JP2024002071A - Beverage containing both fruit juice and carrot juice - Google Patents
Beverage containing both fruit juice and carrot juice Download PDFInfo
- Publication number
- JP2024002071A JP2024002071A JP2022101044A JP2022101044A JP2024002071A JP 2024002071 A JP2024002071 A JP 2024002071A JP 2022101044 A JP2022101044 A JP 2022101044A JP 2022101044 A JP2022101044 A JP 2022101044A JP 2024002071 A JP2024002071 A JP 2024002071A
- Authority
- JP
- Japan
- Prior art keywords
- juice
- carrot
- content
- fruit juice
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015190 carrot juice Nutrition 0.000 title claims abstract description 74
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 65
- 235000013361 beverage Nutrition 0.000 title claims abstract description 57
- 244000000626 Daucus carota Species 0.000 claims abstract description 25
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019640 taste Nutrition 0.000 claims description 20
- 235000013355 food flavoring agent Nutrition 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 15
- 235000000346 sugar Nutrition 0.000 description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 11
- 230000001954 sterilising effect Effects 0.000 description 11
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 10
- 230000035622 drinking Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- -1 acidulants Substances 0.000 description 5
- 229920000139 polyethylene terephthalate Polymers 0.000 description 5
- 239000005020 polyethylene terephthalate Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 229960004543 anhydrous citric acid Drugs 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000001537 Ribes X gardonianum Nutrition 0.000 description 3
- 235000001535 Ribes X utile Nutrition 0.000 description 3
- 235000016919 Ribes petraeum Nutrition 0.000 description 3
- 244000281247 Ribes rubrum Species 0.000 description 3
- 235000002355 Ribes spicatum Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000015205 orange juice Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 3
- 229940038773 trisodium citrate Drugs 0.000 description 3
- 244000298697 Actinidia deliciosa Species 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 241000220222 Rosaceae Species 0.000 description 2
- 244000078534 Vaccinium myrtillus Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000021018 plums Nutrition 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000009747 swallowing Effects 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000219172 Caricaceae Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 241001091440 Grossulariaceae Species 0.000 description 1
- 244000108452 Litchi chinensis Species 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 1
- 244000079529 Pyrus serotina Species 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は果汁およびニンジン汁を含有する飲料に関する。 The present invention relates to beverages containing fruit juice and carrot juice.
飲用者の多様なニーズに応えるべく様々な飲料が開発されており、その一つとして果汁およびニンジン汁を含有する飲料が知られている。果汁およびニンジン汁を含有する飲料としては例えば特許文献１や特許文献２に記載の飲料が知られている。
果汁およびニンジン汁を含有する飲料は香味や健康に対する飲用者の好みに答えることが可能である一方、ニンジン汁に由来するえぐみや臭みにより飲みにくいとの印象を飲用者に与える場合がある。そのため、果汁およびニンジン汁を含有する飲料の飲みやすさを改善する方法が提案されている（例えば特許文献３）。
Various beverages have been developed to meet the diverse needs of drinkers, and one of them is a beverage containing fruit juice and carrot juice. BACKGROUND ART As drinks containing fruit juice and carrot juice, for example, the drinks described in Patent Document 1 and Patent Document 2 are known.
Beverages containing fruit juice and carrot juice can meet the tastes and health preferences of drinkers, but may give the impression to drinkers that they are difficult to drink due to the harshness and odor derived from carrot juice. Therefore, methods have been proposed for improving the ease of drinking beverages containing fruit juice and carrot juice (for example, Patent Document 3).
本発明は、果汁とニンジン汁とを含有する飲料において、飲みやすさを維持または改善しつつニンジン感を改善できる新規な技術を提供することを目的とする。 An object of the present invention is to provide a novel technique that can improve the carrot taste while maintaining or improving drinkability in a beverage containing fruit juice and carrot juice.
商品設計の自由度の観点などから、飲料を飲んだときに得られる感覚を改善する方法について複数の選択肢があることが好ましい。
鋭意研究の結果、本発明者は、果汁およびニンジン汁を含有する飲料において、所定の関係を満足するように果汁の含有率およびニンジン汁の含有率を調整しさらに香料を非含有とすることで、飲みやすさを維持または改善しつつニンジン感も改善できることを見出し、本発明を完成させた。
From the viewpoint of freedom in product design, it is preferable that there are multiple options for improving the sensation experienced when drinking a beverage.
