JP7773293B2 - Beverages, photodegradation odor inhibitors, and photodegradation odor suppression methods - Google Patents

Description

Article 30, Paragraph 2 of the Patent Act applies. 1. In April 2019, the Consumer Affairs Agency published and released the information at the following website addresses: https://www.fld.caa.go.jp/caaks/cssc02/?recordSeq=41909020170401 https://www.fld.caa.go.jp/caaks/cssc07/hyoji_mihon?hyojimihonFile=D620%255CD620_hyoji_mihon.pdf 2. On July 25, 2019, Asahi Soft Drinks Co., Ltd. published the information at the following website addresses: https://www. The announcement was made at asahiininryo.co.jp/company/newsrelease/2019/pick_0725.html. 3. On July 25, 2019, Asahi Soft Drinks announced the launch of their new "Working Mind" series at a press conference. 4. TV Tokyo announced the news on a program called WBS (World Business Satellite), which aired from 11:00 PM on July 25, 2019. 5. The Nikkei Shimbun published the news as new product launch information in the online edition of the Nikkei Shimbun dated July 25, 2019, and in the Nikkei Business Daily dated July 30, 2019, on page 16. The Sankei Shimbun and the Food Industry Daily also published the news as new product launch information on July 25, 2019.

The present invention relates to soft fruit juice-containing beverages, an agent for inhibiting the light-deterioration odor of soft fruit juice-containing beverages, and a method for inhibiting the light-deterioration odor of soft fruit juice-containing beverages.

Beverages containing fruit juice (hereinafter referred to as "fruit juice beverages") are widely accepted by consumers as one of the most popular beverages. However, depending on the type of fruit used as an ingredient in fruit juice beverages, the components in the juice may change due to light or other factors during the fruit juice beverage's storage period, resulting in the beverage giving off an unpleasant odor.

Soft fruit juice is an example of fruit juice whose components may change due to light, etc. For example, soft fruit juice-containing beverages displayed in stores, etc., can develop unpleasant odors such as resin odors or stink bug odors over time when exposed to light (such odors are also referred to as "photodegradation odors" in this specification). Such beverages have poor flavor and suffer from a significant decline in commercial value.

One known method for preventing this deterioration in flavor in beverages is to add antioxidants to the beverage. Furthermore, Patent Document 1 proposes a method for masking the unpleasant odors caused by fruit flavors in clear beverages containing citrus fruit flavors such as lemon by adding specific aroma components.

However, there are concerns about the use of antioxidants, including: (1) the emulsifier components contained in the antioxidant may react with components derived from the fruit juice, causing emulsion breakdown and the formation of floating particles on the liquid surface; (2) the fat-soluble components contained in the antioxidant may cause turbidity; and (3) the use of antioxidants is usually expensive.

Furthermore, while Patent Document 1 describes a method for masking off-flavors derived from citrus fruit flavors such as lemon, the causes of off-flavors (off-flavor components, etc.) vary depending on the type of fruit, so it is unclear whether the method is effective against off-flavors derived from fruit flavors other than citrus. Furthermore, while fruit flavors typically refer to isolated specific aroma components of fruit, the types and amounts of components contained in citrus fruit flavors and juices derived from other fruits differ significantly. Therefore, it is impossible to predict what effect the method in Patent Document 1 will have on off-flavors in soft fruit juices.

Japanese Patent Application Laid-Open No. 2016-127818

The present invention was proposed in light of these circumstances, and aims to suppress light-deterioration odor in soft fruit juice-containing beverages.

As a result of extensive research aimed at solving the above-mentioned problems, the inventors discovered that adding peptides to soft fruit juice-containing beverages suppresses light-deterioration odor, leading to the completion of the present invention. More specifically, the present invention provides the following:

<1> A beverage containing soft fruit juice and peptides.

<2> The beverage described in <1>, wherein the peptide is a milk-derived peptide.

<3> The beverage described in <2>, wherein the milk-derived peptide is a casein peptide.

<4> A beverage described in any one of <1> to <3>, wherein the peptide content is 0.05 to 0.25% by mass.

<5> A beverage according to any one of <1> to <4>, having a fruit juice content of 5 to 50% by mass.

