JP6719967B2 - Beverage - Google Patents

Description

The present invention relates to a beverage containing fruit juice.

In recent years, many beverages containing citrus juice have been on the market. Many citrus juice-containing beverages are characterized by sweetness and sourness, but a citrus juice-containing beverage with a bitterness accentuated has been desired in order to further increase diversity.
As described in Patent Documents 1 and 2, by containing naringin, and also containing sucralose, when the naringin is contained at a high concentration, the astringency derived from naringin is suppressed, and originally the bitterness is reduced. It is known that when naringin is contained in a low concentration to the extent that it is not felt, it can give its bitterness to give a three-dimensional effect derived from naringin, and that lemon juice is added to such a beverage.
Moreover, as described in Patent Document 3, it is known that a drink containing magnesium ions contains 1 μg to 50 mg of naringin per 100 ml of water, thereby suppressing the bitterness, astringency, and astringent taste of magnesium. ing.
Further, as described in Patent Document 4, it is also known that fruit wine obtained by immersing citrus fruit in alcohol contains naringin.
Patent Document 5 describes a beverage containing limonin, naringin, a non-nutritive sweetener, and optionally a juice.
Further, Patent Document 6 describes a beverage prepared by blending fruit juice such as lime or lemon with a pulverized citrus peel and giving a bitter taste to the beverage.

JP, 2008-99677, A JP, 2016-7205, A JP, 2009-279013, A JP, 2005-84751, A JP, 2010-521179, A JP, 2008-212105, A

Naringin-containing beverages known so far are not drinks intended to feel a certain bitterness, but in order to suppress the bitterness caused by naringin, a large amount of a sweetener is added to mask or minerals are added. In order to suppress the resulting bitterness, masking is performed by adding naringin.
In addition, limonin, naringin, etc. are added to mask the long-lasting sweet aftertaste of non-nutritive sweeteners, but these do not attempt to obtain a balanced bitterness more positively.
Furthermore, even when a citrus peel powder was blended with a beverage containing lemon juice, it was difficult to sufficiently impart a sustained bitterness.
Then, the present invention, in a beverage containing lemon juice, by further emphasizing the bitterness that lemon juice has faintly, and by making it a bitterness that is not too strong, it is balanced with other tastes and has a moderate bitterness that is persistent. The challenge is to get a drink that feels.

The present inventor has reached the following beverages as a result of intensive research to solve the above problems.
1. A beverage containing 0.100 (g/kg) or more of naringin, and a total of 1.0 to 9.0% by weight of lemon juice and citrus juice other than lemon.
2. The beverage according to 1, wherein the content of naringin is 0.600 (g/kg) or less.
3. The beverage according to 1 or 2, wherein the ratio of the lemon juice and the citrus juice other than the lemon ((content of citrus juice other than lemon)/(content of lemon juice)) is 0.3 to 3.0. ..
4. The beverage according to any one of 1 to 3, wherein the citrus juice other than lemon is lime juice.
5. Naringin was added in an amount of 0.100 to 0.600 (g/kg), the content of citrus juice was 1.0 to 9.0% by weight, and the content of citrus juice other than lemon was equal to that of lemon juice. A method for producing a beverage, the content of which is 0.3 to 3.0.
6. In a citrus juice-containing beverage containing 0.100 to 0.600 (g/kg) of naringin, 1.0 to 9.0% by weight of citrus juice was added, and (content of citrus juice other than lemon)/(lemon A method for improving the bitterness of naringin by blending it so that the content of fruit juice) is 0.3 to 3.0.

According to the present invention, as a lemon juice and lime juice-containing beverage, it is possible to obtain a beverage having a suitable moderate bitterness that is balanced with the taste of the lemon juice and lime juice.

The present invention is a beverage containing 0.100 (g/kg) or more of naringin, and 1.0 to 9.0% by weight in total of lemon juice and citrus juice other than lemon in straight conversion.
The total amount of lemon juice and citrus juice other than lemon is preferably 1.5 to 8.0% by weight, more preferably 4.5 to 7.5% by weight.
If it is less than 1.0% by weight, the juice feeling of the beverage becomes poor, and if it exceeds 9.0% by weight, a persistent bitterness cannot be obtained.
(Lemon juice)
As the lemon juice used in the present invention, known ones can be adopted.
Such lemon juice is classified into cloudy juice, semi-clear juice and transparent juice depending on the amount of pulp contained, and concentrated juice, concentrated reduced juice and straight juice are present for each. The lemon juice in the present invention means at least one selected from the above, and any one of these may be used alone, or any combination thereof may be used.

