JP7351066B2 - Low calorie beverage and its manufacturing method - Google Patents

Description

References to related applications

This application benefits from the priority of Japanese Patent Application No. 2017-129398 (filing date: June 30, 2017), which is an earlier Japanese application, and the entire disclosure thereof is incorporated herein by reference. considered to be part of

TECHNICAL FIELD The present invention relates to fruit juice drinks, vegetable juice drinks, and mixed juice drinks that have been treated to reduce calories, and methods for producing them.

With the rise in health consciousness in recent years, there is a desire to reduce carbohydrate intake when consuming foods and drinks, and reducing carbohydrate intake is said to be a social issue in the future. Fruit juice drinks and vegetable juice drinks are widely popular among consumers for the purpose of maintaining health because they allow you to easily consume fruits and vegetables, but these drinks contain carbohydrates derived from fruits and vegetables. Therefore, from the viewpoint of reducing carbohydrate intake, it is desirable to reduce the carbohydrate content as much as possible.

Regarding fruit juice drinks, techniques have been proposed to remove monosaccharides and disaccharides from fruit juice by subjecting the fruit juice to membrane treatment, thereby reducing the calorie content (Patent Documents 1 and 2). In addition, there is a problem with vegetable juice drinks that the taste becomes bland when vegetables with low carbohydrate content are used as raw materials. A technique has been proposed (Patent Document 3).

Special Publication No. 2010-520743 International Publication No. 2006/004106 Japanese Patent Application Publication No. 2015-223167

However, the above-mentioned technique of membrane-processing fruit juice has a problem in that the richness and richness of the fruit juice are also lost when sugars are removed. Furthermore, since the above-mentioned low-carbohydrate vegetable drinks are made from vegetables with low sugar content, there are restrictions on the vegetables that can be used.

The present inventors conducted intensive studies in view of the above problems, and found that a fructosyltransferase crude enzyme agent having substantially no pectinase activity was applied to orange juice to extract fructooligosaccharides from sucrose contained in orange juice. It has been found that by further subjecting the obtained enzyme-treated sample to membrane filtration treatment, it is possible to reduce the calories while maintaining the original richness and richness of orange juice. The present inventors also confirmed that similar results were obtained with other fruit juices and vegetable juices. The present invention is based on these findings.

An object of the present invention is to provide a low-calorie fruit juice drink, a vegetable juice drink, and a mixed juice drink that have the richness and richness inherent in drinks, and a method for producing the same.

According to the present invention, the following inventions are provided.
[1] Beverages selected from the following (A), (B) and (C), or mixed juice drinks consisting of some or all of them (hereinafter referred to as "fruit juice drinks, vegetable juice drinks and mixed juice drinks of the present invention") (Also sometimes referred to as "the beverage of the present invention"):
(A) Orange juice drink whose sugar concentration
0<Y<11...(2)
(B) Pineapple juice drink whose sugar concentration
0<Y<11...(4)
(C) Carrot vegetable juice drink whose sugar concentration X (g/100mL) and Brix value Y satisfy the following formulas (5) and (6) 1.170 )
0<Y<6...(6).
[2] The beverage according to [1] above, containing 1 g/100 mL or more of fructooligosaccharide.
[3] The beverage according to [1] or [2] above, in which fructooligosaccharide is not added as a raw material.
[4] The beverage according to any one of [1] to [3] above, which is a cloudy beverage.
[5] A concentrate or diluted product of the beverage according to any one of [1] to [4] above.
[6] The beverage according to any one of [1] to [5] above, or a concentrate or diluted product thereof, which is packaged in a container.
[7] A step of enzymatically treating fruit juice, vegetable juice, or mixed juice with a glycosyltransferase using sucrose as a substrate, and subjecting it to membrane filtration treatment simultaneously with and/or after the enzyme treatment. A method for producing a fruit juice drink, a vegetable juice drink or a mixed juice drink.
[8] The production method according to [7] above, wherein the glycosyltransferase that uses sucrose as a substrate is fructosyltransferase.
[9] The enzyme treatment of fruit juice, vegetable juice, or mixed juice is a calorie-reducing treatment by producing fructooligosaccharides from sucrose contained in the fruit juice, vegetable juice, or mixed juice using fructosyltransferase. Manufacturing method described.
[10] The fruit juice, vegetable juice or mixed juice contains one or more fruit juices and/or vegetable juices selected from the group consisting of orange juice, pineapple juice and carrot juice, [7] to [9] above. ] The manufacturing method according to any one of.

