JP5188887B2 - 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.

In recent years, as health consciousness has increased, there has been an increasing demand for efficient intake of dietary fiber, which Japanese people tend to lack, and there has been an increasing demand for beverage products that are one of the forms in which large amounts of dietary fiber can be consumed without difficulty. ing. Among them, dietary fibers that are easy to drink even when blended in large quantities are preferred, and acidic polysaccharide water-soluble dietary fibers are known as such dietary fibers.
For example, Patent Document 1 discloses a vegetable and / or fruit beverage beverage composition in which an alginate is blended as an acidic polysaccharide-based water-soluble dietary fiber, and beverages are prepared by adjusting solids derived from vegetables and / or fruits. There is a description that it is possible to reduce the blue odor and the heat odor after the heat sterilization treatment and to improve the ease of drinking (see Patent Document 1).

  On the other hand, alginate is known to be used as a flocculant for clarification of industrial wastewater and household wastewater (see Non-Patent Document 1). For this reason, when alginate was added in a large amount to vegetable juice or fruit juice, there was a problem that a part of insoluble solids derived from vegetable juice or fruit juice aggregated to cause precipitation.

On the other hand, gellan gum is used in beverages as a dispersant for suppressing precipitation (see Non-Patent Document 2).
JP 2005-204663 A Teruo Horiuchi et al., “Development and latest technology of water-soluble polymers”, p47 (CMC), March 25, 1996, CMC Corporation. Saneigen Co., Ltd., “FFI Reports,“ Basics of Gellan Gum and Application to Food ””, [online], [Search May 28, 2008], Internet <http://www.saneigenffi.co.jp/ pdf / hyd04.pdf>

  It is an object of the present invention to provide a vegetable and / or fruit beverage drink containing an alginate and having suppressed separation / precipitation formation.

  As a result of studies by the present inventors on such problems, the agglomerated substances produced in vegetables and / or fruit drinks containing a high concentration of alginate are surprisingly vegetables despite being derived from insoluble solids. It has been found that when the Brix value of soluble solids derived from juice and / or fruit juice is adjusted to a certain range, the formation of precipitates can be effectively suppressed even when a small amount of gellan gum is used.

  That is, in the present invention, (A) the alginate content is 0.9 to 4.0% by mass in terms of sodium alginate, and (B) the Brix value of the soluble solid content derived from vegetable juice and / or fruit juice of the beverage is 0.00. The vegetable juice and / or fruit juice containing container-packed drink whose 5-2.5 and (C) gellan gum content is 70-200 mass ppm are provided.

According to the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention, since the alginate can be contained at a high concentration, the solid matter derived from the vegetable juice and / or the fruit juice can be reduced and can be easily taken. Although the alginate is contained at a high concentration, the formation of precipitates continues to be suppressed during storage, so that the appearance is maintained even when filled in a transparent container. In addition, the amount of gellan gum in the beverage can be reduced, which is advantageous in terms of cost.
If it is such a drink, the dietary fiber which is apt to be deficient for Japanese people can be easily ingested as a drink containing a large amount of alginate.

  In addition, since it contains a large amount of alginate, physiological effects such as intestinal regulation effect, bowel movement improving effect, cholesterol lowering effect, blood pressure increase suppression and the like can be expected.

The (A) alginate content in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention (hereinafter also simply referred to as “beverage”) is 0.9 to 4.0% by mass in terms of sodium alginate. . In addition, this concentration range is about 100 mL to about 450 mL when a container-packed beverage that ingests 4 g of alginate is taken at a time, and corresponds to the demand for intake of a large amount of dietary fiber. is there.
The content of alginate in the beverage is preferably 3.6% by mass or less, more preferably 3% by mass or less, from the viewpoint of making the alginate flavor suitable as a beverage or maintaining the viscosity. It is more preferably 2.7% by mass or less, and particularly preferably 2.6% by mass or less. Moreover, 1.3 mass% or more is preferable, 1.4 mass% or more is more preferable, and 1.6 mass% or more is further more preferable from the point which makes it a drink which can fully take in alginate.
In addition, the measuring method of the amount of alginate contained in the drink of this invention is shown to the below-mentioned (quantitative method of alginate and the measuring method of a weight average molecular weight).

