JP2023034770A - Green beverage - Google Patents

Abstract

To provide an easily drinkable green beverage that can retain excellent green color with no use of coloring agent, and has reduced unpleasant odor.SOLUTION: A green beverage includes a green plant, contains arabinoxylan of 100 mg/100 g or more and 1300 mg/100 g or less, and has a centrifugal precipitation amount of 3.00 g/100 g or more and 14.5 g/100 g or less, and a zinc content of 1.0 mg/100 g or more and 3.8 mg/100 g or less.SELECTED DRAWING: None

Description

The present invention relates to green beverages.

BACKGROUND ART In recent years, due to an increase in health consciousness, the market for green beverages, in which vegetables and other green plants can be easily ingested, is developing.

The green liquid color of green-based beverages is also important from the viewpoint of promoting palatability. However, there is a problem that the action of enzymes derived from green plants deteriorates the green color and gives off an unpleasant odor. In contrast, the green color has generally been maintained by adding a coloring agent. However, with the recent increase in health consciousness, there is a tendency to avoid additives, and efforts are being made to maintain the green color by adding zinc or the like.

For example, Patent Document 1 discloses that a green color is maintained by the coexistence of zinc and vitamins, and Patent Document 2 discloses the coexistence of zinc and ascorbic acid to suppress fading due to light. is disclosed, and Patent Document 3 discloses that the coexistence of zinc and copper maintains the green color even at high temperatures.

JP 2014-054200 A JP 2018-038373 A JP 2020-156430 A

In the means described in Patent Documents 1 to 3, it is disclosed that the green color is maintained by combining a predetermined amount of zinc with other ingredients, but the inclusion of zinc etc. gives the beverage a metallic odor. An unpleasant odor may occur. Therefore, development of a beverage that does not easily generate such an unpleasant odor is desired.

An object of the present invention is to provide an easy-to-drink green beverage that retains a good green color without using a coloring agent and has suppressed unpleasant odors.

The present inventors have made intensive studies to solve the above problems. As a result, the present inventors have found that the above problems can be solved by adjusting the content of arabinoxylan, the amount of centrifugation, and the content of zinc in green beverages containing green plants, and have completed the present invention. .

That is, the present invention includes the following.
[1]
including green plants,
The content of arabinoxylan is 100 mg/100 g or more and 1300 mg/100 g or less,
The amount of centrifugation sediment is 3.00 g / 100 g or more and 14.5 g / 100 g or less,
The content of zinc is 1.0 mg/100 g or more and 3.8 mg/100 g or less,
green beverage.
[2]
The green plant contains one or more selected from the group consisting of young barley leaves, kale, and tea,
The green beverage according to [1].
[3]
The amount of the squeezed liquid of the young barley leaves is 0.500 to 15.0 parts by mass with respect to 1 part by mass of the young barley leaves powder.
The green beverage according to [2].
[4]
The content of the green barley powder is 0.01 g/100 g or more and 2.00 g/100 g or less with respect to 100 g of the green beverage.
The green beverage according to [2] or [3].
[5]
The 50% particle size of the young barley leaf powder in the beverage is 1.0 μm or more and 30 μm or less.
[2] The green beverage according to any one of [4].
[6]
The zinc content is 0.001 parts by mass or more and 0.100 parts by mass or less with respect to 100 parts by mass of arabinoxylan.
The green beverage according to any one of [1] to [5].

According to the present invention, it is possible to provide an easy-to-drink green beverage that retains a good green color without using a coloring agent and that has a suppressed unpleasant odor.

Hereinafter, an embodiment of the present invention (hereinafter referred to as "this embodiment") will be described in detail, but the present invention is not limited to this, and various modifications are possible without departing from the gist thereof. is. In addition, when describing as "g/100g" or "mg/100g" below, it shall show content of each component when the whole green drink is 100g.

1. Green Beverage The green beverage of the present embodiment (hereinafter also referred to as “green juice beverage”) contains a green plant, has an arabinoxylan content of 100 mg/100 g or more and 1300 mg/100 g or less, and has a centrifugal sediment amount of , 3.00 g/100 g or more and 14.5 g/100 g or less, and the content of zinc is 1.0 mg/100 g or more and 3.8 mg/100 g or less.

