TWI681723B - Low-calorie fruit juice beverage - Google Patents

Abstract

The beverage of the present invention is a low-calorie beverage containing juice that provides similar flavor to juice-containing beverages, excellent ideal sourness and refreshing feeling, and at the same time, the bitterness is suppressed, although the content of juice is low; the beverage of the present invention includes juice, sweet Flavor, citric acid, tartaric acid and water, relative to the total amount of the beverage, the content of citric acid is 0.03~0.2% by mass, and the content of tartaric acid is 0.03~0.2% by mass, the juice ratio is 50% or less, and the calorie is 20kcal /100mL or less. In particular, it is suitable for low-calorie rosé wine drinks.

Description

Low-calorie drinks with juice

The present invention relates to a juice-containing low-calorie beverage in order to produce a juice-containing low-calorie beverage, which has a juice-like flavor despite having a small amount of juice, excellent ideal sourness and refreshing feeling, and at the same time, a bitter taste is suppressed. Furthermore, when the beverage has a color, in addition to the above-mentioned excellent effects, it can also suppress the fading of the beverage with time, and also has a low-calorie beverage containing juice, which is excellent in storage stability.

Fruit juice-containing beverages have flavors similar to those of fruit juice beverages, with ideal sourness and refreshing characteristics, and are loved by many people. Generally speaking, fruit juice-containing beverages are mostly added with sweeteners, especially beverages with a juice rate of less than 50%. For the purpose of complementing the sweetness, sucrose and high-fructose corn syrup have been added to them.

In recent years, due to health awareness and weight loss ambitions, etc., lower calorie beverages and foods have become strongly demanded. However, juice-containing beverages have a rise in calories from sweeteners, and the problem of calories in the juice itself as an ingredient.

The general sweeteners used in beverages and foods are roughly classified into natural sweeteners such as granulated sugar (sucrose), glucose, fructose, maltose, xylose, erythritol, sorbitol, maltitol and other sugar alcohols, glycyrrhizin , Glycosides and derivatives such as stevioside, amino acids such as aspartame and glycine, peptides, proteins such as sweet protein, isomalt, fructooligosaccharides, palatinose, etc. Various synthetic oligosaccharides, sugar alcohols, saccharin, sucralose, potassium acesulfame, etc. produced by glycosyltransferase, etc. Among these, granulated sugar is the most widely used traditional sweet because of its excellent sweetness, richness of flavor, richness of portion and depth (mellowness), moisturizing property, viscosity imparting property, etc.味剂。 Flavor. However, in recent years, from a health point of view, obesity caused by excessive sugar intake, adult diseases accompanied by obesity, tooth decay, etc. have made sugar far away. As a result, low-calorie or zero-calorie sweeteners used to replace granulated sugar in high-sweetness sweeteners, such as beverages and desserts, are used more frequently.

However, even with the use of such high-intensity sweeteners, especially in juice-containing beverages that require high-grade flavors, the small amount of fruit juices blended may greatly detract from the original flavor, ideal acidity, and freshness of juice-containing beverages. So there is a need to increase the amount of juice, but this will increase the calories of the beverage itself, making it difficult to manufacture low-calorie juice drinks.

Patent Document 1 discloses an invention related to a functional sweetener composition including an antioxidant, a high-intensity sweetener, and a sweet taste improving composition. The example of this document 1 discloses a lemon-lime flavor or orange flavored citrus-flavored beverage using a functional sweetener composition and having improved sweetness. Patent Document 2 discloses that it contains a preservative, a high-intensity sweetener, and a sweet taste improving composition And lemon-lime flavor or orange-flavored citrus flavored beverage with improved sweetness. The specifications of these documents list many organic acids such as lactic acid, tartaric acid, and citric acid as suitable sweet acid-improving organic acid additives, and reveal that these very small amounts can be added to the functional sweetener composition and sweet taste improvement In the composition.

However, these documents do not specifically disclose the combination of tartaric acid and citric acid and the formulation of specific amounts. Moreover, there is no disclosure that with such a composition, despite reducing the juice content and maintaining a low-calorie juice-containing beverage, it can still have a flavor similar to that of juice-containing beverages, excellent ideal sourness and refreshing feeling, and further suppress the tartaric acid. The bitter part.

Patent Document 3 describes an invention related to a natural beverage product made from pure natural ingredients, which contains at least one of monatin, lactic acid, tartaric acid, and citric acid, and any other natural carbonic acid, does not contain phosphoric acid, and contains at least A sour agent. Moreover, in the examples, it is revealed that natural cola beverages, examples of natural diet cola beverages, and that they exhibit good cola taste.

