WO2016114276A1 - 香酸柑橘類果汁含有飲料 - Google Patents
香酸柑橘類果汁含有飲料 Download PDFInfo
- Publication number
- WO2016114276A1 WO2016114276A1 PCT/JP2016/050761 JP2016050761W WO2016114276A1 WO 2016114276 A1 WO2016114276 A1 WO 2016114276A1 JP 2016050761 W JP2016050761 W JP 2016050761W WO 2016114276 A1 WO2016114276 A1 WO 2016114276A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- citrus
- beverage
- fruit
- juice
- fruit juice
- Prior art date
Links
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 140
- 235000013361 beverage Nutrition 0.000 title claims abstract description 114
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 70
- 230000002378 acidificating effect Effects 0.000 title abstract description 5
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims abstract description 19
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 claims abstract description 19
- 229930019673 naringin Natural products 0.000 claims abstract description 19
- 229940052490 naringin Drugs 0.000 claims abstract description 19
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 18
- HDOMLWFFJSLFBI-UHFFFAOYSA-N Eriocitrin Natural products CC1OC(OCC2OC(Oc3cc(O)c4C(=O)CC(Oc4c3)c5ccc(OC6OC(COC7OC(C)C(O)C(O)C7O)C(O)C(O)C6O)c(O)c5)C(O)C(O)C2O)C(O)C(O)C1O HDOMLWFFJSLFBI-UHFFFAOYSA-N 0.000 claims abstract description 18
- OMQADRGFMLGFJF-MNPJBKLOSA-N Eriodictioside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=C(O)C(O)=CC=2)O1 OMQADRGFMLGFJF-MNPJBKLOSA-N 0.000 claims abstract description 18
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 18
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 18
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract description 18
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000005493 rutin Nutrition 0.000 claims abstract description 18
- 229960004555 rutoside Drugs 0.000 claims abstract description 18
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims abstract description 17
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 claims abstract description 17
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 claims abstract description 17
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 claims abstract description 17
- 229940025878 hesperidin Drugs 0.000 claims abstract description 17
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 claims abstract description 17
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 claims abstract description 17
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 claims abstract description 17
- 241000207199 Citrus Species 0.000 claims description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 49
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- -1 naryltin Chemical compound 0.000 claims description 9
- 235000015205 orange juice Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 36
- 235000019634 flavors Nutrition 0.000 abstract description 36
- HXTFHSYLYXVTHC-AJHDJQPGSA-N narirutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O1 HXTFHSYLYXVTHC-AJHDJQPGSA-N 0.000 abstract description 5
- HXTFHSYLYXVTHC-ZPHOTFPESA-N narirutin Natural products C[C@@H]1O[C@H](OC[C@H]2O[C@@H](Oc3cc(O)c4C(=O)C[C@H](Oc4c3)c5ccc(O)cc5)[C@H](O)[C@@H](O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O HXTFHSYLYXVTHC-ZPHOTFPESA-N 0.000 abstract description 5
- 150000002215 flavonoids Chemical class 0.000 description 35
- 229930003935 flavonoid Natural products 0.000 description 34
- 235000017173 flavonoids Nutrition 0.000 description 34
- 235000005979 Citrus limon Nutrition 0.000 description 22
- 244000131522 Citrus pyriformis Species 0.000 description 22
- 235000019658 bitter taste Nutrition 0.000 description 16
- 239000002304 perfume Substances 0.000 description 14
- 240000000560 Citrus x paradisi Species 0.000 description 10
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 9
- 241000951471 Citrus junos Species 0.000 description 9
- 235000011941 Tilia x europaea Nutrition 0.000 description 9
- 239000004571 lime Substances 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 240000006909 Tilia x europaea Species 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 8
- 235000014171 carbonated beverage Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 6
- 238000001514 detection method Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 241001672694 Citrus reticulata Species 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
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- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
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- 235000015201 grapefruit juice Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004811 liquid chromatography Methods 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 2
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- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
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- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- QRNZMFDCKKEPSX-UHFFFAOYSA-N 4-mercapto-4-methylpentan-2-one Chemical compound CC(=O)CC(C)(C)S QRNZMFDCKKEPSX-UHFFFAOYSA-N 0.000 description 1
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- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
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- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
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- 240000007228 Mangifera indica Species 0.000 description 1
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- 241000237502 Ostreidae Species 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 1
- 244000079529 Pyrus serotina Species 0.000 description 1
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- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
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- 238000004949 mass spectrometry Methods 0.000 description 1
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- 235000020636 oyster Nutrition 0.000 description 1
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- 239000002245 particle Substances 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a beverage containing a fruit juice of citrus citrus fruit, and more particularly, to a citrus fruit juice-containing beverage having a freshness characteristic of citrus fruit and a characteristic flavor of each fruit of citrus citrus fruit.
