberry juice, blueberry juice, blackberry juice, cranberry juice, etc. derived from the fruit of the raspberry fruit juice, apple juice, Japanese pear juice, pear juice, peach juice, plum juice, plum juice, clam juice, grape juice Musk grape juice, melon juice, kiwi fruit juice, watermelon juice, banana juice, pineapple juice, papaya juice, etc. Among them, a fruit juice of citrus fruits is preferable, and more preferably one or more juices selected from the group consisting of lemon juice, grapefruit juice, grapefruit juice, mandarin juice, yoghurt juice, lime juice, and orange juice. . These may be used alone or in combination of two or more.

The juice content in the juice-containing container-packed beverage for warming and selling of the present invention is 0.5% or more and 10% or less based on the total amount of the beverage, preferably 0.5% or more and 7% or less based on the total amount of the beverage. More preferably, it is 1% or more and 5% or less with respect to the total amount of the beverage. In this way, it is possible to taste the original moisturizing flavor of the fruit, and to realize a fruit juice-containing beverage having a good balance of sourness and sweetness.

Here, the "fruit juice content rate" is a relative concentration when the straight fruit juice obtained by extracting the fruit is 100%, and can be based on the JAS specification (Japanese agricultural and forestry specifications for fruit drinks). The sugar is converted based on the basis of the refractometer index (°Bx) or the acidity (% by mass). For example, since the grape juice has a JAS specification of 11° Bx, when the concentrated grape juice of 55° Bx is blended with 0.2% by mass in the beverage, the juice content is 1%. In addition, when the fruit juice content rate of the juice is converted based on the JAS-standard sugar refractometer index, It is set as a refractometer index which removes the sugar, honey, etc. which are added to a fruit juice. Further, the amount of the juice is usually expressed by mass% (i.e., the amount of juice per 100 g of the beverage (g)). Further, when the type of the juice is lemon juice, the acidity indicated by the JAS standard is 4.5 (% by mass) based on the citric acidity, so that the concentrated lemon juice having a citric acidity of 30 (% by mass) is used in the beverage. When the blending amount is 0.15% by mass, the juice content rate is 1%.

The amount of the insoluble solid content in the juice of the present invention is preferably 0.01% by mass or more and 15% by mass or less, more preferably 0.1% by mass or more and 12% by mass or less based on the total amount of the juice. In this way, it is possible to realize a fruit juice-containing juice-containing beverage that can maintain a good storage stability and taste a refreshing and rich taste of the sour and sweet taste of the fruit.

The content of the insoluble solid component in the juice-containing container-packed beverage for warming and selling of the present invention is preferably 0.0001% by mass or more, 20% by mass or less, more preferably 0.1% by mass based on the total amount of the beverage. % or more, 10% by mass or less. In this way, it is possible to realize a fruit juice-containing juice-containing beverage that can maintain a good storage stability and taste a refreshing and rich taste of the sour and sweet taste of the fruit.

The average particle diameter d50 (median diameter) of the insoluble solid component contained in the juice can be measured using a particle size distribution meter. In the present invention, the average particle diameter d50 (median diameter) of the insoluble solid component is preferably 1 μm or more and 300 μm or less, more preferably 2 μm or more and 200 μm or less, and most preferably 5 μm or more and 150 μm or less. In this way, it is possible to realize a fruit juice-containing juice-containing beverage that can maintain a good storage stability and taste a refreshing and rich taste of the sour and sweet taste of the fruit.

The 90% cumulative diameter of the insoluble solids component contained in the juice is preferably 5 Μm or more, 850 μm or less, more preferably 6 μm or more, 400 μm or less, still more preferably 8 μm or more and 300 μm or less. In this way, it is possible to achieve a good preservation stability without impeding the manufacturing suitability, and to taste the balance of the original moisturizing flavor of the fruit, and to have a refreshing and strong taste of sourness and sweetness. Warm-selling juice drinks are available.

<tackifier>

The beverage of the present invention is blended with a tackifier containing lycocellulose and Sanxian gum. The lyophilized cellulose is one of a polysaccharide thickener which forms a fine three-dimensional network structure insoluble in water. The lyophilized cellulose is a tackifier which can disperse various insoluble solid components in a solution at a low concentration and a low viscosity under high temperature conditions. On the other hand, Sanxianjiao is one of the polysaccharides with low concentration, high viscosity and excellent acid resistance. In the present invention, by using the specific two kinds of tackifiers of the fermented cellulose and the three scented gum, it is possible to suppress precipitation, separation and aggregation of the insoluble solid content contained in the beverage when the beverage is stored. Thereby, it is possible to realize a fruit juice-containing beverage which has the original flavor of the juice and which has a good balance and a refreshing and rich flavor of sourness and sweetness, and good storage stability.

