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WO2018042847A1 - Boisson contenant du jus de fruit, base de boisson contenant du jus de fruit, procédé de fabrication d'une boisson contenant du jus de fruit, procédé de fabrication d'une base de boisson contenant du jus de fruit, et procédé d'amélioration de l'arôme d'une boisson contenant du jus de fruit - Google Patents

Boisson contenant du jus de fruit, base de boisson contenant du jus de fruit, procédé de fabrication d'une boisson contenant du jus de fruit, procédé de fabrication d'une base de boisson contenant du jus de fruit, et procédé d'amélioration de l'arôme d'une boisson contenant du jus de fruit Download PDF

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Publication number
WO2018042847A1
WO2018042847A1 PCT/JP2017/023631 JP2017023631W WO2018042847A1 WO 2018042847 A1 WO2018042847 A1 WO 2018042847A1 JP 2017023631 W JP2017023631 W JP 2017023631W WO 2018042847 A1 WO2018042847 A1 WO 2018042847A1
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Prior art keywords
fruit juice
containing beverage
content
juice
fruit
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English (en)
Japanese (ja)
Inventor
真衣 神部
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Sapporo Breweries Ltd
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Sapporo Breweries Ltd
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Publication of WO2018042847A1 publication Critical patent/WO2018042847A1/fr
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a fruit juice-containing beverage, a fruit juice-containing beverage base, a fruit juice-containing beverage manufacturing method, a fruit juice-containing beverage base manufacturing method, and a fruit juice-containing beverage flavor improving method.
  • Fruit juice-containing beverages have the strength of being able to feel the sour taste peculiar to fruits and giving consumers a fresh impression, and have gained a certain share in the beverage market.
  • Various researches and developments have been conducted on fruit-containing beverages in order to create products that better meet market needs.
  • the sugar content is 0.5 to 21.0
  • the sugar acid ratio is 1.0 to 30.0
  • the pH is 2.0 to 4.0.
  • a container-containing fruit juice-containing beverage characterized in that the amount of fruit juice is 0.5 to 30.0% by mass is disclosed.
  • a juice-containing beverage such as the technique according to Patent Literature 1 can firmly and strongly feel the taste peculiar to fruit juice including acidity.
  • the taste derived from the fruit juice may end up in the mouth as a aftertaste, and the impression that the refreshing feeling is poor may be received.
  • the present invention provides a fruit juice-containing beverage with improved aftertaste, a fruit juice-containing beverage base, a fruit juice-containing beverage production method, a fruit juice-containing beverage base production method, and a fruit juice-containing beverage flavor improvement method. Let it be an issue.
  • the present inventors conducted a number of experiments focusing on various substances in order to improve the finish aftertaste while avoiding an unfavorable flavor as a fruit juice-containing beverage. As a result, the inventors have focused on capsaicins and found that the problems described above can be solved by controlling the capsaicin content and the fruit juice content, thereby creating the present invention.
  • a method for producing a fruit juice-containing beverage comprising capsaicins, fruit juice and alcohol, wherein the content of the capsaicins is 0.050 to 0.500 mg / L, and the content of the fruit juice is converted to a fruit juice ratio.
  • a method for producing a fruit juice-containing beverage comprising a step of 0.50 to 20.00%.
  • a fruit juice-containing beverage-based production method comprising capsaicins, fruit juices and alcohol, wherein the capsaicin content is X mg / L, and the fruit juice content conversion of the fruit juice content is Y%
  • a method for producing a fruit juice-containing beverage base comprising a step of setting X / D to 0.050 to 0.500 and Y / D to 0.50 to 20.00 when the dilution ratio is D.
  • a flavor improving method for improving the aftertaste of an alcohol-containing fruit juice-containing beverage, wherein the content of capsaicin is 0.050 to 0.500 mg / L for the fruit juice-containing beverage A method for improving the flavor of a fruit juice-containing beverage comprising a step of adjusting the amount to 0.50 to 20.00% in terms of a fruit juice ratio.
  • the capsaicin content is within the predetermined range, and the fruit juice content is within the predetermined range, so that the aftertaste is improved.
  • the fruit juice-containing beverage according to the present invention contains alcohol, but the content of capsaicin is within a predetermined range and the content of fruit juice is within a predetermined range. The pungent taste is suppressed.
  • the juice-containing beverage base according to the present invention has X / D and Y / D within the predetermined ranges, the juice-containing beverage after dilution has improved aftertaste.
  • the juice-containing beverage base according to the present invention contains alcohol, but since X / D and Y / D are within the predetermined ranges, the juice-containing beverage after dilution suppresses the pungent taste of alcohol. Has been.
