Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B70/00—Preservation of non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

• the present invention relates to a beverage containing citrus components and a method for producing the same.
• the inventors discovered that beverages that contain citrus components and have low turbidity have a problem in that cresol produced by deterioration gives rise to an unpleasant odor resembling that of overripe mango.
• the inventors have discovered that by adjusting the concentration of any one of diosmin, hesperidin, and eriocitrin, and the turbidity, it is possible to suppress the production of cresol due to deterioration of beverages containing citrus components, or the generation of an overripe mango odor.
• the present invention is based on this finding.
• the present invention therefore provides a citrus component-containing beverage in which the production of cresol or the generation of overripe mango odor is suppressed, and a method for producing the same.
• a beverage containing citrus components having a turbidity of 60 NTU or less, and satisfying the following conditions: (a) A geosmin content of 0.05 ppm or more; (b) A hesperidin content of 0.7 ppm or more; and (c) A beverage that satisfies at least one of the following criteria: the content of eriocitrin is 0.5 ppm or more.
• a beverage described in (1) above which satisfies condition (a) and also satisfies either or both of conditions (b) and (c).
• the beverage described in (1) above which satisfies all of the conditions (a), (b) and (c).
• a beverage containing citrus components which meets the following requirements: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') a ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] of 0.07 or more; and (c') A beverage that satisfies at least one of the following criteria: the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• a method for producing a beverage containing a citrus component the turbidity of which is adjusted to 60 NTU or less, and the method is carried out under the following conditions: (a) A geosmin content of 0.05 ppm or more; (b) A hesperidin content of 0.7 ppm or more; and (c) The content of these components is adjusted so as to satisfy at least one of the following requirements: the content of eriocitrin is 0.5 ppm or more.
• a method for producing a beverage containing a citrus component comprising the steps of: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') a ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] of 0.07 or more; and (c') The content of these components and turbidity are adjusted so as to satisfy at least one of the following: the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• a method for inhibiting the formation of cresols during storage in a beverage containing citrus components and having a turbidity of 60 NTU or less comprising the steps of: (a) A geosmin content of 0.05 ppm or more; (b) A hesperidin content of 0.7 ppm or more; and (c) The content of these components is adjusted so as to satisfy at least one of the following requirements: the content of eriocitrin is 0.5 ppm or more.
• a method for suppressing the generation of overripe mango odor during storage in a beverage containing a citrus component and having a turbidity of 60 NTU or less comprising the steps of: (a) A geosmin content of 0.05 ppm or more; (b) A hesperidin content of 0.7 ppm or more; and (c) The content of these components is adjusted so as to satisfy at least one of the following requirements: the content of eriocitrin is 0.5 ppm or more.
• a method for maintaining the intensity of fruit aroma during storage in a beverage containing citrus components and having a turbidity of 60 NTU or less comprising the steps of: (a) A geosmin content of 0.05 ppm or more; (b) A hesperidin content of 0.7 ppm or more; and (c) The content of these components is adjusted so as to satisfy at least one of the following requirements: the content of eriocitrin is 0.5 ppm or more.
• a method for inhibiting the formation of cresol during storage in a beverage containing citrus components comprising the steps of: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') a ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] of 0.07 or more; and (c') The content of these components and turbidity are adjusted so as to satisfy at least one of the following: the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• a method for suppressing the generation of overripe mango odor during storage in a beverage containing a citrus component comprising the steps of: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') a ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] of 0.07 or more; and (c') The content of these components and turbidity are adjusted so as to satisfy at least one of the following: the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• a method for maintaining the intensity of fruit aroma during storage in a beverage containing citrus components comprising the steps of: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') a ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] of 0.07 or more; and (c') The content of these components and turbidity are adjusted so as to satisfy at least one of the following: the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• the present invention it is possible to suppress the production of cresol during storage or the generation of overripe mango odor in beverages containing citrus components. In addition, according to the present invention, it is also possible to maintain the intensity of the fruity aroma during storage in beverages containing citrus components.
• citral a collective term for geranial and neral
• cresol particularly p-cresol
• alcoholic beverage means a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act.
• the beverage when the term “beverage” is used simply, the beverage includes both alcoholic beverages and non-alcoholic beverages.
• ppm is synonymous with “mg/L” and “ppb” is synonymous with “ ⁇ g/L.”
• the beverage of the present invention contains a citrus component.