In the beverage of the present invention, the lower limit of the total content of the lycocellulose and the sage gum is 0.01% by mass, preferably 0.03% by mass, more preferably 0.05% by mass, most preferably 0.07, based on the total amount of the beverage. quality%. Further, in the beverage of the present invention, the upper limit of the total content of the lycocellulose and the sage gum is 0.16% by mass, preferably 0.15% by mass, and more preferably 0.14% by mass. Thereby, the problem of precipitation, separation, and agglomeration of the juice component produced in the conventional beverage can be highly suppressed, so that it is possible to achieve better storage stability, have the original flavor of the juice, and have a good balance. A fruit juice-containing beverage with a refreshing and rich flavor of sourness and sweetness.

In the beverage of the present invention, the ratio of the content of the lyophilized cellulose to the content of the sage gum is set to X in the total amount of the lyophilized cellulose relative to the total amount of the beverage, and the content of the sage gum relative to the total amount of the beverage. When it is set to Y, the value of X/Y is 0.1 or more and 10 or less in mass ratio, and is preferably 0.25 or more and 4 or less in mass ratio. Thereby, the problem of precipitation, separation, and agglomeration of the juice component produced in the conventional beverage can be highly suppressed, so that it is possible to achieve better storage stability, have the original flavor of the juice, and have a good balance. A fruit juice-containing beverage with a refreshing and rich flavor of sourness and sweetness.

Further, in the beverage of the present invention, in addition to the above-described two components, if it is not within the scope of the object of the present invention, it is possible to blend, for example, soybean polysaccharides, which are used for the production of a known warm-selling beverage. Pectin, carrageenan, gellan gum, guar gum and other tackifiers.

<sweet ingredients>

The sweetness component blended in the beverage of the present invention can be appropriately selected and used as long as it is a sweet taste component for use in the production of a known warm-selling beverage. Specific examples thereof include fructose glucose liquid sugar, sugar (containing sucrose or granulated sugar), fructose, high fructose liquid sugar, glucose, oligosaccharide, lactose, honey, starch syrup (maltose), and sugar. Alcohol, high-intensity sweetener, etc. Among them, as the sweet component blended into the beverage of the present invention, a high-intensity sweetener is preferably used. In this way, it is possible to suppress the occurrence of problems such as quality deterioration or browning of liquid color which have been known as a problem in the field of warm-up and sales of fruit juice-containing beverages, which are caused by the sucrose heating. cause. Moreover, by using a high-intensity sweetener as a sweet component, the calorie amount of the beverage can also be reduced. Examples of the high-intensity sweetener include acesulfame potassium, sucralose, aspartame, neotame, and stevia extract. Furthermore, as far as the sweetness component described above is concerned, the sweetness of the beverage can be controlled to be 12 in terms of sucrose. In the case of 21 or less, it may be used alone or in combination of two or more. Specifically, as long as the sweetness of the beverage of the present invention can be prepared in a sucrose ratio of 12 or more and 21 or less, for example, potassium sulfonate can be used alone in terms of sweetness in terms of sucrose, and can be used in combination with sweetness. Sucrose sucrose in 600 sucrose and potassium sulfonate sulfonate as described above.

<Other blending points>

The beverage of the present invention may also contain various additives permitted by the beverage, such as emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, etc.), antioxidants (tocopherol, cysteine hydrochloride, etc.), pigments ( Marigold pigment, carotenoid pigment, anthocyanin pigment, caramel color, various synthetic coloring materials, etc.), spices, sour agents (citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, anti-butyl Adipic acid, malic acid, or the like, such as a preservative, a preservative, an antifungal agent, and the like. In addition, expecting the enhancement of health functions, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, etc.) or minerals (potassium, sodium, calcium, magnesium, etc.) may be added. Various functional ingredients such as dietary fiber.

With regard to the conventional juice-containing beverages for warm-selling, the precipitation, separation and aggregation of the juice components produced during the period from the beverage production to the time of consumption by the consumer become a problem. Therefore, the conventional juice-containing beverage for warm-up sale tends to be light and monotonous, but a transparent juice containing no insoluble solid component is usually used. Among them, as for the conventional juice-containing beverage for warm-up sale, it has been studied to incorporate a fruit juice containing an insoluble solid component such as a fruit pulp component instead of a transparent juice in order to improve the above-mentioned taste of a light and monotonous taste. However, when a fruit juice containing an insoluble solid component such as a fruit pulp component is used, although the flavor can be improved, there is room for improvement in storage stability.

