JP4806591B2 - 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 for correcting the bias in nutrient intake. In Japan, in the “National Health Promotion Movement in the 21st Century (Healthy Japan 21)”, vegetables per day More than 350g (standard value 292g; 1997 National Nutrition Survey) 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 to be blended with 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, using a combination of low molecular weight alginate and polydextrose, moisture, insolubility It has been found that by controlling the solid content, beverage viscosity and pH, the drinkability after storage is improved, and the desorption and redispersibility of the precipitate produced in the container-packed beverage container is improved.

The present invention includes the following components (A) to (D):
(A) Low molecular weight alginate 0.5-6% by mass,
(B) 0.5-12% by mass of polydextrose,
(C) Insoluble solid 2-30% by volume
(D) Moisture 80% by mass or more,
Containing
(1) (A) + (B) ≦ 14% by mass,
(2) (A) / (C) ≦ 1.9 (mass% / volume%),
(3) pH 3-5 after heat sterilization treatment,
(4) 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 beverage of the present invention is insoluble solid as 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 80% by mass or more. If it is less than 80 mass%, it will become a factor which makes a drinkable fall and the redispersibility of insoluble solid content low.

The low molecular weight alginate and polydextrose used in the vegetable juice and / or fruit juice-containing container beverage of the present invention are food nutrition labeling standards system 2nd edition (issued July 1, 1999, edited by Nippon Health 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 Nutrition Food Association / Nutrition Food Department, pages 46-51. The molecular alginate (component (A)) is listed in Section 1 (“Nutrition Labeling Standards” of the Notification of the Director of the 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) as defined in 1) and 2) of “Partial revision of“ Analytical methods for nutritional components, etc. ”. Among these, low molecular weight sodium alginate having an average molecular weight of 3.0 × 10 ^{4 to} 6.3 × 10 ⁴ is preferable, more preferably an average molecular weight of 3.5 × 10 ^{4 to} 6.2 × 10 ⁴ , and still more preferably an average. The molecular weight is 4.0 × 10 ^{4 to} 6.0 × 10 ⁴ . The low molecular weight alginates can be prepared by the methods described in JP-A-11-75777, JP-A-6-7093, JP-A-2-303468 and the like, as long as they do not violate the above definition. The molecular weight of the low molecular weight alginate can be adjusted by heat treatment. For example, when heated at 80 ° C. or higher in a state dissolved in water, the molecular weight of the low molecular weight alginate is lowered. Therefore, the molecular weight may be adjusted within the above range depending on the heating temperature and the heating time.

The low molecular weight alginate can be contained in a vegetable juice and / or fruit juice-containing container-packed beverage in an amount of 0.5 to 6% by mass, preferably 1.5 to 5% by mass, more preferably 2 to 4% by mass. , Is good. The content of the low molecular weight alginate is preferably 0.5% by mass or more from the viewpoint of desorption from the container wall surface, and preferably 6% by mass or less from the viewpoint of ease of drinking. In addition, the content measurement of low molecular weight alginate is the nutrition labeling standard system for foods 2nd edition (issued July 1, 1999, edited by Japan Health and Nutrition Food Association, Nutrition Food Department, pp. 46-51 The Prosky method (enzyme-gravimetric method) described in (1) 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, it can also measure separately with a component (B) by making calcium ion act on a low molecular-weight alginate and making it insolubilize.
Moreover, the low molecular weight alginate of the component (A) used in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is 1.9 (mass% /%) with respect to the volume of the insoluble solid of the component (C). % By volume) or less, preferably 0.02 to 1.5, more preferably 0.05 to 1. When component (A) is 1.9 or less of the volume of component (C), the desorbability of the insoluble solid from the container wall surface is improved.

  Polydextrose (component (B)) to be used in the vegetable juice and / or fruit juice-containing container beverage of the present invention is a new food from the Foods Department of Health and Welfare Ministry of Health, Labor and Welfare No.0217002 dated February 17, 2003 Uses ingredients with an energy conversion coefficient of 0 (kcal / g) defined in item 1 of the notice of the Director of the Development Food and Health Measures Office (partial revision of “Methods for Analyzing Nutritional Components, etc. in Nutrition Labeling Standards”) it can.

