JP2019037166A - Juice-containing beverage - Google Patents
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- JP2019037166A JP2019037166A JP2017161159A JP2017161159A JP2019037166A JP 2019037166 A JP2019037166 A JP 2019037166A JP 2017161159 A JP2017161159 A JP 2017161159A JP 2017161159 A JP2017161159 A JP 2017161159A JP 2019037166 A JP2019037166 A JP 2019037166A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 41
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 30
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 19
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 19
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 18
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 18
- 235000021466 carotenoid Nutrition 0.000 claims abstract description 18
- 150000001747 carotenoids Chemical class 0.000 claims abstract description 18
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 claims abstract description 17
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 claims abstract description 17
- 241000207199 Citrus Species 0.000 claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 50
- 241001672694 Citrus reticulata Species 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 13
- 238000000034 method Methods 0.000 description 13
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- 239000012488 sample solution Substances 0.000 description 7
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000015205 orange juice Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
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- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 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
- XDTMQSROBMDMFD-UHFFFAOYSA-N Cyclohexane Chemical compound C1CCCCC1 XDTMQSROBMDMFD-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
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- 239000011780 sodium chloride Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 210000002105 tongue Anatomy 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 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
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
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- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
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- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
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- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は果汁を含有する飲料に関する。 The present invention relates to a beverage containing fruit juice.
従来からスイートオレンジ類やミカン類などの柑橘類の果汁を含む飲料が広く親しまれている。当該果汁含有飲料としては消費者の多様な好みに応えるために様々な果汁率、風味を有する飲料が販売されており、その中でも果汁の由来となる果実を想起させるような飲料は非常に人気がある。
そのため、飲んだときに果汁感をより感じられるようにするために成分の含有割合の調整等を行うことが提案されている（例えば特許文献１、２）。
Conventionally, beverages containing citrus juices such as sweet oranges and mandarin oranges have been widely used. Beverages containing various juice ratios and flavors are sold as the juice-containing beverages to meet the diverse tastes of consumers. Among them, beverages reminiscent of the fruit from which the juice is derived are very popular. is there.
For this reason, it has been proposed to adjust the content ratio of the components in order to make the juice feel more felt when drunk (for example, Patent Documents 1 and 2).
本発明は飲んだときにフレッシュ感をより感じられるようにすることができる新規な技術を提供することを目的とする。 An object of this invention is to provide the novel technique which can make a fresh feeling more felt when drunk.
本発明者はスイートオレンジ類、ミカン類、タンゴール類およびタンゼロ類からなる群から１種または２種以上選択される柑橘類の果汁を含有する果汁含有飲料において、飲んだときにフレッシュ感（柑橘類の果実について、その果皮（外皮）を剥きながら生の果肉を食べるときに得られる感覚）をより感じられるようにし、飲料の嗜好性を高めることを企図した。そして鋭意研究の結果、本発明者は、リモニン、カロテノイド、酪酸エチルについて所定の関係を満足することで上記飲料においてフレッシュ感を高めることができることを見出し、本発明を完成させた。 The present inventor, in a juice-containing beverage containing a citrus fruit juice selected from the group consisting of sweet oranges, mandarin oranges, tangols and tanzeros, has a fresh feeling when drunk (citrus fruit In order to improve the taste of beverages, it was possible to feel more about the sensation obtained when eating raw pulp while peeling the peel (outer skin). As a result of earnest research, the present inventor found that the freshness can be enhanced in the beverage by satisfying a predetermined relationship with respect to limonin, carotenoid, and ethyl butyrate, and completed the present invention.
すなわち、本発明の要旨は以下のとおりである。
［１］ スイートオレンジ類、ミカン類、タンゴール類およびタンゼロ類からなる群から１種または２種以上選択される柑橘類の果汁を含有する果汁含有飲料であって、
リモニン（ｐｐｍ）／カロテノイド（ｐｐｍ）の比率（ｘ）が０．３８〜０．５９であり、
酪酸エチル濃度（ｙ）が４．８ｐｐｍ以下であり、
−６６．７ｘ＋２６．５≦ｙ≦−８．３ｘ＋８．８との関係を満足する果汁含有飲料。
［２］ −６６．７ｘ＋２８．５≦ｙ≦−２０ｘ＋１４．１との関係を満足する［１］に記載の果汁含有飲料。
［３］ スイートオレンジ類および／またはミカン類の果汁を含有し、その果汁率が１０〜４０％である［１］または［２］に記載の果汁含有飲料。
［４］ リモニン（ｐｐｍ）／カロテノイド（ｐｐｍ）の比率（ｘ）が０．３８〜０．５９であり、
酪酸エチル濃度（ｙ）が４．８ｐｐｍ以下であり、
−６６．７ｘ＋２６．５≦ｙ≦−８．３ｘ＋８．８との関係を満足するようにスイートオレンジ類、ミカン類、タンゴール類およびタンゼロ類からなる群から１種または２種以上選択される柑橘類の果汁と酪酸エチルとを混合することを含む、果汁含有飲料の製造方法。
That is, the gist of the present invention is as follows.
