JP2008118894A - Combination vegetable drink containing yacon squeezed juice, and method for ingesting the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide combination vegetable drink simultaneously achieving a clear tone of color with rich variation and nutrient balance in total, and to provide a method for ingesting the combination vegetable drink. <P>SOLUTION: The combination vegetable drink is obtained by setting a plurality of kinds of juice which is distinguished by using different colors classified by efficacy, i.e, setting a plurality of drinks of (a)-(g) seven colors as follows: (a) a reddish yellow drink containing ≥40% yacon yellow squeezed juice A and ≥30% carrot squeezed juice, (b) a light green drink containing ≥40% yacon green squeezed juice (B) and ≥40% soymilk, (c) a purple drink containing ≥80% A or B and ≥10% blueberry squeezed juice, (d) a red drink containing ≥60% A and ≥20% tomato squeezed juice, (e) a green drink made from ≥50% B and remaining of green vegetables, (f) a yellow drink containing ≥80% B, a small amount of lemon, and yacon vinegar, and (g) a yellowish orange drink containing ≥15% B, 60% apple squeezed juice, and ≥7% yacon vinegar, and having other vegetable squeezed juice in the remaining. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a novel combination vegetable drink, and more particularly, to a combination vegetable drink comprising a plurality of sets of delicious and nutritious balanced, clear and colorful vegetable drinks containing yacon juice and a method for ingesting the same.

  Currently, there are many kinds of natural fruit juices in the market. On the other hand, vegetable juices are also marketed in a mixed form of 8 or more, and vegetable drinks such as carrots, tomatoes and kale are marketed as single items. However, no one has been proposed that simultaneously satisfies a rich vegetable balance with a rich nutritional balance. The more various types of vegetables are blended, the more unclear the color becomes. The single item lacks nutritional balance, and the taste becomes simple and tired. Furthermore, a colorful combination vegetable drink containing plenty of fructooligosaccharides effective for maintaining health, relieving fatigue, preventing lifestyle-related diseases, and preventing obesity has not been proposed yet.

  Examples of vegetables rich in fructooligosaccharides include yacon, burdock, asparagus, soybeans, and garlic. Among these vegetables, yacon is rich in freshness and suitable as vegetable juice, and the present inventors have already proposed as a health drink. One is Yacon Green Juice (Patent No. 3451545), and the other is Yacon Yellow Juice (Patent No. 3434337). However, Yacon alone is vivid in color, both green and yellow, but it is not sufficient from the point of nutritional balance. It is everyone's desire to take advantage of the characteristics of each vegetable and take as many vegetables as possible to achieve a nutritional balance.

The biggest problems at present are the lack of vegetables and the problem of obesity. Japanese vegetable intake is decreasing year by year. In particular, children's dislike of vegetables and increased obesity are serious. The lack of vegetables is also the result of increased housekeeping opportunities by many housewives. The breakfast rice becomes bread, and you can have breakfast only with bread and milk. Lunch has a lot of bento and has become a lifestyle that encourages vegetable shortages. As a result, vegetables can only be consumed at dinner. And the lack of vegetables causes obesity and also causes lifestyle-related diseases.
Japanese Patent No. 3451545 Japanese Patent No. 3043337

  The present invention seeks to solve the problem of vegetable deficiency and obesity, and the prevention of lifestyle-related diseases by a combination of novel vegetable drinks, and at the same time, proposes a lifestyle that consumes a lot of vegetables from the morning table. Specifically, by utilizing the unique nutrients and colors of each vegetable, it is possible to achieve the deliciousness that children will be happy with, as well as the vibrant, vibrant and varied colors and total nutritional balance. It is an object of the present invention to provide a combination vegetable drink that can be produced and a method for taking the same.

In order to solve the above-mentioned problems, in the present invention, a combined vegetable beverage comprising a yacon juice and other vegetable juices, and a plurality of types of juices that are color-coded according to efficacy by a vegetable-derived pigment It is said that.
The combination vegetable drink can contain 1.2% by weight or more of fructooligosaccharides derived from yacon juice as a sweetening ingredient. In the present invention, all% are by weight.
Moreover, in this invention, it is set as the combination vegetable drink characterized by using the 7 color drink of following (a)-(g) as a set combining multiple types.
(A) It consists of 40% or more of yacon yellow juice and 30% or more of carrot juice,
An amber beverage that can contain other vegetable juice in the balance.
(B) A pale green beverage comprising 40% or more of yacon green juice and 40% or more of soy milk, and the rest can contain other vegetable juice.
(C) A purple beverage comprising 80% or more of yacon green juice, yacon yellow juice or mixed juice of both, and 10% or more of blueberry juice, and the remainder can contain other vegetable juice.
(D) A red beverage comprising 60% or more of yacon yellow juice and 20% or more of tomato juice, and can contain other vegetable juice in the balance.
(E) A green beverage consisting of 50% or more of yacon green juice and the rest being made of green vegetables.
(F) A yellow drink consisting of 80% or more of yacon green juice and a small amount of lemon and yacon vinegar, and the rest can contain other vegetable juice.
(G) A yellow-orange beverage comprising 15% or more of yacon green juice, 60% or more of apple juice and 7% or more of yacon vinegar, and the rest can contain other vegetable juice and honey.

