JP2010035435A - Low calorie vegetable drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a low calorie vegetable drink increased in a proportion of leaf vegetables, improved in dispersibility of solid content, decreased in sloppiness, and reduced in green smell peculiar to the leaf vegetables. <P>SOLUTION: This low calorie vegetable drink is obtained by restricting calorie per 100 mL to ≤20 kcal, and adjusting a viscosity to 20-150 cp by mixing agar. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a low calorie vegetable drink in which the calorie per 100 mL is suppressed to 20 kcal or less.

  As for vegetable beverages, as a green vegetable beverage that has effectively and economically reduced off-flavours and off-flavors, such as “blue odor”, “egg taste”, and “astringency”, which are peculiar to green vegetable juices. , Kale, spinach, moroheiya, broccoli, celery, parsley green vegetable juice to which trehalose is added is disclosed (Patent Document 1).

  Moreover, as a vegetable drink that improves the flavor peculiar to vegetables and is stable over time, it contains 1 to 90% by weight of vegetable juice, 1 to 10% by weight of water-soluble dietary fiber, pH is 3 to 5, and A beverage having a sugar content of 5 to 20% is disclosed (Patent Document 2).

  Furthermore, as a vegetable beverage composition that does not have a heated odor after heat sterilization, is excellent in taste and throat, and can be drunk for a long time, the vegetable solid content is 0.001 to 0.09 mass%, and the pH of the composition is 3 to 5, and (A) one or more selected from the group consisting of acidic polysaccharide water-soluble dietary fiber, neutral polysaccharide water-soluble dietary fiber and indigestible oligosaccharides. And (B) a vegetable beverage composition subjected to a heat sterilization treatment containing 65% by mass or more of water is disclosed (Patent Document 3).

Abstract of JP 2000-116362 A Abstract and claims of Japanese Patent Application Laid-Open No. 2002-078469 Abstract and claims of JP 2007-190008

  Due to the modern health consciousness, food concerns about calories are only growing. Concerning vegetable drinks, the number of consumers who are concerned about calories is increasing, and in order to meet these demands, the ratio of leafy vegetables is reduced by reducing the ratio of root vegetables with high sugar content as a vegetable drink with reduced calories. Vegetable drinks with higher levels are provided.

  However, when the ratio of leafy vegetables is increased in order to reduce calories, the vegetable drink becomes watery, and solid matter precipitates, resulting in poor appearance. In addition, it has been pointed out that when it becomes drunk, a drinker, especially a drinker on a diet, cannot obtain the satisfaction of taking a vegetable drink. Moreover, the vegetable drink which raised the ratio of leafy vegetables also had the subject that taste deteriorated because the blue smell peculiar to leafy vegetables increased.

  Therefore, the present invention is a low-calorie vegetable drink prepared by increasing the ratio of leafy vegetables, etc., can improve the dispersibility of solids to prevent precipitation, reduce wateriness and ingestion The present invention aims to provide a new low-calorie vegetable drink that can provide a satisfying feeling and can reduce the blue odor characteristic of leafy vegetables.

  The present invention proposes a low calorie vegetable drink prepared by blending agar and adjusting the viscosity to 20 cp to 150 cp in a low calorie vegetable drink in which the calorie per 100 mL is suppressed to 20 kcal or less.

  Thus, even if it is a low calorie vegetable drink which raised the ratio of leafy vegetables by mix | blending agar and adjusting the viscosity of a drink to 20 cp-150 cp, it improves the dispersibility of solid content and prevents precipitation. It is possible to reduce the wateriness, provide a sense of concentration and satisfaction when ingested, and reduce the green odor characteristic of leafy vegetables.

  The present invention is also characterized in that 0.05 to 0.25 parts by mass of agar as a soluble solid is blended in a vegetable beverage with respect to a content of 1 part by mass as a soluble solid of leafy vegetables. The present invention proposes a method for reducing the green odor of leafy vegetables in vegetable beverages.

BEST MODE FOR CARRYING OUT THE INVENTION

  Hereinafter, although embodiment of this invention is described, this invention is not limited to the following embodiment.

  The vegetable drink according to the present embodiment (hereinafter referred to as “the present vegetable drink”) is a low calorie vegetable drink in which the calorie per 100 mL is suppressed to 20 kcal or less, and the viscosity is adjusted to 20 cp to 150 cp by adding agar. It is a low calorie vegetable drink.

