JP4101443B2 - Method for producing fruit juice-containing beverage - Google Patents
Method for producing fruit juice-containing beverage Download PDFInfo
- Publication number
- JP4101443B2 JP4101443B2 JP2000204796A JP2000204796A JP4101443B2 JP 4101443 B2 JP4101443 B2 JP 4101443B2 JP 2000204796 A JP2000204796 A JP 2000204796A JP 2000204796 A JP2000204796 A JP 2000204796A JP 4101443 B2 JP4101443 B2 JP 4101443B2
- Authority
- JP
- Japan
- Prior art keywords
- juice
- fruit juice
- fruit
- beverage
- sweetness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000015203 fruit juice Nutrition 0.000 title claims description 97
- 235000013361 beverage Nutrition 0.000 title claims description 72
- 238000004519 manufacturing process Methods 0.000 title claims description 45
- 235000013399 edible fruits Nutrition 0.000 claims description 55
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 53
- 235000000346 sugar Nutrition 0.000 claims description 46
- 238000000034 method Methods 0.000 claims description 38
- 235000019674 grape juice Nutrition 0.000 claims description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- 235000020094 liqueur Nutrition 0.000 claims description 22
- 229930006000 Sucrose Natural products 0.000 claims description 19
- 239000005720 sucrose Substances 0.000 claims description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 12
- 238000010790 dilution Methods 0.000 claims description 11
- 239000012895 dilution Substances 0.000 claims description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
- 244000228451 Stevia rebaudiana Species 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 8
- 229960002920 sorbitol Drugs 0.000 claims description 8
- 239000004386 Erythritol Substances 0.000 claims description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 235000019414 erythritol Nutrition 0.000 claims description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 7
- 229940009714 erythritol Drugs 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000015197 apple juice Nutrition 0.000 claims description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000600 sorbitol Substances 0.000 claims description 6
- 235000010356 sorbitol Nutrition 0.000 claims description 6
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 5
- 241001312569 Ribes nigrum Species 0.000 claims description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 5
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims description 5
- 235000021014 blueberries Nutrition 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 239000000845 maltitol Substances 0.000 claims description 3
- 235000010449 maltitol Nutrition 0.000 claims description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- 235000013944 peach juice Nutrition 0.000 claims description 3
- 241000207199 Citrus Species 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 38
- 239000000047 product Substances 0.000 description 37
- 235000003599 food sweetener Nutrition 0.000 description 29
- 239000003765 sweetening agent Substances 0.000 description 29
- 239000000654 additive Substances 0.000 description 28
- 238000003860 storage Methods 0.000 description 28
- 235000021552 granulated sugar Nutrition 0.000 description 22
- 150000008163 sugars Chemical class 0.000 description 22
- 229920002472 Starch Polymers 0.000 description 20
- 239000008107 starch Substances 0.000 description 20
- 235000019698 starch Nutrition 0.000 description 20
- 230000000996 additive effect Effects 0.000 description 18
- 230000000694 effects Effects 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 229930182470 glycoside Natural products 0.000 description 15
- 150000002338 glycosides Chemical class 0.000 description 15
- 150000001720 carbohydrates Chemical class 0.000 description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 230000007774 longterm Effects 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 8
- 229960002160 maltose Drugs 0.000 description 8
- -1 glycerin fatty acid ester Chemical class 0.000 description 7
- 108010011485 Aspartame Proteins 0.000 description 6
- 239000000605 aspartame Substances 0.000 description 6
- 235000010357 aspartame Nutrition 0.000 description 6
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 6
- 229960003438 aspartame Drugs 0.000 description 6
- 241000380131 Ammophila arenaria Species 0.000 description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 230000013595 glycosylation Effects 0.000 description 5
- 238000006206 glycosylation reaction Methods 0.000 description 5
- 239000008123 high-intensity sweetener Substances 0.000 description 5
- 239000013067 intermediate product Substances 0.000 description 5
- 239000008101 lactose Substances 0.000 description 5
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 235000015205 orange juice Nutrition 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000012264 purified product Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 3
- 235000012174 carbonated soft drink Nutrition 0.000 description 3
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000015201 grapefruit juice Nutrition 0.000 description 3
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 3
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 3
- 229940025878 hesperidin Drugs 0.000 description 3
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 240000005561 Musa balbisiana Species 0.000 description 2
- 235000000370 Passiflora edulis Nutrition 0.000 description 2
