JP5021442B2 - Vegetable drink with improved taste - Google Patents

Description

  The present invention relates to a beverage using vegetables and a method for producing the same.

  Vegetables, potatoes, beans, and seeds that are rich in starch become sweeter when cooked, and have long been favored by many people. However, although there are some examples that are used as ingredients for beverages (Patent Document 1), most of them are mixed as one of many ingredients, and few are used as main ingredients. .

  To date, various studies have been made on the mixing of vegetable juice and fruit juice and fermentation by lactic acid bacteria to improve the flavor of vegetable beverages (Patent Documents 2 to 6). With regard to beverages made from sweet potatoes, sweet potato drinks that have no potato odor and are refreshing, characterized by adding apple juice and lemon juice to processed sweet potato juice (Patent Document 7), milk ingredients for ground sweet potatoes Is added to the raw material and lactic acid fermented using a specific lactic acid bacterium, and the potato lactic acid fermented food (Patent Document 8), a process for producing saccharified liquid A from colored sweet potato, A method for producing a fermented food of low-calorie lactic acid bacteria containing anthocyanins (2) comprising the step (2) of adding a specific lactic acid bacterium to a fermented raw material consisting of the saccharified liquid A and milk raw material, and sweet potato A method for concentrating sweet potato juice, wherein the juice is frozen as it is, squeezed after thawing to obtain a juice and concentrated by adding citric acid to the juice Patent Document 10), and the like have been studied.

On the other hand, with regard to foods having sweetness, the object is to suppress the sweetness of foods without reducing sugar or other sweeteners, and to achieve a rich, crisp, refreshing sweetness with an organic carboxylic acid or its A sweet taste improving agent characterized by containing at least one kind of salt and at least one kind of calcium, magnesium, or a salt thereof has been studied (Patent Document 11).
JP2002-281954 JP 7-70933 A JP 11-75788 A JP-A-11-266824 JP2001-292720 JP 2004-254528 (Patent 3799799) JP2002-272429 JP2001-86929 JP 2006-254820 JP2003-33163 JP2000-175651

  However, when fruit juice is mixed with a vegetable-based beverage, the original taste of the raw material is lost due to the sweetness and sourness derived from the fruit juice. In addition, only the lactic acid fermentation eliminates the subtle sweetness of the raw material, which is different from the original taste of the raw material. Furthermore, simply adding saccharides to produce a beverage that has sweetness when cooked by cooking will reduce the sweetness and, unlike the inherent sweetness of the raw material, impair the palatability.

  The present inventors diligently studied as an object to provide a beverage having a natural sweetness when vegetables, potatoes, beans, and seeds containing a large amount of starch are used as raw materials when they are cooked by heating. As a result, (1) In order to improve only the sweetness, other organic acids are effective, but in that case, the sweetness itself and other complicated tastes are lost, and if the amount added is increased, the astringent taste (2) The addition of an appropriate amount of lactic acid improves sweetness without adding astringency to the target beverage and maintaining the sweetness and complex taste of vegetables. The present inventors have found that the present invention has been made.

The present invention provides the following:
(1) Beverages containing vegetable juice, sugars and lactic acid, wherein the vegetable contains 6 w / w% or more of starch, and the lactic acid content is 0.1 g / L to 1.5 g / L And the weight ratio (lactic acid / saccharides) of lactic acid and saccharides is 0.01-0.12.
(2) The beverage according to (1), which contains 1 to 25 v / v% alcohol.
(3) The beverage according to (1) or (2), wherein the vegetable juice is saccharified.
(4) The beverage according to any one of (1) to (3), comprising a lactic acid fermented vegetable product containing 6 w / w% or more of starch.
(5) The beverage according to any one of (1) to (4), wherein the vegetable is sweet potato or pumpkin.
(6) (A) Vegetable juice containing 6 w / w% or more of starch (i.e., vegetable juice, wherein the vegetable contains 6 w / w% or more of starch) Saccharified and (B) the lactic acid fermented product of the vegetable when converted to an amount capable of obtaining the same sugar content (A): (B) = 20 to 95: 80 to 5 ( However, the beverage according to (1) , which is contained in a weight ratio of (A) + (B) = 100).
(7) (A) Vegetable juice containing 6 w / w% or more of starch (ie, vegetable juice, wherein the vegetable contains 6 w / w% or more of starch) Saccharified and (B) the lactic acid fermented product of the vegetable when converted to an amount capable of obtaining the same sugar content (A): (B) = 20 to 95: 80 to 5 ( However, the manufacturing method of a drink including the process of mixing by the weight ratio of (A) + (B) = 100).
(8) (A) Vegetable juice containing 6 w / w% or more of starch (i.e., vegetable juice, the vegetable containing 6 w / w% or more of starch) Saccharified and (B) the lactic acid fermented product of the vegetable when converted to an amount capable of obtaining the same sugar content (A): (B) = 20 to 95: 80 to 5 ( However, the sweet taste improvement method of a drink including the process of mixing by the weight ratio of (A) + (B) = 100).
(9) A beverage concentrate for obtaining the beverage according to any one of (1) to (6).

