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The Main Tea Eta Automat Titan at Na Na Na Na Natin

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The Main Tea Eta Automat Titan at Na Na Na Na Natin THE MAIN TEA ETA USAUTOMAT 20180279653A1 TITAN AT NA NA NA NA NATIN ( 19) United States (12 ) Patent Application Publication ( 10) Pub . No. : US 2018 /0279653 A1 ICHIMURA et al . ( 43) Pub . Date : Oct . 4 , 2018 (54 ) BEVERAGE CONTAINING FRUIT JUICE OF Publication Classification FLAVORFUL ACIDIC CITRUS FRUIT (51 ) Int. Ci. ( 71 ) Applicant: SUNTORY HOLDINGS LIMITED , A23L 2 / 02 (2006 .01 ) A23L 2 /56 ( 2006 . 01) Osaka ( JP ) A23L 2 /68 (2006 .01 ) (72 ) Inventors : Atsushi ICHIMURA , Kanagawa ( JP ) ; (52 ) U . S . CI. Yuki MIYAO , Kanagawa ( JP ) ; Daigo CPC .. A23L 2 /02 (2013 .01 ) ; A23V 2002/ 00 IBUSUKI, Kanagawa ( JP ) ( 2013. 01 ) ; A23L 2 / 68 (2013 . 01 ); A23L 2 / 56 ( 73 ) Assignee : SUNTORY HOLDINGS LIMITED , (2013 .01 ) Osaka ( JP ) (21 ) Appl. No. : 15 /542 , 491 ( 57 ) ABSTRACT (22 ) PCT Filed : Jan . 13, 2016 Provided is a beverage with flavorful acidic citrus fruit - like ( 86 ) PCT No. : PCT/ JP2016 / 050762 qualities , which makes one perceive a sensation of fruit freshness and a characteristic flavor of flavorful acidic citrus § 371 (c )( 1 ), fruits . In the flavorful acidic citrus fruit juice - containing ( 2 ) Date : Jul. 10 , 2017 beverage having a fruit juice content of not less than 1 % and ( 30 ) Foreign Application Priority Data not more than 30 % , the ratio of the amount of naringin to the total amount of naringin , hesperidin , eriocitrin , narirutin , Jan . 16 , 2015 ( JP ) . .. .. .. 2015 -007118 neohesperidin , and rutin is adjusted to be in the range of 0 . 10 Mar . 30 , 2015 ( JP ) . .. .. .. .. 2015 - 068126 to 0 . 50 . US 2018 /0279653 A1 Oct . 4 , 2018 BEVERAGE CONTAINING FRUIT JUICE OF fruit - like qualities, which makes one perceive a sensation of FLAVORFUL ACIDIC CITRUS FRUIT fruit freshness and a characteristic flavor of flavorful acidic citrus fruits . TECHNICAL FIELD [0001 ] The present invention relates to a beverage con Solution to Problem taining flavorful acidic citrus fruit juice , and more particu [ 0006 ] The present inventors focused attention on fruit larly to a beverage containing flavorful acidic citrus fruit like qualities characterizing flavorful acidic citrus fruits , juice , which makes one perceive a fresh sensation typical of which specifically mean the aroma and slight bitterness citrus fruits and a flavor characteristic of each of different coming from their peel. The unique flavor of flavorful acidic flavorful acidic citrus fruits . citrus fruit peel is also called a sense of fruit peel, a sense of peel , a peel - like sensation , or the like , and gives beverages BACKGROUND ART citrus fruit- like qualities , in particular , a refreshing and fresh impression as perceived when a citrus fruit is peeled . The [0002 ] In general , flavorful acidic citrus fruits , such as inventors found that by enhancing this sense of fruit peel , lemon , lime, Citrus junos , Citrus sphaerocarpa and Citrus there can be produced a beverage with authentic flavorful depressa , have a strongly acid and bitter pulp and so are acidic citrus fruit - like qualities , which makes one perceive rarely eaten raw . However , the juice and peel of these fruits fruit ' s fresh sensation and a flavor characteristic of flavorful are used for seasoning or flavoring dishes , since their unique acidic citrus fruits . More specifically , the inventors found refreshing aroma as well as acid and slightly bitter tastes that when a particular group of flavonoids (naringin , hespe coming from the vicinity of their peel are favored among ridin , eriocitrin , narirutin , neohesperidin , and rutin ) abun people . Also , since flavorful acidic citrus fruits have their dant in flavorful acidic citrus fruit peel are included in a own unique flavor, various beverages are produced making beverage so as to give a particular ratio of naringin , one of use of their unique flavor - for example , lemon - flavored soft those flavonoids which has a bitter taste , with respect to all drinks , and shochu - based beverages made with lime or of them , the beverage can be improved in a sense of fruit Citrus junos . peel, as well as flavorful acidic citrus fruit - like qualities can [0003 ] When packaged beverages are produced using a be imparted to the beverage . The present invention includes , fruit juice , the juice has to be sterilized by heat from the but is not limited to , the following . viewpoints of keeping quality and hygiene . However, the [ 1 ] A flavorful acidic citrus fruit juice -containing beverage fresh aroma and flavor inherent in freshly extracted fruit having a ratio of the amount of naringin to the total amount juice are reduced by heat sterilization or during subsequent of naringin , hesperidin , eriocitrin , narirutin , neohesperidin , storage. For the purpose ofmaking up for the reduced flavor, and rutin , which is in the range of 0 . 10 to 0 . 