Beverage containing citrus component, and method for producing 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

Beverage containing citrus fruit ingredients and method for producing same

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

[0002] In beverages containing citrus fruit components, various flavor problems are known to occur, such as the generation of cresols due to deterioration, which results in off-flavors like animal odors and chemical odors, etc. In an attempt to solve such problems, for example, it has been reported that in an alcoholic beverage containing limonene, an aroma component found in large amounts in citrus fruit peels, the irritating tingling aftertaste caused by limonene and alcohol can be suppressed by adjusting the concentrations of limonene and eriocitrin within specific ranges (Patent Document 1).

[0003] Japanese Patent Application Laid-Open No. 2019-205379

[0004] The present inventors have discovered a problem in that beverages containing citrus components and having low turbidity have an unpleasant odor resembling that of overripe mango due to cresol produced by deterioration.

[0005] The present inventors have found that adjusting the concentration of any one of diosmin, hesperidin, and eriocitrin and the turbidity can suppress the production of cresols or the development of an overripe mango odor due to deterioration of a beverage containing citrus fruit components. The present invention is based on this finding.

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

[0007] That is, the present invention provides the following: (1) A beverage containing citrus components, having a turbidity of 60 NTU or less and satisfying at least one of the following conditions: (a) a diosmin content of 0.05 ppm or more; (b) a hesperidin content of 0.7 ppm or more; and (c) an eriocitrin content of 0.5 ppm or more. (2) The beverage according to (1) above, which satisfies condition (a) and either or both of conditions (b) and (c). (3) The beverage according to (1) above, which satisfies all of conditions (a), (b), and (c). (4) A beverage containing a citrus component, 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 more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more. (5) The beverage according to (4), which satisfies condition (a') and either or both of conditions (b') and (c'). (6) The beverage according to (4), which satisfies all of the conditions (a'), (b'), and (c'). (7) The beverage according to any of (1) to (6), which contains citrus juice. (8) The beverage according to (7), which has a citrus juice content of 15 w / v% or less (converted to the weight of straight juice). (9) The beverage according to any of (1) to (8), which is an alcoholic beverage. (10) A method for producing a beverage containing citrus components, wherein the turbidity is adjusted to 60 NTU or less, and the contents of these components are adjusted so as to satisfy at least one of the following conditions: (a) a diosmin content of 0.05 ppm or more; (b) a hesperidin content of 0.7 ppm or more; and (c) an eriocitrin content of 0.5 ppm or more.(11) A method for producing a beverage containing citrus components, in which the contents of these components and turbidity are adjusted to satisfy 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 more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more. (12) A method for suppressing the formation of cresol during storage in a beverage containing citrus ingredients and having a turbidity of 60 NTU or less, wherein the contents of these ingredients are adjusted to satisfy at least one of the following conditions: (a) a diosmin content of 0.05 ppm or more; (b) a hesperidin content of 0.7 ppm or more; and (c) an eriocitrin content of 0.5 ppm or more. (13) A method for suppressing the development of overripe mango odor during storage in a beverage containing citrus ingredients and having a turbidity of 60 NTU or less, wherein the contents of these ingredients are adjusted to satisfy at least one of the following conditions: (a) a diosmin content of 0.05 ppm or more; (b) a hesperidin content of 0.7 ppm or more; and (c) an eriocitrin content of 0.5 ppm or more. (14) A method for maintaining the intensity of fruity aroma during storage in a beverage containing citrus components and having a turbidity of 60 NTU or less, wherein the contents of these components are adjusted to satisfy at least one of the following conditions: (a) a diosmin content of 0.05 ppm or more; (b) a hesperidin content of 0.7 ppm or more; and (c) an eriocitrin content of 0.5 ppm or more.(15) A method for suppressing cresol formation during storage in a beverage containing citrus components, wherein the contents of these components and turbidity are adjusted to satisfy 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 more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more. (16) A method for suppressing the development of overripe mango odor during storage in a beverage containing citrus components, wherein the contents of these components and the turbidity are adjusted to satisfy at least one of 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. (17) A method for maintaining the intensity of fruity aroma during storage in a beverage containing citrus components, wherein the contents of these components and the turbidity are adjusted to satisfy 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 more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more.