The present invention is advantageous in that it is possible to reduce the calories in fruit juice drinks, vegetable juice drinks, and mixed juice drinks without losing the original richness and richness of these drinks.

Specific description of the invention

<<Beverage of the present invention>>
The fruit juice beverage and vegetable juice beverage of the present invention are characterized in that the sugar concentration and Brix value satisfy a predetermined mathematical formula. The mixed juice drink of the present invention is composed of two or more types selected from the group consisting of fruit juice drinks and vegetable juice drinks of the present invention. When the fruit juice beverage is an orange juice beverage, the sugar concentration and Brix value of the beverage satisfy the above formulas (1) and (2). When the fruit juice drink is a pineapple fruit juice drink, the sugar concentration and Brix value of the drink satisfy the above formulas (3) and (4). When the vegetable juice beverage is a carrot juice beverage, the sugar concentration and Brix value of the beverage satisfy the above formulas (5) and (6). Note that in the following description, the above formulas (1) to (6) may be referred to as "the mathematical formulas of the present invention."

The inequality on the right side of the above equation (1) is derived from the sugar concentration and Brix value of sample number 1 and sample number 3 in Example 1 below, and the inequality on the left side of equation (1) above is derived from the example below. It is derived from the sugar concentration and Brix value of Sample No. 2 and Sample No. 4 of Sample No. 1. The inequality on the right side of the above equation (3) is derived from the sugar concentration and Brix value of sample number 5 and sample number 7 of Example 2 described below, and the inequality on the left side of the above equation (3) is derived from the example below. This is derived from the sugar concentration and Brix value of Sample No. 6 and Sample No. 8 of No. 2. The inequality on the right side of the above equation (5) is derived from the sugar concentration and Brix value of sample number 9 and sample 11 of Example 3 below, and the inequality on the left side of the above equation (5) is derived from Example 3 below. It is derived from sample number 10 and the sugar concentration and Brix value of the carrot juice stock solution.

In the present invention, the term "saccharide" refers to monosaccharides and disaccharides, such as glucose, fructose, galactose, sucrose, maltose, and lactose. Saccharide concentration can be measured by high performance liquid chromatography (HPLC).

In the present invention, the "Brix value" (herein sometimes simply referred to as "Brix") is an index representing the total concentration of soluble solids (e.g., sugars, proteins, peptides, etc.) contained in a solution. It is a value obtained by converting the refractive index of the solution measured at 20° C. into mass/mass% of pure sucrose solution using the conversion table of ICUMSA (International Committee for Unified Methods of Sugar Analysis). The refractive index at 20° C. can be measured using a commercially available sugar refractometer such as a sugar refractometer manufactured by Atago.

In the formulas (2) and (4), the Brix value Y is in the range of 0<Y<11, preferably in the range of 1<Y<11 or 2<Y<11. Further, in the above formula (6), the Brix value Y is in the range of 0<Y<6, preferably in the range of 1<Y<6 or 1.5<Y<6.

The beverage of the present invention is a low-calorie beverage because of its reduced sugar concentration. In the present invention, the term "low-calorie beverage" refers to a beverage whose calorie content is reduced compared to the raw material fruit juice and/or vegetable juice. Examples of low-calorie beverages include beverages with 30 kcal/100 mL or less, 25 kcal/100 mL or less, or 20 kcal/100 mL or less. The calories of a beverage can be calculated based on the Atwater coefficient. Note that the reduction in calories can be achieved by processing the raw fruit juice or vegetable juice, that is, by enzymatic treatment and membrane filtration treatment, as described below.

The beverage of the present invention may contain fructooligosaccharide. In the present invention, "fructooligosaccharide" refers to an oligosaccharide in which 1 to 3 molecules of fructose are bonded to sucrose, and includes 1-kestose, nystose, and fructofuranosylnystose.

The beverage of the present invention may contain fructooligosaccharide at 1 g/100 mL or more (for example, 1 to 3 g/100 mL), preferably at least 1.5 g/100 mL (for example, 1.5 to 2.5 g/100 mL). 100 mL). Fructooligosaccharide concentration can be measured by high performance liquid chromatography (HPLC).

