JP2009171881A - Vegetable drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable drink containing vegetable juice at a high ratio, having less green smell and harsh taste, and fresh aftertaste, easy to drink, and especially, has a small content of glucide. <P>SOLUTION: This vegetable drink contains ≥50 wt.% of vegetable juice at a straight conversion, based on the total drink, through mixing a specific amount of citrus fruit juice with vegetable juice. A ratio (B/A) of (B) citrus fruit juice to (A) vegetable juice is ≥0.6 in terms of straight. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a vegetable beverage, and more particularly, to a vegetable beverage that has a less blue odor (blue odor) and a savory taste and has a refreshing aftertaste and is easy to drink.

  Vegetable juice is rich in vitamins, minerals, dietary fiber, and the like, and has been drunk in recent years as a variety of vegetable drinks while consumers' health awareness has increased. In addition, many container-packed vegetable drinks filled in containers are commercially available, and it is said that their consumption is increasing year by year. However, these vegetable juices have a odor and taste peculiar to vegetable juices, such as blue odor and egg flavor, and many consumers have resistance to the odors and tastes, which hinders the consumption of vegetable beverages. ing. In particular, when puree manufactured using whole vegetable ingredients as vegetable juice is blended, there is an advantage that various nutrients and dietary fiber of vegetables can be ingested as they are, but it is represented by egg taste, astringency, etc. There is an image of having a more off-taste, which may interfere with drinking.

  In order to improve such a taste and astringency, fruit components such as fruit juice are mixed with the vegetable juice so as not to let the flavor unique to the vegetable juice feel. However, the fruit juice also has a peculiar odor and taste such as acidity, bitterness, and blue odor, and the blue odor and taste of vegetable beverages cannot be sufficiently reduced. It is not a satisfactory product from this point of view.

So far, various methods have been disclosed for improving the peculiar flavors of vegetable juices and / or fruit juice beverages, particularly blue odor and egg flavor. Examples include a method of adding various sugars and sugar alcohols; trehalose (Patent Document 1), erythritol (Patent Document 2), α-linked galactooligosaccharide (Patent Document 3), and dextrin (Patent Document 4). In addition, a method of adding α-L-aspartyl-L-phenylalanine methyl ester which is an artificial sweetener (Patent Document 5), a method of adding glycine and / or alanine which are amino acids (Patent Document 6), In addition, a method of adding diacyl glyceride (Patent Document 7), a method of adding a water-soluble acidic polysaccharide having a carboxyl group (Patent Document 8), and the like are disclosed.
JP 2000-116362 A JP-A-9-224588 JP 2003-250486 A JP 2002-078469 A JP 59-11156 A Japanese Patent Laid-Open No. 62-40258 JP-A-7-51034 Japanese Patent Laid-Open No. 2003-116496

  As described above, various flavor improving methods for vegetable beverages have been disclosed, but none of them has been necessarily satisfactory from the viewpoint of suppressing blue odor. In addition, there are problems other than the blue odor, such as the problem that the taste of the added substance affects the taste of the final product, and the problem that the solution becomes very viscous and difficult to ingest.

  Recently, an increasing number of consumers take vegetable drinks for the purpose of correcting the bias in nutrient intake to prevent or improve lifestyle-related diseases. Such consumers are newly demanded to develop vegetable drinks that can suppress the intake of carbohydrates as much as possible. However, as known methods for improving the flavor of vegetable beverages by adding various sugars, it was clear that the flavor of vegetable beverages deteriorated by reducing sugars. For these reasons, few vegetable beverages with a low sugar content have been developed so far, and there are no known beverages with a low sugar content and improved flavor unique to vegetable juice. It was.

  An object of the present invention is to provide a vegetable drink containing a high proportion of vegetable juice, which has a low blue odor and a savory taste, has a refreshing aftertaste and is easy to drink, especially a vegetable drink with a low sugar content. It is in.

  From the viewpoint of drinking vegetable juice, the present inventors have focused on vegetable beverages containing 50% by weight or more of vegetable juice with respect to the whole beverage, and the odor and taste peculiar to vegetable juice have been improved. A study was conducted to provide a low-quality vegetable drink. As a result, citrus fruit juice (especially oranges) has the effect of reducing the blue odor and egg flavor peculiar to vegetable juice, and a certain amount of citrus fruit juice is formulated. It has been found that when a vegetable beverage obtained by heating is sterilized by heating, the generation of unpleasant heated odor that occurs when vegetable juice is heated can be suppressed. And the vegetable drink containing this specific amount of citrus fruit juice has little blue odor and savory taste peculiar to vegetable juice and a refreshing aftertaste even when the sugar content is as low as 8 g / 100 mL (preferably 7 g / 100 mL) or less. It was confirmed that the vegetable drink was easy to drink, and the present invention was completed.