As a result of extensive research, the present inventor has developed a beverage containing fruit juice and carrot juice by adjusting the fruit juice content and carrot juice content so as to satisfy a predetermined relationship, and further eliminating the flavoring. discovered that the carrot taste could be improved while maintaining or improving the ease of drinking, and completed the present invention.
なお、本明細書において、飲みやすさとは、飲料を飲み込むことに対する抵抗についての感覚をいう。飲みやすさはニンジン汁に由来するえぐみや臭みなどが感じられると低下する。また、飲みやすさの改善とは、飲料を飲み込むことについての抵抗感が少なくなることをいう。飲みやすさの改善の程度によっては、例えばすっきりしていてゴクゴク飲める飲料である、などと表現できる。
また、ニンジン感とは、飲料を飲んだときにニンジンが原材料として含まれることをイメージできる感覚をいい、味や香り等として得られる。ニンジン感の改善とは、感じられるニンジン感の好ましさ（ニンジン感の良さ）が高まることをいう。
Note that, in this specification, ease of drinking refers to the sense of resistance to swallowing a beverage. Drinkability decreases when the acrid taste and odor derived from carrot juice is felt. Furthermore, improvement in ease of drinking refers to a reduction in the sense of resistance to swallowing the beverage. Depending on the degree of improvement in drinkability, it can be expressed as, for example, the drink is refreshing and can be gulped down.
Further, the carrot taste refers to the feeling that you can imagine that carrots are included as an ingredient when drinking a beverage, and can be obtained as a taste, aroma, etc. Improving the carrot feel means increasing the perceived desirability of the carrot feel (good carrot feel).
本発明の要旨は以下のとおりである。
［１］
果汁およびニンジン汁を含有する飲料であって、
果汁の含有率とニンジン汁の含有率との合計が２％以上５０％未満であり、
果汁の含有率に対するニンジン汁の含有率の比が０．７～１．５であり、
香料を非含有である、前記飲料。
［２］
果汁およびニンジン汁を含有し、香料を非含有である飲料において、果汁の含有率とニンジン汁の含有率との合計が２％以上５０％未満であり、果汁の含有率に対するニンジン汁の含有率が０．７～１．５であるように果汁の含有率およびニンジン汁の含有率を調整することを含む、前記飲料の飲みやすさを維持または改善しつつニンジン感を改善する方法。
The gist of the present invention is as follows.
[1]
A beverage containing fruit juice and carrot juice,
The total content of fruit juice and carrot juice is 2% or more and less than 50%,
The ratio of the carrot juice content to the fruit juice content is 0.7 to 1.5,
The above-mentioned beverage does not contain a flavoring agent.
[2]
In a beverage that contains fruit juice and carrot juice and does not contain flavoring agents, the sum of the fruit juice content and carrot juice content is 2% or more and less than 50%, and the carrot juice content is relative to the fruit juice content. A method for improving the carrot taste while maintaining or improving the drinkability of the beverage, the method comprising adjusting the fruit juice content and the carrot juice content so that the content is 0.7 to 1.5.
本発明によれば、果汁とニンジン汁とを含有する飲料において、飲みやすさを維持または改善しつつニンジン感を改善できる新規な技術を提供することができる。 According to the present invention, it is possible to provide a novel technique that can improve the carrot taste while maintaining or improving drinkability in a beverage containing fruit juice and carrot juice.
以下、本発明の１つの実施形態について、詳細に説明する。
本実施形態は果汁およびニンジン汁を含有する飲料に関する。該飲料は、果汁の含有率とニンジン汁の含有率との合計が２％以上５０％未満であり、果汁の含有率に対するニンジン汁の含有率の比が０．７～１．５であり、香料を非含有である。
Hereinafter, one embodiment of the present invention will be described in detail.
This embodiment relates to a beverage containing fruit juice and carrot juice. The beverage has a total content of fruit juice and carrot juice of 2% or more and less than 50%, and a ratio of the carrot juice content to the fruit juice content of 0.7 to 1.5, Contains no fragrance.
