TWI693897B - Packed fruit juice-containing beverage for heating sales - Google Patents

Abstract

A juice-containing container-packaged beverage for warming and sale containing fruit juice, insoluble solids, fermented cellulose and cycadine, the juice content rate of the juice-containing container-packaged beverage for heating and sale is relative to that The total amount of the container-packaged beverages containing fruit juice for warm sale is 0.5% or more and 10% or less. The total content of the above-mentioned fermented cellulose and the above-mentioned three xanthan gum is relative to the total amount of the container-packaged beverages containing fruit juice for heating and sale The amount is 0.01% by mass or more and 0.16% by mass or less, the content of the above-mentioned fermented cellulose relative to the total amount of the container-packaged beverage containing juice for heating and sale is set to X, and the above-mentioned three xanthan gum is relative to the When the content of the total volume of packaged beverages containing fruit juice for heating and sale is set to Y, the value of X/Y is 0.1 to 10 in terms of mass ratio. The acidity is 0.4% by mass or more and 0.7% by mass or less, and the sweetness of the container-packaged beverage containing fruit juice for heating and sale is 12 or more and 21 or less in sucrose conversion.

Description

Warm up and sell containers and beverages containing fruit juice

The invention relates to a method for improving the taste of a container-packaged beverage containing fruit juice for heating and sales and a container-packaged beverage containing juice for heating and sales.

In the design of heating and selling beverages packaged in containers containing juice, the precipitation, separation and coagulation of juice components become a problem. Therefore, as for the conventionally known container-packaged beverage for heating and selling juice, transparent juice that does not contain an insoluble solid component is generally used (Patent Document 1 etc.).

However, container-packaged beverages containing juices for warming and sale mixed with transparent juices are often light and monotonous.

As a means to improve this aspect, it is also considered to use a turbid fruit juice containing fruit-derived pulp or a fruit juice containing fruit pulp and fruit-derived essential oil instead of transparent juice. However, when such juices are used, although the flavor can be improved, the storage stability tends to decrease significantly. On the other hand, in the case where the viscosity-increasing stabilizer is blended into a container-packaged beverage containing juice for heating and sale, although the storage stability of the beverage can be improved, from the viewpoint of the flavor of the beverage, There is a tendency to damage the flavor derived from fruit juice, and the refreshing flavor of the beverage itself is significantly reduced.

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

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

According to the present invention, there is provided a container-packaged beverage containing fruit juice for heating and sale, which contains fruit juice, insoluble solid components, fermented cellulose, and three cels, which is characterized in that the product for heating and sale contains The fruit juice content rate of the container-packaged beverages of fruit juice is 0.5% or more and 10% or less relative to the total amount of the container-packaged beverages containing fruit juice for heating and sale, and the total content of the above-mentioned fermented cellulose and the above-mentioned three xanthan gum is relative to The total amount of the container-packaged beverages containing fruit juice for heating and selling is 0.01% by mass or more and 0.16% by mass or less, and the above-mentioned fermented cellulose is relative to the total amount of the container-packaged beverages containing fruit juice for heating and selling When the content is set to X, and the content of the above-mentioned three xanthan gum to the total amount of the container-packaged beverages containing fruit juice for heating and sale is set to Y, the value of X/Y is 0.1 or more and 10 or less in terms of mass ratio. The citric acidity of the container-packaged beverages containing fruit juice for heating and sale is 0.4% by mass or more and 0.7% by mass or less, and the sweetness of the container-packaged beverages containing fruit juice for heating and sale is 12 or more in terms of sucrose, 21 or less.

Furthermore, according to the present invention, there is provided a method for improving the taste of a container-packaged beverage containing fruit juice for heating and sale, which comprises a fruit juice, an insoluble solid component, fermented cellulose, and sanxian gum. A method for improving the taste of container-packaged beverages for fruit juices, characterized in that for the above-mentioned container-packaged beverages containing juice for heating and sale, the citric acidity of the container-packaged beverages containing juice for heating and sale becomes 0.4% by mass or more , 0.7% by mass or less, and the sweetness of the above-mentioned container-packaged beverage containing juice for heating and sale is converted to 12 or more and 21 or less in sucrose conversion. The content rate of fruit juice is 0.5% or more and 10% or less relative to the total amount of the container-packaged beverages containing fruit juice for heating and selling, and the total content of the above-mentioned fermented cellulose and the above-mentioned three xanthan gum is relative to the above-mentioned heating and selling The total amount of the beverage packaged in a container containing fruit juice is 0.01% by mass or more and 0.16% by mass or less, and the content of the above-mentioned fermented cellulose relative to the total amount of the container-packaged beverage containing juice for heating and sale is set to X, When the content of the above-mentioned three xanthan gum with respect to the total amount of the container-packaged beverage containing juice for heating and sales is Y, the value of X/Y is 0.1 or more and 10 or less in terms of mass ratio.

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

The above objectives and other objectives, features and advantages are achieved by the following The application form and the following 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.

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

"Warming and Selling Containers and Beverages Containing Fruit Juice"

The container-packaged beverage containing fruit juice for heating and sale of the present invention contains fruit juice, insoluble solid content components, fermented cellulose, and three gums. The content of the juice of the beverage, that is, the juice content, is 0.5% or more and 10% or less relative to the total amount of the container-packaged beverages containing fruit juice for heating and sale. In the above beverages, the total content of fermented cellulose and Sanxian gum is 0.01% by mass or more and 0.16% by mass or less relative to the total amount of the container-packaged beverages containing fruit juice for heating and sale, and the When the content of the total amount of the juice-containing container-packaged beverage for warming and selling is set to X, and the content of Sanxian gum relative to the total amount of the juice-containing container-packing beverage for heating and sale is Y, X The value of /Y is 0.1 or more and 10 or less in terms of mass ratio. Furthermore, regarding the container-packaged beverage containing juice for heating and sale of the present invention, the citric acid has an acidity of 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, a container-packaged beverage containing fruit juice for heating and sale, which has good storage stability and excellent flavor, can be realized. Furthermore, in the present invention, the "insoluble solid component" means a solid component that is insoluble in water, such as peel, fruit pulp component, and fruit seed. In addition, in the present invention, "the total amount of the juice-containing container-packaged beverage for warming and selling" means the total amount of the warming-fruit juice-containing beverage filled in the container, excluding the weight of the container.