  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 12% by mass, more preferably 2 to 10% by mass. The content of polydextrose is preferably 0.5% by mass or more from the viewpoint of dispersibility, and is preferably 12% by mass or less from the viewpoint of ease of drinking. In addition, the content measurement of polydextrose is described in 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 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, it can also measure separately from a component (A) by making calcium ion act on a low molecular-weight alginate (component (A)) and making it insoluble.

The total amount of the component (A) and the component (B) used in the vegetable juice and / or fruit juice-containing container beverage according to the present invention is about 14% by mass or less, more preferably 12% by mass or less, and still more preferably. 10 mass% or less is preferable. If it exceeds about 14% by mass, it is not preferable from the viewpoint of ease of drinking.
In addition, when the component (B) used in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is not used, and only (A) is used, the salty taste and sashimi derived from the salt of the component (A) are preferable. An unpleasant taste such as saltiness and sashimi derived from the salt can be reduced by using the component (B) together.
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 (mass with respect to the volume of the solid of the component (C). % / Volume%) or less, more preferably 0.05 to 2, and still more preferably 0.1 to 1. By making the total amount of the component (A) and the component (B) be 3.4 or less of the component (C), the detachability from the 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 300 mPa · s or less, more preferably 1 to 250 mPa · s, still more preferably 2 to 225 mPa · s, particularly preferably. Is preferably 3 to 200 mPa · s.

  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. Moreover, the thing whose oxygen permeability is lower than the paper container to use is preferable, and the oxygen permeability coefficient (22 degreeC) of a container is 0.0001-0.1mL / 350mL * day * atm, Preferably, it is 0.0005-0.08mL. / 350 mL · day · atm, more preferably 0.001 to 0.06 mL / 350 mL · day · atm, and still more preferably 0.0015 to 0.04 mL / 350 mL · 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 in 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: A low molecular weight sodium alginate (A1) subjected to 2.0 g of heat treatment as an effective amount in water and 1.5 g of polydextrose 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 solid, and obtained 100 g of preparation liquids.
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 shown in Table 1, after adjusting the amount of low molecular weight alginate Na (A1) or (A2) and polydextrose to obtain a preparation solution, the same Sterilization conditions were used. In Examples 1 and 2 and Comparative Examples 3 and 4, the double-concentrated tomato juice (1) adjusted so that the amount of insoluble solids was 15% by volume was used. Using the double concentrated tomato juice (2) adjusted so that the amount is 1% by volume, in Example 3, the double concentrated tomato juice (3) adjusted so that the insoluble solid content of the packaged beverage is 11% by volume is used. In Example 4, 2 times concentrated tomato juice (4) adjusted so that the amount of insoluble solids in the packaged beverage was 8% by volume was used.
Low molecular weight sodium alginate (A1) raw material: Food additive Sorgin (Kaigen Co., Ltd.)
Low molecular weight Na alginate (A2) raw material: Food additive Kimika Argin, Grade SKAT-ULV (Kimika Co., Ltd.)
Polydextrose: Lites Ultra (Danisco Japan Co., Ltd.)

(Pretreatment conditions for low molecular weight alginate)
Preparation method of low molecular weight sodium alginate (A1) Food additive Sorgin (Kaigen Co., Ltd.) was used as a raw material.
8 g of the raw material was dissolved in ion-exchanged water at room temperature so that the total amount was 500 g of an aqueous solution. Next, this aqueous solution was heat-treated at 85 ° C., measured by the GPC method, and controlled in molecular weight. The average molecular weight of the low molecular weight Na alginate obtained by the heat treatment was 5.9 × 10 ⁴ . The aqueous solution thus obtained was freeze-dried to obtain a low molecular weight sodium alginate (A1) whose molecular weight was controlled in a powder form.
Preparation method of low molecular weight sodium alginate (A2) Food additive Kimika Argin, grade SKAT-ULV (Kimika Co., Ltd.) was used as a raw material.
8 g of the raw material was dissolved in ion-exchanged water at room temperature so that the total amount was 500 g of an aqueous solution.
Next, this aqueous solution was heat-treated at 85 ° C. for 30 minutes to control the molecular weight. The average molecular weight of the low molecular weight Na alginate obtained by the heat treatment was 6.2 × 10 ⁴ . The aqueous solution thus obtained was freeze-dried to obtain a powdered molecular weight-reduced sodium alginate (A2) having a controlled molecular weight.