In general, green beverages such as green juice tend to be preferred for their palatability and nutritional value. have a problem. On the other hand, it is known that combining zinc with other ingredients improves such quality retention, but using a certain amount of zinc is said to produce an unpleasant metallic odor. I had a problem. On the other hand, the green beverage of the present embodiment has the above configuration, so that it can maintain a good green color without using a coloring agent, and is easy to drink with suppressed unpleasant odors.

The green beverage containing the green plant in the present embodiment contains the green plant, water, and other optional additive components as necessary. A detailed description will be given below.

1.1. Green Plants In the present embodiment, green plants refer to green vegetables that are generally used as raw materials for green juice beverages. As an aspect of the green plant of the present embodiment, for example, a dry powder obtained by drying and pulverizing the green plant, a juice extracted from the tissue of the green plant, a liquid or paste obtained by pulverizing the green plant as it is, etc. can be done.

Examples of green plants include, but are not limited to, barley grass, spinach, tea, spirulina, kale, Japanese mustard spinach, parsley, wheat grass, Angelica keiskei, mulberry grass, morokheiya, Brussels sprouts, botan bofu, broccoli, radish leaves, perilla leaves, and the like. leafy plants containing chlorophyll. A green plant may be used individually by 1 type, or may use 2 or more types together.

Among these, it preferably contains one or more selected from the group consisting of young barley leaves, kale, and tea, and more preferably contains young barley leaves and tea. By using such a green plant, there is a tendency that the smoothness and dispersibility are further improved, and the bright green color is maintained.

In addition, although the form of these green plants is not particularly limited, for example, young barley leaves can be used in the form of powder or juice. Either one or both may be used in combination. Young barley leaves can also be used in the form of a puree obtained by adding water or crushing. Kale may be used in a liquid state such as juice or puree, and tea may be used in a powder state.

1.1.1. Green plant powder The green beverage used in the present embodiment contains green plant powder. Green plant powder can be obtained by drying the whole plant body or a part thereof, for example, edible parts such as stems and leaves and pulverizing it by mechanical means such as mills and mortars, or by grinding the whole plant body. Alternatively, it can be obtained by pulverizing a part of it and then drying the resulting pulverized material. Alternatively, a dry powder may be obtained by drying the juice of the whole or part of the plant.

In the present embodiment, the type of green plant contained in the green beverage as a powder is not particularly limited, and examples thereof include barley grass, kale, Japanese mustard spinach, parsley, spinach, and tea. Among them, young barley grass and tea are preferable from the viewpoint of handleability.

For example, when young barley grass powder is used as the green plant material, the 50% particle size of the young barley grass powder dispersed in the green beverage is preferably 1.0 μm or more and 30 μm or less, more preferably 5. It is 0 μm or more and 20 μm or less, more preferably 7.0 μm or more and 18 μm or less. In particular, when young barley leaf powder and juice are used in combination, the 50% particle size of the powder is preferably 1.0 μm or more and 30 μm or less, more preferably 7.5 μm or more and 20 μm or less, and even more preferably. is 10 μm or more and 18 μm or less. When the 50% particle size of the young barley leaves is within the above range, the amount of centrifugal sedimentation and the 50% particle size can be easily adjusted within a predetermined range, improving dispersibility and maintaining green color, and suppressing unpleasant odors. tend to

The "50% particle size" is a particle size corresponding to 50% of the cumulative distribution curve of particle sizes based on volume, and can be measured using a laser diffraction particle size distribution analyzer.

The total content of the green plant powder contained in the green beverage is preferably 0.10 g/100 g or more and 3.00 g/100 g or less, more preferably 0.15 g/100 g or more, relative to 100 g of the green beverage. It is 2.50 g/100 g or less, more preferably 0.20 g/100 g or more and 2.00 g/100 g or less. When the total content of the green plant powder is within the above range, the dispersibility and throat feel tend to be further improved while maintaining the original taste and flavor of the green beverage.

The content of the green barley powder is preferably 0.01 g/100 g or more and 2.00 g/100 g or less, more preferably 0.05 g/100 g or more and 1.75 g/100 g or less, relative to 100 g of the green beverage. and more preferably 0.10 g/100 g or more and 1.50 g/100 g or less. When the content of the young barley leaf powder is within the above range, dispersibility and throat feel tend to be further improved while retaining the original taste and flavor of the greenish beverage.