[0008] According to the present invention, it is possible to suppress the generation of cresol or the development of an overripe mango odor during storage in a citrus component-containing beverage, and it is also possible to maintain the intensity of the fruit aroma during storage in a citrus component-containing beverage. Specific Description of the Invention

[0009] In the present invention, the term "citrus component" refers to a component derived from citrus fruits that imparts a citrus flavor to a beverage. The citrus component in the present invention preferably includes citral (a collective term for geranial and neral), which is believed to be responsible for the generation of cresol (particularly p-cresol) during food storage. That is, in a preferred embodiment of the present invention, the beverage of the present invention contains citral.

[0010] In the present invention, the term "alcoholic beverage" refers to a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act. In the present invention, when the term "beverage" is used simply, 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 a citrus component. The citrus component can be a compound or a mixture of multiple compounds that imparts a citrus fruit flavor to the beverage, and can be in the form of an isolated compound or a mixture thereof, or a food ingredient containing such compounds. Characteristic compounds contained in citrus fruits include d-limonene, citral (a collective term for geranial and neral), nootkatone, sinensal, decanal, citric acid, etc. Food ingredients include citrus juice, citrus flavorings, etc.

[0013] The type of citrus fruit is not particularly limited, and a person skilled in the art can select the type depending on the flavor to be imparted to the beverage. Examples of citrus fruits include lemon, grapefruit, orange, mandarin orange, yuzu, kumquat, kabosu, sudachi, shikuwasa, lime, citron, and bush quince. According to a preferred embodiment of the present invention, lemon or grapefruit is used as the citrus fruit.

[0014] According to a preferred embodiment of the present invention, citrus juice is used as the citrus component, and thus the beverage of the present invention contains citrus juice. The citrus juice content (also referred to as the juice concentration of the citrus juice) in the beverage of the present invention can be adjusted appropriately depending on the type of citrus used and the desired flavor intensity, and is not particularly limited, but is generally 40 w / v% or less (calculated as the weight of the 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 impair the effects of the present invention, and 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 the citrus juice content in the beverage of the present invention is not particularly limited as long as it does not impair the effects of the present invention, and examples include 0.1 to 40 w / v%, 0.1 to 35 w / v%, 0.5 to 30 w / v%, 0.5 to 25 w / v%, 1.0 to 20 w / v%, and 1.0 to 15 w / v%.

[0015] The citrus juice may be either clear or cloudy, or a mixture of these. Here, "cloudy juice" refers to the juice squeezed from citrus fruit and contains solids such as fruit-derived pulp. Clear juice is a clear juice that contains almost no solids. The cloudy and clear citrus juices used in the present invention may be straight juice (neither concentrated nor diluted), concentrated juice, or diluted juice, with concentrated juice being preferred. The use of clear and cloudy juices and their proportions may be determined appropriately depending on the flavor to be imparted to the beverage, as long as they do not deviate from the scope of the present invention (particularly the turbidity range) described below.

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

[0017] The hesperidin used in the present invention may be either a non-glycoside or a glycoside. Examples of non-hesperidin glycosides include hesperidin naturally contained in citrus fruits as well as hesperidin extracted and purified from citrus fruits. Other examples include glycosides that are highly soluble in water, allowing beverages to contain large amounts of hesperidin. Examples of hesperidin glycosides include those obtained by enzymatically treating the above non-hesperidin glycosides. The type of enzymatic treatment is not particularly limited, but a commonly used method is to add glucose to the hydroxyl group of the sugar moiety (rutinose moiety) of hesperidin using a glycosyltransferase. 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 include Hayashibara Hesperidin (registered trademark) S (manufactured by Hayashibara Co., Ltd.) and αG Hesperidin (manufactured by Toyo Sugar Refining Co., Ltd.).

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

[0019] The diosmin content under condition (a) is 0.05 ppm or more, preferably 0.08 ppm or more, and more preferably 0.10 ppm or more. Because a high diosmin content is not thought to reduce the effectiveness of the present invention, the upper limit of the diosmin content is not particularly limited. However, if an upper limit of the diosmin content under condition (a) were to be set, examples of such upper limits include 10.0 ppm or less, 1.0 ppm or less, and 0.50 ppm or less. Furthermore, the range of the diosmin content under condition (a) is not particularly limited as long as it does not impede the effects of the present invention, and examples include 0.05 to 10.0 ppm, 0.08 to 1.0 ppm, and 0.10 to 0.50 ppm.

