JP2008043280A - 容器詰飲料 - Google Patents
容器詰飲料 Download PDFInfo
- Publication number
- JP2008043280A JP2008043280A JP2006223377A JP2006223377A JP2008043280A JP 2008043280 A JP2008043280 A JP 2008043280A JP 2006223377 A JP2006223377 A JP 2006223377A JP 2006223377 A JP2006223377 A JP 2006223377A JP 2008043280 A JP2008043280 A JP 2008043280A
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- JP
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- Prior art keywords
- juice
- vegetable
- fruit
- beverage
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Abstract
【解決手段】発酵豆乳を添加することにより野菜及び/又は果実飲料の不快な風味を抑制する方法であり、飲料中の発酵豆乳の添加量が1〜15重量%の範囲であり、また、大豆固形分量を0.085〜1.275重量%の範囲にすることで野菜汁及び/又は果汁の青臭さ、えぐみ、苦味、酸味、収斂味や土臭さ等を抑制した容器詰飲料。
【選択図】なし
Description
(1)野菜汁及び/又は果汁と、発酵豆乳とを含有することを特徴とする容器詰飲料。
(2)野菜及び/又は果実飲料であることを特徴とする(1)記載の容器詰飲料。
(3)発酵豆乳を添加することにより野菜汁及び/又は果汁の不快な風味を抑制したことを特徴とする容器詰飲料。
(4)発酵豆乳の添加量が1〜15重量%の範囲であることを特徴とする(1)〜(3)のいずれか記載の容器詰飲料。
(5)飲料中の大豆固形分量が0.085〜1.275重量%の範囲であることを特徴とする(1)〜(3)のいずれか記載の容器詰飲料。
(6)発酵豆乳を添加することにより野菜及び/又は果実飲料の不快な風味を抑制することを特徴とする風味改善方法、に関する。
本発明において野菜汁とは、搾汁できる野菜であれば特に限定されないが、例えば搾汁可能な野菜としてトマト、ナス、カボチャ、ピーマン、ゴーヤ、ナーベラ、トウガン、オクラ、エダマメ、サヤエンドウ、サヤインゲン、ソラマメ、トウガラシ、トウモロコシ、キュウリ等の果菜類、ニンジン、ゴボウ、タマネギ、タケノコ、レンコン、カブ、ダイコン、ジャガイモ、サツマイモ、サトイモ、ラッキョウ、ニンニク、ショウガ等の根菜類、モロヘイヤ、アスパラガス、セロリ、ケール、チンゲンサイ、ホウレンソウ、コマツナ、キャベツ、レタス、ハクサイ、ブロッコリー、カリフラワー、ミツバ、パセリ、ネギ、シュンギク、ニラ等の葉茎類等を挙げることができる。また、煮る、焼く、温める、蒸す等の加熱処理や、十分な水洗い、水にさらす、薬品処理する等の非加熱処理を搾汁前後に施すなどして得られた野菜汁を原料として用いることができる。さらに、前記野菜汁を特定の樹脂に通液するなどして野菜汁に含まれる特定の成分を除去した野菜汁も原料として用いることができる。また、これら野菜汁を単品若しくは2種以上配合して用いることができる。また、果汁とは、搾汁できる果実であれば特に限定されないが、例えば搾汁可能な果実として、オレンジ、ミカン、リンゴ、モモ、ナシ、ブドウ、ブルーベリー、グレープフルーツ、パインアップル、シイクワシャー、グアバ、アセロラ、プルーン、パパイヤ、マンゴー、メロン、キウイフルーツ、ヤマモモ、バナナ、ユズ、レモン等を挙げることができる。また、煮る、焼く、温める、蒸す等の加熱処理や、十分な水洗い、水にさらす、薬品処理する等の非加熱処理を搾汁前後に施すなどして得られた果汁を原料として用いることができる。また、これら果汁を単品若しくは2種以上配合して用いることができる。さらに、これら野菜汁及び/又は果汁をそれぞれ単品若しくは2種以上配合して用いることもできる。
