Packaged beverage including dried fruit pieces

Abstract

[Problem] The present invention provides a packaged beverage and a manufacturing method therefor, wherein even when the packaged beverage includes relatively large fruit pieces, the fruit pieces are easy to swallow at the same time as a beverage liquid. [Solution] This packaged beverage includes dried fruit pieces and a beverage liquid, wherein the maximum length of the dried fruit pieces in a condition in which the same have been mixed with the beverage liquid and moisture has penetrated thereinto is 3.0 mm to 10.0 mm.

Description

Container-packed beverage containing dried fruit pieces

[0001] The present invention relates to a container-packed beverage containing dried fruit pieces that is easy to drink.

[0002] Conventionally, in order to impart a fruity feel to beverages, fruit pieces have been included in the beverage liquid. For example, Patent Document 1 discloses a container-packed beverage containing dried lemon slices. It is difficult to drink the fruit pieces contained in such beverages simultaneously with the beverage liquid as in the case of the above beverage, and it is assumed that they will be eaten separately from the beverage liquid.

[0003] Also, assuming that it will be drunk simultaneously with the beverage liquid during drinking, pulp or fine fruit pieces have been included in the beverage liquid.

[0004] Japanese Patent Application Laid-Open No. 2023-172534

[0005] In order to enhance the fruity feel more, such beverages containing fruit pieces have been tried to adjust the size of the fruit pieces, and it is considered preferable to make them larger than the fruit pieces contained in conventional beverages. For example, it is considered preferable that the maximum length of the fruit pieces is 3.0 mm or more.

[0006] However, if the maximum length of the fruit pieces is 3.0 mm or more, there is a concern that it will be difficult to drink smoothly. Therefore, an object of the present invention is to provide a container-packed beverage that is easy to drink simultaneously with the beverage liquid and a method for producing the same, even when containing relatively large fruit pieces.

[0007] As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by making the maximum length of the dried fruit pieces in a container-packed beverage containing dried fruit pieces and a beverage liquid 3.0 mm or more and 10.0 mm or less in a state where the dried fruit pieces are mixed with the beverage liquid and moisture has penetrated, and have completed the present invention.

[0008] That is, one embodiment of the present invention is: [1] A packaged beverage comprising dried fruit pieces and a beverage liquid, wherein the maximum length of the dried fruit pieces in a state where they are mixed with the beverage liquid and permeated with water is 3.0 mm or more and 10.0 mm or less. The present invention also includes the following specific embodiment: [2] The packaged beverage according to [1], further comprising dried fruit pieces having a maximum length of more than 1.0 mm and less than 3.0 mm in a state where they are mixed with the beverage liquid and permeated with water, and dried fruit pieces with a maximum length of less than 1.0 mm. [3] The packaged beverage according to [1] or [2] above, wherein the weight increase rate of the dried fruit pieces before mixing with the beverage (defined as A1) [(weight of dried fruit pieces in A2) / (weight of dried fruit pieces in A1) × 100] is 200% to 400% of the weight of the dried fruit pieces before mixing with the beverage (defined as A1) after at least 24 hours at a temperature of 40°C or below or at least 10 minutes at a temperature of over 40°C (defined as A2). [4] The packaged beverage according to any one of [1] to [3] above, wherein the dried fruit pieces are crushed dried fruit slices. [5] The packaged beverage according to [3] above, wherein the dried fruit pieces in A1 are coated with sugar. [6] The packaged beverage according to any one of [1] to [5] above, wherein the dried fruit pieces are derived from citrus. [7] The packaged beverage according to any one of [3] to [6] above, wherein the dried fruit pieces in A1 are attached to or incorporated into the water-soluble food and integrated with the water-soluble food. [8] The packaged beverage according to [7] above, wherein the water-soluble food is in the form of a film. [9] The packaged beverage according to any one of [1] to [8] above, wherein the ethanol concentration in the beverage liquid is 15 vol% or more.

[10] The packaged beverage according to any one of [1] to [9] above, wherein the packaged beverage is a concentrated stock for beverages.

[11] The packaged beverage according to any one of [1] to

[10] above, wherein the container is a container with a neck and a diameter of 50.0 mm or less.

[12] A method for producing a packaged beverage, comprising the steps of: putting raw dried fruit pieces and a beverage liquid into the container; and permeating the raw dried fruit pieces with water to adjust the maximum length of the dried fruit pieces to be 3.0 mm or more and 10.0 mm or less when mixed with the beverage liquid and permeated with water.

[13] The method for producing the packaged beverage according to

[12] , further comprising the step of holding at a temperature of 40°C or lower for 24 hours or more, or at a temperature of 40°C or higher for 10 minutes or more.

[14] The method for producing the packaged beverage according to

[12] or

[13] , further comprising the step of permeating raw dried fruit pieces having a different size from the raw dried fruit pieces with water to prepare dried fruit pieces having a maximum length of more than 1.0 mm and less than 3.0 mm when mixed with the beverage liquid and permeated with water, and dried fruit pieces with a maximum length of less than 1.0 mm.

