JP2016131518A - Cruciferous vegetable-containing beverage and production method therefor, and method for imparting fresh flavor to cruciferous vegetable-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cruciferous vegetable-containing beverage in which a freshness is realized.SOLUTION: The present invention provides a method in which, by adjusting isothiocyanates and aliphatic aldehydes, a cruciferous vegetable-containing beverage in which a cruciferous vegetable original flavor can be felt, is obtained; provided is a cruciferous vegetable-containing beverage according to the present invention in which 3-buten-1-isothiocyanate concentration is 500 to 10000 ppb, as well as trans-2-hexenal concentration is 1000 to 5000 ppb; more preferably, the concentration of 3-buten-1-isothiocyanate is 500 to 5000 ppb, as well as the trans-2-hexenal concentration is 1000 to 3000 ppb.SELECTED DRAWING: None

Description

  The present invention relates to a cruciferous vegetable-containing beverage, a method for producing the same, and a method for imparting a fresh flavor to a cruciferous vegetable-containing beverage.

  Traditionally, vegetable-containing beverages have been drunk widely, and the reason is to maintain health. Examples of vegetable-containing beverages include vegetable mix juice and vegetable fruit mix juice. In any juice, it is a preparation process that mainly constitutes the production method, and what is prepared here is juice of vegetables, juice of fruits, and their concentrated reduced juice.

  Many vegetable-containing beverages are packaged (hereinafter referred to as “contained vegetable-containing beverages”). Cruciferous vegetables are frequently used in beverages containing vegetables in containers. The aroma components contained in the cruciferous vegetables are diverse and, for example, isothiocyanates and sulfide compounds. Conventionally, these aroma components have been regarded as unpleasant odors (Patent Documents 1 and 2).

  Container-packed vegetable-containing beverages can be easily purchased. In other words, the container-containing vegetable-containing beverage is circulated constantly. Such distribution is possible because the packaged vegetable-containing beverage is sterilized.

  In recent years, the offer place of a vegetable containing drink has expanded, and there is not only a retail store but also a fresh juice stand. Fresh juice stands provide vegetable juices, fruit juices, and mixed juices thereof. The value that such fresh juice provides is freshly squeezed and, for example, a fresh flavor.

  In the future, vegetable-containing beverages are required not only for easy purchase but also for freshness. This freshness is closer to the original flavor of raw vegetables and fruits. What is necessary to realize this freshness is suppression of flavor deterioration during processing.

Japanese Patent Laid-Open No. 10-42841 JP 2001-275602 A

  The problem to be solved by the present invention is the realization of freshness in cruciferous vegetable-containing beverages.

  The inventors of the present application have found that the original flavor of cruciferous vegetables can be felt by adjusting isothiocyanates and aliphatic aldehydes. Specifically, it is as follows.

  The cruciferous vegetable-containing beverage according to the present invention contains at least 3-buten-1-ylisothiocyanate (hereinafter referred to as ITC) and trans-2-hexenal. In the beverage, the concentration of 3-buten-1-yl isothiocyanate is 500 to 1000 ppb, and the concentration of trans-2-hexenal is 1000 to 5000 ppb. More preferably, in the beverage, the concentration of 3-buten-1-yl isothiocyanate is 500 to 5000 ppb, and the concentration of trans-2-hexenal is 1000 to 3000 ppb.

  It is a crushing process and an enzyme reaction process that constitute the method for producing a cruciferous vegetable-containing beverage according to the present invention. What is obtained in the crushing step is a crushed vegetable product. Further, 3-buten-1-yl isothiocyanate and trans-2-hexenal are produced in the enzyme reaction step. The processing temperature of the crushed material is room temperature until just before sterilization.

  The present invention can provide a cruciferous vegetable-containing beverage that can feel the original flavor of the cruciferous vegetable.