In the present invention, the so-called "heating and sales of container-packaged beverages containing fruit juice" means Refers to container-packaged beverages that are stored and sold on the premise of being heated to a temperature above 50°C and below 70°C when circulating on the market. Hereinafter, the present invention will be described by referring to "a juice-containing container-packaged beverage for heating and sale" as "a juice-containing beverage for heating and sale" or "drink".

In the present invention, the term "sweetness" means the intensity of sweetness of a beverage containing a 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 to derive the sweetness equivalent to the sweetness is set to the sweetness of the sweetener (sucrose conversion value) 1. Regarding each sweet ingredient blended into the beverage, the sweetness in sucrose conversion was calculated by the following formula (1), and the total value thereof was taken as the sweetness of the beverage (sucrose conversion value).

Formula (1): (the blending amount of the sweet ingredients contained in the beverage (mass %)) × (the value of sweetness converted from sucrose per unit blending amount of the above sweet ingredients)

In the present invention, the so-called "acidity" refers to the mass percentage concentration of the acid contained in the beverage, and is a value indicating the degree of sourness. The "acidity" is a value calculated based on the amount of all acids contained in the beverage.

In the present invention, the "acidity" of the beverage means a value converted from the amount of acid contained in the beverage as the equivalent amount of citric acid, that is, a value expressed as citric acidity (mass %), assuming that the phenolphthalein indicator and Sodium hydroxide is calculated by titration using the following method. Specifically, for a 200 mL Erlenmeyer flask, accurately weigh 5 to 15 g of beverage, and after appropriately diluting with water, add a few drops of 1% phenolphthalein indicator to the beverage and stir. 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 beverage solution, and a titration test was simultaneously conducted. In this titration test, the point where the color of the beverage solution in the Erlenmeyer flask lasts for 30 seconds is set as the end point. Also, the value of citric acidity (mass %) Based on the result of the titration test performed by the above method, it was calculated by the following formula. In addition, the above-mentioned titration test can also be implemented using a hydrogen ion concentration meter instead of a phenolphthalein indicator. In this case, the end point of the titration test is set to the time when the pH value of the beverage solution in the Erlenmeyer flask becomes 8.1.

Citric acid acidity (mass%) = A×f×100/W×0.0064 (2)

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

The fruit juice-containing beverage for heating and sale of the present invention can improve the taste of the beverage by a synergistic effect, which is obtained by controlling the acidity value and the sweetness value to become specific values, respectively. Specifically, regarding the citric acidity and sweetness value of the juice-containing beverage for heating and sale of the present invention, the citric acidity is 0.4% by mass or more and 0.7% by mass or less, and the sweetness is 12 or more in sucrose conversion, 21 the following. In order to achieve a fruit juice-containing beverage for heating and sale that has good storage stability and excellent flavor like the present invention, it is particularly important to control the balance between the acidity and sweetness of the beverage itself. In the present invention, by controlling the balance between the acidity and sweetness of the above beverage, it is possible to realize the original hydrating flavor of the fruit, with a well-balanced refreshing and thick taste with both acidity and sweetness, and good Juice-containing beverages that are stable in storage.

Here, the conventional juice-containing beverage for heating and sale generally has a citric acid 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.

Regarding the value of citric acidity and sweetness of the juice-containing beverage for heating and sale of the present invention, the citric acidity 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 sweetness is 16 Above, below 20. With this, it is possible to realize a fruit juice-containing beverage which has a good balance, a refreshing and thick taste with more excellent acidity and sweetness, and good storage stability.

The pH value of the juice-containing beverage for heating and sale of the present invention is preferably 2 or more and less than 4.6, more preferably 2.5 or more and less than 4.0, and further preferably 3.1 or more and 3.6 or less. Thereby, a fruit juice-containing beverage for heating and sale which has good storage stability and excellent flavor can be realized.

The juice-containing beverage for heating and sale of the present invention is one having a higher acidity than the conventional beverage as described above. Therefore, regarding 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 , Below 70mg/100mL. In addition, the conventional juice-containing beverage for heating and sale is usually one in which the amount of sodium contained in the beverage is about 25 mg/100 mL.

The water used for the manufacture of the beverage of the present invention can be appropriately selected and used as long as it is used for the manufacture of a well-known warming beverage for sale. Specific examples thereof include tap water, well water, distilled water, mineral water, ion exchange water, and deaerated water. Among them, ion exchange water or deaerated water is preferably used. By this, it is possible to suppress a part of the sweet ingredients and the like in the beverage from being browned by heating during the period before the beverage is circulated in the market until the consumer drinks it.

The container in which the juice-containing beverage for warming and sale of the present invention is enclosed can be appropriately selected and used as long as it is a sealed container known in the beverage industry. As a specific example thereof, a single body or composite material made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or A sealed container made of laminated materials. In addition, 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. Furthermore, the volume of the container is usually 100mL or more and 1L or less, which suppresses the beverage From the viewpoint of precipitation and aggregation of the components contained in, the content is preferably 100 mL or more and 500 mL or less, and more preferably 200 mL or more and 350 mL or less. The shape or color of the container is also not particularly limited, and can be appropriately determined according to the form of circulation or consumer demand.

