Heat-sterilized fruit juice-containing beverages

Abstract

To provide a heat-sterilized fruit juice-containing beverage with reduced thermal deterioration odor. [Solution] A heat-sterilized fruit juice-containing beverage with a fruit juice content of 5 to 30% and a pH of 3.00 to 3.95 contains oolong tea polymerized polyphenols in an amount of 10 to 1500 ppm, and also contains water-insoluble particles derived from fruit.

Description

[Technical Field]

[0001] The present invention relates to a heat-sterilized fruit juice-containing beverage with reduced thermal deterioration odor. [Background technology]

[0002] Foods and beverages containing fruit juice often undergo a heating process during their production for concentration, sterilization, and the like. It is known that such heating processes cause the fruit juice to deteriorate due to heat, resulting in a deterioration odor known as off-flavor. Therefore, various methods have been proposed to reduce the thermal deterioration odor of foods and beverages containing fruit juice. For example, Patent Document 1 describes a method for obtaining high-quality fruit juice that does not produce a cooked odor or a storage odor by removing S-methylmethionine, one of the components contained in fruit juice.

[0003] Other methods include a method of improving the odor of deterioration caused by heat sterilization or long-term storage of fruit juice by adding 0.1 to 8% by weight of xylitol to fruit juice food and beverages (Patent Document 2), and a method of masking the odor of heat deterioration in fruit juice beverages by adding specific compounds such as levulinic acid and benzyl benzoate as masking agents (Patent Document 3).

[0004] Meanwhile, it has been reported that tea extracts are effective in suppressing the deterioration of flavor in citrus fruit-containing foods and beverages that produce off-flavors due to oxidation, etc. For example, it has been reported that polyphenols such as tea polyphenols can suppress the production of p-methylacetophenone, a substance that causes the off-flavor of citral, the main aroma component of lemon (Patent Documents 4 and 5), and that the addition of tea extracts is effective in suppressing the development of the characteristic "potato odor" and "spice odor" that occur due to flavor deterioration in grapefruit juice (Patent Document 6). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 61-132163 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-308476 [Patent Document 3] Japanese Patent Application Publication No. 2019-170374 [Patent Document 4] Japanese Patent Application Laid-Open No. 2003-96486 [Patent Document 5] Japanese Patent Application Laid-Open No. 2002-338990 [Patent Document 6] Japanese Patent Application Laid-Open No. 2005-304324 Summary of the Invention [Problem to be solved by the invention]

[0006] Heat-sterilized and bottled fruit juice-containing beverages (referred to as "heat-sterilized fruit juice-containing beverages" in this specification) have the advantage that the flavor of fruit juice can be easily enjoyed at any time, but they have the problem that thermal denaturation of fruit juice causes the generation of a thermal deterioration odor, which impairs the fresh flavor unique to fruit juice. An object of the present invention is to provide a heat-sterilized fruit juice-containing beverage with reduced thermal deterioration odor. [Means for solving the problem]

[0007] As a result of extensive research aimed at solving the above-mentioned problems, the present inventors have discovered that the thermal deterioration odor of a heat-sterilized fruit juice-containing beverage can be reduced by adding oolong tea polymerized polyphenols and fruit-derived insoluble particles to a beverage containing a specific amount of fruit juice and having a specific pH range, and have thus completed the present invention. (1) Heat-sterilized fruit juice-containing beverages that meet the following (A) to (D): (A) The percentage of fruit juice used is 5 to 30%. (B) the pH of the beverage is 3.00 to 3.95; (C) the oolong tea polymerized polyphenol content is 10 to 1500 ppm; and (D) Contains water-insoluble particles derived from fruit. (2) A beverage according to (1), in which some or all of the water-insoluble particles are blended as cloudy fruit juice, fruit puree, or fruit pulp. (3) The beverage according to (1) or (2), wherein the volume-based median diameter (D50) of the water-insoluble particles is 20 to 500 μm. (4) A beverage according to any one of (1) to (3), in which part or all of the fruit juice is concentrated fruit juice. (5) A beverage according to any one of (1) to (4), wherein the heat sterilization temperature is 100°C or higher. (6) A beverage according to any one of (1) to (5), wherein the sugar content of the beverage is 9 to 16. (7) A beverage according to any one of (1) to (6), wherein the acidity of the beverage is 0.10% or more. [Effects of the Invention]

[0008] According to the present invention, a heat-sterilized fruit juice-containing beverage with reduced thermal deterioration odor can be provided. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a diagram showing the Munsell hue circle. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Beverage containing fruit juice) In this specification, "fruit juice-containing beverage" refers to a beverage containing fruit juice extracted from any fruit. Specific examples of "fruit juice-containing beverage" include "fruit juice," "mixed fruit juice," "fruit juice with fruit pieces," "mixed fruit and vegetable juice," and "fruit juice beverage," which are included in the definition of "fruit beverage" in the "Fair Competition Code Enforcement Regulations for the Labeling of Fruit Drinks, etc.", which came into effect in 2019, as well as "other beverages" which are included in the definition of "fair competition code for the labeling of fruit drinks, etc.", which came into effect in 2019.

[0011] The beverage of the present invention is a "fruit juice-containing beverage" that contains 5 to 30% fruit juice. Therefore, among the above-mentioned "fruit juice-containing beverages," those containing more than 30% fruit juice are not included in the beverage of the present invention. In order to ensure that the desired effects of the present invention are significant, the fruit juice content is more preferably 9% or more, more preferably 10% or more, even more preferably 12% or more, particularly preferably 14% or more, and even more preferably 15% or more. In order to ensure that the desired effects of the present invention are significant, the upper limit of the fruit juice content is more preferably 25% or less.