The content of the tea powder is preferably 0.05 g/100 g or more and 1.00 g/100 g or less, more preferably 0.05 g/100 g or more and 0.75 g/100 g or less, relative to 100 g of the green beverage. and more preferably 0.05 g/100 g or more and 0.50 g/100 g or less. When the content of the tea powder is within the above range, the dispersibility and throat feel tend to be further improved while retaining the original taste and flavor of the green beverage.

1.1.2. Green Plant Juice The green beverage of the present embodiment contains green plant juice. The green plant juice includes, for example, juice obtained by directly squeezing the green plant, and juice obtained by adding water to the green plant and then squeezing the juice while extracting the nutrient components in the plant.

In the present embodiment, the type of green plant contained in the green beverage as the squeezed liquid is not particularly limited, and examples thereof include barley grass, kale, Japanese mustard spinach, and spinach. Among these, green beverages preferably contain young barley grass and kale juice from the viewpoint of handling and taste improvement.

The total content of the green plant juice contained in the green beverage is preferably 0.20 g/100 g or more and 3.50 g/100 g or less, more preferably 0.25 g/100 g, relative to 100 g of the green beverage. It is more than 3.00g/100g and more preferably more than 0.30g/100g and less than 2.50g/100g. When the content of the squeezed liquid of the green plant is within the above range, the dispersibility and the smoothness of the drink tend to be improved while maintaining the original taste and flavor of the green beverage.

The content of the juice of young barley leaves is preferably 0.50 to 15.0 parts by mass, more preferably 0.50 to 10.0 parts by mass, relative to 1 part by mass of the young barley leaves powder, More preferably 0.70 to 5.0 parts by mass, still more preferably 0.80 to 3.0 parts by mass. When the content of the squeezed liquid of young barley leaves is within the above range, dispersibility and throat feel tend to be further improved while retaining the original taste and flavor of the greenish beverage.

The content of the kale juice is preferably 0.01 g/100 g or more and 2.00 g/100 g or less, more preferably 0.05 g/100 g or more and 1.00 g/100 g or less, relative to 100 g of the green beverage. and more preferably 0.10 g/100 g or more and 0.50 g/100 g or less. When the content of the squeezed liquid of kale is within the above range, dispersibility and smoothness tend to be further improved while maintaining the original taste and flavor of the greenish beverage.

1.2. Arabinoxylan The green beverage of the present embodiment contains arabinoxylan. Arabinoxylan (hereinafter also referred to as "Ax") is a polysaccharide whose constituent sugars are arabinose and xylose, and "arabinoxylan" in the present embodiment means water-insoluble arabinoxylan. In this embodiment, arabinoxylan may be derived from green plants and present in green beverages. Examples of green plants containing arabinoxylan include young barley leaves, kale, and tea.

The content of arabinoxylan is 100 mg/100 g or more and 1300 mg/100 g or less, preferably 200 mg/100 g or more and 1200 mg/100 g or less, more preferably 300 mg/100 g or more and 800 mg/100 g or less per 100 g of green beverage. be. When the content of arabinoxylan is 800 mg/100 g or less, aggregation of the insoluble fiber is suppressed, so that the dispersibility is improved, the appearance of the green beverage is improved, and the mouthfeel is refreshing and goes down the throat. It tends to be good. As a result, a so-called "very drinkable" green beverage can be obtained. In addition, when the content of arabinoxylan is within the above range, it is possible to suppress excessive deterioration of the unique flavor derived from green plants and the palatability and nutritional value related thereto.

