Containerized fruit juice drink and its manufacturing method

Abstract

To provide: a fruit drink in which fine foams occur when being poured into a container, and a dynamic state where the foams flow while forming a wave pattern from top to bottom in the container (formation of cascade foams) continues; and a method for manufacturing the fruit drink.SOLUTION: A fruit drink packaged in a container is adjusted so that alcohol concentration is 2-30 vol%, an extracted component is 3.5 degrees or more, an inert gas internal pressure is 0.2 MPa or more, and a carbon dioxide internal pressure is less than 0.1 MPa.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a bottled fruit juice drink that generates fine, wavy foam and a method for producing the same.

[0002] In response to diversifying consumer needs, a wide variety of beverages have been developed and distributed on the market. In sparkling beverages, the foam generated significantly affects the beverage's taste, aroma, and mouthfeel, so the state and duration of the foam generated are important characteristics that significantly affect beverage sales. For example, it is generally known that fine foam prevents the carbon dioxide and aroma from escaping, reduces bitterness, and lightens the mouthfeel. Therefore, in order to add value to sparkling beverages, research is being conducted into generating and maintaining fine foam in sparkling beverages.

[0003] However, while research into technologies for generating and maintaining such fine foam has traditionally been conducted in the field of beer production (e.g., Patent Document 1), the current situation is that research has hardly been conducted in the field of producing sparkling beverages other than beer.

[0004] Furthermore, the movement of the bubbles that occurs when a sparkling beverage is poured into a container (foam dynamics) significantly affects the appearance of the beverage, and is therefore one of the properties that can add value to the sparkling beverage. In particular, when a sparkling beverage is poured into a transparent container such as a glass, the movement of the bubbles can be seen from various directions, which significantly affects the appearance of the beverage.

[0005] However, little research has been conducted on technologies relating to the dynamics of such foam, and the current situation is that there have been almost no attempts to control the dynamics of foam in sparkling drinks. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 62-135156 Summary of the Invention

[0007] The present inventors have found that by adjusting the alcohol content, extract content, inert gas internal pressure, and carbon dioxide internal pressure of a bottled fruit juice beverage to each fall within a specific range, when the container containing the fruit juice beverage is opened and the fruit juice beverage is poured into another container, fine bubbles are generated, and further, the bubbles continuously flow in a wavy pattern from top to bottom within the container (formation of cascading bubbles).The present invention is based on this finding.

[0008] Therefore, the present invention provides a fruit juice beverage that is packed in a container and that, when poured into another container, generates fine bubbles, and further, the bubbles continuously flow from top to bottom within the container forming a wave pattern (cascading foam formation), and a method for producing the same.

[0009] According to the present invention, the following inventions are provided. [1] A fruit juice beverage packed in a container and containing 2 to 30% by volume of alcohol, with an extract content of 3.5% or more, an internal pressure of an inert gas of 0.2 MPa or more, and an internal pressure of carbon dioxide of less than 0.1 MPa. [2] The fruit juice beverage according to [1], which is a fruit wine. [3] The fruit juice beverage according to [2], wherein the fruit wine is wine. [4] The fruit juice beverage according to any one of [1] to [3], wherein the carbon dioxide internal pressure is 0.06 MPa or less. [5] The fruit juice beverage according to any one of [1] to [4], wherein the inert gas comprises at least one gas selected from the group consisting of nitrogen and argon. [6] A fruit juice beverage according to any one of [1] to [5], wherein the container is a sealed package container equipped with a device that releases gas into the fruit juice beverage when the package container is opened. [7] The fruit juice beverage described in [6], wherein the device retains part or all of the carbon dioxide and at least one of the inert gases. [8] A method for producing a packaged fruit juice beverage, comprising: a step of adjusting the alcohol concentration in the fruit juice beverage to 2 to 30% by volume; A step of adjusting the extract content of the fruit juice beverage to 3.5% or more; A step of adjusting the internal pressure of the inert gas in the fruit juice beverage to 0.2 MPa or more; adjusting the carbon dioxide internal pressure in the fruit juice beverage to less than 0.1 MPa A method comprising: [9] The method according to [8], wherein the fruit juice beverage is a fruit wine.

[10] The method according to [9], wherein the fruit wine is wine.

[11] The method according to any one of [8] to

[10] , wherein the carbon dioxide internal pressure is 0.06 MPa or less.

[12] The method according to any one of [8] to

[11] , wherein the inert gas comprises at least one gas selected from the group consisting of nitrogen and argon.

[13] The method according to any one of [8] to

[12] , wherein the container is a sealed package container equipped with a device that releases gas into the fruit juice beverage when the package container is opened.

[14] The method according to

[13] , wherein the device retains part or all of the carbon dioxide and at least one of the inert gases.

[0010] According to the present invention, when a fruit juice beverage packed in a container is poured into another container, fine bubbles are generated, and the bubbles can be maintained in a state in which they flow from top to bottom in a wave pattern inside the container (formation of cascading bubbles). [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is a photograph of the dynamics of foam (cascading foam) that occurs when the fruit juice drink of the present invention is poured into an evaluation glass, forming a wave pattern and flowing from top to bottom inside the evaluation glass. [Figure 2]Figure 2 is a schematic diagram of an evaluation glass used to measure the duration of cascading foam generated when a fruit juice drink is poured into a container. The surface indicated by diagonal lines in Figure 2 is the "inclined surface."

