JP7579675B2 - Fruit juice drink for sale heated, its manufacturing method, and method for reducing caramel odor in fruit juice drink for sale heated - Google Patents

Description

The present invention relates to a fruit juice beverage containing fruit juice for sale heated, a method for producing the same, and a method for reducing the caramel odor of a fruit juice beverage for sale heated.

Generally, there are known fruit juice beverages that contain sugar and fruit juice and are sold heated. However, when such fruit juice beverages are sold heated, the flavor of the beverages may deteriorate due to heat.
Beverages for sale heated are known from the past, as disclosed in Patent Documents 1 and 2. Patent Document 1 discloses a method for suppressing deterioration of quality by blending an antioxidant such as ascorbic acid into a tea beverage for sale heated. Patent Document 2 discloses a fruit juice beverage for sale heated that suppresses deterioration of flavor and aroma when sold heated by blending a predetermined amount of carotenoid and malic acid.

JP 2004-73057 A JP 2015-53936 A

However, there was a demand for further reduction in flavor deterioration in heated fruit juice beverages.

The present invention is based on the discovery that deterioration of flavor can be reduced by using a specified amount of lycopene pigment and elderberry pigment in combination in a fruit juice beverage to be sold heated.
In order to solve the above problems, one embodiment of the present invention provides a fruit juice beverage for sale heated, which contains sugar and fruit juice, and is characterized by containing 0.003 g/L or more of lycopene pigment and 0.05 g/L or more of elderberry pigment.

In the above-mentioned fruit juice beverage for sale heated, the fruit juice may contain fragrant citrus fruit juice.
Another aspect of the present invention is a method for producing a heated fruit juice beverage that reduces the caramel odor that occurs when heated, and is characterized in that a heated fruit juice beverage containing sugar and fruit juice is formulated with 0.003 g/L or more of lycopene pigment and 0.05 g/L or more of elderberry pigment.

Another aspect of the present invention is a method for reducing the caramel odor of a fruit juice beverage for sale heated, characterized in that the fruit juice beverage for sale heated contains sugar and fruit juice and contains 0.003 g/L or more of lycopene pigment and 0.05 g/L or more of elderberry pigment.

The present invention can reduce flavor deterioration in heated fruit juice beverages for sale.

First Embodiment
Hereinafter, one embodiment of the fruit juice beverage for sale heated (hereinafter also referred to as "fruit juice beverage") of the present invention will be described. The fruit juice beverage of this embodiment contains sugar and fruit juice, and contains predetermined amounts of lycopene pigment and elderberry pigment as natural pigments.

(Fruit juice)
The type of raw fruit for the fruit juice is not particularly limited, and examples thereof include citrus fruits, stone fruits, pome fruits, tropical fruits, vegetable fruits, and other fruits other than these. Only one type of fruit may be used, or two or more types of fruits may be used in combination. Examples of citrus fruits include lemons, limes, shikuwasa, sudachi, yuzu, daidai, kabosu, and other fragrant citrus fruits, grapefruits, navel oranges, Valencia oranges, sour oranges, hassaku, unshu mandarins, iyokan, ponkan, and sweet summer oranges. Examples of stone fruits include apricots, cherries, and peaches. Examples of pome fruits include pears and apples. Examples of tropical fruits include kiwifruits, papayas, durians, mangoes, mangosteens, and lychees. Examples of vegetable fruits include strawberries, watermelons, melons, pineapples, and bananas. Other types of fruit include, for example, persimmon, quince, chestnut, sugarcane, grapes, blueberries, bayberry, figs, ginkgo nuts, etc.

(sugar)
It mainly imparts sweetness to fruit juice beverages. Therefore, the sugars referred to are monosaccharides, disaccharides, and oligosaccharides, and do not include polysaccharides other than oligosaccharides. Examples of monosaccharides include trioses such as glyceraldehyde and dihydroxyacetone, tetroses such as erythrose, pentoses such as ribose, xylose, and arabinose, hexoses such as glucose, galactose, mannose, and fructose, and heptoses such as sedoheptulose. Examples of disaccharides include maltose (malt sugar), lactose (milk sugar), sucrose (sucrose), trehalose, cellobiose, isomaltulose, and isomaltose. Examples of oligosaccharides include trisaccharides such as raffinose, gentianose, melezitose, fucosyllactose, sialyllactose, maltotriose, and cellotriose, and tetrasaccharides such as stachyose, lacto-N-tetraose, and maltotetraose. Specific examples of oligosaccharides obtained mainly by enzymatic reactions include xylooligosaccharides, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, inulooligosaccharides, lactosucrose, lactofructose oligosaccharides, agarooligosaccharides, etc. These may be used alone or in combination of two or more kinds of sugars.

(Lycopene pigment)
The lycopene pigment is a type of carotenoid, and when used in combination with a predetermined amount of elderberry pigment, it reduces the deterioration of the flavor of a fruit juice drink. The origin of lycopene is not particularly limited.