[0012] In the present invention, the "percentage of fruit juice used" (%) is synonymous with the amount of fruit juice used and represents the relative concentration when the amount of pure fruit juice obtained by squeezing fruit is taken as 100%. The percentage of fruit juice used can be calculated based on the sugar refractometer reading (°Bx) or acidity standard (%) for reconstituted fruit juice as specified in the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 606, May 25, 2023). The sugar refractometer reading (unit: °Bx) values ​​for reconstituted fruit juice of representative fruits are as follows: orange: 11, Satsuma mandarin: 9, grapefruit: 9, apple: 10, grape: 11, peach: 8, pineapple: 11, guava: 8, banana: 23, mango: 13, papaya: 9, passion fruit: 14, Japanese pear: 8, apricot: 7, European pear: 11, and plum: 6. The acidity standards (units: %) for the reconstituted juice of typical fruits are: lemon: 4.5, lime: 6, plum: 3.5, and kabosu: 3.5.

[0013] Fruits that can be used for the fruit juice of the beverage of the present invention are not particularly limited, and examples include citrus fruits (oranges, mandarins, lemons, grapefruits, limes, mandarins, yuzu, tangerines, temple oranges, tangelos, calamansi, etc.), apples, grapes, peaches, pineapples, guavas, bananas, mangoes, acerola, prunes, papayas, passion fruit, plums, pears, apricots, lychees, melons, pears, and plums. Among these, peaches, pineapples, guavas, bananas, mangoes, papayas, passion fruit, lychees, melons, and pears are preferred due to the pronounced effects of the present invention, and peaches, mangoes, and pineapples are particularly preferred for use in the beverage of the present invention. Any one of the above fruits may be used alone, or two or more may be mixed together to form a fruit mix.

[0014] The fruit juice contained in the fruit juice-containing beverage of the present invention may be straight fruit juice (not subjected to concentration treatment after squeezing) or may be derived from concentrated fruit juice, but it is preferable that the beverage contains fruit juice derived from concentrated fruit juice (particularly concentrated fruit juice prepared by a heat concentration method) because it is easier to enjoy the desired effects of the present invention. In other words, it is preferable that some or all of the fruit juice contained in the beverage of the present invention is derived from concentrated fruit juice (i.e., concentrated fruit juice that has been reconstituted (diluted)).

[0015] The pH of fruit juice is generally about 2.5 to 4.5. Typical pH values ​​of fruit juice measured at room temperature are clear apple juice: pH 2.96, clear cranberry juice: pH 2.52, orange juice: pH 3.69, lychee juice: pH 3.68, pineapple juice: pH 3.56, and lemon juice: pH 2.23. Fruit juice-containing beverages are generally adjusted to a pH close to that of the fruit juice, i.e., about pH 2.5 to 4.5, in order to enjoy the original flavor of the fruit juice. On the other hand, in the beverage of the present invention, as described below, the pH is adjusted to a range of 3.00 to 3.95 (3.00 to 3.95) in order to effectively exert the interaction between the oolong tea polymerized polyphenols and the fruit-derived water-insoluble particles. The lower limit of the pH is preferably 3.20 or higher, more preferably 3.30 or higher, even more preferably 3.40 or higher, and particularly preferably 3.50 or higher. The upper limit of the pH is preferably 3.90 or less, more preferably 3.85 or less, and even more preferably 3.80 or less. The pH referred to in this specification refers to a value measured at 20°C. The pH of the beverage can be appropriately adjusted using an acidulant or a pH adjuster. The acidulant or pH adjuster that can be used in the beverage of the present invention is not particularly limited, and examples thereof include organic acids such as citric acid, malic acid, gluconic acid, succinic acid, ascorbic acid, tartaric acid, lactic acid, and fumaric acid, inorganic acids such as phosphoric acid, and salts thereof.

[0016] Generally, fruit juice-containing beverages with a high Brix value (°Bx) are known to be susceptible to heat and light and to the generation of a deterioration odor (see, for example, JP 2009-232718 A). The present invention can achieve the effect of reducing thermal deterioration odor even in such beverages, and therefore fruit juice-containing beverages with a high Brix value are suitable targets for the present invention. Specific examples of such beverages include those in which the sugar content (Brix value) of the final heat-sterilized fruit juice-containing beverage is 9 or more and 16 or less (9-16). A sugar content of more than 9 and 15 or less is more preferred, and a sugar content of 10 or more and 13 or less is even more preferred. The Brix value refers to the reading obtained using a sugar refractometer, and in a solution containing sugar as the main component, it generally corresponds to the amount of sucrose (sugar) in grams contained in 100 g of the solution. In such solutions, the Brix value is generally used synonymously with the sugar content. In the present invention, the sugar content of a beverage refers to the Brix value measured at 20°C. The Brix value or sugar content can be easily measured using a refractometer or saccharometer, such as a commercially available sugar refractometer. The sugar content of the beverage of the present invention can be adjusted as appropriate by changing the amount of fruit juice, sugars, etc. Sugars that can be used to adjust the sugar content are not particularly limited, and examples include monosaccharides and disaccharides such as sugar, fructose, glucose, lactose, and maltose, as well as isomerized sugars (such as high-fructose glucose syrup).

