JP2017079715A - Mixed beverage of vegetable and fruit, and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve excessive sweetness of a mixed beverage of vegetable and fruit.SOLUTION: An Excessive sweetness of a mixed beverage of vegetable and fruit is suppressed by blending a processed fruit skin. Such the mixed beverage of vegetable and fruit gives appropriate sweetness and sourness, and a refreshing taste in addition. The mixed beverage of vegetable and fruit has a sugar-acid ratio from 14.0 to 17.0, and contains the processed fruit skin. The processed fruit skin is preferably a processed skin of citrus fruit.SELECTED DRAWING: None

Description

  The present invention relates to a vegetable / fruit mixed drink and a method for producing the same.

  In the past, people have been drinking vegetable drinks to maintain their health. Examples of such vegetable drinks include drinks that combine tomato juice and various vegetables. However, these vegetable drinks are avoided by people who are not good at vegetables. One of the reasons is that the fragrance and taste of vegetables stand out.

  Vegetable drinks that are easy to drink for such people are vegetable and fruit mixed drinks. A vegetable fruit mixed drink is a drink in which fruit juice is mixed with vegetable juice. Vegetable and fruit mixed drinks have become widespread and the required taste has been subdivided. As a result, the problem newly born in the vegetable and fruit mixed drink is excessive sweetness due to the inclusion of fruit juice.

  The first possible solution to the problem is to adjust the sugar acid ratio. This is because it is mainly due to the ratio of sugar acid that contributes to the sweetness of the mixed fruit and vegetable beverage. Here, the sugar acid ratio is the ratio of the acidity to the sugar content. Specifically, the method of reducing the sugar acid ratio is to reduce the sugar content or increase the acidity.

  The next conceivable solution is the blending of other components (Patent Documents 1 to 3). However, all of these methods are merely methods for enhancing sweetness. That is, a method for suppressing sweetness is not known.

Special table 2011-25483 gazette Japanese Unexamined Patent Publication No. 2012-100562 Special table 2013-525278 gazette

  The problem to be solved by the present invention is to improve excessive sweetness in vegetable and fruit mixed drinks. In adjusting the sugar acid ratio, if the sugar content is too low, the richness is lost and the beverage has a light taste. On the other hand, if the acidity is raised too much, the acidity will be felt strongly and the beverage will be difficult to drink. That is, it is very time-consuming and difficult to suppress the excessive sweetness of the vegetable / fruit mixed drink only by adjusting the sugar acid ratio. In addition, as described above, materials that suppress sweetness are not known.

  The inventors of the present application have found through extensive studies that the excessive sweetness can be suppressed by blending the fruit skin processed product in the vegetable and fruit mixed beverage. Since such beverages feel moderate sweetness and sourness, they do not mind sweetness and have a refreshing taste. The invention completed by the present inventor under this knowledge is as follows.

  The sugar acid ratio of the vegetable fruit mixed drink according to the present invention is 14.0 to 17.0. The beverage contains a processed fruit peel. The processed fruit peel is a peel compound of citrus fruit. The blending amount of the processed fruit peel is 0.02 to 3.0 w / v%.

  It is a preparation process that constitutes the method for producing a vegetable and fruit mixed beverage according to the present invention. In the said process, it is a fruit peel processed material added to vegetable juice and fruit juice.

  The present invention provides a mixed fruit and vegetable beverage that has improved excessive sweetness and is not too sweet and neat.