As the lemon juice used, straight or concentrated and reduced 100% lemon juice may be used, and the use of other lemon juice is not excluded. Here, "100% lemon juice" means that lemon fruit is crushed and squeezed or squeezed to remove skins, seeds, or the concentrated product is diluted to a squeezed state. It means a reconstituted one having an acidity of 4.5% or more and less than 9% in lemon juice.
And in the beverage of the present invention, the content of the lemon juice contained is 0.3 to 6.5% by weight, preferably 1.0 to 4.0% by weight, and more preferably 1.7 to 3.0% by weight. Is. When the content of lemon juice is less than 0.3% by weight or more than 6.5% by weight, the beverage is not well balanced and an appropriate and persistent bitterness cannot be felt.

(Citrus juice other than lemon)
As citrus juices other than lemons used in the present invention, Valencia oranges, oranges such as navel oranges, limes, seekers, daidai, yuzu, kabosu, sudachi, citron, citrus fruits such as bush can, summer mandarin oranges, hasaku , Sweetie, citrus fruits such as Dekopon, mandarin orange, unshu mandarin orange, ponkan, mandarin oranges such as Kishu mandarin orange, kumquats such as kumquat, tangoles such as Iyokan and tankan, seminole, buntan, and grapefruit juice.
Of these, it is desirable to adopt lime juice, and since juice of grapefruit may be difficult to obtain a balanced bitterness when combining lemon juice and naringin, juice of grapefruit in the beverage of the present invention may be used. Sometimes it is not necessary to include it. However, grapefruit juice can be contained to the extent that the effects of the present invention are not impaired.
The citrus juices other than the lemon are classified into cloudy juice, semi-clear juice and transparent juice according to the amount of pulp contained, and there are concentrated juice, concentrated reduced juice and straight juice for each type. The lemon juice in the present invention means at least one selected from the above, any of these may be used alone, or these types of juice may be used in any combination, and Among citrus juices other than lemon, citrus juices of plural kinds of fruits can be mixed and used.
In the beverage of the present invention, the content of citrus juice other than the contained lemon is 0.3 to 6.5% by weight, preferably 1.5 to 5.0% by weight, more preferably 1.9 to 4. 6% by weight, more preferably 2.5 to 4.0% by weight. When the content of citrus juices other than lemons is less than 0.3% by weight and more than 6.5% by weight, the beverage cannot be balanced and a proper and persistent bitterness cannot be felt.

((Content of citrus juice other than lemon)/(Content of lemon juice))
In the beverage of the present invention, (content of citrus juice other than lemon)/(content of lemon juice) can be in the range of 0.3 to 3.0. Within this range, a bitterness in a particularly suitable range can be obtained. Further, the range of 0.6 to 2.5 is more preferable, and the range of 0.9 to 2.1 is more preferable.
The fruit juice content is converted based on the sugar refractometer reading (Brix value) and acidity measured in accordance with the Japanese Agricultural Standards of Fruit Drinks (December 24, 2013 Ministry of Agriculture, Forestry and Fisheries Notification No. 3118). The value is the relative concentration when the straight fruit juice obtained by squeezing the fruit is 100% by weight.

(Naringin)
Naringin used in the present invention is a flavanone glycoside such as grapefruit and hassaku which is mainly contained in the vicinity of the skin and serves as a basis of bitterness and irritating sensation peculiar to citrus fruits. Naringin may be added as a commercially available food additive (such as a bittering agent), or may be contained in the fruit juice used.
The content of naringin in the beverage of the present invention is preferably 0.100 to 0.600 (g/kg), more preferably 0.120 to 0.500 (g/kg), and further preferably 0.1. It is 150 to 0.450 (g/kg), most preferably 0.150 to 0.300 (g/kg). When the content of naringin is less than 0.100 (g/kg), the beverage does not have an appropriate bitterness and cannot be the beverage intended by the present invention.
When the beverage of the present invention contains fruit juice-derived naringin, the content of naringin in the present invention is the total amount of added naringin and fruit juice-derived naringin.

