JP2016140325A - Green color beverage and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a green color beverage capable of suppressing browning even when the green color beverage comprising a chlorophyll containing plant is packed for a packed beverage, holding natural and clear green color, and suppressing quality deterioration such as change of flavor caused by aging and deposition.SOLUTION: There is provided the green color beverage, in which starch is added to the green color beverage comprising a chlorophyll containing plant for producing a packed beverage, which can hold natural and clear green color even when being stored for a long period as the packed beverage, and in which quality deterioration such as change of flavor caused by aging and deposition is suppressed.SELECTED DRAWING: None

Description

The present invention is a chlorophyll in which browning is suppressed, natural and vivid green color is maintained, and quality deterioration such as precipitation and flavor change is suppressed even when it is a packaged beverage through heat sterilization The present invention relates to a green beverage containing a containing plant.

With recent changes in dietary habits, modern people tend to reduce their vegetable intake. There is a movement to compensate for such vegetable shortages by squeezing vegetables and easily ingesting them as vegetable drinks. In addition, green leaf plants containing chlorophyll such as kale, barley young leaves, wheat young leaves, tomorrow leaves, mulberry young leaves, etc. used as raw materials for so-called “green juice” instead of green-yellow vegetables tend to attract attention as food materials. is there. These green leaf plants are abundant in dietary fiber, vitamins and minerals, and are attracting attention as health food materials. Among them, young barley leaves are a representative material, and liquid green barley juice obtained by finely pulverizing barley young leaves and stems, barley young leaves dry powders obtained by drying barley young leaves and stems as they are, and further squeezing Various forms of green leaf plant-containing foods have been proposed, such as paste-like products obtained by concentrating or drying powdered juice, and dried juice powder. However, the dry powder form is good for health because it contains whole dietary fiber, but it takes time and effort to dissolve in water before drinking. In addition, even when dissolved in water, the fiber becomes a rough texture, and there is a problem that it is difficult to drink because the throat is bad. On the other hand, when a green leaf plant is used as a packaged beverage, it can be easily ingested like a vegetable beverage. However, when stored at room temperature, a unique vivid green color cannot be maintained, which is not suitable for commercial sales. There is such a background, and in Patent Document 1, by adjusting the pH after adding metal ions to the green juice, and directly sterilizing, the off-flavor peculiar to the green juice was reduced while maintaining a bright green color. A method for producing containerized green juice is disclosed. Patent Document 2 discloses a beverage that retains a green color that is vivid but natural by adding zinc and combining vitamins. However, the addition of metal tends to be avoided by health-conscious consumers, and there is a possibility that it may be accompanied by deterioration of flavor such as generation of metal odor, and there is still room for improvement.

JP 2009-165439 A JP 2014-54200 A

Therefore, even if the present invention is a case of a packaged beverage after heat sterilization, it does not contain any metal or contains only a small amount of metal than before, reducing browning, A method for maintaining and improving the green color of green beverages that retains a vivid green color and suppresses quality degradation such as precipitation and flavor changes, reduces browning, maintains a natural and vivid green color, and changes in precipitation and flavor It aims at providing the green-type drink containing the chlorophyll containing plant by which quality degradation, such as these, was suppressed, and its manufacturing method.

As a result of diligent research to solve the above problems, the present inventors have found that by containing starch in a green beverage, it has a dramatic green improvement effect and a green retention effect, and the present invention has been completed. .
More specifically, the present invention is as follows.