The measurement of the arabinoxylan content is not particularly limited, but it can be calculated, for example, from the contents of arabinose Ala, galactose Gal and xylose Xyl according to the following formula. To measure the content of arabinoxylan, an acid or the like is added to the sample to be measured to hydrolyze the polysaccharide contained in the sample, and then the amount of arabinoxylan is calculated based on the amount of arabinose contained in the solution. is also conceivable. However, since green juice also contains arabinogalactan, which is composed of arabinose and galactose, arabinose derived from arabinogalactan can also be detected by the method of polysaccharide hydrolysis. is likely to be damaged. Therefore, in the present embodiment, the contents of arabinose and xylose derived from arabinoxylan are calculated by correcting the quantification result of galactose. Regarding this method, publicly known literature (Li, M.; Du, J.; Zheng, Y. Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study. Foods 2020, 9, 131. and CM Courtin and JA Delcour Journal of Agricultural and Food Chemistry 1998 46 (10), 4066-4073 DOI: 10.1021/jf980339t).
Arabinoxylan (Ax) = 0.88 [(Arabinose Ala - 0.7 x Galactose Gal) + Xylose Xyl]

The arabinoxylan content can be adjusted by, but not limited to, appropriate selection of raw material barley. It is known that the arabinoxylan content in barley depends on cultivation conditions such as variety, harvest time, amount of water supply, and processing conditions. For example, with regard to cultivation conditions, the content of arabinoxylan tends to be low in the early stage of cultivation and to increase in the middle stage of cultivation. Further, for example, when the amount of water supply during the cultivation period is increased, the content of arabinoxylan tends to increase. Regarding the processing conditions, young barley leaves tend to increase in the form of powder rather than in the form of juice.

1.3. Amount of centrifugal sedimentation In the present embodiment, the term “centrifugal sedimentation amount” means that 50 ml of a green beverage is collected in a 50 ml centrifuge tube, centrifuged at 3000 rpm for 10 minutes, and then the supernatant is removed. It means the percentage display (%) of the ratio (g/100g) of the amount of precipitation (g) obtained. The detailed measuring method shall follow the description in the examples described later.

The centrifugal sedimentation amount of the green beverage is 3.00 g/100 g or more and 14.5 g/100 g or less, preferably 3.20 g/100 g or more and 14.5 g/100 g or less, relative to 100 g of the green beverage. It is preferably 3.40 g/100 g or more and 14.5 g/100 g or less. When the centrifugal sedimentation amount is 14.5 g/100 g or less, the dispersibility is improved, the mouthfeel is good, and the appearance of the greenish beverage tends to be further improved. In addition, when the amount of centrifugal sediment is 3.00 g/100 g or more, it is possible to suppress excessive deterioration of the unique flavor derived from green plants, and the palatability and nutritional value related thereto.

1.4. Zinc Green beverages contain at least zinc. Zinc may be added alone, or in the form of salts such as zinc oxide, zinc stearate, zinc hydroxide, zinc gluconate, zinc sulfate, zinc chloride and zinc citrate. Zinc may also be added in the form of zinc-containing yeast (also referred to as zinc yeast or yeast zinc). As is well known to those skilled in the art, the use of yeast makes it possible to incorporate zinc in a high concentration more easily. Zinc that is commercially available and distributed as a food additive, preparations containing zinc, and the like may be used.

The zinc content is 1.0 mg/100 g or more and 3.8 mg/100 g or less, preferably 1.2 mg/100 g or more and 3.6 mg/100 g or less with respect to 100 g of the green beverage.

The content of zinc is preferably 0.001 to 0.100 parts by mass, more preferably 0.001 to 0.050 parts by mass, based on 100 parts by mass of arabinoxylan. When the zinc content is within the above range, the green color tends to be good and the unpleasant odor tends to be improved. Addition of copper also provides bright green color, but the degree is excessive and gives an artificial impression to consumers, which is not preferable.

1.5. Other Ingredients The green beverage of the present embodiment may contain other ingredients than green plant powder or juice, if necessary. Other ingredients include, but are not limited to, thickeners, organic acids, sugars, amino acids, aroma components, pH adjusters, fruit juices, various nutritional components, coloring agents, diluents, antioxidants, and inorganic salts. known additive components that can be used in beverages such as

Examples of organic acids include, but are not limited to, citrates such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, acetic acid, fumaric acid, malic acid, phytic acid, and ascorbic acid. Or those salts are mentioned.

Examples of sugars include, but are not limited to, sugars such as glucose, granulated sugar, lactose, maltose and fructose, and low-intensity sweeteners such as xylitol and D-sorbitol.

