WO2019131996A1

WO2019131996A1 - Packaged beverage

Info

Publication number: WO2019131996A1
Application number: PCT/JP2018/048435
Authority: WO
Inventors: 惇向井; 真中島; 陽次朝見; 和也遠山
Original assignee: サントリーホールディングス株式会社
Priority date: 2017-12-28
Filing date: 2018-12-28
Publication date: 2019-07-04
Also published as: JP7109477B2; JPWO2019131996A1; SG11202005018RA

Abstract

The present invention addresses the problem of developing a technology for preventing a decrease in the flavor of a packaged beverage over time. The present invention provides a packaged beverage in which at least two types of beverage composition having different compositions are filled into at least two beverage accommodating parts respectively. This packaged beverage is configured so that a beverage composition filled in at least one of the beverage accommodating parts has a pH of at least 3.5.

Description

Container-packed beverage

The present invention relates to a packaged beverage and a method of manufacturing the same. In particular, the present invention relates to a container-packed beverage capable of maintaining a fresh flavor such as freshness, which is characteristic of a targeted beverage, and a method for producing the same.

Container-packed beverages are widely spread and consumed mainly in cans, bottles, plastic bottles, chilled cups and the like. However, container-packed beverages may be heat-sterilized so as to withstand long-term distribution or storage, and the heat-killed content may reduce the flavor components or degrade the flavor components during storage or distribution. Sometimes, the fresh flavor that is characteristic of beverages, such as freshly made, becomes difficult to feel during drinking.

Heretofore, various techniques for improving the flavor of container-packed beverages have been proposed. For example, Patent Document 1 describes that the deterioration with time of the container-packed beverage is suppressed by adjusting the amount of dissolved oxygen in the temporary heating / deoxygenation step to 0.1 to 3.0 ppm. In addition, Patent Document 2 describes that by performing sterilization treatment under a condition in which a specific amount of phosphoric acid is blended, it is possible to suppress or mask the development of an unusual flavor peculiar to high-fruit juice beverages. Furthermore, a proposal from the viewpoint of a container is also made. For example, Patent Document 3 is to obtain a beverage container suitable for long-term storage by forming a resin beverage container in multiple layers and providing an oxygen absorbing layer and an oxygen blocking layer. Patent Document 4 proposes that a beverage container suitable for container storage be obtained by improving the light transmittance of the container.

Generally, it is also reported that the aroma component of citrus fruits denatures at low pH with respect to the temporal deterioration of the flavor component of the beverage (Non-patent Document 1).

JP, 2015-208303, A JP, 2011-167170, A International Publication WO2016 / 027577 JP-A-8-34910

Although various techniques have been proposed so far to reduce the flavor quality due to heating and aging of the container-packed beverage, a satisfactory solution has not yet been achieved. In view of such circumstances, an object of the present invention is to develop a technique for suppressing the decrease in flavor quality due to heating and aging of the packaged beverage.

The present inventors diligently studied the above problems, and the present inventors spatially separate a beverage composition having a pH of 3.5 or more and a beverage composition having a pH of less than 3.5, and fill the container with a beverage composition. By setting the pH of the substance to 3.5 or more, it was determined that the flavor component is unlikely to be attenuated, and it was confirmed that the flavor deterioration of the beverage due to heating and aging can be effectively suppressed.

Although not limited to this, the present invention includes the following aspects.
(1) A container-packed beverage in which two or more beverage compositions having different component compositions are respectively filled in two or more beverage containers, wherein at least one of the beverage compositions has a pH of 3.5 or more , The above beverage.
(2) The beverage according to (1), which is a concentrate-type beverage which is diluted after diluting two or more beverage compositions filled in the beverage container.
(3) The beverage according to (1) or (2), wherein two or more beverage compositions filled in the beverage container are mixed and then taken.
(4) The beverage according to any one of (1) to (3), wherein the container is a container provided with two beverage containing parts.
(5) Any one of (1) to (4), wherein the citral concentration of the beverage composition filled in one beverage container is higher than the citral concentration of the beverage composition filled in another beverage container. Beverage described in.
(6) The beverage composition according to any one of (1) to (5), wherein the pH of the beverage composition having a high concentration of citral is 3.5 or more (7) the composition of the beverage filled in two or more beverage containers The citral concentration of the combined composition after sterilizing each product is higher than that after combining the beverage composition and after sterilization, according to any of (1) to (6) Beverage.
(8) The beverage according to any one of (1) to (7), wherein at least one beverage composition comprises an alcohol.
(9) A method for producing the beverage according to any one of (1) to (8), which comprises the steps of filling two or more beverage compositions having different compositions into two or more beverage containers, respectively. , The above method.