<Outline of mixed vegetable and fruit beverage according to this embodiment>
The vegetable and fruit mixed beverage according to the present embodiment (hereinafter referred to as “the present beverage”) is a vegetable and fruit mixed beverage in which a processed fruit peel is blended. The vegetable and fruit mixed drink is a drink whose main raw materials are vegetable juice and fruit juice. Vegetable juice is vegetable juice (straight juice), concentrated juice (pure, paste), reduced juice of concentrated juice, and processed juices thereof. Fruit juice is fruit juice (straight juice), concentrated juice (pure, paste), reduced juice of concentrated juice, and processed juice thereof. Examples of vegetables used as raw materials for vegetable juice include eggplants such as tomatoes, eggplants, paprika, peppers, and potatoes, and vegetables such as carrots, celery, ashitaba, and parsley, cabbage, purple cabbage, and pomegranate (petit vert) ), Chinese cabbage, Japanese radish, Japanese radish, kale, watercress, komatsuna, broccoli, cauliflower, turnip, horseradish, mustard and other cruciferous vegetables, spinach, beet and other red crustacean vegetables, lettuce, garlic, saladna, burdock, mugwort, etc. Asteraceae vegetables, onion, garlic, green onion and other lily family vegetables, pumpkin, cucumber, bittern and other cucurbitae vegetables, kidney beans, peas, broad beans, edamame and other legumes, morohaya, asparagus, Ginger, sweet potato, purple potato, perilla, red radish, potato It is sorghum, and the like. Examples of fruits that are the raw material of fruit juice include citrus fruits such as lemon, orange, navel orange, grapefruit, mandarin orange, lime, sudachi, eggplant, shiikuwasha, and tankan, apple, plum, peach, cherry, apricot, plum, prune, comecome, Pear, pear, loquat, strawberry, raspberry, blackberry, cassis, cranberry, blueberry, melon, watermelon, kiwifruit, pomegranate, grape, banana, guava, acerola, pineapple, mango, passion fruit, litchi, etc. Also, for the detailed explanation of squeezing and concentration, the contents of the latest fruit juice / fruit beverage dictionary (supervised by the Japan Fruit Juice Association) are incorporated herein.

  Various additives may be appropriately added to this beverage. The said additive is normally added to food-drinks, For example, it is salt, a sweetener, a sour agent, a coloring agent, a pH adjuster, antioxidant, a fragrance | flavor, etc. Examples of sweeteners include sugars such as fructose, glucose, sucrose, liquid sugar and isomerized liquid sugar. The beverage preferably does not contain a sensitive sweetener. This is because the high-sensitivity sweetener gives sweetness without affecting the sugar content. Examples of the high-sensitivity sweetener include sucralose, aspartame, acesulfame potassium and the like. Examples of acidulants include citric acid, acetic acid, lactic acid, malic acid and the like. Examples of the antioxidant include L-alcorbic acid and catechin.

  The distribution form of the beverage is preferably a container. Examples of containers are PET containers, paper containers, cans and the like.

<Saccharic acid ratio of this beverage>
The sugar acid ratio of the beverage is 14.0 to 17.0 (14.0 to 17.0), more preferably 15.5 to 17.0 (15.5 to 17.0). ). The sugar acid ratio is a value obtained by dividing the sugar content by the acidity. The higher the sugar acid ratio, the stronger the sweetness. On the other hand, if the sugar acid ratio is low, the acidity is strong. A method for adjusting the sugar acid ratio of the beverage will be described later.

<Sugar content of this beverage>
The sugar content of the present beverage is 9.0 degrees or more, preferably 9.0 degrees or more and 12.0 degrees or less (9.0 to 12.0 degrees), more preferably 9.4 degrees or more. 11.4 degrees or less (9.4 to 11.4 degrees), and more preferably 10.4 degrees or more and 11.4 degrees or less (10.4 to 11.4 degrees). If the sugar content of the beverage is lower than 9.0 degrees, the richness is lost and the taste becomes light. If the sugar content of the beverage is too high, even if the sugar acid ratio is within a predetermined range, the effect of suppressing excessive sweetness due to the blended fruit skin processed product cannot be obtained.

  One of the components contained in the beverage is sugar, and examples thereof include glucose and fructose. The means for measuring the sugar content is a sugar content meter. An example of a saccharimeter is a refractometer. This refractometer uses the relationship between sugar content and refractive index. The measured value of this refractometer is a so-called Brix value (%). The Brix value indicates the amount of soluble solids per unit weight. Strictly speaking, what is contained in the soluble solid content is sugar and soluble solids other than sugar, but in this specification, the index of sugar content is the Brix value (%).

<Acidity of this beverage>
The acidity of this beverage is 0.86% or less, more preferably 0.53% or more and 0.81% or less (0.53 to 0.81%). One of the components contained in this beverage is an acid, specifically, an organic acid. Illustrative examples include citric acid, malic acid, lactic acid, and acetic acid. The acidity is measured by a titration method using a 0.1N sodium hydroxide standard solution. That is, the acidity is a value converted to citric acid equivalent.