Hereinafter, each blending component of the juice-containing beverage for heating and sale 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 fruit juice containing insoluble solid content generally means cloudy fruit juice, fruit juice, or fruit juice. The above-mentioned turbid fruit juice means a colloid-like turbid fruit juice derived from fruits such as pectin or pulp components obtained without pectin decomposing enzyme treatment. The pectin decomposing enzyme treatment is to obtain a warmer blended into the conventional It is implemented through the sale of transparent juice containing juice drinks. The above-mentioned meat juice is a fruit juice which contains crushed fruit peel or oil in the turbid fruit juice. Therefore, when the juice with meat is blended into the beverage, the original watery taste of the fruit can be achieved. Furthermore, fruit puree means a person who obtains by sieving fruit or vegetable juice.

Examples of the insoluble solid component contained in the fruit juice include solid components that are insoluble in water, such as peels, fruit pulp components, and fruit seeds. Here, the fruit pulp component means, for example, crushing the fruit, separating liquid components such as fruit juice by screening and/or centrifugal separation, and insoluble solid components contained in the obtained fruit juice, or squeezing fruit juice from the fruit The insoluble solid components etc. obtained by crushing the juice residue obtained afterwards. In addition, thin skin parts such as a segment membrane contained in citrus fruits are included in the above-mentioned fruit pulp components.

Specific examples of fruit juices include orange juice, tangerine juice, Wenzhou tangerine juice, navel orange juice, ponkan fruit juice, summer orange juice, lemon juice, grapefruit juice, tangerine Juice, Citrus hassaku juice, Citrus iyo juice, grapefruit juice, Citrus sudachi juice, Camogo (Myrciaria dubia) juice, Taiwan lemon juice, Kabosu, Citros sphaerocarpa ) Juice, mandarin juice, tangerine juice, wide orange tangerine (Temple Orange) juice, tangerine juice (Tangelo) juice, Philippine citrus (calamansi) juice and other citrus fruit juices, strawberry juice , Raspberry juice, blueberry juice, blackberry juice, cranberry juice and other fruit juices derived from berries, apple juice, Japanese pear juice, pear juice, peach juice, plum juice, plum juice, loquat juice, grape juice , Musk grape juice, melon juice, kiwi fruit juice, watermelon juice, banana juice, pineapple juice, papaya juice, etc. Among them, it is preferably a citrus fruit juice, and more preferably one or more juices selected from the group consisting of lemon juice, grapefruit juice, grapefruit juice, tangerine juice, Iyo orange juice, cranberry juice, and bitter orange juice . These can be used alone or in combination of two or more.

The juice content rate in the container-packaged beverage containing juice for heating and sale of the present invention is 0.5% or more and 10% or less relative to the total amount of the beverage, preferably 0.5% or more and 7% or less relative to the total amount of the beverage , More preferably, it is more than 1% and less than 5% relative to the total amount of the beverage. With this, the original watery flavor of the fruit can be tasted, and a fruit juice-containing beverage having both acidity and sweetness with good balance can be realized.

Here, the "juice content ratio" refers to the relative concentration when straight fruit juice obtained by squeezing fruit is set to 100%, and can be based on the JAS standard (the Japanese agricultural and forestry standard for fruit drinks) The sugar is converted based on the refractometer index (°Bx) or the acidity (mass %). For example, since the JAS specification of grape juice is 11°Bx, when the concentrated grape juice of 55°Bx is blended with 0.2% by mass in the beverage, the juice content rate becomes 1%. Furthermore, when the juice content of the juice is converted to the refractometer index based on the JAS standard sugar, It is assumed to be a refractometer index for removing sugars, honey, etc. added to juice. In addition, the amount of juice is usually expressed by mass% (that is, the amount of juice per 100 g of beverage (g)). In addition, when the type of juice is lemon juice, the acidity shown in the JAS specification is 4.5 (mass%) in terms of citric acidity. Therefore, concentrated lemon juice with a citric acidity of 30 (mass%) is used in beverages When blending 0.15% by mass, the juice content rate becomes 1%.

The amount of insoluble solid content in the fruit 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 relative to the total amount of juice. With this, it is possible to realize a fruit juice-containing beverage for heating and sale that can maintain good storage stability and taste the refreshing and thick taste of acidity and sweetness with a good balance of the original watery flavor of the fruit.

The content of the insoluble solid component in the container-packaged beverage containing juice for heating and sale of the present invention is preferably 0.0001% by mass or more and 20% by mass or less relative to the total amount of the beverage, and more preferably 0.1% by mass relative to the total amount of the beverage % Or more, less than 10% by mass. With this, it is possible to realize a fruit juice-containing beverage for heating and sale that can maintain good storage stability and taste the refreshing and thick taste of acidity and sweetness with a good balance of the original watery flavor of the fruit.

The average particle size d50 (median particle size) of the insoluble solid content contained in the fruit juice can be measured using a particle size distribution meter. In the present invention, the average particle diameter d50 (median particle diameter) of the insoluble solid content 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. With this, it is possible to realize a fruit juice-containing beverage for heating and sale that can maintain good storage stability and taste the refreshing and thick taste of acidity and sweetness with a good balance of the original watery flavor of the fruit.

The 90% cumulative diameter of the insoluble solid content contained in the juice is preferably 5 μm or more, 850 μm or less, more preferably 6 μm or more, 400 μm or less, and still more preferably 8 μm or more and 300 μm or less. Thereby, it is possible to maintain good storage stability without hindering the production suitability, and to taste the balance of the original watery flavor of the fruit, and to add a refreshing and thick taste that has both acidity and sweetness. Juice-containing beverages for sale.