  • the method for producing a fruit juice-containing beverage according to the present invention includes a step of setting the content of capsaicin within a predetermined range and the content of the fruit juice within a predetermined range, so that the fruit juice-containing beverage with improved aftertaste is improved. Can be manufactured.
  • the method for producing a fruit juice-containing beverage according to the present invention is a method for producing an alcohol-containing beverage.
  • the content of capsaicins is within a predetermined range, and the content of fruit juice is within a predetermined range. Since a process is included, the fruit juice containing drink by which the pungent taste of alcohol was suppressed can be manufactured.
  • the method for producing a juice-containing beverage base according to the present invention includes a step of setting X / D and Y / D within a predetermined range, a juice-containing beverage base with improved aftertaste is improved with respect to a juice-containing beverage after dilution. Can be manufactured.
  • the fruit juice-containing beverage-based manufacturing method according to the present invention is a beverage-based manufacturing method containing alcohol, but includes a step of setting X / D and Y / D within a predetermined range. A fruit juice-containing beverage base in which the stimulating taste of alcohol is suppressed can be produced.
  • the method for improving the flavor of a fruit juice-containing beverage according to the present invention includes a step of setting the content of capsaicin within a predetermined range and the content of the fruit juice within a predetermined range. Can be improved.
  • the method for improving the flavor of a fruit juice-containing beverage according to the present invention is intended for beverages containing alcohol, but the content of capsaicin is within a predetermined range and the content of fruit juice is within a predetermined range. Since the process is included, the pungent taste of alcohol in the fruit juice-containing beverage can be suppressed.
  • the fruit juice-containing beverage contains capsaicins, fruit juice, and alcohol.
  • each component which comprises a fruit juice containing drink is demonstrated.
  • Capsaicins are capsaicin and analogs thereof, and are compounds in which an organic acid is bonded to vanillylamine with an amide bond.
  • the capsaicins are, for example, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, etc., and may be composed of one kind or two or more kinds. And the content of capsaicin is the total amount of these when it contains two or more of these.
  • the capsaicins are not particularly limited as long as they are for food and drink, and publicly known materials can be used, and examples thereof include capsicum (genus Capsicum).
  • the content of capsaicins is 0.050 mg / L or more, preferably 0.070 mg / L or more, and more preferably 0.100 mg / L or more.
  • the content of capsaicin is a predetermined value or more, the aftertaste of the fruit juice-containing beverage can be improved.
  • the capsaicin content is not less than a predetermined value, thereby reducing the caramel odor and powdery sensation peculiar to fruit juice (especially concentrated fruit juice), suppressing too strong acidity, and further stimulating taste of alcohol (Astringency) can be suppressed.
  • the content of capsaicins is 0.500 mg / L or less, preferably 0.400 mg / L or less, and more preferably 0.350 mg / L or less.
  • the capsaicin content is less than or equal to the predetermined value, it is possible to avoid a situation in which the comprehensive evaluation (whether or not it is a preferred flavor as a fruit juice-containing beverage) is reduced due to excessive pungency. Moreover, the situation that a pungent taste remains as an aftertaste can be avoided because content of capsaicin is below a predetermined value.
  • the content of capsaicins can be measured by, for example, an ultraviolet absorbance method (UV method), a high performance liquid chromatograph (HPLC method), or the like.
  • UV method ultraviolet absorbance method
  • HPLC method high performance liquid chromatograph
  • Fruit juice is juice that squeezes fruit.
  • the fruit from which the fruit juice is derived is not particularly limited, but, for example, a fruit of the Rosaceae family such as plum, peach, apple, apricot, strawberry, cherry, pear, plum, chrysanthemum, loquat, karin, almond.
  • the fruit juice derived from the Rosaceae fruit has a different flavor from the pungent taste produced by capsaicins, so the effect of the present invention is exerted more strongly than the fruit juice derived from the citrus fruit that produces a pungent taste called sourness. can do.
  • the fruit juice is, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit puree (a semi-liquid material obtained by grinding or scouring freshly-heated fruit or raw fruit), diluting liquids, and concentrated liquids thereof.
  • a mixed solution or the like can be used.
