Container-packaged fruit juice-containing beverage

Abstract

To provide a container-packaged fruit juice-containing beverage in which an off-flavor generated during heat sterilization, etc. in production thereof and when preserved for a long period of time is reduced.SOLUTION: A container-packaged fruit juice-containing beverage is configured to contain fruit juice and one or more magnesium materials selected from a water-soluble magnesium salt or a natural mineral material which can be used for food. The beverage has a fruit juice percentage therein of 5 to 40%, a sugar content of 4.0 to 9.0, and a magnesium content of 0.5 to 10.0 mg / 100 ml.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a packaged fruit juice-containing beverage that can be stored for a long period at room temperature. More specifically, the present invention relates to a packaged fruit juice-containing beverage that has reduced deterioration odor during production such as heat sterilization or during long-term storage at room temperature. [Background technology]

[0002] Fruit juice has various effects such as adding nutrients, imparting palatability, and imparting sweetness. For this reason, many beverages using fruit juice (hereinafter referred to as fruit juice beverages) have been developed. Fruit juice beverages with various fruit juice percentages and flavors are available on the market to meet the diverse tastes of consumers. In particular, beverages with an excellent natural feel that evokes fruit, that is, beverages that have the ripeness, richness, and volume that real fruit has (for example, high-fruit juice beverages such as 100% fruit juice beverages) are very popular. For this reason, in order to make the fruit juice feel more noticeable when drinking even if the beverage is not high-fruit juice beverage, it has been proposed to enhance the fruit juice feel by adjusting the content ratio of ingredients such as sugar and acid in the beverage (Patent Document 1).

[0003] In general, beverages using fruit juice, particularly beverages containing fruit juice that have been heat-sterilized and packed in sealed containers and can be stored for long periods at room temperature, undergo heat sterilization and long-term storage, and as a result, the components derived from the fruit juice change, resulting in a stronger sense of a deteriorated odor (off-flavor), also known as a cooked odor or potato odor, and the flavor that is reminiscent of fruit that conventionally exists in fruit juice is masked. For this reason, techniques for suppressing the deterioration of flavor in beverages containing fruit juice have been studied. For example, there is a method for producing a cloudy fruit juice beverage that is highly stable during heat sterilization by using a specific ratio of an ascorbic acid-based antioxidant (Patent Document 2), and a method for suppressing the cyclization reaction of citral, which causes a flavor deterioration odor, by adding potassium citrate to a beverage containing lemon juice and adjusting the pH of the beverage to 3.0 or higher (Patent Document 3). In addition, a method for suppressing browning over time by using kojic acid in a fruit juice beverage to which ascorbic acid has been added (Patent Document 4), and a method for suppressing browning of a packaged beverage by blending calcium ascorbate at a specific ratio relative to the total amount of the fruit juice beverage (Patent Document 5) have also been proposed.

[0004] In recent years, interest in natural water has been growing, and the use of mineral water for cooking rice has been considered. It has been proposed that the taste of cooked rice can be improved by using cooking water containing four types of mineral ions (Na, Mg, Ca, K) in a specified ratio (Patent Document 6). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2014-060956 A [Patent Document 2] JP 2016-96797 A [Patent Document 3] JP 2007-39610 A [Patent Document 4] Japanese Patent Application Publication No. 5-103647 [Patent Document 5] JP 2013-34452 A [Patent Document 6] JP 2002-369659 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a bottled fruit juice-containing beverage in which the deterioration odor during production such as heat sterilization and during long-term storage is reduced. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the inventors discovered that by adding a magnesium material to a fruit juice-containing beverage that meets specific fruit juice amounts and sugar contents so that the magnesium content is a specific amount, the deterioration odor of the fruit juice-containing beverage during production and storage can be reduced, and thus completed the present invention.