• the citrus component can be a compound or a mixture of multiple compounds that imparts a citrus fruit flavor to the beverage, and the form can be an isolated compound or a mixture thereof, or a food ingredient containing these compounds.
• Characteristic compounds contained in citrus include d-limonene, citral (a collective term for geranial and neral), nootkatone, sinensal, decanal, citric acid, etc.
• Food ingredients include citrus juice, citrus flavorings, etc.
• the type of citrus fruit is not particularly limited, and a person skilled in the art can select the type according to the flavor he or she wishes to impart to the beverage.
• citrus fruits include lemon, grapefruit, orange, mandarin orange, yuzu, kumquat, kabosu, sudachi, shikuwasa, lime, citron, and bush quince.
• lemon or grapefruit is used as the citrus fruit.
• citrus juice is used as the citrus component, and thus the beverage of the present invention contains citrus juice.
• the content of citrus juice in the beverage of the present invention (also referred to as the juice concentration of citrus juice) may be appropriately adjusted according to the type of citrus used and the desired strength of flavor, and is not particularly limited, but is generally 40 w/v% or less (converted to the weight of straight juice; the same applies below), preferably 35 w/v% or less, more preferably 30 w/v% or less, even more preferably 25 w/v% or less, even more preferably 20 w/v% or less, and even more preferably 15 w/v% or less.
• the lower limit of the content of citrus juice in the beverage of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, and examples of the content include 0.1 w/v% or more, 0.5 w/v% or more, and 1.0 w/v% or more.
• the range of citrus juice content in the beverage of the present invention is not particularly limited as long as it does not impede the effects of the present invention, but examples include 0.1-40 w/v%, 0.1-35 w/v%, 0.5-30 w/v%, 0.5-25 w/v%, 1.0-20 w/v%, and 1.0-15 w/v%.
• cloudy juice is the squeezed juice of citrus fruit, and contains solid matter such as pulp derived from the fruit.
• Clear juice is a transparent juice that contains almost no solid matter.
• the cloudy and clear citrus juice used in the present invention may be either straight juice (juice that is neither concentrated nor diluted), concentrated juice, or diluted juice, but concentrated juice is preferred.
• the use of clear and cloudy juice and the ratio of use may be determined appropriately depending on the flavor to be imparted to the beverage, as long as it does not deviate from the scope of the present invention (particularly the turbidity range) described below.
• the concentration of any one of diosmin, hesperidin, and eriocitrin, and the turbidity are adjusted to a specific range.
• Such beverages can be produced by adjusting the concentrations of these substances in the beverage and further adjusting the turbidity.
• the concentrations of these substances may be adjusted by adding these substances, or by blending ingredients containing these substances, or by increasing or decreasing the amount of the ingredients.
• the turbidity may be adjusted by adding ingredients that increase the turbidity of the beverage (e.g., cloudy fruit juice, etc.), or by blending such ingredients, or by increasing or decreasing the amount of the ingredients.
• the turbidity may be adjusted by removing ingredients that increase the turbidity of the beverage by solid-liquid separation.
• the hesperidin used in the present invention may be either a non-glycoside or a glycoside.
• non-hesperidin glycosides include hesperidin originally contained in citrus fruits, as well as hesperidin extracted and purified from citrus fruits.
• Glycosides that are highly soluble in water and can contain a large amount of hesperidin in beverages are also included, and examples of hesperidin glycosides include those obtained by enzymatically treating the above non-hesperidin glycosides.
• the type of enzymatic treatment is not particularly limited, but a commonly used method is to add glucose to the hydroxyl group of the sugar portion (rutinose portion) of hesperidin using a glycosyltransferase.
• Hesperidin glycoside is not particularly limited, but glucosyl hesperidin is preferred because of its higher water solubility, and monoglucosyl hesperidin is more preferred.
• Hesperidin glycosides are commercially available, and examples of commercially available products include Hayashibara Hesperidin (registered trademark) S (manufactured by Hayashibara Co., Ltd.) and ⁇ G Hesperidin (manufactured by Toyo Sugar Refining Co., Ltd.).
• the beverage of the first aspect of the present invention is a beverage containing citrus components, the beverage having a turbidity of 60 NTU or less and satisfying at least one of the following conditions: (a) a geosmin content (also called a geosmin concentration) of 0.05 ppm or more; (b) a hesperidin content (also called a hesperidin concentration) of 0.7 ppm or more; and (c) an eriocitrin content (also called an eriocitrin concentration) of 0.5 ppm or more.