[0017] (Oolong tea polymerized polyphenols) The present invention synergistically reduces the thermal deterioration odor of a fruit juice-containing beverage by incorporating oolong tea polymerized polyphenols and fruit-derived water-insoluble particles into the beverage, which has a specific fruit juice content and pH. Herein, "polymerized polyphenol" is synonymous with "polymerized catechin." Specifically, it refers to a structure in which multiple unpolymerized monomeric catechins ((+)-catechin, (-)-epicatechin, (+)-gallocatechin, (-)-epigallocatechin, (-)-catechin gallate, (-)-epicatechin gallate, (-)-gallocatechin gallate, (-)-epigallocatechin gallate) (collectively referred to as "non-polymerized catechins") are linked (polymerized) by tea-derived enzymes, other enzymes, light, or other factors. Specifically, it refers to a component that is detected as a peak at the same elution time as theaflavin (reference elution time: 24 minutes) by HPLC under the following conditions: Column: TSK-gel ODS-80TsQA (4.6mmφ x 150mm, Tosoh Corporation) Mobile phase: A: water: acetonitrile: trifluoroacetic acid = 900:100:0.5 B: Water: Acetonitrile: Trifluoroacetic Acid = 200:800:0.5 ·Flow rate: 1.0ml / min Column temperature: 40℃ Gradient conditions: 0% solution B for 5 minutes after the start of analysis, 5 to 11 minutes: 8% solution B; 11 to 21 minutes: 10% solution B, 21 to 22 minutes: 100% B solution, Maintain 100% of B solution from 22 minutes to 30 minutes. 0% solution B from 30 to 31 minutes Detection: A280nm (data collection time: 30 minutes), quantification by peak area ·Injection volume: 10μl The amount of polymerized polyphenols can be determined by preparing a calibration curve using oolong homobisflavan B (OHBF-B) as a standard substance.

[0018] In the present invention, "oolong tea polymerized polyphenol" refers to polymerized polyphenols contained in oolong tea extract obtained by extracting oolong tea leaves with a solvent. Representative components include epigallocatechin gallate dimer of formula (1), epigallocatechin gallate trimer of formula (2), epigallocatechin dimer of formula (3), epigallocatechin trimer of formula (4), and oolongtheanine-3'-O-gallate of formula (5).

[0019] [ka]

[0020] Oolong tea polymerized polyphenols may be incorporated into the beverage of the present invention by using an oolong tea extract obtained by extracting oolong tea leaves with a solvent such as water, methanol, ethanol, isopropanol, or ethyl acetate (preferably water) as is, or by using a concentrated or purified oolong tea extract, i.e., a product (purified or crudely purified product) obtained by selectively removing components other than polymerized polyphenols from a solvent extract of oolong tea leaves to increase the polymerized polyphenol content. Because the presence of unpolymerized monomeric catechins (non-polymerized catechins) together with oolong tea polymerized polyphenols (polymerized catechins) tends to improve flavor, it is preferable to incorporate oolong tea polymerized polyphenols into beverages as an oolong tea extract containing a certain amount of non-polymerized catechins or the crude product described above. However, this is not limiting.

[0021] The beverage of the present invention contains the oolong tea polymerized polyphenol at a concentration of 10 to 1500 ppm by weight, preferably 30 to 1000 ppm, and more preferably 40 to 500 ppm.

[0022] (Water-insoluble particles derived from fruit) The beverage of the present invention contains, in addition to the oolong tea polymerized polyphenols, fruit-derived water-insoluble particles, thereby reducing the thermal deterioration odor. Here, the fruit-derived water-insoluble particles specifically refer to fruit pulp, the fibrous portion of fruit, containing components primarily composed of cellulose or hemicellulose. The fruit-derived water-insoluble particles used in the present invention may be produced as fruit pulp (shredded non-liquid fruit parts such as the mesocarp, endocarp, and pericarp membrane) (e.g., "Orange Pulp" (Marugen FPJ Co., Ltd.)), or may be a raw material containing fruit pulp (e.g., cloudy fruit juice or fruit puree). Herein, "cloudy fruit juice" refers to a cloudy liquid or juice made from fruit, and "fruit puree" refers to a smooth, semi-liquid substance obtained by crushing and straining fruit.

[0023] Cloudy fruit juices generally contain fine pulp particles and fiber, which are susceptible to oxidation and other reactions. Therefore, cloudy fruit juices are more likely to produce off-flavors and stale odors than clear fruit juices. Therefore, components containing water-insoluble fruit-derived particles, such as cloudy fruit juices, are not typically added to beverages with the aim of reducing the stale odor of fruit juice-containing beverages. In contrast, the present invention surprisingly found that, contrary to expectations, the thermal degradation odor was reduced by using fruit-derived water-insoluble particles in combination with oolong tea polymerized polyphenols. While the mechanism is unclear, it is speculated that some interaction between the fruit-derived water-insoluble particles and oolong tea polymerized polyphenols in the liquid led to the reduction of the thermal degradation odor. Specifically, it is believed that the interaction results in the formation of aggregates (complexes) that make the components that cause the stale odor less likely to volatilize, or that the complexes enhance the fruit flavor of the beverage, thereby making the stale odor less noticeable.

[0024] To effectively form the complex, the volume-based median diameter (D50) of the fruit-derived water-insoluble particles used in the present invention is preferably 20 to 500 μm. D50 is more preferably 30 to 400 μm, and even more preferably 40 to 300 μm. Furthermore, the particle diameter D10 in the volume-based particle size distribution of the fruit-derived water-insoluble particles is preferably 5 μm or more, and more preferably 10 μm or more. Furthermore, the particle diameter D90 in the volume-based particle size distribution is preferably 800 μm or less, more preferably 700 μm or less, even more preferably 600 μm or less, and particularly preferably 500 μm or less. When water-insoluble particles with a size within the above range are used, the particles are less likely to aggregate even after heat sterilization or long-term storage, and the size of the water-insoluble particles in the beverage also falls within the above range. The volume-based particle size distribution referred to in this specification is a value measured using a laser diffraction particle size distribution analyzer. As the laser diffraction particle size distribution measuring device, for example, the particle size distribution measuring device LS 13 320 series manufactured by Beckman Coulter can be used.

