Packaged anthocyanin-containing fruit juice beverage, method for producing packaged anthocyanin-containing fruit juice beverage, and method for inhibiting discoloration

Abstract

To provide a packed anthocyanin-containing juice-containing beverage comprising natural flavor of an anthocyanin-containing juice, and suppressing color fading of content fluid, a production method thereof, and a color fading suppression method in the packed anthocyanin-containing juice-containing beverage.SOLUTION: There is provided an anthocyanin-containing juice-containing beverage, comprising: an extract derived from a leguminous plant; and an anthocyanin-containing turbid fruit juice. There are also provided a production method thereof, and a color fading suppression method in the packed anthocyanin-containing juice-containing beverage.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a packaged anthocyanin-containing fruit juice-containing beverage and a method for producing the same. The present invention also relates to a method for suppressing discoloration of the packaged anthocyanin-containing fruit juice-containing beverage. [Background technology]

[0002] In recent years, due to the diversification of beverage preferences and the growing health consciousness, many kinds of packaged beverages have been launched on the market that not only satisfy preferences but also have functions that are expected to have a certain effect on maintaining health. Among them, fruit juice-containing beverages containing anthocyanins are widely accepted by consumers regardless of age or gender. In modern society, eye strain has become a major social problem due to the spread of personal computers and smartphones, and anthocyanins have attracted attention as an effective ingredient for eye strain.

[0003] On the other hand, consumer needs in the market for packaged fruit juice beverages have recently been shifting from high-fruit juice beverages to low-fruit juice beverages. In response to this need, packaged low-fruit juice beverages that are nearly transparent and contain low fruit juice, so-called near-water beverages, are being sold, and there is also a growing need for packaged low-fruit juice beverages that contain anthocyanins.

[0004] However, it is generally known that these packaged low-fruit juice beverages have a problem in that the natural taste of fruit juice, such as the fruit juice feel or the balance between sweetness and sourness, is not fully felt due to the low fruit juice content. In order to solve such a problem, for example, a technology described in Patent Document 1 for improving the fruit juice feel of low-fruit juice beverages has been disclosed. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2017-079607 A Summary of the Invention [Problem to be solved by the invention]

[0006] For packaged beverages containing fruit juice, especially beverages containing anthocyanin-containing fruit juice, the color of the liquid is important to give the visual impression of fruit juice, but there is a problem that the color is easily faded. In particular, packaged beverages containing low fruit juice have a problem in that the color of the liquid is light, and light easily passes through, which makes them prone to fading due to deterioration. Packaged beverages are often stored under lighting when sold, and in recent years, with the spread of LED lights, more light than ever before is being applied to packaged beverages containing low fruit juice, making fading due to photodegradation unavoidable.

[0007] Therefore, the present invention aims to provide a packaged anthocyanin-containing fruit juice-containing beverage that fully retains the natural taste of anthocyanin-containing fruit juice while suppressing discoloration caused by exposure of the contents to light or deterioration over time, a method for producing the same, and a method for suppressing discoloration in a packaged anthocyanin-containing fruit juice-containing beverage. [Means for solving the problem]

[0008] The inventors conducted research to solve the above problems and discovered that a packaged anthocyanin-containing fruit juice beverage containing an extract derived from a legume plant and anthocyanin-containing cloudy fruit juice fully retains the natural taste of anthocyanin-containing fruit juice while suppressing discoloration of the contents caused by exposure to light or deterioration over time, thereby completing the present invention.

[0009] Specifically, the present invention is as follows. [1] A beverage containing anthocyanin-containing fruit juice, An extract derived from a legume plant, Anthocyanin-containing cloudy fruit juice; A packaged anthocyanin-containing fruit juice-containing beverage comprising the above. [2] The packaged anthocyanin-containing fruit juice beverage according to [1], having an ascorbic acid content of 60 ppm or less. [3] The packaged anthocyanin-containing fruit juice-containing beverage according to [1] or [2], wherein the legume is one or more legumes selected from the group consisting of Sophora japonica and soybean. [4] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to [3], having an anthocyanin content of 0.5 to 10 ppm. [5] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to [4], having a transmittance of 93.0 to 99.5. [6] The packaged anthocyanin-containing fruit juice-containing beverage according to any one of [1] to [5], wherein the content of the extract derived from a legume is 0.005 to 0.1% by mass. [7] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to [6], wherein the content of the anthocyanin-containing cloudy fruit juice is 0.1 to 5 mass %. [8] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to [7], wherein the content of the anthocyanin-containing fruit juice is 0.1 to 10% by mass. [9] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to [8], having a pH of 2.0 to 5.0.

[10] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to [9], having a sugar content of 2.0 to 15.0.

[11] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to

[10] , having an acidity of 0.05 to 0.5.

[12] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to

[11] , having a sugar-acid ratio of 4 to 300.

[13] The packaged anthocyanin-containing fruit juice beverage according to any one of [1] to

[12] , having a polyphenol content of 5.0 to 40.0 ppm.

[14] The packaged anthocyanin-containing fruit juice-containing beverage according to

[13] , wherein the ratio of the anthocyanin content to the polyphenol content is 0.05 to 0.3.

[15] A method for producing a packaged anthocyanin-containing fruit juice-containing beverage, comprising: The method for producing a packaged anthocyanin-containing fruit juice-containing beverage includes a step of blending an extract derived from a legume plant with anthocyanin-containing cloudy fruit juice.

