Citrus juice contains sugar-free beverages

Abstract

To provide a sugar-free beverage containing citrus juice with reduced astringency in the aftertaste derived from citrus juice. [Solution] In a sugar-free beverage containing citrus juice, the proportion of citrus juice in the beverage is set to 0.3-6.0%, and insoluble solids derived from citrus fruit are added to the beverage at a concentration of 30-150 mg / 100 mL.

Description

Technical Field

[0001] The present invention relates to a sugar-free beverage containing citrus juice. In particular, it relates to a beverage that is sugar-free and has a reduced astringency derived from citrus juice.

Background Art

[0002] Beverages containing citrus juice are popular beverages due to their refreshing aroma and flavor. On the other hand, due to the increasing awareness of health, the demand for beverages with less sugar or sugar-free beverages (less than 0.5 g / 100 mL of saccharides) is increasing. There is also a demand for beverages with a natural taste without using high-sweetness sweeteners. It is desirable to produce a beverage that contains citrus juice, has a natural and refreshing aroma and flavor of citrus, and is sugar-free. However, when trying to produce a sugar-free beverage while blending citrus juice, since there is no sweetness of saccharides, the astringency derived from citrus juice is strongly felt in the aftertaste when drinking, and there is a problem that it becomes less drinkable compared to sugared fruit juice beverages.

[0003] As a technique for improving the aftertaste of a citrus-flavored beverage containing citrus juice, Patent Document 1 reports a technique for reducing the ink smell due to the inclusion of borneol and enhancing the finish of the aftertaste by setting the content of borneol and the content of nonanal in a specific range in a citrus-flavored beverage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The citrus-flavored beverage described in Patent Document 1 contains sugars such as high-fructose corn syrup and alcohol. However, when the beverage is sugar-free or non-alcoholic, the astringent aftertaste derived from citrus juice cannot be masked by the sweetness of the sugars or the alcohol, making it difficult to reduce the astringency derived from citrus juice. The present invention aims to provide a sugar-free beverage containing citrus juice that reduces the astringent aftertaste derived from citrus juice. [Means for solving the problem]

[0006] In order to achieve the above objectives, the inventors diligently studied and found that in a sugar-free beverage containing citrus juice, by setting the proportion of citrus juice in the beverage to 0.3-6.0% and incorporating insoluble solids derived from citrus fruit at a concentration of 30-150 mg / 100 mL, it is possible to reduce the astringency derived from citrus juice while maintaining the sugar-free nature of the beverage, thus completing the present invention. The present invention is not limited to these, but includes the following. [1] A sugar-free beverage containing citrus fruit juice, The proportion of citrus juice in beverages is 0.3-6.0%. The above beverage contains 30-150 mg / L of insoluble solids derived from citrus fruits. [2] A sugar-free citrus juice beverage as described in [1], further containing carbonation. [3] A sugar-free beverage containing citrus fruit juice as described in [1] or [2], wherein the average particle size of the insoluble solids derived from citrus fruit is 50 μm or more and less than 1000 μm. [4] A sugar-free beverage containing citrus fruit juice, as described in any one of [1] to [3], which contains insoluble solids derived from citrus fruit and components derived from the peel of citrus fruit. [5] A sugar-free beverage containing citrus juice, which includes communited juice of citrus fruit, as described in any one of [1] to [4]. [6] A sugar-free beverage containing citrus juice as described in any one of [1] to [5], which does not contain high-intensity sweeteners. [7] A sugar-free beverage containing citrus juice as described in any one of [1] to [6], having an alcohol content of less than 1 v / v%. [8] A method for producing a sugar-free beverage containing citrus fruit, comprising the step of adding insoluble solids derived from citrus fruit to a sugar-free beverage base liquid, further, The final sugar-free beverage containing citrus juice will be adjusted so that the proportion of citrus juice is between 0.3% and 6.0%, and The final unsweetened beverage containing citrus juice should be adjusted so that the insoluble solids content derived from citrus fruit is between 30 and 150 mg / L. The above manufacturing method, including the above. [9] The manufacturing method according to [8], wherein the step of adding insoluble solids derived from citrus fruits to an unsweetened beverage base liquid is further comprising adding communit citrus fruit juice to an unsweetened beverage base liquid. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a sugar-free citrus juice-containing beverage that is easy to drink and leaves little to no bitterness from the citrus juice in the aftertaste. Here, bitterness from citrus juice refers to the tingling sensation that may remain on the tongue after drinking a citrus juice-containing beverage. [Modes for carrying out the invention]