That is, the present invention relates to the following contents.
1. (A) Vegetable juice containing vegetable juice and (B) citrus fruit juice, (A) containing 50% by weight or more of vegetable juice in a straight conversion with respect to the whole beverage, (A) of (B) citrus fruit juice with respect to vegetable juice Vegetable drink whose ratio (B / A) is 0.6 or more in straight conversion.
2. 2. The vegetable drink according to 1 above, wherein the sugar ratio in the whole beverage is 8 g / 100 mL or less.
3. The vegetable drink of said 1 or 2 whose citrus fruit juice is orange fruit juice.
4). Furthermore, the vegetable drink in any one of said 1-3 containing salt 0.01-0.05g / 100mL.
5. The vegetable drink in any one of said 1-4 whose viscosity is 5-30 mPa * s.
6). (A) The vegetable drink in any one of said 1-5 obtained by performing the homogenization process by the pressure of 2-15 MPa after mixing vegetable juice and (B) citrus fruit juice.
7). The beverage according to any one of 1 to 6 above, which is a packaged beverage.

  According to the present invention, despite the fact that the vegetable juice is contained in an amount of 50% by weight or more based on the whole beverage, a vegetable beverage that has a little blue odor and egg flavor peculiar to the vegetable juice and is refreshing and easy to drink can be obtained. Even when vegetable puree is used as the vegetable juice, the present invention suppresses peculiar blue odor and egg taste, so that the nutrients of vegetables can be taken as they are and can be provided as easy-to-drink beverages.

  In addition, the vegetable beverage of the present invention has a low blue odor and egg flavor peculiar to vegetable juices even when the sugar content is as low as 8 g / 100 mL (preferably 7 g / 100 mL) or less, and the aftertaste is refreshing and easy to drink. Since it is easy to drink, it is suitable as a beverage to be taken for the purpose of correcting or correcting the bias in nutrient intake to prevent or ameliorate lifestyle-related diseases.

BEST MODE FOR CARRYING OUT THE INVENTION

(Vegetable soup)
The vegetable juice in this specification refers to vegetable juice, vegetable puree, or a mixture thereof. Vegetables that are raw materials are generally used as vegetables that are bluish and difficult to drink, such as tomatoes, peppers, pumpkins, etc. as fruit vegetables, cabbage, spinach, lettuce, parsley, watercress, kale, etc. Komatsuna etc., root vegetables such as carrot, radish and beef bowl, stem vegetables such as asparagus and celery, and flower vegetables include broccoli and cauliflower. These vegetables as raw materials may be used alone or in combination of two or more.

The production method and production conditions of vegetable juice, that is, vegetable juice or puree, are not particularly limited, and may be performed according to known methods. Specific examples of the method for producing the squeezed liquid include a method in which a vegetable is blanched and then crushed and squeezed, and a method of squeezing at a low temperature. Examples of the puree production method include a method in which a vegetable is blanched and then lined with a pulper or finisher, ground with a stone mortar, or finely crushed by a mixer.
(Citrus juice)
Citrus fruit juice as used in the present specification refers to fruit juice of plants belonging to the citrus fruit family. Specifically, mandarin oranges such as Wenzhou mandarin orange, Kishu mandarin orange, Ponkan, Angkor, Mandarin, Danzerin, Koji, Sikhwasha, Tachibana, Shiranui, etc. , Oranges such as Valencia Orange, Navel Orange, Blood Orange, Tancan, Iyo, Marcot, Kiyomi, Orlando, Mineola, Seminole and other Tangor Tanzero, Mexican Lime, Tahitian Lime and other limes, Lisbon Lemon, Eureka Lemon, Diamante, Lemon citrons such as etrog, Bunpeille, Buntan such as Tosa Bungtan, Grapefruit such as Duncan, Marsh, Thomson, Ruby Red, Yuzus such as Yuzu, Kavos, Sudachi, Hanabyu, Scratch, Kin Down, the trifoliate orange can be exemplified. Especially, orange fruit juice is used suitably from a viewpoint of flavor balance, such as a sour taste and a bitter taste at the time of mixing with a vegetable drink and drinking. In addition, the said citrus fruit juice may combine 1 type (s) or 2 or more types.

