JP2009284897A - Milk protein-containing packaged vegetable drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged vegetable drink and a packaged vegetable-fruit drink each delicious, easy to drink, good for health, and hardly deteriorating with age. <P>SOLUTION: Provided is the packaged vegetable drink which contains 0.13-0.6 wt.% of milk protein, and 1,000-2,500 μg/100 g of provitamin A. A deterioration suppressing method of the packaged vegetable drink comprises adjusting each milk protein to 0.13-0.6 wt.% and provitamin A to 1,000-2,500 μg/100 g. Also provided is a taste improving method of the packaged vegetable drink, comprising adjusting each milk protein to 0.13-0.6 wt.% and provitamin A to 1,000-2,500 μg/100 g. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a container-packed vegetable drink containing milk protein, a method for inhibiting deterioration of a container-packed vegetable drink containing milk protein, and a method for improving the taste of a container-packed vegetable drink containing milk protein.

  Vegetable drinks are one of the palatability drinks loved by many people regardless of their age or gender. Containerized vegetable drinks are one of the beverage categories where the market is growing rapidly against the background of people's health consciousness, and many industrially produced containerized vegetable drinks have been marketed. Yes.

  While vegetable drinks are widely recognized as being good for health, it is difficult to drink just by squeezing the vegetables as they are due to the odor and taste of vegetables. The development of vegetable beverages and vegetable / fruit beverages that are delicious and easy to drink while ensuring nutrition and health has been a major challenge in the industrial production of vegetable beverages.

  Methods for improving the taste of vegetable beverages include methods of adding sweeteners such as erythritol and trehalose (for example, Patent Documents 1 and 2), and methods of fermenting vegetables using microorganisms (for example, Patent Document 3, 4) and a method of adding an organic acid to a vegetable juice such as Morohaya (for example, Patent Document 5) are already known.

  In addition, various studies have been conducted on methods for suppressing odors and egg flavors derived from vegetables by adding additives having a masking effect. In particular, soy milk and the like have been studied to suppress vegetable-derived odors and egg flavors.

For example, in Patent Document 6, a vegetable juice containing at least one tomato processed food material selected from the group consisting of tomato juice, tomato puree and tomato paste is mixed with fermented milk and then homogenized. It describes about the featured vegetable drink containing fermented milk, and it has been pointed out that a tomato drink containing fermented milk having good flavor and stable quality can be obtained.

  Moreover, in patent document 7, the container-packed drink which mix | blends vegetable juice and fruit juice, and fermented soymilk is described, and the method of suppressing the unpleasant flavor derived from vegetables is described.

  However, as pointed out in Patent Document 6, a method for suppressing the unpleasant odor peculiar to processed tomato foods has been known, but a method for suppressing the unpleasant odor caused by provitamin A, particularly the unpleasant odor derived from carrot Is not pointed out. It is known that tomato juice has a relatively low β-carotene amount of 310 μg / 100 g (for example, “Shortly useful five ingredients table”, supervised by Ikeda Shoten, Akiko Sugawara, 2002, pages 114-115) There is no known method for suppressing the unpleasant odor of vegetable drinks containing high provitamin A exceeding 1000 μg / 100 g.

Moreover, the protein contained in the container-packed drink which added fermented milk and fermented soymilk to vegetable juice is very easy to deteriorate. Assuming that the packaged vegetable beverage is stored for a relatively long period of time in the transport process, warehouse, or store, it cannot be established as a product unless the protein degradation is effectively suppressed.

JP 09-117262 A JP 2000-116362 A JP 07-170933 A JP2004-254528 JP 10-191922 A JP2007-61060 JP2008-043280

An object of the present invention is to provide a packaged vegetable drink that is delicious, easy to drink, healthy, and hardly deteriorates over time.

  The present inventors have found that the above object can be achieved by adjusting the content of milk protein and provitamin A within a certain range, and have completed the present invention.

