JP4644160B2 - Vegetable juice and / or fruit juice-containing container-packed beverages - Google Patents

Description

  The present invention relates to a vegetable juice and / or fruit juice-containing container-packed beverage having good drinking feeling and excellent desorption and redispersibility of precipitation from a container.

  Nutrient bias is one of the risk factors for lifestyle-related diseases, and optimizing it is important to lead a healthy life. Sufficient intake of vegetables and fruits has been shown to be useful in correcting the bias in nutrient intake. In Japan, the “National Health Promotion Movement in the 21st Century (Healthy Japan 21)” An intake of 350 g (reference value 292 g; 1997 National Nutrition Survey) or more is set as the target value. On the other hand, the amount of vegetable intake shows a downward trend after peaking in 1995. In 1998, the total amount of vegetables was about 260 g, and that of green-yellow vegetables was about 90 g. In such a background, it is considered important not only to ingest vegetables as they are but also to supplement them in the form of juice or the like.

Vegetable juice and fruit juice blended in juice have insoluble solids containing a large amount of active ingredients such as carotenoids and minerals. Therefore, when these insoluble solids are blended in a large amount in a beverage, a lot of precipitates derived from vegetables and fruits are generated. And the problem that an insoluble solid containing an active ingredient derived from vegetables and fruits adheres to the container wall surface due to the generation of this precipitate and does not easily dissolve even by shaking, and thus cannot be discharged. Had occurred.
As described above, since the greatest feature of beverages blended with vegetable juice and fruit juice is the large number of precipitates, all of the techniques proposed so far have been methods for preventing the formation of precipitates in advance.
For example, a technique for adding agar to beverages has been proposed as a method for dispersing insoluble solids (Patent Document 1). In this technology, by adding 0.001 to 0.5% by weight of agar, the content of the insoluble solid is maintained in the system, and the contents can be maintained from start to finish without shaking or stirring. It is said that it is possible to drink a uniform ratio. However, the use of agar has the disadvantage that the liquid dispersibility is close to that of a gel, although uniform dispersibility is maintained after long-term storage.

  Moreover, there exists a method of mix | blending the mixture of gellan gum and pectin, the mixture of agar, and locust bean gum etc. as a jelly drink using an irreversible gelling agent (patent document 2). However, these techniques have the disadvantage that the gel formation can surely suppress the formation of precipitates, but it forms a jelly, resulting in a texture almost different from that of conventional vegetable drinks and vegetable / fruit juice mixed drinks.

  Further, as a technique for improving the dispersion stability of okara paste in okara beverages, a method using a thickener such as agar, xanthan gum, tara gum or the like is disclosed (Patent Document 3). However, although precipitation can be suppressed, there is a problem that the gelation region depending on the blending concentration exists and the degree of freedom of the blending amount is impaired.

As described above, in general, thickeners such as pectin, xanthan gum, and gelatin are frequently used to improve the stability of precipitating food materials such as vegetable juice and fruit juice (Non-patent Document 1). On the other hand, there was a problem that the essential texture was sacrificed.
JP-A-7-123934 JP 2002-291453 A JP 2002-51755 A Food and Development, Vol. 31, No. 7, pp. 32-35

  The object of the present invention is to allow the formation of precipitates during long-term storage from the viewpoint of containing the active ingredients derived from vegetables and fruits in the beverage without damaging them, but contain the active ingredients derived from vegetables and fruits by light shaking. Another object of the present invention is to provide a container-packed beverage that is excellent in desorption and re-dispersibility of a precipitate that can quickly dissipate the precipitate and that can be discharged from a uniform container, and that is easy to drink.

  The present inventor prepared a beverage blended with vegetable juice and / or fruit juice, and examined the flavor and storage stability after the heat sterilization treatment, and used a combination of polydextrose and guar gum degradation product, and the amount of moisture and insoluble solids. It has been found that by controlling the beverage viscosity and pH, the drinkability after storage is improved and the desorption and redispersibility of the precipitate produced in the packaged beverage container is improved.