[0012] [Fruit juice drink] According to one aspect of the present invention, there is provided a fruit juice beverage (hereinafter also referred to as "the fruit juice beverage of the present invention") packed in a container, in which the alcohol content, extract content, inert gas internal pressure, and carbon dioxide internal pressure are each adjusted to specific ranges. When poured into a container, the fruit juice beverage of the present invention generates fine bubbles, and further, the bubbles continuously flow from top to bottom within the container in a wave pattern (formation of cascading bubbles).

[0013] In the fruit juice beverage of the present invention, the term "fine" in relation to the bubbles generated from the fruit juice beverage means that the bubbles (air bubbles) generated have a relatively small diameter. Because the bubbles generated from the fruit juice beverage are fine, when the fruit juice beverage with bubbles is taken in the mouth, it feels as if it contains a lot of air (airy mouthfeel).

[0014] The fruit juice beverage of the present invention will now be described. The fruit juice beverage of the present invention contains fruit juice or a processed fruit juice product. The processed fruit juice product is not particularly limited as long as it is one that is commonly used in beverages, and examples thereof include fermented fruit juice products, extracts, freeze-dried products, concentrates, powders, etc. These may be contained alone or in combination of two or more types.

[0015] In the fruit juice beverage of the present invention, the alcohol (ethanol) content is adjusted to the range of 2 to 30% by volume. By setting the alcohol content in the fruit juice beverage within this range, fine bubbles are generated when the fruit juice beverage is poured into a container, and the formation of cascade bubbles can be sustained within the container. From the viewpoint of the generation of such fine bubbles and the sustained formation of cascade bubbles, the alcohol content in the fruit juice beverage is preferably 3 to 30% by volume, more preferably 5 to 25% by volume, and even more preferably 6 to 20% by volume.

[0016] The alcohol content in a fruit juice beverage may be adjusted by adding ethanol itself (e.g., raw material alcohol) to the fruit juice beverage, or by increasing or decreasing the content of raw materials containing ethanol, raw materials that produce ethanol during the production process of the fruit juice beverage, etc. Raw materials containing ethanol are not particularly limited, but examples include the fermented fruit juices mentioned above. These may be used alone or in combination of two or more.

[0017] The fruit juice beverage of the present invention is a so-called alcoholic beverage, defined under the Liquor Tax Act as a "beverage with an alcohol content of at least one alcoholic beverage," and is treated as a food under the Food Sanitation Act, and is subject to said law. The fruit juice beverage of the present invention may be a fermented product obtained by alcoholic fermentation of sugars contained in raw materials (alcohol raw materials) such as grains or fruits, or may be a beverage containing such a fermented product as its main ingredient. As defined in the Liquor Tax Act, "alcohol content" refers to the volume of ethanol contained in a percentage of the original volume at a temperature of 15°C. Furthermore, "alcohol content" refers to the volume concentration of ethanol in the fruit juice beverage, expressed as a percentage (%).

[0018] The alcohol content of fruit juice drinks is measured using gas chromatography in accordance with the method specified by the National Tax Agency of Japan ("National Tax Agency Specified Analysis Method" issued by the National Tax Agency of Japan).

[0019] In the fruit juice beverage of the present invention, the extract content is adjusted to 3.5% or higher. By setting the extract content in the fruit juice beverage within the above range, fine bubbles are generated when the fruit juice beverage is poured into a container, and the formation of cascade foam can be sustained within the container. From the viewpoint of the generation of such fine bubbles and the sustained formation of cascade foam, the greater the extract content in the fruit juice beverage, the better, and it is preferably 3.9% or higher. On the other hand, the upper limit of the extract content is not particularly limited, but from the viewpoint of the ease of drinking the fruit juice beverage, it is, for example, 50%.

[0020] The extract content of a fruit juice beverage is calculated as follows, in accordance with the above-mentioned "National Tax Agency Specified Analysis Method." That is, gas is removed from the fruit juice beverage if necessary, and the specific gravity of the fruit juice beverage converted from the density of the fruit juice beverage is defined as S (15 / 4°C), and the specific gravity (specific gravity equivalent value) converted from the measured alcohol content based on "Table 2 Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table" is defined as A (15 / 15°C), and E (extract content (%)) is calculated using the following formula: E=(SA)×260+0.21 In the above calculations, the value is rounded off to five decimal places, and the E value is truncated to two decimal places.

[0021] The extract content of a fruit juice beverage can be adjusted by increasing or decreasing the content of ingredients that increase the extract content, ingredients that produce substances that increase the extract content during the production process of the fruit juice beverage, etc. Raw materials that increase the extract content include, but are not limited to, the above-mentioned fruit juices, processed fruit juices, sugars (high-fructose corn syrup, high-fructose corn syrup, granulated sugar, polysaccharides, oligosaccharides, etc.), dietary fiber, starches, vegetable juices, etc. These may be used alone or in combination of two or more.

[0022] In the fruit juice beverage of the present invention, the internal pressure of the inert gas is adjusted to 0.2 MPa or higher. By setting the internal pressure of the inert gas in the fruit juice beverage within the above range, fine bubbles are generated when the fruit juice beverage is poured into a container, and the formation of cascade bubbles can be sustained within the container. From the viewpoint of the generation of such fine bubbles and the sustained formation of cascade bubbles, the higher the internal pressure of the inert gas in the fruit juice beverage, the better, and it is preferably 0.25 MPa or higher, more preferably 0.3 MPa or higher, and even more preferably 0.4 MPa or higher. On the other hand, the upper limit of the internal pressure of the inert gas is not particularly limited, but is, for example, 0.6 MPa from the viewpoint of the pressure resistance of the container in which the fruit juice beverage is filled.

