JP2013034452A - Bottled fruit juice drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bottled fruit juice drink in which brownish discoloration is suppressed and the original flavor of a fruit juice drink is maintained, and to provide a production method thereof.SOLUTION: A calcium ascorbate is combined into a fruit juice drink in an amount of 0.05-1 wt.% based on the total amount of the fruit juice drink, and the pH of the fruit juice drink is adjusted to be 3.0 or more and less than 4.6.

Description

  The present invention suppresses browning and maintains the original flavor of the fruit juice beverage, and the method for producing the same, and in particular, by using calcium ascorbate, the browning is suppressed and the original flavor of the fruit juice beverage is maintained. The present invention relates to a containerized fruit juice drink and a method for producing the same.

  In general, fruit juice beverages have a problem that the commercial value is lowered by browning during production (sterilization) and distribution. Of these, browning over time during distribution is a problem, and when using milky white cloudy juices such as cloudy juices, especially cloudy apple juices and cloudy white grapefruit juices, browning is noticeable and the commercial value is significantly reduced. Resulting in.

  It is said that browning of food includes enzymatic browning and non-enzymatic browning. Examples of enzymatic browning include browning due to the action of polyphenol oxidase, and examples of non-enzymatic browning include browning due to Maillard reaction. Container-packed fruit juice beverages are generally produced using raw fruit juice in which the enzyme has been previously deactivated by heat sterilization, so that the possibility of enzymatic browning is low. Accordingly, in many cases, the latter non-enzymatic browning becomes a problem with respect to browning of the container-packed fruit juice beverage.

  As a method for suppressing enzymatic browning, a method of adding an antioxidant such as ascorbic acid during squeezing of turbid apple juice is generally known. However, as a method for suppressing non-enzymatic browning In addition, methods of adding antioxidants such as ascorbic acid and sodium ascorbate are known ("Previous Soft Drinks" Co., Ltd., National Soft Drink Industry Association / Supervision of Japan Carbonated Beverage Inspection Association P196-198) . However, when the amount of ascorbic acid or sodium ascorbate added is small, the expected effect cannot be obtained, and in order to increase the effect, increasing the amount added causes acidity and salty taste in proportion to the amount, There is a problem that adverse effects on the flavor are inevitable.

  On the other hand, depending on the use conditions, it has been pointed out that the browning proceeds on the contrary when the added ascorbic acid and sodium ascorbate are oxidized (supervised by the Japan Fruit Juice Association) P61-63). This is considered to be due to the ascorbic acid being oxidized in the fruit juice beverage to dehydroascorbic acid, which further reacts with the amino acid in the fruit juice beverage to turn into a browning substance.

  In order to suppress browning due to the above reaction of ascorbic acid, a method of adding a specific substance other than ascorbic acid to a fruit juice beverage containing ascorbic acid such as ascorbic acid or sodium ascorbate has been proposed. For example, JP-A-5-103647 discloses a method for suppressing browning of a fruit juice beverage over time by adding ascorbic acid such as ascorbic acid or sodium ascorbate and kojic acid. However, the use of additives such as kojic acid, which are usually unfamiliar to fruit juice beverages, is contrary to the increasing natural orientation of consumers in recent years and cannot be said to be a favorable consumer impression. There's a problem.

  By the way, in recent years, fruit juice beverages in which calcium is fortified are also provided in fruit juice beverages due to the increase in health consciousness. For example, JP-T-2004-530424 discloses a base containing calcium such as calcium hydroxide, calcium carbonate, calcium oxide, calcium gluconate, calcium ascorbate, calcium aspartate, about 1 to 20 weight / weight. %, Preferably about 5-15 wt / wt%, to prevent precipitation of calcium-enriched fruit juice beverages, an acid such as citric acid, fumaric acid, malic acid or the like is added to adjust the pH to 3.5-5. 3 is disclosed.