Examples of the (A) alginate contained in the beverage of the present invention include, for example, alkali metal alginates such as sodium alginate and potassium alginate; Salt; ammonium alginate such as ammonium alginate and the like can be used. In addition, an alginate in which two or more of the above salts are combined may be used.
Examples of the sodium alginate suitable for the beverage of the present invention include, for example, those extracted / separated and purified from brown algae, etc., low molecular weight sodium alginate (hereinafter referred to as low molecular weight sodium alginate), Name: Solgin (Kaigen Co., Ltd.), Product name: Kimika Argin SKAT-ULV (Kimika Co., Ltd.) and the like. Examples of potassium alginate include those obtained by subjecting low molecular weight sodium alginate to potassium substitution treatment (hereinafter referred to as low molecular weight potassium alginate) and the like, and other alginates are similarly subjected to salt substitution treatment. Can be obtained. However, sodium alginate, potassium alginate and the like are not limited to those subjected to these treatments.

  In addition, the (A) alginate contained in the beverage of the present invention preferably has a low molecular weight in order to keep the beverage viscosity low and easy to drink, and has a weight average molecular weight of 10,000 to 20 by GPC measurement. 10,000, preferably 20,000 to 100,000, more preferably 30,000 to 70,000, particularly preferably 40,000 to 60,000. In addition, the weight average molecular weight measuring method of an alginate is shown in the later-mentioned (quantitative method of alginate and measuring method of a weight average molecular weight).

The beverage of the present invention has (B) a brix value of soluble solids derived from vegetable juice and / or fruit juice (product temperature: 20 ° C.) (hereinafter also simply referred to as “brix value derived from vegetable juice and / or fruit juice”). Is set to 0.5 to 2.5. (B) By setting the Brix value derived from vegetable juice and / or fruit juice to 2.5 or less, precipitation can be suppressed even under conditions where the amount of gellan gum added is reduced, which is preferable in terms of storage. Moreover, the flavor of a drink can fully be heightened by making the Brix value derived from (B) vegetable juice and / or fruit juice 0.5 or more. Accordingly, (B) the Brix value derived from vegetable juice and / or fruit juice is preferably 0.6 to 2.4, more preferably 0.7 to 2.4. The brix value of the soluble solids derived from vegetable juice and / or fruit juice of this beverage can be adjusted based on the brix value of vegetable juice and / or fruit juice.
In addition, the value measured at 20 degreeC using the refractometer for sugars is used for a Brix value (Brix degree).

The (C) gellan gum content in the beverage of the present invention is 70 to 200 ppm by mass (hereinafter simply referred to as “ppm”). By adjusting the Brix value, it can be 160 ppm or less, 140 ppm or less, or 100 ppm or less. Moreover, by setting it as 70 ppm or more, the dispersibility of gellan gum can be raised rather than the cohesion force by alginate, and it is effective for suppression of precipitation. In view of long-term storage stability, the gellan gum content is preferably 80 ppm or more, more preferably 90 ppm or more.
In addition, the amount of gellan gum contained in the beverage of the present invention can be measured by AOAC 991.43 which is an official AOAC method.

  Examples of the gellan gum (C) contained in the beverage of the present invention include native gellan gum and deacylated gellan gum. Native gellan gum exhibiting pseudoplastic properties with a low addition amount is preferable. For example, the microorganism Sphingomonas elodea is present outside the cells. Produced product, product name: Kelcogel (registered trademark) LT100, HM, HT (San-Eigen FFI Co., Ltd.) can be used. However, it is not limited to the above products as long as it is a native gellan gum exhibiting pseudo plastic properties.

  The gellan gum (C) used in the beverage of the present invention has a viscosity measured at 20 ° C. of preferably 0.1 to 100 mPa · s, more preferably 10 to 90 mPa · s at 0.15% by mass, The thing of 20-80 mPa * s is further more preferable. In addition, the viscosity measuring method of gellan gum should just follow the below-mentioned (measuring method of a viscosity).