The method and conditions for producing the fruit juice are not particularly limited, and may be performed according to a known method, and the concentration rate and concentration method of the fruit juice are not limited at all.
(Vegetable drink)
The vegetable beverage of the present invention is characterized in that the vegetable juice is contained in an amount of 50% to 150% by weight, preferably 50% to 100% by weight, from the viewpoint of drinking vegetable juice. In the present invention, “containing 50% by weight or more of vegetable juice” means that the ratio of vegetable juice to the whole beverage is 50% by weight or more in straight conversion. For example, when 30% by weight of 5 times concentrated vegetable juice is blended, the vegetable juice becomes 150% by weight in straight conversion.

  In the vegetable drink of this invention, the said citrus fruit juice is mixed so that it may become a ratio 0.6 times or more preferably 0.8 times or more in straight conversion with respect to said vegetable juice. If it is less than 0.6 times, a sufficient effect cannot be obtained to reduce the blue odor and taste of vegetable juice. Moreover, although the upper limit of the mixing ratio of citrus fruit juice should just be set suitably considering the taste of the desired vegetable beverage, nutrients, etc., from the viewpoint of drinking vegetable juice, it is about the same amount as vegetable juice. preferable.

  As described above, the vegetable beverage of the present invention contains one or more kinds of vegetable juice and one or more kinds of citrus fruit juice as essential components. The vegetable beverage of the present invention is expected to be effective in preventing or improving lifestyle-related diseases, and in the United States, 5 + 3 exercises (more than 5 types of vegetables and 3 vegetables per day) are aimed at preventing lifestyle-related diseases. (It is recommended to ingest more than one type of fruit), so it is preferable to use a combination of multiple types of vegetable juice, preferably five or more types of vegetables, and more than one type including citrus juice, preferably three or more types. It is preferable to use the fruit juice in combination.

  In general, it is preferable that there are many types of vegetable juice and fruit juice to be combined in terms of being able to ingest many types of nutrients. However, if there are too many types, problems such as stable supply of raw materials and complicated manufacturing processes can occur. May occur. Therefore, it is necessary to determine the types and number of vegetable juices and fruit juices in consideration of such problems.

  When the vegetable drink of the present invention is ingested for the purpose of correcting the bias of nutrient intake, the total of vegetable juice and fruit juice in the beverage is designed to be 80% by weight or more, preferably 100% by weight or more in straight conversion. Good. Even if the vegetable beverage of the present invention contains vegetable juice and fruit juice at such a high concentration, the vegetable and / or fruit juice has a unique blue odor and egg flavor, and the aftertaste is refreshing and easy to drink.

  One preferred embodiment of the vegetable drink of the present invention is a vegetable drink having a low carbohydrate content. A vegetable drink having a low sugar content refers to a vegetable drink having a sugar content of 8 g / 100 mL or less, preferably 7 g / 100 mL or less in the whole beverage.

In this specification, “carbohydrate” is calculated by “subtracting the amount of protein, lipid, dietary fiber, ash, and water from the weight of the food” as specified in the nutrition labeling standards of the Health Promotion Act. Value. The action of mixing a specific amount of citrus fruit juice with vegetable juice to reduce the blue odor and taste of vegetable beverages is also effective in vegetable beverages with low sugar content. In addition, the method for producing a vegetable beverage having a low sugar content according to the present invention is not particularly limited, and can be produced using a vegetable juice having a low sugar content. Sugar may be removed from the mixed vegetable beverage by a conventional method.
(Other materials)
In addition to the above components, the vegetable beverage of the present invention includes various food materials that are blended into a normal beverage as necessary, for example, sugars such as sucrose and glucose, thickeners such as agar and gelatin, sucrose fatty acid Emulsifiers such as esters and glycerin fatty acid esters, milk fats such as cream and butter, acidulants such as citric acid and lactic acid, vitamins such as vitamin B and vitamin C, calcium, sodium, magnesium, zinc, iron, manganese, etc. Optional components such as minerals, fruit juices other than citrus fruits, and various flavors can also be added.

