WO2016084480A1 - Turbid fruit juice beverage - Google Patents
Turbid fruit juice beverage Download PDFInfo
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- WO2016084480A1 WO2016084480A1 PCT/JP2015/078206 JP2015078206W WO2016084480A1 WO 2016084480 A1 WO2016084480 A1 WO 2016084480A1 JP 2015078206 W JP2015078206 W JP 2015078206W WO 2016084480 A1 WO2016084480 A1 WO 2016084480A1
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- turbid
- fruit juice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
Definitions
- the present invention relates to a turbid juice drink.
- Patent Document 1 examples of conventional techniques relating to the suppression of flavor deterioration of fruit juice beverages include those using an antioxidant (Patent Document 1 and the like) and those adjusting pH (Patent Document 2).
- the present invention has been made in view of the above circumstances, and provides a turbid fruit juice drink excellent in flavor and appearance stability over time.
- the present inventors examined the cause of the flavor and appearance of the turbid fruit juice beverage.
- the turbid fruit juice beverages with poor flavor and appearance stability over time will gradually oxidize oil components, sugars, vitamins, pigments, and colorants as additives in the turbid fruit juice.
- the knowledge that a color deteriorates was acquired. Therefore, the present inventor has further studied diligently in order to realize a turbid fruit juice drink having excellent temporal stability in terms of balance between flavor and appearance.
- a turbid fruit juice containing a crushed fruit pericarp and a fruit-derived fruit juice and an ascorbic acid-based antioxidant a turbid fruit juice beverage with excellent flavor and appearance temporal stability can be obtained.
- the present invention was reached.
- the present invention has been invented based on such knowledge.
- Turbid juice One or more ascorbic acid antioxidants selected from the group consisting of L-ascorbic acid, L-ascorbate, erythorbic acid and erythorbate;
- a turbid juice drink containing is provided a turbid fruit juice beverage in which the turbid fruit juice comprises a crushed fruit outer skin and the fruit-derived fruit juice.
- the turbid fruit juice beverage according to this embodiment includes turbid fruit juice and an ascorbic acid-based antioxidant. Moreover, the turbid fruit juice of this embodiment contains the crushed material of the outer skin of a fruit, and the fruit juice derived from the said fruit. According to this embodiment, by using a turbid fruit juice containing a crushed fruit pericarp and a fruit-derived fruit juice, it is possible to realize a turbid fruit juice drink excellent in flavor and appearance temporal stability. it can.
- the content of the colorant in the turbid juice beverage according to this embodiment is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, and further preferably 0.01% by mass or less. It is. And it is especially preferable that the turbid fruit juice drink which concerns on this embodiment does not contain a coloring agent.
- colorants are used to mask appearance degradation from cloudy juice.
- consumer needs for safety and security in beverages containing fruit juice are high, and it is desirable to design products without using colorants.
- by setting the content of the colorant to the upper limit value or less it is possible to realize a turbid fruit juice beverage that is more excellent in flavor and appearance stability over time.
- the turbid fruit juice beverage according to the present embodiment contains an ascorbic acid antioxidant.
- the ascorbic acid-based antioxidant includes L-ascorbic acid; L-ascorbate such as sodium L-ascorbate, potassium L-ascorbate, calcium L-ascorbate, magnesium L-ascorbate; erythorbic acid; erythorbic acid It is erythorbate such as sodium, potassium erythorbate, calcium erythorbate, magnesium erythorbate. Only one type of these ascorbic acid-based antioxidants may be used, or two or more types may be used.
- one or more selected from L-ascorbic acid, sodium L-ascorbate, erythorbic acid, and sodium erythorbate is preferred.
- the concentration of the ascorbic acid-based antioxidant in the turbid juice beverage is preferably from the viewpoint of more effectively suppressing browning and flavor deterioration over time of the turbid juice beverage.
- the L value defined by the L * a * b * color system is 40 or more and 60 or less, and preferably 45 or more and 55 or less.
- the L value is an index indicating lightness in the L * a * b * color system, and the larger the L value, the brighter the value.
- L value has shown the degree of turbidity of fruit juice drink. That is, when the L value is within the above range, it means that the fruit juice drink is moderately turbid.
- the L value can be measured by a color difference meter, a colorimeter or the like.
- the L value is a value obtained by measuring the surface color by a reflection method using Spectrophotometer SE6000 (manufactured by Nippon Denshoku Industries Co., Ltd.).
- the conventional turbid juice drink was inferior in temporal stability of flavor and appearance.
- the reason for this is not necessarily clear, but the turbid juice beverages with poor flavor and appearance stability over time gradually oxidize oil components, sugars, vitamins, pigments, and colorants as additives in the turbid juice. it is conceivable that. Oil components, saccharides, vitamins, pigments, and colorants are gradually oxidized, and the flavor and color of the turbid juice drink gradually deteriorate.
- the turbid fruit juice beverage according to the present embodiment uses a turbid fruit juice containing a crushed fruit outer skin and the fruit-derived fruit juice. Thereby, the turbid fruit juice drink excellent in the temporal stability of flavor and appearance can be realized.
- the turbid juice beverage according to the present embodiment is excellent in the temporal stability of flavor and appearance is not necessarily clear, but in the turbid juice containing the crushed fruit outer skin and the fruit-derived fruit juice, It is inferred that the oil component derived from the outer skin or the juice contained in the food is stably present in a form attached to the fiber component derived from the outer skin. Furthermore, the antioxidant component in the oil component may be useful for preventing oxidation. Moreover, it becomes difficult to decompose
- the oil component is stably present, the oxidation of the oil component is difficult to occur, and the components in the oil component are useful for preventing deterioration, so that the turbid juice drink according to this embodiment is stable in flavor and appearance over time. It is considered excellent.
- the pH of the turbid fruit juice drink is preferably 2.0 or more, more preferably 3 from the viewpoint of more effectively suppressing browning and flavor deterioration over time of the turbid fruit juice drink. 0.0 or more, more preferably 3.3 or more, and preferably 4.0 or less, more preferably 3.9 or less.
- the pH of the turbid fruit juice drink according to this embodiment can be adjusted by, for example, an acidulant or a pH adjuster described later.
- the turbid fruit juice beverage according to this embodiment includes turbid fruit juice and an ascorbic acid-based antioxidant.
- grapes such as muscat and kyoho
- Citrus fruits such as orange, tangero, caramancy, decapon, ponkan, iyokan, bumpeiyu
- You may use these fruits individually by 1 type or in mixture of 2 or more types.
- citrus fruits are preferable, and lemon is more preferable. That is, as the turbid juice, citrus turbid juice is preferable, and lemon-derived lemon turbid juice is more preferable.
- the content of the turbid fruit juice is preferable when the total amount of the turbid fruit juice drink is 100% by mass. Is 1 mass% or more and 50 mass% or less, More preferably, it is 5 mass% or more and 30 mass% or less.
- the turbid fruit juice beverage according to this embodiment includes water, sugars, sweeteners, acidulants, flavors, pH adjusters, minerals, as long as the object of the present invention is not impaired.
- Mineral components, nutrient components, functional components, carbon dioxide gas and the like can also be added. These components may be used alone or in combination of two or more.
- Examples of the acidulant include trisodium citrate, anhydrous citric acid, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof.
- fragrances examples include fragrances extracted from citrus and other fruits, fruit juices or fruit purees, plant seeds, rhizomes, bark, leaves and the like, or extracts thereof, milk or dairy products, synthetic fragrances and the like.
- the container used for the turbid fruit juice drink according to the present embodiment is not particularly limited, and plastic bottles, metal cans, paper containers, bottles and the like used in general drinks can be used. Among these, the transparent container which can visually recognize the contents is preferable. A PET bottle etc. are mentioned as a transparent container.
- the turbid fruit juice according to the present embodiment can be obtained by crushing the whole fruit including the fruit outer skin or by mixing the fruit outer fruit skin crushed material and the fruit-derived fruit juice.
- the whole fruit refers to the whole fruit including the outer skin, inner skin, pulp, seed, seed coat and the like.
- the present inventor has intensively studied, by crushing the whole fruit including the outer skin of the fruit, or by adding the crushed material of the fruit outer skin to the juice after squeezing, if necessary, essential oil To obtain a turbid juice in which the useful components derived from the pericarp and the oil component are stably present in the form of adhering to the fiber component of the fruit, and as a result, a turbid fruit juice beverage having excellent flavor and appearance stability over time It was found that can be obtained.
- the fruit is squeezed with a squeezing device.
