JP4943770B2 - Container drink - Google Patents

Description

The present invention relates to a packaged beverage in which the vegetable juice and / or fruit juice's blue odor, sashimi, bitterness, acidity, astringent taste, earthy odor and the like are suppressed.

  In recent years, there are beverages processed from various vegetables and fruits. However, vegetable juice and fruit juice obtained by crushing vegetables and fruits and squeezing or squeezing them, and by concentrating or concentrating them and returning them to the juiced state There are flavors such as blue odor, sardine, bitterness, acidity, astringency and earthy odor, and these flavors may be problematic. Moreover, since this flavor is perceived as a nasty taste / odour and causes difficulty in drinking, there has been a demand for a beverage that is easier to drink by suppressing this flavor.

  In general, in order to suppress the unpleasant flavor of vegetable juice and fruit juice, there are heat treatment methods such as boiling, baking, warming, steaming, etc., and sufficient heat washing, exposure to water, chemical treatment, etc. (For example, Patent Documents 1 and 2).

JP 2002-330719 A JP 2003-000179 A

  This invention makes it a subject to provide the easy-to-drink packaged drink which suppressed the blue odor of a vegetable juice and / or fruit juice, an sardine, a bitter taste, a sour taste, an astringent taste, earthy smell, etc.

  As a result of diligent research for solving the above problems, the present inventor has found that in a packaged beverage containing fermented soy milk and vegetable juice and / or fruit juice, the green odor, gummy, bitterness of the vegetable juice and / or fruit juice. It was found that acidity, astringency, earthy odor and the like are suppressed. Thereby, the unpleasant flavor of vegetable juice and / or fruit juice was remarkably improved, and it became possible to provide a packaged beverage having the original richness and umami of the ingredients.

That is, the present invention
(1) A packaged beverage characterized by containing vegetable juice and / or fruit juice and fermented soy milk.
(2) The packaged beverage according to (1), which is a vegetable and / or fruit beverage.
(3) A packaged beverage characterized by suppressing the unpleasant flavor of vegetable juice and / or fruit juice by adding fermented soymilk.
(4) The packaged beverage according to any one of (1) to (3), wherein the amount of fermented soymilk added is in the range of 1 to 15% by weight.
(5) The container-packed beverage according to any one of (1) to (3), wherein the soybean solid content in the beverage is in the range of 0.085 to 1.275% by weight.
(6) It is related with the flavor improvement method characterized by suppressing the unpleasant flavor of a vegetable and / or fruit drink by adding fermented soymilk.

In the present invention, an unpleasant flavor of a vegetable and / or fruit drink is suppressed by adding fermented soy milk, and an easily drinkable container-packed drink is obtained.

The present invention is described in detail below.
In the present invention, the vegetable juice is not particularly limited as long as it can be squeezed. For example, tomato, eggplant, pumpkin, bell pepper, bitter gourd, nerbera, tougan, okra, green soybean, green pea, green beans, broad beans Fruits and vegetables such as pepper, corn, cucumber, carrots, burdock, onion, bamboo shoot, lotus root, turnip, radish, potato, sweet potato, taro, sweet potato, garlic, ginger, root vegetables such as ginger, asparagus, celery, kale, Examples thereof include leaf stems such as chingensai, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, beeswax, parsley, leek, shungiku, and leek. Also, use vegetable juice obtained as a raw material by heat treatment such as boiling, baking, warming, steaming, etc., and applying non-heat treatment such as washing with sufficient water, exposing to water, chemical treatment, etc. Can do. Furthermore, the vegetable juice which remove | eliminated the specific component contained in vegetable juice by passing the said vegetable juice through specific resin can also be used as a raw material. These vegetable juices can be used alone or in combination of two or more. In addition, fruit juice is not particularly limited as long as it can be squeezed. For example, orange, mandarin, apple, peach, pear, grape, blueberry, grapefruit, pineapple, shikuwasha, guava, acerola , Prune, papaya, mango, melon, kiwi fruit, bayberry, banana, yuzu, lemon and the like. In addition, fruit juice obtained by heat treatment such as boiling, baking, warming, steaming, etc. and non-heating treatment such as washing with sufficient water, exposing to water, chemical treatment etc. before and after squeezing is used as a raw material. it can. These fruit juices can be used alone or in combination of two or more. Furthermore, these vegetable juices and / or fruit juices can be used individually or in combination of two or more.

