JP2020058397A - Mixed beverage of vegetable and fruit, and production method thereof - Google Patents

Abstract

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 mixed vegetable fruit beverage and a method for producing the same.

  BACKGROUND ART Conventionally, people have been drinking vegetable drinks to maintain their health. To give an example of this vegetable drink, tomato juice and drinks containing various kinds of vegetables are combined. However, these vegetable drinks are repelled by people who are not good at vegetables. One of the causes is that the aroma and taste of vegetables are outstanding.

  A vegetable drink that is easy to drink for such people is a mixed vegetable and fruit drink. The vegetable-fruit mixed beverage is a beverage in which fruit juice of fruits is mixed with vegetable juice. Vegetable-fruit mixed beverages have become widespread and the desired taste has been segmented. As a result, a new issue that has arisen in mixed fruit and vegetable beverages is excessive sweetness due to the inclusion of fruit juice.

  The first possible solution to this problem is adjustment of the sugar acid ratio. This is because the sugar acid ratio mainly contributes to the sweetness of the mixed fruit and vegetable beverage. Here, the sugar acid ratio is the ratio of acidity to sugar content. Specifically, the method of lowering the sugar acid ratio is to lower the sugar content or increase the acidity.

  The next possible solution is to combine other components (Patent Documents 1 to 3). However, all of these methods are only methods for enhancing sweetness. That is, there is no known method for suppressing sweetness.

Special table 2011-254783 gazette JP, 2012-100562, A Japanese Patent Publication No. 2013-525278

  The problem to be solved by the present invention is to improve excessive sweetness in a mixed vegetable fruit beverage. In the adjustment of the sugar acid ratio, if the sugar content is lowered too much, the richness is lost and the beverage has a light taste. On the other hand, if the acidity is increased too much, the sourness will be strongly felt and the beverage will be difficult to drink. In other words, it is very time-consuming and difficult to control excessive sweetness of the mixed vegetable and fruit beverage simply by adjusting the sugar acid ratio. Moreover, as described above, a material for suppressing sweetness is not known.

  The inventors of the present application have made earnest studies and found that, in a mixed beverage of vegetables and fruits, the incorporation of a processed fruit skin product can suppress excessive sweetness. Since such beverages have moderate sweetness and sourness, they do not care about their sweetness and have a refreshing taste. The invention completed by the inventor of the present application based on this knowledge is as follows.

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

  It is a blending process that constitutes the method for producing a mixed vegetable and fruit beverage according to the present invention. In the process, what is added to the vegetable juice and the fruit juice is a processed fruit skin.

  The present invention provides a mixed vegetable and fruit beverage, which has an improved excessive sweetness, is not too sweet, and is refreshing.

<Overview of mixed vegetable and fruit beverage according to this embodiment>
The vegetable / fruit mixed beverage according to the present embodiment (hereinafter referred to as “the present beverage”) is a mixed vegetable / fruit beverage, and a processed product of fruit peel is mixed therein. The vegetable-fruit mixed beverage refers to a beverage, the main ingredients of which are vegetable juice and fruit juice. The vegetable juice is vegetable juice (straight juice), concentrated juice thereof (pure, paste), reduced juice of concentrated juice, and processed juice thereof. The fruit juice refers to fruit juice (straight juice), concentrated juice (pure, paste) and reduced juice of concentrated juice, and processed juice thereof. Examples of vegetables used as raw materials for vegetable juice are vegetables of the Solanaceae family such as tomato, eggplant, paprika, peppers, and potatoes, vegetables of the Umbelliferae family such as carrots, celery, ashitaba, and parsley, cabbage, purple cabbage, and cabbage (petit vert). ), Chinese cabbage, bok choy, radish, kale, watercress, komatsuna, broccoli, cauliflower, turnip, horseradish, mustard and other cruciferous vegetables, spinach, beetroot and other rhododendron vegetables, lettuce, chrysanthemum, saladana, burdock, mugwort, etc. Vegetables of the family Asteraceae, vegetables of the family Liliaceae such as onions, garlic, leeks, vegetables of the family Cucurbitaceae such as pumpkin, cucumber, bitter gourd, beans such as common beans, peas, broad beans, beans and soybeans, moloheiya, asparagus, Ginger, sweet potato, purple potato, perilla, red algae, g It is sorghum, and the like. Examples of fruits that are the raw materials of fruit juice include lemon, orange, navel orange, grapefruit, mandarin orange, lime, Sudachi, yuzu, shiikuwasha, citrus fruits such as tankan, apple, plum, peach, cherry, apricot, plum, prune, camu camu, Pear, pear, loquat, strawberry, raspberry, blackberry, blackcurrant, cranberry, blueberry, melon, watermelon, kiwifruit, pomegranate, grape, banana, guava, acerola, pineapple, mango, passion fruit, litchi and the like. Further, for the detailed description of squeezing and concentration, what is incorporated in the present specification is the contents of the latest fruit juice / fruit drink dictionary (supervised by the Japan Fruit Juice Association).

