JP6985539B1 - Citrus juice beverage, its manufacturing method, and method for reducing the changing odor of citrus juice beverage - Google Patents
Citrus juice beverage, its manufacturing method, and method for reducing the changing odor of citrus juice beverage Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
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- 235000005979 Citrus limon Nutrition 0.000 claims description 23
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Abstract
【課題】柑橘果汁飲料を保存した際の変化臭を軽減できる柑橘果汁飲料、その製造方法、及び柑橘果汁飲料の変化臭軽減方法を提供する。【解決手段】本発明は、オクタナール及びデカナールを含有する柑橘果汁飲料であって、前記柑橘果汁飲料中のオクタナールの含有量をｘ（ｐｐｍ）、デカナールの含有量をｙ（ｐｐｍ）とした場合、０．１≦ｙ≦２．５において、以下の関係式（１），（２）を満たすことを特徴とする。（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）、（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５）。【選択図】なしPROBLEM TO BE SOLVED: To provide a citrus juice beverage capable of reducing the altered odor when the citrus juice beverage is stored, a method for producing the same, and a method for reducing the altered odor of the citrus juice beverage. The present invention is a citrus juice beverage containing octanal and decanal, and when the content of octanal in the citrus juice beverage is x (ppm) and the content of decanal is y (ppm). It is characterized in that the following relational expressions (1) and (2) are satisfied in 0.1 ≦ y ≦ 2.5. (1) y ≧ −23x + 4.8 (0.1 ≦ X <0.2), (2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5). [Selection diagram] None
Description
本発明は、柑橘果汁飲料を保存した際の変化臭を軽減できる柑橘果汁飲料、その製造方法、及び柑橘果汁飲料の変化臭軽減方法に関する。 The present invention relates to a citrus juice beverage capable of reducing the altered odor when the citrus juice beverage is stored, a method for producing the same, and a method for reducing the altered odor of the citrus juice beverage.
一般に、レモン、ミカン等の柑橘類には、疲労回復効果等の効能を有するクエン酸、抗酸化作用を有するポリフェノール、ビタミンＣ等の有用な成分が多数含まれていることが知られている。 In general, it is known that citrus fruits such as lemons and citruses contain a large number of useful components such as citric acid having an effect of recovering from fatigue, polyphenols having an antioxidant effect, and vitamin C.
しかしながら、柑橘類より得られる柑橘果汁を含有する柑橘果汁飲料は、特に長期保存した場合、成分が変化しやすく、保存期間中に品質が低下し、加熱臭、ムレ臭、イモ臭等の変化臭が生じ、風香味が低下するという問題があった。そこで、従来より特許文献１，２に記載されるように変化臭を低減させることにより風香味の向上を図る方法が知られている。特許文献１は、果汁含有飲料において、０．０１ｐｐｍ以上となるようにｚ−ジャスモンを含有させるか、０．０００１ｐｐｍ以上となるようにβ−イオノンを含有させることを含む、オフフレーバーのマスキング方法について開示する。特許文献２は、レモン果汁を含む飲料において、所定の関係を満足するようにリモネンとノナナールを含有させることを含む、オフフレーバーのマスキング方法について開示する。
However, citrus juice beverages containing citrus juice obtained from citrus fruits are liable to change in composition, especially when stored for a long period of time, and the quality deteriorates during the storage period. There was a problem that it was generated and the flavor and flavor were lowered. Therefore, conventionally, as described in
しかし、柑橘果汁飲料を保存した際の変化臭のさらなる軽減が求められていた。 However, there has been a demand for further reduction of the changing odor when the citrus juice beverage is stored.
本発明は、柑橘果汁飲料において所定量のオクタナール及びデカナールを含有することにより、柑橘果汁飲料を保存した際の変化臭を軽減できることを見出したことに基づくものである。 The present invention is based on the finding that by containing a predetermined amount of octanal and decanal in a citrus juice beverage, it is possible to reduce the changing odor when the citrus juice beverage is stored.