  In the present invention, fermented soymilk is not particularly limited as long as it is fermented soymilk. For example, it is obtained by soaking raw material soybeans in water and adding water, followed by grinding with a high-pressure homogenizer or the like. Steamed soybeans, removed soy milk to obtain soy milk, inoculated with lactic acid bacteria in this soy milk, fermented, and heat-treated when the pH of the fermented soy milk was in the range of 5.0 to 6.2. Refers to fermented soymilk obtained by stopping In addition, fermented soy milk obtained by suppressing the blue odor, gumminess, and bitterness of soybean by previously peeling and removing the hypocotyl when the fermented soy milk is obtained is also included. Commercially available fermented soy milk can also be used.

In the present invention, vegetables and / or fruit drinks include vegetable juices such as carrot juice and carrot mix juice, and fruit juice, fruit mix juice, fruit juice with fruits, fruit / vegetable mix juice, and fruit juice drinks, which are in accordance with Japanese agricultural and forestry standards. Say.

  In the present invention, the container-packed beverage refers to a beverage filled in a sealed container such as a can, bottle, paper, or plastic container used for a soft drink.

The unpleasant flavor in the present invention refers to a vegetable or fruit-derived component such as a green odor, a sardine, a bitter taste, a sour taste, an astringent taste, a soily odor, etc., which are perceived by human beings as having a different taste or smell. . Moreover, suppressing means that the extent which feels these unpleasant flavors decreases.

  In the present invention, the soy solid content in the beverage refers to the weight% in terms of the soy solid content in the beverage.

Moreover, in the flavor improvement method which suppresses the unpleasant flavor of the vegetable and / or fruit drink of the present invention, the vegetable juice and / or fruit juice is crushed and squeezed or strained to remove skins, seeds, etc. And what concentrated this or what concentrated this and it returned to the state of squeezed can be used as a raw material. Each of the juices can be used as a single product or as a beverage using a raw material in which two or more kinds are blended, and tomatoes and carrots can exhibit the effects of the present invention better with two or more kinds. In addition to tomatoes and carrots, oranges, preferably apples, more preferably oranges and apples, can significantly improve the unpleasant flavor, and the container can be used to feel the original richness and taste of the material. Beverages can be provided.

In addition, sugar, glucose, fructose, fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, oligosaccharide, trehalose, xylitol, sucralose, stevia extract, sorbitol, licorice extract to the above vegetable juice and / or fruit juice Sugars and sweeteners such as citrus and kankan extract, pectin, gelatin, collagen, agar, carrageenan, sodium alginate, soy polysaccharide, gum arabic, guar gum, xanthan gum, tamarind seed gum, gellan gum, etc., citric acid Acidulants such as malic acid, tartaric acid, lactic acid and gluconic acid, antioxidants such as L-ascorbic acid and sodium L-ascorbate, pH adjusters such as sodium hydrogen carbonate, glycerin fatty acid esters, sucrose fatty acid esters, etc. Emulsifier, dietary fiber, calcium salt, magnesium salt Niacin, reinforcing agents such as pantothenic acid, may be added spices and flavor of turmeric and the like.

The amount of fermented soymilk added to suppress the unpleasant flavor of the vegetable juice and / or fruit juice of the present invention is 1 to 15% by weight, preferably 2 to 15% by weight, and more preferably 2% to 15% by weight. Is preferably added in a range of 3 to 10% by weight, most preferably 3 to 5% by weight. Further, the soybean solid content in the whole beverage is 0.085 to 1.275% by weight, preferably 0.170 to 1.275% by weight, more preferably 0.255 to 0.850% by weight, and most preferably 0.00. It is good to make it become the range of 255-0.425 weight%. If the range of the amount of fermented soymilk and the solid content of soybeans in the whole beverage is less than this, the effects of the present invention may not be exhibited.If it exceeds this range, the unpleasant flavor is softened, but the fermentation odor Not only does this increase the balance of flavor, but it also increases costs.

