Grape juice-containing beverage and method for inhibiting flocculated floating matter

Abstract

To provide a grape juice-containing beverage which inhibits generation of agglomerated supernatants in spite of containing predetermined amounts of polyphenols, glycerol fatty acid esters and tocopherols.SOLUTION: The grape juice-containing beverage has a polyphenol content of 1000-8000 ppm, a glycerol fatty acid ester content of 500-7000 ppm, and a tocopherol content of 1-1000 ppm, and contains one or more selected from the group consisting of pectin and xanthan gum.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a grape juice-containing beverage and a method for inhibiting the formation of aggregated floating matter in a grape juice-containing beverage. [Background technology]

[0002] BACKGROUND ART Grape juice-containing beverages containing grape juice containing polyphenols have been widely popular.

[0003] Grape juice-containing beverages may contain additives such as antioxidants to prevent oxidation and antifoaming agents to prevent foam from forming when the beverage is filled into a container. Summary of the Invention [Problem to be solved by the invention]

[0004] However, the inventors have conducted research and found that when additives such as antioxidants and antifoaming agents are added to grape juice-containing beverages with a high polyphenol content, floating matter may occur when the beverage is stored for a certain period of time.

[0005] As a result of extensive research, the inventors have discovered that the floating matter is generated by aggregation of polyphenols and glycerin fatty acid esters and tocopherols derived from antioxidants, antifoaming agents, etc.

[0006] Such floating matter generated in beverages is unsightly and can be unpleasant for consumers, so it is desirable to suppress the generation of floating matter.

[0007] The present invention aims to provide a grape juice-containing beverage in which the generation of aggregated floating matter is suppressed even when the beverage contains predetermined amounts of polyphenols, glycerin fatty acid esters, and tocopherol. Another object of the present invention is to provide a method for suppressing the generation of aggregated floating matter in a grape juice-containing beverage containing predetermined amounts of polyphenols, glycerin fatty acid esters, and tocopherol. [Means for solving the problem]

[0008] The inventors discovered that the above-mentioned problems can be solved by adding one or more components selected from the group consisting of pectin and xanthan gum to a grape juice-containing beverage containing predetermined amounts of polyphenols, glycerin fatty acid esters, and tocopherol, and thus completed the present invention.

[0009] That is, the present invention is configured as follows (1) to (4). (1) A grape juice-containing beverage having a polyphenol content of 1000 to 8000 ppm, a glycerin fatty acid ester content of 500 to 7000 ppm, and a tocopherol content of 1 to 1000 ppm, and containing one or more members selected from the group consisting of pectin and xanthan gum.

[0010] (2) A grape juice-containing beverage according to (1), containing red grape juice.

[0011] (3) A grape juice-containing beverage according to (1) or (2), in which the juice content is 3 to 25% by mass.

[0012] (4) A method for inhibiting the formation of aggregated floating matter in a grape juice-containing beverage having a polyphenol content of 1000 to 8000 ppm, a glycerin fatty acid ester content of 500 to 7000 ppm, and a tocopherol content of 1 to 1000 ppm, the method comprising adding one or more members selected from the group consisting of pectin and xanthan gum to the grape juice-containing beverage. [Effects of the Invention]

[0013] According to the present invention, it is possible to provide a grape juice-containing beverage in which the generation of aggregated floating matter is suppressed even when the beverage contains predetermined amounts of polyphenols, glycerin fatty acid esters, and tocopherol. It is also possible to provide a method for suppressing the generation of aggregated floating matter in a grape juice-containing beverage containing predetermined amounts of polyphenols, glycerin fatty acid esters, and tocopherol. DETAILED DESCRIPTION OF THE INVENTION

[0014] Hereinafter, embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments. In this specification, the expression "X to Y" (X and Y are arbitrary numerical values) means "X or more and Y or less."

[0015] <1. Grape juice-containing beverages> The grape juice-containing beverage according to this embodiment has a polyphenol content of 1000 to 8000 ppm, a glycerin fatty acid ester content of 500 to 7000 ppm, and a tocopherol content of 1 to 1000 ppm, and is characterized by containing one or more substances selected from the group consisting of pectin and xanthan gum.

[0016] Such a grape juice-containing beverage can effectively suppress the formation of aggregated floating matter after a certain period of storage, even if it contains a specified amount of polyphenols, glycerin fatty acid esters, and tocopherol.