In the combined vegetable drink, the vegetable drink for obesity prevention consisting of the three colors (c), (d) and (f), or the (a), (b), (e) and (g) It is a vegetable drink with four colors for recovery from fatigue and prevention of lifestyle-related diseases.
Furthermore, in this invention, it is set as the ingestion method of the vegetable drink characterized by ingesting the vegetable drink which combined each of the vegetable drink of said combination (a)-(g) one color at a time one by one. is there.

The combination vegetable drink of the present invention is composed of yacon juice and other vegetable juices, originally holding the pigments of vegetables, and a plurality of types of juices that are color-coded according to efficacy for nutritional balance purposes It has the characteristics. Conventional vegetable juice is mixed with many kinds of single vegetable juice, and a large amount of fruit juice, which is a fruit juice, is added, not only deteriorating the pigment of the vegetable, but also discriminating whether it is vegetable juice or fruit juice juice The vegetable drink of the present invention is different from the conventional one.
Yacon is itself a vegetable juice and at the same time serves as a natural sweetener. Only with such a yacon can vegetable beverages color-coded by efficacy be delicious and have a good nutritional balance. The present invention has an advantage that it is easy for consumers to take according to the purpose and can be taken with a fresh feeling every day because it is color-coded into seven colors.

  The present invention makes use of the two patents previously invented by the present inventors (Japanese Patent No. 3451545, Japanese Patent No. 3434337). Yacon is a vegetable that has the highest oligosaccharide in the world among the existing vegetables, and there are two types of yacon green juice and yacon yellow juice that are the core of vegetable beverages, and this purpose can be achieved.

  Yacon has a fructooligosaccharide as a main component and is excellent as a natural sweetener. That is, yacon is said to contain 8-10 g of oligosaccharide in 100 g. Fructooligosaccharides have a sweetness that is 1/3 that of sugar. In addition, it itself has the advantage that it is not absorbed and consumed by the body and does not cause obesity. On the other hand, yacon 100% yacon green juice and yacon yellow juice obtained by adding vitamin C thereto have a sweetness of 10-14 degrees sugar, and can be sufficiently consumed as vegetable juice. However, yacon juice has sweetness, but there is no variety in taste, and there is a weak point that you will get bored if you continue to drink. Considering these advantages and disadvantages, the sweetener-like property that makes all vegetables delicious is versatile and is the greatest feature of Yacon. Taking advantage of this advantage and further utilizing these two types of yacon juice, the development of vegetable beverages that can be enjoyed deliciously without using sweeteners that lead to obesity such as sugar, fructose, glucose, and liquid sugar. It becomes possible.

  Next, the present invention will be described in detail. The present invention relates to the provision of a combined vegetable beverage having a rich nutritional balance and vivid and rich seven colors. The object of the present invention is to contribute to the prevention of vegetable deficiency and obesity prevention, which are today's problems, and to contribute to the prevention of lifestyle-related diseases. The core vegetable that makes this possible is yacon. Specifically, the present invention can be completed only by the presence of two types of juices, green juice and yellow juice produced from yacon.

  Yacon is an Asteraceae vegetable originally introduced to Japan in 1980, originating from Latin America. The main component is fructo-oligosaccharide, and it has the characteristic of containing oligosaccharide most among vegetables. Today, Yacon's awareness has increased considerably and it has been cultivated throughout Japan. The present inventors paid attention to the functionality of Yacon as a food in 1985, and since then, has worked on cultivation and processing research, and has developed and proposed various products. Among them, the most basic inventions are two kinds of inventions: Yacon yellow juice of Japanese Patent No. 3443337 and Yacon green juice of Japanese Patent No. 3451545. In addition, in terms of the use of the juice, the present inventors can propose proposals such as a yacon carrot beverage (Japanese Patent Laid-Open No. 8-308543) and a yacon soy milk beverage (Japanese Patent Laid-Open No. 2002-101859). .