- a squeezing device for example, an FMC type squeezing device can be used.
- essential oil is obtained simultaneously with fruit juice.
- the whole fruit including the outer skin is crushed using a crusher.
- a crusher a grind mill etc. can be used, for example.
- the crushed fruit juice is obtained by mixing the obtained crushed material with the fruit juice obtained in the squeezing step and the essential oil as necessary. Thereafter, steps such as fiber amount adjustment, concentration, container filling, and transportation may be performed as necessary.
- the essential oil may be a commercially available product.
- ascorbic acid-based antioxidants are added, and if necessary, various components such as water, sugars, sweeteners, acidulants, fragrances, pH adjusters, minerals, nutritional components, functional components, carbon dioxide, etc.
- various components such as water, sugars, sweeteners, acidulants, fragrances, pH adjusters, minerals, nutritional components, functional components, carbon dioxide, etc.
- Example 1 120g of sugar, 103g of lemon turbid straight juice 1, 1.0g of fragrance, 1.8g of trisodium citrate, 1.0g of anhydrous citric acid and 1.1g of L-ascorbic acid for drinking water And mixed. Next, drinking water was further added to make the total volume 1000 mL. Thus, the turbid fruit juice drink of Example 1 was prepared.
- Example 2 A turbid fruit juice beverage was prepared in the same manner as in Example 1 except that the pH was changed by changing the amount of trisodium citrate.
- Example 4 A turbid juice drink was prepared in the same manner as in Example 1 except that the amount of L-ascorbic acid added was changed to 0.20 g and 1.0 g of sodium erythorbate was further added.
- Example 5 A turbid fruit juice drink was prepared in the same manner as in Example 1 except that the amount of L-ascorbic acid added was changed to 0.30 g.
- Example 2 A turbid fruit juice drink was prepared in the same manner as in Example 1 except that L-ascorbic acid was not used.
- Example 3 A turbid juice drink was prepared in the same manner as in Example 5 except that lemon turbid straight juice 2 was used instead of lemon turbid straight juice 1 as the lemon turbid straight juice.
- the turbid fruit juice drinks obtained in the Examples and Comparative Examples were hot-filled into 350 mL PET bottles and stored at 60 ° C. for 4 days. Thereafter, the panelist in charge of beverage development evaluated the appearance and flavor of the turbid juice beverage according to the following criteria.
- the comparative control is evaluated based on the following criteria as an undegraded product (before storage) in each test section. ⁇ : No difference from undegraded product is found ⁇ : Difference from undegraded product is found
- the turbid juice beverage according to this embodiment was excellent in the balance of flavor and appearance stability over time.
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Abstract
A turbid fruit juice beverage that comprises a turbid fruit juice and one or more kinds of ascorbic acid-based antioxidants selected from the group consisting of L-ascorbic acid, an L-ascorbic acid salt, erythorbic acid and an erythorbic acid salt.
The aforesaid turbid fruit juice comprises ground exocarp of a fruit and a fruit juice derived from the fruit.
Description
本発明は、混濁果汁飲料に関する。
The present invention relates to a turbid juice drink.
一般に、柑橘系果汁を使用した飲料においては、保存時に香味が劣化する現象が見られる。そのため、柑橘系果汁飲料の香味劣化を抑制する技術が検討されている。
Generally, in beverages using citrus fruit juice, a phenomenon that the flavor deteriorates during storage is observed. Therefore, techniques for suppressing the flavor deterioration of citrus fruit juice beverages are being studied.
果汁飲料の香味劣化の抑制に関する従来技術として、例えば、酸化防止剤を使用するもの（特許文献１等）、ｐＨを調整するもの（特許文献２）等がある。
Examples of conventional techniques relating to the suppression of flavor deterioration of fruit juice beverages include those using an antioxidant (Patent Document 1 and the like) and those adjusting pH (Patent Document 2).
しかし、本発明者の検討によると、特許文献１および２等に記載されている技術を混濁果汁飲料に対して用いると、混濁果汁飲料の香味劣化をある程度抑制できるものの、褐変がかえって促進され、外観が悪化してしまう場合があることが明らかになった。
However, according to the study of the present inventors, when the techniques described in Patent Documents 1 and 2 etc. are used for a turbid juice drink, although the flavor deterioration of the turbid fruit juice drink can be suppressed to some extent, the browning is promoted instead. It became clear that the appearance might deteriorate.
本発明は上記事情に鑑みてなされたものであり、香味および外観の経時安定性に優れた混濁果汁飲料を提供するものである。
The present invention has been made in view of the above circumstances, and provides a turbid fruit juice drink excellent in flavor and appearance stability over time.
本発明者らは、混濁果汁飲料について香味や外観が悪化する原因について検討した。その結果、香味や外観の経時安定性に劣る混濁果汁飲料は、混濁果汁中の油成分や糖類、ビタミン類、色素類、添加剤である着色料が徐々に酸化するため混濁果汁飲料の香味や色が悪化してしまうという知見を得た。
そこで、本発明者は、香味および外観のバランスという観点において経時安定性に優れた混濁果汁飲料を実現するためにさらに鋭意検討した。その結果、果実の外果皮の破砕物と上記果実由来の果汁とを含む混濁果汁と、アスコルビン酸系酸化防止剤とを使用することにより、香味および外観の経時安定性に優れた混濁果汁飲料が得られることを見出し、本発明に到達した。 The present inventors examined the cause of the flavor and appearance of the turbid fruit juice beverage. As a result, the turbid fruit juice beverages with poor flavor and appearance stability over time will gradually oxidize oil components, sugars, vitamins, pigments, and colorants as additives in the turbid fruit juice. The knowledge that a color deteriorates was acquired.
Therefore, the present inventor has further studied diligently in order to realize a turbid fruit juice drink having excellent temporal stability in terms of balance between flavor and appearance. As a result, by using a turbid fruit juice containing a crushed fruit pericarp and a fruit-derived fruit juice and an ascorbic acid-based antioxidant, a turbid fruit juice beverage with excellent flavor and appearance temporal stability can be obtained. As a result, the present invention was reached.
そこで、本発明者は、香味および外観のバランスという観点において経時安定性に優れた混濁果汁飲料を実現するためにさらに鋭意検討した。その結果、果実の外果皮の破砕物と上記果実由来の果汁とを含む混濁果汁と、アスコルビン酸系酸化防止剤とを使用することにより、香味および外観の経時安定性に優れた混濁果汁飲料が得られることを見出し、本発明に到達した。 The present inventors examined the cause of the flavor and appearance of the turbid fruit juice beverage. As a result, the turbid fruit juice beverages with poor flavor and appearance stability over time will gradually oxidize oil components, sugars, vitamins, pigments, and colorants as additives in the turbid fruit juice. The knowledge that a color deteriorates was acquired.
Therefore, the present inventor has further studied diligently in order to realize a turbid fruit juice drink having excellent temporal stability in terms of balance between flavor and appearance. As a result, by using a turbid fruit juice containing a crushed fruit pericarp and a fruit-derived fruit juice and an ascorbic acid-based antioxidant, a turbid fruit juice beverage with excellent flavor and appearance temporal stability can be obtained. As a result, the present invention was reached.
本発明はこのような知見に基づいて発案されたものである。
The present invention has been invented based on such knowledge.
本発明によれば、
混濁果汁と、
Ｌ－アスコルビン酸、Ｌ－アスコルビン酸塩、エリソルビン酸およびエリソルビン酸塩からなる群から選択される一種または二種以上のアスコルビン酸系酸化防止剤と、
を含む混濁果汁飲料であって、
上記混濁果汁が、果実の外果皮の破砕物と、上記果実由来の果汁とを含む混濁果汁飲料が提供される。 According to the present invention,
Turbid juice,
One or more ascorbic acid antioxidants selected from the group consisting of L-ascorbic acid, L-ascorbate, erythorbic acid and erythorbate;
A turbid juice drink containing
There is provided a turbid fruit juice beverage in which the turbid fruit juice comprises a crushed fruit outer skin and the fruit-derived fruit juice.
混濁果汁と、
Ｌ－アスコルビン酸、Ｌ－アスコルビン酸塩、エリソルビン酸およびエリソルビン酸塩からなる群から選択される一種または二種以上のアスコルビン酸系酸化防止剤と、
を含む混濁果汁飲料であって、
上記混濁果汁が、果実の外果皮の破砕物と、上記果実由来の果汁とを含む混濁果汁飲料が提供される。 According to the present invention,
Turbid juice,
One or more ascorbic acid antioxidants selected from the group consisting of L-ascorbic acid, L-ascorbate, erythorbic acid and erythorbate;
A turbid juice drink containing
There is provided a turbid fruit juice beverage in which the turbid fruit juice comprises a crushed fruit outer skin and the fruit-derived fruit juice.