<Method for adjusting the sugar acid ratio>
The sugar acid ratio of this beverage is 14.0 to 17.0, more preferably 15.5 to 17.0. When the sugar acid ratio of the present beverage is 14.0 to 17.0, the present beverage exhibits moderate sweetness and sourness, so that the sweetness is not anxious and the taste is refreshing. . When the sugar acid ratio of this beverage is higher than 17.0, the sweetness is felt strongly or the rest is felt after the sweetness. On the other hand, if the sugar acid ratio of this beverage is lower than 14.0, the acidity will be felt strongly.

  The factors that determine the sugar acid ratio are sugar content and acidity. That is, the sugar acid ratio is adjusted by adjusting these factors. That is, the method of reducing the sugar acid ratio is to reduce the sugar content or increase the acidity. The method for increasing the sugar acid ratio is to increase the sugar content or to decrease the acidity.

  Examples of the method for increasing the sugar content include a method for selecting a vegetable juice and fruit juice used as a raw material, a method for selecting a high sugar content from the concentration, and a method for blending sugar. Examples of sugars to be blended include fructose, glucose, sucrose, liquid sugar, isomerized liquid sugar, and the like. Examples of the method for reducing the sugar content include a method of selecting a low-sugar content from the types and concentrations of vegetable juice and fruit juice used as raw materials.

  Examples of the method for increasing the acidity include a method for selecting a high-acidity vegetable juice and fruit juice used as a raw material, a method for selecting one having a high acidity, and a method for adding a sour agent. Examples of the sour agent to be blended include citric acid, acetic acid, lactic acid and malic acid. Examples of the method for lowering the acidity include a method for selecting a vegetable juice and fruit juice used as a raw material, a method having a low acidity from the concentration, and a method for removing organic acids from vegetable juice and fruit juice used as a raw material. Methods for removing organic acids are known, and examples include anion exchange and addition of calcium. Specific methods of anion exchange are anion exchange resin, ion exchange membrane, and the like.

<Excessive sweetness in mixed vegetable and fruit beverages>
It is excessive sweetness that a mixed fruit and vegetable beverage exhibits. Excessive sweetness refers to a strong sense of sweetness and a strong feeling of the rest after sweetness. The sweetness is imparted by an increase in the sugar acid ratio. The increase in the sugar acid ratio is achieved by containing fruit juice and sweeteners. The sweetness is felt when the sugar acid ratio is higher than 14.0.

<Processed fruit skin of this beverage>
The processed fruit pericarp contained in this beverage is obtained by processing the pericarp of fruit into a form suitable for use in beverages. The processing method is to peel the fruit and to grind or extract the obtained fruit skin. Grinding refers to processes such as crushing, milling, and refinement using a comotrol, pin mill, colloid mill, mass colloider, and the like. The degree of grinding is not particularly limited. Extraction refers to a process of extracting an extract from the fruit peel using a known extraction solvent such as water, water vapor, carbon dioxide, ethanol, and other organic solvents. The peel of the fruit used for extraction may be ground. It is ground or extracted that contains at least flavedo (outer pericarp), and may or may not contain albedo (medium pericarp). . Examples of fruit peels that are generally available on the market are peel paste, communized fruit juice, peel extract and the like. The communized fruit juice is not only the fruit flesh but also the fruit juice raw material that has been crushed to the whole skin. It is preferable that the fruit peel processed material mix | blended in this drink contains a fruit peel itself. Illustrative examples include peel paste and community fruit juice. The purpose of blending the fruit skin processed product is to suppress excessive sweetness of the vegetable fruit mixed drink. As a result of the suppression of excessive sweetness, the sweetness and sourness are perceived, so the sweetness does not matter and the taste is refreshing.

  Although the fruit skin used as the raw material of the fruit peel processed material will not be specifically limited if it is a fruit thing, It is preferable that it is the fruit skin of a citrus fruit. Examples of citrus fruits are lemon, orange, navel orange, grapefruit, lime, eggplant, mandarin orange, summer orange, hassaku, Iyokan, pokan, tankan, kabosu, sudachi, shikuwasha, etc. However, the peel of the citrus fruit is not particularly limited because it uniformly exhibits a bitter taste.