That is, the present invention
1. A packaged vegetable drink characterized by containing 0.13-0.6% by weight of milk protein and provitamin A in the range of 1000-2500 μg / 100 g,
2. 2. The packaged vegetable drink according to 1 above, wherein the packaged vegetable drink further contains dietary fiber in a range of 0.05 to 0.55% by weight;
3. 3. The packaged vegetable drink according to 1 or 2 above, wherein the milk protein is derived from fermented milk,
4). The packaged vegetable drink according to any one of 1 to 3 above, wherein the provitamin A is derived from vegetables,
5. The container-packed vegetable drink according to any one of 1 to 4 above, wherein the container-packed vegetable drink contains fruit juice,
6). The container-packed vegetable drink according to any one of 1 to 5 above, wherein the vegetable drink contains any one or more components selected from the group consisting of lycopene, anthocyanin and chlorophyll,
7). The packaged vegetable drink according to 6 above, wherein the lycopene, anthocyanin and chlorophyll are derived from vegetables and / or fruits,
8). A method for inhibiting deterioration of a packaged vegetable beverage, characterized by adjusting milk protein in a range of 0.13 to 0.6% by weight and provitamin A in a range of 1000 to 2500 μg / 100 g,
9. The method for inhibiting deterioration of a container-packed vegetable drink according to the above 8, wherein the milk protein is derived from fermented milk,
10. The method for inhibiting deterioration of a containerized vegetable beverage according to the above 8 or 9, wherein the containerized vegetable beverage contains fruit juice,
11. Deterioration of the packaged vegetable drink according to any one of 8 to 10 above, wherein the packaged vegetable drink contains any one or more components selected from the group consisting of lycopene, anthocyanin and chlorophyll. Suppression method,
12 A method for improving the taste of packaged vegetable beverages, characterized by adjusting milk protein in the range of 0.13 to 0.6% by weight and provitamin A in the range of 1000 to 2500 μg / 100 g,
13. The method for improving the taste of a packaged vegetable drink according to the above 12, characterized in that the milk protein is derived from fermented milk,
14 The method for improving the taste of a containerized vegetable beverage according to the above 12 or 13, characterized in that the containerized vegetable beverage contains fruit juice,
15. The container-packed vegetable drink according to any one of 12 to 14 above, wherein the container-packed vegetable drink contains any one or more components selected from the group consisting of lycopene, anthocyanin and chlorophyll. Taste improvement method,
About.

According to the present invention, it is possible to provide a packaged vegetable beverage that is delicious, easy to drink, good for health, and hardly deteriorates over time.

The type of the vegetable beverage of the present invention is not particularly limited as long as it uses squeezable vegetables. Examples of vegetables that can be squeezed include carrots, tomatoes, eggplants, pumpkins, peppers, bitter gourd, nabera, toucan, okra, capsicum, corn, cucumbers and other fruit vegetables, carrots, burdock, onions, bamboo shoots, lotus root, turnips, radish , Root vegetables such as potato, sweet potato, taro, garlic, ginger, morohaya, asparagus, celery, kale, ginger rhinoceros, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, honey bee, parsley, leek, shungiku, leek, etc. And carrots are particularly preferable. Moreover, in order to enjoy the effect of this invention, although any 1 type or 2 types or more of the said vegetables can be used in combination, the provitamin A in vegetable juice is in the range of 1000-2500 microgram / 100g. Must be adjusted to.

In addition, as a vegetable beverage raw material, vegetables obtained by heat treatment such as boiling, baking, warming, steaming, etc., and non-heat treatment such as washing with sufficient water, exposing to water, chemical treatment etc. before and after squeezing Juice can be used. Furthermore, the vegetable juice which remove | eliminated the specific component contained in vegetable juice by passing the said vegetable juice through specific resin can also be used as a raw material. Moreover, although the vegetable juice obtained by these processes can be used independently, 2 or more types can also be used suitably.

The compounding quantity of the vegetable juice in the vegetable drink of this invention can be adjusted with the objective. Considering the taste and deterioration prevention effect of the vegetable beverage of the present invention comprehensively, the blended amount of the vegetable juice is 30 to 100% by weight, preferably 40 to 100% by weight, more preferably 45 to 100% by weight, More preferably, it is 50 to 100% by weight, and most preferably 50 to 90% by weight. Moreover, although the kind of vegetable to be used may be one kind, the juice obtained from two or more kinds of vegetables may be mixed and used. When plural kinds of vegetables are blended, the ratio of various vegetables in the whole can be adjusted as appropriate.

