Beverages containing citrus components and methods for producing the same

Abstract

Disclosed is a beverage containing a citrus component. The beverage has a turbidity of 60 NTU or less and satisfies at least one of the following requirements: (a) the diosmin content is 0.05 ppm or more; (b) the hesperidin content is 0.7 ppm or more; and (c) the eriocitrin content is 0.5 ppm or more. In the beverage, the formation of cresol is suppressed or the generation of the smell of overripe mango is suppressed.

Description

Technical Field

[0007]

[0001] The present invention relates to a beverage containing citrus components and a method for producing the same.

Background Art

[0002] In beverages containing citrus components, various flavor problems are known, such as the generation of cresol due to deterioration, resulting in off-odors such as a barnyard odor and a chemical-like odor. As an attempt to solve such problems, for example, in an alcoholic beverage containing limonene, which is an aroma component abundantly contained in the peel of citrus fruits, it has been reported that by adjusting the concentrations of limonene and eriocitrin to specific ranges, respectively, it is possible to suppress the pungent aftertaste stimulation caused by limonene and alcohol (Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

[0004] The present inventors have found a problem that in a beverage containing citrus components and having a low turbidity, an off-odor such as an overripe mango occurs due to cresol generated by deterioration.

[0005] And the present inventors have found that by adjusting the concentration of any one of diosmin, hesperidin, and eriocitrin and the turbidity, it is possible to suppress the generation of cresol due to the deterioration of the beverage containing citrus components or to suppress the generation of an overripe mango odor. The present invention is based on this finding.

[0006] Therefore, the present invention provides a citrus component-containing beverage in which the generation of cresol is suppressed or the generation of an overripe mango odor is suppressed, and a method for producing the same.

[0007] In other words, the present invention provides the following invention. (1) A beverage containing citrus components, with a turbidity of 60 NTU or less, and meeting the following conditions: (a) The diosmin content is 0.05 ppm or higher; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more A beverage that satisfies at least one of the following conditions. (2) The beverage according to (1) above, which satisfies the conditions of (a) above and satisfies either or both of the conditions of (b) and (c) above. (3) The beverage described in (1) above, which satisfies all of the conditions of (a), (b), and (c) above. (4) A beverage containing citrus components, provided that the following conditions are met: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher A beverage that satisfies at least one of the following conditions. (5) The beverage according to (4) that satisfies the condition of (a') and satisfies either or both of the conditions of (b') and (c'). (6) The beverage described in (4) above, which satisfies all of the conditions of (a'), (b'), and (c'). (7) A beverage according to any of (1) to (6) above, which contains citrus juice. (8) The beverage described in (7) above, wherein the citrus juice content is 15 w / v% or less (converted to the weight of straight juice). (9) An alcoholic beverage, as described in any of (1) to (8) above. (10) A method for producing a beverage containing citrus components, wherein the turbidity is adjusted to 60 NTU or less, and the following conditions are met: (a) The diosmin content is 0.05 ppm or higher; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more A method in which the content of these components is adjusted to satisfy at least one of the following conditions. (11) A method for producing a beverage containing citrus components, provided the following conditions: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher A method in which the content and turbidity of these components are adjusted to satisfy at least one of the following conditions. (12) A method for suppressing the formation of cresol during storage in a beverage containing citrus components, wherein the turbidity is 60 NTU or less, provided the following conditions: (a) The diosmin content is 0.05 ppm or higher; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more A method in which the content of these components is adjusted to satisfy at least one of the following conditions. (13) A method for suppressing the generation of an overripe mango odor during storage in a beverage containing citrus components with a turbidity of 60 NTU or less, provided the following conditions: (a) The diosmin content is 0.05 ppm or higher; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more A method in which the content of these components is adjusted to satisfy at least one of the following conditions. (14) A method for maintaining the intensity of fruit aroma during storage in a beverage containing citrus components, wherein the turbidity is 60 NTU or less, provided the following conditions: (a) The diosmin content is 0.05 ppm or higher; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more A method in which the content of these components is adjusted to satisfy at least one of the following conditions. (15) A method for suppressing the generation of cresol during storage in a beverage containing citrus components, wherein the following conditions apply: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher A method in which the content and turbidity of these components are adjusted to satisfy at least one of the following conditions. (16) A method for suppressing the generation of an overripe mango odor during storage in a beverage containing citrus components, provided the following conditions: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher A method in which the content and turbidity of these components are adjusted to satisfy at least one of the following conditions. (17) A method for maintaining the intensity of fruit aroma during storage in a beverage containing citrus components, comprising the following conditions: (a') The ratio of the diosmin content (ppm) to the turbidity (NTU) [diosmin content (ppm) / turbidity (NTU)] is 0.004 or more; (b') The ratio of the hesperidin content (ppm) to the turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') The ratio of the eriocitrin content (ppm) to the turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more[[ID=Z]] A method in which the contents and turbidity of these components are adjusted so as to satisfy at least one of the above.