<Outline of containerized cruciferous vegetable-containing beverage according to the present embodiment>
The flavor of the cruciferous vegetable-containing beverage (hereinafter referred to as “the present beverage”) according to the present embodiment is reminiscent of the freshness of the cruciferous vegetable. The present beverage is a beverage, and a part or all of the raw material is a cruciferous vegetable and is packed in a container. Examples of this beverage include vegetable juice, vegetable mixed juice, and vegetable fruit mixed juice. The distribution temperature zone of this beverage is a so-called chilled temperature zone, more specifically, a temperature zone that is 10 ° C. or less and does not freeze.

<Ingredients for this beverage>
The main ingredients of this beverage are other vegetables and / or fruits in addition to cruciferous vegetables. In the present beverage, cruciferous vegetables, other vegetables, and fruit solids may be blended. Specifically, the juice residue, rough crushed material, dice cut and the like are processed.

  Examples of cruciferous vegetables include komatsuna, kale, cabbage, Brussels sprouts, petit veil, radish, radish leaf, mustard vegetable and the like. One or more types are selected from these. Examples of vegetables other than cruciferous vegetables include solanaceae vegetables, sericaceae vegetables, red crustaceae vegetables, asteraceae vegetables, liliaceae vegetables, cucurbitaceae vegetables, lindenaceae, laceaceae, ginger, perilla One or more of these are selected from these. As a precaution, examples of solanaceous vegetables are eggplant, paprika, peppers, and the like. Examples of celery family vegetables include celery, ashitaba, and parsley. Examples of red crustacean vegetables are spinach and beet. Examples of asteraceae vegetables include lettuce, sengoku, salad na, burdock, mugwort and the like. Examples of liliaceae vegetables are onion, garlic, leek, leek and the like. Examples of cucurbitaceae vegetables include cucumbers, bitter cucumbers, and tougans. Examples of lindenaceae include Morohaya. For example, Asparagus or the like. Examples of the ginger family include ginger and ginger. Examples of Labiatae include perilla, rosemary, thyme and peppermint.

  As described above, the beverage may contain fruit. Examples of fruits are citrus fruits, apples, plums, peaches, cherries, apricots, plums, prunes, comecum, pears, pears, loquats, strawberries, raspberries, blackberries, cassis, cranberries, blueberries, melons, watermelons, kiwi fruits, Pomegranate, grape, banana, guava, acerola, pineapple, mango, passion fruit, litchi and the like, and one or more of these are selected. Examples of citrus fruits are lemon, orange, navel orange, grapefruit, mandarin orange, lime, sudachi, yuzu, shikuwasha and tankan.

<Method for producing this beverage>
It is a crushing process, a squeezing process, a blending process, a sterilizing process, a filling process, and a cooling process that mainly constitutes the method for producing this beverage (hereinafter referred to as “the present manufacturing method”). The present specification incorporates the contents of the latest fruit juice and fruit beverage dictionary (supervised by the Japan Juice Association) for a general description of these processes. A description of matters specific to the present embodiment is as follows.

  In the crushing process, vegetables or fruits are crushed or ground. Vegetables to be crushed in the present embodiment are at least cruciferous vegetables, and more specifically, komatsuna. A processing method generally performed in processing green vegetables is heating before crushing. Illustrative examples are blanching in hot water or steam heating. However, in this production method, the cruciferous vegetables are not heated before the crushing step. The reason for non-heating is to avoid enzyme deactivation. That is, myrosinase is activated, thereby producing isothiocyanates. In addition, a green leaf-like aroma component is also generated from the fatty acid. In this manufacturing method, crushing of raw materials other than cruciferous vegetables may be omitted.

  In the squeezing process, the crushed vegetables or fruits are squeezed, and what is obtained is the squeezed vegetables or fruits. In this manufacturing method, the squeezing of raw materials other than the cruciferous vegetables may be omitted.

  In the blending step, the juice is mixed and agitated, and it is the blended liquid that is obtained. What this manufacturing method does not exclude is the addition of various seasonings and food additives. Examples of seasonings are salt, sugar and the like. Examples of food additives include fragrances, colorants, pH adjusters, antioxidants, preservatives, emulsifiers, and nutrient enhancers. However, it is preferable that these substances are not added as much as possible.