  • concentrated fruit juice it is preferable to use concentrated fruit juice. Since the caramel odor and powdery sensation of the fruit juice become stronger during the concentration operation when producing the concentrated fruit juice, the effect (reduction of caramel odor and powdery sensation) by containing capsaicins can be more firmly felt.
  • the content of the fruit juice is 0.50% or more, preferably 0.70% or more, and more preferably 1.00% or more in terms of the fruit juice ratio.
  • the content of the fruit juice is 20.00% or less in terms of the fruit juice ratio, preferably 18.00% or less, and more preferably 15.00% or less.
  • the content of the fruit juice is equal to or less than the predetermined value, it is possible to avoid a situation where the caramel smell or powdery peculiar to the fruit juice (particularly concentrated fruit juice) is too strong or the acidity is too strong.
  • comprehensive evaluation whether it is a preferable flavor as a fruit juice containing drink
  • concentration ratio relative concentration ratio of fruit juice when straight fruit juice is 100%
  • the refractometer for sugars such as saccharides and honey added to the fruit juice shall be in accordance with JAS standards. Exclude readings.
  • the refractometer reading or acidity value for sugar in straight fruit juice is determined by JAS standards (Japanese Agricultural Standards for Fruit Beverages), which are specific to each fruit (fruit beverage quality display standards ( (Attachment 3 of the Consumer Affairs Agency Notification No. 10 of September 30, 2011) “Standard of refractometer reading for sugar (Bx)” and Appendix 4 “Acidity standard (%)”. Therefore, the concentration ratio of fruit juice can be determined by measuring the refractometer reading or acidity for sugar of the fruit juice to be used and dividing by the reference value of the refractometer reading or acidity for sugar inherent to the fruit.
  • JAS standards Japanese Agricultural Standards for Fruit Beverages
  • the standard acidity of plum is 3.5%, so plum juice with an acidity of 7.0% Becomes twice the concentrated plum juice.
  • the content of plum juice in this beverage is calculated by “Zg ⁇ 2 (concentration ratio) / 100 mL ⁇ 100”.
  • the standard Bx in Appendix 3 of the fruit beverage quality display standard (September 30, 2011 Consumer Affairs Agency Notification No. 10) is 8%, the fruit juice with Bx of 24% is concentrated 3 times. Since the apple standard juice Bx in Appendix 3 is 10%, apple juice with 40% Bx becomes four times concentrated apple juice.
  • the fruit juice-containing beverage according to the present embodiment contains alcohol.
  • the alcohol may be any alcohol that can be drunk, and is not limited to the type, production method, or raw material, but is preferably distilled or brewed.
  • Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like, and one or more of these can be used in combination.
  • As the brewed liquor for example, beer, happoshu, fruit liquor, sweet fruit liquor, refined liquor and the like can be used alone or in combination of two or more.
  • alcohol refers to ethanol unless otherwise specified.
  • the alcohol content of the fruit juice-containing beverage can be measured, for example, based on the National Tax Agency's predetermined analysis method (decree) 3 sake 3-4 alcohol content (vibration density meter method).
  • the alcohol content of the fruit juice-containing beverage is not particularly limited, but when it is an alcoholic beverage, it is preferably 1 v / v% or more, more preferably 3 v / v% or more. When the alcohol content is a predetermined value or more, the effect of suppressing the pungent taste of alcohol can be more clearly exhibited.
  • the alcohol content of the fruit juice-containing beverage is preferably 20 v / v% or less, more preferably 10 v / v% or less. When the alcohol content is not more than a predetermined value, comprehensive evaluation (whether or not it is a preferable flavor as a fruit juice-containing beverage) can be made a better result.
  • Brix refers to the refractive index measured by a refractometer, converted into grams of sucrose contained in 100 g of sucrose liquid, using a conversion formula established by the International Commission on Sugar Analysis (ICUMSA). It is a so-called soluble solid content concentration. Brix can be measured using a conventionally known refractometer, for example, a digital refractometer RX-5000 ⁇ manufactured by Atago Co., Ltd.
  • the Brix of the fruit juice-containing beverage is not particularly limited, but is preferably 3.00% or more, more preferably 4.00% or more, and even more preferably 5.00% or more.
  • the fruit juice-containing beverage has a more fruity flavor, and the overall evaluation (whether it is a preferred flavor as a fruit juice-containing beverage) can be further improved.
  • the Brix of the fruit juice-containing beverage is preferably 12.00% or less, more preferably 10.00% or less, and even more preferably 7.00% or less. When Brix is a predetermined value or less, comprehensive evaluation (whether or not it is a preferred flavor as a fruit juice-containing beverage) can be made a better result.
  • the Brix derived from the fruit juice-containing beverage is not particularly limited, but is preferably 0.02% or more, more preferably 0.03% or more, and even more preferably 0.05% or more.