[15] The method for producing the packaged beverage according to any one of

[12] to

[14] , wherein the raw dried fruit pieces are crushed dried fruit slices.

[16] The manufacturing method according to any one of

[12] to

[15] , wherein the raw material dried fruit pieces are coated with sugar.

[17] The manufacturing method according to any one of

[12] to

[16] , wherein the raw material dried fruit pieces are derived from citrus.

[18] The manufacturing method according to any one of

[12] to

[17] , wherein the raw material dried fruit pieces are attached to or incorporated into a water-soluble food, thereby becoming integrated with the water-soluble food, and after being added together with the beverage liquid, the manufacturing method further comprises the step of dissolving the water-soluble food in the beverage liquid.

[19] The manufacturing method according to

[18] , wherein the water-soluble food is in the form of a film.

[0009] According to a preferred embodiment of the present invention, a packaged beverage containing dried fruit can be provided that is easy to swallow along with the beverage liquid, even if it contains relatively large pieces of fruit.

[0010] In this specification, "easy to swallow" means that when edible solids (e.g., fruit pieces) contained in a beverage are swallowed together with the beverage, there is less chance of them getting stuck in the throat, making swallowing easier. Beverages packaged with easy-to-swallow dried fruit pieces reduce the gap in drinking sensation between when relatively large dried fruit pieces are in the mouth and when they are not, allowing for smoother swallowing of larger fruit pieces. In this specification, "ease of swallowing" may be referred to as "easy to drink."

[0011] In this specification, the upper and lower limit provisions described may be appropriately selected from the respective options and combined as needed to define the numerical range from the lower limit to the upper limit.

[0012] In this specification, the various requirements described as preferred embodiments can be used in multiple combinations.

[0013] In this specification, unless otherwise specified, "X to Y (where X and Y are real numbers satisfying X < Y)" means a numerical range of "X or greater and Y or less".

[0014] In this specification, the term "process" includes not only independent processes but also any process that cannot be clearly distinguished from other processes, provided that its intended purpose is achieved.

[0015] Dried Fruit Pieces In this invention, "dried fruit" refers to all fruit materials that have undergone drying treatment. "Dried fruit pieces" refers to fragments obtained by crushing the above-mentioned dried fruit, or fragments obtained by drying fruit after crushing it. Even when these dried fruit pieces are impregnated with the water contained in the beverage of this invention, they may be referred to as "dried fruit pieces" for convenience, for example, "dried fruit pieces in a state where they have been mixed with the beverage liquid and impregnated with water." When "raw material dried fruit pieces" is used in this invention, it literally means that the raw material dried fruit pieces are in a state after drying treatment and are dried fruit pieces used as raw materials for manufacturing the packaged beverage of this invention.

[0016] The type of fruit used as the raw material for the dried fruit of the present invention is not particularly limited. For example, fruits commonly used in beverages, such as citrus fruits like lemons, limes, and oranges, as well as apples, blueberries, plums (including pickled plums), peaches, strawberries, pineapples, grapes, mangoes, figs, apricots, pears, bananas, and kiwis, can be appropriately selected and used, with citrus fruits being preferred among these. The dried fruit may be of one type or multiple types. Furthermore, the dried fruit pieces may contain dried fruit derived from one or more types of fruit.

[0017] If the dried fruit is a citrus fruit, the albedo and exocarp may be included, or they may be removed. Similarly, if the fruit is not a citrus fruit, the exocarp may be included, or it may be removed.

[0018] The maximum length of the dried fruit pieces, when mixed with the beverage liquid and permeated with water, is preferably 3.0 mm to 10.0 mm, more preferably 3.0 mm to 8.0 mm, and even more preferably 3.5 mm to 6.0 mm. Using such dried fruit pieces in a packaged beverage can improve drinkability and efficiently impart fruit-derived color to the beverage liquid.

[0019] The containerized beverage of the present invention preferably contains, in addition to dried fruit pieces with a maximum length of 3.0 mm or more and 10.0 mm or less (hereinafter referred to as "L pieces") when water has permeated them, dried fruit pieces with a maximum length of more than 1.0 mm and less than 3.0 mm (hereinafter referred to as "M pieces") and / or dried fruit pieces with a maximum length of less than 1.0 mm (hereinafter referred to as "S pieces"). By using dried fruit pieces with such different maximum lengths, the gap in drinking sensation when a relatively large dried fruit piece with a maximum length of 10.0 mm is placed in the mouth when water has permeated it is reduced, and when it is not placed in the mouth, the larger fruit pieces can be swallowed more smoothly. Furthermore, the drinkability and fruitiness of the beverage are enhanced.

[0020] Here, "a state of moisture penetration" refers to a state in which the dried fruit pieces are sufficiently impregnated with the water from the beverage or the water contained in the ingredients of the beverage, causing the fruit pieces, which had shrunk due to drying, to swell. Such dried fruit pieces are in a state close to that of fresh fruit before they were dried.

[0021] To obtain dried fruit pieces in a state where moisture has permeated them, it is preferable that the dried fruit pieces be mixed with a beverage liquid (or mixed with the raw materials of a beverage liquid containing moisture) and then left at a temperature of 40°C or lower for at least 24 hours, or at a temperature of over 40°C for at least 10 minutes.