[0017] (1) Grape juice Grape juice is obtained by squeezing grapes. For example, the juice (straight juice) may be used as is as grape juice, or a processed form of the juice may be used as grape juice. Examples of processed juice include concentrated juice obtained by concentrating the juice, and reconstituted juice obtained by diluting concentrated juice of the juice.

[0018] Methods for processing the squeezed juice include enzyme treatment, microfiltration, ultrafiltration, etc. The squeezed juice may be clear juice that has been clarified, or cloudy juice.

[0019] The grape juice is preferably red grape juice, as it is rich in polyphenols, the formation of aggregated floating matter is easily confirmed, and the effects of the present invention tend to be more readily exhibited. The variety of red grape is not particularly limited. Examples include Concord, Kyoho, Beni Muscat, Delaware, Aki Queen, Sunny Dolce, Sunny Rouge, Pione, Fujiminori, Nagano Purple, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Campbell Early, and Steuben. Concord is preferred, as it is rich in polyphenols, the formation of aggregated floating matter is easily confirmed, and the effects of the present invention tend to be more readily exhibited. White grape juice may also be used, as examples include Muscat (Muscat of Alexandria), Niagara, Rosario Bianco, Pittero Bianco, Chardonnay, and Thomson Seedless. These grapes may be used alone or in combination of two or more varieties.

[0020] Grape juice may also be used in combination with fruit juice obtained from fruits other than grapes (e.g., orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, apple juice, peach juice, strawberry juice, banana juice, mango juice, etc.). When such fruit juice is used in combination with grape juice in a grape juice-containing beverage, the amount of blended juice can be adjusted appropriately depending on the flavor and other characteristics to be achieved.

[0021] The juice content of the grape juice-containing beverage is preferably 3 to 25% by mass, as this makes it easier to confirm the occurrence of aggregated floating matter and tends to make it easier to achieve the effects of the present invention.The upper limit of the juice content is more preferably 12% by mass, and even more preferably 8% by mass.

[0022] The "juice percentage" refers to the relative concentration of juice obtained by squeezing fruit, with the pure juice being taken as 100% by mass, and is calculated based on the sugar refractometer reading (°Bx) specified in the JAS (Japanese Agricultural Standards for Fruit Drinks) standard. For example, the JAS standard for grape juice is 11°Bx, so if concentrated grape juice with a 55°Bx content is blended at 10% by mass in a beverage, the juice content will be 50% by mass. However, when calculating the juice percentage of fruit juice based on the sugar refractometer reading specified in the JAS standard, the sugar refractometer readings of sugars, honey, etc. added to the juice are excluded. The juice percentage is usually expressed as a mass percentage (i.e., the amount of juice (g) (w / w) per 100g of beverage).

[0023] (2) Polyphenols In this specification, polyphenol is a general term for compounds having multiple phenolic hydroxyl groups in one molecule. Polyphenols are derived from grape juice as described above, but they may also be derived from natural products such as juice obtained from fruits other than grapes, or extracts from such natural products. They may also be chemically synthesized.

[0024] The polyphenol content of the grape juice-containing beverage is 1000 to 8000 ppm. The lower limit of the polyphenol content is preferably 1500 ppm. The upper limit of the polyphenol content is preferably 5000 ppm, more preferably 3000 ppm. Within the above range, the occurrence of aggregated floating matter is easily confirmed, and the effects of the present invention tend to be easily exhibited.

[0025] In this specification, the polyphenol content is measured by the Folin-Ciocalteu method (gallic acid equivalent).

[0026] (3) Glycerin fatty acid ester In this specification, glycerin fatty acid esters are compounds in which fatty acids are ester-bonded to one or two of the three hydroxyl groups (hydrophilic groups) of glycerin, and are known as food emulsifiers. Glycerin fatty acid esters are derived from, for example, antioxidants, antifoaming agents, fragrances, etc.

[0027] The fatty acid is not particularly limited and may be straight-chain or branched, and may be saturated or unsaturated. The number of carbon atoms in the fatty acid is also not particularly limited, but examples include medium-chain fatty acids and long-chain fatty acids. Specific fatty acids include, for example, straight-chain saturated fatty acids having 8 to 24 carbon atoms (e.g., caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) and unsaturated fatty acids (e.g., palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.).