(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: the 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 was carried out at 20 ° C., and the volume from the spontaneous stop to the average top end of precipitation was taken as the amount of insoluble solids.

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

(Measurement method of low molecular weight alginate and polydextrose)
Low molecular weight alginate is a product of 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 ski method (enzyme-gravimetric method) was used, and polydextrose used the high-performance liquid chromatographic method (enzyme-HPLC method) described in the document.

(Measurement method of molecular weight of low molecular weight alginate)
Low molecular weight alginate was measured by high performance liquid chromatography (HPLC).
The column used is a type that separates by molecular size exclusion (GPC column), and a low molecular weight alginate solution dissolved in a 0.2 mol / L sodium nitrate aqueous solution to a concentration of 0.1% is added to HPLC by 100 μL, and the resulting chromatographic chart From this, the weight average molecular weight was calculated. A standard pullulan (Shodex STANDARD P-82 manufactured by Showa Denko KK) was used for the calibration curve for molecular weight calculation.
The HPLC operating conditions used this time are shown below.
(HPLC operating conditions)
Column: TSK-GEL Super AW4000 (length 15 cm, inner diameter 6 mm) (manufactured by Tosoh Corporation)
TSK-GEL Super AW2500 (length 15cm, inner diameter 6mm) (manufactured by Tosoh Corporation)
Super AW-L (guard column) (Tosoh Corporation)
(The above columns are connected in the order of AW-L, AW4000, AW2500)
Column temperature: 40 ° C
Detector: Differential refractometer Mobile phase: 0.2 mol / L sodium nitrate aqueous solution Flow rate: 0.6 mL / min
Injection volume: 100μL

(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 of fruit juice mix: vegetable life 100 (Kagome) 1000g, Aloe 1/5 (Tokyo Food Techno) 10g, orange tangerine 100% (glico) 10g, thigh juice 20% (Koiwai) (Product made) 10g was mixed, water was added after that, and what was adjusted so that it might become Brix 4.2 was used. Moreover, what adjusted Brix of the tomato juice (4) in Example 4 to 4.2 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%.

  As is clear from Table 1, in Comparative Example 1 in which the low molecular weight alginate and polydextrose were not blended, the desorption property of the precipitate attached to the bottom of the container was poor, whereas the amount of insoluble solids was adjusted to reduce the molecular weight. It was found that the desorption properties were improved in Examples 1 to 4 in which an alginate and polydextrose were blended. On the other hand, in Comparative Example 2 in which the contents of the low molecular weight alginate and polydextrose exceed 3.4 with respect to the volume of the insoluble solid, it was found that the desorption property was low despite the small amount of the insoluble solid. . Further, Comparative Example 3 in which only the amount of insoluble solids was adjusted did not improve the desorption property from the container, and Comparative Example 4 in which the low molecular weight alginate was added too much had a high viscosity and poor drinkability.

Claims (6)

The following components (A) to (D):
(A) Low molecular weight alginate 0.5-6% by mass,
(B) 0.5-12% by mass of polydextrose,
(C) insoluble solids 2-20% by volume,
(D) Moisture 80% by mass or more,
Containing
(1) (A) + (B) ≦ 14% by mass,
(2) (A) / (C) ≦ 1.9 (mass% / volume%),
(3) pH 3-5 after heat sterilization treatment,
(4) 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.