  The blending amount of the processed fruit peel is not particularly limited, but specifically, it is 0.02 kg or more and 100 kg or less (0.02 to 3.0 kg / 100 L or 0.02 per 100 L of the present beverage). To 3.0 w / v%), preferably 0.1 kg or more and 100 kg or less (0.1 to 1.0 kg / 100 L or 0.1 to 1.0 w / v%) per 100 L of the beverage. ).

  It is lemon that particularly exerted the sweetness suppressing effect. It is a bitter taste that the processed citrus fruit peel exhibits. If a fruit and fruit processed product of citrus fruits is blended with a vegetable and fruit mixed beverage, a bitter taste is imparted to the taste of the beverage. When mixed with vegetables and fruits, with a sugar acid ratio of 14.0 to 17.0, when the pericarp is blended, excessive sweetness is suppressed and moderate sweetness and sourness are felt. Furthermore, it became a refreshing taste. The expected action is thought to be because the bitterness imparted by blending the pericarp masked the excessive sweetness of the vegetable / fruit mixed drink.

  If the blended amount of the processed fruit peel is less than 0.02 w / v%, the effect of suppressing excessive sweetness of the beverage cannot be obtained, and the sweetness will be felt strongly or the remaining after sweetness will be felt. On the other hand, if it is more than 3.0 w / v%, the bitterness of the processed fruit skin of the fruit will be conspicuous.

<Method for producing this beverage>
The juice production process, the blending process, the sterilization process, the filling process, the sealing process, and the cooling process mainly constitute the production method of the present beverage (hereinafter referred to as “the present production 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. Each step can be omitted as appropriate.

  It is the blending process that mainly constitutes this manufacturing method. In this blending step, the sugar acid ratio of the beverage is adjusted to 14.0 to 17.0, more preferably 15.5 to 17.0. In addition to vegetable juice and fruit juice, the raw material to be formulated is a processed fruit peel. These details are as described above.

  Although the detail of the vegetable fruit mixed drink which concerns on this invention is demonstrated by the following examples, the claims which concern on this invention are not limited by these Examples.

<Method for producing lemon peel paste>
The processed fruit peel of the examples is derived from lemon. The lemon peel was formulated as a lemon peel paste. Lemon peel paste was manufactured in the following steps. First, the raw lemon was peeled and the part containing flavedo (outer pericarp) and albedo (medium pericarp) was collected. 340 g of water was added to 270 g of the part, and the mixture was crushed with a mixer to obtain a lemon peel paste.

<Examples 1 to 5>
The raw materials blended in Examples 1 to 5 are a commercially available ginseng concentrate (Brix = 39.6, sugar acid ratio = 22.4), a commercially available transparent ginseng concentrate (Brix = 58.1, sugar acid ratio = 19). .2), commercially available apple transparent concentrated fruit juice (Brix = 70.0, sugar acid ratio = 51.4), commercially available apple puree (Brix = 31.3, sugar acid ratio = 30.6), commercially available lemon concentrate Fruit juice (Brix = 51.5, sugar acid ratio = 1.29), the aforementioned lemon peel paste (Brix = 3.4, sugar acid ratio = 25.4), citric acid (manufactured by Wako Pure Chemical Industries, Ltd.), Isomerized liquid sugar (manufactured by Oji Cornstarch Co., Ltd.). These raw materials excluding the isomerized liquid sugar were blended as shown in Table 1 and mixed by adding water to obtain a liquid mixture serving as a base for Examples 1 to 5. The saccharide liquid ratio and sugar content of the resulting prepared liquid were measured (measurement results: Brix = 8.0, sugar acid ratio = 12.0), and isomerized liquid prepared by adding citric acid so as to obtain an equivalent acidity Sugar was added so as to have the sugar content and sugar acid ratio of each Example shown in Table 2. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was allowed to stand for about 5 minutes and then cooled with water. The obtained samples were subjected to sugar content and acidity measurement and sensory evaluation, respectively. The measured values of sugar content and acidity are shown in Table 2.