[0023] With regard to fruit juice beverages, "internal pressure of inert gas" refers to the internal pressure of the inert gas (partial pressure of inert gas) measured in a fruit juice beverage that is filled and sealed in a container at 20°C. In other words, "internal pressure of inert gas is 0.2 MPa or more" means that the inert gas has an internal pressure of 0.2 MPa or more in a fruit juice beverage that is filled and sealed in a container at 20°C.

[0024] The internal pressure of the inert gas in a fruit juice beverage that has been packed and sealed in a container can be calculated by measuring the total internal pressure (total pressure) of the gas in the fruit juice beverage and subtracting from the measured value the internal pressure of carbon dioxide (partial pressure of carbon dioxide) calculated based on the carbon dioxide concentration measured by the method described below. Note that the internal pressure of carbon dioxide can be measured by the method described below.

[0025] The total pressure of gas in a fruit juice beverage can be measured using, for example, a digital manometer (KDM-30) manufactured by Krone Co., Ltd. Specifically, a perforation needle is attached to the digital manometer, the perforation needle is inserted into a container filled with the fruit juice beverage, the measuring part is immersed in the fruit juice beverage, and measurement can be performed according to a predetermined procedure. While the total pressure of gas in a fruit juice beverage can be measured using the above-described method, in cases where measurement using the above-described method is inappropriate or difficult, the total pressure of gas in a fruit juice beverage can be predicted and determined exceptionally using the method described below. First, for example, a calibration curve is prepared showing the relationship between the total pressure measured using the digital manometer and the total pressure measured using a contact pressure internal pressure testing device. For example, a texture analyzer (TA.XT ExpressC Texture Express) manufactured by Eiko Seiki Co., Ltd., with a probe p5, a 5 kg load cell, and a 5 kg load, can be used as the contact pressure internal pressure testing device. Next, the total pressure of the fruit juice beverage is measured using a contact-type internal pressure testing device, and a predicted value of the actual total pressure of the fruit juice beverage is calculated from the obtained measured value based on the above-mentioned calibration curve. In a preferred embodiment, the calculation of the predicted value of the total pressure of the fruit juice beverage is carried out after confirming that the prediction accuracy is within 5%.

[0026] The type of inert gas is not particularly limited as long as it is a gas that can be used in accordance with food hygiene standards and has no or very low reactivity, and examples thereof include nitrogen and noble gases (rare gases). Examples of noble gases include helium, neon, argon, and the like. These may be used alone or in combination of two or more. In a preferred embodiment, nitrogen or argon is used alone as the inert gas. In another preferred embodiment, a mixed gas combining nitrogen or argon with another inert gas is used as the inert gas. Note that when a mixed gas combining two or more inert gases is used as the inert gas, the above-mentioned "internal pressure of the inert gas" refers to the total internal pressure of the mixed gas.

[0027] The internal pressure of the inert gas in a fruit juice beverage may be adjusted by adding the inert gas itself to the fruit juice beverage, or by increasing or decreasing the content of ingredients that increase the internal pressure of the inert gas (for example, by releasing or generating an inert gas) during the production process of the fruit juice beverage. When ingredients that increase the internal pressure of the inert gas in a fruit juice beverage are used to adjust the internal pressure of the inert gas in a fruit juice beverage, such ingredients may be used alone or in combination of two or more. In one preferred embodiment, nitrogen is used as the inert gas, and the internal nitrogen pressure of the fruit juice beverage is adjusted by adding gaseous nitrogen and / or liquid nitrogen to the fruit juice beverage. Nitrogen tends to form fine bubbles with small diameters, so using nitrogen as the inert gas makes it easier for fine bubbles to be generated when the container of the fruit juice beverage of the present invention is opened.

[0028] In the fruit juice beverage of the present invention, the internal carbon dioxide pressure is adjusted to less than 0.1 MPa. Carbon dioxide tends to form bubbles with relatively large diameters, so by setting the internal carbon dioxide pressure in the fruit juice beverage within the above range, it is possible to make it less likely for large bubbles to be generated when the fruit juice beverage is poured into a container. As a result, the bubbles generated when the fruit juice beverage is poured into a container can be made finer, and cascading bubbles can be maintained within the container. From the viewpoint of the generation of such fine bubbles and the maintenance of cascading bubbles, the lower the internal carbon dioxide pressure in the fruit juice beverage, the better, and it is preferably 0.06 MPa or less, more preferably 0.04 MPa or less, and even more preferably 0.01 MPa or less. On the other hand, the lower limit of the internal carbon dioxide pressure in the fruit juice beverage is not particularly limited, and it is most preferably 0 MPa.

[0029] With regard to fruit juice beverages, "internal carbon dioxide pressure" refers to the internal pressure (partial pressure) of carbon dioxide measured in a fruit juice beverage that is filled and sealed in a container at 20°C. In other words, "an internal carbon dioxide pressure of less than 0.1 MPa" means that the carbon dioxide in a fruit juice beverage that is filled and sealed in a container has an internal pressure of less than 0.1 MPa.

[0030] The internal carbon dioxide pressure of a fruit juice beverage that has been packed and sealed in a container can be calculated from the carbon dioxide concentration measured using an Anton Paar Beverage Analysis System (PBA-S) and the total pressure of the gas in the fruit juice beverage measured using the method described above.