[0008] This invention relates to a sugar-free beverage containing citrus juice, having a citrus juice content of 0.3 to 6.0% and containing 30 to 150 mg / L of insoluble solids derived from citrus fruit. <Sugar-free drinks> In the present invention, "sugar-free beverage" refers to a beverage containing less than 0.5 g / 100 mL of sugars, preferably less than 0.2 g / 100 mL. The lower limit of the sugar concentration is not particularly limited. Since the beverage of the present invention may contain sugars derived from citrus fruit juice, the sugar concentration will not actually be 0, but the sugar concentration may be close to 0 g / 100 mL. Therefore, if the sugar concentration in the sugar-free beverage of the present invention is expressed as a numerical range, it may be greater than 0.0 g / 100 mL and less than 0.5 g / 100 mL, and preferably greater than 0.0 g / 100 mL and less than 0.2 g / 100 mL. In this specification, sugars refer to monosaccharides and disaccharides that are not sugar alcohols.

[0009] Preferably, the beverage of the present invention is sugar-free and does not contain high-intensity sweeteners. High-intensity sweeteners are non-carbohydrate sweeteners that are tens to tens of thousands of times sweeter than sugar, and specific examples include sucralose, acesulfame potassium, aspartame, stevia, monk fruit, neotame, advantame, saccharin, and glycyrrhizin. By not containing high-intensity sweeteners, the beverage can be made to have a more natural flavor derived from the fruit juice. Normally, in beverages that do not contain sweetening components such as sugars or high-intensity sweeteners and contain citrus juice, the astringency derived from the citrus juice cannot be masked by sweetness, so the beverage tends to be more astringent. In contrast, in the present invention, by adjusting the proportion of citrus juice to 0.3 to 6.0% and adding 30 to 150 mg / L of insoluble solids derived from citrus fruit, it becomes possible to make the astringency derived from citrus juice less noticeable even when sweetening components such as sugars are not added.

[0010] <Citrus Juice> The beverage of the present invention is a sugar-free beverage containing citrus juice. Citrus juice refers to the juice of citrus fruits. Juice refers to the liquid component obtained by crushing and squeezing or straining the fruit, and also includes concentrated juice and diluted and reduced juices thereof. Depending on the manufacturing method, juice can be of various types such as clear juice, cloudy juice, and communit juice, and any of these may be used, or they may be used in combination. Cloudy juice generally refers to juice obtained by squeezing the pulp portion of the fruit, and contains insoluble solids such as fibrous material (e.g., protopectin) derived from the pulp. Clear juice generally refers to juice that has been clarified by removing insoluble solids after squeezing the pulp portion of the fruit using methods such as centrifugal separation or enzymatic decomposition. Communed juice generally refers to juice obtained by crushing and straining the entire fruit, including the peel. For example, in the case of communited juice of citrus fruits, it contains components derived from the albedo (endocarp) and flavedo (exocarp), which are the peels of citrus fruits. As described later, it is preferable to include communited juice of citrus fruits in the beverage of the present invention because it tends to have a greater effect in reducing astringency.

[0011] The proportion of citrus juice in the beverage of the present invention is 0.3 to 6.0%. The lower limit of the proportion of citrus juice is preferably 0.5% or more, more preferably 0.7% or more, more preferably 1.0% or more, more preferably 2.0% or more, and more preferably 2.5% or more, from the viewpoint of imparting more citrus flavor to the beverage. The upper limit of the proportion of citrus juice is preferably 5.5% or less, more preferably 4.5% or less, more preferably 4.0% or less, and more preferably 3.5% or less, from the viewpoint of easily obtaining the effect of reducing astringency. If the proportion of citrus juice exceeds 6.0%, the effect of reducing astringency in the citrus juice-containing sugar-free beverage of the present invention may not be obtained. The percentage of fruit juice (%) refers to the proportion of fruit juice (mass %) converted to straight fruit juice relative to the total mass of the beverage. This is calculated based on the standards for reconstituted fruit juice, specifically the refractometer reading (°Bx) and acidity (%) specified in Annex A of the Japanese Agricultural Standards (JAS1075:2023) for fruit beverages. For example, according to the same standard, the acidity standard for reconstituted lemon juice is 4.5%. Therefore, if 0.3% by mass of concentrated lemon juice with an acidity of 22.5% is added to the beverage, the percentage of fruit juice will be 1.5%.