- 244000288157 Passiflora edulis Species 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008878 coupling Effects 0.000 description 2
- 238000010168 coupling process Methods 0.000 description 2
- 238000005859 coupling reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 2
- 229940107187 fructooligosaccharide Drugs 0.000 description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- 150000008131 glucosides Chemical class 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000832 lactitol Substances 0.000 description 2
- 235000010448 lactitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 2
- 229960003451 lactitol Drugs 0.000 description 2
- 239000012263 liquid product Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 235000021091 sugar-based sweeteners Nutrition 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 108010023321 Factor VII Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 230000004856 capillary permeability Effects 0.000 description 1
- 150000001719 carbohydrate derivatives Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 125000000075 primary alcohol group Chemical group 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 125000003198 secondary alcohol group Chemical group 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Images
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、果実由来の難溶性成分を含有させ、難溶性成分の不溶化を伴なう混濁及び澱の発生を防止した、安定かつ風味豊かな果汁含有飲料の製造方法に関する。
【０００２】
【従来の技術】
果汁成分を含有する飲料製品（以下、果汁含有飲料という）は、清涼飲料やアルコール飲料などが挙げられ、種々の製品が知られている。
【０００３】
しかしながら、これら果汁含有飲料は、コンビニエンスストア、スーパー、家庭などに設置されている冷蔵保管庫内や、自動販売機内などの低温状態（約5〜15℃）における長時間の保管において、果実由来の難溶性成分の不溶化が起こり易い。
【０００４】
また、冬場や寒冷地域などの特殊な温度環境下（15℃以下）でも、流通過程や倉庫保管時などにおいて製品の温度低下が起きることがあるため、果実由来の難溶性成分の不溶化が起こり易い。
【０００５】
それら、難溶性成分の不溶化の結果、果汁含有飲料は混濁や澱を発生する。透明容器に入った果汁含有飲料においては、消費者や販売店員が混濁や澱の発生した製品を見て不快感を感じる場合がありクレームの対象となる。非透明容器に入った製品においても、コップなどの他の透明容器に移した際に同様に不快感を感じクレームの対象となる場合がある。また、果実由来の難溶性成分は、本来果実に含まれていた成分であるため、果汁の香味に重要な役割を果たしている場合が多く、難溶性成分の不溶化は、果実感の低下などの香味品質の低下をもたらす。
【０００６】
また、果実由来の難溶性成分の不溶化は、製造設備容器内においても問題を引き起こす。すなわち、工場のタンクなどの製造設備容器内において、難溶性成分の不溶化を伴なう混濁や澱などが発生した場合には、均一化を行うための攪拌設備が必要となり、或いは、澱の除去を行うための遠心分離機やろ過機などの分離設備が必要となり複雑な工程となるため、コストアップになる。
【０００７】
以上のような、果実由来の難溶性成分の不溶化により引き起こされる種々の問題を防止する方法としては、清澄化処理された果汁を用いることが一般的であり、清澄化処理の方法としては、1）精密濾過法、2）酵素処理法、3）限外濾過法が知られている｛「飲料用語事典」、（株）ビバリッジ ジャパン社、45〜46ページ、122ページ｝。しかしながら、精密濾過処理された果汁を用いた場合でも、ペクチンなどの難溶性成分が不溶化する場合があり、混濁や澱の発生防止には十分でない。また、酵素処理や限外濾過処理された果汁は、天然の果実成分が分解／除去されることや、加熱殺菌工程が増えることによる熱化学的変化などの影響で果汁本来の風味が損なわれており、また、それらの清澄果汁を使用しても、果汁含有飲料が低温状態における長時間保存において混濁や澱を発生する場合がある。
【０００８】
かかることから、果実由来の難溶性成分の不溶化により引き起こされる問題を解決する手段としては、果実由来の難溶性成分そのものの不溶化を抑制し、難溶性成分を果汁含有飲料製品中において安定に含有させるため方法の開発が重要である。
【０００９】
難溶性成分の不溶化を抑制する方法としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステルなどの乳化剤の添加が考えられる。しかし、乳化剤は白濁したエマルション（乳化物）を形成し易いため、乳入り飲料に用いられる場合が主であり、果汁含有飲料製品には好ましくない。また、そのほとんどが糖類のポリマー（多糖類）である糊料（増粘安定剤）には、増粘剤として使用されるキサンタンガム、ゲル化剤として使用されるカラギーナン、酸性乳の安定剤として使用されるペクチンが挙げられ、また多糖類の範ちゅうに入らないものとしてはグルテン、レンネットカゼインなどのタンパク質が挙げられる｛「飲料用語事典」、（株）ビバリッジ ジャパン社、91ページ｝が、これらは主に、分散による安定化を意図とするもので、果汁含有飲料の長期的な安定性には不十分である場合があり、糊料そのものの溶解性が低い場合もある。
【００１０】
特開平8-80177号公報には、糖転移酵素によりヘスペリジンを配糖化させ、得られた可溶化ヘスペリジンを、ヘスペリジンを含む水溶液に添加することを特徴とする、ヘスペリジンの結晶化とそれに伴う水溶液の白濁防止方法が開示されている。しかしながら、対象とする飲料がミカン果汁入り飲料に限定されるため、各種果汁含有飲料への適用性が狭い。
【００１１】
また、ミカン、ブドウ及びリンゴ果汁においては、「混濁、沈殿要因と除去」と題し、研究成果がまとめられている｛「最新 果汁・果実飲料事典」、（株）朝倉書店、312〜318ページ）が、混濁、沈殿要因成分の“除去”により混濁／沈殿を防止する方法が主で、要因成分そのものの不溶化を抑制する方法についての研究は不十分であり、特に、風味を変化させずに、かつ簡便な方法で、果汁入り飲料の懸濁を防止する方法が求められていた。
【００１２】
【発明が解決しようとする課題】
従って、本発明の目的は、果実由来の難溶性成分の不溶化を抑制する方法を提供することである。
【００１３】
本発明の別の目的は、果実由来の難溶性成分の不溶化を伴なう混濁及び澱の発生を防止した安定かつ風味豊かな果汁含有飲料の製造方法を提供することにある。
【００１４】
本発明のさらに別の目的は、澄明な果汁含有飲料の、製造工程および／または低温、高温もしくは長期常温保管における、果実由来の難溶性成分の不溶化を抑制し、および該不溶化を伴う混濁および澱の発生を防止する方法を提供することである。
【００１５】
本発明のさらに別の目的は、澄明な果汁含有飲料の製造方法において、ショ糖を使用せず、または必要な甘味を与えるより少量のショ糖を使用し、さらに甘味度がショ糖より低いものを中心に、糖類、糖アルコールおよび配糖体系甘味料からなる群から選択される添加物を、必要な甘味が与えられる量で使用することにより、果汁含有飲料に所望の甘味を与えると同時に、製造工程および／または保管時における、果実由来の難溶性成分の不溶化を抑制し、および該不溶化を伴う混濁および澱の発生を防止する、上記製造方法を提供することである。
【００１６】
【課題を解決するための手段】
本発明は、下記1から4の添加物のうち少なくとも一種を添加することによって、果実由来の難溶性成分の不溶化を抑制した果汁含有飲料の製造方法である：
1. 糖類、2. 糖アルコール、3. 配糖体系甘味料、4. 糖類、糖アルコール及び配糖体系甘味料のうち少なくとも一種を含有する農産物の抽出物及び／または精製物。
【００１７】
本発明者らは、上記課題を解決するため、果実由来の難溶性成分の不溶化を抑制する素材を種々探索した結果、アルコール性のヒドロキシル基を有する甘味料の一種である、糖類、糖アルコール及び配糖体系甘味料が、果汁の安定化に特に有効であることを見出した。また、糖類、糖アルコール及び配糖体系甘味料のうち少なくとも一種を含有する農産物の抽出／精製物も、同様に有効であることを見出した。以下、「1. 糖類、2. 糖アルコール、3. 配糖体系甘味料、4. 糖類、糖アルコール及び配糖体系甘味料のうち少なくとも一種を含有する農産物の抽出物及び／または精製物」を、本発明における添加物と呼ぶ。すなわち、本発明における添加物を、果汁含有飲料に添加することにより、果実由来の難溶性成分の不溶化を抑制し、また安定的に保持することができる。さらに、これらアルコール性のヒドロキシル基を有する添加物を組み合わせることによって、果汁の風味を損なわずに安定性を保持できることを見出して、本発明を完成するに至った。
【００１８】
果汁含有飲料において、砂糖を代表とする糖類、糖アルコール及び配糖体系甘味料（ステビアなど）は、従来から甘味度の調整やカロリー調整などを目的として添加されている甘味料の一種であるが、果実由来の難溶性成分の不溶化を抑制する効果を見出したことで、果汁含有飲料の新たな製造方法が提供できる。
【００１９】
すなわち、本発明における添加物の添加により、果実由来の難溶性成分を含有させ、かつ、低温状態における長時間保管において、難溶性成分の不溶化を伴なう混濁や澱の発生或いは風味の低下などの品質低下が防止された飲料、特に、均一または澄明な飲料を製造することができる。また、低温における長期保管時のみならず、常温における長期保管時、さらにはホットベンダーにおける高温保管時における果実由来の難溶性成分の不溶化抑制も期待できる。
【００２０】
なお、本発明でいう、均一な飲料とは不溶性成分の澱または分離浮上のない状態の飲料をいう。均一な飲料、中でも、澄明な飲料は、難溶性成分が不溶化した場合には、微量でも目視で容易に確認され、不愉快を感じさせることがあるため、本発明を好適に用いることができる。
【００２１】
また、糖類、糖アルコール及び配糖体系甘味料の甘味度がそれぞれ異なっていることから、本発明における添加物を各種ブレンドすることで、難溶性成分の不溶化抑制効果をより高めた風味の良い果汁含有飲料を製造することができる。
【００２２】
甘味度とは、甘味強度、甘味比ともいい、甘味の強さを示す尺度のことをいう。通常、基準に砂糖溶液を用い、砂糖の甘味を1として、砂糖以外の甘味料の甘さの強さを砂糖の甘さの強さに対する倍率で示す。
【００２３】
さらに、本発明における添加物の添加により、製造設備容器内において、果実由来の難溶性成分の不溶化が抑制でき、難溶解性成分の不溶化を伴なう混濁や澱の発生が抑制され、混濁や澱の成分の分散化を行うための混合設備が不要となったり、或いは、混濁や澱の除去を行うための遠心分離機やろ過機などの分離設備が不要となる。