[0022] In the packaged beverage of the present invention, the weight increase rate of the dried fruit pieces before mixing with the beverage liquid (defined as A1) [(weight of dried fruit pieces in A2) / (weight of dried fruit pieces in A1) × 100] is preferably 200% to 400%, and more preferably 250% to 350%, relative to the weight of the dried fruit pieces after at least 24 hours at a temperature of 40°C or below or at least 10 minutes at a temperature above 40°C (defined as A2) has elapsed.

[0023] Furthermore, when measuring the weight of the dried fruit pieces in A2, the measurement should be performed after separating the dried fruit (which has absorbed moisture) from the beverage liquid using a sieve or similar method.

[0024] The percentage increase in weight of dried fruit pieces shall be determined by the following formula: (Formula) Percentage increase in weight of dried fruit pieces (%) = [(Weight of dried fruit pieces in A2) / (Weight of dried fruit pieces in A1)] / × 100

[0025] In A1, the dried fruit pieces are preferably present in amounts of 0.5 g to 10.0 g per 100 ml of beverage, more preferably in amounts of 1.0 g to 7.5 g, and even more preferably in amounts of 1.0 g to 5.0 g.

[0026] The dried fruit pieces in A1 described above can be referred to as the raw material dried fruit pieces in the manufacturing method of the packaged beverage described later. In A1, the L pieces are referred to as "raw material L pieces," the M pieces as "raw material M pieces," and the S pieces as "raw material S pieces."

[0027] When M pieces and / or S pieces are included in the packaged beverage in addition to L pieces, it is more preferable that the raw material M pieces are present in an amount of 1% to 75% by weight, and more preferably 5% to 50% by weight, relative to the raw material L pieces. It is more preferable that the raw material S pieces are present in an amount of 1% to 50% by weight, and more preferably 3% to 25% by weight, relative to the raw material L pieces.

[0028] Furthermore, when adjusting the maximum length of the dried fruit pieces in A2 to the range of L pieces between 3.0 mm and 10.0 mm, the maximum length in A1 (i.e., the raw material L pieces) is usually smaller than the range of 3.0 mm and 10.0 mm. Considering that the expansion rate (of the maximum length) of the dried fruit pieces in A1 relative to A2 is 110% to 130%, the maximum length of the raw material L pieces can be, for example, 2.3 mm to 9.1 mm. Similarly, the maximum length of the raw material M pieces can be, for example, 0.8 mm to 2.7 mm. Similarly, the maximum length of the raw material S pieces can be, for example, less than 0.9 mm.

[0029] The dried fruit pieces are preferably crushed material derived from dried fruit slices (hereinafter referred to as "crushed dried fruit slices") obtained by crushing dried fruit slices. The dried fruit slices have a thickness of, for example, 1.0 to 8.0 mm, preferably 2.0 to 6.0 mm, before drying. On the other hand, the thickness of the fruit after drying is, for example, 0.5 to 5.0 mm, preferably 1.0 to 3.0 mm. By using such crushed dried fruit slices, the fruit-derived color can be imparted to the beverage more efficiently.

[0030] The method for producing dried fruit pieces is not particularly limited, and can be produced using general drying methods such as hot air drying, vacuum freeze-drying, or vacuum drying. Before drying, the fresh fruit may be cut, sliced, or crushed into appropriate sizes, or after drying, it may be cut, crushed, etc., to obtain dried fruit pieces with a desired maximum length. The dried fruit pieces of the present invention preferably have a moisture content of 20% by mass or less immediately after drying, and more preferably 10% by mass or less.

[0031] Sugar-Coated Dried Fruit Pieces The dried fruit pieces in this invention may be sugar-coated. Preferably, the dried fruit slices are sugar-coated and then crushed to obtain the dried fruit pieces. Using such sugar-coated dried fruit slices is advantageous in terms of the moldability of the dried fruit pieces and can also change the sweetness and richness of the beverage over time. Furthermore, if the dried fruit pieces are immersed in the beverage for a long period of time, they may become gluten-like and their appearance may be impaired. Therefore, sugar coating is preferable in terms of improving shape retention.

[0032] Furthermore, in the manufacturing of bottled beverages, when dried fruit pieces are placed in a container, followed by gassing (a process to replace the air inside the container with nitrogen to suppress oxidation), and then the beverage is added, the nitrogen gas sprayed during gassing can cause the dried fruit pieces to bounce up, collide with the inner wall of the container, and break. In such cases, using sugar-coated dried fruit pieces can improve the strength of the dried fruit pieces, prevent breakage, and reduce the defect rate.

[0033] The sugar used for sugar coating is not particularly limited as long as it is commonly used in this field, but may include, for example, sucrose (table sugar), glucose, fructose, maltose, trehalose, and lactose.

[0034] The amount of sugar used for sugar coating is preferably 10 to 50% by weight, and more preferably 20 to 40% by weight, relative to the weight of the fruit after sugar coating, in the fruit pieces before drying. For example, when sugar coating lemon slices, it is preferable to set the above range to [(weight of lemon slice after sugar coating) - (weight of lemon slice before sugar coating)] / (weight of lemon slice after sugar coating) × 100.