  • the fruit juice-derived Brix is a predetermined value or more, a fruity acidity can be imparted, and comprehensive evaluation (whether or not it is a preferred flavor as a fruit juice-containing beverage) can be improved.
  • 2.10% or less is preferable
  • Brix derived from fruit juice of a fruit juice containing drink is more preferably 1.80% or less, and further preferably 1.00% or less.
  • the Brix derived from the fruit juice is not more than a predetermined value, it is possible to avoid a situation in which the caramel odor and powdery sensation peculiar to the fruit juice (particularly concentrated fruit juice) is too strong or the acidity is too strong. Moreover, comprehensive evaluation (whether it is a preferable flavor as a fruit juice containing drink) can be made a good result because Brix derived from fruit juice is below a predetermined value.
  • Acidity is the concentration of acid contained in a beverage that is a product, and serves as an indicator of acidity. In addition, since it is an acid contained in the drink which is a product, when the said acid originates in fruit juice and an acidulant etc. are added as an additive, the acid derived from the said acidulant etc. is also contained in this. Acidity can be expressed in grams (g / 100 mL citric acid equivalent, w / v%) when the amount of organic acid contained in 100 mL of beverage is converted to citric acid. The acidity can be measured by the method defined by the Japanese Agricultural Standard JAS acidity measurement method, that is, the neutralization titration method (quantitative equation) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
  • the acidity of a fruit juice containing drink is not specifically limited, 0.20 w / v% or more is preferable, 0.25 w / v% or more is more preferable, 0.30 w / v% or more is further more preferable.
  • the acidity of the fruit juice-containing beverage is preferably 1.00 w / v% or less, more preferably 0.90 w / v% or less, and still more preferably 0.80 w / v% or less.
  • the fruit juice-containing beverage according to the present embodiment may be non-foaming or foaming.
  • the foaming property in this embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm 2 or more, and the non-foaming property means that the gas pressure at 20 ° C. is less than 0.5 kg / cm 2. It means that.
  • the fruit juice-containing beverage according to this embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, a sour agent, a salt, dietary fiber, ordinarily blended as a beverage within a range in which the desired effect of the present invention is not inhibited.
  • a coloring agent or the like may be added.
  • the sweetener for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used.
  • high-intensity sweetener examples include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like.
  • the antioxidant for example, vitamin C, vitamin E, polyphenol and the like can be used.
  • acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used.
  • salts examples include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
  • dietary fiber for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used.
  • colorant for example, caramel color, anthocyanin, gardenia color, fruit juice color, vegetable color, synthetic color and the like can be used. And what was generally marketed can be used for an above described fruit juice, capsaicin, and an additive.
  • the fruit juice-containing beverage according to the present embodiment has a capsaicin content within a predetermined range and a fruit juice content within a predetermined range. It has improved.
  • the fruit juice-containing beverage according to the present embodiment has reduced caramel odor and powdery sensation peculiar to fruit juice (particularly concentrated fruit juice), suppressed an excessively strong acidity, and further, an alcoholic taste (astringent taste). ) Is suppressed.
  • the fruit juice-containing beverage according to the present embodiment can exhibit a flavor that is preferable as a fruit juice-containing beverage.
  • the fruit juice-containing beverage base according to the present embodiment can be made the aforementioned fruit juice-containing beverage by being diluted with a cracking material described later.
  • the fruit juice-containing beverage base according to the present embodiment may be diluted with a split material after being provided in a beverage-based state (RTS: Ready To Server) when provided to consumers, restaurants, and the like.
  • the beverage base may be provided in a state of beverage (RTD: Ready To Drink) after diluting the beverage base with the split material.
  • Capsaicins When the content of capsaicins based on fruit juice-containing beverages is X mg / L and the dilution rate is D times, X / D is 0.050 or more, preferably 0.070 or more, more preferably 0.100 or more. preferable. X / D is 0.500 or less, preferably 0.400 or less, and more preferably 0.350 or less.
  • Y / D is 0.50 or more, preferably 0.70 or more, preferably 1.00 or more, when the fruit juice content is converted to Y% and the dilution rate is D times. Is more preferable.
  • Y / D is 20.00 or less, preferably 18.00 or less, and more preferably 15.00 or less.