Furthermore, as for the conventional juice-containing beverage for warming and selling, the above-mentioned taste is improved together. The problem of the taste of the light and monotonous, and the means of preserving the stability of the beverage, it is also considered to combine the specific tackifier of the fermented cellulose and the Sanxian gum with the juice containing the insoluble solid component such as the fruit pulp component. . However, when the specific thickening agent of the lyophilized cellulose and the three scented gum is used together with the fruit juice containing the insoluble solid component, although the storage stability of the beverage can be improved, it becomes a thick thickener derived from the tackifier. Or a sticky taste that detracts from the original flavor of the juice, so there is still room for improvement in flavor.

In this regard, regarding the juice-containing beverage for warming and selling of the present invention, the acidity and sweetness of the beverage are controlled to specific values, respectively, and the fermented cellulose and the three cents which are the tackifiers are used in a specific amount ratio. The specific component of the gum is blended in a specific amount, so that the thick or viscous taste derived from the tackifier can be improved, and the original moisturizing flavor of the fruit can be tasted as well as having a good acidity and sweetness. A fruit juice-containing beverage with a refreshing and rich taste and good preservation stability.

"Manufacturing method for packaging beverages containing fruit juices for heating and selling"

In order to realize the beverage of the present invention which has both good storage stability and excellent flavor, it is important to adjust the dispersion and dissolution state of the specific two kinds of tackifiers of the fermented cellulose and the three scented gum in the beverage to be appropriate. . Specifically, in order to realize the beverage of the present invention, it is important to highly control the solvent temperature at the time of preparing the tackifier solution added to the beverage solution, the dissolution concentration of the tackifier of the above tackifier solution, and adding to the beverage solution. Various factors such as the temperature or pressure of the homogenization treatment after the viscosity-increasing solution. In addition, in the method of producing the beverage of the present invention, in addition to adjusting the dispersion and dissolution state of the above-mentioned two types of specific thickeners, a known method for producing a beverage for heating and selling can be used.

(1) Preparation of a tackifier solution added to a beverage solution

The tackifier solution containing two specific tackifiers of lycocellulose and Sanxian gum may be prepared by dissolving the above two tackifiers in water or warm water, or may be in the powder state as described above. The tackifier is mixed and prepared by dissolving the obtained mixture in water or warm water. The dissolution concentration of the above-mentioned two kinds of tackifiers in the tackifier solution is not particularly limited as long as the above-mentioned two types of tackifiers can be appropriately decomposed and dissolved in the beverage as a final product, and is preferably 0.3% by mass. The above is 5% by mass or less, more preferably 0.4% by mass or more, and 3% by mass or less. Further, in the case where warm water is used in the preparation of the tackifier solution, the temperature of the warm water is preferably 40 ° C or more and 80 ° C or less. In the case where the warming water is used for the preparation of the tackifier solution, the obtained tackifier solution is cooled at room temperature and mixed with other raw materials, thereby impairing the original flavor of the juice or the quality of other raw materials. To achieve a beverage with good storage stability.

(2) Homogenization treatment of beverage solution

In the production of the beverage of the present invention, in order to control the dispersion and dissolution state of the above two specific tackifiers in the beverage to a good state, the tackifier solution described in the above (1) may be contained, and the insoluble solid matter may be contained. The juice of the ingredients, and mixtures thereof, are homogenized, for example, by a homogenizer. Thereby, a beverage which is further excellent in storage stability can be realized. The conditions for the homogenization treatment are preferably 5° C. or higher and 60° C. or lower, and preferably 5 MPa or higher and 50 MPa or lower.

Further, as a method for producing the above-described known warm-selling beverage, for example, the following method can be employed. Specifically, for the juice containing the insoluble solid component or the diluted solution thereof, various additives for removing the specific tackifier are added, mixed, and the pH of the solution is adjusted as necessary, and then a specific tackifier is added. Thereafter, the sterilization treatment is performed before or after filling to the container. Sterilization treatment can be carried out by conventional culture of disc sterilization, tube sterilization, retort sterilization, batch sterilization, Autoclave sterilization and other methods.