  In this specification, “vegetable” refers to vegetables used in the market except for special cases (for example, pumpkin, carrot, edamame, asparagus, green peas, cabbage, cucumber, burdock, corn, etc.) , Garlic, horseradish, Japanese radish, wasabi, lotus root, potatoes (eg, sweet potato, potato, sweet potato, long yam, konnyaku potato), beans (eg, azuki bean, Japanese bean, peas, sweet potato, Japanese peas, Broad bean), seeds (eg, chestnuts, ginnan, walnuts, pumpkin seeds, almonds).

  In the beverage of the present invention (herein, the beverage may be described hereinafter, except for special cases, the description also applies to the beverage concentrate), starch is 6 w / w% or more. A vegetable containing 10 w / w% or more, more preferably 13 w / w% or more, and even more preferably 16 w / w% or more can be used as a raw material for the juice. Use of such a vegetable is preferable in that it can be given a sweetness that is produced when heated in a beverage obtained by subjecting it to a saccharification treatment described below.

  In the present specification, when referring to vegetables, when referring to the amount of starch (for example, containing 6 w / w% or more of starch), it means the amount per edible portion of food except in special cases. A person skilled in the art can measure the amount of starch in vegetables using a known method.

  Whether or not the vegetable contains a predetermined amount or more of starch is based on the value obtained in this way if the amount of starch in the vegetable is roughly equivalent to the amount of carbohydrates minus the total amount of dietary fiber. Can be judged. The amount of carbohydrate and the total amount of dietary fiber can be measured by those skilled in the art using known methods, but may be based on the “Fiveth Amendment Japanese Food Standard Ingredient Table”.

  The term “squeezed liquid” as used herein refers to vegetables, except in special cases, after harvesting the vegetables, if necessary, through steps such as heating, removal of non-edible parts, shredding, crushing, and pressing, centrifugation It means what was obtained as a juice by a process such as separation. Other steps such as filtration and enzyme treatment may be performed. The squeezed juice may be straight juice or concentrated. The squeezed juice includes clarified juice and a saccharification treatment solution. However, the term “squeezed juice” for vegetables in this specification does not include the lactic acid fermented product of vegetables, which will be described later, except in special cases. The clarified juice is clarified so that no precipitate is formed in the juice of the vegetable. Examples of the clarification treatment step include enzyme treatment, centrifugation, and filtration, and these steps can be used alone or in combination. The saccharification liquid is a saccharification process described later for the vegetable juice.

  The beverage of the present invention contains saccharides. In the present specification, “saccharide” refers to fructose, glucose, sucrose, and maltose, unless otherwise specified. Moreover, regarding the beverage in this specification, when referring to the saccharide content, it means the sum of the contents of sugar, glucose, sucrose, and maltose, unless otherwise specified. The saccharide content in the beverage can be measured by those skilled in the art using a known method.

  Sugars in the beverage of the present invention are those added as sugars (for example, white sucrose, granulated sugar, liquid sugar), starch sugars (for example, syrup, glucose, fructose, isomerized liquid sugar), honey, maple syrup, etc. In some cases, it may be the result of a saccharification treatment described below.