• the beverage of the present invention satisfies the condition (a) and either or both of the conditions (b) and (c).
• the beverage of the present invention satisfies all of the conditions (a), (b) and (c).
• the geosmin content in condition (a) is 0.05 ppm or more, preferably 0.08 ppm or more, and more preferably 0.10 ppm or more. Since it is believed that a high geosmin content will not suppress the effect, the upper limit of the geosmin content is not particularly limited. However, if an upper limit of the geosmin content in condition (a) is to be set, such upper limit may be, for example, 10.0 ppm or less, 1.0 ppm or less, or 0.50 ppm or less.
• the range of the geosmin content in condition (a) is not particularly limited as long as it does not interfere with the effects of the present invention, and may be, for example, 0.05 to 10.0 ppm, 0.08 to 1.0 ppm, or 0.10 to 0.50 ppm.
• the hesperidin content under condition (b) is 0.7 ppm or more, preferably 1.0 ppm or more, and more preferably 1.8 ppm or more. Since a high hesperidin content is not considered to suppress the effect, the upper limit of the hesperidin content is not particularly limited. However, if an upper limit of the hesperidin content under condition (b) is to be set, examples of such upper limits include 100.0 ppm or less, 10.0 ppm or less, and 5.0 ppm or less.
• the range of the hesperidin content under condition (b) is not particularly limited as long as it does not impede the effects of the present invention, and examples of such upper limits include 0.7 to 100.0 ppm, 1.0 to 10.0 ppm, and 1.8 to 5.0 ppm.
• the content of eriocitrin under condition (c) is 0.5 ppm or more, preferably 0.7 ppm or more, and more preferably 1.0 ppm or more. Since it is believed that a high content of eriocitrin will not suppress the effect, the upper limit of the eriocitrin content is not particularly limited. However, if an upper limit of the eriocitrin content under condition (c) is to be set, such an upper limit may be, for example, 100.0 ppm or less, 10.0 ppm or less, or 5.0 ppm or less.
• the range of the eriocitrin content under condition (c) is not particularly limited as long as it does not impede the effect of the present invention, and may be, for example, 0.5 to 100.0 ppm, 0.7 to 10.0 ppm, or 1.0 to 5.0 ppm.
• the turbidity of the beverage of the first embodiment of the present invention is 60 NTU or less, preferably 40 NTU or less, more preferably 20 NTU or less, even more preferably 15 NTU or less, even more preferably 10 NTU or less, and even more preferably 5 NTU or less.
• the lower limit of the turbidity of the beverage of the first embodiment is not particularly limited as long as it does not impede the effects of the present invention, and examples of the range of the turbidity of the beverage of the first embodiment are not particularly limited as long as it does not impede the effects of the present invention, and examples of the range of the turbidity of the beverage of the first embodiment are 0.01 to 60 NTU, 0.01 to 40 NTU, 0.1 to 20 NTU, 0.1 to 15 NTU, 0.5 to 10 NTU, and 0.5 to 5 NTU.
• a beverage according to a second aspect of the present invention is a beverage containing citrus components, which meets at least one of the following conditions: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• the beverage of the present invention meets the condition (a') and also meets either or both of the conditions (b') and (c'). According to a further preferred embodiment of the present invention, the beverage of the present invention satisfies all of the above conditions (a'), (b'), and (c').
• the geosmin content (ppm)/turbidity (NTU) in condition (a') is 0.004 or more, preferably 0.006 or more, and more preferably 0.008 or more.
• the effect is not considered to be suppressed by a high geosmin content (ppm)/turbidity (NTU), so the upper limit is not particularly limited.
• examples of such upper limits include 1.0 or less, 0.1 or less, and 0.05 or less.
• the range of the geosmin content (ppm)/turbidity (NTU) in condition (a') is not particularly limited as long as it does not interfere with the effect of the present invention, and examples of such ranges include 0.004 to 1.0, 0.006 to 0.1, and 0.008 to 0.05.
• the content of geosmin under condition (a') is not particularly limited, but is, for example, 0.05 ppm or more, preferably 0.08 ppm or more, and more preferably 0.10 ppm or more.
