JP2015008711A - Bottled fruit juice-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage capable of enjoining a superb balance between fresh acidity and delicate sweetness characteristic of a plum.SOLUTION: Provided is a container-packaged fruit juice-containing beverage in which sarcocarp is 0.5 to 21.0, a sugar/acid ratio is 1.0 to 30.0, and also, pH is 2.0 to 4.0. Also provided is a method for producing a container-packaged fruit juice-containing beverage and a method for improving a taste balance thereof comprising: a step of regulating sarcocarp to 0.5 to 21.0; a step of regulating a sugar/acid ratio to 1.0 to 30.0; and a step of regulating pH to 2.0 to 4.0.

Description

  The present invention relates to a beverage that can enjoy an exquisite balance of the refreshing acidity and subtle sweetness that ume naturally has.

In recent years, a number of so-called “plum-like beverages”, which are non-alcohols, have been put on the market as substitutes for plum wine. Such “plum liquor-like beverages” have been widely accepted by people who are not good at alcoholic beverages or who plan to drive a car after a drinking party.
However, the “plum liquor-like beverage” is a beverage design that mimics so-called plum wine, so it was unsuitable for enjoying the exquisite balance between the refreshing acidity and subtle sweetness that ume naturally has. Therefore, there has been a demand for a soft drink that satisfies such consumer needs. Against this background, beverages that take into consideration the balance between sourness and sweetness have been manufactured. The invention described in Patent Literature 1 provides a juice-containing beverage with a balanced sourness and sweetness by preparing three kinds of juices of mandarin orange juice, peach juice and ume juice. In the invention described in Patent Document 2, a ume puree-containing carbonated beverage is produced by adding sugar to heat-treated ume and then mixing the heat-treated puree with carbonated water. However, these tend to be influenced by the flavor of the raw material fruits themselves, and there is still room for improvement in terms of enjoying an exquisite balance between a refreshing acidity and a subtle sweetness.

JP 2004-350503 A JP2012-024022A

  Therefore, an object of the present invention is to provide a containerized fruit juice-containing beverage that can enjoy the exquisite taste balance of the refreshing sourness and faint sweetness that ume originally has.

As a result of diligent research to solve the above problems, the present inventors have improved the taste balance when the sugar content, sugar acid ratio, and pH of the beverage containing a container-packed fruit juice are adjusted to specific ranges, and the ume The present inventors have found that it is possible to produce a packaged fruit juice drink having an exquisite taste balance between the refreshing sourness inherently present and the subtle sweetness.
More specifically, the present invention is as follows.

(1) Sugar content is 0.5 to 21.0, sugar acid ratio is 1.0 to 30.0, and pH is 2.0 to 4.0. Beverages.
(2) Acidity is 0.1-3.0, The container fruit juice containing drink as described in (1) characterized by the above-mentioned.
(3) The packaged fruit juice-containing beverage according to (1) or (2), wherein the amount of fruit juice relative to the whole beverage is 0.5 to 30.0 mass%.
(4) The container-packed fruit juice-containing beverage according to any one of (1) to (3), wherein the fruit juice contains ume.
(5) The packaged fruit juice-containing beverage according to any one of (1) to (4), wherein the amount of fruit juice other than ume is 0 to 10.0% by mass relative to the whole beverage.
(6) The packaged fruit juice-containing beverage according to any one of (1) to (5), which is a non-alcoholic beverage.
(7) The container-packed fruit juice-containing beverage according to any one of (1) to (6), which is a non-carbonated beverage.
(8) A step of adjusting the sugar content to 0.5 to 21.0, a step of adjusting the sugar acid ratio to 1.0 to 30.0, and a step of adjusting the pH to 2.0 to 4.0. A method for producing a containerized fruit juice-containing beverage, comprising:
(9) A step of adjusting the sugar content to 0.5 to 21.0, a step of adjusting the sugar acid ratio to 1.0 to 30.0, and a step of adjusting the pH to 2.0 to 4.0. A method for improving the taste balance of a beverage containing a containerized fruit juice, comprising:

  The containerized fruit juice-containing beverage of the present invention, the production method thereof, and the method for improving the taste balance of the containerized fruit juice-containing beverage are improved in taste balance, and an exquisite taste balance between the refreshing sourness and subtle sweetness inherent in ume. The container-packed fruit juice drink which has can be provided.

