Fruit juice-containing beverage

Abstract

To provide a new technique that is capable of maintaining or improving a refreshing feeling, while enhancing the perception of fullness and flavor richness.SOLUTION: The present invention provides a fruit juice-containing beverage, which satisfies at least one of the following requirements (A) to (C): (A) the fruit juice concentration is 10-70%, the sugar level is 3-8, and the hexyl acetate content is 5-30 ppm; (B) the fruit juice concentration is 10-70%, the sugar level is 3-8, and the ethyl butyrate content is 1-100 ppm; and (C) the fruit juice concentration is 10-20%, the sugar level is 3-7, and the isobutyl acetate content is 1-10 ppm.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fruit juice-containing beverage. [Background technology]

[0002] Beverages containing fruit juice such as citrus fruit, apple, and grape juice have been widely enjoyed (e.g., Patent Document 1). Fruit juice-containing beverages with various fruit juice ratios are available on the market to meet the diverse tastes of consumers. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2020-092611 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention provides a novel technique for making a fruit juice-containing beverage have a stronger drinking response and a stronger flavor while maintaining a refreshing feeling. [Means for solving the problem]

[0005] The inventors came up with the idea of ​​increasing the sugar content of a fruit juice-containing beverage to create a beverage that would be more satisfying to drink and have a stronger flavor than a beverage with the same fruit juice percentage; however, in some cases, the refreshing feeling felt when drinking such a beverage with a higher sugar content was diminished. As a result of extensive research, the present inventors have discovered that by adding a specific compound to a beverage in a specified content, it is possible to maintain or improve the refreshing feeling while making the beverage more satisfying to drink and rich in flavor.

[0006] In this specification, the term "refreshing feeling" refers to the sensation of the taste (aftertaste) felt after drinking a beverage. The more the aftertaste is perceived as lighter, or the more quickly the aftertaste disappears, the more refreshing the feeling is felt. The term "fullness" is also used to refer to the feeling of fullness, a rich flavor, and a sense of resistance in the throat when swallowing. The more fullness there is, the more one feels that one has drunk the beverage. The strength of flavor is the sensation of the taste felt when drinking a beverage. When the sweetness, umami, saltiness, etc. are felt more, the beverage can be evaluated as having a stronger flavor.

[0007] The gist of the present invention is as follows. [1] A beverage comprising fruit juice, A fruit juice-containing beverage that satisfies at least one of the following (A) to (C). (A) The fruit juice rate is 10-70%, the sugar content is 3-8, and the hexyl acetate content is 5-30 ppm. (B) The fruit juice rate is 10 to 70%, the sugar content is 3 to 8, and the ethyl butyrate content is 1 to 100 ppm. (C) The juice rate is 10 to 20%, the sugar content is 3 to 7, and the isobutyl acetate content is 1 to 10 ppm. [2] The fruit juice-containing beverage according to [1], wherein the fruit juice is one or more selected from the group consisting of apple juice, orange juice, and lemon juice. [3] A method for making a beverage containing fruit juice feel more satisfying and full-bodied while maintaining a refreshing taste, the method comprising adjusting the fruit juice percentage, sugar content, and the content of hexyl acetate, ethyl butyrate, or isobutyl acetate so as to satisfy at least one of the following (A) to (C): (A) The fruit juice rate is 10-70%, the sugar content is 3-8, and the hexyl acetate content is 5-30 ppm. (B) The fruit juice rate is 10 to 70%, the sugar content is 3 to 8, and the ethyl butyrate content is 1 to 100 ppm. (C) The fruit juice rate is 10 to 20%, the sugar content is 3 to 7, and the isobutyl acetate content is 1 to 10 ppm. Effect of the Invention

[0008] According to the present invention, a novel technique can be provided that can provide a fruit juice-containing beverage with a richer flavor and a more satisfying taste while maintaining a refreshing sensation. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] One embodiment of the present invention will be described in detail below. The embodiment relates to a fruit juice-containing beverage.

[0010] In this specification, the term "fruit juice-containing beverage" refers to a beverage that is formulated using fruit juice as a raw material. In addition, the term "fruit juice" refers to a liquid component obtained by crushing fruit, squeezing or straining the fruit, and removing the skin, seeds, etc. as necessary. In addition, the concept of the fruit juice in this specification also includes concentrated versions of the liquid component and their diluted reconstituted products.