However, this document does not specifically disclose the combination of tartaric acid and citric acid and the formulation of specific amounts. Moreover, there is no disclosure that with such a composition, despite reducing the juice content and maintaining a low-calorie juice-containing beverage, it can still have a flavor similar to that of juice-containing beverages, excellent ideal sourness and refreshing feeling, and further suppress the tartaric acid. The bitter part.

By the way, tartaric acid is a well-known organic acid contained in fruit juices, especially grape juice. However, a certain amount of tartaric acid in the grape juice-containing beverage will produce a bitter taste, and sometimes that flavor is not liked Love. Moreover, increasing the concentration of tartaric acid may cause precipitation of the tartaric acid and the like.

[Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Special Publication No. 2009-523407

[Patent Document 2] Japanese Patent Publication No. 2010-508824

[Patent Document 3] Japanese Patent Publication No. 2010-521167

The object of the present invention is to provide a low-calorie beverage containing fruit juice, which contains a small amount of fruit juice, still has a flavor similar to fruit juice, excellent ideal sourness and refreshing feeling, and at the same time no bitterness or bitterness is well suppressed Low-calorie drinks with fruit juice.

Another object of the present invention is to provide a low-calorie beverage containing fruit juice, which contains a small amount of fruit juice and still has a flavor similar to fruit juice. It has excellent ideal sourness and refreshing feeling without bitterness or bitterness. Suppression, furthermore, can inhibit the browning of the liquid color with time and the red color fading of the red grape juice with time, and it also exhibits low-calorie beverages containing juices with excellent storage stability.

It can be provided by the present invention, including juice, sweetener, citric acid, tartaric acid and water, and the ratio of citric acid to the total amount of the beverage is 0.03~ 0.2% by mass, a tartaric acid-containing ratio of 0.03 to 0.2% by mass, a juice ratio of 50% or less, and a calorie-containing beverage with a calorie content of 20 kcal/100 mL or less (hereinafter sometimes referred to as the beverage of the present invention).

Furthermore, the present invention can provide the beverage of the present invention using red grape juice, white grape juice, or both red grape juice and white grape juice as fruit juice.

The beverage of the present invention contains fruit juice, sweetener, citric acid, tartaric acid and water, especially because it contains a specific ratio of citric acid and tartaric acid, so even if the amount of fruit juice is reduced to make a low-calorie beverage, it has a flavor similar to that of juice-containing beverages , Excellent ideal sourness and refreshing feeling. At the same time, the beverage of the present invention has no bitter taste or bitter taste is suppressed, and it is a juice-containing low-calorie beverage that excels in health or flavor.

In particular, when the red grape juice or the mixture of red grape juice and white grape juice is fruit juice, in addition to the above effects, the browning of the liquid color over time and the red color fading of the red grape juice over time can be well suppressed. The preservation stability of the suppression effect is also excellent.

Hereinafter, the present invention will be described in more detail.

Juices used in the present invention include, for example, lemons, grapefruit (white meat, red meat), lime, navel orange, oranges such as late orange, orange, Wenzhou tangerine, caramel, summer orange, sweet summer Orange, Bashuo Orange, Japanese Summer Orange, Taiwan Plums such as lemon, sweet orange, tangerine, bitter orange, lime, Iyo mandarin, ponkan mandarin, kumquat, Sambo orange, platinum pomelo (alias sweetie), Wendan, apricot (alias apricot), plum, plum, western plum, etc. , Peaches, nectarines, yellow peaches and other peaches, Muscat grapes, Riesling white grapes, Delaware seedless grapes, Jufeng grapes, strawberries, raspberries, blackberries, blueberries Raspberries such as cranberries, pears such as Japanese pears, Chinese pears, and western pears, cherries, bananas, pomegranates, apples, papayas, kiwis, pineapples, passion fruit, west Indian cherries, lychees, cantaloupes, watermelons, five leaves wood Tong, Shakya, Avocado, Figs, Olives, Persimmons, Carob Melon, Bala, Mango, Elaeagnus, Coconut, Five Concentrate (Alias Star Fruit), Tangerine, Peruvian Sugar Apple, Durian, Date, Coconut Jujube, Lonicera japonicus, dragon fruit, loquat, longan, white persimmon, muskmelon, quince, mangosteen, bayberry.