[0008] According to the present invention, in a beverage containing citrus components, the generation of cresol during storage can be suppressed, or the occurrence of overripe mango odor can be suppressed. Further, according to the present invention, in a beverage containing citrus components, it is also possible to maintain the intensity of fruit aroma during storage. Detailed description of the invention

[0009] [[ID=Z6]]In the present invention, the "citrus component" means a citrus-derived component that gives a citrus flavor to the beverage. The citrus component in the present invention preferably includes citral (a general term for geranial and neral), which is considered to be the cause of the generation of cresol (especially p-cresol) during storage of foods. That is, in a preferred embodiment of the present invention, the beverage of the present invention contains citral.

[0010] In the present invention, the "alcoholic beverage" means a beverage with an alcohol content of 1 degree or more that is regarded as an alcoholic beverage under the Liquor Tax Law. In the present invention, when simply referred to as a "beverage", the beverage includes both alcoholic beverages and non-alcoholic beverages.

[0011] In the present invention, "ppm" is synonymous with "mg / L", and "ppb" is synonymous with "μg / L".

[0012] The beverage of the present invention contains citrus components. These citrus components may be compounds or mixtures of multiple compounds that impart the flavor of citrus fruit to the beverage, and may take the form of isolated compounds or mixtures thereof, or may be food ingredients containing such compounds. Characteristic compounds found in citrus fruits include d-limonene, citral (a general term for geranial and neral), nootkatone, sinensal, decanal, and citric acid. Food ingredients include citrus juice and citrus flavorings.

[0013] The type of citrus fruit is not particularly limited, and those skilled in the art can select it according to the flavor they wish to impart to the beverage. Examples of citrus fruits include lemon, grapefruit, orange, mandarin orange, yuzu, kumquat, kabosu, sudachi, shikwasa, lime, citron, and bush citrus. In a preferred embodiment of the present invention, lemon or grapefruit is used as the citrus fruit.

[0014] In a preferred embodiment of the present invention, citrus juice is used as the citrus component, and therefore the beverage of the present invention contains citrus juice. The citrus juice content (also called the citrus juice concentration) in the beverage of the present invention can be adjusted as appropriate according to the type of citrus used and the desired flavor intensity, and is not particularly limited, but is generally 40 w / v% or less (converted to the weight of straight juice; the same applies hereinafter), preferably 35 w / v% or less, more preferably 30 w / v% or less, even more preferably 25 w / v% or less, even more preferably 20 w / v% or less, and even more preferably 15 w / v% or less. The lower limit of the citrus juice content in the beverage of the present invention is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.1 w / v% or more, 0.5 w / v% or more, and 1.0 w / v% or more. Furthermore, the range of citrus juice content in the beverage of the present invention is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.1-40 w / v%, 0.1-35 w / v%, 0.5-30 w / v%, 0.5-25 w / v%, 1.0-20 w / v%, and 1.0-15 w / v%.

[0015] As the citrus juice, either clear juice or cloudy juice may be used, or a mixture thereof may be used. Here, "cloudy juice" is the juice extracted from citrus fruits and contains solid matter such as pulp derived from the fruit. Clear juice is a transparent juice that contains almost no solid matter. The cloudy juice and clear juice of citrus fruits used in the present invention may be straight juice (juice that is neither concentrated nor diluted), concentrated juice, or diluted juice, but concentrated juice is preferred. Whether or not clear juice and cloudy juice are used and their usage ratio may be appropriately determined according to the flavor to be imparted to the beverage, as long as they do not deviate from the scope of the present invention (especially the range of turbidity) described later.

[0016] In the beverage of the present invention, the concentration of any of diosmin, hesperidin, and eriocitrin, and the turbidity are adjusted to a specific range. Such a beverage can be produced by adjusting the concentration of these substances in the beverage, and further by adjusting the turbidity. The concentration of these substances may be adjusted by adding these substances, or by blending raw materials containing these substances, or by increasing or decreasing the amount of such raw materials. The turbidity may be adjusted by adding raw materials that increase the turbidity of the beverage (e.g., cloudy fruit juice), or by blending such raw materials, or by increasing or decreasing the amount of such raw materials. Alternatively, the turbidity may be adjusted by removing raw materials that increase the turbidity of the beverage by solid-liquid separation.