(Contained fruit juice-containing beverage)
In the present invention, the packaged fruit juice-containing beverage is a beverage product containing a fruit component, and the fruit component is a processed product such as a fruit juice, a fruit extract or an extract obtained by concentrating them. The type of product is not particularly limited, but for non-carbonated soft drinks, “fruit drinks” with a fruit juice usage rate of 10% or more, such as soft drinks with fruit juice and fruit juice with fruit granules, are typical. It is classified into concentrated juice, fruit juice, fruit mix juice, fruit juice containing fruit, fruit / vegetable mix juice, and fruit juice drinks according to the agricultural competition standards (JAS) and fair competition rules concerning labeling of fruit drinks. Other non-carbonated soft drinks include sports drinks and energy drinks. On the other hand, in carbonated soft drinks, flavored carbonated drinks containing fruit juice can be mentioned. Further, the fruit juice-containing beverage of the present invention includes a fruit category-containing beverage of a new category in which the use ratio of the fruit juice is less than 10%, such as “fruit juice-based near water”, which is a category not recognized as a fruit beverage. . Furthermore, fruit liquors such as strawberry containing fruit juice, and alcoholic beverages such as liqueurs are also mentioned as the fruit juice-containing beverage of the present invention. Diluted beverages (diluted beverages for home drinking, diluted beverages in vending machines, etc.) are also mentioned as one of the fruit juice-containing beverages of the present invention.
The packaged fruit juice-containing beverage of the present invention is preferably a non-alcoholic beverage, and more preferably a non-carbonated beverage.

(sugar content)
The sugar content (Brix, Bx) means the soluble solid content concentration in the solution. The fruit juice-containing beverage of the present invention is adjusted to 0.5 to 21.0. When the sugar content exceeds 21.0, it becomes a “plum liquor-like beverage” and lacks the exquisite balance of the refreshing sourness and subtle sweetness inherent in plums, which is required for soft drinks. This is because the umami originally has insufficient umami and an unsatisfactory impression. In order to enjoy an exquisite balance between a refreshing sourness and a faint sweetness, the sugar content is preferably 2.0 to 18.0, more preferably 3.0 to 15.0, and most preferably 5.0 to 11.0. Adjusted to The sugar content can be calculated and / or measured by methods known to those skilled in the art. The solid content concentration can be adjusted by various methods such as selection of raw materials, blending of raw materials, and the amount of water added, but is preferably adjusted by adding sugar and / or fruits having a high sugar content. Examples of sugars that can be blended in the fruit juice-containing beverage of the present invention include sugar-based sweeteners such as sucrose, glucose, fructose, honey, starch syrup, brown sugar, brown molasses, and rare sugar syrups including rare sugars such as D-psicose. And non-saccharide sweeteners (including natural sweeteners and synthetic sweeteners) such as stevia, glycyrrhizin, aspartame, sodium glycyrrhizinate, acesulfame potassium, sucralose, and the like. These saccharides can be used alone or in combination depending on the purpose. A preferred sugar is granulated sugar. This is because granulated sugar is colorless and transparent when dissolved, and thus does not affect the liquid color of the fruit juice-containing beverage. By making the container-packed fruit juice-containing beverage of the present invention preferably transparent, it becomes possible for the drinker to recall refreshingness and refreshingness.

