JP6022719B2 - Vegetable-containing beverage and method for producing the same, and method for complicating texture in vegetable-containing beverage - Google Patents

Description

The present invention relates to a vegetable-containing beverage, a method for producing the same, and a method for complicating the texture of the vegetable-containing beverage.

Traditionally, vegetable-containing beverages have been drunk widely, and the reason is to maintain health. Examples of vegetable-containing beverages include vegetable mix juice and vegetable fruit mix juice. In any juice, it is a preparation process that mainly constitutes the production method, and what is prepared here is juice of vegetables, juice of fruits, and their concentrated reduced juice.

Container-packed vegetable-containing beverages can be easily purchased. In other words, the container-containing vegetable-containing beverage is circulated constantly. Such distribution is possible because the packaged vegetable-containing beverage is sterilized.

In recent years, the offer place of vegetable-containing drinks has expanded and is not limited to retail stores. For example, a fresh juice stand provides vegetable juice, fruit juice, and a mixture thereof. In the fresh juice stand, vegetables and fruits are crushed and the resulting crushed material is provided. What is contained in the provided crushed material is not limited to the juice. Specifically, solid content is included. The value provided by such fresh juice by leaving the solid content dared is the freshly squeezed taste, and, for example, a solid feeling or a complex texture.

In the future, vegetable-containing beverages are required not only for easy purchase but also for a complex texture. Patent Documents 1 to 3 disclose a beverage having a texture. Patent Document 1 discloses a beverage having a particle size fraction in the range of 75 to 250 μm of 50 w / w% or more by using a citrus fruit grind. Patent Document 2 discloses a beverage having a content of a fine pulp fraction of less than 250 μm of 5% by volume or more and 1000 μm.
The content of the fine pulp fraction is 60% by volume or less. Patent Document 3 discloses a beverage that is filled with a solid material that is large enough to feel a food-specific texture without variation and without loss of shape. However, the texture obtained in any beverage is monotonous.

Japanese Patent Laid-Open No. 2002-300866 WO2005 / 67740 JP 2005-204564 A

  The problem to be solved by the present invention is to impart a complex texture to a vegetable-containing beverage.

The inventors of the present application have found out that when a plurality of raw materials having different textures are combined, not only the solid feeling of the raw materials themselves but also a complex texture can be obtained. The invention completed by the present inventor based on the knowledge is as follows.

The vegetable-containing beverage according to the present invention contains (1) a citrus juice mash, from which the outer skin and seeds have been removed, and (2) from which at least one of the vegetables and fruits has been cut (No. 1), and (3) at least one of the vegetables and fruits is cut, and at least two of those that are harder than the first cut (second cut) . here,
The ratio of the hardness of the second cut to the hardness of the first cut is preferably 2.38.
To 21.1. The vegetable-containing beverage is preferably packaged in a container.

  The present invention makes it possible to impart a complex texture to a vegetable-containing beverage.

<Outline of the vegetable-containing beverage according to the present embodiment>
The purpose of the vegetable-containing beverage according to the present embodiment (hereinafter also referred to as “the present beverage”) is to provide not only a solid feeling of the raw material itself but also a complex texture. The vegetable-containing beverage is a beverage, and a part or all of the raw material is a vegetable. Examples of vegetable-containing beverages include vegetable juice, vegetable mixed juice, and vegetable / fruit mixed juice. The beverage is packaged (sealed) and distributed.

<Ingredients for this beverage>
The raw materials for this beverage are diverse and include juices of vegetables or fruits, ground products, cut products, and juices of citrus fruits. Among these raw materials, essential ones will be described later.

The kind of vegetable used by this drink is 1 or 2 or more. Examples of vegetables include solanaceous vegetables, ceraceae vegetables, cruciferous vegetables, red crustacean vegetables, asteraceae vegetables, liliaceae vegetables, cucurbitaceae vegetables,
It is a linden family, a cedar family, a ginger family, and a perilla family. It is. Examples of solanaceous vegetables are eggplant, paprika, peppers and the like. Examples of celery family vegetables are celery, ashitaba, parsley and the like. Examples of the cruciferous vegetables include cabbage, purple cabbage, me cabbage, petit veil, Chinese cabbage, radish, radish, kale, watercress, komatsuna, mizuna, broccoli, cauliflower, turnip, wasabi, mustard and the like. Examples of red crustacean vegetables include spinach and beets. Examples of asteraceae vegetables include lettuce, sengoku, salad, burdock, mugwort and the like. Examples of liliaceae vegetables are onion, garlic, leek, leek and the like. Examples of cucurbitaceae vegetables include cucumbers, bitter cucumbers, and tougans. An example of a lindenaceae vegetable is Morohaya. An example of a cedar family vegetable is asparagus. Examples of ginger family vegetables include ginger and ginger. Examples of Lamiaceae vegetables include perilla, rosemary, thyme, peppermint and the like.