  In the sterilization step, the preparation liquid is sterilized. There are various sterilization methods, and one example is heating. Sterilization conditions follow various standards (in-house standards, industry standards, etc.). The processing temperature of the crushed material is room temperature (5 to 35 degrees) until sterilized. That is, an enzyme reaction process means from the crushing process to before the sterilization process.

  In the filling step, the sterilized preparation liquid is packed in a container. The container is then sealed. Examples of containers include plastic cups, metal cans, paper containers, plastic bottles, bottles and the like. The paper container includes a paper container, and means for protecting the inside is a metal foil, a plastic film, or the like, but is not limited thereto.

  In the cooling step, the sterilized preparation liquid or the sealed container is cooled. What is not excluded in the present invention is the cooling step before the sterilization step. It is the crushed material, the juice or the preparation liquid that is cooled. An example of the cooling method is heat exchange using a refrigerant.

<Aroma component of this beverage>
The aroma components contained in this beverage are various and, for example, isothiocyanates, aliphatic alcohols, aliphatic aldehydes, sulfide compounds and the like.

  Isothiocyanate ("ITC") exhibits an irritating odor and a pungent taste. It is yam and the like that contains isothiocyanates. Therefore, if the isothiocyanates are excessively contained, the drinkability is impaired. It is myrosinase that produces isothiocyanates, and its substrate is glucosinolate, a sulfur-containing glycoside. Myrosinase is an endogenous enzyme in cruciferous vegetables. That is, immediately after crushing cruciferous vegetables, glucosinolates are isothiocyanates produced by an enzymatic reaction. Examples of the isothiocyanates include 3-buten-1-yl isothiocyanate, 2-phenylethyl isothiocyanate, 4-pentyl isothiocyanate (4-Pentyl isothiocyanate). ), Allyl isothiocyanate, and the like.

  Both aliphatic alcohols and aliphatic aldehydes are aromatic components, and a part of them contributes to a fresh feeling. The aroma component presents a green leaf-like odor (hereinafter referred to as “aoba-like aroma”). The generation route of the aroma component is as follows. It is hydroperoxide that is produced by the oxidation reaction of unsaturated fatty acids. It is lipoxygenase that causes the peroxidation reaction. Next, the hydroperoxide undergoes a cleavage reaction, thereby producing an unsaturated aldehyde. It is the hydroperoxide lyase that causes the cleavage reaction. In addition, alcohol is produced by the action of alcohol dehydrogenase. Examples of aliphatic alcohols include cis-3-hexenol. Examples of aliphatic aldehydes are trans-2-hexenal, hexenal and the like.

  The sulfide compound exhibits pickle odor and the like. Examples of the sulfide compound include dimethyl sulfide (Dimethyl Sulphide “DMS”), dimethyl trisulfide (Dimethyl Tri Sulfide “DMTS”) and the like.

<Concentration value of aroma component of this beverage>
In this beverage, the concentration of 3-buten-1-yl isothiocyanate is 500 to 10,000 ppb, more preferably 500 to 5000 ppb. If the concentration of 3-buten-1-yl isothiocyanate exceeds 10,000 ppb, the pungency or irritation is too strong and the drinkability is impaired (becomes a taste like yam juice). On the other hand, when the concentration of 3-buten-1-yl isothiocyanate is less than 500 ppb, it is difficult to feel the original flavor of cruciferous vegetables. The method for measuring the concentration of the beverage may be a known and conventional method, and an example thereof will be described later (the same applies hereinafter).

  In this beverage, the concentration of trans-2-hexenal is 1000 to 5000 ppb, more preferably 1000 to 3000 ppb. When the concentration of trans-2-hexenal exceeds 5000 ppb, the flavor becomes sweet and the vegetable beverage quality is lost. On the other hand, when the concentration of trans-2-hexenal is less than 1000 ppb, a green leaf-like aroma or a feeling of fruit is not felt.

  In summary, in this beverage, the concentration of 3-buten-1-yl isothiocyanate is 500 to 10,000 ppb, and the concentration of trans-2-hexenal is 1000 to 5000 ppb. According to this Embodiment, both the pungent taste peculiar to a cruciferous vegetable and a green leaf-like aroma are felt, and the original flavor is felt freshly.