  Moreover, the vegetable juice and / or fruit juice contained in the drink of this invention consist of vegetable juice as vegetable juice, and fruit juice as fruit juice. Vegetables used for vegetable juice include tomatoes, carrots, spinach, cabbage, me cabbage, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, pumpkin, red bell pepper, bell pepper, radish, etc. As the vegetable juice of the present invention, tomato, carrot, spinach, parsley, celery and cabbage are particularly preferred. Aloe juice can also be used as vegetable juice. These vegetable juices may be used alone or in combination.

  Examples of fruits used for fruit juice include lemons, apples, tangerines, oranges, grapefruits, sweeties, peaches, melons, watermelons, plums, kiwis, guava, prunes and the like. As the squeezed juice, lemon, apple, tangerine, orange, grapefruit, thigh and the like are particularly preferable. These fruit juices may be used alone or in combination.

The vegetable juice and / or fruit juice-containing container-packed beverage of the present invention preferably includes (D) an insoluble solid derived from vegetable juice and / or fruit juice (hereinafter simply referred to as “solid”).
The vegetable juice and / or fruit juice-derived solid matter is measured as a water-containing volume by the below-described (solid amount measurement method), and the component derived from the vegetable juice and / or fruit juice is other compounding ingredients, etc. Includes those that interact. That is, it contains a complex such as insoluble cellulose, hemicellulose, pectin, or protein. The presence of the solid matter derived from the vegetable juice and / or fruit juice affects the texture of the vegetable juice and / or the fruit juice beverage, particularly the pulp feeling. If the amount of solids derived from vegetable juice and / or fruit juice is 0.01% by volume or more, the vegetable juice and / or fruit juice beverage will not have a uniform texture and will be excellent in terms of naturalness and authenticity. When the content is 8% by volume or less, the viscosity does not become excessively high, and there is little resistance when drinking and it is easy to drink.
That is, from the viewpoint of ease of drinking during drinking, the amount of solids derived from vegetable juice and / or fruit juice is preferably 0.01 to 8% by volume, and more preferably 0.02 to 6 in terms of texture. % By volume, more preferably 0.05 to 4.5% by volume.

  The amount of solids derived from vegetable juice and / or fruit juice is adjusted by operations such as partial removal, addition and concentration of vegetable juice and / or fruit juice-derived solids by solid-liquid separation operations such as centrifugation and filtration. You may adjust to the said preferable range.

  The water content of the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is preferably 75% by mass or more, more preferably 85% by mass or more, and still more preferably 90% by mass or more. In addition, the measuring method of a moisture content can be measured with the heat drying method of 105 degreeC and 2 hours at a normal pressure, for example.

The pH (product temperature: 20 ° C.) of the vegetable juice and / or fruit juice-containing container beverage of the present invention is pH 3.5 to 5, preferably 3.7 to 4.6, from the viewpoint of storage stability and ease of drinking. More preferably, it is 3.8 to 4.5, and still more preferably 3.9 to 4.3. A pH within the above range is preferable from the viewpoint of storage stability and ease of drinking.
Adjustment of pH is normally performed before heat-sterilizing in the manufacturing process of the vegetable juice and / or fruit juice containing container-packed drink of this invention.
For adjusting pH, in addition to organic acids derived from vegetable juice and fruit juice, 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. Can do. 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, you may add, confirming pH with a pH meter etc. 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.

  In addition, the vegetable juice and / or fruit juice-containing container-packed beverages of the present invention include sugars, vitamins, various esters, pigments, antioxidants, fragrances, sweeteners, emulsifiers, preservatives, seasonings, and quality stability. You may mix | blend suitably food additives, such as an agent, individually or in combination.

  The vegetable juice and / or fruit juice-containing container-packed beverage of the present invention may further contain dietary fibers other than those described above for the purpose of supplementing dietary fiber. Other dietary fibers include (E) water-soluble neutral polysaccharide dietary fiber, specifically, indigestible dextrin, guar gum, guar gum degradation product, pullulan, water-soluble corn fiber, hemicellulose, low molecular weight hemicellulose, soybean Examples thereof include dietary fiber, locust bean gum, konjac mannan, guard run, polydextrose, and agar. Of these, guar gum degradation products, indigestible dextrin, polydextrose and the like are preferable because they do not affect the flavor of the entire beverage.

