Beverages, photodegradation odor inhibitors, and photodegradation odor suppression methods

Abstract

To inhibit a photo-degradation odor in a soft fruit juice-containing beverage.SOLUTION: A beverage contains soft fruit juice and peptide. The peptide may be a milk derived-peptide. The peptide may be a milk-derived casein peptide. In the beverage the peptide content may be 0.05-0.25 mass%. In the beverage the fruit juice content may be 5-50 mass%. The soft fruit juice may be grape juice.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a soft fruit juice-containing beverage, an inhibitor for inhibiting the light deterioration odor of a soft fruit juice-containing beverage, and a method for inhibiting the light deterioration odor of a soft fruit juice-containing beverage. [Background technology]

[0002] Beverages containing fruit juice (hereinafter referred to as "fruit juice beverages") are widely accepted by consumers as one of the most popular beverages. However, depending on the type of fruit used as an ingredient in fruit juice beverages, the components in the juice may change due to light or other factors during the storage period of the fruit juice beverage, resulting in the beverage giving off an unpleasant odor.

[0003] An example of fruit juice whose components may change due to light or the like is soft fruit juice. For example, soft fruit juice-containing beverages displayed in stores and the like may develop unpleasant odors such as resin odors and stink bug odors over time when exposed to light (such odors are also referred to as "photodegradation odors" in this specification). Such beverages have poor flavor and suffer from a significant decline in commercial value.

[0004] One known method for suppressing such flavor deterioration in beverages is to add an antioxidant to the beverage. Patent Document 1 also proposes a method for masking the off-flavors of citrus fruit flavors, such as lemon, in clear beverages by adding a specific aroma component.

[0005] However, the method using antioxidants has some concerns, such as: (1) the emulsifier components contained in the antioxidant may react with components derived from fruit juice, causing emulsion breakdown and the formation of floating matter on the liquid surface; (2) the fat-soluble components contained in the antioxidant may cause turbidity; and (3) the use of antioxidants is usually costly.

[0006] Furthermore, although Patent Document 1 describes a method for masking off-flavors derived from citrus fruit flavors such as lemon, the causes of off-flavors (off-flavor components, etc.) vary depending on the type of fruit, so the effectiveness of this method on off-flavors derived from fruit flavors other than citrus is unknown. Furthermore, while fruit flavors usually refer to isolated specific aroma components of fruit, the types and amounts of components contained in citrus fruit flavors and fruit juices derived from other fruits differ significantly. Therefore, it is impossible to predict what effect the method in Patent Document 1 will have on off-flavors in soft fruit juices. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-127818 Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention has been proposed in view of the above circumstances, and aims to suppress light deterioration odor in soft fruit juice-containing beverages. [Means for solving the problem]

[0009] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors discovered that adding a peptide to a soft fruit juice-containing beverage can suppress light-induced deterioration odor, leading to the completion of the present invention. More specifically, the present invention provides the following.

[0010] <1> A beverage comprising soft fruit juice and peptides.

[0011] <2> The peptide is a milk-derived peptide. <1> The beverage described in

[0012] <3> The milk-derived peptide is a casein peptide. <2> The beverage described in

[0013] <4> The content of the peptide is 0.05 to 0.25% by mass. <1> ~ <3> A beverage according to any one of the preceding items.

[0014] <5> The fruit juice content is 5 to 50% by mass. <1> ~ <4> A beverage according to any one of the preceding items.

[0015] <6> The soft fruit juice is grape juice. <1> ~ <5> A beverage according to any one of the preceding items.

[0016] <7> A photodegradation odor inhibitor for soft fruit juice-containing beverages, which contains peptides.

[0017] <8> A method for suppressing light deterioration odor in a soft fruit juice-containing beverage, comprising the step of blending a peptide into the soft fruit juice-containing beverage. [Effects of the Invention]

[0018] According to the present invention, it is possible to suppress light deterioration odor in soft fruit juice-containing beverages. DETAILED DESCRIPTION OF THE INVENTION

[0019] Specific embodiments of the present invention will be described in detail below. In this specification, the expression "X to Y (X and Y are arbitrary numerical values)" means "at least X and at most Y."