[0031] As mentioned above, from the viewpoint of generating fine bubbles and maintaining cascading bubbles, the lower the internal carbon dioxide pressure in a fruit juice beverage, the better, but the internal carbon dioxide pressure can be adjusted within the above-mentioned range as needed. The internal carbon dioxide pressure in a fruit juice beverage can be adjusted by adding carbon dioxide itself (e.g., gaseous carbon dioxide (carbon dioxide), liquid carbon dioxide, solid carbon dioxide (dry ice), etc.), carbonated water, etc. to the fruit juice beverage, or by increasing or decreasing the content of ingredients that increase the internal carbon dioxide pressure (e.g., that release or generate carbon dioxide) during the production process of the fruit juice beverage. Raw materials that increase the internal carbon dioxide pressure in a fruit juice beverage are not particularly limited, and examples include fermented products of fruit juice, etc., carbonates, etc. These may be used alone or in combination of two or more.

[0032] The total internal pressure (total pressure) of the gas inside the fruit juice beverage packed and sealed in a container is not particularly limited, but is, for example, 0.6 MPa or less from the viewpoint of the durability of the container in which the fruit juice beverage is filled and safety during production.

[0033] In one preferred embodiment, the bottled fruit juice of the present invention generates gas when the container is opened, resulting in the generation of bubbles having a diameter of 50 to 150 μm in the fruit juice. In a particularly preferred embodiment, the bottled fruit juice of the present invention generates bubbles having the above diameter as cascading bubbles. The bubble diameter (bubble diameter) generated in the fruit juice after the container is opened is measured, for example, by the following method. That is, the bottled fruit juice is poured into a glass having a shape as shown in FIG. 2 (i.e., a glass having a shape with a sloping surface on one side), and an image of the generated cascading bubbles is taken from the front of the sloping surface of the glass. The circle-equivalent diameter of the bubbles of the cascading bubbles is measured from the captured image, and the bubble diameter is calculated based on the obtained measurement value. The image capture conditions and the method for calculating the bubble diameter may be the same as those described in the Examples.

[0034] The fruit juice beverage of the present invention may further contain other ingredients used in the production of fruit juice beverages, such as sweeteners (e.g., sugar alcohols, high-intensity sweeteners, honey, etc.), acidulants (e.g., phosphoric acid, citric acid, malic acid, ascorbic acid, tartaric acid, succinic acid, lactic acid, gluconic acid, fumaric acid, acetic acid, and salts thereof), colorants, flavorings, and food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.).

[0035] The fruit juice beverage of the present invention may be any type of beverage as long as it contains fruit juice or a processed fruit juice and satisfies the above-mentioned alcohol content, extract content, inert gas internal pressure, and carbon dioxide internal pressure. Examples of types of fruit juice beverage of the present invention include brewed alcoholic beverages, distilled alcoholic beverages, and mixed alcoholic beverages.

[0036] Brewed alcohol is a general term for alcoholic beverages that are produced solely through the alcoholic fermentation of raw materials with yeast, without going through processes such as distillation. Under the Liquor Tax Act, brewed alcohol is classified into sake, fruit wine, and other brewed alcoholic beverages.

[0037] Specific examples of brewed alcoholic beverages include simple-fermented alcoholic beverages (e.g., wine (grape wine), cider (apple wine), kumis, etc.) obtained by fermenting the sugars in the raw materials as they are, and multiple-fermented alcoholic beverages (e.g., sake, etc.) obtained by breaking down (saccharifying) sugars such as starch in the raw materials into glucose and then fermenting the glucose.

[0038] Distilled liquor is a general term for alcoholic beverages produced by distilling brewed alcohol. Under the Liquor Tax Act, distilled liquor is classified into continuous distillation shochu, pot still shochu, whiskey, brandy, raw alcohol, and spirits. Distilled liquor also includes distilled alcohol with added water, or distilled alcohol aged in wooden barrels.

[0039] Specific examples of distilled alcoholic beverages include spirits, gin, vodka, spiritus, awamori, shochu, soju (Korean shochu), baijiu (e.g., paichu, sorghum, etc.), mezcal (e.g., tequila, etc.), whiskey, brandy (e.g., cognac, armagnac, calvados, grappa, singani, pisco, etc.), cachaça (pinga), rum, arrack (e.g., aquavit, aruhi, raki, etc.), korn, and kirschwasser.

[0040] Hybrid alcohol is a general term for alcoholic beverages that are not the brewed or distilled alcoholic beverages mentioned above (for example, chuhai, RTD, RTS, steeped alcohol, liqueur, etc.), and includes "hybrid alcoholic beverages" under the Liquor Tax Act.

[0041] In a preferred embodiment, the fruit juice beverage of the present invention is a brewed alcoholic beverage, specifically a fruit wine (e.g., wine, cider, etc.), a sweet fruit wine (e.g., port wine, sherry, Madeira, Marsala, vermouth, etc.), etc. In another preferred embodiment, the fruit juice beverage of the present invention is a mixed alcoholic beverage, specifically a chuhai, RTD, RTS, plum wine, apricot wine, almond wine, amaretto, liqueur, etc. In a particularly preferred embodiment, the fruit juice beverage of the present invention is wine, which includes red wine, white wine, and rosé wine.

[0042] In the fruit juice beverage of the present invention, the container for filling the fruit juice beverage may be any container as long as it is a packaging container that can fill and seal the fruit juice beverage. Examples of the container include cans, bottles, and PET bottles. In a preferred embodiment, cans and bottles are used as the container.

[0043] In one embodiment, the container includes a device (also called a "widget") that retains gas and releases the retained gas when the container is opened. Having such a device in the container can produce fine bubbles when the juice beverage is poured into another container after opening the container, and can also enhance the duration of the cascading foam. The device may or may not be fixed to the container.

