Apple fruit juice-containing beverage

Abstract

To provide a new technique capable of improving the aftertaste of an apple fruit juice-containing beverage.SOLUTION: The present invention provides a beverage containing an apple fruit juice, with a sugar level of more than 8 and 12 or less, which satisfies at least one of the following requirements (A) to (E): (A) the fruit juice concentration is 1-100% and the hexyl acetate content is 3-10 ppm, (B) the fruit juice concentration is 1-50% and the ethyl butyrate content is 3-7 ppm, (C) the fruit juice concentration is more than 50% and 100% or less and the ethyl butyrate content is 3-10 ppm, (D) the fruit juice concentration is 1-100% and the isobutyl acetate content is 3-10 ppm, and (E) the fruit juice concentration is 1-50% and the ethyl acetate content is 5-100 ppm.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an apple juice-containing beverage. [Background technology]

[0002] Beverages containing fruit juice such as apple juice have been widely enjoyed for some time (see, for example, 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] An object of the present invention is to provide a novel technique capable of improving the aftertaste of a fruit juice-containing beverage that contains apple juice. [Means for solving the problem]

[0005] As a result of extensive research, the present inventors have found that by adding a specific compound to a beverage which contains apple juice and has a sugar content of between 8 and 12 inclusive, it is possible to enhance the crispness or cleanliness of the aftertaste, thereby making the aftertaste more pleasant.

[0006] In this specification, the aftertaste refers to the sensation of taste felt after swallowing a beverage. The feeling of freshness is one of the sensations related to the aftertaste mentioned above. If the aftertaste is perceived as lighter or disappears more quickly, the feeling of freshness is felt to be higher. The crispness of the aftertaste is one of the elements that constitute the refreshing feeling mentioned above, and refers to the sensation that the aftertaste after drinking disappears quickly, including the sweetness, bitterness, sourness, umami, and saltiness.

[0007] The gist of the present invention is as follows. [1] A beverage comprising apple juice, The sugar content is between 8 and 12. A fruit juice-containing beverage that satisfies at least one of the following (A) to (E). (A) The fruit juice percentage is 1 to 100% and the hexyl acetate content is 3 to 10 ppm. (B) The fruit juice percentage is 1 to 50% and the ethyl butyrate content is 3 to 7 ppm. (C) The fruit juice percentage is greater than 50% and less than 100%, and the ethyl butyrate content is 3 to 10 ppm. (D) The fruit juice percentage is 1 to 100% and the isobutyl acetate content is 3 to 10 ppm. (E) The fruit juice rate is 1 to 50% and the ethyl acetate content is 5 to 100 ppm. [2] A method for improving an aftertaste in a beverage containing apple juice, comprising adjusting the sugar content to between 8 and 12 inclusive, and adjusting the fruit juice percentage and the content of hexyl acetate, ethyl butyrate, isobutyl acetate or ethyl acetate so as to satisfy at least one of the following (A) to (E). (A) The fruit juice percentage is 1 to 100% and the hexyl acetate content is 3 to 10 ppm. (B) The fruit juice percentage is 1 to 50% and the ethyl butyrate content is 3 to 7 ppm. (C) The fruit juice percentage is greater than 50% and less than 100%, and the ethyl butyrate content is 3 to 10 ppm. (D) The fruit juice percentage is 1 to 100% and the isobutyl acetate content is 3 to 10 ppm. (E) The fruit juice rate is 1 to 50% and the ethyl acetate content is 5 to 100 ppm. Effect of the Invention

[0008] INDUSTRIAL APPLICABILITY The present invention provides a novel technique capable of improving the aftertaste of a fruit juice-containing beverage that contains apple juice. 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] In this embodiment, the fruit from which the fruit juice is derived may be an apple. An apple is the fruit of a deciduous tree belonging to the genus Malus in the family Rosaceae. In this embodiment, the variety, place of origin, ripeness, size, and the like of the apple are not particularly limited and may be appropriately set. The beverage of this embodiment may be prepared using commercially available juice, concentrated juice, paste, etc. as apple 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.

[0012] The fruit juice-containing beverage of this embodiment is a fruit juice-containing beverage having a sugar content of 8 to 12 inclusive, and satisfying at least one of the following (A) to (E). Furthermore, since the aftertaste tends to be evaluated as lower when the sugar content is 8.5 or more, it is preferable to apply the configuration of the present invention, and a sugar content of 9.0 or more is more preferable, and a sugar content of 10.0 or more is even more preferable. (A) The fruit juice percentage is 1 to 100% and the hexyl acetate content is 3 to 10 ppm. (B) The fruit juice percentage is 1 to 50% and the ethyl butyrate content is 3 to 7 ppm. (C) The fruit juice percentage is greater than 50% and less than 100%, and the ethyl butyrate content is 3 to 10 ppm. (D) The fruit juice percentage is 1 to 100% and the isobutyl acetate content is 3 to 10 ppm. (E) The fruit juice rate is 1 to 50% and the ethyl acetate content is 5 to 100 ppm.

[0013] 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 should be calculated based on sugar content or acidity is determined for each type of fruit according to the JAS standard. For example, apples are calculated based on sugar content. 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.

[0014] Hexyl acetate, ethyl butyrate, isobutyl acetate, and ethyl acetate are all ester compounds. In this embodiment, one or more of these compounds are contained in an embodiment that satisfies at least one of the above (A), (B), (C), (D), and (E).