[0028] In the grape juice-containing beverage, the glycerin fatty acid ester content is 500 to 7000 ppm. The lower limit of the glycerin fatty acid ester content is preferably 1500 ppm, more preferably 3000 ppm. The upper limit of the glycerin fatty acid ester content is preferably 5000 ppm. Within the above range, the occurrence of aggregated floating matter is easily confirmed, and the effects of the present invention tend to be easily exhibited.

[0029] (4) Tocopherol Tocopherols are a type of fat-soluble vitamin and come in four forms: α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol. Tocopherols are derived from antioxidants, antifoaming agents, etc.

[0030] The tocopherol content in the grape juice-containing beverage is 1 to 1000 ppm. The lower limit of the tocopherol content is preferably 200 ppm, more preferably 400 ppm. The upper limit of the tocopherol content is preferably 800 ppm, more preferably 600 ppm. Within the above range, the occurrence of aggregated floating matter is easily confirmed, and the effects of the present invention tend to be easily exhibited.

[0031] As used herein, tocopherol content is measured by known methods such as high performance liquid chromatography (HPLC).

[0032] (5) Pectin, xanthan gum The grape juice-containing beverage according to the present embodiment is characterized by containing one or more selected from the group consisting of pectin and xanthan gum. Even if such a grape juice-containing beverage contains predetermined amounts of polyphenols, glycerin fatty acid esters, and tocopherol, it is possible to effectively suppress the formation of aggregated floating matter after a certain period of storage.

[0033] Pectin is a complex polysaccharide whose main component is polygalacturonic acid, which is an α-1,4-linked unit of galacturonic acid. Pectin is generally obtained by acid extraction from sugar beet, sunflower, tangerine (orange), grapefruit, lime, lemon, or apple. There are two types of pectin: LM pectin and HM pectin, with HM pectin being preferred.

[0034] Xanthan gum is an acidic polysaccharide with a β-1,4-D-glucan backbone and side chains consisting of α-D-mannose, β-D-glucuronic acid, and β-D-mannose attached to every other glucose molecule in the backbone. The mannose attached to the backbone is acetylated at the C6 position, and the terminal mannose may be acetal-linked to pyruvic acid.

[0035] In a grape juice-containing beverage, the content of one or more selected from the group consisting of pectin and xanthan gum is preferably 0.01 g / L or more, more preferably 0.1 g / L or more. A content of 0.01 g / L or more tends to easily suppress the generation of aggregated floating matter. The upper limit of the content is not particularly limited, but is, for example, 1 g / L or 0.5 g / L, since it tends to easily suppress the effect on texture.

[0036] (6) Other The pH of the grape juice-containing beverage is not particularly limited, but is preferably from 2.0 to less than 3.2, as this makes it easier to confirm the occurrence of aggregated floating matter and tends to make it easier for the effects of the present invention to be exerted.

[0037] The grape juice-containing beverage according to this embodiment may contain, as needed, ingredients and additives typically used in general beverages, such as sugars (monosaccharides, disaccharides, and oligosaccharides, such as sugar, fructose, glucose, lactose, and maltose, sugar alcohols, such as erythritol and maltitol, and isomerized sugars, such as high-fructose corn syrup), sweeteners, antioxidants, emulsifiers, thickening agents, colorants, flavorings, preservatives, pH adjusters, fungicides, vitamins and minerals, acidulants, and dietary fiber.

[0038] <2. Method for producing grape juice-containing beverage> The grape juice-containing beverage according to this embodiment can be produced using equipment and conditions that are used in ordinary beverage production methods.

[0039] Specifically, the method for producing this grape juice-containing beverage includes, for example, adding additives such as antioxidants, antifoaming agents, and flavorings to a solution containing grape juice to adjust the polyphenol content to 1000 to 8000 ppm, the glycerin fatty acid ester content to 500 to 7000 ppm, and the tocopherol content to 1 to 1000 ppm, and blending in one or more selected from the group consisting of pectin and xanthan gum. The order of mixing the ingredients is not particularly limited.

[0040] The beverage prepared in this manner can be filled into a container to produce a bottled grape juice-containing beverage.

[0041] The produced grape juice-containing beverage may be sterilized as appropriate, for example, before or after being filled into a container. The sterilization method is not particularly limited, and examples include ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0042] The type of container into which the grape juice-containing beverage is filled is not particularly limited, and examples include molded containers primarily made of polyethylene terephthalate (PET bottles), metal cans, paper containers combined with metal foil or plastic film, and sealed containers such as glass bottles. Transparent containers are particularly preferred because they make it easier to detect the occurrence of aggregated floating matter and tend to more easily demonstrate the effects of the present invention. The transparent container may be entirely transparent or partially transparent.