【００２４】
糖アルコールは、ショ糖などと比べて低エネルギーであるため、甘味度の低い糖アルコールの添加割合を調整すれば、果実由来の難溶性成分の不溶化を抑制した低カロリーの果汁含有飲料が製造できる。
【００２５】
果実由来の難溶性成分とは、果実由来の成分のうち、果汁中での溶解性が低い成分のことであり、例えば、繊維質、ペクチン質、タンパク質、ポリフェノール、フラボノイド化合物などが挙げられる。また、それら難溶性成分の果汁中での存在状態としては、分子として可溶化していたり、あるいは、それらが互いに、またはほかの物質と結合してコロイド状態をつくる場合などがある。
【００２６】
果実由来の難溶性成分には、便秘防止作用、発癌物質の生成抑制作用などで知られる食物繊維（多糖類やリグニンなど）や、壊血病防止作用、かつ毛細管透過性の正常化作用などで知られるフラボノイド化合物等、人体調節機能を有するものもある。そのため、本発明における添加物の添加によって、果実由来の機能性の難溶性成分が不溶化することを抑制した果汁含有飲料の製造方法においては、機能性成分をより多く安定的に含ませることができ、機能性成分強化飲料の製造が可能となる。
以下、本発明を詳細に説明する。
【００２７】
【発明の実施の形態】
本発明において、果汁含有飲料とは、果汁成分を含有する飲料製品のことをいい、製品の種類は特に限定されないが、非炭酸の清涼飲料では、果汁入り清涼飲料、果粒入り果実ジュースなど、果汁の使用割合が10%以上の「果実飲料」が代表的であり、日本農林規格（JAS）および果実飲料等の表示に関する公正競争規約によって、濃縮果汁、果実ジュース、果実ミックスジュース、果粒入り果実ジュース、果実・野菜ミックスジュース、果汁入り飲料に区分されている。その他の非炭酸の清涼飲料では、スポーツ飲料、栄養ドリンク、果汁系ニアウオーターなどが挙げられる。炭酸入りの清涼飲料では、果汁入りのフレーバー系炭酸飲料などが挙げられる。また近年では、果実飲料としては規格上認められないカテゴリーの「果汁系ニアウオーター」など、新たなカテゴリーの飲料（果汁の使用割合が10%に満たない）も、果汁含有飲料として挙げられる。さらに、果実酒類、リキュール類などのアルコール飲料も、果汁含有飲料として挙げられる。或いは、希釈飲料（家庭飲用用の希釈飲料、自動販売機内の希釈飲料など）も果汁含有飲料として挙げられる。
【００２８】
果汁含有飲料の容器の形態は、内容物が見えるプラスチック容器、ガラス瓶を主とするが、金属缶（スチール、アルミ）、紙容器なども用いることができ、特に限定はされない。また、製造時の殺菌条件は、ホットパックを主とするが、レトルト殺菌、低温殺菌、無菌濾過などでも製造することができ、特に限定はされない。
【００２９】
果汁の種類は、特に限定されないが、例えば、カンキツ果汁（スイートオレンジ果汁、ミカン果汁、グレープフルーツ果汁、レモン果汁、ライム果汁など）、リンゴ果汁、ブドウ果汁、モモ果汁、熱帯果実果汁（パイナップル、グアバ、バナナ、マンゴー、アセロラ、パパイヤ、パッションフルーツなど）、その他果実の果汁（ウメ果汁、ナシ果汁、アンズ果汁、スモモ果汁、ベリー果汁、キウイフルーツ果汁など）、トマト果汁、ニンジン果汁、イチゴ果汁、メロン果汁などが挙げられ、好適にはカンキツ果汁、リンゴ果汁、モモ果汁、ブドウ果汁、ブルーベリー果汁、ウメ果汁、カシス果汁が、さらに好適には、ブドウ果汁、ブルーベリー果汁、カシス果汁が挙げられる。
【００３０】
本発明においては、不溶性固形物を含む状態の果汁である混濁果汁や、種々の方法（精密濾過法、酵素処理法、限外濾過法及びその組み合わせ法など）で、不溶性固形物を除去した清澄果汁を用いることができる。通常、保管スペースや輸送コストなどの点から、搾汁した果汁の水分を除いて、濃縮した濃縮混濁果汁や濃縮清澄果汁などの濃縮果汁を用い、濃縮果汁は場合によって、糖類、はちみつ等で糖度が調整されたり、酸度が調整されたりする。また、果実の外皮を含む全果を破砕し種子など特に粗剛な固形物のみを除いた全果果汁、果実を裏ごしした果実ピューレー、或いは、乾燥果実の果肉を破砕もしくは抽出した果汁を用いることができる。
【００３１】
本発明における糖類とは、一般的糖類（単糖類、二糖類の総和から糖アルコールを除いたもの）やオリゴ糖類、及びそれらの誘導体を言う。具体的には、例えば、一般的糖類では、ショ糖、異性化糖、ブドウ糖、果糖、乳糖、麦芽糖、キシロース、異性化乳糖が、オリゴ糖類では、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖が、糖類の誘導体としては、カップリングシュガー、パラチノース、スクラロースなどが挙げられる。
【００３２】
本発明における糖アルコールとは、糖のアルデヒド及びケトン基を還元して、それぞれ第一・第二アルコール基としたものに相当する多価アルコールの総称を言い、マルチトール、ソルビトール、エリスリトール、キシリトール、ラクチトール、パラチニット、還元デンプン糖化物などが挙げられる。
【００３３】
糖類と糖アルコールは、低甘味度甘味料に分類でき、ショ糖の甘味度1に対して、甘味度が決められており｛「飲料用語事典」、（株）ビバリッジ ジャパン社｝、ショ糖（甘味度1）と同等かそれ以下の甘味をもつものが多い。これらショ糖よりも甘味度の低い甘味料は、一定の甘味の製品を設計する場合に、ショ糖を用いた場合に比較して多く添加することができ、果実由来の難溶性成分の不溶化の抑制効果を高めることができることから、本発明において好適に用いることができる。具体的には、糖類として、乳糖（甘味度= 0.2〜0.3）、麦芽糖（甘味度= 0.4）、キシロース（甘味度= 0.4〜0.8）などが、糖アルコールとして、ソルビトール（甘味度= 0.6〜0.7）、エリスリトール（甘味度= 0.8）、キシリトール（甘味度= 0.6）、還元デンプン糖化物（甘味度= 0.1〜0.6）などが好ましい。
【００３４】
本発明における配糖体系甘味料とは、天然の植物から抽出され配糖体を有する主に高甘味度の甘味料であり、ステビア、グリチルリチン、タウマチン、モネリンなどが挙げられる。
【００３５】
糖類、糖アルコール及び配糖体系甘味料の精製度は、特に限定されない。また、糖類、糖アルコール及び配糖体系甘味料は、市販品として入手できる。
【００３６】
糖類、糖アルコール及び配糖体系甘味料の形態としては、粒状品、液状品、結晶状品、顆粒状品などが挙げられ、特に限定されないが、飲料製造には、液状品や粒状品が好適に用いられる。
【００３７】
糖類、糖アルコール及び配糖体系甘味料のうち少なくとも一種を含有する農産物の抽出物及び／または精製物とは、穀類、野菜類、果実類、イモ類、雑穀類、豆類、植物などの糖類、糖アルコール及び配糖体系甘味料のうち少なくとも一種を含有する農作物から、抽出及び／または精製された成分のことで、抽出法、精製法は特に限定されない。好適には、果汁そのものを用いることができ、さらに好適には、糖度の高い果汁であるバナナ果汁、マンゴー果汁、パッションフルーツ果汁、カキ果汁を用いることができ、それらの多くは市販品として入手することができる。
【００３８】
本発明における添加物の添加量／濃度は、最終的に良好な甘味、風味の得られる範囲であればよく、各種果実由来の難溶性成分の量や溶媒系により適宜決定してよい。通常は、難溶性成分の不溶化防止の観点から、糖類、糖アルコール及び配糖体系甘味料の添加濃度としては、果汁含有飲料全量に対して1〜400g/L、好ましくは50〜100 g/Lの範囲が望ましい。
【００３９】
本発明における添加物の種類と添加量は、本発明における各添加物の甘味度を考慮して適宜設定することができる。例えば、甘味の強い果汁含有飲料の製造のためには、本発明における添加物の中から、比較的甘味度の高い添加物のみを使用するか、またはその使用比率を高くすることができる。甘味度を抑えた果汁含有飲料の製造のためには、甘味度の高い添加物の使用は控えるか、またはその量を必要な甘味度が得られるよりも少なくし(例えば、ショ糖またはグラニュー糖の量を、必要な甘味度が得られる量に比べて1/10、1/5、1/3、1/2、2/3または3/4以下とし)、残りの添加物は本発明における添加物の中から甘味度の低いもの（例えば、異性化糖、ブドウ糖、乳糖、麦芽糖、キシロース、異性化乳糖、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー、パラチノース、マルチトール、ソルビトール、エリスリトール、キシリトール、ラクチトール、パラチニット、還元デンプン糖化物などを選んで使用すればよい。好ましくは、キシリトール、麦芽糖、ブドウ糖、マルトオリゴ糖、マルチトール、ソルビトール、エリスリトール、キシリトールが望ましい）を選んで使用すればよい。このようにして、所望の甘味度を有し、且つ製造工程または低温保管、高温保管もしくは常温長期保管における、果実由来の難溶性成分の不溶化や、該不溶化を伴う混濁や澱の発生をひきおこさず、そのため、果汁本来の風味を十分に保持した、澄明な果汁含有飲料を製造することが可能である。
【００４０】
本発明における添加物の選択と添加量の設計法の例を挙げると、まず、設計する果汁含有飲料の甘味を、砂糖のみを甘味料として用いて決定し、〔砂糖の甘味度（1）と添加量の積〕を算出する。次に、その積の値を目標値として、〔添加予定の本発明における添加物の甘味度と添加量の積の総和〕が、目標値と同等になる様に、難溶性成分の不溶化防止の効果が得られる範囲で、本発明における添加物の種類および量を調整する。本発明における添加物を複数添加した場合には、相乗効果により甘味が変化する場合があるので、換算した量と実際の甘味が一致しない場合があるが、その場合には適宜、添加量を微調整すればよい。また、溶媒系によっても甘味が変化する場合があるが、同様に微調整すればよい。
【００４１】
本発明における添加物は、各種果汁含有飲料を製造する各工程の任意の段階で添加することができる。添加する工程としては、原料果汁を溶解する工程や、醸造、抽出、分離、ブレンド、調合工程などが挙げられ、その添加方法としては、例えばあらかじめ原料に添加しておく方法、原料成分を調合する過程で添加する方法、飲料の中間製品に添加する方法等が挙げられる。好ましい態様においては、本発明における添加物は、果汁にいち早く添加することが望ましい。特に、原料として濃縮果汁を用いる場合、果汁にできるだけ早い段階で添加することにより、製造工程中に容器内で混濁や澱が発生することを防止できる。
【００４２】
本発明の製造設備容器とは、果汁含有飲料製品の製造工場において、果汁と本発明における添加物の混合液が一時的に保管される設備容器をいい、原料溶解タンク、調合タンク、希釈タンクなどが挙げられる。
【００４３】
また、これまでに知られている種々の従来の方法と組み合わせることもできる。すなわち、風味を損わない範囲で、清澄果汁を添加する方法、乳化剤を添加する方法、或いは糊料を添加する方法等と組合せてもよい。
【００４４】
【実施例】
以下、本発明について、実施例をあげて具体的に説明するが、本発明はこれらに限定されるものではない。
【００４５】
実施例１ ショ糖としてグラニュー糖を用い、最終濃度が2.8, 28, 94, 140, 210, 280, 350, 420g/Lとなるように測りとり、50℃の純水で溶解させ、3gの5倍濃縮・清澄ブドウ果汁、さらに、85mlの60%アルコール、1.7gのクエン酸、1mlの香料を加え、純水にて総量を最終300mlに調整して、5%ブドウ果汁入りのリキュール（アルコール度数： 17%）を得た。対照として、グラニュー糖を添加しない5%ブドウ果汁入りのリキュール（アルコール度数： 17%）、及び、ブドウ果汁を添加しないグラニュー糖溶液（アルコール度数： 17%）を調整した。これらのブドウ果汁入り・リキュール各100mlを透明容器（110ml容量）に充填し、冬場や寒冷地などにおける低温長時間保管の加速試験として-1℃±1℃において3週間保管した後、シグリスト社製・卓上型濁度計にて、濁度を評価した。本実験結果を、図1に示す。対照区（グラニュー糖無添加リキュール及びグラニュー糖溶液）の濁度は、それぞれ80.2 Helm及び10.2 Helmであった。なお、充填直後の濁度は、何れもショ糖添加濃度においても、また対照区においても同様で、8〜10 Helmの範囲内であった。
図1から明らかな様に、グラニュー糖の添加は、ブドウ果汁入り・リキュールにおいて、ブドウ果実由来の難溶性成分の不溶化を濃度依存的に抑制したことから、冬場や寒冷地などにおける低温長時間保管の安定化に有用であることが判る。