  You may carry out by adding fruit juice to the vegetable drink in this invention, and the vegetable drink in this invention includes both what mixed only vegetable juice and vegetable juice and fruit juice (vegetable juice drink). Examples of the fruit that can be used in the present invention include citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, tangerine, temple orange, tangero, caramancy, etc.), apple, grape, peach, pineapple, guava Banana, mango, cassis, blueberry, acerola, prunes, papaya, passion fruit, ume, pear, apricot, lychee, melon, pear, plum, etc. In view of compatibility, apple, red grape, white grape, mango, cassis, blueberry and the like are preferable. The fruit juice drink in the present invention may be used alone or in combination of two or more of the above fruits.

  In the vegetable drink in this invention, commercial value can be improved further by making it colorful by using various pigment components derived from vegetables and fruits. Examples of the component involved include lycopene related to red, carotenoids related to yellow (for example, β-carotene, β-cryptoxanthin and the like), chlorophyll related to green, anthocyanin related to purple, and the like. These components include a method of using components derived from vegetables and / or fruits as they are and a method of adding them separately using extracts and concentrates of the components involved. Either or both can be used, In order to maintain a good taste, it is preferable to use components derived from vegetables and / or fruits as they are.

  In the present invention, the milk protein is a polymer compound contained in milk and polymerized with amino acids, and also includes various peptides and various amino acids obtained by treating such polymer compounds with enzymes or the like. In the vegetable beverage of the present invention, milk protein is 0.13 to 0.6% by weight, preferably 0.189 to 0.567% by weight, more preferably 0.2 to 0.5% by weight, and most preferably 0.8. It is desirable to contain 3 to 0.4% by weight.

Milk protein is roughly divided into casein and whey protein. Casein can be further classified into α-casein (αs1-casein, αs2-casein), β-casein, γ-casein, and κ-casein. On the other hand, whey proteins can be further classified into serum albumin, β-lactoglobulin, α-lactalbumin, immunoglobulin, proteose peptone and the like. In the present invention, the amount of casein in milk protein is 65 to 95% by weight, preferably 70 to 90% by weight, and more preferably 75 to 85% by weight.

  Examples of amino acids contained in milk include histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, and valine.

  In order to add milk protein to vegetable beverages, various liquid milks (for example, milk, goat milk, processed milk, skim milk, milk drink), powdered milk (for example, whole milk powder, skimmed milk powder, and adjusted milk powder), condensed milk ( For example, unsweetened condensed milk, sweetened condensed milk), creams (for example, whipped cream, coffee whitener), fermented milk (for example, full-sugar unsweetened yogurt, defatted sweetened yogurt, drink type yogurt and other lactic acid bacteria beverages), cheese ( For example, various natural cheeses, processed cheeses), ice creams (eg ice cream, ice milk, lacto ice, soft cream), sorbets, purified milk proteins (eg casein and whey powder) and compositions containing them are used as appropriate. Can do. Any one or two or more of the above can be used in appropriate proportions as long as the milk protein amount defined in the present invention can be ensured. Incidentally, 1 g of fermented milk contains about 0.063 g of milk protein, and the milk solid content substantially corresponds to 0.17 g.

  In the present invention, provitamin A refers to a precursor of vitamin A. Provitamins are natural compounds that can be converted into vitamins when they enter the body through chemical changes. Specific examples of provitamin A include, for example, α-carotene, β-carotene, γ-carotene, β-cryptoxanthin, echinenone, and the like, and one or more of these may be used in an appropriate ratio. Can do.

  Provitamin A can be measured by a known method (see, for example, “Explanation of Analysis Manual for Five Standards of Japanese Food Standards” (Japan Food Analysis Center (ed.), Published by Central Law)). As a measuring method, for example, it can be performed by high performance liquid chromatography. In this case, the standard product may be a commercially available product, for example, an α-carotene standard product (manufactured by Sigma) or a β-carotene standard product (manufactured by Merck). For example, LC-10AS (manufactured by Shimadzu Corporation) can be used as the measuring instrument, and SPD-10AV (manufactured by Shimadzu Corporation) can be used as the detector.

