Fruit juice-containing beverage

Abstract

To provide a novel technology capable of enhancing a full body taste felt when drinking a fruit juice-containing beverage.SOLUTION: A fruit juice-containing beverage which contains grape juice and which is a non-alcoholic beverage includes β-damascenone and has a fruit juice ratio of 5 to 70 mass% of the grape juice and a content of the β-damascenone of 0.1 to 300 ppb.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] In the case of a beverage containing fruit juice, one method of adjusting the intensity of richness felt when drinking is to increase the fruit juice content rate. However, due to cost constraints in raw materials and from the perspective of ensuring palatability, for example, in the case of a low-fruit-juice beverage, it is preferable that the intensity of richness can be adjusted while maintaining a refreshing and easy-to-drink quality even with a fixed fruit juice content rate. Note that as a method of increasing the richness felt in a beverage, for example, Patent Document 1 is known.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a novel technology capable of increasing the richness felt when drinking in a fruit juice-containing beverage.

Means for Solving the Problems

[0005] As a result of intensive research, the present inventor has found that by containing β-damascenone in a beverage containing grape juice, the richness felt when drinking can be increased, and thus completed the present invention.

[0006] The gist of the present invention is as follows. [1] A beverage containing grape juice and being a non-alcoholic beverage, containing β-damascenone, a beverage having a juice content of grape juice of 5 to 70% by mass and a β-damascenone content of 0.1 to 300 ppb. [2] The beverage according to [1], having a sugar-acid ratio of 20 to 60. [3] A method for enhancing the richness felt when drinking, which comprises containing β-damascenone in a content of 0.1 to 300 ppb in a beverage containing grape juice at a juice content of 5 to 70% by mass and being a non-alcoholic beverage. [Effect of the Invention]

[0007] According to the present invention, it is possible to provide a novel technique capable of enhancing the richness felt when drinking in a fruit juice-containing beverage. [Embodiments for Carrying Out the Invention]

[0008] Hereinafter, one embodiment of the present invention will be described in detail. The beverage according to the present embodiment is a non-alcoholic beverage containing grape juice and contains β-damascenone. In the beverage of the present embodiment, the juice content of grape juice is 5 to 70% by mass, and the content of β-damascenone is 0.1 to 300 ppb. By satisfying the said structure, the richness felt when drinking a beverage can be enhanced. Regarding richness, the Kojien dictionary describes it as "a deep and strong taste such as that of liquor". The richness felt when drinking the beverage in this specification also has the same meaning, meaning a deep and strong taste in a non-alcoholic beverage containing grape juice.

[0009] The beverage of the present embodiment is a non-alcoholic beverage as described above. In this specification, a non-alcoholic beverage means a beverage that does not substantially contain alcohol, specifically, a beverage having an alcohol content such as ethanol of less than 1.0 V / V%.

[0010] In addition, in this specification, a fruit juice-containing beverage means a beverage formulated using fruit juice as a raw material. Juice refers to the liquid component obtained by squeezing or straining the edible parts of fruits such as fruits, and removing the skin, seeds, etc. as necessary. In addition, the juice according to this specification includes the concentrated form of the liquid component and the diluted and reduced products thereof. Furthermore, the juice may be subjected to clarification treatment such as microfiltration method, enzyme treatment method, ultrafiltration method, etc.

[0011] As described above, the fruit juice-containing beverage of this embodiment contains grape juice. Regarding the grapes that can be used for the preparation of the fruit juice in the fruit juice-containing beverage of this embodiment, the variety, origin, ripeness, size, etc. are not particularly limited and can be set as appropriate. In addition, commercially available juices, concentrated juices, pastes, etc. may be used as the fruit juice to prepare the beverage of this embodiment. Specifically, juices and concentrated juices specified by the JAS standard (Japanese agricultural and forestry standard for fruit beverages) can be mentioned. For example, one or more of these can be used for the preparation of the fruit juice-containing beverage of this embodiment. On the other hand, since the richness can be further enhanced by applying the configuration of the present invention, it is preferable to use red grape juice (Concord, Kyoho, Campbell Early, etc.) as the grape juice, and it is more preferable that the juice of Concord is included.