[0043] <3. Method for suppressing flocculation and floating matter> As described above, the grape juice-containing beverage of this embodiment has a polyphenol content of 1000 to 8000 ppm, a glycerin fatty acid ester content of 500 to 7000 ppm, and a tocopherol content of 1 to 1000 ppm. By containing one or more selected from the group consisting of pectin and xanthan gum, it is possible to achieve the effect of suppressing the generation of aggregated floating matter after storage for a certain period of time, even in a grape juice-containing beverage containing such predetermined amounts of polyphenols, glycerin fatty acid ester, and tocopherol.

[0044] Based on this, this method can be defined as a method for inhibiting flocculated floating matter, in which one or more selected from the group consisting of pectin and xanthan gum is added to a grape juice-containing beverage containing a predetermined amount of polyphenols, glycerin fatty acid esters, and tocopherol.

[0045] By incorporating one or more components selected from the group consisting of pectin and xanthan gum based on this method, it is possible to provide a grape juice-containing beverage in which the generation of aggregated floating matter after storage for a certain period of time is suppressed. [Example]

[0046] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0047] [Test 1: Verification of the occurrence of flocculated floating matter due to differences in polyphenol content] (Preparation of grape juice-containing beverage) The ingredients were mixed in the proportions shown in the "Formulation" section of Table 1, and then diluted with water to obtain a diluted juice beverage (a beverage containing grape juice) so that the juice content was the value shown in the "Characteristics" section. Concord grape juice was used as the red grape juice.

[0048] The properties of the resulting beverage were measured by the following methods, and the results are shown in Table 1.

[0049] Fruit juice percentage: The calculated value of the fruit juice percentage of the beverage is shown (unit: mass %).

[0050] Brix: After adjusting the liquid temperature of the beverage to 20°C, the Brix value of the beverage was measured (unit: °Bx) using a sugar refractometer (product name "RX-5000α", manufactured by Atago Co., Ltd.).

[0051] Acidity: The acidity of the beverage was calculated using the following formula (unit: g anhydrous citric acid / 100 ml) based on the method for measuring acidity specified in the Japanese Agricultural Standards (Notification No. 1127 of the Ministry of Agriculture, Forestry and Fisheries of August 8, 2006). 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

[0052] pH: After adjusting the liquid temperature of the beverage to 20°C, the pH of the beverage was measured using a pH meter (trade name "HM-30R", manufactured by DKK-Toa Corporation).

[0053] <Appearance> The resulting beverages were stored at 55°C for 10 days, after which their appearance (color) was evaluated, and the results are shown in Table 1. Evaluation was carried out by six professionally trained panelists on a 7-point scale from 1 to 7 according to the following evaluation criteria, and the average score given by each panelist was calculated. Each beverage immediately after preparation, before deterioration, served as a control. (Evaluation criteria) 7 points: No difference from the control (before deterioration) 6 points: There is a slight difference from the control (before deterioration) 5 points: There is a slight difference from the control (before deterioration) 4 points: Comparatively different from the control (before deterioration) 3 points: Large difference from the control (before deterioration) 2 points: Significant difference from the control (before deterioration) 1 point: Very large difference from the control (before deterioration)

[0054] <Flocculated floating matter> The resulting beverages were stored at 55°C for 10 days, after which the occurrence of floating aggregates was evaluated, and the results are shown in Table 1. Evaluation was carried out by six professionally trained panelists on a 7-point scale from 1 to 7 according to the following evaluation criteria, and the average score given by each panelist was calculated. All beverages immediately after preparation were scored 7 points. (Evaluation criteria) 7 points: No flocculants or floating matter can be seen 6 points: The mist can finally be seen when light is shone on it. 5 points: The mist is visible without shining light, and fine, aggregated floating particles can be confirmed. 4 points: Floating aggregates of about 1 mm can be seen 3 points: Floating aggregates of about 1 mm can be seen, and a small amount of floating aggregates of about 2 mm can be seen 2 points: A large amount of floating aggregates of about 2 mm can be seen 1 point: A large amount of floating aggregates of 2 mm or more can be confirmed

[0055] [Table 1]

[0056] As shown in Table 1, it was found that the occurrence of aggregated floating matter was confirmed when the polyphenol content was 1000 to 8000 ppm. Note that when the polyphenol content exceeded 8000 ppm, the occurrence of aggregated floating matter became difficult to confirm. This is thought to be because there was little difference in appearance from the control, and the liquid color was dark, making the aggregated floating matter less noticeable.