- Perfumed citrus fruits such as lemon, lime, yuzu, kabosu, and shikuwasa usually have strong acidity and bitterness of the flesh and are rarely eaten as they are, but they are refreshing unique to each fruit found near the skin. Aroma, sourness, and some bitterness are preferred, and fruit juice and peel are used for seasoning and aroma during cooking.
- perfumed citrus fruits have a flavor unique to each fruit, beverages that make use of the flavor are also manufactured. For example, there are lemon-flavored soft drinks and chu-hi using lime and yuzu.
- the flavor of the citrus citrus is reproduced by adding a fragrance or flavor.
- conventional fragrances and flavors are added to a small amount of fruit juice, there is a problem that it becomes a beverage in which the so-called “natural fruit character” such as the freshness of fruit, strong flavor, and fruit scent is difficult to feel.
- the amount of fruit juice was increased, there was a problem that the acidity peculiar to citrus citrus fruits became strong and it became a drink that was difficult to drink.
- the present invention produces a beverage that has a freshness of fruit and a characteristic flavor of citrus citrus fruit that is characteristic of citrus citrus fruit, and that is easy to drink without having too strong acidity. For the purpose.
- the inventors of the present invention include a citrus citrus fruit-containing beverage containing a low concentration of fruit juice with a fruit juice ratio of 1 to 30%, and a large amount of citrus citrus fruit peel.
- the ratio of the amount of narvonine, a kind of flavonoid is within a certain range with respect to the total amount of flavonoids (naringin, hesperidin, eliocitrin, naryltin, neohesperidin, and rutin) consisting of a specific group It has been found that it is possible to produce a beverage that has a citrus fruit-like character and has a suppressed acidity that is difficult to drink, which is characteristic of fruit juice of citrus fragrant acid.
- the present invention includes, but is not limited to: [1] The ratio of the amount of narilutin to the total amount of naringin, hesperidin, eliocitrin, naryltin, neohesperidin, and rutin is 0.06 to 0.14, and the fruit juice ratio is 1% or more and 30% or less , A citrus fruit juice-containing beverage. [2] The beverage according to [1], comprising orange juice. [3] The beverage according to [1] or [2], wherein the total amount of naringin, hesperidin, eriocitrin, naryltin, neohesperidin, and rutin is 40 to 500 mg / kg.
- a beverage having the fruitiness of citrus citrus fruit that has a characteristic flavor of citrus citrus fruit and is easy to drink without becoming too acidic is produced.
- Naringin, Hesperidin, Eriocitrin, Nariltin, Neohesperidin, and Rutin are flavonoids that are abundantly contained in the vicinity of the citrus fruit, especially in the vicinity of the pericarp, and many of them have a bitter taste like the slight bitterness found in the pericarp of the citrus fruit. Since at least 2 or more types of these components are contained in the beverage of the present invention, it becomes a beverage in which a skin feeling that is a flavor peculiar to the peel of citrus fruits can be felt.
- the peel feeling of citrus fruits also called peel and peel, gives the drink a refreshing and fresh impression that can be felt when the peel of citrus fruits is peeled off.
- perfume citrus fruits have many flavors characteristic of each fruit in the pericarp so that the pericarp may be used for cooking, etc.
- the fruitiness of the fruit can be increased.
- naruritin is a component with low bitterness found in citrus fruits such as orange, and the beverage of the present invention contains narirutin in a certain range with respect to the total amount of the above flavonoids.
- the bitter taste as in the peel of citrus fruits is moderately moderated, and the sourness is suppressed by the flavor of naruritin, making the beverage easy to drink.
- the fruit juice of perfume citrus fruits such as lemon, yuzu, lime, and kabosu
- it does not satisfy the ratio of the flavonoid of the present invention.
- a plurality of kinds of fruit juices are mixed, for example, in addition to fruit juices of perfume citrus fruits, fruit juices containing a lot of nariltin are mixed, or flavors containing these flavonoids, etc. It is necessary to add the components while adjusting them so as to satisfy the ratio of the present invention.
- the present inventors measured the amount of the flavonoids for a plurality of perfumed citrus fruit juice-containing beverages marketed at the time of filing the application, but there was no beverage satisfying the ratio in the specific range of the present invention.
- the beverage of the present invention has an amount of nariltin relative to the total amount (“total amount of citrus flavonoids”) of naringin, hesperidin, eriocitrin, nariltin, neohesperidin, and rutin (hereinafter collectively referred to as “citrus flavonoids”).
