Juice containing beverages

Abstract

To provide a fruit juice-containing beverage that has a good fruit juice feel even in the low fruit juice region.SOLUTION: The fruit juice-containing beverage is a fruit juice-containing beverage that contains fruit juice and contains (E)-β-damascone, and in which the contained amount of (E)-β-damascone is 1 ppb or more and less than 10 ppm. The fruit juice ratio of the fruit juice-containing beverage may be 1 to 20 mass%. The contained amount of (E)-β-damascone in the fruit juice-containing beverage may be 1 ppb or more and 1 ppm or less. The fruit juice-containing beverage may contain fruit juice of apple.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fruit juice-containing beverage. [Background technology]

[0002] Fruit juice and beverages having the aroma of fruit juice (hereinafter referred to as "fruit juice-containing beverages") are widely accepted by consumers as one of the beverages with high preference. Such beverages are characterized by the fact that they give off a fruit flavor when consumed due to the flavor such as the fruit juice taste derived from the fruit.

[0003] In order to enhance the flavor felt when drinking a fruit juice-containing beverage, the essential solution is to increase the fruit juice content as much as possible. However, when the fruit juice content is increased, there is a problem that the flavor is easily deteriorated with the passage of storage time. In addition, from the viewpoint of the cost constraints of the raw materials used, it is preferable to be able to adjust the intensity of flavor such as the fruit juice feeling even if the fruit juice content is fixed in the low fruit juice range. For example, Patent Document 1 and the like are known as methods for enhancing the fruit juice feeling and richness felt in low fruit juice beverages.

[0004] From the viewpoint of freedom in product design, it is preferable to be able to enhance the fruit juice feel by various methods, and therefore further novel methods are required. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2016-73275 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been proposed in view of the above circumstances, and has an object to provide a fruit juice-containing beverage that has a good fruit juice feel even in the low fruit juice range. [Means for solving the problem]

[0007] As a result of intensive research aimed at solving the above problems, the present inventors have found that the above problems can be solved by making a fruit juice-containing beverage contain a predetermined concentration of (E)-β-damascone, and have thus completed the present invention. More specifically, the present invention provides the following.

[0008] <1> A fruit juice-containing beverage containing fruit juice, the fruit juice-containing beverage comprising (E)-β-damascone, the (E)-β-damascone content being 1 ppb or more and less than 10 ppm.

[0009] <2> The fruit juice content is 1 to 20% by mass. <1> 2. A fruit juice-containing beverage according to claim 1 .

[0010] <3> The content of the (E)-β-damascone is 1 ppb or more and 1 ppm or less. <1> or <2> 2. A fruit juice-containing beverage according to claim 1 .

[0011] <4> Contains apple juice, <1> ~ <3> 13. A fruit juice-containing beverage according to any one of claims 1 to 12.

[0012] <5> A method for producing a fruit juice-containing beverage comprising fruit juice, the method comprising the step of adding (E)-β-damascone so that the content in the fruit juice-containing beverage is 1 ppb or more but less than 10 ppm.

[0013] <6> A method for improving the fruit juice feel of a fruit juice-containing beverage, comprising adding (E)-β-damascone to the fruit juice-containing beverage so that its content in the beverage is 1 ppb or more but less than 10 ppm.

[0014] <7> A flavor enhancer for enhancing the flavor of a fruit juice-containing beverage, the flavor enhancer containing (E)-β-damascone and added so that the content of the (E)-β-damascone in the fruit juice-containing beverage is 1 ppb or more and less than 10 ppm. Effect of the Invention

[0015] According to the present invention, it is possible to provide a fruit juice-containing beverage that has a good fruit juice feel even in a low fruit juice range. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Specific embodiments of the present invention will be described in detail below. In this specification, the expression "X to Y (X and Y are arbitrary numerical values)" means "X or more and Y or less".

[0017] <1. Fruit juice-containing beverages> The fruit juice-containing beverage contains (E)-β-damascone, and the (E)-β-damascone content is 1 ppb or more and less than 10 ppm. By satisfying this constitution, the fruit juice-containing beverage has a good fruit juice feel even in the low fruit juice range.

[0018] In this specification, the term "fruit juice flavor" means a flavor reminiscent of the fruit from which it is derived.