(1) A green beverage containing a chlorophyll-containing plant, wherein the beverage contains starch.
(2) The green beverage according to 1, comprising 0.5% to 4% by mass of the starch.
(3) The green beverage according to 1 or 2, wherein the starch is corn starch or sticky rice.
(4) The green beverage according to any one of 1 to 3, further comprising 20 ppm or less of metal ions.
(5) The green beverage according to any one of 1 to 4, further comprising vitamins in an amount of 5 ppm to 500 ppm.
(6) A method for producing a green beverage comprising a chlorophyll-containing plant, wherein starch is contained.
(7) The method for producing a green beverage according to 6, wherein the starch is prepared in an amount of 0.5 to 4% by mass.
(8) The method for producing a green beverage according to 6 or 7, wherein the starch is corn starch or sticky rice.
(9) The method for producing a green beverage according to any one of 6 to 8, further comprising adding 20 ppm or less of metal ions.
(10) The method for producing a green beverage according to any one of 6 to 9, wherein vitamins are further blended in an amount of 5 ppm to 500 ppm.
(11) A method for maintaining the green color of a green beverage comprising a chlorophyll-containing plant, characterized in that it contains starch.
(12) The method for maintaining and improving the green color of a green beverage according to 11, wherein the starch is prepared in an amount of 0.5 mass% to 4 mass%.
(13) The method for maintaining and improving the green color of a green beverage according to 11 or 12, wherein the starch is corn starch or sticky rice.
(14) The method for maintaining and improving the green color of the green beverage according to any one of 11 to 13, further comprising blending 20 ppm or less of metal ions.
(15) The method for maintaining and improving the green color of the green beverage according to any one of 11 to 14, wherein vitamins are further blended in an amount of 5 ppm to 500 ppm.

The green beverage of the present invention, the production method thereof, and the method of maintaining and improving the green color of the green beverage, even when it is a container-packed beverage through heat sterilization, does not contain any metal or compared with the conventional one Despite containing only a small amount of metal, browning is suppressed, it becomes a natural and vivid green color, and the green color is maintained and quality deterioration such as precipitation and changes in flavor caused by time is suppressed. A green beverage containing a plant can be provided.

It is a figure which shows the liquid color photograph of Examples 11-15 tested in Test Example 4. FIG. It is a figure which shows the liquid color photograph of Examples 16-19 tested in Test Example 5, and the tube photograph after a centrifugation process.

(Green beverage)
In the present invention, the green beverage is a beverage having a green liquid color as a whole by including a chlorophyll-containing plant, and having a greenness (-a / b) of 0.28 or more, It includes container-packed beverages that are filled and distributed in commonly used containers such as paper and plastic bottles.

(Chlorophyll-containing plants)
In the green beverage of the present invention and the method for producing the same, the chlorophyll-containing plant used as a raw material is kale, barley young leaves, wheat young leaves, broccoli, tea (including tea pulverized products such as matcha tea, tea concentrates or purified products). These are crops (vegetables) that mainly use green leaves (including buttocks for broccoli) such as tomorrow, young mulberry leaves, spinach, morroheiya, and cabbage. Preferred are barley young leaves, broccoli, tea, spinach, morroheiya, me cabbage, kale, and most preferred barley young leaves, kale and tea. One or more of these may be used in combination. These raw materials may be used as they are, but preferably after edible parts such as leaves, stems, and heels are dried as they are, and then powdered by a mechanical method such as a mill and a mortar. Similarly, edible parts such as leaves, stems, and buttocks are squeezed and concentrated or dried to obtain a paste, squeezed dry powder, etc. dissolved in a solvent such as water. Can be used. From the viewpoint of dispersibility, a dry powder having a particle size of 70 μm or less crushed by a jet mill or the like having a particle size of 90% or more, preferably a dry powder having a particle size of 50 μm or less being 90% or more may be used. The addition amount of the chlorophyll-containing plant in the green beverage of the present invention is 0.5 wt% or more and 10.0 wt% or less, preferably 0.6 wt% or more and 5.0 wt% or less, more preferably 0.8 wt%. % To 3.0% by weight. Among these, the content of the barley young leaves is preferably at least 0.5 wt% to 2.0 wt%, preferably 0.7 wt% to 1.6 wt%. This is because, within this range, the expected nutritional components can be sufficiently ingested, and it is also favorable from the viewpoint of taste and green retention.