  In calcium-fortified fruit juice drinks, ascorbic acid and ascorbate such as sodium ascorbate are also added and contained, but it has been pointed out that added calcium promotes the progress of browning. Yes. Therefore, in the calcium-fortified fruit juice drink, a method of suppressing browning by adding a specific substance or adjusting pH by adding a specific substance has been proposed.

  For example, in JP-A-7-327648, in fruit juice beverages containing calcium and ascorbic acid, it is found that the addition of erythorbic acid delays browning, and by adding calcium, ascorbic acid and erythorbic acid to a specific concentration In addition, calcium and ascorbic acid-containing fruit juice drinks that suppress browning are disclosed. In addition, in JP-A-6-133743, sodium ascorbate or sodium erythorbate is added in order to prevent browning of a calcium-fortified apple juice drink to which a calcium salt such as calcium lactate or calcium gluconate is added. A method of adjusting the pH of the calcium-fortified apple juice drink to 4.0 to 4.3 is disclosed. However, for these methods, there is a concern about the adverse effects on the flavor caused by the additives, and like the above-mentioned kojic acid, the use of erythorbic acid, which is usually unfamiliar to fruit juice drinks, may be preferable as a consumer impression. There is no problem.

  As described above, various methods have been disclosed so far as the method for suppressing the browning of the fruit juice beverage, while maintaining the original flavor of the fruit juice beverage, which is an important element for the fruit juice beverage, while suppressing the browning, Furthermore, there was room for examination from the viewpoint of responding to the natural orientation of consumers.

JP-A-5-103647. JP-A-6-133743. JP-A-7-327648. Japanese translation of PCT publication No. 2004-530424.

P196-198, supervised by “National Soft Drinks”, Japan Soft Drinks Industry Association / Japan Carbonated Beverage Inspection Association. P61-63, supervised by the Japanese Fruit Juice Association, “Latest Juice and Fruit Beverage Encyclopedia”.

  The subject of this invention is providing the container-packed fruit juice drink by which browning was suppressed and the original flavor of fruit juice drink was maintained, and its manufacturing method.

  In order to solve the above-mentioned problems, the present inventor has intensively studied, and in the production of a container-packed fruit juice beverage, by mixing calcium ascorbate at a specific ratio with respect to the total amount of the fruit juice drink, It has been found that the browning of the beverage can be suppressed, and the original flavor of the fruit juice beverage can be maintained while suppressing the influence on the flavor as much as possible, and the present invention has been completed.

  That is, the present invention comprises a container-packed fruit juice in which browning is suppressed and the original flavor of the fruit juice drink is maintained by incorporating calcium ascorbate in an amount of 0.05 to 1% by weight based on the total amount of the fruit juice drink. The container-packed fruit juice beverage of the present invention can effectively suppress browning over time particularly when the container-packed fruit drink is distributed.

  In examining the present invention, (1) In order to suppress browning of fruit juice beverages, a method of adding ascorbic acid or ascorbate such as sodium ascorbate has been known. (2) Addition of ascorbic acid or ascorbate such as sodium ascorbate to fruit juice depending on the conditions of use. The browning substance is generated by the oxidation of ascorbic acid itself, and on the contrary, the browning proceeds (3) In the calcium-enriched fruit juice beverage in which calcium is added to the fruit juice beverage, the calcium promotes the progress of the browning (4 ) In general, calcium salt has a unique flavor, so it can be used in beverages for purposes other than calcium enrichment. In light of this, the addition of ascorbic acid and calcium to juice drinks could have a negative impact on the browning and flavor. In addition, by blending so as to be a specific ratio with respect to the total amount of the fruit juice beverage, browning of the fruit juice beverage can be effectively suppressed, and at the blending concentration of calcium ascorbate, the flavor of the fruit juice beverage The present inventors have found that it is possible to suppress the influence as much as possible and maintain the original flavor of the fruit juice beverage, and have made the present invention.