[0019] In this specification, the term "fruit juice-containing beverage" refers to a beverage containing juice (fruit juice) from any fruit. Fruit juice is produced by a method generally used for producing fruit juice as a raw material for fruit beverages, such as a method of squeezing and separating a whole fruit (whole fruit including skin, etc.) into juice and a residue including skin using an in-line juicer or the like, and sterilizing and cooling the squeezed and separated fruit juice, or a method of separating a whole fruit into a skin part and a pulp part, or halving the fruit, squeezing only the pulp part, and sterilizing and cooling the juice. Fruit juice includes concentrated fruit juice obtained by concentrating the squeezed juice of fruit, and reconstituted fruit juice obtained by diluting concentrated fruit juice. Squeezed fruit juice refers to a puree obtained by crushing and squeezing or straining a fruit, and removing skin, seeds, etc.

[0020] Methods for treating fruit juice include enzyme treatment, microfiltration, ultrafiltration, and the like.

[0021] The fruit juice may be clear fruit juice that has been clarified, or it may be cloudy fruit juice.

[0022] The fruit juice may be a commercially available juice, concentrated juice, paste, etc. Specific examples include juice and concentrated juice designated by the JAS standard (Japan Agricultural Standard for Fruit Drinks), and one or more of these may be used to prepare a fruit juice-containing beverage.

[0023] Fruits that can be used to prepare the fruit juice contained in the fruit juice-containing beverage are not particularly limited, but examples include apples, grapes, apricots, strawberries, plums, cherries, plums, European pears, Japanese pears, loquats, peaches, prunes, raspberries, etc. These may be used alone or in combination of two or more. Among these, from the viewpoint of easily achieving the effects of the present invention, it is preferable that the fruit juice-containing beverage contains apple juice.

[0024] The variety, place of origin, ripeness, size, and other characteristics of the fruits that can be used to prepare the fruit juice contained in the fruit juice-containing beverage are not particularly limited and can be determined as appropriate.

[0025] The fruit juice percentage of the fruit juice-containing beverage is not particularly limited, but from the viewpoint that the effects of the present invention are easily achieved, it may be 1% by mass or more, 5% by mass or more, or 10% by mass or more. Furthermore, as shown in the examples described below, from the viewpoint that the effects of the present invention are particularly easily achieved in low fruit juice beverages, the upper limit of the fruit juice percentage of the fruit juice-containing beverage is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less.

[0026] Here, the fruit juice percentage is a relative concentration when the straight fruit juice obtained by squeezing fruit is taken as 100%, and is converted based on the standard (Brix value) or acidity (Ac) of the sugar refractometer reading shown in the JAS standard (Japanese Agricultural Standard for Fruit Drinks). In addition, in this specification, the Brix value refers to the reading of a sugar refractometer at a sample temperature (liquid temperature) of 20°C based on the JAS standard. The Brix value can be measured using a known method and device. In addition, the acidity can be expressed in grams when the amount of organic acid contained in 100 mL is converted to citric acid (g anhydrous citric acid / 100 mL). The acidity can also be measured by the method specified in the acidity measurement method of the JAS standard, specifically, the neutralization titration method (quantitative method) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0027] Juice content is calculated based on either Brix or acidity according to JAS standards. It is set for each type of product. For example, for apples, it is calculated based on the Brix value. When converting the fruit juice content based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation.

[0028] For example, the standard Brix value for apples is 10°, so if concentrated apple juice with a Brix value of 50° is blended in an amount of 2 mass% in a beverage, a beverage with a 10% fruit juice content can be obtained.

[0029] [(E)-β-damascone] Fruit juice-containing beverages contain (E)-β-damascone. (E)-β-damascone is known as an aroma component that has a rose-like aroma, but as a result of the inventor's investigations, it has been unexpectedly found that (E)-β-damascone has the effect of improving the fruity feel of fruit juice-containing beverages. This effect was particularly noticeable in fruit juice-containing beverages that contain apple juice.

[0030] The (E)-β-damascone is not particularly limited, but a commercially available compound may be used, or a natural product containing (E)-β-damascone or an extract thereof may be used.

[0031] The content of (E)-β-damascone in the fruit juice-containing beverage is 1 ppb or more and less than 10 ppm. By adjusting the content of (E)-β-damascone to this range, a fruit juice-containing beverage having a good fruit juice feel can be obtained. In addition, from the viewpoint of improving the fruit juice feel, the content of (E)-β-damascone is preferably 5 ppb or more, more preferably 10 ppb or more, even more preferably 30 ppb or more, and particularly preferably 50 ppb or more.

[0032] In addition, the upper limit of the (E)-β-damascone content in a fruit juice-containing beverage is less than 10 ppm, and from the viewpoint of obtaining a fruit juice-containing beverage with a good fruit juice feel without excessively high content, it is preferably 5 ppm or less, more preferably 1 ppm or less, even more preferably 500 ppb or less, and particularly preferably 100 ppb or less.