[0017] The hesperidin used in this invention may be a non-glycoside or a glycoside. Examples of non-glycosides of hesperidin include hesperidin naturally contained in citrus fruits, as well as hesperidin extracted and purified from citrus fruits. Glycosides with high water solubility that allow for the inclusion of a large amount of hesperidin in beverages are also used, and an example of a hesperidin glycoside is the above-mentioned non-glycosides treated with enzymes. The type of enzyme treatment is not particularly limited, but commonly used methods include adding glucose to the hydroxyl group of the sugar portion (rutinose portion) of hesperidin using a transglycosylase. The type of hesperidin glycoside is not particularly limited, but glucosyl hesperidin is preferred, and monoglucosyl hesperidin is more preferred, due to its higher water solubility. Hesperidin glycosides are commercially available, and examples of commercially available products include Hayashibara Hesperidin (registered trademark) S (manufactured by Hayashibara Co., Ltd.) and αG Hesperidin (manufactured by Toyo Sugar Refining Co., Ltd.).

[0018] A beverage according to a first embodiment of the present invention is a beverage containing citrus components, wherein the beverage has a turbidity of 60 NTU or less and satisfies at least one of the following conditions: (a) a geosmin content (also called a geosmin concentration) of 0.05 ppm or more; (b) a hesperidin content (also called a hesperidin concentration) of 0.7 ppm or more; and (c) an eriocitrin content (also called an eriocitrin concentration) of 0.5 ppm or more. According to a preferred embodiment of the present invention, the beverage satisfies condition (a) above and satisfies either or both of conditions (b) and (c) above. According to a more preferred embodiment of the present invention, the beverage satisfies all of conditions (a), (b) and (c) above.

[0019] The geosmin content in condition (a) is set to 0.05 ppm or more, preferably 0.08 ppm or more, and more preferably 0.10 ppm or more. Since it is not considered that the effect will be suppressed by a high geosmin content, there is no particular upper limit on the geosmin content. However, if an upper limit on the geosmin content in condition (a) were to be set, such upper limits could be, for example, 10.0 ppm or less, 1.0 ppm or less, or 0.50 ppm or less. Furthermore, the range of the geosmin content in condition (a) is not particularly limited as long as it does not hinder the effects of the present invention, but for example, it could be 0.05 to 10.0 ppm, 0.08 to 1.0 ppm, or 0.10 to 0.50 ppm.

[0020] The hesperidin content in condition (b) is set to 0.7 ppm or more, preferably 1.0 ppm or more, and more preferably 1.8 ppm or more. Since it is not considered that the effect will be suppressed by a high hesperidin content, there is no particular upper limit on the hesperidin content. However, if an upper limit on the hesperidin content in condition (b) were to be set, such upper limits could be, for example, 100.0 ppm or less, 10.0 ppm or less, or 5.0 ppm or less. Furthermore, the range of the hesperidin content in condition (b) is not particularly limited as long as it does not hinder the effect of the present invention, but for example, it could be 0.7 to 100.0 ppm, 1.0 to 10.0 ppm, or 1.8 to 5.0 ppm.

[0021] The eriocitrin content in condition (c) is set to 0.5 ppm or more, preferably 0.7 ppm or more, and more preferably 1.0 ppm or more. Since it is not considered that the effect will be suppressed by a high eriocitrin content, there is no particular upper limit on the eriocitrin content. However, if an upper limit on the eriocitrin content in condition (c) were to be set, such an upper limit could be, for example, 100.0 ppm or less, 10.0 ppm or less, or 5.0 ppm or less. Furthermore, the range of the eriocitrin content in condition (c) is not particularly limited as long as it does not hinder the effect of the present invention, but for example, it could be 0.5 to 100.0 ppm, 0.7 to 10.0 ppm, or 1.0 to 5.0 ppm.

[0022] The turbidity of the beverage in the first embodiment of the present invention is 60 NTU or less, preferably 40 NTU or less, more preferably 20 NTU or less, even more preferably 15 NTU or less, even more preferably 10 NTU or less, and even more preferably 5 NTU or less. Furthermore, the lower limit of the turbidity of the beverage in the first embodiment is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.01 NTU or more, 0.1 NTU or more, and 0.5 NTU or more. Furthermore, the range of turbidity of the beverage in the first embodiment is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.01 to 60 NTU, 0.01 to 40 NTU, 0.1 to 20 NTU, 0.1 to 15 NTU, 0.5 to 10 NTU, and 0.5 to 5 NTU.