<6> The beverage described in any one of <1> to <5>, wherein the soft fruit juice is grape juice.

<7> A photodegradation odor inhibitor for soft fruit juice-containing beverages, containing peptides.

<8> A method for suppressing light-induced deterioration odor in a soft fruit juice-containing beverage, comprising the step of incorporating a peptide into the soft fruit juice-containing beverage.

According to the present invention, light-deterioration odor can be suppressed in soft fruit juice-containing beverages.

Specific embodiments of the present invention are described in detail below. Note that in this specification, the expression "X to Y (X and Y are arbitrary numbers)" means "greater than or equal to X and less than or equal to Y."

<1. Beverages>
The beverage contains soft fruit juice and a peptide. In this specification, a beverage containing soft fruit juice is also referred to as a "soft fruit juice-containing beverage." By adding a peptide to the soft fruit juice-containing beverage, light deterioration odor can be suppressed.

[Soft fruit juice]
In this specification, "soft fruit" refers to fruits other than citrus fruits. "Soft fruit juice" is obtained by squeezing juice from soft fruits. As the soft fruit juice, for example, squeezed juice (straight juice) may be used as it is, or processed squeezed juice may be used. Examples of processed squeezed juice include concentrated juice obtained by concentrating squeezed juice, reconstituted juice obtained by diluting concentrated squeezed juice, and puree obtained by straining squeezed fruit juice.

Methods for processing the juice include enzyme treatment, microfiltration, and ultrafiltration.

The juice may be clear juice that has been clarified, or cloudy juice.

The soft fruit juice contained in the beverage according to this embodiment is not particularly limited, and examples include grape, peach, banana, apple, strawberry, melon, mango, plum, cherry, black currant, and other fruit juices. Of these, grape juice is preferred as the soft fruit juice, as this is particularly effective in achieving the effects of the present invention. The above soft fruit juices may be used alone or in combination of two or more.

When grape juice is used as soft fruit juice, the grape variety is not particularly limited. Examples of red grapes include Concord, Kyoho, Beni Muscat, Delaware, Aki Queen, Sunny Dolce, Sunny Rouge, Pione, Fujiminori, Nagano Purple, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Campbell Early, and Steuben. Examples of white grapes include Muscat (Muscat of Alexandria), Niagara, Rosario Bianco, Pittero Bianco, Chardonnay, and Thomson Seedless. Of these, red grape juice is more preferred for the soft fruit juice, as light-deterioration odor is more likely to be a problem.

Soft fruit juice may be used in combination with fruit juice obtained from fruits other than soft fruit (e.g., orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, etc.). When using such fruit juice in combination with soft fruit juice, the amount of blended juice can be adjusted appropriately depending on the desired flavor, etc., but from the perspective of more easily achieving the effects of the present invention, it is preferable that the majority of the total amount of fruit juice be soft fruit juice.

The fruit juice content of the beverage according to this embodiment is not particularly limited, but is preferably 5% by mass or more, and more preferably 10% by mass or more. Furthermore, the fruit juice content of the beverage is preferably 70% by mass or less, and more preferably 50% by mass or less.

The term "fruit juice content" refers to the relative concentration when the pure fruit juice obtained by squeezing fruit is taken as 100% by mass, and is calculated based on the sugar refractometer reading standard (°Bx) specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks). For example, the JAS standard for grape juice is 11°Bx, so if concentrated grape juice of 55°Bx is blended into a beverage at 10% by mass, the juice content will be 50% by mass. However, when calculating the juice content of fruit juice based on the sugar refractometer reading specified in the JAS standard, the sugar refractometer reading of sugars, honey, etc. added to the juice is excluded.

Soft fruit juice may meet the definition of "concentrated fruit juice" in Article 2 of the "Japanese Agricultural Standards for Fruit Drinks."

[peptide]
The peptides contained in the beverage according to this embodiment are not particularly limited, and examples thereof include milk-derived peptides, soybean peptides, collagen peptides, egg peptides, wheat peptides, etc. Among these, milk-derived peptides include peptides derived from animal milk such as cow's milk, mare's milk, goat's milk, and sheep's milk. Milk-derived peptides include whey peptides and casein peptides obtained by hydrolyzing milk-derived whey protein and casein protein with proteolytic enzymes. Specific examples of casein peptides include lactononadecapeptide (also referred to herein as "LNDP") and lactotripeptide (also referred to herein as "LTP"). These may be used alone or in combination of two or more.