[0012] Examples of citrus fruits used as raw materials for citrus juice include aromatic citrus fruits such as lemon, lime, shikwasa, bitter orange, yuzu, kabosu, sudachi, citron, and bush citrus; oranges such as Valencia orange and navel orange; grapefruits such as grapefruit; mixed citrus fruits such as natsumikan, hassaku, hyuganatsu, sweetie, and dekopon; pomelos such as iyokan and tankan; mandarins such as mandarin orange, unshu mandarin, ponkan, and Kishu mandarin; and kumquats such as kumquat. The present invention reduces the astringency derived from citrus juice, but since the astringency that is easily perceived in sugar-free beverages is particularly strong in lemons, it is preferable that the sugar-free beverage of the present invention contains lemon juice as the citrus juice to better enjoy the effects of the present invention. According to the present invention, it is possible to reduce the astringency derived from lemon juice even in a sugar-free beverage. Furthermore, since grapefruit juice tends to exhibit a characteristic bitter and astringent taste, it can be said that reducing the astringency using the present invention is useful. Therefore, an unsweetened beverage containing grapefruit juice as a citrus juice is also one of the preferred embodiments of the present invention.

[0013] The beverage of the present invention is a citrus juice-containing beverage. In the present invention, a "citrus juice-containing beverage" means a beverage in which citrus juice is the main ingredient, and in which citrus juice is the most abundant ingredient among all types of fruit juices. In the citrus juice-containing beverage of the present invention, when the ingredients are displayed according to the standards set forth in Article 3 of the Food Labeling Standards (effective September 1, 2024), the display of citrus juice such as "lemon juice," "grapefruit juice," and "orange juice" will be the first to be displayed among the fruit juice ingredients. Beverages in which fruit juices other than citrus juice are the main ingredient (for example, beverages in which fruit juices other than citrus juice are the first to be displayed among the fruit juice ingredients) are outside the scope of the present invention because the astringency of the aftertaste derived from citrus juice is not easily perceived, and the problems of the present invention do not arise.

[0014] The citrus juice-containing beverage of the present invention may contain fruit juices other than citrus juice. In this case, the type and amount of fruit juices other than citrus juice are not particularly limited, as long as they fall within the definitions of the citrus juice-containing beverage and the sugar-free beverage described above. However, the present invention relates to a sugar-free beverage containing citrus juice with reduced astringency derived from citrus juice, and is more effective when the proportion of citrus juice is higher. Therefore, when the proportion of fruit juice in the beverage (including citrus juice and other fruit juices) is set to 100, the proportion of citrus juice is preferably 40 or more, more preferably 50 or more, even more preferably 70 or more, even more preferably 80 or more, and even more preferably 90 or more.