There are no special restrictions on red grape juice in grape juice. Examples include Delaware seedless grapes, Jufeng, Pione, Campbell Early A , Pioneer ( Pione, Concord, Cabernet Sauvignon, Sangiovese, Merlot, Pinot Noir, Syrah, Fujimino, Bailey A (Muscat Bailey A), Steuben, Red Globe juice.

There are no special restrictions on white grape juice. Examples include Muscat of Alexandira, Niagara, Koshu, Thompson Seedless, Chardonnay, and Kona ( Kerner), Sauvignon Blanc, Pinot Blanc juice.

For the fruit juice of the present invention, it is preferred to use grape juice that can easily obtain the effects of the present invention, and particularly to use red grape juice and/or white grape juice. Among them, by appropriately using red grape juice and white grape juice, a low-calorie drink of pink wine style can be obtained.

When using red grape juice, or both red grape juice and white grape juice, it is advisable to adjust the color tone of the Hunter Lab color measurement system measured by a spectrophotometer to the range described below.

In the present invention, the content ratio of the juice can be determined according to the juice rate. The upper limit is usually 50%, preferably 30%, 25% is better, and 20% is the best. Moreover, there is no special limit to the lower limit of the juice rate, usually 5%, preferably 10%.

The so-called fruit juice rate here refers to the relative concentration when the fruit juice obtained by squeezing the fruit is regarded as 100%, and it is a standard reading value (°Bx) for the sugar shown in the JAS standard (Japanese agricultural and forestry standard for fruit beverages). Or the ratio of acidity standard (%).

The sugar content can be measured with a digital refractometer (Atago Corporation: RX-5000α).

Examples of the sweetener used in the present invention include low-calorie or zero-calorie high-sweetness sweeteners, and sugars other than the high-sweetness sweeteners, and can also be used as a mixture of two or more kinds.

The content of the sweetener can be appropriately selected according to the type in consideration of the calories of the beverage of the present invention described later, and the flavor of the resulting beverage.

For example, when using a high-intensity sweetener, the lower limit of the content ratio is usually 0.003% by mass in the beverage of the present invention, and 0.005% by mass is Preferably, the upper limit is not particularly limited, but it is usually 0.1% by mass, preferably 0.07% by mass.

The juice-containing beverage of the present invention has a sweetness of 6-20 degrees, preferably 8-18 degrees, and more preferably about 8-16 degrees. The so-called sweetness here is also referred to as sweetness intensity. The sweetness ratio is a scale indicating the intensity of sweetness, and the sweetness of 1% by mass of sugar is 1, indicating the rate of sweetness intensity relative to this sugar.

Examples of high-intensity sweeteners include sucralose, stevioside, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, somata, or two or more of these Is better. From the viewpoint of improving the sweetness of beverages, it is particularly preferable to use at least one kind selected from the group consisting of sucralose, aspartame, and potassium acesulfame.

Sugars other than high-intensity sweeteners include, for example, granulated sugar, fructose, glucose, fructose glucose liquid sugar, high fructose corn syrup, invert sugar, maple sugar, honey, brown sugar molasses, cane molasses, beet molasses, sorghum syrup , Sorbitol, mannitol, xylitol, glycyrrhizin, D-tagatose, erythritol, mesoerythritol, maltitol, maltose, lactose, fructooligosaccharides, grosvenor, mogroside V, steviol glycosides, xylose, arabinose, isomaltose, lactitol, maltitol, trehalose, rhamnose, ribose, somatin, sweet protein, sweet protein, 1-alanine, glycine Sour, high fructose corn syrup, granulated sugar mixed with high fructose corn syrup.

The present invention is particularly suitable for use as a sweetener, for example, aspartame, potassium acesulfame, sucralose, erythritol, or a mixture of two or more of these. The suitable amount and combination of these particularly suitable sweeteners For the ratio, reference can be made to public documents, for example, Japanese Patent Publication No. 59-51262, Japanese Patent Publication No. 2001-333729, Japanese Patent Publication No. 2001-321114, and World Patent Publication No. WO2002/067702.

The citric acid and tartaric acid used in the present invention are ingredients that can impart a flavor similar to juice-containing beverages, excellent ideal sourness, and refreshing feeling despite the small amount of juice contained in the beverage of the present invention.

In the beverage of the present invention, the lower limit of the content of citric acid is 0.03% by mass relative to the total amount of the beverage, preferably 0.04% by mass, more preferably 0.05% by mass, particularly preferably 0.09% by mass; the upper limit is the relative total amount of the beverage 0.2% by mass.