[0008] That is, the present invention relates to the following. [1] A fruit juice-containing beverage that contains fruit juice and one or more magnesium materials selected from water-soluble magnesium salts or natural mineral materials that can be used in food, and that satisfies the following (A) to (D): (A) The percentage of fruit juice in the beverage is 5 to 40%; (a) The sugar content of the beverage is 4.0 to 9.0; (c) The magnesium content in the beverage is 0.5 to 10.0 mg / 100 ml. (E) It is a packaged beverage. [2] The fruit juice-containing beverage described in [1], wherein the magnesium material is natural mineral water. [3] A fruit juice-containing beverage according to [1] or [2], wherein the fruit juice contains cloudy fruit juice. [4] Brightness of beverages measured by a color difference meter (L * ) is 20 to 80. The fruit juice-containing beverage according to [3]. [5] Color saturation of beverages measured by a color difference meter (C * ) is 4 or more. [6] A fruit juice-containing beverage according to [1] or [2], wherein the container is a transparent container. [7] The following steps (i) to (iii); (i) adding fruit juice in an amount such that the percentage of fruit juice in the beverage is between 5 and 40%; (ii) adjusting the sugar content of the beverage to 4.0 to 9.0; (iii) adding one or more magnesium materials selected from water-soluble magnesium salts or natural mineral materials that are suitable for use in food; The method for producing a fruit juice-containing beverage comprising the steps of: Effect of the Invention

[0009] According to the present invention, it is possible to provide a bottled fruit juice-containing beverage that can be stored for a long period of time and in which the deterioration odor caused by fruit juice during production such as heat sterilization and during storage is effectively reduced. [Brief description of the drawings]

[0010] [Figure 1] This is a color wheel of the Munsell color system. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] (Beverage containing fruit juice) The fruit juice-containing beverage of the present invention (hereinafter also referred to as "beverage of the present invention") means a beverage containing fruit juice as a raw material. The beverage of the present invention has a fruit juice content of 5 to 40%. Here, the fruit juice content (%) of the present invention refers to the content (weight %) of fruit juice converted into straight fruit juice relative to the total weight of the beverage, and is converted based on the standard sugar refractometer reading (°Bx) indicated in the JAS standard (Japanese Agricultural Standard for Fruit Beverages). For example, according to the standard for concentrated orange in Article 3 of the JAS standard, the standard sugar refractometer reading used when converting concentrated orange juice into straight fruit juice is 11°Bx, so when concentrated orange juice of 55°Bx is blended in 3.0% by weight in the beverage, the fruit juice content is 15%. Note that when converting the fruit juice percentage based on the sugar refractometer reading in the JAS standard, the sugar refractometer readings of sugars, honey, etc. added to the fruit juice are excluded.

[0012] The percentage of fruit juice in the beverage of the present invention is 5-40% as described above, but from the viewpoint of more easily achieving the effect of reducing the deterioration odor, the percentage of fruit juice in the beverage is preferably 6% or more, more preferably 7% or more, even more preferably 8% or more, and particularly preferably 9% or more. The upper limit of the amount of fruit juice is preferably 35% or less, more preferably 30% or less, even more preferably 25% or less, and particularly preferably 20% or less.

[0013] The fruit juice referred to in this specification refers to a liquid component obtained by crushing and squeezing fruit or straining the fruit, and also includes a concentrate of the liquid component (concentrated fruit juice) and a diluted reconstituted product thereof (reconstituted fruit juice). Concentrated fruit juice is preferably used in the beverage of the present invention because of its remarkable effect.

[0014] The fruit juice used in the beverage of the present invention may be either clear or cloudy fruit juice, or a combination of these. Cloudy fruit juice here refers to fruit juice containing insoluble solids such as dietary fiber (e.g., protopectin). Also, clear fruit juice refers to clarified fruit juice in which insoluble solids are solubilized and removed using a method for solubilizing insoluble solids such as centrifugation or enzymatic decomposition. It is generally known that compared with clear fruit juice, cloudy fruit juice is more likely to deteriorate in flavor and appearance due to gradual oxidation of oil components, sugars, vitamins, and pigments in the fruit juice (see, for example, Patent Document 2). In the present invention, the effect of reducing the deterioration odor can be obtained even in beverages containing cloudy fruit juice that is prone to such deterioration. Therefore, a beverage containing cloudy fruit juice is one of the preferred embodiments of the present invention.

[0015] When using cloudy fruit juice, the amount of the juice used is not particularly limited as long as it is within the range of the above-mentioned fruit juice ratio. * a * b * Lightness (L * ) is used as an index of the degree of turbidity, L * The value is preferably 20 to 80, more preferably 25 to 75, further preferably 30 to 70, and particularly preferably 35 to 65. In this specification, unless otherwise specified, numerical values ​​include the end points.* A cloudy fruit juice-containing beverage having a value within the above range is a moderately cloudy beverage. * The value can be measured by a color difference meter.