Of the above peptides, the peptides contained in the beverage are preferably milk-derived peptides, and more preferably casein peptides, from the viewpoint of their effectiveness in suppressing photodegradation odors.

Furthermore, when developing beverages, regardless of the problem to be solved, good "taste" is an essential requirement. Therefore, in the beverage of this embodiment, it is preferable to achieve good taste in addition to suppressing light-degradation odor.

From this perspective, the molecular weight distribution of the peptides contained in the beverage of this embodiment is preferably such that those with a molecular weight distribution of 500 to 6000 account for 5% or more by mass, and more preferably 50% or more by mass, in terms of peak area ratio in size exclusion chromatography. Furthermore, the peptides contained in the beverage of this embodiment are preferably such that those with a molecular weight distribution of 500 to 10,000 account for 50% or more by mass, in terms of peak area ratio in size exclusion chromatography. By blending peptides with the above molecular weight distribution into a soft fruit juice-containing beverage, it is possible to suppress photodegradation odor and improve the palatability. Specific examples of such peptides include LNDP.

LTP can also be used as the peptide. However, when LTP is added as a peptide, the flavor tends to be stronger and uncharacteristic of a fruit juice drink.

The molecular weight of a peptide can be measured by known methods, such as viscosity measurement, HPLC, and size exclusion chromatography. Of these, size exclusion chromatography is preferred. When using size exclusion chromatography, it is preferable to use a TSKgel G2500PWXL column (manufactured by Tosoh Corporation).

Peptides can be produced by appropriate use of known methods, such as chemical synthesis or synthesis by enzymatic reaction, and commercially available peptides may also be used.

The peptide content in the beverage according to this embodiment is not particularly limited, but from the perspective of making it easier to achieve the effects of the present invention, it is preferably 0.01% by mass or more, and more preferably 0.05% by mass or more, when the entire beverage is taken as 100% by mass.

In addition to suppressing photodegradation odor, the peptide content is preferably 0.25% by mass or less, from the perspective of improving palatability.

[Other ingredients]
The beverage according to this embodiment may contain other ingredients and additives that are commonly used in general beverages, as long as they do not impair the effects of the present invention. The amounts of ingredients and additives can be appropriately determined depending on the effects to be achieved.

Ingredients that can be blended into the beverage of this embodiment include the following: sugars (monosaccharides, disaccharides, and oligosaccharides such as sugar, fructose, glucose, lactose, and maltose), sugar alcohols (such as erythritol and maltitol), isomerized sugars (such as high-fructose corn syrup), sweeteners (such as stevia, aspartame, acesulfame K, and sucralose), emulsifiers (such as sucrose fatty acid esters and lecithin), thickening agents (such as soybean polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, and guar gum), antioxidants (such as tocopherol and cysteine hydrochloride), pigments (such as carotenoid pigments, anthocyanin pigments, caramel pigments, and various synthetic colorings), flavorings, preservatives, antiseptics, fungicides, vitamins (such as vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, and vitamin E), minerals (such as potassium, sodium, calcium, and magnesium), and dietary fiber.

The beverage according to this embodiment may contain a solvent such as water. Furthermore, the form of the beverage according to this embodiment is not particularly limited, and may be a fruit juice-based soft drink, a carbonated drink containing carbon dioxide, an alcoholic drink containing alcohol, a jelly drink containing a gelling agent, or the like, although a beverage that does not contain alcohol is preferred.

2. Beverage manufacturing method
The beverage according to this embodiment can be produced by appropriately adjusting and blending soft fruit juice, peptides, and other ingredients. The specific production method can be a conventional method, for example, by sequentially or simultaneously adding predetermined amounts of prepared ingredients to a solvent, mixing by stirring, etc., and appropriately sterilizing the mixture before or after filling into a container. The order in which the ingredients are mixed is not particularly limited. Furthermore, the sterilization method is not particularly limited, and examples include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

From the perspective of improving flavor, the beverage of this embodiment preferably has a pH of 2.0 to 4.6. Because the soft fruit juice contained in the beverage is derived from natural products, the acidity varies depending on the variety and the time elapsed since harvest (ripeness). Therefore, if the pH of the beverage of this embodiment is not within this range, it can be adjusted by adding a pH adjuster or fruit juice other than soft fruit juice, or by adjusting the mixing ratio of multiple types of soft fruit juice.