The fructooligosaccharide contained in the beverage of the present invention is a product obtained by in situ converting sucrose into fructooligosaccharide by enzymatic treatment in fruit juice, vegetable juice, or mixed juice. That is, the production of fructooligosaccharides in the beverage can be achieved by processing the raw material fruit juice or vegetable juice, that is, by enzymatic treatment, as described below. Therefore, the beverage of the present invention can be one in which fructooligosaccharide is not added as a raw material.

In a preferred embodiment, the beverage of the present invention is a cloudy beverage. A cloudy beverage is preferable because it maintains the cloudy color and richness inherent to fruit or vegetable juices. The turbidity of the beverage of the present invention can be, for example, 200 to 600, preferably 300 to 500. The turbidity of the beverage is determined based on the OD-turbidity correction formula obtained from the OD measurement of a diluted solution of kaolin turbidity standard solution 1000 degrees (Wako Pure Chemical Industries, Ltd.) after measuring OD650 using a commercially available spectrophotometer. It can be calculated by converting it to turbidity. Note that the cloudy beverage of the present invention can be produced by using fructosyltransferase, which has substantially no pectinase activity, in the enzyme treatment of raw fruit juice or vegetable juice, as described below.

The beverage of the present invention may contain beverage additives that are used in the formulation of ordinary beverages. Such additives include sweeteners (including high intensity sweeteners), acidulants, seasonings, spices, fragrances, colorants, thickeners, stabilizers, emulsifiers, nutritional fortifiers, pH adjusters, Examples include antioxidants and preservatives. The above-mentioned beverage additive can be mixed with other raw materials in the formulation process described below.

As mentioned above, the beverage of the present invention is characterized by its sugar concentration and Brix value satisfying a predetermined formula. Beverages that meet the formula of the invention are also within the scope of the invention. In the present invention, a beverage that satisfies the formula of the present invention when diluted is referred to as a "concentrate", and a beverage that satisfies the formula of the present invention when concentrated is referred to as a "diluent". That is, in the present invention, the term "concentrate" refers to a product that differs only in water content from the beverage of the present invention and becomes the beverage of the present invention when diluted. It is not limited to what is given. In addition, in the present invention, the term "diluted product" refers to a product that differs only in water content from the beverage of the present invention and becomes the beverage of the present invention when concentrated, and is obtained by diluting the beverage of the present invention. It is not limited to what is given.

<<Production method of the present invention>>
The beverage of the present invention can be produced by treating fruit juice, vegetable juice, or mixed juice with a glycosyltransferase that uses sucrose as a substrate, and then subjecting it to membrane filtration treatment.

Examples of the glycosyltransferase using sucrose as a substrate used in the production method of the present invention include fructosyltransferase, dextransucrase, levansucrase, and inulosucrase, and one or more of these can be used, Preferred is fructosyltransferase.

Fructosyltransferase used in the production method of the present invention is an enzyme that has the activity of producing fructooligosaccharide from sucrose. In the present invention, commercially available fructosyltransferases can be used. In the present invention, the enzyme may also be obtained by culturing a microorganism that produces fructosyltransferase and purifying or roughly purifying the enzyme from the culture.

In the present invention, preferably fructosyltransferase having substantially no pectinase activity can be used. Here, "having substantially no pectinase activity" refers to not having an activity that causes a significant clarifying effect or viscosity-reducing effect when fruit juice, vegetable juice, or mixed juice is processed. For example, When performing an enzyme treatment test using orange juice, if fructooligosaccharides are produced at a sugar composition ratio of 10% or more, and the turbidity after treatment is maintained at 35% or more of that before treatment, pectinase activity is determined. Assume that there is substantially no.

In the production method of the present invention, when fructosyltransferase having substantially no pectinase activity is used for the enzyme treatment, the produced beverage has a characteristic that its turbidity or viscosity remains high. The ratio of the turbidity after enzyme treatment to the turbidity of fruit juice, vegetable juice or mixed juice before enzyme treatment, that is, the turbidity maintenance rate, can be 35% or more, preferably 50% or more, particularly preferably 70%. % or more.

In the present invention, fructosyltransferase can preferably be used in the form of a crude enzyme agent. Here, "crude enzyme agent" refers to an enzyme agent that is obtained using relatively inexpensive and safe reagents or separation/extraction methods such as filtration membrane separation, which are commonly used in enzyme agents sold for industrial food production. It does not include enzyme preparations prepared using sophisticated and expensive separation and purification methods such as fractional purification by liquid chromatography.