[0016] The type of fruit used as the raw material for the fruit juice is not particularly limited, and examples thereof include citrus fruits (oranges, mandarins, grapefruits, lemons, limes, etc.), tropical fruits (pineapples, bananas, guava, mangoes, acerola, papayas, passion fruits, etc.), grapes (muscat, Kyoho grapes, etc.), berries (strawberries, blueberries, raspberries, etc.), apples, peaches, blackcurrants, plums, pears, apricots, plums, kiwifruits, melons, etc. These fruits may be used alone or in combination of two or more. In a preferred embodiment of the present invention, the juice of two or more fruits is included. Among these, citrus fruits are preferred, and oranges and grapefruits are more preferred. That is, citrus cloudy juice is preferred as the cloudy fruit juice, and orange cloudy juice derived from oranges and grapefruit cloudy juice derived from grapefruits are more preferred. Beverages using these citrus cloudy fruit juices can more significantly enjoy the deterioration odor reduction effect of the present invention.

[0017] (sugar content) In general, in order to impart a richness and volume reminiscent of fruit, the amount of fruit juice and the amount of sugars are adjusted so that the sugar content (Brix) of the beverage is higher than 10 (see the Examples and Comparative Examples of Patent Document 1 above). On the other hand, in the present invention, it is important to adjust the sugar content of the beverage to 4.0 to 9.0. By setting the sugar content in a range lower than that of general fruit juice-containing beverages, it is possible to enjoy the effect of reducing the deterioration odor of fruit juice by adding a magnesium material described below. The sugar content of the beverage of the present invention is preferably 5.0 to 9.0, more preferably 6.0 to 9.0. In the present invention, the sugar content refers to the reading (soluble solid content) measured at 20°C using a sugar refractometer.

[0018] As described later, the beverage of the present invention is preferably one that does not contain protein or lipid. That is, a beverage having a carbohydrate content of 4.0 to 9.0 g / 100 ml (preferably 5.0 to 9.0 g / 100 ml, more preferably 6.0 to 9.0 g / 100 ml) is one preferred embodiment of the beverage of the present invention. Here, carbohydrate refers to the total amount of sugar and dietary fiber. The sugar content and carbohydrate amount in the beverage of the present invention can be adjusted to the above values ​​by adjusting the blending amount of fruit juice and various sugars. The sugars that can be used in the beverage of the present invention are not particularly limited as long as they do not interfere with the effects of the present invention, and examples thereof include monosaccharides, disaccharides, oligosaccharides, polysaccharides, etc., or combinations thereof. Among them, monosaccharides or disaccharides are preferably used. Examples of monosaccharides include glucose (grape sugar), galactose, mannose, fructose (fruit sugar), psicose, allose, sorbose, or combinations thereof. The disaccharide may be lactose, sucrose, maltose, isomaltose, or a combination thereof. Among them, sucrose and fructose are preferably used because of their remarkable effect on the present invention.

[0019] (Magnesium materials) The present invention effectively reduces the deterioration odor (off-flavor), also called cooked odor or potato odor, perceived in fruit juice-containing beverages by adding a magnesium material. Here, the reduction of deterioration odor in this specification includes either or both of suppressing the generation of deterioration odor and masking the generated deterioration odor. A fruit juice-containing beverage with reduced deterioration odor means that the deterioration odor is reduced compared to a fruit juice-containing beverage not blended with a magnesium material.

[0020] Fruit juice (especially cloudy fruit juice) contains high molecular weight pectin, pulp, etc., and adding metal ions promotes the aggregation and precipitation of these components, so metal ions are not usually added to fruit juice-containing beverages. In the present invention, by setting the sugar content low and adding a small amount of magnesium material, it is possible to reduce the deterioration odor caused by fruit juice without promoting the aggregation and precipitation of the fruit juice.