【００４６】
実施例２ グラニュー糖を、53g測りとり、50℃の純水で溶解させ、ストレート果汁換算で1%となる様に各種の濃縮混濁果汁｛オレンジ果汁（濃縮倍率5倍）、グレープフルーツ果汁（濃縮倍率7倍）、リンゴ果汁（濃縮倍率4倍）、ピーチ果汁（濃縮倍率4倍）｝、及び、各種の濃縮清澄果汁｛ブドウ果汁（濃縮倍率5倍）、ブルーベリー果汁（濃縮倍率6倍）、ウメ果汁（濃縮倍率5倍）、カシス果汁（濃縮倍率6倍）｝を加え、さらに、0.2gのクエン酸、3mlの香料、0.25gのL-アスコルビン酸を加えて、純水にて総量を最終1,000mlに調整した後、100℃、20分間の加熱殺菌処理を行い、各100mlを透明瓶（110ml容量）に充填、密栓し、各種果汁入りの果汁系ニアウオーター（果汁： 1%）を得た。対照として、グラニュー糖を添加しない各種果汁入りの果汁系ニアウオーター（果汁： 1%）を調整した。これらの各種果汁入りの果汁系ニアウオーターを、コンビニエンスストアなどに設置されている冷蔵保管庫内おける保管の模擬試験として、8℃±3℃の冷蔵保管庫において4週間保存した後、シグリスト社製・卓上型濁度計にて、濁度を評価した。本実験結果を、図2に示す。
図2から明らかな様に、グラニュー糖の添加は、対象に比べ、何れの各種果汁入り果汁系ニアウオーターにおいても、各々の果実由来の難溶性成分不溶化を抑制したことから、冷蔵保管庫における保管時の安定化に有用であることが判る。
【００４７】
実施例３ 実施例1で効果が確認されたグラニュー糖以外に、リキュールの安定化に有効な甘味料を確認するため、一定重量濃度下における各種糖類及び糖アルコールの効果を検討した。添加濃度としては、やや効果のある94g／Lを選択した。グラニュー糖、グルコース、フラクトース、D-ソルビトール、還元麦芽糖、エリスリトール及びキシリトールを28g測りとり、50℃の純水で溶解させ、6gの5倍濃縮・清澄ブドウ果汁、さらに、85mlの60%アルコール、1.7gのクエン酸、1mlの香料を加え、純水にて総量を最終300mlに調整して、10%ブドウ果汁入りのリキュール（アルコール度数： 17%）を得た。対照として、上記糖類及び糖アルコールを添加しない、10%ブドウ果汁入りのリキュール（アルコール度数： 17%）を調整した。これらのブドウ果汁入り・リキュールを、8℃±3℃の冷蔵保管庫において3週間保管した後、実施例1と同様に濁度測定を実施した。本実験結果を、図3に示す。
図3から明らかな様に、ブドウ果汁入り・リキュールにおいて、ブドウ果実由来の難溶性成分の不溶化を抑制する効果は、実験に供した全ての糖類及び糖アルコールで確認された。混濁抑制効果の強さは、グラニュー糖に比べ、他の糖類（グルコース、フラクトース）の方が高く、さらに、糖類に比べ、糖アルコール（D-ソルビトール、還元麦芽糖、エリスリトール、キシリトール）の方が、やや高い傾向を示した。
【００４８】
実施例４ 実施例3で効果が確認された各種糖類及び糖アルコールについて、溶媒系が異なった場合の効果を検討した。実施例3のアルコール度数17%に対し、本実験では、アルコール度数を4%とした。アルコール度数以外は、実施例3と同様にして調整し、10%ブドウ果汁入りの低アルコール・リキュール（アルコール度数： 4%）を得た。対照として、糖類及び糖アルコールを添加しない、10%ブドウ果汁入りの低アルコール・リキュール（アルコール度数： 4%）を調整した。これらのブドウ果汁入りの低アルコール・リキュールを、8℃±3℃の冷蔵保管庫において3週間保存した後、実施例1と同様に濁度測定を実施した。本実験結果を、図4に示す。
図4から明らかな様に、対照については低アルコール度数のため、実施例3に比べてブドウ果実由来の難溶性成分の不溶化度合いが増したものの（実施例3： 112 Helm→ 実施例4： 170 Helm）、抑制効果は実験に供した全ての糖類及び糖アルコールで確認された。また、抑制効果は溶媒系が異なった場合変化し、実施例3の様な効果の強弱の傾向はほとんど確認されず、各種糖類及び糖アルコールは同等の効果を示した。
【００４９】
実施例５ 各種糖類及び糖アルコール以外の甘味料の効果を検討するため、高甘味度甘味料のうち、アミノ酸系及び配糖体系について検討した。アミノ酸系・高甘味度甘味料の代表としてアスパルテームを、配糖体系・高甘味度甘味料の代表としてステビアを選択した。アスパルテーム（甘味度=約200）及びステビア（甘味度=約225）を、甘味度=1のグラニュー糖28g（=94g／L）に相当する甘味となる様に換算して各0.14g及び0.12g測りとった。すなわち、〔グラニュー糖甘味度 x グラニュー糖重量= アスパルテーム甘味度 x アスパルテーム重量〕となる様に、〔1x 28= 200x 0.14〕とし、ステビアも同様に〔1x 28≒ 225x 0.12〕とした。次に、50℃の純水で溶解させ、6.0gの5倍濃縮・清澄ブドウ果汁、さらに、85mlの60%アルコール、1.7gのクエン酸、1mlの香料を加え、純水にて総量を最終300mlに調整して、10%ブドウ果汁入りのリキュール（アルコール度数： 17%）を得た。対照として、甘味料を添加しないもの及びグラニュー糖を添加した10%ブドウ果汁入りのリキュール（アルコール度数： 17%）を調整した。これらのブドウ果汁入り・リキュールを、低温長時間保管の加速試験として-1℃±1℃において3週間保管した後、実施例1と同様に濁度測定を実施した。本実験結果を、図5に示す。
図5から明らかな様に、ステビア、すなわち、配糖体系・高甘味度甘味料に、グラニュー糖とほぼ同等の混濁抑制効果があることが判った。一方、アミノ酸系・高甘味度甘味料であるアスパルテームには、混濁抑制効果はほとんど確認されなかった。
【００５０】
実施例６ 本発明における添加物を、単独のみならず、各種混合した状態で飲料に含有させた場合の効果を、低甘味度の甘味料を混合して検討した。併せて、製造設備容器内における効果も検討した。
表1に示した所定量の原料を調合し、製造設備容器内における保管を想定して、中間製品500mlを調整した。この際、試作品Aの糖類及び糖アルコールの添加量は、各甘味度｛グラニュー糖（甘味度= 1）、ブドウ糖（甘味度= 0.65）、キシロース（甘味度= 0.6）、麦芽糖（甘味度= 0.4）、キシリトール（甘味度= 0.6）｝をもとに計算し、対照品Aのグラニュー糖（甘味度= 1） 57gの甘味と同等になる様に決定した。すなわち、実施例5と同様に計算し、〔1x 57≒ 1x 20+ 0.65x 30+ 0.6x 10+ 0.4x 20+ 0.6x 6〕とした。これら中間製品各500mlを、水にて希釈を行い1Lとし、100℃、20分間の加熱殺菌処理を行った後、各100mlを透明瓶（110ml容量）に充填、密栓し、2種類の30%オレンジ果汁入り飲料を得た。これらの、中間製品、試作直後および5℃、5週間保管後の濁度を表2に、また、香味評価の結果を表3に示す。なお、混濁オレンジ果汁を30%果汁濃度で用いると、シグリスト社製・卓上型濁度計では濁度が検出限界を超えるため、検出限界の高いHACH社製・濁度計を用いた（濁度単位： NTU）。
表2から明らかな様に、製造設備容器内における保管を想定した中間製品の段階で、試作品Aは対照品Aに比べて濁度が低く、果実由来の難溶性成分の不溶化が抑制された。また、試作直後においても、試作品Aは対照品Aに比べて濁度が低く、果実由来の難溶性成分の不溶化が抑制されており、さらに、5℃、5週間保管後においても同様に、試作品Aは安定であることが判る。すなわち、本発明の製造方法は、製造設備容器内及び製品における混濁抑制効果を高めることができた。
【００５１】
【表１】
【表２】
香味評価は、専門パネリスト5名により評点法で行い、「良い」= 5点、「やや良い」= 4点、「ふつう」= 3点、「やや悪い」= 2点、「悪い」= 1点の5段階とした。表3に評価の平均点を示す。表3に示す様に、試作品Aは対照品Aに比べ、試作直後においても、5℃、5週間保管後においても良い評価を得た。また、対照品Aは、5℃、5週間保管後の香味評価点が落ちたが、試作品Aは香味評価点を維持していた。これは、対照品Aが果実の香味成分の不溶化が顕著であったのに対し、試作品Aは香味成分の不溶化が抑制されたためと考えられる。
【００５４】
【表３】
この様に、本発明における添加物は、混合して含有させた場合にも有効であり、さまざまな目的を付加して用いることができる。すなわち、低カロリー、整腸、難う食、保湿性、風味向上など、本発明における添加物の、他の機能を付加することができる。
【００５６】
実施例７ 糖類、糖アルコール及び配糖体系甘味料を、添加物として添加しない場合の果汁含有飲料、たとえば果実酒においては、糖類、糖アルコール及び配糖体系甘味料のうち少なくとも一種を含有する農産物の抽出物及び／または精製物を混合すればよく、好適には、果汁そのものを用いることができ、さらに好適には、糖度の高い果汁を用いることができる。果汁の添加濃度は、特に限定されず、好適には1〜40容量%、さらに好適には、10〜30容量%程度添加される。
表4に示した所定量の原料を調合し、果実酒（果汁20%入り）を調整した。この際、糖度の高い果汁として、濃縮還元・清澄バナナ果汁を用い、また、グレープフルーツ果汁は、濃縮還元果汁を用いた。これらの調合液を、90℃、3分間の加熱殺菌処理を行い、各100mlを透明瓶（110ml容量）に充填、密栓し、2種類の果実酒を得た。これらを、試作直後及び5℃、3週間保管した後に、実施例6に記したHACH社製・濁度計を用いて濁度を測定した。
表5から明らかな様に、糖度の高い果汁を添加した試作品Bは、対照品Bに比べ、試作直後及び5℃、3週間保管における混濁発生が抑制され、安定な果実酒であることが判る。
【００５７】
【表４】
【表５】
実施例８ 表6に示した所定量の原料を調合し、希釈飲料を調整した。この際、試作品Cの糖類、糖アルコール及び配糖体系・高甘味度甘味料の添加量は、それぞれの甘味度である、グラニュー糖（甘味度= 1）、マルトオリゴ糖（甘味度= 0.3）、キシロース（甘味度= 0.6）、麦芽糖（甘味度= 0.4）、ソルビトール（甘味度= 0.65）、ステビア（甘味度= 225）をもとに実施例5と同様に計算し、対照品Cのグラニュー糖（甘味度= 1）の300gの甘味と同等になる様に決定した。これらのシラップを、90℃、3分間の加熱殺菌処理を行い、各100mlを透明瓶（110ml容量）に充填、密栓し、2種類の希釈飲料（リンゴ果汁シラップ）を得た。これらを、試作直後および常温における長時間（4週間）保存後後に、シグリスト社製・卓上型濁度計にて濁度を評価した。濁度の評価結果を表6に示す。
表7から明らかな様に、糖類、糖アルコール及び配糖体系・高甘味度甘味料添加品である試作品Cは、対照品Cに比べ、試作直後および常温長時間保存による混濁発生が抑制された。
【００６０】
【表６】
【表７】
【図面の簡単な説明】
【図１】 グラニュー糖の添加濃度を変えた5%ブドウ果汁入り・リキュール（アルコール度数： 17%）を、-1℃、3週間保管した後の濁度を示したカーブである。
【図２】 グラニュー糖添加有無における各種果汁入りの果汁系ニアウオーター（果汁： 1%）を、8℃、4週間保管した後の濁度を示した棒グラフである。
【図３】 各種糖類及び糖アルコールを一定重量濃度添加した10%ブドウ果汁入りのリキュール（アルコール度数： 17%）を、8℃において3週間保管した後の濁度を示した棒グラフである。
【図４】 各種糖類及び糖アルコールを一定重量濃度添加した10%ブドウ果汁入りの低アルコール・リキュール（アルコール度数： 4%）を、8℃において3週間保管した後の濁度を示した棒グラフである。
【図５】 グラニュー糖、アスパルテーム及びステビアを一定甘味度となる様に添加した10%ブドウ果汁入りのリキュール（アルコール度数： 17%）を、-1℃、3週間保管した後の濁度を示した棒グラフである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a stable and flavorful fruit juice-containing beverage that contains a hardly soluble component derived from fruit and prevents the occurrence of turbidity and starch accompanying insolubilization of the hardly soluble component.