- total amount of citrus flavonoids naringin, hesperidin, eriocitrin, nariltin, neohesperidin, and rutin
- citrus flavonoids a citrus fruit juice-containing beverage containing a ratio of (that is, the amount of nariltin / the total amount of citrus flavonoids) of 0.06 to 0.14.
- Naringin, Hesperidin, Eriocitrin, Narillin, Neohesperidin, and Rutin are all components found in citrus fruits having a flavonoid skeleton. Naringin is known as a component exhibiting a bitter taste characteristic of grapefruit, and is detected in almost all parts such as grapefruit peel, pulp, and capsule. Naringin is also found near the peels of Yuzu, Sudachi and Kabos. Hesperidin is a component that is detected in many citrus fruits other than grapefruit, such as lemon, orange, mandarin, yuzu, lime, ponkan, hassaku, kumquat, and seeker.
- Eriocitrin is a component that is detected in many citrus fruits such as lemon, orange, grapefruit, mandarin orange, yuzu, lime, and ponkan, and is known to have a high antioxidant power.
- Nariltine is a component that is detected in many citrus fruits such as lemon, orange, grapefruit, mandarin, yuzu, lime, and ponkan, and is a component that has less bitterness than other citrus flavonoids.
- Neohesperidin is a component that is detected in many citrus fruits other than lemons, such as grapefruit, orange, yuzu, sudachi, kabosu, and lime.
- Rutin is an ingredient found in some citrus citrus fruits such as sudachi, kabos, and lime, and in small amounts in grapefruit and hassaku.
- the ratio of the amount of nariltin to the total amount of naringin, hesperidin, eriocitrin, nariltin, neohesperidin, and rutin in the beverage is 0.06 to 0.14.
- the ratio of narirutin to citrus flavonoid in the beverage is within this range, it becomes a beverage that is easy to drink without having too strong acidity and bitterness while having the fruitiness of a citrus citrus fruit.
- the ratio is preferably 0.06 to 0.10.
- the total amount of citrus flavonoids is preferably 40 to 500 mg / kg, and more preferably 40 to 200 mg / kg. It is preferable for the total amount of citrus flavonoids to be within the above range since sufficient citrus character is imparted to the beverage. Further, the amount of nariltin is preferably 2 to 70 mg / kg, more preferably 4 to 21 mg / kg, taking into account the flavor balance characteristic of citrus citrus fruits.
- the ratio of the amount of eriocitrin to the total amount of citrus flavonoids is 0.15 to 0.40, it is possible to obtain a flavor balance that is typical of citrus fruits and an effect of suppressing deterioration of flavor components due to the antioxidant power of eriocitrin. Therefore, it is preferable.
- the ratio is more preferably 0.20 to 0.35.
- the ratio of the amount of naringin to the total amount of citrus flavonoids is 0.10 to 0.50, some bitterness characteristic of citrus citrus fruits is reproduced in a well-balanced manner, and the citrus citrus fruit character of the beverage is reproduced. Since it improves, it is preferable.
- the ratio is more preferably 0.06 to 0.10.
- the amount of naringin is preferably 4 to 70 mg / kg, more preferably 6 to 50 mg / kg.
- the amount of hesperidin is preferably 10 to 200 mg / kg.
- the amount of eriocitrin is preferably 5 to 150 mg / kg.
- the amount of neohesperidin is preferably 0 to 5 mg / kg.
- the amount of rutin is preferably 0 to 5 mg / kg.
- the amount of these citrus flavonoids in the beverage can be adjusted by appropriately adjusting the amount of flavors and naturally derived materials containing various flavonoids.
- an appropriate amount of citrus fruit juice such as orange fruit juice or grapefruit fruit juice can be mixed with the fruit juice of perfume citrus fruit to adjust the amount and ratio of the citrus flavonoids within a specific range.
- the amount of various flavonoids in citrus fruits is reported in, for example, Kinki Chugoku Shikoku Agricultural Research Center Research Report No.
- the fruit juice to be used can be selected and examined with reference to such materials.
- the amount of various flavonoids in the beverage can be measured using a known method such as high performance liquid chromatography mass spectrometry (LC-MS).
- LC-MS high performance liquid chromatography mass spectrometry
- the amount of various flavonoids in the beverage can be measured under the following conditions.
- centrifuge 3000 ⁇ g, 30 minutes, 20 ° C.
- the supernatant is transferred to another centrifuge tube (B).
- Centrifuge (3000 ⁇ g, 30 minutes, 20 ° C.) and add supernatant to centrifuge tube (B).