50 , and the a fruit flavorant or fruit flavoring is added to beverages . beverage having a fruit juice content of not less than 1 % and Further , flavorful acidic citrus fruit juices generally have too not more than 30 % . strong an acid and bitter taste to drink as it is ; so , when [ 2 ] The beverage as set forth in [ 1 ] , comprising grapefruit beverages are produced making use of the flavor of flavorful juice . acidic citrus fruits , a flavorant or flavoring is added to the [ 3 ] The beverage as set forth in [ 1 ] or [ 2 ], wherein the total beverages to make up for the deficiency in the unique flavor amount of naringin , hesperidin , eriocitrin , narirutin , neohes of flavorful acidic citrus fruits due to a low content of fruit peridin , and rutin is in the range of 40 to 500 mg/ kg . juice . For example, Patent Literature 1 discloses that flavor [ 4 ] The beverage as set forth in any one of [ 1 ] to [ 3 ] , wherein ful acidic citrus fruit - like flavor can be enhanced by adding the ratio of the amount of narirutin to the total amount of 4 -mercapto - 4 -methyl - 2 - pentanone to an essential peel oil of naringin , hesperidin , eriocitrin , narirutin , neohesperidin , and a flavorful acidic citrus fruit . rutin is in the range of 0 .06 to 0 . 14 . [ 5 ] The beverage as set forth in any one of [ 1 ] to [ 4 ] , wherein CITATION LIST the proportion of a flavorful acidic citrus fruit juice content with respect to the total content of all fruit juices in the Patent Literature beverage is not less than 20 % . [0004 ] Patent Literature 1 : Japanese Patent Application [6 ] The beverage as set forth in any one of [ 1 ] to [ 5 ] , wherein Publication No . JP 2010 -88348 the beverage is a packaged beverage . SUMMARY OF INVENTION Advantageous Effects of Invention [0007 ] According to the present invention , there is pro Technical Problem duced a beverage with authentic flavorful acidic citrus [0005 ] As mentioned above , when a beverage with a fruit- like qualities, which makes one perceive a refreshing flavorful acidic citrus fruit flavor is produced using a fla sensation unique to citrus fruits — in particular, a fresh vorful acidic citrus fruit juice , the flavorful acidic citrus fruit sensation as perceived when a citrus fruit is peeled and a flavor is reproduced by adding a flavorant or flavoring . characteristic flavor of flavorful acidic citrus fruits . Nar However, it was known that there is a problem with this ingin , hesperidin , eriocitrin , narirutin , neohesperidin , and approach because beverages produced simply by adding a rutin are flavonoids particularly abundant in the vicinity of conventional flavorant or flavoring to a small amount of fruit citrus fruit peel. Among them , naringin is known as a juice hardly give a perception of so - called " natural fruit - like bitterness component characteristically found in citrus fruits qualities” , such as fruit ' s fresh sensation , robust flavor, and with a bitter taste like grapefruit . It is considered that since fruit peel odor. The present invention has as its object to the beverage of this invention comprises the bitterness produce a beverage with authentic flavorful acidic citrus component naringin in a certain range of relative amount US 2018 /0279653 A1 Oct . 4 , 2018 with respect to the particular flavonoids unique to citrus fruit -like qualities , in which a slightly bitter taste character fruits ( i . e . , naringin , hesperidin , eriocitrin , narirutin , neohes istic of flavorful acidic citrus fruits is reproduced in a peridin , and rutin ) , the inventive beverage can make one well -balanced manner . This ratio is preferably in the range perceive a good balance between citrus fruit - like qualities of 0 . 14 to 0 . 35 . and a slightly bitter taste characteristic of flavorful acidic [0012 ] The total citrus flavonoid amount is preferably in citrus fruit peel , and can have authentic flavorful acidic the range of 40 to 500 mg/ kg , more preferably 40 to 200 citrus fruit - like qualities . Incidentally , when the juice of a mg/ kg . It is preferable that the total citrus flavonoid amount flavorful acidic citrus fruit such as lemon , Citrus junos, lime, be in the aforementioned range , since citrus fruit- like quali or Citrus sphaerocarpa is simply used independently ( e . g . , ties are adequately imparted to a beverage . In consideration after diluted as appropriate ) in a beverage , the flavonoid ratio of this invention is not satisfied . In order to satisfy the of the balance between a bitter taste and ease of drinking , the flavonoid ratio of this invention , it is necessary , for example , amount of naringin is preferably in the range of 4 to 70 to incorporate a combination of different types of fruit mg/ kg , more preferably 6 to 50 mg/ kg . juices — e . g . , incorporate a flavorful acidic citrus fruit juice [0013 ] Also , it is preferable that the ratio of the amount of in admixture with a naringin - rich fruit juice or to add narirutin to the total citrus flavonoid amount be in the range components such as flavorings containing the aforemen of 0 . 06 to 0 . 14 , since there can be produced an easy - to - drink tioned flavonoids while adjusting their amounts to satisfy the beverage in which the acid and bitter tastes derived from flavonoid ratio of this invention .
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