  Various additives may be appropriately added to the beverage. The additives are usually added to foods and drinks, and examples thereof include salt, sweeteners, acidulants, colorants, pH adjusters, antioxidants, and flavors. Examples of sweeteners include sugars such as fructose, glucose, sucrose, liquid sugar and isomerized liquid sugar. The beverage preferably does not contain a high intensity sweetener. This is because the high-sensitivity sweetener does not affect the sugar content and imparts sweetness. Examples of high-sensitivity sweeteners 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 present beverage is preferably packaged in a container. Examples of the container include a PET container, a paper container, a can and the like.

<Sugar acid ratio of this beverage>
The sugar acid ratio of this beverage is 14.0 or more and 17.0 or less (14.0 to 17.0), and more preferably 15.5 or more and 17.0 or less (15.5 to 17.0). ). The sugar acid ratio is a value obtained by dividing sugar content by acidity. The higher the sugar acid ratio, the stronger the sweetness. On the other hand, if the sugar acid ratio is low, the sourness is strong. The 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 higher, preferably 9.0 degrees or higher and 12.0 degrees or lower (9.0 to 12.0 degrees), and more preferably 9.4 degrees or higher. It is 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 is reduced. If the sugar content of the beverage is too high, the excessive sweetness-suppressing effect due to the incorporation of the processed fruit skin cannot be obtained even if the sugar acid ratio is within a predetermined range.

  One of the components contained in the present beverage is sugar, and examples thereof include glucose and fructose. The sugar content measuring means is a sugar content meter. An example of the sugar content meter is a refractometer. What this refractometer utilizes is 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 included in the soluble solid content is sugar and soluble solid content other than sugar, but in this specification, the Brix value (%) is used as an index of sugar content.

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

<Method of adjusting sugar acid ratio>
The sugar acid ratio of the present beverage is 14.0 to 17.0, and more preferably 15.5 to 17.0. When the sugar acid ratio of the beverage is 14.0 to 17.0, the beverage exhibits a moderate sweetness and sourness, so the sweetness does not matter and the taste is refreshing. . When the sugar acid ratio of this beverage is higher than 17.0, the sweetness is strongly felt or the rest after the sweetness is felt. On the other hand, when the sugar acid ratio of this beverage is lower than 14.0, the sourness is strongly felt.

  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 lowering the sugar acid ratio is to lower the sugar content or increase the acidity. A method of increasing the sugar acid ratio is to increase the sugar content or decrease the acidity.

  Examples of the method of increasing the sugar content include a method of selecting one having a high sugar content from the types and concentration of vegetable juice and fruit juice used as raw materials, a method of blending sugar and the like. Examples of blended sugars are fructose, glucose, sucrose, liquid sugar and isomerized liquid sugar. Examples of the method of lowering the sugar content include a method of selecting one having a low sugar content from the type and concentration of vegetable juice and fruit juice used as raw materials.