[16] A method for suppressing discoloration of a packaged anthocyanin-containing fruit juice-containing beverage, comprising: A method for suppressing discoloration of a packaged beverage containing anthocyanin-containing fruit juice, comprising a step of blending an extract derived from a legume plant with anthocyanin-containing cloudy fruit juice. Effect of the Invention

[0010] The packaged anthocyanin-containing fruit juice-containing beverage of the present invention has the natural taste of anthocyanin-containing fruit juice and is inhibited from fading due to exposure to light or deterioration over time of the content liquid. Furthermore, according to the production method of the present invention, it is possible to produce a packaged anthocyanin-containing fruit juice-containing beverage that has the natural taste of anthocyanin-containing fruit juice and is inhibited from fading due to exposure to light or deterioration over time of the content liquid. Furthermore, the color fading inhibition method of the present invention can inhibit fading due to exposure to light or deterioration over time of the content liquid of the packaged anthocyanin-containing fruit juice-containing beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] [Packaged anthocyanin-containing fruit juice beverage] A packaged anthocyanin-containing fruit juice-containing beverage according to one embodiment of the present invention comprises an extract derived from a legume plant and anthocyanin-containing cloudy fruit juice.

[0012] In this specification, the packaged anthocyanin-containing fruit juice-containing beverage refers to a product in which a beverage containing anthocyanin-containing fruit juice is filled in a container. The packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment is preferably a non-alcoholic beverage, and more preferably a non-carbonated beverage.

[0013] (Anthocyanin) In this embodiment, anthocyanin is a group of compounds that are a type of polyphenol, and is a general term for glycosides with anthocyanidin as the aglycon. Examples of anthocyanins include delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, and malvidin-3-glucoside. Anthocyanins are abundantly contained in fruits and vegetables such as grapes (especially red grapes), black currants, and berries, and have physiological activities such as antioxidant effects, and are also used as pigments because they have the property of absorbing light and changing color. In the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment, an anthocyanin compound alone may be blended, or a composition containing anthocyanin (e.g., anthocyanin pigment, fruit juice and / or vegetable juice containing anthocyanin, etc.) may be blended, but it is preferable to use natural products due to the nature of the product.

[0014] In the packaged anthocyanin-containing fruit juice beverage according to this embodiment, the anthocyanin content is preferably 0.5 ppm or more, more preferably 0.7 ppm or more, even more preferably 1.0 ppm or more, and particularly preferably 1.5 ppm or more. By including anthocyanin-containing fruit juice in the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice beverage having an appearance that visually appeals to consumers with a fruity feel. In the packaged anthocyanin-containing fruit juice beverage according to the present embodiment, the anthocyanin content is preferably 10 ppm or less, more preferably 7.0 ppm or less, even more preferably 5.0 ppm or less, and particularly preferably 4.0 ppm or less. By including anthocyanin-containing fruit juice in the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice beverage that is not too sour and has a good balance with sweetness.

[0015] The amount of anthocyanin can be measured using a general method. For example, a dried substance of a fruit juice-containing beverage can be extracted with a 2% hydrochloric acid-methanol solution, and the amount of anthocyanin can be measured using a spectrophotometer.

[0016] (cloudy fruit juice containing anthocyanins) The packaged anthocyanin-containing fruit juice-containing beverage according to the present embodiment contains anthocyanin-containing cloudy fruit juice. The anthocyanin-containing cloudy fruit juice refers to anthocyanin-containing fruit juice that has not been subjected to clarification treatment, and is fruit juice that contains solids such as cloudy components and insoluble components derived from fruit. By including cloudy fruit juice, discoloration of the packaged anthocyanin-containing fruit juice-containing beverage, especially discoloration due to light, can be effectively suppressed. Furthermore, cloudy fruit juice has a good taste, and can make the packaged anthocyanin-containing fruit juice-containing beverage have a natural taste. If it is desired to enhance the taste such as the fruit juice feeling, richness, body feeling, depth, etc., it is also possible to increase the ratio of cloudy fruit juice.

[0017] Examples of anthocyanin-containing cloudy fruit juice include fruit juices obtained from fruits such as grapes (particularly red grapes), pomegranates, blackcurrants, elderberries, aronias, and blueberries, and two or more of these fruit juices may be blended. When two or more kinds of fruit juices are blended, it becomes easier to adjust the balance between sweetness and sourness, the amount of anthocyanins, the amount of polyphenols, and the color tone of the final product. These fruits are suitable for the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment in terms of "balance between sweetness and sourness" and "anthocyanin content." In this specification, "the natural taste of anthocyanin-containing fruit juice" means the natural taste of the above-mentioned fruit juice, and includes, for example, "the balance between sweetness and sourness of the fruit juice" and "the freshness of the fruit juice."

[0018] Fruit juice containing anthocyanins can be obtained by squeezing, crushing, grinding, etc. Examples of the fruit juice include fruit juice (straight fruit juice), concentrated fruit juice obtained by concentrating the squeezed juice, reconstituted fruit juice obtained by further diluting the concentrated fruit juice, transparent fruit juice clarified by subjecting the squeezed juice to an enzyme treatment or the like, extract, puree, etc.

[0019] The upper limit of the transmittance of the anthocyanin-containing cloudy fruit juice is preferably 20 or less, more preferably 15 or less, and particularly preferably 10 or less, in the case of straight fruit juice. The method for measuring the transmittance is as described below.