As provitamin A in the present invention, it may be derived from a juice and / or extract of vegetables and / or fruits, but a concentrate or concentrate obtained by further concentrating these or a product obtained by synthesis may be used. In any case, provitamin A in the present invention can be obtained by a known method. In the vegetable beverage according to the present invention, provitamin A is 1000 to 8000 μg / 100 g, preferably 1100 to 4500 μg / 100 g, more preferably 1100 to 4000 μg / 100 g, still more preferably 1100 to 2500 μg / 100 g, most preferably 1500 to 2000 μg. / 100g.

Milk protein can be measured by a publicly known method, for example, Kjeldahl method, Dumas method, and modified / modified versions thereof (for example, “Explanation of Analyzing Manual for 5th Edition Japanese Food Standard Composition Table” ( (See Japan Food Analysis Center (ed.), Central Law Publishing). Moreover, a commercial item can be used suitably for reagents, such as a decomposition accelerator used for the Kelder method. Moreover, about a measuring machine, a commercial item can be used.

  Dietary fiber can be further added to the vegetable beverage of the present invention. Dietary fiber is a component that constitutes the cell wall of plant, algal, and fungal foods and is often chemically a polysaccharide. Dietary fiber is roughly classified into water-soluble dietary fiber and insoluble dietary fiber, and any dietary fiber may be used as long as it is acceptable for the vegetable drink of the present invention. Specific examples of water-soluble dietary fiber include pectin, guar gum, agarose, glucomannan, polydextrose, sodium alginate, and the like, and examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, and chitosan. . In the vegetable drink of the present invention, one or more selected from the above-mentioned dietary fiber is 0.01 to 0.7% by weight, preferably 0.05 to 0.55% by weight, more preferably 0.1 to 0.1%. It is preferable to contain 0.5% by weight, most preferably 0.2 to 0.4% by weight. Further, pectin is preferred as the type of dietary fiber.

  Containers used in the present invention may be metal cans (steel cans, aluminum cans, etc.), PET bottles, paper containers, bottles, etc. The shape and color of these containers are not considered, but marketability and simplicity are taken into consideration. Then, it is preferable to use a metal can, a PET bottle, and a paper container.

  In the present invention, the deterioration means that the quality of the vegetable drink is lower than that at the time of manufacture, and the quality of one or more indicators such as taste, flavor, color, precipitate generation, etc. of the vegetable drink. Refers to those that are lower than the manufacturing or less appropriate as a product. It is thought that chemical changes and physical changes of ingredients in beverages are involved, and factors such as heat and light.

  Examples The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the examples.

Example 1: Evaluation of odor of β-carotene It was examined whether or not the odor of β-carotene was different from the raw material. Specifically, three types of carrot concentrate, pumpkin concentrate, and β-carotene preparation aqueous solution were compared. Furthermore, it was confirmed whether or not the β-carotene content relative to the whole sample beverage affects the odor.
(Sample preparation)
Sample 1: Containing carrot juice (nux, Bx42) so that the amount of sample β-carotene contained in carrot juice is 280 μg / 100 g, 840 μg / 100 g, 1400 μg / 100 g, 1960 μg / 100 g, 2520 μg / 100 g. Prepared. Lemon juice was added to adjust the pH to 4.19 or lower, watered, filled into a container (hot-packed), wound up, cooled to room temperature, and used as a carrot concentrated juice-containing sample.

Sample 2: Pumpkin concentrated juice-containing sample β-carotene was prepared using pumpkin paste (manufactured by Dan Foods) so that the amount of β-carotene was 675 μg / 100 g and 1350 μg / 100 g. After water was added and filled into a container (hot pack filling), it was wound and cooled to room temperature to obtain a pumpkin concentrate containing sample.