[0035] The method for producing sugar-coated dried fruit pieces is not particularly limited, but may include, for example, a step of drying fruit (including fresh fruit) immersed in a sugar solution such as an aqueous solution containing the above-mentioned sugar, using the drying method described above. Preferably, sliced ​​fresh fruit may be immersed in a sugar solution, dried, and then cut or crushed to obtain dried fruit pieces having a desired maximum length.

[0036] The dried fruit pieces of the present invention may be attached to or incorporated into a water-soluble food, thereby becoming integrated with the water-soluble food. For example, if the dried fruit pieces are attached to a water-soluble food having adhesive properties such as corn syrup, and the dried fruit pieces are not easily separated from the water-soluble food when placed in a container, or if the dried fruit pieces are enclosed in a thin, film-like water-soluble food such as an edible film, then the water-soluble food and the dried fruit pieces can be said to be integrated.

[0037] Water-soluble edible material is semi-solid or solid in A1, and after being mixed with the beverage, it dissolves or disperses partially or completely in the liquid. By integrating dried fruit pieces and water-soluble edible material, handling is improved when adding dried fruit pieces to the container.

[0038] Furthermore, the shape of the water-soluble food is not particularly limited as long as some or all of the dried fruit pieces are attached to or included, but it is preferable that it be in the form of a film. By forming it into a film, the dried fruit pieces can be enclosed in the film, and the dried fruit pieces can be efficiently put into the container. The content and shape of the water-soluble food are not particularly limited as long as the objective of the present invention is achieved.

[0039] The raw materials for water-soluble edible materials are not particularly limited, but may include, for example, sugars, sugar alcohols, oligosaccharides, dietary fiber, and starches (including modified starch). When made into a film, edible films can be manufactured by known methods, and raw materials may include, for example, CMC, methylcellulose, HPMC, guar gum, locust bean gum, xanthan gum, hydrolyzed rubber, carrageenan, tamarind, agar, konjac, arabinogalactan, larch arabinogalactan, beta-glucan, algin, propylene glycol, polyvinylpyrrolidone, methacrylate copolymer, carboxyvinyl copolymer, levan, elcinan, and pullulan. Examples include pectin, curdlon, chitosan, gum arabic, corn starch, waxy corn starch, high-amylose corn starch, potato starch, tapioca starch, rice starch, wheat starch, modified starch, acid-modified starch, bleached starch, oxidized starch, esterified starch, etherified starch, cross-linked starch; and proteins such as egg white, gelatin, casein, salts of casein, whey, wheat gluten, zein, and soy-derived protein, protein compositions, etc., or mixtures thereof.

[0040] Furthermore, plasticizers, emulsifiers, flavorings, sweeteners, etc., may be used in the edible film as needed. Plasticizers can be used, for example, to increase the flexibility of the film and are not particularly limited, but examples include polyethylene glycol, sorbitol, maltitol, xylitol, glycerin, concentrated glycerin, propylene glycol, and combinations thereof. Emulsifiers can be used, for example, to increase the stability of the film and are not particularly limited, but examples include polyglycerin fatty acid esters, sucrose concentrated glycerin, sucrose fatty acid esters, glycerin fatty acid esters, soy lecithin, polysorbate, sorbitan fatty acid esters, sorbitan trioleate, guar gum, cetanol, egg yolk lecithin, polyoxyethylene hydrogenated castor oil, lauromacrogol, and combinations thereof.

[0041] The beverage liquid used in the container-packed beverage of the present invention is not particularly limited as long as it is a general beverage (it may be either soft drink or other than soft drink). Preferably, it is alcoholic beverages such as chu-hi, beer, sparkling wine, wine, cocktail, sake, etc., and it is preferable that a certain amount of ethanol is contained.

[0042] The ethanol concentration in the beverage liquid is preferably 15 vol% or more, more preferably 20 vol% or more, and even more preferably 30 vol% or more. When the ethanol concentration is 15 vol% or more, the transparency of the beverage liquid can be increased, so the visibility of the fruit pieces is also improved, and a container-packed beverage with excellent appearance can be obtained. Furthermore, the color derived from fruits can be efficiently imparted to the beverage liquid.

[0043] The beverage liquid used in the container-packed beverage of the present invention may optionally use raw materials and food additives commonly used in the food field such as fruit juice, extract, sweetener, acidulant, pH adjuster, antioxidant, preservative, vitamins, peptides, amino acids, dietary fiber, stabilizer, gelling agent, emulsifier, flavor, pigment, etc.

[0044] The container-packed beverage of the present invention can be a concentrated stock solution for beverages. The concentrated stock solution for beverages is an edible solution for preparing or manufacturing beverages by diluting with water or an edible aqueous solution. The edible aqueous solution is a solution in which one or more edible components are dissolved in water, and the edible components are not particularly limited and may be solids, liquids such as vegetable oils, or gases such as carbon dioxide gas. There is no particular limitation on the concentration ratio, but when ethanol is contained in the beverage, it is preferable to adjust the concentrated stock solution assuming that it is diluted so that the ethanol concentration becomes 1 vol% to 9 vol% and then consumed.