[0057] [Test 2: Verification of the occurrence of flocculated floating matter due to differences in glycerin fatty acid ester content and tocopherol content] (Preparation of grape juice-containing beverage) The ingredients were mixed in the proportions shown in the "Formulation" section of Table 2, and then diluted with water to obtain a diluted juice beverage (a beverage containing grape juice) so that the juice content was the value shown in the "Characteristics" section. Concord red grape juice was used.

[0058] The properties of the resulting beverage were measured in the same manner as in Test 1, and the results are shown in Table 2.

[0059] The appearance of the resulting beverages and the amount of floating aggregates were evaluated in the same manner as in Test 1, and the results are shown in Table 2. The evaluation of floating aggregates gave each beverage a score of 7 immediately after preparation.

[0060] [Table 2]

[0061] As shown in Table 2, it was found that when the glycerin fatty acid ester content was 500 to 7000 ppm and the tocopherol content was 1 to 1000 ppm, the occurrence of aggregated floating matter was confirmed.

[0062] [Test 3: Verification of the occurrence of flocculated suspended matter due to differences in pH] (Preparation of grape juice-containing beverage) The ingredients were mixed in the proportions shown in the "Formulation" section of Table 3, and then diluted with water to obtain a diluted juice beverage (a beverage containing grape juice) so that the juice content was the value shown in the "Characteristics" section. Concord grape juice was used as the red grape juice.

[0063] The properties of the resulting beverage were measured in the same manner as in Test 1, and the results are shown in Table 3.

[0064] The appearance of the resulting beverages and the amount of floating aggregates were evaluated in the same manner as in Test 1, and the results are shown in Table 3. The evaluation of floating aggregates gave each beverage a score of 7 immediately after preparation.

[0065] [Table 3]

[0066] As shown in Table 3, it was found that when the pH was less than 3.2, the occurrence of flocculated floating matter was easily observed.

[0067] [Test 4: Verification of the suppression of flocculation and floating matter by adding pectin and xanthan gum] (Preparation of grape juice-containing beverage) Pectin (HM pectin), xanthan gum, guar gum, and other ingredients were mixed in the proportions shown in the "Formulation" section of Table 4, and then diluted with water to obtain the juice content shown in the "Characteristics" section to prepare a diluted juice beverage (a beverage containing grape juice). Concord red grape juice was used.

[0068] The properties of the resulting beverage were measured in the same manner as in Test 1, and the results are shown in Table 4.

[0069] The appearance of the resulting beverages and the amount of agglomerated floating matter were evaluated in the same manner as in Test 1, and the results are shown in Table 4. With regard to the evaluation of agglomerated floating matter, the beverage of Comparative Example 2 immediately after preparation was scored 5.3 points, while the other beverages immediately after preparation were scored 7 points.

[0070] [Table 4]

[0071] As shown in Table 4, in grape juice-containing beverages having a polyphenol content of 1000 to 8000 ppm, a glycerin fatty acid ester content of 500 to 7000 ppm, and a tocopherol content of 1 to 1000 ppm, Examples 1 and 2, which contain pectin or xanthan gum, were found to be able to suppress the occurrence of aggregated floating matter compared to Comparative Example 1, which does not contain pectin or xanthan gum, and Comparative Example 2, which contains guar gum, a polysaccharide thickener similar to pectin and xanthan gum.

Claims

1. A grape juice-containing beverage having a polyphenol content of 1000 to 8000 ppm, a glycerin fatty acid ester content of 500 to 7000 ppm, and a tocopherol content of 1 to 1000 ppm, Contains one or more selected from the group consisting of pectin and xanthan gum, A beverage containing grape juice.

2. Contains red grape juice The grape juice-containing beverage according to claim 1.

3. The fruit juice rate is 3 to 25% by mass. The grape juice-containing beverage according to claim 1 or 2.

4. A method for inhibiting aggregated floating matter in a grape juice-containing beverage having a polyphenol content of 1000 to 8000 ppm, a glycerin fatty acid ester content of 500 to 7000 ppm, and a tocopherol content of 1 to 1000 ppm, comprising: One or more selected from the group consisting of pectin and xanthan gum are contained in the grape juice-containing beverage. A method for suppressing flocculation and suspended matter.

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