[0011] Examples of fruits from which the juice is derived include citrus fruits, apples, apricots, strawberries, plums, cherries, plums, pears, Japanese pears, loquats, peaches, prunes, raspberries, grapes, pineapples, guavas, bananas, mangoes, acerola, lychees, papayas, passion fruits, blueberries, kiwi fruits, melons, etc. Examples of citrus fruits include oranges, Unshu mandarins, grapefruits, lemons, limes, yuzu, iyokan, summer mandarins, hassaku, ponkan, shikuwasa, kabosu, etc. For example, the juice of one or more of these fruits may be selected and contained in the beverage of this embodiment. Of these, it is preferable that the beverage contains apple juice, orange juice, lemon juice, or a mixed juice containing two or more of these, because application of the configuration according to the present invention makes it possible to maintain or improve the refreshing feeling while making the beverage more satisfying to drink and rich in flavor.

[0012] The fruit that can be used to prepare the fruit juice for the fruit juice-containing beverage of this embodiment is not particularly limited in terms of variety, place of origin, ripeness, size, etc., and can be set as appropriate. The beverage of this embodiment may be prepared using commercially available juice, concentrated juice, paste, etc. as the fruit juice. Specifically, juice and concentrated juice specified by the JAS standard (Japanese Agricultural Standard for Fruit Drinks) may be mentioned, and for example, one or more of these may be used to prepare the fruit juice-containing beverage of this embodiment.

[0013] The fruit juice-containing beverage of the present embodiment is a fruit juice-containing beverage that satisfies at least one of the following (A) to (C). (A) The fruit juice rate is 10-70%, the sugar content is 3-8, and the hexyl acetate content is 5-30 ppm. (B) The fruit juice rate is 10 to 70%, the sugar content is 3 to 8, and the ethyl butyrate content is 1 to 100 ppm. (C) The juice rate is 10 to 20%, the sugar content is 3 to 7, and the isobutyl acetate content is 1 to 10 ppm.

[0014] In this specification, the fruit juice rate (fruit juice content) refers to the relative concentration when the sugar content (Brix value, Bx) or acidity of juice (straight fruit juice) obtained by squeezing edible parts of fruit or the like and not subjected to processing such as concentration is taken as 100%. In addition, in this specification, sugar content refers to the reading of a sugar refractometer based on the JAS standard when the sample temperature (liquid temperature) is 20° C. Sugar content can be measured using known methods and devices. Acidity can also be expressed as the amount of organic acid contained in 100 g converted to citric acid in grams (anhydrous citric acid g / 100 g). Acidity can also be measured by the method specified in the JAS standard for measuring acidity, specifically by the neutralization titration method (quantitative method) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution. Whether the fruit juice percentage is calculated based on sugar content or acidity is determined for each type of fruit according to the JAS standard. For example, apples and oranges are calculated based on sugar content, while lemons are calculated based on acidity. When converting the fruit juice content based on the Brix value of the JAS standard, the sugar content of added sugars, honey, etc. is excluded from the calculation. For example, the sugar content of apple juice is (Bx10°), so if concentrated apple juice with a sugar content of Bx50° is added to a beverage at approximately 2% by weight, a beverage with a 10% fruit juice content can be obtained.

[0015] Hexyl acetate, ethyl butyrate, and isobutyl acetate are all ester compounds. In this embodiment, one or more of these compounds are contained in a manner that satisfies at least one of the above (A), (B), and (C).

[0016] The method for adjusting the contents of hexyl acetate, ethyl butyrate, and isobutyl acetate is not particularly limited. For example, commercially available products may be added during the beverage production process. The content of hexyl acetate, ethyl butyrate, and isobutyl acetate in the beverage can be measured, for example, by gas chromatography mass spectrometry. The measurement can be performed, for example, under the following conditions.

[0017] Specifically, the measurement can be performed by GC / MS measurement according to the DHS method using an MPS manufactured by GERSTEL under the following conditions. GC: Agilent Technologies 7890B MS: Agilent Technologies 5977B Column: DB-WAX UI 0.25mm x 30m x 0.25μm MS conditions: SIM mode Quantitative ions: isobutyl acetate m / z=73, ethyl butyrate m / z=88, hexyl acetate m / z=84 Collector: Tenax-TA Temperature conditions: 40℃ (2 minutes) → 8℃ / min → 230℃ (5 minutes) Carrier gas flow rate: He 1ml / min Injection Method: Solvent Vent Ion source temperature: 230℃