The pH adjuster may be an organic or inorganic food acid or a salt thereof that is commonly used as an acidulant. Examples of organic acids include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid, and gluconic acid. Examples of inorganic acids include phosphoric acid. Examples of salts include sodium salts, calcium salts, and potassium salts. There are no particular restrictions on the amount of pH adjuster used, as long as it can achieve the desired pH and does not significantly affect the flavor of the beverage.

The pH of the soft fruit juice may be adjusted either before or after the addition of the peptide.

The type of container into which the beverage according to this embodiment is filled is not particularly limited, but examples include sealed containers such as molded containers primarily made of polyethylene terephthalate (PET bottles), metal cans, paper containers combined with metal foil or plastic film, and glass bottles. Since the container is prone to developing a light-degradation odor and the effects of the present invention are particularly well-achieved, it is preferable that the container into which the beverage is filled be a transparent container.

<3. Photodegradation odor inhibitor for soft fruit juice-containing beverages>
The photodegradation odor inhibitor for soft fruit juice-containing beverages contains a peptide. As described above, peptides can suppress the odor of off-flavor components that are generated by light irradiation in soft fruit juice-containing beverages, and therefore serve as the active ingredient of photodegradation odor inhibitors for soft fruit juice-containing beverages. Note that photodegradation odor inhibitors include both those that contain components other than peptides and those that do not contain components other than peptides.

The photodegradation odor inhibitor is not particularly limited as long as it contains a peptide, but it is preferably composed of a peptide. The peptides used in the photodegradation odor inhibitor can be those described above for beverages. Furthermore, if the photodegradation odor inhibitor contains components other than peptides, the type and content of those components can be appropriately determined depending on the desired effect, etc.

The photodegradation odor inhibitor of this embodiment can be produced by any method used in the chemical field or by a method with appropriate modifications.

The amount of the photodegradation odor inhibitor according to this embodiment that can be incorporated into a soft fruit juice-containing beverage is not particularly limited, but from the perspective of making it easier to achieve the effects of the present invention, it is preferable to incorporate it so that the peptide content contained in the photodegradation odor inhibitor is 0.01% by mass or more, and more preferably 0.05% by mass or more, when the entire beverage is taken as 100% by mass. However, as mentioned above, from the perspective of improving the palatability of the beverage, it is preferable to incorporate it so that the peptide content contained in the photodegradation odor inhibitor is 0.25% by mass or less.

<4. Method for suppressing light-deterioration odor of soft fruit juice-containing beverage>
The method for suppressing the light-deterioration odor of a soft fruit juice-containing beverage includes a step of blending a peptide into the soft fruit juice-containing beverage. As described above, blending a peptide into the soft fruit juice-containing beverage can suppress the light-deterioration odor of the soft fruit juice-containing beverage. Details such as the type and amount of peptide to be blended are as described above for the beverage.

The present invention will be explained in more detail below using examples, but the present invention is not limited to these examples.

First, the following five peptides were prepared:
Milk casein peptide-1: lactononadecapeptide (LNDP)
The product was prepared according to the method described in paragraphs [0108] to [0110] of Japanese Patent No. 5718741 and reacted for 7 hours.
The molecular weight distribution was such that the peak area ratio of 500 to 6000 was 65% by mass in size exclusion chromatography.
Milk casein peptide-2: lactotripeptide (LTP)
It was prepared by the method described in Example 1 of JP-A-2011-102327, paragraph [0024].
The molecular weight distribution was such that the peak area ratio of 500 to 6000 was 7% by mass in size exclusion chromatography.
Whey peptide: THERMAX 690 (manufactured by Nissei Kyoekisha)
Soybean peptide: HINUT-DC6 (Fuji Oil Co., Ltd.)
Fish collagen peptide: HP Fish Collagen (Kyowa Hakko Bio Co., Ltd.)