The packaged beverage prepared as described above is provided as a packaged beverage with an unpleasant flavor suppressed by being enclosed in a sealed beverage container.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these merely illustrate embodiments of the present invention, and the present invention is not limited thereto.

(Preparation of fruit and vegetable mixed juice)
To 800ml of vegetable juice obtained by crushing and squeezing carrot, crushing and squeezing vegetables consisting of spinach, celery, watercress and parsley, adding 200ml of vegetable juice obtained by lining and adding 1000ml to the whole A prepared 100% vegetable juice was obtained. Next, 100% fruit juice obtained by crushing and squeezing fruit with an apple to grape weight ratio of 4: 1 and squeezed is added, and the vegetable juice and fruit juice are added to 50% by weight, respectively. After that, the pH was adjusted to 4.2 with lemon juice and hot-packed into a can container (190 ml). Thereafter, the sample was wound and cooled to room temperature to obtain a fruit / vegetable mixed juice sample.

(Preparation of tomato juice)
Commercial tomato was crushed and squeezed to obtain 100% tomato juice. The pH of this tomato juice was 4.2, and the tomato juice was hot-packed into a can container (190 ml). Then, it wound up and cooled to room temperature, and the sample of tomato juice was obtained.

(Preparation of fermented soymilk)
After the commercially available soybean was sufficiently expanded with water, the soybean was drained with a colander. Then, soybeans were steamed, crushed and squeezed, and soy milk was obtained by straining. 15 ml of lactic acid bacteria were added per 1000 ml of this soymilk, and lactic acid fermentation was performed at 43 ° C. for 16 hours. Then, it heated to 65 degreeC, the fermentation of fermented soymilk was stopped, and fermented soymilk with pH 5.9 was obtained.

<Comparative example and Example>
Soy milk obtained in the preparation process of fermented soy milk and fermented soy milk after preparation were added to each sample of fruit / vegetable mixed juice and tomato juice so as to have the blending ratio shown in Table 1. Thereafter, the taste of each sample was evaluated by five panelists, and evaluated according to the following four levels from the viewpoint of ease of drinking.

Evaluation standard ◎: Very easy to drink ○: Easy to drink △: Normal ×: Difficult to drink

If nothing was added to the fruit / vegetable mixed juice, it was difficult to drink because of the earthy odor derived from carrots, the gummyness derived from apples, and the astringent taste derived from grapes. However, when soy milk was added to the fruit / vegetable mix juice, these unpleasant flavors eased as the amount added increased, but the overall taste was thin and flat, resulting in a pale flavor.

On the other hand, when fermented soymilk was added to the fruit / vegetable mixed juice, these unpleasant flavors eased with an increase in the amount added, and the overall taste tended to feel a thickness. This is thought to be because the fermented odor of fermented soymilk suppresses unpleasant portions of vegetable juice and fruit juice and imparts a good flavor.

From Table 1, it can be seen that the ease of drinking is greatly improved by adding fermented soymilk to the beverage. Furthermore, this tendency is more pronounced in fermented soymilk than in soymilk, and it is effective in that it reduces the unpleasant flavor of beverages with a high blending ratio of vegetable juice and / or fruit juice, especially 100% beverages, and improves the difficulty of drinking. It was shown that there is.

Claims (4)

And vegetable juice, containing the fermentation soy milk container Tsumeno greens beverage, wherein the soybean solid content in the beverage is in the range of 0.085 to 1.275 wt%. Furthermore, fruit juice is contained, The container-packed vegetable drink of Claim 1 characterized by the above-mentioned. Container Tsumeno vegetables beverages according to claim 1 or 2 amount of fermented soy milk characterized in that it is in the range of 1-15 wt%.   Flavor improving method characterized by suppressing unpleasant flavor of vegetable and / or fruit beverage by adding fermented soymilk so that soybean solid content in beverage is in the range of 0.085 to 1.275% by weight .