The present invention includes the following components (A) to (D):
(A) 0.5-12% by mass of polydextrose,
(B) Gua gum decomposition product 0.5-10 mass%,
(C) Insoluble solid 2-30% by volume,
(D) Moisture 50% by mass or more,
Containing
(1) ((A) + (B)) / (C) ≦ 3.4 (mass% / volume%),
(2) pH 3-5 after heat sterilization treatment,
(3) Viscosity after heat sterilization A vegetable juice and / or fruit juice container-packed beverage having a viscosity of 300 mPa · s or less is provided.

  The vegetable juice and / or fruit juice-containing beverage of the present invention is easy to drink and is excellent in the desorption and redispersibility of the precipitate containing the active ingredients of vegetables and fruits after storage. More specifically, it is a beverage that is excellent in desorption and redispersibility of the precipitate from the container and easy to drink, although the occurrence of precipitation is allowed.

  The vegetable juice and / or fruit juice-containing container-packed beverage of the present invention can contain vegetable juice or fruit juice, which is generally considered to be easily coagulated and precipitated. Examples of the juice of vegetables include tomato, carrot, spinach, cabbage, me cabbage, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, pumpkin, red bell pepper, bell pepper, radish, etc. In particular, tomato, carrot, spinach, parsley, celery and cabbage can be used as the juice. Aloe can also be used as vegetable juice.

  In addition, fruit juices such as lemons, apples, mandarin oranges, oranges, peaches, melons, watermelons, plums, kiwis, guava, and prunes can be used as fruit juices. Among these, lemon, apple, mandarin orange, orange and peach are particularly preferable.

The insoluble solid in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention can be measured by the following analysis method.
(Method for measuring the amount of insoluble solids)
10 mL of the contents of the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention described in the Japanese Agricultural Standards Inspection Method (supervised by the Japan Juice Association: latest fruit juice and fruit beverage encyclopedia pages 566 to 575, published by Asakura Shoten) Take in a centrifugal sedimentation tube for measuring insoluble solids defined by the analysis method of the product, and after centrifuging for 30 minutes in a centrifuge with a radius of rotation of 14.5 cm, exhibit exactly 3000 rpm. Remove 5 mL of the supernatant, add 5 mL of distilled water, and after centrifuging for 30 minutes with a centrifuge having a rotation radius of 14.5 cm, showing 3000 rpm. Further, 5 mL of the supernatant is withdrawn, 5 mL of distilled water is added, and after 3,000 rpm is shown in a centrifuge with a radius of rotation of 14.5 cm, the mixture is precisely centrifuged for 30 minutes. The operation is carried out at 20 ° C., and the volume from the natural stop to the average upper end of precipitation is taken as the amount of insoluble solids.
The amount of insoluble solids in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is preferably 2 to 30% by volume, more preferably 4 to 25% by volume, still more preferably 6 to 20% by volume, particularly preferably 8 to. 18% by volume is good. If it is less than 2 volume%, the active ingredient as a vegetable juice and / or fruit juice containing container-packed drink will decrease, and if it exceeds 30 volume%, drinkability will become low.

  Adjustment of the amount of insoluble solids in the vegetable juice and / or fruit juice-containing container beverage of the present invention is performed by removing insoluble solids by filtration or centrifugation when the juice of vegetables or fruits contains excessive amounts of insoluble solids. Can be done by the operation. In addition, when insoluble solids are contained in a small amount or little in the juice of vegetables and fruits, add insoluble solids obtained by filtration or centrifugation from the juice of other vegetables and / or fruits. Can also be performed. The latest soft drinks (published on September 30, 2003, edited by the latest Soft Drinks Editorial Committee, published by Korin), 416 to 427, manufacturing method of tomato / vegetable juice and source 330 Any of the methods for producing fruit drinks described on pages 337 to 337 may be used as appropriate.

  The vegetable juice and / or fruit juice-containing container-packed beverage of the present invention preferably has a water content of at least 50% by mass, more preferably 60% by mass or more, and still more preferably 70% by mass or more. If it is less than 50% by mass, it will be a cause of lowering the drinkability and reducing the redispersibility of insoluble solids.