上記課題を解決するために、本発明の一態様では、オクタナール及びデカナールを含有する柑橘果汁飲料であって、前記柑橘果汁飲料中のオクタナールの含有量をｘ（ｐｐｍ）、デカナールの含有量をｙ（ｐｐｍ）とした場合、０．１≦ｙ≦２．５において、以下の関係式（１），（２）を満たすことを特徴とする。 In order to solve the above problems, in one aspect of the present invention, the citrus juice beverage containing octanal and decanal, the content of octanal in the citrus juice beverage is x (ppm), and the content of decanal is y. When (ppm) is set, the following relational expressions (1) and (2) are satisfied in 0.1 ≦ y ≦ 2.5.
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５）
前記柑橘果汁飲料において、前記柑橘果汁飲料の糖酸比が２．０以下であってもよい。
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
In the citrus juice beverage, the sugar acid ratio of the citrus juice beverage may be 2.0 or less.
前記柑橘果汁飲料において、前記柑橘果汁が香酸柑橘類の果汁であってもよい。
前記柑橘果汁飲料において、前記香酸柑橘類がレモンであってもよい。
本発明の別の態様では、オクタナール及びデカナールを含有する柑橘果汁飲料の製造方法であって、前記柑橘果汁飲料中のオクタナールの含有量をｘ（ｐｐｍ）、デカナールの含有量をｙ（ｐｐｍ）とした場合、０．１≦ｙ≦２．５において、以下の関係式（１），（２）を満たすようにする工程を有することを特徴とする。
In the citrus juice beverage, the citrus juice may be a citrus fruit juice.
In the citrus juice beverage, the perfume citrus may be lemon.
In another aspect of the present invention, there is a method for producing a citrus juice beverage containing octanal and decanal, wherein the content of octanal in the citrus juice beverage is x (ppm) and the content of decanal is y (ppm). If this is the case, it is characterized by having a step of satisfying the following relational expressions (1) and (2) in 0.1 ≦ y ≦ 2.5.
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５）
本発明の別の態様では、柑橘果汁飲料の変化臭軽減方法であって、前記柑橘果汁飲料中のオクタナールの含有量をｘ（ｐｐｍ）、デカナールの含有量をｙ（ｐｐｍ）とした場合、０．１≦ｙ≦２．５において、以下の関係式（１），（２）を満たすよう調製することを特徴とする。
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
In another aspect of the present invention, it is a method for reducing a changing odor of a citrus juice beverage, and when the content of octanal in the citrus juice beverage is x (ppm) and the content of decanal is y (ppm), it is 0. It is characterized in that it is prepared so as to satisfy the following relational expressions (1) and (2) in 1 ≦ y ≦ 2.5.
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５）
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
本発明によれば、柑橘果汁飲料を保存した際の変化臭を軽減できる。 According to the present invention, it is possible to reduce the changing odor when the citrus juice beverage is stored.
＜第１実施形態＞
以下、本発明の柑橘果汁飲料を具体化した第１実施形態を説明する。本実施形態の柑橘果汁飲料は、炭素数８のアルデヒドであるオクタナール及び炭素数１０のアルデヒドであるデカナールを含有する。
<First Embodiment>
Hereinafter, a first embodiment embodying the citrus juice beverage of the present invention will be described. The citrus fruit juice beverage of the present embodiment contains octanal, which is an aldehyde having 8 carbon atoms, and decanal, which is an aldehyde having 10 carbon atoms.
（柑橘果汁）
柑橘果汁は、柑橘類の果実から得られる果汁を示し、その製造方法は、特に限定されず、公知の方法を適宜採用できる。柑橘類の原料としては、特に限定されない。柑橘類の種類としては、例えばレモン、ライム、シークワサー、スダチ、ユズ、ダイダイ、カボス等の香酸柑橘類、グレープフルーツ、ネーブルオレンジ、バレンシアオレンジ、サワーオレンジ、ハッサク、温州ミカン、イヨカン、ポンカン、甘夏等が挙げられる。これらは、一種類の柑橘類のみを用いてもよく、二種以上の柑橘類を組み合わせて用いてもよい。柑橘果汁は、含まれるパルプ量により混濁果汁、セミクリア果汁、透明果汁に分けられるが、いずれを使用してもよい。
(Citrus juice)
The citrus fruit juice indicates a fruit juice obtained from citrus fruits, and the method for producing the citrus fruit juice is not particularly limited, and a known method can be appropriately adopted. The raw material for citrus fruits is not particularly limited. Examples of citrus fruits include perfume citrus fruits such as lemon, lime, shikuwasa, sudachi, yuzu, daidai, and kabosu, grapefruit, navel orange, valencia orange, sour orange, hassaku, citrus, citrus, iyokan, ponkan, and sweet summer. Can be mentioned. These may use only one kind of citrus, or may use two or more kinds of citrus in combination. Citrus juice is divided into turbid juice, semi-clear juice, and clear juice according to the amount of pulp contained, and any of them may be used.