  • the alcohol content of the fruit juice-containing beverage base is not particularly limited, but when the alcohol content of the fruit juice-containing beverage base is Av / v% and the dilution factor is D times, A / D is preferably 1 or more. More preferably, it is the above. A / D is preferably 20 or less, and more preferably 10 or less.
  • the value of the juice-containing beverage-based Brix is not particularly limited, but when the juice-containing beverage-based Brix value is B% and the dilution factor is D times, the B / D is preferably 3.00 or more. 00 or more is more preferable, and 5.00 or more is more preferable. Further, B / D is preferably 12.00 or less, more preferably 10.00 or less, and even more preferably 7.00 or less.
  • the Brix derived from the fruit juice-containing beverage base juice is not particularly limited, but when the value of the Brix derived from the fruit juice-containing beverage base juice is B ′% and the dilution factor is D times, B ′ / D is 0.02. The above is preferable, 0.03 or more is more preferable, and 0.05 or more is more preferable. Further, B ′ / D is preferably 2.10 or less, more preferably 1.80 or less, and further preferably 1.00 or less.
  • the acidity of the fruit juice-containing beverage base is not particularly limited, but when the acidity of the fruit juice-containing beverage base is Cw / v% and the dilution factor is D times, C / D is preferably 0.20 or more, and 0.25 or more Is more preferable, and 0.30 or more is more preferable. Further, C / D is preferably 1.00 or less, more preferably 0.90 or less, and further preferably 0.80 or less.
  • the split material is used for dilution of the fruit juice-containing beverage base according to the present embodiment.
  • the split material include water, carbonated water, hot water, ice, fruit juice, fruit juice drink, milk, tea, alcohol, and the like, and one or more of these can be used in combination. it can. It should be noted that the dilution using the split material may be performed so that the juice-containing beverage according to the present embodiment is 1.2 to 20 times, preferably 1.5 to 10 times, and more preferably 2 to 5 times. .
  • the fruit juice-containing beverage base (dilution ratio: for D times) according to this embodiment has X / D and Y / D within predetermined ranges, in other words, after dilution (drinking).
  • the content of capsaicin in the fruit juice-containing beverage and the content of fruit juice are within a predetermined range.
  • the fruit juice-containing beverage after dilution (drinking) has improved aftertaste.
  • the fruit juice-containing beverage after dilution (drinking) has reduced caramel odor and powdery sensation peculiar to fruit juice (particularly concentrated fruit juice), suppressed an excessively strong acidity, and further stimulated alcohol ( (Astringency taste) is suppressed.
  • the juice-containing beverage after dilution (drinking) can exhibit a flavor that is preferable as a juice-containing beverage.
  • the fruit juice-containing beverage and the fruit juice-containing beverage base according to the present embodiment can be provided in various containers. By stuffing fruit juice-containing beverages or fruit juice-containing beverage bases into various containers, quality deterioration due to long-term storage can be suitably prevented.
  • what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied.
  • a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container.
  • the capacity of the container is not particularly limited, and any one currently in circulation can be applied.
  • a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.
  • the fruit juice-containing beverage and the fruit juice-containing beverage-based manufacturing method according to the present embodiment include a mixing step S1 and a post-processing step S2.
  • the mixing step S1 water, capsaicin, fruit juice, drinking alcohol, additives and the like are appropriately added to the mixing tank to produce a mixed liquid.
  • the raw materials may be mixed and adjusted so that capsaicins, fruit juice content, X / D, and Y / D are in the predetermined ranges.
  • the post-processing step S2 for example, processes such as filtration, sterilization, and filling of the container are selectively performed as necessary.
  • the filtration process of post-processing process S2 can be performed with a general filter or a strainer.
  • the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but can be applied without being limited thereto as long as the same treatment can be performed.
  • the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink. And the order of each process in post-processing process S2 is not specifically limited.
  • each process performed in mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture RTD * RTS drink etc.
  • the method for producing a fruit juice-containing beverage according to the present embodiment includes a step of setting the capsaicin content and the fruit juice content within a predetermined range, thereby improving aftertaste sharpness.
  • a juice-containing beverage in which the pungent taste of alcohol is suppressed can be produced.
  • the manufacturing method of the juice containing drink base which concerns on this embodiment includes the process which makes X / D and Y / D in a predetermined range, while improving the aftertaste of the diluted juice containing drink, it is alcohol.