In particular, vegetable drinks with low sugar content according to the present invention are likely to cause flavor problems such as lack of body feeling and wateriness due to low sugar content. Addition of salt at a concentration that does not impair the taste can solve the flavor problem in vegetable drinks with low sugar content. The concentration of sodium chloride to be added is about 0.01 to 0.05 g / 100 mL, preferably about 0.02 to 0.04 g / 100 mL. This corresponds to 8 to 16 mg / 100 mL as the sodium concentration in the beverage.
Note that the addition of sodium chloride not only improves the lack of body feeling and wateriness due to the low sugar content, but also reduces the aftertaste blue odor characteristic of vegetable beverages. Also from this point of view, it is preferable to add salt of the above concentration to the vegetable beverage of the present invention.
(Homogenization treatment)
The vegetable beverage of the present invention, particularly a vegetable beverage having a low carbohydrate content, is preferably subjected to a homogenization treatment after mixing vegetable juice and citrus fruit juice. By performing the homogenization treatment, it is possible to smooth the mouthfeel that is found in conventional vegetable drinks, and it is possible to suppress sedimentation of pulp derived from vegetable juice and / or fruit juice during storage or drinking, Furthermore, in a vegetable drink with a low sugar content, not only can the body feel be imparted, but the blue odor of the aftertaste can be further masked. The method of the homogenization treatment is not particularly limited, and a known means such as a high pressure homogenizer can be selected. The homogenization pressure varies depending on the kind and blending amount of the vegetable juice to be used, but if the viscosity of the vegetable drink after the homogenization treatment is set to be 5 to 30 mPa · s, preferably about 8 to 25 mPa · s. Good. When the viscosity of the vegetable beverage is less than 5 mPa · s, the sedimentation of the pulp derived from the vegetable juice and / or the fruit juice during storage or drinking becomes remarkable, or the body lacks a feeling of body when drinking. When the viscosity of a vegetable drink exceeds 30 mPa * s, it is an appearance jelly shape and is not preferable as a drink. Here, the viscosity in the present specification represents a measured value of a B-type viscometer at 20 ° C.

In a vegetable beverage having a low sugar content, when a homogenization treatment is performed so that a part of the pulp contained in the vegetable juice and / or fruit juice can be crushed, an appropriate body feeling can be imparted to the vegetable beverage. . This is because an appropriate viscosity can be imparted to the vegetable beverage by eluting viscous substances such as pectin contained in vegetable juice and / or fruit juice pulp. If an excessive homogenization treatment is performed so that the entire pulp content can be crushed (the pressure is increased too much), the pectin substance is eluted more than necessary, and the vegetable beverage may be gelled. Therefore, it is important to appropriately set the homogenization pressure depending on the formulation. For example, when tomato puree is selected as a vegetable juice and used in a vegetable beverage at 50% by weight in a straight conversion, the homogenization pressure is important. Is about 2 to 15 MPa, preferably about 5 to 10 MPa.
(Packed beverage)
The vegetable beverage of the present invention has a low odor and a savory taste peculiar to vegetable juice, has a refreshing aftertaste, and is easy to drink even if the sugar content is as low as 8 g / 100 mL (preferably 7 g / 100 mL) or less. Therefore, it is suitable as a beverage to be taken for the purpose of correcting or correcting the bias of nutrient intake to prevent or ameliorate lifestyle-related diseases. For this reason, the container-packed drink which is easy to drink continuously is preferable.

  Containers used for the container-packed beverages of the present invention are formed containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foils and plastic films, bottles, as with general beverages. Etc. can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  The container-packed drink of this invention says what was manufactured on the sterilization conditions defined by the food hygiene law. In addition, the vegetable drink of this invention has confirmed that it is a drink which has a refreshing aftertaste and is easy to drink, even if heat processing, such as sterilization, are performed.

EXAMPLES Hereinafter, although a test example and an Example demonstrate this invention more concretely, this invention is not limited to these.
Example 1. Kind and amount of fruit juice In the formulation shown in Table 1, vegetable juice and fruit juice were mixed to prepare five kinds of vegetable drinks having a sugar content of 6.2 to 6.6 g / 100 g. Sensory evaluation was performed about the obtained vegetable drink. The evaluation was performed by three expert panelists on the blue odor derived from vegetable juice by a 4-point method (4 points: not felt, 3 points: slightly felt, 2 points: felt, 1 point: felt very much).

  The results are shown in Table 1. As is apparent from the table, when apple juice 49% was blended, the blue odor was felt strongly (Comparative Example 2), but when the citrus fruit juice meter was 49%, the blue odor was masked and It became a vegetable drink that was very tasteless and easy to drink (Product 1 of the present invention). The amount of citrus fruit juice was masked to the extent that the ratio to the vegetable juice was 0.8 or more, but not to feel the blue odor, and to the extent that it was slightly more than 0.6 (this product 1 to 1). 4) When 0.4, it was not sufficient to reduce the blue odor (Comparative Example 1).