（オクタナール及びデカナール）
オクタナール及びデカナールは、柑橘果汁飲料に所定量含有することにより、保存した際の変化臭を軽減させる。柑橘果汁飲料中において、オクタナールの含有量をｘ（ｐｐｍ）、デカナールの含有量をｙ（ｐｐｍ）とした場合、０．１≦ｙ≦２．５において、以下の関係式（１），（２）を満たす。
(Octanal and Decanal)
Octanal and decanal are contained in a citrus juice beverage in a predetermined amount to reduce the odor of change during storage. When the content of octanal is x (ppm) and the content of decanal is y (ppm) in the citrus juice beverage, the following relational expressions (1) and (2) are set in 0.1 ≦ y ≦ 2.5. ) Satisfies.
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５）
図１において、オクタナールとデカナールによる変化臭軽減効果を示す範囲が、グラフの網掛け範囲として示される。
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
In FIG. 1, the range showing the effect of reducing the changing odor by octanal and decanal is shown as the shaded range of the graph.
柑橘果汁飲料中におけるオクタナールの含有量の上限は、１．５ｐｐｍ以下である。かかる含有量が１．５ｐｐｍ以下の場合、変化臭軽減効果を向上させる。また、柑橘果汁飲料中におけるデカナールの含有量の上限は、２．５ｐｐｍ以下である。かかる含有量が２．５ｐｐｍ以下の場合、変化臭軽減効果を向上させる。 The upper limit of the content of octanal in the citrus juice beverage is 1.5 ppm or less. When the content is 1.5 ppm or less, the effect of reducing the changing odor is improved. The upper limit of the content of decanal in the citrus juice beverage is 2.5 ppm or less. When the content is 2.5 ppm or less, the effect of reducing the changing odor is improved.
柑橘果汁飲料中におけるオクタナールの含有量の下限は、好ましくは０．２ｐｐｍ以上である。かかる範囲に規定することにより、変化臭軽減効果をより向上させる。柑橘果汁飲料中におけるデカナールの含有量の下限は、好ましくは０．２ｐｐｍ以上である。かかる範囲に規定することにより、変化臭軽減効果をより向上させる。なお、上記の上限及び下限を任意に組み合わせた範囲も想定される。 The lower limit of the content of octanal in the citrus juice beverage is preferably 0.2 ppm or more. By defining in such a range, the effect of reducing the changing odor is further improved. The lower limit of the content of decanal in the citrus juice beverage is preferably 0.2 ppm or more. By defining in such a range, the effect of reducing the changing odor is further improved. A range in which the above upper limit and lower limit are arbitrarily combined is also assumed.
（その他）
柑橘果汁飲料の糖酸比は、特に限定されないが、２．０以下が好ましく、さらに１．０〜２．０の範囲がより好ましい。かかる糖酸比が２．０以下の場合、上述した２種類のアルデヒドによる変化臭軽減効果をより有効に発揮できる。
(others)
The sugar acid ratio of the citrus juice beverage is not particularly limited, but is preferably 2.0 or less, and more preferably 1.0 to 2.0. When the sugar acid ratio is 2.0 or less, the effect of reducing the changing odor due to the above-mentioned two types of aldehydes can be more effectively exhibited.