[0002]
[Prior art]
Beverage products containing fruit juice components (hereinafter referred to as fruit juice-containing beverages) include soft drinks and alcoholic beverages, and various products are known.
[0003]
However, these fruit juice-containing beverages are derived from fruits in long-term storage at low temperatures (about 5 to 15 ° C) such as in refrigerated storages installed in convenience stores, supermarkets, and homes, and in vending machines. Insolubilization of hardly soluble components tends to occur.
[0004]
Also, even in special temperature environments (15 ° C or lower) such as in winter and cold regions, the temperature of the product may decrease during the distribution process or warehouse storage, so insoluble insoluble components derived from fruits are likely to occur. .
[0005]
As a result of insolubilization of those hardly soluble components, the fruit juice-containing beverage generates turbidity and starch. The juice-containing beverage contained in a transparent container is subject to claims because consumers and salespersons may feel uncomfortable when they see products with turbidity or starch. Even in a product in a non-transparent container, there is a case where it is similarly uncomfortable when it is transferred to another transparent container such as a cup, and may be subject to claims. In addition, since the poorly soluble components derived from fruits are components originally contained in fruits, they often play an important role in the flavor of fruit juice. This will cause quality degradation.
[0006]
Moreover, insolubilization of the hardly soluble component derived from a fruit causes a problem also in a manufacturing equipment container. In other words, if turbidity or starch accompanying insolubilization of insoluble components occurs in a production equipment container such as a factory tank, stirring equipment for homogenization is required, or removal of starch Since the separation equipment such as a centrifugal separator and a filter for performing the process is required and a complicated process is required, the cost is increased.
[0007]
As a method for preventing various problems caused by the insolubilization of the poorly soluble components derived from fruits as described above, it is common to use clarified fruit juice. ) Microfiltration method, 2) Enzyme treatment method, and 3) Ultrafiltration method are known {"beverage glossary", Beverage Japan, Inc., pages 45-46, page 122}. However, even when using a microfiltered fruit juice, insoluble components such as pectin may become insoluble, which is not sufficient for preventing the occurrence of turbidity and starch. In addition, the fruit juice that has been subjected to enzyme treatment or ultrafiltration treatment loses its original flavor due to the effects of thermochemical changes caused by the decomposition / removal of natural fruit components and the increased number of heat sterilization processes. Moreover, even if those clarified juices are used, the juice-containing beverages may generate turbidity and starch during long-term storage at low temperatures.
[0008]
Therefore, as a means for solving the problem caused by insolubilization of the hardly soluble component derived from fruit, insolubilization of the hardly soluble component derived from fruit itself is suppressed, and the hardly soluble component is stably contained in the fruit juice-containing beverage product. Therefore, the development of the method is important.
[0009]
As a method for suppressing the insolubilization of the hardly soluble component, the addition of an emulsifier such as glycerin fatty acid ester and sucrose fatty acid ester can be considered. However, since an emulsifier tends to form a cloudy emulsion (emulsion), it is mainly used for beverages containing milk and is not preferable for fruit juice-containing beverage products. In addition, for pastes (thickening stabilizers), most of which are saccharide polymers (polysaccharides), xanthan gum used as a thickener, carrageenan used as a gelling agent, used as a stabilizer for acidic milk Pectins that are not included in the category of polysaccharides include proteins such as gluten and rennet casein {"Beverage Encyclopedia", Vivaridge Japan, Inc., page 91}. Is mainly intended for stabilization by dispersion, and may not be sufficient for the long-term stability of a fruit juice-containing beverage, and the solubility of the paste itself may be low.
[0010]
In JP-A-8-80177, hesperidin is glycosylated with a glycosyltransferase, and the resulting solubilized hesperidin is added to an aqueous solution containing hesperidin. A method for preventing white turbidity is disclosed. However, since the target beverage is limited to beverages containing mandarin orange juice, applicability to various juice-containing beverages is narrow.
[0011]
In addition, the research results of mandarin oranges, grapes, and apple juice are summarized under the heading of “turbidity, sedimentation factor and removal” {“latest juice and fruit beverage encyclopedia”, Asakura Shoten Co., Ltd., pages 312 to 318) However, the method of preventing turbidity / precipitation by “removal” of turbidity and sedimentation factor components is the main, and research on the method of suppressing insolubilization of the factor component itself is insufficient, especially without changing the flavor. In addition, there has been a demand for a method for preventing suspension of a beverage containing fruit juice by a simple method.
[0012]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a method for suppressing insolubilization of hardly soluble components derived from fruits.
[0013]
Another object of the present invention is to provide a method for producing a fruit juice-containing beverage that is stable and flavorful and prevents the occurrence of turbidity and starch accompanied by insolubilization of insoluble components derived from fruits.
[0014]
Still another object of the present invention is to suppress the insolubilization of insoluble components derived from fruits in the production process and / or storage at low temperature, high temperature, or long-term room temperature, and turbidity and starch accompanying the insolubilization of a clear fruit juice-containing beverage It is providing the method of preventing generation | occurrence | production of.
[0015]
Still another object of the present invention is to use a sucrose without using sucrose or a smaller amount of sucrose that gives the necessary sweetness, and having a lower sweetness than sucrose in a method for producing a clear fruit juice-containing beverage Using the additive selected from the group consisting of saccharides, sugar alcohols, and glucoside sweeteners in an amount that gives the required sweetness, the fruit juice-containing beverage is given the desired sweetness, An object of the present invention is to provide the production method described above, which suppresses the insolubilization of hardly soluble components derived from fruits during the production process and / or storage, and prevents the occurrence of turbidity and starch accompanying the insolubilization.
[0016]
[Means for Solving the Problems]
The present invention is a method for producing a fruit juice-containing beverage in which insolubilization of hardly soluble components derived from fruits is suppressed by adding at least one of the following
1. Extracts and / or purified products of agricultural products containing at least one of saccharides, 2. sugar alcohols, 3. glycoside sweeteners, 4. sugars, sugar alcohols and glycoside sweeteners.
[0017]
In order to solve the above problems, the present inventors have searched for various materials that suppress insolubilization of insoluble components derived from fruits, and as a result, sugars, sugar alcohols, and sugars that are a kind of sweeteners having alcoholic hydroxyl groups It has been found that glycoside sweeteners are particularly effective in stabilizing fruit juices. In addition, the present inventors have found that an agricultural product extract / purified product containing at least one of saccharides, sugar alcohols and glycoside sweeteners is also effective. Hereinafter, “1. sugar, 2. sugar alcohol, 3. glycoside sweetener, 4. extract and / or purified product of agricultural products containing at least one of sugar, sugar alcohol and glycoside sweetener”. This is called an additive in the present invention. That is, by adding the additive in the present invention to the fruit juice-containing beverage, insolubilization of the hardly soluble component derived from fruits can be suppressed and stably maintained. Furthermore, it has been found that by combining these additives having an alcoholic hydroxyl group, the stability can be maintained without impairing the flavor of the fruit juice, and the present invention has been completed.
[0018]
In fruit juice-containing beverages, sugars such as sugar, sugar alcohols, and sugar-based sweeteners (such as stevia) are types of sweeteners that have been added for the purpose of adjusting sweetness or adjusting calories. By finding the effect of suppressing the insolubilization of hardly soluble components derived from fruits, a new method for producing a fruit juice-containing beverage can be provided.
[0019]
That is, by adding the additive in the present invention, it contains a hardly soluble component derived from fruit, and in long-term storage in a low temperature state, turbidity accompanied by insolubilization of the hardly soluble component, generation of starch or a decrease in flavor, etc. Beverages, in particular, uniform or clear beverages, in which deterioration of quality is prevented can be produced. Moreover, insolubilization suppression of the hardly soluble component derived from the fruit not only at the time of long-term storage at low temperature but also at the time of long-term storage at normal temperature, and also at high temperature storage in a hot bender can be expected.
[0020]
In addition, the uniform drink as used in the field of this invention means the drink of the state which is not a starch of an insoluble component or isolation | separation floating. Uniform beverages, especially clear beverages, can be easily used even if a small amount of insoluble components are insolubilized, and may be unpleasant.
[0021]
In addition, since the sweetness of saccharides, sugar alcohols, and glucoside sweeteners is different from each other, a savory fruit juice in which the effect of inhibiting insolubilization of hardly soluble components is further enhanced by blending various additives in the present invention. A contained beverage can be produced.
[0022]
The degree of sweetness is also called sweetness intensity and sweetness ratio, and is a scale indicating the intensity of sweetness. Usually, a sugar solution is used as a standard, the sweetness of sugar is set to 1, and the sweetness intensity of sweeteners other than sugar is shown as a magnification with respect to the sweetness of sugar.
[0023]
Furthermore, by the addition of the additive in the present invention, insolubilization of the hardly soluble component derived from fruits can be suppressed in the production equipment container, turbidity and starch generation accompanied by insolubilization of the hardly soluble component can be suppressed, Mixing equipment for dispersing the starch components becomes unnecessary, or separation equipment such as a centrifugal separator and a filter for removing turbidity and starch is unnecessary.
[0024]
Since sugar alcohol has a lower energy than sucrose and the like, a low-calorie juice-containing beverage that suppresses insolubilization of poorly soluble components derived from fruits can be produced by adjusting the addition ratio of sugar alcohol with low sweetness. .