[0020] In the packaged anthocyanin-containing fruit juice beverage according to this embodiment, the content of the anthocyanin-containing cloudy fruit juice is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, and particularly preferably 0.5% by mass or more. By including the anthocyanin-containing cloudy fruit juice in the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice beverage that is suppressed from fading while maintaining the freshness of the anthocyanin-containing fruit juice and a good balance between sweetness and sourness. In the packaged anthocyanin-containing fruit juice beverage according to the present embodiment, the content of the anthocyanin-containing cloudy fruit juice is preferably 5% by mass or less, more preferably 3% by mass or less, and particularly preferably 2.5% by mass or less. By including the anthocyanin-containing cloudy fruit juice in the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice beverage with a good balance of sweetness and sourness and a refreshing taste. In this embodiment, when a concentrated fruit juice, a concentrated extract, or an extract is used as the fruit juice, the content is determined as a value calculated based on the pure fruit juice.

[0021] (Anthocyanin-containing fruit juice) The anthocyanin-containing fruit juice refers to processed products such as fruit juice, fruit extract, or concentrated extracts of fruits containing anthocyanins, and is preferably fruit juice and / or concentrated fruit juice. By blending fruit juice and / or concentrated fruit juice, it becomes easier to obtain a more natural flavor and color.

[0022] The content of anthocyanin in the anthocyanin-containing fruit juice is preferably 10 ppm or more, more preferably 20 ppm or more, and particularly preferably 40 ppm or more, calculated as a straight fruit juice. By containing anthocyanin in the above range, it becomes easier to obtain a color tone specific to anthocyanin. In addition, the upper limit of the anthocyanin content in the anthocyanin-containing fruit juice is not particularly limited, but is preferably 1000 ppm or less. By containing anthocyanin within the above range, it becomes easy to adjust the flavor and color of the packaged anthocyanin-containing fruit juice-containing beverage.

[0023] The anthocyanin-containing fruit juice may include both the anthocyanin-containing clear fruit juice and the above-mentioned anthocyanin-containing cloudy fruit juice. Here, the anthocyanin-containing clear fruit juice refers to a fruit juice obtained by clarifying the juice of anthocyanin-containing fruit, and also includes translucent fruit juice. The anthocyanin-containing clear fruit juice has a bright liquid color, so that the liquid color of the packaged anthocyanin-containing fruit juice-containing beverage can be excellent. Examples of the clarification method include a microfiltration method, an enzyme treatment method, and an ultrafiltration method.

[0024] The anthocyanin-containing fruit juice may be obtained from the same fruit as the above-mentioned anthocyanin-containing cloudy fruit juice. When using an anthocyanin-containing clear fruit juice, the anthocyanin-containing clear fruit juice may be obtained from the same fruit as the above-mentioned anthocyanin-containing cloudy fruit juice, or may be obtained from a different fruit.

[0025] In the packaged anthocyanin-containing fruit juice beverage according to this embodiment, the content of the anthocyanin-containing fruit juice is preferably 0.1% by mass or more, more preferably 0.4% by mass or more, and particularly preferably 1.0% by mass or more. By containing the anthocyanin-containing fruit juice in the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice beverage that has a fresh fruit feeling. In addition, in the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment, the content of the anthocyanin-containing fruit juice is preferably 10% by mass or less, more preferably 8.0% by mass or less, even more preferably 6.0% by mass or less, and particularly preferably 2.5% by mass or less. By including the anthocyanin-containing fruit juice in the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice-containing beverage with a good balance of sweetness and sourness and a refreshing taste. In addition, when the content of the anthocyanin-containing fruit juice is equal to or less than the above upper limit, there has been a problem in the past that the liquid color is easily faded, but according to this embodiment, a beverage in which fading is suppressed can be obtained.

[0026] (Ratio of cloudy anthocyanin-containing juice to anthocyanin-containing juice) In the packaged anthocyanin-containing fruit juice beverage according to this embodiment, the ratio of the anthocyanin-containing cloudy fruit juice to the anthocyanin-containing fruit juice (anthocyanin-containing cloudy fruit juice / anthocyanin-containing fruit juice) is preferably 8% or more, more preferably 30% or more, and particularly preferably 50% or more. By including anthocyanin-containing fruit juice in the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice beverage that has a good balance of sweetness and sourness and a sufficient fruity taste. In addition, by including anthocyanin-containing fruit juice in the above range, fading due to exposure to light can be more efficiently suppressed. The upper limit is not limited and may be, for example, 100%, but may be preferably 95% or less. By setting the upper limit within the above range, it becomes easier to adjust the flavor of the packaged anthocyanin-containing fruit juice-containing beverage.

[0027] (Extract derived from legumes) The packaged anthocyanin-containing fruit juice-containing beverage of the present embodiment contains an extract derived from a legume. The extract is obtained by subjecting a legume to extraction, squeezing, enzyme treatment, or the like, and includes extracts or purees, and commercially available products may be used. By including an extract derived from a legume, discoloration of the packaged anthocyanin-containing fruit juice-containing beverage, particularly discoloration over time, can be suppressed.

[0028] Examples of legumes include sophora japonica, soybean, licorice, pea, kidney bean, chickpea, broad bean, and rooibos, but sophora japonica and soybean extracts are preferred because they have less taste and odor and have less effect on the flavor of packaged anthocyanin-containing fruit juice-containing beverages compared to extracts of other legumes. Also, sophora japonica extract is particularly preferred because it contributes to the freshness of the fruit. Also, examples of parts of legumes include flowers, buds, leaves, roots, and stems, but flowers and buds are preferred.