[1] A fruit juice-containing beverage comprising citrus fruit juice selected from one or more kinds selected from the group consisting of sweet oranges, mandarin oranges, tangoles and tanzeros,
The limonin (ppm) / carotenoid (ppm) ratio (x) is 0.38 to 0.59,
The ethyl butyrate concentration (y) is 4.8 ppm or less,
A juice-containing beverage satisfying the relationship of −66.7x + 26.5 ≦ y ≦ −8.3x + 8.8.
[2] The juice-containing beverage according to [1], which satisfies a relationship of −66.7x + 28.5 ≦ y ≦ −20x + 14.1.
[3] The juice-containing beverage according to [1] or [2], wherein the juice contains sweet oranges and / or mandarin orange juice, and the fruit juice ratio is 10 to 40%.
[4] The ratio (x) of limonin (ppm) / carotenoid (ppm) is 0.38 to 0.59,
The ethyl butyrate concentration (y) is 4.8 ppm or less,
A citrus fruit selected from the group consisting of sweet oranges, mandarin oranges, tangoles and tanzeros so as to satisfy the relationship −66.7x + 26.5 ≦ y ≦ −8.3x + 8.8. A method for producing a fruit juice-containing beverage, comprising mixing fruit juice and ethyl butyrate.
本発明によれば、飲んだときによりフレッシュ感を感じられるようにすることができる新規な技術を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the novel technique which can be made to feel fresh feeling when drinking can be provided.
以下、本発明の１つの実施形態について、詳細に説明する。
本実施形態は果汁含有飲料に関し、スイートオレンジ類、ミカン類、タンゴール類およびタンゼロ類からなる群から１種または２種以上選択される柑橘類の果汁を含有する。本実施形態の果汁含有飲料においてはリモニン（ｐｐｍ）／カロテノイド（ｐｐｍ）の比率（ｘ）が０．３８〜０．５９であり、酪酸エチル濃度（ｙ）が４．８ｐｐｍ以下であり、−６６．７ｘ＋２６．５≦ｙ≦−８．３ｘ＋８．８との関係（以下、単に関係Ａともいう）を満足する。
Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to a fruit juice-containing beverage, which contains citrus fruit juice selected from one or more kinds selected from the group consisting of sweet oranges, mandarin oranges, tangoles and tanzeros. In the fruit juice-containing beverage of this embodiment, the ratio (x) of limonin (ppm) / carotenoid (ppm) is 0.38 to 0.59, the ethyl butyrate concentration (y) is 4.8 ppm or less, and −66 .7x + 26.5 ≦ y ≦ −8.3x + 8.8 (hereinafter, also simply referred to as relationship A) is satisfied.
本明細書において果汁含有飲料とは、果汁を原料として配合した飲料を意味する。また、柑橘類の果汁とは、柑橘類を破砕して搾汁したり、あるいは裏ごししたりするなどして得られる液体成分をいう。本明細書の柑橘類の果汁には、当該液体成分を濃縮したものや、これらの希釈還元物も含まれる概念である。さらに、本実施形態に係る柑橘類の果汁は、パルプ分を含むもの、または、ろ過や遠心分離等の処理によりパルプ分を除去したもののいずれであってもよい。 In the present specification, the fruit juice-containing beverage means a beverage containing fruit juice as a raw material. Citrus fruit juice refers to a liquid component obtained by crushing and squeezing citrus fruits, or squeezing them back. The citrus fruit juice of the present specification is a concept that includes the concentrated liquid component and diluted reduced products thereof. Furthermore, the citrus fruit juice according to the present embodiment may be one containing a pulp content or one obtained by removing the pulp content by a treatment such as filtration or centrifugation.
本明細書において柑橘類とは、ミカン科ミカン亜科に属する植物の果実を意味する。上述のとおり、本実施形態の果汁含有飲料は、スイートオレンジ類、ミカン類、タンゴール類およびタンゼロ類からなる群から１種または２種以上選択される柑橘類の果汁を含有する。
スイートオレンジ類としては、バレンシア、ネーブル、ブラッドオレンジなどが例示できる。
ミカン類としては、温州ミカン、クレメンティン、ポンカンなどが例示できる。
タンゴール類としては、タンカン、テンプル、マーコット、清見、イヨカン、不知火などが例示できる。
タンゼロ類としては、オーランド、ミネオラ、セミノール、スイートスプリング、サザンエローなどが例示できる。
このうち、スイートオレンジ類および／またはミカン類の果汁が含有される飲料において本発明に係る構成としたことによるフレッシュ感向上の効果がより得られるため、スイートオレンジ類および／またはミカン類の果汁を含有する飲料において上記関係Ａを満足するように飲料が構成されることが好ましい。
In this specification, citrus means the fruit of the plant which belongs to the citrus family Citrus subfamily. As described above, the fruit juice-containing beverage of this embodiment contains citrus fruit juice selected from one or more kinds selected from the group consisting of sweet oranges, mandarin oranges, tangoles and tanzeros.