<tackifier>

The beverage of the present invention is blended with a tackifier containing fermented cellulose and three gums. Fermented cellulose is a kind of polysaccharide thickener that forms a fine three-dimensional network structure insoluble in water. The fermented cellulose is a thickener that can disperse various insoluble solid components in a solution with low concentration and low viscosity under high temperature conditions. On the other hand, Sanxian gum is a kind of thickened polysaccharides with low concentration, high viscosity, and excellent acid resistance under high temperature conditions. In the present invention, by using two kinds of specific thickeners of fermented cellulose and Sanxian gum together, precipitation, separation and aggregation of the insoluble solid content contained in the beverage during storage of the beverage can be suppressed. Thereby, a juice-containing beverage having the original flavor of fruit juice, a refreshing and thick flavor with both acidity and sweetness, and good storage stability with good balance can be realized.

In the beverage of the present invention, the lower limit of the total content of gluten and cellulose xanthan gum relative to the total amount of the beverage is 0.01% by mass, preferably 0.03% by mass, more preferably 0.05% by mass, and most preferably 0.07 quality%. In addition, in the beverage of the present invention, the upper limit of the total content of the fermented cellulose and sanxian gum is 0.16% by mass, preferably 0.15% by mass, and more preferably 0.14% by mass. As a result, the problems of precipitation, separation and aggregation of juice components produced in conventional beverages can be suppressed to a high degree, so that both better storage stability and the original flavor of the juice can be achieved, and the balance is good. Fruit juice-containing beverage with refreshing and strong flavor of sour and sweet taste.

In the beverage of the present invention, with regard to the ratio of the content of glutinous cellulose to sanxian gum, the content of glutinous cellulose relative to the total amount of the beverage is set to X, and the content of sanxian gum relative to the total amount of the beverage When set to Y, the value of X/Y is 0.1 or more and 10 or less in mass ratio, preferably 0.25 or more and 4 or less in mass ratio. As a result, the problems of precipitation, separation and aggregation of juice components produced in conventional beverages can be suppressed to a high degree, so that both better storage stability and the original flavor of the juice can be achieved, and the balance is good. Fruit juice-containing beverage with refreshing and strong flavor of sour and sweet taste.

In addition, in the beverage of the present invention, in addition to the two components described above, if it is within the range that does not impair the purpose of the present invention, it may be blended with, for example, soy polysaccharides, which are used in the production of known beverages for warming and sale. Pectin, carrageenan, gellan gum, guar gum and other tackifiers.

<sweet ingredients>

The sweet ingredients blended into the beverage of the present invention can be appropriately selected and used as long as they are used in the manufacture of well-known beverages for heating and sales. Specific examples thereof include fructose glucose liquid sugar, granulated sugar (containing sucrose or granulated sugar), fructose, high fructose liquid sugar, glucose, oligosaccharides, lactose, honey, starch syrup (maltose), sugar Alcohol, high sweetness sweetener, etc. Among them, a high-intensity sweetener is preferably used as the sweetening ingredient blended into the beverage of the present invention. In this way, it is possible to suppress the occurrence of problems such as deterioration of quality or browning of liquid color, which have been cited as a well-known subject in the field of warming and sale of juice-containing beverages since the above, which are caused by heating sucrose. cause. In addition, by using high-intensity sweeteners as sweet ingredients, the calorie content of beverages can also be reduced. Examples of high-intensity sweeteners include acesulfame potassium, sucralose, aspartame, neotame, stevia extract, and the like. In addition, as for the above-mentioned sweet ingredients, as long as the sweetness of the beverage can be controlled to 12 in terms of sucrose conversion Above, 21 or less, they can 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 converted to 12 or more and 21 or less in terms of sucrose, for example, potassium acesulfame potassium can be used alone, and the sweetness can also be used in combination Sucralose converted to 600 in sucrose and the above potassium acesulfame.

<Other blending components>

The beverage of the present invention may also contain various additives allowed by the beverage, such as emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, etc.), antioxidants (tocopherol, cysteine hydrochloride, etc.), and colorants ( Marigold pigment, carotenoid pigment, anthocyanin pigment, caramel pigment, various synthetic colorants, etc.), spices, sour agents (citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid Oxalic acid, malic acid, or their salts, etc.), preservatives, preservatives, mold inhibitors, etc. In addition, in order to enhance the health function, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, etc.) or minerals (potassium, sodium, calcium, magnesium, etc.), Various functional ingredients such as food fiber.

With regard to the conventional juice-containing beverages for heating and sale, the precipitation, separation, and aggregation of juice components produced during the period from the manufacture of the beverage to the time before the consumer consumes it becomes a problem. Therefore, the conventional juice-containing beverages for heating and sale tend to be light and monotonous, but usually transparent juices containing no insoluble solids are used. Among them, with regard to the conventional juice-containing beverages for heating and sale, in order to improve the above-mentioned problem of a light and monotonous flavor, juice blending insoluble solid components such as fruit pulp components instead of transparent juice is also studied. However, when using fruit juice containing insoluble solid components such as fruit pulp components, although the flavor can be improved, there is room for improvement in storage stability.

Furthermore, regarding the juice-containing beverages for heating and sale of conventional knowledge, the above-mentioned The problem of light and monotonous flavor and the storage stability of the beverage, also consider the use of specific thickeners of fermented cellulose and Sanxian gum and fruit juices containing insoluble solid components such as fruit pulp components. . However, when the specific thickeners of fermented cellulose and Sanxian gum are used in combination with fruit juices containing insoluble solids, the storage stability of beverages can be improved, but they become thicker from thickeners. Or the sticky taste may damage the original flavor of the juice, so there is still room for improvement in flavor.

In this regard, regarding the juice-containing beverage for heating and sale of the present invention, the acidity and sweetness of the beverage are controlled to specific values, respectively, and the fermented cellulose and Sanxian are used as thickeners in specific amount ratios The specific ingredients of the gum are blended in a specific amount, so that the thick or viscous taste derived from the thickener can be improved, and the original watery flavor of the fruit can be tasted. Juice-containing beverage with a refreshing and strong taste and good storage stability.