本明細書において糖酸比とは、柑橘果汁飲料の糖度（Ｂｒｉｘ値）を柑橘果汁飲料の酸度で除した値を意味する。すなわち、柑橘果汁飲料の糖度／柑橘果汁飲料の酸度により表される。糖度（Ｂｒｉｘ値）とは、柑橘果汁飲料中の可溶性固形分の濃度を示す値である。糖度は、果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号）に従って測定される値であり、２０℃における糖用屈折計の示度である。柑橘果汁飲料中の可溶性固形分濃度は、柑橘果汁飲料中の成分、水分含有量などにより変動する。酸度とは、柑橘果汁飲料中に含まれる酸の濃度（質量／質量％）を示す値であり、クエン酸換算値である（以下、「クエン酸換算酸度」ともいう）。クエン酸換算酸度は、果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号）に沿った中和滴定法により算出される。柑橘果汁飲料中の酸度は、柑橘果汁飲料中の成分、水分含有量などにより変動する。 As used herein, the sugar acid ratio means a value obtained by dividing the sugar content (Brix value) of a citrus juice beverage by the acidity of the citrus juice beverage. That is, it is expressed by the sugar content of the citrus juice drink / the acidity of the citrus juice drink. The sugar content (Brix value) is a value indicating the concentration of soluble solid content in a citrus juice beverage. The sugar content is a value measured according to the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013), and is the reading of a refractometer for sugar at 20 ° C. The concentration of soluble solids in the citrus juice beverage varies depending on the components in the citrus juice beverage, the water content, and the like. The acidity is a value indicating the concentration (mass / mass%) of the acid contained in the citrus juice beverage, and is a citric acid equivalent value (hereinafter, also referred to as "citric acid equivalent acidity"). The citric acid-equivalent acidity is calculated by the neutralization titration method in accordance with the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013). The acidity in the citrus juice beverage varies depending on the components and water content in the citrus juice beverage.
柑橘果汁飲料に適用される柑橘果汁は、果実の搾汁液であるストレートタイプの果汁であっても、濃縮した果汁、濃縮還元した果汁、水で希釈した果汁であってもよい。
柑橘果汁飲料の果汁率の下限は、特に限定されないが、好ましくは１０％以上、より好ましくは３０％以上、さらに好ましくは５０％以上である。果汁率が１０％以上の場合、上述した２種類のアルデヒドによる変化臭軽減効果をより有効に発揮できる。柑橘果汁飲料の果汁率の上限は、特に限定されないが、好ましくは２００％未満、より好ましくは１５０％以下である。果汁率が２００％未満の場合、上述した２種類のアルデヒドによる変化臭軽減効果をより有効に発揮できる。
The citrus juice applied to the citrus juice beverage may be a straight type fruit juice which is a squeezed juice of a fruit, a concentrated fruit juice, a concentrated reduced fruit juice, or a fruit juice diluted with water.
The lower limit of the fruit juice ratio of the citrus juice beverage is not particularly limited, but is preferably 10% or more, more preferably 30% or more, still more preferably 50% or more. When the fruit juice ratio is 10% or more, the effect of reducing the changing odor due to the above-mentioned two types of aldehydes can be more effectively exhibited. The upper limit of the fruit juice ratio of the citrus juice beverage is not particularly limited, but is preferably less than 200%, more preferably 150% or less. When the fruit juice ratio is less than 200%, the effect of reducing the changing odor due to the above-mentioned two types of aldehydes can be more effectively exhibited.
なお、果汁率は、下記の式により求められる。
果汁率（ｗ／ｗ％）＝濃縮果汁含有量（ｇ）／１００（ｇ）×濃縮倍率×１００
柑橘果汁飲料としては、本発明の効果を損なわない範囲内において、その他の成分としてグルコース、ショ糖、果糖、乳糖、ステビア、アスパルテーム、糖アルコール等の糖質、酸味料、香料、色素、安定剤、ｐＨ調整剤、ビタミン類、アミノ酸類、各種ミネラル、アスコルビン酸及びアスコルビン酸塩等の酸化防止剤、植物性油脂及び動物性油脂等の油性成分、ポリフェノール等の機能性成分等の添加剤が適宜含有されてもよい。これらの添加剤は、１種類のみを用いてもよく、２種以上を組み合わせて用いてもよい。
The fruit juice ratio is calculated by the following formula.
Juice ratio (w / w%) = concentrated juice content (g) / 100 (g) x concentration ratio x 100
As a citrus fruit juice beverage, sugars such as glucose, sucrose, fructose, lactose, stevia, ascorbic acid, sugar alcohol, acidulants, fragrances, pigments and stabilizers are used as other components within the range that does not impair the effects of the present invention. , PH regulators, vitamins, amino acids, various minerals, antioxidants such as ascorbic acid and ascorbic acid salt, oily components such as vegetable fats and oils and animal fats, and additives such as functional components such as polyphenols are appropriate. It may be contained. These additives may be used alone or in combination of two or more.