[0029] In the packaged anthocyanin-containing fruit juice beverage according to the present embodiment, the content of the extract derived from a legume is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.013% by mass or more, and particularly preferably 0.015% by mass or more. By including the extract derived from a legume in the above range, discoloration of the packaged anthocyanin-containing fruit juice beverage can be efficiently suppressed. In the packaged anthocyanin-containing fruit juice beverage according to the present embodiment, the content of the extract derived from a legume is preferably 0.1% by mass or less, more preferably 0.07% by mass or less, and particularly preferably 0.05% by mass or less. By including the extract derived from a legume in the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice beverage with a good balance of sweetness and sourness without impairing the natural taste of the anthocyanin-containing fruit juice.

[0030] (Ascorbic Acid) In this embodiment, ascorbic acid (vitamin C) includes L-ascorbic acid, as well as derivatives of L-ascorbic acid such as salts with sodium, potassium or calcium, esters with fatty acids, and ethers with sugars or the like.

[0031] In the packaged anthocyanin-containing fruit juice-containing beverage according to the present embodiment, the content of ascorbic acid derived from legumes is preferably 60 ppm or less, more preferably 20 ppm or less, and particularly preferably 15 ppm or less. If the content of ascorbic acid is within this range, it is easy to maintain the natural taste of the anthocyanin-containing fruit juice. In addition, if the content of ascorbic acid is 20 ppm or less, it is easy to maintain the fresh taste of the fruit even if it is exposed to strong light for a long time. Here, the content of ascorbic acid can be measured as the total amount of ascorbic acid by, for example, the high performance liquid chromatography method listed in the Food Sanitation Inspection Guideline, and in the case of an ascorbate or derivative, it is a value converted into the amount of L-ascorbic acid. When the packaged anthocyanin-containing fruit juice-containing beverage contains ascorbic acid, it is preferable that the ascorbic acid is derived from fruit juice.

[0032] (Polyphenols) In this embodiment, polyphenol is a type of plant-derived substance (phytochemical), and is a general term for compounds having two or more phenolic hydroxyl groups in one molecule. Polyphenols are roughly classified into monomeric polyphenols with a molecular weight of 1,000 or less, and polymerized polyphenols in which two or more monomeric polyphenols are bonded. Polymerized polyphenols are generally also called tannins. Representative monomeric polyphenols include flavonoids (flavonoids include compounds with a basic skeleton of flavones, flavanols, anthocyanidins, isoflavonoids, neoflavonoids, etc.), chlorogenic acid, gallic acid, ellagic acid, etc. On the other hand, polymerized polyphenols are compounds in which two or more monomeric polyphenols are bonded together, and are roughly classified into condensed tannins in which polyphenols are polymerized by carbon-carbon bonds, and hydrolyzable tannins in which polyphenols are polymerized by ester bonds with hydroxyl groups derived from sugars, etc., and representative polyphenols include proanthocyanidins as condensed tannins, and gallotannins and ellagitannins as hydrolyzable tannins. In addition to being in a simple form, each polyphenol may be in a specific compound state such as a polymer or glycoside, as long as the physiological activity of the polyphenol is not lost. There are various types of polyphenols depending on the degree of polymerization and the bond position, but they all exhibit extremely strong antioxidant effects.

[0033] The packaged anthocyanin-containing fruit juice beverage according to this embodiment preferably has a polyphenol content of 5.0 ppm or more, more preferably 6.0 ppm or more, and particularly preferably 7.0 ppm or more. By setting the polyphenol content within the above range, the packaged anthocyanin-containing fruit juice beverage can be given a sufficient taste and concentration due to the polyphenols. In addition, the packaged anthocyanin-containing fruit juice-containing beverage according to the present embodiment preferably has a polyphenol content of 40.0 ppm or less, more preferably 35.0 ppm or less, and particularly preferably 30.0 ppm or less. By setting the polyphenol content within the above range, unpleasant tastes do not remain in the mouth, making it easier to obtain a good aftertaste. Polyphenols can be calculated and / or measured by methods known to those skilled in the art, such as the Folin-Denis method using tannic acid as a standard substance.

[0034] (Ratio of anthocyanin content to polyphenol content) The ratio of the anthocyanin content to the polyphenol content (anthocyanin content / polyphenol content) in the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment is preferably 0.05 or more, more preferably 0.08 or more, and particularly preferably 0.10 or more. By setting it within the above range, it becomes easier to obtain the natural fruitiness and color tone that anthocyanin-containing fruit juice inherently has, and further, it becomes easier to suppress discoloration and deterioration odor due to deterioration over time. In addition, the ratio of the anthocyanin content to the polyphenol content (anthocyanin content / polyphenol content) in the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment is preferably 0.3 or less, more preferably 0.25 or less, and particularly preferably 0.2 or less. By setting it in the above range, it becomes easier to obtain a moderate acidity derived from the anthocyanin-containing fruit juice, and it becomes easier to obtain the natural fruitiness and color tone required for packaged anthocyanin-containing fruit juice-containing beverage. The ratio of anthocyanin content to polyphenol content is obtained by dividing the anthocyanin content by the polyphenol content.