  Examples of the method of increasing the acidity include a method of selecting a vegetable and fruit juice used as a raw material having a high acidity based on the type and concentration thereof, and a method of adding an acidulant. Examples of the acidulant to be blended are citric acid, acetic acid, lactic acid, malic acid and the like. Examples of the method of lowering the acidity include a method of selecting one having a low acidity from the types and concentration of vegetable juice and fruit juice used as raw materials, a method of removing organic acids from the vegetable juice and fruit juice used as raw materials, and the like. The method of removing the organic acid is known, and examples thereof include anion exchange and addition of calcium. A specific method of anion exchange is an anion exchange resin, an ion exchange membrane, or the like.

<Excessive sweetness in mixed fruit and vegetable drink>
The mixed fruit and vegetable beverage exhibits an excessive sweetness. Excessive sweetness means that the sweetness is strongly felt, and the aftereffect of the sweetness is strongly felt. The sweetness is imparted by increasing the sugar acid ratio. The increase of the sugar acid ratio is achieved by the inclusion of fruit juice or a sweetener. The sweetness is felt when the sugar acid ratio is higher than 14.0.

<Processed fruit peel of this beverage>
The processed fruit pericarp contained in the beverage is a fruit pericarp processed into a form suitable for use in a drink. The processing method is to peel the fruit and grind or extract the obtained skin. Grinding refers to processes such as a crushing process using a comtrol, a pin mill, a colloid mill, a mass colloider, a grinding process, and a micronization process. The degree of grinding is not particularly limited. Extraction refers to the step of extracting the extract from the pericarp of the fruit using a known extraction solvent such as water, steam, carbon dioxide, ethanol, and other organic solvents. The pericarp of the fruit used for extraction may be ground. Of the fruit skins that are ground or extracted, at least the flabed (outer skin) is included, and the albedo (mesocarp) may or may not be included. . Examples of processed fruit skins generally available on the market are peel paste, communized juice, peel extract and the like. Communicated juice is a raw material of juice that is not only the pulp of the fruit but also the whole skin. It is preferable that the processed fruit skin of the fruit contained in the present beverage contains the skin itself. Examples include peel paste and communized fruit juice. The purpose of incorporating the processed fruit skin is to suppress excessive sweetness of the mixed fruit and vegetable beverage. As a result of suppression of excessive sweetness, moderate sweetness and sourness are felt, so sweetness is not a concern and a refreshing taste is exhibited.

  The fruit skin used as a raw material for the processed fruit skin is not particularly limited as long as it is a fruit, but is preferably a citrus fruit skin. Examples of citrus fruits include lemon, orange, navel orange, grapefruit, lime, citron, Wenzhou mandarin orange, summer mandarin orange, hassaku, Iyokan, ponkan, tankan, kabos, sudachi, shiikuwasha, etc., and particularly lemon is used in the present invention. However, since the peel of citrus fruit has a uniform bitterness, it is not particularly limited.

  The blending amount of the fruit skin processed product is not particularly limited, but specifically, it is 0.02 kg or more and 3.0 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 1.0 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 has particularly exhibited the sweetness suppressing effect. The processed fruits of citrus fruits have a bitter taste. When a processed fruit product of citrus fruit is blended with a mixed drink of vegetables and fruits, bitterness is imparted to the taste of the drink. In a mixed fruit / vegetable beverage having 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, so if sweetness is not a concern. No, and the taste was refreshing. It is considered that the expected effect is that the bitterness imparted by blending the pericarp masked the excessive sweetness of the mixed vegetable fruit beverage.

  If the blended amount of the processed fruit skin is less than 0.02 w / v%, the excessive sweetness-suppressing effect of the present beverage cannot be obtained, and the sweetness is strongly felt or the residual after sweetness is felt. On the other hand, if it is more than 3.0 w / v%, the bitterness of the fruit skin processed product becomes remarkable, which is not preferable.