[0025]
The poorly soluble component derived from fruit is a component having low solubility in fruit juice among the components derived from fruit, and examples thereof include fiber, pectin, protein, polyphenol, and flavonoid compound. In addition, the existence state of these hardly soluble components in the fruit juice may be solubilized as molecules, or they may be combined with each other or other substances to form a colloidal state.
[0026]
Insoluble ingredients derived from fruits include dietary fiber (polysaccharides, lignin, etc.) known for constipation prevention, carcinogen production suppression, scurvy prevention, and capillary permeability normalization. Some of them have human body regulating functions such as known flavonoid compounds. Therefore, in the method for producing a fruit juice-containing beverage that suppresses the insolubilization of the functional poorly soluble component derived from fruit by the addition of the additive in the present invention, more functional components can be stably contained. It becomes possible to produce a functional ingredient-enhanced beverage.
Hereinafter, the present invention will be described in detail.
[0027]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the fruit juice-containing beverage refers to a beverage product containing a fruit juice component, and the type of the product is not particularly limited, but in a non-carbonated soft drink, a fruit juice soft drink, a fruit juice containing fruit juice, “Fruit drinks” with a fruit juice usage rate of 10% or more are representative. Concentrated fruit juice, fruit juice, fruit mixed juice, and fruit granules are contained in accordance with the Japan Agricultural and Forestry Standard (JAS) and fair competition rules regarding labeling of fruit drinks. It is divided into fruit juice, fruit / vegetable mixed juice, and beverage containing fruit juice. Other non-carbonated soft drinks include sports drinks, energy drinks, and fruit-based near water. Examples of carbonated soft drinks include flavored carbonated drinks containing fruit juice. In recent years, beverages of a new category such as “fruit juice-based near water”, which is not recognized as a standard for fruit beverages, are used as juice-containing beverages. Furthermore, alcoholic beverages such as fruit liquors and liqueurs are also included as fruit juice-containing beverages. Alternatively, diluted beverages (diluted beverages for home drinking, diluted beverages in vending machines, etc.) can also be cited as fruit juice-containing beverages.
[0028]
The form of the container of the fruit juice-containing beverage is mainly a plastic container or a glass bottle in which the contents can be seen, but a metal can (steel, aluminum), a paper container or the like can also be used, and is not particularly limited. Moreover, although the sterilization conditions at the time of manufacture are mainly hot packs, they can be manufactured by retort sterilization, pasteurization, aseptic filtration, etc., and are not particularly limited.
[0029]
The type of fruit juice is not particularly limited, but for example, citrus fruit juice (sweet orange juice, mandarin fruit juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple, guava, Banana, Mango, Acerola, Papaya, Passion Fruit, etc.) Other fruit juices (Plum juice, Pear juice, Apricot juice, Plum juice, Berry juice, Kiwi fruit juice, etc.), Tomato juice, Carrot juice, Strawberry juice, Melon juice Preferred examples include citrus juice, apple juice, peach juice, grape juice, blueberry juice, plum juice and cassis juice, and more preferred are grape juice, blueberry juice and cassis juice.
[0030]
In the present invention, turbid fruit juice, which is a fruit juice containing insoluble solids, and clarified from which insoluble solids have been removed by various methods (such as microfiltration, enzyme treatment, ultrafiltration, and combinations thereof) Fruit juice can be used. Usually, from the point of view of storage space and transportation cost, the concentrated juice such as concentrated concentrated turbid juice or concentrated clarified juice is used after removing the water content of the squeezed juice. Or the acidity is adjusted. In addition, use all fruit juices that are obtained by crushing the whole fruit, including the fruit hulls, and removing only solid solids such as seeds, fruit purees that line the fruits, or fruit juices obtained by crushing or extracting the fruit of dried fruits. Can do.
[0031]
The saccharides in the present invention refer to general saccharides (monosaccharides and disaccharides obtained by removing sugar alcohol), oligosaccharides, and derivatives thereof. Specifically, for example, common sugars are sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, and oligosaccharides are fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, galactooligosaccharide. However, examples of saccharide derivatives include coupling sugar, palatinose, and sucralose.
[0032]
The sugar alcohol in the present invention is a generic name of polyhydric alcohols corresponding to those obtained by reducing the aldehyde and ketone groups of the sugar to form primary and secondary alcohol groups, respectively, maltitol, sorbitol, erythritol, xylitol, Examples include lactitol, palatinit, and reduced starch saccharified product.
[0033]
Saccharides and sugar alcohols can be classified as low-intensity sweeteners, and the sweetness level is determined with respect to the
[0034]
The glycoside sweetener in the present invention is a sweetener mainly having a glycoside extracted from a natural plant and having a high degree of sweetness, and examples include stevia, glycyrrhizin, thaumatin, and monelin.
[0035]
The degree of purification of saccharides, sugar alcohols and glycoside sweeteners is not particularly limited. In addition, sugars, sugar alcohols, and glycoside sweeteners are commercially available.
[0036]
Examples of the form of sugars, sugar alcohols, and glycoside sweeteners include granular products, liquid products, crystalline products, granular products, and the like, and are not particularly limited, but liquid products and granular products are suitable for beverage production. Used for.
[0037]
An extract and / or refined product of an agricultural product containing at least one of sugars, sugar alcohols, and sugar-based sweeteners includes sugars such as cereals, vegetables, fruits, potatoes, millet grains, beans, and plants, It is a component extracted and / or purified from a crop containing at least one of a sugar alcohol and a glycoside sweetener, and the extraction method and the purification method are not particularly limited. Preferably, fruit juice itself can be used, and more preferably, banana juice, mango juice, passion fruit juice, and oyster juice, which are fruit juices having a high sugar content, can be used, and many of them are obtained as commercial products. be able to.
[0038]
The addition amount / concentration of the additive in the present invention may be within a range where finally good sweetness and flavor can be obtained, and may be appropriately determined depending on the amount of the hardly soluble component derived from various fruits and the solvent system. Usually, from the viewpoint of preventing insolubilization of hardly soluble components, the addition concentration of saccharides, sugar alcohols and glycoside sweeteners is 1 to 400 g / L, preferably 50 to 100 g / L, based on the total amount of fruit juice-containing beverages. A range of is desirable.
[0039]
The kind and addition amount of the additive in the present invention can be appropriately set in consideration of the sweetness of each additive in the present invention. For example, in order to produce a fruit juice-containing beverage with high sweetness, only the additive having a relatively high sweetness can be used from the additives in the present invention, or the use ratio thereof can be increased. For the production of fruit juice-containing beverages with reduced sweetness, the use of highly sweet additives is refrained or less than the required sweetness is obtained (e.g. sucrose or granulated sugar). Of 1/10, 1/5, 1/3, 1/2, 2/3, or 3/4 of the amount that provides the required sweetness), and the remaining additives in the present invention. Additives with low sweetness (eg, isomerized sugar, glucose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol , Sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharified product, etc. Preferably, xylitol, maltose, glucose, maltooligosaccharide, Ruchitoru, sorbitol, erythritol, xylitol is preferable) may be selected by use. In this way, it has a desired sweetness level and causes insolubilization of insoluble components derived from fruits in the production process, low temperature storage, high temperature storage, or long term storage at room temperature, and the occurrence of turbidity and starch accompanying the insolubilization. Therefore, it is possible to produce a clear fruit juice-containing beverage that sufficiently retains the original flavor of the fruit juice.
[0040]
In the present invention, the selection of the additive and an example of the method of designing the addition amount are given. First, the sweetness of the juice-containing beverage to be designed is determined using only sugar as a sweetener, and [sweetness of sugar (1) and Product of addition amount] is calculated. Next, with the value of the product as a target value, the [total sum of products of sweetness and amount of additive in the present invention to be added] is equal to the target value to prevent insolubilization of poorly soluble components. The kind and amount of the additive in the present invention are adjusted within a range where the effect is obtained. When a plurality of additives in the present invention are added, the sweetness may change due to a synergistic effect, and the converted amount may not match the actual sweetness. Adjust it. The sweetness may vary depending on the solvent system, but it may be finely adjusted in the same manner.
[0041]
The additive in this invention can be added in the arbitrary steps of each process which manufactures various fruit juice containing drinks. Examples of the adding step include a step of dissolving the raw material juice, brewing, extraction, separation, blending, blending step, and the like. As the addition method, for example, a method of adding to the raw material in advance, a raw material component is prepared. The method of adding in the process, the method of adding to the intermediate product of a drink, etc. are mentioned. In a preferred embodiment, it is desirable to add the additive in the present invention to the fruit juice as soon as possible. In particular, when concentrated fruit juice is used as a raw material, turbidity and starch can be prevented from being generated in the container during the production process by adding it to the fruit juice as early as possible.
[0042]
The production equipment container of the present invention refers to an equipment container in which a mixed liquid of fruit juice and additives in the present invention is temporarily stored in a production plant for fruit juice-containing beverage products, such as a raw material dissolution tank, a preparation tank, a dilution tank, etc. Is mentioned.
[0043]
It can also be combined with various conventional methods known so far. That is, as long as the flavor is not impaired, a method of adding clarified juice, a method of adding an emulsifier, a method of adding a paste, or the like may be combined.
[0044]
【Example】
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these.
[0045]
Example 1 Use granulated sugar as sucrose, measure the final concentration to be 2.8, 28, 94, 140, 210, 280, 350, 420g / L, dissolve in 50 ° C pure water, concentrate 3g 5 times Add clarified grape juice, 85ml 60% alcohol, 1.7g citric acid, 1ml fragrance, adjust the total volume to 300ml with pure water, and liqueur with 5% grape juice (alcohol content: 17% ) As controls, a liqueur containing 5% grape juice without alcohol (17% alcohol) and a granulated sugar solution without alcohol (17% alcohol) were prepared. 100ml each of these grape juice-containing liqueurs are filled in a transparent container (110ml capacity) and stored at -1 ° C ± 1 ° C for 3 weeks as an accelerated test for low-temperature and long-term storage in winter and cold regions.・ Turbidity was evaluated with a desktop turbidimeter. The results of this experiment are shown in FIG. The turbidity of the control group (liqueur-free liqueur and granulated sugar solution) was 80.2 Helm and 10.2 Helm, respectively. The turbidity immediately after filling was the same in both the sucrose addition concentration and the control group, and was in the range of 8 to 10 Helm.