[0035] (Other fruit juices) The packaged anthocyanin-containing fruit juice-containing beverage according to the present embodiment may contain fruit components other than anthocyanin-containing fruit juice. The fruit components are preferably clear fruit juices, including fruit juices, extracts, or purees obtained by squeezing mature fruits, and commercially available products may be used. The type of fruit juice used in the present invention may be one or a mixture of multiple types, and the type of fruit used as the raw material for the fruit juice is not particularly limited as long as the effects of the present invention are exerted, and examples thereof include strawberries, kiwi fruits, apples, pineapples, guavas, bananas, mangoes, loquats, camu camu, acerola, prunes, papayas, passion fruits, pears, lychees, melons, pears, plums, berries, and citrus fruits (oranges, unshu mandarins, lemons, grapefruits, limes, mandarins, yuzu, shikuwasa, tangerines, temple oranges, tangelos, calamansi, etc.).

[0036] (Sweetener) As the sweetener, sugars or sweeteners can be used, and examples of sugars include sucrose, fructose, glucose, fructose glucose liquid sugar, reduced maltose, etc. Examples of sweeteners include sugar, isomerized sugar, xylitol, palatinose, erythritol, etc., as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. In addition, sugar alcohols such as sorbitol may be included, and sugarless bulk sweeteners, bulk sugar sweeteners, etc. may be included. These sugars or sweeteners can be used alone or in combination depending on the purpose.

[0037] (Other Ingredients) In the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment, additives that may be added in the formulation include antioxidants, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, emulsifiers, preservatives, seasonings, acidulants, flavorings, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. These may be blended alone or in combination.

[0038] (coloring agent) In the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment, it is preferable not to add coloring agents, since the purpose is to control the fruit juice-derived components to have a natural liquid color and flavor derived from the fruit juice and to suppress deterioration over time. In this embodiment, coloring agents refer to food additives and natural additives that add color. In other words, it is preferable not to add additives for the purpose of coloring, such as anthocyanin compounds alone (e.g., anthocyanin pigments), even if they are naturally derived.

[0039] (container) The packaged anthocyanin-containing fruit juice beverage according to the present embodiment is preferably provided in a form filled in a container, that is, a packaged beverage. In this case, the container used is not particularly limited, and may be a commonly used beverage container such as a PET bottle, a paper container combined with a plastic film, or a bottle. In addition, in the case of a conventional anthocyanin-containing fruit juice beverage, if the beverage container is transparent, the liquid color is easily faded by exposure to light, but in the packaged anthocyanin-containing fruit juice beverage according to the present embodiment, the liquid color fading caused by exposure to light is suppressed, so a transparent beverage container (e.g., a PET bottle, etc.) may be used. In addition, when the packaged anthocyanin-containing fruit juice beverage according to the present embodiment is provided as a packaged beverage filled in a container, it is usually drinkable as it is without dilution, but is not limited thereto.

[0040] (water) Examples of water suitable for this embodiment include natural water, city water, well water, ion-exchanged water, and deaerated water. Of these, it is preferable to use ion-exchanged water or deaerated water, and it is particularly preferable to use deaerated water. By using deaerated water, it is possible to more effectively suppress deterioration of the quality of the fruit juice-containing beverage due to heating and color changes such as browning of the liquid color. When deaerated water is used, part or all of the water suitable for drinking can be deaerated water.

[0041] (pH) The lower limit of the pH of the packaged anthocyanin-containing fruit juice beverage according to this embodiment is preferably 2.0 or more, more preferably 2.2 or more, and particularly preferably 2.5 or more. The upper limit of the pH is preferably 5.0 or less, more preferably 4.3 or less, and particularly preferably 4.0 or less. By setting the pH within the above range, it becomes easier to obtain the natural sourness of the anthocyanin-containing fruit juice.

[0042] (Sugar content (Brix)) The sugar content (Brix) of the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment is preferably 2.0 or more, more preferably 4.0 or more, and particularly preferably 6.0 or more. By setting the sugar content within the above range, it becomes easier to obtain the natural sweetness of anthocyanin-containing fruit juice. Furthermore, the sugar content (Brix) of the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment is preferably 15.0 or less, more preferably 13.0 or less, and particularly preferably 10.0 or less. By setting the sugar content within the above range, it becomes easier to obtain a packaged anthocyanin-containing fruit juice-containing beverage that is not too sweet and has a refreshing taste. The Brix of a packaged anthocyanin-containing fruit juice-containing beverage can be measured using a refractometer in the usual manner.

[0043] (acidity) The lower limit of the acidity of the packaged anthocyanin-containing fruit juice beverage according to this embodiment is preferably 0.05 or more, more preferably 0.07 or more, and particularly preferably 0.1 or more. The upper limit of the acidity is preferably 0.5 or less, more preferably 0.4 or less, and particularly preferably 0.3 or less. By setting the acidity within the above range, it becomes easier to obtain a suitable freshness and sourness. The acidity can be calculated and / or measured by a method known to those skilled in the art. For example, the acidity can be calculated based on potentiometric titration using a commercially available automatic titrator.

[0044] (sugar acid ratio) The lower limit of the sugar-acid ratio of the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment is preferably 4 or more, more preferably 10 or more, and particularly preferably 20 or more. The upper limit of the sugar-acid ratio is preferably 300 or less, more preferably 200 or less, and particularly preferably 150 or less. By setting the sugar-acid ratio within the above range, a good balance between sweetness and sourness is achieved. The sugar-acid ratio is obtained by dividing the sugar content (Brix) value by the acidity value.