  In the present beverage, more preferably, the concentration of 3-buten-1-yl isothiocyanate is 500 to 5000 ppb, and the concentration of trans-2-hexenal is 1000 to 3000 ppb. According to this Embodiment, freshly squeezed original flavor is felt more vividly.

<Intensity of aroma components of this beverage>
The intensity of the fragrance component (fragrance intensity, order unit) is a value obtained by dividing the concentration value of the fragrance component by the sensory threshold value of the fragrance component. The sensory threshold value is a reference concentration value and determines whether or not a scent can be felt. The functional threshold for 3-buten-1-yl isothiocyanate is 17 ppb. The sensory threshold of trans-2-hexenal is 17 ppb.

  In this beverage, the scent intensity of 3-buten-1-yl isothiocyanate is 29 to 588, and the scent intensity of trans-2-hexenal is 59 to 294. According to this Embodiment, both the pungent taste peculiar to a cruciferous vegetable and a green leaf-like aroma are felt, and the original flavor is felt freshly.

  In the present beverage, more preferably, the scent intensity of 3-buten-1-yl isothiocyanate is 59 to 294, and the scent intensity of trans-2-hexenal is 59 to 176. According to this Embodiment, freshly squeezed original flavor is felt more vividly.

<Relative ratio of aroma components of this beverage>
In this beverage, the concentration ratio “A / B” of the concentration of 3-buten-1-ylisothiocyanate (A) to the concentration of trans-2-hexenal (B) is 0.2 to 3.3. Here, the appropriate range of the concentration of each fragrance component is as described above. According to this Embodiment, both the pungent taste peculiar to a cruciferous vegetable and a green leaf-like aroma are felt, and the original flavor is felt freshly.

  The scent intensity ratio “A / B” of 3-buten-1-ylisothiocyanate (A) to scent intensity of trans-2-hexenal (B) is 0.2 to 3.3. Here, the appropriate range of the intensity | strength of each fragrance | flavor component is as above-mentioned. According to this Embodiment, both the pungent taste peculiar to a cruciferous vegetable and a green leaf-like aroma are felt, and the original flavor is felt freshly.

  In the present beverage, the concentration ratio “C / A” of the concentration of DMTS (C) to the concentration of 3-buten-1-yl isothiocyanate (A) is preferably 0.0003 to 0.0006. According to the present embodiment, the pickle odor is hardly felt due to the moderate presence of pungent taste.

  In this beverage, the scent intensity ratio “C / A” of the scent intensity of DMTS (C) to the scent intensity of 3-buten-1-ylisothiocyanate (A) is preferably 0.0569 to 0.2130. . According to the present embodiment, the pickle odor is hardly felt due to the moderate presence of pungent taste.

  In the present beverage, the concentration ratio “C / B” of the DMTS (C) concentration to the trans-2-hexenal (B) concentration is preferably 0.0001 to 0.0005. According to the present embodiment, the pickle odor is hardly felt due to the presence of the green leaf-like aroma.

  In this beverage, the scent intensity ratio “C / B” of DMTS (C) to scent intensity of trans-2-hexenal (B) is preferably 0.0150 to 0.0802. According to the present embodiment, the pickle odor is hardly felt due to the presence of the green leaf-like aroma.

  In the present embodiment, the present beverage is embodied in the first to fourth embodiments. Needless to say, these examples do not limit the scope of the claims of the present invention.

<Example 1>
In Example 1, blended with Komatsuna crushed material (Brix = 2.0). Komatsuna was crushed by a cutter mixer without performing the heat treatment before crushing. The blended amount of crushed komatsuna was prepared by adding water except for 20 kg / 100 L. 200 g was filled in a film container, immersed in a boiling water bath and sterilized for 2 minutes. After heating, it was sufficiently cooled with ice water. About the vegetable drink obtained by the above procedure, the isothiocyanate and the green leaf-like aroma component were analyzed. The analysis method is a star bar extraction gas chromatography mass spectrometry. The analysis results of the aroma component are as shown in Table 1.