  Polydextrose and guar gum degradation products used in vegetable juice and / or fruit juice-containing container beverages of the present invention are food nutrition labeling standards system 2nd edition (issued July 1, 1999, edited by Japan Health and Nutrition Foods) This refers to the analysis target by the Prosky method (enzyme-gravimetric method) and high-performance liquid chromatographic method (enzyme-HPLC method) described in the Association / Nutrition and Food Department, pages 46-51. More specifically, polydextrose ( Ingredient (A)) is item 1 (“Nutritional ingredients in nutrition labeling standards, etc.” of Newly-developed Food Health Countermeasures Office, Ministry of Health, Labor and Welfare This is a component with an energy conversion coefficient of 0 (kcal / g) defined in 1) and 2) of “Partial revision of“ Analysis method, etc. ”.

  Polydextrose can be contained in a vegetable juice and / or fruit juice-containing container-packed beverage in an amount of 0.5 to 12% by mass, preferably 1.5 to 10% by mass, more preferably 2 to 8% by mass. . The content of polydextrose is preferably 0.5% by mass or more from the viewpoint of detachability from the container wall surface, and preferably 12% by mass or less from the viewpoint of ease of drinking. The content measurement of polydextrose is described in the second edition of the food nutrition labeling standard system (issued July 1, 1999, edited by the Japan Health and Nutrition Food Association, Nutrition Food Department, pages 46-51) The high performance liquid chromatographic method (enzyme-HPLC method) is used. At this time, in order to remove dietary fibers derived from insoluble solids, as described in Journal of Japanese Society of Nutrition and Foods, 46 (3) 244 (1993), water was obtained using a glass filter (No. 2) containing celite. Separating sex dietary fiber may be performed. Moreover, you may measure using sorbitol contained in a component (A) as a parameter | index by using an acid or an enzyme etc. together and hydrolyzing together. As an internal standard at this time, for example, Lites Ultra (Danisco Japan Co., Ltd.) can be used.

  The guar gum decomposed product (component (B)) used in the vegetable juice and / or fruit juice-containing container beverage of the present invention is the New Food No. 0217002 dated February 17, 2003, Ministry of Health, Labor and Welfare Energy conversion factor 2 (kcal / g) defined in 1) and 2) of item 1 (partial revision of “Analytical methods for nutritional components, etc. in nutrition labeling standards”) of the notice of the director of the newly developed food health management office Among them, a guar gum enzymatic degradation product can be used. As the guar gum degradation product, for example, a chemical degradation product can be used in addition to the enzyme degradation product.

  The guar gum degradation product can be contained in the vegetable juice and / or fruit juice-containing container-packed beverage in an amount of 0.5 to 10% by mass, preferably 1.5 to 8% by mass, more preferably 2 to 6% by mass. . The content of the guar gum degradation product is preferably 0.5% by mass or more from the viewpoint of detachability from the container wall surface, and is preferably 10% by mass or less from the viewpoint of ease of drinking. In addition, the content measurement of guar gum degradation product is based on the nutrition labeling standard system for foods 2nd edition (issued July 1, 1999, edited by Japan Health and Nutrition Food Association, Nutrition Food Department, pages 46-51) The described Prosky method (enzyme-gravimetry) is used. At this time, in order to remove dietary fibers derived from insoluble solids, as described in Journal of Japanese Society of Nutrition and Food, 46 (3) 244 (1993), water-solubility was obtained using a glass filter (No. 2) containing celite. It is also possible to sort dietary fiber. Further, in combination, hydrolysis is performed by causing an acid or enzyme to act on the sorbitol contained in the component (A), and the difference from the high performance liquid chromatographic method (enzyme-HPLC method) is determined. May be. As an internal standard at this time, for example, Lites Ultra (Danisco Japan Co., Ltd.) can be used.

The total amount of the component (A) and the component (B) used in the vegetable juice and / or fruit juice-containing container beverage of the present invention is about 22% by mass or less, more preferably 19% by mass or less, more preferably, per container beverage. 16 mass% or less is preferable. If it exceeds about 22% by mass, it is not preferable from the viewpoint of ease of drinking.
When the component (B) used in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is not used, but only (A) is used, the stomach is caused by the osmotic pressure effect of the component (A) in the large intestine. Unfavorable effects such as loosening, and the combined use of component (B) can reduce undesirable effects such as loosening the stomach.
Moreover, the total amount of the component (A) and the component (B) used in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is 3.4 (based on the volume of the insoluble solid of the component (C). Mass% / volume%) or less, more preferably 0.05 to 2, and still more preferably 0.1 to 1. When the total amount of the component (A) and the component (B) is 3.4 or less of the volume of the component (C), the detachability of the insoluble solid from the container wall surface is improved.