Examples of sweet oranges include Valencia, Navel, Blood Orange and the like.
Examples of citrus include Wenzhou mandarin orange, Clementine, Ponkan and the like.
Examples of tongues include tongues, temples, marcots, Kiyomi, Yoyokan, Shiranui, and the like.
Examples of tan zeros include Orlando, Mineola, Seminole, Sweet Spring, Southern Yellow and the like.
Among these, the sweet oranges and / or citrus fruit juice is obtained because the effect of improving the freshness of the beverage according to the present invention is obtained more in the beverage containing sweet oranges and / or mandarin fruit juice. It is preferable that a drink is comprised so that the said relationship A may be satisfied in the drink to contain.
本実施形態に係る柑橘類果汁の調製に用いることのできる柑橘類について、その品種、産地、熟度、大きさなどは特に限定されず、適宜設定することができる。
また、柑橘類果汁として市販のジュースや濃縮ジュース、ペーストなどを用い、本実施形態の果汁含有飲料を調製するようにしてもよい。具体的には、ＪＡＳ規格（果実飲料の日本農林規格）で指定されたジュースや濃縮ジュースを挙げることができ、例えばこれらのうち１種または２種以上を本実施形態の柑橘類の果汁含有飲料調製のために用いることができる。
搾汁方法についても特に限定されず、例えばインライン搾汁機、チョッパーパルパー搾汁機、またはブラウン搾汁機等を用いて得られた果汁を挙げることができる。インライン搾汁機は果実を２つのカップで挟み込み、外皮を細断しながら果底に穴を開け、外皮を剥がして果実を圧搾する。チョッパーパルパー搾汁機を用いる場合には、果実を湯で軟化させた後に外果皮を剥皮した内果を細断・磨砕し、通篩して果汁を得る。ブラウン搾汁機においては、果実を半切りにし、次いで回転するリーマーで果肉をえぐり出して果汁を得る。
さらに、コミュニテッドジュースも本実施形態の果汁含有飲料製造のために使用することができる。コミュニテッドジュースとは、果皮（外皮）の一部または全部が除去されることなく付いたままの状態で果肉が粉砕されたり、あるいは微細化された果皮（外皮）が果肉から得られた果汁に添加されたりする工程を経て製造された果汁をいう。
About the citrus fruit which can be used for preparation of the citrus fruit juice which concerns on this embodiment, the kind, production center, maturity, magnitude | size, etc. are not specifically limited, It can set suitably.
Moreover, you may make it prepare the juice containing drink of this embodiment using commercially available juice, concentrated juice, a paste, etc. as citrus fruit juice. Specific examples include juices and concentrated juices specified by the JAS standard (Japanese agricultural and forestry standard for fruit drinks). For example, one or more of these juices can be used to prepare a citrus fruit juice-containing beverage of this embodiment. Can be used for.
The squeezing method is not particularly limited, and examples thereof include fruit juice obtained using an inline squeezing machine, a chopper pulper squeezing machine, or a brown squeezing machine. The in-line juicer sandwiches the fruit between two cups, punctures the skin, punctures the fruit bottom, peels the skin, and squeezes the fruit. When using a chopper pulper squeezing machine, the fruit is softened with hot water, and then the inner fruit peeled off the outer fruit skin is shredded and ground, and passed through a sieve to obtain fruit juice. In the brown squeezer, the fruit is cut in half, and then the fruit is extracted with a rotating reamer to obtain fruit juice.
Furthermore, the communicated juice can also be used for producing the fruit juice-containing beverage of the present embodiment. Communicated juice refers to the fruit juice obtained by pulverizing the pulp without removing part or all of the skin (outer skin), or by making the skin finer (outer skin) from the pulp. The fruit juice manufactured through the process of being added.