[0021] The term "magnesium material" as used herein means a material containing magnesium, and specifically refers to one or more selected from water-soluble magnesium salts or natural mineral materials that can be used in food. Examples of water-soluble magnesium salts include magnesium chloride, magnesium sulfate, magnesium gluconate, magnesium acetate, magnesium citrate, magnesium malate, and magnesium L-glutamate. Examples of natural mineral materials include whey minerals, bittern (crude seawater magnesium chloride), and natural mineral water. Here, natural mineral water refers to natural water (water that uses groundwater collected from a specific water source as its raw water and does not undergo physical or chemical treatment other than precipitation, filtration, and heat sterilization) that uses mineralized groundwater (groundwater that seeps from the surface and dissolves inorganic salts in the strata while moving underground or remaining underground (including groundwater that has natural carbon dioxide dissolved therein and has effervescent properties) as its raw water. Although the mechanism is unclear, it has been confirmed that when natural mineral water is used as the magnesium material, the deterioration odor reducing effect of the present invention is more pronounced and the color stability is also higher than when it is produced by artificially dissolving water-soluble mineral materials (inorganic salts) containing magnesium in pure water. Therefore, natural mineral water is one example of a suitable embodiment of the magnesium material of the present invention.

[0022] Minerals such as magnesium are also present in fruit juice. Therefore, in addition to the magnesium material added above, fruit juice-containing beverages also contain minerals derived from the fruit juice. In this specification, magnesium derived from the magnesium material added externally as the magnesium material is referred to as exogenous magnesium, apart from the magnesium in the fruit juice. In the present invention, the deterioration odor of the beverage can be effectively reduced by adding a specific amount of exogenous magnesium to the fruit juice. The amount of exogenous magnesium added is preferably 0.2 mg / 100 ml or more relative to the entire beverage, more preferably 0.3 mg / 100 ml or more, even more preferably 0.4 mg / 100 ml or more, and particularly preferably 0.5 mg / 100 ml or more. The upper limit of the amount of exogenous magnesium added is preferably 2.0 mg / 100 ml or less, more preferably 1.5 mg / 100 ml or less, and more preferably 1.2 mg / 100 ml or less, in view of the effect on the aggregation and precipitation of the fruit juice and the flavor of the beverage.

[0023] In the present invention, the magnesium content in the final beverage (including both magnesium derived from fruit juice and exogenous magnesium added as a magnesium material) is adjusted to be 0.5 mg / 100 ml or more. Since the higher the magnesium content in the beverage, the easier it is to obtain a deterioration odor reduction effect, the magnesium content is preferably 1.0 mg / 100 ml or more, more preferably 1.5 mg / 100 ml or more, and even more preferably 2.0 mg / 100 ml or more. There is no particular upper limit to the magnesium content, which may be set appropriately from the viewpoint of flavor and stability, but the magnesium content in the beverage is usually 10.0 mg / 100 ml or less, preferably 8.0 mg / 100 ml or less, and more preferably 5.0 mg / 100 ml or less. The magnesium content in the beverage can be measured by inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry).

[0024] When natural mineral water is used as the magnesium material, the natural mineral water is not particularly limited as long as it contains the above-mentioned predetermined amount of magnesium, but if there is a large amount of divalent metal ions such as calcium, it may react with pectic substances in the fruit juice, causing aggregation or precipitation, or may deteriorate the stability of the color tone derived from the fruit juice. Therefore, the amount of calcium in the natural mineral water is preferably 2.0 mg / 100 ml or less, more preferably 1.5 mg / 100 ml or less, and even more preferably 1.0 mg / 100 ml or less. As such natural mineral water, soft water with a hardness of 15 to 75 is preferable, a hardness of 20 to 70 is more preferable, and a hardness of 25 to 60 is even more preferable. Here, hardness refers to an index of the total content of calcium and magnesium among minerals contained in water, and in this specification, it represents a numerical value based on the American hardness shown by the following formula. Formula: Hardness (mg / L) = Calcium (mg / L) x 2.5 + Magnesium (mg / L) x 4.1.

[0025] (color tone) As described above, the present invention is characterized by reducing the deterioration odor of packaged fruit juice-containing beverages by adding magnesium material, but since it can suppress changes in components derived from fruit juice, it has the advantage of also suppressing color changes due to heat treatment during the production of the packaged beverage and changes in appearance due to long-term storage of the packaged beverage.