In the present invention, the enzyme treatment with fructosyltransferase can be performed by adding 1 U or more per 1 g of sucrose in fruit juice, vegetable juice or mixed juice, preferably 5 U/1 g sucrose, particularly preferably 10 U/1 g sucrose. be. After adding the enzyme, the reaction is carried out at 25°C for approximately 24 hours, but the temperature and time can be adjusted as appropriate depending on the type of fruit juice, vegetable juice, or mixed juice and the amount of enzyme added. Please note that this may lead to decomposition. When using two or more types of fruit or vegetable juices, such as mixed juice, you can use either of two methods: treating each with enzymes and then mixing them, or mixing each and then treating them with enzymes all at once. can. When processing concentrated fruit juice, concentrated vegetable juice, or concentrated mixed juice, the processing may be performed at any timing before concentration, during concentration, or after concentration.

In the present invention, the membrane filtration treatment can be carried out on fruit juice, vegetable juice, or mixed juice that has been subjected to an enzyme treatment using a glycosyltransferase that uses sucrose as a substrate, or on an enzyme that has been subjected to an enzyme treatment using a glycosyltransferase that uses sucrose as a substrate. It may be carried out simultaneously with the processing. Examples of filtration membranes that can be used include nanofiltration membranes, dialysis membranes, ultrafiltration membranes, and reverse osmosis membranes, with nanofiltration membranes being preferred. For the filtration membrane used in the present invention, a membrane can be selected that has a lower permeability for carbohydrates of trisaccharides or more than that of monosaccharides and disaccharides, and preferably a membrane with a permeability for carbohydrates of trisaccharides or more. It is possible to select a membrane in which the permeability is lower than that of monosaccharide and disaccharide and the difference in permeability is 10% or more, more preferably a membrane with a molecular weight cut-off of about 100 to 1000 Da.

In the production method of the present invention, steps other than the enzyme treatment and membrane filtration treatment described above can be carried out according to known production procedures for fruit drinks, vegetable juice drinks, and mixed juice drinks. That is, fruit juice, vegetable juice, and mixed juice can be prepared by performing a juice extraction step before the enzyme treatment. When using a commercially available concentrate, vegetable paste, etc. as a raw material, the juice extraction step can be omitted. In addition, other raw materials such as additives can be added to the fruit juice, vegetable juice, and mixed juice that have been subjected to enzyme treatment and membrane filtration treatment in the preparation process. The liquid mixture obtained in the blending process can be packed into containers through a sterilization process and a filling process. The packaged beverage of the present invention can be subjected to a sealing process and a cooling process as necessary.

The raw material for the fruit juice used in the production method of the present invention is not particularly limited as long as it contains sucrose, such as oranges (including mandarin oranges), pineapples, grapefruits, apples, grapes, peaches, strawberries, bananas, mangoes, and melons. , apricot juice, and other fruit juices listed in the Fruit Beverage Quality Labeling Standards, and particularly preferred raw materials for fruit juice are orange and pineapple. In addition, the raw materials for vegetable juice are not particularly limited as long as they contain sucrose, and include vegetable juices such as carrots, spinach, onions, tomatoes, celery, paprika, pumpkin, and corn, and particularly preferred vegetables. The raw material for the soup is carrots.

The raw materials used in the production method of the present invention may be a mixed juice of two or more types of fruit juice or vegetable juice, or a mixed juice of one or more fruit juices and one or more vegetable juices. good. Of course, one or more fruit juices and one or more vegetable juices can be processed according to the present invention, and the obtained low-calorie fruit juices and low-calorie vegetable juices can be mixed to produce a low-calorie mixed juice beverage. May be manufactured.

The raw materials used in the production method of the present invention may be either straight or concentrated. If the desired beverage is of low concentration, diluted fruit juice, diluted vegetable juice or diluted mixed juice mixed with water or other drinkable liquid can also be used as the raw material.

The present invention will be explained in more detail based on the following examples, but the present invention is not limited to these examples.

Measurement of Saccharide Concentration, Sugar Composition, Total Sugar Concentration and Brix In the following examples, analysis of sugar concentration and sugar composition in sample beverages was carried out according to the high performance liquid chromatography method (HPLC method). Specifically, it was measured as follows.