本実施形態の果汁含有飲料における果汁率は特に限定されず、当業者が適宜設定できるが、スイートオレンジ類および／またはミカン類の果汁を含有し、果汁率が１０〜４０％（より好ましくは１０〜２５％）である飲料において本発明に係る構成としたことによるフレッシュ感向上の効果がより得られるため、該果汁含有飲料において上記関係Ａを満足するように飲料が構成されることが好ましい。
ここで、果汁率とは、柑橘類を搾汁して得られ、濃縮等の処理を行っていない柑橘類の搾汁（ストレート果汁）のＢｒｉｘ値または酸度を１００％としたときの、相対濃度である。また、本明細書においてＢｒｉｘ値は、ＪＡＳ規格に基づき、試料の温度（液温度）２０℃における糖用屈折計の示度をいう。Ｂｒｉｘ値の測定は、公知の方法、装置を用いて行うことができる。また、酸度は、１００ｇ中に含まれる有機酸量をクエン酸に換算した場合のグラム数（無水クエン酸ｇ／１００ｇ）で表すことができる。酸度もまた、ＪＡＳ規格の酸度測定法で定められた方法、具体的には０．１ｍｏｌ／Ｌ水酸化ナトリウム標準液をアルカリ溶液として使用した中和滴定法（定量式）により測定できる。
果汁率をＢｒｉｘ値または酸度のいずれに基づいて算出するかはＪＡＳ規格に基づき柑橘類の種類ごとに定められている。スイートオレンジ類、ミカン類、タンゴール類およびタンゼロ類についてはＢｒｉｘ値に基づいて算出する。果汁の果汁率をＪＡＳ規格のＢｒｉｘ値に基づいて換算する場合、果汁に加えられた糖類、はちみつ等のＢｒｉｘ値は除いて算出される。
例えば、スイートオレンジ類についてはＢｒｉｘ値（Ｂｘ１１°）に基づいて算出することができ、Ｂｒｉｘ値がＢｘ５５°の冷凍濃縮オレンジジュース（Frozen Concentrate Orange Juice, ＦＣＯＪ）を飲料中４．０重量％配合した場合、２０％の果汁率の飲料を得ることができる。
The fruit juice ratio in the fruit juice-containing beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art. However, the fruit juice ratio includes 10% to 40% (more preferably 10%) fruit juice content. Since the effect of improving the fresh feeling due to the configuration according to the present invention can be further obtained in the beverage of ˜25%), it is preferable that the beverage is configured so as to satisfy the relationship A in the fruit juice-containing beverage.
Here, the fruit juice ratio is a relative concentration when the Brix value or acidity of citrus juice (straight fruit juice) obtained by squeezing citrus fruits and not subjected to treatment such as concentration is 100%. . In this specification, the Brix value refers to the reading of a refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. The Brix value can be measured using a known method and apparatus. Moreover, acidity can be represented by the gram number (anhydrous citric acid g / 100g) at the time of converting the amount of organic acids contained in 100g into a citric acid. The acidity can also be measured by a method defined by the acidity measurement method of JAS standard, specifically, a neutralization titration method (quantitative equation) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
Whether to calculate the fruit juice rate based on the Brix value or the acidity is determined for each type of citrus fruit based on the JAS standard. For sweet oranges, mandarin oranges, tangoles and tanzeros, calculation is based on the Brix value. When the juice rate of the fruit juice is converted based on the Brix value of JAS standard, the Brix values such as sugars and honey added to the fruit juice are excluded.
For example, sweet oranges can be calculated based on the Brix value (Bx11 °), and 4.0% by weight of frozen concentrated orange juice (Frozen Concentrate Orange Juice, FCOJ) having a Brix value of Bx55 ° in the beverage. In this case, a beverage with a fruit juice rate of 20% can be obtained.
本実施形態の果汁含有飲料においては、リモニン、カロテノイド、酪酸エチルについて、以下の１）〜３）として表される関係（以下、単に関係Ａともいう）を満足する。
１）リモニン（ｐｐｍ）／カロテノイド（ｐｐｍ）の比率（ｘ）：０．３８〜０．５９
２）酪酸エチル濃度（ｙ）：４．８ｐｐｍ以下
３）−６６．７ｘ＋２６．５≦ｙ≦−８．３ｘ＋８．８（好ましくは−６６．７ｘ＋２８．５≦ｙ≦−２０ｘ＋１４．１）
この関係が好適な理由としては、リモニン／カロテノイド比については、果汁率に応じてその含有量が変わるカロテノイドと、コミュニテッド果汁などに多く含まれるリモニンの比を一定範囲とすることで果皮の香味を有しつつ苦すぎない香味バランスをとることができる。酪酸エチルについてはオレンジまたはミカン類を連想させるトップノート（飲料を飲んだ際に初めに感じる香り）を有するが、一方で濃度が高すぎるとバナナ等の別種の果実類の香気を呈するため、一定の範囲に収めることが望ましい。発明者は、上記リモニン／カロテノイド比と酪酸エチル濃度とのバランスを検討することで適度な果皮の苦み感とオレンジまたはミカン類を連想させるトップノートとのバランスを取り、飲んだときにフレッシュ感（柑橘類の果実について、その果皮（外皮）を剥きながら生の果肉を食べるときに得られる感覚）をより感じられるようにし、飲料の嗜好性を高めることに成功した。
In the fruit juice-containing beverage of the present embodiment, the relationships represented by the following 1) to 3) (hereinafter also simply referred to as relationship A) are satisfied for limonin, carotenoid, and ethyl butyrate.