[0015] <Insoluble solids derived from citrus fruits> The beverage of the present invention is a sugar-free citrus juice-containing beverage that, by containing 30 to 150 mg / L of insoluble solids derived from citrus fruit, has reduced astringency derived from citrus juice. Insoluble solids derived from citrus fruit refer to components that are insoluble in water, derived from the pulp and peel of citrus fruit. Examples of such components include pulp, seed fragments, peel fragments, membrane fragments, and pectin. The beverage of the present invention may contain one or more of these. Among these, it is particularly preferable to include components derived from the peel. Examples of components derived from the peel of citrus fruit include albedo (endocarp) and flavedo (exocarp), and it is preferable to include one or both of these, and even more preferable to include both. Including components derived from the peel of citrus fruit as insoluble solids tends to enhance the effect of reducing astringency derived from citrus juice, and also has the advantage of making it easier to achieve a balance of deliciousness as a sugar-free citrus juice-containing beverage. When incorporating insoluble solids derived from citrus fruits into a beverage, the insoluble solids may be added to the beverage base liquid beforehand from the citrus fruits, or cloudy juice or communited juice containing insoluble solids from citrus fruits may be added to the beverage base liquid as a source of insoluble solids, or both may be done. In particular, using communited juice containing albedo (endocarp) and flavedo (exocarp), which are components derived from the peel of citrus fruits, as a source of insoluble solids is preferable because it can effectively reduce astringency while preserving the natural flavor of the citrus fruit. In this case, all of the insoluble solids may be derived from the communited juice, or the beverage may contain other insoluble solids (such as insoluble solids obtained beforehand from citrus fruits or insoluble solids derived from cloudy juice) in addition to the insoluble solids derived from the communited juice.

[0016] In the present invention, the insoluble solids derived from citrus fruits are contained in the beverage in an amount of 30 to 150 mg / L. From the viewpoint of the astringency-reducing effect, the lower limit is preferably 33 mg / L or more, more preferably 35 mg / L or more, still more preferably 40 mg / L or more. On the other hand, if the amount of insoluble solids is too large, it may affect the taste of the texture. Therefore, the upper limit is preferably 130 mg / L or less, more preferably 100 mg / L or less, still more preferably 90 mg / L or less, and still more preferably 80 mg / L or less.

[0017] In the present invention, the content of the insoluble solids derived from citrus fruits can be measured as follows: The beverage is aspirated with an aspirator equipped with a membrane filter having a pore size of 5 μm, and the amount of insoluble solids in the beverage can be measured by drying the captured matter remaining on the membrane filter at 55°C overnight and then weighing it. When the beverage contains insoluble solids other than those derived from citrus fruits, the amount of insoluble solids derived from raw materials other than citrus fruits is subtracted from the amount of insoluble solids in the beverage using the amount of insoluble solids derived from raw materials measured by the above method and the composition of the beverage, or the amount of insoluble solids derived from all citrus fruits in the raw materials is added together to calculate the amount of insoluble solids derived from citrus fruits in the beverage.

[0018] The size, shape, etc. of the unwanted solid components derived from citrus fruits are not particularly limited. However, if they are too large, the deliciousness and ease of drinking may be impaired due to the roughness caused by the insoluble solid components. Therefore, the average particle diameter of the insoluble solid components is preferably less than 1000 μm, more preferably less than 900 μm, further preferably less than 800 μm, further preferably less than 700 μm, further preferably less than 600 μm, further preferably less than 500 μm, further preferably less than 470 μm, further preferably less than 450 μm, and further preferably less than 400 μm. Also, from the viewpoint of the effect of reducing astringency, the lower limit value of the average particle diameter of the insoluble solid components is preferably 50 μm or more, more preferably 70 μm or more, further preferably 80 μm or more, and further preferably 100 μm or more.

[0019] In this specification, the average particle diameter of the insoluble solid components in the beverage can be measured on a volume basis using a laser diffraction particle size distribution measuring device (for example, SALD-2100 manufactured by Shimadzu Corporation). When the beverage contains carbon dioxide, the measurement is performed after removing the carbon dioxide gas from the beverage. For example, the carbon dioxide gas can be removed from the beverage by ultrasonic treatment.

[0020] <Others> The acidity of the sugar-free beverage containing citrus juice of the present invention is not particularly limited. For example, it may be about 0.020 to 0.500%, or may be about 0.030 to 0.400%. The acidity of the beverage is a value indicating the concentration (mass / volume%) of the acid contained in the beverage and is a value in terms of citric acid conversion. The citric acid conversion acidity can be calculated by a neutral titration method in accordance with the Japanese agricultural and forestry standards for fruit beverages.