[0033] In this specification, the content of (E)-β-damascone can be an analytical value obtained by the following method.

[0034] The content of (E)-β-damascone in fruit juice-containing beverages can be measured by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Specific analytical conditions are as follows:

[0035] 10 mL of the beverage to be analyzed is placed in a solid-phase microextraction (SPME) vial that already contains 3.5 g of NaCl, sealed, and the volatile components are adsorbed onto the fiber, after which analysis is performed by GC / MS. The standard addition method is used to create a calibration curve. [GC / MS analysis conditions] ·Analytical equipment: MPS2 (GERSTEL), 7890B GC, 5977A MSD (Agilent Technologies) Column: DB-WAX UI, 30 m (length) x 0.25 mm (inner diameter), 0.25 μm (film thickness) (Agilent Technologies) Injection mode: Splitless injection Total flow: 54mL / min Column flow rate: 1mL / min (constant flow rate) ·Inlet temperature: 240℃ Oven temperature: 40℃ (5min) → 5℃ / min → 240℃ (0min: reached temperature) MSD transfer line: 240℃ ·MS detector: m / z192 ​​(ion source temperature 230℃, quadrupole temperature 150℃) [SPME analysis conditions] ·SPME Fiber:50 / 30μm DVB / CAR / PDMS, Stableflex 23Ga(Gray) Incubation Temp: 70℃ Incubation Time: 10 minutes Extraction Time: 5 min Desorption Time: 300sec

[0036] [Other ingredients] The fruit juice-containing beverage may contain other raw materials and additives that are normally used in general beverages, as long as they do not impair the effects of the present invention. The amounts of these ingredients may be appropriately determined depending on the effects to be obtained.

[0037] Examples of ingredients that can be added to fruit juice-containing beverages include the following: sugars (monosaccharides, disaccharides, and oligosaccharides such as sugar, fructose, glucose, lactose, and maltose), sugar alcohols (erythritol, maltitol, etc.), isomerized sugars (fructose glucose liquid sugar, etc.), high-intensity sweeteners (stevia, aspartame, acesulfame K, sucralose, etc.), acidulants (citric acid, malic acid, tartaric acid, lactic acid, gluconic acid, phosphoric acid, etc.), emulsifiers (sucrose fatty acid esters, lecithin, etc.), thickening agents (large Bean polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.), antioxidants (tocopherol, cysteine ​​hydrochloride, etc.), colorants (carotenoid colorants, anthocyanin colorants, caramel colorants, various synthetic colorants, etc.), flavorings, preservatives, antiseptics, mold inhibitors, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, etc.), minerals (potassium, sodium, calcium, magnesium, etc.), dietary fiber, etc.

[0038] The fruit juice-containing beverage may contain a solvent such as water. The form of the fruit juice-containing beverage is not particularly limited, and may be a fruit juice-based soft drink, a carbonated beverage containing carbon dioxide, an alcoholic beverage containing alcohol, a jelly beverage containing a gelling agent, or the like.

[0039] [Brix value] The Brix value of the fruit juice-containing beverage is not particularly limited, but from the viewpoint of obtaining good taste and a juicy feel, it is preferably 5 or more and 15 or less, more preferably 7 or more and 13 or less, and even more preferably 8 or more and 12 or less. By setting the Brix value within the above range, it is possible to obtain a fruit juice-containing beverage having a good juicy feel. The Brix value can be measured by the method described in the Examples.

[0040] [acidity] The acidity of the fruit juice-containing beverage is not particularly limited, but the citric acidity is preferably 0.20 g / 100 mL or more and 0.40 g / 100 mL or less. By setting the acidity to the above lower limit or more, it is possible to obtain a delicious taste and a juicy feel. On the other hand, by setting the acidity to the above upper limit or less, it is possible to suppress excessive sourness and maintain the juicy feel. By setting the acidity within the above range, it is possible to obtain a fruit juice-containing beverage with a good juicy feel. The acidity can be measured by the method described in the Examples.

[0041] [pH] The pH of the fruit juice-containing beverage is not particularly limited, but the pH at 20° C. is preferably 2.5 or more and less than 4.6, more preferably 3.0 or more and 4.2 or less, and even more preferably 3.3 or more and 3.9 or less. By setting the pH within the above range, a fruit juice-containing beverage with a good fruit juice feel can be obtained. The pH can be measured by the method described in the Examples.