[0044] In one embodiment, some or all of the carbon dioxide and / or inert gas contained in the fruit juice beverage is retained in the device. In one preferred embodiment, of the carbon dioxide and inert gas contained in the fruit juice beverage, only the inert gas is retained in the device. In particular, since nitrogen tends to form fine bubbles with small diameters, retaining nitrogen in the device makes it easier for the gas released from the device when the container is opened to form fine bubbles. Therefore, in one preferred embodiment, the fruit juice beverage contains nitrogen as an inert gas, and only the nitrogen is retained in the device.

[0045] In addition to carbon dioxide and inert gas, the gas to be released from the device when the container is opened is not particularly limited, and any gas that can be used in accordance with food hygiene standards can be appropriately selected and used.

[0046] [Fruit juice beverage manufacturing method] According to another aspect of the present invention, there is provided a method for producing a fruit juice beverage packed in a container, in which the alcohol concentration, extract content, inert gas internal pressure, and carbon dioxide internal pressure of the fruit juice beverage are adjusted to specific ranges (hereinafter also referred to as the "production method of the present invention"). The production method of the present invention will be described below.

[0047] The production method of the present invention includes the steps of adjusting the alcohol concentration of a bottled fruit juice beverage to 2 to 30% by volume, adjusting the extract content of the bottled fruit juice beverage to 3.5% or higher, adjusting the internal inert gas pressure of the bottled fruit juice beverage to 0.2 MPa or higher, and adjusting the internal carbon dioxide pressure of the bottled fruit juice beverage to less than 0.1 MPa. In the production method of the present invention, the alcohol concentration, extract content, internal inert gas pressure, and internal carbon dioxide pressure of the bottled fruit juice beverage can be adjusted using the same methods as those described for the fruit juice beverage of the present invention above. Furthermore, the preferred numerical ranges for the alcohol concentration, extract content, internal inert gas pressure, and internal carbon dioxide pressure described above can also be the same numerical ranges as those described for the fruit juice beverage of the present invention above.

[0048] The container used in the manufacturing method of the present invention can be the same as that described above for the fruit juice beverage of the present invention. In one embodiment, the container is equipped with a device for retaining gas, which device releases the retained gas when the container is opened. The device and the type of gas retained in the device can be the same as those described above for the fruit juice beverage of the present invention.

[0049] The types of fruit juice beverages produced by the production method of the present invention can be the same as those described above for the fruit juice beverages of the present invention. That is, the fruit juice beverages produced by the production method of the present invention may be any beverage, as long as they contain fruit juice or processed fruit juice and satisfy the above-mentioned alcohol content, extract content, inert gas internal pressure, and carbon dioxide internal pressure. Examples of fruit juice beverages of the present invention include brewed alcoholic beverages and mixed alcoholic beverages.

[0050] In a preferred embodiment, the fruit juice beverage produced by the production method of the present invention is a brewed alcoholic beverage, specifically a fruit wine (e.g., wine, cider, etc.), a sweet fruit wine (e.g., port wine, sherry, Madeira, Marsala, vermouth, etc.), etc. In another preferred embodiment, the fruit juice beverage produced by the production method of the present invention is a mixed alcoholic beverage, specifically a chuhai, RTD, RTS, plum wine, apricot wine, almond wine, amaretto, liqueur, etc. In a particularly preferred embodiment, the fruit juice beverage produced by the production method of the present invention is wine, including red wine, white wine, and rosé wine. [Example]

[0051] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0052] The fruit juice used in each example is concentrated fruit juice, and the blending amounts of fruit juice shown in each table below are all values ​​converted into straight juice.

[0053] The internal nitrogen pressure of each evaluation beverage was calculated using the following method. Unless otherwise specified, pressure measurements were performed on the evaluation beverages at 20°C.

[0054] First, the total pressure of the gas contained in each evaluation beverage was measured using a digital manometer (KDM-30) manufactured by Krone Co., Ltd. Specifically, a perforation needle was attached to the digital manometer, and the perforation needle was inserted into the container of each evaluation beverage. The measurement part was immersed in the liquid of each evaluation beverage, and the total pressure of the gas contained in each evaluation beverage was measured according to a predetermined procedure. Next, the carbon dioxide concentration of each evaluation beverage was measured using a beverage analysis system (PBA-S) manufactured by Anton Paar Co., Ltd. Furthermore, the carbon dioxide internal pressure (carbon dioxide partial pressure) of each evaluation beverage was calculated from the carbon dioxide concentration measured by this method and the total pressure measured by the above method. Next, the nitrogen internal pressure of each evaluation beverage was calculated from the calculated carbon dioxide internal pressure and the total pressure measured by the above method. The nitrogen internal pressure values ​​shown in the following tables are values ​​calculated using this method.

[0055] Example 1: Alcohol concentration study 1 The relationship between the alcohol concentration of a fruit juice drink and the generation and persistence of fine bubbles when the fruit juice drink is poured into a container was investigated using the following procedure. First, two types of grape juice (Concord and Red Grape) and pineapple juice (concentrated juice), high-fructose corn syrup, and ethanol (raw alcohol) were prepared, and each fruit juice beverage was prepared by mixing and diluting with water to achieve the composition and alcohol concentration shown in Table 1 below. 330 ml of each resulting fruit juice beverage was filled into widget cans (total volume 380 ml) manufactured by Ardagh Metal, and then liquid nitrogen was dripped using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd. to achieve the internal nitrogen pressure (0.3 MPa) shown in Table 1. The lids of the widget cans were then tightened to prepare the evaluation beverages for test plots 1-1 to 1-6.