  In a preferred embodiment of the present invention, the vegetable juice includes a saccharified solution and may be composed of only a saccharified solution, or may be a mixture of a saccharified solution and other juices. Good. The use of a saccharification treatment liquid is preferable in that it can impart a very strong sweetness and a characteristic and complex taste unique to vegetables to a beverage. In the present specification, “saccharification treatment” refers to, except for special cases, amylase is allowed to act on vegetables (which may be pulverized, etc. or may be used as juice) to hydrolyze the contained starch. A process including a process. The amylase includes α-amylase (sometimes referred to as liquefaction enzyme), β-amylase, glucoamylase, α-glucosidase, pullulanase, and isoamylase. In the saccharification treatment, a plurality of amylases can be used simultaneously or sequentially. The amylase that can be used for the saccharification treatment in the present invention is not particularly limited as long as it can be used for food processing. The saccharification treatment is usually performed by pretreatment (crushing raw vegetables, adding water and heating if necessary), enzyme addition, reaction (heating and stirring as necessary), separation, and sterilization. Go through. A person skilled in the art can appropriately set the conditions for the saccharification treatment.

  The beverage of the present invention contains lactic acid. Lactic acid may be added or may be the result of lactic acid fermentation described below. A person skilled in the art can measure the lactic acid content in a beverage using a known method.

In the preferable aspect of this invention, the lactic acid fermented product of vegetables is included. The use of a lactic acid fermented product is not only a favorable effect of the present invention by bringing lactic acid into a vegetable beverage, that is, an effect of “better sweetness sharpness and reduced astringency,” and unpleasantness caused by heat sterilization in production. It is possible to obtain a beverage with reduced odor and improved umami and mellowness. Also, the beverage has a unique appearance (for example, when a purple sweet potato is used as a raw material, Color, transparency, etc.). In the present specification, the term “fermented lactic acid product” means a product obtained by fermenting a vegetable or a processed vegetable product (treated by crushing, squeezing, saccharification, etc.) with lactic acid bacteria, except in special cases. Lactic acid bacteria are not particularly limited as long as they can be used in foods, and bacteria of the genus Lactobacillus are preferably used. For example, Lactobacillus brevis , Lactobacillus plantarum , and Lactobacillus casei can be used.

  Lactic acid fermentation usually undergoes steps of sterilization of raw materials (crushed material, juice, etc.), starter inoculation, culture (around 30 ° C., around 24 hours), separation, sterilization, and cooling. Fermentation can be performed by those skilled in the art by appropriately setting conditions. Fermentation is performed until the lactic acid content is 0.5 g / L or more, preferably 1.0 g / L or more, more preferably 2.5 g / L or more, and further preferably 5.0 g / L or more. Alternatively, the acidity is used as an index until the concentration reaches 0.03% or more, preferably 0.6% or more, more preferably 0.15% or more, and further preferably 0.30% or more. PH may be used as an indicator of the progress of lactic acid fermentation. Those skilled in the art can measure these indices using known methods. For example, the amount of lactic acid can be measured using liquid chromatography.

  The lactic acid content of the beverage of the present invention is 0.1 to 1.5 g / L. The lactic acid content is preferably 0.14 to 1.13 g / L from the viewpoint that the sweetness sharpness further increases, and from the viewpoint that the complexity of taste increases and the taste of vegetables can be felt more strongly. More preferably, it is 0.19 to 0.76 g / L, and from the viewpoint that the astringent taste is hardly felt in the rear mouth and becomes very close to the flavor of the heated vegetable, it is further preferably 0.38 to 0.5 g / L . In addition, although this invention also provides the drink concentrate for obtaining a vegetable drink, the lactic acid content in the drink concentrate of this invention considers the degree of concentration. For example, the lactic acid content in a drinking concentrate that is diluted two-fold when drinking is 0.2 to 3.0 g / L, preferably 0.28 to 2.26 g / L, more preferably 0.38 to 1.42 g / L, and even more preferably 0.76 to 1.0. g / L.

  In the beverage of the present invention, the weight ratio of lactic acid / sugar is 0.01 to 0.12. From the viewpoint of further increasing the sharpness of sweetness, it is preferably 0.01 to 0.09, and from the viewpoint that the complexity of taste increases and the taste of vegetables can be felt more strongly, more preferably 0.014 to 0.058. From the viewpoint that the astringent taste is hardly felt in the rear mouth and becomes very close to the flavor of the heated vegetables, it is more preferably 0.029 to 0.04.