  It is preferable to adjust pH in the container stuffed fruit juice drink of this invention to 3.0 or more and less than 4.6. The container-packed fruit juice beverage of the present invention can be applied to various fruit juice drinks and can be provided as a container-packed fruit juice beverage that maintains the original flavor of the fruit juice beverage while suppressing browning. It can be applied to milky white turbid juices such as turbid apple juice and turbid white grapefruit juice, which are particularly problematic in reducing product value, and can be provided as a product that has achieved a significant improvement effect. it can.

  In the production of a container-packed fruit juice, the present invention is a container-packed fruit juice that suppresses browning and maintains the original flavor of the fruit drink by mixing calcium ascorbate in an amount of 0.05 to 1% by weight with respect to the total amount of the fruit drink. The invention of the manufacturing method of a drink is included. In addition, the present invention provides a container-packed juice drink that suppresses the browning of the container-packed fruit drink and contains the original flavor of the fruit juice drink by mixing calcium ascorbate in an amount of 0.05 to 1% by weight with respect to the total amount of the fruit juice drink. The invention of the method of maintaining is included.

  That is, the present invention specifically relates to (1) container-packed fruit juice in which browning is suppressed by adding calcium ascorbate, and (2) calcium ascorbate to 0.05 to 1 with respect to the total amount of fruit drink. (1) or (1) or (3) above, wherein the pH of the container-packed fruit drink described in (1) above or (3) the fruit juice drink is adjusted to 3.0 or more and less than 4.6. (2) The container-packed fruit juice beverage according to (2), (4) the container-packed fruit juice drink according to any one of (1) to (3) above, wherein the fruit juice used is turbid fruit juice, or (5) In the manufacture of container-packed fruit juice beverages, a method for producing a container-packed fruit juice drink in which browning is suppressed, characterized in that calcium ascorbate is blended in an amount of 0.05 to 1% by weight based on the total amount of the fruit juice drink, (6) Containerized fruit juice drink Fraud and mitigating risk calcium ascorbate comprises a method of inhibiting browning of packaged fruit juice beverage characterized in that it is blended 0.05% by weight relative to the juice the total amount.

  According to the present invention, a container-packed fruit juice that effectively suppresses browning over time during distribution, which is a particular problem in container-packed fruit drinks, and maintains the original flavor of the fruit drink, and a method for producing the same are provided.

  The present invention is a container-packed fruit juice beverage in which browning is suppressed and the original flavor of the fruit juice drink is maintained by adding calcium ascorbate to 0.05 to 1% by weight with respect to the total amount of the fruit juice beverage, and the container filling It consists of the method of manufacturing a fruit juice drink.

  The container-packed fruit juice in the present invention refers to all container-packed drinks using fruit juice, and the content ratio of fruit juice is not particularly limited, but the fruit juice content ratio to which the present invention is particularly effectively applied is 10% or more. It is.

  Types of raw fruit juice used in the containerized fruit juice beverage of the present invention (grapefruit, lemon, lime, plum, apple, peach, banana, mango, orange, pineapple, etc.), properties and conditions (transparent / turbid, concentrated / non-condensed) Concentration, etc.) is not particularly limited, but the raw material juice to which the present invention is particularly effectively applied is a turbid fruit juice, and the raw material juice to which the present invention is more effectively applied is a milky white turbid fruit juice, and further effective The raw material juices applied to the above are turbid apple juice and turbid grapefruit juice. Moreover, these can be used individually or in combination of 2 or more types.

  The addition rate of calcium ascorbate to be blended in the present invention is 0.05 to 1% by weight or 0.05 to 1% by weight with respect to the total amount of the fruit juice beverage, although it depends on the type and content of the raw material juice used. Is less than. More preferably, it is 0.2 to 0.8% by weight. When the addition rate of calcium ascorbate is less than 0.05% by weight, an excellent browning inhibitory effect cannot be expected, and when it is more than 1% by weight, the influence of the flavor of calcium ascorbate itself increases, The flavor of is impaired. Moreover, since the acidity is felt weak, it is not preferable in terms of flavor.