[0056] Each evaluation beverage was left to stand at 5°C for at least one day and then poured into an evaluation glass (opening 60 x 60 mm, base 60 x 30 mm, height 170 mm) with the shape shown in Figure 2. The fruit juice beverage was poured at a roughly average speed from a position 7 cm directly above the opening of the glass, and the entire amount was poured over 10 seconds. From the front of the inclined surface (the surface indicated by diagonal lines in Figure 2), the time that the foam generated from the fruit juice beverage continued as cascading foam was measured.

[0057] Each evaluation beverage was poured into a pint glass, and 20 seconds after pouring was completed, each evaluation beverage was subjected to a sensory evaluation test. In the sensory evaluation test, each evaluation beverage was evaluated for its airy mouthfeel (airy mouthfeel) based on the following criteria by a panel of four well-trained experts in evaluating fruit juice beverages.

[0058] Score 4: Very airy mouthfeel. Score 3: Airy mouthfeel. Score 2: Has a slightly airy mouthfeel. Score 1: No airy mouthfeel.

[0059] The cascade foam duration and the results of the sensory evaluation test for each evaluation beverage are shown in Table 1. If the cascade foam duration was 30 seconds or longer and a clear wave pattern was observed, the beverage was judged to have a clear wave pattern and excellent cascade foam duration (overall rating: "○"). If the cascade foam duration was 30 seconds or longer and an extremely clear wave pattern was observed, the beverage was judged to have an extremely clear wave pattern and excellent cascade foam duration (overall rating: "◎"). On the other hand, if the cascade foam duration was less than 30 seconds, the beverage was judged to not have sufficient cascade foam duration (overall rating: "×"). The results of the sensory evaluation test were calculated as the average score of the four panelists.

[0060] [Table 1]

[0061] The results in Table 1 show that when the alcohol concentration of the fruit juice drink is 6% by volume (test areas 1-4 to 1-6), fine bubbles are generated when the fruit juice drink is poured into a container, and when it is put in the mouth, it has a light, airy mouthfeel, and also has excellent cascading foam that lasts.

[0062] Example 2: Alcohol concentration study 2 The relationship between the alcohol concentration of a fruit juice drink and the generation and persistence of fine bubbles when the fruit juice drink is poured into a container was further investigated using the following procedure. First, Concord grape juice (concentrated juice), high-fructose corn syrup, and ethanol (raw alcohol) were prepared, and then mixed and diluted with water to obtain the composition and alcohol concentration shown in Table 2 below to prepare each fruit juice beverage. 330 ml of each of the obtained fruit juice beverages was filled into widget cans (total volume 380 ml) manufactured by Ardagh Metal, and then liquid nitrogen was dripped using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd. to obtain the nitrogen internal pressure (0.3 MPa) shown in Table 2. The lids of the widget cans were then tightened to prepare the evaluation beverages of Test Plots 2-1 to 2-8. Test Plot 2-1 was the same as Test Plot 1-1 in Example 1.

[0063] The duration of cascade foam for each of the resulting evaluation beverages was measured in the same manner as in Example 1. The results are shown in Table 2.

[0064] [Table 2]

[0065] The results in Table 2 show that when the alcohol concentration of the fruit juice drink is 2 to 30% by volume (Test Plots 2-2 to 2-7), excellent cascading foam persistence is achieved. Also, although not shown in the table, in Test Plots 2-2 to 2-7, fine bubbles are generated when the fruit juice drink is poured into a container, and when it is sipped, a light, airy mouthfeel is achieved.

[0066] Example 3: Study of extract 1 The relationship between the extract content of fruit juice drinks and the generation and persistence of fine bubbles when the fruit juice drinks are poured into a container was investigated using the following procedure. First, Concord grape juice (concentrated juice), high-fructose corn syrup, and ethanol (raw alcohol) were prepared, and each fruit juice beverage was prepared by mixing and diluting with water to obtain the composition and extract shown in Table 3 below. 330 ml of each resulting fruit juice beverage was filled into widget cans (total volume 380 ml) manufactured by Ardagh Metal, and then liquid nitrogen was dripped using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd. to achieve the internal nitrogen pressure (0.3 MPa) shown in Table 3. The lids of the widget cans were then tightened to prepare the evaluation beverages for test plots 3-1 to 3-5.

[0067] The duration of cascade foam for each of the resulting evaluation beverages was measured in the same manner as in Example 1. The results are shown in Table 3.

[0068] [Table 3]

[0069] The results in Table 3 show that when the extract content of the fruit juice drink is 3.5% or higher (test plots 3-4 to 3-5), excellent cascading foam persistence is achieved. Also, although not shown in the table, in test plots 3-4 to 3-5, fine bubbles were generated when the fruit juice drink was poured into a container, and when it was sipped, a light, airy mouthfeel was achieved.

[0070] Example 4: Study of extract 2 The relationship between the extract content of a fruit juice drink and the generation and persistence of fine bubbles when the fruit juice drink is poured into a container was further investigated using the following procedure. First, six red wines (Ego (red), Pierre & Remy Gautier (Cabernet Sauvignon), Casillero del Diablo (Cabernet Sauvignon), a delicious red wine without added antioxidants (mellow), a delicious red wine without added antioxidants (full-bodied), a delicious red wine without added antioxidants (deep-sweet), a delicious red wine without added antioxidants (rich and sweet), one white wine (a delicious white wine without added antioxidants (refreshing)), and two rosé wines (Bistro, a delicious rosé wine without added antioxidants). All wines were sold by Mercian Corporation. Each wine was filled into a 380 ml widget can manufactured by Ardagh Metal (330 ml). Liquid nitrogen was then dripped into the widget can using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd., to the internal nitrogen pressure (0.3 MPa) shown in Table 4. The lids were then screwed on to prepare the beverages for evaluation. The extract and alcohol contents of each wine were as shown in Table 4.