Sample 3: β-carotene formulation-containing sample β-carotene formulation (manufactured by Mitsubishi Chemical Foods, product name: MFC) so that the amount of β-carotene is 600 μg / 100 g, 1200 μg / 100 g, 2400 μg / 100 g
β-carotene clear and β-carotene content 1%). Lemon juice was added to adjust the pH to 4.19 or lower, and after adding water and filling the container (hot-pack filling), it was tightened and cooled to room temperature to obtain a β-carotene formulation-containing sample.

(Test method)
It was examined whether or not the odor of β-carotene was different from the raw material. Six professional panelists evaluated the flavor of the above samples at room temperature. The evaluation method of β-carotene odor in each sample was evaluated in three stages: 3: no β-carotene odor, 2: slight β-carotene odor, 1: β-carotene odor.

(Test results)
As a result of carrot juice-derived β-carotene odor evaluation, β-carotene odor is slightly felt from a content of about 1000 μg / 100 g of β-carotene, and further, a β-carotene odor of about 1800 μg / 100 g appears. Results were obtained. Table 1 shows the confirmation test results of carrot-derived β-carotene odor.

As an evaluation of pumpkin-derived β-carotene odor, β-carotene odor was felt when the amount of β-carotene was about 600 μg / 100 g. Table 2 shows the results of the test for confirming the pumpkin-derived β-carotene odor.

When the β-carotene preparation was used, a β-carotene odor was felt from a content of about 600 μg / 100 g. Table 3 shows the results of a test for confirming the β-carotene odor derived from the β-carotene preparation.

From the above, it was found that not only carrot-derived β-carotene but also a pumpkin-derived or β-carotene preparation can give an unpleasant carotene odor.

Example 2: Effect of suppressing β-carotene odor (sample adjustment)
Sample 1: Carrot concentrated juice-containing sample Carrot beverage sample containing 1400 μg / 100 g of carrot juice-derived β-carotene, fermented milk (manufactured by Kujirai Dairy Co., Ltd., non-fat solid content 8% or more) milk protein content Is 0%, 0.063%, 0.189%, 0.315%, 0.441%, 0.567%, 0.693%, 0.819%, 0.945%, 1.071% Was also adjusted to be in weight%). Next, lemon juice was added to adjust the pH to 4.19 or lower, water was added, this was filled in a hot pack, wound and cooled to room temperature to prepare a milk protein-containing carrot beverage.

Sample 2: Pumpkin concentrate sample containing pumpkin concentrate adjusted to the amount of β-carotene by the same method as Sample 1 Using fermented milk (manufactured by Kujirai Dairy Co., Ltd., non-fat solid content 8% or more) to milk protein The contents were adjusted to be 0% and 0.189% (both by weight), respectively. Next, water was added to these, and a hot pack was filled in the container, wound, and cooled to room temperature to prepare a milk protein-containing pumpkin beverage.

Sample 3: β-carotene preparation blended sample β-carotene preparation prepared by adjusting the amount of β-carotene by the same method as sample 1, fermented milk (manufactured by Kujirai Dairy Co., Ltd., non-fat solid content 8% or more) The milk protein content was adjusted to 0% and 0.189% (both by weight%), respectively. Next, lemon juice was added to adjust the pH to 4.19 or lower, water was added, this was filled in a hot pack, wound and cooled to room temperature to obtain a β-carotene formulation-containing beverage with fermented milk.

(Test method)
Six professional panelists evaluated the flavor of the sample prepared with the above formulation. The evaluation method for the effect of suppressing the β-carotene odor was classified into three steps: 3: no β-carotene odor, 2: slight β-carotene odor, 1: β-carotene odor. For each sample, an average value is obtained from the total score. If the average value is 2.4 or more, ◯, if the average value is 1.7 to 2.3, Δ, if the average value is 1.6 or less, × It was.

Furthermore, the carrot juice and fermented milk were evaluated in terms of balance and milk odor. The evaluation method was made into three stages: 3: just good balance, 2: slightly unbalanced, 1: unbalanced. For each sample, an average value is obtained from the total score. If the average value is 2.4 or more, ◯, if the average value is 1.7 to 2.3, Δ, if the average value is 1.6 or less, × It was.