(Other ingredients)
Other components known in the art that can be blended into the beverage may be contained within a range that does not impair the effects of the present invention. Other components can be added as additives. Examples of such additives include flavors, sweeteners, high-intensity sweeteners, acidulants, colorants, antioxidants, seasonings, fortifiers such as vitamins and minerals, pH adjusters, emulsifiers, Stabilizers, thickening polysaccharides, gelling agents, dietary fiber, dextrin and the like can be used. As the sweetener, for example, sugar, fructose-fructose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high intensity sweetener, for example, acesulfame K, sucralose, aspartame and the like can be used. These components may be used alone or in combination of two or more. In addition, fruit juice derived from fruits other than citrus fruits can be further added.
Further, if necessary, beer, vodka, rum, wine, shochu, liqueur and other known alcoholic beverages and ethanol, green tea, sencha, Japanese tea such as houjicha, tea such as oolong tea and black tea, carbonated water, vegetable juice, Fruit juices of fruits other than citrus fruits can be added, but need not be added.
However, when other components are contained, it is necessary to contain them in a range that does not impair the effects of the beverage of the present invention.

(Solid content)
The beverage of the present invention can contain a solid content. The solid content at this time is contained as a characteristic of the feel in the mouth, the appearance as a beverage, and the like.
As such solids, solids directly derived from fruits such as crushed products of lemon and other citrus peels and sandbags, and further fruit juice, if necessary, gellan gum, xanthan gum, locust bean gum, agar, High-strength agar, carrageenan, glucomannan, guar gum, tara gum, tamarind gum, amylose, amylopectin, agarose, agaropectin, furceleran, alginic acid, pectin, dextran, pullulan, cellulose, curdlan, gelatin, etc. It can be minutes.
However, if it contains solids that are directly derived from fruits such as crushed lemon and other citrus peels and sand, these solids may be soaked in syrup or sterilized. Therefore, it may not contain solids directly derived from the fruit. Further, the solid content formed by gelation can be adjusted more freely by changing the degree of gelation, the size and shape of the solid content, and the like when put in the mouth.

Beverages were obtained by mixing the components so that the blending amounts shown in Tables 1 to 7 below were obtained. In addition, (g/kg) in the table indicates the weight (g) in 1 kg of the beverage, (w/w%) indicates the weight% in the beverage, and the concentration of the fruit juice that is not concentrated is the concentration in straight conversion. ..
Then, the evaluation of persistent bitterness of these beverages was evaluated by sensory evaluation according to the following criteria. Persistent bitterness means that bitterness can be felt immediately after the beverage is contained in the mouth, so it can be felt immediately, and it is not harsh, and the bitterness continues while being contained in the mouth. It shows a sharp bitterness after drinking.
Persistent bitterness: ◎; very persistent bitterness is felt.
: Good; persistent bitterness is felt.
: △; Slightly persistent bitterness is felt.
: ×; No persistent bitterness is felt.

According to the results of Table 1, the beverage of Example 1 containing both lemon juice, lime juice, and naringin has a persistent and appropriate bitterness, but the total juice amount is the same as in Example 1. According to Comparative Examples 1 and 2 containing only either lemon juice or lime juice, the bitterness was not persistent and could not be felt as an appropriate bitterness.

Table 2 shows examples in which the contents of lemon juice and naringin were kept constant and the contents of lime juice were changed.
The beverages of Comparative Example 3 containing no lime juice and the beverages of Comparative Examples 4 and 5 containing excess lime juice were not suitable and did not have long-lasting properties, but the beverages of Examples 2 to 6 were suitable. A persistent bitterness could be felt.

Table 3 shows examples in which the contents of lime juice and naringin were kept constant and the contents of lemon juice were changed.
According to the beverages of Comparative Examples 6 to 8 containing no lemon juice, or containing a small amount of lemon juice, and the beverage containing Comparative Example 9 containing excessive amount of lemon juice, there was no suitable and long-lasting beverage, but the beverages of Examples 7 to 10 According to the beverage, an appropriate and persistent bitterness could be felt.

Example 11 is an example of a beverage to which fructose-glucose liquid sugar, sucralose, and acesulfame K was further added as a sweetener, and although it is clear that sweetness is felt as compared with the beverages of Examples 1 to 10, the sweetness thereof is clear. The bitterness is not masked by and you can still feel a proper, harmonious and sustained bitterness.
Example 12 is an example in which orange juice is adopted as a citrus juice other than lemon, and also according to the present invention, according to the present invention, an appropriate, harmonious and persistent bitterness can be felt.
Then, as in Comparative Example 10, when only lemon juice is used, a persistent bitterness may be felt even if citric acid is added to adjust the acidity to that of Example 1 shown in Table 1. could not.