<Example 2>
In Example 2, the ingredients were komatsuna (Brix = 2.0), carrot clear concentrated juice (Brix = 60), apple puree (Brix = 30), apple clear concentrated juice (Brix = 70), and water. Komatsuna was crushed by a cutter mixer without performing the heat treatment before crushing. The blending amounts are as shown in Table 1. After each raw material was mixed, it was hydrated and homogenized, and the pH was adjusted to 4.6 with an aqueous sodium carbonate solution. 200 g was filled in a film container, immersed in a boiling water bath and sterilized for 2 minutes. After heating, it was sufficiently cooled with ice water. The aroma component was analyzed in the same manner as in Example 1.

<Example 3>
The vegetable beverage preparation method in Example 3 is the same as that in Example 2 except for the pH to be adjusted. The blending amounts are as shown in Table 1. The adjusted pH is 5.0. The aroma component was analyzed in the same manner as in Example 1.

<Example 4>
The method for preparing a vegetable beverage in Example 4 is the same as that in Example 2 except for the pH to be adjusted and the number of storage days after preparation. The blending amounts are as shown in Table 1. The adjusted pH is 5.0. After storage at 10 ° C. for 7 days, aroma components were analyzed in the same manner as in Example 1.

<Comparative Example 1>
Comparative Example 1 is the same as Example 1 except that crushing treatment was performed after heat-treating komatsuna for 2 minutes in boiling water. Similarly, aroma components were analyzed.

<Comparative example 2>
Comparative Example 2 is the same as Example 2 except that crushing treatment was performed after heating the komatsuna for 2 minutes in boiling water. Similarly, aroma components were analyzed.

<Comparative Example 3>
Comparative Example 3 is the same as Example 3 except that crushing treatment was performed after heating the komatsuna for 2 minutes in boiling water. Similarly, aroma components were analyzed.

<Concentration measurement method>
In the concentration measurement method, after extraction from a specimen by the star bar extraction method (SBSE method), the peak area of each fragrance component is measured by a gas chromatography mass spectrometer (GC / MS). Concentrations were calculated from a calibration curve created using standard products of each fragrance component, and the concentration of each fragrance component was obtained from the sum of them. These measuring methods are all well known, commonly used, known or publicly used. A detailed method for measuring the aroma component is as follows.

<Pretreatment conditions>
5 g of the sample was weighed into a glass vial, 5 g of a saturated calcium chloride solution and 5 μL of 10 ppm 1,2-dichlorobenzene solution as an internal standard substance were added. A stirrer bar for SBSE (PDMS Twister manufactured by Gerstel) was added, sealed with a Teflon (registered trademark) -coated septum, and stirred for 90 minutes at a rotational speed of 750 ppm to adsorb the aromatic component to the resin. After stirring, the stirrer bar was washed with water and water was removed, and then placed in a glass tube for heat removal. This glass tube was attached to a heat desorption system (TDS made by Gerstel) and subjected to GC / MS (7890A 5975 made by Agilent).

<Heat desorption system conditions>
TDU: 20 ° C. → 60 ° C./min→180° C. (4 min)
CIS: −150 → 12 ° C./sec→250° C. (10 min)
<GC / MS conditions>
Inlet mode: Solvent vent Column: J & W DB-WAX 60m × 0.25mm × 0.5μm
Oven temperature: 40 ° C. (5 min) → 10 ° C./min→230° C. (25 min)
Carrier gas: 3.1 mL / min (helium)
MS mode: SCAN (mass range 29-450)
<Measurement method of Brix>
The Brix measuring instrument employed in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The temperature condition at the time of measurement is 20 ° C.