  The pH of the container-packed fruit juice in the present invention is preferably adjusted to 3.0 or more and less than 4.6, more preferably 3.5 or more and 4 although it depends on the type and content of the raw fruit juice used. Less than .6. If the pH is lower than 3.0, an excellent browning suppression effect due to the addition of calcium ascorbate cannot be expected. If the pH is 4.6 or more, it is necessary to increase the bactericidal strength from the viewpoint of microbial growth hazard. In addition to the progress of browning by sterilization, there is a concern about the adverse effect on the original flavor of fruit juice drinks.

  The container-packed fruit juice in the present invention contains calcium ascorbate in a specific ratio with respect to the total amount of the fruit juice drink, and aims to suppress browning of the container-packed fruit drink. Additives used in the production of beverages can be added as appropriate. For example, sugars such as sugar, fructose, and glucose for imparting sweetness, high sweetness sweeteners such as acesulfame potassium, sucralose, stevia, aspartame, and neotame, and acidulants such as citric acid, malic acid, and tartaric acid for imparting sourness Further, a colorant such as carotenoid or anthocyanin for color tone adjustment, a fragrance for imparting fragrance, or carbon dioxide for imparting a refreshing feeling can be added. In addition, nutrients such as vitamins can be added as needed.

  The method for producing a containerized fruit juice drink according to the present invention is carried out in accordance with a production method usually applied to drinks using fruit juice ("Latest Soft Drinks" (National Soft Drinks Industry Association / Japan Carbonated Beverage Inspection). Supervised by the Association P330-364), can be commercialized by filling containers such as PET bottles, cans, bottles, and papers as appropriate.

About the browning suppression effect in this invention, it can evaluate using L ^* a ^* b ^* other than the sensory evaluation by a panelist. L ^* indicates the brightness of the color, and a ^* and b ^* indicate the color direction (+ a ^* is the red direction, -a ^* is the green direction, + b ^* is the yellow direction, and -b ^* is the blue direction).

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

(Confirmation of browning-inhibiting effect and flavor on ascorbic acid type)
Samples prepared by mixing and heat-sterilizing the ingredients 1-1 to 1-4 were filled in containers (Table 1). About the sample preserve | saved for 10 days at 5 degreeC and 50 degreeC, respectively before storage start, sensory evaluation was implemented about the external appearance (color tone) and flavor by five panelists. Appearance (color tone) evaluation (* 1) and flavor evaluation (* 2) were performed using the evaluation criteria in Table 2, and the evaluation points were averaged. Further, L ^* a ^* b ^* (L ^* a ^* b ^* measuring instrument: spectrocolorimeter manufactured by Minolta Co., Ltd.) and pH of the sample were measured. A ^* is selected from L ^* a ^* b ^* as an index of appearance (color tone) change, and the difference from the other samples (△ (delta) a ^* ) is compared with the sample before the start of storage of Formulation 1-1. Was calculated. The results are shown below. (Table 3)

  With respect to sensory evaluation (appearance (color tone)), the pre-storage preservation of Formulation 1-1 to Formulation 1-4 and the product stored at 5 ° C. for 10 days were all good. Although browning was confirmed in all products stored at 50 ° C. for 10 days, Formulation 1-1 was the most browned, followed by Formulation 1-2, followed by Formulation 1-3 and Formulation 1-4 at the same level. It was. About sensory evaluation (flavor), it was favorable in the pre-storage preservation | save of the mixing | blending 1-1, and a 5 degreeC 10 day storage goods. Formulation 1-2 increased acidity, Formulation 1-3 decreased acidity and added saltiness, and Formulation 1-4 decreased acidity, but among these, the flavor of Formulation 1-4 was relatively good Met. In addition to the tendency confirmed in the product stored at 50 ° C. for 10 days before storage and the product stored at 5 ° C. for 10 days, a decrease in the fresh feeling was confirmed in all cases, but in Formulation 1-1, the decrease in the fresh feeling was particularly large. .