  If the beverage contains more lactic acid than the above range, the astringent taste is strong and the faint sweetness of the ingredients cannot be felt. On the other hand, when there are many saccharides, sweetness is too strong and it becomes a drink with a bad sharpness. Thus, by using saccharides and lactic acid in appropriate amounts and ratios, the sweetness of the vegetable beverage can be improved and the astringent taste can be reduced. According to the prior art, the use of organic carboxylic acids such as citric acid and malic acid in foods exhibiting sweetness can suppress sweetness, are rich, crisp, and have a refreshing sweetness Can be obtained (Japanese Patent Laid-Open No. 2000-175651 (Patent 3250535)). In contrast, according to the study by the present inventors, a specific amount of lactic acid in a vegetable beverage can improve the sharpness of sweetness while maintaining a preferable sweetness. Moreover, the astringent taste can be suppressed. Such an effect cannot be obtained with an organic acid other than lactic acid.

In a particularly preferred embodiment, the beverage of the present invention comprises (A) a vegetable juice containing 6 w / w% or more of starch and saccharified, and (B) a lactic acid fermented product of the vegetable. A compounding ratio is (A) :( B) = 20-95: 80-5 by weight ratio, when converted into the quantity from which the same sugar content is obtained. From the viewpoint of further increasing the sharpness of sweetness, it is preferably (A) :( B) = 40-95: 60-5, which increases the complexity of taste and makes it possible to feel the deliciousness of vegetables more strongly. From the viewpoint, and more preferably (A): (B) = 60-90: 40-10, the astringent taste is hardly felt in the rear mouth, the viewpoint that it becomes very close to the flavor of the heated vegetables Is more preferably (A) :( B) = 70-80: 30-30-20 (provided that (A) + (B) = 100).
Effect of the invention

  By adding an appropriate amount of lactic acid to a vegetable beverage made from vegetable juice, the sweetness of the sweetness is improved without imparting astringency to the target vegetable beverage and maintaining the sweetness. In addition, when a vegetable having an astringent taste is used as a raw material, the astringent taste can be improved.

  Furthermore, by using the saccharified squeezed juice and the lactic acid-fermented squeezed juice, the taste of the cooked sweet vegetables that have been insufficient with conventional vegetable juice-containing beverages can be sufficiently felt. .

The beverage of the present invention can be an alcoholic beverage. The alcohol content is not particularly limited, but can be 1 to 25 v / v%, preferably 4 to 18 v / v%, more preferably 8 to 14 v / v%. In the beverage concentrate, and takes into account the degree of enrichment. For example, the alcohol content in a drinking concentrate that is diluted two-fold when drinking can be 2 to 50 v / v%, preferably 8 to 36 v / v%, more preferably 16 to 28 v / v%. The alcohol to be used refers to all drinking alcohols that are not particularly limited, such as type, production method, and raw materials. For example, alcohol for raw materials (neutral spirits made from molasses, grain spirits made from grains, etc.), distilled liquor (shochu, whiskey, brandy, gin, etc.), brewed liquors (sake, fruit liquor, etc.), Drinkable alcohols such as mixed liquors (synthetic sake, sweet fruit liquor, liqueur, etc.) can be used alone or in combination.

  In one embodiment of the present invention, by using white wine and neutral spirits alone or in combination as alcohol, a particularly preferable alcoholic beverage can be obtained from the viewpoints of microbial management, flavor, and the like. White wine not only has a mellow taste unique to wine and is very compatible with the taste of vegetable juice, but it can also produce a more stable beverage (especially a container-packed beverage) from the viewpoint of microbial management by containing sulfurous acid. This is preferable.

  In this specification, when it says the content of the vegetable juice liquid or processed vegetable product in a drink, it says the content at the time of converting into a straight juice on the basis of sugar content except a special case. The sugar content can be expressed as Brix (Bx.) Using an existing refractometer. For example, in the case where a concentrated raw material is used, the above-mentioned blending ratio can be determined by converting the amount to a reference sugar content of unconcentrated juice (straight juice). The deficiency and excess are adjusted with the amount of water.