<Comparative Examples 1 to 5>
The raw materials blended in Comparative Examples 1 to 5 are the same as those in Examples 1 to 5 except that the lemon peel paste is not blended. These raw materials excluding the isomerized liquid sugar were respectively mixed as shown in Table 1, and mixed by adding water to obtain a preparation liquid serving as a base for Comparative Examples 1 to 5. The saccharide liquid ratio and sugar content of the resulting prepared liquid were measured (measurement results: Brix = 8.0, sugar acid ratio = 12.0), and isomerized liquid prepared by adding citric acid so as to obtain an equivalent acidity Sugar was added so that the sugar content and sugar acid ratio of each comparative example shown in Table 2 were obtained. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was allowed to stand for about 5 minutes and then cooled with water. The obtained samples were subjected to sugar content and acidity measurement and sensory evaluation, respectively. The measured values of sugar content and acidity are shown in Table 2.

<Example 6>
The raw materials blended in Example 6 are the same as those in Examples 1 to 5 except that citric acid and isomerized liquid sugar are not blended. These raw materials were mixed as shown in Table 1 and mixed by adding water. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was allowed to stand for about 5 minutes and then cooled with water. Example 6 is realized only with raw materials of vegetables and fruits. The obtained sample was subjected to measurement of sugar and acidity and sensory evaluation. The measured values of sugar content and acidity are shown in Table 2.

<Measurement method of Brix>
The RI measuring instrument employed in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.

<Method of measuring acidity>
The acidity calculation method employed in this measurement was a titration method using a 0.1N sodium hydroxide standard solution, and the citric acid equivalent was calculated from the titration value.

<Sensory evaluation>
The items evaluated in the sensory evaluation of Examples 1 to 6 and Comparative Examples 1 to 5 are “moderate sweetness”, “sweetness sharpness”, and “richness”. The scoring method was adopted in the evaluation. In the vegetable and fruit mixed beverage according to the present invention, “moderate sweetness” and “sweetness sharpness” are main indicators of whether or not excessive sweetness is suppressed. “Moderate sweetness” is an index relating to the balance between sweetness and sourness, and one of them feels stronger when the balance is lost. “Sweetness of sweetness” is an index relating to the remaining after sweetness, and if the sharpness is poor, a remaining aftersweetness is generated, which prevents a refreshing taste. “Dense feeling” is an index related to the drinking response of beverages, and those that feel light are not suitable as beverages.

“Moderate sweetness” has a high score for those who feel moderate sweetness and sourness, and that do not care about sweetness. On the other hand, as either acidity or sweetness becomes stronger, the score becomes lower. The evaluation criteria are as follows: 1 point: I feel only sweetness 2 points: I feel sweetness very strongly 3 points: I feel sweetness 4 points: I feel a little sweetness 5 points: I feel moderate sweetness and sourness 4 Point: Feels sour slightly a little 3 points: Feels sour strongly 2 points: Feels sour very strongly 1 point: Feels only sour In addition, in the vegetable fruit mixed drink according to the present invention, 4 to 5 points are sweet Only preferred.

“Sweetness of sweetness” refers to the rest after sweetness to the aftertaste after drinking. The lower the sweetness, the higher the score. On the other hand, the score is so low that there is a lingering lingering finish. “Neither” means a state where it is impossible to judge whether the sharpness is good or bad. The evaluation criteria are as follows.
1 point: very poor 2 points: poor 3 points: neither 4 points: good sharpness 5 points: very good sharpness In the vegetable and fruit mixed drink according to the present invention, 4 to 5 points Is a clean and preferable one.

“Thickness” has a higher score as the taste is thicker. On the other hand, the thinner the taste is, the lower the score. “Neither” means a state in which it cannot be judged whether it is thick or thin. The evaluation criteria are as follows.
1 point: Feels very thin 2 points: Feels thin 3 points: Neither 4 points: Feels rich 5 points: Feels very rich In addition, in the vegetable and fruit mixed drink according to the present invention, 1 to 2 points It should be light in taste and unsuitable as a beverage.

  The evaluation was conducted by 10 trained specialized panels. The evaluation results are as shown in Table 2. In addition, the score shown in Table 2 is the value which calculated | required the average score and rounded off.