1) Ratio (x) of limonin (ppm) / carotenoid (ppm): 0.38 to 0.59
2) Ethyl butyrate concentration (y): 4.8 ppm or less 3) -66.7x + 26.5 ≦ y ≦ −8.3x + 8.8 (preferably −66.7x + 28.5 ≦ y ≦ −20x + 14.1)
The reason why this relationship is suitable is that the limonin / carotenoid ratio is such that the ratio of the carotenoid whose content changes according to the fruit juice ratio and the limonin contained in a lot of communed juice, etc. is within a certain range. A flavor balance that is not too bitter can be achieved. Ethyl butyrate has a top note reminiscent of oranges or mandarin oranges (the first scent you feel when you drink), but if it is too high, it has the aroma of other types of fruits such as bananas, so it is constant. It is desirable to be within the range. The inventor takes a balance between the above-mentioned limonin / carotenoid ratio and ethyl butyrate concentration to balance the appropriate bitterness of the pericarp with the top note reminiscent of oranges or citrus, and the freshness ( We succeeded in improving the taste of beverages by making the citrus fruits feel more sensation when eating raw pulp while peeling the peel (outer skin).
リモニンは以下の構造式で表され、柑橘類の果実等に含まれる化合物である。リモニンの濃度は高速液体クロマトグラフィー（ＨＰＬＣ）を用いた測定結果から得ることができる。該測定は、後述の実施例に記載の手順によって行うことができる。 Limonin is a compound represented by the following structural formula and contained in citrus fruits and the like. The concentration of limonin can be obtained from the measurement result using high performance liquid chromatography (HPLC). The measurement can be performed by the procedure described in the examples described later.
酪酸エチルはＣ３Ｈ７ＣＯＯＣ２Ｈ５で表される化合物である。酪酸エチルの濃度は質量分析ガスクロマトグラフィー（ＧＣ／ＭＳ）を用いた測定結果から得ることができる。該測定は、後述の実施例に記載の手順によって行うことができる。 Ethyl butyrate is a compound represented by C 3 H 7 COOC 2 H 5 . The concentration of ethyl butyrate can be obtained from the measurement results using mass spectrometry gas chromatography (GC / MS). The measurement can be performed by the procedure described in the examples described later.
カロテノイドとは、β−カロテン等のカロチン類やルテイン等のキサントフィル類などの、黄色ないし赤色の色素（カロテノイド色素）であり多数の共役二重結合を含む脂肪族または脂環式のポリエン類の総称である。カロテノイドの濃度は比色法に基づいて得ることができる。該手順もまた、後述の実施例に記載のものとすることができる。 Carotenoid is a generic name for aliphatic or cycloaliphatic polyenes containing many conjugated double bonds, such as carotenoids such as β-carotene and xanthophylls such as lutein, which are yellow to red pigments (carotenoid pigments). It is. The carotenoid concentration can be obtained based on a colorimetric method. The procedure can also be as described in the examples below.
果汁含有飲料について関係Ａを満足させるための方法は特に限定されないが、例えば飲料の製造において使用する果汁の種類や酪酸エチルの添加量、さらに複数種の果汁を使用する場合にはその混合比などを調整することによって行うことができる。 The method for satisfying the relationship A with respect to the fruit juice-containing beverage is not particularly limited. For example, the kind of fruit juice used in the production of the beverage, the addition amount of ethyl butyrate, and the mixing ratio when more than one kind of fruit juice is used. Can be done by adjusting.
本実施形態の果汁含有飲料においては、本発明の効果が奏される限り、上記３成分や果汁以外の他の成分を含むようにしてもよく、特に限定されない。具体的には、パルプ成分などの固形分、食塩、糖類、香料、ビタミン、着色料、酸化防止剤、甘味料、乳化剤、保存料、調味料、エキス類、ｐＨ調整剤、品質安定化剤、他の野菜や果物の果汁などの、飲料に通常配合される成分を含有することができる。 In the fruit juice-containing beverage of this embodiment, as long as the effect of the present invention is exhibited, other ingredients other than the above three ingredients and fruit juice may be included, and there is no particular limitation. Specifically, solids such as pulp components, salt, saccharides, flavors, vitamins, colorants, antioxidants, sweeteners, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, Ingredients usually blended in beverages such as other vegetables and fruit juices can be contained.
本実施形態の果汁含有飲料は例えば常法にしたがって製造することができ、得られる飲料において上記関係Ａを満たしている限り、各成分の配合量・割合や製造条件などについては特に限定されない。
例えば、冷凍濃縮オレンジジュース（ＦＣＯＪ）や冷凍濃縮コミュニテッドジュースを原料として用い、これらを水で希釈して混合する。その際、製造後に上記関係Ａを満足するように量や割合等を調整して混合する。
次いで当該混合液に飲料製造後に関係Ａを満足する量、割合で酪酸エチルを添加したり、その他必要に応じて加えられる成分を添加するなどして果汁含有飲料を調製する。
The fruit juice-containing beverage of the present embodiment can be produced, for example, according to a conventional method, and the amount and ratio of each component, production conditions, and the like are not particularly limited as long as the obtained beverage satisfies the above relationship A.