本明細書において、果汁とは、果実を破砕して搾汁又は裏ごし等をし、必要に応じて皮、種子等を除去した液体成分をいう。また、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。また、果汁は、精密濾過法、酵素処理法、限外濾過法等の手法により清澄処理した透明汁であっても、不溶性固形分を含む混濁汁であってもよい。 In this specification, fruit juice refers to a liquid component obtained by crushing a fruit, squeezing or straining the fruit, and removing skin, seeds, etc. as necessary. Furthermore, fruit juice is a concept that includes concentrated liquid components and diluted and reduced products thereof. Further, the fruit juice may be a clear juice that has been clarified by a technique such as a microfiltration method, an enzyme treatment method, an ultrafiltration method, or the like, or a turbid juice containing insoluble solids.
果汁が由来する果物については、例えば、柑橘類、バラ科植物の果物、ブドウ、パイナップル、グァバ、バナナ、マンゴー、アセロラ、ライチ、パパイヤ、パッションフルーツ、ブルーベリー、キウイフルーツ、メロン、キウイフルーツ、カラント、グーズベリーなどのスグリ類、クランベリー等のツツジ科植物の果物などが挙げられる。柑橘類としてはオレンジ、うんしゅうみかん、グレープフルーツ、レモン、ライム、柚子、いよかん、なつみかん、はっさく、ポンカン、シークワーサー、かぼす等が例示できる。また、バラ科植物の果物としてはアンズ、イチゴ、ウメ、サクランボ、スモモ、西洋ナシ、日本梨、ビワ、モモ、リンゴ、プルーン、ラズベリー、ブラックベリーなどが挙げられる。例えばこれらのうち１種または２種以上の果物の果汁が選択されて本実施形態の飲料に含有されるようにしてもよい。 Fruits from which juice is derived include, for example, citrus fruits, fruits of the Rosaceae family, grapes, pineapples, guavas, bananas, mangoes, acerola, lychees, papayas, passion fruit, blueberries, kiwifruit, melons, kiwifruit, currants, gooseberries. Examples include currants such as currants, and fruits of Ericaceae plants such as cranberries. Examples of citrus fruits include oranges, mandarin oranges, grapefruit, lemons, limes, yuzu, iyokan, summer mandarin oranges, hassaku, ponkan, shikuwasa, and kabosu. Fruits of the Rosaceae plant include apricots, strawberries, plums, cherries, plums, pears, Japanese pears, loquats, peaches, apples, prunes, raspberries, and blackberries. For example, juices from one or more of these fruits may be selected and included in the beverage of this embodiment.
本明細書において、ニンジン汁とは、ニンジンを破砕して搾汁又は裏ごし等をし、必要に応じて皮、種子等を除去した液体成分をいう。また、ニンジン汁も、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。ここで、ニンジン濃縮汁とは、例えば、ニンジンを破砕して搾汁し、若しくは裏ごしし、皮等を除去したもの又はこれを濃縮したものをいい、該ニンジン濃縮汁も本明細書におけるニンジン汁の定義に含まれる。また、ニンジン汁も、精密濾過法、酵素処理法、限外濾過法等の手法により清澄処理した透明汁であっても、不溶性固形分を含む混濁汁であってもよい。なお、ニンジン汁については特に限定されないが通常食されている地下部を原材料とすることが挙げられる。
ここで、本発明の構成を適用することでニンジン感をより改善できるため、ニンジン汁としてニンジン濃縮汁を含有することが好ましい。搾汁や加熱によりニンジン本来の風味が損なわれるので、香料を入れるのが一般的だが、ニンジン濃縮汁を原料として用いる場合にも本発明の構成を適用することで意外にもニンジン感の改善が認められた。
In this specification, carrot juice refers to a liquid component obtained by crushing carrots, squeezing or straining the juice, and removing skin, seeds, etc. as necessary. Carrot juice is also a concept that includes concentrated liquid components and diluted and reduced products thereof. Here, the term "concentrated carrot juice" refers to, for example, carrots that have been crushed and squeezed, strained, peeled, etc. removed, or concentrated, and the concentrated carrot juice also refers to carrot juice in the present specification. included in the definition of Further, the carrot juice may be a clear juice that has been clarified by a technique such as a microfiltration method, an enzyme treatment method, an ultrafiltration method, or the like, or a cloudy juice containing insoluble solids. The carrot juice is not particularly limited, but it may be made from the underground part of the carrot that is commonly eaten.