[0020] <1. Beverage> The beverage contains soft fruit juice and a peptide. In this specification, a beverage containing soft fruit juice is also referred to as a "soft fruit juice-containing beverage." By adding a peptide to the soft fruit juice-containing beverage, light deterioration odor can be suppressed.

[0021] [Soft fruit juice] In this specification, "soft fruit" refers to fruits other than citrus fruits. "Soft fruit juice" is obtained by squeezing juice from soft fruits. As the soft fruit juice, for example, squeezed juice (straight juice) may be used as it is, or processed squeezed juice may be used. Examples of processed squeezed juice include concentrated juice obtained by concentrating squeezed juice, reconstituted juice obtained by diluting concentrated squeezed juice, and puree obtained by straining squeezed fruit juice.

[0022] Methods for processing the juice include enzyme treatment, microfiltration, and ultrafiltration.

[0023] The juice may be clear juice that has been clarified, or cloudy juice.

[0024] The soft fruit juice contained in the beverage according to this embodiment is not particularly limited, and examples thereof include grape, peach, banana, apple, strawberry, melon, mango, plum, cherry, black currant, and the like. Of these, grape juice is preferred as the soft fruit juice, as this is particularly effective in achieving the effects of the present invention. The soft fruit juices described above may be used alone or in combination of two or more.

[0025] When grape juice is used as soft fruit juice, the grape variety is not particularly limited. Examples of red grapes include Concord, Kyoho, Beni Muscat, Delaware, Aki Queen, Sunny Dolce, Sunny Rouge, Pione, Fujiminori, Nagano Purple, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Campbell Early, and Steuben. Examples of white grapes include Muscat (Muscat of Alexandria), Niagara, Rosario Bianco, Pittero Bianco, Chardonnay, and Thomson Seedless. Of these, red grape juice is more preferred for soft fruit juice, as light-deterioration odors are more likely to be a problem.

[0026] Soft fruit juice may be used in combination with fruit juice obtained from fruits other than soft fruit (for example, orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, etc.). When such fruit juice is used in combination with soft fruit juice, the amount of blended fruit juice can be adjusted appropriately depending on the flavor to be obtained, etc., but from the viewpoint of easily achieving the effects of the present invention, it is preferable that the majority of the total amount of fruit juice is soft fruit juice.

[0027] The fruit juice content of the beverage according to this embodiment is not particularly limited, but is preferably 5% by mass or more, more preferably 10% by mass or more, and is preferably 70% by mass or less, more preferably 50% by mass or less.

[0028] The "juice content" refers to the relative concentration when the straight juice obtained by squeezing fruit is taken as 100% by mass, and is calculated based on the sugar refractometer reading (°Bx) specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks). For example, the JAS standard for grape juice is 11°Bx, so if concentrated grape juice of 55°Bx is blended at 10% by mass in a beverage, the juice content will be 50% by mass. However, when calculating the juice content of fruit juice based on the sugar refractometer reading specified in the JAS standard, the sugar refractometer reading of sugars, honey, etc. added to the juice is excluded.

[0029] Soft fruit juice may meet the definition of "concentrated fruit juice" in Article 2 of the "Japanese Agricultural Standard for Fruit Drinks."

[0030] [peptide] The peptides contained in the beverage according to this embodiment are not particularly limited, and examples thereof include milk-derived peptides, soybean peptides, collagen peptides, egg peptides, wheat peptides, etc. Of these, milk-derived peptides include peptides derived from animal milk such as cow's milk, mare's milk, goat's milk, and sheep's milk. Milk-derived peptides include whey peptides and casein peptides obtained by hydrolyzing milk-derived whey protein and casein protein with proteolytic enzymes. Specific examples of casein peptides include lactononadecapeptide (also referred to herein as "LNDP") and lactotripeptide (also referred to herein as "LTP"). These may be used alone or in combination of two or more.

[0031] Of the above peptides, the peptide contained in the beverage is preferably a milk-derived peptide, and more preferably the milk-derived peptide is a casein peptide, from the viewpoint of being more likely to exhibit a photodegradation odor suppressing effect.

[0032] Furthermore, in the development of beverages, regardless of the problem to be solved, good "taste" is an essential requirement. Therefore, in the beverage according to this embodiment, it is preferable to have good taste in addition to suppressing the light-degradation odor.