According to the present invention, unlike conventional container-packed beverages, it is possible to effectively suppress the heating of the container-packed beverages and the deterioration of the flavor quality over time. In particular, according to the present invention, the flavor characteristic of the targeted beverage can be easily maintained, and therefore, the added value of the packaged beverage can be improved.

Further, according to the present invention, it is possible to suppress the deterioration of the flavor quality of the beverage due to heat sterilization at the time of manufacture or deterioration with time during storage and distribution, so the loss of flavor components in the beverage is suppressed to improve the raw material yield. It can also be expected to

FIG. 1 is a graph showing the results of Test Example 1 (horizontal axis: pH; vertical axis: citral concentration).

The container-packed beverage according to the present invention is a container-packed beverage in which two or more beverage compositions having different compositions are respectively filled in two or more beverage containers, and a beverage composition filled in one beverage container. Has a pH of 3.5 or more.

Container-packed beverage The beverage according to the present invention is a container-packed beverage, and in the present invention, a container provided with two or more beverage containers is used. There is no particular limitation as long as there are two or more beverage containers, but the number of beverage containers is preferably 4 or less, more preferably 3 or less, and even more preferably 2. The container-packed beverage according to the present invention is one in which two or more types of beverage compositions different in composition are filled in separate beverage containers respectively, and by doing so, deterioration of the flavor over time of the beverage is achieved. It can be suppressed. The volume of each beverage container is not particularly limited, but may be, for example, 1 to 100 ml, preferably 2 to 60 ml, more preferably 3 to 50 ml, still more preferably 4 to 40 ml, and may be 5 to 30 ml. . The capacity of each beverage container may be the same or different.

The container-packed beverage of the present invention is, in a preferred embodiment, mixed after drinking two or more beverage compositions filled in the beverage container. In a preferred embodiment, the container-packed beverage according to the present invention is drinkable after diluting the two or more beverage compositions filled in the beverage container, in which case the beverage composition filled in the beverage container Is typically a concentrated (type) beverage. When the beverage is diluted, not only water but also carbonated water, alcohol (ethanol) aqueous solution and milk can be suitably used. For example, in the case of a fruit juice beverage, alcohol can be used as a liquid to be diluted for drinking as a chew or the like. The dilution factor when diluting the packaged beverage according to the present invention with a diluent is not particularly limited, but a dilution of 2.0 to 20.0 times is preferable, and a dilution of 3.0 to 10.0 times is more preferable, and 4. A 0-8.0 fold dilution is more preferred.

When the packaged beverage of the present invention is mixed and / or diluted prior to drinking, it is preferable to drink it by pouring it into another container when drinking. The container-packed beverage according to the present invention is characterized in that it is mixed after being heated. Even when stored at ordinary temperature for a long time, compared with pre-mixed and heated ones, it is possible to maintain the fresh flavor created and the flavor characteristic of the targeted beverage.

The material, shape, and the like of the container used in the present invention are not particularly limited as long as there are two or more beverage containers. As a material of the container, any of materials commonly used for beverage containers such as aluminum cans, metal containers such as steel cans, resin containers such as PET bottles, glass bottles, paper containers, etc. can be used. In a particularly preferred embodiment, the beverage container according to the invention is made of resin.

The packaged beverage according to the present invention may be filled in a container after heat sterilization of the beverage composition, or may be heat sterilized after filling the container. In the present invention, aseptic filling may be performed at a low temperature or the like. The conditions at the time of heat sterilization are not particularly limited, but the treatment specified in the Food Sanitation Law may be carried out. For example, in the case of canned beverages, retort sterilization (eg, heat sterilization at 121 ° C. for 7 minutes while pressurizing appropriately) In the case of resin containers, etc., UHT sterilization (for example, holding a beverage composition at 120 to 150 ° C. for 1 second to several tens of seconds etc.) may be carried out, etc. You may use it as needed. For example, in the case of retort sterilization, for about 10 to 30 minutes at 110 to 130 ° C., preferably for about 10 to 20 minutes at 120 to 125 ° C., in the case of UHT sterilization, for about 1 to 120 seconds at 120 to 150 ° C., preferably 130 The treatment can be performed at about 145 ° C. for about 30 to 120 seconds. The sterilizing step in producing the container-packed beverage of the present invention is preferably carried out separately for each of the beverage compositions to be filled in the respective beverage containers, in order to prevent unintended mixing and contamination prior to filling. Thus, it is possible to minimize the flavor deterioration up to the filling step.