[0025] Furthermore, as mentioned above, in order to effectively form the complex, it is also important to adjust the pH of the beverage of the present invention to 3.00 to 3.95. Furthermore, the acidity of the beverage affects the strength of the interaction between oolong tea polymerized polyphenols and fruit-derived water-insoluble particles; higher acidity tends to facilitate stronger interaction and promote complex formation. Therefore, the acidity of the beverage of the present invention is preferably 0.10% or higher, more preferably 0.15% or higher, even more preferably 0.17% or higher, and particularly preferably 0.18% or higher. The upper limit of the acidity can be set appropriately from the perspective of the desired flavor, but is typically 1.00% or lower, preferably 0.50% or lower, more preferably 0.40% or lower, and even more preferably 0.35% or lower. Here, the acidity referred to in this specification refers to the concentration (weight / volume %) of acid contained in the beverage, expressed in terms of citric acid. The acidity in terms of citric acid is calculated by neutralization titration in accordance with the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 606, May 25, 2023). The acidity of the drink can be adjusted appropriately by selecting the type and amount of fruit juice and acidulant. Acidulants that can be used to adjust the acidity include, but are not limited to, trisodium citrate, anhydrous citric acid, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof.

[0026] The amount of fruit-derived water-insoluble particles in the beverage is preferably an amount that interacts with oolong tea polymerized polyphenols. For example, when cloudy fruit juice is used as the fruit-derived water-insoluble particles, the cloudy fruit juice is preferably contained in the beverage as a whole in an amount of 1.0% by weight or more, calculated as pure fruit juice. More preferably, the cloudy fruit juice is contained in an amount of 3.0% by weight or more, more preferably, 5.0% by weight or more, even more preferably, 7.0% by weight or more, and particularly preferably, 10.0% by weight or more.

[0027] In the beverage of the present invention, L * a * b * Lightness (L *) as an index of the degree of turbidity, it is also possible to adjust the content of water-insoluble particles derived from fruit. * The value is preferably 20 to 80, more preferably 25 to 75, and even more preferably 30 to 70. For example, when turbid fruit juice is used as the fruit-derived water-insoluble particles, L * A cloudy fruit juice-containing beverage with a value within the above range can be said to be a moderately cloudy beverage. * The value can be measured by a color difference meter.

[0028] (Heat-sterilized fruit juice beverage) The present invention reduces the thermal deterioration odor perceived in heat-sterilized fruit juice-containing beverages, and the beverage of the present invention is a heat-sterilized fruit juice-containing beverage. Here, "heat sterilization" as used herein refers to a method of heating at 65°C for 10 minutes, or a method with equivalent or greater effectiveness, based on the sterilization standards for soft drinks in the Food Sanitation Act. The sterilization temperature is preferably 85°C or higher, even more preferably 95°C or higher, and particularly preferably 100°C or higher. Furthermore, the heat treatment time at the sterilization temperature is preferably 1 to 100 seconds, more preferably 5 to 30 seconds. The heat sterilization method is not particularly limited as long as it complies with the conditions stipulated in the Food Sanitation Act. Examples of heat sterilization methods include retort sterilization, high-temperature short-time sterilization (HTST), and ultra-high-temperature sterilization (UHT). The heat sterilization method can be appropriately selected depending on the type of beverage container. For example, retort sterilization can be used in cases where the beverage can be filled into a container and then heat-sterilized together with the container, such as a metal can. Furthermore, for containers that cannot be retorted, such as PET bottles and paper containers, aseptic filling or hot pack filling can be used, in which the beverage is first heat-sterilized under sterilization conditions equivalent to those described above and then filled into the sterilized container in a sterile environment. While heat-sterilization conditions that allow for long-term storage at room temperature generally make fruit juice beverages more susceptible to thermal deterioration odors, the present invention can achieve a reduction in thermal deterioration odor even in beverages that have undergone such heat sterilization. Therefore, beverages that have been heat-sterilized to a level that allows for long-term storage at room temperature are preferred targets of the present invention. In other words, the heat-sterilized fruit juice-containing beverage of the present invention is preferably a beverage that can be stored at room temperature, rather than a beverage that is refrigerated and distributed (e.g., a chilled beverage). Specifically, a heat-sterilized fruit juice-containing beverage that has been heat-sterilized at a temperature of 100°C or higher is one preferred embodiment of the present invention.

[0029] Furthermore, according to the present invention, not only the heat-degradation odor but also the light-degradation odor tends to be effectively reduced. Considering that the deterioration odor suppression effect of the present invention can be maximized, beverages filled in transparent containers such as PET bottles made of transparent plastic are one preferred embodiment of the present invention.

[0030] (color tone) As described above, the present invention is characterized by reducing the deterioration odor of heat-sterilized fruit juice-containing beverages by incorporating oolong tea polymerized polyphenols and fruit-derived water-insoluble particles, and also tends to suppress changes in fruit juice-derived components and also tends to suppress cloudiness and precipitation due to aggregation of tea components, known as cream down, which is often a problem in tea beverages under acidic conditions. In other words, the beverage of the present invention also tends to suppress changes in the appearance of the beverage, such as coloration and cloudiness, that occur during heating and storage.