本発明によれば、香味および外観の経時安定性に優れた混濁果汁飲料を提供することができる。
According to the present invention, it is possible to provide a turbid fruit juice beverage excellent in flavor and appearance stability over time.
以下、本発明の実施形態について説明する。
Hereinafter, embodiments of the present invention will be described.
＜混濁果汁飲料＞
はじめに、本実施形態に係る混濁果汁飲料について説明する。
本実施形態に係る混濁果汁飲料は、混濁果汁と、アスコルビン酸系酸化防止剤とを含むものである。
また、本実施形態の混濁果汁は果実の外果皮の破砕物と、上記果実由来の果汁とを含むものである。
本実施形態によれば、果実の外果皮の破砕物と、上記果実由来の果汁とを含む混濁果汁を使用することにより、香味および外観の経時安定性に優れた混濁果汁飲料を実現することができる。 <Muddy juice drink>
First, the turbid fruit juice drink according to the present embodiment will be described.
The turbid fruit juice beverage according to this embodiment includes turbid fruit juice and an ascorbic acid-based antioxidant.
Moreover, the turbid fruit juice of this embodiment contains the crushed material of the outer skin of a fruit, and the fruit juice derived from the said fruit.
According to this embodiment, by using a turbid fruit juice containing a crushed fruit pericarp and a fruit-derived fruit juice, it is possible to realize a turbid fruit juice drink excellent in flavor and appearance temporal stability. it can.
はじめに、本実施形態に係る混濁果汁飲料について説明する。
本実施形態に係る混濁果汁飲料は、混濁果汁と、アスコルビン酸系酸化防止剤とを含むものである。
また、本実施形態の混濁果汁は果実の外果皮の破砕物と、上記果実由来の果汁とを含むものである。
本実施形態によれば、果実の外果皮の破砕物と、上記果実由来の果汁とを含む混濁果汁を使用することにより、香味および外観の経時安定性に優れた混濁果汁飲料を実現することができる。 <Muddy juice drink>
First, the turbid fruit juice drink according to the present embodiment will be described.
The turbid fruit juice beverage according to this embodiment includes turbid fruit juice and an ascorbic acid-based antioxidant.
Moreover, the turbid fruit juice of this embodiment contains the crushed material of the outer skin of a fruit, and the fruit juice derived from the said fruit.
According to this embodiment, by using a turbid fruit juice containing a crushed fruit pericarp and a fruit-derived fruit juice, it is possible to realize a turbid fruit juice drink excellent in flavor and appearance temporal stability. it can.
また、本実施形態に係る混濁果汁飲料中の着色料の含有量が好ましくは０．１質量％以下であり、より好ましくは０．０５質量％以下であり、さらに好ましくは０．０１質量％以下である。そして、本実施形態に係る混濁果汁飲料は着色料を含まないことが特に好ましい。
一般的に、着色料は、混濁果汁由来の外観劣化をマスキングするために使用される。一方で、果汁入り飲料に安全安心を求める消費者のニーズは高く、着色料を使わないで商品設計することが望ましい市場環境となっている。
本実施形態によれば、着色料の含有量を上記上限値以下とすることにより、香味および外観の経時安定性により一層優れた混濁果汁飲料を実現することができる。 Further, the content of the colorant in the turbid juice beverage according to this embodiment is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, and further preferably 0.01% by mass or less. It is. And it is especially preferable that the turbid fruit juice drink which concerns on this embodiment does not contain a coloring agent.
In general, colorants are used to mask appearance degradation from cloudy juice. On the other hand, consumer needs for safety and security in beverages containing fruit juice are high, and it is desirable to design products without using colorants.
According to this embodiment, by setting the content of the colorant to the upper limit value or less, it is possible to realize a turbid fruit juice beverage that is more excellent in flavor and appearance stability over time.
一般的に、着色料は、混濁果汁由来の外観劣化をマスキングするために使用される。一方で、果汁入り飲料に安全安心を求める消費者のニーズは高く、着色料を使わないで商品設計することが望ましい市場環境となっている。
本実施形態によれば、着色料の含有量を上記上限値以下とすることにより、香味および外観の経時安定性により一層優れた混濁果汁飲料を実現することができる。 Further, the content of the colorant in the turbid juice beverage according to this embodiment is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, and further preferably 0.01% by mass or less. It is. And it is especially preferable that the turbid fruit juice drink which concerns on this embodiment does not contain a coloring agent.
In general, colorants are used to mask appearance degradation from cloudy juice. On the other hand, consumer needs for safety and security in beverages containing fruit juice are high, and it is desirable to design products without using colorants.
According to this embodiment, by setting the content of the colorant to the upper limit value or less, it is possible to realize a turbid fruit juice beverage that is more excellent in flavor and appearance stability over time.
本実施形態に係る混濁果汁飲料はアスコルビン酸系酸化防止剤を含む。これにより、本実施形態に係る混濁果汁飲料について、香味および外観の経時安定性を向上させることができる。
上記アスコルビン酸系酸化防止剤は、Ｌ－アスコルビン酸；Ｌ－アスコルビン酸ナトリウム、Ｌ－アスコルビン酸カリウム、Ｌ－アスコルビン酸カルシウム、Ｌ－アスコルビン酸マグネシウム等のＬ－アスコルビン酸塩；エリソルビン酸；エリソルビン酸ナトリウム、エリソルビン酸カリウム、エリソルビン酸カルシウム、エリソルビン酸マグネシウムなどのエリソルビン酸塩である。これらのアスコルビン酸系酸化防止剤を１種類のみを用いてもよいし、２種類以上を用いてもよい。
これらの中でも、混濁果汁飲料の香味および外観の経時劣化をより効果的に抑制できる観点から、Ｌ－アスコルビン酸、Ｌ－アスコルビン酸ナトリウム、エリソルビン酸、エリソルビン酸ナトリウムから選択される一種または二種以上が好ましい。 The turbid fruit juice beverage according to the present embodiment contains an ascorbic acid antioxidant. Thereby, about the turbid fruit juice drink which concerns on this embodiment, the temporal stability of a flavor and an external appearance can be improved.
The ascorbic acid-based antioxidant includes L-ascorbic acid; L-ascorbate such as sodium L-ascorbate, potassium L-ascorbate, calcium L-ascorbate, magnesium L-ascorbate; erythorbic acid; erythorbic acid It is erythorbate such as sodium, potassium erythorbate, calcium erythorbate, magnesium erythorbate. Only one type of these ascorbic acid-based antioxidants may be used, or two or more types may be used.
Among these, from the viewpoint of more effectively suppressing deterioration of the flavor and appearance of the turbid juice beverage over time, one or more selected from L-ascorbic acid, sodium L-ascorbate, erythorbic acid, and sodium erythorbate Is preferred.
上記アスコルビン酸系酸化防止剤は、Ｌ－アスコルビン酸；Ｌ－アスコルビン酸ナトリウム、Ｌ－アスコルビン酸カリウム、Ｌ－アスコルビン酸カルシウム、Ｌ－アスコルビン酸マグネシウム等のＬ－アスコルビン酸塩；エリソルビン酸；エリソルビン酸ナトリウム、エリソルビン酸カリウム、エリソルビン酸カルシウム、エリソルビン酸マグネシウムなどのエリソルビン酸塩である。これらのアスコルビン酸系酸化防止剤を１種類のみを用いてもよいし、２種類以上を用いてもよい。
これらの中でも、混濁果汁飲料の香味および外観の経時劣化をより効果的に抑制できる観点から、Ｌ－アスコルビン酸、Ｌ－アスコルビン酸ナトリウム、エリソルビン酸、エリソルビン酸ナトリウムから選択される一種または二種以上が好ましい。 The turbid fruit juice beverage according to the present embodiment contains an ascorbic acid antioxidant. Thereby, about the turbid fruit juice drink which concerns on this embodiment, the temporal stability of a flavor and an external appearance can be improved.
The ascorbic acid-based antioxidant includes L-ascorbic acid; L-ascorbate such as sodium L-ascorbate, potassium L-ascorbate, calcium L-ascorbate, magnesium L-ascorbate; erythorbic acid; erythorbic acid It is erythorbate such as sodium, potassium erythorbate, calcium erythorbate, magnesium erythorbate. Only one type of these ascorbic acid-based antioxidants may be used, or two or more types may be used.