[0012] In this embodiment, the fruit juice ratio in the beverage is 5 to 70% by mass. Also, since the richness can be further enhanced when the content of β-damascenone is 0.1 to 40 ppb, it is more preferably 10 to 45% by mass. Here, the juice ratio is the relative concentration when the straight juice obtained by squeezing the fruit is taken as 100%, and it is converted based on the refractive index of sugar (Brix value) or acidity (Ac) shown in the JAS standard (Japanese Agricultural and Forestry Standard for Fruit Beverages). Also, in this specification, the Brix value refers to the reading of the sugar refractometer at a sample temperature (liquid temperature) of 20°C based on the JAS standard. The measurement of the Brix value can be performed using known methods and apparatuses. The acidity can be expressed as the number of grams (anhydrous citric acid g / 100 g) when the amount of organic acid contained in 100 g is converted to citric acid. The acidity can also be measured by the method defined in the JAS standard acidity measurement method, specifically, the neutralization titration method (quantitative formula) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution. Whether to calculate the juice ratio based on the Brix value or the acidity is determined for each type of fruit based on the JAS standard. For example, grapes are calculated based on the Brix value. When converting the juice content based on the Brix value of the JAS standard, the Brix values of sugars, honey, etc. added to the juice are excluded from the calculation. For example, for grapes, since the Brix value of the straight juice is (Bx11°), when a concentrated grape juice with a Brix value of Bx55° is blended at 10% by mass in the beverage, a beverage with a juice ratio of 50% can be obtained.

[0013] In this embodiment, in addition to grape juice, β-damascenone is contained in the beverage. In this embodiment, the content of β-damascenone is 0.1 to 300 ppb, and from the viewpoint of further enhancing the umami, it is more preferably 1 to 150 ppb. Also, since the juice feeling (the feeling of being able to recall the fruit from which the juice is derived when drinking) when drinking in addition to the umami can be enhanced, 1 to 50 ppb is even more preferably, and furthermore, since off-flavors (tastes different from grapes) can be suppressed, it is even more preferably 1 to 20 ppb.

[0014] The method for adjusting the content of β-damascenone is not particularly limited. For example, a commercially available product can be used for addition during the beverage production process. In addition, the measurement of the content of β-damascenone in beverages can be carried out, for example, by gas chromatography-mass spectrometry. The measurement can be carried out, for example, based on the conditions shown in the examples.

[0015] In the fruit juice-containing beverage of the present embodiment, as long as the effects of the present invention are achieved, other components other than β-damascenone and grape juice may be included and are not particularly limited. Specifically, it can contain components usually blended in beverages, such as salt, sweeteners such as saccharides and high-intensity sweeteners, acidulants, flavors, vitamins, colorants, fruit juices other than grapes, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, etc. The pH, sugar content (Brix value), acidity, sugar-acid ratio, etc. of the beverage are not particularly limited and can be appropriately set by those skilled in the art. For example, in the beverage of the present embodiment, the sugar content can be 0.5 to 15 and the acidity can be 0.05 to 0.5. In addition, since the kokumi can be further enhanced by applying the configuration of the present invention, the sugar-acid ratio is preferably 20 to 60, and more preferably 35 to 55. Note that the sugar content and acidity have the meanings as described above. The sugar-acid ratio refers to the value obtained by dividing the sugar content of the beverage by the acidity of the beverage.

[0016] In addition, the beverage of the present embodiment may be a carbonated beverage containing carbon dioxide gas. The method of containing carbon dioxide gas in the beverage is not particularly limited and can be appropriately set by those skilled in the art.