Here, since the carrot taste can be further improved by applying the configuration of the present invention, it is preferable to contain concentrated carrot juice as the carrot juice. Since the original flavor of carrots is impaired by squeezing or heating, it is common to add flavoring agents, but even when concentrated carrot juice is used as a raw material, applying the structure of the present invention surprisingly improves the carrot taste. Admitted.
本実施形態の飲料においては、果汁の含有率とニンジン汁の含有率との合計が２％以上５０％未満である。また、ニンジン感の改善の観点から、２％以上３０％以下が好ましい。 In the beverage of this embodiment, the total content of fruit juice and carrot juice is 2% or more and less than 50%. Further, from the viewpoint of improving the carrot feel, the content is preferably 2% or more and 30% or less.
果汁の含有率とは、果実を搾汁して得られ、濃縮等の処理を行っていない搾汁（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（果実飲料の日本農林規格）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。
果汁含有率をＢｒｉｘ値または酸度のいずれに基づいて算出するかはＪＡＳ規格に基づき果物の種類ごとに定められている。例えば、オレンジはＢｒｉｘ値に基づいて算出し、また、レモンは酸度に基づいて算出する。果汁含有率を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、オレンジについては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 content of fruit juice is the relative concentration when the Brix value or acidity of the juice (straight fruit juice) obtained by squeezing a fruit and not subjected to processing such as concentration is set to 100%. Furthermore, in this specification, the Brix value refers to the reading of a sugar refractometer at a sample temperature (liquid temperature) of 20° C. based on JAS standards (Japanese Agricultural Standards for Fruit Beverages). The Brix value can be measured using known methods and devices. Further, the acidity can be expressed in grams when the amount of organic acid contained in 100 g is converted into citric acid (anhydrous citric acid g/100 g). Acidity can also be measured by a method defined by the JAS standard acidity measurement method, specifically, a neutralization titration method (quantitative method) using a 0.1 mol/L sodium hydroxide standard solution as an alkaline solution.
Whether the fruit juice content is calculated based on Brix value or acidity is determined for each type of fruit based on JAS standards. For example, oranges are calculated based on Brix value, and lemons are calculated based on acidity. When converting the fruit juice content based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation.
For example, oranges can be calculated based on the Brix value (Bx 11°), and if 4.0% by weight of frozen concentrated orange juice (FCOJ) with a Brix value of Bx 55° is added to the beverage, A beverage with a fruit juice content of 20% can be obtained.
ニンジン汁の含有率とは、ニンジンを搾汁して得られ、濃縮等の処理を行っていない搾汁（ストレートニンジン汁）のＢｒｉｘ値を100％としたときの相対濃度である。ニンジン汁に係るＢｒｉｘ値もJAS規格に示される上述の糖用屈折計示度の基準に基づき換算できるが、ニンジン汁はJAS規格では基準糖度が規定されておらず、搾汁の平均的な糖用屈折計示度が糖用屈折計示度の基準とされている。なお、本明細書の実施例で用いたニンジン汁の搾汁時の糖用屈折計示度はＢｘ６°である。 The content of carrot juice is the relative concentration when the Brix value of the juice obtained by squeezing carrots and not subjected to processing such as concentration (straight carrot juice) is set to 100%. The Brix value related to carrot juice can also be converted based on the above-mentioned sugar refractometer reading standard shown in the JAS standard, but the JAS standard does not specify a standard sugar content for carrot juice, and the average sugar content of squeezed juice is The refractometer reading for sugar is the standard for refractometer reading for sugar. In addition, the reading of the sugar refractometer during squeezing of carrot juice used in the examples of this specification is Bx6°.