[0020] The hesperidin content under condition (b) is 0.7 ppm or more, preferably 1.0 ppm or more, and more preferably 1.8 ppm or more. Since a high hesperidin content is not thought to inhibit the effects, the upper limit of the hesperidin content is not particularly limited. However, if an upper limit of the hesperidin content under condition (b) is to be set, examples of such upper limits include 100.0 ppm or less, 10.0 ppm or less, and 5.0 ppm or less. Furthermore, the range of the hesperidin content under condition (b) is not particularly limited as long as it does not impair the effects of the present invention, and examples include 0.7 to 100.0 ppm, 1.0 to 10.0 ppm, and 1.8 to 5.0 ppm.

[0021] The eriocitrin content under condition (c) is 0.5 ppm or more, preferably 0.7 ppm or more, and more preferably 1.0 ppm or more. Because a high eriocitrin content is not thought to inhibit the effects, the upper limit of the eriocitrin content is not particularly limited. However, if an upper limit of the eriocitrin content under condition (c) is to be set, such upper limit may 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 under condition (c) is not particularly limited as long as it does not impair the effects of the present invention, and may be, for example, 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 of the first aspect 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. The lower limit of the turbidity of the beverage of the first aspect is not particularly limited as long as it does not impair the effects of the present invention, and examples include 0.01 NTU or more, 0.1 NTU or more, and 0.5 NTU or more. The range of the turbidity of the beverage of the first aspect is not particularly limited as long as it does not impair the effects of the present invention, and 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 a citrus component, and the beverage 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 more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more. According to a preferred embodiment of the present invention, the beverage of the present invention satisfies condition (a') and also satisfies either or both of conditions (b') and (c'). According to a further preferred embodiment of the present invention, the beverage of the present invention satisfies all of the above conditions (a'), (b') and (c').

[0024] Under condition (a'), the ratio of geosmin content (ppm) to turbidity (NTU) is 0.004 or greater, preferably 0.006 or greater, and more preferably 0.008 or greater. Because a high ratio of geosmin content (ppm) to turbidity (NTU) is not believed to inhibit the effects of the present invention, its upper limit is not particularly limited. However, if an upper limit of the ratio of geosmin content (ppm) to turbidity (NTU) under condition (a') were to be set, examples of such upper limits include 1.0 or less, 0.1 or less, and 0.05 or less. Furthermore, the range of the ratio of geosmin content (ppm) to turbidity (NTU) under condition (a') is not particularly limited as long as it does not impede the effects of the present invention, and examples include 0.004 to 1.0, 0.006 to 0.1, and 0.008 to 0.05. The diosmin content under 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. The upper limit of the diosmin content under condition (a') is not particularly limited as long as it does not impede 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. The range of the diosmin content under condition (a') is not particularly limited as long as it does not impede 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 0.07 or more, preferably 0.10 or more, and more preferably 0.15 or more. Since a high hesperidin content (ppm) / turbidity (NTU) ratio is not thought to inhibit the effects of the present invention, the upper limit is not particularly limited. However, if an upper limit is to be set for the hesperidin content (ppm) / turbidity (NTU) ratio under condition (b'), examples of such upper limit include 5.0 or less, 2.0 or less, and 1.0 or less. Furthermore, the range of the hesperidin content (ppm) / turbidity (NTU) under condition (b') is not particularly limited as long as it does not impair the effects of the present invention, and examples include 0.07 to 5.0, 0.10 to 2.0, and 0.15 to 1.0. The hesperidin content under condition (b') is not particularly limited, but is, for example, 0.7 ppm or more, preferably 1.0 ppm or more, and more preferably 1.8 ppm or more. The upper limit of the hesperidin content under condition (b') is not particularly limited as long as it does not impair 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. The range of the hesperidin content under condition (b') is not particularly limited as long as it does not impair 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 0.04 or more, preferably 0.07 or more, and more preferably 0.10 or more. Because a high eriocitrin content (ppm) / turbidity (NTU) ratio is not thought to inhibit the effects of the present invention, the upper limit is not particularly limited. However, if an upper limit is to be set for the eriocitrin content (ppm) / turbidity (NTU) ratio under condition (c'), examples of such upper limits include 5.0 or less, 2.0 or less, and 1.0 or less. Furthermore, the range of the eriocitrin content (ppm) / turbidity (NTU) under condition (c') is not particularly limited as long as it does not impair the effects of the present invention, and examples include 0.04 to 5.0, 0.07 to 2.0, and 0.10 to 1.0. The eriocitrin content under 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. The upper limit of the eriocitrin content under condition (c') is not particularly limited as long as the effects of the present invention are not impaired, but examples include 100.0 ppm or less, 10.0 ppm or less, and 5.0 ppm or less. The range of the eriocitrin content under condition (c') is not particularly limited as long as the effects of the present invention are not impaired, 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 of the second aspect 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 of the second aspect is not particularly limited as long as it does not impair the effects of the present invention, but examples include 0.01 NTU or more and 0.1 NTU or more, preferably 0.5 NTU or more, and more preferably 5.0 NTU or more. The range of the turbidity of the beverage of the second aspect is also not particularly limited as long as it does not impair 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 contents in the beverage of the present invention can be quantified by high-performance liquid chromatography (HPLC). For more accurate concentration determination, it is desirable to use a calibration curve prepared based on measurements of several control samples with known concentrations. For more accurate concentration determination, the beverage sample can also be diluted or concentrated before quantification.

