JP4330482B2 - Vegetable juice drink containing starch - Google Patents

Description

  The present invention relates to a vegetable juice drink containing starch.

  In recent years, the demand for vegetable drinks that allow easy consumption of vegetables has increased against the background of insufficient intake of vegetables. However, since the vegetable juice has a “smell” and “taste” peculiar to vegetables, it is difficult to drink. To improve this point, Patent Document 1 adds trehalose. In Patent Document 2, dextrin is added.

  Vegetable juice generally contains insoluble components, and aggregation and precipitation often occur when left standing for a long time. Although this is a problem from the viewpoint of the stability of the properties of vegetable juice, in recent years, transparent containers such as PET bottles are increasingly on the market, and this is also a problem from the viewpoint of appearance. In order to improve this point, Patent Document 3 adds a low-viscosity propylene glycol alginate and sodium carboxymethyl cellulose. In Patent Document 4, fine cellulose is added.

Conventional methods such as these all add ingredients other than vegetable juice. However, in recent years, as consumer awareness increases, the tendency to avoid food additives has increased, and a method for solving the above-described problems without using additives is required.
Japanese Patent Application No. 2000-116362 Japanese Patent Application No. 2002-078469 JP 06-189724 A Japanese Patent Laid-Open No. 10-028565

  In view of the above problems, an object of the present invention is to provide a vegetable juice drink having a good flavor and stable properties without using additives.

In order to achieve the above object, the present invention provides a juice or puree or puree and cabbage of one or more beans selected from green peas, kidney beans and sola beans , carrots, spinach, celery, parsley, tomatoes, bitter gourds and onions. A vegetable juice beverage comprising one or more selected vegetable juices , wherein the content of starch derived from the juice or puree of the beans is 100 to 400 ppm , and the average particle size of the solid particles contained in the beverage is Provide a beverage that is 80-140 μm . The starch content is particularly preferably 200 to 300 ppm.

Preferably, the beans are green peas, and the beverage further contains one or more fruit juices selected from apples, grapes, grapefruits, oranges, pineapples and lemons .

  Moreover, it is preferable that the said drink is accommodated in the transparent sealed container for drinks.

  According to the present invention, by adjusting the starch content derived from vegetable juice and the average particle size of solid particles contained in the beverage, the vegetable juice has good flavor and stable properties without using additives. Beverages can be provided.

  The beverage of the present invention is a vegetable juice beverage characterized by adding squeezed or puree of beans or moss to vegetable juice. For example, cabbage, carrot, spinach, celery, parsley, tomato, bitter gourd or onion are preferably used as the vegetable juice.

  As the beans, green peas, green beans, sola beans, and the like are preferably used, and green peas are particularly preferable. Moreover, sweet potatoes, potatoes, Jerusalem artichokes, yacons, etc. are preferably used as moss.

  Furthermore, the vegetable juice drink of the present invention may contain fruit juice, and apples, grapes, grapefruits, oranges, pineapples, lemons, or the like are preferably used as raw materials.

  Beans or potato juices or purees are rich in starch. Therefore, the beverage of the present invention contains starch derived from bean or potato juice or puree, and by containing this starch, the smell and taste peculiar to vegetable juice are alleviated, and the flavor of the beverage Can be improved.

  However, these effects are affected by the starch content. For example, when the starch content is low, the beverage properties are good, but the flavor is not improved sufficiently. On the other hand, when the starch content is high, the flavor is good, but on the contrary, aggregation tends to occur and the properties become unstable.

  Therefore, in order to determine the optimum starch content, the flavor and properties of beverages with different starch contents were investigated.

  First, the green peas were pureed and the starch content was measured. For the starch content, refer to the starch analysis method disclosed in “Ota Tsutomu, Simple and Quick Pretreatment Using Ultrasonic Washer and Polyamide in the Analysis of Citrus Carbohydrate, Yamaguchi Noriken 51: 48-54, 2000”. And analyzed. The procedure is shown in the flowchart of FIG.

  The green pea puree whose starch content was measured was mixed into a vegetable juice (celery juice 7%, spinach juice 7%, carrot juice 7%) and fruit juice (apple juice 60%, grape juice 14%, grapefruit juice 5%). The final starch concentration was 50 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, and 500 ppm. The obtained mixed liquid was adjusted to pH 3.9 using lemon juice.