  For the beverage of the present invention, sweet potatoes, potatoes, sweet potatoes, long peppers, pumpkins, azuki beans, peas, soybeans, chestnuts, broad beans, corns, garlic, wasabi and lotus roots can be suitably used as ingredients. Particularly preferred examples are sweet potato, pumpkin, chestnut, azuki and corn.

  When sweet potato is used, the type is not particularly limited, and any of purple, orange (, yellow and white) may be used. Varieties are not particularly limited, for example, Ayamurasaki, Yamakawa purple, Tanegashima Purple, Benihayato, Sunny Red, Jay Red, Benio Tome, Joy White, Koganesengan, Benimasari, Ayakomachi, Murasakikisari, Purple Sweet Road, Tsurusengan, Shinya, Tsukubakomachi, Venezuma, Benihayato, Shiroyutaka, Shirosatsukari, Satsumahi, Starfish Tsukuba Komachi No. 2, Kusano No. 1, Minatoki, Hitachi Red, All Autumn, Satsumasuchichi, Sweet Garden, Elegant Summer, Anno Red, Anno Kaga, Tanegashima Roma, Tanegashima Gold.

  When using a pumpkin, a kind is not specifically limited, Either a Japanese pumpkin or a western pumpkin can be used. Variety is not particularly limited, for example, black skin, chrysanthemum, shikagaya, chirimen, ebis, black skin chestnut, green skin chestnut, red skin chestnut, snow makeup, fuku gourd, IP-41, DML-82, Kaitora, Manjiro , Utanani Setunari, Kurisango, Hana Homare, Puccini, North Mind, Yukitaro, Kuribo, Ajitaro, Corinky, Rainbow Romance, New Nakayama, White Power.

  When using a chestnut, a kind is not specifically limited, Either a Japanese chestnut or a Chinese chestnut can be used. Variety is not particularly limited, Tanzawa, Kunimi, Hitomaru, Toshihei, Tsukuba, Ginyori (Tamba chestnut), Ishizuchi, Kishine, late red, Ishijima, Shiroguri, Rokko 1, Kanbe, Saya Tanimoto, Isami , Nishiharima, Shichidate, Hasegawa, Sagami, Kiyosato, Autumn Polon, Autumn Colon, Banuri.

  When azuki bean is used, the type is not particularly limited, and any of a red (maroon) system, a black system, a white system, a green system, a brown system, a gray-white system, a mottled system, and a white background red spot system can be used. Variety is not particularly limited, but it is a large sword, Shinbichu sword, Hyogo sword, Hakuto sword, toyomi sword, New Kyoto sword, dream sword, beni dynagon, kamu dynagon, erimoshozu, hatsuneshozu, sahoroshozu, akenowase Otome, Shumari, Tokikari, Kitahotaru can be used.

  When using corn, the type is not particularly limited, and sweet corn (sweet seed), popcorn (explosive seed), dent corn (horse tooth), flint corn (hard grain), waxy corn (glutinous), soft corn ( Any of soft grain seeds), pod corn, and giant corn can be used. Variety is also not particularly limited, Yumesodachi, Nasuhomare, Hatayutaka, Tachitakane, P3358, Melody Suite, Peter Hayase No.1, Na30, Sweet Memory, Tos12, Satoyutaka, Cicilia, Janna, Nastia, Deer HT, Sayaka, Braverta, Madalena, Na50, summer sweet, sweet ale, Mi19, Mi29 can be used.

In the present specification, sweet potato will be described below as an example, but the description also applies to pumpkin, chestnut, azuki, and corn, except for special cases.
When sweet potato is used as a raw material of the beverage of the present invention, the sweet potato juice is not used as it is, but the clarified sweet potato juice obtained by filtration after saccharification and lactic acid-fermented sweet potato juice fermented with lactic acid bacteria are mixed. By this, the unpleasant flavor peculiar to sweet potato juice is removed, and the sweet taste of sweet potato is more felt. Such a vegetable drink is a particularly preferred example of the present invention.