  The pH of the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention after heat sterilization is pH 3 to 5, preferably 3.5 to 4.6, more preferably 3. from the viewpoint of storage stability and ease of drinking. 8-4.5 is good. The pH is adjusted before heat sterilization. For pH adjustment, additives such as organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pH adjusters, etc. may be used alone or in combination depending on the origin of vegetable juice and fruit juice. it can. At this time, these additives are adjusted by adding appropriate amounts directly or as an aqueous solution diluted to an appropriate concentration. At this time, it may be added while confirming the pH with a pH meter or the like. Examples of these additives include adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, ascorbic acid and salts thereof. When the pH changes before and after heat sterilization, the pH before heat sterilization may be adjusted in consideration of the change.

  The viscosity of the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention after heat sterilization is preferably in the range of 300 mPa · s or less, more preferably 1 to 250 mPa · s, still more preferably 2 to 225 mPa · s, particularly. 3 to 200 mPa · s is preferable.

  The vegetable drink of the vegetable juice and / or fruit juice-containing container drink of the present invention is, for example, the latest soft drinks (issued on September 30, 2003, edited by the latest soft drinks editorial board, publication: Korin). (7) Vegetable beverages 1) to 8) are described. More specifically, 1) tomato juice, 2) tomato mix juice, 3) tomato juice drink, 4) carrot juice, 5) carrot mix juice, 6) vegetable juice, 7) vegetable juice mix juice, 8) other vegetable drinks Is mentioned.

The fruit juice drink of the vegetable juice and / or fruit juice-containing container beverage of the present invention is 10 of the latest soft drinks (issued September 30, 2003, edited by the latest soft drinks editorial board, publication: Korin). It refers to beverages corresponding to (2) fruit beverages 1) to 8) described on page 11. More specifically, 1) fruit juice, 2) fruit mixed juice, 3) fruit drink, 4) fruit drink, 5) fruit drink, 6) mixed drink with fruit juice, 7) carbonated drink with fruit juice, 8 ) Other direct beverages. On the other hand, 9) comment drinks and 10) fruit syrups described on pages 10-11 of the same source are explicitly excluded. The beverage of the present invention is more preferably 8) the beverage of 1) to 7) excluding other direct beverages.
In addition, the mixed drink of the said vegetable juice drink and the said fruit juice drink is also contained in the scope of the present invention.

  The container used for the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a metal foil, a plastic film, and the like, as with a general beverage. It can be provided in a conventional form such as a composite paper container, bottle or the like. Also preferably used is one having a lower oxygen permeability than the paper container, and the oxygen permeability coefficient (22 ° C.) of the container is 0.0001 to 0.1 mL / 350 mL · day · atm, preferably 0.0005 to 0.00. It is 08mL / 350mL * day * atm, More preferably, it is 0.001-0.06mL / 350mL * day * atm, More preferably, it is 0.0015-0.04mL / 350mL * day * atm. Even a colored oxygen-permeable container is included as long as it is a transparent container. The transparent container which can confirm adhesion of a deposit is preferable, and a transparent container means what can visually recognize the presence or absence of the deposit of a container bottom part substantially.

  The vegetable juice and / or fruit juice-containing container-packed beverages of the present invention are prepared in accordance with the origin of vegetable juice and fruit juice, as well as antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, and inorganic salts. Additives such as pigments, emulsifiers, preservatives, seasonings, pH adjusters and quality stabilizers may be used alone or in combination.