"Improving the taste improvement method of packaging beverages containing fruit juice containers"

The juice-containing container-packed beverage for warming and selling of the present invention contains fruit juice, insoluble solid content component, lyophilized cellulose, and Sanxian gum. The content of the juice of the beverage, that is, the juice content, is 0.5% or more and 10% or less based on the total amount of the beverage. Further, with respect to the container-packed beverage containing the juice for warming and selling of the present invention, the total content of the lyophilized cellulose and the three scented gum is 0.01% by mass based on the total amount of the container-packed beverage containing the juice for heating and selling. In the above, 0.16 mass% or less, and the content of the fermented cellulose relative to the total amount of the container-packed beverage containing the juice for the warm sale is X, and the above-mentioned Sanxian gum is juice-containing with respect to heating. When the content of the total amount of the packaged beverage is set to Y, the value of X/Y is 0.1 or more and 10 or less by mass ratio. In the method for improving the taste of the present invention, the beverage having the specific blending composition is prepared in such a manner that the acidity of citric acid is 0.4% by mass or more and 0.7% by mass or less, and the sweetness is 12 or more and 21 or less. preparation. Thereby, the flavor of the juice-packed beverage containing the juice for warming and selling can be made better than that of the conventional beverage.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above may be employed.

[Examples]

Hereinafter, the present invention will be described by way of Examples and Comparative Examples, but the present invention is not limited thereto.

<Example 1, Reference Example 1 and Comparative Examples 1 to 6>

The lemon-containing fruit juice beverage obtained by mixing the beverage raw materials according to the blending shown in Table 1 was heat-sterilized, and then filled into a 200 g tank by hot charging, thereby producing Example 1, Reference Example 1, and Comparative Example. 1~6 is heated for sale in containers containing lemon juice.

Specifically, the container-packed beverages containing the lemon juice for warming and selling in the first embodiment, the reference example 1 and the comparative examples 1 to 6 were produced by the following methods in such a manner as to be blended as shown in Table 1. .

After diluting any of the following juices (A) or (B) with water to prepare a juice solution, adding the mixed grain granulated sugar, reduced starch syrup, honey, sucralose, marigold pigment to the obtained juice solution , acetaminophen sulfamate and L-ascorbic acid. Then, citric anhydride and trisodium citrate were added to the obtained mixed solution, and the pH was adjusted to 3.4. Secondly, for the solution obtained by adjusting the pH value, the cellulose (made by FFI, SAN ARTIST PG, cellulose content: 20%) and Sanxian Gum (made by San Francisco FFI, SAN) ACE NXG-S (CP)) adds a specific amount. Thereafter, the mixture was adjusted so that the total amount became 10 kg, and then homogenized using a homogenizer at 15 ° C and 15 MPa. The lemon juice-containing beverage thus obtained was subjected to heat sterilization with a sterilization efficiency equal to or higher than that at 65 ° C for 10 minutes, and then hot-filled to a 200 g can, and then cooled to room temperature (25 ° C) for use in the following Evaluation. Furthermore, the juice content of the lemon juice was adjusted to be 3%.

(A) Commercially available lemon juice with meat (Brix: 22, citric acidity: 7 mass%, insoluble solid content: 10% by mass)

(B) Commercially available lemon transparent juice (Brix: 40, citric acidity: 30% by mass)

The content of each of the blended components in the obtained containerized beverage containing lemon juice is shown in Table 1.

The packaged beverages for each lemon juice-containing beverage obtained are as follows Evaluation. In addition, the container-packed beverage containing the lemon juice for evaluation was immediately cooled to room temperature (25 ° C) at the time of manufacture, and then stored in a refrigerator (5 ° C) for one night, and then heated to 55 ° C using an incubator. use.

Hereinafter, the evaluation of the packaged beverages for each of the lemon juice-containing beverages will be described in detail.

(evaluation project)

Functional evaluation test 1 (sensation of refreshing): The beverages containing the lemon juice were heated and sold by the five skilled functional inspectors in Example 1, Reference Example 1, and Comparative Examples 1 to 6, and evaluated according to the following The benchmark was evaluated and the average score was determined.

0 points: no refreshing feeling

2 points: barely have a refreshing feeling

4 points: a little refreshing

6 points: a sense of refreshment

8 points: quite refreshing

Functional evaluation test 2 (fruit sensation): The beverages containing the lemon juice were heated and sold by the five skilled functional inspectors in Example 1, Reference Example 1 and Comparative Examples 1 to 6, and evaluated according to the following The benchmark was evaluated and the average score was determined.

0 points: no juice feeling

2 points: barely feel the juice

4 points: a little juice

6 points: there is a sense of juice

8 points: quite a sense of juice

Functional evaluation test 3 (whether or not viscous): The beverages containing the lemon juice were packaged by the five skilled functional inspectors in the example 1, reference example 1 and comparative examples 1 to 6, and evaluated according to the following The benchmark was evaluated and the average score was determined.

0 points: not sticky

2 points: slightly sticky

4 points: none

6 points: a little sticky

8 points: feel sticky

Functional evaluation test 4 (whole flavor): The beverages containing the lemon juice were heated and sold by the five skilled functional inspectors in Example 1, Reference Example 1 and Comparative Examples 1 to 6, and according to the following The evaluation criteria were evaluated and the average score was obtained.