The sample solution was diluted with water to make a solution containing about 2% sugar. Impurities were removed by filtering the centrifugal supernatant, and the filtrate was mixed with acetonitrile to obtain a 50% acetonitrile solution. The saccharide concentration was calculated by analyzing this with HPLC (manufactured by JASCO Corporation) according to the following conditions. The sugar concentration was determined by calculating the total value of glucose, fructose, sucrose, and inurobiose measured by HPLC. The total sugar concentration was determined by calculating the total value of glucose, fructose, sucrose, inulobiose, neokestose, 1-kestose, and nystose.

<HPLC analysis conditions>
Column: YMC-Pack Polyamine II (manufactured by YMC)
Mobile phase: 67% (v/v) acetonitrile solution Column temperature: 30°C
Flow rate: 1.0mL/min Detection: Differential refractive index detector

Brix was measured using a saccharimeter (Rx-5000α, manufactured by Atago).

Example 1: Effect of enzyme and membrane treatment on sugar composition and flavor of orange juice (1) Preparation of sample beverage (a) Enzyme treatment For the test sample beverage, orange juice diluted to Brix 20 (Brix 64.5, Cutrale, Fructosyltransferase (derived from the genus Aspergillus , Sumiteam FTF granules, manufactured by Shin Nihon Kagaku, hereinafter the same) was added to 19,000 g (hereinafter referred to as "orange juice stock solution") at a concentration of 45 units per 100 g, and the mixture was heated at 25°C. Transglycosylation reaction was carried out without shaking for 21 hours (enzyme-treated orange juice). The fructosyltransferase used was a crude enzyme agent having substantially no pectinase activity. For the control sample beverage, the fructosyltransferase enzyme reaction was not performed on the orange juice stock solution (unenzyme-treated orange juice). Enzyme-treated orange juice and non-enzyme-treated orange juice were each circulated in a membrane filtration device without being subjected to membrane treatment, and water was added to the juice so that Brix was 11.

(a) Membrane treatment The enzyme-treated orange juice and non-enzyme-treated orange juice obtained in (a) above were subjected to membrane treatment using a membrane filtration device. Specifically, the orange juice after membrane treatment has a sugar concentration off rate of 30% (6.1g/100mL sugar concentration) and a sugar concentration off rate of 60% (3.5g/100mL sugar concentration) compared to the orange juice stock solution. ) The membrane treatment was performed under the following conditions.

<Membrane processing conditions>
Sample temperature: 25℃
Sample concentration: Started at Brix 11 and permeated until the desired Brix was reached. An amount of water equal to the permeate was added accordingly.
Flow rate: 30L/min (21Hz)
Pressure: 1.0MPa
Processing time: 1-2 hours (until the desired Brix is achieved)
Membrane: 2.5 inch NFG spiral module (46mil) (1.95m ² )

(c) Filling and sterilization The membrane-treated enzyme-treated orange juice and non-enzyme-treated orange juice obtained in (a) above were sterilized by UHT and then filled into hot packs (121°C, HTU 30s).

According to the steps (a) to (c) above, enzyme- and membrane-treated orange juice with a sugar concentration off rate of 30% (sample 1), enzyme-free and membrane-treated orange juice with a sugar concentration off rate of 30% (sample 2), Enzyme/membrane-treated orange juice (sample 3) with a saccharide concentration off rate of 60% and enzyme-untreated/membrane-treated orange juice (sample 4) with a saccharide concentration off rate of 60% were obtained.

(2) Measurement of sugar composition, sugar concentration, and Brix The sugar composition, sugar concentration, total sugar concentration, and Brix of the sample drinks (samples 1 to 4) prepared in (1) above were measured. The sugar composition was measured for fructose (Fru), glucose (Glc), inulobiose (F2), sucrose (Suc), neokestose (FGF), 1-kestose (GF2), and nystose (GF3) (the same applies hereinafter). Note that "-" in the table indicates below the detection limit (the same applies hereinafter). The measurement results are shown in Tables 1 and 2.