The container-packed beverage of the present invention is produced, for example, by the steps of preparing two or more beverage compositions, and filling the prepared two or more beverage compositions into separate beverage containers, respectively. can do. In addition, it is possible to change the order of each step or to appropriately add a new step, for example, a sterilizing step can be provided, or a step of removing a residue or the like by filtration can be inserted.

There are at least two beverage compositions to be filled into the packaged beverage according to the present invention, and the respective compositions are different from each other. The beverage composition according to the present invention refers to a liquid composition prepared for drinking purpose. In preparing the beverage composition, known mixing devices such as, for example, a paddle mixer and a homomixer, and, if necessary, a high pressure homomixer, can be freely used. As a raw material of the composition, common beverage raw materials such as coffee extract, tea extract, fruit extract, vegetable extract, synthetic flavor and natural flavor, sugars, sweeteners, seasonings, antioxidants, emulsifiers, It may also contain an alcohol such as a pH adjuster and liqueur. If necessary, solid and semi-solid substances such as pulp, pulp and jelly may be dispersed.

In general, a component that imparts a characteristic flavor to a beverage is characterized by being easily deteriorated with time due to the influence of heat or the like. In addition, deterioration may be promoted under conditions that can promote deterioration. Therefore, in the present invention, two or more beverage compositions having different compositions are separately filled in two or more beverage containers, and the pH of at least one beverage composition is adjusted to 3.5 or more. By separately storing the beverage composition of the present invention, the reduction of the flavor component is minimized, and the flavor deterioration due to heating and aging is effectively suppressed.

In the container-packed beverage according to the present invention, the component that brings about a pH drop such as organic acids and the flavor component are localized in separate beverage compositions (the concentration of the components is made higher than in other beverage compositions) A large deterioration suppressing effect can be expected. As a flavor ingredient, a ingredient which mainly affects a flavor as well as a ingredient which affects a taste is mentioned. In addition, for example, compounds having high reactivity and being easily deteriorated and denatured are preferably localized in one beverage composition. For example, antioxidant functional components such as astaxanthin, tocophenol, vitamin C and various pigment components May be localized in one beverage composition or in both.

In the present invention, the pH of the at least one beverage composition filled in the at least one beverage container is 3.5 or more, but may be 4.0 or more or 4.5 or more. Although the upper limit in particular of pH is not restrict | limited, For example, it can be 10.0 or less, and is good also as 9.0 or less or 8.0 or less.

In the present invention, the beverage composition having a pH of 3.5 or more can contain a component that characterizes the fresh smell of fruit juice. Examples of such aroma components include citral, terpineol, octanal, citronellal, α-pinene, β-pinene, γ-terpinene, myrcene, terpinene-4-ol, nerol and the like.

Fruit Juice-Containing Beverage In a preferred embodiment of the present invention, the container-packed beverage of the present invention can be a beverage containing fruit juice. In this aspect, the beverage composition filled in the at least one beverage container will contain fruit juice.

As a component that characterizes the fresh smell of fruit juice, for example, "lemon freshness" includes citral, terpineol, octanal, citronellal, α-pinene, β-pinene, γ-terpinene, myrcene, myrpin, terpinene-4-ol, nerol, etc. These components are characterized in that deterioration is promoted when the pH value is low.

In the present invention, “fruit juice” is a concept including not only those obtained by squeezing fruits but also vegetable juices obtained by squeezing vegetables. The fruit used as the raw material of fruit juice can use what is normally used in this industry, It does not specifically limit. As specific examples thereof, for example, citrus fruits (orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange) , Calamancy etc), strawberry, raspberry, blueberry, black berry, cassis, apple, grape, pomegranate, pomegranate, kiwi, muscat, peach, pineapple, guava, banana, passion fruit, mango, acerola, prune, papaya, passion fruit, Japanese plums, pears, apricots, litchis, melons, watermelons, pears, persimmons, biwa, figs, plums and the like can be mentioned. The fruit to be the raw material of the fruit juice is preferably citrus fruits. The fruit juice may be any one of any of the above fruits alone or a combination of two or more. When using 2 or more types together, the ratio of each fruit (fruit juice) can be suitably adjusted as needed, and is not specifically limited.