(Starch)
The green beverage of the present invention is characterized by containing starch. By containing starch, browning (browning), which becomes a problem when heat-sterilized into a packaged beverage, is suppressed, the liquid color is improved to a natural and bright light green color, and the liquid color is maintained. Moreover, it becomes a green beverage containing a chlorophyll-containing plant in which deterioration of quality such as precipitation and flavor change is suppressed. In the present invention, the starch is contained in the green beverage at 0.5% by mass or more and 4.0% by mass or less. If the starch content is less than 0.5% by mass, it will be difficult to exert such a green-holding effect or effectively suppress the deterioration of the quality. Appearance changes will occur, such as changing the flavor of the sushi and the thickening. Preferably it is 1.0 mass% or more and 3.0 mass% or less, More preferably, it contains 1.5 mass% or more and 2.5 mass% or less. By containing in this range, browning is suppressed without significantly affecting the original flavor and texture of the packaged beverage, it is possible to maintain a natural and vivid green color, and prevent deterioration in quality.
Starch is not a single substance, but a mixture of linear amylose in which glucose is bound by α-1,4 bonds and amylopectin having a branched structure via α-1,6 bonds. The starch used in the present invention is a starch extracted from a starch-containing plant, such as corn starch (corn starch), rice such as glutinous rice and glutinous rice, barley, wheat such as wheat, dent corn, flint corn, popcorn, waxy corn, etc. Corn, potatoes, sweet potatoes and other root vegetables, scraps, soybeans, peas and other starches can be used. These starches can exert effects regardless of processing conditions such as wet heat treatment and phosphoric acid crosslinking treatment. Preferably, corn starch (corn starch) or urch rice is used. By coexisting these with a chlorophyll-containing plant, browning of the appearance is suppressed, a beautiful light green liquid color is maintained, and good effects are exhibited in terms of quality such as dispersibility of beverage components. Most preferably, corn starch that has been heat-moisture treated is used. The starch is preferably blended directly into the beverage with a particle size equivalent to that of adding green plants as a dry powder.
Starch can be measured by commonly used techniques such as HPLC quantification, enzymatic methods, and simple colorimetric quantification.

(Metal ions)
In the green beverage and the method for producing the same of the present invention, metal ions such as zinc may coexist in the beverage. This is because by adding metal ions such as zinc, the green color of the green beverage can be exhibited brighter and more vividly and retained. Here, the metal ion can be a divalent metal cation and is selected from copper ion, zinc ion, magnesium ion, iron ion, cobalt ion, nickel ion and manganese ion, either alone or You may add in combination. From the viewpoint of maintaining green color, copper ions and zinc ions are preferable, and particularly, even when zinc ions are irradiated with light, green color is most effectively maintained and preferable. These metal ions are preferably added in the form of water-soluble salts such as gluconate, sulfate, citrate, etc., for example, copper salts such as copper gluconate, zinc gluconate, zinc chloride, zinc sulfate, etc. It is preferred to use salts. Moreover, you may use the raw material containing metal ions at high concentration, such as zinc yeast and copper yeast.
The addition amount is 20 ppm or less in terms of ion amount. Preferably they are 0.5 ppm or more and 18 ppm or less, More preferably, they are 1 ppm or more and 15 ppm or less, Most preferably, they are 2 ppm or more and 10.5 ppm or less. Within this range, it is possible to further exhibit and maintain a natural green color and quality, which is unique to a green beverage, without adversely affecting the flavor of the beverage itself, such as a metal odor.
In addition, within this metal ion-containing range, the upper limit value of zinc intake per day specified by the Ministry of Health, Labor and Welfare in the nutritional functional food is 15 mg, the upper limit value of zinc is 750 mL of the green beverage of the present invention. It is equivalent to minutes. Therefore, even if the 200 mL container-packed beverage of the present invention is drunk three times a day, the upper limit is not exceeded, and it can be said that it is a beverage that can be safely drunk by infants and children.
The addition of metal ions is not particularly problematic as long as the green beverage is filled in the container, but the bright green color unique to the green beverage can be maintained by adding it at an early stage.