[0045] The container-packed beverage of the present invention may be a beverage containing carbon dioxide. The carbon dioxide content may be adjusted according to, for example, the type, thickness, size, and mass of the dried fruit. Further, the carbonated beverage in the present invention may be produced by injecting carbon dioxide gas into a non-carbonated beverage as a base by a general method as needed. The carbon dioxide content may be 0.5 GV or more at 20°C, or 1.0 GV or more, or 1.5 GV or more, or 2.0 GV or more. Also, the carbon dioxide content may be 5.0 GV or less, or 4.0 GV or less. The carbon dioxide content in the carbonated beverage in the present invention may be a value measured by a GV tester generally used in this field, for example, GVA-500B (manufactured by Kyoto Electronics Co., Ltd.).

[0046] The container used for the container-packed beverage of the present invention is not particularly limited, and a two-piece beverage can, a three-piece beverage can, a bottle can, a flexible container, a glass bottle, etc. can be used. Examples of the flexible container include a container formed by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), PET (polyethylene terephthalate) into a bottle shape or the like. The flexible container may be made of a single-layer resin or a multi-layer resin.

[0047] The container may have a neck portion at the upper part in terms of being easy to hold when drinking the beverage. The neck portion can have, for example, a shape that extends from the mouth portion to the body portion with substantially the same diameter, or a shape that extends from the mouth portion to the body portion such that the diameter increases at a rate of 1.0% / mm or less. Also, the diameter of the neck portion is preferably 50.0 mm or less. When using a container having a neck portion that extends from the mouth portion to the body portion with substantially the same diameter or that extends from the mouth portion to the body portion such that the diameter increases at a rate of 1.0% / mm or less, when trying to put in raw fruit pieces, there may be a problem that the fruit pieces adhere to the inner wall surface of the neck portion and are not mixed with the beverage liquid. On the other hand, such a problem can be avoided with the dried fruit pieces used for the container-packed beverage of the present invention.

[0048] Method for producing a packaged beverage containing dried fruit pieces The method for producing a packaged beverage according to the present invention comprises the steps of: putting raw dried fruit pieces and a beverage liquid into a container; and allowing the moisture from the beverage liquid to permeate the raw dried fruit pieces, and adjusting the maximum length of the dried fruit pieces in the state where they are mixed with the beverage liquid and permeated with moisture to 3.0 mm or more and 10.0 mm or less.

[0049] The dried fruit pieces and beverage liquid described above can be used as raw materials. The beverage liquid can also be manufactured by methods generally known in this art. For example, a citrus-flavored alcoholic carbonated beverage can be manufactured by preparing a base mix by adding citrus juice (including concentrated juice), raw material alcohol, and, if necessary, sucrose, pH adjusters, flavorings, etc., adding water to achieve the desired composition, and then injecting carbon dioxide gas under pressure.

[0050] The method of adding the raw dried fruit pieces and the beverage liquid to the container is not particularly limited, but the raw dried fruit pieces and / or the entire amount of the beverage liquid may be added at once, or they may be added in several portions. In addition, the semi-prepared beverage liquid obtained in the process of preparing the beverage liquid and some or all of the raw dried fruit pieces may be added.

[0051] After placing the raw dried fruit pieces and the beverage liquid or semi-prepared beverage liquid into a container, the moisture from the beverage liquid or semi-prepared beverage liquid is allowed to permeate the raw dried fruit pieces. This step includes adjusting the maximum length of the dried fruit pieces to 3.0 mm or more and 10.0 mm or less after mixing with the beverage liquid or semi-prepared beverage liquid and permeating with moisture. In such an adjustment step, it is preferable to use raw dried fruit pieces containing raw material L pieces. The process may further include a step of permeating raw dried fruit pieces having a different size from the above raw dried fruit pieces with moisture to prepare dried fruit pieces with a maximum length of more than 1.0 mm and less than 3.0 mm after mixing with the above beverage liquid or semi-prepared beverage liquid and permeating with moisture, and dried fruit pieces with a maximum length of less than 1.0 mm. In such an adjustment step, it is preferable to include raw material M pieces and / or raw material S pieces as raw dried fruit pieces in addition to raw material L pieces.

[0052] Furthermore, in the above process, it is preferable to maintain the temperature at 40°C or lower for at least 24 hours, and more preferably at 30°C or lower for at least 24 hours. Alternatively, it is preferable to maintain the temperature above 40°C for at least 10 minutes, and more preferably at 50°C for at least 10 minutes. By going through such a process, moisture can be sufficiently penetrated into the raw fruit pieces, and the preferred maximum length of the dried fruit pieces can be efficiently adjusted.

[0053] The method of preservation is not particularly limited, but one example is to place the container containing the raw dried fruit pieces and the beverage liquid in a constant temperature bath set to a desired temperature for a desired time.

[0054] Furthermore, it is preferable to include a step in which the weight increase rate of the dried fruit pieces in A1 relative to the weight of the dried fruit pieces in A2 is 200% to 400%, and it is more preferable that the increase rate is 250% to 350%.