[0071] The duration of cascade foam for each of the resulting evaluation beverages was measured and a sensory evaluation test was conducted in the same manner as in Example 1. The results are shown in Table 4.

[0072] [Table 4]

[0073] The results in Table 4 show that when the extract content of the fruit juice drink is 3.5% or higher (test areas 4-4 to 4-9), fine bubbles are generated when the fruit juice drink is poured into a container, and when it is put in the mouth, a light, airy mouthfeel is achieved, and excellent cascading foam is maintained.

[0074] Example 5: Study of extract 3 The relationship between the extract content of a fruit juice drink and the generation and persistence of fine bubbles when the fruit juice drink is poured into a container was further investigated using the following procedure. First, six types of red wine, one type of white wine, and two types of rosé wine were prepared in the same manner as in Example 4. 310 ml of each wine was filled into an aluminum can (non-widget can, total volume 360 ​​ml) manufactured by Toyo Seikan Co., Ltd., and then liquid nitrogen was dripped using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd. to achieve the nitrogen internal pressure (0.3 MPa) shown in Table 5. The aluminum can was then sealed with its lid to prepare the beverage for evaluation. The extract and alcohol contents of each wine were as shown in Table 5.

[0075] The duration of cascade foam for each of the resulting evaluation beverages was measured and a sensory evaluation test was conducted in the same manner as in Example 1. The results are shown in Table 5.

[0076] [Table 5]

[0077] The results in Table 5 show that when the extract content of the fruit juice drink is 3.5% or higher (test areas 5-4 to 5-9), even without using a widget can, fine bubbles are generated when the fruit juice drink is poured into a container, and when taken in the mouth, a light, airy mouthfeel is achieved, and excellent cascading foam is maintained for a long time.

[0078] Example 6: Nitrogen internal pressure study 1 The relationship between the internal nitrogen pressure of a fruit juice drink and the generation and persistence of fine bubbles when the fruit juice drink is poured into a container was investigated using the following procedure. First, Concord grape juice (concentrated juice), high-fructose corn syrup, and ethanol (raw alcohol) were prepared, and each fruit juice beverage was prepared by mixing and diluting with water to obtain the composition shown in Table 6 below. 330 ml of each resulting fruit juice beverage was filled into widget cans (total volume 380 ml) manufactured by Ardagh Metal, and then liquid nitrogen was dripped using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd. to achieve the internal nitrogen pressure (0.1 to 0.4 MPa) shown in Table 6. The lids of the widget cans were then tightened to prepare the evaluation beverages for test plots 6-1 to 6-4.

[0079] The duration of cascade foam for each of the resulting evaluation beverages was measured and a sensory evaluation test was conducted in the same manner as in Example 1. The results are shown in Table 6.

[0080] [Table 6]

[0081] The results in Table 6 show that when the internal nitrogen pressure of the fruit juice drink is 0.2 MPa or higher (test areas 6-2 to 6-4), fine bubbles are generated when the fruit juice drink is poured into a container, and when it is put in the mouth, it has a light, airy mouthfeel, and also has excellent cascading foam that lasts.

[0082] Example 7: Nitrogen internal pressure study 2 The relationship between the internal nitrogen pressure of a fruit juice drink and the generation and persistence of fine bubbles when the fruit juice drink is poured into a container was further investigated using the following procedure. Commercially available red wine A was prepared and 330 ml was filled into a widget can (total volume 380 ml) manufactured by Ardagh Metal. Liquid nitrogen was then dripped using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd. to achieve the internal nitrogen pressure (0.02 to 0.4 MPa) shown in Table 7, and the lid of the widget can was then tightened to prepare the evaluation beverages for test areas 7-1 to 7-7.

[0083] The duration of cascade foam for each of the resulting evaluation beverages was measured and a sensory evaluation test was conducted in the same manner as in Example 1. The results are shown in Table 7.

[0084] [Table 7]

[0085] The results in Table 7 show that when the internal nitrogen pressure of the fruit juice drink is 0.2 MPa or higher (test areas 7-4 to 7-7), fine bubbles are generated when the fruit juice drink is poured into a container, and when put in the mouth, a light, airy mouthfeel is achieved, and excellent cascading foam persistence is achieved.

[0086] Example 8: Study of carbon dioxide internal pressure The relationship between the internal carbon dioxide pressure of a fruit juice drink and the generation and persistence of fine bubbles when the fruit juice drink is poured into a container was investigated using the following procedure. First, Concord grape juice (concentrated juice), high-fructose corn syrup, and ethanol were prepared and mixed to obtain the composition shown in Table 8 below, and then diluted with carbonated water with a known internal carbon dioxide pressure to prepare each fruit juice beverage. 330 ml of each resulting fruit juice beverage was filled into widget cans (total volume 380 ml) manufactured by Ardagh Metal, and then liquid nitrogen was dripped using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd. to achieve the internal nitrogen pressure (0.3 MPa) shown in Table 8. The lids of the widget cans were then tightened to prepare the evaluation beverages for test plots 8-1 to 8-4.

[0087] The duration of cascade foam for each of the resulting evaluation beverages was measured and a sensory evaluation test was conducted in the same manner as in Example 1. The results are shown in Table 8.