(Vitamins)
More preferably, by adding vitamins in a green beverage in addition to starch, the present inventors have a synergistically good deterioration-inhibiting effect, green compared to the case where each is added alone. It has been found that a retention effect and a quality retention effect are obtained.
The vitamins in the present invention include all those used as vitamin preparations regardless of whether they are water-soluble or oil-soluble, natural or synthetic. Examples of natural water-soluble vitamins include vitamins B1, B2, B3, B6, B12, niacin, pantothenic acid, biotin, folic acid, lipoic acid, inositol, vitamin C, vitamin P, and the like. Examples of the fat-soluble vitamin (oil-soluble vitamin) include vitamin A, vitamin D, vitamin E, vitamin K, and the like. In addition, these vitamins may be synthesized, and the vitamins contained in the beverage may be single or a plurality of the above vitamins may be contained. Preferred vitamins added to the beverage of the present invention Is a fat-soluble vitamin. More preferably, when vitamin A and / or vitamin E, and most preferably vitamin E coexists with starch and / or metal ions, the green color retention effect and the quality deterioration preventing effect with time are most exhibited. The content of vitamins that exert an effect is 5 ppm or more and 500 ppm or less, although depending on the effective amount of each. Preferably 10 ppm or more and 450 ppm or less, more preferably 12 ppm or more and 400 ppm or less, and most preferably 20 ppm or more and 300 ppm or less, it is possible to exhibit a more synergistic good deterioration deterioration effect, green retention effect, and quality retention effect. It becomes.

(PH)
In the green beverage of the present invention, the final product has a pH of 5.0 or more and less than 8.0. By adjusting to this range, it is possible to suppress green fading and maintain the original flavor of the green beverage without causing acidity or salty taste even when metal ions such as zinc are contained. It becomes possible. Preferably, the quality is stabilized by adjusting it to 5.3 or more and 7.5 or less, more preferably 5.6 or more and 7.0 or less, and further preferably 5.8 or more and 6.6 or less. A bright green color can be maintained more stably. The pH can be adjusted based on a general method such as adding sodium bicarbonate.

(Sterilization method)
In order to distribute the green beverage of the present invention as a packaged beverage, it is necessary to produce it under the sterilization conditions defined in the Food Sanitation Law. The sterilization method includes indirect sterilization such as retort sterilization and direct sterilization in which high-temperature steam is sealed in the beverage. However, the indirect sterilization method of the green beverage in the present invention can be employed. .
In the case of indirect sterilization, it can be performed by a technique known in the industry. For example, using a heat sterilization apparatus such as a plate heater or a tube heater, the heat sterilization is performed by holding at a temperature of 85 to 150 ° C. for 10 to 60 seconds, and then the container is filled according to a conventional method.
Direct sterilization is a method that is rarely used for vegetable beverages, but it is preferable because the heat history can be shorter than indirect sterilization. When the direct sterilization is performed at 100 to 160 ° C., preferably 120 to 150 ° C. for 1 to 60 seconds, preferably 2 to 30 seconds, the off-flavor peculiar to chlorophyll-containing plants can be sufficiently reduced while sterilizing. In addition, a sterilization method with a small heat history such as high-pressure sterilization may be performed. Moreover, you may utilize the bactericidal effect by an emulsifier etc. Furthermore, sterilization may be performed by using these sterilization and antibacterial methods in combination.

(Greenness)
The color tone of the green beverage is preferably natural light green with browning suppressed. In the green beverage of the present invention, the green color of the liquid color can be represented by -a / b. a and b are the values of the color tone (L, a, b), and a green beverage can be measured using commercially available general equipment. -A / b indicates that the closer to 1, the brighter the green color. However, -a / b does not necessarily correlate with the green color of a green beverage preferable as a product. This is because an excessively bright green color gives a consumer an artificial impression and is difficult to accept. Accordingly, in the green beverage of the present invention, the green color is evaluated visually with -a / b and a panel. In -a / b, an acceptable range that can be said to be “natural green” without giving an artificial impression is 0.28 or more and 0.85 or less, preferably 0.62 to 0.84, more preferably Is 0.7 or more and 0.83 or less.