[0015] The method for adjusting the contents of hexyl acetate, ethyl butyrate, isobutyl acetate, and ethyl acetate is not particularly limited. For example, commercially available products may be added during the beverage production process. The contents of hexyl acetate, ethyl butyrate, isobutyl acetate and ethyl 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.

[0016] 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: ethyl acetate m / z=70, 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℃

[0017] The fruit juice-containing beverage of this embodiment may contain fruit juice and other ingredients in addition to the above four 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.

[0018] 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, the sugar percentage, and the components and their contents are selected so that the sugar percentage is 8 or more and 12 or less, and at least one of the following is satisfied: (A) fruit juice percentage: 1 to 100%, and hexyl acetate content: 3 to 10 ppm; (B) fruit juice percentage: 1 to 50%, and ethyl butyrate content: 3 to 7 ppm; (C) fruit juice percentage: greater than 50% and 100% or less, and ethyl butyrate content: 3 to 10 ppm; (D) fruit juice percentage: 1 to 100%, and isobutyl acetate content: 3 to 10 ppm; or (E) fruit juice percentage: 1 to 50%, and ethyl acetate content: 5 to 100 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, isobutyl acetate, or ethyl 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, isobutyl acetate, and ethyl 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, in addition to the method of using carbonated water in the dilution, carbonation can be performed to a predetermined gas volume before filling into a container to make it a carbonated beverage.

[0019] 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.

[0020] As described above, according to the present embodiment, by improving the refreshing feeling or the sharpness of the aftertaste, it is possible to improve the goodness of the aftertaste (make the aftertaste more pleasant) compared to beverages with the same fruit juice percentage. As a result, it is expected that the preference will be improved and the commercial value of the beverage will be improved. EXAMPLES

[0021] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these.

[0022] [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, ethyl acetate) was found to be present in only trace amounts (a few ppb).

[0023] [Table 1]

[0024] [Reference test] Base solutions 1 to 6 shown in Table 1 were evaluated by five panelists using the quantitative evaluation method. The average scores are shown in Table 2. Each panelist evaluated each item on a seven-point scale as shown below. In the evaluation, base solution 1 was used as the control (score 4 in the table for each item).

[0025] Evaluation criteria: Good aftertaste, refreshing feeling Score 7: Very good compared to the standard Score 6: Good compared to the standard Score 5: Slightly better than standard Score 4: Standard Score 3: Slightly worse than the standard Score 2: Poor compared to the standard Score 1: Very poor compared to the standard Sharp aftertaste 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

[0026] [Table 2]

[0027] As can be seen from Table 2, increasing the sugar content reduced the ratings for the sharpness and cleanliness of the aftertaste, which in turn resulted in a decrease in the rating for the good aftertaste.

[0028] [Test 1] The beverages were evaluated in the same manner as the reference test, with hexyl acetate, ethyl butyrate, isobutyl acetate, or ethyl acetate added to base solution 4 in Table 1 so that the final concentrations were as shown in Tables 3 and 4. Base solution 4 was used as the control (table score 4 for each item). The average scores are shown in Tables 3 and 4.

[0029] [Table 3]

[0030] [Table 4]

[0031] As can be seen from Tables 3 and 4, the aftertaste could be improved by satisfying the above (A), (B), (C), (D) or (E).

[0032] [Test 2] The same evaluation as in the reference test was carried out on beverages in which hexyl acetate, ethyl butyrate, isobutyl acetate, or ethyl acetate was added to base solutions 7 to 10 in Table 1 so that the final concentrations were as shown in Tables 5, 6, and 7. The control (table score 4 for each item) was base solution 7 to 10. The average scores are shown in Tables 5, 6, and 7.

[0033] [Table 5]

[0034] [Table 6]

[0035] [Table 7]

[0036] As can be seen from Tables 5, 6 and 7, the aftertaste could be improved by satisfying the above (A), (B), (C), (D) or (E).

Claims

1. A beverage comprising apple juice, The sugar content is between 8 and 12. A fruit juice-containing beverage that meets at least one of the following (A) to (E). (A) Fruit juice percentage is 1-100% and the hexyl acetate content is 3-10 ppm. (B) The fruit juice percentage is 1-50% and the ethyl butyrate content is 3-7 ppm. (C) The fruit juice percentage is greater than 50% and not more than 100%, and the ethyl butyrate content is 3-10 ppm. (D) The fruit juice percentage is 1 to 100% and the isobutyl acetate content is 3 to 10 ppm. (E) The fruit juice percentage is 1-50% and the ethyl acetate content is 5-100 ppm.

2. A method for improving an aftertaste in a beverage containing apple juice, comprising adjusting the sugar content to between 8 and 12 inclusive, and adjusting the fruit juice percentage and the content of hexyl acetate, ethyl butyrate, isobutyl acetate or ethyl acetate so as to satisfy at least one of the following (A) to (E): (A) Fruit juice percentage is 1-100% and the hexyl acetate content is 3-10 ppm. (B) The fruit juice percentage is 1-50% and the ethyl butyrate content is 3-7 ppm. (C) The fruit juice percentage is greater than 50% and not more than 100%, and the ethyl butyrate content is 3-10 ppm. (D) The fruit juice percentage is 1 to 100% and the isobutyl acetate content is 3 to 10 ppm. (E) The fruit juice percentage is 1-50% and the ethyl acetate content is 5-100 ppm.

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