  The content of these other dietary fibers keeps the viscosity of the beverage low and makes it easy to drink, and further does not affect the formation of precipitates, so in vegetable juice and / or fruit juice packaged beverages, 0.2-8 mass%, 0.6-4 mass%, especially 1.2-3 mass% are preferable.

  In addition, the dietary fiber used for this invention is quantified by AOAC991.43 and AOAC2001.03 which are AOAC official methods, and the method based on these. For example, guar gum, guar gum degradation product, pullulan, water-soluble corn fiber, hemicellulose, low molecular weight hemicellulose, soy dietary fiber, locust bean gum, konjac mannan, guard run are AOAC 991.43, and indigestible dextrin, polydextrose is AOAC2001 .03 can be measured.

  The viscosity (product temperature: 20 ° C.) of the beverage of the present invention is preferably 400 mPa · s or less, more preferably 200 mPa · s or less, still more preferably 100 mPa · s or less, further preferably 50 mPa from the viewpoint of ease of drinking. S or less, more preferably 25 mPa · s or less, particularly preferably 11 mPa · s or less, and even more preferably 10 mPa · s or less. Moreover, the viscosity of the beverage of the present invention is preferably 2 mPa · s or more for the sensory real feeling of vegetable juice and fruit juice.

  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. A composite paper container, a glass bottle, a resin container in which a metal or paper lid is combined, a tubular resin container, or the like can be provided in a normal form. In particular, in transparent containers such as PET bottles, glass bottles, resin containers combined with metal and paper lids, tube-shaped resin containers, etc., even if slight precipitation occurs, it can be clearly seen at the time of product display, The appearance of the product is particularly problematic. This invention solves the said subject on the external appearance in the container-packed drink which has these transparency. In addition, even if it is a colored oxygen permeable container, the said subject will arise if it is a container which has transparency.

  The vegetable juice and / or fruit juice-containing container-packed beverages of the present invention are appropriately sterilized. For example, in the case where heat sterilization can be performed after filling the container like a metal can, the sterilization conditions defined in the Food Sanitation Law Manufactured. 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 may be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH may be returned to acidic conditions under aseptic conditions.

Measurement methods for the amount of solid matter, the amount of alginate / weight average molecular weight, the amount of gellan gum, the Brix value, and the pH / viscosity of beverages are described in 1) to 6) below.
1) (Solid matter measurement method)
The amount of solids is measured by a method according to the Japanese Agricultural Standards Inspection Method (supervised by the Japan Juice Association: described in pages 566 to 575 of the latest fruit juice and fruit beverage encyclopedia, published by Asakura Shoten).
Take the sample in a centrifugal sedimentation tube for measuring solids, and after centrifuging at 3000 rpm, centrifuge for exactly 10 minutes. Remove 5 mL of the supernatant, add 5 mL of distilled water, and after centrifuging at 3000 rpm, centrifuge for exactly 10 minutes. Further, 5 mL of the supernatant is extracted, 5 mL of distilled water is added, and similarly, after centrifuging at 3000 rpm, the mixture is accurately centrifuged for 10 minutes. The operation is carried out at 20 ° C. using a centrifuge with a radius of rotation of 14.5 cm, and the volume from the spontaneous stop to the average upper end of precipitation is taken as the amount of solid matter. If the amount of solids is small and falls below the minimum scale of the solids measurement centrifugal sedimentation tube, accurately measure the water in the solids measurement centrifugal sedimentation tube in advance using a micropipette, etc. It is better to take measures such as substituting the scale by adding

2) (Quantification of alginate and measurement of weight average molecular weight)
2) 1 Pretreatment (Preparation of analytical sample for HPLC)
2) 1-1 Formation of calcium alginate precipitate 2 g of a test sample is added to a beaker. Further, 35 mL of water is added and stirred uniformly. While appropriately stirring with a vortex stirrer, 1.5 mL of 2 mol / L calcium chloride aqueous solution was gradually added dropwise over 5 to 10 minutes. About 5 mL of water is added while pouring off deposits adhering to the wall surface, and then a 1 mol / L sodium hydroxide solution is added so that the pH becomes 11 or higher. The solution in the beaker is well dispersed and transferred to a volumetric flask having a volume of 50 mL, and the deposit adhering to the beaker is washed away with water to make a total volume of 50 mL. After stoppering, the solution is stirred with a vortex stirrer for 20 seconds and then left at room temperature for 20 minutes (solution A).