<Method for producing the beverage>
The juice production process, the compounding process, the sterilization process, the filling process, the sealing process, and the cooling process mainly constitute the method for producing the beverage (hereinafter, referred to as “the production method”). The present specification incorporates the contents of the latest fruit juice and fruit drink dictionary (supervised by the Japan Fruit Juice Association) for a general description of these steps. Each step can be appropriately omitted.

  The compounding process mainly constitutes this manufacturing method. In this blending step, the sugar acid ratio of the beverage is adjusted to 14.0 to 17.0, and more preferably 15.5 to 17.0. Ingredients to be mixed are, in addition to vegetable juice and fruit juice, processed fruit skins. The details of these are as described above.

  The details of the mixed vegetable and fruit beverage according to the present invention will be described by the following examples, but the claims according to the present invention are not limited by these examples.

<Production method of lemon peel paste>
The processed fruit skins used in the examples are derived from lemon. The lemon peel was blended as a lemon peel paste. The lemon peel paste was manufactured by the following steps. First, the raw lemon was peeled off, and the site containing flabed (outer skin) and albedo (mesocarp) was collected. 340 g of water was added to 270 g of the site and crushed with a mixer to obtain a lemon peel paste.

<Examples 1 to 5>
The raw materials blended in Examples 1 to 5 were commercially available ginseng concentrated juice (Brix = 39.6, sugar acid ratio = 22.4), commercially available transparent ginseng concentrated juice (Brix = 58.1, sugar acid ratio = 19). .2), commercially available transparent apple juice concentrate (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 above-mentioned lemon peel paste (Brix = 3.4, sugar acid ratio = 25.4), citric acid (manufactured by Wako Pure Chemical Industries, Ltd.), Isomerized liquid sugar (Oji Corn Starch Co., Ltd.). These raw materials excluding the isomerized liquid sugar were blended as shown in Table 1, watered and mixed to obtain the preparation liquids as the bases of Examples 1 to 5. An isomerized solution prepared by measuring the sugar acid ratio and the sugar content of the obtained preparation liquid (measurement result: Brix = 8.0, sugar acid ratio = 12.0) and adding citric acid so as to obtain the same acidity. Sugar was added so as to have the sugar content and the 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 left for about 5 minutes and then cooled with water. The obtained samples were subjected to measurement of sugar content and acidity 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 to be mixed in Comparative Examples 1 to 5 are the same as those in Examples 1 to 5 except that the lemon peel paste is not mixed. These raw materials excluding the isomerized liquid sugar were blended as shown in Table 1, watered and mixed to obtain blended solutions serving as bases of Comparative Examples 1 to 5. An isomerized solution prepared by measuring the sugar acid ratio and the sugar content of the obtained preparation liquid (measurement result: Brix = 8.0, sugar acid ratio = 12.0) and adding citric acid so as to obtain the same acidity. Sugar was added so that the sugar content and sugar acid ratio of each comparative example shown in Table 2 would be obtained. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes and then cooled with water. The obtained samples were subjected to measurement of sugar content and acidity and sensory evaluation, respectively. The measured values of sugar content and acidity are shown in Table 2.

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

<Measuring method of Brix>
The RI measuring device adopted 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 method of calculating the acidity used in this measurement is 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 evaluations of Examples 1 to 6 and Comparative Examples 1 to 5 were “moderate sweetness”, “sweetness sharpness”, and “thickness”. The scoring method was adopted in the evaluation. In the vegetable / fruit mixed beverage according to the present invention, “moderate sweetness” and “sweetness crispness” 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 when the balance is lost, either one feels strong. The “sweetness crispness” is an index relating to the aftertaste of sweetness, and when the crispness is poor, the aftertaste of sweetness occurs, which hinders a refreshing taste. The “rich feeling” is an index relating to the response to drinking of beverages, and those that feel thin are unsuitable as beverages.

