Citrus flavor beverage packaged in container

Abstract

The purpose of the present invention is to provide a citrus flavor beverage in which the generation of deteriorated odor caused over time is suppressed and masked without negatively affecting the aroma. The invention provides a container packaged citrus flavor beverage which contains citrus peel and / or seeds.

Description

Technical Field

[0001] The present invention relates to a citrus-flavored beverage in which the generation of deterioration odor is suppressed and masked. Background Art

[0002] Citrus-flavored beverages contain aroma components such as citral, which oxidize over time during storage and become odorous substances. This poses the problem of odor generation after long-term storage of citrus-flavored beverages. Lemon-flavored beverages, in particular, contain a large amount of citral as an aroma component. Oxidation of this citral converts it into p-cresol and p-methylacetophenone, which are odorous substances. Consequently, the aroma of lemon-flavored beverages deteriorates significantly after long-term storage. Consequently, measures have been taken for citrus-flavored beverages, particularly lemon-flavored beverages, such as minimizing oxygen incorporation, setting a short shelf life, and appropriately managing storage temperature. However, these measures have not been fully effective.

[0003] In order to solve such problems, various technologies have been developed. For example, Japanese Patent Publication No. 2016-116504 (Patent Document 1) discloses a technology for suppressing the generation of odorous substances. In addition, Japanese Patent Publication No. 2016-36319 (Patent Document 2) discloses a technology for masking the generated deterioration odor by adjusting the concentration of eucalyptol or cis-3-hexenol. Furthermore, Japanese Patent Publication No. 2019-037171 (Patent Document 3) discloses a technology for masking the deterioration odor of citrus fruits that have deteriorated over time by containing a specified concentration of thymol.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 2016-116504

[0007] Patent Document 2: Japanese Patent Application Laid-Open No. 2016-36319

[0008] Patent Document 3: Japanese Patent Application Publication No. 2019-037171 Summary of the Invention

[0009] However, when beverages contain ingredients that suppress or mask the production of deterioration odors, there is the problem that these ingredients inevitably affect the flavor of the beverage. Therefore, an object of the present invention is to provide a citrus-flavored beverage that does not negatively affect the flavor and suppresses and masks the production of deterioration odors over time.

[0010] While developing a new type of fruit-filled beverage packaged in a container, the inventor unexpectedly discovered that under certain conditions, even though the fruit remains immersed in the beverage when the container is sealed, it slowly floats toward the surface of the beverage when the container is opened. Focusing on this phenomenon, the inventor conducted extensive research, leading to the present invention.

[0011] That is, the present invention can also be described as follows.

[0012] [1] A container-packaged citrus-flavored beverage containing citrus peels and / or seeds.

[0013] [2] The container-packaged citrus-flavored beverage according to [1] above, further comprising citrus pulp (sarcocarp) and / or white soft peel (albedo).

[0014] [3] The container-packaged citrus-flavored beverage according to [1] above, wherein the citrus peels and / or seeds comprise dried peels and / or seeds.

[0015] [4] The container-packaged citrus-flavored beverage according to [1] above, wherein the citrus fruits include tart citrus fruits.

[0016] [5] The container-packaged citrus-flavored beverage according to [3] above, which contains dried fruit as the dried peel and / or seeds, or contains dried fruit in addition to the dried peel and / or seeds.

[0017] [6] The container-packaged citrus-flavored beverage according to [5] above is a carbonated beverage, wherein the carbonation content of the carbonated beverage is the volume of gas resulting from the dried fruit being immersed in the carbonated beverage when the container is sealed and from the volume of gas resulting from the dried fruit floating toward the surface of the carbonated beverage when the container is opened.

[0018] [7] The container-packaged citrus-flavored beverage according to [6] above, wherein the dried fruit is in the form of a thin slice with a thickness of 1.0 to 3.0 mm.

[0019] [8] The container-packaged citrus-flavored beverage according to [6] above, wherein the dried fruit is a dried fruit made from lemon, lime, or orange.

[0020] [9] The container-packaged citrus-flavored beverage according to any one of [6] to [8] above, wherein the dried fruit is sugar-coated dried fruit.

[0021]

[10] The container-packaged citrus-flavored beverage according to [6] above, wherein the carbonation content is 1.0 GV or more at 20°C.

[0022]

[11] The container-packaged citrus-flavored beverage according to [6] above, wherein the container is a fully open can or a transparent container.

[0023]

[12] The container-packaged citrus-flavored beverage according to any one of [6] to [8] above, wherein the dried fruit is produced by hot air drying.