In the green beverage of the present invention and the production method thereof, milk beverages such as milk, soy milk beverages, fruit juice / fruit beverages, coffee beverages, oolong tea beverages, green tea beverages, tea beverages, barley tea beverages, vegetable beverages, millet tea beverages, etc. By combining with other beverages, it is possible to provide a wide range of beverages. For example, it can also be suitably added to carbonated beverages, beverages containing fruit extracts, juices containing vegetable extracts, near water, sports beverages, diet beverages, etc., which are soft drinks. In addition, a form in which an insoluble compound such as a fine powder of tea leaves is intentionally suspended may be used according to consumer preference. Furthermore, when taking into account the portability and storage stability of the ingredient, it is a powdered beverage containing the relevant ingredient, or a food that can be drunk by leaching by the user's own operation. You can also.

Ingredients that can be added to beverages as antioxidants, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings Additives such as sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers may be used alone or in combination.

When a beverage is made into a packaged beverage, the container used is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, as with a general beverage. It can be provided in the usual form such as a bottle. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

Hereinafter, embodiments of the present invention will be described with reference to examples, but the present invention is not limited to the following examples.

<Measurement method of component>
(Measurement method of pH)
It was measured at a product temperature of 20 ° C. with a Horiba F-52 type, tabletop pH meter.
(Measurement method of viscosity)
Using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was measured under the conditions of a rotation speed of 60 rpm and 30 seconds (the numerical values in the table are average values of three times).
(Measurement method of color tone L, a, b)
Using a color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., SE2000), the L value, a value, and b value were measured with reflected light.

(Test 1: Starch green retention effect)
A test was conducted on the green retention effect when starch was contained in a green beverage.
Fresh barley leaves were harvested, dried and pulverized with a jet mill to obtain barley young leaves having a particle size of 43 μm or less and 90% or more. Barley young leaf powder was added to 100 g of water at a ratio of 1.3% by weight. Then, starch (wet heat-treated corn starch: Sanwa Starch Kogyo Co., Ltd. Delica Star H-200) was added at the concentration (mass% or ppm) shown in Table 1, and further by adding sodium hydrogen carbonate, their final Samples were prepared by adjusting the product pH to 7.0. These samples were filled in a can and heat-treated at 121 ° C. for 40 minutes.

About these samples, ten panelists evaluated visually about the liquid color (greenness) of an external appearance, and it showed as (double-circle): very favorable, (circle): favorable, (triangle | delta): tolerance | permissible_range, x: there was a problem. The most frequent evaluation is shown in Table 1. As shown in Table 1, browning was severe in the sample without addition of starch, -a / b was less than 0.2, and it was judged that there was a problem in visual evaluation. On the other hand, for the sample to which starch was added, since browning was suppressed and green color was maintained, -a / b exceeded 0.3, and it was judged to be an acceptable range in visual evaluation, and the flavor was also good.

(Test Example 2: Green retention synergistic effect by combination of starch, metal and vitamins)
A test was conducted for a green retention synergistic effect when metal ions and / or vitamins were contained in a green beverage containing starch.
Fresh barley leaves were harvested, dried and pulverized with a jet mill to obtain barley young leaves having a particle size of 43 μm or less and 90% or more. Barley young leaf powder was added to 100 g of water at a ratio of 1.3% by weight. Thereafter, starch (wet heat-treated corn starch: Sanwa Starch Kogyo Co., Ltd. Delica Star H-200), zinc gluconate as metal and vitamin E as vitamins at the concentrations (ppm) listed in Table 2, and sodium bicarbonate Were added to adjust their final product pH to 7.0 to make samples. These samples were filled in a can and heat-treated at 121 ° C. for 40 minutes. These samples were evaluated in the same manner as in Test Example 1.