[0055] The raw material dried fruit pieces used in the method for producing a packaged beverage of the present invention may include the above-mentioned crushed dried fruit slices, and the production method may include a step of crushing the dried fruit slices.

[0056] The raw material dried fruit pieces used in the method for producing a packaged beverage of the present invention may include the sugar-coated dried fruit pieces described above, and the production method may include a step of coating fruit (including dried fruit or fresh fruit, or slices or crushed thereof) with the sugar described above.

[0057] The raw material dried fruit pieces used in the method for producing a packaged beverage of the present invention are integrated with the water-soluble food by being attached to or incorporated into the water-soluble food described above, and the method may further include a step of dissolving the water-soluble food in the beverage after it has been added together with the beverage liquid.

[0058] When producing a concentrated beverage stock for the bottled beverage of the present invention, there are no particular restrictions on the concentration method, but the method may include a step of removing some of the water from the beverage liquid to achieve a desired concentration ratio by membrane separation using a forward osmosis membrane (FO membrane) or a reverse osmosis membrane (RO membrane), etc.

[0059] The following describes specific embodiments of the present invention, but the present invention is not limited to these embodiments.

[0060] <Test 1>

[0061] (Comparative Example 1) A commercially available lemon-flavored alcoholic beverage (Asahi Breweries, Ltd. Clear Cooler Sicilian Lemon Sour, 350 ml capacity, 5% alcohol content) was placed in an empty container, and 30.0 g of fresh lemon fruit pieces with a maximum length of 4.0 to 5.0 mm was placed inside and sealed to prepare the bottled beverage of Comparative Example 1 containing lemon fruit pieces.

[0062] (Example 1) Next, 30.0 g of fresh lemon fruit pieces with a maximum length of 4.0 to 5.0 mm were dried to prepare dried fruit pieces (10.7 g, maximum length 3.3 mm to 4.2 mm). A commercially available lemon-flavored alcoholic beverage product (Asahi Breweries, Ltd. Clear Cooler Sicilian Lemon Sour, 350 ml capacity, 5% alcohol content) and the prepared dried fruit pieces were placed in an empty container and sealed to prepare the bottled beverage of Example 1 containing dried lemon fruit pieces.

[0063] Furthermore, after being left to stand in a refrigerator (4°C) for 7 days, the dried fruit pieces were mixed with the beverage liquid and had absorbed moisture, with the largest dried fruit pieces measuring 4.0–5.0 mm in length. In addition, the weight of the dried fruit pieces increased by 280% after being mixed with the beverage liquid and left to stand in a refrigerator (4°C) for 7 days compared to before mixing.

[0064] The packaged beverages from Comparative Example 1 and Example 1 were left to stand in a refrigerator (4°C) for 7 days, after which a sensory evaluation test was conducted.

[0065] The sensory evaluation test was conducted based on "6.2-point test method, Revised 2nd Edition BCOJ Sensory Evaluation Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2018)".

[0066] This sensory evaluation test was conducted to determine which of the two samples, Comparative Example 1 and Example 1, was more palatable.

[0067] The samples were prepared by placing 70 ml of beverage liquid and 6.0 g of fresh or dried fruit pieces into an odorless, colored glass (250 ml). The sample temperature was set to 4°C, and the glasses were coded with randomly selected numbers. To disperse the fruit pieces, the panelists stirred the mixture with a stirrer just before drinking.

[0068] A pair of samples were presented to a panel of 30 panelists, who were asked to choose one sample in response to the question, "Which sample is easier to drink?"

[0069] As a result, 24 participants selected the sample from Example 1, and 6 participants selected the sample from Comparative Example 1. Statistical analysis using a one-sided test concluded that, at a significance level of 0.1%, the beverage from Example 1 was significantly more palatable than the beverage from Comparative Example 1.

[0070] These results show that even when the maximum length of fruit pieces in a fruit-filled beverage is large (3.0 mm or more), the palatability can be improved by drying the fruit pieces.

[0071] <Test 2> Ethanol aqueous solutions with ethanol concentrations of 5.0 vol%, 25.0 vol%, and 40.0 vol% were prepared by mixing raw material alcohol (alcohol content 95.3%) with distilled water.

[0072] In addition, 4.0 g of fresh lemon fruit pieces with a maximum length of 4.0–5.0 mm, dried fruit pieces (1.4 g, maximum length 3.3–4.2 mm) obtained by drying 4.0 g of fresh lemon fruit pieces with a maximum length of 4.0–5.0 mm, and dried fruit slices (1.4 g) obtained by drying 4.0 g of fresh lemon fruit slices were prepared.

[0073] (Comparative Examples 2 and 3) 200 ml of 40.0 vol% ethanol aqueous solution and the above-mentioned fresh lemon fruit pieces or dried fruit slices were placed in empty transparent containers, sealed, and left to stand at 20°C for 7 days to prepare the bottled beverages of Comparative Examples 2 and 3.