(3) Sensory evaluation The sample beverage prepared in (1) above was subjected to sensory evaluation. Specifically, each of the control samples (Samples 2 and 4) was evaluated for six items: "overall deliciousness,""richness,""richness,""sweetness,""sourness," and "orange-likeness." The scores of test samples (Samples 1 and 3) with equivalent sugar concentration off rates were evaluated when the item score was 0, the maximum score was 3, and the minimum score was -3 (7 levels). "Richness" refers to the intensity of the flavor of the fruit juice itself. “Body” refers to the drinkability. "Sweetness" refers to the perceived level of sweetness. "Acidity" refers to the degree of sourness. "Orangeness" refers to the degree of similarity to the original taste and aroma of oranges. "Overall deliciousness" refers to the overall balance. The sensory evaluation was performed by five trained panelists, and the average score of the five panelists' evaluation scores was calculated.

(4) Evaluation results Table 3 shows the results of the sensory evaluation.

From the results in Table 3, the enzyme- and membrane-treated orange juice with a sugar concentration off rate of 30% (sample 1) has a richer orange juice and an orange-like acidity compared to the non-enzyme-treated and membrane-treated orange juice (sample 2). It was confirmed that the flavor was excellent overall. In addition, enzyme- and membrane-treated orange juice with a sugar concentration off rate of 60% (sample 3) had a richer orange juice and an orange-like acidity compared to non-enzyme-treated and membrane-treated orange juice (sample 4). It was confirmed that the flavor was excellent overall. The appearance of the enzyme/membrane-treated orange juice (Samples 1 and 3) was cloudy.

Example 2: Effect of enzyme and membrane treatment on the sugar composition and flavor of pineapple juice (1) Preparation of sample beverage (a) Enzyme treatment For the test sample beverage, pineapple juice (Bix66, manufactured by DELOLO) diluted to Brix 19.7 was used. , hereinafter referred to as "pine juice stock solution"), fructosyltransferase was added at a concentration of 180 units per 100 g, and the transglycosylation reaction was carried out at 25° C. for 18 hours without shaking (enzyme-treated pine juice). For the control sample beverage, the fructosyltransferase enzyme reaction was not performed on the pine juice stock solution (non-enzyme-treated pine juice). Enzyme-treated pine juice and non-enzyme-treated pine juice were each circulated in a membrane filtration device without being subjected to membrane treatment, and water was added thereto to obtain a Brix of 11.

(a) Membrane treatment The enzyme-treated pine juice and non-enzyme-treated pine juice obtained in (a) above were subjected to membrane treatment using a membrane filtration device. Specifically, the pine juice after membrane treatment has a sugar concentration off rate of 30% (6.9g/100mL sugar concentration) and a sugar concentration off rate of 60% (3.9g/100mL sugar concentration) compared to the pine juice stock solution. ) The membrane treatment was performed so that The membrane treatment was carried out according to the conditions described in Example 1 (1) (a), except that the flow rate was 20 L/min (13.7 Hz).

(c) Filling and sterilization The membrane-treated enzyme-treated pine juice and non-enzyme-treated pine juice obtained in (a) above were filled into cans and subjected to pasteurizer sterilization (80°C, 10 minutes).

According to the steps (a) to (c) above, enzyme/membrane treated pine juice with a sugar concentration off rate of 30% (sample 5), enzyme non-treated/membrane treated pine juice with a sugar concentration off rate of 30% (sample 6), Enzyme/membrane-treated pine juice (sample 7) with a saccharide concentration off rate of 60% and enzyme-untreated/membrane-treated pine juice (sample 8) with a saccharide concentration off rate of 60% were obtained.

(2) Measurement of sugar composition, sugar concentration, and Brix The sugar composition, sugar concentration, total sugar concentration, and Brix of the sample drinks (samples 5 to 8) prepared in (1) above were measured. The measurement results are shown in Tables 4 and 5.

(3) Sensory evaluation The sample beverage prepared in (1) above was subjected to sensory evaluation. Sensory evaluation was carried out according to the method described in Example 1 (3) for 6 items: "overall deliciousness", "richness", "richness", "sweetness", "sourness" and "piney taste". did. "Pine-likeness" refers to the degree of similarity to the original taste and aroma of pine, and the other five items are as described in Example 1 (3). Sensory evaluation was conducted by four trained panelists.

(4) Evaluation results Table 6 shows the results of the sensory evaluation.