柑橘果汁飲料は、清涼飲料水の他、アルコール飲料、ノンアルコール飲料のいずれにも適用できる。柑橘果汁飲料の具体例としては、例えば果汁入り飲料、野菜汁入り飲料、スポーツドリンク、栄養ドリンク、ドレッシング等の調味料、各種炭酸飲料等が挙げられる。 The citrus juice beverage can be applied to both alcoholic beverages and non-alcoholic beverages in addition to soft drinks. Specific examples of the citrus juice beverage include beverages containing fruit juice, beverages containing vegetable juice, sports drinks, nutritional drinks, seasonings such as dressings, and various carbonated beverages.
柑橘果汁飲料の用途は、特に限定されず、いわゆる一般食品、健康食品、機能性食品、栄養補助食品、サプリメント、特定保健用食品、機能性表示食品等として適用できる。
本実施形態の柑橘果汁飲料によれば、以下のような効果を得ることができる。
The use of the citrus fruit juice beverage is not particularly limited, and can be applied as so-called general foods, health foods, functional foods, dietary supplements, supplements, foods for specified health use, foods with functional claims, and the like.
According to the citrus juice beverage of the present embodiment, the following effects can be obtained.
（１−１）本実施形態の柑橘果汁飲料では、炭素数８のアルデヒドであるオクタナール及び炭素数１０のアルデヒドであるデカナールを所定量含有する。したがって、柑橘果汁飲料を保存した際の変化臭を軽減できる。 (1-1) The citrus fruit juice beverage of the present embodiment contains a predetermined amount of octanal, which is an aldehyde having 8 carbon atoms, and decanal, which is an aldehyde having 10 carbon atoms. Therefore, it is possible to reduce the changing odor when the citrus juice beverage is stored.
健康志向の高まりから柑橘果汁飲料が好まれている。しかしながら、柑橘類より得られる柑橘果汁を含有する柑橘果汁飲料は、特に長期保存した場合、成分が変化しやすく、保存期間中に品質が低下し、加熱臭、ムレ臭、イモ臭等の変化臭が生じることがあった。それにより、風香味が低下するという問題があった。特に、透明のＰＥＴ容器及びビン等に保管される場合、成分変化が生じやすかった。本実施形態の柑橘果汁飲料により、長期保存した場合であっても、変化臭を軽減でき、風味が改善される。 Citrus juice drinks are preferred due to growing health consciousness. However, citrus juice beverages containing citrus juice obtained from citrus fruits tend to change their components, especially when stored for a long period of time, and their quality deteriorates during the storage period. It could happen. As a result, there is a problem that the flavor and flavor are lowered. In particular, when stored in a transparent PET container, bottle, or the like, changes in the components were likely to occur. The citrus juice beverage of the present embodiment can reduce the changing odor and improve the flavor even when stored for a long period of time.
＜第２実施形態＞
以下、本発明の柑橘果汁飲料の製造方法を具体化した第２実施形態を説明する。なお、第２実施形態について、下記の記載以外は、第１実施形態の柑橘果汁飲料と同様の構成が適用される。
<Second Embodiment>
Hereinafter, a second embodiment embodying the method for producing a citrus juice beverage of the present invention will be described. Regarding the second embodiment, the same configuration as that of the citrus juice beverage of the first embodiment is applied except for the following description.
柑橘果汁飲料の製造方法は、柑橘果汁飲料中において、オクタナールの含有量をｘ（ｐｐｍ）、デカナールの含有量をｙ（ｐｐｍ）とした場合、０．１≦ｙ≦２．５において、以下の関係式（１），（２）を満たすようにする工程を有する。 The method for producing a citrus juice beverage is as follows in 0.1 ≦ y ≦ 2.5 when the content of octanal is x (ppm) and the content of decanal is y (ppm) in the citrus juice beverage. It has a step of satisfying the relational expressions (1) and (2).