[0029] The turbidity of the beverage of 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 determined by high performance liquid chromatography (HPLC). For more accurate concentration determination, it is desirable to use a calibration curve prepared based on the measurements 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 a value obtained by converting the refractive index of the solution measured at 20°C into mass / mass% of pure sucrose solution using the conversion table of ICUMSA (International Commission on Uniform Methods of Sugar Analysis). The refractive index at 20°C can be measured using a commercially available sugar refractometer (e.g., Atago RX-5000 (manufactured by Atago Co., Ltd.)).

[0032] The beverage of the present invention may contain other ingredients used in beverage production, such as sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar syrup, 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 / foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.), etc.

[0033] When the beverage of the present invention is an alcoholic beverage, the alcohol (ethanol) concentration is not particularly limited, but is preferably 1 to 20 v / v%, more preferably 3 to 15 v / v%, and even more preferably 3 to 9 v / v%. The alcohol concentration can be adjusted by adding an ethanol-containing material whose safety as a food product has been confirmed. Examples of the ethanol-containing material include raw material alcohol and distilled alcohol (spirits). Preferred examples of distilled alcohol include vodka, shochu, tequila, rum, gin, and whiskey. Gin, a type of spirit, is a distilled alcoholic beverage made by adding the flavor of juniper berries to the fermented liquid of grains such as barley, rye, and potato. Gin, which is prepared by hand using known methods, may also be used. The alcohol raw material may be used alone or in combination of two or more.

[0034] The beverage of the present invention can be one into which carbon dioxide has been injected, i.e., a carbonated beverage. The carbon dioxide pressure can be adjusted as desired, 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 commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch container, with metal cans, barrels, plastic bottles (e.g., a PET bottle), or bottles being preferred.

[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 may 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 may be less than 0.5 g / 100 mL, which corresponds to "zero sugar" 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 interfere with the effects of the present invention, and may be, for example, 0.01 g / 100 mL or more, or 0.1 g / 100 mL or more. The sugar concentration range of the alcoholic beverage of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, and examples include 0.01 g / 100 mL to 1.0 g / 100 mL, 0.01 g / 100 mL to less than 1.0 g / 100 mL, 0.1 g / 100 mL to 0.5 g / 100 mL, and 0.1 g / 100 mL to less than 0.5 g / 100 mL. The sugar concentration in an 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, there is provided a method for suppressing cresol formation during storage in a beverage containing citrus components and having a turbidity of 60 NTU or less, wherein the contents of these components are adjusted to satisfy at least one of the following conditions: (a) a diosmin content of 0.05 ppm or more; (b) a hesperidin content of 0.7 ppm or more; and (c) an eriocitrin content of 0.5 ppm or more.