As shown in Table 2, the zinc-free sample had -a / b of 0.285, and was judged to be an acceptable range in visual evaluation. On the other hand, about the sample which added the metal, -a / b exceeded 0.8, it was judged that it was very favorable also in visual evaluation, the dispersibility was also favorable, and the flavor was also favorable. Furthermore, -a / b was further improved by adding vitamins, and dispersibility and flavor were also good. From the above, the green beverage of the present invention preferably contains a combination of starch and metal, and more preferably contains vitamins.

(Test Example 3: Relationship between starch concentration and green retention effect)
The relationship between starch concentration and green retention effect in green beverages was tested.
Fresh barley leaves were harvested, dried and pulverized with a jet mill to obtain barley young leaves having a particle size of 43 μm or less and 90% or more. Barley young leaf powder was added to 100 g of water at a ratio of 1.3% by weight. Then starch (wet heat-treated corn starch: Sanwa Starch Kogyo Co., Ltd. Delica Star H-200), thickening polysaccharide (San Eigen FFI Co., Ltd. Sun Artist PN), metal as zinc gluconate and vitamins as vitamins Samples were prepared by adjusting the final product pH to 7.0 by adding them at the concentrations (mass% and ppm) described in 3, and further adding sodium bicarbonate. These samples were filled in a can and heat-treated at 121 ° C. for 40 minutes. These samples were evaluated in the same manner as in Test Example 1.

As shown in Table 3, in the sample having a starch content of 1% by mass, -a / b was 0.611, and it was judged to be an acceptable range close to good (◯) in the visual evaluation. Thereafter, -a / b increased as the starch content increased, and the visual evaluation was judged to be very good in the sample visual evaluation of the starch content of 2.5% by mass, and the flavor was also good. When starch content exceeded 4 mass%, the viscosity of the grade which becomes difficult to measure color tone L, a, and b produced, and it became a state unpreferable as a drink. From the above, the starch content in the green beverage is 0.5 to 4.0% by mass, preferably 1.0 to 3.0% by mass, more preferably 1.5 to 2% by mass. .5% by mass or less is considered appropriate.

(Test Example 4: Relationship between starch type and green retention effect 1)
The relationship between starch concentration and green retention effect in green beverages was tested.
Fresh barley leaves were harvested, dried and pulverized with a jet mill to obtain barley young leaves having a particle size of 43 μm or less and 90% or more. Barley young leaf powder was added to 100 g of water at a ratio of 1.3% by weight. Various starches (potato: Sanwa starch potato starch, waste powder: Inoue Tengoku Tenten Yoshinomoto Katsura separate product powder, glutinous rice: Joetsu starch Co., Ltd. Mochiru B, Uruchi rice: Joetsu starch Co., Ltd. fine Snow, wet heat treated corn starch: Delica Star H-200 manufactured by Sanwa Starch Co., Ltd., zinc gluconate as metal and vitamin E as vitamins in the concentrations (ppm) listed in Table 4, and further sodium bicarbonate Samples were made by adjusting their final product pH to 7.0 by addition. These samples were filled in a can and heat-treated at 121 ° C. for 40 minutes. These samples were evaluated in the same manner as in Test Example 1.

As shown in Table 4, for potato, waste flour and glutinous rice, -a / b was in the range of 0.5 to 0.6, and was judged to be an acceptable range in visual evaluation. On the other hand, -a / b was around 0.7 for the sample added with glutinous rice, which was judged to be good in visual evaluation, and the flavor was also good. The liquid color photograph of Examples 11-15 is shown in FIG. Furthermore, in the wet heat-treated corn starch, -a / b was further improved, and it was judged to be very good in visual evaluation, and the flavor was also good. From the above, in the green beverage of the present invention, it is preferable to include glutinous rice and / or wet heat-treated corn starch among starches, and wet heat-treated corn starch is most preferable.