As is clear from Fig. 1, the addition of granulated sugar suppressed the insolubilization of the insoluble components derived from grape fruits in grape juice and liqueur in a concentration-dependent manner, so it was stored for a long time at low temperatures in winter and cold regions. It is found that it is useful for stabilization of
[0046]
Example 2 53g of granulated sugar is measured and dissolved in pure water at 50 ° C. Various concentrated turbid juices (orange juice (concentration factor 5 times), grapefruit juice (concentration factor 7 times) so that it becomes 1% in terms of straight fruit juice. , Apple juice (concentration factor 4 times), peach fruit juice (concentration factor 4 times)}, and various concentrated clarified juices {grape juice (concentration factor 5 times), blueberry juice (concentration factor 6 times), plum juice (concentration) Magnification 5 times), Cassis juice (concentration magnification 6 times)}, 0.2g citric acid, 3ml fragrance, 0.25g L-ascorbic acid, and final volume up to 1,000ml with pure water After the adjustment, heat sterilization treatment was performed at 100 ° C. for 20 minutes, and 100 ml of each was filled in a transparent bottle (110 ml capacity) and sealed to obtain a fruit-based near water (fruit juice: 1%) containing various fruit juices. As a control, fruit-based near water (fruit juice: 1%) containing various fruit juices without adding granulated sugar was prepared. After storing these juice-type near water containing various kinds of juice for 4 weeks in a refrigerated storage at 8 ° C ± 3 ° C as a simulated test in a refrigerated storage installed in a convenience store, etc.・ Turbidity was evaluated with a desktop turbidimeter. The results of this experiment are shown in FIG.
As is clear from FIG. 2, the addition of granulated sugar suppressed the insolubilization of hardly soluble components derived from each fruit in any type of fruit-based near water containing various kinds of fruit juice. It turns out that it is useful for stabilization of time.
[0047]
Example 3 In addition to the granulated sugar whose effect was confirmed in Example 1, the effects of various sugars and sugar alcohols under a constant weight concentration were examined in order to confirm a sweetener effective for stabilizing liqueur. As the concentration to be added, 94 g / L having a little effect was selected. Weigh 28g of granulated sugar, glucose, fructose, D-sorbitol, reduced maltose, erythritol and xylitol, dissolve in pure water at 50 ° C, 6g 5 times concentrated and clarified grape juice, 85ml 60% alcohol, 1.7 G citric acid and 1 ml of fragrance were added, and the total amount was adjusted to 300 ml with pure water to obtain a liqueur with 10% grape juice (alcohol content: 17%). As a control, a liqueur (alcohol content: 17%) containing 10% grape juice without adding the saccharide and sugar alcohol was prepared. These grape juice-containing liqueurs were stored in a refrigerator at 8 ° C. ± 3 ° C. for 3 weeks, and then turbidity was measured in the same manner as in Example 1. The results of this experiment are shown in FIG.
As is clear from FIG. 3, the effect of suppressing insolubilization of insoluble components derived from grape fruits in grape juice-containing liqueurs was confirmed for all sugars and sugar alcohols used in the experiment. The strength of the turbidity-inhibiting effect is higher for other sugars (glucose, fructose) compared to granulated sugar, and for sugar alcohols (D-sorbitol, reduced maltose, erythritol, xylitol) compared to sugars, A slightly high tendency was shown.
[0048]
Example 4 For the various sugars and sugar alcohols whose effects were confirmed in Example 3, the effects when the solvent systems were different were examined. In this experiment, the alcohol content was 4%, whereas the alcohol content was 17% in Example 3. Except for the alcohol content, adjustment was performed in the same manner as in Example 3 to obtain a low alcohol liqueur (alcohol content: 4%) containing 10% grape juice. As a control, a low alcohol liqueur (alcohol content: 4%) containing 10% grape juice without saccharides and sugar alcohol was prepared. These low-alcohol liqueurs containing grape juice were stored in a refrigerator at 8 ° C. ± 3 ° C. for 3 weeks, and then turbidity was measured in the same manner as in Example 1. The results of this experiment are shown in FIG.
As is clear from FIG. 4, although the degree of insolubilization of the hardly soluble component derived from grape fruits was increased compared to Example 3 due to the low alcohol content of the control (Example 3: 112 Helm → Example 4: 170). Helm), the inhibitory effect was confirmed for all sugars and sugar alcohols used in the experiment. In addition, the inhibitory effect changed when the solvent system was different, and the tendency of the strength of the effect as in Example 3 was hardly confirmed, and various sugars and sugar alcohols showed the same effect.
[0049]
Example 5 In order to examine the effects of sweeteners other than various sugars and sugar alcohols, among the high-sweetness sweeteners, amino acid systems and glycosylation systems were examined. Aspartame was selected as the representative of the amino acid-based / high-intensity sweetener, and stevia was selected as the representative of the glycosylation / high-intensity sweetener. 0.14g and 0.12g of aspartame (sweetness = about 200) and stevia (sweetness = about 225) are converted to sweetness equivalent to 28g (= 94g / L) of granulated sugar with sweetness = 1 I measured it. That is, [1x28 = 200x0.14] was set so that [granulated sugar sweetness x granulated sugar weight = aspartame sweetness x aspartame weight], and stevia was also set to [1x28≈225x0.12]. Next, dissolve in pure water at 50 ° C, add 6.0 g of 5 times concentrated and clarified grape juice, add 85 ml of 60% alcohol, 1.7 g of citric acid, 1 ml of fragrance, and finalize the total amount with pure water. Adjusted to 300 ml, liqueur (alcohol content: 17%) with 10% grape juice was obtained. As a control, a liqueur (alcohol content: 17%) containing 10% grape juice to which no sweetener was added and granulated sugar was added was prepared. These grape juice-containing liqueurs were stored at -1 ° C. ± 1 ° C. for 3 weeks as an accelerated test for low-temperature and long-term storage, and then turbidity was measured in the same manner as in Example 1. The results of this experiment are shown in FIG.
As is clear from FIG. 5, it was found that stevia, that is, a glycosylation system / high-intensity sweetener, has a turbidity suppressing effect almost equal to that of granulated sugar. On the other hand, aspartame, which is an amino acid-based / high-intensity sweetener, has almost no turbidity suppressing effect.
[0050]
Example 6 The effect of adding the additive in the present invention to the beverage not only alone but also in a mixed state was examined by mixing a sweetener with a low sweetness level. At the same time, the effect in the manufacturing equipment container was also examined.
A predetermined amount of raw materials shown in Table 1 were prepared, and 500 ml of an intermediate product was prepared assuming storage in a manufacturing facility container. At this time, the amount of sugar and sugar alcohol added to the prototype A is determined according to the sweetness level {granulated sugar (sweetness level = 1), glucose (sweetness level = 0.65), xylose (sweetness level = 0.6), maltose (sweetness level = 0.4) and xylitol (sweetness = 0.6)}, and determined to be equivalent to the sweetness of 57 g of granulated sugar of control product A (sweetness = 1). That is, the calculation was performed in the same manner as in Example 5, and was set to [1x57≈1x20 + 0.65x30 + 0.6x10 + 0.4x20 + 0.6x6]. Each 500 ml of these intermediate products is diluted with water to 1 liter, heat-sterilized at 100 ° C for 20 minutes, then each 100 ml is filled into a transparent bottle (110 ml capacity), sealed, and 2 types of 30% An orange juice-containing beverage was obtained. Table 2 shows the turbidity of these intermediate products, immediately after trial production and after storage at 5 ° C. for 5 weeks, and Table 3 shows the results of flavor evaluation. In addition, when turbid orange juice was used at a 30% juice concentration, the turbidity exceeded the detection limit with the Sigrist Corp. tabletop turbidimeter, so the HACH turbidimeter with a high detection limit was used (turbidity Unit: NTU).
As is clear from Table 2, at the stage of the intermediate product that is assumed to be stored in the production equipment container, the prototype A has lower turbidity than the control product A, and insolubilization of insoluble components derived from fruits was suppressed. . In addition, immediately after trial production, prototype A has lower turbidity than control product A, and insolubilization of insoluble components derived from fruits is suppressed, and also after storage at 5 ° C for 5 weeks, Prototype A is found to be stable. That is, the production method of the present invention was able to enhance the turbidity suppressing effect in the production equipment container and in the product.
[0051]
[Table 1]
[Table 2]
Flavor is evaluated by 5 expert panelists using the scoring method. “Good” = 5 points, “Slightly good” = 4 points, “Normal” = 3 points, “Slightly bad” = 2 points, “Bad” = 1 point There were 5 stages. Table 3 shows the average score of evaluation. As shown in Table 3, Prototype A was evaluated better than Control A, either immediately after prototyping or after storage at 5 ° C for 5 weeks. In contrast, the flavor evaluation score of the control product A after 5 weeks of storage at 5 ° C. dropped, but the prototype A maintained the flavor evaluation score. This is presumably because the control product A was significantly insolubilized in the flavor components of the fruit, while the prototype A was suppressed insolubilization of the flavor components.
[0054]
[Table 3]
Thus, the additive in the present invention is effective even when mixed and contained, and can be used with various purposes added. That is, other functions of the additive in the present invention, such as low calorie, intestinal adjustment, difficult food, moisture retention, and flavor improvement can be added.
[0056]
Example 7 Extracts of agricultural products containing at least one of saccharides, sugar alcohols and glycoside sweeteners in fruit juice-containing beverages, such as fruit liquor, when sugars, sugar alcohols and glycoside sweeteners are not added as additives And / or purified products may be mixed, and the fruit juice itself can be preferably used, and more preferably, the fruit juice having a high sugar content can be used. The addition concentration of the fruit juice is not particularly limited, and is preferably 1 to 40% by volume, more preferably about 10 to 30% by volume.