If the content of citric acid is less than 0.03% by mass, the refreshing feeling of the beverage will be reduced, and further, the flavor similar to the juice-containing beverage may also be reduced. When the content of citric acid exceeds 0.2% by mass, the sour taste becomes stronger, and further, the flavor similar to the juice-containing beverage may also decrease.

In the beverage of the present invention, the lower limit of the content of tartaric acid is 0.03% by mass relative to the total amount of the beverage, preferably 0.04% by mass, more preferably 0.05% by mass, particularly preferably 0.1% by mass; the upper limit is 0.2 relative to the total amount of the beverage quality%.

If the content of tartaric acid is less than 0.03% by mass, the ideal sourness or refreshment of the beverage will be reduced. Furthermore, the flavor of similar juice-containing beverages may also be reduced. When the content ratio of tartaric acid exceeds 0.2% by mass, the refreshing feeling of the beverage decreases, and further, the flavor similar to the juice-containing beverage may also decrease.

In the beverage of the present invention, the content ratio of tartaric acid and citric acid ((wine The lower limit of tartaric acid/citric acid) ratio) is usually 0.2, preferably 0.5, 0.7 is better, 1 is particularly good; the upper limit is usually 21, preferably 20, 10 is better, 6 Good, 5 best.

When the ratio of (tartaric acid/citric acid) exceeds the above range, the effect of the present invention may decrease.

The beverage of the present invention may generally contain organic acids and inorganic acids other than tartaric acid and citric acid formulated in beverage foods. Examples of the organic acid or inorganic acid include lactic acid, malic acid, gluconic acid, succinic acid, crotonic acid, phytic acid, and phosphoric acid. These content ratios can be appropriately selected without hindering the effect of the present invention.

The water used in the present invention may contain an appropriately selected amount in order to achieve the aforementioned juice ratio.

For the beverage of the present invention to be made into a low-calorie beverage, it is necessary to adjust the type and content of each component to control its calories. The calorie of the beverage of the present invention is 20 kcal/100 mL or less, preferably 18 kcal/100 mL or less. The lower limit of this calorie is not particularly limited, but it is usually 1kcal/100mL, preferably 4kcal/100mL.

In the beverage of the present invention, when the red grape juice or the red grape juice and the white grape juice are used as the fruit juice to make a pink wine style or red wine style low-calorie beverage, it is better to suppress the red color of the red grape juice from fading with time. . In order to improve the storage stability of this fading suppression effect, it is appropriate to control the hue a value of the beverage of the present invention measured by a spectrophotometer in the Hunter Lab color system.

The beverage of the present invention is made using the above-mentioned pink grapes of red grape juice For wine-style or red wine-style drinks, the lower limit of the above-mentioned hue a value of the freshly prepared product (hereinafter referred to as the initial product) is usually 10, preferably 11 and more preferably 12. The upper limit of the hue a value is not particularly limited. For example, when making a rosé wine drink, 17 is better, 13 is even better.

The beverage of the present invention may contain other beverage ingredients as long as the desired effect is not impaired. For example, carbonated beverages can be made by containing carbonic acid, and alcoholic beverages can be made by containing alcohol. The preparation of these carbonated beverages and alcoholic beverages can be carried out according to well-known methods. When the beverage of the present invention is made into a carbonated beverage, the gas volume of carbon dioxide is preferably 1 or more. The upper limit of the volume of the gas is not particularly limited, but it is usually 5 and preferably 4.

The above-mentioned gas volume of carbon dioxide refers to the volume of carbon dioxide dissolved in carbonated beverages divided by the volume of carbonated beverages. The measurement method is based on the JAS method, and the volume of carbonic acid gas can be measured as follows. First, after fixing the sample to the gas internal pressure gauge, first open the piston of the gas internal pressure gauge to deflate. Then close the piston, shake the gas pressure gauge, and record the value (MPa) when the pointer reaches a certain position. Take the sample out of the gas internal pressure gauge, open the bottle to measure and record the liquid temperature with a thermometer. Using the gas internal pressure and liquid temperature jacket for the carbon dioxide absorption coefficient table, the carbon dioxide gas volume of the sample can be derived.

The beverage of the present invention may contain components other than carbonic acid and/or alcohol as long as the desired effect is not impaired.

Examples of the other components include pH adjusters such as sodium citrate, flavors, and colorings.

The content of other ingredients, as long as it does not impair the desired effect, can be included Make appropriate choices with effect.