- the supernatant collected in the centrifuge tube (B) is further centrifuged (3000 ⁇ g, 30 minutes, 20 ° C.), and the resulting supernatant is transferred to a 50 mL volumetric flask and made up with ethanol.
- the well-mixed supernatant is filtered through a PTFE filter (Toyo Roshi Kaisha, ADVANTEC DISMIC-25HP 25HP020AN, pore size 0.20 ⁇ m, diameter 25 mm) that has been washed with ethanol in advance.
- a PTFE filter Toyo Roshi Kaisha, ADVANTEC DISMIC-25HP 25HP020AN, pore size 0.20 ⁇ m, diameter 25 mm
- Ionization method ESI (Turbo Spray), negative mode Ionization part conditions: CUR: 10, IS: -4500, TEM: 650, GS 1:80, GS 2:60, ihe: ON, CAD: Medium Detection method: MRM mode Detection conditions (Q1 ⁇ Q3, DP, CE, CXP, EP): Eriocitrin (595.2 ⁇ 287.1, -76, -50, -11, -10) Nariltin and Naringin (579.2 ⁇ 271.1, -85, -42, -9, -10) Hesperidin and neohesperidin (609.2 ⁇ 301.1, -76, -50, -11, -10) Peak detection time: Although confirmation with a standard is required, it is generally as follows.
- Ionization method ESI (Turbo Spray), positive mode Ionization part conditions: CUR: 10, IS: 5500, TEM: 650, GS1: 80, GS2: 60, ihe: ON, CAD: Medium Detection method: MRM mode Detection conditions (Q1 ⁇ Q3, DP, CE, CXP, EP): Rutin (611.2 ⁇ 303.1, 76, 25, 12, 10) Peak detection time: Although confirmation with a standard is required, it is generally as follows. Rutin (3.01 minutes) (4) Quantification method Three or more sample solutions having different concentrations are provided, and quantified by the absolute calibration curve method using the obtained peak areas.
- the beverage of the present invention has a fruit juice ratio of 1% or more and 30% or less.
- the “fruit juice ratio” refers to the relative concentration when straight juice obtained by squeezing fruit juice is taken as 100%.
- it can be converted based on the standard of refractometer reading for sugar or the standard of acidity (below) of straight fruit juice of various fruits shown in the JAS standard (Japanese agricultural and forestry standard for fruit drinks): (Standard of refractometer reading for sugar (° Bx)) ⁇ Orange, Ponkan 11 ⁇ Hassaku, Yoyokan 10 ⁇ Yunshu oranges, grapefruits, summer oranges 9 ⁇ Seek Warser 8 (Standard for acidity (citric acid equivalent) (%)) ⁇ Lemon 4.5 ⁇ Lime 6
- the fruit juice rate is 30 %.
- the fruit juice ratio can be calculated by converting the fruit juice not described above into a relative concentration when straight fruit juice is 100%. For example, when 5% by weight of 200% concentrated fruit juice is used in a beverage, the juice rate of the beverage is 10%.
- the fruit juice rate is a total value obtained by calculating the fruit juice rate of all the fruit juices based on the above.
- the fruit juice rate obtained by this calculation usually corresponds to the ratio of the fruit juice shown in the container of the fruit juice-containing beverage (numerical value indicated as “fruit juice ⁇ %”).
- the juice rate of the beverage of the present invention is 1% or more and 30% or less. Preferably they are 1% or more and 20% or less, More preferably, they are 3% or more and 20% or less.
- the beverage according to the present invention is a beverage with a reduced acidity while a characteristic flavor is perceived in the pericarp of perfume citrus fruits by the ratio of the above-mentioned fruit juice and the ratio of the above-mentioned citrus flavonoids. It is known that fruit juices, especially citrus fruit juices, are likely to deteriorate due to storage or heating, resulting in an unusual flavor. However, when the juice rate is as low as 1 to 30%, There is an advantage that a different flavor due to deterioration is hardly felt.
- the beverage of the present invention contains at least juice of citrus citrus fruit.
- perfume citrus fruits are a general term for citrus fruits that are strong and unsuitable for raw food, but use fragrance and sourness ("flower picture book vegetables + fruits", June 2009 The second edition was published on the 25th, supervised by Masakazu Serizawa et al., Kusatsu Publishing). "Cicus depressa”, “Kavos (scientific name Citrus sphaerocarpa)", “Sudachi (scientific name Citrus sudachi)” and the like.