[0042] <2. Method for producing fruit juice-containing beverage> The fruit juice-containing beverage can be produced according to a conventional method. For example, the fruit juice-containing beverage is prepared by using concentrated fruit juice as a raw material, adding water or the like in an amount that results in a desired fruit juice ratio, adding (E)-β-damascone so that the content in the fruit juice-containing beverage is 1 ppb or more and less than 10 ppm, and further adding other ingredients as necessary.

[0043] The order and method of blending fruit juice, (E)-β-damascone, and other components added as necessary are not particularly limited and can be appropriately determined by those skilled in the art. For example, when adding (E)-β-damascone, there are methods such as adding it as a flavoring (concentrate of fruit juice, etc., chemically synthesized compound, etc.) and adding a food material containing (E)-β-damascone (fruit juice, extract, etc.).

[0044] The produced fruit juice-containing beverage can be sealed in a container to produce a packaged beverage. The method of sealing the beverage into a container is not particularly limited, and can be carried out, for example, according to a conventional method. The container can be appropriately selected from known containers, and is not particularly limited in terms of material or shape. Specific examples of the container include transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.

[0045] In addition, when preparing a packaged beverage, the beverage can be appropriately sterilized before or after filling into a container, as necessary. The method of sterilization is not particularly limited, and examples thereof include ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0046] <3. Method for improving fruit juice sensation> As described above, according to the present invention, by adding (E)-β-damascone to a fruit juice-containing beverage so that the content in the fruit juice-containing beverage is 1 ppb or more and less than 10 ppm, the juicy feel of the fruit juice-containing beverage can be improved.

[0047] <4. Flavor enhancer> The flavor enhancer for enhancing the flavor of a fruit juice-containing beverage contains (E)-β-damascone. The flavor enhancer is added so that the content of (E)-β-damascone in the fruit juice-containing beverage is 1 ppb or more and less than 10 ppm.

[0048] The flavor enhancer can be produced by any method employed in this field or a method with appropriate modifications. When the flavor enhancer contains components other than (E)-β-damascone, the type and content of the components can be appropriately designed according to the effect to be obtained. EXAMPLES

[0049] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0050] <Test 1: Verification by the difference in the content of (E)-β-damascone> Base solution A with an apple juice content of 10% was prepared by mixing the raw materials shown in Table 1 with water. Note that 70° clear concentrated apple juice (JAS sugar content 10) was also blended into the base solution.

[0051] [Table 1]

[0052] [analysis] The Brix value, acidity, and pH were analyzed according to the following methods.

[0053] (Brix value) The Brix value was measured using a sugar refractometer (RX-5000α, Atago Co., Ltd.) after adjusting the liquid temperature to 20°C.

[0054] (acidity) The acidity was calculated based on the method for measuring acidity stipulated in the Japanese Agricultural Standards (Notification No. 1127 of the Ministry of Agriculture, Forestry and Fisheries of Japan, dated August 8, 2006) and was calculated using the following formula. Acidity (%)=A×f×100 / V×0.0064 A: Titration volume (mL) of 0.1 mol / L sodium hydroxide solution f: Potency of 0.1 mol / L sodium hydroxide solution V: sample volume (mL) 0.0064: Weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution

[0055] (pH) The pH was measured using a pH meter (HM-30R, manufactured by DKK-TOA Corporation) after adjusting the liquid temperature to 20°C.

[0056] [Sensory evaluation] (E)-β-damascone was added to base solution A to the concentration shown in Table 2 to prepare a fruit juice-containing beverage, and a sensory evaluation was carried out by six expert panelists. The evaluation was carried out by comparing and evaluating "freshness," "apple nectar-likeness," "apple floridity," "good fruit juice feel," "richness," and "tastiness" with Comparative Example 1-1 without the addition of (E)-β-damascone as a control (4 points). In this specification, "freshness," "apple nectar-likeness," "apple floridity," and "good fruit juice feel" are all evaluation criteria related to the fruit juice feel. Each evaluation score was calculated as the average of the evaluation scores given by each panel according to the following scoring criteria.

[0057] 7 points: Very noticeable compared to the control 6 points: Compared to the control, it can be felt 5 points: Slightly more noticeable than the control 4 points: equivalent to control 3 points: Not felt as much as the control 2 points: Not noticeable compared to the control 1 point: Not noticeable at all compared to the control

[0058] (result) The results of the sensory evaluation are shown in Table 2 below.

[0059] [Table 2]

[0060] As shown in Table 2, the inclusion of (E)-β-damascone enhanced all of the following characteristics: "freshness," "apple nectariness," "apple flavor," "juiciness," "richness," and "deliciousness." In particular, the beverages of Examples 1-2 and 1-3 showed a tendency for these flavors to be significantly enhanced. On the other hand, when the content of (E)-β-damascone was greater than the specified amount, as in Comparative Example 1-2, it was found that all of the flavors were inferior to the control.