From the results in Table 6, the enzyme/membrane treated pine juice with a sugar concentration off rate of 30% (sample 5) has a sour and rich taste typical of pine compared to the non-enzyme treated/membrane treated pine juice (sample 6). It was confirmed that the flavor was excellent overall. In addition, the enzyme/membrane-treated pine juice with a sugar concentration off rate of 60% (sample 7) has a sourness and richness typical of pine, and has an overall flavor profile compared to the non-enzyme-treated/membrane-treated pine juice (sample 8). was confirmed to be excellent. The non-enzyme-treated and membrane-treated sample beverages had an overall weak flavor with a weak sourness and sweetness, whereas the enzyme- and membrane-treated sample beverages had a rich, sour taste and an overall good flavor. was confirmed. The appearance of the enzyme/membrane treated pine juice (Samples 5 and 7) was cloudy.

Example 3: Effect of enzyme and membrane treatment on the sugar composition and flavor of carrot juice (1) Preparation of sample beverage (a) Enzyme treatment For the test sample beverage, carrot juice diluted to Brix 28 (Brix 55, manufactured by Shonan Kaori Co., Ltd., Fructosyltransferase was added to 1780 g (hereinafter referred to as "carrot juice stock solution") at a concentration of 72 units per 100 g, and the transglycosylation reaction was carried out at 30° C. for 16 hours without shaking (enzyme-treated carrot juice). Regarding the control sample beverage, the fructosyltransferase enzyme reaction was not performed on the carrot juice stock solution (enzyme-untreated carrot juice). Enzyme-treated carrot juice and non-enzyme-treated carrot juice were each circulated in a membrane filtration device without being subjected to membrane treatment, while water was added so that the juice reached Brix6.

(a) Membrane treatment The enzyme-treated carrot juice and enzyme-untreated carrot juice obtained in (a) above were subjected to membrane treatment using a membrane filtration device. Specifically, the membrane treatment was performed so that the carrot juice after the membrane treatment had a saccharide concentration off rate of 60% (1.7 g/100 mL saccharide concentration) compared to the carrot juice stock solution. The membrane treatment was carried out according to the conditions described in Example 1(1)(a), except that the sample concentration was started at Brix6.

(c) Filling and sterilization The membrane-treated enzyme-treated carrot juice and enzyme-untreated carrot juice obtained in (a) above were filled and sterilized according to the method described in Example 2 (1) (c).

Following the steps (a) to (c) above, enzyme/membrane-treated carrot juice with a saccharide concentration off rate of 60% (sample 9) and enzyme-untreated/membrane-treated carrot juice with a saccharide concentration off rate of 60% (sample 10) were prepared. Obtained.

(2) Measurement of sugar composition, sugar concentration, and Brix The sugar composition, sugar concentration, total sugar concentration, and Brix of the sample drinks (samples 9 and 10) prepared in (1) above were measured. The measurement results are shown in Table 7. Note that the enzyme-treated carrot juice without membrane treatment (sample 11) had a saccharide concentration of 1.95 g/100 mL, and a Brix of 6.02.

(3) Sensory evaluation The sample beverage prepared in (1) above was subjected to sensory evaluation. Sensory evaluation was carried out according to the method described in Example 1 (3) for six items: "overall deliciousness", "richness", "richness", "sweetness", "sourness", and "carrot-likeness". did. "Carrot-likeness" refers to the degree of similarity to the original taste and aroma of carrots, and the other five items are as described in Example 1 (3). Sensory evaluation was conducted by four trained panelists.

(4) Evaluation results Table 8 shows the results of the sensory evaluation.

From the results in Table 8, the enzyme/membrane-treated carrot juice with a sugar concentration off rate of 60% (sample 9) has a richer and richer texture typical of carrots than the enzyme-untreated/membrane-treated carrot juice (sample 10). It was confirmed that the flavor was excellent.

Claims (10)