[0039] According to another aspect of the present invention, there is provided a method for suppressing the development of overripe mango odor during storage in a beverage containing citrus components and having a turbidity of 60 NTU or less, wherein the contents of these components are adjusted to satisfy at least one of the following conditions: (a) a diosmin content of 0.05 ppm or more; (b) a hesperidin content of 0.7 ppm or more; and (c) an eriocitrin content of 0.5 ppm or more.

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

[0041] According to another aspect of the present invention, there is provided a method for suppressing cresol formation during storage in a beverage containing citrus components, comprising adjusting the contents of these components and the turbidity to satisfy at least one of 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.

[0042] According to another aspect of the present invention, there is provided a method for suppressing the development of overripe mango odor in a beverage containing citrus components during storage, the method comprising adjusting the contents of these components and the turbidity so as to satisfy at least one of 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.

[0043] According to another aspect of the present invention, there is provided a method for maintaining the intensity of fruit aroma during storage in a beverage containing citrus components, comprising adjusting the contents of these components and the turbidity so as to satisfy at least one of 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.

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

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

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

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

[0048] The beverage samples were prepared by adding predetermined amounts of diosmin, hesperidin, and eriocitrin to a liquid base consisting of a mixture of carbonated water, alcohol (ethanol), and lemon juice. A control sample (Test Group 1) without diosmin, hesperidin, or eriocitrin was also prepared. To obtain beverage samples equivalent to those stored for one year, the beverage samples were subjected to thermal degradation immediately after preparation. The pH of the resulting beverage samples was 2.9-3.5, the juice concentration was 2.7 w / v% (based on pure juice), the alcohol concentration was 5 v / v%, and the carbon dioxide pressure was 0.22-0.25 MPa (gas pressure at 20°C).

[0049] Turbidity and cresol concentration were measured for all beverage samples, and a sensory evaluation was also conducted. The sensory evaluation was conducted by eight trained panelists. The evaluation item was "overripe mango odor" (an off-flavor similar to that of overripe mango), and the evaluation was performed using a score of 1 (weak) to 5 (strong) (in increments of 0.5). The score of the control sample (Test Group 1) was fixed at "5." The sensory evaluation results were expressed as the mean score ± standard deviation.

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

[0051] The above table reveals that diosmin, hesperidin, and eriocitrin can all effectively suppress the formation of cresol and the development of overripe mango odor during storage. In particular, it was found that the diosmin concentration is preferably 0.05 ppm or higher, the hesperidin concentration is preferably 0.7 ppm or higher, and the eriocitrin concentration is preferably 0.5 ppm or higher. Furthermore, it was found that the ratios of these concentrations to turbidity are: diosmin content (ppm) / turbidity (NTU) is preferably 0.004 or higher, hesperidin content (ppm) / turbidity (NTU) is preferably 0.07 or higher, and eriocitrin content (ppm) / turbidity (NTU) is preferably 0.04 or higher.

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

[0053] The control beverage sample was a mixture of carbonated water, alcohol (ethanol), and concentrated cloudy or clear lemon juice. The beverage sample for Test 6 was the same as that for Test 5. To obtain a beverage sample equivalent to the condition after one year of storage, the beverage sample immediately after preparation was subjected to thermal stress. The pH of the resulting beverage sample was 2.9-3.5, the juice concentration was 2.7 w / v% (based on pure juice), the alcohol concentration was 5 v / v%, and the carbon dioxide pressure was 0.22-0.25 MPa (gas pressure at 20°C).

[0054] A sensory evaluation was performed on these beverage samples. The sensory evaluation was performed by eight trained panelists. The evaluation items were "overripe mango odor" (an off-flavor similar to overripe mango) and "fruit aroma intensity," and were scored from 1 (weak) to 5 (strong) (in increments of 0.5). Here, the score for the overripe mango odor of the control sample containing concentrated cloudy fruit juice was fixed at "1," and the score for the fruit aroma intensity was fixed at "5." Furthermore, the score for the overripe mango odor of the control sample containing concentrated clear fruit juice was fixed at "5," and the score for the fruit aroma intensity was fixed at "1." The sensory evaluation results were expressed as the mean score ± standard deviation.