また、本実施形態の飲料においては、果汁の含有率に対するニンジン汁の含有率の比が０．７～１．５であり、飲みやすさについてより改善することができるため０．８～１．４が好ましく、より好ましくは０．８～１．３である。 In addition, in the beverage of this embodiment, the ratio of the carrot juice content to the fruit juice content is 0.7 to 1.5, and the drinkability can be further improved, so the ratio is 0.8 to 1. 4 is preferable, and 0.8 to 1.3 is more preferable.
本実施形態の飲料は、果汁、ニンジン汁に加え、本発明の効果を得ることができる範囲で必要に応じて他の成分を適宜、飲料中に含ませることができる。
具体的には、糖類や高甘味度甘味料などの甘味料、ミネラル、酸味料、ビタミン、着色料、酸化防止剤、乳化剤、保存料、調味料、エキス類、ｐＨ調整剤、品質安定化剤、増粘剤などの、飲料に通常配合される成分を含有することができる。
また、本実施形態の飲料において糖度や酸度、ｐＨは特に限定されず、当業者は適宜設定できる。
In addition to fruit juice and carrot juice, the beverage of the present embodiment may contain other components as necessary, as long as the effects of the present invention can be obtained.
Specifically, sweeteners such as sugars and high-intensity sweeteners, minerals, acidulants, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers. , thickeners, and other ingredients commonly incorporated into beverages.
Furthermore, the sugar content, acidity, and pH of the beverage of this embodiment are not particularly limited, and can be set appropriately by those skilled in the art.
一方、本実施形態の飲料においては香料を含有しない。本明細書において香料とは添加される対象（本発明においては飲料）に対し、香りや味を付与することができる物質を意味する。 On the other hand, the beverage of this embodiment does not contain any fragrance. In this specification, the term "fragrance" refers to a substance that can impart aroma or taste to an object (in the present invention, a beverage) to which it is added.
本実施形態の飲料は容器に充填されている容器詰めの飲料とすることができる。容器としては、ガラス製容器、プラスチック（ポリエチレンテレフタレート(PET)、ポリエチレン（PE）、ポリプロピレン（PP）等）製の容器、紙製容器、缶容器などが挙げられる。 The beverage of this embodiment can be a packaged beverage filled in a container. Examples of containers include glass containers, plastic containers (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper containers, can containers, and the like.
本実施形態の飲料は、例えば、果汁およびニンジン汁を配合することにより製造することができる。
具体的には、例えば、果汁、ニンジン汁、液体原料、および必要によって加えられるその他の成分を、果汁の含有率とニンジン汁の含有率との合計が２％以上５０％未満、果汁の含有率に対するニンジン汁の含有率の比が０．７～１．５となるように混合することにより飲料を得る。液体原料は水のほか、上述の他の成分の溶液や分散液であってもよい。果汁、ニンジン汁は液体原料に同時に配合されてもよく、また、それぞれが別々に液体原料に配合されてもよく、さらにその順番も特に限定されない。
The beverage of this embodiment can be produced, for example, by blending fruit juice and carrot juice.
Specifically, for example, fruit juice, carrot juice, liquid raw materials, and other ingredients added as necessary, the total of the fruit juice content and carrot juice content is 2% or more and less than 50%, and the fruit juice content is A beverage is obtained by mixing so that the ratio of carrot juice to carrot juice is 0.7 to 1.5. In addition to water, the liquid raw material may be a solution or dispersion of the other components mentioned above. Fruit juice and carrot juice may be blended into the liquid raw material at the same time, or each may be blended into the liquid raw material separately, and the order is not particularly limited.
上述のようにして得られた飲料に対しては殺菌処理を行なうようにしてもよい。
殺菌処理は、例えば、65℃で10分間と同等以上の殺菌価を有する加熱殺菌により行うことができる。殺菌処理の方法は特に制限されず、通常のプレート式殺菌、チューブラー式殺菌、レトルト殺菌、バッチ殺菌、オートクレーブ殺菌等の方法を採用することができる。殺菌処理は、容器充填前後のいずれか、もしくは両方で行うことができる。
The beverage obtained as described above may be sterilized.
The sterilization treatment can be performed, for example, by heat sterilization at 65° C. for 10 minutes, which has a sterilization value equivalent to or higher than that. The method of sterilization treatment is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be adopted. Sterilization treatment can be performed either before or after filling the container, or both.