The lower limit of the lycopene pigment content in a fruit juice beverage is 0.003 g/L or more, preferably 0.0035 g/L or more, and more preferably 0.0036 g/L or more. When the lycopene pigment is 0.003 g/L or more, the deterioration of the flavor of the fruit juice beverage is reduced.

The upper limit of the lycopene pigment content in the fruit juice beverage is not particularly limited, but is preferably 0.01 g/L or less, more preferably 0.008 g/L or less, and even more preferably 0.006 g/L or less. When the lycopene pigment is 0.01 g/L or less, the deterioration of the flavor of the fruit juice beverage is efficiently reduced. In addition, when the fruit juice beverage has a red appearance, the aesthetics are improved.

(Elderberry pigment)
Elderberry pigment is obtained by squeezing the juice from the fruits of elderberry (Sambucus caerulea RAFIN, Sambucus canadensis LINNE, Sambucus nigra LINNE) of the Caprifoliaceae family, or by extracting with water or an acidic aqueous solution at room temperature to lukewarm temperature. The main pigments are cyanidin glycoside and delphinidin glycoside.

The lower limit of the elderberry pigment content in the fruit juice beverage is 0.05 g/L or more, preferably 0.08 g/L or more, and more preferably 0.1 g/L or more. When the elderberry pigment content is 0.05 g/L or more, the deterioration of the flavor of the fruit juice beverage is reduced.

The upper limit of the elderberry pigment content in the fruit juice beverage is not particularly limited, but is preferably 1 g/L or less, more preferably 0.8 g/L or less, and even more preferably 0.6 g/L or less. When the elderberry pigment content is 1 g/L or less, the deterioration of the flavor of the fruit juice beverage is efficiently reduced. In addition, when the fruit juice beverage has a red appearance, the aesthetics are improved.

(others)
The fruit juice beverage may contain additives such as acidulants, flavorings, sweeteners such as high-intensity sweeteners, other colorants than those mentioned above, stabilizers, pH adjusters, vitamins, amino acids, various minerals, antioxidants such as ascorbic acid and ascorbate salts, oily components such as vegetable fats and oils and animal fats, and functional components such as polyphenols other than those mentioned above, as long as the effects of the present invention are not impaired. These additives may be used alone or in combination of two or more.

As the acidulant, known acidulants can be used, such as citric acid, sodium citrate, malic acid, tartaric acid, phytic acid, phosphoric acid, succinic acid, acetic acid, gluconic acid, lactic acid, adipic acid, etc.

As the flavoring, any known flavoring that can be applied to beverages can be appropriately used. Examples of the flavoring include citrus flavoring, fruit flavoring, mint flavoring, and spice flavoring.

Sweeteners include those other than the sugars mentioned above, such as stevia, aspartame, sucralose, acesulfame K, saccharin, and sugar alcohol sweeteners such as sorbitol, maltitol, erythritol, xylitol, and succitol.

The type of fruit juice beverage is not particularly limited as long as it is a beverage containing fruit juice that is sold heated, and examples include beverages containing fruit juice, vegetable juice, beverages containing fruit juice, sports drinks, nutritional drinks, non-alcoholic beverages, etc.

Fruit juice beverages are packaged and sold hot. Any known container can be used as the container, including, for example, synthetic resin containers such as PET bottles, metal containers such as aluminum cans, steel cans, and canned goods, glass containers such as glass bottles, ceramics, paper, etc.

The temperature during warm sales is not particularly limited, but is preferably above room temperature and below 70°C, more preferably between 40°C and 60°C. There are no particular limitations on the temperature conditions during distribution and storage.

According to the fruit juice beverage of this embodiment, the following effects can be obtained.
(1-1) In the fruit juice beverage of this embodiment, a predetermined amount of lycopene pigment and elderberry pigment are blended. Therefore, it is possible to reduce flavor deterioration when sold while heated. In particular, in the case of fruit juice beverages filled in synthetic resin containers such as PET bottles that have high light and oxygen permeability, a caramel-like odor is likely to occur when sold while heated. The fruit juice beverage of this embodiment can suppress such odor and suppress deterioration of the aroma and flavor of the fruit juice itself.

Second Embodiment
Hereinafter, one embodiment of the method for producing a fruit juice beverage of the present invention will be described. Note that, except for the following description, the second embodiment has the same configuration as the fruit juice beverage of the first embodiment.

The method for producing a fruit juice beverage includes a step of blending 0.003 g/L or more of lycopene pigment and 0.05 g/L or more of elderberry pigment in a fruit juice beverage containing sugar and fruit juice. The order of addition of each ingredient is not particularly limited as long as the final pigment content can be adjusted to the above range. After filling a container, the prepared fruit juice beverage may be subjected to a known sterilization method such as heat sterilization, if necessary.