Among these, from the viewpoint of more effectively suppressing deterioration of the flavor and appearance of the turbid juice beverage over time, one or more selected from L-ascorbic acid, sodium L-ascorbate, erythorbic acid, and sodium erythorbate Is preferred.
本実施形態に係る混濁果汁飲料において、混濁果汁飲料の経時的な褐変および香味の劣化をより効果的に抑制できる観点から、当該混濁果汁飲料中のアスコルビン酸系酸化防止剤の濃度は、好ましくは０．２５ｇ／Ｌ以上、より好ましくは０．５０ｇ／Ｌ以上、さらに好ましくは０．８０ｇ／Ｌ以上、特に好ましくは１．０ｇ／Ｌ以上、そして好ましくは２．０ｇ／Ｌ未満、より好ましくは１．５ｇ／Ｌ以下、特に好ましくは１．２ｇ／Ｌ以下である。
In the turbid juice beverage according to the present embodiment, the concentration of the ascorbic acid-based antioxidant in the turbid juice beverage is preferably from the viewpoint of more effectively suppressing browning and flavor deterioration over time of the turbid juice beverage. 0.25 g / L or more, more preferably 0.50 g / L or more, further preferably 0.80 g / L or more, particularly preferably 1.0 g / L or more, and preferably less than 2.0 g / L, more preferably It is 1.5 g / L or less, particularly preferably 1.2 g / L or less.
本実施形態に係る混濁果汁飲料において、Ｌ＊ａ＊ｂ＊表色系で規定されるＬ値が４０以上６０以下であり、好ましくは４５以上５５以下である。
ここで、Ｌ値とは、Ｌ＊ａ＊ｂ＊表色系において明度を示す指標であり、Ｌ値の値が大きいほど明るいことを示す。本実施形態においては、Ｌ値は果汁飲料の混濁の度合いを示している。すなわち、Ｌ値が上記範囲内であると、果汁飲料が適度に混濁していることを意味する。
なお、Ｌ値は、色差計や測色計等により測定することができる。本実施形態において、Ｌ値は、ＳｐｅｃｔｒｏｐｈｏｔｏｍｅｔｅｒＳＥ６０００（日本電色工業社製）によって表面色を反射法により測定して得られる値である。 In the turbid fruit juice drink according to the present embodiment, the L value defined by the L * a * b * color system is 40 or more and 60 or less, and preferably 45 or more and 55 or less.
Here, the L value is an index indicating lightness in the L * a * b * color system, and the larger the L value, the brighter the value. In this embodiment, L value has shown the degree of turbidity of fruit juice drink. That is, when the L value is within the above range, it means that the fruit juice drink is moderately turbid.
The L value can be measured by a color difference meter, a colorimeter or the like. In the present embodiment, the L value is a value obtained by measuring the surface color by a reflection method using Spectrophotometer SE6000 (manufactured by Nippon Denshoku Industries Co., Ltd.).
ここで、Ｌ値とは、Ｌ＊ａ＊ｂ＊表色系において明度を示す指標であり、Ｌ値の値が大きいほど明るいことを示す。本実施形態においては、Ｌ値は果汁飲料の混濁の度合いを示している。すなわち、Ｌ値が上記範囲内であると、果汁飲料が適度に混濁していることを意味する。
なお、Ｌ値は、色差計や測色計等により測定することができる。本実施形態において、Ｌ値は、ＳｐｅｃｔｒｏｐｈｏｔｏｍｅｔｅｒＳＥ６０００（日本電色工業社製）によって表面色を反射法により測定して得られる値である。 In the turbid fruit juice drink according to the present embodiment, the L value defined by the L * a * b * color system is 40 or more and 60 or less, and preferably 45 or more and 55 or less.
Here, the L value is an index indicating lightness in the L * a * b * color system, and the larger the L value, the brighter the value. In this embodiment, L value has shown the degree of turbidity of fruit juice drink. That is, when the L value is within the above range, it means that the fruit juice drink is moderately turbid.
The L value can be measured by a color difference meter, a colorimeter or the like. In the present embodiment, the L value is a value obtained by measuring the surface color by a reflection method using Spectrophotometer SE6000 (manufactured by Nippon Denshoku Industries Co., Ltd.).
ここで、従来の混濁果汁飲料は、香味や外観の経時安定性に劣っていた。
この理由は必ずしも明らかではないが、香味や外観の経時安定性に劣る混濁果汁飲料は、混濁果汁中の油成分や糖類、ビタミン類、色素類、添加剤である着色料が徐々に酸化するからだと考えられる。油成分や糖類、ビタミン類、色素類、着色料が徐々に酸化するため混濁果汁飲料の香味や色が徐々に悪化してしまう。 Here, the conventional turbid juice drink was inferior in temporal stability of flavor and appearance.
The reason for this is not necessarily clear, but the turbid juice beverages with poor flavor and appearance stability over time gradually oxidize oil components, sugars, vitamins, pigments, and colorants as additives in the turbid juice. it is conceivable that. Oil components, saccharides, vitamins, pigments, and colorants are gradually oxidized, and the flavor and color of the turbid juice drink gradually deteriorate.
この理由は必ずしも明らかではないが、香味や外観の経時安定性に劣る混濁果汁飲料は、混濁果汁中の油成分や糖類、ビタミン類、色素類、添加剤である着色料が徐々に酸化するからだと考えられる。油成分や糖類、ビタミン類、色素類、着色料が徐々に酸化するため混濁果汁飲料の香味や色が徐々に悪化してしまう。 Here, the conventional turbid juice drink was inferior in temporal stability of flavor and appearance.
The reason for this is not necessarily clear, but the turbid juice beverages with poor flavor and appearance stability over time gradually oxidize oil components, sugars, vitamins, pigments, and colorants as additives in the turbid juice. it is conceivable that. Oil components, saccharides, vitamins, pigments, and colorants are gradually oxidized, and the flavor and color of the turbid juice drink gradually deteriorate.
これに対し、本実施形態に係る混濁果汁飲料は、果実の外果皮の破砕物と、上記果実由来の果汁とを含む混濁果汁を使用する構成となっている。これにより、香味および外観の経時安定性に優れた混濁果汁飲料を実現できる。
On the other hand, the turbid fruit juice beverage according to the present embodiment uses a turbid fruit juice containing a crushed fruit outer skin and the fruit-derived fruit juice. Thereby, the turbid fruit juice drink excellent in the temporal stability of flavor and appearance can be realized.
本実施形態に係る混濁果汁飲料が、香味や外観の経時安定性に優れる理由は必ずしも明らかではないが、果実の外果皮の破砕物と上記果実由来の果汁とを含む混濁果汁では、混濁果汁中に含まれる、上記外果皮や上記果汁由来の油成分が外果皮由来の繊維成分に付着した形で安定的に存在しているからだと推察される。さらには、上記油成分中の酸化防止成分が、酸化防止に役立っている可能性がある。また、上記油成分中の香気成分が外果皮由来の繊維成分に付着することで分解しにくくなり、長期保存後でも多く残存している可能性がある。油成分が安定的に存在しているため油成分の酸化が起きにくく、かつ油成分中の成分が劣化防止に役立つことで、本実施形態に係る混濁果汁飲料は、香味や外観の経時安定性に優れていると考えられる。
The reason why the turbid juice beverage according to the present embodiment is excellent in the temporal stability of flavor and appearance is not necessarily clear, but in the turbid juice containing the crushed fruit outer skin and the fruit-derived fruit juice, It is inferred that the oil component derived from the outer skin or the juice contained in the food is stably present in a form attached to the fiber component derived from the outer skin. Furthermore, the antioxidant component in the oil component may be useful for preventing oxidation. Moreover, it becomes difficult to decompose | disassemble because the fragrance | flavor component in the said oil component adheres to the fiber component derived from a pericarp, and there is a possibility that many remain even after long-term storage. Since the oil component is stably present, the oxidation of the oil component is difficult to occur, and the components in the oil component are useful for preventing deterioration, so that the turbid juice drink according to this embodiment is stable in flavor and appearance over time. It is considered excellent.