When sweet potatoes are used, the saccharification treatment can be carried out as follows: charging (water, sweet potato steamed and crushed) => enzyme treatment => juice => filtration => sterilization => filling => cooling. The lactic acid fermentation process can be carried out as follows: The production process of lactic acid fermentation sweet potato juice is as follows: clarified sweet potato juice => sterilization => starter inoculation (using Lactobacillus casei , around 30 ° C) = > Culture (around 30 ° C, around 24 hours) => Centrifugation => Sterilization => Filling => Cooling.

If desired, other beverages (such as oligosaccharides), acidulants, pigments, fragrances, antioxidants, and the like can be added to the beverage of the present invention.
The beverage of the present invention can be a packaged beverage.

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.
Examples 1-6
Of the vegetables, potatoes, beans, and seeds that contain a large amount of starch, we conducted sweet potatoes.

  According to a conventional method, a sweet potato juice-containing beverage having the composition shown in Table 1 below was obtained. Ayamurasaki concentrated juice (manufactured by Miyazaki Nokyo Kyushu Co., Ltd., Brix. 50, acidity 0.16%) was used as the clarified sweet potato juice. Moreover, as a lactic acid fermented product, lactic acid fermented sweet potato juice (manufactured by Taiyo Inc., Brix. 15, acidity 0.33%) was used. Neutral spirits were made from molasses and had 59% alcohol. The Brix degree was measured using a digital refractometer RX-5000α manufactured by Atago Co., Ltd. The acidity was measured according to the Japanese agricultural and forestry standard inspection method for fruit drinks.

The production process of clarified sweet potato juice is as follows: Preparation (cooking and crushing water and sweet potato) => Enzyme treatment => Juice => Filtration => Sterilization => Filling => Cooling.
The production process of lactic acid fermented sweet potato juice is as follows: Clarified sweet potato juice => Sterilization => Starter inoculation (around 30 ° C) => Culture (around 30 ° C, around 24 hours) => Centrifugation => Sterilization => Filling = > Cooling. Lactobacillus casei was used for lactic acid bacteria fermentation.

  The sweetness sharpness, astringent taste, and overall score were sensory-evaluated by a panel of 6 people. For the sweetness sharpness and astringent taste, the evaluation score of Example 1 was set to “1”. The sweetness sharpness is 5 for good quality, 4 for good, 3 for normal, 2 for bad, and 1 for very bad, and astringency tastes 5 for not feeling at all, 4 for feeling almost unaffected 3 for a strong feeling, 2 for a very strong feeling. The overall score is 5 for very tasty, 4 for tasty, 3 for normal, 2 for not so tasty, 1 for not so tasty, and the average values are shown in Table 2.

  In Example 1, the astringent taste was normal, but the sweet taste remained in the back mouth, and in Example 2, the sweetness of the sweetness was improved, but the sweetness and sourness were felt separately, and the taste of potato was reduced. In Example 3, the sweetness of the sweet potato was improved, but the astringent taste was strongly felt in the rear mouth. In Example 4, the sweetness of the sweetness was good, and the astringent taste of the rear mouth was not felt so much. In Example 5, the complexity increased in taste, the sweet potato taste was felt stronger, and in Example 6, the sweetness was even better.

Sugar analysis was performed under the following conditions, and the total of fructose, glucose, sucrose, and maltose was calculated as a saccharide.
[Equipment] Hewlett Packard 1100 series liquid chromatography, [Column] Kanto Chemical LichroCART 250-4.0 Lichrospher 100 NH2 (5 μm), [Solvent] Acetonitrile: Water = 75:25, [Column temperature] 40 ° C, [Flow rate] 1.0 ml / min, [detector] RI, [retention time] fructose = 5.37 min, glucose = 5.86 min, sucrose = 7.48 min, maltose = 8.48 min.

Examples 7-14
According to a conventional method, a sweet potato juice-containing beverage having the composition shown in Table 3 below was obtained. Kiyosumi Sweet Potato Juice is Ayamurasaki Concentrated Juice (Manufacturing: Miyazaki Nokyo Kyushu Co., Ltd., Brix.50, Acidity 0.16%), and lactic acid fermented product is Lactic Acid Fermented Sweet Potato Juice (Manufacturing: Taiyo Fragrance Co., Ltd., Brix.15, Acidity 0.33%) ), Neutral spirits were used with molasses as the raw material and 59% alcohol.
The blending amounts of clarified sweet potato juice and lactic acid fermented sweet potato juice were determined so that the amount when converted to the same sugar content Bx would be the blending ratio shown in Table 4.