According to the method for producing a fruit juice beverage of this embodiment, in addition to the effects of the first embodiment, the following effects can be obtained.
(2-1) The method for producing a fruit juice beverage of the present embodiment includes a step of blending a predetermined amount of lycopene pigment and elderberry pigment in a fruit juice beverage containing sugar and fruit juice. Therefore, a fruit juice beverage with reduced caramel odor generated during heating and sales can be obtained by a simple method.

Third Embodiment
Hereinafter, one embodiment of the method for reducing the caramel odor of a fruit juice beverage of the present invention will be described. Note that, for the third embodiment, the same configuration as that of the fruit juice beverage of the first embodiment is applied, except for the following description. In the method for reducing the caramel odor of a fruit juice beverage of this embodiment, 0.003 g/L or more of lycopene pigment and 0.05 g/L or more of elderberry pigment are blended in a fruit juice beverage containing sugar and fruit juice. The order of addition of each raw material is not particularly limited as long as the final pigment content can be adjusted to the above range. The reduction of the caramel odor can be determined by sensory evaluation.

According to the method for reducing the caramel odor of a fruit juice beverage of this embodiment, in addition to the effects of the first embodiment, the following effects can be obtained.
(3-1) In the method for reducing the caramel odor of a fruit juice beverage of the present embodiment, a predetermined amount of lycopene pigment and elderberry pigment are blended. Therefore, the caramel odor generated when the fruit juice beverage is heated and sold can be reduced in a simple manner.

The above embodiment may be modified as follows.
The uses of the fruit juice beverage of the above embodiment are not particularly limited, and it can be used as so-called general foods, health foods, functional foods, nutritional supplements, supplements, foods for specified health uses, and foods with functional claims.

The above-mentioned embodiment will be described in more detail below with reference to test examples, but the present invention is not limited thereto.
<Test Example 1>
As shown below, heated fruit juice beverages containing lycopene pigment and elderberry pigment were prepared and evaluated for deterioration of flavor.

Each fruit juice beverage was prepared by mixing the ingredients in Table 1 below and adding pure water to make 1L. The fruit juice beverage had a pH of 3.0 and a Brix value of 6.3. The fruit juice beverage was heated to 93°C, sterilized, and then filled into a 280ml transparent PET bottle. The fruit juice beverage filled into the PET bottle was then heated in a constant temperature cabinet at 60°C for 3 weeks.

The sensory test was conducted by six panelists trained in sensory evaluation, using the fruit juice beverage of Comparative Example 2 as the standard. Each example's fruit juice beverage was rated on a five-point scale in comparison with the fruit juice beverage of Comparative Example 2, with weak caramel odor: 5 points, slightly weak: 4 points, unchanged: 3 points, slightly strong: 2 points, and strong: 1 point. The average scores of the six panelists were calculated. The results are shown in Table 2.

As shown in Table 2, it was confirmed that flavor deterioration could not be reduced even when red cabbage pigment containing anthocyanin was applied. It was confirmed that flavor deterioration of fruit juice beverages was reduced when lycopene pigment and elderberry pigment were used in combination.

<Test Example 2>
The fruit juice beverages of each example were prepared using the colorants shown in Table 3 below in the same manner as in Test Example 1. A sensory evaluation was carried out by four trained panelists. The fruit juice beverages of each example were compared with the fruit juice beverage of Comparative Example 2 and rated on a five-point scale: weak caramel odor: 5 points, slightly weak: 4 points, unchanged: 3 points, slightly strong: 2 points, and strong: 1 point. The average scores of the four panelists were calculated. The results are shown in Table 3.

As shown in Table 3, it was confirmed that when the lycopene pigment concentration is low, the deterioration of the flavor of the fruit juice drink cannot be reduced.
Next, the technical ideas that can be understood from the above-mentioned embodiment and other examples are described below. (a) The above-mentioned fruit juice beverage for sale heated, in which the lycopene pigment is 0.01 g/L or less and the elderberry pigment is 1 g/L or less. With this configuration, the aesthetic appearance can be improved when the color tone of the fruit juice beverage is red.

Claims (4)

A fruit juice drink for sale heated, which contains sugar and fruit juice, and is characterized by containing 0.003 g/L or more of lycopene pigment and 0.05 g/L or more of elderberry pigment. The fruit juice beverage for sale heated according to claim 1, wherein the fruit juice contains fragrant citrus fruit juice. A method for producing a heated fruit juice beverage for sale that reduces the caramel odor generated when heated, comprising:
A method for producing a heated fruit juice beverage containing sugar and fruit juice, the method comprising blending 0.003 g/L or more of lycopene pigment and 0.05 g/L or more of elderberry pigment. A method for reducing the caramel odor of a heated fruit juice beverage containing sugar and fruit juice, the method comprising blending 0.003 g/L or more of lycopene pigment and 0.05 g/L or more of elderberry pigment in the heated fruit juice beverage.