本実施形態に係る混濁果汁飲料において、混濁果汁飲料の経時的な褐変および香味の劣化をより効果的に抑制できる観点から、混濁果汁飲料のｐＨは、好ましくは２．０以上、より好ましくは３．０以上、さらに好ましくは３．３以上、そして好ましくは４．０以下、より好ましくは３．９以下である。
本実施形態に係る混濁果汁飲料のｐＨは、例えば、後述する酸味料やｐＨ調整剤により調整できる。 In the turbid fruit juice beverage according to this embodiment, the pH of the turbid fruit juice drink is preferably 2.0 or more, more preferably 3 from the viewpoint of more effectively suppressing browning and flavor deterioration over time of the turbid fruit juice drink. 0.0 or more, more preferably 3.3 or more, and preferably 4.0 or less, more preferably 3.9 or less.
The pH of the turbid fruit juice drink according to this embodiment can be adjusted by, for example, an acidulant or a pH adjuster described later.
本実施形態に係る混濁果汁飲料のｐＨは、例えば、後述する酸味料やｐＨ調整剤により調整できる。 In the turbid fruit juice beverage according to this embodiment, the pH of the turbid fruit juice drink is preferably 2.0 or more, more preferably 3 from the viewpoint of more effectively suppressing browning and flavor deterioration over time of the turbid fruit juice drink. 0.0 or more, more preferably 3.3 or more, and preferably 4.0 or less, more preferably 3.9 or less.
The pH of the turbid fruit juice drink according to this embodiment can be adjusted by, for example, an acidulant or a pH adjuster described later.
以下、本実施形態に係る混濁果汁飲料の各成分について説明する。
本実施形態に係る混濁果汁飲料は、混濁果汁と、アスコルビン酸系酸化防止剤とを含む。 Hereinafter, each component of the turbid juice drink according to the present embodiment will be described.
The turbid fruit juice beverage according to this embodiment includes turbid fruit juice and an ascorbic acid-based antioxidant.
本実施形態に係る混濁果汁飲料は、混濁果汁と、アスコルビン酸系酸化防止剤とを含む。 Hereinafter, each component of the turbid juice drink according to the present embodiment will be described.
The turbid fruit juice beverage according to this embodiment includes turbid fruit juice and an ascorbic acid-based antioxidant.
混濁果汁の原料となる果実の種類としては、特に限定されるものではないが、例えば、マスカット、巨峰等のぶどう類；みかん、オレンジ、レモン、グレープフルーツ、ライム、マンダリン、ユズ、シークワーサー、タンジェリン、テンプルオレンジ、タンジェロ、カラマンシー、デコポン、ポンカン、イヨカン、バンペイユ等の柑橘類；イチゴ、ブルーベリー、ラズベリー、アサイー、キウイフルーツ、ブドウ、マスカット、モモ、リンゴ、パイナップル、グアバ、バナナ、マンゴー、アセロラ、プルーン、パパイヤ、パッションフルーツ、ウメ、ナシ、アンズ、ライチ、メロン、スイカ、サクランボ、西洋ナシ、スモモ類等が挙げられる。これらの果実は、１種を単独で又は２種以上を混合して使用してもよい。これらの中でも柑橘類の果実が好ましく、レモンがより好ましい。すなわち、混濁果汁としては柑橘系混濁果汁が好ましく、レモン由来のレモン混濁果汁がより好ましい。
There are no particular restrictions on the type of fruit used as the raw material for the turbid juice, but examples include grapes such as muscat and kyoho; Citrus fruits such as orange, tangero, caramancy, decapon, ponkan, iyokan, bumpeiyu; strawberry, blueberry, raspberry, acai, kiwifruit, grape, muscat, peach, apple, pineapple, guava, banana, mango, acerola, prunes, papaya, Passion fruit, plum, pear, apricot, lychee, melon, watermelon, cherry, pear, plum and the like. You may use these fruits individually by 1 type or in mixture of 2 or more types. Among these, citrus fruits are preferable, and lemon is more preferable. That is, as the turbid juice, citrus turbid juice is preferable, and lemon-derived lemon turbid juice is more preferable.
本実施形態に係る混濁果汁飲料において、飲用したときに得られる果実感、果汁感等のバランスの観点から、当該混濁果汁飲料の全量を１００質量％としたとき、混濁果汁の含有量は、好ましくは１質量％以上５０質量％以下であり、より好ましくは５質量％以上３０質量％以下である。
In the turbid fruit juice beverage according to the present embodiment, from the viewpoint of the balance of fruit feeling, fruit juice feeling, etc. obtained when drinking, the content of the turbid fruit juice is preferable when the total amount of the turbid fruit juice drink is 100% by mass. Is 1 mass% or more and 50 mass% or less, More preferably, it is 5 mass% or more and 30 mass% or less.
なお、本実施形態に係る混濁果汁飲料には、以上に説明した成分の他にも、本発明の目的を損なわない範囲で、水、糖類、甘味料、酸味料、香料、ｐＨ調整剤、ミネラル分、栄養成分、機能性成分、炭酸ガス等を添加することもできる。
これら成分は、単独で用いてもよいし、２種類以上を適宜混合して用いてもよい。 In addition to the components described above, the turbid fruit juice beverage according to this embodiment includes water, sugars, sweeteners, acidulants, flavors, pH adjusters, minerals, as long as the object of the present invention is not impaired. Mineral components, nutrient components, functional components, carbon dioxide gas and the like can also be added.
These components may be used alone or in combination of two or more.
これら成分は、単独で用いてもよいし、２種類以上を適宜混合して用いてもよい。 In addition to the components described above, the turbid fruit juice beverage according to this embodiment includes water, sugars, sweeteners, acidulants, flavors, pH adjusters, minerals, as long as the object of the present invention is not impaired. Mineral components, nutrient components, functional components, carbon dioxide gas and the like can also be added.
These components may be used alone or in combination of two or more.
酸味料としては、例えば、クエン酸三ナトリウム、無水クエン酸、クエン酸、アジピン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、又はそれらの塩類等が挙げられる。
Examples of the acidulant include trisodium citrate, anhydrous citric acid, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof.
香料としては、例えば、柑橘その他果実から抽出した香料、果汁又は果実ピューレ、植物の種実、根茎、木皮、葉等又はこれらの抽出物、乳又は乳製品、合成香料等が挙げられる。
Examples of the fragrances include fragrances extracted from citrus and other fruits, fruit juices or fruit purees, plant seeds, rhizomes, bark, leaves and the like, or extracts thereof, milk or dairy products, synthetic fragrances and the like.
本実施形態に係る混濁果汁飲料に使用される容器としては特に限定されず、一般の飲料で用いられているプラスチックボトル、金属缶、紙容器、瓶等を用いることができる。これらの中でも、内容物を視認することができる透明容器が好ましい。透明容器としては、ＰＥＴボトルなどが挙げられる。
The container used for the turbid fruit juice drink according to the present embodiment is not particularly limited, and plastic bottles, metal cans, paper containers, bottles and the like used in general drinks can be used. Among these, the transparent container which can visually recognize the contents is preferable. A PET bottle etc. are mentioned as a transparent container.
＜混濁果汁の製造方法＞
次に、本実施形態に係る混濁果汁飲料の製造方法を説明する。
本実施形態に係る混濁果汁は、果実の外果皮を含む全果を破砕すること、あるいは果実の外果皮の破砕物と、上記果実由来の果汁とを混合することにより得ることができる。ここで、本実施形態において、全果とは、外果皮、内果皮、果肉、種子、種皮等を含む果実全体をいう。 <Manufacturing method of turbid fruit juice>
Next, the manufacturing method of the turbid fruit juice drink concerning this embodiment is demonstrated.
The turbid fruit juice according to the present embodiment can be obtained by crushing the whole fruit including the fruit outer skin or by mixing the fruit outer fruit skin crushed material and the fruit-derived fruit juice. Here, in the present embodiment, the whole fruit refers to the whole fruit including the outer skin, inner skin, pulp, seed, seed coat and the like.
次に、本実施形態に係る混濁果汁飲料の製造方法を説明する。
本実施形態に係る混濁果汁は、果実の外果皮を含む全果を破砕すること、あるいは果実の外果皮の破砕物と、上記果実由来の果汁とを混合することにより得ることができる。ここで、本実施形態において、全果とは、外果皮、内果皮、果肉、種子、種皮等を含む果実全体をいう。 <Manufacturing method of turbid fruit juice>
Next, the manufacturing method of the turbid fruit juice drink concerning this embodiment is demonstrated.
The turbid fruit juice according to the present embodiment can be obtained by crushing the whole fruit including the fruit outer skin or by mixing the fruit outer fruit skin crushed material and the fruit-derived fruit juice. Here, in the present embodiment, the whole fruit refers to the whole fruit including the outer skin, inner skin, pulp, seed, seed coat and the like.