[0023] A beverage according to a second aspect of the present invention is a beverage containing citrus components, which satisfies at least one of the following conditions: (a') the ratio of diosmin content (ppm) to turbidity (NTU) [diosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher. According to a preferred embodiment of the present invention, the beverage satisfies condition (a') and satisfies either or both of conditions (b') and (c'). According to a more preferred embodiment of the present invention, the beverage of the present invention satisfies all of the conditions (a'), (b'), and (c') above.

[0024] Under condition (a'), the geosmin content (ppm) / turbidity (NTU) ratio is set to 0.004 or higher, preferably 0.006 or higher, and more preferably 0.008 or higher. Since it is not considered that the effect is suppressed by a high geosmin content (ppm) / turbidity (NTU) ratio, there is no particular limit to its upper limit. However, if an upper limit were to be set for the geosmin content (ppm) / turbidity (NTU) ratio under condition (a'), such upper limits could be, for example, 1.0 or less, 0.1 or less, or 0.05 or less. Furthermore, the range of the geosmin content (ppm) / turbidity (NTU) ratio under condition (a') is not particularly limited as long as it does not hinder the effects of the present invention, but for example, it could be 0.004 to 1.0, 0.006 to 0.1, or 0.008 to 0.05. The content of geosmin in condition (a') is not particularly limited, but is, for example, 0.05 ppm or more, preferably 0.08 ppm or more, and more preferably 0.10 ppm or more. Furthermore, the upper limit of geosmin in condition (a') is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 10.0 ppm or less, 1.0 ppm or less, and 0.50 ppm or less. Furthermore, the range of geosmin content in condition (a') is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.05 to 10.0 ppm, 0.08 to 1.0 ppm, and 0.10 to 0.50 ppm.

[0025] Under condition (b'), the hesperidin content (ppm) / turbidity (NTU) ratio is set to 0.07 or higher, preferably 0.10 or higher, and more preferably 0.15 or higher. Since it is not considered that the effect is suppressed by a high hesperidin content (ppm) / turbidity (NTU) ratio, there is no particular limit to its upper limit. However, if an upper limit were to be set for the hesperidin content (ppm) / turbidity (NTU) ratio under condition (b'), such upper limits could be, for example, 5.0 or less, 2.0 or less, or 1.0 or less. Furthermore, the range of the hesperidin content (ppm) / turbidity (NTU) ratio under condition (b') is not particularly limited as long as it does not hinder the effect of the present invention, but for example, it could be 0.07 to 5.0, 0.10 to 2.0, or 0.15 to 1.0. The hesperidin content under condition (b') is not particularly limited, but for example, it is set to 0.7 ppm or higher, preferably 1.0 ppm or higher, and more preferably 1.8 ppm or higher. Furthermore, the upper limit of hesperidin in condition (b') is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 100.0 ppm or less, 10.0 ppm or less, and 5.0 ppm or less. Also, the range of hesperidin content in condition (b') is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.7 to 100.0 ppm, 1.0 to 10.0 ppm, and 1.8 to 5.0 ppm.

[0026] Under condition (c'), the eriocitrin content (ppm) / turbidity (NTU) ratio is set to 0.04 or higher, preferably 0.07 or higher, and more preferably 0.10 or higher. Since it is not considered that the effect is suppressed by a high eriocitrin content (ppm) / turbidity (NTU) ratio, there is no particular limit to its upper limit. However, if an upper limit were to be set for the eriocitrin content (ppm) / turbidity (NTU) ratio under condition (c'), such upper limits could be, for example, 5.0 or less, 2.0 or less, or 1.0 or less. Furthermore, the range of the eriocitrin content (ppm) / turbidity (NTU) ratio under condition (c') is not particularly limited as long as it does not hinder the effects of the present invention, but for example, it could be 0.04 to 5.0, 0.07 to 2.0, or 0.10 to 1.0. The eriocitrin content in condition (c') is not particularly limited, but is, for example, 0.5 ppm or more, preferably 0.7 ppm or more, and more preferably 1.0 ppm or more. Furthermore, the upper limit of eriocitrin in condition (c') is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 100.0 ppm or less, 10.0 ppm or less, and 5.0 ppm or less. Furthermore, the range of eriocitrin content in condition (c') is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.5 to 100.0 ppm, 0.7 to 10.0 ppm, and 1.0 to 5.0 ppm.