- the juice rate of the whole beverage containing citrus citrus juice is preferably 1% to 30%, more preferably 1% to 20%. If the fruit juice ratio of the citrus citrus fruit is less than 1%, the citrus fruit citrus fruit may be reduced, and if it exceeds 30%, the sourness and bitterness will become too strong, which may not be suitable for drinking.
- the beverage of the present invention contains at least fruit juice of perfume citrus fruit, but may contain other fruit juice in addition to perfume fruit citrus fruit juice.
- the amount of citrus flavonoids may be adjusted by combining appropriate amounts of perfume citrus juice and other citrus juices such as grapefruit juice and orange juice.
- Juices other than perfume citrus juice include apple juice, grape juice, peach juice, strawberry juice, banana juice, cherry juice, melon juice, watermelon juice, mango juice, papaya juice, kiwi juice, Japanese pear juice, pear juice Oyster juice, ume juice, muscat juice, pineapple juice, passion fruit juice, guava juice, apricot juice, plum juice, cranberry juice, pomegranate juice and the like.
- citrus fruit juices such as grapefruit juice, orange fruit juice, mandarin fruit juice, and mandarin fruit juice containing a part or all of the above flavonoids.
- the ratio of the citrus fruit citrus fruit juice ratio to the fruit juice ratio of the entire fruit is preferably 20% or more, more preferably 25% or more.
- the beverage of the present invention is, for example, even when the ratio of the fruit juice rate of perfume citrus fruits to the fruit juice rate of the whole fruit is as low as 60% or less (that is, , Even if the use rate of citrus fruit juice is relatively small), it is surprisingly felt as a flavor of citrus fruit, so that A ratio of 20% or more and 60% or less, or 25% or more and 60% or less can be said to be part of a preferred embodiment of the present invention.
- the fruit juice can be used regardless of the production method, such as straight fruit juice and concentrated fruit juice. In view of good handling, concentrated reduced fruit juice is preferable.
- the beverage of the present invention is a beverage having a so-called “fruitiness of citrus citrus fruit”. Beverages having a “perfume citrus fruit character” refer to beverages in general where consumers are reminded of perfume citrus fruit.
- the beverage of the present invention is a beverage that feels fresh and fresh like a citrus citrus fruit, particularly when peeled from the scent of a citrus citrus fruit. Become.
- the beverage of the present invention is preferably a container-packed beverage, a display reminiscent of citrus citrus fruit on the outer surface of the container (for example, a character or design of “lemon”, a character or design of “Yuzu” Etc.).
- Beverages of the present invention are sugars, sweeteners, sour agents, vitamins, pigments, antioxidants, emulsifiers, storage, etc., as long as they are blended in ordinary beverages, within the range that does not impair the above-mentioned characteristics of perfume citrus fruits. , Seasonings, extracts, pH adjusters, quality stabilizers, and the like can be blended.
- sugars, sweeteners, acidulants and the like may be appropriately added to the beverage to adjust the sweet and sour taste of the beverage.
- the sugar acid ratio is preferably about 10 to 40, and more preferably about 15 to 30 in consideration of ease of drinking.
- the sugar acid ratio can be determined by the ratio between the refractometer reading for sugar (° Bx) and the acidity (in terms of anhydrous citric acid) (%). Moreover, you may mix
- the beverage of the present invention may be a carbonated beverage.
- the refreshing feeling due to carbonation is well suited to the refreshing flavor of citrus citrus, and since the aroma of the beverage is easily felt by carbonation, the carbonated drink is one of the preferred embodiments in the present invention.
- the gas pressure is preferably 1 to 3.8 kgf / cm 2, more preferably 1.2 to 2.4 kgf / cm 2 .
- the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure.
- the form of the beverage of the present invention is not particularly limited, but is preferably a container-packed beverage.
- the beverage of the present invention can be in the form of a container-packed beverage through steps such as sterilization, container packing and sealing.
- the sterilization method can be determined according to the type of container or beverage.
- the container may be sterilized by heating such as retort sterilization after filling the container, or the container may be sterilized and then filled into the container. More specifically, in the case of PET bottles, paper packs, bottled drinks and pouch drinks, for example, FP or UHT sterilization held at 90 to 130 ° C.
- a predetermined amount of the beverage composition of the present invention can be filled in a container and sterilized (for example, 65 ° C., 10 minutes).
- a hot pack filling method or an aseptic filling method can be used. Since the beverage content of the present invention has a relatively low content of fruit juice, it also has the advantage that it does not easily produce a different flavor even when sterilized by heating, and the fresh flavor of citrus fruits is easily maintained.
- the beverage of the present invention may also be a beverage filled in a BIB (bag in box) container as one aspect.