As a raw material of the vegetable juice obtained by squeezing vegetables, what is normally used in this industry can be used, It does not specifically limit. Specific examples thereof include, for example, carrots, onions, broccoli, turnip radish, cabbage, brussels sprouts, brussels sprouts leaves, celery, spinach, peppers, asparagus, barley young leaves, spring chrysanthemum, Chinese cabbage, Chinese cabbage, mustard vegetables, salads, komatsuna, bok choy , Tomorrow leaves, sweet potato, potato, tomato, molochaiya, paprika, watercress, parsley, celery, three leaves, lettuce, radish, kale, green cabbage leaves, shiso, eggplant, radish, green beans, pumpkin, beef bowl, green onion, ginger, radish, Chinese cabbage, vegetable, cauliflower, corn, bean sprouts, okra, turnip, cucumber, kohlrabi, gourd, zucchini, sesame, sprouts, and various sprouts. The vegetable juice may be any one of any of the above-described vegetables alone or a combination of two or more. When using 2 or more types together, the ratio of each vegetable (vegetable juice) can be suitably adjusted as needed, and is not specifically limited.

Fruit juice can be obtained by squeezing the raw material fruits and vegetables by a method known in the art. As a known method, for example, a hydraulic press machine or a roller press squeezing vegetables as a raw material that has been subjected to pretreatment such as washing, sterilization, peeling, removal of skins and seeds, planting, crushing, re-glanding, etc. Machine squeezing and squeezing using a machine or in-line squeezing machine, crushing and squeezing using a pulper / finisher etc. and crushing using a crusher etc. and squeezing using an extractor etc Etc. Further, those which have been squeezed according to these methods may be subjected to an enzyme treatment such as pectinase or cellulase, subjected to a juicer, or sterilized if desired. Also, if necessary, the fruit juice may be concentrated, and as a method of concentration in this case, for example, concentration by ordinary heating, concentration under reduced pressure, low temperature concentration, vacuum concentration, freeze concentration, reverse osmosis concentration, etc. are known ing.

The properties of the fruit juice are not particularly limited, and may be, for example, liquid, gel, paste (pseudo-solid), semi-solid, or solid. If necessary, other components (for example, a small amount of salt, spices, food additives, etc.) may be contained.

Preparation of fruit juice can be omitted by obtaining a commercially available product. Straight juice / vegetable juice, mixed juice / vegetable juice, paste, puree, concentrated puree and the like are commercially available. Here, straight fruit juice / vegetable juice is itself obtained by squeezing a single fruit or vegetable. Moreover, mixed fruit juice / vegetable juice is obtained by squeezing a plurality of fruits and vegetables.

Here, the straight juice is one specified by the JAS standard, that is, one obtained by squeezing the fruit itself, or one to which only the component permitted by the JAS standard is added. In addition, straight juice and concentrated reduced juice are those obtained by squeezing the fruit at a predetermined ratio, to which a component permitted by the JAS standard is added if necessary, and the solution is concentrated at a predetermined ratio It is Examples of components accepted by the JAS standard include antioxidants such as vitamin C (including L-ascorbic acid and sodium L-ascorbate), sugar, honey, natural flavor and the like. In addition, although it is an additive outside the JAS standard, acidulants such as citric acid and sodium citrate, pH adjusters, enzymes, stabilizers such as pectin, sugars other than sugar, fruit juices using synthetic flavors, etc. are mentioned. Be

As components that characterize the fresh smell of fruit juice, for example, components such as citral, terpineol, octanal, citronellal, α-pinene, β-pinene, γ-terpinene, myrcene, terpinen-4-ol, nerol etc. are characteristic of lemon Although it is said that these components are characterized in that deterioration is promoted when the pH value is low, it is preferable to localize these components in a beverage composition having a pH of 3.5 or more.