実施例２．柑橘類果汁の種類
表２に示す配合で、柑橘類果汁の種類を変えて、糖質が５．９〜６．５ｇ／１００ｇの３種類の野菜飲料を調製し、実施例１と同様に官能評価した。

Example 2 Kinds of citrus fruit juice In the formulation shown in Table 2, the kind of citrus fruit juice was changed to prepare three kinds of vegetable drinks having a sugar content of 5.9 to 6.5 g / 100 g, and sensory evaluation was performed in the same manner as in Example 1. .

  The results are shown in Table 2. When orange juice was used as citrus juice or when grapefruit juice was used, the same blue odor reduction effect was obtained, but in the case of only grapefruit juice, a bitter taste derived from grapefruit was felt. From this result, it was found that it is preferable to use orange juice as the citrus juice.

実施例３．食塩の添加量
表３に示す配合で、種々の食塩濃度で糖質が６．６ｇ／１００ｇとなる野菜飲料を調製し、実施例１と同様に官能評価した。

Example 3 FIG. Addition amount of sodium chloride Vegetable drinks having various salt concentrations and sugars of 6.6 g / 100 g were prepared and subjected to sensory evaluation in the same manner as in Example 1.

  The results are shown in Table 3. Even though no salt was added, the blue odor of vegetables was masked (Invention product 4), but by adding 0.015% to 0.040% of salt, the vegetable odor was further improved (Invention product 7). , 8,9).

実施例４．均質化条件
表４に示す配合で、原材料を混合し、表４に示す圧力で均質化処理を行い、殺菌（１２５℃、３０秒）を行った後、各々２００ｍＬずつを紙パックに充填して、容器詰野菜飲料を得た。得られた飲料の香味について、実施例１と同様に青臭さを評価するとともに、総合的な美味しさについて５段階で評価（５点：大変よい→１点：大変悪い）した。結果を表４に示す。５〜１５ＭＰａの均質化処理をすることにより、粘度が９．８〜２６．３ｍＰａ・ｓとなり（本発明品９,１０,１１）、均質化未処理中味（本発明品８）に比べて青臭さがよりマスキングされ、ボディー感が上がり総合的なおいしさも良くなった。しかし、均質化処理を３０ＭＰａ以上にすると中味はゼリー状になり、青臭さはマスキングされたものの、総合的なおいしさは低くなった（比較例３,４）。

Example 4 Homogenization conditions The raw materials were mixed with the formulation shown in Table 4, homogenized at the pressure shown in Table 4, sterilized (125 ° C, 30 seconds), and then each 200 mL was filled into a paper pack. A container-packed vegetable drink was obtained. About the flavor of the obtained drink, while evaluating the blue odor similarly to Example 1, it evaluated in five steps about the total deliciousness (5 points: very good-> 1 point: very bad). The results are shown in Table 4. By performing a homogenization treatment of 5 to 15 MPa, the viscosity becomes 9.8 to 26.3 mPa · s (the product of the present invention 9, 10, 11), and a blue odor compared to the homogenized untreated content (the product of the present invention 8). Has been masked more, the body feeling has increased and the overall taste has also improved. However, when the homogenization treatment was set to 30 MPa or more, the content became jelly-like and the blue odor was masked, but the overall taste was low (Comparative Examples 3 and 4).

Claims (7)

  (A) Vegetable juice containing vegetable juice and (B) citrus fruit juice, (A) containing 50% by weight or more of vegetable juice in a straight conversion with respect to the whole beverage, (A) of (B) citrus fruit juice with respect to vegetable juice Vegetable drink whose ratio (B / A) is 0.6 or more in straight conversion.   The vegetable drink of Claim 1 whose ratio of the saccharide | sugar in the whole drink is 8 g / 100 mL or less.   The vegetable drink of Claim 1 or 2 whose citrus fruit juice is orange fruit juice.   Furthermore, the vegetable drink in any one of Claims 1-3 which contains 0.01-0.05g / 100mL of salt.   The vegetable drink in any one of Claims 1-4 whose viscosity is 5-30 mPa * s.   The vegetable drink according to any one of claims 1 to 5, which is obtained by mixing (A) vegetable juice and (B) citrus fruit juice and then homogenizing at a pressure of 2 to 15 MPa.   The beverage according to any one of claims 1 to 6, which is a packaged beverage.