得られた本実施形態の飲料は、上述のとおり容器詰め飲料としてもよい。容器に充填する方法は特に限定されず、当業者が適宜設定できる。例えば殺菌処理を行った場合の本実施形態に係る飲料を容器詰め飲料とする方法としては、容器に飲料をホットパック充填し、充填した容器を冷却する方法、又は容器充填に適した温度まで飲料を冷却して、予め洗浄殺菌した容器に無菌充填する方法などにより行うことができる。 The obtained beverage of this embodiment may be a packaged beverage as described above. The method of filling the container is not particularly limited and can be determined as appropriate by those skilled in the art. For example, when the beverage according to the present embodiment has been subjected to sterilization treatment, the method of packaging the beverage into a container is to hot-pack the beverage into a container and cool the filled container, or bring the beverage to a temperature suitable for filling the container. This can be done by cooling the mixture and aseptically filling it into a container that has been previously washed and sterilized.
以上、本実施形態によれば、果汁およびニンジン汁を含有し、香料を非含有である飲料において、果汁の含有率とニンジン汁の含有率との合計が２％以上５０％未満であり、果汁の含有率に対するニンジン汁の含有率の比が０．７～１．５であるように果汁の含有率およびニンジン汁の含有率を調整することで、飲料の飲みやすさを維持または改善しつつニンジン感を改善することができる。そのため、果汁およびニンジン汁を含有する飲料の嗜好性の向上に寄与することが可能である。 As described above, according to the present embodiment, in a beverage that contains fruit juice and carrot juice and does not contain a flavoring agent, the sum of the fruit juice content and the carrot juice content is 2% or more and less than 50%, and the fruit juice By adjusting the fruit juice content and the carrot juice content so that the ratio of the carrot juice content to the content of It can improve the carrot taste. Therefore, it is possible to contribute to improving the palatability of beverages containing fruit juice and carrot juice.
以下、本発明を実施例により更に詳細に説明するが、本発明はこれらに限定されない。 EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.
[試験１]
砂糖1.70g/L、精製塩0.17g/Lで処方し、調合液を得た。得られた調合液に、表1記載のように、オレンジ濃縮果汁(5.9倍濃縮)、ニンジン濃縮汁(9.1倍濃縮)、55°果糖ぶどう糖液糖、クエン酸三ナトリウム、無水クエン酸を添加した。その後、調合液を香料添加区と未添加区に分け、それぞれをペットボトルにホットパック充填し、容器詰飲料を得た。
[Test 1]
A mixed solution was obtained by formulating 1.70 g/L of sugar and 0.17 g/L of refined salt. To the obtained mixture, concentrated orange juice (5.9 times concentrated), concentrated carrot juice (9.1 times concentrated), 55° fructose corn syrup, trisodium citrate, and anhydrous citric acid were added to the obtained mixture as shown in Table 1. . Thereafter, the blended liquid was divided into a flavoring-added area and a flavor-free area, and each was hot-packed into PET bottles to obtain a packaged beverage.
6人のパネリストに以下の７段階の評価基準でおいしさ、ニンジン感の良さ、味の濃さ、飲みやすさ、後味の良さについて官能評価を行い、その評点の平均値を表２に示した。
評価は絶対評価にて行い、飲みやすさについて４．０以上であり且つニンジン感の良さについて４．０より高い評価である場合に飲みやすさについて維持または改善しつつニンジン感が改善されていると判断した。
Six panelists conducted sensory evaluations on taste, carrot-like taste, richness of flavor, ease of drinking, and aftertaste using the following seven-point evaluation criteria, and the average scores are shown in Table 2. .
Evaluations are made on an absolute basis, and if the drinkability is 4.0 or higher and the carrot taste is higher than 4.0, the carrot taste has been improved while the drinkability is maintained or improved. I decided that.
評価基準：
７点・・・非常に良く（強く）感じる。
６点・・・良く(強く)感じる
５点・・・やや良く（強く）感じる。
４点・・・どちらでもない
３点・・・やや悪く（弱く）感じる。
２点・・・悪く（弱く）感じる。
１点・・・非常に悪く（弱く）感じる。
Evaluation criteria:
7 points: I feel it very well (strongly).