[0033] From this perspective, the molecular weight distribution of the peptides contained in the beverage of this embodiment is preferably such that those with a molecular weight distribution of 500 to 6000 account for 5% by mass or more, more preferably 50% by mass or more, as measured by size exclusion chromatography. Furthermore, the peptides contained in the beverage of this embodiment are preferably such that those with a molecular weight distribution of 500 to 10000 account for 50% by mass or more, as measured by size exclusion chromatography. Blending a soft fruit juice-containing beverage with a peptide having such a molecular weight distribution can suppress photodegradation odor and improve the flavor. Specific examples of such peptides include LNDP.

[0034] LTP can also be used as the peptide, but when LTP is added as a peptide, the flavor tends to be stronger and uncharacteristic of a fruit juice drink.

[0035] The molecular weight of a peptide can be measured by known methods, such as viscosity measurement, HPLC, and size exclusion chromatography. Of these, size exclusion chromatography is preferred. When size exclusion chromatography is used, the column used is preferably TSKgel G2500PWXL (manufactured by Tosoh Corporation).

[0036] Peptides can be produced by appropriately using known methods such as chemical synthesis or synthesis by enzymatic reaction, and commercially available peptides may also be used.

[0037] In the beverage of this embodiment, the peptide content is not particularly limited, but from the viewpoint of making it easier to achieve the effects of the present invention, it is preferably 0.01% by mass or more, and more preferably 0.05% by mass or more, when the entire beverage is taken as 100% by mass.

[0038] Furthermore, from the viewpoint of improving palatability in addition to suppressing photodegradation odor, the peptide content is preferably 0.25% by mass or less.

[0039] [Other ingredients] The beverage according to this embodiment may contain other ingredients and additives that are commonly used in general beverages, as long as they do not impair the effects of the present invention. The amounts of ingredients can be appropriately determined depending on the effects to be achieved.

[0040] Ingredients that can be blended into the beverage of this embodiment include the following: sugars (monosaccharides, disaccharides, and oligosaccharides such as sugar, fructose, glucose, lactose, and maltose), sugar alcohols (erythritol, maltitol, and the like), isomerized sugars (high-fructose corn syrup and the like), sweeteners (stevia, aspartame, acesulfame K, sucralose, and the like), emulsifiers (sucrose fatty acid esters, lecithin, and the like), thickening agents (soybean polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, and the like), antioxidants (tocopherol, cysteine ​​hydrochloride, and the like), pigments (carotenoid pigments, anthocyanin pigments, caramel pigments, various synthetic coloring agents, and the like), flavorings, preservatives, antiseptics, fungicides, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, and the like), minerals (potassium, sodium, calcium, magnesium, and the like), and dietary fiber.

[0041] The beverage according to this embodiment may contain a solvent such as water. The form of the beverage according to this embodiment is not particularly limited, and may be a fruit juice-based soft drink, a carbonated drink containing carbon dioxide, an alcoholic drink containing alcohol, a jelly drink containing a gelling agent, or the like, but an alcohol-free beverage is preferred.

[0042] <2. Beverage manufacturing method> The beverage according to this embodiment can be produced by appropriately adjusting and blending soft fruit juice, peptides, and other ingredients. The specific production method can be a conventional method, for example, by sequentially or simultaneously adding predetermined amounts of prepared ingredients to a solvent, mixing by stirring, etc., and appropriately sterilizing the mixture before or after filling into a container. The order in which the ingredients are mixed is not particularly limited. Furthermore, the sterilization method is not particularly limited, and examples include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0043] From the viewpoint of improving flavor, the beverage according to this embodiment preferably has a pH of 2.0 to 4.6. Because the soft fruit juice contained in the beverage is derived from natural products, the acidity varies depending on the variety and the time elapsed since harvest (ripeness). Therefore, if the pH of the beverage according to this embodiment is not within this range, it can be adjusted by adding a pH adjuster or fruit juice other than soft fruit juice, or by adjusting the mixing ratio of multiple types of soft fruit juice.