- the BIB container is a liquid container composed of an interior container and an exterior container.
- the interior container is made of plastic, and a corrugated cardboard case is mainly used as the exterior container.
- the interior container in the BIB container may be a molded type container or a film type container, and is not particularly limited.
- the capacity of the BIB container is not particularly limited, but is, for example, 1 to 2000 L, preferably 2 to 20 L. If it is a BIB container for general consumers, for example, a container of about 1 to 5 L is used, and if it is for business use, for example, a container of about 10 to 1000 L is used.
- the fruit juice rate of the beverage at the time of container packaging is the fruit juice rate of the beverage of the present invention.
- the beverage of the present invention may be a beverage obtained by diluting a concentrated liquid as a raw material.
- the beverage thus obtained can be provided by pouring into a container such as a cup.
- the concentrated liquid can be diluted by adding and mixing water (including drinking water), carbonated water, or the like.
- Such a beverage can be provided in the restaurant industry such as a restaurant, a fast food restaurant, a coffee shop, and a dining room, but the place to provide the beverage is not particularly limited.
- the fruit juice rate after diluting the concentrate used as a raw material corresponds to the fruit juice rate of the beverage of the present invention.
- Lemon juice was used as perfumed citrus juice.
- the beverages of Comparative Examples 1 to 4 and Examples 1 to 13 shown in Table 1 below were prepared by appropriately changing the amounts of lemon juice, orange juice, grapefruit juice, and water, and heat sterilized to obtain PET. Bottled into a container.
- Comparative Examples 5 to 8 four types of commercially available citrus fruit flavored beverages were prepared. Among them, Comparative Examples 5 and 6 are carbonated beverages with a lemon symbol, Comparative Example 7 is a non-carbonated beverage with a grapefruit symbol, and Comparative Example 8 is a carbonated beverage with an orange symbol. is there.
- the amount of flavonoids (mg / kg) in each beverage was measured.
- six panelists gave the beverage a sense of lemon (whether it recalls lemon), a fresh feeling (whether it feels a fresh fragrance like when peeled citrus peel), acidity ( Sensory evaluation was performed in five stages with respect to whether or not sourness was felt, bitterness (whether or not bitterness was felt), and favorability (whether or not it could be preferably drinked as a beverage).