"Manufacturing method for heating and selling container-packaged beverages containing fruit juice"

In order to realize the beverage of the present invention having both good storage stability and excellent flavor, it is important to adjust the dispersing and dissolving state of the specific two kinds of thickeners of the fermented cellulose and the three xanthan 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 when preparing the tackifier solution added to the beverage solution, the dissolution concentration of the tackifier solution of the above tackifier solution, and the addition to the beverage solution Various factors such as the temperature or pressure of the homogenization treatment after the thickener solution. Among them, the method for producing a beverage of the present invention may be a well-known method for producing a beverage for heating and selling, in addition to adjusting the dispersion and dissolution state of the above two specific thickeners to an appropriate level.

(1) Preparation of tackifier solution added to beverage solution

A tackifier solution containing two specific tackifiers of fermented cellulose and three gums can be prepared by dissolving the above two tackifiers in water or warm water, or it can be powdered in advance. It is prepared by mixing various tackifiers and 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 kinds of tackifiers can be appropriately decomposed and dissolved in the beverage as the final product, and preferably 0.3% by mass Above, 5 mass% or less, more preferably 0.4 mass% or more, and 3 mass% or less. In addition, when warm water is used in the preparation of the thickener solution, the temperature of the warm water is preferably 40°C or higher and 80°C or lower. In the case of using warm water to prepare a thickener solution in this manner, after cooling the obtained thickener solution at room temperature, it is mixed with other manufacturing materials so as not to damage the original flavor of the juice or the quality of other manufacturing materials , And achieve a beverage with good storage stability.

(2) Homogenization of beverage solutions

When manufacturing 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 (1) above may also contain insoluble solids The fruit juices and mixtures of these components are homogenized by a homogenizer, for example. With this, a beverage having further excellent storage stability can be realized. Regarding the conditions of the homogenization treatment, the preferred temperature is 5°C or higher and 60°C or lower, and the preferred pressure is 5MPa or higher and 50MPa or lower.

In addition, as the above-mentioned well-known manufacturing method of the warming-selling beverage, for example, the following method can be adopted. Specifically, for juices or diluents containing insoluble solids, various additives to remove specific thickeners are added, mixed, and after adjusting the pH of the solution as needed, specific thickeners are added. Thereafter, sterilization treatment is performed before or after filling into the container. The sterilization treatment can use the usual culture disc sterilization, tube sterilization, cooking sterilization, batch sterilization, Autoclave sterilization and other methods.

"How to Improve the Taste of Containerized Beverages Containing Fruit Juice for Heating and Sale

The container-packaged beverage containing fruit juice for heating and sale of the present invention contains fruit juice, insoluble solid content components, fermented cellulose, and three-xian gum. The content of the juice of the beverage, that is, the content of the juice, is 0.5% or more and 10% or less relative to the total amount of the beverage. In addition, regarding the container-packaged beverage for warming and sale of the present invention, the total content of the fermented cellulose and the three-Xian gum is 0.01% by mass relative to the total volume of the container-packaged beverage for warming and sale of fruit juice Above, 0.16% by mass or less, and the content of the fermented cellulose relative to the total amount of the container-packaged beverage containing the warming and selling juice is set to X, and the above-mentioned three xanthan gum is relative to the warming and containing juice When the content of the total container-packaged beverage is set to Y, the value of X/Y in terms of mass ratio is 0.1 or more and 10 or less. Regarding the method for improving the taste of the present invention, for a beverage composed of the above-mentioned specific blending composition, the citric acid is prepared so that the acidity becomes 0.4% by mass or more and 0.7% by mass or less, and the sweetness becomes 12 or more and 21 or less preparation. By this, the flavor of the container-packaged beverage containing juice for heating and selling can be made better than the conventional beverage.

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

[Example]

Hereinafter, the present invention will be described by Examples and Comparative Examples, but the present invention is not limited to these.

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

After the lemon-containing fruit juice beverage obtained by mixing the beverage raw materials according to the blending shown in Table 1 was heat-sterilized, it was hot-filled into a 200-g can to prepare Example 1, Reference Example 1, and Comparative Example From 1 to 6 heating and selling containers and beverages containing lemon juice.

Specifically, the container-packaged beverages containing lemon juice for heating and sales in Example 1, Reference Example 1, and Comparative Examples 1 to 6 were prepared by the following methods so as to be blended as shown in Table 1 .

Dilute any of the following juices (A) or (B) with water to prepare a juice solution, then add the mixed granulated sugar, reduced starch syrup, honey, sucralose, and marigold pigment to the juice solution obtained above , Potassium acesulfame and L-ascorbic acid. Then, citric anhydride and trisodium citrate were added to the obtained mixed solution to adjust the pH value to 3.4. Secondly, for the solution obtained by adjusting the pH value, fermented cellulose (manufactured by Sanrongyuan FFI, SAN ARTIST PG, fermented cellulose content: 20%) and Sanxian gum (manufactured by Sanrongyuan FFI, SAN) ACE NXG-S(CP)) Add specific amounts separately. Thereafter, after adjustment using ion-exchanged water so that the total amount becomes 10 kg, homogenization treatment is performed using a homogenizer under the conditions of 15° C. and 15 MPa. Regarding the lemon juice-containing beverage thus obtained, after performing heat sterilization having a sterilization potency equal to or higher than that performed at 65°C for 10 minutes, it was hot-filled into a 200g can, and then cooled to room temperature (25°C) for the following Evaluation. In addition, the juice content of lemon juice is adjusted to become 3%.

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

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

The content of each blended component in the obtained container-packaged beverage containing lemon juice is shown in Table 1.

For each container-packed beverage containing lemon juice obtained, proceed as follows Evaluation. In addition, for the container-packaged beverage containing lemon juice used for evaluation, after cooling to room temperature (25°C) immediately after manufacturing, the product is immediately refrigerated (5°C) and stored for one night, then heated to 55°C using an incubator use.