(Alcoholic drink)
The packaged beverage according to the present invention is, in one aspect, an alcoholic beverage containing alcohol. In the present invention, an alcoholic beverage is a beverage containing alcohol at the time of drinking, and the term "alcohol" as used herein means ethyl alcohol (ethanol) unless otherwise specified.

The alcoholic beverage according to the present invention is not particularly limited as long as it contains an alcohol, but as the alcohol raw material, distilled liquor or brewed liquor may be used. Specifically, for example, spirits (lam, vodka, gin etc.), liqueurs, whiskey, brandy or shochu, etc. may be mentioned, and further, brewed liquor such as beer may be used. These alcohol raw materials can be used alone or in combination.

In the container-packed beverage according to the present invention, the alcohol concentration at the time of drinking is not particularly limited, but 22 v / v% or less is preferable, 18 v / v% or less is more preferable, and 14 v / v% or less is more preferable. The lower limit of the alcohol concentration is not particularly limited, but is preferably 1 v / v% or more, more preferably 3 v / v% or more, further preferably 5 v / v% or more, and may be 7 v / v% or more. In a particularly preferred embodiment, the packaged beverage according to the present invention has an alcohol concentration of 3 to 14 v / v% at the time of drinking.

(Carbonated)
The packaged beverage according to the present invention may be a carbonated beverage containing carbon dioxide gas at the time of drinking. The pressure of carbon dioxide gas is preferably a pressure at which a refreshing sensation derived from carbon dioxide gas can be felt, and the liquid temperature is preferably 0.5 to 4.5 kgf / cm ^{2 at} 20 ° C., and 1.0 to 4. more preferably 0 kgf / cm ^2, more preferably 1.5 ~ 3.5kgf / cm ^2. In a preferred embodiment, after the container-packed beverage according to the present invention is opened, it can be made into a carbonated beverage by diluting with carbonated water.

(milk)
In a preferred embodiment, the packaged beverage according to the present invention can be used as a beverage containing fat and oil components such as milk fat and vegetable fat and oil. By blending the milk component into the beverage, it is possible not only to impart milk flavor and texture to the beverage, but also to soften the mouthfeel and relieve the irritation to the stomach.

As a beverage containing milk, a beverage containing both milk fat and non-fat milk solid components is generally preferred. Recently, from the viewpoint of milk fat stability, price, etc., beverages in which part or all of milk fat has been replaced with vegetable oil have been developed. In the present invention, a milk-containing beverage refers to a beverage manufactured using non-fat milk solid components, milk fat and / or vegetable fats and oils as raw materials. The milk in the milk-containing coffee beverage refers to a component added to impart milk flavor and texture to the beverage, and raw materials for supplying non-fat milk solid components include raw milk, milk, special milk and partially skimmed milk , Processed milk, cream, concentrated milk, non-sugar condensed milk, whole milk powder, cream powder, butter milk powder, adjusted milk powder, skimmed milk, skimmed milk, concentrated whey, skimmed concentrated milk, sweetened skimmed milk, skimmed milk powder, whey powder etc. Raw materials for supplying milk fat include raw milk, milk, special milk, partially skimmed milk, processed milk, cream, concentrated milk, non-sugar milk, whole milk powder, cream powder, butter milk powder, adjusted milk powder and the like. Vegetable fats and oils may be used instead of part or all of milk fat. As vegetable fats and oils, for example, rapeseed oil, rapeseed hydrogenated oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, cotton oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, coconut hydrogenated oil And vegetable oils and fats thereof, hydrogenated oils thereof, transesterified oils with a mixture of one or more thereof, and the like. Although the content of the milk component in the milk-containing beverage of the present invention is not particularly limited, it is preferably 0.1 to 10% by mass in terms of solid content at the time of drinking. The solid content as referred to herein means a dried product after drying a component derived from milk using a general drying method (lyophilization, evaporation, etc.) to remove water.

In the container-packed beverage of the present invention, in one embodiment, the lower limit of the amount of lipids in the beverage based on the nutrition indication criteria of the method of improving nutrition is preferably 0.4 g, more preferably 0.45 g, still more preferably per 100 g of beverage Is 0.5 g, and the upper limit is preferably 1.0 g, more preferably 0.9 g, and still more preferably 0.8 g.