0 points: difference

2 points: slightly worse

4 points: none

6 points: slightly better

8 points: good

pH value: Immediately after the manufacture of the container-packed beverage containing the lemon juice of Example 1, Reference Example 1 and Comparative Examples 1 to 6, the pH value of 20 ° C was measured using a glass electrode pH meter (manufactured by Toago DKK Co., Ltd.). .

Acidity of citric acid: For a 200 mL Erlenmeyer flask, accurately weigh 5 to 15 g of the beverage, and after appropriate dilution with water, add a few drops of 1% phenolphthalein indicator to the above beverage and stir. Then, while stirring the beverage solution in the Erlenmeyer flask with a magnetic stirrer, it will be added to 25 A 0.1 M sodium hydroxide in the mL biuret was added to the above beverage solution, and a titration test was carried out. Further, the end point of the titration test was set to the point that the color of the beverage solution in the Erlenmeyer flask was red for 30 seconds. Based on the results of the titration test performed by the above method, the citric acidity of each lemon juice container packaged beverage was calculated according to the following formula.

Acidity of citric acid (% by mass) = A × f × 100 / W × 0.0064 (2)

[In the above formula (2), A represents a titration amount (mL) of a 0.1 M sodium hydroxide solution, f represents a force price of a 0.1 M sodium hydroxide solution, and W represents a mass (g) of a beverage sample; The value of "0.0064" in (2) means the mass (g) of citric anhydride equivalent to 1 mL of 0.1 M sodium hydroxide solution]

Sweetness (sucrose-converted value): The sweetness of 1% by mass of sucrose is set to 1, and the sweetness equivalent to the sweetness is derived as the sweetness (sucrose-converted value) 1 of the sweetener, by the following Calculated by the method. Specifically, the sweetness in terms of sucrose is calculated by the following formula (1) for each sweet taste component blended in the beverage, and the total value is defined as the sweetness (sucrose conversion value) of the beverage.

Formula (1): (the blending amount (% by mass) of the sweet component contained in the beverage) × (the value of the sweetness in terms of sucrose per unit blending amount of the above sweet component)

The evaluation results of the above evaluation items and the blending ratio of each component are shown in Table 1 below.

Regarding the container-packed beverage containing the lemon juice of the comparative example, there is a lack of balance in terms of refreshing feeling, juice feeling, stickiness, and overall flavor. The reason is considered to be: due to the thick or sticky taste derived from the tackifier, it is detrimental to the moisturizing flavor of the juice. On the other hand, the container-packed beverage containing the lemon juice of the embodiment suppresses the refreshing feeling or the feeling of the juice caused by the specific tackifier blended with the fermented cellulose and the Sanxian gum, and the overall flavor is The score of the functional inspector is increased.

<Examples 2 to 4, Comparative Examples 7 and 8>

The lemon-containing fruit juice beverage obtained by mixing the beverage raw materials according to the blending shown in Table 2 was heat-sterilized, and then hot-packed to a 200 g can, thereby producing the heating products of Examples 2 to 4 and Comparative Examples 7 and 8. Pack the beverage in a container containing lemon juice. Further, the method of producing the container-packed beverage containing each of the lemon juice was the same as that of the above-mentioned Example 1, Reference Example 1, and Comparative Examples 1 to 6.

The content of each of the blended components in the obtained containerized beverage containing lemon juice is shown in Table 2.

The evaluation of the following packaging was carried out for each of the obtained container-packed beverages containing lemon juice. In addition, the lemon-containing fruit juice beverage for evaluation was immediately cooled to room temperature (25 ° C) at the time of production, and then stored in a refrigerator (5 ° C) for one night, and then heated to 55 ° C in an incubator.

Hereinafter, the evaluation of the packaged beverages for each of the lemon juice-containing beverages will be described in detail.

Each of the container-packed beverages containing the lemon juice of each of Examples 2 to 4 and Comparative Examples 7 and 8 was subjected to the above-mentioned sensory evaluation test 1 (smoothness), the sensory evaluation test 2 (fruit feeling), and the sensory evaluation test 4 ( The evaluation of the following description was carried out in addition to the sensory evaluation performed by the same method.

Functional evaluation test 5 (lemon drink sensation): The beverages containing the lemon juice were packaged in the warm-selling samples of Examples 2 to 4 and Comparative Examples 7 and 8 by 5 skilled functional inspectors, and based on the following evaluation criteria The evaluation was carried out and the average score was obtained.