For example, frozen concentrated orange juice (FCOJ) or frozen concentrated community juice is used as a raw material, and these are diluted with water and mixed. At that time, the amount, ratio, etc. are adjusted and mixed so that the relationship A is satisfied after production.
Next, a fruit juice-containing beverage is prepared by adding ethyl butyrate in an amount and a ratio satisfying the relationship A after the beverage is manufactured, or by adding other components added as necessary.
製造された本実施形態の果汁含有飲料は、特に限定されないが、例えば容器に封入された容器詰飲料とすることができる。
容器への封入方法などは特に限定されず、例えば常法に従って行うことができる。
容器も公知のものを適宜選択して用いることができ、素材や形状など特に限定されない。容器の具体例としては、例えば、紙容器、透明又は半透明のビン、ＰＥＴボトル等の透明又は半透明のプラスチック容器、スチール缶やアルミニウム缶等の金属缶などが挙げられる。
The manufactured fruit juice-containing beverage of the present embodiment is not particularly limited, and can be, for example, a container-packed beverage enclosed in a container.
There are no particular limitations on the method for sealing the container, and for example, it can be carried out according to a conventional method.
A well-known thing can also be selected suitably and used for a container, A raw material, a shape, etc. are not specifically limited. Specific examples of containers include paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.
以上、本実施形態によれば、上記関係Ａを満たしていることにより、スイートオレンジ類、ミカン類、タンゴール類およびタンゼロ類からなる群から１種または２種以上選択される柑橘類の果汁を含有する果汁含有飲料において飲んだときに感じられるフレッシュ感をより高めることができる。よって、嗜好性についてより優れた果汁含有飲料を提供できることが期待できる。 As mentioned above, according to this embodiment, by satisfy | filling the said relationship A, the fruit juice of the citrus fruits selected from the group which consists of sweet oranges, mandarin oranges, tangoles, and tan zeros is contained. The fresh feeling felt when drinking in a fruit juice-containing beverage can be further enhanced. Therefore, it can be expected that a fruit juice-containing beverage having better palatability can be provided.
以下、実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。
［試験例１］
表１に示す成分（単位：ｇ／Ｌ）を水に混合し、その後、水で１Ｌに定容した。これを加熱殺菌（９３℃、３０秒）した後、５００ｍＬずつをペットボトルに充填して実施例および比較例の容器詰飲料とした。
Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
[Test Example 1]
The components shown in Table 1 (unit: g / L) were mixed with water, and then the volume was adjusted to 1 L with water. After heat-sterilizing this (93 degreeC, 30 second), 500 mL each was filled into the plastic bottle, and it was set as the container-packed drink of the Example and the comparative example.
なお、飲料（試料溶液）中のリモニンの濃度はＨＰＬＣにより測定した。
まず、採取した試料溶液（６．０ｇ）に水とメタノールそれぞれ４０ｍｌを添加した。得られた溶液を超音波処理に５分間供した後、１００ｍｌに定容した。得られた溶液について遠心分離処理を行った後、ＨＰＬＣ測定に供した。
測定条件は以下のとおりである。測定結果から得られる試料溶液中のリモニン含有量に基づき、リモネンの濃度を算出した。
カラム：Inertsil ＯＤＳ−３， φ４．６ｍｍ×１５０ｍｍ，粒径５μｍ
移動相：水、アセトニトリルおよびリン酸の混液
測定波長：２１０ｎｍ
流量：１．０ｍｌ／ｍｉｎ
カラム温度：４０℃
The limonin concentration in the beverage (sample solution) was measured by HPLC.
First, 40 ml of water and methanol were added to the collected sample solution (6.0 g). The resulting solution was subjected to sonication for 5 minutes and then made up to a volume of 100 ml. The obtained solution was centrifuged and then subjected to HPLC measurement.
The measurement conditions are as follows. Based on the limonin content in the sample solution obtained from the measurement results, the concentration of limonene was calculated.