About △ a ^* , compared to before storage start of formulation 1-1, 5 ° C 10 day storage product of formulation 1-1, before storage start of formulation 1-2 to formulation 1-4 and 5 ° C 10 day storage product None of them changed significantly. In the products stored at 50 ° C. for 10 days, both values increased, but the value of Formulation 1-1 was the highest, followed by Formulation 1-2, and finally Formulation 1-3 and Formulation 1-4 followed by almost the same value.

(Confirmation of browning suppression effect and flavor effect due to difference in calcium ascorbate addition rate)
Samples prepared by mixing and heat-sterilizing the raw materials of Formulation 2-1 to Formulation 2-8 were filled in containers (Table 4). About the sample preserve | saved for 10 days at 5 degreeC and 50 degreeC, respectively before storage start, sensory evaluation was implemented about the external appearance (color tone) and flavor by five panelists. Appearance (color tone) evaluation (* 3) and flavor evaluation (* 4) were performed using the evaluation criteria in Table 5, and the evaluation points were averaged. Further, L ^* a ^* b ^* (L ^* a ^* b ^* measuring instrument: spectrocolorimeter manufactured by Minolta Co., Ltd.) and pH of the sample were measured. From L ^* a ^* b ^* , a ^* was selected as an index of appearance (color tone) change, and the difference from the other samples (Δa ^* ) was calculated using the pre-storage sample of Formulation 2-1 as a control. . The results are shown below. (Table 6)

  With respect to sensory evaluation (appearance (color tone)), all of the products prior to the start of storage of Formulation 2-1 to Formulation 2-8 and those stored at 5 ° C. for 10 days were good. Although browning was confirmed in all products stored at 50 ° C. for 10 days, Formulation 2-1 and Formulation 2-2 were most browned, and Formulation 2-3 to Formulation 2-8 had a high addition rate of calcium ascorbate. As it turned out, it was confirmed that browning was suppressed in all cases although there was a difference in the degree. About sensory evaluation (flavor), it was favorable in the pre-storage preservation | save of the mixing | blending 2-1 and the mixing | blending 2-2, and a 5 degreeC 10 day storage goods. As for the compound 2-3 to the compound 2-8, as the addition rate of calcium ascorbate increases, the degree of sourness decreases, although there is a difference in the degree of the addition. Was confirmed. In addition to the tendency confirmed in the products stored at 50 ° C. for 10 days before storage and the products stored at 5 ° C. for 10 days, both of them showed a decrease in freshness. However, Formulation 2-1 and Formulation 2-2 were particularly fresh. The drop in was large.

About Δa ^* , compared to before storage start of Formulation 2-1, 5 ° C 10 day storage product of Formulation 2-1, Formulation 2-2 to Formulation 2-8 before storage start and 5 ° C 10 day storage product None of them changed significantly. Although it increased in all products stored at 50 ° C. for 10 days, the values of Formulation 2-1 and Formulation 2-2 were high, and the values of Formulation 2-3 to Formulation 2-8 increased as the calcium ascorbate addition rate increased. Tended to be lower.