2) 1-2 Collection of calcium alginate precipitate A membrane filter with a diameter of 25 mm is attached to the membrane filter cartridge, and a 5 mL syringe is connected. A well-dispersed solution A (5 mL) is put into the syringe with a whole pipette. The piston of the attached syringe is pushed, and the inner solution is filtered with a membrane filter. After that, about 3 mL of 40 mmol / L calcium chloride aqueous solution adjusted to pH 11.3 with sodium hydroxide is used, and the deposits in the whole pipette and syringe are poured into the same syringe and filtered through a membrane filter. This cleaning operation is repeated once more.

2) 1-3 Salt exchange and recovery to sodium alginate Disassemble the membrane filter cartridge obtained by the above operation, take out the membrane filter and packing, and put them in a beaker. Add the remaining parts of the membrane filter cartridge to the beaker with 4.8 mL of water while washing. To this solution, 200 μL of a 1.5 mol / L sodium carbonate aqueous solution is added, and lightly stirred so that the solution becomes uniform (total amount of about 5 mL). In the middle, the mixture is allowed to stand at room temperature for 1 to 2 hours while mixing 3 times. Stir again and transfer the entire volume to a volumetric flask (capacity 10 mL). The remaining parts in the beaker are washed with about 5 mL of water, and the liquid is added to the volumetric flask. By these operations, alginic acid in the beverage is dissolved and recovered as sodium alginate. A solution obtained by filtering this solution through a membrane filter having a diameter of 25 mm (GL chromatodisc 0.45 μm) is used as an analytical sample for HPLC.

2) Determination of 2 alginate 100 μL of analytical sample for HPLC is measured by high performance liquid chromatography (HPLC). A 0.1% solution of a standard sodium alginate sample of known purity is similarly measured by HPLC, and sodium alginate in the sample is quantified by comparing the areas of the obtained chromatograms.
The HPLC operating conditions are as follows.

HPLC operating conditions Column: 1) Super AW-L (guard column): manufactured by Tosoh Corporation
2) TSK-GEL Super AW4000 (GPC column)
: Exclusion limit molecular weight 4 × 105 PEO / DMF, length 15 cm, inner diameter 6 mm, manufactured by Tosoh Corporation
3) TSK-GEL Super AW2500 (GPC column)
: Exclusion limit molecular weight 2 × 103 PEO / DMF, length 15 cm, inner diameter 6 mm, manufactured by Tosoh Corporation
* Connect the above columns in the order of AW-L, AW4000, and 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: 100 μL

2) Measurement of weight average molecular weight of 3 alginate (weight average molecular weight measurement method)
The weight average molecular weight of the alginate is measured by high performance liquid chromatography (HPLC). The HPLC operating conditions are the same as those in (2 Determination of alginate). A standard pullulan (Shodex STANDARD P-82 manufactured by Showa Denko KK) is used for the calibration curve for molecular weight calculation. 100 μL of the analytical sample for HPLC is injected into the HPLC, and the weight average molecular weight of sodium alginate in the sample is calculated from the obtained chromatographic chart.

3) (Quantitative method of gellan gum)
In accordance with AOAC 991.43, which is an official method of AOAC, the gellan gum amount was subjected to a series of enzyme treatments on 1 g of a sample, and then insoluble components were recovered by placing them at room temperature with about 80% ethanol for 1 hour. Next, the collected dried ethanol-insoluble component is dissolved in distilled water to a concentration of 0.1%, and 100 μL of the solution is measured by high performance liquid chromatography (HPLC). A 0.1% solution of a gellan gum standard sample of known purity is similarly measured by HPLC, and the gellan gum in the sample is quantified by comparing the areas of the obtained chromatograms. The HPLC operating conditions at this time are as described above (quantification of alginate and measurement of weight average molecular weight).

4) (pH measurement method)
The pH is measured using a pH meter (F-22) manufactured by HORIBA, Ltd. at a product temperature of 20 ° C.