• the upper limit of geosmin under condition (a') is not particularly limited as long as it does not impede the effects of the present invention, but examples include 10.0 ppm or less, 1.0 ppm or less, and 0.50 ppm or less.
• the range of the content of geosmin under condition (a') is not particularly limited as long as it does not impede the effects of the present invention, but examples include 0.05 to 10.0 ppm, 0.08 to 1.0 ppm, and 0.10 to 0.50 ppm.
• the hesperidin content (ppm)/turbidity (NTU) in condition (b') is 0.07 or more, preferably 0.10 or more, and more preferably 0.15 or more. Since it is considered that the effect is not suppressed by a high hesperidin content (ppm)/turbidity (NTU), the upper limit is not particularly limited. However, if an upper limit is to be set for the hesperidin content (ppm)/turbidity (NTU) in condition (b'), examples of such upper limit include 5.0 or less, 2.0 or less, and 1.0 or less.
• the range of the hesperidin content (ppm)/turbidity (NTU) in condition (b') is not particularly limited as long as it does not impede the effect of the present invention, and examples of such ranges include 0.07 to 5.0, 0.10 to 2.0, and 0.15 to 1.0.
• the hesperidin content under condition (b') is not particularly limited, but is, for example, 0.7 ppm or more, preferably 1.0 ppm or more, and more preferably 1.8 ppm or more.
• the upper limit of hesperidin under condition (b') is not particularly limited as long as it does not impede the effects of the present invention, but examples include 100.0 ppm or less, 10.0 ppm or less, and 5.0 ppm or less.
• the range of hesperidin content under condition (b') is not particularly limited as long as it does not impede the effects of the present invention, but examples include 0.7 to 100.0 ppm, 1.0 to 10.0 ppm, and 1.8 to 5.0 ppm.
• the eriocitrin content (ppm)/turbidity (NTU) in condition (c') is 0.04 or more, preferably 0.07 or more, and more preferably 0.10 or more.
• the effect is not considered to be suppressed by a high eriocitrin content (ppm)/turbidity (NTU), so the upper limit is not particularly limited.
• examples of such upper limits include 5.0 or less, 2.0 or less, and 1.0 or less.
• the range of the eriocitrin content (ppm)/turbidity (NTU) in condition (c') is not particularly limited as long as it does not impede the effect of the present invention, and examples of such ranges include 0.04 to 5.0, 0.07 to 2.0, and 0.10 to 1.0.
• the content of eriocitrin under condition (c') is not particularly limited, but is, for example, 0.5 ppm or more, preferably 0.7 ppm or more, and more preferably 1.0 ppm or more.
• the upper limit of the eriocitrin content under condition (c') is not particularly limited as long as it does not impede the effects of the present invention, but examples include 100.0 ppm or less, 10.0 ppm or less, and 5.0 ppm or less.
• the range of the eriocitrin content under condition (c') is not particularly limited as long as it does not impede the effects of the present invention, but examples include 0.5 to 100.0 ppm, 0.7 to 10.0 ppm, and 1.0 to 5.0 ppm.
• the turbidity of the beverage of the second embodiment of the present invention is not particularly limited, but the upper limit is preferably 200 NTU or less, more preferably 100 NTU or less, even more preferably 20 NTU or less, even more preferably 15 NTU or less, even more preferably 10 NTU or less, and even more preferably 5 NTU or less.
• the lower limit of the turbidity of the beverage of the second embodiment is not particularly limited as long as it does not impede the effects of the present invention, but examples include 0.01 NTU or more, 0.1 NTU or more, preferably 0.5 NTU or more, and more preferably 5.0 NTU or more.
• the range of the turbidity of the beverage of the second embodiment is not particularly limited as long as it does not impede the effects of the present invention, but examples include 0.01 to 200 NTU, 0.01 to 100 NTU, 0.1 to 20 NTU, 0.5 to 15 NTU, and 0.5 to 5 NTU.
• Quantification of diosmin, hesperidin and eriocitrin in the beverage of the present invention can be performed by high performance liquid chromatography (HPLC).
• HPLC high performance liquid chromatography
• the beverage sample can be diluted or concentrated before quantification.
• the turbidity of the beverage of the present invention can be measured using a transmitted light measurement method.
• the amount of cresol in the beverage of the present invention can be determined by high performance liquid chromatography (HPLC). In order to measure the concentration more accurately, it is desirable to use a calibration curve prepared based on the measured values of several control samples with known concentrations.