Yacon is a vegetable with strong aqua and very browning. That is, when Yacon is ground, it is gradually oxidized to give a green color. Furthermore, oxidation progresses with time, and it changes from brown to blackish brown. The inventors of the present invention succeeded in stabilizing the green color produced during oxidation by heating (Patent No. 3451545). Moreover, when green reached the maximum, a stable yellow juice was obtained by adding vitamin C or the like and reducing it (Patent No. 3434337). Thereafter, as a result of detailed investigations of the reaction process by the inventors using scientific techniques, it was found that the present oxidation / reduction reaction is reversible.
Yacon green juice ⇔ Yacon yellow juice (neutral or alkaline) (acidic)
That is, it turned yellow when acidified, and green when alkali or neutral. Furthermore, as a result of investigating the structure of the green pigment, it was confirmed that it was a compound in which chlorogenic acid, which is a kind of polyphenol, and a primary amino acid were combined. From this, it was found that the present green pigment becomes an amino acid containing chlorogenic acid and eight essential amino acids in the human stomach, and is itself a very useful nutrient. In addition, the present green pigment has light resistance, whereas ordinary green vegetables are made of chlorophyll and are vulnerable to light. As a result, the beverage obtained using Yacon green juice expresses the advantage of not fading over a long period of time.
Yacon does not contain starch and is a root vegetable like a mass of oligosaccharide, but besides the above-mentioned green pigment, it is rich in dietary fiber and rich in minerals such as potassium, calcium, and magnesium.

  The inventors have already marketed yellow yacon juice from 1996 to today. Furthermore, although not yet sold, we have proposed a delicious orange health drink blended with yacon and carrot. We have also proposed yacon soy milk drinks with a delicious white to light green color blended with yacon, soy milk and a little honey. However, they have not yet reached a comprehensive proposal for vivid colors and nutritional balance.

The present invention is characterized in that it is a vegetable drink using a combination set of a plurality of vegetables that are inherently possessed by vegetables and color-coded according to their effects. Therefore, compared with the conventional miscellaneous vegetable juice, it has the advantage that it can be ingested according to the purpose and can be ingested fresh every day because of its various colors.
As an example, the difference from the conventional one will be explained. As you can see from the green-yellow vegetable drinks on the storefront, many green juices are added as a result of blending dozens of vegetables and lots of juice. Disappears green and becomes an orange beverage. This does not make use of the color characteristics of vegetables. In addition, the conventional vegetable drinks use sugar or glucose fructose liquid sugar as a sweetening ingredient, or use a large amount of fruit juice obtained from fruits, and it is unclear whether it is a vegetable drink or a fruit juice drink. was there.
All beverages of the present invention contain a certain amount or more of oligosaccharides derived from yacon. Naturally, many unique vegetables can be ingested and the nutritional balance is excellent. In addition, because of the excellent characteristics of Yacon as a natural sweetener, the finished beverage can be finished into a delicious product with sweetness added. The sweetening ingredient added here can be excreted without being digested and absorbed in the body, and does not cause obesity. Such rich colors and color-coded beverages can be made with yacon containing a large amount of oligosaccharides, and only possible with two yellow and green yacon juices. is there.

The details will be described in the examples, but the outline of the beverages classified according to the seven colors is shown below.
(1) Orange beverage: It consists of 40% or more of yacon yellow juice and 30% or more of carrot juice, and the remainder is not limited, but can contain, for example, pumpkin, yellow bell pepper, sweet corn and the like. In addition, apples, tangerines, lemons, yacon vinegar, etc. can be added a little to eliminate the smell of carrots and earthy smell of yacon. The carrotene in the carrot and the synergistic effect of the polyphenols contained in both the yacon and carrot make the beverage strong in antioxidant power.
As an effective effect, both yacon and carrot are known for their ability to communicate, and a synergistic effect can be expected. Carrots are also known for warming 5 organs and 6 eyes and recovering from tired eyes and fatigue. It is a new value to be able to enjoy such healthy vegetables.