(Other ingredients)
In the container-packed beverage of the present invention, various additives and the like may be blended alone or in combination, as in a normal beverage, as long as the effects of the present invention are not impaired. Examples of various additives include acidulants, flavors, vitamins, dyes, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, thickeners, quality stabilizers, etc. it can.

The beverage of the present invention may contain sugars such as glucose. The beverage of the present invention may use one or more natural sweeteners and artificial sweeteners. In a preferred embodiment, the beverage of the present invention comprises fructose-glucose liquid sugar.

The pH adjuster is a component capable of alleviating the pH drop at the time of sterilization, and refers to a substance that exhibits alkalinity when dissolved in water. Specifically, sodium bicarbonate (sodium hydrogen carbonate), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate and the like can be mentioned. When using sodium bicarbonate as a pH adjuster, the addition amount thereof is 0.1% by weight or less, preferably 0.05% by weight or less, based on the whole beverage.

A sweetening component means the component which exhibits sweetness. For example, sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol And lactitol, palatinit, reduced starch saccharide, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, sucralose, ducurtin and the like.

In the preferred embodiment, the packaged beverage according to the present invention has a Brix value (Brix) of 10 to 25, more preferably 11 to 20, and still more preferably 12 to 18 in a preferred embodiment, in which alcohol is included. The upper limit of the brix value of the beverage including alcohol may be 31 and the lower limit may be 7. The soluble solid content can be evaluated by the Brix value obtained using a sugar degree meter or refractometer, and the Brix value is the refractive index measured at 20 ° C. of the ICUMSA (International Committee for Sugar Analysis Method). It is the value converted into the mass / mass percentage of sucrose solution based on the conversion table. The unit is displayed as "° Bx", "%" or "degree".

The beverage of the present invention may be a low solute beverage with a low potential solid concentration, and is a so-called calorie-off type beverage, which is displayed as "zero saccharides", "zero saccharides", "calories off", etc. May be In addition, indications such as "zero saccharides", "zero saccharides", "calorie off", etc. are defined in the nutrition indication standard under the provisions of the Health Promotion Law. For example, the expression "Saccharides zero" means that the amount of saccharides (monosaccharides or disaccharides but not sugar alcohols) contained in the beverage is less than 0.5 g per 100 g of beverage It is a thing. Moreover, the display of "carbohydrate zero" is displayed when the density | concentration of the saccharides contained in a drink is less than 0.5 g / 100 mL. Carbohydrate is one of the three major nutrient carbohydrates, which is a generic term for carbohydrates excluding dietary fiber.

The pH of the beverage of the present invention can be adjusted to the acidic side in a preferred embodiment from the viewpoint of long-term storage and microbial contamination. Specifically, the pH of the beverage is preferably 1.5 to 5.0, more preferably pH 1.8 to 4.5, still more preferably pH 2.1 to 4.0, and pH 2.4 to 3. 5 may be used.

Hereinafter, the present invention will be described in more detail by showing specific test examples, but the present invention is not limited to the following test examples. Also, unless otherwise specified in the present specification, concentrations and the like are on a weight basis, and a numerical range is described as including its end points.

Test Example 1 Influence of pH at the Heating on the Stability of Aroma Components The influence of pH on the stability of the aroma components was investigated. Specifically, for an aqueous solution containing 1 ppm of citral, an experiment was conducted to confirm the relationship between the pH at heating and the citral concentration after heating.

(1) Heating Experiment A test solution was prepared by containing 1 ppm of citral in citric acid buffer (citric acid / sodium citrate) with varied pH. The prepared test solution was heated in a 100 ° C. aluminum heat block for 1 hour. After heating, it was stored on ice.

(2) Determination of aroma components The concentration of citral was quantified using HPLC. Neral and geranial were respectively quantified under the following conditions, and the total value of the concentrations was taken as the concentration of citral. A calibration curve was prepared for a 100 ppb sample of neral and geranial and quantified based thereon.
・ HPLC: LC-10ADVP series (manufactured by Shimadzu Corporation)
・ Column: Imtakt Cadenza CD-C183μm 150mm × 4.6mm
・ Column oven temperature: 40 ° C
・ Flow rate: 1 mL / min
-Initial solvent concentration: 40%
・ Detection wavelength: 240 nm
Mobile phase (Liquid A: 0.1% aqueous phosphoric acid, Liquid B: acetonitrile containing 0.1% phosphoric acid)
· Mobile phase gradient conditions (volume%):
Time A liquid B liquid 0 min 95% 5%
5 minutes 95% 5%
10 minutes 60% 40%
30 minutes 40% 60%
30.5 minutes 5% 95%
35.5 minutes 5% 95%
36.5 minutes 95% 5%
42 minutes 95% 5%

(3) Test Results The results of measuring the concentration of citral by HPLC (LC-10ADVP series, manufactured by Shimadzu Corporation) are shown in the following table. As apparent from the table, it was confirmed that when the pH was lower than 3, the citral concentration after heating was greatly reduced.