Column: Inertsil ODS-3, φ4.6 mm × 150 mm, particle size 5 μm
Mobile phase: Mixture of water, acetonitrile and phosphoric acid Measurement wavelength: 210 nm
Flow rate: 1.0 ml / min
Column temperature: 40 ° C
また、飲料（試料溶液）中の酪酸エチルの濃度（mg／Ｌ）はＧＣ／ＭＳ測定装置を用いて、以下の方法により測定した。
バイアル瓶（容量２０ｍｌ）に試料溶液を１０ｍｌ入れ、３．５ｇのＮａＣｌを加え、８０℃で２０分の撹拌後、ヘッドスペース部の気相を３ｍｌ採取して、ＧＣ／ＭＳ測定に供した。
得られた値より試料溶液の容量あたりの質量を算出し、濃度とした。
ＧＣ／ＭＳ測定条件は以下のとおりである。
装置：ＧＣ：Agilent Technologies社製 ７８９０Ｂ
ＭＳ：Agilent Technologies社製 ５９７７Ａ ＭＳＤ
ＨＳ：HEWLETT PACKARD社製 ＨＰ７６９４ Ｈｅａｄｓｐａｃｅ Ｓａｍｐｌｅｒ
カラム：ＤＢ−ＷＡＸ ０．２５mm×３０ｍ×０．２５μｍ
定量イオン：ｍ／ｚ＝８８
温度条件：４０℃（５分）〜５℃／分→２４０℃（０分）→２４０℃（５分）
キャリアガス流量：Ｈｅ １ｍｌ／分
注入法：スプリット ５０：１
Ｉｎｊ温度：２４０℃
ＭＳＤトランスファライン：２４０℃
イオン源温度：２３０℃
Moreover, the density | concentration (mg / L) of the ethyl butyrate in a drink (sample solution) was measured with the following method using GC / MS measuring apparatus.
10 ml of the sample solution was placed in a vial (capacity 20 ml), 3.5 g of NaCl was added, and after stirring for 20 minutes at 80 ° C., 3 ml of the gas phase in the headspace portion was collected and subjected to GC / MS measurement.
The mass per volume of the sample solution was calculated from the obtained value and used as the concentration.
The GC / MS measurement conditions are as follows.
Apparatus: GC: 7890B manufactured by Agilent Technologies
MS: 5977A MSD manufactured by Agilent Technologies
HS: HP7694 Headspace Sampler manufactured by HEWLETT PACKARD
Column: DB-WAX 0.25 mm × 30 m × 0.25 μm
Quantitative ion: m / z = 88
Temperature conditions: 40 ° C. (5 minutes) to 5 ° C./minute→240° C. (0 minute) → 240 ° C. (5 minutes)
Carrier gas flow rate: He 1 ml / min Injection method: Split 50: 1
Inj temperature: 240 ° C
MSD transfer line: 240 ° C
Ion source temperature: 230 ° C
飲料（試料溶液）中のカロテノイドの濃度は比色法に基づき算出した。
試料（５ｇ）に対し１５％塩化ナトリウム溶液（２０ｍｌ）とシクロヘキサン（２０ｍｌ）を混合した後、振蕩し、静置して分離させた。水層についてシクロヘキサンを添加し、振蕩・静置した後、分離した溶媒層を当初に得られた溶媒層に合わせた。該操作を４回繰り返した。
溶媒層について、無水硫酸ナトリウムを用いての乾燥を行った後、１００ｍｌに定容し、吸光度（４５０ｎｍ）を測定した。吸光度の該測定結果に基づき濃度（ｐｐｍ）を算出した。
The concentration of carotenoid in the beverage (sample solution) was calculated based on the colorimetric method.
A sample (5 g) was mixed with 15% sodium chloride solution (20 ml) and cyclohexane (20 ml), shaken, and allowed to stand to separate. Cyclohexane was added to the aqueous layer, shaken and allowed to stand, and then the separated solvent layer was combined with the originally obtained solvent layer. This operation was repeated 4 times.
The solvent layer was dried with anhydrous sodium sulfate, and then the volume was adjusted to 100 ml, and the absorbance (450 nm) was measured. The concentration (ppm) was calculated based on the measurement result of absorbance.
得られた飲料について、６名のパネルによりフレッシュ感について以下に示す評点を用いて５段階評価を行った。また、苦味の強さ、おいしさについても同様に５段階評価を行った。サンプルは２０℃でパネルに提供した。各評価結果についてそれぞれ平均値を算出し、表１および図１に示した。
フレッシュ感について ＋２点：ある、＋１点：ややある、０：どちらともいえない、−１点：あまりない、−２点：ない
苦みについて ＋２点：強い、＋１点：やや強い、０：ちょうどよい、−１点：やや弱い、−２点：弱い
おいしさについて ＋２点：おいしい、＋１点：ややおいしい、０：どちらともいえない、−１点：あまりおいしくない、−２点：おいしくない
About the obtained drink, five steps evaluation was performed using the score shown below about a fresh feeling by 6 panels. In addition, the strength of bitterness and the deliciousness were similarly evaluated on a five-point scale. Samples were provided to the panels at 20 ° C. The average value was calculated for each evaluation result and is shown in Table 1 and FIG.