  The vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is produced under the sterilization conditions defined in the Food Sanitation Law if it can be sterilized by heating after filling the container like a metal can. For those that cannot be sterilized by retort, such as PET bottles and paper containers, sterilize under the same conditions as above, for example, sterilize at high temperature and short time using a plate heat exchanger, etc. The method is adopted. At that time, the container may be filled under aseptic conditions. Further, another component may be filled later under aseptic conditions into a container filled under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

(Manufacturing method for packaged beverages)
Example 1: Polydextrose that had been subjected to heat treatment of 2.0 g as an effective amount in water and 1.5 g of guar gum degradation product as an effective amount were dissolved to prepare an aqueous solution having a total amount of 50 g. Next, it mixed with 50 g of 2 times concentration tomato juice which adjusted the amount of insoluble solids, and obtained the preparation liquid 100g.
After filling the screw tube (borosilicate glass, capacity 110 mL, barrel diameter 40.0 mm, total length 120 mm, port inner diameter 20.0 mm: manufactured by Maruem, Model No. 8) with 90 mL of the prepared solution, sealing with a cap, Sterilization conditions were sterilized at 85 ° C. for 40 minutes. It cooled to normal temperature with water immediately after sterilization.
In Examples 2 to 4 and Comparative Examples 1 to 3, as described in Table 1, after adjusting the amounts of polydextrose and guar gum degradation products to obtain a preparation solution, similar sterilization conditions were used. In Example 1 and Comparative Example 3, the double concentrated tomato juice (1) adjusted so that the amount of insoluble solids was 15% by volume was used. In Comparative Examples 1 and 2, the amount of insoluble solids in the packaged beverage was 1 volume. % Concentrated tomato juice (2) adjusted to be 2%, and in Examples 2 and 3, the twice concentrated tomato juice (3) adjusted so that the insoluble solid content of the packaged beverage is 8% by volume, In Example 4, 2 times concentrated tomato juice (5) adjusted so that the amount of insoluble solids in the packaged beverage was 12% by volume was used.
Polydextrose: Lites Ultra (Danisco Japan Co., Ltd.)
Gua gum degradation product: Sunfiber R (Taiyo Chemical Co., Ltd.)

(Method for measuring the amount of insoluble solids)
10 mL of the contents of the vegetable juice and / or fruit juice-containing container beverage of the present invention described in the Japanese Agricultural Standards Inspection Method (supervised by the Japan Fruit Association: latest fruit juice and fruit beverage encyclopedia pages 566 to 575, published by Asakura Shoten) Take in a centrifugal sedimentation tube for measuring insoluble solids defined by the analysis method of the product, and after centrifuging for 30 minutes in a centrifuge with a radius of rotation of 14.5 cm, exhibit exactly 3000 rpm. Remove 5 mL of the supernatant, add 5 mL of distilled water, and after centrifuging for 30 minutes with a centrifuge having a rotation radius of 14.5 cm, showing 3000 rpm. Further, 5 mL of the supernatant is withdrawn, 5 mL of distilled water is added, and after 3,000 rpm is shown in a centrifuge with a radius of rotation of 14.5 cm, the mixture is precisely centrifuged for 30 minutes. The operation is carried out at 20 ° C., and the volume from the natural stop to the average upper end of the precipitation is immediately read.

(Measurement method of water content)
The measurement was performed by a heat drying method at 105 ° C. for 2 hours at normal pressure.

(Measurement of polydextrose and guar gum degradation products)
Polydextrose is a high performance liquid chromatograph described in the Food Nutrition Labeling Standards System 2nd Edition (issued July 1, 1999, edited by the Japan Health and Nutrition Food Association, Nutrition Foods Department, pages 46-51). The method (enzyme-HPLC method) was used, and the prosky method (enzyme-gravimetric method) described in the same document was used for the guar gum degradation product.

(Measurement method of pH after heat sterilization)
The pH was measured using a pH meter (F-22) manufactured by Horiba, Ltd. after the sample temperature was 20 ° C.

(Measurement method of viscosity after heat sterilization)
The viscosity was measured using a B8L viscometer manufactured by Tokimec Co., Ltd. (rotor: No. 1, rotation speed: 60 rotations / minute) after the sample temperature was 20 ° C.

(Evaluation method for desorption)
The manufactured container-packed beverages were allowed to stand under the conditions of storage conditions of 25 ° C. and 10 days. In the evaluation of detachability, the container was laid sideways at an angular velocity of 90 degrees / 2 seconds and continuously brought to an inverted state at an angular velocity of 90 degrees / 2 seconds. The first evaluation of detachability was carried out while the container was allowed to stand for 20 seconds after the container was inverted. Evaluation of detachability was carried out by visually observing the state of the bottom of the container. After standing for 20 seconds, it was returned to erect in the reverse direction at an angular velocity of 90 degrees / 2 seconds. The second and subsequent evaluations of the detachability were performed according to the first evaluation method. Moreover, the time interval between each desorption property evaluation (for example, the time interval between the first desorption property and the second desorption property) immediately shifted to the next evaluation after erecting.