Hereinafter, the evaluation performed on each container-packed beverage containing lemon juice will be described in detail.

(Evaluation item)

Functional evaluation test 1 (fresh feeling): 5 skilled functional inspectors sampled the warmed and sold container-packaged beverages containing lemon juice in Example 1, Reference Example 1 and Comparative Examples 1 to 6, based on the following evaluation The benchmark is evaluated and the average score is determined.

0 points: no refreshing feeling

2 points: Barely refreshing

4 points: slightly refreshing

6 points: refreshing

8 points: quite refreshing

Functional evaluation test 2 (juice sense): 5 skilled functional inspectors sampled the warmed and sold beverages containing lemon juice in containers and packages of Example 1, Reference Example 1 and Comparative Examples 1 to 6, and based on the following evaluation The benchmark is evaluated and the average score is determined.

0 points: No sense of juice

2 points: barely has a sense of juice

4 points: a little juice

6 points: a sense of juice

8 points: Quite fruity

Functional evaluation test 3 (whether it is sticky or not): 5 skilled functional inspectors taste the sampled and packaged beverages containing lemon juice in containers of Example 1, Reference Example 1 and Comparative Examples 1 to 6, according to the following evaluation The benchmark is evaluated and the average score is determined.

0 points: Not sticky

2 points: slightly sticky

4 points: none

6 points: slightly sticky

8 points: feel sticky

Functional evaluation test 4 (overall flavor): 5 skilled functional inspectors sampled the warmed and sold beverages packaged in containers containing lemon juice in Example 1, Reference Example 1 and Comparative Examples 1 to 6, based on the following The evaluation criteria are evaluated, and the average score is determined.

0 points: poor

2 points: slightly worse

4 points: none

6 points: slightly better

8 points: good

pH value: Immediately after manufacturing the beverages containing lemon juice containers and packaging of Example 1, Reference Example 1 and Comparative Examples 1 to 6, immediately use a glass electrode pH meter (manufactured by East Asia DKK) to measure the pH value of 20 ℃ .

Citric acid acidity: For a 200 mL Erlenmeyer flask, accurately weigh 5 to 15 g of beverage. After appropriately diluting 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 0.1M sodium hydroxide in mL of biuret was added to the above beverage solution to carry out the titration test. Furthermore, the end point of the titration test is set to the point where the color of the beverage solution in the Erlenmeyer flask lasts for 30 seconds in red. 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.

Citric acid acidity (mass%) = A×f×100/W×0.0064 (2)

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

Sweetness (sucrose-converted value): Set the sweetness of 1% by mass of sucrose to 1, and set the concentration that derives the sweetness equivalent to the sweetness to the sweetness of the sweetener (sucrose-converted value) to 1, by the following Method. Specifically, regarding the sweetness components blended into the beverage, the sweetness in sucrose conversion is calculated by the following formula (1), and the total value thereof is taken as the sweetness of the beverage (sucrose conversion value).

Formula (1): (the blending amount of the sweet ingredients contained in the beverage (mass %)) × (the value of sweetness converted from sucrose per unit blending amount of the above sweet ingredients)

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

The container-packed beverage containing lemon juice of the comparative example lacks balance in terms of refreshing feeling, juice feeling, whether it is sticky, and overall flavor. The reason is believed to be that the thick or sticky taste derived from the thickener detracts from the moist flavor of the juice. On the other hand, regarding the container-packed beverages containing lemon juice of the embodiment, it suppresses the reduction of the refreshing feeling or the juice feeling caused by the specific thickener blended with the fermented cellulose and three gums, and the overall flavor In other words, the score of the functional inspector is improved.

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

After the lemon-containing fruit juice beverage obtained by mixing the beverage raw materials according to the blending shown in Table 2 was heat-sterilized, it was filled into a 200-g can by hot-packing, thereby preparing the heated sales of Examples 2 to 4, Comparative Examples 7 and 8. Pack beverages in containers containing lemon juice. In addition, the manufacturing method of each container-packed beverage containing lemon juice uses the same method as the above Example 1, Reference Example 1, and Comparative Examples 1 to 6.

The content of each blended component in the obtained container-packaged beverage containing lemon juice is shown in Table 2.

With respect to each obtained container-packaged beverage containing lemon juice, the following evaluation was performed. The lemon-containing fruit juice beverage used for evaluation was cooled to room temperature (25°C) immediately after manufacturing and immediately refrigerated (5°C) and stored for one night, and then heated to 55°C in an incubator before use.

Hereinafter, the evaluation performed on each container-packed beverage containing lemon juice will be described in detail.

Regarding each of the container-packaged beverages containing lemon juice of Examples 2 to 4, Comparative Examples 7 and 8, except by the above-mentioned functional evaluation test 1 (fresh feeling), functional evaluation test 2 (juice feeling) and functional evaluation test 4 ( Overall flavor) In addition to the functional evaluation by the same method, the evaluation described below was performed.

Functional evaluation test 5 (Lemon drink feeling): 5 skilled functional inspectors sampled the packaged beverages containing lemon juice in containers of Examples 2 to 4 and Comparative Examples 7 and 8, according to the following evaluation criteria Carry out the evaluation and find the average score.

0 points: No lemon drink

2 points: Barely have a lemon drink

4 points: slightly lemony

6 points: a lemon drink

8 points: Quite lemony

Functional evaluation test 6 (dense feeling): 5 skilled functional inspectors sampled the containers and packaged beverages containing lemon juice containing juices of Examples 2 to 4 and Comparative Examples 7 and 8 according to the following evaluation criteria Evaluate and find its average score.