<Analysis and evaluation results for each sample>
Table 1 shows the blending amount of each sample, the aroma component analysis results, and the sensory evaluation results. The aroma components analyzed in each sample are isothiocyanates (irritating odor / pungency), aliphatic aldehydes and fatty alcohols (green leafy aroma), and sulfide compounds (pickled odor). The sensory threshold values for each component are as already reported, but the following documents are incorporated herein for reference. For isothiocyanates, ACS Symposium Series (American Chemical Society) 1996, Vol. 637, p. It is the report content of 67-78. For the aliphatic aldehydes and aliphatic alcohols, see The American Chemical Society J. Org. Agric. Food chem. 1990, Vol. 38, no. 1, the report contents of p336-340. Sulfide compounds are reported in Biological Interactions Of Sulfur Compounds, 1996 and Tea and Tea Products: Chemistry and Health-Promoting Properties, 2008.

  Comparing Examples 1 to 4 and Comparative Examples 1 to 3, Examples 1 to 4 are relatively high in pungent odor / pungency component and green leaf-like aroma component. The scent intensity (order unit “Odor.Unit”) of 3-buten-1-ylisothiocyanate and trans-2-hexenal is relatively high. That is, these fragrance components are fragrance components that have sensory strength and contribute to the present invention.

  Comparing Example 1 and Examples 2 to 4, even if a concentrated raw material other than Komatsuna is added, the aroma component composition does not change greatly, and it can be said that it is an aromatic component derived from Komatsuna. That is, a fresh aroma component can be held by not heating before crushing Komatsuna.

  Regarding the content concentration of the sulfide compound, as shown in Table 1, there was no difference between Comparative Examples 1 to 3 and Examples 1 to 4. Part of the sulfide compound in the comparative example may flow out into water during hot water heating of Komatsuna. However, what was felt in the sensory evaluation of Comparative Examples 1 to 3 was an odor like pickled odor. On the other hand, in Examples 1 to 4, a negative fragrance that impairs freshness was not felt. That is, it is considered that 3-buten-1-yl isothiocyanate and trans-2-hexenal felt stronger than negative aroma components.

  According to Table 1, the conditions under which the sensory evaluation of this beverage is good are at least (1) the concentration of 3-buten-1-ylisothiocyanate is 759.9 to 972.3 ppb, and trans-2 The concentration of hexenal is 2582.5 to 3656.7 ppb, and (2) the scent intensity of 3-buten-1-ylisothiocyanate is 44.7 to 57.2, and trans-2- The concentration of hexenal is any of 151.9 to 215.1.

<Sensory evaluation of sample with fragrance components adjusted>
The komatsuna was heat-treated in boiling water for 2 minutes and then crushed by a cutter mixer. In addition to Komatsuna (Brix = 2.0), carrot clear concentrated juice (Brix = 60), apple concentrated puree (Brix = 30), and apple transparent concentrated juice (Brix = 70) were added and watered. The blending amount is the same as in Example 3. After each raw material was mixed, it was hydrated and homogenized, and the pH was adjusted to 5.0 with an aqueous sodium carbonate solution. A 200 g film container was filled and immersed in a boiling water bath and sterilized for 2 minutes. After heating, it was sufficiently cooled with ice water.

  Each of 3-buten-1-yl isothiocyanate and trans-2-hexenal was added to the obtained vegetable beverage at the concentrations shown in Table 3. Sensory evaluation was performed with 6 people. The scoring method was adopted in the sensory evaluation.

  Since 3-buten-1-yl isothiocyanate is an irritating odor and a pungent component, if the concentration is too high, the beverage suitability is poor. Therefore, the following criteria were used for evaluation.

1 point: Not felt at all, or too strong to stimulate beverages 2 points: Slightly felt or strongly stimulated but suitable as beverage 3 points: Feeling 4 points: Feeling moderate 5 points: Very good When trans-2-hexenal is too high, it feels sweet like an artificial fragrance and loses its vegetable beverage character. Therefore, the following criteria were used for evaluation.

1 point: Cannot be felt at all, or the fragrance is too strong and does not look like a vegetable drink 2 points: Somewhat felt or strong fragrance, but suitable as a vegetable drink 3 points: Feel 4 points: Feel properly 5 points: Very good The threshold for each evaluation item is “2 points”. This is because the effect of the fragrance component was discriminated with respect to “1 point” in each evaluation item in the score.