従来の混濁果汁飲料の製造方法では、果実から果汁を搾り取り、その後、遠心分離や濾過処理により繊維分量の調整を行うが大半を除去せず残し、果実由来の繊維分を残した状態で最終製品としていた。搾汁工程で得られる外果皮は通常廃棄あるいは肥料等に二次利用され、外果皮由来の精油分も別に採取されて、香料製造などに副次的に利用されるにとどまっていた。
しかし、このような方法で得られた混濁果汁を用いた混濁果汁飲料は、香味および外観の経時安定性に劣っていた。
これに対し、本発明者は鋭意検討したところ、果実の外果皮を含む全果を破砕することにより、あるいは搾汁後の果汁に果実の外果皮の破砕物、必要に応じて精油分を添加することにより、外果皮由来の有用成分ならびに油成分が果実の繊維成分に付着した形で安定的に存在した混濁果汁が得られ、その結果、香味および外観の経時安定性に優れた混濁果汁飲料が得られることを見出した。 In the conventional method for producing a turbid juice drink, fruit juice is squeezed from the fruit, and then the fiber content is adjusted by centrifugation or filtration. It was as a product. The pericarp obtained in the squeezing process is usually used for secondary disposal or fertilizer, and the essential oil derived from the pericarp is also collected separately and used only as a secondary agent for the production of perfumes.
However, the turbid juice beverage using the turbid juice obtained by such a method is inferior in temporal stability of flavor and appearance.
On the other hand, the present inventor has intensively studied, by crushing the whole fruit including the outer skin of the fruit, or by adding the crushed material of the fruit outer skin to the juice after squeezing, if necessary, essential oil To obtain a turbid juice in which the useful components derived from the pericarp and the oil component are stably present in the form of adhering to the fiber component of the fruit, and as a result, a turbid fruit juice beverage having excellent flavor and appearance stability over time It was found that can be obtained.
しかし、このような方法で得られた混濁果汁を用いた混濁果汁飲料は、香味および外観の経時安定性に劣っていた。
これに対し、本発明者は鋭意検討したところ、果実の外果皮を含む全果を破砕することにより、あるいは搾汁後の果汁に果実の外果皮の破砕物、必要に応じて精油分を添加することにより、外果皮由来の有用成分ならびに油成分が果実の繊維成分に付着した形で安定的に存在した混濁果汁が得られ、その結果、香味および外観の経時安定性に優れた混濁果汁飲料が得られることを見出した。 In the conventional method for producing a turbid juice drink, fruit juice is squeezed from the fruit, and then the fiber content is adjusted by centrifugation or filtration. It was as a product. The pericarp obtained in the squeezing process is usually used for secondary disposal or fertilizer, and the essential oil derived from the pericarp is also collected separately and used only as a secondary agent for the production of perfumes.
However, the turbid juice beverage using the turbid juice obtained by such a method is inferior in temporal stability of flavor and appearance.
On the other hand, the present inventor has intensively studied, by crushing the whole fruit including the outer skin of the fruit, or by adding the crushed material of the fruit outer skin to the juice after squeezing, if necessary, essential oil To obtain a turbid juice in which the useful components derived from the pericarp and the oil component are stably present in the form of adhering to the fiber component of the fruit, and as a result, a turbid fruit juice beverage having excellent flavor and appearance stability over time It was found that can be obtained.
＜混濁果汁飲料の製造方法＞
以下、本実施形態に係る混濁果汁飲料の製造方法の一例を示す。ただし、本実施形態に係る混濁果汁飲料の製造方法は、これらの例に限定されない。 <Manufacturing method of cloudy fruit juice beverage>
Hereinafter, an example of the manufacturing method of the turbid fruit juice drink concerning this embodiment is shown. However, the manufacturing method of the turbid fruit juice drink which concerns on this embodiment is not limited to these examples.
以下、本実施形態に係る混濁果汁飲料の製造方法の一例を示す。ただし、本実施形態に係る混濁果汁飲料の製造方法は、これらの例に限定されない。 <Manufacturing method of cloudy fruit juice beverage>
Hereinafter, an example of the manufacturing method of the turbid fruit juice drink concerning this embodiment is shown. However, the manufacturing method of the turbid fruit juice drink which concerns on this embodiment is not limited to these examples.
はじめに、果実を搾汁装置にて搾汁する。搾汁装置としては、例えば、ＦＭＣ型搾汁装置などを用いることができる。このとき、果汁と同時に精油分が得られる。その後、外果皮を含む全果を破砕機を用いて破砕する。破砕機としては、例えば、グラインドミル等を用いることができる。
次いで、得られた破砕物を、搾汁工程で得た果汁と、必要に応じて精油分とを混合することで、当該の混濁果汁が得られる。この後、必要に応じて繊維量調整・濃縮・容器充填・輸送などの工程を実施しても構わない。なお、精油分は市販のものを使用してもよい。 First, the fruit is squeezed with a squeezing device. As the squeezing device, for example, an FMC type squeezing device can be used. At this time, essential oil is obtained simultaneously with fruit juice. Thereafter, the whole fruit including the outer skin is crushed using a crusher. As a crusher, a grind mill etc. can be used, for example.
Then, the crushed fruit juice is obtained by mixing the obtained crushed material with the fruit juice obtained in the squeezing step and the essential oil as necessary. Thereafter, steps such as fiber amount adjustment, concentration, container filling, and transportation may be performed as necessary. The essential oil may be a commercially available product.
次いで、得られた破砕物を、搾汁工程で得た果汁と、必要に応じて精油分とを混合することで、当該の混濁果汁が得られる。この後、必要に応じて繊維量調整・濃縮・容器充填・輸送などの工程を実施しても構わない。なお、精油分は市販のものを使用してもよい。 First, the fruit is squeezed with a squeezing device. As the squeezing device, for example, an FMC type squeezing device can be used. At this time, essential oil is obtained simultaneously with fruit juice. Thereafter, the whole fruit including the outer skin is crushed using a crusher. As a crusher, a grind mill etc. can be used, for example.
Then, the crushed fruit juice is obtained by mixing the obtained crushed material with the fruit juice obtained in the squeezing step and the essential oil as necessary. Thereafter, steps such as fiber amount adjustment, concentration, container filling, and transportation may be performed as necessary. The essential oil may be a commercially available product.
次いで、アスコルビン酸系酸化防止剤を添加し、必要に応じて、水、糖類、甘味料、酸味料、香料、ｐＨ調整剤、ミネラル分、栄養成分、機能性成分、炭酸ガス等の各種成分を添加することにより本実施形態に係る混濁果汁飲料が得られる。
Next, ascorbic acid-based antioxidants are added, and if necessary, various components such as water, sugars, sweeteners, acidulants, fragrances, pH adjusters, minerals, nutritional components, functional components, carbon dioxide, etc. By adding, the turbid fruit juice drink according to this embodiment is obtained.
以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。
As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above can also be employ | adopted.
以下、本発明を実施例および比較例により説明するが、本発明はこれらに限定されるものではない。
Hereinafter, although an example and a comparative example explain the present invention, the present invention is not limited to these.
各実施例及び各比較例で用いた原料成分を下記に示した。
The raw material components used in each example and each comparative example are shown below.
砂糖（三井製糖社製）
レモン混濁ストレート果汁１～２（下記の製造方法にしたがって製造した）
香料
クエン酸三ナトリウム（扶桑化学工業社製）
無水クエン酸（扶桑化学工業社製）
Ｌ－アスコルビン酸（扶桑化学工業社製）
エリソルビン酸ナトリウム（扶桑化学工業社製） Sugar (Mitsui Sugar Co., Ltd.)
Lemon turbid straight fruit juice 1-2 (produced according to the following production method)
Fragrance trisodium citrate (manufactured by Fuso Chemical Industries)
Citric anhydride (manufactured by Fuso Chemical Industries)
L-ascorbic acid (manufactured by Fuso Chemical Industries)
Sodium erythorbate (manufactured by Fuso Chemical Industries)
レモン混濁ストレート果汁１～２（下記の製造方法にしたがって製造した）
香料
クエン酸三ナトリウム（扶桑化学工業社製）
無水クエン酸（扶桑化学工業社製）
Ｌ－アスコルビン酸（扶桑化学工業社製）
エリソルビン酸ナトリウム（扶桑化学工業社製） Sugar (Mitsui Sugar Co., Ltd.)