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

[0056] The above table reveals that diosmin, hesperidin, and eriocitrin significantly suppress the development of the overripe mango odor observed in beverages containing clear fruit juice during storage, while also maintaining an intensity of fruit aroma similar to that of beverages containing cloudy fruit juice.

Claims

1. A beverage containing citrus ingredients, having a turbidity of 60 NTU or less and satisfying at least one of the following conditions: (a) a geosmin content of 0.05 ppm or more; (b) a hesperidin content of 0.7 ppm or more; and (c) an eriocitrin content of 0.5 ppm or more.

2. The beverage according to claim 1, which satisfies condition (a) and also satisfies either or both of conditions (b) and (c).

3. The beverage according to claim 1, which satisfies all of the conditions (a), (b) and (c).

4. A beverage containing citrus components, which satisfies at least one of the following conditions: (a') The ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or more; (b') The ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') The ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more.

5. The beverage according to claim 4, which satisfies condition (a') and either or both of conditions (b') and (c').

6. The beverage according to claim 4, which satisfies all of the conditions (a'), (b') and (c').

7. The beverage according to any one of claims 1 to 6, which contains citrus juice.

8. The beverage according to claim 7, having a citrus juice content of 15 w / v % or less (calculated as the weight of straight fruit juice).

9. The beverage according to any one of claims 1 to 6, which is an alcoholic beverage.

10. A method for producing a beverage containing citrus components, in which the turbidity is adjusted to 60 NTU or less and the contents of these components are adjusted to satisfy at least one of the following conditions: (a) the content of diosmin is 0.05 ppm or more; (b) the content of hesperidin is 0.7 ppm or more; and (c) the content of eriocitrin is 0.5 ppm or more.

11. A method for producing a beverage containing citrus components, in which the contents of these components and turbidity are adjusted to satisfy at least one of the following conditions: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more.

12. A method for inhibiting the formation of cresols during storage in a beverage containing citrus ingredients and having a turbidity of 60 NTU or less, wherein the contents of these ingredients are adjusted to satisfy at least one of the following conditions: (a) the content of diosmin is 0.05 ppm or more; (b) the content of hesperidin is 0.7 ppm or more; and (c) the content of eriocitrin is 0.5 ppm or more.

13. A method for suppressing the development of overripe mango odor during storage in a beverage containing citrus components and having a turbidity of 60 NTU or less, wherein the contents of these components are adjusted to satisfy at least one of the following conditions: (a) the content of geosmin is 0.05 ppm or more; (b) the content of hesperidin is 0.7 ppm or more; and (c) the content of eriocitrin is 0.5 ppm or more.

14. A method for maintaining the intensity of fruity aroma during storage in a beverage containing citrus components and having a turbidity of 60 NTU or less, wherein the contents of these components are adjusted to satisfy at least one of the following conditions: (a) the content of geosmin is 0.05 ppm or more; (b) the content of hesperidin is 0.7 ppm or more; and (c) the content of eriocitrin is 0.5 ppm or more.

15. A method for inhibiting the formation of cresols during storage in beverages containing citrus ingredients, wherein the contents of these ingredients and turbidity are adjusted to satisfy 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 more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more.

16. A method for suppressing the development of overripe mango odor during storage in a beverage containing citrus components, the contents of these components and turbidity being adjusted to satisfy at least one of the following conditions: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more.

17. A method for maintaining the intensity of fruity aroma during storage in a beverage containing citrus components, the contents of these components and turbidity being adjusted to satisfy at least one of the following conditions: (a') the ratio of geosmin content (ppm) to turbidity (NTU) [geosmin content (ppm) / turbidity (NTU)] is 0.004 or more; (b') the ratio of hesperidin content (ppm) to turbidity (NTU) [hesperidin content (ppm) / turbidity (NTU)] is 0.07 or more; and (c') the ratio of eriocitrin content (ppm) to turbidity (NTU) [eriocitrin content (ppm) / turbidity (NTU)] is 0.04 or more.

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