[0017] The fruit juice-containing beverage of the present embodiment can be produced, for example, according to a conventional method, and the blending amounts, ratios, production conditions, etc. of the respective components are not particularly limited. For example, grape concentrated juice is used as a raw material and diluted with water to an amount such that the juice ratio of the grape juice becomes 5 to 70% by mass. Next, β-damascenone is added to the diluted solution at a content of 0.1 to 300 ppb, and other components that may be added as necessary are added to prepare a fruit juice-containing beverage. The order of addition and the like are not particularly limited and can be appropriately set by those skilled in the art. Also, β-damascenone may be added alone as a compound, or may be added in a mixture with other compounds and contained in the beverage.

[0018] The manufactured beverage of this embodiment is not particularly limited, but can be, for example, a container-packed beverage enclosed in a container. The method of enclosing the container and the like are not particularly limited and can be carried out, for example, according to a conventional method. Known containers can also be appropriately selected and used, and the material, shape, etc. are not particularly limited. Specific examples of the container include, for example, paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. Also, when making a container-packed beverage, it can be manufactured through steps such as sterilization as necessary. The method of sterilization is not particularly limited and can be appropriately set by those skilled in the art. Examples include a method of performing heat sterilization such as hot water shower sterilization after filling the beverage into the container, and a method of sterilizing the beverage and then filling it into the container.

[0019] As described above, according to this embodiment, a novel technology can be provided that can enhance the richness felt when drinking a beverage containing grape juice. As a result, it can be expected to enhance the palatability and contribute to the improvement of the commercial value of the beverage.

Examples

[0020] Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

[0021] The base liquid was prepared by mixing the raw materials shown in Table 1 with water. The sugar content, acidity of the base liquid were measured, and the sugar-acid ratio was calculated. The sugar content was measured using a sugar refractometer (ATAGO RX-5000α). β-Damascenone (CAS: 23696-85-7) was added to the base liquid to produce the beverage of the example.

[0022]

Table 1

[0023] In addition, the content of β-damascenone in each of the obtained beverages of the examples was analyzed by gas chromatography-mass spectrometry under the following conditions.

[0024] The content of β-damascenone in the beverage of the example was measured by Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS). Examples of specific analysis conditions are as follows. [Analysis conditions for aroma component content] The beverage to be analyzed was diluted 10-fold with ultrapure water to prepare a sample solution. 10 mL of the sample beverage was placed in a vial for solid phase microextraction (SPME) containing 3.5 g of NaCl in advance and sealed. After each vial was shaken at 70°C for 10 minutes, the SPME fiber (DVB / CAR / PDMS, Stableflex 23Ga (Gray) 50 / 30μm: manufactured by SIGMA-ALDRICH) was exposed to the headspace in the vial. After adsorbing the volatile components to the fiber at 70°C for 5 minutes, desorption was carried out at the injection port for 5 minutes, and analysis was performed by GC / MS. The calibration curve was prepared by the standard addition method, and cyclohexanol was used as the internal standard. [Analysis conditions for GC / MS] GC: Agilent Technologies 7890B. MS: Agilent Technologies 5977A MSD. Column: Agilent Technologies DB-WAX UI 30 m × 0.25 mm, film thickness 0.25 μm. Flow rate: 1.0 ml / min. Injection method: Split injection (100:1). Split flow rate: 100 mL / min. Carrier gas: He. Inlet temperature: 240 °C. Transfer line: 240 °C. Oven temperature: 40 °C (5 min) → 10 °C / min → 240 °C (0 min), post-run 240 °C (5 min). MS conditions: SIM 18.3 min damascenone m / z190, 13.1 min cyclohexanol (internal standard) m / z82.