5) (Measurement method of viscosity)
The viscosity is measured with a B-type viscometer at 20 ° C. In the examples, a B8L viscometer manufactured by Tokimec Co., Ltd. was used (rotor: No. 1, rotational speed: 60 revolutions / minute, product temperature: 20 ° C.).

6) (Measurement method of Brix value (degree))
It measured at the product temperature of 20 degreeC with the Brix meter (ATAGO RX-5000).

(Beverage production method)
A beverage composition was produced with the formulation shown in Table 1.
Adjustment of the amount of solids in tomato juice was performed by removing solids from tomato juice rich in solids by centrifugation or filtration. More specifically, the tomato concentrate 1 (6.2 times concentrated) was filtered after centrifuging the tomato paste stock solution (brix value 28 of soluble solids) to adjust the amount of insoluble solids. On the other hand, for tomato concentrate 2 (6.2 times concentrated), the commercially available tomato paste stock solution (Brix value 28 of soluble solid content) was used as it was.
As the alginate, a commercially available low molecular weight alginate (product name: Solgin, manufactured by Kaigen Co., Ltd.) was used. In the low molecular weight alginate, the weight average molecular weight of the low molecular weight sodium alginate was 58,000, and the weight average molecular weight of the low molecular weight potassium alginate was 59000. Sunfiber R (product name, manufactured by Taiyo Chemical Co., Ltd.) was used as a guar gum decomposition product. Bistop D-1677, D-1796, and Bistop D-1796 (D) (product names, manufactured by San-Ei Gen FFI Co., Ltd.) were used as native gellan gum-containing preparations.
The low molecular weight alginate of the component (A) is dissolved in 55 to 65 ° C. and the native gellan gum of the component (C) is dissolved in warm water of 80 ° C. to 85 ° C. and then cooled to room temperature, and the component (A) aqueous solution, component (C ) A mixed solution was prepared by mixing an aqueous solution, tomato juice, and other components.
The prepared solution was sterilized at a high temperature for a short time using a tube heat exchanger, hot filled into a PET bottle, cooled to room temperature after sealing, and a beverage composition was produced.

Using the above measurement method, the amount of solids in the beverage, the concentration of tomato juice, the amount of alginate / weight average molecular weight, the amount of gellan gum, pH, and viscosity were measured, and the results are shown in Table 1.
In the table, alginate (mass%) means mass% in terms of sodium alginate.
Moreover, a tomato juice density | concentration means the straight conversion (based on JAS standard) density | concentration (mass%). Therefore, according to the JAS standard, in the case of tomato juice, the tomato juice of Brix 4.5 becomes 100% by mass of the straight juice.

(Criteria for precipitation formation)
The beverages of the examples and comparative examples prepared by the above method were stored at room temperature, and the appearance of separation / precipitation after 1 week was visually evaluated (appearance evaluation). The results are shown in Table 1. Indicated.

In Examples 1 to 8, neither separation nor precipitation occurred, and the appearance evaluation was acceptable.
In Comparative Examples 1 and 5, as a result of not containing gellan gum, a precipitate was formed and the appearance evaluation was unacceptable.
In Comparative Example 2 or 3, gellan gum was blended in 96 and 100 ppm, respectively, but the Brix values were 2.9 and 3.0, respectively, and precipitates were formed. In addition, the insoluble solid contents of Comparative Examples 2 to 3 were 0.17% and 18%, respectively.
In Comparative Example 4, 100 ppm of gellan gum was blended, but Brix was 4.3, and a precipitate was formed.

Claims (4)

(A) The alginate content is 0.9 to 4.0% by mass in terms of sodium alginate,
(B) Brix value of soluble solid content derived from vegetable juice of beverage is 0.5 to 2.5 ,
(C) Gellan gum content is 70-100 mass ppm, and
(D) The amount of insoluble solids derived from vegetable juice is 0.01 to 8% by volume.
Is a vegetable juice-containing container-packed beverage. (A) The weight average molecular weight of the alginate is 10,000 to 200,000 in which claim 1 Symbol placement vegetable juice packaged beverage containing. (C) according to claim 1 or 2 SL placing the vegetable juice packaged beverage containing gellan gum is native gellan gum. The vegetable juice-containing container-packed beverage according to any one of claims 1 to 3 , wherein the container is a container having transparency.