(Sugar acid ratio)
Furthermore, it is preferable that the sugar-containing ratio of the fruit juice-containing beverage of the present invention is adjusted to 1.0 to 30.0. When the sugar acid ratio is less than 1.0, the exquisite balance between the refreshing sourness and the subtle sweetness that ume originally has is inadequate, and when it exceeds 30.0, the “plum liquor-like beverage” As a result, there is a tendency for the exquisite balance of the refreshing sourness and subtle sweetness inherent in plums to be lacking in soft drinks. Preferably it is 5.0-29.0, especially 10.0-27.0, and it is especially preferable that it is 15.0-25.0 among them. Here, in this specification, the sugar acid ratio means the ratio of sugar content to acidity, that is, [sugar content / acidity].

(acidity)
The acidity of the fruit juice-containing beverage of the present invention is adjusted to 0.1 to 3.0. If the acidity is 0.1 or more, a refreshing feeling can be felt, and if the acidity is 3.0 or less, it can be drunk without feeling sour and too strong. From this viewpoint, it is important that the acidity in the fruit juice-containing beverage is 0.1 to 3.0, particularly 0.1 to 2.8, and particularly preferably 0.2 to 0.5. . Acidity means the concentration (%) in terms of citric acid calculated by potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution. Mainly the kind and content of fruit juice, acidity It can be adjusted according to the type and amount of the additive.

(PH)
In the fruit juice-containing beverage of the present invention, the final product has a pH of 2.0 to 4.0. By adjusting to this range, an exhilarating feeling can be felt without feeling sour and accompanying stimulation too strong, and the original flavor can be maintained. Preferably, the quality is stabilized by adjusting to 2.2 to 3.7, more preferably 2.4 to 3.5, still more preferably 2.5 to 3.3, and the juice-containing beverage of the present invention is stabilized. Can be retained. The pH can be adjusted based on a general method such as adding sodium bicarbonate.

(Fruit juice content)
The fruit juice includes fruit juice, extract or puree obtained by squeezing these mature fruits, and commercially available products may be used. The fruit juice-containing beverage of the present invention is characterized in that the amount of fruit juice relative to the whole beverage is 0.5 to 30.0 mass%. Within such a range, the fruit juice feeling is not too strong and a refreshing feeling can be felt. Preferably, it is 1.0-20.0 mass%, More preferably, you may be 2.0-15.0 mass%. Preferably, the kind of fruit juice used may be a mixture of one or more, and the kind of fruit used as the raw material of the fruit juice is not particularly limited as long as the effect of the present invention is exhibited, for example, strawberry, kiwi Fruit, grape, apple, pineapple, guava, banana, mango, acerola, prunes, papaya, passion fruit, pear, lychee, melon, pear, citrus fruit (orange, citrus fruit, lemon, grapefruit, lime, mandarin, yuzu , Seeker, tangerine, temple orange, tangero, calamancy, etc.), and those of the Rosaceae family are preferred. Examples of the fruits of the Rosaceae family include ume, apricot, cherries, plums, nectarine, prunes, peaches, and the like, preferably ume. This is because ume has the most ideal flavor because of the “balance of acidity and sweetness” that the fruit juice-containing beverage of the invention tries to produce.
More preferably, when the ume and other fruit juice are contained, the amount of the fruit juice other than ume is 0 to 10.0% by mass, more preferably 0 to 5.0% by mass with respect to the whole beverage. To. By doing in this way, it becomes a drink which can feel a ume flavor moderately, without greatly destroying the balance of the ideal sourness and sweetness of a ume. In addition, in this invention, when a concentrate is used, the value converted into straight is made into content.

  Ingredients that can be added to beverages as antioxidants, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings Additives such as sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers may be used alone or in combination.

  When a beverage is made into a packaged beverage, the container used is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, as with a general beverage. It can be provided in the usual form such as a bottle. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  Hereinafter, embodiments of the present invention will be described with reference to examples, but the present invention is not limited to the following examples.