[0026] From the viewpoint of enjoying this color tone maintaining effect, one of the preferred embodiments of the present invention is L * a * b * Saturation (C * Examples of beverages that can be used include beverages having a color with a chroma (C ) of 4 or more, preferably 5 or more, and more preferably 10 or more. * ) is the saturation of a color, or the sense of vividness of the color, and is a value expressed in the range of 0 to 100 (lower values ​​indicate dull colors, higher values ​​indicate vivid colors). *The upper limit of the chroma (C) is not particularly limited, but is usually 50 or less, preferably 40 or less, more preferably 30 or less, further preferably 25 or less, and particularly preferably 20 or less. * ) is measured by a color difference meter. * Value, a * Value, b * The chroma can be calculated from the following formula using the measured value: Note that the chroma in this specification refers to a value obtained by measuring the color tone of a bottled beverage immediately after production. Formula:C * =(a *2 +b *2 ) 1 / 2 .

[0027] The above saturation (C * Among beverages having the above hue, beverages whose hue is within a specific range as defined in the Munsell color system are visually vivid and appetizing beverages, and are particularly preferred embodiments of the present invention. Specifically, beverages whose hues are R (red), YR (yellow-red), Y (yellow), or RP (red-purple) on the Munsell color wheel (FIG. 1), that is, beverages whose hues are 10P (0RP) to 10Y (0GY), are particularly preferred. When describing the range of hues in the present invention, unless otherwise specified, the range is represented as a clockwise range in the table of FIG. 1, and the boundary portion of the main hues, for example the boundary portion between Y and GY, can be expressed as 10Y or 0GY.

[0028] (Other ingredients) In addition to the above-mentioned components, the fruit juice-containing beverage of the present invention may contain appropriate components that are generally blended into fruit juice-containing beverages, such as sweeteners, acidulants, antioxidants, flavorings, vitamins, etc., so long as the addition does not deviate from the intended object of the present invention.

[0029] The beverage of the present invention has a fruit juice ratio of 5 to 40%. Since the fruit taste and aroma of a beverage with a fruit juice ratio of 5 to 40% is weaker than that of a beverage containing 100% fruit juice, it is preferable to add a sweetener, an acidulant, or the like to adjust the balance of the taste of the beverage. As the sweetener, the above-mentioned sugars are preferably used. Although a high-intensity sweetener can be used as the sweetener, it is preferable that the beverage of the present invention does not contain a high-intensity sweetener because the high-intensity sweetener has a unique flavor and may make it difficult to perceive the effect of the present invention. Specific examples of high-intensity sweeteners include acesulfame potassium, sucralose, aspartame, saccharin, neotame, and saccharin sodium.

[0030] In addition, since milk and dairy products may make it difficult to perceive the effects of the present invention, it is preferable that the beverage of the present invention does not contain milk components. Here, the milk components refer to milk-derived components added to impart a milk flavor or milky feel, and examples thereof include milk, whole milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skim condensed milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, buttermilk, buttermilk powder, casein, whey, and cheese. Among the milk components, milk proteins and milk fats in particular tend to generate deterioration odors, and tend to inhibit the deterioration odor reduction effect derived from the fruit juice of the present invention. Since proteins and lipids other than those derived from milk have the same tendency, it is preferable that the protein content in the beverage is less than 0.5 g / 100 ml and the lipid content is less than 0.5 g / 100 ml. Here, the protein content in the beverage can be determined using the Kjeldahl method as described in the "Food Labeling Standards (March 30, 2015, Food and Nutrition Table No. 139) Annex: Analytical Methods for Nutritional Components, etc.", and the lipid content in the beverage can be determined using the acid hydrolysis method as described in "2. Lipids" of the same law.

[0031] As described above, the beverage of the present invention has a low sugar content. If the acidity is too high in a beverage with a low sugar content, the fruit juice-like flavor felt when drinking is lost and the effects of the present invention are difficult to perceive. Therefore, the acidity of the beverage of the present invention is preferably adjusted to about 0.05 to 0.50%. More preferably, it is 0.10 to 0.40%, and even more preferably, it is 0.15 to 0.35%. Here, the acidity referred to in this specification is a value indicating the concentration (weight / volume%) of the acid contained in the beverage, and is a citric acid equivalent value. The citric acid equivalent acidity is calculated by a neutralization titration method in accordance with the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 475, June 27, 2019). The acidity can be adjusted using an acidulant. The acidulant is not particularly limited, but examples thereof include trisodium citrate, anhydrous citric acid, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof.

[0032] The beverage of the present invention may be either a carbonated beverage or a non-carbonated beverage, but a non-carbonated beverage is preferred because the effects are more pronounced.