“Adequate sweetness” is a high score for those who do not mind sweetness because they feel moderate sweetness and sourness. On the other hand, as either the sourness or the sweetness becomes stronger, the score becomes lower. The evaluation criteria are as follows: 1 point: Only sweetness is felt 2 points: Sweetness is felt very strongly 3 points: Sweetness is felt strongly 4 points: Sweetness is felt a little strong 5 points: Moderate sweetness and sourness are felt 4 Point: A little sourness is felt. 3 point: Sourness is strongly felt. 2 point: Sourness is felt very strongly. 1 point: Only sourness is felt. It is preferable not too much.

“Sweetness crispness” refers to the sweet aftertaste to the aftertaste after drinking. The less residual after sweetness, the higher the score. On the other hand, the lower the score, the more the aftertaste has a trailing aftertaste. It should be noted that “neither” means a state in which it cannot be determined whether the sharpness is good or bad. The evaluation criteria are as follows.
1 point: Very bad sharpness 2 points: Poor sharpness 3 points: None either 4 points: Good sharpness 5 points: Very good sharpness 4 to 5 points in the vegetable fruit mixed drink according to the present invention Is a clean and preferable one.

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

  The evaluation was performed by 10 trained professional panels. The evaluation results are shown in Table 2. The scores shown in Table 2 are the values obtained by calculating the average score and rounding it off.

  According to Table 2, in Examples 2 to 4 and Example 6, the two main scores, "moderate sweetness" and "sweetness sharpness", were both good, and excessive sweetness was suppressed. It was a mixed vegetable and fruit drink. Comparative Examples 2 to 5, which did not contain the processed fruit skin, had a low score of either "moderate sweetness" or "sweetness sharpness". That is, it can be seen that the vegetable-fruit mixed beverage having a sugar acid ratio of 12.0 or more cannot suppress excessive sweetness. The vegetable / fruit mixed beverages having a sugar acid ratio of 12.0 to 19.0 and a sugar content of 9.4 to 12.7 as in Comparative Examples 2 to 5 have been conventionally on the market. On the other hand, in Examples 2 to 4, by blending the processed fruit skin, excessive sweetness was suppressed, and moderate sweetness and sourness were felt, so sweetness was not a concern and a refreshing taste was obtained. Met. That is, in the mixed vegetable / fruit beverage having a sugar acid ratio in the range of 14.0 to 17.0, excessive sweetness could be suppressed by incorporating the processed fruit skin. Further, Examples and Comparative Examples (Example 2 and Comparative Example 2, Example 3 and Comparative Example 3, having the same sugar acid ratio and sugar content, the difference being the presence or absence of the blend of the fruit skin processed product) Even when Example 4 and Comparative Example 4) are compared, Examples 2 to 4 in which the processed fruit skin is blended are excellent in both "moderate sweetness" and "sweetness sharpness", and are excessive. It can be seen that a good sweetness suppressing effect is obtained. The "rich feeling" was low in Example 1 and Comparative Example 1 regardless of the blending of the processed fruit skin. In this beverage, the sugar content is preferably 9.4 degrees or more. Therefore, the mixed fruit / vegetable beverage 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 or more has an excessive sweetness suppressed and is thin. Has no taste. In Example 6, the same sugar acid ratio and sugar content as in Example 3 were realized by using only the raw materials of vegetables and fruits, but the same effects as obtained by the fruit skin processed product were obtained as in Example 3.