• HPLC high performance liquid chromatography
• the Brix value of the beverage of the present invention is not particularly limited, but is preferably 1° to 10°, more preferably 3° to 8°, and even more preferably 5° to 7°.
• the Brix value is an index that represents the total concentration of soluble solids (e.g., sugars, proteins, peptides, etc.) contained in a solution, and is a value obtained by converting the refractive index of the solution measured at 20°C into mass/mass% of a pure sucrose solution using the conversion table of ICUMSA (International Commission on Uniformity of Sugar Analysis).
• the refractive index at 20°C can be measured using a commercially available sugar refractometer (e.g., Atago RX-5000 (manufactured by Atago)).
• the beverage of the present invention may contain other ingredients used in the manufacture of beverages.
• other ingredients include sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar syrup, sugar alcohols, high-intensity sweeteners, etc.), acidulants (e.g., citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or salts thereof, etc.), colorants, food additives (e.g., foaming and foam retention enhancers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.), etc. that can be added as appropriate.
• sweeteners e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar syrup, sugar alcohols, high-
• the alcohol (ethanol) concentration is not particularly limited, but is preferably 1 to 20 v/v%, more preferably 3 to 15 v/v%, and even more preferably 3 to 9 v/v%.
• the alcohol concentration can be adjusted by adding an ethanol-containing material whose safety as a food product has been confirmed.
• the ethanol-containing material raw material alcohol or distilled alcohol (spirits) can be used, and preferred examples of distilled alcohol include vodka, shochu, tequila, rum, gin, and whiskey.
• Gin which is one type of spirit, is a distilled alcohol made by adding the scent of juniper berries to the fermented liquid of grains such as barley, rye, and potatoes, and it is also possible to use one that has been prepared by the user using a known method.
• the alcohol raw material may be used alone or in combination of two or more types.
• the beverage of the present invention can be one into which carbon dioxide has been injected, i.e., a carbonated beverage.
• the carbon dioxide pressure can be adjusted as desired, for example, within the range of 0.05 to 0.30 MPa (gas pressure at 20°C).
• the pH of the beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.5 to 4.5, and more preferably 2.5 to 4.0.
• the pH of the beverage can be easily measured using a commercially available pH meter.
• the beverage of the present invention is preferably provided as a packaged beverage.
• the container used for the beverage of the present invention may be any container that is normally used for filling beverages, such as metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc., but is preferably a metal can/barrel container, plastic bottle (e.g., PET bottle), or bottle.
• the alcoholic beverage of the present invention may be an alcoholic beverage with an adjusted sugar concentration.
• the sugar concentration of the alcoholic beverage of the present invention may be 1.0 g/100 mL or less, preferably less than 1.0 g/100 mL, more preferably less than 0.5 g/100 mL, and even more preferably less than 0.5 g/100 mL.
• the sugar concentration of the alcoholic beverage of the present invention may be less than 0.5 g/100 mL, which corresponds to "zero sugar" as defined by the Food Labeling Standards of the Consumer Affairs Agency of Japan.
• the lower limit of the sugar concentration of the alcoholic beverage of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, and may be, for example, 0.01 g/100 mL or more, 0.1 g/100 mL or more.
• the range of the sugar concentration of the alcoholic beverage of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, and examples thereof include 0.01 g/100 mL or more and 1.0 g/100 mL or less, 0.01 g/100 mL or more and less than 1.0 g/100 mL, 0.1 g/100 mL or more and 0.5 g/100 mL or less, and 0.1 g/100 mL or more and less than 0.5 g/100 mL.
• the sugar concentration in the alcoholic beverage can be measured by a method well known to those skilled in the art, such as a gas chromatography method or an HPLC method.
• a method for inhibiting cresol formation during storage in a citrus-containing beverage having a turbidity of 60 NTU or less comprising: (a) A geosmin content of 0.05 ppm or more; (b) A hesperidin content of 0.7 ppm or more; and (c) The contents of these components are adjusted so as to satisfy at least one of the following requirements: the content of eriocitrin is 0.5 ppm or more.
• a method for suppressing the development of overripe mango odor during storage in a beverage containing a citrus component and having a turbidity of 60 NTU or less comprising: (a) A geosmin content of 0.05 ppm or more; (b) A hesperidin content of 0.7 ppm or more; and (c) The contents of these components are adjusted so as to satisfy at least one of the following requirements: the content of eriocitrin is 0.5 ppm or more.