[0045] (transmittance) The transmittance of the packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment is preferably 99.5 or less, more preferably 98.8 or less, even more preferably 98.5 or less, and particularly preferably 98.0 or less. By making the transmittance within the above range, discoloration of the liquid color of the packaged anthocyanin-containing fruit juice-containing beverage is easily suppressed. In addition, the transmittance of the packaged anthocyanin-containing fruit juice beverage according to this embodiment is preferably 93.0 or more, more preferably 93.5 or more, and particularly preferably 94.0 or more. By making the transmittance fall within the above range, it becomes easier to obtain the transparency characteristic of a low fruit juice content beverage. The transmittance was measured at a wavelength of 660 nm using an ultraviolet-visible spectrophotometer UV-1800 (Shimadzu Corporation).

[0046] [Production method of packaged anthocyanin-containing fruit juice beverage] The packaged anthocyanin-containing fruit juice-containing beverage according to this embodiment can be produced by a conventionally known method, except that it contains predetermined amounts of anthocyanin-containing fruit juice, an extract derived from a legume plant, and anthocyanin-containing cloudy fruit juice.

[0047] For example, natural water having a specified hardness or ion-exchanged water is used as the raw water, and anthocyanin-containing fruit juice, an extract derived from a legume plant, anthocyanin-containing cloudy fruit juice, and optionally other ingredients such as fructose-glucose liquid sugar are added and stirred, and the pH is adjusted as necessary to prepare a beverage concentrate.

[0048] After preparing the beverage concentrate, it is homogenized and filled into containers. The step of filling into containers can be carried out by a method known in the art. For example, heat sterilization is carried out by holding at a temperature of 80 to 150°C for 10 to 120 seconds using a heat sterilization device such as a plate heater or a tube heater, and then filling into containers according to a conventional method. In this manner, a packaged anthocyanin-containing fruit juice-containing beverage can be obtained.

[0049] The above-described embodiment has been described to facilitate understanding of the embodiment, and is not described to limit the embodiment. Therefore, each element disclosed in the above embodiment is intended to include all design modifications and equivalents that fall within the technical scope of the embodiment. EXAMPLES

[0050] Hereinafter, the present embodiment will be described in more detail by showing test examples, production examples, etc., but the present embodiment is not limited to the following test examples, production examples, etc.

[0051] <Test Example> A prototype was made using each of the commercially available raw materials described below. Fructose-glucose liquid sugar (fructose 55% or more, glucose 37% or more, manufactured by Nippon Shokuhin Kako Co., Ltd.), clear red grape juice (concentrated fruit juice, sugar content 55%, manufactured by Nippon Kajitsu Kako Co., Ltd.), cloudy red grape juice (sugar content 11%, manufactured by Nippon Kajitsu Kako Co., Ltd.), cloudy apple juice (concentrated fruit juice, sugar content 55%, manufactured by Austria Juice Co., Ltd.), Japanese pagoda tree extract (Japanese pagoda tree HJK-4507, manufactured by Toyo Sugar Refining Co., Ltd.), and ascorbic acid (manufactured by Fuso Chemical Co., Ltd.) were added according to the formulations in Tables 1 and 2, and the mixture was diluted with natural water.

[0052] These samples were sterilized by heating at 95°C and immediately filled into 500 mL PET containers with hot packs to obtain test plots 1 to 12. The results of evaluation using the methods described below are shown in Tables 1 and 2. The fruit juice is obtained by washing fruit, heating it, removing the seeds, centrifuging it, and then filtering or concentrating the resulting juice as appropriate. The amounts of concentrated fruit juice or concentrated extract are calculated based on the pure amount.

[0053] In addition, the pH, sugar content (Bx), acidity, sugar-acid ratio, ascorbic acid content, anthocyanin milk yield, polyphenol content and transmittance of test plots 1 to 12, which were adjusted to the blending ratios shown in Tables 1 and 2, were analyzed and evaluated using the methods described below, and the results are also shown in Tables 1 and 2.

[0054] In the table, "Red grape juice (mass%)" means the sum of "Red grape cloudy juice (mass%)" and "Red grape clear juice (mass%)." Additionally, "Red grape juice (mass%)," "Red grape clear juice (mass%)," "Red grape cloudy juice (mass%)," and "Apple cloudy juice (mass%)" are straight converted values.

[0055] The analytical methods for the components analyzed in this test are as follows.

[0056] <ph> Measurements were taken at a product temperature of 20°C using a Horiba F-52 tabletop pH meter.

[0057] <Sugar content> The sugar content was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).

[0058] <Acidity> The concentration was calculated in terms of citric acid based on potentiometric titration using an automatic titrator (HIRANUMA SANGYO CO., LTD., COM-1750) and a 0.1 mol / L sodium hydroxide standard solution.

[0059] <Ascorbic acid content> The sample was extracted with a 2% metaphosphoric acid solution, and the total amount of ascorbic acid measured by high performance liquid chromatography was used as the ascorbic acid content (ppm).

[0060] <Anthocyanin content> The samples were extracted with a 2% hydrochloric acid-methanol solution, and the value measured by colorimetry was used as the anthocyanin content (ppm).

[0061] <Polyphenol content> The polyphenol content was determined by the Folin-Denis method using tannic acid as a standard substance. <Transmittance> The transmittance was measured using a UV-1800 ultraviolet-visible spectrophotometer (Shimadzu Corporation) at a wavelength of 660 nm and an optical path length of 1 cm.