Tables 5 to 7 show the results of saccharide analysis, organic acid analysis, and sensory evaluation for Examples 7 to 14. The organic acid analysis was performed under the following conditions.
[Equipment] Hewlett Packard 1100 series liquid chromatography, [Column] BIO-RAD HPX-87H Ion Exclusion Column 300mm x 7.8mm, [Solvent] 2.5mmol / L sulfuric acid, [Column temperature] 40 ℃, [Flow rate] 0.6ml / min, [wavelength] 0 min to 214 nm, 8.8 min to 230 nm, 11.0 min to 214 nm, [retention time] citric acid = 7.75 min, malic acid = 9.38 min, lactic acid = 12.54 min.

  In Example 7, the astringent taste was normal, but sweetness remained in the rear mouth, and in Example 14, the acidity was strong and the astringent taste was felt strongly in the rear mouth, so Examples 8 to 13 were felt delicious. Further, Examples 8 to 11 did not feel more sour or astringent taste in the rear mouth, and the sweet taste of sweet potato was more felt with a refreshing sweetness. In particular, Example 10 had the least sweetness, sourness and astringent taste in the back mouth, and was very close to the flavor of the heated sweet potato and was most delicious.

  Similarly, the pumpkin was also examined, and a flavorful pumpkin juice-containing beverage having the composition shown in Table 6 below was obtained according to a conventional method. For clear pumpkin soup, pumpkin concentrate (manufactured by Dan Foods Co., Ltd., Brix.60), for lactic acid fermented product, lactic acid fermented pumpkin soup (manufactured by Taiyo Inc., Brix.14, acidity 0.85%), neutral spirits Used molasses as a raw material and had an alcohol content of 59%.

Claims (8)

A beverage containing vegetable juice, sugar, and lactic acid,
(A) A vegetable juice containing 6 w / w% or more of starch, which is a juice and saccharified, and
(B) Lactic acid fermented product of the vegetable
When (A) and (B) are converted to an amount that provides the same sugar content, (A) :( B) = 60 to 90:40 to 10 (provided that (A) + (B) = 100) A beverage comprising a weight ratio, having a lactic acid content of 0.19 g / L to 0.76 g / L , and a weight ratio of lactic acid to saccharide (lactic acid / saccharide) of 0.014 to 0.058 .   The beverage according to claim 1, comprising 1 to 25 v / v% alcohol.   The beverage according to claim 1 or 2, wherein the vegetable juice contains a saccharified product.   The beverage according to any one of claims 1 to 3, comprising a vegetable lactic acid fermented product.   The beverage according to any one of claims 1 to 4, wherein the vegetable is sweet potato or pumpkin. (A) A vegetable juice containing 6 w / w% or more of starch, which is a juice and saccharified, and
(B) The lactic acid fermented product of the vegetable, when (A) and (B) are converted into an amount capable of obtaining the same sugar content, (A): (B) = 60 to 90: 40 to 10 (however, (A ) + (B) = 100) , the lactic acid content is 0.19 g / L to 0.76 g / L, and the weight ratio of lactic acid to saccharide (lactic acid / saccharide) is 0.014 to 0.058. The manufacturing method of a drink including the process to adjust to . (A) A vegetable juice containing 6 w / w% or more of starch, which is a juice and saccharified, and
(B) When the lactic acid fermented product of the vegetable is converted to an amount capable of obtaining the same sugar content of ( A) and (B) , (A): (B) = 60 to 90: 40 to 10 (however, (A ) + (B) = 100) , the lactic acid content is 0.19 g / L to 0.76 g / L, and the weight ratio of lactic acid to saccharide (lactic acid / saccharide) is 0.014 to 0.058. A method for improving the sweetness of a beverage, comprising adjusting to the above . The drink concentrate for obtaining the drink of any one of Claims 1-5 by diluting .