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５）
各原料の添加の順番は、最終的に上記範囲に調整できれば、特に限定されない。調製された柑橘果汁飲料は、販売形態である所定の容器の充填された後、必要により加温殺菌等の公知の殺菌方法を実施してもよい。
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
The order of addition of each raw material is not particularly limited as long as it can be finally adjusted within the above range. The prepared citrus juice beverage may be filled with a predetermined container, which is a form of sale, and then a known sterilization method such as heating sterilization may be carried out, if necessary.
本実施形態の柑橘果汁飲料の製造方法によれば、第１実施形態の効果に加えて以下のような効果を得ることができる。
（２−１）本実施形態の柑橘果汁飲料の製造方法では、柑橘果汁飲料中において、オクタナール及びデカナールを所定量含有する工程を有する。したがって、簡易な方法にて柑橘果汁飲料を保存した際の変化臭を軽減できる柑橘果汁飲料が得られる。
According to the method for producing a citrus juice beverage of the present embodiment, the following effects can be obtained in addition to the effects of the first embodiment.
(2-1) The method for producing a citrus juice beverage of the present embodiment includes a step of containing a predetermined amount of octanal and decanal in the citrus juice beverage. Therefore, a citrus juice beverage that can reduce the changing odor when the citrus juice beverage is stored by a simple method can be obtained.
＜第３実施形態＞
以下、本発明の柑橘果汁飲料の変化臭軽減方法（以下、「変化臭軽減方法」という）を具体化した第３実施形態を説明する。なお、第３実施形態について、下記の記載以外は、第１実施形態の柑橘果汁飲料と同様の構成が適用される。
<Third Embodiment>
Hereinafter, a third embodiment that embodies the method for reducing the changed odor of the citrus juice beverage of the present invention (hereinafter referred to as “method for reducing the changed odor”) will be described. With respect to the third embodiment, the same configuration as that of the citrus juice beverage of the first embodiment is applied except for the following description.
本実施形態の変化臭軽減方法は、柑橘果汁飲料の果汁率が好ましくは１０％以上２００％未満の柑橘果汁を含む果汁率の柑橘果汁飲料の変化臭軽減方法である。柑橘果汁飲料中において、オクタナールの含有量をｘ（ｐｐｍ）、デカナールの含有量をｙ（ｐｐｍ）とした場合、０．１≦ｙ≦２．５において、以下の関係式（１），（２）を満たすよう調製する。 The method for reducing the changed odor of the present embodiment is a method for reducing the changed odor of a citrus juice beverage having a fruit juice ratio of preferably 10% or more and less than 200%. When the content of octanal is x (ppm) and the content of decanal is y (ppm) in the citrus juice beverage, the following relational expressions (1) and (2) are set in 0.1 ≦ y ≦ 2.5. ) Satisfy.
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５）
各原料の添加の順番は、最終的に上記範囲に調整できれば、特に限定されない。柑橘果汁飲料の変化臭の軽減は、官能評価により求めることができる。
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
The order of addition of each raw material is not particularly limited as long as it can be finally adjusted within the above range. The reduction of the changing odor of the citrus juice beverage can be obtained by sensory evaluation.
本実施形態の変化臭軽減方法によれば、第１実施形態の効果に加えて以下のような効果を得ることができる。
（３−１）本実施形態の変化臭軽減方法では、柑橘果汁飲料中において、オクタナール及びデカナールを所定量含有する工程を有する。したがって、柑橘果汁飲料の変化臭を軽減できる。
According to the change odor reducing method of the present embodiment, the following effects can be obtained in addition to the effects of the first embodiment.
(3-1) The modified odor reducing method of the present embodiment includes a step of containing a predetermined amount of octanal and decanal in the citrus juice beverage. Therefore, the changing odor of the citrus juice beverage can be reduced.
以下に試験例を挙げ、前記実施形態をさらに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。
＜試験例１＞
下記に示されるようにオクタナール及びデカナールを含有する柑橘果汁飲料を調製し、変化臭の軽減効果について評価した。
Hereinafter, the above-described embodiment will be described in more detail with reference to test examples, but the present invention is not limited thereto.
<Test Example 1>
A citrus juice beverage containing octanal and decanal was prepared as shown below, and the effect of reducing the changing odor was evaluated.