[0031] From the viewpoint of being able to enjoy the effect of maintaining the color tone of the beverage, one preferred embodiment of the present invention is * a * b * The saturation (C * Examples of beverages include those having a color with a saturation (C ) of 5 or more, preferably 10 or more, and more preferably 15 or more. * ) is the saturation of a color, or the sense of vividness of a 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 saturation (C * ) is measured by a color difference meter. * value, a * value, b * The chroma value can be measured and used to calculate the chroma from the following formula: Note that the chroma in this specification refers to the value of the color tone of a beverage (liquid portion) obtained by measuring immediately after opening a heat-sterilized bottled beverage immediately after production. Formula:C * =(a *2 +b *2 ) 1 / 2 The above saturation (C * Among beverages having a hue within a specific range defined by the Munsell color system, beverages with a hue within a specific range on the Munsell color system are visually vivid and appetizing, and are a particularly preferred embodiment of the present invention. Specifically, beverages with a hue within the Munsell color wheel (Figure 1) of R (red), YR (yellow-red), Y (yellow), or RP (red-purple) are preferred, i.e., beverages with a hue ranging from 10P (0RP) to 10Y (0GY), and beverages with a hue ranging from 10R (0YR) to 10Y (0GY) are particularly preferred. In the present invention, the range of hues is represented clockwise in the table of Figure 1 unless otherwise specified. Furthermore, the boundary between the major hues, for example, the boundary between Y and GY, can be expressed as 10Y or 0GY. The color tone of a beverage can be adjusted using a colorant that can be used in beverages. Carotenoid colorants can be suitably used in the beverages of the present invention to adjust the color tone. Carotenoid pigments include annatto pigment, potato carotene, shrimp pigment, krill pigment, crab pigment, carotene, lycopene, gardenia yellow pigment, Dunaliella carotene, paprika pigment (chili pepper pigment), tomato pigment, carrot carotene, norbixin potassium and sodium (water-soluble annatto), palm oil carotene, Phaffia pigment, annatto powder pigment, Haematococcus algae pigment, marigold pigment, and saffron pigment. Among these, carotene, lycopene, marigold pigment, and paprika pigment are preferred, and carotene is more preferred. When using these, one type may be used alone, or two or more types may be used in combination.

[0032] (Other ingredients) In addition to the above components, the fruit juice-containing beverage of the present invention can appropriately contain components commonly incorporated into fruit juice-containing beverages, such as antioxidants, flavorings, thickeners, vitamins, etc., as long as the addition does not deviate from the intended object of the present invention. Antioxidants are expected to additively or synergistically enhance the effects of the present invention. Therefore, beverages containing antioxidants are an example of a preferred embodiment of the present invention. The antioxidant is not particularly limited as long as it is a component that can be used in beverages and has antioxidant properties.Specifically, ascorbic acids such as L-ascorbic acid and sodium L-ascorbate; ascorbic acid esters such as L-ascorbic acid stearate and L-ascorbic acid palmitate; erythorbic acids such as erythorbic acid and its salts (e.g., sodium erythorbate); sulfites such as sodium sulfite, sodium hyposulfite, sodium metabisulfite, or potassium metabisulfite; tocopherols such as α-tocopherol and mixed tocopherols; dibutylhydroxytoluene (BHT) and butylhydroxyanisole (BHA); ethylenediaminetetraacetic acids such as calcium disodium ethylenediaminetetraacetate and disodium ethylenediaminetetraacetate; gallic acids such as gallic acid and propyl gallate; citric acids such as citric acid and isopropyl citrate; sulfur dioxide; mallow flower extract, Aspergillus terreus extract, licorice oily extract, clove extract, essential oil remover Fennel extract, horseradish extract, sage extract, parsley extract, tea extract, tempeh extract, green coffee bean extract, sunflower seed extract, pimenta extract, grape seed extract, blueberry leaf extract, propolis extract, cypress and ginkgo extract, pepper extract, balsam extract, eucalyptus leaf extract, gentian root extract, enzymatically hydrolyzed apple extract, sesame oil extract, rapeseed oil extract, rice bran oil extract, rice bran enzymatic hydrolyzate, bayberry extract, rutin Examples of suitable plant extracts include whole adzuki bean, sophora japonica, and whole buckwheat extracts, and rosemary extract; and other plant extracts such as γ-oryzanol, ellagic acid, guaiac oil, sesamolin, sesamol, Melaleuca essential oil, monosaccharide amino acid complex, chlorogenic acid, phytic acid, ferulic acid, tritrienol, rapeseed oil extract, Houttuynia cordata extract, sesame oil unsaponifiables, hesperetin, catechin, morin, enzyme-modified rutin, quercetin, and enzyme-modified isoquercitrin. Among these, L-ascorbic acid and catechin are preferred from the viewpoint of further enhancing the effects of the present invention.

[0033] The beverage of the present invention may contain a complex formed by the interaction between oolong tea polymerized polyphenols and water-insoluble particles derived from fruit, which tends to enhance the fruit flavor of the beverage. Therefore, beverages containing flavorings (especially fruit-flavored flavorings) are preferred because they are well suited to the flavor of the beverage of the present invention.

[0034] On the other hand, since milk and dairy products can 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, milk components refer to milk-derived components added to impart a milk flavor or milky texture, and examples include milk, whole milk, skim milk, concentrated milk, concentrated skim milk, condensed milk, skim milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, buttermilk, buttermilk powder, casein, whey, and cheese. Among milk components, milk proteins and milk fats in particular are prone to producing stagnant odors and are likely to inhibit the stagnant odor reduction effect of the fruit juice of the present invention. Since proteins and lipids derived from sources other than milk also have a similar tendency, the protein content in the beverage is preferably less than 0.5 g / 100 ml, and the lipid content is preferably less than 0.5 g / 100 ml. Here, the protein content of the beverage can be determined using the Kjeldahl method described in the "Food Labeling Standards (June 29, 2023, Food Labeling Table No. 343) Annex: Analytical Methods for Nutritional Components, etc.", and the lipid content of the beverage can be determined using the acid hydrolysis method described in the same method.

[0035] Furthermore, due to the volatility of alcohol, beverages containing alcohol tend to have a different perception of stale odor compared to alcohol-free beverages. Since the effects of the present invention may be difficult to perceive in beverages containing alcohol, it is preferable that the beverage of the present invention does not contain alcohol. Specifically, the alcohol content in the beverage is preferably 1% by volume or less, more preferably 0.5% by volume or less, and even more preferably 0.2% by volume or less. The alcohol referred to here is ethanol.