- beverages having a ratio of the amount of narirutin to the total amount of citrus flavonoids in the range of 0.06 to 0.14 have a high feeling of lemon and freshness, a moderate sourness and bitterness, and favorableness. Is high. It is an unexpected result that the beverages of Examples 1 to 12 in which the usage rate of lemon juice relative to the whole juice was lower than those of Comparative Examples 1 and 2 were able to produce a beverage with a higher lemon feeling.
- the beverages of the present invention are commercially available lemon carbonated beverages (Comparative Examples 1 and 2) (both include characters and patterns reminiscent of lemons in product names and labels) It has a lemon feeling equivalent to or better than that, and has a particularly high freshness and a highly favored beverage.
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Abstract
Description
[1]ナリンギン、ヘスペリジン、エリオシトリン、ナリルチン、ネオヘスペリジン、及びルチンの合計の量に対するナリルチンの量の比が、0.06~0.14である、果汁率が1%以上30%以下である、香酸柑橘類果汁含有飲料。
[2]オレンジ果汁を含む、[1]に記載の飲料。
[3]ナリンギン、ヘスペリジン、エリオシトリン、ナリルチン、ネオヘスペリジン、及びルチンの合計量が、40~500mg/kgである、[1]または[2]に記載の飲料。
[4]ナリンギン、ヘスペリジン、エリオシトリン、ナリルチン、ネオヘスペリジン、及びルチンの合計の量に対するエリオシトリンの量の比が、0.15~0.40である、[1]~[3]のいずれか1項に記載の飲料。
[5]飲料の果実全体の果汁率のうち、香酸柑橘類果実の果汁率の割合が、20%以上である、[1]~[4]のいずれか1項に記載の飲料。
[6]容器詰め飲料である、[1]~[5]のいずれか1項に記載の飲料。
本発明の飲料は、ナリンギン、ヘスペリジン、エリオシトリン、ナリルチン、ネオヘスペリジン、及びルチン(以下、これらをまとめて、「柑橘フラボノイド」とも呼ぶ)の合計の量(「柑橘フラボノイド総量」)に対するナリルチンの量の比(すなわち、ナリルチン量/柑橘フラボノイドの総量)が、0.06~0.14であることを含む、香酸柑橘類果汁含有飲料である。
LC-MSを用いた各種フラボノイド量の分析方法を以下に示す。
(1)サンプルの調製
炭酸ガスを含む飲料溶液は、常法にて炭酸ガスを除く。まず、遠沈管(A)に飲料溶液10gを秤量する。飲料試料のBrixが20゜Bx以上の場合は5g、40゜Bx以上の場合は2gを秤量し、液体クロマトグラフィー用蒸留水で10mLに希釈する。液体クロマトグラフィー用エタノール20mLを加え、ボルテックスミキサーにて1分以上激しく混和する。粘性が高く混ざらない場合は、必要に応じて手などで激しく振り混ぜる。これを遠心器に供し(3000xg、30分、20℃)、上清を別の遠沈管(B)に移す。沈殿物に液体クロマトグラフィー用エタノール20mLを加え、固形分を薬匙などで十分に崩した後、ボルテックスミキサーにて1分以上激しく混和する。遠心器で遠心(3000xg、30分、20℃)し、上清を遠沈管(B)に加える。遠沈管(B)に集めた上清は、さらに遠心(3000xg、30分、20℃)し、得られた上清を50mLのメスフラスコに移し、エタノールでメスアップする。よく混和した上清液を、予めエタノールで洗浄したPTFE製フィルター(東洋濾紙社製、ADVANTEC DISMIC-25HP 25HP020AN,孔径0.20μm、直径25mm)で濾過し、分析試料とする。
(2)LC分析条件
HPLC装置:Nexera XRシリーズ(島津製作所社製、システムコントローラー:CBM-20A、送液ポンプ:LC-20ADXR、オンライン脱気装置:DGU-20A3、オートサンプラー:SIL-20ACXR、カラムオーブン:CTO-20A、及びUV/VIS検出器:SPD-20Aを有する)
カラム:CAPCELL CORE AQ(粒径2.7μm、内径2.1mmx 150mm、資生堂社製)
移動相A:ギ酸0.1%水溶液
移動相B:アセトニトリル
流量:0.6mL/min
濃度勾配条件:0.0~0.5分(15%B)→6.0分(25%B)→10.0分(75%B)→10.1~11.0分(100%B)、初期移動相による平衡化3.0分
カラム温度:40℃
試料注入:注入量2.0μL
質量分析装置への試料導入:1.8~11.0分
(3)質量分析条件
質量分析装置:4000 Q TRAP(AB Sciex社製)
[分析条件1]…ナリンギン、ヘスペリジン、エリオシトリン、ナリルチン、ネオヘスペリジン用。ルチンの分析は分析条件2で別途行う必要がある。
イオン化方法:ESI(Turbo Spray)、ネガティブモード
イオン化部条件:CUR:10、IS:-4500、TEM:650、GS1:80、GS2:60、ihe:ON、CAD:Medium
検出方法:MRMモード
検出条件(Q1→Q3、DP、CE、CXP、EP):
エリオシトリン(595.2→287.1、-76、-50、-11、-10)
ナリルチンおよびナリンギン(579.2→271.1、-85、-42、-9、-10)
ヘスペリジンおよびネオヘスペリジン(609.2→301.1、-76、-50、-11、-10)
ピーク検出時間:標品による確認を要するが、概ね下記の通りである。
エリオシトリン(2.74分)、ナリルチン(4.14分)、ナリンギン(4.50分)、ヘスペリジン(5.16分)、ネオヘスペリジン(5.68分)
[分析条件2]…ルチン用。分析条件1とは別途行う必要がある。
イオン化方法:ESI(Turbo Spray)、ポジティブモード
イオン化部条件:CUR:10、IS:5500、TEM:650、GS1:80、GS2:60、ihe:ON、CAD:Medium
検出方法:MRMモード
検出条件(Q1→Q3、DP、CE、CXP、EP):
ルチン(611.2→303.1、76、25、12、10)