[0044] The pH adjuster may be an organic or inorganic food acid or a salt thereof that is commonly used as an acidulant. Examples of organic acids include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid, and gluconic acid. Examples of inorganic acids include phosphoric acid. Examples of salts include sodium salts, calcium salts, and potassium salts. The amount of pH adjuster used is not particularly limited, as long as it can achieve the desired pH and does not significantly affect the flavor of the beverage.

[0045] The pH of the soft fruit juice may be adjusted either before or after the addition of the peptide.

[0046] The type of container into which the beverage according to the present embodiment is filled is not particularly limited, and examples include sealed containers such as molded containers primarily made of polyethylene terephthalate (PET bottles), metal cans, paper containers combined with metal foil or plastic film, glass bottles, etc. From the viewpoint that the container is prone to develop a light-degradation odor and that the effects of the present invention are particularly easily achieved, it is preferable that the container into which the beverage is filled is a transparent container.

[0047] <3. Photodegradation odor inhibitor for soft fruit juice-containing beverages> The photodegradation odor inhibitor for soft fruit juice-containing beverages contains a peptide. As described above, peptides can suppress the odor of off-flavor components that are generated by light irradiation in soft fruit juice-containing beverages, and therefore serve as the active ingredient of photodegradation odor inhibitors for soft fruit juice-containing beverages. Note that photodegradation odor inhibitors include both those that contain components other than peptides and those that do not contain components other than peptides.

[0048] The photodegradation odor inhibitor is not particularly limited as long as it contains a peptide, but preferably consists of a peptide. The peptide used in the photodegradation odor inhibitor can be the peptide described above for beverages. Furthermore, when the photodegradation odor inhibitor contains components other than peptides, the type and content of those components can be appropriately determined depending on the desired effect, etc.

[0049] The photodegradation odor inhibitor according to this embodiment can be produced by any method employed in the chemical field or by a method with appropriate modifications.

[0050] The amount of the photodegradation odor inhibitor according to this embodiment to be incorporated into a soft fruit juice-containing beverage is not particularly limited, but from the viewpoint of easily achieving the effects of the present invention, it is preferable to incorporate the peptide contained in the photodegradation odor inhibitor so that the content of the peptide is 0.01% by mass or more, and more preferably 0.05% by mass or more, when the entire beverage is taken as 100% by mass. However, from the viewpoint of improving the palatability of the beverage as described above, it is preferable to incorporate the peptide contained in the photodegradation odor inhibitor so that the content is 0.25% by mass or less.

[0051] <4. Method for suppressing light-deterioration odor of soft fruit juice-containing beverages> The method for suppressing the light-deterioration odor of a soft fruit juice-containing beverage includes a step of blending a peptide into the soft fruit juice-containing beverage. As described above, blending a peptide into the soft fruit juice-containing beverage can suppress the light-deterioration odor of the soft fruit juice-containing beverage. Details such as the type and amount of peptide to be blended are as described above for the beverage. [Example]

[0052] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0053] First, the following five peptides were prepared: Milk Casein Peptide-1: Lactononadecapeptide (LNDP) It is produced according to the method described in paragraphs

[0108] to

[0110] of Japanese Patent No. 5718741. The product was prepared and reacted for 7 hours. The molecular weight distribution is 500 to 6000, which is the peak area ratio of size exclusion chromatography. The content was 65 mass %. Milk Casein Peptide-2: Lactotripeptide (LTP) JP 2011-102327 A, paragraph

[0024] Example 1 . The molecular weight distribution is 500 to 6000, which is the peak area ratio of size exclusion chromatography. The content was 7 mass %. Whey peptide: THERMAX 690 (manufactured by Nissei Kyoekisha) Soybean peptide: HINUT-DC6 (Fuji Oil Co., Ltd.) Fish collagen peptide: HP Fish Collagen (Kyowa Hakko Bio Co., Ltd.) Company)

[0054] [Example 1: Verification of the effect of peptide formulation on suppressing light-degraded odor] (Beverage production) Beverages were prepared according to the compositions shown in Table 1 below. The fruit juice content of each beverage was 20% by mass. The values ​​in Table 1 indicate the mass per 1000 g of the prepared beverage (g / 1000 g). Each of the resulting beverages was placed in a PET bottle (500 mL) and stored in a dark, refrigerated container until subjected to the light irradiation test described below.