Examples of inorganic salts include copper salts such as gluconates and sulfates. Instead of inorganic salts, it is also possible to select and use those rich in copper or the like from microorganisms, lactic acid bacteria, yeasts, etc. that can be blended in foods and drinks.

Examples of amino acids include, but are not limited to, glutamine, glutamic acid, asparagine, aspartic acid, serine, alanine, arginine, methionine, tryptophan and GABA.

1.5.1. Thickener The green beverage of the present embodiment preferably contains a thickener. By including a thickening agent in the green beverage, the viscosity of the green beverage can be adjusted. Examples of thickeners include fermented cellulose, xanthan gum, gellan gum, guar gum, pectin, carrageenan, thickening polysaccharides such as carboxymethylcellulose, insoluble dietary fibers such as citrus fiber, and available dietary fibers such as agar. A thickener may be used individually by 1 type, or may be used in combination of 2 or more types.

The content of the thickener is preferably 0.01 g/100 g or more and 0.50 g/100 g or less, more preferably 0.03 g/100 g or more and 0.40 g/100 g or less, relative to 100 g of the green beverage. and more preferably 0.04 g/100 g or more and 0.30 g/100 g or less.

2. Method for producing green beverage The green beverage of the present embodiment is not particularly limited. can.

Hereinafter, the present invention will be described more specifically using examples and comparative examples. The present invention is by no means limited by the following examples.

(Powder of young barley leaves)
The collected young barley leaves were cut into pieces of about 2 to 8 cm, and then heated in hot water at 90° C. for 60 seconds. After cooling with water, the water was turned off, and the moisture content was lowered through a rough kneading process in which dry hot air was sent in and pressure was applied. Finally, the moisture content was lowered to 5% with a shelf dryer that accelerates drying by blowing hot air, and then pulverized with a ball mill to obtain green barley powder.

(Squeezed liquid of young barley leaves)
The collected young barley leaves were cut into pieces of about 1 cm, washed, heated in warm water at 95°C for 3 minutes, and then cooled in water. After being pulverized to an average length of about 2.0 mm using a Komitrol processor (manufactured by Urschel Japan), the pureed young barley leaves liquid is squeezed by a decanter type centrifuge, and the young barley leaves are extracted. A juice was obtained.

(Kale juice)
The collected kale was cut into pieces of about 1 cm, washed, heated in warm water at 95°C for 3 minutes, and then cooled in water. After pulverizing to an average length of about 2.0 mm using a Komitrol Processor (manufactured by Urschel Japan Co., Ltd.), the pureed kale liquid is squeezed with a decanter-type centrifuge to obtain a squeezed kale liquid. got

(green tea powder)
After harvesting the tea leaves, the crude tea leaves are processed in a general unrefined tea process. Finally, hot air is blown into the unrefined tea leaves to reduce the moisture content to 5% with a shelf dryer that promotes drying. was pulverized so that 50% had a particle size of about 15 μm to obtain powdered green tea.

[Examples 1 to 9 and Comparative Examples 1 to 4]
(Preparation of green beverage)
Raw barley grass powder, young barley grass juice, kale juice, tea powder, zinc yeast, thickener (Sun Artist PN, San-Ei Gen F.F.I.), etc. After addition, the total mass was adjusted to 100 g to prepare a sample.

(Measurement of content of arabinoxylan)
The arabinoxylan content was quantified using an HPLC sugar analyzer after acid hydrolysis with hydrochloric acid, and calculated based on the obtained value. 200 μl of the solution of each composition of Examples and Comparative Examples was placed in a 2 ml Eppendorf tube, and 200 μl of 1.5 M HCl was added. This was incubated in a heating block (90°C) for 90 minutes to hydrolyze. After that, the solution was neutralized with an aqueous NaOH solution (5% aqueous solution), diluted with pure water to a total volume of 2000 μl, and subjected to quantification (reaction solution). Furthermore, a mixed solution obtained by adding 100 μL of internal standard solution (2-Deoxyglucose 100 ppm) and 800 μL of ultrapure water to 100 μL of the reaction solution or the saccharide standard aqueous solution for calibration curve was passed through Bond Elute SAX (manufactured by Agilent Technologies). It was liquefied, pretreated, and used as a sample for analysis.