[0021] The acidity of the beverage can be adjusted by the amount of fruit juice, or can also be adjusted using acidulants (citric acid, malic acid, lactic acid, phosphoric acid, gluconic acid, etc. and salts thereof). The citrus juice-containing sugar-free beverage of the present invention may also be a carbonated beverage containing carbon dioxide. Combining the formulation of a specific amount of insoluble solids derived from citrus fruit according to the present invention with the addition of carbon dioxide tends to enhance the astringency reduction effect. Carbon dioxide can be added to the beverage using methods commonly known to those skilled in the art, for example, but not limited to these, by dissolving carbon dioxide in the beverage under pressure, or by mixing carbon dioxide and the beverage in a pipe using a mixer such as a carbonator. Alternatively, carbon dioxide may be absorbed into the beverage by spraying the beverage into a tank filled with carbon dioxide, or the beverage may be mixed with carbonated water.

[0022] The carbon dioxide pressure when the beverage of the present invention is a carbonated beverage is not particularly limited, but for example, 1.0 to 5.0 kgf / cm² at 20°C. 2 It may be to a certain extent, and more preferably 1.2 to 4.5 kgf / cm². 2 More preferably 1.5 to 4.0 kgf / cm² 2 It may be to a certain extent. The carbon dioxide pressure of the beverage can be adjusted as appropriate. In one embodiment, the carbon dioxide pressure value is the value at the time of drinking. In particular, it is the carbon dioxide pressure value when an unopened beverage is first opened. The carbon dioxide pressure can be measured using a carbonated beverage whose liquid temperature has been adjusted to 20°C, and using a gas pressure measuring device (for example, GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd.).

[0023] The citrus juice-containing sugar-free beverage of the present invention may be a non-alcoholic beverage such as a soft drink, or it may be an alcoholic beverage. However, in beverages containing alcohol, the aftertaste derived from the alcohol tends to reduce the masking effect of the astringency of the aftertaste derived from the citrus juice. Therefore, from the viewpoint of enjoying the astringency reduction effect of the present invention, it is preferable that the beverage of the present invention is a non-alcoholic beverage. A non-alcoholic beverage is a beverage in which the alcohol (i.e., ethanol) content is less than 1 v / v%. The lower limit of the alcohol content is not limited. If the beverage contains flavorings, a very small amount of alcohol derived from the flavorings may be contained in the beverage, but it is preferable that the alcohol content in the beverage is close to 0 v / v%. Therefore, if the alcohol content of the beverage of the present invention is a non-alcoholic beverage, it is preferable that it is in the range greater than 0 v / v% and less than 1 v / v%.

[0024] The beverage of the present invention may contain various additives that are conventionally added to beverages, such as flavorings, preservatives, and antioxidants, to an extent that does not affect the effects of the present invention. The beverage of the present invention may be a packaged beverage. The type of container is not particularly limited and examples include plastic bottles (such as PET bottles), aluminum cans, steel cans, and glass bottles. Among these, plastic bottles are preferred because they are easy to transport and can be resealed.

[0025] The beverage of the present invention may be heat-sterilized when filled into containers. The method of heat sterilization is not particularly limited and can be carried out using conventional methods such as UHT sterilization and retort sterilization. The temperature of the heat sterilization treatment is not particularly limited, but is, for example, 65 to 130°C, preferably 85 to 120°C. The time of the heat sterilization treatment is not particularly limited, but is, for example, 10 to 40 minutes. However, if a sterilization value equivalent to the above conditions can be obtained, heat sterilization treatment at an appropriate temperature for a few seconds, for example 5 to 30 seconds, is also acceptable.

[0026] <Manufacturing method> The citrus juice-containing sugar-free beverage of the present invention can be manufactured by a method that includes at least the step of adding insoluble solids derived from citrus fruits to a sugar-free beverage base liquid, wherein the proportion of citrus juice in the final sugar-free beverage containing citrus juice is adjusted to 0.3 to 6.0%, and the insoluble solids derived from citrus fruits in the final sugar-free beverage containing citrus juice is adjusted to 30 to 150 mg / L. The beverage base liquid may be prepared as appropriate depending on the sugar-free beverage containing citrus juice to be manufactured. As described above, it is preferable to use communited juice containing citrus peel components as the source of insoluble solids derived from citrus fruits. Therefore, the step of adding insoluble solids derived from citrus fruits to a sugar-free beverage base liquid may include adding communited citrus juice to a sugar-free beverage base liquid. In this case, the proportion of citrus juice in the beverage and the amount of insoluble solids derived from citrus fruits may be adjusted by using only the communited juice of citrus fruits as the citrus juice, or clear juice and / or cloudy juice may be used in addition to the communited juice. Alternatively, the amount of insoluble solids derived from citrus fruits in the beverage may be adjusted by using only the communited juice of citrus fruits as the source of insoluble solids, or cloudy juice of citrus fruits or insoluble solids obtained in advance from citrus fruits may be used in addition to the communited juice to adjust the amount of insoluble solids. [Examples]