[0033] (Packaged beverages) The beverage of the present invention is a sealed container-packed beverage. The container can be provided in a normal form such as a molded container mainly made of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle, etc., as with general container-packed beverages. The beverage of the present invention has resistance to light deterioration by containing a predetermined amount of magnesium material. Therefore, a transparent container, particularly a PET bottle container, is a preferred embodiment since it can significantly enjoy the effects of the present invention. Here, a transparent container refers to a light-unshielded container that allows the contents to be substantially viewed from the outside, and colored containers are also included in the transparent container.

[0034] A preferred embodiment of the beverage of the present invention is a fruit juice-containing beverage that is heat-sterilized and sealed in a container (a beverage that is heat-sterilized and sealed in a container is referred to as a heated, sealed, container-packed beverage). Heat sterilization in this specification refers to sterilization by heating that can provide effects equal to or greater than those under the conditions stipulated in the Food Sanitation Act, and examples of such methods include a method in which a preparation containing fruit juice and a magnesium material is sterilized at high temperature for a short time, and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a retort sterilization method in which the preparation is filled into a storage container such as a can and then retorted. The conditions for heat sterilization may be appropriately selected according to the characteristics of the preparation of the fruit juice-containing beverage and the storage container to be used. In the case of the UHT sterilization method, the conditions are usually 120 to 150°C for about 1 to 120 seconds, preferably 130 to 145°C for about 30 to 120 seconds, and in the case of the retort sterilization method, the conditions are usually 110 to 130°C for about 10 to 30 minutes, preferably 120 to 125°C for about 10 to 20 minutes.

[0035] (Manufacturing method) In the present invention, as described above, a magnesium material is added to a fruit juice-containing beverage that has been adjusted to a predetermined range of fruit juice ratio and sugar content, thereby making it possible to obtain a fruit juice-containing beverage with reduced smell of deteriorated fruit juice. As described above, magnesium can also be introduced into the beverage from the fruit juice, but in the present invention, it is important to add a magnesium material (preferably natural mineral water) to the beverage.

[0036] From another perspective, the present invention can be said to be a method for producing a fruit juice-containing beverage with reduced stale odor, which comprises adding a magnesium material during preparation of the beverage, comprising the steps of: (i) adding fruit juice in an amount such that the percentage of fruit juice in the beverage is between 5 and 40%; (ii) adjusting the sugar content of the beverage to 4.0 to 9.0; (iii) adding one or more magnesium materials selected from water-soluble magnesium salts or natural mineral materials that are suitable for use in food; The present invention relates to a method for producing a fruit juice-containing beverage.

[0037] The magnesium material may be added at any stage before the beverage liquid is filled into the container, but is preferably added before the beverage is heat sterilized, thereby providing a fruit juice-containing beverage with reduced deterioration odor compared to a case in which the magnesium material is not added. EXAMPLES

[0038] Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. In addition, in this specification, unless otherwise specified, numerical ranges are described as including their endpoints.

[0039] <Component analysis> (1) Magnesium and calcium content Measurements were performed using inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry) in accordance with the analytical method for magnesium and calcium described in the "Food Labeling Standards (Food Labeling Standards No. 139, March 30, 2015) Appendix: Analytical Methods for Nutritional Components, etc."

[0040] (2) Protein content The analysis was performed using the Kjeldahl method described in "Food Labeling Standards (March 30, 2015, Food and Nutrition Table No. 139) Attachment: Analysis Methods for Nutritional Components, etc.", and the calculation was performed using the following formula: Protein content (g / 100g) = (VB) x F x 0.0014 x K x 100 ÷ S V: Test titer (ml) B: Blank titration volume (ml) F: Factor of 0.05 mol / L sulfuric acid standard solution K: Nitrogen-protein conversion factor S: Sampling amount (g) 0.0014: The amount of nitrogen (g) per 1 ml of 0.05 mol / L sulfuric acid standard solution.

[0041] (3) Carbohydrate content The calculation was made by deducting the amounts of protein, fat, ash, and water from the weight of the beverage in accordance with the method described in the "Food Labeling Standards (March 30, 2015, Food and Nutrition Table No. 139) Attachment: Analytical Methods for Nutritional Components, etc."