The method for producing the beverage of the present invention is not particularly limited, and examples thereof include a method of mixing necessary raw material components and further required arbitrary components in a required ratio by a well-known method. The order of mixing the necessary raw material components and the required arbitrary components is not particularly limited. For example, a method of mixing a part of the necessary raw material components and a part of the arbitrary components in advance and finally mixing the whole.

[Example]

The present invention is illustrated below by examples, but the present invention is not limited to these examples.

Examples 1 to 10, Comparative Examples 1 to 8 and Evaluation Standard 1

Red grape juice and white grape juice were added according to the juice ratio shown in Table 1, and organic acids, sweeteners and spices were added to the water and mixed according to the content ratio (mass %) shown in Table 1, and the pH was adjusted to 3.5. Next, it was sterilized at 95°C, and then cooled to 5°C to prepare a beverage stock solution.

The obtained beverage stock solution was made up to a prescribed amount with water and non-added carbonated water to make the volume of carbonated gas reach 2.4, and then filled in Bao bottles and aluminum cans. After that, it can be stored in a cold spot at 65° C. for 10 minutes and post-sterilized to obtain a carbonated beverage in a container.

Table 2 shows the juice ratio, (tartaric acid/citric acid) ratio, sweetness, pH, and calories of the carbonated drinks prepared in each example.

Example 11 and evaluation standard 2

Red grape juice and white grape juice were added according to the juice ratio shown in Table 1, and organic acids, sweeteners and spices were added to the water and mixed according to the content ratio (mass %) shown in Table 1, and the pH was adjusted to 3.5, set the volume to the specified amount. Next, it was sterilized at 95°C, filled in a steel can, and prepared into a beverage in a container.

Table 2 shows the juice ratio, (tartaric acid/citric acid) ratio, sweetness, pH, and calories of the drinks prepared in each example.

<evaluation>

For the packaged carbonated beverage prepared in Examples 1 to 10 and Comparative Examples 1 to 8, the packaged carbonated beverage prepared in Evaluation Standard 1 was used as a reference, and for the packaged beverage prepared in Example 11 Beverages are evaluated based on the following evaluation method by a panel of 13 to 14 persons each based on the beverage packaged in the evaluation standard 2 as a reference. The average value of the evaluation results is shown in Table 3 and Table 4.

<Evaluation method> Evaluation project (1) Flavor similar to juice drinks

A high value (+ side) is ideal, and a low value (- side) is an undesirable result.

(2) Ideal degree of sourness

A high value (+ side) is ideal, and a low value (- side) is an undesirable result.

(3) Bitterness

A high value (+ side) has a weak bitter taste, and a low value (- side) has a strong bitter taste, which is an undesirable result.

(4) Lightness

The high value (+ side) means freshness, and the low value (- side) means no freshness.

Evaluation method

According to the comparison between each evaluation item and each evaluation standard product, those who feel that there is only a little difference ± 1 point, slightly difference ± 2 points, difference ± 3 points, and quite difference ± 4 points are evaluated.

<investigation>

From Tables 1 to 4, it can be seen that in Comparative Examples 1 and 2 where the content of tartaric acid did not reach 0.03% by mass, the flavor of similar fruit juice beverages decreased. Comparing Example 5 and Comparative Example 3 shows that when the ratio of (tartaric acid/citric acid) exceeds 22, the refreshing feeling decreases. Comparing Example 6 and Comparative Example 1 shows that if the (tartaric acid/citric acid) ratio is less than 1, the flavor and freshness of the juice-like beverage will decrease. From Comparative Examples 5 and 6, it can be seen that by using citric acid and malic acid, or by combining citric acid and lactic acid without using tartaric acid, the ideal degree of sourness and refreshing feeling are reduced. It can be seen from Comparative Example 7 that when citric acid is not used in combination of tartaric acid and malic acid, the similarity and refreshing feeling of the juice drink will decrease. From Comparative Example 8, it can be seen that the bitterness increases when tartaric acid and lactic acid are used without using citric acid.

Examples 12 to 16

Red grape juice and white grape juice are added according to the juice ratio shown in Table 5, and organic acids, sweeteners, and spices are added to the water and mixed according to the content ratio (mass %) shown in Table 5, and the pH is adjusted to 3.5. Next, it was sterilized at 95°C, and then cooled to 5°C to prepare a beverage stock solution.

The obtained beverage stock solution was made up to a prescribed amount with water and non-added carbonated water to make the volume of carbonated gas reach 2.4, and then filled in Bao bottles and aluminum cans. After that, it can be stored in a cold spot at 65° C. for 10 minutes and post-sterilized to obtain a carbonated beverage in a container.