[0027] The present invention will be described in more detail below with specific experimental examples, but the present invention is not limited to the experimental examples described below. <Reference example 1> Samples were prepared by mixing clear lemon juice (50°Bx) and clear grape juice (68°Bx) in purified water to the concentrations listed in Table 1. In Table 1, the values ​​for clear lemon juice and clear grape juice indicate the percentage of juice.

[0028] For each sample obtained, the insoluble solids content and acidity were measured using the method described above. In addition, the astringency derived from citrus juice (the tingling sensation that remains on the tongue after drinking the beverage) was evaluated by five expert panelists. Each panelist drank samples 1-1 to 1-6 and evaluated whether or not they perceived astringency. The results of the measurement of insoluble solids content and acidity, as well as the results of the sensory evaluation (number of people who perceived astringency), are shown in Table 1.

[0029] [Table 1]

[0030] The results in Table 1 show that the astringency increases as the lemon juice content (percentage of lemon juice) in a beverage increases. In particular, the astringency was noticeably perceived when the percentage of lemon juice was 0.3% or higher. Furthermore, the astringency was not perceived when there was more non-citrus juice (grape juice) than citrus juice (lemon juice) (1-5), but it was perceived in beverages where citrus juice was the main component, i.e., beverages in which citrus juice was the most abundant juice, even if other juices were also included (1-6).

[0031] <Experimental Example 1> Communited lemon juice (24°Bx) was heated to 20°C and subjected to centrifugation at 8000g for 10 minutes. The supernatant was discarded, and the precipitate was dried at 60°C for 2 days to obtain insoluble solids derived from citrus fruit (lemon solids). The average particle size of the lemon solids was measured by the method described above and was found to be 390 μm.

[0032] Samples were prepared by mixing the clear lemon juice used in Reference Example 1 and the lemon solids prepared above with purified water to the amounts shown in Table 2. In Table 2, the values ​​for clear lemon juice indicate the percentage of juice (in percent).

[0033] For each sample obtained, the insoluble solids content and acidity were measured using the method described above. In addition, the astringency derived from citrus juice (the tingly sensation remaining on the tongue after drinking the beverage) was sensory evaluated by five expert panelists. The evaluation procedure was as follows: First, the five expert panelists drank the Control 1 sample and discussed the degree of astringency (the tingly sensation remaining on the tongue after drinking the beverage). Then, each panelist drank samples 2-1 to 2-6 and scored the degree of astringency to one decimal place based on the evaluation criteria below. The average score of all panelists was used as the evaluation score. An average score of 2.0 or higher was considered passing, and 2.5 or higher was preferable. The evaluation of sample 2-7 was carried out in the same manner, except that the Control 2 sample was drunk beforehand. The results are shown in Table 2. • Astringency derived from citrus juice: 4 points: No bitterness remains. 3 points - A slight bitterness can be detected. Two points: A slight astringency is noticeable, but it disappears even without drinking water afterward. 1. The astringency is very strong and doesn't go away unless you drink water afterward (similar to control 1 or 2).

[0034] [Table 2]

[0035] Table 2 shows that adding 30 mg / L or more of insoluble solids derived from citrus fruits resulted in a satisfactory reduction in astringency (2.0 points or higher). On the other hand, while sample 2-6, which contained 200 mg / L of insoluble solids, showed an effect of reducing astringency, there were comments that it was difficult to drink because the lemon flavor was too strong. Furthermore, the results for sample 2-7 showed that in sugar-free beverages with a citrus juice content of 7.0%, the effect of adding insoluble solids to reduce astringency was not sufficiently obtained.