In addition, the test sample used immediately after filling and what was left to stand for 2 weeks under a 5 degreeC fluorescent lamp (5000 lux) in a 25 degreeC constant temperature layer.

(Test results)
By adding 0.189% by weight or more of milk protein, an effect of suppressing β-carotene odor was observed. However, from the viewpoint of the taste balance between milk protein and carrot juice, a result of 0.189 to 0.567% by weight, preferably 0.315 to 0.441% by weight was obtained ( Table 4).

Further, as shown in Table 5, it was found that the addition of milk protein has a deterioration suppressing effect. According to this result, an effect is obtained when the amount of milk protein added is in the range of 0.063 to 0.693% by weight, and the amount of milk protein added is in the range of 0.315 to 0.693% by weight. It was found that a remarkable effect was obtained.

It was found that the addition of milk protein also has a deterioration suppressing effect in the pumpkin beverage (Table 6).

In the sample using the β-carotene preparation, the same masking effect as that of the carrot beverage was obtained.

From the above, the effect of suppressing carrot beverage, pumpkin beverage and β-carotene odor was observed by adding milk protein in an amount of 0.189% by weight or more. However, from the viewpoint of the taste balance between milk protein and carrot juice, a result of 0.189 to 0.567% by weight, preferably 0.315 to 0.441% by weight was obtained.

Example 3: Confirmation of color stability of carrot and preparation preparations Immediately after the sample beverage prepared by the above formulation was packaged and cooled, it was 2 in a thermostatic layer at 25 ° C under 5 ° C fluorescent light (5000 lux). After standing for a week, all test beverages were adjusted to a constant condition of 20 ° C. The test beverage was measured using a spectral color difference meter (SE2000 manufactured by Nippon Denshoku Industries Co., Ltd.) to determine the color difference, and the difference in color derived from β-carotene due to the addition of milk solids was confirmed.

Note that the color difference used as an index represents a color difference by using a numerical value of delta E as a difference between colors (color difference) by measuring L, a, and b with a colorimeter. 1).

(Test results)
Suppressing effect of color difference due to difference in carrot juice-derived β-carotene and color difference due to milk protein content Sample with β-carotene content of 1400 μg / 100 g (left) based on β-carotene content of 1100 μg / 100 g Column) and 2500 μg / 100 g sample (right column) were compared (FIG. 2). The left bar graph in each column indicates milk protein content (no fermented milk), and the right bar graph in each column indicates milk protein content (with fermented milk).

Regarding the β-carotene content of 1400 μg / 100 g, the change in color tone was small between the sample not containing milk protein (left) and the sample containing milk protein (right). On the other hand, when the β-carotene content was 2500 μg / 100 g, the change in color tone was significantly suppressed in the sample containing milk protein (right) compared to the sample containing no milk protein (left).

Comparative example 1: About the color difference in the difference in content by (beta) -carotene formulation The color difference by the difference in (beta) -carotene content of (beta) -carotene formulation solution and the color difference suppression effect by adding milk protein were investigated.

Based on the case where the β-carotene content is 600 μg / 100 g, a sample with a β-carotene content of 1200 μg / 100 g (left column) was compared with a sample with 2400 μg / 100 g (right column) (FIG. 3). . The left bar graph in each column indicates milk protein content (no fermented milk), and the right bar graph in each column indicates milk protein content (with fermented milk).

Regarding the β-carotene content of 1200 μg / 100 g, the change in color tone was small between the sample not containing milk protein (left) and the sample containing milk protein (right). On the other hand, when the β-carotene content was 2400 μg / 100 g, the change in color tone was significantly suppressed in the sample containing milk protein (right) compared to the sample containing no milk protein (left).

(Color difference change test over time)
Samples (right) prepared with carrot juice-derived β-carotene content of 1120 μg / 100 g, 1400 μg / 100 g, 2500 μg / 100 g, and 3% fermented milk added thereto, and samples without fermented milk added (right) Left). Further, for each sample, a change in color tone (color difference) was examined when stored for 2 weeks in a dark place at 25 ° C. and when stored for 2 weeks in a light irradiation state at 25 ° C. As a result, in the case of vegetable beverages having a β-carotene content of 1400 μg / 100 g or 2500 μg / 100 g, the color tone change of the sample to which fermented milk was added was small compared to the color tone change of the sample to which no fermented milk was added. From this, it was revealed that the color tone change of the β-carotene-containing vegetable drink is suppressed by adding fermented milk.