[0027] The turbidity of the beverage in the second embodiment of the present invention is not particularly limited, but the upper limit is preferably 200 NTU or less, more preferably 100 NTU or less, even more preferably 20 NTU or less, even more preferably 15 NTU or less, even more preferably 10 NTU or less, and even more preferably 5 NTU or less. The lower limit of the turbidity of the beverage in the second embodiment is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.01 NTU or more, 0.1 NTU or more, preferably 0.5 NTU or more, and more preferably 5.0 NTU or more. Furthermore, the range of turbidity of the beverage in the second embodiment is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.01 to 200 NTU, 0.01 to 100 NTU, 0.1 to 20 NTU, 0.5 to 15 NTU, and 0.5 to 5 NTU.

[0028] The diosmin, hesperidin, and eriocitrin in the beverage of the present invention can be quantified by high-performance liquid chromatography (HPLC). For more accurate concentration measurements, it is desirable to use a calibration curve created based on measurements of several control samples with known concentrations. Furthermore, for more accurate concentration measurements, the beverage sample may be diluted or concentrated before quantification.

[0029] The turbidity of the beverage according to the present invention can be measured by a transmitted light measurement method.

[0030] The cresol content in the beverage of the present invention can be quantified by high-performance liquid chromatography (HPLC). For more accurate concentration measurement, it is desirable to use a calibration curve created based on measurement values ​​of several control samples with known concentrations.

[0031] The Brix value of the beverage of the present invention is not particularly limited, but is preferably 1° to 10°, more preferably 3° to 8°, and even more preferably 5° to 7°. The Brix value is an index representing the total concentration of soluble solids (e.g., sugars, proteins, peptides, etc.) contained in a solution, and is the value obtained by converting the refractive index of the solution measured at 20°C to the mass / mass% of a pure sucrose solution using the ICUMSA (International Committee for Uniform Methods of Sugar Analysis) conversion table. The refractive index at 20°C can be measured using a commercially available sugar refractometer (e.g., Atago RX-5000 (manufactured by Atago)).

[0032] The beverage in this invention may contain other components used in the manufacture of beverages. Such other components may include, for example, sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar, sugar alcohols, high-intensity sweeteners, etc.), acidulants (e.g., citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or salts thereof, etc.), colorants, food additives (e.g., foaming and foam retention enhancers, bittering agents, preservatives, antioxidants, thickening and stabilizing agents, emulsifiers, dietary fiber, pH adjusters, etc.) as appropriate.

[0033] The alcohol (ethanol) concentration of the beverage of the present invention is not particularly limited, but is preferably 1-20 v / v%, more preferably 3-15 v / v%, and even more preferably 3-9 v / v%. The alcohol concentration can be adjusted by adding an ethanol-containing material whose safety as a food product has been confirmed. As the ethanol-containing material, raw material alcohol or distilled spirits can be used, and examples of preferred distilled spirits include vodka, shochu, tequila, rum, gin, and whiskey. Gin, one of the spirits, is a distilled spirit made by fermenting grains such as barley, rye, and potatoes and flavoring them with juniper berries, and can be made by oneself using known methods. One type of alcohol raw material may be used alone, or two or more types may be used in combination.

[0034] The beverage of the present invention can be a carbonated beverage, in which carbon dioxide is injected under pressure. The carbon dioxide pressure can be adjusted as appropriate according to preference, for example, within the range of 0.05 to 0.30 MPa (gas pressure at 20°C).

[0035] The pH of the beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.5 to 4.5, and more preferably 2.5 to 4.0. The pH of the beverage can be easily measured using a commercially available pH meter.

[0036] The beverage of the present invention is preferably provided as a packaged beverage. The container used for the beverage of the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0037] The alcoholic beverage of the present invention may be an alcoholic beverage with an adjusted sugar concentration. For example, the sugar concentration of the alcoholic beverage of the present invention can be 1.0 g / 100 mL or less, preferably less than 1.0 g / 100 mL, more preferably 0.5 g / 100 mL or less, and even more preferably less than 0.5 g / 100 mL. In one embodiment of the present invention, the sugar concentration of the alcoholic beverage of the present invention can be less than 0.5 g / 100 mL, which corresponds to "sugar-free" as defined by the Food Labeling Standards of the Consumer Affairs Agency of Japan. Furthermore, the lower limit of the sugar concentration of the alcoholic beverage of the present invention is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.01 g / 100 mL or more and 0.1 g / 100 mL or more. Furthermore, the range of sugar concentration in the alcoholic beverage of the present invention is not particularly limited as long as it does not hinder the effects of the present invention, but examples include 0.01 g / 100 mL or more and 1.0 g / 100 mL or less, 0.01 g / 100 mL or more and less than 1.0 g / 100 mL, 0.1 g / 100 mL or more and 0.5 g / 100 mL or less, and 0.1 g / 100 mL or more and less than 0.5 g / 100 mL. The sugar concentration in the alcoholic beverage can be measured by methods well known to those skilled in the art, such as gas chromatography or HPLC.