0 points: No thick feeling

2 points: Barely has a strong sense

4 points: slightly thick

6 points: there is a strong sense

8 points: quite strong

Functional evaluation test 7 (intensity of sweetness): 5 skilled functional inspectors sampled the packaged beverages containing lemon juice in containers of Examples 2 to 4 and Comparative Examples 7 and 8, based on the following evaluation The benchmark is evaluated and the average score is 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 sweetness

Functional evaluation test 8 (intensity of sour taste): 5 skilled functional inspectors sampled the packaged beverages containing lemon juice in containers of Examples 2 to 4, Comparative Examples 7 and 8, based on the following evaluation criteria Carry out the evaluation and find the average score.

0 points: weak acidity

2 points: the intensity of sour taste is slightly weaker

4 points: the intensity of sour taste is just right

6 points: the intensity of sour taste is slightly stronger

8 points: strong acidity

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

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

As shown in FIGS. 1 and 2, the beverage of Comparative Example 7 lacks balance in terms of refreshing feeling, fruit juice feeling, lemon drink feeling, thick feeling, and overall flavor. The reason is believed to be that the lack of sweetness or sourness impairs the watery flavor of the juice. On the other hand, the beverage of Comparative Example 8 lacked balance in terms of refreshing feeling and overall flavor. It is considered that the reason is that the sweetness or sourness is too strong. On the other hand, the beverages of Examples 2 to 4 have a juice, lemon drink, In terms of fullness and overall flavor, it is an excellent balance.

<Examples 5-8, Comparative Examples 9-10>

After the lemon-containing fruit juice beverage obtained by mixing the beverage raw materials according to the blending shown in Table 3 is heat-sterilized, it is filled into a 200-g can by hot-packing, thereby preparing Examples 5 to 8 and Comparative Examples 9 to 10 for sale by heating Pack beverages in containers containing lemon juice. In addition, the manufacturing method of each container-packed beverage containing lemon juice uses the same method as the above Example 1, Reference Example 1, and Comparative Examples 1 to 6. Among them, with regard to the beverage of Comparative Example 10, high methoxyl pectin (HM pectin) was used as a thickener instead of fermented cellulose and Sanxian gum.

The content of each blended component in the obtained container-packaged beverage containing lemon juice is shown in Table 3.

With respect to each obtained container-packaged beverage containing lemon juice, the following evaluation was performed. The lemon-containing fruit juice beverage used for evaluation was cooled to room temperature (25°C) immediately after manufacturing and immediately refrigerated (5°C) and stored for one night, then heated to 55°C in an incubator and used.

Hereinafter, the evaluation performed on each container-packed beverage containing lemon juice will be described in detail.

Regarding the container-packaged beverages containing lemon juice of Examples 5 to 8 and Comparative Examples 9 to 10, except by the above-mentioned functional evaluation test 1 (freshness), functional evaluation test 3 (whether it is thick), and functional evaluation test 4 ( Overall flavor) In addition to the functional evaluation by the same method, the evaluation described below was performed. In addition, the same evaluation was also performed on the container-packed beverages containing lemon juice of Example 1 and Reference Example 1. Therefore, the blending of Example 1 and Comparative Example 1 is also described in Table 3 below.

Functional evaluation test 9 (appearance: presence or absence of precipitation): 3 skilled functional tests The inspector visually inspected the containers and packaged beverages containing lemon juice for heating and sales in Examples 1, 5 to 8, Reference Examples 1, and Comparative Examples 9 to 10, and conducted evaluations based on the following evaluation criteria.

++: The precipitation is quite obvious

+: The precipitation is slightly obvious

±: Slight precipitation but not obvious

-: no precipitation

Sensory evaluation test 10 (appearance: presence or absence of coagulation): Three skilled sensory inspectors visually inspected the containers and packages of lemon juice for heating and sales of Examples 1, 5 to 8, Reference Examples 1, and Comparative Examples 9 to 10. Beverages, and conduct evaluations based on the following evaluation criteria.

++: Cohesion is quite obvious

+: Condensation is slightly obvious

±: Slightly agglomerated but not obvious

-: No condensation occurs

Regarding the beverages used in the above-mentioned sensory evaluation tests 9 and 10, those subjected to constant temperature storage in an incubator for 15 days at 25°C or 55°C were used for evaluation.

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

Regarding the beverage of Comparative Example 10, it was found that the precipitation or aggregation of the insoluble solid content contained in the fruit juice did not meet the required level in terms of storage stability. The beverage of Comparative Example 9 satisfies the required level in terms of storage stability that does not cause precipitation or aggregation, but lacks balance in terms of freshness and overall flavor. On the other hand, the beverages of Examples 1 and 5 to 8 were excellent in storage stability, and the balance of good scores of functional inspectors was excellent.

<Example 9 and Comparative Example 11 lemon-containing juice beverages and Example 10 and Comparative Example 12 grapefruit-containing juice beverages>

After the lemon-containing fruit juice 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, they were filled into 200g cans by hot-packing, thereby preparing warming pedestals of Example 9 and Comparative Example 11 The container-packaged beverage containing lemon juice and the container-packaged beverage containing grapefruit juice for heating and sale in Example 10 and Comparative Example 12 were sold.

Specifically, the container-packed beverages containing lemon juice in Example 9 and Comparative Example 11 and the container-packed beverages containing grapefruit juice in Example 10 and Comparative Example 12 are respectively blended in such a manner as shown in Table 4 by Produced by the following method.

Dilute any of the juices shown in (A) to (E) below with water to prepare a juice solution, and then add the mixed crystal sugar, reduced starch syrup, honey, sucralose, and marigold to the juice solution obtained above Pigment, potassium acesulfame and L-ascorbic acid. Then, citric anhydride and trisodium citrate were added to the obtained mixed solution to adjust the pH value to 3.4. Secondly, for the solution obtained by adjusting the pH value, fermented cellulose (manufactured by Sanrongyuan FFI, SAN ARTIST PG) and Sanxian gum (manufactured by Sanrongyuan FFI, SAN ACE NXG-S(CP)) were Add a specific amount. After that, use ion-exchanged water to adjust the total amount to 10 kg After that, under the conditions of 15°C and 15 MPa, a homogenizer is used for homogenization treatment. Regarding the lemon juice-containing beverage thus obtained, after performing heat sterilization having a sterilization potency equal to or higher than that performed at 65°C for 10 minutes, it was hot-filled into a 200g can, and then cooled to room temperature (25°C) for the following Evaluation. In addition, the juice content of lemon juice and grapefruit juice is adjusted to become 3%.