[0036] The beverage of the present invention may be a carbonated or non-carbonated beverage, but is preferably a non-carbonated beverage in view of the remarkable effects.

[0037] (Manufacturing method) As described above, the present invention reduces thermal degradation odor by adding oolong tea polymerized polyphenols and fruit-derived water-insoluble particles to a fruit juice-containing beverage. It is believed that mixing fruit juice, oolong tea polymerized polyphenols, and fruit-derived water-insoluble particles in a liquid and then heat-treating them causes these to interact, suppressing the degradation odor. Here, "reduced thermal degradation odor" as used herein refers to either or both of suppressing the generation of thermal degradation odor and masking the generated thermal degradation odor. A fruit juice-containing beverage with reduced thermal degradation odor means that the thermal degradation odor is reduced compared to a fruit juice-containing beverage with the same composition but without the oolong tea polymerized polyphenols or fruit-derived water-insoluble particles.

[0038] From another perspective, the present invention can also be said to be a method for producing a heat-sterilized fruit juice-containing beverage with reduced thermal deterioration odor, which comprises adding oolong tea polymerized polyphenols and fruit-derived water-insoluble particles during beverage preparation. That is, the method comprises the following steps (i) to (v): (i) adding fruit juice in an amount such that the fruit juice content in the beverage is 5 to 30%; (ii) adjusting the pH of the beverage to 3.00 to 3.95; (iii) adding 10 to 1500 ppm of oolong tea polymerized polyphenol; (iv) adding water-insoluble particles derived from fruit; and (v) Heat sterilization process The present invention relates to a method for producing a heat-sterilized fruit juice-containing beverage. [Example]

[0039] The present invention will be described in more detail below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, in this specification, unless otherwise specified, numerical ranges are stated to include their endpoints.

[0040] Experimental Example 1 (1. Preparation of Oolong Tea Polymerized Polyphenols (Purified Product)) Oolong tea leaves were extracted using a sodium bicarbonate solution prepared by adding 0.15% by weight of sodium bicarbonate to warm water (95°C) to obtain an oolong tea extract. This extract was freeze-dried, and 8 g of it was subjected to the following preparative chromatogram. The components eluting between 59.8 and 70 minutes were combined and freeze-dried to obtain oolong tea polymerized polyphenols (purified product). HPLC conditions: Column: ODS-10 / 20 (50x300mm + 50x100mm, manufactured by Nomura Chemical Co., Ltd.) Mobile phase: A: water: acetonitrile: trifluoroacetic acid = 900:100:0.5 B: Water: Acetonitrile: Trifluoroacetic Acid = 200:800:0.5 ·Flow rate: 60ml / min Column temperature: 40℃ Gradient conditions: 0% solution B until 52 minutes after the start of analysis, From 52 minutes to 52.1 minutes, solution A is 100%. 100% solution A from 52.1 minutes to 79 minutes, 79 to 81 minutes: 100% B solution, Solution B was maintained at 100% from 81 minutes to 100 minutes. Detection: A280nm ·Injection amount: 15ml (2. Preparation of water-insoluble particles derived from fruits) The water-insoluble particles derived from fruit were fruit pulp (grapefruit cream (Ganchemer)) and fruit puree (mango puree (Boiron)). The volumetric particle sizes measured using a laser diffraction particle size analyzer (Beckman Coulter) were: median diameter (D50) of fruit pulp was 13.0 μm (D10 was 7 μm, D90 was 40 μm), and D50 of fruit puree was 257 μm (D10 was 81.5 μm, D90 was 423 μm).

[0041] (3. Preparation of fruit juice-containing beverages) A fruit juice mixture containing 15% fruit juice was prepared by mixing the ingredients listed in Table 1. All fruit juices used were heat-concentrated. The fruit pulp, fruit puree, and oolong tea polymerized polyphenols listed in Table 2 were added to this mixture and thoroughly mixed. The mixture was then heat-sterilized at 110°C for 10 seconds using a UHT sterilizer. 500 ml portions were hot-packed into PET containers and cooled to below 10°C to prepare a heat-sterilized fruit-flavored fruit juice-containing beverage (sugar content: 11.0, acidity: 0.2%, pH 3.70). A non-sterilized beverage containing neither fruit-derived water-insoluble particles nor oolong tea polymerized polyphenols (Sample No. 1-1) was also prepared by filling the container without heat sterilization.

[0042] [Table 1]

[0043] [Table 2]

[0044] (4. Evaluation) A sensory evaluation was conducted by a panel of 10 experts. First, a beverage containing neither water-insoluble fruit particles nor oolong tea polymerized polyphenols (Sample No. 1-1) was presented in both an unsterilized and heat-sterilized form. The panelists used a two-point discrimination test to determine which of the presented pairs had a stronger thermal deterioration odor. As a result, all panelists rated the heat-sterilized beverage as having a stronger thermal deterioration odor.

[0045] Next, the panelists were presented with pairs of heat-sterilized Sample No. 1-1 (control) and beverages containing fruit pulp, fruit puree, and / or oolong tea polymerized polyphenols (Samples No. 1-2 to No. 1-6). A two-point discrimination test was conducted to determine which of the pairs had a stronger thermal deterioration odor. The results are shown in Table 3. When either fruit pulp or fruit puree or oolong tea polymerized polyphenols were added alone, there was no significant difference in the reduction of thermal deterioration odor. Specifically, when fruit pulp or fruit puree was added, the thermal deterioration odor tended to be the same as or even stronger than the control (Samples No. 1-2 and No. 1-3). Furthermore, when oolong tea polymerized polyphenols were added, only a few panelists perceived the thermal deterioration odor to be weaker than the control (Sample No. 1-4). On the other hand, when both fruit pulp or fruit puree and oolong tea polymerized polyphenol were added, almost all of the panelists were able to perceive a reduction in the heat deterioration odor (Samples No. 1-5 and No. 1-6).