[0038] According to another aspect of the present invention, a method is provided for suppressing the formation of cresol during storage in a beverage containing citrus components having a turbidity of 60 NTU or less, wherein the method is provided under the following conditions: (a) The diosmin content is 0.05 ppm or higher; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more The content of these components is adjusted so as to satisfy at least one of the following conditions.

[0039] According to another aspect of the present invention, a method is provided for suppressing the generation of an overripe mango odor during storage in a beverage containing citrus components, wherein the turbidity is 60 NTU or less, and the method is provided under the following conditions: (a) The diosmin content is 0.05 ppm or higher; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more The content of these components is adjusted so as to satisfy at least one of the following conditions.

[0040] According to another aspect of the present invention, a method is provided for maintaining the intensity of fruit aroma during storage in a beverage containing citrus components, wherein the turbidity is 60 NTU or less, and the method is provided under the following conditions: (a) The diosmin content is 0.05 ppm or higher; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more The content of these components is adjusted so as to satisfy at least one of the following conditions.

[0041] According to another aspect of the present invention, a method is provided for suppressing the formation of cresol during storage in a beverage containing citrus components, wherein the following conditions are met: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher The content and turbidity of these components are adjusted so as to satisfy at least one of the following conditions.

[0042] According to another aspect of the present invention, a method is provided for suppressing the generation of an overripe mango odor during storage in a beverage containing citrus components, wherein the following conditions apply: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher The content and turbidity of these components are adjusted so as to satisfy at least one of the following conditions.

[0043] According to another aspect of the present invention, a method is provided for maintaining the intensity of fruit aroma during storage in a beverage containing citrus components, wherein the following conditions apply: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher The content and turbidity of these components are adjusted so as to satisfy at least one of the following conditions. [Examples]

[0044] The present invention will be specifically described based on the following embodiments, but the present invention is not limited to these embodiments.

[0045] The following methods were employed in the experiments described in the examples. (1) Turbidity The turbidity of the beverage samples was measured using the transmitted light measurement method.

[0046] (2) Cresol concentration The cresol concentration in the beverage samples was measured by high-performance liquid chromatography (HPLC).

[0047] Example 1: Investigation of suppression of cresol formation and off-odor generation in citrus juice-containing beverages In this example, we investigated conditions that contribute to suppressing the formation of cresol and the generation of off-odors during storage in beverages containing citrus juice.

[0048] The beverage samples were prepared by mixing carbonated water, alcohol (ethanol), and lemon juice as a base, and then adding predetermined amounts of diosmin, hesperidin, and eriocitrin. A control sample (test group 1) was also prepared without any of the diosmin, hesperidin, or eriocitrin. Furthermore, to obtain a beverage sample equivalent to the state after one year of storage, the beverage sample was degraded by thermal load immediately after preparation. The resulting beverage samples had a pH of 2.9 to 3.5, a fruit juice concentration of 2.7 w / v% (straight juice equivalent), an alcohol concentration of 5 v / v%, and a carbon dioxide pressure of 0.22 to 0.25 MPa (gas pressure at 20°C).

[0049] Turbidity and cresol concentration were measured for all beverage samples, and sensory evaluation was performed. The sensory evaluation was conducted by eight trained panelists. The evaluation item was "overripe mango odor" (an off-odor resembling an overripe mango), and it was evaluated on a scale of 1 (weak) to 5 (strong) in increments of 0.5. Here, the score of the control sample (test group 1) was fixed at "5". The sensory evaluation results are shown as the mean ± standard deviation of the score.