[0061] [Test 2: Verification by difference in fruit juice ratio] The raw materials shown in Table 3 were mixed with water to prepare base solution B with an apple juice content of 1%, base solution C with a 15%, and base solution D with a 40% apple juice content.

[0062] [Table 3]

[0063] (E)-β-damascone was added to each base liquid to a concentration of 10 ppb to prepare a fruit juice-containing beverage, and a sensory evaluation was performed using the same method and scoring criteria as in Test 1. The evaluation was performed using the scores of each base liquid (Comparative Examples 2-1 to 2-3) with the same fruit juice percentage and no (E)-β-damascone added as a control (4 points).

[0064] (result) The results of the sensory evaluation are shown in Table 4 below.

[0065] [Table 4]

[0066] As shown in Table 4, the beverages of the Examples, each with a different fruit juice percentage, showed enhanced "freshness," "apple nectariness," "apple flavor," "good fruitiness," "richness," and "deliciousness" compared to the respective controls. In particular, the beverages of Examples 2-1 and 2-2 showed a significant enhancement of these flavors.

[0067] [Test 3: Verification by differences in aroma components] β-damascenone was added to the above base solution A with a fruit juice content of 10% to a concentration of 10 ppb or 1 ppm to prepare fruit juice-containing beverages (Comparative Examples 3-2 and 3-3), and a sensory evaluation was performed using the same method and scoring criteria as in Test 1. The evaluation was performed using Comparative Example 3-1 without the addition of β-damascenone as a control (4 points).

[0068] (result) The results of the sensory evaluation are shown in Table 5 below.

[0069] [Table 5]

[0070] As shown in Table 5, in Comparative Examples 3-2 and 3-3, the enhancement levels of "apple honey-likeness", "apple flavor", "juicy feel", "richness", and "tastiness" were lower than in Examples 1-2 and 1-4, which contained the same concentrations of (E)-β-damascone in Test 1. In addition, in Comparative Example 3-3, the "apple honey-likeness" and "apple flavor" were poorer than the control.

Claims

1. A fruit juice-containing beverage comprising apple juice, The apple juice content is 10 to 30% by mass, containing (E)-β-damascone, The content of the (E)-β-damascone is 1 ppb or more and less than 10 ppm; Beverage containing fruit juice.

2. A fruit juice-containing beverage comprising apple juice, containing (E)-β-damascone, The content of the (E)-β-damascone is 1 ppb or more and 100 ppb or less. Beverage containing fruit juice.

3. The apple juice content is 10 to 20% by mass. The fruit juice-containing beverage according to claim 1 or 2.

4. A method for producing a fruit juice-containing beverage containing apple juice, comprising the steps of: The fruit juice-containing beverage has an apple juice content of 10 to 30% by mass, The method includes a step of adding (E)-β-damascone so that the content in the fruit juice-containing beverage is 1 ppb or more and less than 10 ppm. A method for producing a fruit juice-containing beverage.

5. A method for producing a fruit juice-containing beverage containing apple juice, comprising the steps of: Adding (E)-β-damascone so that the content in the fruit juice-containing beverage is 1 ppb or more and 100 ppb or less, A method for producing a fruit juice-containing beverage.

6. A method for improving the juiciness of an apple juice-containing beverage, comprising: The fruit juice-containing beverage has an apple juice content of 10 to 30% by mass, (E)-β-damascone is added so that the content in the fruit juice-containing beverage is 1 ppb or more and less than 10 ppm. Method for improving fruit juice taste.

7. A method for improving the juiciness of an apple juice-containing beverage, comprising the steps of: (E)-β-damascone is added so that the content in the fruit juice-containing beverage is 1 ppb or more and 100 ppb or less. Method for improving fruit juice taste.

8. A flavor enhancer for enhancing the flavor of an apple juice-containing beverage, comprising: containing (E)-β-damascone, The fruit juice-containing beverage has an apple juice content of 10 to 30% by mass, The (E)-β-damascone is added so that the content of the (E)-β-damascone in the fruit juice-containing beverage is 1 ppb or more and less than 10 ppm. Flavor enhancer.

9. A flavor enhancer for enhancing the flavor of an apple juice-containing beverage, comprising: containing (E)-β-damascone, The (E)-β-damascone is added so that the content of the (E)-β-damascone in the fruit juice-containing beverage is 1 ppb or more and 100 ppb or less. Flavor enhancer.

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