(Confirmation of browning inhibitory effect of calcium ascorbate and the effect on flavor depending on the type of fruit juice used)
Samples prepared by mixing and heat-sterilizing the raw materials of Formulation 3-1 to Formulation 3-3 and Formulation 3-1 ′ to Formulation 3-3 ′, respectively, in containers were used as samples (Table 7). About the sample preserve | saved for 10 days at 5 degreeC and 50 degreeC, respectively before storage start, sensory evaluation was implemented about the external appearance (color tone) and flavor by five panelists. Appearance (color tone) evaluation (* 5) and flavor evaluation (* 6) were performed using the evaluation criteria in Table 8, and the evaluation points were averaged. Further, L ^* a ^* b ^* (L ^* a ^* b ^* measuring instrument: spectrocolorimeter manufactured by Minolta Co., Ltd.) and pH of the sample were measured. As an index of appearance (color tone) change from L ^* a ^* b ^* , in Formulation 3-1 and Formulation 3-1 ′, a ^* is Formulation 3-2, Formulation 3-2 ′, Formulation 3- 3 and Formulation 3-3 ′, b ^* is selected, and the difference (Δa ^* or Δb ^* ) from the other samples is calculated with reference to the pre-storage samples of Formulation 3-1 to Formulation 3-3, respectively. did. The results are shown below (Table 9).

  The sensory evaluation (appearance (color tone)) was good before the start of storage of Formulation 3-1, before the start of storage of Formulation 3-1 ', and at 5 ° C for 10 days. Browning was confirmed in the product of Formulation 3-1, which was stored at 5 ° C / 50 ° C for 10 days, and the product of Formulation 3-1 ', which was stored at 50 ° C for 10 days. The product was browned, followed by the product of Formulation 3-1 ′ stored at 50 ° C. for 10 days, and finally the product of Formulation 3-1 stored at 5 ° C. for 10 days. It was good for the compound 3-2 ′ before storage and for 10 days at 5 ° C. Before the start of storage of Formulation 3-2 and at 5 · 50 ° C. for 10 days, and for Formula 3-2 ′ at 50 ° C. for 10 days, browning was confirmed, but Formulation 3-2 was stored at 50 ° C. for 10 days. The product is the most browned, and then at the same level, the compound 3-2 stored at 5 ° C. for 10 days and the product stored at 3-2 ′ at 50 ° C. for 10 days lastly before the start of storage of the compound 3-2 . It was good for the product of Formulation 3-3 'before storage start and at 5 ° C for 10 days. Before the start of storage of Formulation 3-3 and 5 · 50 ° C for 10 days, and for Formulation 3-3 ′ at 50 ° C for 10 days, browning was confirmed, but Formulation 3-3 was stored at 50 ° C for 10 days. The product was most browned, followed by the product at 5 ° C. for 10 days and the product 3-3 ′ stored at 50 ° C. for 10 days at the same level. .

  About sensory evaluation (flavor), it was good before the start of storage of Formulation 3-1 and a product stored at 5 ° C. for 10 days, but the sourness decreased in the product before storage of Formulation 3-1 ′ and stored at 5 ° C. for 10 days. confirmed. A decrease in the fresh feeling was confirmed in all the products stored at 50 ° C. for 10 days, but the decrease in fresh feeling was greater in Formulation 3-1 than in Formulation 3-1 ′. Before the start of storage of Formulation 3-2 and a product stored at 5 ° C. for 10 days, it was good, but a decrease in sourness was confirmed before the start of storage of Formulation 3-2 ′ and a product stored at 5 ° C. for 10 days. A decrease in freshness was confirmed in all products stored at 50 ° C. for 10 days. Before the start of storage of Formulation 3-3 and the product stored at 5 ° C. for 10 days, it was good. However, before the start of storage of Formulation 3-3 ′ and the product stored at 5 ° C. for 10 days, a decrease in sourness was confirmed. A decrease in the fresh feeling was confirmed in the products stored at 50 ° C. for 10 days, but the decrease in the fresh feeling was greater in Formulation 3-3 than in Formulation 3-3 ′.