[0074] (Examples 2-4) 200 ml of each of the above ethanol aqueous solutions and 1.4 g of the above dried fruit pieces were placed in an empty transparent container, sealed, and left to stand at 20°C for 7 days to prepare the bottled beverages of Examples 2-4.

[0075] Upon visual inspection of the appearance of each prepared containerized beverage, turbidity was observed in the sample with an ethanol concentration of 5.0 vol% (Example 2). The dried fruit pieces in Examples 2-4 were left standing at 20°C for 7 days, after which moisture had permeated them.

[0076] Furthermore, a colorimeter (Nippon Denshoku Industries Co., Ltd. Spectrophotometer / Colorimeter SE7700) was used to determine the color of each sample. ＊ a ＊ b ＊ Measurements were taken in color space. The results are shown in Table 1.

[0077]

[0078] From these results, in the sample with an ethanol concentration of 40.0 vol%, the b of the beverage containing dried fruit pieces ＊ It is clear that the largest portion is the one with the strongest yellow hue. In other words, by using dried fruit pieces, it is possible to efficiently impart yellow color to beverages.

[0079] <Test 3> When mass-producing the packaged beverage of the present invention, crushing dried fruit slices is more efficient and offers better molding performance than crushing fresh fruit and then drying it.

[0080] This study evaluated the crushing and molding properties of dried lemon slices and dried lemon slices coated with sugar, as well as their shape retention in beverages.

[0081] 10.0 kg of lemon slices, obtained by slicing lemons to a thickness of 6 mm, were prepared. Of these, 5.0 kg of lemon slices were hot-air dried to obtain dried lemon slices. The remaining 5.0 kg of lemon slices were immersed in a 10% glucose aqueous solution and then hot-air dried to obtain sugar-coated dried lemon slices.

[0082] The obtained dried lemon slices and sugar-coated dried lemon slices were crushed under identical conditions using a crusher (hammer mill), and the rate of defective crushed products was checked. Defective crushed products here refer to those that did not split cleanly at the crushing point.

[0083] As a result, the defect rate for dried lemon slices was 3.2 wt%, while the defect rate for sugar-coated dried lemon slices was 1.8 wt%, indicating that sugar-coated dried lemon slices performed better in terms of moldability.

[0084] Next, crushed dried lemon slices (dried fruit pieces, maximum length 3.3 mm to 4.2 mm) were obtained from 4.0 g of fresh lemon fruit slices. Similarly, sugar-coated crushed dried lemon slices (sugar-coated dried fruit pieces, maximum length 3.3 mm to 4.2 mm) were obtained.

[0085] (Example 5) The obtained crushed dried lemon slices were placed in 200 ml of an ethanol aqueous solution with an ethanol concentration of 40.0 vol%, sealed, and left to stand at 37°C for 7 days before being opened.

[0086] (Example 6) The obtained sugar-coated dried lemon slice crushed material was placed in 200 ml of ethanol aqueous solution with an ethanol concentration of 40.0 vol%, sealed, and left to stand at 37°C for 7 days before being opened.

[0087] After opening, the condition of the dried fruit pieces in each of Examples 5 and 6 was visually inspected. The dried fruit pieces in each example were left to stand at 37°C for 7 days, allowing moisture to penetrate. The maximum length of the dried fruit pieces was 4.0 mm to 5.0 mm for Example 5 and 4.0 mm to 5.0 mm for Example 6.

[0088] The test results showed that in the sample of Example 6, which contained sugar-coated crushed dried lemon slices, the shape and hardness of the dried fruit were maintained more effectively than in the sample of Example 5, which also contained crushed dried lemon slices.

[0089] <Test 4> (Example 7) Dried fruit pieces were prepared by drying 10.0 g of raw lemon fruit pieces with a maximum length of 4.0 to 5.0 mm, 10.0 g of raw lemon fruit pieces with a maximum length of 2.0 to 3.0 mm (less than 3.0 mm), and 10.0 g of raw lemon fruit pieces with a maximum length of 0.5 to 1.0 mm (less than 1.0 mm). The maximum lengths of these dried fruit pieces were 3.3 mm to 4.2 mm, 1.7 mm to 2.5 mm, and 0.4 mm to 0.8 mm, respectively.

[0090] An empty container was filled with the liquid from a commercially available lemon-flavored alcoholic beverage (Asahi Breweries, Ltd. Clear Cooler Sicilian Lemon Sour, 350 ml capacity, 5% alcohol content) and the three types of dried fruit pieces with different maximum lengths prepared, and then sealed to create the bottled beverage of Example 7 containing lemon fruit pieces.

[0091] (Example 8) Similarly, a commercially available lemon-flavored alcoholic beverage (Asahi Breweries, Ltd. Clear Cooler Sicilian Lemon Sour, 350 ml capacity, 5% alcohol content) was placed in an empty container, and dried fruit pieces (maximum length 3.3 mm to 4.2 mm) made from 10.0 g of fresh lemon fruit pieces with a maximum length of 4.0 to 5.0 mm were placed inside and sealed to prepare the bottled beverage of Example 8 containing lemon fruit pieces.