0 points: no lemon drink

2 points: I have a feeling of lemon drink

4 points: a little lemon drink

6 points: there is a lemon drink

8 points: quite a lemon drink

Functional evaluation test 6 (thickness): The beverages containing the lemon juice were packaged in the warm-selling samples of Examples 2 to 4 and Comparative Examples 7 and 8 by 5 skilled functional inspectors, and were implemented according to the following evaluation criteria. Evaluation, and the average score is obtained.

0 points: no sense of thickness

2 points: I feel stubborn

4 points: a little thick

6 points: There is a strong feeling

8 points: quite strong sense

Functional evaluation test 7 (intensity of sweetness): The beverages containing the lemon juice were packaged in the warm-selling samples of Examples 2 to 4 and Comparative Examples 7 and 8 by 5 skilled functional inspectors, and evaluated according to the following The benchmark was evaluated and the average score was determined.

0 points: the intensity of sweetness is weak

2 points: the intensity of sweetness is slightly weaker

4 points: the intensity of sweetness is just right

6 points: the intensity of sweetness is slightly stronger

8 points: strong intensity of sweetness

Functional evaluation test 8 (intensity of sourness): The beverages containing the lemon juice were heated and sold by the five skilled functional inspectors in Examples 2 to 4 and Comparative Examples 7 and 8, and were evaluated according to the following evaluation criteria. The evaluation was carried out and the average score was obtained.

0: weak acidity

2 points: the acidity is weaker

4 points: the intensity of sourness is just right

6 points: the acidity is slightly stronger

8 points: strong acidity

The evaluation results of the above evaluation items and the blending ratio of each component are shown together in Table 2 below.

1 and 2 are graphs showing the results of the sensory evaluation of Examples 2 to 4 and Comparative Examples 7 and 8.

As shown in FIGS. 1 and 2, the beverage of Comparative Example 7 lacked balance in terms of refreshing feeling, juice feeling, lemon drink feeling, thick feeling, and overall flavor. The reason is considered to be that the hydration flavor of the juice is impaired due to insufficient sweetness or sourness. On the other hand, regarding the beverage of Comparative Example 8, there was a lack of balance in terms of refreshing feeling and overall flavor. The reason is considered to be that the sweetness or sourness is too strong. On the other hand, the beverages of Examples 2 to 4 have a sense of juice, a lemon drink, In terms of a strong sense and a whole flavor, it is excellent in balance.

<Examples 5 to 8 and Comparative Examples 9 to 10>

The lemon-containing juice beverage obtained by mixing the beverage raw materials according to the blending shown in Table 3 was heat-sterilized, and then hot-packed to a 200 g can, thereby producing the heating of Examples 5 to 8 and Comparative Examples 9 to 10. Pack the beverage in a container containing lemon juice. Further, the method of producing the container-packed beverage containing each of the lemon juice was the same as that of the above-mentioned Example 1, Reference Example 1, and Comparative Examples 1 to 6. Among them, regarding the beverage of Comparative Example 10, high methoxyl pectin (HM pectin) was used instead of lysin cellulose and Sanxian gum as a tackifier.

The content of each of the blended components in the obtained containerized beverage containing lemon juice is shown in Table 3.

The evaluation of the following packaging was carried out for each of the obtained container-packed beverages containing lemon juice. In addition, the lemon-containing fruit juice beverage for evaluation was immediately cooled to room temperature (25 ° C) at the time of production, and then stored in a refrigerator (5 ° C) for one night, and then heated to 55 ° C in an incubator.

Hereinafter, the evaluation of the packaged beverages for each of the lemon juice-containing beverages will be described in detail.

The container-packed beverage containing each of the lemon juices of Examples 5 to 8 and Comparative Examples 9 to 10 was subjected to the above-mentioned functional evaluation test 1 (smoothness), functional evaluation test 3 (whether viscous), and functional evaluation test 4 ( The evaluation of the following description was carried out in addition to the sensory evaluation performed by the same method. Further, the same evaluation was carried out for the container-packed beverages containing the lemon juice of Example 1 and Reference Example 1. Therefore, the blending of Example 1 and Comparative Example 1 is also shown in Table 3 below.

Functional evaluation test 9 (appearance: presence or absence of precipitation): by 3 skilled functional tests The inspectors visually observed the container-packed beverages containing the lemon juice containing the heating of the heating samples of Examples 1, 5 to 8, Reference Example 1, and Comparative Examples 9 to 10, and carried out evaluation according to the following evaluation criteria.

++: The precipitation is quite obvious

+: The precipitation is slightly obvious

±: slightly precipitated but not obvious

-: no precipitation

Functional evaluation test 10 (Appearance: presence or absence of coagulation): Containers containing lemon juice were heated by three skilled functional inspectors in Examples 1, 5 to 8, Reference Example 1, and Comparative Examples 9 to 10. Beverages were evaluated according to the following evaluation criteria.