<Examples 7 to 12>
The raw materials to be blended in Examples 7 to 12 were commercially available ginseng concentrated juice (Brix = 43.0, sugar acid ratio = 19.7), commercially available transparent ginseng concentrated juice (Brix = 62.2, sugar acid ratio = 15). .0), commercially available apple transparent concentrated 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 above-mentioned lemon peel paste (Brix = 3.4, sugar acid ratio = 25.4), citric acid (manufactured by Wako Pure Chemical Industries, Ltd.), Isomerized liquid sugar (Oji Corn Starch Co., Ltd.). These raw materials excluding the isomerized liquid sugar were blended as shown in Table 3, mixed with water and mixed to obtain blended solutions as the bases of Examples 7 to 12. The sugar acid ratio and sugar content of the obtained preparation liquid were measured (measurement result: Brix = 8.0, sugar acid ratio = 15.4), and citric acid and isomerized liquid sugar were measured according to each of the examples shown in Table 4. It was added so as to have a sugar content and an acidity. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes and then cooled with water. The obtained samples were subjected to measurement of sugar content and acidity 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 professional panels. The sensory evaluation results are shown in Table 4, and the scores shown in Table 4 are values obtained by calculating the average score and rounding off the average score.

<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 was not blended. These raw materials except the isomerized liquid sugar were blended as shown in Table 3, mixed with water and mixed to obtain a blended solution serving as a base of Comparative Examples 6 to 10. The sugar acid ratio and sugar content of the obtained preparation liquid were measured (measurement result: Brix = 8.0, sugar acid ratio = 15.4), and citric acid and isomerized liquid sugar were compared with those of the comparative examples shown in Table 4. It was added so as to have a sugar content and an acidity. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes and then cooled with water. The obtained samples were subjected to measurement of sugar content and acidity 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 professional panels. The sensory evaluation results are shown in Table 4, and the scores shown in Table 4 are values obtained by calculating the average score and rounding off the average score.

<Example 13>
The raw materials blended in Example 13 were commercially available ginseng concentrated juice (Brix = 43.0, sugar acid ratio = 19.7), commercially available transparent ginseng concentrated juice (Brix = 62.2, sugar acid ratio = 15.0). ), Commercially available apple transparent concentrated 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 commune Ted juice (Brix = 24.0, sugar acid ratio = 3.0) and citric acid (manufactured by Wako Pure Chemical Industries, Ltd.). The concentrated lemon-communized juice described above contains about 20% lemon peel. These raw materials were blended as shown in Table 5, watered and mixed. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes and then cooled with water. The obtained sample was subjected to measurement of sugar content 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 professional panels. The sensory evaluation results are as shown in Table 6, and the scores shown in Table 6 are values obtained by finding the average points and rounding them off.

<Comparative Example 11>
The raw materials to be blended in Comparative Example 11 were the same as in Example 13 except that a commercially available lemon concentrated fruit juice (Brix = 58.4, sugar acid ratio = 1.40) was used instead of the concentrated lemon communified fruit juice. Is. These raw materials were blended as shown in Table 5 and water was added. The obtained preparation liquid was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes and then cooled with water. The obtained sample was subjected to measurement of sugar content 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 professional panels. The sensory evaluation results are as shown in Table 6, and the scores shown in Table 6 are values obtained by finding the average points and rounding them off.

The field in which the present invention is industrially applicable is a mixed vegetable and fruit beverage and a method for producing the same.

Claims (4)

Vegetable-fruit mixed beverages (excluding those containing only a pericarp water extract as the pericarp processed product contained therein),
The sugar acid ratio is 14.0 to 17.0, and
The sugar content is 9.0 degrees or more, and the mixed fruit / beverage beverage contains a processed fruit skin.
The sweetness of the vegetable-fruit mixed beverage is suppressed by the processed fruit skin of the fruit. The mixed vegetable and fruit beverage according to claim 1 or 2, wherein
The processed fruit skin is a processed skin of citrus fruit. A method for suppressing the sweetness of a mixed vegetable-fruit beverage (however, the processed fruit contained in the mixed fruit is only a water extract of the peel).
It constitutes at least the following steps:
Formulation: Here, in addition to vegetable juice and fruit juice, processed fruit skin is prepared.
The sugar-acid ratio of the mixed vegetable-fruit beverage thus obtained is 14.0 to 17.0, and the sugar content thereof is 9.0 degrees or more. The method of claim 3, wherein
The processed fruit skin is a processed skin of citrus fruit.