Example 1: Verification of the effect of peptide blending on suppressing light-degradation odor
(Production of beverages)
Beverages were prepared according to the compositions shown in Table 1 below. The fruit juice content of each beverage was 20% by mass. The values in Table 1 indicate the mass (g/1000g) per 1000g of the prepared beverage. Each of the resulting beverages was placed in a PET bottle (500mL) and stored in a dark, refrigerated container until subjected to the light irradiation test described below.

(Light (LED) irradiation to beverage)
The obtained beverage was irradiated with LED (2,000,000 Lx·h) at 20°C.

(Sensory evaluation)
After the beverages were irradiated with light, a sensory evaluation was performed on each beverage. A sensory evaluation was also performed on a beverage (indicated as "undegraded" in the table) stored under the same conditions as the above-mentioned light irradiation test, except that it was stored in a dark place without light irradiation. The sensory evaluation was performed by five trained panelists on the following criteria: "taste,""level of light-degraded odor," and "level of bitterness." Each evaluation was based on the score assigned by each panelist according to the following scoring criteria:

The "taste" was evaluated on a 7-point scale using the following evaluation criteria.
7 points: Very good 6 points: Good 5 points: Fair 4 points: Average 3 points: Fair 2 points: Bad 1 point: Very bad

The "degree of light-deterioration odor" was evaluated on a 7-point scale using the following evaluation criteria.
7 points: The odor of light degradation is very noticeable, and there is a high possibility of complaints from consumers. 6 points: The odor of light degradation is quite noticeable, and there is a concern of complaints from consumers. 5 points: The odor of light degradation is noticeable, but the quality as a beverage is satisfactory. 4 points: The odor of light degradation is relatively noticeable. 3 points: The odor of light degradation is slightly noticeable. 2 points: The odor of light degradation is slightly noticeable. 1 point: No odor of light degradation is noticeable.

The "degree of bitterness" was evaluated on a 7-point scale using the following evaluation criteria.
7 points: Very strong 6 points: Strong 5 points: Slightly strong 4 points: Normal 3 points: Slightly weak 2 points: Weak 1 point: Very weak

In this evaluation, "taste" was evaluated using the score of the undegraded beverage of Comparative Example 1 as the reference value (4 points). Furthermore, the "level of light-degraded odor" was evaluated using the score of the undegraded beverage for each beverage as the reference value (1 point) and compared with the reference value (7 points) of the deteriorated beverage of Comparative Example 1. Furthermore, the "level of bitterness" was evaluated using the scores of both the undegraded and deteriorated beverages of Comparative Example 1 as the reference value (1 point).

The results of the sensory evaluation are shown in Tables 2 and 3 below. In the tables, the "Taste" column shows the results for "Taste" as the average of the evaluation scores given by each panel. The "Light Degradation Odor" column shows the results for "Level of Light Degradation Odor" as the average of the evaluation scores given by each panel. The "Bitterness" column shows the results for "Level of Bitterness" as the average of the evaluation scores given by each panel.

As shown in Tables 2 and 3, when peptides were added to soft fruit juice-containing beverages, the photodegradation odor caused by LED irradiation was suppressed. Furthermore, it was shown that the degree of photodegradation odor suppression tended to increase as the amount of peptide added increased.

On the other hand, it was shown that when the amount of peptide blended was increased, as in Examples 1-5 and 1-6, the bitterness increased and the palatability tended to decrease. Therefore, in order to suppress the photodegradation odor and also improve the palatability, it was found that the peptide content should preferably be in the range of 0.05 to 0.25% by mass.

[Example 2: Verification of the effect of changing the fruit juice content on the light-degradation odor suppression effect]
(Production of beverages)
Beverages with different fruit juice contents were prepared according to the compositions shown in Table 4 below. Note that the values in Table 4 other than the fruit juice content indicate the mass (g/1000g) relative to 1000g of the prepared beverage. Each of the obtained beverages was placed in a PET bottle (500mL) and stored in a dark place in a refrigerator until subjected to the light irradiation test described below.

(Sensory evaluation)
The beverage was irradiated with light in the same manner as in Example 1, and then subjected to sensory evaluation in the same manner as in Example 1.