6 points: I feel it well (strongly) 5 points: I feel it somewhat well (strongly).
4 points: Neutral 3 points: Feels a little bad (weak).
2 points: I feel bad (weak).
1 point: I feel very bad (weak).
表１から、果汁の含有率とニンジン汁の含有率との合計（果汁ニンジン汁率）：２％以上５０％未満、汁の含有率に対するニンジン汁の含有率の比（ニンジン汁率/果汁率）：０．７～１．５、香料非含有である実施例の飲料は飲みやすさについて維持または改善しつつニンジン感が改善したことが理解できる。 From Table 1, the sum of the fruit juice content and carrot juice content (fruit juice carrot juice percentage): 2% or more and less than 50%, the ratio of the carrot juice content to the juice content (carrot juice percentage/fruit juice percentage) ): 0.7 to 1.5, it can be seen that the beverages of Examples containing no flavoring had improved carrot taste while maintaining or improving drinkability.
[試験２]
砂糖1.70g/L、精製塩0.17g/L処方し、調合液を得た。得られた調合液に表2記載のようにオレンジ濃縮果汁(5.9倍濃縮)、ニンジン濃縮汁(9.1倍濃縮)、55°果糖ぶどう糖液糖、クエン酸三ナトリウム、無水クエン酸を添加した。その後、調合液をペットボトルにホットパック充填し、容器詰飲料を得た。該飲料はいずれも香料未添加である。
得られた飲料について試験１と同様の官能評価を行った。その評点の平均値を表２に示す。
[Test 2]
Sugar 1.70g/L and refined salt 0.17g/L were prescribed to obtain a liquid preparation. As shown in Table 2, concentrated orange juice (5.9 times concentrated), concentrated carrot juice (9.1 times concentrated), 55° fructose corn syrup, trisodium citrate, and anhydrous citric acid were added to the obtained liquid mixture as shown in Table 2. Thereafter, the prepared liquid was hot-packed into a PET bottle to obtain a packaged beverage. None of the beverages have added flavoring.
The obtained beverage was subjected to the same sensory evaluation as Test 1. The average values of the scores are shown in Table 2.
表２から、果汁ニンジン汁率：２％以上５０％未満、ニンジン汁率/果汁率：０．７～１．５、香料非含有である実施例の飲料は飲みやすさについて維持または改善しつつニンジン感が改善したことが理解できる。 From Table 2, it can be seen that the drinks of the examples, which have fruit juice carrot juice ratio: 2% or more and less than 50%, carrot juice ratio/fruit juice ratio: 0.7 to 1.5, and do not contain flavoring, maintain or improve drinkability. It can be seen that the carrot taste has improved.
[試験３]
オレンジ濃縮果汁(5.9倍濃縮) 10.0g/L (果汁5.6%w/w)、りんご透明濃縮果汁(7倍濃縮) 5.00g/L (3.3%w/w)、ホワイトグレープ透明濃縮果汁(6.1倍濃縮) 1.00g/L (果汁0.6%w/w)、ニンジン濃縮汁(9.1倍濃縮) 10.0g/L (ニンジン汁8.8%w/w)、55°果糖ぶどう糖液糖95.0g/L、砂糖1.70g/L、クエン酸三ナトリウム1.60g/L、無水クエン酸2.67g/L、精製塩0.17g/Lを添加し、調合した。調合液を２区分に分け、一方に表3記載のように香料を添加した後、それぞれをペットボトルにホットパック充填し、容器詰飲料を得た。
得られた飲料について試験１と同様の官能評価を行った。その評点の平均値を表３に示す。
[Test 3]
Orange concentrated fruit juice (5.9 times concentrated) 10.0g/L (fruit juice 5.6%w/w), apple clear concentrated fruit juice (7 times concentrated) 5.00g/L (3.3%w/w), white grape clear concentrated fruit juice (6.1x Concentrated) 1.00g/L (fruit juice 0.6%w/w), carrot juice concentrate (9.1 times concentrated) 10.0g/L (carrot juice 8.8%w/w), 55° fructose glucose liquid sugar 95.0g/L, sugar 1.70 g/L, 1.60 g/L of trisodium citrate, 2.67 g/L of anhydrous citric acid, and 0.17 g/L of purified salt. The liquid preparation was divided into two parts, and after adding a flavoring agent as shown in Table 3 to one part, each part was hot-packed into PET bottles to obtain a packaged beverage.