Prototypes were made using commercially available raw materials described below. Fructose glucose liquid sugar (fructose 55% or more, glucose 37% or more), 5-fold concentrated plum juice (acidity 15.3%, sugar content 31%), concentrated plum vinegar A (acidity 29.8%, sugar content 40%), concentrated plum vinegar B (acidity 33.8%, sugar content 40), concentrated plum vinegar C (acidity 21.7%, sugar content 30%), plum salt A (Na 39%, acidity 0.6%), plum salt B (Na 35.9%, Acidity 4.6%), DL-malic acid was added to 100 g of water based on the ingredients shown in Table 1. These samples were sterilized by heating at 95 ° C., and immediately packed in 200 mL PET containers. The results evaluated by the following method are shown together in Table 1.
Plum juice is obtained by washing and heat-treating ome fruits, removing seeds and centrifuging, and then subjecting the resulting juice to appropriate filtration and concentration.
Concentrated ume vinegar is obtained by salting ripe berries and concentrating the liquid leached by osmotic pressure, followed by appropriate desalting and filtration.
Plum salt is a salt obtained in the concentration step of the concentrated ume vinegar.

The analysis method of the components analyzed in this test is as follows.
<Sugar content>
Brix was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).

<Acidity>
Using an automatic titration device (COM-1750, manufactured by Hiranuma Sangyo Co., Ltd.), it was calculated in terms of citric acid based on a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.

<PH>
It measured using the pH meter.
<Evaluation>
For a sample stored at 5 ° C. for 1 week, 8 panelists balance acidity and sweetness based on the following evaluation method:
◎: Exquisite balance between refreshing sourness and subtle sweetness, very good ○: Balance between acidity and sweetness is moderately good, △: Either acidity or sweetness is felt slightly strong, and balance is good Not very good ×: Either acidity or sweetness is too strong, and there is a problem with balance

  Examples 1 to 1 in which the sugar content is in the range of 0.5 to 21.0, the sugar acid ratio is in the range of 1.0 to 30.0, and the pH is in the range of 2.0 to 4.0. No. 6 was a beverage having a good flavor, with a balance between the refreshing sourness inherent in ume and a faint sweetness. In particular, the sugar content is in the range of 5.0 to 11.0, the sugar acid ratio is in the range of 15.0 to 25.0, and the acidity is in the range of 0.1 to 3.0. 3 and 4 were packaged fruit juice drinks with an exquisite balance and a very good flavor.

  The containerized fruit juice-containing beverage of the present invention, a method for producing the same, and a method for improving the taste balance of the containerized fruit juice-containing drink are: a containerized fruit juice drink having an exquisite taste balance between a refreshing acidity and a subtle sweetness inherent to ume. Can be provided.

Claims (9)

A canned fruit juice-containing beverage having a sugar content of 0.5 to 21.0, a sugar acid ratio of 1.0 to 30.0, and a pH of 2.0 to 4.0. Acidity is 0.1-3.0, The container-packed fruit juice containing drink of Claim 1 characterized by the above-mentioned. The container-containing juice-containing beverage according to claim 1 or 2, wherein the amount of fruit juice relative to the whole beverage is 0.5 to 30.0 mass%. 4. The container-packed fruit juice-containing beverage according to any one of claims 1 to 3, wherein the fruit juice contains ume. The use amount of fruit juices other than ume is 0 to 10.0 mass% with respect to the whole beverage, The container-containing fruit juice-containing beverage according to any one of claims 1 to 4. The container-packed fruit juice-containing beverage according to any one of claims 1 to 5, wherein the beverage is a non-alcoholic beverage. It is a non-carbonated drink, The container stuffed fruit-containing drink in any one of Claims 1-6 characterized by the above-mentioned. Including a step of adjusting the sugar content to 0.5 to 21.0, a step of adjusting the sugar acid ratio to 1.0 to 30.0, and a step of adjusting the pH to 2.0 to 4.0. A method for producing a containerized fruit juice-containing beverage. Including a step of adjusting the sugar content to 0.5 to 21.0, a step of adjusting the sugar acid ratio to 1.0 to 30.0, and a step of adjusting the pH to 2.0 to 4.0. A method for improving the taste balance of a beverage containing a containerized fruit juice.