In this evaluation, "taste" was evaluated using the score of the undegraded comparative beverage for each fruit juice percentage as the reference value (4 points). Furthermore, "degree of light-degraded odor" was evaluated using the score of the undegraded comparative beverage for each fruit juice percentage as the reference value (1 point) and compared with the reference value (7 points) of the deteriorated comparative beverage for each fruit juice percentage. Furthermore, "degree of bitterness" was evaluated using the score of the undegraded and deteriorated comparative beverages for each fruit juice percentage as the reference value (1 point).

The sensory evaluation results are shown in Tables 5 and 6 below.

As shown in Tables 5 and 6, when peptides were added to soft fruit juice-containing beverages, photodegradation odor caused by LED irradiation was suppressed, regardless of the fruit juice content of the beverage.

On the other hand, as in Example 2-3, it was shown that increasing the fruit juice content tends to increase bitterness and reduce palatability. Therefore, in order to suppress light-induced odor and improve palatability, it was found that a fruit juice content in the range of 5 to 50% by mass is preferable.

[Example 3: Verification of the influence of different peptide types on the photodegradation odor suppression effect]
(Production of beverages)
Beverages were prepared according to the compositions shown in Table 7 below. The fruit juice content of each beverage was 20% by mass. The values in Table 7 indicate the mass (g/1000g) per 1000g of the prepared beverage. Each of the resulting beverages was placed in a PET bottle (500mL) and stored in a refrigerator, protected from light, until subjected to the light irradiation test described below.

(Sensory evaluation)
The beverage was irradiated with light in the same manner as in Example 1, and then subjected to sensory evaluation in the same manner as in Example 1.

In this evaluation, "taste" was evaluated using the score of the undegraded beverage of Comparative Example 3 as the reference value (4 points). Furthermore, the "level of light-degraded odor" was evaluated using the score of the undegraded beverage for each beverage as the reference value (1 point) and compared with the reference value (7 points) of the deteriorated beverage of Comparative Example 3. Furthermore, the "level of bitterness" was evaluated using the scores of both the undegraded and deteriorated beverages of Comparative Example 3 as the reference value (1 point).

The sensory evaluation results are shown in Tables 8 and 9 below. Note that the tests in Tables 8 and 9 were conducted on different days, so the results were compared with the comparative example on each day.

As shown in Tables 8 and 9, when either peptide was added, the light degradation odor was suppressed compared to the comparative example.

Furthermore, whey peptide (Example 3-1) and LTP (Example 3-4) were shown to have a greater degree of suppression of light-deterioration odor than soy peptide (Example 3-2) and collagen peptide (Example 3-3). Furthermore, when compared with the same content of LNDP (Example 1-3), LNDP had a greater degree of suppression of light-deterioration odor than soy peptide or collagen peptide.

These results show that photodegradation odor is suppressed regardless of which peptide is used, but milk-derived peptides such as LNDP, LTP, and whey peptides have a particularly high degree of suppression, making it preferable to use milk-derived peptides when adding them to beverages.

Furthermore, when comparing LNDP, LTP, and whey peptides, it was found that LNDP and LTP suppressed light-degradation odor to a greater extent than whey peptides, making it particularly preferable to use milk-derived casein peptides as peptides to be added to beverages.

Furthermore, when comparing LNDP and LTP, both of which are milk-derived casein peptides, it was found that the degree of suppression of light-degraded odor was similar, but the taste tended to be better when LNDP was added.

Claims (5)

Contains soft fruit juice and peptides,
the soft fruit juice is grape juice;
the peptide is a milk-derived peptide,
A beverage (excluding beverages containing cyclodextrin) having a peptide content of 0.05 to 0.25% by mass . The beverage according to claim 1, wherein the milk-derived peptide is a casein peptide. The beverage according to claim 1 or 2 , wherein the fruit juice content is 5 to 50% by mass. A photodegradation odor inhibitor containing peptides for soft fruit juice-containing beverages. The method comprises the step of blending a peptide into a soft fruit juice-containing beverage,
the soft fruit juice is grape juice;
A method for suppressing light-deterioration odor in a soft fruit juice-containing beverage (excluding beverages containing cyclodextrin), wherein the peptide is a milk-derived peptide.