[0092] The bottled beverages from Examples 7 and 8 were left to stand in a refrigerator (4°C) for 7 days, after which a sensory evaluation test was conducted. The sensory evaluation test was performed based on the "Revised 2nd Edition BCOJ Sensory Evaluation Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2018), 6.2-point test method."

[0093] This sensory evaluation test was conducted to determine which of the two samples from Example 7 and Example 8 was more palatable.

[0094] Furthermore, the dried fruit pieces, after being left to stand in a refrigerator (4°C) for 7 days, were all mixed with the beverage liquid and had absorbed moisture. In addition, Example 7 contained dried fruit pieces with maximum lengths of 4.0-5.0 mm, 2.0-3.0 mm (less than 3.0 mm), and 0.5-1.0 mm (less than 1.0 mm).

[0095] The sample was prepared by placing 70 ml of beverage and 6.0 g of fruit pieces into an odorless colored glass (250 ml). The sample temperature was set to 4°C, and the glasses were coded with randomly selected numbers. In order to disperse the fruit pieces, the panelists stirred the mixture with a stirrer just before drinking.

[0096] A pair of samples were presented to a panel of 30 panelists, who were asked to choose one sample in response to the question, "Which sample is easier to drink?"

[0097] As a result, 20 participants selected the sample from Example 7, and 10 participants selected the sample from Example 8. Statistical analysis using a one-sided test concluded that, at a significance level of 5%, the beverage from Example 7 was significantly more palatable than the beverage from Example 8.

[0098] These results indicate that in beverages containing large fruit pieces with a maximum length of 3.0 mm or more, the palatability can be improved by further including dried fruit pieces with a maximum length of more than 1.0 mm but less than 3.0 mm, and dried fruit pieces with a maximum length of less than 1.0 mm.

Claims

1. A packaged beverage comprising dried fruit pieces and a beverage liquid, wherein the maximum length of the dried fruit pieces in a state where they are mixed with the beverage liquid and permeated with water is 3.0 mm or more and 10.0 mm or less.

2. The packaged beverage according to claim 1, further comprising dried fruit pieces having a maximum length of more than 1.0 mm and less than 3.0 mm when mixed with the beverage liquid and permeated with water, and dried fruit pieces having a maximum length of less than 1.0 mm.

3. The packaged beverage according to claim 1 or 2, wherein the weight increase rate of the dried fruit pieces before mixing with the beverage (defined as A1) [(weight of dried fruit pieces in A2) / (weight of dried fruit pieces in A1) × 100] is 200% to 400% of the weight of the dried fruit pieces before mixing with the beverage (defined as A1) after at least 24 hours at a temperature of 40°C or below or at least 10 minutes at a temperature of above 40°C (defined as A2).

4. The containerized beverage according to claim 1 or 2, wherein the dried fruit pieces are crushed dried fruit slices.

5. The packaged beverage according to claim 3, wherein the dried fruit pieces in A1 are coated with sugar.

6. The packaged beverage according to claim 1 or 2, wherein the dried fruit pieces are derived from citrus fruit.

7. The packaged beverage according to claim 3, wherein the dried fruit pieces in A1 are attached to or incorporated into the water-soluble food and integrated with the water-soluble food.

8. The containerized beverage according to claim 7, wherein the water-soluble food is in the form of a film.

9. The packaged beverage according to claim 1 or 2, wherein the ethanol concentration in the beverage liquid is 15 vol% or more.

10. The packaged beverage according to claim 1 or 2, wherein the packaged beverage is a concentrated liquid for drinking.

11. The container is a container with a neck portion and a diameter of 50.0 mm or less, as described in claim 1 or 2.

12. A method for manufacturing a packaged beverage, comprising the steps of: putting raw dried fruit pieces and a beverage liquid into a container; and permeating the raw dried fruit pieces with water and adjusting the maximum length of the dried fruit pieces in a state where they are mixed with the beverage liquid and permeated with water to 3.0 mm or more and 10.0 mm or less.

13. The manufacturing method of claim 12, further comprising the step of holding at a temperature of 40°C or lower for 24 hours or more, or at a temperature above 40°C for 10 minutes or more.

14. The manufacturing method according to claim 12 or 13, further comprising the step of impregnating raw dried fruit pieces having a different size from the raw dried fruit pieces with water, and preparing dried fruit pieces having a maximum length of more than 1.0 mm and less than 3.0 mm when mixed with the beverage liquid and impregnated with water, and dried fruit pieces having a maximum length of less than 1.0 mm.

15. The manufacturing method according to claim 12 or 13, wherein the raw material dried fruit pieces are crushed dried fruit slices.

16. The manufacturing method according to claim 12 or 13, wherein the raw material dried fruit pieces are coated with sugar.

17. The manufacturing method according to claim 12 or 13, wherein the raw material dried fruit pieces are derived from citrus.

18. The manufacturing method according to claim 12 or 13, wherein the raw material dried fruit pieces are attached to or incorporated into the water-soluble food, thereby becoming integrated with the water-soluble food, and after being added together with the beverage liquid, the manufacturing method further comprises the step of dissolving the water-soluble food in the beverage liquid.

19. The manufacturing method according to claim 18, wherein the water-soluble food is in the form of a film.

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