Lemon turbid straight fruit juice 1-2 (produced according to the following production method)
Fragrance trisodium citrate (manufactured by Fuso Chemical Industries)
Citric anhydride (manufactured by Fuso Chemical Industries)
L-ascorbic acid (manufactured by Fuso Chemical Industries)
Sodium erythorbate (manufactured by Fuso Chemical Industries)
（レモン混濁ストレート果汁１の製造）
果実として市販のレモンを用いた。
はじめに、レモンを洗浄し、市販の搾汁機を用いてストレート果汁を搾汁した。
次いで、残ったレモンの外果皮をグラインドミルにより破砕し、レモンの外果皮由来の破砕物を得た。
次いで、得られた破砕物と上記ストレート果汁を混合した。次いで、得られた混合物について、市販のレモン外果皮由来精油を加えて調整した。これを、目開き２０メッシュのストレーナーに通過させて使用した。 (Manufacture of lemon turbid straight juice 1)
A commercially available lemon was used as the fruit.
First, the lemon was washed and straight fruit juice was squeezed using a commercially available squeezer.
The remaining lemon peel was then crushed by a grind mill to obtain a crushed product derived from the lemon peel.
Subsequently, the obtained crushed material and the straight fruit juice were mixed. Next, the obtained mixture was prepared by adding a commercially available lemon outer skin derived essential oil. This was passed through a 20 mesh mesh strainer.
果実として市販のレモンを用いた。
はじめに、レモンを洗浄し、市販の搾汁機を用いてストレート果汁を搾汁した。
次いで、残ったレモンの外果皮をグラインドミルにより破砕し、レモンの外果皮由来の破砕物を得た。
次いで、得られた破砕物と上記ストレート果汁を混合した。次いで、得られた混合物について、市販のレモン外果皮由来精油を加えて調整した。これを、目開き２０メッシュのストレーナーに通過させて使用した。 (Manufacture of lemon turbid straight juice 1)
A commercially available lemon was used as the fruit.
First, the lemon was washed and straight fruit juice was squeezed using a commercially available squeezer.
The remaining lemon peel was then crushed by a grind mill to obtain a crushed product derived from the lemon peel.
Subsequently, the obtained crushed material and the straight fruit juice were mixed. Next, the obtained mixture was prepared by adding a commercially available lemon outer skin derived essential oil. This was passed through a 20 mesh mesh strainer.
（レモン混濁ストレート果汁２の製造）
果実として市販のレモンを用いた。これを市販の手搾りジューサーを用いて、果肉部分からのみストレート果汁を得た。これを、目開き２０メッシュのストレーナーに通過させて使用した。 (Manufacture of lemon turbid straight juice 2)
A commercially available lemon was used as the fruit. Using a commercially available hand-squeezed juicer, straight juice was obtained only from the pulp part. This was passed through a 20 mesh mesh strainer.
果実として市販のレモンを用いた。これを市販の手搾りジューサーを用いて、果肉部分からのみストレート果汁を得た。これを、目開き２０メッシュのストレーナーに通過させて使用した。 (Manufacture of lemon turbid straight juice 2)
A commercially available lemon was used as the fruit. Using a commercially available hand-squeezed juicer, straight juice was obtained only from the pulp part. This was passed through a 20 mesh mesh strainer.
（実施例１）
飲用水に対し、砂糖を１２０ｇ、レモン混濁ストレート果汁１を１０３ｇ、香料を１．０ｇ、クエン酸三ナトリウムを１．８ｇ、無水クエン酸を１．０ｇ、Ｌ－アスコルビン酸を１．１ｇそれぞれ添加し、混合した。次いで、飲用水をさらに加え、全量を１０００ｍＬとした。このようにして、実施例１の混濁果汁飲料を調製した。 (Example 1)
120g of sugar, 103g of lemon turbid straight juice 1, 1.0g of fragrance, 1.8g of trisodium citrate, 1.0g of anhydrous citric acid and 1.1g of L-ascorbic acid for drinking water And mixed. Next, drinking water was further added to make the total volume 1000 mL. Thus, the turbid fruit juice drink of Example 1 was prepared.
飲用水に対し、砂糖を１２０ｇ、レモン混濁ストレート果汁１を１０３ｇ、香料を１．０ｇ、クエン酸三ナトリウムを１．８ｇ、無水クエン酸を１．０ｇ、Ｌ－アスコルビン酸を１．１ｇそれぞれ添加し、混合した。次いで、飲用水をさらに加え、全量を１０００ｍＬとした。このようにして、実施例１の混濁果汁飲料を調製した。 (Example 1)
120g of sugar, 103g of lemon turbid straight juice 1, 1.0g of fragrance, 1.8g of trisodium citrate, 1.0g of anhydrous citric acid and 1.1g of L-ascorbic acid for drinking water And mixed. Next, drinking water was further added to make the total volume 1000 mL. Thus, the turbid fruit juice drink of Example 1 was prepared.
（実施例２および３）
クエン酸三ナトリウムの量を変えてｐＨをそれぞれ変化させた以外は実施例１と同様にして混濁果汁飲料をそれぞれ調製した。 (Examples 2 and 3)
A turbid fruit juice beverage was prepared in the same manner as in Example 1 except that the pH was changed by changing the amount of trisodium citrate.
クエン酸三ナトリウムの量を変えてｐＨをそれぞれ変化させた以外は実施例１と同様にして混濁果汁飲料をそれぞれ調製した。 (Examples 2 and 3)
A turbid fruit juice beverage was prepared in the same manner as in Example 1 except that the pH was changed by changing the amount of trisodium citrate.
（実施例４）
Ｌ－アスコルビン酸の添加量を０．２０ｇに変え、さらにエリソルビン酸ナトリウムを１．０ｇ添加した以外は実施例１と同様にして混濁果汁飲料を調製した。 Example 4
A turbid juice drink was prepared in the same manner as in Example 1 except that the amount of L-ascorbic acid added was changed to 0.20 g and 1.0 g of sodium erythorbate was further added.
Ｌ－アスコルビン酸の添加量を０．２０ｇに変え、さらにエリソルビン酸ナトリウムを１．０ｇ添加した以外は実施例１と同様にして混濁果汁飲料を調製した。 Example 4
A turbid juice drink was prepared in the same manner as in Example 1 except that the amount of L-ascorbic acid added was changed to 0.20 g and 1.0 g of sodium erythorbate was further added.
（実施例５）
Ｌ－アスコルビン酸の添加量を０．３０ｇに変えた以外は実施例１と同様にして混濁果汁飲料を調製した。 (Example 5)
A turbid fruit juice drink was prepared in the same manner as in Example 1 except that the amount of L-ascorbic acid added was changed to 0.30 g.
Ｌ－アスコルビン酸の添加量を０．３０ｇに変えた以外は実施例１と同様にして混濁果汁飲料を調製した。 (Example 5)
A turbid fruit juice drink was prepared in the same manner as in Example 1 except that the amount of L-ascorbic acid added was changed to 0.30 g.
（比較例１）
レモン混濁ストレート果汁として、レモン混濁ストレート果汁１の代わりにレモン混濁ストレート果汁２を用い、Ｌ－アスコルビン酸の添加量を０．２０ｇに変えた以外は実施例１と同様にして混濁果汁飲料を調製した。 (Comparative Example 1)
Prepare a turbid juice drink in the same manner as in Example 1 except that lemon turbid straight juice 2 was used instead of lemon turbid straight juice 1 and the amount of L-ascorbic acid was changed to 0.20 g. did.
レモン混濁ストレート果汁として、レモン混濁ストレート果汁１の代わりにレモン混濁ストレート果汁２を用い、Ｌ－アスコルビン酸の添加量を０．２０ｇに変えた以外は実施例１と同様にして混濁果汁飲料を調製した。 (Comparative Example 1)
Prepare a turbid juice drink in the same manner as in Example 1 except that lemon turbid straight juice 2 was used instead of lemon turbid straight juice 1 and the amount of L-ascorbic acid was changed to 0.20 g. did.
（比較例２）
Ｌ－アスコルビン酸を用いない以外は実施例１と同様にして混濁果汁飲料を調製した。 (Comparative Example 2)
A turbid fruit juice drink was prepared in the same manner as in Example 1 except that L-ascorbic acid was not used.
Ｌ－アスコルビン酸を用いない以外は実施例１と同様にして混濁果汁飲料を調製した。 (Comparative Example 2)
A turbid fruit juice drink was prepared in the same manner as in Example 1 except that L-ascorbic acid was not used.