[0062] Test plots 1 to 12 were prepared and analyzed according to Tables 1 and 2, and a sensory evaluation was performed as follows.

[0063] [Sensory evaluation] A sensory evaluation test was carried out on each of the packaged anthocyanin-containing fruit juice beverages obtained in the above test examples by four trained panelists in charge of beverage development. The results are shown in Tables 1 and 2.

[0064] Regarding the items of "sweetness and sourness balance" and "freshness of the fruit," the test samples 1 to 12 were cooled to 5°C immediately after production and consumed, and then evaluated.

[0065] Regarding the item "liquid color after heating," test plots 1 to 12 were produced, kept at 45°C in a dark room for 2 weeks, then cooled to 5°C, drunk, and evaluated.

[0066] Regarding the item "liquid color after light irradiation," test plots 1 to 12 were produced, kept in an environment of 25°C and 10,000 lux for 2 weeks, then cooled to 5°C, drunk, and evaluated.

[0067] Each evaluation item was evaluated according to the following criteria. The most common evaluations by the four panelists are shown in Tables 1 and 2.

[0068] =Balance of sweetness and sourness= Positive control: A sample was prepared by mixing 1.0% red grape clear juice, 11.5% fructose glucose liquid sugar, 87.4% natural water, and 0.005% vitamin C. It was not heat sterilized, but was cooled to 5°C after filling and consumed. Negative control: A sample was prepared by mixing 1.0% red grape clear juice, 11.5% fructose glucose liquid sugar, 87.4% natural water, and 0.005% vitamin C. It was heat sterilized and filled in the same manner as the test example, and then cooled to 5°C and consumed. 4: Excellent balance of sourness and sweetness (comparable to the positive control). 3: Either the sourness or sweetness is perceived to be slightly strong, but it is good (inferior to the positive control but better than the negative control). 2: Either the sourness or sweetness is felt to be strong. Slightly problematic (same as the negative control). 1: Either the sourness or sweetness is felt to be very strong, and the sourness or sweetness remains in the aftertaste. Problematic (inferior to the negative control).

[0069] =Fresh fruit taste= Positive control: A sample was prepared by mixing 1.0% red grape clear juice, 11.5% fructose glucose liquid sugar, 87.5% natural water, and 0.005% vitamin C. It was not heat sterilized, but was filled, cooled to 5°C, and consumed. Negative control: A sample was prepared by mixing 1.0% red grape clear juice, 11.5% fructose glucose liquid sugar, 87.5% natural water, and 0.005% vitamin C. It was heat sterilized and filled in the same manner as the test example, and then cooled to 5°C and consumed. 4: Strongly felt (comparable to the positive control). 3: Sensed (weaker than positive control, stronger than negative control). 2: Slightly noticeable (same as negative control). 1: No sensation (weaker than the negative control).

[0070] =Color of liquid after heating= Control: A sample was prepared containing 1.0% red grape clear juice, 11.5% fructose glucose liquid sugar, 87.5% natural water, and 0.005% vitamin C. The sample was kept at 5°C in a dark room for two weeks and then consumed at 5°C. 4: The liquid has a red color equivalent to that of the control sample. Very good. 3: The red color is slightly lighter than the control sample, but the liquid color is bright and in good condition. 2: Compared to the control sample, the red color is lighter and the liquid color is darker, which is not very good. 1: The red color is significantly lighter than the control sample, and the liquid color is yellowish. Problematic.

[0071] = Liquid color after exposure = Control: A sample was prepared by mixing 1.0% red grape clear juice, 11.5% fructose glucose liquid sugar, 87.5% natural water, and 0.005% vitamin C. It was kept at 25°C in a dark room for two weeks, then cooled to 5°C and consumed. 4: The liquid has a red color equivalent to that of the control sample. Very good. 3: The red color is slightly lighter than the control sample, but the liquid color is bright and in good condition. 2: Compared to the control sample, the red color is lighter and the liquid color is darker, which is not very good. 1: The red color is significantly lighter than the control sample, and the liquid color is yellowish. Problematic.

[0072] Regarding Table 2, two additional items, "freshness of the fruit after heating" and "freshness of the fruit after exposure to light," were also evaluated. These evaluation items were evaluated according to the following criteria, and the most common evaluations by the four panelists are shown in Table 2.

[0073] Regarding the item "freshness of fruit after heating", test plots 1 to 12 were produced, kept at 45°C in a dark room for 2 weeks, cooled to 5°C, and then consumed and evaluated.

[0074] Regarding the item "freshness of fruit after light exposure," test plots 1 to 12 were produced, kept at 25°C and 10,000 lux for 2 weeks, then cooled to 5°C and consumed, and evaluated.

[0075] =Freshness of fruit after heating= Control: A sample was prepared containing 1.0% red grape clear juice, 11.5% fructose glucose liquid sugar, 87.5% natural water, and 0.005% vitamin C. The sample was kept at 5°C in a dark room for two weeks and then consumed at 5°C. 3: Compared to the control sample, the same fruit freshness can be felt. Very good. 2: Compared to the control sample, the fruit flavor is slightly less fresh, but still sufficient. Good. 1: Compared to the control sample, the fruit flavor is not as fresh. Problematic.