(2) White or light green beverage: Consists of 40% or more of yacon green juice and 40% or more of soy milk, and the rest can contain other vegetable juice and honey. Soymilk is rich in dietary protein and continues to grow in demand as a vegetable drink instead of milk. It contains a lot of vitamin B1, which has a strong diuretic action and intestinal action and prevents the accumulation of subcutaneous fat. In terms of effectiveness, both yacon and soybean contain the highest amount of oligosaccharides, the former being fructo-oligosaccharides, and the latter being different from soybean oligosaccharides and oligosaccharides. It is thought that works. A single substance is known to get used to the intestine and lose its lasting effect. This vegetable drink is a drink containing different types of oligosaccharides and containing the most oligosaccharides.

(3) Purple beverage: Yacon green juice, Yacon yellow juice or a mixed juice of 80% or more and blueberry 10% or more, and the rest can contain other vegetable juice. For example, purple sweet potato, bayberry and the like can be contained. The taste is blueberry, but it is not so strong like pure blueberry, and it is a delicious and easy-to-drink vegetable drink that never gets tired. Purple has a clear and noble color. Blueberries are considered good for the eyes and have high consumer awareness. Anthocyanins are also abundant.
(4) Red beverage: consisting of 60% or more of yacon yellow juice and 20% or more of tomato juice, and can contain other vegetable juice in the remainder. For example, it can contain watermelon, red perilla, red bell pepper, strawberry, Yusra and the like. Tomatoes are said to reduce the risk of myocardial infarction, help digestion and make the stomach stronger, and prevent cancer of the digestive system. Perilla has a function to stop bleeding, improve intestinal function, cure abdominal pain and diarrhea, and is said to be effective in relieving stress and increasing appetite in addition to detoxification. It is expected that the digestive system can be strengthened comprehensively by blending yacon, tomato and perilla.

(5) Green beverages: Yacon green juice more than 50% and remaining green vegetable juice, for example, spinach, broccoli, cabbage, kale, bitter gourd, Chinese mustard, Chinese cabbage, trefoil, radish and radish leaves, onion leaves, yacon leaves Etc. can be contained. It has the effect of changing vegetables that are hated by children into vegetables that are preferred. Green-yellow vegetables are the king of vegetables and are important vegetables essential for the prevention of lifestyle-related diseases. By blending green yacon juice and other green vegetables, there is an advantage that color fading is eliminated even when exposed to light, and quality maintenance is easy to manage. This drink is indispensable for improving health and eliminating vegetable shortages. Green vegetables are also rich in folic acid and are said to have a hematopoietic effect and strengthen the heart.

(6) Yellow drink: Yacon green juice 80% or more and a small amount of lemon and yacon vinegar, and the rest can contain other vegetable juice. You can eat vegetables deliciously like an orange juice. Yellow is vivid and increases appetite and becomes a source of energy.
(7) Yellow-orange beverage: Consists of 15% or more of yacon green juice, 60% or more of apple juice and 7% or more of yacon vinegar, and can contain other vegetable juice and honey in the balance. Yacon vinegar is the only vinegar made from vegetables, and vegetable vinegar is a common drink that everyone loves. You can expect to recover from fatigue, relieve stress, and increase appetite by tasting vegetable vinegar once a week. Today, the benefits of vinegar are widely recognized by consumers.

The structure and efficacy of the seven-color vegetable drink of the present invention have been described above. Each of them has a synergistic effect due to the pigments derived from vegetables, but it is not a simple matter that nutrition can be replenished by taking only one of these one color. This section describes how to drink vegetable drinks considering the total nutritional balance.
First of all, I will consider why today's lack of vegetables has become a serious problem and the diet has become biased. In the past, miso soup was common for breakfast. As long as eating miso soup, vegetables were used as the ingredients. Eventually, the number of breads in the morning increased, and the breads became richer and more delicious, eliminating the need for side dishes. At best, most families have breakfast with only ham eggs and milk.

Speaking of lunch, the housewives were busy working together, and it became commonplace to use a commercially-priced lunch box with little vegetables. Lunch boxes are thriving and it is said that the best-selling convenience store is bento. Therefore, dinner is the only opportunity to eat vegetables, but recently there are more families eating out.
Due to such changes in environment, the amount of vegetables per person in Japan continues to decrease year by year, and lifestyle diseases and obesity are increasing accordingly. On the other hand, in the United States, although it continued to decrease until the first half of 1990, it is said that vegetable intake has started to increase from the second half. Along with this, there are statistics that the number of lifestyle-related diseases, especially cancer patients, has decreased. The inventors believe that the difference between Japan and the United States is due in part to the difference in the way vegetables are consumed.