Subsequently, the analysis sample was subjected to sugar quantitative analysis (internal standard method) using the following equipment and conditions to obtain the resulting arabinose, xylose and galactose contents, and the arabinoxylan content was calculated based on the following formula. Calculated. In this case, the content of arabinoxylan was determined by taking into consideration the dilution ratio of the sample and the like. Table 1 shows the content of arabinoxylan thus obtained.
Arabinoxylan (Ax) = 0.88 [(Arabinose Ala - 0.7 x Galactose Gal) + Xylose Xyl]

Apparatus: Thermo Scientific ICS-5000
Column: Thermo Scientific Carbopack PA1 φ4 × 250 mm (+ guard column φ4 × 50 mm)
Column temperature: 30°C
Mobile phase: (Phase A) 200 mM NaOH aqueous solution
(B phase) 1000 mM sodium acetate aqueous solution
(C phase) Ultrapure water Flow rate: 1.0 mL/min Injection volume: 25 μL
Detection: Pulsed amperometry method Program: Gradient program

(Measurement of centrifugal sedimentation amount)
50 ml of the prepared greenish beverage was collected in a 50 ml centrifuge tube, centrifuged at 3000 rpm for 10 minutes, the supernatant was removed, and the amount of precipitate (g) was weighed.

<Evaluation: liquid color>
Five expert panelists visually judged the liquid color of each green beverage prepared by considering that the green liquid color had a natural vividness as "good green", and scored 5 points: "very good , 4 points "good", 3 points "normal", 2 points "slightly poor", and 1 point "bad", and the average of the evaluation points was calculated. Evaluation was made according to the following criteria according to the average score.
×: Average score is 1 or more and less than 2 △: Average score is 2 or more and less than 3 ○: Average score is 3 or more and less than 4 ◎: Average score is 4 or more and 5 or less

<Evaluation: unpleasant odor>
A metal-like odor is defined as an "unpleasant odor", and five expert panelists judge the degree of unpleasant odor of each green beverage prepared. 3 points "Normal", 2 points "Unpleasant odor", 1 point "Strongly sense unpleasant odor", and the average of the evaluation points was calculated. Evaluation was made according to the following criteria according to the average score.
×: Average score is 1 or more and less than 2 △: Average score is 2 or more and less than 3 ○: Average score is 3 or more and less than 4 ◎: Average score is 4 or more and 5 or less

<Comprehensive evaluation>
Based on the sum of the average values of each of the above evaluations, a comprehensive evaluation as a green beverage capable of maintaining a good green color and suppressing unpleasant odors was performed according to the following criteria.
×: The sum of the average points is 2 or more and less than 4 △: The sum of the average points is 4 or more and less than 6 〇: The sum of the average points is 6 or more and less than 8 ◎: The sum of the average points is 8 or more and 10 or less

It can be seen that Examples 1 to 9 in Table 1 have higher comprehensive evaluations than Comparative Examples 1 to 4, can maintain a good green color, and are easy-to-drink green beverages with suppressed unpleasant odors.

INDUSTRIAL APPLICABILITY The present invention has industrial applicability as a green beverage.

Claims (6)

including green plants,
The content of arabinoxylan is 100 mg/100 g or more and 1300 mg/100 g or less,
The amount of centrifugation sediment is 3.00 g / 100 g or more and 14.5 g / 100 g or less,
The content of zinc is 1.0 mg/100 g or more and 3.8 mg/100 g or less,
green beverage. The green plant contains one or more selected from the group consisting of young barley leaves, kale, and tea,
The green beverage according to claim 1. The amount of the squeezed liquid of the young barley leaves is 0.500 to 15.0 parts by mass with respect to 1 part by mass of the young barley leaves powder.
The green beverage according to claim 2. The content of the green barley powder is 0.01 g/100 g or more and 2.00 g/100 g or less with respect to 100 g of the green beverage.
The green beverage according to claim 2 or 3. The 50% particle size of the young barley leaf powder in the beverage is 1.0 μm or more and 30 μm or less.
The green beverage according to any one of claims 2-4. The zinc content is 0.001 to 0.100 parts by mass with respect to 100 parts by mass of arabinoxylan,
A green beverage according to any one of claims 1 to 5.