  According to Table 2, in Examples 2 to 4 and Example 6, two scores of “moderate sweetness” and “sweetness of sweetness” which are main indexes are both good, and excessive sweetness is suppressed. It was a vegetable and fruit mixed drink. In Comparative Examples 2 to 5 in which the processed fruit peel was not blended, either “moderate sweetness” or “sweetness sharpness” had a low score. That is, it turns out that the excessive sweetness cannot be suppressed for the vegetable fruit mixed drink whose sugar acid ratio is 12.0 or more. As in Comparative Examples 2 to 5, vegetable and fruit mixed drinks having a sugar acid ratio of 12.0 to 19.0 and a sugar content of 9.4 to 12.7 degrees have existed in the market. On the other hand, in Examples 2 to 4, by blending a fruit peel processed product, excessive sweetness is suppressed and moderate sweetness and sourness are felt, so sweetness does not matter and a refreshing taste. Met. That is, excessive sweetness could be suppressed in the mixed fruit and vegetable beverage having a sugar acid ratio in the range of 14.0 to 17.0 by blending the processed fruit peel. In addition, Examples and Comparative Examples (Example 2 and Comparative Example 2, Example 3 and Comparative Example 3, which have the same sugar acid ratio and sugar content, the difference being the presence or absence of blending of fruit peels) Even when Example 4 is compared with Comparative Example 4), Examples 2 to 4 containing the processed fruit peels are excellent in both “moderate sweetness” and “sweetness sharpness”, and excessively It can be seen that an excellent sweetness suppressing effect is obtained. “Richness” was low in Example 1 and Comparative Example 1 regardless of the blend of the processed fruit peel. In the present beverage, the sugar content is preferably 9.4 degrees or more. Therefore, the vegetable fruit mixed drink having a sugar acid ratio of 14.0 to 17.0 as in Examples 2 to 4 and having a sugar content of 9.4 degrees or more can suppress excessive sweetness and is thin. Presents no taste. In Example 6, the same sugar acid ratio and sugar content as those in Example 3 were realized using only vegetables and fruit raw materials, but the effect of the processed fruit peel was obtained in the same manner as in Example 3.

<Examples 7 to 12>
The raw materials blended in Examples 7 to 12 are a commercially available ginseng concentrate (Brix = 43.0, sugar acid ratio = 19.7), a commercially available transparent ginseng concentrate (Brix = 62.2, sugar acid ratio = 15). 0.0), commercially available apple transparent concentrated fruit juice (Brix = 70.2, sugar acid ratio = 42.2), commercially available apple puree (Brix = 32.2, sugar acid ratio = 33.5), commercially available lemon concentrate Fruit juice (Brix = 58.4, sugar acid ratio = 1.40), the aforementioned lemon peel paste (Brix = 3.4, sugar acid ratio = 25.4), citric acid (manufactured by Wako Pure Chemical Industries, Ltd.), Isomerized liquid sugar (manufactured by Oji Cornstarch Co., Ltd.). These raw materials excluding the isomerized liquid sugar were respectively mixed as shown in Table 3, and mixed by adding water to obtain a preparation liquid serving as a base for Examples 7 to 12. The saccharide acid ratio and saccharide content of the resulting prepared liquid were measured (measurement results: Brix = 8.0, saccharide acid ratio = 15.4), and citric acid and isomerized liquid saccharide were measured for each example shown in Table 4. It added so that it might become sugar content and acidity. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was allowed to stand for about 5 minutes and then cooled with water. The obtained samples were subjected to sugar content and acidity measurement and sensory evaluation, respectively. The measured values of sugar content and acidity are shown in Table 4. The sugar content and acidity were measured as described above. The sensory evaluation was also performed as described above except for the number of specialized panels. The sensory evaluation was performed by 12 trained specialized panels. The sensory evaluation results are as shown in Table 4, and the scores shown in Table 4 are values obtained by calculating an average score and rounding off.