[0018] The fruit juice-containing beverage of this embodiment may contain other ingredients in addition to the fruit juice and any of the above three ingredients, as long as the object of the present invention can be achieved, and is not particularly limited. Specifically, these include salt, sweeteners such as sugars and high-intensity sweeteners, acidulants, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, etc. In addition, the fruit juice-containing beverage of this embodiment may be a beverage containing alcohol such as ethanol, or it may be a beverage that substantially does not contain alcohol (specifically, a beverage with an alcohol content of less than 1.0 volume / volume%). The fruit juice-containing beverage of this embodiment may be a carbonated beverage containing carbon dioxide gas. The gas volume of the carbon dioxide gas is not particularly limited and can be appropriately determined by those skilled in the art. In addition, the acidity and pH of the beverage according to this embodiment are not particularly limited. For example, the pH can be 3.0 to 4.0, and more preferably 3.0 to 3.5. The acidity (citric acid acidity) can also be 0.1 to 1.0 (g / 100 ml), with the lower limit of the acidity being preferably 0.2, and the upper limit of the acidity being 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, or 0.3.

[0019] The method for producing the fruit juice-containing beverage of this embodiment is not particularly limited, and can be produced by a person skilled in the art using a conventional method. For example, first, the fruit juice percentage, sugar content, and components and their contents are selected so as to satisfy at least one of the above (A) fruit juice percentage: 10-70%, sugar content: 3-8, hexyl acetate content: 5-30 ppm, (B) fruit juice percentage: 10-70%, sugar content: 3-8, ethyl butyrate content: 1-100 ppm, or (C) fruit juice percentage: 10-20%, sugar content: 3-7, isobutyl acetate content: 1-10 ppm. Concentrated fruit juice is used as a raw material, which is diluted with water and, if necessary, sugar or the like is added to obtain a selected fruit juice percentage and sugar content. Next, hexyl acetate, ethyl butyrate, or isobutyl acetate is added to obtain a selected content, and other ingredients are added as necessary to prepare a fruit juice-containing beverage. The order of addition is not particularly limited and can be appropriately determined by a person skilled in the art. Hexyl acetate, ethyl butyrate, and isobutyl acetate may be added as single components, or may be added as a composition with other components. When the fruit juice-containing beverage of this embodiment is to be a carbonated beverage, it can be made into a carbonated beverage by carbonation to a predetermined gas volume before filling into a container, in addition to the method of using carbonated water in the dilution.

[0020] The produced fruit juice-containing beverage of the present embodiment is not particularly limited, but may be, for example, a packaged beverage sealed in a container. The method of packaging the composition in a container is not particularly limited, and may be carried out, for example, according to a conventional method. The container may be appropriately selected from known containers and is not particularly limited in material, shape, etc. Specific examples of the container include paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. In addition, when preparing a packaged beverage, the beverage can be produced through a process such as sterilization, if necessary. The sterilization method is not particularly limited and can be appropriately determined by a person skilled in the art. Examples of the sterilization method include a method in which the beverage is filled into a container and then heat sterilized, such as hot water shower sterilization, and a method in which the beverage is sterilized and then filled into a container.

[0021] As described above, according to the present embodiment, it is possible to make the drink more satisfying and flavorful compared to beverages with the same fruit juice percentage while maintaining a refreshing feeling. As a result, it is expected to contribute to improving the commercial value of the beverage by increasing its palatability. EXAMPLES

[0022] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these.

[0023] [Preparation of base solution] The ingredients shown in Table 1 were mixed, water was added to the specified amount, and the mixture was sterilized by heating to obtain a packaged beverage. The contents shown in Table 1 are values ​​in the prepared beverage. Furthermore, the amount of aroma components in the fruit juice used was analyzed, and each aroma component (hexyl acetate, ethyl butyrate, isobutyl acetate) was found to be present in only trace amounts (a few ppb).

[0024] [Table 1]

[0025] [Reference test] Five panelists were asked to evaluate base solutions 1, 3, and 4 (sweet-acid ratio 40) and base solutions 5, 6, 7, and 8 (sweet-acid ratio 30) shown in Table 1 using the quantitative evaluation method. The average scores are shown in Tables 2 and 3. Each panelist evaluated each item on a seven-point scale as shown below. For beverages with a sweet-acid ratio of 40, base solution 1 was used as the control (score 4 in the table for each item). For beverages with a sweet-acid ratio of 30, base solution 5 was used as the control (score 4 in the table for each item). The results are shown in Tables 2 and 3.