ピーク検出時間:標品による確認を要するが、概ね下記の通りである。
ルチン(3.01分)
(4)定量方法
濃度の異なる標品溶液3点以上を供し、得られたピーク面積による絶対検量線法で定量する。
本発明の飲料は、果汁率が1%以上30%以下である。ここで「果汁率」とは、果汁を搾汁して得られるストレート果汁を100%としたときの相対濃度をいう。例えば、JAS規格(果実飲料の日本農林規格)に示される各種果実のストレート果汁の糖用屈折計示度の基準又は酸度の基準(下記)に基づいて、換算できる:
(糖用屈折計示度の基準(゜Bx))
・オレンジ、ポンカン 11
・はっさく、いよかん 10
・うんしゅうみかん、グレープフルーツ、なつみかん 9
・シークワーサー 8
(酸度の基準(クエン酸換算)(%))
・レモン 4.5
・ライム 6
本発明の飲料は、少なくとも香酸柑橘類果実の果汁を含有する。香酸柑橘類とは、一般的な柑橘類とは異なり、酸味が強くて生食には不向きであるが香りや酸味を利用する柑橘類の総称であり(「花図鑑野菜+果物」、平成21年6月25日第2刷発行、芦澤正和ら監修、草土出版)、代表品種は、「ユズ(学名Citrus junos)」、「レモン(学名 Citrus limon)」、「ライム(学名 Citrus aurantiifolia)」、「シークワーサー(学名Citrus depressa)」、「カボス(学名 Citrus sphaerocarpa)」、「スダチ(学名 Citrus sudachi)」などである。
本発明の飲料は、いわゆる「香酸柑橘類果実の果実らしさ」を有する飲料である。「香酸柑橘類果実らしさ」を有する飲料とは、消費者が香酸柑橘類果実を想起するような飲料全般を指す。本発明の飲料は特に、香酸柑橘類果実の果皮を剥いたときに感じられるような香酸柑橘類果実らしい爽やかさ、フレッシュさが感じられるような飲料であり、いわゆる香酸柑橘類果実テイストの飲料となる。本発明の飲料は、好ましくは、容器詰め飲料とされた際に、容器外面に、香酸柑橘類果実を想起させるような表示(例えば、「レモン」の文字や図柄、「ユズ」の文字や図柄など)が付されるものである。
Claims (6)
- ナリンギン、ヘスペリジン、エリオシトリン、ナリルチン、ネオヘスペリジン、及びルチンの合計の量に対するナリルチンの量の比が、0.06~0.14である、果汁率が1%以上30%以下である、香酸柑橘類果汁含有飲料。
- オレンジ果汁を含む、請求項1に記載の飲料。
- ナリンギン、ヘスペリジン、エリオシトリン、ナリルチン、ネオヘスペリジン、及びルチンの合計量が、40~500mg/kgである、請求項1または2に記載の飲料。
- ナリンギン、ヘスペリジン、エリオシトリン、ナリルチン、ネオヘスペリジン、及びルチンの合計の量に対するエリオシトリンの量の比が、0.15~0.40である、請求項1~3のいずれか1項に記載の飲料。
- 飲料の果実全体の果汁率のうち、香酸柑橘類果実の果汁率の割合が、20%以上である、請求項1~4のいずれか1項に記載の飲料。
- 容器詰め飲料である、請求項1~5のいずれか1項に記載の飲料。
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MYPI2017702547A MY183523A (en) | 2015-01-16 | 2016-01-13 | Beverage containing fruit juice of flavorful acidic citrus fruit |
EP16737347.1A EP3245878B1 (en) | 2015-01-16 | 2016-01-13 | Beverage containing fruit juice of flavorful acidic citrus fruit |
JP2016569370A JP6695281B2 (ja) | 2015-01-16 | 2016-01-13 | 香酸柑橘類果汁含有飲料 |
NZ733223A NZ733223B2 (en) | 2015-01-16 | 2016-01-13 | Beverage containing fruit juice of flavorful acidic citrus fruit |
AU2016207504A AU2016207504B2 (en) | 2015-01-16 | 2016-01-13 | Beverage containing fruit juice of flavorful acidic citrus fruit |
CN201680004957.0A CN107105719B (zh) | 2015-01-16 | 2016-01-13 | 含香酸柑橘类果汁的饮料 |
US15/542,499 US20180279654A1 (en) | 2015-01-16 | 2016-01-13 | Beverage containing fruit juice of flavorful acidic citrus fruit |
ES16737347T ES2777616T3 (es) | 2015-01-16 | 2016-01-13 | Bebida que contiene zumo de fruta de fruto cítrico ácido potente |
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CN107105719B (zh) | 2021-06-11 |
AU2016207504B2 (en) | 2020-02-20 |
EP3245878A1 (en) | 2017-11-22 |
JPWO2016114276A1 (ja) | 2017-10-19 |
TW201642761A (zh) | 2016-12-16 |
NZ733223A (en) | 2021-02-26 |
CN107105719A (zh) | 2017-08-29 |
MY183523A (en) | 2021-02-24 |
ES2777616T3 (es) | 2020-08-05 |
AU2016207504A1 (en) | 2017-07-13 |
JP6695281B2 (ja) | 2020-05-20 |
US20180279654A1 (en) | 2018-10-04 |
EP3245878B1 (en) | 2020-03-04 |
EP3245878A4 (en) | 2018-07-11 |
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