Test Example 2: Preparation and evaluation of container-packed beverage (fruit juice carbonated beverage)
(1) Preparation of container-packed beverage [Example]
A citrus flavor (containing citral) was dissolved in ion exchange water to adjust the solid content concentration to 1.2% by weight and the pH to about 3.6 (Liquid A). In addition, frozen concentrated lemon clear juice (7-fold concentration), citric acid (anhydrous), aspartame, acesulfame potassium, sucralose, trisodium citrate, and L-ascorbic acid are dissolved in ion exchange water, and the solid concentration is 15. It adjusted so that 1 weight% and pH might be about 3.1 (liquid B). Here, the citral concentration is higher in solution A.

Subsequently, each of the solution A and the solution B was respectively filled in separate beverage containers and subjected to hot dip sterilization (75 ° C., 10 minutes) to produce a concentrated container-packed beverage. After storage at normal temperature (23 ° C.) for 20 days, solution A and solution B were mixed in equal amounts, and diluted with carbonated water (Suntory food, natural water sparkling in the Southern Alps) to a solid concentration of 0.85%.

[Comparative example]
Dissolve frozen concentrated lemon clear juice (7 times concentrated), citric acid (anhydrous), aspartame, acesulfame potassium, sucralose, trisodium citrate, L-ascorbic acid, citrus flavor (containing citral) in ion-exchanged water, The solid concentration was adjusted to 8.5% by weight, and the pH was adjusted to about 3.2 (the mixing ratio of lemon juice to citrus flavor is the same as in the example). Then, it was filled into one container and subjected to hot dip sterilization (75 ° C., 10 minutes) to produce a concentrated container-packed beverage. After storing at normal temperature (23 ° C.) for 20 days, it was diluted with carbonated water to a solid concentration of 0.85%.

(2) Evaluation of container-packed drink About the flavor of an Example and a comparative example, sensory evaluation was performed by five trained evaluation panelists. For the strength of freshness of lemon, a six-point evaluation was performed, and the score of each panelist was averaged. The evaluation criteria are as follows, and the larger the value, the stronger the "freshness of lemon".
・ 5 points: I strongly feel the freshness of lemon ・ 4 points: I feel the freshness of lemon enough ・ 3 points: I feel the freshness of lemon ・ 2 points: I feel a little freshness of lemon ・ 1 point: of lemon I hardly feel the freshness ・ 0 points: I do not feel the freshness of the lemon

(3) Analysis results and evaluation results of flavor When the "lemon freshness" of the carbonated carbonated juice was evaluated, it was 4.2 points (standard deviation: 0.45) in the example while the comparative example is It was 3.5 points (standard deviation: 0.61), and it was confirmed that "lemon freshness" of a fruit juice carbonated beverage can be significantly enhanced by the present invention.

Further, when the concentration of citral (total of neral concentration and geranial concentration) was quantified in the same manner as in Test Example 1, it was 69 ppm (standard deviation: 0.12) in the example, while 7 ppm (standard) in the comparative example. Deviation: 0.03), it was confirmed that the amount of citral is significantly higher in the example at about 10 times that of the comparative example.

Test Example 3: Preparation and evaluation of container-packed beverage (alcoholic beverage)
(1) Preparation of container-packed beverage [Example]
Lemon soaking liquor, neutral spirits (alcohol concentration: 59 v / v%) and citrus flavor (containing citral) are dissolved in deionized water so that the alcohol concentration is 36% by weight and the pH is about 4.6. (A solution). Also, dissolve concentrated lemon juice (7-fold concentration), citric acid (anhydrous), aspartame, acesulfame potassium, sucralose, trisodium citrate, and L-ascorbic acid in ion-exchanged water, and adjust the pH to about 2.7. The solution was prepared as follows (solution B). Here, the citral concentration is higher in solution A.