<Comparative Examples 6 to 10>
The raw materials blended in Comparative Examples 6 to 10 are the same as those in Examples 7 to 12 except that the lemon peel paste is not blended. These raw materials excluding the isomerized liquid sugar were respectively mixed as shown in Table 3, and mixed by adding water to obtain a liquid mixture serving as a base for Comparative Examples 6 to 10. The saccharide acid ratio and saccharide content of the resulting preparation liquid were measured (measurement results: Brix = 8.0, saccharide acid ratio = 15.4), and citric acid and isomerized liquid saccharide were compared in each comparative example shown in Table 4. It added so that it might become sugar content and acidity. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was allowed to stand for about 5 minutes and then cooled with water. The obtained samples were subjected to sugar content and acidity measurement and sensory evaluation, respectively. The measured values of sugar content and acidity are shown in Table 4. The sugar content and acidity were measured as described above. The sensory evaluation was also performed as described above except for the number of specialized panels. The sensory evaluation was performed by 12 trained specialized panels. The sensory evaluation results are as shown in Table 4, and the scores shown in Table 4 are values obtained by calculating an average score and rounding off.

<Example 13>
The raw materials blended in Example 13 are commercially available ginseng concentrate (Brix = 43.0, sugar acid ratio = 19.7), and commercially available transparent ginseng concentrate (Brix = 62.2, sugar acid ratio = 15.0). ), Commercially available apple transparent concentrated fruit juice (Brix = 70.2, sugar acid ratio = 42.2), commercially available apple puree (Brix = 32.2, sugar acid ratio = 33.5), commercially available concentrated lemon community Ted juice (Brix = 24.0, sugar acid ratio = 3.0), citric acid (manufactured by Wako Pure Chemical Industries, Ltd.). The aforementioned concentrated lemon communicated fruit juice contains about 20% lemon peel. These raw materials were mixed as shown in Table 5 and mixed by adding water. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was allowed to stand for about 5 minutes and then cooled with water. The obtained sample was subjected to measurement of sugar and acidity and sensory evaluation. The measured values of sugar content and acidity are shown in Table 6. The sugar content and acidity were measured as described above. The sensory evaluation was also performed as described above except for the number of specialized panels. The sensory evaluation was performed by 12 trained specialized panels. The sensory evaluation results are as shown in Table 6. The scores shown in Table 6 are values obtained by calculating an average score and rounding off.

<Comparative Example 11>
The raw material to be blended in Comparative Example 11 is the same as that of Example 13 except that a commercially available lemon concentrated fruit juice (Brix = 58.4, sugar acid ratio = 1.40) is blended instead of the concentrated lemon communicated fruit juice. It is. These raw materials were mixed and hydrated as shown in Table 5. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was allowed to stand for about 5 minutes and then cooled with water. The obtained sample was subjected to measurement of sugar and acidity and sensory evaluation. The measured values of sugar content and acidity are shown in Table 6. The sugar content and acidity were measured as described above. The sensory evaluation was also performed as described above except for the number of specialized panels. The sensory evaluation was performed by 12 trained specialized panels. The sensory evaluation results are as shown in Table 6. The scores shown in Table 6 are values obtained by calculating an average score and rounding off.

Fields in which the present invention can be industrially used are vegetable fruit mixed drinks and production methods thereof.

Claims (8)

In the vegetable and fruit mixed drink, the sugar acid ratio is 14.0 to 17.0,
Contains a processed fruit peel,
thing. The vegetable and fruit mixed drink according to claim 1,
The sugar acid ratio is 15.5 to 17.0,
thing. The vegetable and fruit mixed drink according to claim 1 or 2,
Its sugar content is 9.0 degrees or more,
thing. It is a vegetable fruit mixed drink of Claim 3,
The sugar content is 9.0 to 12.0 degrees,
thing. A vegetable and fruit mixed drink according to any one of claims 1 to 4,
The fruit skin processed product is a citrus fruit skin processed product,
thing. It is a vegetable fruit mixed drink of Claim 5,
The citrus fruit is lemon,
thing. It is a vegetable fruit mixed drink in any one of Claims 1 thru | or 6, Comprising:
The blended amount of the fruit peel processed product is 0.02 to 3.0 w / v%,
thing. It is a manufacturing method of vegetable fruit mixed drink, and the composition is the following processes,
In addition to vegetable juice and fruit juice, it is a processed fruit peel.
about.