(Test Example 5: Relationship 2 between starch type and green retention effect)
The relationship between the type of starch and the green retention effect in green beverages was tested.
Fresh barley leaves were harvested, dried and pulverized with a jet mill to obtain barley young leaves having a particle size of 43 μm or less and 90% or more. Barley young leaf powder was added to 100 g of water at a ratio of 1.3% by weight. Thereafter various starches (Uruchi rice: Fine Snow manufactured by Joetsu Starch Co., Ltd., phosphoric acid cross-linked Uchi rice: Advanced Snow P manufactured by Joetsu Starch Co., Ltd., wet heat treated corn starch: Delica Star H-200 manufactured by Sanwa Starch Co., Ltd., untreated corn starch: Three Add corn starch Y), zinc gluconate and vitamin E at the concentrations (ppm) listed in Table 5, and add sodium bicarbonate to adjust the final product pH to 7.0. A sample was prepared. These samples were filled in a can and heat-treated at 121 ° C. for 40 minutes. These samples were evaluated in the same manner as in Test Example 1.

As shown in Table 5, in sticky rice and corn starch, which were highly evaluated in Test Example 4, a stable high -a / b value and good visual observation irrespective of the presence or absence of wet heat treatment or phosphoric acid crosslinking treatment Had a rating.
The liquid color photograph of Examples 16-19 and the tube photograph which centrifuged for 10 minutes by 3000 rotations per second are shown in FIG. In Example 16 and Example 19 to which untreated glutinous rice and wet heat-treated corn starch were added as starch, even after centrifugation, the green juice was uniformly dispersed, the dispersibility was high, the flavor was good, and the quality was higher It became a good green beverage.

The green beverage of the present invention is a case where a green beverage containing a chlorophyll-containing plant is used as a container-packed beverage, browning is suppressed, a natural and bright light green color is maintained, and it occurs over time. It is possible to provide a green beverage in which quality degradation such as precipitation and flavor change is suppressed.

Claims (15)

A green beverage comprising a chlorophyll-containing plant, wherein the beverage contains starch. The green beverage according to claim 1, wherein the starch is contained in an amount of 0.5 mass% to 4 mass%. The green beverage according to claim 1 or 2, wherein the starch is corn starch or sticky rice. The green beverage according to any one of claims 1 to 3, further comprising 20 ppm or less of metal ions. Furthermore, vitamins are contained 5 ppm or more and 500 ppm or less, The green-type drink as described in any one of Claims 1-4 characterized by the above-mentioned. A method for producing a green beverage containing a chlorophyll-containing plant, comprising starch. The said starch is adjusted to 0.5 mass% or more and 4 mass% or less, The manufacturing method of the green-type drink of Claim 6 characterized by the above-mentioned. The method for producing a green beverage according to claim 6 or 7, wherein the starch is corn starch or sticky rice. Furthermore, 20 ppm or less of metal ions are mix | blended, The manufacturing method of the green-type drink as described in any one of Claims 6-8 characterized by the above-mentioned. Furthermore, 5 ppm or more and 500 ppm or less of vitamins are mix | blended, The manufacturing method of the green-type drink as described in any one of Claims 6-9 characterized by the above-mentioned. A method for maintaining the green color of a green beverage comprising a chlorophyll-containing plant, characterized in that it contains starch. The method for maintaining and improving the green color of a green beverage according to claim 11, wherein the starch is adjusted to 0.5 mass% or more and 4 mass% or less. The method for maintaining and improving the green color of a green beverage according to claim 11 or 12, wherein the starch is corn starch or sticky rice. Furthermore, 20 ppm or less of metal ions are mix | blended, The green holding | maintenance / improvement method of the green-type drink as described in any one of Claims 11-13 characterized by the above-mentioned. Furthermore, vitamins are mix | blended 5 ppm or more and 500 ppm or less, The green holding | maintenance / improvement method of the green-type drink as described in any one of Claims 11-14 characterized by the above-mentioned.

Images