  • a juice-containing beverage base in which the pungent taste is suppressed can be produced.
  • the method for improving the flavor of a fruit juice-containing beverage is a method of adjusting the capsaicin content and the fruit juice content within a predetermined range for a fruit juice-containing beverage containing alcohol.
  • the content of capsaicins in the fruit juice-containing beverage is preferably 0.050 mg / L or more, and preferably 0.070 mg / L or more. More preferably 100 mg / L or more. Further, the content of capsaicin in the fruit juice-containing beverage is 0.500 mg / L or less, preferably 0.400 mg / L or less, and more preferably 0.350 mg / L or less.
  • the flavor improvement method of the fruit juice containing drink which concerns on this embodiment WHEREIN: It is preferable that the content of fruit juice of a fruit juice containing drink shall be 0.50% or more in conversion of fruit juice rate, and 0.70% or more. It is more preferable to set it to 00% or more. Further, the content of the fruit juice of the fruit juice-containing beverage is 20.00% or less, preferably 18.00% or less, more preferably 15.00% or less in terms of the fruit juice ratio.
  • the flavor improving method for fruit juice-containing beverages sets the capsaicin content of the fruit juice-containing beverage and the content of the fruit juice within a predetermined range.
  • the sharpness of alcohol can be improved and the stimulating taste of alcohol can be suppressed.
  • Example 1 First, in Example 1, it confirms about the influence which content of capsaicin and fruit juice has on each evaluation.
  • Sample preparation Pepper (SP-77557: Saneigen F.F.I.), plum juice (concentrated fruit juice: acidity 37%), fructose glucose liquid sugar, citric acid (crystal), trisodium citrate, raw alcohol, carbonated water
  • the sample liquid was prepared by mixing water.
  • the addition amount of pepper and the addition amount of plum juice were changed (the total amount was adjusted with water), and the content rate of the other raw material was fixed.
  • the alcohol content of each sample was 5.2 v / v%, and the gas pressure was 1.8 kg / cm 2 (20 ° C.).
  • Tables 1 and 2 show the standard of each sample and the results of each evaluation.
  • surface is the value converted into fruit juice rate.
  • the content of capsaicins in the table is a value calculated from the standard value and added amount of the red pepper (SP-77557), and Brix (Bx) was measured using a digital refractometer RX-5000 ⁇ manufactured by Atago Co., Ltd.
  • the acidity is a value measured by a neutralization titration method using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
  • Samples A-1 to A-7 are obtained by fixing the content of fruit juice and changing the content of capsaicins. As is clear from confirming the results of Samples A-1 to A-7, when the content of capsaicin is within a predetermined range, the score of aftertaste is good and the score of the overall evaluation is good. It could be confirmed. In addition, as the content of capsaicins increased, it was confirmed that the caramel odor and powdery feeling could be reduced, and the acidity and the pungent taste of alcohol (astringent taste) were suppressed.
  • Samples B-1 to B-7 are obtained by fixing the content of capsaicins and changing the content of fruit juice. As is clear from the results of Samples B-1 to B-7, when the content of the fruit juice is within the predetermined range, it was confirmed that the score of the comprehensive evaluation was good. On the other hand, in Sample B-7, the content of the fruit juice exceeded a predetermined value, the caramel odor and powdery feeling were strong, and the score of the overall evaluation was deteriorated. Sample B-2 was able to improve the pungent and sour taste, although the overall evaluation score did not change compared to Sample B-1.
  • Example 2 Next, in Example 2, it confirms about the influence which the kind of fruit juice has on each evaluation.
  • Sample preparation Pepper (SP-75757: manufactured by Saneigen FFI Co., Ltd.), thigh juice (concentrated fruit juice: Brix 70%), apple fruit juice (concentrated fruit juice: Brix 70%), fructose glucose liquid sugar, citric acid (crystal), citrus
  • a sample solution was prepared by mixing trisodium acid, raw alcohol, carbonated water, and water.
  • the addition amount of the pepper was changed (total amount was adjusted with water), and the content rate of the other raw material was fixed.
  • the alcohol content of each sample was 5.2 v / v%, and the gas pressure was 1.8 kg / cm 2 (20 ° C.).
  • Test content The test contents and the evaluation criteria for each test were the same as in Example 1. In addition, 8 panelists specialized in each evaluation.
  • Table 3 shows the standard of each sample and the result of each evaluation.
  • surface is the value converted into fruit juice rate.
  • the content of capsaicins in the table is a value calculated from the standard value and added amount of the red pepper (SP-77557), and Brix (Bx) was measured using a digital refractometer RX-5000 ⁇ manufactured by Atago Co., Ltd.
  • the acidity is a value measured by a neutralization titration method using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.