About fresh feeling +2 points: Yes, +1 point: Somewhat, 0: Neither, -1 point: Not much, -2 points: No bitterness +2 points: Strong, +1 point: Slightly strong, 0: Just right , -1 point: Slightly weak, -2 point: About weak taste +2 point: Delicious, +1 point: Slightly delicious, 0: Cannot say either, -1 point: Not delicious, -2 point: Not delicious
なお、フレッシュ感に影響を与える要素としては上記関係Ａを満足するか否かのほかにＬ−アスコルビン酸や香料の飲料における含有量、飲料の酸度が考えられるが、これらは同一として試験を行った。 In addition to the fact that the above relationship A is satisfied as factors affecting the freshness, the content of L-ascorbic acid and fragrances in beverages and the acidity of beverages can be considered. It was.
表１に示す結果から、上記関係Ａを満足することで評価が○または△となり、フレッシュ感が高まることが理解できる。また、−６６．７ｘ＋２８．５≦ｙ≦−２０ｘ＋
１４．１との関係も満足することでフレッシュ感についていずれも評価が○となることが理解できる。なお、○または△のものについては実施例に相当する。
From the results shown in Table 1, it can be understood that when the above relationship A is satisfied, the evaluation becomes ◯ or Δ, and the fresh feeling is enhanced. Moreover, -66.7x + 28.5 ≦ y ≦ −20x +
It can be understood that the satisfaction with the relation with 14.1 is evaluated as “good” for fresh feeling. In addition, what is (circle) or (triangle | delta) corresponds to an Example.
［試験例２］
果汁率を変化させた以外は試験例１と同様の方法で容器詰め飲料を製造し、試験例１と同様の官能評価を実施した。表２に示した各容器詰め飲料について、表１に示した各成分の含有量やＢｒｉｘ等の飲料の性質に関する値は、果汁率に関するもの以外については、同一果汁率の飲料間で一定となるようにした。
結果を表２に示す。
[Test Example 2]
A container-packed beverage was produced in the same manner as in Test Example 1 except that the fruit juice ratio was changed, and the same sensory evaluation as in Test Example 1 was performed. About each container stuffed drink shown in Table 2, the value regarding the content of each ingredient shown in Table 1 and the nature of the beverage such as Brix is constant among drinks having the same juice rate except for the juice rate. I did it.
The results are shown in Table 2.
表２から理解できるように、１０〜４０％の果汁率とした場合にも上記関係Ａを満足することでフレッシュ感が高まることが理解できる。
As can be understood from Table 2, it can be understood that a fresh feeling is enhanced by satisfying the above-mentioned relationship A even when the fruit juice ratio is 10 to 40%.
Claims (4)
リモニン（ｐｐｍ）／カロテノイド（ｐｐｍ）の比率（ｘ）が０．３８〜０．５９であり、
酪酸エチル濃度（ｙ）が４．８ｐｐｍ以下であり、
−６６．７ｘ＋２６．５≦ｙ≦−８．３ｘ＋８．８との関係を満足する果汁含有飲料。 A juice-containing beverage comprising a citrus juice selected from the group consisting of sweet oranges, mandarin oranges, tangoles and tanzeros,
The limonin (ppm) / carotenoid (ppm) ratio (x) is 0.38 to 0.59,
The ethyl butyrate concentration (y) is 4.8 ppm or less,
A juice-containing beverage satisfying the relationship of −66.7x + 26.5 ≦ y ≦ −8.3x + 8.8.
酪酸エチル濃度（ｙ）が４．８ｐｐｍ以下であり、
−６６．７ｘ＋２６．５≦ｙ≦−８．３ｘ＋８．８との関係を満足するようにスイートオレンジ類、ミカン類、タンゴール類およびタンゼロ類からなる群から１種または２種以上選択される柑橘類の果汁と酪酸エチルとを混合することを含む、果汁含有飲料の製造方法。
The limonin (ppm) / carotenoid (ppm) ratio (x) is 0.38 to 0.59,
The ethyl butyrate concentration (y) is 4.8 ppm or less,
A citrus fruit selected from the group consisting of sweet oranges, mandarin oranges, tangoles and tanzeros so as to satisfy the relationship −66.7x + 26.5 ≦ y ≦ −8.3x + 8.8. A method for producing a fruit juice-containing beverage, comprising mixing fruit juice and ethyl butyrate.
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| CN111713615A (en) * | 2020-06-03 | 2020-09-29 | 海南益洛科技有限公司 | Green gold orange juice beverage and preparation method thereof |
| DE112020001022T5 (en) | 2019-03-01 | 2021-11-18 | Hitachi Astemo, Ltd. | drive shaft |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| DE112020001022T5 (en) | 2019-03-01 | 2021-11-18 | Hitachi Astemo, Ltd. | drive shaft |
| CN111713615A (en) * | 2020-06-03 | 2020-09-29 | 海南益洛科技有限公司 | Green gold orange juice beverage and preparation method thereof |
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