[0050] The results are shown in the table below. [Table 1]

[0051] According to the table above, it was found that diosmin, hesperidin, and eriocitrin can all effectively suppress the generation of cresol during storage and the development of an overripe mango odor during storage. In particular, it was found that a diosmin concentration of 0.05 ppm or higher is preferred, a hesperidin concentration of 0.7 ppm or higher is preferred, and an eriocitrin concentration of 0.5 ppm or higher is preferred. Furthermore, regarding the ratio of these concentrations to turbidity, it was found that a diosmin content (ppm) / turbidity (NTU) of 0.004 or higher is preferred, a hesperidin content (ppm) / turbidity (NTU) of 0.07 or higher is preferred, and an eriocitrin content (ppm) / turbidity (NTU) of 0.04 or higher is preferred.

[0052] Example 2: Confirmation of the effect in comparison with beverage samples containing concentrated cloudy fruit juice or concentrated clear fruit juice. In this example, beverage samples containing concentrated cloudy citrus juice and concentrated clear citrus juice, respectively, were used as control samples, and the effects were confirmed in comparison with these samples.

[0053] For the beverage samples, a liquid mixture of carbonated water, alcohol (ethanol), and concentrated cloudy or clear lemon juice was used as the control sample. The beverage sample for Test Section 6 was the same as the beverage sample for Test Section 5. In addition, to obtain a beverage sample equivalent to the state after one year of storage, the beverage sample immediately after preparation was degraded by thermal load. The obtained beverage samples had a pH of 2.9 to 3.5, a fruit juice concentration of 2.7 w / v% (straight juice equivalent), an alcohol concentration of 5 v / v%, and a carbon dioxide pressure of 0.22 to 0.25 MPa (gas pressure at 20°C).

[0054] Sensory evaluation was conducted on these beverage samples. The sensory evaluation was performed by eight trained panelists. The evaluation items were "overripe mango odor" (an off-odor resembling an overripe mango) and "fruit aroma intensity," which were scored on a scale of 1 (weak) to 5 (strong) in increments of 0.5. Here, the overripe mango odor score and fruit aroma intensity score of the control sample containing concentrated cloudy juice were fixed at "1." Similarly, the overripe mango odor score and fruit aroma intensity score of the control sample containing concentrated clear juice were fixed at "5." The sensory evaluation results are shown as the mean ± standard deviation of the scores.

[0055] The results are shown in the table below. [Table 2]

[0056] According to the table above, it was found that diosmin, hesperidin, and eriocitrin significantly suppressed the development of an overripe mango odor during storage, which is often seen in beverages containing clear juice, and also allowed for the maintenance of a fruit aroma intensity similar to that of beverages containing cloudy juice.

Claims

1. An alcoholic beverage containing citrus juice, wherein the turbidity is 5 NTU or less, the citrus juice content is 1.0 to 2.7 w / v% (converted to the weight of straight juice), the alcohol concentration is 3 to 5 v / v%, the pH is 2.5 to 4.0, the citrus juice is clear juice, and the following conditions apply: (a) The content of diosmin is 0.05 ppm or more; and (b) Hesperidin content of 0.7 ppm or more An alcoholic beverage that satisfies at least one of the following conditions.

2. The alcoholic beverage according to claim 1, which satisfies condition (a) above, and satisfies either or both of the conditions of (b) above and (c) the eriocitrin content being 0.5 ppm or more.

3. The alcoholic beverage according to claim 2, satisfying all of the conditions (a), (b), and (c) above.

4. An alcoholic beverage containing citrus juice, wherein the turbidity is 5 NTU or less, the citrus juice content is 1.0 to 2.7 w / v% (converted to the weight of straight juice), the alcohol concentration is 3 to 5 v / v%, the pH is 2.5 to 4.0, the citrus juice is clear juice, and the following conditions apply: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher An alcoholic beverage that satisfies at least one of the following conditions.

5. The alcoholic beverage according to claim 1 or 4, wherein the alcoholic beverage has carbon dioxide injected into it, and the carbon dioxide pressure is 0.05 to 0.30 MPa.

6. The alcoholic beverage according to claim 4, satisfying condition (a') and either or both of conditions (b') and (c').

7. The alcoholic beverage according to claim 6, satisfying all of the conditions (a'), (b'), and (c') above.

8. A method for producing an alcoholic beverage containing citrus juice, wherein the citrus juice content is 1.0 to 2.7 w / v% (converted to the weight of straight juice), the alcohol concentration is 3 to 5 v / v%, and the pH is 2.5 to 4.0, wherein the citrus juice is clear juice, the turbidity is adjusted to 5 NTU or less, and the following conditions apply: (a) The content of diosmin is 0.05 ppm or more; and (b) Hesperidin content of 0.7 ppm or more A method in which the content of these components is adjusted to satisfy at least one of the following conditions.