The particles of each liquid mixture were homogenized to 100 μm using a homogenizer (Sanki Machine H-60), sterilized at 130 ° C. for 5 seconds, filled in a transparent container and sealed. After sensory evaluation and storage at 40 ° C. for 2 weeks, the properties were confirmed. The results are shown in Table 1.

  Sensory evaluation evaluated the rich taste and vegetable smell. The rich taste was good when the starch content was 200 ppm or more, and was very good especially at 200 to 400 ppm. The vegetable odor was alleviated at 100 ppm or more. The properties of the beverage were good when the starch content was 300 ppm or less, and particularly good when the content was 200 ppm or less, but aggregation was likely to occur at 400 ppm or more.

  When the above results were put together, it was shown that the starch content is preferably about 80 to 450 ppm, particularly 100 to 400 ppm, more particularly about 200 to 300 ppm.

  Thus, it has been shown that adjusting the starch content improves the flavor and properties of the beverage. However, in addition to the starch content, the particle size of the solid particles contained in the beverage is also considered as a factor that affects the properties and texture of the beverage. That is, if the particle size is large, there is a risk of aggregation, and if the particle size is small, the texture of the material may be impaired.

  Therefore, in order to determine the optimum particle size of solid particles, the properties and texture of beverages with various particle sizes were investigated. The average particle size of the solid particles contained in the beverage was measured using a laser diffraction particle size distribution analyzer [SALD-2100] (Shimadzu Corporation).

  The green pea puree whose starch content was measured was mixed with fruit juice (60% apple juice, 14% grape juice and 5% grapefruit juice) and vegetable juice (7% celery juice, 7% spinach juice and 7% carrot juice). The solution was added to a final starch concentration of 350 ppm and adjusted to pH 3.9 with lemon juice.

  The obtained liquid mixture was used for the homogenizer (Sanwa machine H-60) so that an average particle diameter might be set to 60 micrometers, 90 micrometers, 100 micrometers, 120 micrometers, and 150 micrometers. The pressure applied by the homogenizer to achieve these average particle sizes was 20 Mpa × 2 times, 20 Mpa, 15 Mpa, 10 Mpa, and 5 Mpa, respectively.

The mixed liquid with the uniform particle size was sterilized at 130 ° C. for 5 seconds, then filled in a transparent container and sealed. After sensory evaluation and storage at 40 ° C. for 2 weeks, the properties were confirmed. The results are shown in Table 2.

  When the particle size was 150 μm, aggregation occurred and precipitation occurred. The food texture was also unfavorable because a slightly foreign object was felt on the tongue. In addition, when the particle size was 60 μm, the texture was impaired and it was felt watery. In addition, the properties were not stable and fine aggregation occurred. Accordingly, it was shown that the particle diameter is preferably about 80 to 140 μm, particularly 90 to 130 μm, and more particularly about 100 to 120 μm.

  The beverage of the present invention may be accommodated in a closed container for beverages. As the closed container, commonly used bottles, cans, paper packs, plastic cups and the like may be used, but it is particularly preferable to use a transparent plastic bottle (PET bottle).

Flow chart showing starch analysis procedure

Claims (5)

Juice or juice of one or more beans selected from green peas, kidney beans and sola beans or vegetables containing one or more vegetable juices selected from puree and cabbage, carrot, spinach, celery, parsley, tomato, bitter gourd and onion a juice beverage, beverage, wherein the content of the starch derived from the juice or puree soy class is Ri 100~400ppm der, the average particle size of the solid particles contained in the beverage is 80~140μm .   It is a drink of Claim 1, Comprising: The content of the said starch is 200-300 ppm, The drink characterized by the above-mentioned. The beans are green peas, beverage according to any one of claims 1-2. The beverage according to any one of claims 1 to 3 , wherein the beverage further comprises one or more fruit juices selected from apples, grapes, grapefruits, oranges, pineapples and lemons . The beverage according to any one of claims 1 to 4 , wherein the beverage is contained in a transparent sealed container for beverages.

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