The inventors of the present invention have completed the present invention on the basis that it can contribute to the prevention of vegetable deficiency and obesity by proposing morning-boiled vegetables as a set beverage. Of course, it is not necessary to limit to only breakfast, but by providing a vegetable drink at the time of breakfast, it becomes possible to increase the intake of vegetables more effectively. In addition to the purpose of increasing the intake of vegetables, the effect can be made more reliable by preparing seven colors and seven products that are color-coded according to the effects, taking advantage of the colors of the vegetables themselves.
This object can be achieved by ingesting the vegetable beverage of the present invention one by one in a day. As a result of color-coding by function, it is easy to ingest according to the purpose, and has a variety of colors, so that it can be ingested with a fresh feeling every day. In the world of food, there are individual differences in likes and dislikes, and if there are dislikes among 7 colors and 7 products, it is desirable for nutritional balance to take at least 3 colors.
Although it does not specifically limit regarding the intake amount of this invention drink, 100-500 ml per item is a suitable quantity. In general, when 5 to 10 g of oligosaccharide is ingested per day, it is said that it is good for the intestine and has an effect of feeling some kind of bodily sensation through the whole body. Therefore, when a large amount of yacon is included, the oligosaccharide of this category can be ingested with 100 ml, and even when the content of yacon is low, it is sufficient to ingest 500 ml.
In addition, this beverage is based on a 7-point set, but depending on demand, 3 to 6-point sets are also prepared. The amount of one product is assumed to be 160 ml to 250 ml, for example. Concerning containers, bottles, cans, paper cups, plastic bottles, etc. are considered, but beverages containing vinegar may not be able to use cans.

In the following, examples of individual vegetable drinks are shown to illustrate the present invention.
Example 1 (orange vegetable drink)
Freshly harvested yacon (sugar content 12.8 degrees) just after harvesting by organic cultivation is put in a scourer and washed thoroughly with water. The yacon with skin from which only the epidermis has been removed by washing with water is heat-treated in warm water at about 90 ° C. for 20 minutes. Then, it introduce | transduced into the vegetable crusher and isolate | separated into the liquid part and the solid part with the screw-type solid-liquid separator. The liquid part exhibits a vivid green color and obtains Yacon green juice as an intermediate product. The yield at this time was 79%. This is transferred to a stainless steel tank, and vitamin C is added to adjust the pH to 4.4. In this way, a yacon yellow juice having a sugar content of 12.8 was obtained.

200 g of the resulting yacon yellow juice is blended with 150 g of carrot juice (100%) and 20 g of heat-treated pumpkin, and then a small amount of lemon and yacon vinegar (made by Mitsui Help) is added to remove the carrot odor and the desired orange color A vegetable drink was obtained.
This beverage was a sweet and easy-to-drink beverage with a pH of 4.7 and a sugar content of 7.3 degrees and a low carrot odor, which is neither yacon nor carrot.
As a result of measuring the content of oligosaccharides including fructooligosaccharides by liquid chromatography manufactured by Nippon Dionex, 2.9 grams were contained in 100 grams.

Example 2 (white to light green beverage)
Freshly harvested yacon (sugar content 12.8 degrees) just after harvesting by organic cultivation is put in a scourer and washed thoroughly with water. The yacon with skin from which only the epidermis has been removed by washing with water is heat-treated in warm water at about 90 ° C. for 20 minutes. Then, it introduce | transduced into the vegetable crusher and isolate | separated into the liquid part and the solid part with the screw-type solid-liquid separator. The liquid part exhibits a vivid green color and obtains Yacon green juice as an intermediate product. The yield at this time was 79%, and the sugar content was 12.8 degrees.
To 200 g of the resulting yacon green juice, 200 g of pure soy milk (100% soybean) with a solid content of 10% and 15 g of honey are placed in a shaker and mixed by shaking well.
The resulting yacon soy milk drink was neither soy milk nor a taste of yacon juice, and it was an attractive and delicious drink with yacon juice divided by milk and a little egg. This beverage had a pH of 6.3, a sugar content of 9.6 degrees and no soy odor.
As a result of measuring the content rate of fructooligosaccharides by liquid chromatography manufactured by Nippon Dionex, 3.3 g was contained in 100 g.

Example 3 (purple beverage)
170 g of Yacon green juice obtained in the same manner as in Example 1 and 30 g of commercially available blueberry juice (100%, sugar content 18.1 degrees) are placed in a shaker and mixed by shaking well.
The resulting purple beverage was a refreshing, attractive aftertaste with a blueberry taste. This drink had a pH of 4.6 and a sugar content of 11.0 degrees, and the content of fructooligosaccharide was 5.9 g (5.9%) in 100 g.