(Redispersibility evaluation method)
The redispersibility was evaluated simultaneously with the third observation of the desorption property evaluation.

(Removability evaluation criteria)
The ring of sediment at the bottom of the container (periphery of the bottom) is not interrupted.
The ring of sediment at the bottom of the container is not interrupted by more than 50% but less than 100% ×
The ring of sediment at the bottom of the container is not interrupted at 20% to less than 50% △
A ring of sediment at the bottom of the container is present in less than 20%.
There is no ring of sediment at the bottom of the container ○

(Redispersibility evaluation criteria)
The lump is larger than rice grain ×
The lump is smaller than the rice grain and is recognized as a sesame grain size.
Lumps are smaller than sesame grains and are recognized as fine particles ○ △
No clumps are recognized ○

* Preparation method of fruit juice mix (1): Vegetable life 100 (Kagome Co., Ltd.) 1000 g, Aloe 1/5 (Tokyo Food Techno Co., Ltd.) 10 g, Orange tangerine 100% (Glico Co., Ltd.) 10 g, Peach juice juice 20% 10 g (manufactured by Koiwai Co., Ltd.) was mixed, water was added thereafter, and the mixture adjusted to Brix 4.3 was used. Moreover, what adjusted Brix of the tomato juice (4) in Example 3 to 4.3 was used. The contents of vegetable life 100 were carrot, spinach, parsley, celery, cabbage, lemon and apple. Moreover, the tomato origin of the insoluble solid in a drink was 19 volume%.
* Preparation method of fruit juice mix (2): Vegetable life 100 (Kagome Co., Ltd.) 1000 g, Aloe 1/5 (Tokyo Food Techno Co., Ltd.) 10 g, Orange tangerine 100% (Glico Co., Ltd.) 10 g, Peach juice juice 20% A product prepared by mixing 10 g (manufactured by Koiwai Co., Ltd.) and adding water after that to adjust to Brix 5.8 was used. Moreover, what adjusted Brix of the tomato juice (5) in Example 4 to 5.8 was used. The contents of vegetable life 100 were carrot, spinach, parsley, celery, cabbage, lemon and apple. The insoluble solid content in the beverage was 33% by volume.

  As is clear from Table 1, in Comparative Examples 1 and 3 in which polydextrose and guar gum degradation products were not blended, the desorption of the precipitate adhering to the bottom of the container was poor, whereas polydextrose and guar gum degradation products were blended. In Examples 1 to 4, it was found that the desorption property was improved. Moreover, in Comparative Example 2 with a small amount of insoluble solids, it was found that even when polydextrose and guar gum degradation product were blended, the desorption properties were difficult to improve.

Claims (6)

The following components (A) to (D):
(A) 1.5-8 % by mass of polydextrose,
(B) 1.5-8 % by mass of guar gum degradation product,
(C) 8-18 % by volume of insoluble solids,
(D) Moisture 50% by mass or more,
Containing
(1) ((A) + (B)) / (C) = 0.05-2 (mass% / volume%),
(2) pH 3-5 after heat sterilization treatment,
(3) Viscosity after heat sterilization The vegetable juice and / or fruit juice container-packed drink which are 300 mPa * s or less.   2. The packaged beverage according to claim 1, wherein the vegetable juice contains one or more vegetable juices selected from tomato, spinach, carrot, parsley, celery, cabbage and aloe.   The container-packed drink according to claim 1 or 2, wherein the juice contains one or more fruit juices selected from lemon, apples, tangerines, oranges and peaches.   The container-packed drink according to any one of claims 1 to 3, wherein the container-packed drink is either a vegetable drink or a vegetable / fruit juice mixed drink.   The container-packed drink according to any one of claims 1 to 4, wherein the container of the container-packed drink is a transparent container.   The container-packed drink according to any one of claims 1 to 5, wherein the oxygen permeability of the container of the container-packed drink is 0.0001 to 0.1 mL / 350 mL · day · atm.