(Vegetables and fruit ingredients)
In order to suppress the calorie to 20 kcal or less per 100 mL, it is preferable that the present vegetable drink contains, for example, 0.6% by mass or more of leafy vegetables as a soluble solid content.
Here, the “soluble solid content” refers to a substance dissolved in the liquid, and the content in the beverage can be measured with a refractometer (the same applies to others in this specification). .

Since leafy vegetables have lower calories than root vegetables such as carrots and fruit leaves such as tomatoes, the calorie content of vegetable beverages can be reduced by increasing the amount of leafy vegetables. Therefore, in order to further reduce the calorie of the vegetable beverage, it is more preferable that the amount of the leafy vegetable is 0.7% by mass or more, particularly 0.8% by mass or more as the soluble solid content. On the other hand, if the amount of the leafy vegetable is too large, although it can be suppressed by the present invention, it may become watery or a blue odor peculiar to the leafy vegetable may be generated. It is preferably 2% by mass or less, particularly 1.0% by mass or less.
Moreover, it is preferable to contain 10-80 mass% in conversion of straight, Especially it is more preferable to contain 20-70 mass%, especially 25-60 mass%, Most preferably, it is 30-50 mass%.

  Here, the leafy vegetable is a vegetable mainly having a leaf stem part as an edible part, for example, spinach, Japanese mustard spinach, mustard greens, salad greens, spring chrysanthemum, Chinese cabbage, lettuce, brussels sprouts, cabbage, pak choi, perilla leaves, Broccoli, Moroheiya, Leek, Mizuna, Beet, Chisha, Tarsai, Mustard, Kale, Barley young leaves, Celery, Parsley, Honey leaves, Green asparagus, Watercress, Chive, Takana, etc. In addition, a leaf portion of sweet potato is also included, and one or two or more of these can be used in combination.

  Vegetables other than leaves can also be blended. For example, root vegetables such as carrots and radish, fruit leaves such as cucumber, pumpkin and tomato, potatoes such as potato, miscellaneous varieties such as corn and mushrooms, etc., one or more of these Can be combined. In addition, it is not the meaning which limits the kind of vegetables other than a leaf to these. In the present invention, it is important that the total calorie of the vegetable beverage is 20 kcal / 100 mL or less, regardless of the type of vegetable.

Fruit can also be blended. For example, grapefruit, orange, lemon, lime, pineapple, apple, muscat and the like can be mentioned, and one or more of these can be combined. In addition, it is not the meaning which limits the kind of fruit to these. In the present invention, it is important that the total calorie of the vegetable drink is 20 kcal / 100 mL or less, regardless of the type of fruit.
In addition, by adding the fruit squeezed rice cake, not only can the bitterness of leafy vegetables be masked, but also the thickness can be increased.

  The aforementioned vegetables and fruits may be blended in the state of juice, puree, extract, pulp mainly composed of solids, shredded products, or concentrates, dried products or diluted products thereof.

(Agar)
Even if this vegetable drink is a low-calorie vegetable drink with an increased ratio of leafy vegetables, it is possible to improve the dispersibility of the solid content by blending agar and adjusting the viscosity of the drink to a predetermined range. It can be prevented, the wateriness can be reduced to provide a sense of concentration and satisfaction when ingested, and the blue odor peculiar to leafy vegetables can be reduced.
From this viewpoint, the viscosity adjusted by blending agar is preferably 20 cp to 150 cp. If it is less than 20 cp, it may become watery, and if it exceeds 150 cp, it may become muddy and unpreferable as a beverage. From such a point, 30 cp to 87 cp, particularly 35 cp to 50 cp is particularly preferable.
The viscosity can be adjusted by the jelly strength of the agar and the blending amount of the agar.

  If prescription | regulation amount of agar is prescribed | regulated by the ratio with respect to content of leafy vegetables, 0.05-0.25 mass as soluble solid with respect to 1 mass part of content as soluble solid content of leafy vegetable Parts, particularly 0.07 to 0.20 parts by mass, and particularly preferably 0.09 to 0.15 parts by mass. By blending such an amount of agar, the dispersibility of the solid content can be improved, the wateriness can be reduced, and the blue odor peculiar to leafy vegetables can be reduced.

  Therefore, 0.05 to 0.25 parts by mass, particularly 0.07 to 0.20 parts by mass, and particularly 0.09 to 0.09 parts by mass as soluble solids with respect to 1 part by mass of the soluble solids of leafy vegetables. It can be proposed separately as a method for reducing the green odor of leafy vegetables in vegetable beverages, characterized in that ˜0.15 parts by mass of agar is added to vegetable beverages.