Example 4 (red beverage)
130 g of yacon yellow juice obtained in the same manner as in Example 1, 50 g of commercially available tomato juice (100% tomato), 10 g of red perilla, 10 g of red bell pepper, and a little bayberry extract are placed in a shaker and mixed well by shaking. To do.
The obtained beverage had a red color and had a light taste of tomato and a scent of perilla. The physical properties of the beverage were pH 4.9, sugar content 7.8 ° C., and 4.7% fructooligosaccharides.

Example 5 (green beverage)
120 g of yacon green juice obtained in the same manner as in Example 1, 10 g of spinach puree (sold for business use), 10 g of cabbage, 10 g of broccoli, 10 g of kale, 10 g of bitter gourd, 10 g of boiled yacon, 10 g of radish, 10 g of blue perilla was put in a shaker and mixed by shaking well.
The resulting beverage had a clear green color and was deliciously finished like a vegetable beverage consisting of 50% of a commercially available green-yellow vegetable mix and 50% of fruit juice. The beverage physical properties were pH 6.6, sugar content 6.1, and 3.9% fructooligosaccharide.

Example 6 (yellow beverage)
Freshly grown yacon freshly harvested organically is washed thoroughly with a washing machine and then peeled off manually. Weigh 2 kg of peeled yacon and heat-treat in warm water at 90 ° C. for 6 minutes. Next, it is transferred to a high-speed mixer manufactured by Nippon Cooking Machine and sufficiently crushed. Although it is difficult to crush because it does not add water, it was crushed by using a rice scoop. The sugar content was 12.8 degrees. As crushing progresses, it gradually becomes green, and the green reaches a maximum. At this time, lemon water and Yacon vinegar made by Mitsui Help are added to adjust the pH to 3.8. Green changes to a clear yellow in an instant.
The resulting yellow beverage had a sugar content of 12.7 and became a delicious vegetable beverage in which sweetness and sourness were harmonized. The yellow drinks were bright and refreshing and cheerful. The fructooligosaccharide content in this beverage was 5.9%.

Example 7 (yellow-orange beverage)
30 g of Yacon green juice obtained in the same manner as in Example 1, 120 g of apple 100% juice, 20 g of Yacon vinegar (produced by fermenting 100% of Yacon with acetic acid) and 7 g of honey in a shaker. Add and mix well.
The resulting beverage was a warm, reddish yellow-orange color, and a delicious vinegar drink with a pH of 3.9 and a sugar content of 13.3. The fructooligosaccharide content in this beverage was 1.4%.

Claims (6)

  A combined vegetable drink characterized by comprising a yacon juice and other vegetable juices, and a plurality of types of juices that are color-coded according to efficacy by a vegetable-derived pigment.   The combined vegetable drink according to claim 1, wherein the vegetable drink contains 1.2% by weight or more of fructooligosaccharide derived from yacon juice as a sweetening ingredient. A combined vegetable drink characterized by combining a plurality of beverages of the following seven colors (a) to (g) into a set.
(A) An orange beverage comprising 40% or more of yacon yellow juice and 30% or more of carrot juice, and can contain other vegetable juice in the balance.
(B) A pale green beverage comprising 40% or more of yacon green juice and 40% or more of soy milk, and can contain other vegetable juice in the remainder.
(C) A purple beverage comprising 80% or more of yacon green juice, yacon yellow juice or mixed juice of both, and 10% or more of blueberry juice, and the remainder can contain other vegetable juice.
(D) A red beverage comprising 60% or more of yacon yellow juice and 20% or more of tomato juice, and can contain other vegetable juice in the balance.
(E) A green beverage consisting of 50% or more of yacon green juice and the rest being made of green vegetables.
(F) A yellow drink consisting of 80% or more of yacon green juice and a small amount of lemon and yacon vinegar, and the rest can contain other vegetable juice.
(G) A yellow-orange beverage comprising 15% or more of yacon green juice, 60% or more of apple juice and 7% or more of yacon vinegar, and can contain other vegetable juice and honey in the balance. A vegetable drink for obesity prevention, wherein the combined vegetable drink according to claim 3 is composed of the three colors (c), (d), and (f). The vegetable drink for recovery from fatigue and prevention of lifestyle-related diseases, wherein the combined vegetable drink according to claim 3 is composed of the four colors (a), (b), (e), and (g). 6. A method for ingesting a vegetable drink, comprising sequentially ingesting the vegetable drink according to claim 3, 4 or 5 one by one per day.