[0036] <Experimental Example 2> Samples were prepared by mixing clear grapefruit juice (64°Bx), commutated grapefruit juice (50°Bx, containing approximately 1.0% by mass of insoluble solids, with an average particle size of 120 μm of insoluble solids), and lemon solids prepared in Experimental Example 1 with pure water to the concentrations shown in Table 3. In Table 3, the values ​​for clear grapefruit juice and commutated grapefruit juice indicate the percentage of juice (in %). The insoluble solids content and acidity of each obtained sample were measured using the method described above. Furthermore, astringency (the tingling sensation remaining on the tongue after drinking the beverage) was evaluated using the same procedure as in Experimental Example 1, except that the Control 3 sample was consumed beforehand to serve as a baseline. The results are shown in Table 3.

[0037] [Table 3]

[0038] The results in Table 3 show that, similar to the case where the citrus juice is lemon juice (Experimental Example 1), the bitterness can be reduced by incorporating insoluble solids derived from citrus fruit, even when the citrus juice is grapefruit juice. Furthermore, it was found that the bitterness reduction effect can be obtained whether the insoluble solids are obtained in advance from the juice by centrifugation (3-1) or whether the insoluble solids are derived from communited juice (3-2).

[0039] <Experimental Example 3> Samples were prepared by mixing the clear lemon juice used in Reference Example 1 and the communited lemon juice (containing approximately 0.6% by mass of insoluble solids) used in Experimental Example 1 with pure water to the concentrations shown in Table 4. Additionally, samples 4-3 and 4-4 were subjected to a gas pressure of 3.6 kgf / cm². 2Carbon dioxide was added to achieve the desired result. In Table 4, the values ​​for clear lemon juice and communited lemon juice indicate the percentage of juice (in percent). The insoluble solids content and acidity of each obtained sample were measured using the method described above. Furthermore, astringency (the tingling sensation left on the tongue after drinking the beverage) was evaluated using the same procedure as in Experimental Example 1, except that the Control 4 sample was consumed beforehand to serve as a baseline. The results are shown in Table 4.

[0040] [Table 4]

[0041] The results in Table 4 show that a bitterness reduction effect can be obtained whether communited juice is used as an insoluble solids source in combination with clear juice (4-1, 4-3), or when communited juice is used alone (4-2, 4-4). Furthermore, it was found that the bitterness reduction effect tends to be enhanced when the beverage is carbonated (4-3, 4-4).

Claims

1. A sugar-free beverage containing citrus juice, The proportion of citrus juice in beverages is 0.3-6.0%. The above-mentioned beverage contains 30 to 150 mg / L of insoluble solids derived from citrus fruits.

2. Furthermore, the citrus juice-containing unsweetened beverage according to claim 1, which also contains carbonation.

3. A sugar-free beverage containing citrus fruit juice according to claim 1 or 2, wherein the average particle size of the insoluble solids derived from citrus fruit is 50 μm or more and less than 1000 μm.

4. A sugar-free beverage containing citrus juice according to claim 1 or 2, wherein the insoluble solids derived from citrus fruits include components derived from the peel of citrus fruits.

5. The citrus juice-containing sugar-free beverage according to claim 1 or 2, wherein the citrus juice includes the communited juice of citrus fruits.

6. A sugar-free beverage containing citrus juice according to claim 1 or 2, which does not contain high-intensity sweeteners.

7. A sugar-free beverage containing citrus juice according to claim 1 or 2, wherein the alcohol content is less than 1 v / v%.

8. A method for producing a sugar-free beverage containing citrus fruit juice, comprising the step of adding insoluble solids derived from citrus fruit to a sugar-free beverage base liquid, further comprising: The final amount of citrus juice in the unsweetened beverage containing citrus juice should be adjusted to be between 0.3% and 6.0%, and The final unsweetened beverage containing citrus juice should be adjusted so that the insoluble solids content derived from citrus fruit is between 30 and 150 mg / L. The above manufacturing method, including the above.

9. The manufacturing method according to claim 8, wherein the step of adding insoluble solids derived from citrus fruits to an unsweetened beverage base liquid includes adding communit citrus fruit juice to an unsweetened beverage base liquid.