  Agar is extracted with hot water from red seaweed seaweeds such as gonogori, amakusa, and buckwheat, and dried through filtration, gelation, dehydration and drying. The main components of agar are agarose and agaropectin, and the jelly strength can be adjusted by the ratio of agarose and agaropectin. If the jelly strength is to be suppressed, the ratio of agaropectin may be increased. Another factor that determines the jelly strength of agar is the molecular weight, and the jelly strength can be lowered by lowering the molecular weight.

The agar to be blended is particularly preferably agar having a jelly strength of 30 to 200 g / cm ² at a 1.5% concentration. Mixing such agar makes it easier to adjust the viscosity.

(moisture)
Regarding moisture, water such as mineral water, natural water, ion-exchanged water, purified water, deaerated water, tap water, and the like may be appropriately blended in addition to water derived from vegetables and fruits to be blended.

(PH adjuster)
Moreover, you may add a pH adjuster as needed. Examples of the pH adjuster include organic acids such as citric acid, malic acid, tartaric acid, acetic acid, lactic acid, and gluconic acid, and fruit juices such as lemon, acerola, and camcam.

(Other raw materials)
In addition, as necessary, that is, as an optional ingredient, various food materials usually blended into various foods and drinks, for example, coloring agents such as natural pigments and tar pigments, preservatives such as benzoic acid and sorbic acid, erythorbic acid and ascorbic acid Antioxidants such as proteins, sugars, emulsifiers, acidulants, vitamins, minerals and other strengthening agents, flavors, dairy products and other optional ingredients may be blended. However, it is not limited to these.

Examples of proteins include casein, soy protein, and egg white.
Examples of the saccharide include sucrose, glucose, fructose, palatinose, trehalose, lactose, xylose, and maltose.
Examples of the emulsifier include emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and lecithin.
Examples of the acidulant include citric acid, lactic acid, acetic acid, malic acid, tartaric acid, and gluconic acid.
Examples of vitamin preparations include vitamin A, vitamin B, vitamin C, vitamin E and the like.
Examples of dairy products include cream, butter, sour cream and the like.

(PH)
Although the pH of this vegetable drink is not specifically limited, Generally it is preferable to set it as pH 3-6 from the point of the storage stability of a vegetable drink, and the ease of drinking.

(Formulation example)
If this vegetable drink contains 0.6 mass% or more of leafy vegetables as soluble solid content, another composition is arbitrary. For example, the composition containing carrots, tomatoes, apples, grapefruits, leafy vegetables (for example, spinach) and others can be exemplified.

(Production method)
The manufacturing method of this vegetable drink is not specifically limited, What is necessary is just to produce similarly to a normal vegetable drink. Next, although an example of a manufacturing method is demonstrated, it is not limited to this manufacturing method.

  Agar is poured into water and stirred to disperse it. Then, it is poured into hot water at 80 ° C. or higher and dissolved to prepare an agar solution. And vegetable raw materials (squeezed juice, puree, extract liquid, pulp mainly containing solid content, or shredded products, etc.) and fruit raw materials (squeezed juice, puree, extract liquid, solid content as required) The agar solution is fed hot in a tank that has been fed pulp or shredded material, mixed and stirred, and then homogenized with a homogenizer to crush and smooth puree and pulp. Depending on the heat sterilization, the container may be filled.

At this time, the sterilization method may be performed in the same manner as a normal beverage. For example, in the case where heat sterilization can be performed after filling a container like a metal can, sterilization may be performed under the sterilization conditions defined in the Food Sanitation Law. Moreover, what cannot be retort-sterilized like a PET bottle and a paper container should just cool after high temperature sterilization with a plate-type heat exchanger etc., for example, and may fill with a container.
The container filled with the vegetable drink may be a normal container such as a PET bottle, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle.

(Explanation of terms)
In the present invention, “vegetable beverage” means a beverage containing a vegetable component.
Further, in the present specification, when expressed as “X to Y” (X and Y are arbitrary numbers), “X is preferably greater than X” and “ Is less than Y. Further, X and Y at that time are numerical values considering rounding.
Further, when expressed as “X or more” or “Y or less” (X and Y are arbitrary numbers), it means “preferably larger than X” or “preferably smaller than Y” unless otherwise specified. To do. Further, X and Y at that time are numerical values considering rounding.

  Next, although this invention is further demonstrated based on a test example, this invention is not limited to the Example shown below.