Table 6 shows the juice ratio of the carbonated beverage prepared in each example, (wine Stone acid/citric acid) ratio, sweetness, pH and calories. In addition, Example 12 and Example 2, Example 13 and Example 1, Example 15 and Example 3 have the same composition.

<Appearance evaluation and color tone measurement>

For the carbonated beverages prepared in the containers prepared in Examples 12 to 16, the appearance evaluation and the color tone measurement were performed by the following method. The results are shown in Table 7.

Appearance evaluation

The appearance of the product stored at 55°C for 5 days and the initial product were compared and evaluated by a panel of 10 panelists according to the following criteria. The average results are shown in Table 7.

Exactly the same: 0 points, almost the same: -1 points, some differences: -2 Points, there is a difference: -3 points, there is a big difference: -4 points.

Tone measurement

30mm，測定方法為透過測定，目標罩選用

30mm。以配件中的透過用零校正板做零校正，以離子交換水做100%校正。調整測定用樣品的溫度至20℃，容器使用光路徑長度10mm的玻璃比色槽。 For measurement, spectrophotometer CM-3500d manufactured by KONICA MINOLTA, Inc. and software "SpectraMagic NX" were used. The measurement setting is that the mirror reflection light processing adopts SCI (including regular reflection light), and the measurement aperture is

30mm, the measurement method is through measurement, the target mask is selected

30mm. Use the zero calibration plate in the accessory to do zero calibration and ion exchange water for 100% calibration. The temperature of the sample for measurement was adjusted to 20°C, and a glass colorimetric tank with a light path length of 10 mm was used for the container.

<investigation>

It can be seen from Table 7 that increasing the hue a value of the initial product improves the preservation of appearance. From these results, it is known that it is particularly preferable to adjust the hue a value of the initial product to 10 or more.

Claims (15)

A low-calorie beverage containing fruit juice, which is characterized by containing fruit juice, sweetener, citric acid, tartaric acid and water, relative to the total amount of the beverage, the content ratio of citric acid is 0.04~0.11% by mass, and the content ratio of tartaric acid is 0.11~ 0.18% by mass, and the ratio of (tartaric acid/citric acid) is the mass ratio of 1.0~5.0, the juice rate is 10~20%, and the sweetness is 6~20 degrees, and the calorie is 20kcal/100mL or less. A low-calorie beverage containing fruit juice, which is characterized by containing fruit juice, sweetener, citric acid, tartaric acid and water, relative to the total amount of the beverage, the content ratio of citric acid is 0.04~0.11% by mass, and the content ratio of tartaric acid is 0.11~ 0.18% by mass, and the ratio of (tartaric acid/citric acid) is 1.0 to 5.0, the juice ratio is 10 to 20%, and the calorie is 20kcal/100mL or less. Highly sweeteners of stevioside, potassium acesulfame, sodium saccharin, aspartame, glycyrrhizin, dipotassium glycyrrhizinate and somata, the content of the highly sweetener is 0.003~0.1% by mass. The low-calorie beverage containing juice as in claim 1, which contains grape juice as juice. As in claim 2, the low-calorie beverage containing juice contains grape juice as juice. As in claim 1, the low-calorie beverage containing juice, which contains Red grape juice is juice. As in claim 2, the low-calorie beverage containing juice contains red grape juice as juice. The low-calorie beverage containing fruit juice according to claim 1, which contains red grape juice and white grape juice as juice. The low-calorie beverage containing fruit juice according to claim 2, which contains red grape juice and white grape juice as juice. For example, the low-calorie beverage containing juice according to claim 5 is the value of the hue a value of the Hunter Lab color system measured by spectrophotometer above 10. For example, the low-calorie beverage containing fruit juice according to claim 6, which has a hue a value of 10 or more in the Hunter Lab color measurement system measured by a spectrophotometer. For example, the low-calorie beverage containing fruit juice of claim 7, which has a hue a value of 10 or more in the Hunter Lab color measurement system measured by a spectrophotometer. For example, the low-calorie beverage containing fruit juice of claim 8, which has a hue a value of 10 or more in the Hunter Lab color measurement system measured by a spectrophotometer. The low-calorie beverage containing fruit juice according to any one of claims 1 to 12, wherein at least one selected from the group consisting of sucralose, aspartame, potassium acesulfame, erythritol is sweet味剂。 Flavor. The low-calorie beverage containing fruit juice according to any one of claims 1 to 12, which contains carbonic acid and/or alcohol. The low-calorie beverage containing fruit juice according to claim 13 contains carbonated and/or alcohol.