[0042] (4) Sugar content The soluble solid content was measured at 20°C using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.).

[0043] Experimental Example 1: Effect of magnesium on reducing odor caused by deterioration (1) Magnesium chloride was used as the magnesium material. The raw materials shown in Table 1 were mixed and subjected to high-temperature, short-time sterilization (UHT sterilization) in a plate-type heat exchanger, which provides the same effect as the conditions stipulated in the Food Sanitation Act, after which the mixture was cooled to a certain temperature and hot-packed to produce a bottled beverage (protein: 0.1g / 100ml, lipid: 0g / 100ml, acidity: 0.27) with a 15% ratio of fruit juice with different sugar contents. A color difference meter (Konica Minolta CM-5) was used to measure the L of each beverage. * , a * , b * The value was measured and the chroma (C * =(a *2 +b *2 ) 1 / 2 The lightness (L * ) is 35-38, and saturation (C * ) was 14 to 16. When the color of the beverage was compared with a color sample of the Munsell color system based on JIS Z 8721, the closest color was 2.5Y8 / 10.

[0044] Each beverage was subjected to a component analysis and a sensory evaluation by a panel of five experts. The panel was presented with pairs of beverages, one without added magnesium (MgCl) (control) and one with added MgCl (experimental product). The panel used a two-point discrimination test to determine which of the pairs they perceived had a stronger stale odor.

[0045] The results are shown in Table 2. The samples (Nos. 1-3 to 1-5) that had a sugar content in the range of 4.0 to 9.0 and contained magnesium materials had a significant effect of reducing the deterioration odor compared to the control (no MgCl added).

[0046] [Table 1]

[0047] [Table 2]

[0048] Experimental Example 2: Effect of magnesium on reducing odor caused by deterioration (2) Except for using magnesium sulfate or natural mineral water (magnesium content: 1.1 mg / 100 ml, calcium content: 0.3 mg / 100 ml) as the magnesium material, a packaged beverage containing 15% fruit juice was produced according to the recipe shown in Table 3 in the same manner as in Experimental Example 1 (luminosity (L * ):35~38, Saturation (C * ): 14-16, protein: 0.1g / 100ml, lipid: 0g / 100ml, acidity: 0.27), and evaluated in the same manner as in Experimental Example 1. The results are shown in Table 4. The deterioration odor reduction effect was confirmed even when the magnesium material was changed. Furthermore, sample No. 2-2 (using magnesium chloride) and No. 2-3 or No. 2-4 were presented to the same panel in pairs, and an evaluation was conducted to see whether there was a difference in the intensity of the deterioration odor between the presented paired beverage samples, and if there was a difference, which beverage had a stronger deterioration odor. The results are shown in Table 5. It was found that when natural mineral water was used as the magnesium material, the deterioration odor reduction effect was greater than when magnesium salt was used.

[0049] [Table 3]

[0050] [Table 4]

[0051] [Table 5]

[0052] Experimental Example 3: Effect of magnesium on reducing odor caused by deterioration (3) Except for changing the amount of magnesium and the amount of fruit juice, a packaged fruit juice-containing beverage with a fruit juice ratio of 10% was produced according to the recipe shown in Table 6 in the same manner as in Experimental Example 1 (brightness (L * ):35~38, Saturation (C * (Food quality: 14-16, hue 10YR8 / 12, protein: 0.1g / 100ml, lipids: 0g / 100ml, acidity: 0.23). A 500mL transparent PET (polyethylene terephthalate) bottle was used as the container, and the beverage filled in the container was stored at 15°C for 60 days under visible light irradiation of 10,000 lux, and then subjected to a sensory evaluation. The results are shown in Table 7. Some panels judged that the deterioration odor was reduced in the experimental products (No. 3-2 to 3-9) containing magnesium materials compared to the control (No. 3-1), and the deterioration odor was significantly reduced in the beverages (No. 3-3 to 3-9) containing exogenous magnesium at a level of 0.2mg / 100ml or more, enough to be perceived by the majority of the panelists. The greater the amount of magnesium, the greater the effect of reducing the deterioration odor, but in the test product (No. 3-9) with an exogenous magnesium content of 2.4 mg / 100 ml, the fruit juice components flocculated and precipitated, which made it difficult to perceive the deterioration odor reduction effect. In addition, some panels felt a bitter taste derived from magnesium. This suggests that the upper limit of the amount of exogenous magnesium is about 2.0 mg / 100 ml (preferably 1.8 mg / 100 ml, more preferably 1.5 mg / 100 ml, and even more preferably 1.2 mg / 100 ml).