Example 4: Stability of β-carotene derived from carrot (test method)
Carrot juice was prepared by adjusting the amount of β-carotene derived from carrots to 1400 μg / 100 g. By adding fermented milk to the carrot juice, samples having milk protein contents adjusted to 0%, 0.063%, 0.189%, and 0.315% (all by weight) were prepared. Β-carotene was measured immediately after filling and at the time of standing in a constant temperature layer at 25 ° C. for 2 weeks under a 5 ° C. fluorescent lamp (5000 lux). Using the β-carotene content immediately after filling as a reference value (100), the amount of decrease in β-carotene after 2 weeks was examined (FIG. 5).

(Test results)
When stored at 25 ° C., there was little difference between any of the samples. On the other hand, in the sample by light irradiation, more β-carotene remained in the sample to which fermented milk was added compared to the sample to which fermented milk was not added or the content was low (1%). .

Example 5: Preparation of mango blended sample 50% by weight of carrot concentrate (Bx42), 47.5% by weight of apple juice, white grape, mango juice (pure), 2.5% by weight of yogurt After mixing, adding water and filling the container (hot-pack filling), it was tightened and cooled to room temperature to obtain a sample (sample 1) of a fermented milk-containing vegetable drink containing a mango blended container. As a comparative sample, 50% by weight of carrot concentrate (Bx42), 47.5% by weight of apple juice and white grapes, and 2.5% by weight of yogurt are mixed, hydrated and filled into a container ( After being hot-packed), it was tightened and cooled to room temperature to obtain a sample (sample 2) of a fermented milk-containing vegetable drink containing no mango.

In a sample (sample 1) of a fermented milk-containing vegetable drink mixed with mango, the milk protein was 0.1575 wt%, the milk solid content was 0.425 wt%, and the β-carotene content was 1414 μg / 100 g. Sample 2 also had a good flavor, but sample 1 had a further improved flavor and easier to drink than sample 2.

Example 6: Time-dependent deterioration effect of mango-blended sample Further samples were prepared with the same formulation as Sample 1 above, and changes in taste and color tone due to deterioration over time were examined. As a test division, it performed at 5 degreeC (dark place), 25 degreeC (dark place), 37 degreeC (dark place), 45 degreeC (dark place), and 25 degreeC (light irradiation). From this result, the fermented milk-containing vegetable drink containing mango blend was observed at 45 ° C in a dark storage sample for 3 weeks and a light deterioration test sample for 1 week. There was no change in taste and color tone at any temperature. Thus, it was found that if the amount of milk protein and the amount of β-carotene are adjusted within the scope of the present invention, the effects of the present invention can be enjoyed even if mango juice is added.

The calculation formula of the color difference (delta E) for investigating a color tone change is shown. The effect of suppressing the color change of a carrot beverage by adding milk protein is shown. The effect of suppressing color change of a β-carotene preparation solution by adding milk protein is shown. It shows the effect of suppressing color change over time by adding milk protein. The β-carotene residual effect over time due to photodegradation by adding milk protein is shown.

Claims (4)

A method for inhibiting deterioration of a packaged vegetable beverage, characterized in that milk protein is adjusted to 0.13 to 0.6% by weight and provitamin A is adjusted to a range of 1000 to 2500 μg / 100 g. Characterized in that said milk protein is derived from fermented milk, degradation suppression method of packaged vegetable beverages according to claim 1, wherein. The method for inhibiting deterioration of a containerized vegetable beverage according to claim 1 or 2 , wherein the containerized vegetable beverage contains fruit juice. The container-packed vegetable drink according to any one of claims 1 to 3 , wherein the container-packed vegetable drink contains any one or more components selected from the group consisting of lycopene, anthocyanin and chlorophyll. Deterioration suppression method.

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