<Test Example 1>
In order to confirm the effect of preventing precipitation when agar was added, the following test was conducted.

(Sample preparation)
An agar solution (85 ° C.) in which agar (jelly strength: 30 to ²⁰⁰ g / cm ² at 1.5% concentration) is dissolved by heating is added to the beverage containing carrot puree, and the agar concentration is 0 to 1.0% by mass ( : Mass percentage of agar with respect to the whole beverage), heated to 95 ° C. and then filled into a PET bottle to obtain a vegetable beverage (sample).

(Precipitation prevention test)
The obtained vegetable beverage (sample) was allowed to stand at room temperature for 1 day, and the properties and state of the beverage were visually observed. The results are shown in Table 1.

From this test result, in order to maintain the dispersibility of the vegetable beverage without gelling, it was found that the amount of agar blended must be less than 0.5% by mass, and preferably around 0.2% by mass.
Next, in consideration of this, in Test Example 2, a low-calorie vegetable drink having an agar content of 0 to 0.5 mass% will be examined in detail.

<Test Example 2>
In order to confirm the effects (viscosity, properties, flavor) when agar is blended, (1) viscosity measurement and (2) property evaluation for vegetable drinks (samples) prepared as follows (3) A sensory test on flavor was conducted.

(Sample preparation)
Carrot concentrate (Bx42), carrot puree, tomato paste (Bx28), spinach clear concentrate as leafy vegetable, apple clear fruit juice (Bx70), grapefruit pulp cell (skin and sugar in fruit juice) and lemon turbidity The fruit juice is mixed in the blending amounts shown in Table 2 below, and an agar solution (85 ° C.) in which agar (jelly strength: 30 to ²⁰⁰ g / cm ² at 1.5% concentration) is dissolved in advance by heating is added thereto. The concentration was adjusted to 0 to 0.5% by mass as soluble solid content (: mass% of agar based on the whole beverage), and heat sterilized to obtain a vegetable beverage (sample) (17.44 kcal / 100 mL).
The soluble solids concentration of each component was measured using a digital refractometer.

(1) Viscosity measurement The viscosity of the vegetable beverage was measured using “TVB-10 type viscometer (TVB-10M)” manufactured by Toki Sangyo Co., Ltd. (rotation speed: 60 rpm).

(2) Evaluation of property About the obtained container-packed vegetable drink (sample), the manufacturer evaluated the external property with the naked eye, and the result was shown in Table 4.

(3) Sensory test The sensory test was conducted by 12 panelists, and the following three items were evaluated in three stages: “bad”, “normal”, and “good”. When the sensory test was tabulated, the failure evaluation was 1 point, the normal evaluation was 2 points, and the good evaluation was 3 points. It can be evaluated that 25 points or more are better than normal.

Item a: Is the viscosity suitable for taste?
Item b: Is the spinach odor masked?
c Item: Is there a scent peculiar to agar?

○: 3 items with 25 or more points △: 2 items with 25 or more points ×: 1 or 0 items with 25 or more points

(Discussion)
Considering the above test results and other tests and experiences, agar agar can be used from the viewpoint of reducing wateriness and muddy feeling, preventing sedimentation, satisfaction when ingesting, and reducing the green odor peculiar to leafy vegetables. 0.05% by mass to 0.25% by mass to adjust the viscosity of the beverage to 20 cp or more and less than 150 cp. At this time, the content is 1 part by mass as a soluble solid content of leafy vegetables, soluble in It can be considered preferable to blend agar with a solid content of about 0.05 to 0.25 parts by mass.

Claims (4)

  A low-calorie vegetable drink in which the calorie per 100 mL is suppressed to 20 kcal or less, and the viscosity is adjusted to 20 cp to 150 cp by adding agar.   The leafy vegetable is blended in an amount of 0.6% by mass or more as a soluble solid, and 0.05 to 0.25 part by mass as a soluble solid with respect to 1 part by mass of the leafy vegetable as a soluble solid. The low-calorie vegetable drink according to claim 1, wherein the agar is mixed. The low-calorie vegetable drink according to claim 1 or 2, wherein agar having a jelly strength of 30 to 200 g / cm ² at a 1.5% concentration is blended.   In a vegetable beverage, the agar is mixed with 0.05 to 0.25 parts by mass of agar as a soluble solid with respect to 1 part by mass of the soluble solid content of the leafy vegetable. A method to reduce the blue odor of vegetables.