[0076] =Freshness of fruit after light exposure= Control: A sample was prepared by mixing 1.0% red grape clear juice, 11.5% fructose glucose liquid sugar, 87.5% natural water, and 0.005% vitamin C. It was kept at 25°C in a dark room for two weeks, then cooled to 5°C and consumed. 3: Compared to the control sample, the same fruit freshness can be felt. Very good. 2: Compared to the control sample, the fruit flavor is slightly less fresh, but still sufficient. Good. 1: Compared to the control sample, the fruit flavor is not as fresh. Problematic.

[0077] Based on the results of the sensory evaluation test, a total score was calculated as the sum of each evaluation item, and a comprehensive evaluation was performed according to the following criteria. The results are shown in Tables 1 and 2.

[0078] =Overall rating of Table 1= ◎: Total score is 14 or more ○: Total score is 12 or more but less than 14 △: Total score is 10 or more but less than 12 ×: Total score is less than 10

[0079] =Overall evaluation of Table 2= ◎: Total score is 20 or more ○: Total score is 15 or more and less than 20 △: Total score is 10 or more but less than 15 ×: Total score is less than 10

[0080] [Table 1]

[0081] [Table 2]

[0082] (Results / Discussion) In Tables 1 and 2, it can be seen that test plots 1-3 and 7-12 containing cloudy red grape juice and Chinese pagoda tree extract showed good results in four categories: "balance of sweetness and acidity," "freshness of the fruit," "liquid color after heating," and "liquid color after exposure to light."

[0083] In contrast, test group 4, which did not contain cloudy red grape juice, received low scores in all four of the above items. This indicates that the cloudy red grape juice plays a role in improving the above four items.

[0084] In addition, in test group 5, which did not contain the Sophora japonica extract, the evaluations of all items except for "Balance of sweetness and sourness" were low, and in particular, the evaluation of "Color of liquid after heating" was low. From these results, it can be seen that the Sophora japonica extract has the effect of maintaining the color of the liquid in packaged anthocyanin-containing fruit juice-containing beverages.

[0085] Next, in test group 6, where cloudy apple juice was used instead of cloudy red grape juice, the results showed that all of the above four items were rated low, especially the item of liquid color after light irradiation. From this result, it can be seen that the combination of cloudy red grape juice and Sophora japonica extract plays a role in improving the above four items. [Industrial Applicability]

[0086] According to the present invention, it is possible to provide a packaged anthocyanin-containing fruit juice beverage that has a sufficient natural taste such as a balance of sweetness and sourness of anthocyanin-containing fruit juice and a fresh feeling of fruit, while suppressing discoloration of the content liquid due to time or exposure to light, and a method for producing the same. It is also possible to provide a method for suppressing discoloration of the packaged anthocyanin-containing fruit juice beverage. The present invention is particularly suitable for low-fruit juice beverages.< / ph>

Claims

1. An anthocyanin-containing fruit juice-containing beverage, Extract derived from Sophora japonica, Anthocyanin-containing cloudy fruit juice; A packaged anthocyanin-containing fruit juice-containing beverage comprising the above.

2. 2. The packaged anthocyanin-containing fruit juice-containing beverage according to claim 1, having an ascorbic acid content of 60 ppm or less.

3. 3. The packaged anthocyanin-containing fruit juice-containing beverage according to claim 1, wherein the anthocyanin content is 0.5 to 10 ppm.

4. The packaged anthocyanin-containing fruit juice-containing beverage according to any one of claims 1 to 3, having a transmittance of 93.0 to 99.

5.

5. The packaged anthocyanin-containing fruit juice-containing beverage according to any one of claims 1 to 4, wherein the content of the extract derived from the Sophora japonica is 0.005 to 0.1% by mass.

6. The packaged anthocyanin-containing fruit juice beverage according to any one of claims 1 to 5, wherein the content of the anthocyanin-containing cloudy fruit juice is 0.1 to 5% by mass.

7. The packaged anthocyanin-containing fruit juice-containing beverage according to any one of claims 1 to 6, wherein the content of the anthocyanin-containing fruit juice is 0.1 to 10% by mass.

8. The packaged anthocyanin-containing fruit juice-containing beverage according to any one of claims 1 to 7, having a pH of 2.0 to 5.

0.

9. The packaged anthocyanin-containing fruit juice-containing beverage according to any one of claims 1 to 8, having a sugar content of 2.0 to 15.

0.

10. The packaged anthocyanin-containing fruit juice-containing beverage according to any one of claims 1 to 9, having an acidity of 0.05 to 0.

5.

11. The packaged anthocyanin-containing fruit juice-containing beverage according to any one of claims 1 to 10, having a sugar-acid ratio of 4 to 300.

12. The packaged anthocyanin-containing fruit juice-containing beverage according to any one of claims 1 to 11, wherein the polyphenol content is 5.0 to 40.0 ppm.

13. The packaged anthocyanin-containing fruit juice-containing beverage according to claim 12, wherein the ratio of the anthocyanin content to the polyphenol content is 0.05 to 0.

3.

14. A method for producing a packaged anthocyanin-containing fruit juice-containing beverage, comprising: The method for producing a packaged anthocyanin-containing fruit juice-containing beverage includes a step of blending an extract derived from Sophora japonica and anthocyanin-containing cloudy fruit juice.

15. A method for suppressing discoloration of a packaged anthocyanin-containing fruit juice-containing beverage, comprising: A method for suppressing discoloration of a packaged beverage containing anthocyanin-containing fruit juice, comprising a step of blending an extract derived from Sophora japonica and cloudy anthocyanin-containing fruit juice.

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