Subsequently, each of the solution A and the solution B was separately filled in separate beverage containers and subjected to hot water immersion sterilization (60 ° C., 10 minutes) to produce a concentrated container-packed beverage. Then, after storing under the following conditions, the A solution and the B solution are mixed in equal amounts, diluted with carbonated water (Suntory food, natural water sparkling from the Southern Alps) to an alcohol concentration of 9%, and juice-containing alcohol A beverage (cho high beverage) was prepared.
Condition 1: normal temperature (23 ° C.), 20 days Condition 2: 50 ° C., 6 days (acceleration test, equivalent to 23 ° C. for 180 days)

[Comparative example]
Lemon soaking liquor, neutral spirits (alcohol concentration: 59 v / v%), concentrated reduced lemon juice (7 times concentrated), citric acid (anhydrous), aspartame, acesulfame potassium, sucralose, trisodium citrate, L-ascorbic acid, citrus The flavor composition (containing citral) was dissolved in ion exchange water to adjust the beverage composition to have an alcohol concentration of 18 v / v% and a pH of about 2.9. The beverage composition was filled into one container and subjected to hot dip sterilization (60 ° C., 10 minutes) to produce a concentrated container-packed beverage. Thereafter, after storage under the conditions described above (conditions 1 and 2), the juice is diluted to 9% alcohol content using carbonated water (Suntory food, natural water sparkling from the Southern Alps) to prepare a juice-containing alcoholic beverage (chuhai beverage) Prepared.

(3) Analysis results and evaluation results of flavor The "lemon freshness" of the Chuhai beverage was evaluated for those stored for 20 days at 23.degree. C., and it was 4.3 (standard deviation: 0.68) in the example. On the other hand, the comparative example is 3.5 (standard deviation: 0.71), and it was confirmed that the "lemon freshness" of the Chuhai beverage can be significantly enhanced by the present invention.

The amount of citral was 77 ppm (standard deviation: 0.96) in the example, while it was 13 ppm (standard deviation: 0.02) in the comparative example. The Example has a citral concentration which is about 60 times as high as that of the Comparative Example, and it has been confirmed that the amount of citral is significantly high according to the present invention.

The "lemon freshness" of the Chuhai beverage was evaluated for those stored for 6 days at 50 ° C. (acceleration test), and the example was 3.3 (standard deviation: 0.52), while the comparative example was compared. Is 1.8 (standard deviation: 0.69), and it was confirmed by the present invention that the "lemon freshness" of the Chuhai beverage can be significantly enhanced.

Further, when the concentration of citral (the total of the concentration of neral and geranial concentration) was quantified in the same manner as in Test Example 1, the example was 660 ppm (standard deviation: 0.73) while the comparative example was 5 ppm (standard). Deviation: 0.01). The Example has a citral concentration which is about 130 times as high as that of the Comparative Example, and it has been confirmed that the amount of citral is significantly high according to the present invention.

Claims

A container-packed juice comprising two or more beverage compositions having different component compositions, each of which is filled in two or more beverage containers,
A beverage as described above wherein the pH of at least one of the beverage compositions is 3.5 or greater.
The beverage according to claim 1, wherein the beverage is a concentrate-type beverage which is diluted after diluting two or more beverage compositions filled in the beverage container.
The beverage according to claim 1 or 2, wherein two or more beverage compositions filled in the beverage container are mixed before drinking.
The beverage according to any of the preceding claims, wherein the container is a container comprising two beverage containers.
5. A beverage according to any of the preceding claims, wherein the citral concentration of a beverage composition filled in one beverage container is higher than the citral concentration of a beverage composition filled in another beverage container. .
The beverage according to any one of claims 1 to 5, wherein the pH of the beverage composition having a high citral concentration is 3.5 or more.
The concentration of citral in the combined composition after sterilizing each of the beverage compositions filled in two or more types of beverage containers is higher than that after combining the beverage compositions and sterilizing The beverage according to any one of claims 1 to 6.
A beverage according to any of the preceding claims, wherein at least one of the beverage compositions comprises an alcohol.
A method of producing a beverage according to any of claims 1 to 8 comprising
Filling the two or more beverage compositions having different compositions into two or more beverage containers, respectively.