A predetermined amount of raw materials shown in Table 4 were prepared to prepare a fruit liquor (with 20% fruit juice). At this time, concentrated reduced and clarified banana juice was used as the fruit juice having a high sugar content, and concentrated and reduced fruit juice was used as the grapefruit juice. These prepared solutions were heat sterilized at 90 ° C. for 3 minutes, and 100 ml each was filled in a transparent bottle (110 ml capacity) and sealed to obtain two types of fruit wine. These were stored immediately after trial production and after storage at 5 ° C. for 3 weeks, and the turbidity was measured using a turbidimeter manufactured by HACH described in Example 6.
As is clear from Table 5, prototype B, to which fruit juice with a high sugar content was added, was less stable than the control product B, and was a stable fruit liquor with reduced turbidity immediately after trial production and storage at 5 ° C for 3 weeks. I understand.
[0057]
[Table 4]
[Table 5]
Example 8 A predetermined amount of raw materials shown in Table 6 were prepared to prepare a diluted beverage. At this time, the amount of sugars, sugar alcohols and glycosylation system / high-intensity sweetener added in Prototype C is the respective sweetness, granulated sugar (sweetness = 1), maltooligosaccharide (sweetness = 0.3). Based on xylose (sweetness = 0.6), maltose (sweetness = 0.4), sorbitol (sweetness = 0.65), stevia (sweetness = 225) The sugar (sweetness = 1) was determined to be equivalent to 300 g of sweetness. These syrups were heat sterilized at 90 ° C. for 3 minutes, and 100 ml of each was filled into a transparent bottle (110 ml capacity) and sealed to obtain two types of diluted beverages (apple juice syrup). Immediately after the trial production and after storage at room temperature for a long time (4 weeks), turbidity was evaluated with a tabletop turbidimeter manufactured by Sigrist. The turbidity evaluation results are shown in Table 6.
As can be seen from Table 7, prototype C, which is a saccharide, sugar alcohol, and glycosylation / high-sweetness sweetener addition product, has less turbidity immediately after trial production and storage at room temperature for a long time compared to control product C. It was.
[0060]
[Table 6]
[Table 7]
[Brief description of the drawings]
FIG. 1 is a curve showing turbidity after storing liqueur (alcohol content: 17%) containing 5% grape juice with different concentrations of granulated sugar stored at -1 ° C. for 3 weeks.
FIG. 2 is a bar graph showing turbidity after storing fruit juice near water (fruit juice: 1%) with and without added granulated sugar at 8 ° C. for 4 weeks.
FIG. 3 is a bar graph showing turbidity after storing liqueur (alcohol content: 17%) containing 10% grape juice to which various sugars and sugar alcohols are added at a constant weight concentration at 8 ° C. for 3 weeks.
[Figure 4] A bar graph showing the turbidity of low-alcohol liqueur (alcohol content: 4%) containing 10% grape juice to which various sugars and sugar alcohols are added at a constant weight concentration after storage at 8 ° C for 3 weeks. is there.
Fig. 5 shows turbidity after storing liqueur with 10% grape juice (alcohol content: 17%) added with granulated sugar, aspartame and stevia to a constant sweetness at -1 ° C for 3 weeks. It is a bar graph.
Claims (17)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000204796A JP4101443B2 (en) | 2000-07-06 | 2000-07-06 | Method for producing fruit juice-containing beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000204796A JP4101443B2 (en) | 2000-07-06 | 2000-07-06 | Method for producing fruit juice-containing beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002017317A JP2002017317A (en) | 2002-01-22 |
| JP4101443B2 true JP4101443B2 (en) | 2008-06-18 |
Family
ID=18701998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000204796A Expired - Lifetime JP4101443B2 (en) | 2000-07-06 | 2000-07-06 | Method for producing fruit juice-containing beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4101443B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015008712A (en) * | 2013-07-02 | 2015-01-19 | 株式会社 伊藤園 | Container-packed soft drink |
| JP2015008713A (en) * | 2013-07-02 | 2015-01-19 | 株式会社 伊藤園 | Container-packed soft drink |
| JP2015012872A (en) * | 2014-10-07 | 2015-01-22 | 株式会社 伊藤園 | Container-packed soft drink |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4553604B2 (en) * | 2003-06-30 | 2010-09-29 | 明治製菓株式会社 | Function enhancing composition for general food, health functional food or health supplement and method thereof |
| JP2005192473A (en) * | 2004-01-07 | 2005-07-21 | Takara Shuzo Co Ltd | Fruit juice-containing alcoholic beverage |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| US20080226773A1 (en) * | 2007-03-14 | 2008-09-18 | Concentrate Manufacturing Company Of Ireland | Beverage Sweetened with Rebaudioside A |
| JP4780619B2 (en) * | 2007-03-16 | 2011-09-28 | 中野Ｂｃ株式会社 | Ume juice, ume juice-containing food, and method for producing ume juice |
| JP2009028001A (en) * | 2007-07-30 | 2009-02-12 | Taiyo Kagaku Co Ltd | Composition for inhibiting precipitation of tannin |
| CA2694903C (en) * | 2007-07-30 | 2015-11-24 | Suntory Holdings Limited | Fruit juice-containing alcoholic beverage base and beverage obtained by diluting the same |
| CN101952410B (en) | 2008-02-19 | 2013-04-17 | 三得利控股株式会社 | Alcoholic drink containing fruit juice |
| JP5475242B2 (en) * | 2008-02-19 | 2014-04-16 | サントリーホールディングス株式会社 | Apple juice-containing alcoholic beverage |
| JP2009240298A (en) * | 2008-03-13 | 2009-10-22 | Kirin Brewery Co Ltd | Method of fermenting high alcohol juice |
| JP5374201B2 (en) * | 2009-03-23 | 2013-12-25 | サントリーホールディングス株式会社 | Alcoholic beverage containing fruit puree |
| JP5574662B2 (en) * | 2009-10-01 | 2014-08-20 | 株式会社 伊藤園 | Method for suppressing warming deterioration of fruit juice for warm sale, method for producing fruit juice for warm sale, and fruit juice drink for warm sale |
| JP5357744B2 (en) * | 2009-12-28 | 2013-12-04 | サントリーホールディングス株式会社 | Alcoholic beverage with improved taste |
| JP5785500B2 (en) * | 2012-01-11 | 2015-09-30 | 株式会社ヤクルト本社 | Paffia extract-containing beverage |
| JP6208465B2 (en) * | 2013-04-26 | 2017-10-04 | マルボシ酢株式会社 | New sensory liqueur manufacturing method applying deoxidation raw material processing technology |
| WO2016084480A1 (en) * | 2014-11-25 | 2016-06-02 | アサヒ飲料株式会社 | Turbid fruit juice beverage |
| JP6739146B2 (en) * | 2015-02-06 | 2020-08-12 | サントリーホールディングス株式会社 | Juice-containing alcoholic beverage |
| WO2017171023A1 (en) * | 2016-03-31 | 2017-10-05 | サントリーホールディングス株式会社 | Beverage in which hesperidin precipitation has been inhibited |
-
2000
- 2000-07-06 JP JP2000204796A patent/JP4101443B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015008712A (en) * | 2013-07-02 | 2015-01-19 | 株式会社 伊藤園 | Container-packed soft drink |
| JP2015008713A (en) * | 2013-07-02 | 2015-01-19 | 株式会社 伊藤園 | Container-packed soft drink |
| JP2015012872A (en) * | 2014-10-07 | 2015-01-22 | 株式会社 伊藤園 | Container-packed soft drink |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002017317A (en) | 2002-01-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4101443B2 (en) | Method for producing fruit juice-containing beverage | |
| US6180130B1 (en) | Vitamin E preparations for beverage applications | |
| US20080081094A1 (en) | Processed mango juice and beverage containing it | |
| US10568345B2 (en) | Bottled drink containing indigestible dextrin and method for producing the same | |
| JP2012143243A (en) | Diet beverage products comprising rebaudioside a, erythritol or tagatose and acidulant | |
| JP2010521167A (en) | Natural beverage products | |
| EP2854568B1 (en) | Natural clouding system for beverage applications | |
| CN105792671A (en) | D-psicose in zero-or low-calorie frozen beverages | |
| EP0765609B1 (en) | Fluid food preparations and method for their production | |
| RU2536134C1 (en) | Drinking products with non-caloric sweetener and bitter agent | |
| WO2017171023A1 (en) | Beverage in which hesperidin precipitation has been inhibited | |
| JP7240866B2 (en) | Alcoholic beverage, method for producing alcoholic beverage, and method for reducing alcohol smell | |
| JP5989560B2 (en) | Indigestible dextrin-containing container-packed beverage and method for producing the same | |
| JP6541751B2 (en) | Method of enhancing the thickness and taste of non-alcoholic beverages | |
| CN116670262A (en) | alcoholic beverages with fruit juice | |
| JP7366607B2 (en) | Alcoholic beverage, alcoholic beverage base, method for producing alcoholic beverage base, and method for improving flavor | |
| JP7283892B2 (en) | Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor | |
| JP6580318B2 (en) | Container-packed beverage with fruit juice for heating | |
| JP7527804B2 (en) | Alcoholic beverage, method for producing alcoholic beverage, and method for improving the drinking sensation of alcoholic beverage | |
| JP7114441B2 (en) | Acidic beverage and method for maintaining flavor of acidic beverage | |
| JP7198652B2 (en) | Fruit juice-containing beverage and method for suppressing bitterness of fruit juice-containing beverage | |
| JP7489177B2 (en) | Fermented beer-flavored beverage, method for producing fermented beer-flavored beverage, and method for improving the quality of fermented beer-flavored beverage | |
| TWI674846B (en) | Packed fruit juice-containing beverage for heating sales | |
| JP6630402B2 (en) | Sparkling alcoholic beverage, method for producing sparkling alcoholic beverage, and method for improving flavor of sparkling alcoholic beverage | |
| JP6541752B2 (en) | How to improve aftertaste and enhance ease of drinking non-alcoholic beverages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070119 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20070608 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20070612 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070813 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20070813 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20071105 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20071228 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080306 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080319 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110328 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 4101443 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110328 Year of fee payment: 3 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110328 Year of fee payment: 3 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110328 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120328 Year of fee payment: 4 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120328 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130328 Year of fee payment: 5 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130328 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140328 Year of fee payment: 6 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |