JP2019115367A - Green-based plant low-content beverage and method for producing the same - Google Patents

Abstract

To provide a green-based plant low-content beverage in which deterioration due to light is suppressed even having a clear taste brought about by suppressing the content of green-based plant derived matter.SOLUTION: Provided is a green-based plant low-content beverage containing low content of green-based plant derived matter and in which, characterized, the content [A] of the green-based plant derived matter is 0.10 to 0.60 mass%, and furthermore contains zinc and ascorbic acid, and the content [B] of zinc is 0.0010 to 0.0060 mass%, and the content [C] of ascorbic acid is 0.0040 to 0.080 mass%.SELECTED DRAWING: None

Description

  The present invention relates to a low-green-plant-containing beverage containing low-level green-plant-derived products, and in particular, a green-based plant whose light degradation is suppressed despite the low content of green-plant-derived products. It relates to a low content beverage. The present invention also relates to a method for producing a green-plant low-protein-containing beverage and a method for suppressing light deterioration.

  With recent changes in eating habits, modern people tend to reduce their vegetable intake. There is a movement to compensate for such vegetable shortage by squeezing vegetables and taking them easily as a vegetable drink. Also, instead of greenish yellow vegetables, plants containing chlorophyll such as kale, young barley, young wheat, young leaves, young leaves of mulberry, etc. used as a raw material of so-called "green juice" (in the present specification, "green plant" There is a tendency to be noted as a food material. These green plants are rich in dietary fiber, vitamins, minerals and the like, and are attracting attention as health food materials. Among them, barley young leaf is a representative material, and liquid green barley young leaf juice obtained by pulverizing barley young leaf and stem portion, and barley young leaf dry powder obtained by dry-powdering barley young leaf and stem portion as it is, and further squeezed Various forms of green plant-containing foods have been proposed, such as paste-like products obtained by concentrating or drying and converting juice, and dried juice powders.

  However, in the dry powder form, dietary fiber is contained in its entirety and is good for health, but it takes time and effort to dissolve it in water before drinking. Moreover, even if it is dissolved in water, the texture of the fiber becomes rough, and there is a problem that it is difficult to drink because the throat is bad. On the other hand, when green plants are used as container-packed beverages, they can be easily consumed like vegetable beverages, but when stored at ordinary temperature, they can not retain their distinctive bright green color and are not suitable for commercial sale .

  Under such circumstances, Patent Document 1 discloses that the green color of green vegetables is improved by adding and adjusting a predetermined amount of an additive that supplies copper ions and / or zinc ions to a solution containing pulverized green vegetables which has been finely divided. A stabilized bottled beverage is disclosed.

JP, 2008-086269, A

  Conventional beverages containing green plants contain a high concentration (for example, 1% by mass or more) of a component derived from green plants as typified by Patent Document 1, but roughness and crush caused by such components It was difficult to get a clear taste and it was not easy to drink.

  In this regard, when the present inventors examined reducing the content of green plants, it was found that the deterioration due to light as described below becomes remarkable.

  That is, in the commercial sale of packaged beverages in recent years, for example, they are often displayed for a long time in a light-irradiated state, for example, at stores such as convenience stores, and in particular, deterioration due to light (such as discoloration of green) is suppressed There is a need for a packaged beverage.

  Here, in the container-packed beverage containing a green-based plant, when the content of the green-based plant-derived substance is suppressed to obtain a clear taste, the light is easily transmitted, so that the deterioration due to light becomes particularly remarkable. It was thought that it would come to an end.

  This invention is made in view of the said problem, Comprising: Although it has a clear taste by the content of a green plant origin being suppressed, the green plant low in which deterioration by light was suppressed The purpose is to provide a beverage containing.

  As a result of intensive studies by the present inventors in order to achieve the above problems, the inventors have found that the above problems can be solved by using zinc and ascorbic acid in combination in a predetermined amount, and have completed the present invention.

That is, the present invention provides the following.
(1) A low-green-plant-containing beverage containing a low-level content of green-based plant-derived materials,
The content [A] of the green plant-derived material is 0.10 to 0.60% by mass,
Furthermore, it contains zinc and ascorbic acid, the content [B] of zinc is 0.0010 to 0.0060 mass%, and the content [C] of ascorbic acid is 0.0040 to 0.080 mass% Low-green-plant-containing beverage characterized in that
(2) The green vegetable low content drink according to (1), wherein Brix is 0.03 to 2.
(3) The green vegetable low-content beverage according to (1) or (2), which has a viscosity of 1 to 10 mPa · s.
(4) The low green-plant-containing beverage according to any one of (1) to (3), which contains at least a young barley leaf-derived product as the green plant-derived product.
(5) The green vegetable low-content beverage according to (1) to (4), which contains at least a zinc-containing yeast as the zinc.
(6) A method for producing a low green plant-containing beverage comprising a low content of green plant-derived material,
Furthermore, it contains zinc and ascorbic acid,
The zinc content [B] is 0.0010 to 0.0060 mass%, so that the green plant content [A] is 0.10 to 0.60 mass%, and The green plant origin content [A], the zinc content [B] and the ascorbic acid content [C] such that the content [C] of ascorbic acid is 0.0040 to 0.080 mass%. ] The manufacturing method of the green plant low content drink characterized by adjusting.

  The green plant low-content beverage of the present invention has a clear taste by suppressing the content of green plant-derived products, but the deterioration due to light is suppressed.

Hereinafter, embodiments of the present invention will be described.
The low green plant-containing beverage according to the embodiment of the present invention contains a green plant-derived product, zinc, and ascorbic acid.

  As described above, in a beverage containing a green-based plant-derived product, a technique for containing a metal ion such as zinc to suppress green discoloration has been known. However, as shown in the examples described later, when the concentration of the green plant-derived material is low, photodegradation easily progresses as compared to the case of high concentration, and the photodegradation is sufficiently suppressed only by containing zinc. The inventors have found that it can not be done. On the other hand, in the present embodiment, the synergetic effect of zinc and ascorbic acid at a predetermined concentration suppresses degradation due to light even in a low green-plant low-content beverage in which the content of green-plant-derived products is low. it can.

Here, in the present specification, “photodeterioration” of the low-green-plant-containing beverage means deterioration when light is continued to be irradiated for a long period of time, and specifically, changes in green tone are included. Ru. Preferably, the change in the flavor of the low green plant-containing beverage (the generation of a drug smell) is further included. However, “light degradation” in the present embodiment is not limited to only these changes. The details of the light irradiation conditions are as shown in Examples described later.
Further, in the present specification, the “clean” taste of the low green plant-containing beverage means a state in which the texture, bitterness and odor caused by the components of the green plant-derived substance are suppressed. In the present embodiment, the clear taste is achieved mainly by suppressing the content of the green plant-derived material to a low level. In addition, it is preferable that the “clean” taste according to the present embodiment includes a state in which squeeze that may be generated by heat sterilization and unpleasant salty taste (embryo) are suppressed. These can be achieved by adjusting the content of zinc and ascorbic acid in a predetermined range, in addition to keeping the content of green plant-derived substances low.

1. Low green plant-containing beverage (green plant origin)
The green plant-derived product used as a raw material in the present embodiment is a component derived from a green plant. Here, green plants are vegetables which mainly have green leaves as an edible part, such as kale, young barley, young wheat, tomorrow leaf, mulberry young leaf, spinach, molochella, meka cabbage and the like. These can be used singly or in combination of two or more. Among these, young barley leaves, spinach, molochaiya, cabbage, kale are preferable, young barley leaves and kale are more preferable, and young barley leaves are particularly preferable.

  These green plants are processed into a form suitable for blending into a beverage, and are blended into a low green plant-containing beverage as a green plant-derived product. As such processed forms, for example, those obtained by drying edible parts such as leaves and stems of green plants as they are and then pulverizing them by mechanical methods such as mill and mill, leafs and stems Etc., those obtained by squeezing the edible portion, etc., paste-like products obtained by concentrating or squeezing the squeezed squeezed solution, those obtained by dissolving dried squeezed powder in a solvent such as water, etc. It can be exemplified, and among them, it is preferable that the edible portion is dried and then powdered.

  Further, as the dry powder (any one obtained by drying the edible portion as it is and after drying and squeezing liquid may be used either), the particle size of 70 μm or less is 90% or more from the viewpoint of dispersibility. It is preferable to use the dry powder of above, it is more preferable to use a dry powder with a particle size of 50 μm or less 90% or more, and a dry powder with a particle size of 35 μm or less 90% or more is particularly preferable. Such dry powder can be obtained, for example, by crushing the raw material with a jet mill or the like. Moreover, with the particle size said here, water can be measured, for example by a laser diffraction and scattering method, as a solvent.

  In the green plant low-content beverage according to the present embodiment, the content [A] of the green plant-derived product is 0.10 to 0.60 mass% in terms of solid content, and preferably 0.15 to 0.50% by mass. It is 0.48% by mass, particularly preferably 0.18 to 0.40% by mass. When the content [A] of the green plant-derived substance is 0.10% by mass or more, the nutrients contained in the green plant can be sufficiently consumed when the low green plant-containing beverage is consumed. On the other hand, when the content [A] of the green plant-derived substance is 0.60% by mass or less, the unevenness, bitterness, odor and the like caused by the green plant-derived substance are suppressed, and the green plant low content beverage Has a clean taste and is easy to drink. Moreover, in general green-based plant-containing beverages, there was a problem that discoloration (browning) occurs due to heat sterilization treatment, but when the content [A] of green-based plant-derived material is 0.60 mass% or less The effect of suppressing such discoloration is also exhibited.

  In addition, there existed a problem that photodegradation was easy to arise as content [A] of a green-plant-derived thing is 0.60 mass% or less, However, the green-plant low-content drink which concerns on this embodiment is further Since zinc and ascorbic acid are contained, the photodegradation is suppressed, and in particular, the color fading of green due to light is effectively suppressed.

  Moreover, when a barley young leaf origin thing is contained as a green plant origin thing, ratio (Ball barley young leaf origin thing / green plant origin thing) of content of a barley young leaf origin thing with respect to the total content of a green plant origin is The mass base is preferably 0.3 to 1, more preferably 0.5 to 0.9, and particularly preferably 0.6 to 0.85. By adjusting to this range, it is possible to obtain a refreshing green plant low-containing beverage utilizing the aroma of young barley leaves.

  Although the low green plant-containing beverage according to the present embodiment usually contains a dietary fiber which is a component of a green plant, it can be added as appropriate. The content of dietary fiber in the low green plant-containing beverage is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, particularly preferably 0.5% by mass or less preferable. When the content of dietary fiber in the low green-plant-containing beverage is 1.0% by mass or less, roughness due to the dietary fiber is suppressed, and the taste of the low-green-plant low-drink beverage becomes clearer, in particular By adjusting to a range of 0.1 to 0.5% by mass, it is further clarified. On the other hand, the lower limit value of the content of dietary fiber in the low green plant-containing beverage is not particularly limited, but can be, for example, 0.04% by mass or more, and can be 0.07% by mass or more. Furthermore, it can be 0.1 mass% or more. The dietary fiber content can be measured, for example, by the enzyme-HPLC method or the enzyme-weight method described in the Food Sanitation Inspection Guide.

(zinc)
The green-plant low-protein-containing beverage according to the present embodiment further contains zinc. By containing zinc, it is possible to suppress photodegradation in combination with ascorbic acid described later, and in particular, it is possible to suppress green discoloration after light irradiation. Zinc may be added alone, but it may be added in the form of a water-soluble salt such as gluconate, sulfate, zinc chloride, citrate or a zinc-containing yeast containing zinc at a high concentration. It is preferable to contain it in the state of (1), and it is more preferable to use zinc gluconate, zinc sulfate and zinc-containing yeast, and it is particularly preferable to contain zinc-containing yeast.

  The content [B] of zinc is 0.0010 to 0.0060% by mass, preferably 0.0020 to 0.0050% by mass, and particularly preferably 0.0027 to 0.0045% by mass as the amount of ions. It is. When the zinc content [B] is 0.0010% by mass or more, it is possible to suppress the photodegradation of the green-plant low-protein-containing beverage, and it is possible to sufficiently consume zinc as a nutrient. On the other hand, when the zinc content [B] is 0.0060% by mass or less, an unpleasant salty taste (saltiness) is suppressed in the low green plant-containing beverage, and a clean taste is preferable. The zinc content [B] can be measured, for example, by ICP emission spectroscopy.

  In addition, when the zinc content [B] is high, light deterioration can be sufficiently suppressed, and zinc can be sufficiently consumed as a nutrient, in particular, as a nutrient which tends to be deficient for the elderly. However, excessive intake of zinc can be a problem in children and proper management of zinc intake is required. Here, in the present embodiment, since zinc and ascorbic acid are used in combination, even if the zinc content [B] is kept low in order to appropriately manage the zinc intake, more specifically 0.0060. Even if it is not more than mass%, photodegradation can be suppressed. When importance is placed on the viewpoint of appropriate management of zinc intake, for example, the zinc content [B] may be 0.0020 mass% or less, and in this embodiment, the zinc content [B] is thus low. However, light degradation can be effectively suppressed.

(Ascorbic acid)
The ascorbic acid used in the present embodiment includes, in addition to L-ascorbic acid, salts of sodium, potassium and calcium, esters with fatty acids, derivatives of L-ascorbic acid such as ethers with sugar and the like, and the like. Among them, the low-green-plant-containing beverage according to the present embodiment contains one or more ascorbic acids selected from the group consisting of L-ascorbic acid, sodium L-ascorbate and calcium L-ascorbate. Is preferred. Ascorbic acid is excellent in the effect of suppressing the photodegradation of the green-plant low-protein-containing beverage, and exerts a synergistic effect by the combination use with zinc described above. In addition, using ascorbic acid does not inhibit the clean taste of the low green-plant-containing beverage, such as increased miscellaneous tastes, and the green-plant low is more when the content of ascorbic acid is in the range described later. There is also an effect that the clean taste of the contained beverage is increased.

  The content [C] of ascorbic acid is 0.0040 to 0.080 mass%, preferably 0.0040 to 0.060 mass%, and particularly preferably 0.0040 to 0.040 mass%. . Here, the content [C] of ascorbic acid can be measured, for example, as the total amount of ascorbic acid by high performance liquid chromatography described in the Food Sanitation Examination Guideline, and in the case of ascorbate or derivative, L-ascorbic It is a value converted to the amount of acid.

Even if the content of the green plant-derived material is a low green plant-containing beverage because the content [C] of ascorbic acid is 0.0040% by mass or more, the green plant is synergistic with zinc. It is possible to suppress light degradation of the low content beverage. In addition, when a predetermined amount of ascorbic acid is contained, the refreshing taste of the low green-plant-containing beverage is increased, and the beverage is particularly excellent.
On the other hand, as a result of examinations by the present inventors, when the ascorbic acid content [C] is increased, although it is possible to suppress photodegradation, scorching occurs due to heat sterilization, and a clear taste can not be obtained. It turned out to be a trend. It is surmised that this Egumi is produced when coexistence of a component in a green plant-derived product with ascorbic acid in heat sterilization treatment, and a conventional green plant with a high content of the green plant-derived product In the contained beverage (for example, green juice beverage), the occurrence of such scum was not recognized because the roughness, bitterness and odor caused by the green plant-derived material are strongly felt. On the other hand, in the present embodiment, since the content [C] of ascorbic acid is set to 0.080 mass% or less, the curd that can be generated by heat sterilization is suppressed. In particular, when the content is 0.060% by mass or less, this scum can be further suppressed, and when it is further 0.040% by mass or less, the refreshing taste of the low green-plant-containing beverage becomes particularly excellent. .

(Other additives etc.)
In the present embodiment, in addition to the above-described raw materials, vitamins, minerals, a sweetness imparting agent, a flavor, an acidulant, a sizing agent, a functional component, and the like in the range not impairing the effects of the present embodiment. May be
Examples of vitamins include vitamin E, vitamin D, vitamin K and vitamin B group.
Examples of the mineral component include calcium, magnesium, potassium, chromium, copper, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, molybdenum and the like. These may be mix | blended as an inorganic salt, and may be mix | blended as a component of other raw materials (for example, the green-plant derived thing mentioned above).
Examples of sweetness imparting agents include sugars such as sucrose, fructose, glucose, fructose glucose liquid sugar, reduced maltose, sugars such as sugar, granulated sugar, isomerized sugar, xylitol, palatinose and erythritol; aspartame, acesulfame potassium, Examples thereof include high intensity sweeteners such as neotame, stevia extract, saccharin and sucralose; sugar alcohols such as sorbitol; and the like, and may further contain sugarless bulk sweeteners, bulk sugar sweeteners and the like.
Examples of the flavor include flavors extracted from citrus fruits and other fruits, plant seeds, rhizomes, barks, leaves, etc. or extracts thereof, flavors obtained from milk or dairy products, synthetic flavors and the like.
Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and the like.
Examples of the paste include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharide, galactomannans, gum arabic, carrageenan, xanthan gum, gellan gum, tamarind seed gum and the like.
Examples of functional components include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, ume extract, aloe, ganoderma, agaricus and the like.
These additives may be used alone or in combination of two or more.

  In addition, the low green plant-containing beverage according to the present embodiment may also contain various esters, emulsifiers, preservatives, seasonings, coloring agents (pigments), oils, pH adjusters, quality stabilizers, etc. Good.

  In addition, the green plant low-content beverage according to the present embodiment may have a fruit juice content of less than 10% by mass, may be less than 2% by mass, and may not contain any juice at all. . If the content of the fruit juice is 2% by mass or more, the flavor and the sourness derived from the fruit juice tend to be strong, and in the green-plant low-protein-containing beverage of this embodiment, a clear taste may not be obtained. is there.

(PH)
It is preferable that pH is 6-8, it is more preferable that it is 6-7.7, and it is especially preferable that it is 6.2-7.5. When the pH of the low green-plant-containing beverage is in this range, the decomposition of chlorophyll hardly occurs from the time of preparation to the time of distribution, so that natural green color can be maintained for a long period of time. In addition, pH of the green-plant low-content beverage can be measured by a pH meter according to a conventional method.

(Brix)
It is preferable that Brix is 0.03-2 in the green vegetable low content drink which concerns on this embodiment, It is further more preferable that it is 0.05-1, It is especially preferable that it is 0.07-0.5. preferable. When the Brix of the green vegetable low content drink is in this range, a refreshing drink feeling can be obtained. In addition, Brix of the green-plant low-protein-containing beverage can be measured by a refractive sugar content meter according to a conventional method.

(viscosity)
It is preferable that the viscosity in 20 degreeC is 1-10 mPa * s, it is more preferable that it is 1.2-8 mPa * s, and the green vegetable low content drink which concerns on this embodiment is 1.3-6 mPa * s. Is particularly preferred. When the viscosity of the green-plant-low-beverage-containing beverage is in this range, a clear drink feeling can be obtained. In addition, the viscosity of the green plant low-content beverage can be measured using a viscometer such as a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.) according to a conventional method.

(Green degree)
Although the color tone of the green-plant low-protein-containing beverage according to the present embodiment is vivid, it is preferable that it is natural green. Here, in the low-green-plant-containing beverage of this embodiment, the greenness of the liquid color can be represented by −a / b using the a value and the b value of the Hunter Lab color system, and L, a, b The value of can measure a green vegetable low content drink using a commercially available common spectrocolorimeter. -A / b shows that it is brighter green as it is closer to 1. However, since -a / b does not necessarily correlate with the green color of the low green-plant-containing beverage preferable as a product, the green-green plant low-content beverage of this embodiment It shall be evaluated. The -a / b of the low-green-plant-containing beverage of the present embodiment is preferably 0.8 to 1, and particularly preferably 0.82 to 0.98. If -a / b is in such a range, the green color of the low green-plant-containing beverage can be said to be "natural green" although it is vivid.

(container)
The green plant low-content beverage according to the present embodiment is preferably provided in the form of being filled in a container, that is, a container-packed beverage. In this case, the container used is not particularly limited, and may be a commonly used beverage container such as a PET bottle, a paper container combined with a plastic film, a bottle and the like. In addition, since the green plant low-containing beverage according to the present embodiment is unlikely to be deteriorated by light and has a good appearance, a transparent beverage container (for example, a PET bottle or the like) may be used. In addition, when the green plant low content drink concerning this embodiment is provided as a container-packed drink with which the container was filled, although it can usually drink as it is, without dilution, it is not limited to this .

  Although the green plant low-containing beverage according to the present embodiment described above has the content of green plant-derived products suppressed to 0.60% by mass or less, the synergy of a predetermined amount of zinc and ascorbic acid By the effect, deterioration due to light is suppressed (corresponding to the method for suppressing light deterioration according to the present invention). Moreover, since the content of the green plant-derived material is suppressed to 0.60 mass% or less in the green plant low-containing beverage according to the present embodiment, a clear taste can be obtained.

2. A method for producing a low-green-plant-containing beverage The low-green-plant-containing beverage according to the above-described embodiment can be produced by a conventionally known method except that a predetermined amount of green-plant-derived material, zinc and ascorbic acid are contained. .

  For example, natural water having a predetermined hardness, ion-exchanged water, etc. is used as a raw material water, and a green plant-derived material, zinc, ascorbic acid, and the other components described above as necessary are added. Stir, adjust pH as necessary, and prepare a beverage stock solution. The order of addition of the raw materials is not particularly limited, but if zinc and ascorbic acid are added at an early stage to an aqueous solution containing green plant-derived substances, the effect of maintaining the color tone of a low green plant-containing beverage is obtained. It is particularly preferable because it is exerted early.

  Thus, after preparing a drink undiluted | stock solution, it homogenizes, disinfects and it manufactures by the process filled with a container, and the green-plant low vegetable content drink which concerns on said embodiment can be manufactured.

  The embodiments described above are described to facilitate the understanding of the present invention, and are not described to limit the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents that fall within the technical scope of the present invention.

  Hereinafter, the present invention will be described in more detail by showing production examples, test examples and the like, but the present invention is not limited to the following production examples, test examples and the like.

[Production of green plant-containing beverage]
Fresh leaves of barley young leaves were harvested, dried, and crushed by a jet mill to obtain barley young leaves powder in which particles having a particle size of 27 μm or less became 90% or less of the whole. The obtained barley young leaf powder, a commercially available zinc-containing yeast (zinc content: 5.75 mass%), and sodium ascorbate are blended in deionized water along the blending ratios shown in Tables 1 to 4; Furthermore, sodium bicarbonate was added as needed, and it adjusted so that pH might be set to 7.0-7.5, and prepared the drink undiluted | stock solution. The beverage stock solution was subjected to UHT sterilization (138 ° C., 30 seconds), and filled into 200 mL PET bottles to obtain a green-based plant-containing beverage. When the viscosity at 20 ° C. of test areas 9 and 26 was measured using a viscometer (TVB-10 viscometer manufactured by Toki Sangyo Co., Ltd.), the viscosity of test area 9 was 1.66 mPa · s. The viscosity of 26 was 8.68 mPa · s. The resulting green plant-containing beverage was stored for 1 week under light (10,000 lux, 5 ° C.) irradiation.