About △ a ^* , compared with before the start of storage of Formulation 3-1, 5 ° C 10 day storage product of Formulation 3-1,
There was no big change in the compound 3-1 ′ before the start of storage and the product stored at 5 ° C. for 10 days. In the products stored at 50 ° C. for 10 days, all increased, but the formulation 3-1 ′ was lower than the value of the formulation 3-1.
Δb ^* was not significantly changed in the product stored at 5 ° C. for 10 days in Formulation 3-2 as compared to that in Formulation 3-2 before storage start, but before the storage start of Formulation 3-2 ′ and at 5 ° C. for 10 days. All of the preserved products decreased. Although all increased in the 50 degreeC 10 day preservation | save goods, the mixing | blending 3-2 became higher than the value of the mixing | blending 3-2 '. Compared to the pre-storage start of Formulation 3-3, all of the products stored at 550 ° C for 10 days of Formulation 3-3 decreased, but the values of the product stored at 50 ° C for 10 days were lower than those stored at 5 ° C for 10 days. It was. Both the pre-storage and pre-storage products at 550 ° C. for 10 days increased in Formulation 3-3 ′, but the values for the storage at 50 ° C. for 10 days were lower than those before the storage start and for storage at 5 ° C. for 10 days.

(Confirmation of browning suppression effect of calcium ascorbate due to pH difference)
Samples prepared by mixing and heat-sterilizing the raw materials of Formulation 4-1 to Formulation 4-4 were filled in containers (Table 10). About the sample preserve | saved for 10 days at 5 degreeC * 50 degreeC before the preservation | save start, sensory evaluation was implemented about the external appearance (color tone) by five panelists. Appearance (color tone) evaluation (* 7) was performed using the evaluation criteria shown in Table 11, and the evaluation points were averaged. Further, L ^* a ^* b ^* (L ^* a ^* b ^* measuring instrument: spectrocolorimeter manufactured by Minolta Co., Ltd.) and pH of the sample were measured. From L ^* a ^* b ^* , a ^* was selected as an index of appearance (color tone) change, and the difference from the other samples (Δa ^* ) was calculated with reference to the pre-storage sample of formulation 4-1 . The results are shown below. (Table 12)

  Regarding sensory evaluation (appearance (color tone)), all of the products before storage start of Formulation 4-1 to Formulation 4-4 and those stored at 5 ° C. for 10 days were good. Although browning was confirmed in all products stored at 50 ° C. for 10 days, Formulation 4-2 was most browned, followed by Formulation 4-1, Formulation 4-3, and Formulation 4-4.

About (DELTA) a ^* , compared with before the preservation | save start of the mixing | blending 4-1, there was no big change in all before the storage start of the mixing | blending 4-2 to the mixing | blending 4-4 and a 5 degreeC 10 day storage goods. All of the products stored at 50 ° C. for 10 days increased, but the value of Formulation 4-2 was the highest, followed by Formulation 4-1, Formulation 4-3, and Formulation 4-4.

INDUSTRIAL APPLICABILITY The present invention can provide a container-packed fruit juice that effectively suppresses browning over time during distribution, which is a particular problem in container-packed fruit juice drinks, and maintains the original flavor of the fruit juice drink, and a method for producing the same. .

Claims (6)

  A container-packed fruit juice beverage in which browning is suppressed by incorporating calcium ascorbate.   The container-packed fruit juice beverage according to claim 1, wherein calcium ascorbate is mixed in an amount of 0.05 to 1% by weight based on the total amount of the fruit juice beverage.   The container-packed fruit juice drink according to claim 1 or 2, wherein the pH of the fruit juice drink is adjusted to 3.0 or more and less than 4.6.   The container-packed fruit juice drink according to any one of claims 1 to 3, wherein the fruit juice used is turbid fruit juice.   In the manufacture of a container-packed fruit juice beverage, a method for producing a container-packed fruit juice drink in which browning is suppressed, characterized in that calcium ascorbate is mixed in an amount of 0.05 to 1% by weight based on the total amount of the fruit juice drink. A method for suppressing browning of a container-packed fruit juice beverage, characterized in that, in a container-packed fruit juice beverage, calcium ascorbate is mixed in an amount of 0.05 to 1% by weight based on the total amount of the fruit juice beverage.