[0046] [Table 3]

[0047] Experimental Example 2 Cloudy orange juice was used as the fruit-derived insoluble particles. The D50 of this cloudy juice was 119 μm (D10 was 38.5 μm, and D90 was 249 μm).

[0048] Heat-sterilized fruit juice-containing beverages were prepared and evaluated in the same manner as in Experimental Example 1, except that cloudy orange juice was used instead of clear orange juice. Specifically, heat-sterilized fruit juice-containing beverages were prepared with the formulations shown in Table 4. Sample No. 1-1 from Experimental Example 1 was used as a control, and the intensity of thermal deterioration odors was evaluated for a beverage containing cloudy fruit juice containing water-insoluble fruit particles but no oolong tea polymerized polyphenols (Sample No. 2-1), and a beverage containing cloudy fruit juice and oolong tea polymerized polyphenols (Sample No. 2-2). The evaluation results are shown in Table 5. Even when cloudy fruit juice was used as the fruit-derived water-insoluble particles, the deterioration odor was significantly reduced by the combined use of oolong tea polymerized polyphenols.

[0049] [Table 4]

[0050] [Table 5]

[0051] Experimental Example 3 (1. Production of oolong tea polymerized polyphenol-containing extract) 600 kg of oolong tea leaves were subjected to extraction using 7,800 kg of sodium bicarbonate solution prepared by adding 0.15 wt% sodium bicarbonate to water (95°C), yielding approximately 7,000 kg of oolong tea extract. While maintaining the temperature of this extract at 60-65°C, it was passed through 400 kg of granular activated carbon (GW-H32 / 60, manufactured by Kuraray Co., Ltd.) to remove non-polymerized catechins and caffeine. The permeate (liquid after activated carbon treatment) was concentrated under reduced pressure to yield approximately 900 kg of oolong tea polymerized polyphenol-containing extract (oolong tea extract concentrate; extract) (hereinafter referred to as Extract A). The concentration of polymerized polyphenols in the resulting Extract A was measured by HPLC under the following conditions. The result was that the concentration of polymerized polyphenols was 10,100 ppm by weight. The concentration of non-polymerized catechins was 2,000 ppm, and the concentration of caffeine was 20 ppm. HPLC conditions: Column: TSK-gel ODS-80TsQA (4.6mmφ x 150mm, Tosoh Corporation) Mobile phase: A: water: acetonitrile: trifluoroacetic acid = 900:100:0.5 B: Water: Acetonitrile: Trifluoroacetic Acid = 200:800:0.5 ·Flow rate: 1.0ml / min Column temperature: 40℃ Gradient conditions: 0% solution B for 5 minutes after the start of analysis, 5 to 11 minutes: 8% solution B; 11 to 21 minutes: 10% solution B, 21 to 22 minutes: 100% B solution, Maintain 100% of B solution from 22 minutes to 30 minutes. 0% solution B from 30 to 31 minutes Detection: A280nm Standard substance: Oolong homobisflavan B (OHBF-B) Oolong tea polymerized polyphenol retention time: Peak at approximately 25 minutes (peak corresponding to theaflavin) 2. Preparation and Evaluation of Fruit Juice-Containing Beverages A heat-sterilized fruit juice-containing beverage was produced and evaluated in the same manner as in Experimental Example 2, except that the oolong tea polymerized polyphenol (purified product) was replaced with the above oolong tea polymerized polyphenol-containing extract (Extract A) using the formulation shown in Table 6. The amount of oolong tea polymerized polyphenol in the beverage was 100 ppm. The evaluation results are shown in Table 7. When the oolong tea polymerized polyphenol-containing extract was used, the deterioration odor was significantly reduced when used in combination with cloudy fruit juice, just as when the purified product was used.

[0052] [Table 6]

[0053] [Table 7]

[0054] Experimental Example 4 (1. Production of oolong tea polymerized polyphenol-containing extract) 600 kg of oolong tea leaves were extracted using 7,800 kg of sodium bicarbonate solution prepared by adding 0.15 wt. % sodium bicarbonate to water (95°C), yielding approximately 7,000 kg of oolong tea extract. This was then concentrated under reduced pressure to obtain an oolong tea polymerized polyphenol-containing extract (hereinafter referred to as Extract B). The concentrations of polymerized polyphenols, non-polymerized catechins, and caffeine in the resulting Extract B were measured in the same manner as in Experimental Example 3. The results showed that the concentration of polymerized polyphenols was 11,500 ppm, the concentration of non-polymerized catechins was 12,000 ppm, and the concentration of caffeine was 2,500 ppm, by weight.

[0055] (2. Preparation of fruit juice-containing beverages) The oolong tea polymerized polyphenols used were the oolong tea polymerized polyphenol (purified product) from Experimental Example 1, the oolong tea polymerized polyphenol-containing extract (Extract A) from Experimental Example 3, and the above-mentioned oolong tea polymerized polyphenol-containing extract (Extract B). Heat-sterilized fruit juice-containing beverages were prepared by blending oolong tea polymerized polyphenols or oolong tea polymerized polyphenol-containing extracts according to the formulations in Table 8 (each with an oolong tea polymerized polyphenol concentration of approximately 100 ppm).

[0056] (3. Evaluation) The resulting beverages were subjected to a sensory evaluation. The sensory evaluation was carried out by a panel of 10 experts according to the evaluation criteria shown in Table 9 below. The results were calculated as the average of the scores of the 10 experts and coded according to the criteria below. The results are shown in Table 7. The beverages containing oolong tea polymerized polyphenols (samples No. 4-2 to No. 4-4) had a good flavor. The oolong tea polymerized polyphenol-containing extracts of Experimental Examples 3 and 4 (extract A, extract B) were perceived to have a greater reduction in deterioration odor than the oolong tea polymerized polyphenol (purified product) of Experimental Example 1, possibly due to the additive or synergistic action of the non-polymerized catechins in the extracts.