• a method for maintaining the intensity of fruit aroma during storage in a citrus-containing beverage having a turbidity of 60 NTU or less comprising: (a) A geosmin content of 0.05 ppm or more; (b) A hesperidin content of 0.7 ppm or more; and (c) The contents of these components are adjusted so as to satisfy at least one of the following requirements: the content of eriocitrin is 0.5 ppm or more.
• a method for inhibiting cresol formation during storage in a beverage containing citrus components comprising: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') a ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] of 0.07 or more; and (c') The contents of these components and the turbidity are adjusted so as to satisfy at least one of the following conditions: the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• a method for suppressing the development of overripe mango odor during storage in a beverage containing a citrus component comprising: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') a ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] of 0.07 or more; and (c')
• the contents of these components and the turbidity are adjusted so as to satisfy at least one of the following conditions: the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• a method for maintaining the intensity of fruit aroma in a beverage containing citrus components during storage comprising: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm)/turbidity (NTU)] is 0.004 or more; (b') a ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm)/turbidity (NTU)] of 0.07 or more; and (c') The contents of these components and the turbidity are adjusted so as to satisfy at least one of the following conditions: the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm)/turbidity (NTU)] is 0.04 or more.
• Turbidity The turbidity of the beverage samples was measured using a transmitted light measurement method.
• Example 1 Investigation into the inhibition of cresol formation and off-flavor development in beverages containing citrus juice
• the conditions that contribute to the inhibition of cresol formation and off-flavor development during storage in beverages containing citrus juice were investigated.
• the beverage samples were prepared by adding specified amounts of diosmin, hesperidin and eriocitrin to a liquid base made from a mixture of carbonated water, alcohol (ethanol) and lemon juice.
• a control sample (test group 1) was also prepared with no diosmin, hesperidin or eriocitrin added.
• the beverage samples immediately after preparation were degraded by thermal loading.
• the pH of the obtained beverage samples was 2.9-3.5
• the fruit juice concentration was 2.7 w/v% (straight fruit juice equivalent)
• the alcohol concentration was 5 v/v%
• the carbon dioxide pressure was 0.22-0.25 MPa (gas pressure at 20°C).
• diosmin, hesperidin and eriocitrin can all effectively suppress the production of cresol during storage and the development of overripe mango odor during storage.
• the diosmin concentration is preferably 0.05 ppm or more
• the hesperidin concentration is preferably 0.7 ppm or more
• the eriocitrin concentration is preferably 0.5 ppm or more.
• the diosmin content (ppm)/turbidity (NTU) is preferably 0.004 or more
• the hesperidin content (ppm)/turbidity (NTU) is preferably 0.07 or more
• the eriocitrin content (ppm)/turbidity (NTU) is preferably 0.04 or more.
• Example 2 Confirmation of the effect in comparison with beverage samples containing concentrated cloudy fruit juice or concentrated clear fruit juice
• the effect in comparison with beverage samples containing concentrated cloudy fruit juice and concentrated clear fruit juice as citrus juice was confirmed as control samples.
• the control beverage sample was a mixture of carbonated water, alcohol (ethanol), and concentrated cloudy or clear lemon juice.
• the beverage sample in test area 6 was the same as that in test area 5.
• the pH of the obtained beverage sample was 2.9-3.5
• the fruit juice concentration was 2.7 w/v% (straight fruit juice equivalent)
• the alcohol concentration was 5 v/v%
• the carbon dioxide pressure was 0.22-0.25 MPa (gas pressure at 20°C).
• the evaluation items were "overripe mango odor” (an off-odor similar to overripe mango) and "intensity of fruity aroma", and were scored from 1 (weak) to 5 (strong) (in increments of 0.5).
• the score of the overripe mango odor of the control sample containing concentrated cloudy fruit juice was fixed at "1”
• the score of the fruity aroma intensity was fixed at "5".
• the score of the overripe mango odor of the control sample containing concentrated clear fruit juice was fixed at "5"
• the sensory evaluation results were shown as the mean score ⁇ standard deviation.
• the above table shows that geosmin, hesperidin and eriocitrin significantly suppress the development of the overripe mango smell observed in beverages containing clear fruit juice during storage, while maintaining an intensity of fruit aroma close to that of beverages containing cloudy fruit juice.

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