[0088] [Table 8]

[0089] The results in Table 8 show that when the internal carbon dioxide pressure of the fruit juice drink is less than 0.1 MPa (test areas 8-1 to 8-2), fine bubbles are generated when the fruit juice drink is poured into a container, and when it is put in the mouth, it has a light mouthfeel (airy mouthfeel) as if it contains a lot of air, and also has excellent cascading foam that lasts.

[0090] The bubble diameter (bubble diameter) of each test group was measured according to the following procedure. Specifically, the fruit juice drink was poured into the evaluation glass in the same manner as in Example 1, and the area where cascading bubbles were generated was photographed from the front of the inclined surface using a high-speed camera. Photography was performed at a height of 7 cm vertically above the bottom of the evaluation glass, and photography began at any time while a group of bubbles was present at the photographed location. The photographed images were saved, and the circle-equivalent diameters of 10 bubbles in focus were measured using image analysis software (WinRooF, manufactured by Mitani Shoji Co., Ltd.). The measured value was calculated as the average circle-equivalent diameter of the 10 bubbles. Photography conditions are shown below. High-speed camera: Photron FASTCAM SA-3 Lens: Leica Z16APO Shooting speed: 1000~4000fps Shutter speed 1 / Frame sec Resolution: 1024×1024 Enlargement Adjust to 4~20μm / pixel according to the bubble diameter The results of the bubble diameters measured for each test plot according to the above procedure are shown in Table 8.

[0091] The results in Table 8 show that smaller bubbles are generated when the carbon dioxide internal pressure of the fruit juice drink is less than 0.1 MPa (Test Areas 8-1 to 8-2). This result supports the idea that finer bubbles are generated when the carbon dioxide internal pressure of the fruit juice drink is less than 0.1 MPa, from the perspective of bubble diameter.

[0092] Example 9: Model fruit juice drink A model fruit juice drink of the present invention was prepared according to the following procedure. First, Concord grape juice (concentrated juice), citric acid, sodium citrate, high-fructose corn syrup, and ethanol (raw alcohol) were prepared and mixed to obtain the composition shown in Table 9 below to prepare a model juice beverage. 330 ml of the obtained model juice beverage was filled into a widget can (total volume 380 ml) manufactured by Ardagh Metal, and then liquid nitrogen was dripped using a liquid nitrogen dripping device manufactured by Kawaguchi Liquefied Chemical Co., Ltd. to achieve an internal nitrogen pressure of 0.3 MPa. The lid of the widget can was then tightened to prepare the evaluation beverage for Test Group 9. The internal carbon dioxide pressure of the model juice beverage was 0.1 MPa.

[0093] The cascade foam duration of the resulting evaluation beverages was measured and a sensory evaluation test was conducted in the same manner as in Example 1. The results are shown in Table 9.

[0094] [Table 9]

[0095] The results in Table 9 show that the fruit juice drink of test group 9, which had an alcohol content of 6% by volume, an extract content of 7.1%, an internal nitrogen pressure of 0.3 MPa, and an internal carbon dioxide pressure of less than 0.1 MPa, produced fine bubbles when poured into a container, and when put in the mouth, it had a light, airy mouthfeel, and also had excellent cascading foam that lasted. [Industrial Applicability]

[0096] According to the present invention, when a fruit juice beverage is poured into a container, fine bubbles are generated, and the bubbles can be maintained in a state in which they flow from top to bottom within the container, forming a wave pattern (formation of cascading bubbles).

Claims

1. The fruit juice drink is packed in a container and contains 2 to 30% by volume of alcohol, has an extract content of 3.5% or more, an internal pressure of an inert gas of 0.2 MPa or more, and an internal pressure of carbon dioxide of less than 0.1 MPa.

2. The fruit juice beverage according to claim 1, which is a fruit wine.

3. The fruit juice beverage according to claim 2, wherein the fruit wine is wine.

4. The fruit juice beverage according to any one of claims 1 to 3, wherein the carbon dioxide internal pressure is 0.06 MPa or less.

5. The fruit juice drink according to any one of claims 1 to 4, wherein the inert gas comprises at least one gas selected from the group consisting of nitrogen and argon.

6. The fruit juice drink according to any one of claims 1 to 5, wherein the container is a sealed package container provided with a device for releasing gas into the fruit juice drink when the package container is opened.

7. The fruit juice beverage of claim 6, wherein the device retains some or all of the carbon dioxide and / or inert gas.

8. 1. A method for producing a packaged fruit juice beverage, comprising: a step of adjusting the alcohol concentration in the fruit juice beverage to 2 to 30% by volume; A step of adjusting the extract content of the fruit juice beverage to 3.5% or more; A step of adjusting the internal pressure of the inert gas in the fruit juice beverage to 0.2 MPa or more; adjusting the carbon dioxide internal pressure in the fruit juice beverage to less than 0.1 MPa. A method comprising:

9. The method according to claim 8, wherein the fruit juice drink is a fruit wine.

10. The method according to claim 9, wherein the fruit wine is wine.

11. The method according to any one of claims 8 to 10, wherein the carbon dioxide internal pressure is 0.06 MPa or less.

12. The method according to any one of claims 8 to 11, wherein the inert gas comprises at least one gas selected from the group consisting of nitrogen and argon.

13. 13. The method according to any one of claims 8 to 12, wherein the container is a sealed packaging container provided with a device for releasing gas into the fruit juice beverage when the packaging container is opened.

14. 14. The method of claim 13, wherein the device retains some or all of the carbon dioxide and at least one of the inert gas.

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