An orange juice beverage obtained by enzymatically treating orange juice with a glycosyltransferase using sucrose as a substrate and subjecting it to membrane filtration treatment simultaneously with and/or after the enzyme treatment, the beverage comprising: Saccharide concentration X (g/100mL) and Brix value Y are expressed by the following formulas (1) and (2)
1.232X+0.120<Y≦1.313X+2.141...(1)
0<Y<11...(2)
(The numerical range of Y in the above formula (1) is based on the value obtained by rounding off to the third decimal place.)
An orange juice drink that satisfies the following and contains fructooligosaccharides of 1 g/100 mL or more. A mixed juice drink made by mixing an orange juice drink, a pineapple juice drink and/or a carrot juice drink,
The orange juice drink is the orange juice drink according to claim 1,
The pineapple juice drink is a pineapple juice drink obtained by enzymatically treating pineapple juice with a glycosyltransferase using sucrose as a substrate, and subjecting it to membrane filtration treatment simultaneously with and/or after the enzyme treatment. Therefore, the sugar concentration X (g/100mL) and Brix value Y of the beverage are expressed by the following formulas (3) and (4).
1.106X+0.162<Y≦1.153X+2.264...(3)
0<Y<11...(4)
(The numerical range of Y in the above formula (3) is based on the value obtained by rounding off to the third decimal place.)
A pineapple juice drink that satisfies the following and contains fructooligosaccharides of 1 g/100 mL or more,
The carrot juice beverage is a carrot juice beverage obtained by enzymatically treating carrot juice with a glycosyltransferase using sucrose as a substrate, and subjecting it to membrane filtration treatment simultaneously with and/or after the enzyme treatment. Therefore, the sugar concentration X (g/100mL) and Brix value Y of the beverage are expressed by the following formulas (5) and (6).
1.170X+1.093<Y≦2.1326X+1.8611...(5)
0<Y<6...(6)
(The numerical range of Y in the above formula (5) is based on the value obtained by rounding off to the third decimal place.)
A carrot juice drink that satisfies the following and contains fructooligosaccharides of 1 g/100 mL or more,
The mixed juice drink. The beverage according to claim 1 or 2 , wherein fructooligosaccharide is not added as a raw material. The beverage according to any one of claims 1 to 3 , which is a cloudy beverage. A concentrate or dilution of a beverage according to any one of claims 1 to 4 . The beverage according to any one of claims 1 to 5 , or a concentrate or diluted product thereof, which is in a packaged form. A method for producing an orange juice beverage , comprising the steps of enzymatically treating orange juice with a glycosyltransferase using sucrose as a substrate, and subjecting it to membrane filtration treatment simultaneously with and/or after the enzyme treatment. Then, the sugar concentration X (g/100mL) and Brix value Y of the beverage are expressed by the following formulas (1) and (2).
1.232X+0.120<Y≦1.313X+2.141...(1)
0<Y<11...(2)
(The numerical range of Y in the above formula (1) is based on the value obtained by rounding off to the third decimal place.)
The above-mentioned manufacturing method satisfies the following, and the beverage contains 1 g/100 mL or more of fructooligosaccharide . A method for producing a mixed juice drink, the method comprising mixing an orange juice drink, a pineapple juice drink and/or a carrot juice drink,
manufacturing the orange juice beverage according to the manufacturing method according to claim 7;
producing the pineapple juice beverage by enzymatically treating pineapple juice with a glycosyltransferase using sucrose as a substrate and subjecting it to membrane filtration treatment simultaneously with and/or after the enzyme treatment; and/or ,
producing the carrot juice beverage by enzymatically treating carrot juice with a glycosyltransferase using sucrose as a substrate, and subjecting it to membrane filtration treatment simultaneously with and/or after the enzyme treatment;
It contains;
The saccharide concentration X (g/100mL) and Brix value Y of the pineapple juice drink are expressed by the following formulas (3) and (4).
1.106X+0.162<Y≦1.153X+2.264...(3)
0<Y<11...(4)
(The numerical range of Y in the above formula (3) is based on the value obtained by rounding off to the third decimal place.)
and the fructooligosaccharide concentration of the pineapple juice drink is 1 g/100 mL or more,
The sugar concentration X (g/100mL) and Brix value Y of the carrot juice drink are expressed by the following formulas (5) and (6).
1.170X+1.093<Y≦2.1326X+1.8611...(5)
0<Y<6...(6)
(The numerical range of Y in the above formula (5) is based on the value obtained by rounding off to the third decimal place.)
The above manufacturing method, wherein the carrot juice beverage has a fructooligosaccharide concentration of 1 g/100 mL or more. 9. The production method according to claim 7 or 8 , wherein the glycosyltransferase that uses sucrose as a substrate is fructosyltransferase. 10. The production method according to claim 9 , wherein the enzymatic treatment of the fruit juice or vegetable juice is a calorie-lowering treatment by producing fructooligosaccharides from sucrose contained in the fruit juice or vegetable juice using fructosyltransferase.