++: Condensation is quite obvious

+: The condensation is slightly obvious

±: slightly cohesive but not obvious

-: No condensation has occurred

The beverages used in the above-mentioned sensory evaluation tests 9 and 10 were used for evaluation by standing at a constant temperature of 25 ° C or 55 ° C for 15 days using an incubator.

The evaluation results of the above evaluation items and the blending ratio of each component are shown together in Table 3 below.

In the beverage of Comparative Example 10, it was found that precipitation or aggregation of the insoluble solid content contained in the fruit juice did not satisfy the required level in terms of storage stability. The beverage of Comparative Example 9 satisfies the required level in terms of storage stability without precipitation or aggregation, but in terms of refreshing feeling, there is no balance in overall flavor. On the other hand, the beverages of Examples 1 and 5 to 8 were excellent in storage stability, and were excellent in the balance of the scores of the functional inspectors.

<The lemon-containing fruit juice beverage of Example 9 and Comparative Example 11 and the grapefruit-containing fruit juice beverage of Example 10 and Comparative Example 12>

The lemon juice-containing beverage and the grapefruit-containing fruit juice beverage obtained by mixing the beverage raw materials according to the blending shown in Table 4 were heat-sterilized, and then filled into a 200 g tank by hot charging, thereby preparing the heating sellers of Example 9 and Comparative Example 11. A container-packed beverage containing lemon juice and a container-packed beverage containing grapefruit juice for heating and selling in Example 10 and Comparative Example 12 were sold.

Specifically, the container-packed beverage containing lemon juice of Example 9 and Comparative Example 11 and the container-packed beverage containing grapefruit juice of Example 10 and Comparative Example 12 were respectively obtained by blending as shown in Table 4 Made by the following methods.

After the juice solution is prepared by diluting any of the following juices (A) to (E) with water, mixed grain granulated sugar, reduced starch syrup, honey, sucralose, marigold is added to the obtained juice solution. Pigment, potassium sulfamate and L-ascorbic acid. Then, citric anhydride and trisodium citrate were added to the obtained mixed solution, and the pH was adjusted to 3.4. Secondly, for the solution obtained by adjusting the pH value, the fermented cellulose (manufactured by San Francisco FFI, SAN ARTIST PG) and Sanxianjiao (manufactured by San Francisco FFI, SAN ACE NXG-S (CP)) Add a specific amount. Thereafter, the ion exchange water was used to adjust the total amount to 10 kg. Thereafter, homogenization treatment was carried out using a homogenizer at 15 ° C and 15 MPa. The lemon juice-containing beverage thus obtained was subjected to heat sterilization with a sterilization efficiency equal to or higher than that at 65 ° C for 10 minutes, and then hot-filled to a 200 g can, and then cooled to room temperature (25 ° C) for use in the following Evaluation. Furthermore, the juice content of lemon juice and grapefruit juice was adjusted to be 3%.

(A) Commercially available lemon juice with meat (Brix: 22, citric acidity: 7 mass%, insoluble solid content: 10% by mass)

(B) Commercially available lemon transparent juice (Brix: 40, citric acidity: 30% by mass)

(C) Commercially available lemon turbid juice (Brix: 37, citric acidity: 24, insoluble solid content: 2.55% by mass)

(D) Commercially available grapefruit transparent juice (Brix: 24, citric acidity: 15% by mass)

(E) Commercially available grapefruit turbid juice (Brix: 8, citric acidity: 5% by mass, insoluble solid content: 0.15% by mass)

Table 4 shows the contents of the respective blended components in the container-packed beverages containing the lemon juice and the container-packed beverages each containing the grapefruit juice.

The following evaluations were carried out for each of the obtained container-packed beverages containing lemon juice and the container-packed beverages each containing grapefruit juice. In addition, the lemon juice-containing beverage and the grapefruit-containing fruit juice beverage for evaluation were immediately cooled to room temperature (25 ° C) at the time of manufacture, and then refrigerated (5 ° C) for one night, and then heated to 55 ° C using an incubator. After use.

Hereinafter, the evaluation of the container-packed beverage containing the lemon juice and the container-packed beverage containing the grapefruit juice will be described in detail.