9. A method for producing an alcoholic beverage containing citrus juice, wherein the citrus juice content is 1.0 to 2.7 w / v% (converted to the weight of straight juice), the alcohol concentration is 3 to 5 v / v%, and the pH is 2.5 to 4.0, wherein the citrus juice is clear juice, the turbidity is adjusted to 5 NTU or less, and the following conditions apply: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher A method in which the content and turbidity of these components are adjusted to satisfy at least one of the following conditions.

10. The method for producing an alcoholic beverage according to claim 8 or 9, wherein the alcoholic beverage is infused with carbon dioxide, and the carbon dioxide pressure is 0.05 to 0.30 MPa.

11. A method for suppressing the formation of cresol during storage in an alcoholic beverage having a turbidity of 5 NTU or less, containing citrus juice, with a citrus juice content of 1.0 to 2.7 w / v% (converted to the weight of straight juice), an alcohol concentration of 3 to 5 v / v%, and a pH of 2.5 to 4.0, wherein the following conditions apply: (a) The geosmin content is 0.05 ppm or more; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more A method in which the content of these components is adjusted to satisfy at least one of the following conditions.

12. A method for suppressing the generation of an overripe mango odor during storage in an alcoholic beverage having a turbidity of 5 NTU or less, containing citrus juice, with a citrus juice content of 1.0 to 2.7 w / v% (converted to the weight of straight juice), an alcohol concentration of 3 to 5 v / v%, and a pH of 2.5 to 4.0, wherein the following conditions apply: (a) The geosmin content is 0.05 ppm or more; (b) Hesperidin content of 0.7 ppm or more; and (c) Eriocitrin content of 0.5 ppm or more A method in which the content of these components is adjusted to satisfy at least one of the following conditions.

13. A method for maintaining the intensity of fruit aroma during storage in an alcoholic beverage having a turbidity of 5 NTU or less, containing citrus juice, with a citrus juice content of 1.0 to 2.7 w / v% (converted to the weight of straight juice), an alcohol concentration of 3 to 5 v / v%, and a pH of 2.5 to 4.0, wherein the citrus juice is clear juice, and the following conditions apply: (a) The content of diosmin is 0.05 ppm or more; and (b) Hesperidin content of 0.7 ppm or more A method in which the content of these components is adjusted to satisfy at least one of the following conditions.

14. A method for suppressing the formation of cresol during storage in an alcoholic beverage having a turbidity of 5 NTU or less, containing citrus juice, with a citrus juice content of 1.0 to 2.7 w / v% (converted to the weight of straight juice), an alcohol concentration of 3 to 5 v / v%, and a pH of 2.5 to 4.0, wherein the following conditions apply: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher A method in which the content and turbidity of these components are adjusted to satisfy at least one of the following conditions.

15. A method for suppressing the generation of an overripe mango odor during storage in an alcoholic beverage having a turbidity of 5 NTU or less, containing citrus juice, with a citrus juice content of 1.0 to 2.7 w / v% (converted to the weight of straight juice), an alcohol concentration of 3 to 5 v / v%, and a pH of 2.5 to 4.0, wherein the following conditions apply: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher A method in which the content and turbidity of these components are adjusted to satisfy at least one of the following conditions.

16. A method for maintaining the intensity of fruit aroma during storage in an alcoholic beverage having a turbidity of 5 NTU or less, containing citrus juice, with a citrus juice content of 1.0 to 2.7 w / v% (converted to the weight of straight juice), an alcohol concentration of 3 to 5 v / v%, and a pH of 2.5 to 4.0, wherein the citrus juice is clear juice, and the following conditions apply: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or higher; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or higher; and (c') Ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or higher A method in which the content and turbidity of these components are adjusted to satisfy at least one of the following conditions.

17. A method for suppressing the generation of cresol during storage in an alcoholic beverage according to claim 11 or 14, wherein the alcoholic beverage has been injected with carbon dioxide, and the carbon dioxide pressure is 0.05 to 0.30 MPa.

18. A method for suppressing the generation of an overripe mango odor during storage in an alcoholic beverage according to claim 12 or 15, wherein the alcoholic beverage has been injected with carbon dioxide, and the carbon dioxide pressure is 0.05 to 0.30 MPa.

19. A method for maintaining the intensity of fruit aroma during storage in an alcoholic beverage according to claim 13 or 16, wherein the alcoholic beverage has been injected with carbon dioxide, and the carbon dioxide pressure is 0.05 to 0.30 MPa.

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