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Abstract

La présente invention concerne le problème consistant à fournir une boisson contenant du jus de fruit présentant un goût relevé amélioré en arrière-goût, une base de boisson contenant du jus de fruit, un procédé de fabrication d'une boisson contenant du jus de fruit, un procédé de fabrication d'une base de boisson contenant du jus de fruit, et un procédé d'amélioration de l'arôme d'une boisson contenant du jus de fruit. La boisson contenant du jus de fruit selon la présente invention présente une teneur en capsaïcine (et/ou ses analogues) de 0,050 à 0,500 mg/l et une teneur en jus de fruit de 0,50 à 20,00 % en termes de rapport de jus de fruit et contient un alcool. La base de boisson contenant du jus de fruit selon la présente invention comprend de la capsaïcine et/ou des analogues de cette dernière, un jus de fruit et un alcool et satisfait les exigences de 0,050 ≤ X/D ≤ 0,500 et 0,50 ≤ Y/D ≤ 20,00 [où X représente la teneur (mg/l) de la capsaïcine et/ou des analogues de cette dernière ; Y représente la teneur (%) du jus de fruit en termes de rapport de jus de fruit ; et D représente un rapport de dilution (en facteur multiplicateur)].
PCT/JP2017/023631 2016-08-29 2017-06-27 Boisson contenant du jus de fruit, base de boisson contenant du jus de fruit, procédé de fabrication d'une boisson contenant du jus de fruit, procédé de fabrication d'une base de boisson contenant du jus de fruit, et procédé d'amélioration de l'arôme d'une boisson contenant du jus de fruit Ceased WO2018042847A1 (fr)

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JP2016167165A JP6762169B2 (ja) 2016-08-29 2016-08-29 果汁含有飲料、果汁含有飲料ベース、果汁含有飲料の製造方法、果汁含有飲料ベースの製造方法、及び、果汁含有飲料の香味向上方法
JP2016-167165 2016-08-29

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WO2018042847A1 true WO2018042847A1 (fr) 2018-03-08

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PCT/JP2017/023631 Ceased WO2018042847A1 (fr) 2016-08-29 2017-06-27 Boisson contenant du jus de fruit, base de boisson contenant du jus de fruit, procédé de fabrication d'une boisson contenant du jus de fruit, procédé de fabrication d'une base de boisson contenant du jus de fruit, et procédé d'amélioration de l'arôme d'une boisson contenant du jus de fruit

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JP7362504B2 (ja) * 2020-02-19 2023-10-17 サントリーホールディングス株式会社 乳分とカラメル色素を含有するアルコール飲料

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010068749A (ja) * 2008-09-18 2010-04-02 T Hasegawa Co Ltd 炭酸感増強剤
JP2012016308A (ja) * 2010-07-07 2012-01-26 Kirin Brewery Co Ltd アルコール感が付与された非アルコール飲料およびその製造方法
JP2015008711A (ja) * 2013-07-02 2015-01-19 株式会社 伊藤園 容器詰果汁含有飲料

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010068749A (ja) * 2008-09-18 2010-04-02 T Hasegawa Co Ltd 炭酸感増強剤
JP2012016308A (ja) * 2010-07-07 2012-01-26 Kirin Brewery Co Ltd アルコール感が付与された非アルコール飲料およびその製造方法
JP2015008711A (ja) * 2013-07-02 2015-01-19 株式会社 伊藤園 容器詰果汁含有飲料

Non-Patent Citations (1)

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Title
"Apple Cider with Chili Flavour, Mintel GNPD", MINTEL GNPD, 2013, XP055469919, Retrieved from the Internet <URL:http://www.gnpd.com/sinatra/recordpage/2040350/from_search/yjgbcA792N/?page=1> [retrieved on 20170720] *

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