Examples 13 to 16 and Comparative Examples 11 to 13 are all examples in which the weight ratio of lime juice and lemon juice (lime juice/lemon juice) was 1.4.
Like Examples 13 to 16, when the content of the two kinds of fruit juice is relatively low and the total amount is up to 7.5% by weight, a beverage having a persistent bitterness can be obtained, but a comparative example that is not so According to Nos. 11 to 13, since the sourness was strong and bitterness was difficult to be felt, it was not possible to obtain a persistent bitterness as a result.

The bitterness intensity as a fruit juice-containing beverage is the bitterness intensity as a fruit juice-containing beverage with a bitterness accent, and the evaluation criteria are as follows.
A: The bitterness is moderately felt.
○: The bitterness is slightly weak. Or the bitterness is slightly strong.
X: The bitterness is too weak to be felt. Or the bitterness is too strong and it feels extreme.

The evaluation criteria for the strength of fruit juice as a beverage containing citrus juice are as follows.
A: A feeling of fruit juice is felt moderately.
○: The juice feeling is slightly weak. Or the feeling of fruit juice is rather strong.
X: Fruit juice is too weak to be felt. Or the juice feels too strong and feels extreme.

Overall evaluation: ◎: 3, ○: 2, Δ:1, ×: 0, and the following judgments were made by combining the three items of persistent bitterness, bitterness as a juice-containing beverage, and fruitiness. It was evaluated according to the standard.
A: The total is 7 or more.
◯: The total is 5 or more and less than 7, and there is no x in any evaluation.
X: The total is less than 5. Alternatively, one of the evaluations is x.

Examples 17 to 21 and Comparative Examples 14 and 15 are examples in which the contents of lemon juice and lime juice are kept constant and the content of naringin is changed.
According to Examples 17 to 21 in which the content of naringin is in the range of 0.150 to 0.450 g/1 kg of beverage, it has a persistent bitterness, has a strong bitterness as a citrus juice containing beverage, and has a juice feeling. However, if the content of naringin is as low as 0.075 g/beverage 1 kg, or conversely at 0.750 g/beverage 1 kg, too much, persistent bitterness, bitterness as a citrus juice-containing beverage, fruit juice feeling The results of at least one of these were poor.
Further, in view of the results in Table 6 above, within the scope of the present invention, the content of naringin per 1.0 w/w% of fruit juice may be 0.020 g/kg to 0.100 g/kg. It can be seen that it is better if the content of naringin per 0.0 w/w% is 0.025 g/kg to 0.065 g/kg.

Examples 22 to 25 and Comparative Example 16 are examples in which juice other than lime juice is used as citrus juice other than lemon.
According to Examples 22 to 25, as the citrus juice other than the lemon, the same or similar effect as the lime juice can be obtained by using the juices of yuzu and shikuwasa other than the lime juice, but the grapefruit juice is used. When used, it could not be a beverage with a persistent bitterness.

Claims (4)

Naringin 0.100 (g/kg) or more and 0.600 (g/kg) or less , and a total of 1.0 to 9.0% by weight of lemon juice and citrus juice other than lemon ,
The ratio of the lemon juice and the citrus juice other than the lemon ((content of citrus juice other than lemon)/(content of lemon juice)) is 0.3 to 3.0, and the citrus juice other than the lemon Is at least one selected from lime juice, orange juice, yuzu juice, and shikuwasa juice . The beverage according to claim 1, wherein the citrus juice other than lemon is lime juice. Naringin was added in an amount of 0.100 to 0.600 (g/kg), the content of citrus juice was 1.0 to 9.0% by weight, and the content of citrus juice other than lemon was equal to that of lemon juice. Content) to be 0.3 to 3.0, and the citrus juice other than the lemon is at least one selected from lime juice, orange juice, yuzu juice, and shikuwasa juice . In a citrus juice-containing beverage containing 0.100 to 0.600 (g/kg) of naringin, 1.0 to 9.0% by weight of citrus juice was added, and (content of citrus juice other than lemon)/(lemon The content of the fruit juice) is 0.3 to 3.0, and the citrus juice other than the lemon is at least one selected from lime juice, orange juice, yuzu juice, and shikuwasa juice , A method for improving the bitterness of naringin.