[0053] [Table 6]

[0054] [Table 7]

[0055] Experimental Example 4: Effect of magnesium on reducing odor caused by deterioration (4) A PET bottled fruit juice-containing beverage with a fruit juice ratio of 10% was produced in the same manner as in Experimental Example 3 with the recipe shown in Table 8, except that commercially available natural mineral water (magnesium content: 2.6 mg / 100 ml, calcium content: 8.9 mg / 100 ml, hardness: 329 mg / L, pH 7.2) was used as the magnesium material. * ):35~38, Saturation (C * ): 14-16, color 10YR8 / 12, protein: 0.1g / 100ml, lipid: 0g / 100ml, acidity: 0.23), and a light irradiation test was performed and a sensory evaluation was performed. The results are shown in Table 9. The deterioration odor reduction effect was also achieved when natural mineral water was used as the magnesium material.

[0056] [Table 8]

[0057] [Table 9]

[0058] The beverages to which the magnesium materials obtained in Experimental Examples 3 and 4 had been added were presented as pairs, i.e., No. 3-2 (magnesium chloride) and No. 4-7 (natural mineral water), with the same amount of magnesium but different only in the magnesium material, and the strength of the deterioration odor was evaluated. The results are shown in Table 10. The sample using natural mineral water had a greater effect of reducing the deterioration odor than the sample using water-soluble magnesium salt (MgCl). In addition, the color of the beverage after storage remained more vivid.

[0059] [Table 10]

[0060] Experimental Example 5: Effect of fruit juice As the magnesium material, magnesium chloride or commercially available natural mineral water (magnesium content: 0.6 mg / 100 ml, calcium content: 0.8 mg / 100 ml, hardness: 45 mg / L, pH 7.0) was used. A packaged fruit juice-containing beverage was produced in the same manner as in Experimental Example 1 with the recipe shown in Table 11. Six expert panel members evaluated the intensity of the deterioration odor compared to the control using a 5-point scale (5 points: the deterioration odor is greatly reduced compared to the control, 4 points: the deterioration odor is slightly reduced compared to the control, 3 points: the same as the control, 2 points: the deterioration odor is slightly stronger than the control, 1 point: the deterioration odor is stronger than the control), and the evaluation score was determined by consensus based on the results. The results are shown in Table 12. The deterioration odor could be reduced by adding a specified amount of magnesium material even when the type of fruit juice was changed. It was suggested that the effect was more pronounced in cloudy fruit juice than in clear fruit juice.

[0061] [Table 11]

[0062] [Table 12]

Claims

1. A fruit juice-containing beverage comprising fruit juice and one or more magnesium materials selected from water-soluble magnesium salts or natural mineral materials that can be used in foods, wherein the fruit juice is cloudy citrus fruit juice, and the beverage satisfies the following (A) to (D): (A) The percentage of fruit juice in the beverage is 5 to 40%. (A) The sugar content of the beverage is 4.0 to 9.0; (C) The magnesium content in the beverage is 0.5 to 10.0 mg / 100 ml. (d) It is a packaged beverage.

2. 2. The fruit juice-containing beverage according to claim 1, wherein the magnesium material is natural mineral water.

3. Brightness of the beverage measured by a color difference meter (L ＊ 3. The fruit juice-containing beverage according to claim 1, wherein the saturation factor (S) is 20 to 80.

4. The saturation of the beverage measured by a color difference meter (C ＊ 3. The fruit juice-containing beverage according to claim 1, wherein the saturation index (SAR) is 4 or more.

5. 3. The fruit juice-containing beverage according to claim 1, wherein the container is a transparent container.

6. The following steps (i) to (iii): (i) adding cloudy citrus fruit juice in an amount such that the juice content of the beverage is 5 to 40%; (ii) adjusting the sugar content of the beverage to 4.0 to 9.0; (iii) adding one or more magnesium materials selected from water-soluble magnesium salts or natural mineral materials that can be used in foods so that the magnesium content in the beverage is 0.5 to 10.0 mg / 100 ml; A method for producing a fruit juice-containing beverage, comprising:

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