[0055] [Table 1]

[0056] (Light (LED) irradiation on beverages) The resulting beverage was irradiated with LEDs (2 million Lx·h) at 20°C.

[0057] (sensory evaluation) After the beverages were irradiated with light, a sensory evaluation was conducted for each beverage. A sensory evaluation was also conducted for each beverage stored under the same conditions as the above light irradiation test, except that the beverages were stored in a dark place without light irradiation (indicated as "undegraded" in the table). The sensory evaluation was conducted by five trained panelists on the following criteria: "taste," "level of light-degraded odor," and "level of bitterness." Each evaluation was based on the scores assigned by each panelist according to the following scoring criteria:

[0058] "Taste" was evaluated on a 7-point scale using the following evaluation criteria. 7 points: Very good 6 points: Good 5 points: Fairly good 4 points: Average 3 points: Somewhat bad 2 points: bad 1 point: Very bad

[0059] The "degree of light-deterioration odor" was evaluated on a 7-point scale using the following evaluation criteria. 7 points: The smell of light deterioration is very noticeable, and there is a high possibility of complaints from consumers. 6 points: There is a noticeable light deterioration odor, and there is concern that consumers may complain. 5 points: A light-deteriorated odor is observed, but the quality as a beverage is satisfactory. 4 points: A relatively strong light deterioration odor is observed 3 points: A slight odor of light deterioration is observed 2 points: A slight odor of light deterioration is detected 1 point: No light deterioration odor is detected

[0060] The "degree of bitterness" was evaluated on a 7-point scale using the following evaluation criteria. 7 points: Very strong 6 points: Strong 5 points: Somewhat strong 4 points: Average 3 points: Slightly weak 2 points: Weak 1 point: Very weak

[0061] In this evaluation, "taste" was evaluated using the score of the undegraded beverage of Comparative Example 1 as the reference value (4 points). In addition, the "level of light-degraded odor" was evaluated using the score of the undegraded beverage of each beverage as the reference value (1 point) and compared with the reference value (7 points) of the deteriorated beverage of Comparative Example 1. In addition, the "level of bitterness" was evaluated using the scores of the undegraded and deteriorated beverages of Comparative Example 1 as the reference value (1 point).

[0062] The results of the sensory evaluation are shown in Tables 2 and 3 below. In the tables, the "Taste" column shows the results of "Taste" as the average of the evaluation scores given by each panel. The "Light Deterioration Odor" column shows the results of "Level of Light Deterioration Odor" as the average of the evaluation scores given by each panel. The "Bitterness" column shows the results of "Level of Bitterness" as the average of the evaluation scores given by each panel.

[0063] [Table 2]

[0064] [Table 3]

[0065] As shown in Tables 2 and 3, when peptides were added to soft fruit juice-containing beverages, the photodegradation odor caused by LED irradiation was suppressed. Furthermore, it was shown that the degree of photodegradation odor suppression tended to increase as the amount of peptide added increased.

[0066] On the other hand, it was shown that when the amount of peptide blended was increased, as in Examples 1-5 and 1-6, the bitterness increased and the palatability tended to be poor. Therefore, it was found that in order to suppress the photodegradation odor and improve the palatability, it is preferable to set the peptide content in the range of 0.05 to 0.25% by mass.

[0067] [Example 2: Verification of the effect of changing the fruit juice content on the suppression of light-degradation odor] (Beverage production) Beverages with different fruit juice contents were prepared according to the compositions shown in Table 4 below. Note that the values ​​in Table 4 other than the fruit juice content indicate the mass (g / 1000g) per 1000g of the prepared beverage. Each of the obtained beverages was placed in a PET bottle (500mL) and stored in a dark place in a refrigerator until used in the light irradiation test described below.

[0068] [Table 4]

[0069] (sensory evaluation) The beverage was irradiated with light in the same manner as in Example 1, and then subjected to a sensory evaluation in the same manner as in Example 1.

[0070] In this evaluation, "taste" was evaluated using the standard value (4 points) of the undegraded comparative beverage for each juice percentage. Furthermore, "level of light-degraded odor" was evaluated using the standard value (1 point) of the undegraded comparative beverage for each juice percentage, and compared with the standard value (7 points) of the deteriorated comparative beverage for each juice percentage. Furthermore, "level of bitterness" was evaluated using the standard value (1 point) of the undegraded and deteriorated comparative beverages for each juice percentage.

[0071] The results of the sensory evaluation are shown in Tables 5 and 6 below.

[0072] [Table 5]

[0073] [Table 6]

[0074] As shown in Tables 5 and 6, when peptides were added to soft fruit juice-containing beverages, the photodegradation odor caused by LED irradiation was suppressed, regardless of the fruit juice content of the beverage.

[0075] On the other hand, it was shown that a high fruit juice content, as in Example 2-3, tends to increase bitterness and result in poor palatability. Therefore, it was found that in order to suppress the light-deterioration odor and also improve palatability, it is preferable to set the fruit juice content in the range of 5 to 50% by mass.

[0076] [Example 3: Verification of the effect of different peptide types on suppressing photodegradation odor] (Beverage production) Beverages were prepared according to the compositions shown in Table 7 below. The fruit juice content of each beverage was 20% by mass. The values ​​in Table 7 indicate the mass (g / 1000g) per 1000g of the prepared beverage. Each beverage obtained was placed in a PET bottle (500mL) and stored in a dark, refrigerated container until subjected to the light irradiation test described below.

[0077] [Table 7]

[0078] (sensory evaluation) The beverage was irradiated with light in the same manner as in Example 1, and then subjected to a sensory evaluation in the same manner as in Example 1.

[0079] In this evaluation, "taste" was evaluated using the score of the undegraded beverage of Comparative Example 3 as the reference value (4 points). In addition, the "level of light-degraded odor" was evaluated using the score of the undegraded beverage for each beverage as the reference value (1 point) and compared with the reference value (7 points) of the deteriorated beverage of Comparative Example 3. In addition, the "level of bitterness" was evaluated using the scores of the undegraded and deteriorated beverages of Comparative Example 3 as the reference value (1 point).

[0080] The results of the sensory evaluation are shown in the following Tables 8 and 9. Note that the tests in Tables 8 and 9 were carried out on different days, and therefore evaluation was carried out on each day in comparison with the comparative example.

[0081] [Table 8]

[0082] [Table 9]

[0083] As shown in Tables 8 and 9, it was shown that when any of the peptides was added, the light degradation odor was suppressed compared to the comparative example.

[0084] Furthermore, it was shown that whey peptide (Example 3-1) and LTP (Example 3-4) had a higher degree of suppression of light-deteriorated odor than soy peptide (Example 3-2) and collagen peptide (Example 3-3). Also, when compared with the same content of LNDP (Example 1-3), LNDP had a higher degree of suppression of light-deteriorated odor than soy peptide or collagen peptide.

[0085] These results show that photodegradation odor is suppressed regardless of which peptide is used, but milk-derived peptides such as LNDP, LTP, and whey peptides have a particularly high degree of suppression, making it preferable to use milk-derived peptides as peptides to be included in beverages.

[0086] Furthermore, when comparing LNDP, LTP, and whey peptides, it was found that LNDP and LTP suppressed light-degraded odor to a greater extent than whey peptides, and that milk-derived casein peptides are particularly preferable as peptides to be contained in beverages.

[0087] Furthermore, when comparing LNDP and LTP, both of which are milk-derived casein peptides, it was found that while the degree of suppression of light-degraded odor was similar, the taste tended to be better when LNDP was added.

Claims

1. Contains soft fruit juice and peptides, the soft fruit juice is grape juice; the peptide is a milk-derived peptide, A beverage (excluding beverages containing cyclodextrin) having a peptide content of 0.05 to 0.25% by mass.

2. The beverage of claim 1 , wherein the milk-derived peptide is a casein peptide.

3. The beverage according to claim 1 or 2, wherein the fruit juice content is 5 to 50% by mass.

4. A photodegradation odor inhibitor for soft fruit juice-containing beverages, which contains peptides.

5. The method comprises the step of blending a peptide into a soft fruit juice-containing beverage, the soft fruit juice is grape juice; A method for suppressing light-deterioration odor in a soft fruit juice-containing beverage (excluding beverages containing cyclodextrin), wherein the peptide is a milk-derived peptide.

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