The container-packed beverage containing the lemon juice of Example 9 and Comparative Example 11 and the container-packed beverage containing the grapefruit juice of Example 10 and Comparative Example 12 were carried out by the above-mentioned official Evaluation of Test 1 (sensation of refreshing), sensory evaluation test 2 (fruit feeling), sensory evaluation test 3 (whether it is viscous), sensory evaluation test 4 (whole flavor), sensory evaluation test 9 (appearance: presence or absence of precipitation), and functional evaluation Test 10 (Appearance: presence or absence of coacervation) Functional evaluation by the same method. Further, the same evaluation was also performed for the container-packed beverages containing the lemon juice of Example 1 and Comparative Example 5. Therefore, the blending of Example 1 and Comparative Example 5 is also shown in Table 3 below.

The evaluation results of the above evaluation items and the blending ratio of each component are shown together in Table 4 below.

The container-packed beverage containing the lemon juice in the warming-selling method of Comparative Example 11 produced precipitation or agglomeration of the insoluble solid content contained in the juice, and did not satisfy the required level in terms of storage stability. On the other hand, in the warm-up sale of the container-packed beverage containing the lemon juice of the warming-up of Example 9, the refreshing feeling or the feeling of the fruit juice was suppressed.

Further, in the case of the container-packed beverage containing the grapefruit juice for warming and selling in the tenth embodiment, the level of the storage stability without precipitation or aggregation is satisfied, and whether it is sticky or not, in terms of refreshing feeling. In other words, it is excellent in the balance of the scores of the functional inspectors.

The priority of the Japanese Patent Application No. 2014-227248, filed on Nov. 7, 2014, is hereby incorporated by reference.

Claims (8)

The invention relates to a container-packed beverage containing fruit juice, which comprises a juice, an insoluble solid component, a lyophilized cellulose, and a Sanxian gum, which is characterized in that: the warm-selling juice-packed beverage containing juice The juice content rate is 0.5% or more and 10% or less with respect to the total amount of the container-packed beverage containing the fruit juice for sale, and the total content of the fermented cellulose and the Sanxian gum is sold relative to the warming. The total amount of the beverage packaged in the container containing the juice is 0.01% by mass or more and 0.16% by mass or less, and the content of the lyophilized cellulose relative to the total amount of the packaged beverage containing the juice containing the juice is set to X, When the content of the Sanxian gum is set to Y with respect to the total amount of the container-packed beverage containing the juice for heating, the value of X/Y is 0.1 or more and 10 or less by mass ratio, and the heating is sold. The acidity of the citric acid of the container-packed beverage containing the juice is 0.4% by mass or more and 0.7% by mass or less, and the sweetness of the packaged beverage containing the juice for the warming and selling is 12 or more and 21 or less in terms of sucrose. For example, the packaged beverage containing fruit juice for warming and selling, which contains the high-intensity sweetener. For example, in the warm-up sale of the container-containing beverage containing fruit juice, the fruit juice contains the juice of the citrus fruit. The container-packed beverage containing a juice according to the first aspect of the invention, wherein the insoluble solid component is one or more selected from the group consisting of a peel, a fruit pulp component, and a fruit seed. For example, the packaged beverage containing fruit juice is sold for heating in the first application of the patent scope, wherein The content of the insoluble solid content in the juice-packed beverage containing the juice is 0.0001% by mass or more and 20% by mass or less based on the total amount of the container-packed beverage containing the juice for heating and selling. The invention relates to a method for improving the taste of a juice-packed beverage containing juice, which comprises the juice, the insoluble solid component, the lyophilized cellulose, and the flavor of the juice-packed beverage containing the juice sold by Sanxianjiao. The citric acid acidity of the beverage-packed beverage containing the juice for heating and vending is 0.4% by mass or more and 0.7% by mass or less, and The sweetness of the juice-packed beverage containing the juice is prepared in a sucrose ratio of 12 or more, 21 or less, and the fruit juice content of the juice-packed beverage containing the juice is compared with the juice. The total amount of the packaged beverage containing the juice containing the juice is 0.5% or more and 10% or less, and the total content of the fermented cellulose and the Sanxian gum is compared with the packaged beverage containing the juice for the warm sale. The total amount is 0.01% by mass or more and 0.16% by mass or less, and the content of the fermented cellulose relative to the total amount of the container-packed beverage containing the juice for heating and selling is set to X, and the Sanxian gum is relative to the Heating vendor To the total amount of packaging containers for beverages containing fruit juice to the Y, X / Y values of the mass ratio is 0.1 or more and 10 or less. The method for improving taste of a juice-containing container-packed beverage for warm-up sale according to the sixth aspect of the patent application, wherein the warm-selling juice-containing container-packed beverage contains a high-intensity sweetener. A method for improving the taste of a juice-containing container-packed beverage for warming and selling, as in the sixth aspect of the patent application, wherein the juice contains a juice of citrus fruits.