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

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

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

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

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

The content of each blended component in the obtained container-packaged beverages containing lemon juice and the container-packaged beverages containing grapefruit juice is shown in Table 4.

The following evaluation was performed about each obtained container-packaged beverage containing lemon juice and each container-packaged beverage containing grapefruit juice. In addition, the lemon juice-containing juice beverage and grapefruit-containing juice beverage used for evaluation were cooled to room temperature (25°C) immediately after manufacturing and immediately refrigerated (5°C) and left to stand for one night, heated to 55°C using an incubator After use.

Hereinafter, the evaluation performed on each container-packed beverage containing lemon juice and container-packaged beverage containing grapefruit juice will be described in detail.

Regarding the container-packed beverages containing lemon juice of Example 9 and Comparative Example 11 and the container-packed beverages containing grapefruit juice of Example 10 and Comparative Example 12, the Can evaluate test 1 (fresh feeling), functional evaluation test 2 (juice feeling), functional evaluation test 3 (whether it is sticky), functional evaluation test 4 (overall flavor), functional evaluation test 9 (appearance: presence or absence of precipitation), and functional evaluation Test 10 (appearance: presence or absence of aggregation) was evaluated by the same method. In addition, the same evaluation was performed for the container-packaged beverages containing lemon juice of Example 1 and Comparative Example 5. Therefore, the blending of Example 1 and Comparative Example 5 is also described in Table 3 below.

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

Regarding the container-packaged beverage containing lemon juice for heating and sale of Comparative Example 11, precipitation or aggregation of insoluble solid components contained in the juice occurred, which did not satisfy the required level in terms of storage stability. On the other hand, the container-packaged beverages containing lemon juice for heating and sales in Example 9 all suppressed the decrease in refreshing feeling or juice feeling.

In addition, the container-packaged beverage containing citron fruit juice for heating and sales in Example 10 meets the required level in terms of storage stability without precipitation or aggregation, and in terms of whether it is viscous, and thus in terms of refreshing feeling In particular, those with good scores from functional inspectors have excellent balance.

This application claims priority based on Japanese Patent Application No. 2014-227248 filed on November 7, 2014, and incorporates the entire contents of the disclosure.

Claims (5)

A container-packaged beverage containing fruit juice for heating and sale, which contains fruit juice containing insoluble solid components, fermented cellulose, and sage gum, characterized in that the insoluble solid component is derived from fruits and the insoluble The content of the solid content is 0.0001% by mass or more and 20% by mass or less relative to the total amount of the container-packaged beverages containing fruit juice for heating and sales. The fruit juice contains juice of citrus fruits. The content of juice in container-packaged beverages is 0.5% or more and 10% or less relative to the total amount of container-packaged beverages containing fruit juice for heating and sale, and the total content of the fermented cellulose and the three xanthan gums is The total volume of the container-packaged beverages containing fruit juice for warm sale is 0.01% by mass or more and 0.16% by mass or less. The content of the fermented cellulose relative to the total volume of the container-packaged drinks containing juice for warming sale is set Is X, when the content of the three xanthan gum relative to the total amount of the container-packaged beverages containing fruit juice for heating and sales is set to Y, the value of X/Y in terms of mass ratio is 0.25 or more and 4 or less. The citric acidity of the container-packaged beverages containing fruit juice for sale is 0.4% by mass or more and 0.7% by mass or less, and the sweetness of the container-packaged beverages containing fruit juice for heating and sale in terms of sucrose is 12 or more and 21 or less . For example, in the case of patent application, the container-packaged beverage containing fruit juice for heating and sale contains high-intensity sweetener. For example, in the first patent application scope, the container-packaged beverage containing fruit juice for heating and sale, wherein the insoluble solid component is selected from the group consisting of peel, fruit pulp component and fruit seed One or more species in the group. A method for improving the taste of a container-packaged beverage containing fruit juice for warming and sales, which is a juice-containing container-packaged beverage for warming and selling containing fruit juice containing insoluble solid components, fermented cellulose, and sage gum The taste improvement method is characterized in that the insoluble solid component is derived from fruit, and the content of the insoluble solid component is 0.0001 mass% or more and 20 mass% relative to the total amount of the container-packaged beverage containing juice for heating and sale In the following, the juice contains citrus fruit juice. For the warmed and sold fruit juice-containing container-packaged beverage, the warmed and sold fruit juice-containing container-packaged beverage has a citric acidity of 0.4% by mass or more, 0.7% by mass Below, and the sweetness of the container beverage packaged with fruit juice for heating and sale is converted to 12 or more in terms of sucrose, and the content of fruit juice of the container beverage package with fruit juice for heating and sale Relative to the total amount of the container-packaged beverages containing fruit juice for heating and selling, it is 0.5% or more and 10% or less. The total content of the fermented cellulose and the three xanthan gum is The total amount of container-packaged beverages is 0.01% by mass or more and 0.16% by mass or less. The content of the fermented cellulose relative to the total amount of the container-packaged beverages containing fruit juice for heating and sale is set to X, and the three xanthan gum When the content of the total container-packaged beverage containing juice for heating and sale is set to Y, the value of X/Y in terms of mass ratio is 0.25 or more and 4 or less. For example, the method for improving the taste of a container-packaged beverage containing juice for heating and sale in the patent application item 4, wherein the container-packaged beverage containing juice for heating and sale contains a high-intensity sweetener.

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