（比較例３）
レモン混濁ストレート果汁として、レモン混濁ストレート果汁１の代わりにレモン混濁ストレート果汁２を用いた以外は実施例５と同様にして混濁果汁飲料を調製した。 (Comparative Example 3)
A turbid juice drink was prepared in the same manner as in Example 5 except that lemon turbid straight juice 2 was used instead of lemon turbid straight juice 1 as the lemon turbid straight juice.
レモン混濁ストレート果汁として、レモン混濁ストレート果汁１の代わりにレモン混濁ストレート果汁２を用いた以外は実施例５と同様にして混濁果汁飲料を調製した。 (Comparative Example 3)
A turbid juice drink was prepared in the same manner as in Example 5 except that lemon turbid straight juice 2 was used instead of lemon turbid straight juice 1 as the lemon turbid straight juice.
（Ｌ値の測定）
実施例及び比較例で得られた混濁果汁飲料について、ＳｐｅｃｔｒｏｐｈｏｔｏｍｅｔｅｒＳＥ６０００（日本電色工業社製）を用いてＬ値を測定した。 (Measurement of L value)
About the cloudy fruit juice drink obtained by the Example and the comparative example, L value was measured using SpectrophotometerSE6000 (made by Nippon Denshoku Industries Co., Ltd.).
実施例及び比較例で得られた混濁果汁飲料について、ＳｐｅｃｔｒｏｐｈｏｔｏｍｅｔｅｒＳＥ６０００（日本電色工業社製）を用いてＬ値を測定した。 (Measurement of L value)
About the cloudy fruit juice drink obtained by the Example and the comparative example, L value was measured using SpectrophotometerSE6000 (made by Nippon Denshoku Industries Co., Ltd.).
（官能評価）
実施例及び比較例で得られた混濁果汁飲料を、３５０ｍＬのＰＥＴボトルに熱間充填し、６０℃にて４日間保管した。その後、飲料の開発を担当するパネラーにより、上記混濁果汁飲料の外観および香味を、以下の基準で評価した。比較対照を各試験区の未劣化品（保管前のもの）として、以下の基準で評価している。
〇：未劣化品との差が認められない
×：未劣化品との差が認められる (sensory evaluation)
The turbid fruit juice drinks obtained in the Examples and Comparative Examples were hot-filled into 350 mL PET bottles and stored at 60 ° C. for 4 days. Thereafter, the panelist in charge of beverage development evaluated the appearance and flavor of the turbid juice beverage according to the following criteria. The comparative control is evaluated based on the following criteria as an undegraded product (before storage) in each test section.
○: No difference from undegraded product is found ×: Difference from undegraded product is found
実施例及び比較例で得られた混濁果汁飲料を、３５０ｍＬのＰＥＴボトルに熱間充填し、６０℃にて４日間保管した。その後、飲料の開発を担当するパネラーにより、上記混濁果汁飲料の外観および香味を、以下の基準で評価した。比較対照を各試験区の未劣化品（保管前のもの）として、以下の基準で評価している。
〇：未劣化品との差が認められない
×：未劣化品との差が認められる (sensory evaluation)
The turbid fruit juice drinks obtained in the Examples and Comparative Examples were hot-filled into 350 mL PET bottles and stored at 60 ° C. for 4 days. Thereafter, the panelist in charge of beverage development evaluated the appearance and flavor of the turbid juice beverage according to the following criteria. The comparative control is evaluated based on the following criteria as an undegraded product (before storage) in each test section.
○: No difference from undegraded product is found ×: Difference from undegraded product is found
表１から分かるように、本実施形態に係る混濁果汁飲料は、香味および外観の経時安定性のバランスに優れていた。
As can be seen from Table 1, the turbid juice beverage according to this embodiment was excellent in the balance of flavor and appearance stability over time.
この出願は、２０１４年１１月２５日に出願された日本出願特願２０１４－２３７９８４号を基礎とする優先権を主張し、その開示の全てをここに取り込む。
This application claims priority based on Japanese Patent Application No. 2014-237984 filed on November 25, 2014, the entire disclosure of which is incorporated herein.
Claims (10)
- 混濁果汁と、
Ｌ－アスコルビン酸、Ｌ－アスコルビン酸塩、エリソルビン酸およびエリソルビン酸塩からなる群から選択される一種または二種以上のアスコルビン酸系酸化防止剤と、
を含む混濁果汁飲料であって、
前記混濁果汁が、果実の外果皮の破砕物と、前記果実由来の果汁とを含む混濁果汁飲料。 Turbid juice,
One or more ascorbic acid antioxidants selected from the group consisting of L-ascorbic acid, L-ascorbate, erythorbic acid and erythorbate;
A turbid juice drink containing
A turbid fruit juice beverage in which the turbid fruit juice comprises a crushed fruit skin peel and a fruit-derived fruit juice. - 請求項１に記載の混濁果汁飲料において、
当該混濁果汁飲料中の着色料の含有量が０．１質量％以下である混濁果汁飲料。 In the turbid fruit juice drink according to claim 1,
The turbid fruit juice drink whose content of the coloring agent in the said turbid fruit juice drink is 0.1 mass% or less. - 請求項１または２に記載の混濁果汁飲料において、
当該混濁果汁飲料のｐＨが２．０以上４．０以下である混濁果汁飲料。 In the turbid fruit juice drink according to claim 1 or 2,
The turbid fruit juice drink whose pH of the said turbid fruit juice drink is 2.0 or more and 4.0 or less. - 請求項１乃至３いずれか一項に記載の混濁果汁飲料において、
前記アスコルビン酸系酸化防止剤の濃度が０．２５ｇ／Ｌ以上２．０ｇ／Ｌ未満である混濁果汁飲料。 In the turbid fruit juice drink according to any one of claims 1 to 3,
A turbid fruit juice beverage in which the concentration of the ascorbic acid-based antioxidant is 0.25 g / L or more and less than 2.0 g / L. - 請求項１乃至４いずれか一項に記載の混濁果汁飲料において、
Ｌ＊ａ＊ｂ＊表色系で規定されるＬ値が４０以上６０以下である混濁果汁飲料。 In the turbid fruit juice drink according to any one of claims 1 to 4,
L * a * b * A turbid fruit juice drink having an L value defined by the color system of 40 to 60. - 請求項１乃至５いずれか一項に記載の混濁果汁飲料において、
当該混濁果汁飲料の全量を１００質量％としたとき、前記混濁果汁を１質量％以上５０質量％以下含む混濁果汁飲料。 In the turbid fruit juice drink according to any one of claims 1 to 5,
The turbid fruit juice drink containing 1 mass% or more and 50 mass% or less of the said turbid fruit juice when the whole quantity of the said turbid fruit juice drink is 100 mass%. - 請求項１乃至６いずれか一項に記載の混濁果汁飲料において、
前記混濁果汁が柑橘系混濁果汁である混濁果汁飲料。 In the turbid fruit juice drink according to any one of claims 1 to 6,
A turbid juice beverage, wherein the turbid juice is a citrus turbid juice. - 請求項７に記載の混濁果汁飲料において、
前記柑橘系混濁果汁がレモン由来である混濁果汁飲料。 In the turbid fruit juice drink according to claim 7,
A turbid juice beverage in which the citrus turbid juice is derived from lemon. - 請求項１乃至８いずれか一項に記載の混濁果汁飲料において、
透明容器に詰められている混濁果汁飲料。 In the turbid fruit juice drink according to any one of claims 1 to 8,
A cloudy juice drink packed in a transparent container. - 請求項１乃至９いずれか一項に記載の混濁果汁飲料において、
前記果実由来の精油分をさらに含む混濁果汁飲料。 In the turbid fruit juice drink according to any one of claims 1 to 9,
A turbid juice drink further comprising an essential oil derived from the fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016561440A JPWO2016084480A1 (en) | 2014-11-25 | 2015-10-05 | Cloudy juice drink |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-237984 | 2014-11-25 | ||
| JP2014237984 | 2014-11-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2016084480A1 true WO2016084480A1 (en) | 2016-06-02 |
Family
ID=56074058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2015/078206 WO2016084480A1 (en) | 2014-11-25 | 2015-10-05 | Turbid fruit juice beverage |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2016084480A1 (en) |
| TW (1) | TWI691276B (en) |
| WO (1) | WO2016084480A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018093780A (en) * | 2016-12-13 | 2018-06-21 | 文恵 大河内 | Method of producing citrus beverage |
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Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2016084480A1 (en) | 2017-08-31 |
| TW201622581A (en) | 2016-07-01 |
| TWI691276B (en) | 2020-04-21 |
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