[0026] Evaluation criteria: Intensity of flavor Score 7: Very dark compared to the standard Score 6: Darker than the standard Score 5: Slightly darker than standard Score 4: Standard Grade 3: Slightly thinner than standard Grade 2: Thin compared to the standard Score 1: Very thin compared to the standard Drinkable and refreshing Score 7: Very strong feeling compared to the standard Rating 6: Stronger than the standard Rating 5: Somewhat noticeable compared to the standard Score 4: Standard Score 3: Feels slightly weaker than the standard Score 2: Feels weak compared to the standard Score 1: Feels very weak compared to the standard

[0027] [Table 2]

[0028] [Table 3]

[0029] As can be seen from the results shown in Tables 2 and 3 above, it was found that increasing the sugar content made the drink more satisfying and flavorful, but it also reduced the refreshing feeling.

[0030] [Test 1] The beverages were evaluated in the same manner as in the reference test, with hexyl acetate, ethyl butyrate, or isobutyl acetate added to base solutions 1 to 4 in Table 1 so that the final concentrations were as shown in Tables 4 to 6. Base solution 1 was used as the control (table score 4 for each item). The average scores are shown in Tables 4 to 6.

[0031] [Table 4]

[0032] [Table 5]

[0033] [Table 6]

[0034] As can be seen from Tables 4 to 6, by satisfying the above (A), (B), or (C), it was possible to increase the drinkability and flavor intensity while maintaining a refreshing feeling.

[0035] [Test 2] The beverages were evaluated in the same manner as in the reference test, with hexyl acetate, ethyl butyrate, or isobutyl acetate added to base solution 3 in Table 1 so that the final concentrations were as shown in Tables 7 to 9. Base solution 1 was used as the control (table score 4 for each item). The average scores are shown in Tables 7 to 9.

[0036] [Table 7]

[0037] [Table 8]

[0038] [Table 9]

[0039] As can be seen from Tables 7 to 9, beverages satisfying (A), (B), or (C) above were able to maintain a refreshing feeling while improving drinkability and flavor intensity.

[0040] [Test 3] The same evaluation as in the reference test was carried out on beverages to which hexyl acetate, ethyl butyrate, or isobutyl acetate had been added to base solutions 3, 10, 12, and 13 in Table 1 so that the final concentrations were as shown in Tables 10 and 11. The control (table point 4 for each item) was base solution 9, 1, 11, 13, or 15, which had the same fruit juice percentage. The average scores are shown in Tables 10 and 11.

[0041] [Table 10]

[0042] [Table 11]

[0043] As can be seen from Tables 10 and 11, beverages satisfying (A), (B), or (C) above were able to maintain a refreshing feeling while improving drinkability and flavor intensity.

[0044] [Test 4] The same evaluation as in the reference test was carried out on beverages to which hexyl acetate, ethyl butyrate, or isobutyl acetate had been added to base solutions 17 and 19 shown in Table 12 so that the final concentrations were those shown in Table 12. The control (table score 4 for each item) was base solution 16 or 18, which is the same fruit juice type. The average scores are shown in Table 12.

[0045] [Table 12]

[0046] As can be seen from Table 12, beverages satisfying the above (A), (B), or (C) (orange or lemon juice was used) were able to maintain a refreshing taste while improving drinkability and flavor intensity.

Claims

1. A beverage comprising fruit juice, A fruit juice-containing beverage that meets at least one of the following (A) to (C). (A) Juice content is 10-70%, sugar content is 3-8, and hexyl acetate content is 5-30 ppm. (B) The fruit juice rate is 10-70%, the sugar content is 3-8, and the ethyl butyrate content is 1-100 ppm. (C) The juice percentage is 10-20%, the sugar content is 3-7, and the isobutyl acetate content is 1-10 ppm.

2. 3. The fruit juice-containing beverage according to claim 1, wherein the fruit juice is one or more selected from the group consisting of apple juice, orange juice and lemon juice.

3. A method for making a beverage containing fruit juice feel more satisfying and full-bodied while maintaining a refreshing taste, the method comprising adjusting the fruit juice percentage, sugar content, and the content of hexyl acetate, ethyl butyrate, or isobutyl acetate so as to satisfy at least one of the following (A) to (C). (A) Juice content is 10-70%, sugar content is 3-8, and hexyl acetate content is 5-30 ppm. (B) The fruit juice rate is 10-70%, the sugar content is 3-8, and the ethyl butyrate content is 1-100 ppm. (C) The juice percentage is 10-20%, the sugar content is 3-7, and the isobutyl acetate content is 1-10 ppm.

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