（ｉ）濃縮混濁レモン果汁を日本農林規格の酸度により１００％の果汁率となるよう純水で希釈した。本試験例１で使用した濃縮混濁レモン果汁の濃縮倍率は、８．５倍である。 (I) The concentrated turbid lemon juice was diluted with pure water so as to have a fruit juice ratio of 100% according to the acidity of the Japanese Agricultural Standard. The concentration ratio of the concentrated turbid lemon juice used in Test Example 1 is 8.5 times.
（ii）希釈後、上記レモン果汁を加熱し、９３℃達温後、無色透明の瓶容器に充填、３０秒転倒殺菌し冷却した。
（iii）瓶容器を６０℃で１日間保管し、変化臭を発生させたレモン果汁を調製した。
(Ii) After dilution, the lemon juice was heated, and after reaching 93 ° C., it was filled in a colorless and transparent bottle container, sterilized by inversion for 30 seconds, and cooled.
(Iii) The bottle container was stored at 60 ° C. for 1 day to prepare lemon juice having a changing odor.
（iv）上記レモン果汁液に、表１，２に示される各例の記載に従い、オクタナール及びデカナールを所定の含有量になるよう柑橘果汁飲料を調製した。コントロール１は、オクタナール及びデカナールのいずれも含有していない。
(Iv) A citrus juice beverage was prepared so that the lemon juice had a predetermined content of octanal and decanal in accordance with the description of each example shown in Tables 1 and 2.
５人の訓練されたパネラーがコントロール１を対照品として、個々に評価を行い結果を共有した後、合議で以下のように官能評価を実施した。評価結果を下記表１，２に示す。
○：変化臭が軽減されている
△：変化臭がやや軽減されている
×：変化臭が軽減されていない
After five trained panelists evaluated individually using
○: The changing odor is reduced △: The changing odor is slightly reduced ×: The changing odor is not reduced
＜試験例２＞
下記に示されるように果汁処理の異なる２種類のレモン果汁（セミクリアレモン果汁、透明（クリア）レモン果汁）を使用し、オクタナール及びデカナールを表３の所定量となるよう柑橘果汁飲料を調製し、変化臭の軽減効果について評価した。
<Test Example 2>
As shown below, two types of lemon juice (semi-clear lemon juice and clear lemon juice) with different fruit juice treatments were used to prepare a citrus juice beverage with octanal and decanal in the prescribed amounts in Table 3. , The effect of reducing the changing odor was evaluated.
濃縮セミクリアレモン果汁及び濃縮透明レモン果汁をそれぞれ日本農林規格の酸度により１００％の果汁率となるよう純水で希釈した。なお、使用した濃縮透明レモン果汁の濃縮倍率は、７．３倍、濃縮セミクリアレモン果汁の濃縮倍率は、５．４倍である。 Concentrated semi-clear lemon juice and concentrated transparent lemon juice were diluted with pure water so as to have a fruit juice ratio of 100% according to the acidity of Japanese Agricultural Standards. The concentration ratio of the concentrated transparent lemon juice used was 7.3 times, and the concentration ratio of the concentrated semi-clear lemon juice was 5.4 times.
その他は、上記試験例１（ｉ）〜（iii）欄と同様の方法にて、変化臭を発生させたレモン果汁を調製した。次に、該レモン果汁にオクタナールを０．２５ｐｐｍ及びデカナールを０．５ｐｐｍとなるように柑橘果汁飲料を調製した。その他は、上記試験例１（iv）欄と同様の方法にて、変化臭について官能評価を行った。評価結果を下記表３に示す。 Other than that, lemon juice having a changing odor was prepared by the same method as in Test Examples 1 (i) to (iii). Next, a citrus juice beverage was prepared so that the lemon juice contained 0.25 ppm of octanal and 0.5 ppm of decanal. Other than that, the sensory evaluation was performed for the changed odor by the same method as in the above-mentioned test example 1 (iv) column. The evaluation results are shown in Table 3 below.
＜試験例３＞
下記に示されるように果汁率の異なるレモン果汁を使用し、オクタナール及びデカナールを表４の所定量となるよう柑橘果汁飲料を調製し、変化臭の軽減効果について評価した。
<Test Example 3>
As shown below, lemon juices having different fruit juice ratios were used, and citrus juice beverages were prepared so that octanal and decanal were in the prescribed amounts in Table 4, and the effect of reducing the changing odor was evaluated.