[Measurement of pH, Bx and Lab]
About each green type plant content drink obtained by the above-mentioned manufacture example, pH and Bx at the time of preparation (drink stock solution before UHT sterilization), pH meter (Horiba, Ltd. make, F-52 type, bench-top pH meter), and The refractive index was measured with a refractometer (manufactured by Atago Co., Digital Refractometers, RX 5000 α-Bev).
At the time of preparation, Lab was measured using a spectrocolorimeter (SE7700 manufactured by Nippon Denshoku Kogyo Co., Ltd.) in three steps after UHT sterilization and storage for 1 week of light. Then, the greenness-a / b is calculated, and the change in greenness due to sterilization (greenness at the time of preparation-greenness after sterilization) and the change in greenness due to storage for 1 week of light (greenness after sterilization- The lightness after one week storage was calculated.
The results are shown in Tables 1 to 4.

〔sensory evaluation〕
The sensory evaluation test by four trained panelists in charge of beverage development was conducted on each green-plant-containing beverage obtained in the above production example. Color and clear feeling were evaluated according to the following criteria in three stages at the time of production, after retort sterilization and after storage for 1 week of light. The average value of 4 panelists is shown in Tables 1-4.
= Evaluation of color =
5: Vivid green 4: ↑
3: Tolerance 2: 2:
1: Bad (not green)
= Evaluation of sense of cleanliness =
5: Very clean 4: ↑
3: Tolerance 2: 2:
1: No sticking, or clam

Moreover, about the test areas 6-13, the flavor after light 1 week storage was also collectively evaluated. Evaluation was performed according to the following criteria. The results are shown in Table 2.
= Evaluation of flavor =
5: no offensive odor at all 4: ↑
3: Tolerance 2: 2:
1: The chemical smell is very strong

  As shown in the test areas 1 to 5 which are comparative examples of Table 1, the green plant-containing beverage with a low concentration of 0.3% by mass of barley young leaf powder has a color tone after light irradiation even if the zinc concentration is increased ( Green) could not be kept sufficiently. On the other hand, as shown in Tables 2 to 4, green-plant-containing beverages in the test areas 7 to 12, test areas 15 to 20, and test areas 22 to 24 which are examples are where ascorbic acid is added to zinc. It was added quantitatively, and it was shown that natural green color was sufficiently retained even under light irradiation, and deterioration by light was suppressed. Furthermore, the green plant-containing beverage is a test example 5 having a high zinc concentration, a test section 13 having an increased ascorbic acid content, a test section 21 having a high ascorbic acid content, and a test section 25 having a high content of green plant origin. Compared with the test area 26, it had a clear taste.

  The green plant low-content beverage of the present invention is inhibited from deterioration due to light and, for example, can be maintained in a good green color even after being displayed for a long time in a store such as a convenience store. It becomes possible to provide with the new sales form which was difficult in green type plant low content drink. Further, the low green plant-containing beverage of the present invention has a clean taste and can be consumed extremely, which leads to expansion of the drinking scene of the low green plant-containing beverage.

Claims (6)

A low green-plant-containing beverage comprising a low content of green-based plant origin,
The content [A] of the green plant-derived material is 0.10 to 0.60% by mass,
Furthermore, it contains zinc and ascorbic acid, the content [B] of zinc is 0.0010 to 0.0060 mass%, and the content [C] of ascorbic acid is 0.0040 to 0.080 mass% Low-green-plant-containing beverage characterized in that   The green vegetable low content drink according to claim 1, wherein Brix is 0.03-2.   The green vegetable low content beverage according to claim 1 or 2, wherein the viscosity is 1 to 10 mPa · s.   The green vegetable low content drink according to any one of claims 1 to 3, characterized in that it contains at least a barley young leaf derived material as the green vegetable derived product.   The green vegetable low-content beverage according to any one of claims 1 to 4, which contains at least a zinc-containing yeast as the zinc. A method for producing a low green plant-containing beverage, comprising a low content of green plant-derived material,
Furthermore, it contains zinc and ascorbic acid,
The zinc content [B] is 0.0010 to 0.0060 mass%, so that the green plant content [A] is 0.10 to 0.60 mass%, and The green plant origin content [A], the zinc content [B] and the ascorbic acid content [C] such that the content [C] of ascorbic acid is 0.0040 to 0.080 mass%. ] The manufacturing method of the green plant low content drink characterized by adjusting.