[0057] The resulting fruit juice-containing beverages were then stored in an incubator at 50°C for 4 days (forced deterioration test) and then subjected to a sensory evaluation. The results are shown in Table 7. The beverages containing oolong tea polymerized polyphenols (samples No. 4-2 to No. 4-4) maintained a good flavor even after the forced deterioration test.

[0058] [Table 8]

[0059] [Table 9]

[0060] Experimental Example 5 For Sample No. 4-3 of Experimental Example 4, a heat-sterilized beverage was prepared and evaluated in the same manner as in Experimental Example 4, except that the amount of Extract A was varied so that the oolong tea polymerized polyphenol content in the beverage was 0 to 500 ppm. The results are shown in Table 10. In beverages containing cloudy fruit juice containing water-insoluble particles derived from fruit, the deterioration odor could be effectively reduced by adding 50 ppm or more of oolong tea polymerized polyphenol.

[0061] [Table 10]

[0062] Experimental Example 6 A heat-sterilized fruit juice beverage containing 21% fruit juice was prepared in the same manner as in Experimental Example 4, except for the formulation shown in Table 11 (sugar content: 11.6, acidity: 0.2%, pH 3.65). A beverage containing oolong tea polymerized polyphenols but no water-insoluble fruit-derived particles (cloudy fruit juice) (Sample No. 6-1) had a stagnant odor. On the other hand, beverages containing oolong tea polymerized polyphenols and at least 1.0% cloudy fruit juice (calculated as pure fruit juice) (Samples Nos. 6-2 to 6-4) had a good flavor.

[0063] [Table 11]

[0064] Experimental Example 7 A beverage was prepared using the fruit puree (mango puree) used in Experimental Example 1 as the water-insoluble fruit-derived particles. A heat-sterilized fruit juice-containing beverage with a 12% fruit juice content was prepared in the same manner as Experimental Example 2, except for the formulation shown in Table 12 (sugar content: 11.0, acidity: 0.2%, pH 3.7). A beverage containing neither fruit-derived water-insoluble particles nor oolong tea polymerized polyphenols (Sample No. 7-1: control) was presented in pairs with beverages containing fruit-derived water-insoluble particles (cloudy fruit juice, puree) and / or oolong tea polymerized polyphenols (Samples No. 7-2 to No. 7-5). A two-point discrimination test was conducted to determine which of the presented pairs had a stronger thermal deterioration odor.

[0065] The results are shown in Table 13. Even when fruit puree was used as the fruit-derived water-insoluble particles, the heat deterioration odor was significantly reduced by using oolong tea polymerized polyphenol in combination.

[0066] [Table 12]

[0067] [Table 13]

[0068] Experimental Example 8 A commercially available PET bottled beverage containing orange juice and mango juice (fruit juice content: 15%, sugar content: 9, acidity: 0.27%, pH 3.55) (ingredients: fruit (orange, mango), sugars (sugar, high fructose corn syrup), salt, acidulant, flavoring, vitamin C) was used. This beverage does not contain oolong tea polymerized polyphenols. However, this beverage contains cloudy juice, and the L of the beverage measured by a colorimeter was * The value is 35, and the saturation (C *) was 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.

[0069] The oolong tea polymerized polyphenol-containing extract (Extract A) prepared in Experimental Example 3 was added to this beverage as needed to achieve the oolong tea polymerized polyphenol content shown in Table 14, and the mixture was thoroughly mixed and then heat-sterilized at 90°C for 10 minutes. 350 ml of this liquid was filled into PET bottles to prepare PET bottled fruit-flavored juice-containing beverages (Samples No. 8-2 and 8-3). A sample (Sample No. 8-1) was also prepared without the addition of Extract A but was heat-sterilized and filled into a PET bottle. The flavor was evaluated immediately after production and after the accelerated aging test in the same manner as in Experimental Example 4.

[0070] The results are shown in Table 14. The beverage containing oolong tea polymerized polyphenol had less off-flavor and a good flavor. In addition, the fruit juice flavor was felt to be enhanced.

[0071] [Table 14]

[0072] Experimental Example 9 Sugar was added to the commercially available beverage of Experimental Example 8 to prepare a fruit juice-containing beverage (fruit juice content: 15%, sugar content: 12%, acidity: 0.27%, pH 3.55). Similarly to Experimental Example 8, an extract containing oolong tea polymerized polyphenols (Extract A) was added to the beverage to prepare and evaluate it. Even when the beverage had a high sugar content, the inclusion of oolong tea polymerized polyphenols reduced unpleasant odors and improved flavor. An enhanced fruit juice flavor was also confirmed.

[0073] [Table 15]

Claims

1. A heat-sterilized fruit juice-containing beverage that satisfies the following (A) to (D): (A) The content of fruit juice is 5 to 30%. (B) the pH of the beverage is 3.00 to 3.95; (C) the oolong tea polymerized polyphenol content is 10 to 1500 ppm; and (D) Contains water-insoluble particles derived from fruit.

2. 2. The beverage according to claim 1, wherein some or all of the water-insoluble particles are blended as cloudy fruit juice, fruit puree, or fruit pulp.

3. The beverage according to claim 1, wherein the water-insoluble particles have a volume-based median diameter (D50) of 20 to 500 μm.

4. 2. The beverage of claim 1, wherein some or all of the fruit juice is concentrated fruit juice.

5. The beverage according to claim 1, wherein the heat sterilization temperature is 100°C or higher.

6. 2. The beverage according to claim 1, wherein the sugar content of the beverage is 9 to 16.

7. 10. The beverage of claim 1, wherein the acidity of the beverage is 0.10% or greater.

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