ニンジンを破砕・搾汁して得られた野菜汁800mlに対し、ホウレンソウ、セロリ、クレソン、パセリからなる野菜を破砕・搾汁し、裏ごしして得られた野菜汁200mlを加え、全体を1000mlに調製した100%野菜汁を得た。次いで、リンゴとブドウの重量比が4:1からなる果実を破砕・搾汁し、裏ごしして得られた100%果汁を得、前記野菜汁と果汁とをそれぞれ50重量%となるように加えた後、レモン果汁でpHを4.2に調整して缶容器(190ml)にホットパック充填した。その後、巻締し、常温になるまで冷却して果実・野菜ミックスジュースのサンプルを得た。
市販のトマトを破砕・搾汁し、100%トマトジュースを得た。このトマトジュースのpHは4.2であり、前記トマトジュースを缶容器(190ml)にホットパック充填した。その後、巻締し、常温になるまで冷却してトマトジュースのサンプルを得た。
市販の大豆を水にて充分膨張させた後、大豆をザルにて水切りした。その後、大豆を蒸煮処理して破砕・搾汁し、裏ごしすることで豆乳を得た。この豆乳1000ml当たり乳酸菌15mlを加え、43℃、16時間の乳酸発酵を行った。その後、65℃に加温して発酵豆乳の発酵を止め、pHが5.9の発酵豆乳を得た。
果実・野菜ミックスジュースとトマトジュースの各サンプルに発酵豆乳の調製過程で得られた豆乳と調製後の発酵豆乳を表1の配合割合となるように添加した。その後、各サンプルを専門パネリスト5名にて風味を評価し、飲み易さの観点から以下の4段階で評価した。
◎:大変飲み易い
○:飲み易い
△:普通
×:飲みづらい
Claims (6)
- 野菜汁及び/又は果汁と、発酵豆乳とを含有することを特徴とする容器詰飲料。
- 野菜及び/又は果実飲料であることを特徴とする請求項1記載の容器詰飲料。
- 発酵豆乳を添加することにより野菜汁及び/又は果汁の不快な風味を抑制したことを特徴とする容器詰飲料。
- 発酵豆乳の添加量が1〜15重量%の範囲であることを特徴とする請求項1〜3のいずれか記載の容器詰飲料。
- 飲料中の大豆固形分量が0.085〜1.275重量%の範囲であることを特徴とする請求項1〜3のいずれか記載の容器詰飲料。
- 発酵豆乳を添加することにより野菜及び/又は果実飲料の不快な風味を抑制することを特徴とする風味改善方法。
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Cited By (5)
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CN103300138A (zh) * | 2013-05-16 | 2013-09-18 | 孙学舟 | 一种健胃消食番茄罐头及其制备方法 |
CN103300137A (zh) * | 2013-05-16 | 2013-09-18 | 孙学舟 | 一种适合于糖尿病人的黄桃罐头及其制备方法 |
CN103300136A (zh) * | 2013-05-16 | 2013-09-18 | 孙学舟 | 一种固肾涩精山楂罐头及其制备方法 |
JP2015037400A (ja) * | 2013-07-19 | 2015-02-26 | ネピュレ株式会社 | ミックスジュース |
JP2019030266A (ja) * | 2017-08-09 | 2019-02-28 | 株式会社ヤクルト本社 | ほうれん草汁含有飲食品 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103300138A (zh) * | 2013-05-16 | 2013-09-18 | 孙学舟 | 一种健胃消食番茄罐头及其制备方法 |
CN103300137A (zh) * | 2013-05-16 | 2013-09-18 | 孙学舟 | 一种适合于糖尿病人的黄桃罐头及其制备方法 |
CN103300136A (zh) * | 2013-05-16 | 2013-09-18 | 孙学舟 | 一种固肾涩精山楂罐头及其制备方法 |
JP2015037400A (ja) * | 2013-07-19 | 2015-02-26 | ネピュレ株式会社 | ミックスジュース |
JP2019030266A (ja) * | 2017-08-09 | 2019-02-28 | 株式会社ヤクルト本社 | ほうれん草汁含有飲食品 |
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