濃縮混濁レモン果汁を日本農林規格の酸度により１０％〜１５０％の果汁率となるよう純水で希釈した。その他は、上記試験例１（ｉ）〜（iii）欄と同様の方法にて、変化臭を発生させたレモン果汁を調製した。次に、該レモン果汁にオクタナールを０．２５ｐｐｍ及びデカナールを０．５ｐｐｍとなるように柑橘果汁飲料を調製した。その他は、上記試験例１（iv）欄と同様の方法にて、変化臭について官能評価を行った。評価結果を下記表４に示す。 The concentrated turbid lemon juice was diluted with pure water so as to have a juice ratio of 10% to 150% according to the acidity of the Japanese Agricultural Standard. Other than that, lemon juice having a changing odor was prepared by the same method as in Test Examples 1 (i) to (iii). Next, a citrus juice beverage was prepared so that the lemon juice contained 0.25 ppm of octanal and 0.5 ppm of decanal. Other than that, the sensory evaluation was performed for the changed odor by the same method as in the above-mentioned test example 1 (iv) column. The evaluation results are shown in Table 4 below.
Claims (5)
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５） A citrus juice beverage containing octanal and decanal, wherein the citrus juice is a citrus fruit juice, the juice ratio of the citrus juice beverage is 10% or more and less than 200%, and the octanal in the citrus juice beverage. When the content is x (ppm) and the content of decanal is y (ppm), a citrus juice beverage satisfying the following relational expressions (1) and (2) in 0.1 ≦ y ≦ 2.5.
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５） A method for producing a citrus juice beverage containing octanal and decanal, wherein the citrus fruit juice is a citrus fruit juice, the fruit juice ratio of the citrus fruit juice beverage is 10% or more and less than 200%, and the citrus fruit juice beverage contains. When the content of citrus is x (ppm) and the content of decanal is y (ppm), the following relational expressions (1) and (2) are satisfied in 0.1 ≦ y ≦ 2.5. A method for producing a citrus juice beverage having a step of making a citrus juice drink.
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
（１）ｙ≧−２３ｘ＋４．８（０．１≦Ｘ＜０．２）
（２）ｙ≧−０．１２５ｘ＋０．２２５（０．２≦Ｘ≦１．５） A method for reducing the change odor of a citrus juice beverage, wherein the citrus juice is a citrus fruit juice, the juice ratio of the citrus juice beverage is 10% or more and less than 200%, and the octanal is contained in the citrus juice beverage. When the amount is x (ppm) and the content of decanal is y (ppm), the citrus juice beverage is prepared so as to satisfy the following relational expressions (1) and (2) in 0.1 ≦ y ≦ 2.5. How to reduce the changing odor.
(1) y ≧ -23x + 4.8 (0.1 ≦ X <0.2)
(2) y ≧ −0.125x + 0.225 (0.2 ≦ X ≦ 1.5)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005075881A (en) * | 2003-08-29 | 2005-03-24 | T Hasegawa Co Ltd | Flavor composition |
| CN107568690A (en) * | 2017-09-28 | 2018-01-12 | 恩格乐香精香料（上海）有限公司 | A kind of lemon extract and preparation method |
| WO2019216412A1 (en) * | 2018-05-11 | 2019-11-14 | 高砂香料工業株式会社 | Dienal compound and perfume composition |
| JP6724268B1 (en) * | 2018-10-10 | 2020-07-15 | 高砂香料工業株式会社 | Fragrance composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005075881A (en) * | 2003-08-29 | 2005-03-24 | T Hasegawa Co Ltd | Flavor composition |
| CN107568690A (en) * | 2017-09-28 | 2018-01-12 | 恩格乐香精香料（上海）有限公司 | A kind of lemon extract and preparation method |
| WO2019216412A1 (en) * | 2018-05-11 | 2019-11-14 | 高砂香料工業株式会社 | Dienal compound and perfume composition |
| JP6724268B1 (en) * | 2018-10-10 | 2020-07-15 | 高砂香料工業株式会社 | Fragrance composition |
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