[0024]

[13] A method for suppressing the deterioration odor of a container-packaged citrus-flavored beverage, which comprises adding citrus peels and / or seeds.

[0025] According to the present invention, a citrus-flavored beverage can be provided that does not negatively affect flavor and in which generation of deterioration odor caused by time is suppressed and masked. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a graph showing the ratio of the concentration of the components of the citrus-flavored beverage stored at 60°C to the concentration of the components of the citrus-flavored beverage stored at 4°C in Examples 1 to 3 and Comparative Examples 1 to 3. DETAILED DESCRIPTION

[0027] <Containerized citrus-flavored beverages>

[0028] The container-packaged citrus-flavored beverage of the present invention is characterized in that it contains citrus peels and / or seeds. By including citrus peels or seeds in the container-packaged citrus-flavored beverage, the generation of deterioration odor can be suppressed, and the deterioration odor is less likely to be felt (i.e., masked). That is, by adding citrus peels and / or seeds to the container-packaged citrus-flavored beverage, the deterioration odor of the container-packaged citrus-flavored beverage can be suppressed, and a method for suppressing the deterioration odor of the container-packaged citrus-flavored beverage can be provided. Here, "citrus-flavored beverage" refers to a beverage that is endowed with a citrus flavor. The citrus-flavored beverage of the present invention imparts a citrus flavor to the beverage by containing citral, a representative component contained in citrus.

[0029] The container-packaged citrus-flavored beverage of the present invention may contain citrus pulp and / or white peel in addition to citrus peels and / or seeds. Although the citrus pulp and white peel do not mask the deterioration odor to a high degree, they can suppress the generation of deterioration odor components.

[0030] As the peels and / or seeds of the citrus fruits, dried peels and / or seeds can be used. By using dried peels and / or seeds, a higher masking effect of deteriorated odors can be obtained, so it is preferred. Here, "dried peels" refer to peels that have been dried, and "dried seeds" refer to seeds that have been dried. It should be noted that "dried peels" and "dried seeds" are also referred to as "dried peels" and "dried seeds" for convenience, even when they are soaked in carbonated beverages.

[0031] <Citrus>

[0032] The type of citrus fruit is not particularly limited. Examples include yuzu, sudachi, citrus sphaerocarpa, lemon, lime, citrus depressa, citrus aurantium, jabara, fingered citron, kumquat, orange, and grapefruit. A single citrus fruit may be used, or two or more may be used. Among citrus fruits, fragrant and sour citrus fruits are preferred because they have a high ability to mask the odor of deterioration.

[0033] <Dried Fruits>

[0034] Furthermore, the container-packaged citrus-flavored beverage of the present invention may use dried fruits as the peels and / or seeds of the citrus fruits, or may further contain dried fruits in addition to the peels and / or seeds of the citrus fruits.

[0035] The dried fruits used as citrus peels and / or seeds may be dried fruits based on lemons, limes or oranges.

[0036] In addition, the kind of fruit of the raw material of the dried fruit also contained in addition to the peel and / or seed of above-mentioned citrus is not particularly limited, for example, can suitably select and use the fruit normally used in beverage etc., for example citrus such as lemon, green lime and orange, apple, blueberry, plum (comprising prunes), peach, strawberry, pineapple, grape, mango, fig, apricot, pear, banana, kiwi fruit etc. These dried fruits can be 1 kind, also can be 2 or more kinds. Dried fruit is preferably the dried fruit of raw material with lemon, green lime or orange. It should be noted that, when dried fruit is citrus, can contain white soft skin and exocarp (exocarp), also can remove white soft skin and exocarp. In addition, when the fruit other than citrus, exocarp can contain, also can remove.

[0037] In the present invention, "dried fruit" refers to all fruit materials that have been dried. For example, even in a state where the dried fruit is impregnated with the carbonated beverage of the present invention, it is also referred to as "dried fruit" for convenience.

[0038] The container-packaged citrus-flavored beverage of the present invention is characterized by containing a carbonated beverage and dried fruit. When the container is sealed, the dried fruit is immersed in the carbonated beverage. When the container is opened, the immersed dried fruit floats toward the surface of the carbonated beverage. This provides a container-packaged citrus-flavored beverage that is visually appealing upon opening.

[0039] The dried fruit immersed in the carbonated beverage can be in any state, as long as it is not floating on the surface of the carbonated beverage but submerged. The dried fruit may sink to the bottom of the container or float in the carbonated beverage. The time required from the moment the container is opened to the moment the dried fruit rises to the surface of the carbonated beverage is not particularly limited and may be, for example, 0 (immediately thereafter) to 120 seconds, 0.1 to 60 seconds, 0.5 to 30 seconds, or 1 to 10 seconds. After the container is opened, the dried fruit can be visually enjoyed floating up.

[0040] The floated dried fruit can remain floating on the surface of the carbonated beverage or be immersed in the carbonated beverage again. Furthermore, since the dried fruit contained in the container-packaged citrus-flavored beverage of the present invention is impregnated with the carbonated beverage, the dried fruit can have a different palatability than when dried with a low water content.

[0041] The form of the dried fruit is not particularly limited, and may be, for example, the dried fruit may be in its original shape, sliced, or cut into petals.

[0042] When dried fruit is sliced, the thickness before drying can be 1.0 to 8.0 mm, or 2.0 to 6.0 mm. For convenience, in the present invention, "thickness of dried fruit" refers to the thickness at the time the dried fruit is added to the carbonated beverage. The thickness of the dried fruit can be 0.5 to 5.0 mm, or 1.0 to 3.0 mm. Furthermore, the dried fruit in the container-packaged citrus-flavored beverage of the present invention can be impregnated with carbonated beverage to a thickness of 1.0 to 8.0 mm, or 2.0 to 6.0 mm.

[0043] By adjusting the thickness of the dried fruit in the present invention to the above numerical range, the dried fruit is less likely to be broken and the control of the floating action becomes easy.

[0044] In addition, the "dried fruit" in the present invention can also be coated with sugar. Depending on the type of dried fruit, sugar coating can be applied so that even after being stored for a long time in a state of being immersed in a beverage, the shape and hardness at the time of addition to the beverage, or a shape and hardness close to it, can be further maintained, thereby enhancing the visual enjoyment when the container is opened. In particular, when dried fruit in a thin sheet shape is stored for a long time in a state of being immersed in a beverage, it sometimes becomes gluten-like. Therefore, from the perspective of maintaining the aesthetics of the dried fruit, sugar coating can be applied. In addition, the strength of the dried fruit can also be increased by sugar coating. By increasing the strength of the dried fruit, for example, in the manufacture of a container-packaged citrus-flavored beverage, in the case of a process such as adding the dried fruit to the container, then aerating (a process of replacing the air in the container with nitrogen for the purpose of oxidation inhibition), and then adding the beverage, the dried fruit can be prevented from splashing due to the blown nitrogen gas, colliding with the inner wall of the container, and being damaged. The sugar used in the sugar coating is not particularly limited as long as it is a sugar commonly used in the art, and examples thereof include granulated sugar (sucrose), glucose, fructose, maltose, trehalose, and lactose.

[0045] The method for producing dried fruit is not particularly limited. The dried fruit of the present invention can be produced using, for example, a general drying method such as hot air drying (air-drying), vacuum freeze drying (freeze drying), or vacuum drying (vacuum drying). In addition, the dried fruit produced by vacuum freeze drying or vacuum drying tends to be porous and difficult to immerse in carbonated beverages compared to the dried fruit produced by hot air drying, so the dried fruit produced by hot air drying can be used. The moisture content of the dried fruit of the present invention immediately after drying can be, for example, 20% by mass or less, or 10% by mass or less.

[0046] The method for producing sugar-coated dried fruit is not particularly limited, and may include, for example, a step of drying fruit (including fresh fruit) immersed in a sugar solution such as an aqueous solution containing the sugar by the above-mentioned drying method.

[0047] <Carbonated Drinks>

[0048] The carbonated beverage of the present invention is not particularly limited as long as it is a beverage containing carbonic acid. The carbonic acid content of the carbonated beverage is not particularly limited as long as the dried fruit is immersed in the carbonated beverage when the container containing the carbonated beverage and the dried fruit is in a sealed state, and the immersed dried fruit floats toward the surface of the carbonated beverage when the container is opened. The carbonic acid content can be adjusted, for example, according to the type, thickness, size, quality, etc. of the dried fruit. In addition, the carbonated beverage of the present invention can be produced by pressurizing carbon dioxide into a non-carbonated beverage as a base in a conventional manner as needed. The carbonic acid content at 20°C can be 0.5GV or more, 1.0GV or more, 1.5GV or more, or 2.0GV or more. In addition, the carbonic acid content can be 5.0GV or less, or 4.0GV or less. The carbonic acid content in the carbonated beverage of the present invention can be a value measured by a GV tester commonly used in the art, such as GVA-500B (manufactured by Kyoto Electronics Co., Ltd.).

[0049] Furthermore, the gas volume of carbonated beverages is also limited by the container's pressure resistance and manufacturing conditions. For example, when heat sterilization is performed during the manufacturing process, the pressure inside the heated container must be kept below the container's pressure resistance, thus limiting the gas volume compared to non-heat sterilization. Furthermore, because carbon dioxide has an antibacterial effect, the carbon dioxide pressure inside the container must be above 98 kPa at 20°C. If the beverage does not contain plant or animal components such as juice, fruit, or milk, heat sterilization is not necessary, allowing for a higher gas volume.

[0050] Carbonated beverages may be non-alcoholic beverages or alcoholic beverages. In addition, they may be beverages manufactured through a fermentation process or beverages manufactured without a fermentation process. In the case where the carbonated beverage of the present invention is an alcoholic beverage, the alcohol content (volume concentration of ethanol) is not particularly limited and may be appropriately determined based on the target product quality. For example, the alcohol content of the carbonated beverage may be adjusted so that the alcohol content is 0.7% by volume or more, or 1% by volume or more, or 2% by volume or more, or 3% by volume or more. In addition, in the case where the carbonated beverage of the present invention is an alcoholic beverage, the extract component may be 0 to 15 degrees, 1 to 10 degrees, or 3 to 7 degrees.

[0051] Furthermore, the carbonated beverage of the present invention may contain flavorings such as fruits of the same type or different types as the dried fruits contained in the packaged citrus-flavored beverage, and flavorings other than fruit-based flavors.

[0052] The pH of the carbonated beverage of the present invention can also be adjusted for purposes such as microbial control and inhibition of deterioration of aroma components. Generally, the lower the pH of the beverage, the more difficult it is for microorganisms to grow, but if the pH is too low, the sour taste becomes too strong. In addition, among the aroma components, there are also aroma components that easily deteriorate when the pH becomes low. From the perspective of the intensity of the sour taste suitable for beverages and inhibition of deterioration of aroma components, the pH of the carbonated beverage is preferably above 2.0, more preferably above 2.5, and even more preferably above 3.0. In addition, considering the inhibition of microbial growth, the intensity of sterilization conditions, etc., the pH of the carbonated beverage of the present invention is preferably below 5.0, more preferably below 4.0, and even more preferably below 4.0 when it does not contain alcohol. When the carbonated beverage contains alcohol, its pH is preferably below 6.5, more preferably below 5.0.

[0053] For example, if a beverage contains a large amount of flavor components that degrade more easily at lower pH, the pH of the carbonated beverage is preferably relatively high. For example, citral degrades more easily at lower pH. Therefore, if the container-packaged citrus-flavored beverage of the present invention is a lemon-flavored beverage containing citral, the pH of the carbonated beverage is preferably 3.0 or higher, more preferably 3.5 or higher. To sufficiently inhibit microbial growth and easily achieve the sour taste preferred for lemon flavor, the pH is preferably 3.0 to 4.0, particularly preferably 3.5 to 3.7.

[0054] 《Optional Ingredients》

[0055] The carbonated beverage of the present invention may contain, for example, alcoholic beverages, carbonated water, fruits, vegetables, herbs, sugars, seasonings, other food ingredients, food additives, and other optional ingredients.

[0056] The alcoholic beverages mentioned above as optional ingredients include: raw alcohol; distilled liquors such as vodka, whiskey, brandy, shochu, rum, spirits, and gin; brewed liquors such as wine, cider, beer, and sake; and blended liquors such as liqueurs and vermouth. The alcoholic beverages contained in the carbonated beverage may be one or more. It should be noted that, in the case where the container-packaged citrus-flavored beverage of the present invention is a carbonated beverage in which alcoholic beverages and food ingredients are mixed, the beverage is classified as a liqueur (with an extract having a 2% or higher alcohol content) or a spirit (with an extract having a 2% or lower alcohol content) under Japan's Liquor Tax Law (implemented on April 1, 2011).

[0057] The fruits, vegetables, and herbs mentioned above as optional ingredients are not particularly limited, and fruits commonly used in beverages can be appropriately selected and used. The fruits, vegetables, and herbs contained in the carbonated beverage may be one kind or two or more kinds.

[0058] In addition, the carbonated beverage can directly contain the chopped objects of fruits, etc., or the squeezed juice such as fruit juice and vegetable juice can be added as raw material. It should be noted that fruit juice is defined by the Japanese Agricultural and Forestry Standard of fruit beverages in Japan, and is defined by the CODEX standard (CODEX STAN 247-2005) related to fruit juice and pulp (nectar) internationally. As the above-mentioned fruit, concentrated fruit juice, reconstituted fruit juice, etc. can be used, or a part of the insoluble solid component can be removed and clarified fruit juice can be used. In addition, as the above-mentioned fruit and vegetables, fruit extract and vegetable extract can also be added as raw material. It is particularly preferred to contain fruit juice and extract of the same kind of fruit as the dried fruit contained in the container-packaged citrus flavored beverage. Fruit extract and vegetable extract are extracts obtained by using water and alcohol to extract the components contained in fruits and vegetables from the chopped objects of fruits and vegetables. These extracts are for example manufactured by utilizing a hot water extraction method, using a liquefied gas to make the fruit component dissolve and then gasifying the liquefied gas, separating, and reclaiming the method for the fruit component.

[0059] Sugars (a general term for monosaccharides and disaccharides) as optional ingredients may include sucrose, glucose, fructose, and isomerized sugars. The inclusion of these sugars in carbonated beverages can impart sweetness and body. The sugars may be one or more.

[0060] As the flavoring material of arbitrary component, other food raw materials, for example, dietary fiber, yeast extract, protein or its decomposition product etc. can be enumerated.Wherein, water-soluble dietary fiber is widely used in giving mellow sense, other functionalities to beverage.Water-soluble dietary fiber refers to the carbohydrate that is dissolved in water and is not digested by people's digestive enzyme or is difficult to be digested.As water-soluble dietary fiber, for example, soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposed product, pectin, gum arabic etc. can be enumerated.These water-soluble dietary fibers can only use 1 kind, also can use 2 or more kinds in combination.

[0061] Optional food additives may include any permitted substances based on national laws and regulations, and are not particularly limited within their scope. For example, they may contain, as needed: preservatives and antioxidants to maintain food quality; colorants, flavorings, sweeteners, acidulants, emulsifiers, etc. to improve food palatability; pH ​​adjusters, defoamers, foaming agents, etc. required for food manufacturing or processing; and nutritional supplements used to supplement or enhance nutritional ingredients.

[0062] A brief description of some food additives is given below.

[0063] Colorants are food additives that improve the color of food. They are broadly categorized as chemically synthesized and natural. Under Japan's Food Sanitation Law, they are classified as designated additives, existing additives, and general food and beverage additives. Caramel coloring, which imparts a brown hue to foods, is a common coloring agent. It should be noted that caramel coloring can also impart a caramelized aroma and richness to beverages as a secondary effect.

[0064] Flavorings are used to impart or enhance the aroma of food. Food flavorings include natural flavorings extracted from natural sources and synthetic flavorings that are chemically synthesized. Japan's Food Sanitation Law defines natural flavorings as "substances derived from plants or animals, or mixtures thereof, used as additives to impart flavor to food." The names of plants and animals that can be used are listed as examples in the "List of Natural Flavoring Base Substances." Meanwhile, most synthetic flavorings are chemically synthesized compounds derived from ingredients found in food, and are regulated in Supplementary Table 1 of the Enforcement Regulations of the Food Sanitation Law.

[0065] Food flavorings are rarely used alone, and blended products that combine a large number of flavor compounds are usually used. As the form of flavor products, there are water-soluble flavors, oil-soluble flavors, emulsified flavors, powdered flavors, etc. Water-soluble flavors are flavors obtained by extracting and dissolving the flavor matrix with aqueous alcohol, propylene glycol, etc. as a water-soluble solvent. Oil-soluble flavors are flavors obtained by dissolving the flavor matrix with vegetable oil, etc. Emulsified flavors use emulsifiers and stabilizers to emulsify the flavor matrix in water to form a particulate state. Sometimes it can also cause turbidity in beverages, also known as turbid type (cloudy). Powdered flavors are flavors made by emulsifying the flavor matrix with excipients such as dextrin, natural gum, sugar, starch, etc., and then spray-drying and powdering or making the flavor matrix adhere to lactose, etc. Beverages usually use water-soluble flavors and emulsified flavors.

[0066] Sweeteners are sweeteners used for the purpose of giving sweetness to food. The above-mentioned sugars and some low-sweetness substances (treacle, erythritol, maltitol, lactitol, etc.) are classified as food and are not classified as food additives. As low-sweetness substances classified as food additives, there are L-arabinose, D-xylose, trehalose, D-sorbitol, xylitol, mannitol, etc., and as high-sweetness substances, there are aspartame, neotame, acesulfame potassium, saccharin, sucralose, disodium glycyrrhizate, stevia extract, licorice extract, thaumatin, etc. In addition, in Japan's Food Sanitation Law, sweeteners are classified as designated additives, existing additives, and general dietary additives. In beverages, aspartame, acesulfame potassium, sucralose, etc., which have similar sweetness properties to sugars such as granulated sugar, glucose, and fructose that have been used in beverages, are often used. In the carbonated beverages of the present invention, it is preferred to use one or more of the sweeteners commonly used in these beverages.

[0067] Acidulants are used to impart or enhance a sour taste to foods. Examples of acidulants include organic acids such as citric acid and lactic acid, and their salts, and inorganic acids such as phosphoric acid and carbonic acid. Combining organic acids and their salts facilitates maintaining a specific pH through buffering.

[0068] It should be noted that substances that can be labeled as sour flavorings in Japan include adipic acid, citric acid, trisodium citrate, glucono-delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbonic acid, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid among the designated additives, and itaconic acid, phytic acid, and α-ketoglutaric acid among the existing additives.

[0069] The acidulant used in beverages is selected according to the flavor (aroma) of the beverage. For example, in citrus-flavored beverages, citric acid and citrates, which are abundant in citrus fruits, are often selected; in grape-flavored beverages, tartaric acid and tartrates, which are abundant in grapes, are often selected; and in apple-flavored beverages, malic acid and malate, which are abundant in apples, are often selected.

[0070] Emulsifiers are used in food for purposes such as emulsification, dispersion, penetration, cleaning, foaming, defoaming, and mold release. In beverages, they are often used to disperse (emulsify) oil in liquids. For example, they are used to evenly disperse hydrophobic ingredients in water or to prevent the separation of oil and fat from raw materials.

[0071] The above-mentioned food materials and food additives are merely examples, and the substances contained in the container-packaged citrus-flavored beverage of the present invention are not limited thereto. The types and contents of the food materials and food additives used may be appropriately selected and adjusted according to the intended purpose.

[0072] <Container>

[0073] The container used for the packaged citrus-flavored beverage of the present invention is not particularly limited, and may include two-piece beverage cans, three-piece beverage cans, bottle-shaped cans, flexible containers, glass bottles, and the like. Examples of flexible containers include those formed into bottle shapes from flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be composed of a single layer of resin or multiple layers of resin.

[0074] In order to visually enjoy the dried fruit floating from the bottom in the carbonated beverage, for example, the container can be a fully open can or a transparent container. In addition, in order not to limit the size of the dried fruit placed in the container due to the opening when placing the dried fruit in the container, a fully open can can also be used.

[0075] Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

[0076] Example

[0077] (Examples 1 to 3 and Comparative Examples 1 to 3)

[0078] Samples were prepared by adding the various citrus parts (additives) listed in Table 1 to a commercially available citrus-flavored beverage (Asahi Breweries, Ltd., Clear Cooler Strong Lemon & Lime Sour) and resealing the beverage. Additionally, one dried lemon slice (2-3 g) and one fresh lemon slice (7 g) were added (Lemon Slice (Fresh)). 2 g of all other parts were added.

[0079] Samples stored at 4°C for 3 days and samples stored at 60°C for 3 days were prepared, and a comparative sensory test and quantification of deterioration odor components were carried out. In the comparative sensory test, 5 specialized panelists evaluated the intensity of the fresh lemon aroma and the deterioration odor, and the results are shown in Table 1. For the evaluation of the intensity of the fresh lemon aroma, the samples stored at 4°C for 3 days were used as controls, and the evaluation was divided into 3 levels: almost the same, slightly weaker, and quite weaker. In addition, the evaluation of the deterioration odor (deterioration smell) was divided into 5 levels. The sample stored at 4° C. for 3 days in Comparative Example 1 was rated as “1”, and the sample stored at 60° C. for 3 days was rated as “5”, and the average score is shown.

[0080] The quantitatively determined deterioration odor components were p-cymene, p-methylacetophenone, and p-cresol, which are known deterioration odor components of citral, a characteristic aroma component of citrus.

[0081] The quantitative analysis of the deterioration odor components was performed by the following method.

[0082] To 20g of each beverage, add 100μL of a 100ppm 2-octanol aqueous solution as an internal standard, add 100μL of ethanol, dilute with 20mL of pure water, and stir with a stirrer for 5-10 minutes. Allow the entire sample to flow through the solid phase and adsorb on it. Allow approximately 25mL of pure water to flow to remove excess cross-contamination, and then circulate air for at least 30 minutes to dehydrate. After elution with 5mL of dichloromethane, add approximately 1g of sodium sulfate for dehydration, purge with nitrogen, and concentrate to 400μL. The sample is then analyzed by GC / MS under the following conditions. Quantification is performed using a standard curve generated by adding the standard. Figure 1 The ratio of the component concentration of the substance stored at 60°C to the component concentration of the substance stored at 4°C is shown in FIG.

[0083] (GC / MS analysis conditions)

[0084] A DB-WAX column (60 m × 0.25 mm ID; 0.25 μm F.T.) (manufactured by J&W) was used. 1.0 μL (split ratio 30:1) was injected (injection port temperature: 250°C). After holding at 40°C for 1 minute, the temperature was raised to 210°C at a rate of 5°C / min and held there for 5 minutes. Helium (flow rate: 1.2 mL / min) was used as the carrier gas.

[0085] [Table 1]

[0086]

[0087] according to Figure 1 As shown in the results of Figure 1, various parts of citrus fruits exhibited inhibitory effects on the production of deterioration odor components, particularly p-cresol. Meanwhile, while the pulp exhibited a higher inhibitory effect on the production of deterioration odor components than other parts, the results in Table 1 indicate that its deterioration odor-masking effect was not high. Similarly, the white peel also exhibited a low deterioration odor-masking effect.

[0088] Therefore, it was found that the addition of citrus peels, seeds, and slices containing peels (and seeds) can suppress the generation of deterioration odors and suppress (i.e., mask) the sensory deterioration odors. It was found that lemons, limes, and other citrus fruits are particularly effective in suppressing the deterioration odors of fragrant and sour citrus fruits, and the deterioration odor suppression effect is particularly high for dried products.

[0089] Additionally, adding citrus to citrus-flavored beverages does not negatively impact the flavor.

[0090] (Reference example)

[0091] 1. Preparation of Base Solution

[0092] The raw materials were blended as shown in Table 2 to prepare a base solution with an alcohol content of 6%, an extract content of 3.5%, and a pH of 3.5.

[0093] [Table 2]

[0094]

[0095] 2. Experiment (1)

[0096] In this experiment, dried lemons (thickness 1 mm) obtained by hot-air drying fresh lemon slices with a thickness of 3 mm were used.

[0097] Next, carbonated water was added to the base liquid to prepare beverages having various carbonate contents (GV) shown in Table 3. A dried lemon slice was placed in a beverage can and then filled with the beverage. The fully opened can lid was crimped to produce container-packaged beverage samples.

[0098] The resulting container-packaged beverage samples were stored at 25°C for 48 hours and then opened. Upon opening, the samples were visually inspected to see if the impregnated dried lemon had floated to the surface of the beverage. The results are shown in Table 3. After opening, samples in which the impregnated dried lemon had floated to the surface of the beverage were rated as "0" for floating; samples that remained impregnated and did not float were rated as "x" for floating.

[0099] [Table 3]

[0100] Sample number 1 2 3 4 5 6 7 8 GV(20℃) 0.0 0.1 0.5 1.0 1.5 2.0 2.3 2.6 Floating evaluation × × × ○ ○ ○ ○ ○

[0101] It was confirmed that the dried lemon could be controlled to behave as desired by adjusting the thickness of the dried lemon and the gas volume of the carbonated beverage.

[0102] 3. Experiment (2)

[0103] The same experiment as in Experiment (1) was conducted except that dried lemons (thickness 2 mm) obtained by hot-air drying fresh lemon slices (thickness 6 mm) were used. The results are shown in Table 4.

[0104] [Table 4]

[0105] Sample number 9 10 11 12 13 14 15 16 GV(20℃) 0.0 0.1 0.5 1.0 1.5 2.0 2.3 2.6 Floating evaluation × × × × × ○ ○ ○

[0106] It was confirmed that by adjusting the gas volume of the carbonated beverage according to the thickness of the dried lemon, the dried lemon can be controlled to behave in a desired manner.

[0107] 4. Experiment (3)

[0108] Each fresh fruit listed in Table 5 was sliced ​​to the thickness before drying shown in Table 5 and hot-air dried to obtain dried fruit. Blueberries were sliced ​​without slicing and dried plums were dried without seeds after removal. These dried plums were hot-air dried under the same conditions (Samples 22 and 23). The diameter of the dried plums was approximately 35 mm.

[0109] Next, the carbonation content of the base liquid was adjusted to the carbonation content (GV) shown in Table 5. After filling each beverage can, the obtained dried fruit was placed therein. After confirming that the dried fruit was immersed in the can, the fully opened lid was crimped to produce container-packaged beverage samples.

[0110] The prepared container-packaged beverage samples were stored at 25°C for 48 hours and then opened. Upon opening, the soaked dried fruits were visually inspected to see if they floated to the surface of the beverage. Evaluation was the same as in Experiment (1).

[0111] [Table 5]

[0112]

[0113] It was confirmed that, regardless of the type of fruit, each dried fruit could be controlled to behave in a desired manner by adjusting the gas volume of the carbonated beverage.

[0114] 5. Experiment (4)

[0115] In this experiment, sugar-coated dried lemons (2 mm thick) were used, which were obtained by immersing fresh lemon slices (6 mm thick) in a 10% aqueous glucose solution and then hot-air drying, and dried lemons (2 mm thick) were obtained by hot-air drying fresh lemon slices (6 mm thick) without immersing them in a 10% aqueous glucose solution.

[0116] Next, carbonic acid was added to the base liquid to prepare a 2.3 GV beverage. This was then filled into a beverage can containing one sugar-coated dried lemon and another beverage can containing one dried lemon. The fully opened can lids were then sealed to produce container-packaged beverage samples.

[0117] The produced container-packaged beverage samples were sterilized at 65°C for 20 minutes, stored at 37°C for 1 week, and then opened. After opening, the condition of each dried fruit was checked.

[0118] The results of the test showed that the container-packaged beverage sample containing sugar-coated dried lemons maintained the shape and hardness of the dried fruit compared to the container-packaged beverage sample containing dried lemons.

[0119] 6. Experiment (5)

[0120] In this experiment, sugar-coated dried lemons (2 mm thick) were used, which were obtained by immersing 6 mm thick fresh lemon slices in a 10% aqueous glucose solution and then hot-air drying, and dried lemons (2 mm thick) were obtained by hot-air drying 6 mm thick fresh lemon slices without immersing them in a 10% aqueous glucose solution.

[0121] Next, one sugar-coated dried lemon and one dried lemon were placed in each beverage can. Nitrogen was then blown into the can to replace the air inside with nitrogen. During this process, the dried fruit collided with the inner wall of the can. Ten tests were performed under each condition to confirm whether the dried fruit was damaged.

[0122] The test results showed that no damage to the dried fruit was observed in the sample containing the sugar-coated dried lemon, while damage to the dried fruit was observed in 8 out of 10 samples containing the dried lemon.

Claims

1. A container-packaged citrus-flavored beverage containing citrus peels and / or seeds.

2. The container-packaged citrus-flavored beverage according to claim 1, further comprising citrus pulp and / or white soft peel.

3. The container-packaged citrus-flavored beverage according to claim 1, wherein: The citrus peels and / or seeds comprise dried peels and / or seeds.

4. The container-packaged citrus-flavored beverage according to claim 1, wherein: The citrus fruits include citrus fruits. The container-packed citrus-flavored beverage according to claim 3, comprising dried fruit as the dried peel and / or seeds, or further comprising dried fruit in addition to the dried peel and / or seeds.

6. The container-packaged citrus-flavored beverage according to claim 5, which is a carbonated beverage, wherein the carbonation content of the carbonated beverage is the volume of gas resulting from the dried fruit being immersed in the carbonated beverage when the container is sealed and floating toward the surface of the carbonated beverage when the container is opened.

7. The container-packaged citrus-flavored beverage according to claim 6, wherein: The dried fruit is in the shape of a thin slice with a thickness of 1.0 to 3.0 mm.

8. The container-packaged citrus-flavored beverage according to claim 6, wherein: The dried fruit is made from lemon, lime or orange.

9. The container-packaged citrus-flavored beverage according to any one of claims 6 to 8, wherein The dried fruits are sugar-coated dried fruits.

10. The container-packaged citrus-flavored beverage according to claim 6, wherein: The carbonic acid content is 1.0 GV or more at 20°C.

11. The container-packaged citrus-flavored beverage according to claim 6, wherein: The container is a can with a fully open lid or a transparent container.

12. The container-packaged citrus-flavored beverage according to any one of claims 6 to 8, wherein The dried fruit is produced by a hot air drying method.

13. A method for suppressing the deterioration odor of a container-packaged citrus-flavored beverage, comprising adding citrus peels and / or seeds.

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