[0025] [Test Example 1] For the beverages of the examples shown in Table 2 obtained using base liquid B, a sensory test was conducted by 7 trained panelists, and evaluations were made on the juiciness, richness, and off-flavors. In Test Example 1, base liquid B was used as a control, and for each evaluation item, a 7-point evaluation was conducted with the following control set as 4 points. The test drink samples were provided to the panelists at 20 °C. Score 1: Much lower than the control Score 2: Lower than the control Score 3: Slightly lower than the control Score 4: Exactly the same as the control Score 5: Slightly higher than the control Score 6: Higher than the control Score 7: Much higher than the control The results (average value of 7 panelists) are shown in Table 2. Note that for juiciness and richness, the higher the score value, the more the juiciness or richness increases, indicating a higher evaluation. Also, for off-flavors, the lower the score value, the less it is felt, indicating a higher evaluation.

[0026]

Table 2

[0027] As can be understood from Table 2, it can be understood that by containing β-damascenone, the richness felt when drinking is increased compared to the control.

[0028] [Test Example 2] Using Base Liquids A to D, β-damascenone was contained therein in different addition amounts to obtain the beverages of the examples. Using Base Liquids A to D as the control, the same sensory test as in Test Example 1 was carried out for each beverage. The results are shown in Tables 3 to 5 for each evaluation item.

[0029]

Table 3

[0030]

Table 4

[0031]

Table 5

[0032] As can be understood from Table 4, it can be understood that for any of the beverages of the examples with different juice rates, the richness is increased compared to the control.

[0033] [Test Example 3] Using Base Liquids B, E, F, G, and H, β-damascenone was added thereto to obtain the beverages of the examples. Using Base Liquids B, E, F, G, and H as the control, the same sensory test as in Test Example 1 was carried out for each beverage. The results are shown in Tables 6 to 8.

[0034]

Table 6

[0035]

Table 7

[0036] [Table 8]

[0037] As can be understood from Tables 6 to 8, it can be understood that the umami increases even in the examples with different sugar-acid ratios as compared with the control.

[0038] [Test Example 4] The base liquid I was prepared by mixing the raw materials shown in Table 9 and water. The sugar content, acidity of the base liquid I were measured in the same manner as the above-mentioned base liquid A, etc., and the sugar-acid ratio was also calculated.

[0039] [Table 9]

[0040] β-Damascenone was added to the obtained base liquid I to produce the beverage of the example. The obtained beverage of the example was subjected to the same sensory test as in Test Example 1. The results are shown in Table 10.

[0041] [Table 10]

[0042] As can be understood from Table 10, it was confirmed that the umami increased similarly even when the concentrated grape juice used was changed.

[0043] [Comparative Test Example 1] β-Citronellol (CAS: 106-22-9) was contained in the base liquid B instead of β-damascenone to obtain the beverage of the comparative example. The content in each beverage was analyzed under the same conditions as in the case of β-damascenone. Using the base liquid B as a control, a sensory test similar to that in Test Example 1 (however, the panel consisted of 6 persons) was conducted for each beverage. The results are shown in Table 11.

[0044]

Table 11

[0045] As can be understood from Table 11, when β-citronellol is contained in the beverage, unlike the case where β-damascenone is contained in the beverage, an increase in umami could not be confirmed even when it was contained at a content of 100 ppb or the like.

Claims

1. A method for producing a non-alcoholic beverage containing grape juice at a juice ratio of 5 to 70% by mass (excluding 30% by mass and 50% by mass), comprising: adding β-damascenone in an amount of 1 to 150 ppb, and adjusting the acidity to 0.26 to 0.45, the sugar content to 11.2 to 13.8, and the sugar-acid ratio to 20 to 60, The method for producing the beverage, wherein the content of β-damascenone in the beverage is 300 ppb or less.

2. In a non-alcoholic beverage containing grape juice at a juice ratio of 5 to 70% by mass (excluding 30% by mass and 50% by mass), a method for enhancing the richness felt when drinking, comprising adding β-damascenone in an amount of 1 to 150 ppb, and adjusting the acidity to 0.26 to 0.45, the sugar content to 11.2 to 13.8, and the sugar-acid ratio to 20 to 60, wherein the content of β-damascenone in the beverage is 300 ppb or less.

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