  According to Table 2, the concentration range of the fragrance component in which the fragrance component of this beverage is good is that the concentration of 3-buten-1-yl isothiocyanate is 500 to 10,000 ppb, and the concentration of trans-2-hexenal Is 1000 to 5000 ppb. If it is this range, both the pungent taste peculiar to a cruciferous vegetable and a green leaf-like fragrance will be felt, and the original flavor will be felt freshly squeezed.

  Further, the concentration of 3-buten-1-yl isothiocyanate is 500 to 5000 ppb, and the concentration of trans-2-hexenal is 1000 to 3000 ppb. If it is this range, the original flavor will be more vividly felt after squeezing.

  When the above range is converted into the intensity of the aroma component (scent intensity, order unit), the range is that the scent intensity of 3-buten-1-ylisothiocyanate is 29 to 588, and trans- The scent intensity of 2-hexenal is 59 to 294. If it is this range, both the pungent taste peculiar to a cruciferous vegetable and a green leaf-like fragrance will be felt, and the original flavor will be felt freshly squeezed.

  Furthermore, the scent intensity of 3-buten-1-yl isothiocyanate is 59 to 294, and the scent intensity of trans-2-hexenal is 59 to 176. If it is this range, the original flavor will be more vividly felt after squeezing.

  Fields in which the present invention is useful are vegetable-containing beverages and methods for producing the same.

Claims (14)

A cruciferous vegetable-containing beverage,
The concentration of 3-buten-1-yl isothiocyanate is 500 to 10,000 ppb; and
The concentration of trans-2-hexenal is 1000 to 5000 ppb.
thing. The beverage of claim 1,
The concentration of the 3-buten-1-ylisothiocyanate is 500 to 5000 ppb; and
The concentration of trans-2-hexenal is 1000 to 3000 ppb.
thing. A cruciferous vegetable-containing beverage,
The scent intensity of 3-buten-1-yl isothiocyanate is 29 to 588, and
The scent intensity of trans-2-hexenal is 59 to 294.
thing. The beverage of claim 3,
The scent intensity of the 3-buten-1-yl isothiocyanate is 29 to 294, and
The trans-2-hexenal has a scent intensity of 59 to 176.
thing. A cruciferous vegetable-containing beverage,
The ratio of the concentration of 3-buten-1-yl isothiocyanate to that of trans-2-hexenal is 0.2 to 3.3.
thing. A cruciferous vegetable-containing beverage,
The ratio of the scent intensity of 3-buten-1-yl isothiocyanate to the scent intensity of trans-2-hexenal is 0.2 to 3.3.
thing. The beverage according to any one of claims 1 to 6,
The cruciferous vegetables contained therein are a mixture of one or more of komatsuna, cabbage, watercress, petit veil, Chinese cabbage, radish, kale, broccoli and chingensai.
thing. The beverage according to any one of claims 1 to 7, which is packed in a container. The beverage of claim 8,
The distribution temperature zone is a chilled temperature zone.
thing. The beverage according to any one of claims 1 to 9,
The cruciferous vegetables that it contains are those that are not heated from being crushed to being sterilized.
thing. The beverage according to any one of claims 1 to 10,
The cruciferous vegetables that it contains are those that have not been heated before crushing,
thing. A method for producing a cruciferous vegetable-containing beverage, which constitutes the production method,
A crushing process, which results in a cruciferous vegetable crucible, and an enzymatic reaction process, which produces 3-buten-1-ylisothiocyanate and Trans-2-hexenal,
The processing temperature of the crushed material is room temperature until sterilized,
about. In the manufacturing method of Claim 12,
The cruciferous vegetable is one kind or a mixture of two or more kinds of komatsuna, cabbage, watercress, petit veil, Chinese cabbage, radish, kale, broccoli and chingensai.
about. A method for imparting a fresh flavor to a cruciferous vegetable-containing beverage, which constitutes the method,
A crushing process, which results in a cruciferous vegetable crucible and an enzymatic reaction process, which produces 3-buten-1-ylisothiocyanate and Trans-2-hexenal,
The processing temperature of the crushed material is room temperature until sterilized,
about.