The obtained beverage was subjected to the same sensory evaluation as Test 1. The average values of the scores are shown in Table 3.
表３から、果汁ニンジン汁率：２％以上５０％未満、ニンジン汁率/果汁率：０．７～１．５、香料非含有である実施例の飲料は飲みやすさについて維持または改善しつつニンジン感が改善したことが理解できる。 From Table 3, it can be seen that the drinks of the examples, which have fruit juice carrot juice ratio: 2% or more and less than 50%, carrot juice ratio/fruit juice ratio: 0.7 to 1.5, and do not contain flavoring, maintain or improve drinkability. It can be seen that the carrot taste has improved.
Claims (2)
果汁の含有率とニンジン汁の含有率との合計が２％以上５０％未満であり、
果汁の含有率に対するニンジン汁の含有率の比が０．７～１．５であり、
香料を非含有である、前記飲料。 A beverage containing fruit juice and carrot juice,
The total content of fruit juice and carrot juice is 2% or more and less than 50%,
The ratio of the carrot juice content to the fruit juice content is 0.7 to 1.5,
The above-mentioned beverage does not contain a flavoring agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022101044A JP2024002071A (en) | 2022-06-23 | 2022-06-23 | Beverage containing both fruit juice and carrot juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022101044A JP2024002071A (en) | 2022-06-23 | 2022-06-23 | Beverage containing both fruit juice and carrot juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2024002071A true JP2024002071A (en) | 2024-01-11 |
Family
ID=89473179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022101044A Pending JP2024002071A (en) | 2022-06-23 | 2022-06-23 | Beverage containing both fruit juice and carrot juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2024002071A (en) |
-
2022
- 2022-06-23 JP JP2022101044A patent/JP2024002071A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2658988C2 (en) | Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits | |
| JP3502316B2 (en) | Production method of fermented beverage | |
| KR100486986B1 (en) | Process for preparing an optically clear vitamin supplement | |
| JP4699562B1 (en) | Particle-containing carbonated beverage and method for producing the same | |
| CH712257B1 (en) | Drink with collagen and other additives. | |
| US20170119024A1 (en) | Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits | |
| WO2014087358A1 (en) | Beverage with digestive aid functional ingredients and a process of making it | |
| CN109315640A (en) | A kind of composite fruit juice underflow and preparation method thereof containing grapefruit | |
| JP6359287B2 (en) | Acai beverage | |
| RU2672498C1 (en) | Modulation of bitterness and mouthfeel via synergistic mixtures of long chain fatty acids | |
| JP2012187019A (en) | Fruit juice beverage containing water-insoluble dietary fiber, method of manufacturing the same, and method of improving fruity feel | |
| JP3502315B2 (en) | Drink | |
| JP6101166B2 (en) | High fruit juice beverage containing high intensity sweetener with improved aftertaste | |
| KR101335645B1 (en) | Mulberry beverage and method for manufacturing the same | |
| Shukla et al. | Effect of storage on quality characteristics of sterilized mango based dairy beverage | |
| JP2024002071A (en) | Beverage containing both fruit juice and carrot juice | |
| Kayshar et al. | Formulation, preparation and storage potentiality study of mixed squashes from papaya, banana and carrot in Bangladesh | |
| Wazed et al. | Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4 | |
| Sudheer et al. | Value added products from fruits and vegetables prospects for entrepreneurs | |
| JP2024002072A (en) | Beverage containing both fruit juice and vegetable juice | |
| JP2004350503A (en) | Fruit juice-containing beverage | |
| WO2018132260A1 (en) | Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits | |
| Gehlot et al. | Development and evaluation of nutritious and functional beverage from mature green mango fruit, mint leaves and chia seeds | |
| JP2014068581A (en) | Cocoa beverage | |
| RU2538122C1 (en) | Composition for preparation of alcohol-free beverage "with raspberry taste" |