The use of fruits in the beverage is optional, but preferably one or more fruits are used. Examples of fruits are apples, ume, peaches, cherries, apricots, plums, prunes, comecum, pears, pears, loquats, strawberries, raspberries, blackberries, cassis,
Cranberries, blueberries, melons, watermelons, kiwi fruits, pomegranates, grapes, bananas, guava, acerola, pineapple, mango, passion fruit, litchi and citrus fruits. Examples of citrus fruits are lemon, orange, navel orange, grapefruit, mandarin orange, lime, sudachi, yuzu, shikuwasha and tankan.

Juice (juice) is obtained by squeezing vegetables and fruits, from which squeezed straw (seed, thin skin, etc.) is removed (screening). Examples of the squeezer include a pulper, screw press, ginner, uniaxial or biaxial squeezer, and the like. These are all well known, commonly used, and known. This beverage can be used for vegetable juice (vegetable juice), fruit juice (fruit juice),
And any of these.

The ground product (pulp) is the solid content of the juice (the solid that has passed through the screen during juice extraction).
In other words, the ground product (pulp) is a broken cell tissue of vegetables or fruits. The beverage can employ any of vegetable grinds, fruit grinds, and mixtures thereof.

Transparent juice is squeezed juice from which solids have been removed. The method for removing the solid content is filtration. Examples of filtration include diatomaceous earth filtration and membrane separation.

The cut product is a product obtained by cutting vegetables and fruits. Distinguishable from cut material is ground (
Pulp) and citrus juice. The means for obtaining the cut product is a shredder, for example, a dicer, a micrograder, a household food cutter, or the like. The standard of the size of the cut product is about 5 mm. The texture of the cut product is more likely to remain as the cut product is not disrupted by the plant tissue. The hardness of the cut product will be described later.

Citrus juice lees (hereinafter referred to as “pulp cell”) are citrus juice lees from which the outer skin and seeds are removed. Examples of pulp cells are sac membrane and sand. Preferably, it is cut or pulverized, but it may be left as it is. The size of the pulp cell is not limited, but is preferably one that has been sieved and passed through a mesh screen having an opening of 7 mm. The pulp cell may be a dry product, but is preferably a non-dry product (raw raw material). The method for obtaining a pulp cell is a citrus juice squeezing method, and examples thereof include a chopper pulper type squeezing machine, an inline squeezing machine, and a brown type squeezing machine. Examples of the citrus fruits are orange and grapefruit. The texture of the pulp cell is different from that of the cut product. In other words, the citrus sac membrane and sand can be used by the present beverage.

<Hardness of cut material>
When the beverage contains two or more cut products, the hardness of each cut product is different. That is, one cut piece is harder than the other cut pieces. One of the important factors in the present beverage is the hardness ratio of each cut product and the difference value of the hardness of each cut product. Specifically, the ratio of the maximum value to the minimum value in each hardness and the difference value between the minimum value and the maximum value in each hardness. The hardness ratio is preferably 2.38 to 21.1. The hardness difference value is 3.6 to 14.1 N.

Below, for convenience of explanation, the cut product is divided into a soft cut product and a hard cut product. Examples of soft cut products are kiwi, banana, strawberry, tomato, pineapple and the like. Also,
Examples of hard cuts include apples, radishes and celery.

In the present beverage, the ratio of the hardness of the hard cut product to the hardness of the soft cut product is preferably 2
. 38 to 21.1. As a result, the texture is different and a complex texture can be experienced.

In the present beverage, the difference between the hardness of the soft cut product and the hardness of the hard cut product is preferably 3.
6N to 14.1N. That is, the hardness of the soft cut product is preferably 0.7 to 2
. 6N. Further, the hardness of the hard cut product is preferably 6.2 to 14.8N.
If the hardness exceeds 14.8 N (for example, the hardness of ginseng), the beverage aptitude is not satisfied. Since the difference value of hardness is 3.6 to 14.1 N, the texture is different and a complex texture can be tasted.

<Measurement of hardness of cut material>
In the above description, “hardness” is the maximum load, and is a value measured by a texturometer. The type of texturometer does not matter.
It is TPU-2DL (Sanden Co., Ltd.). When using this measuring instrument, the measurement conditions are:
Circular plunger 3mmφ, clearance 0.1mm, plunger speed 2.5mm / s
ec, 1 destruction. In the calculation method of hardness, the maximum value at the time of plunger load is set as the maximum load (N). Table 1 shows the average maximum load of each cut product, which is the average of the measured values at five edible portions.

<Method for producing this beverage>
The beverage manufacturing method (hereinafter referred to as “the present manufacturing method”) mainly comprises a pulp cell manufacturing process, a cutting process, a crushing process, a squeezing process, a blending process, a sterilizing process, a filling process, and a cooling process. is there. The present specification incorporates the contents of the latest fruit juice and fruit beverage dictionary (supervised by the Japan Juice Association) for a general description of these processes. A description of matters specific to the present embodiment is as follows.

In the manufacturing process of the pulp cell, citrus fruits are squeezed, and it is the juice lees that are obtained thereby. Furthermore, it is a pulp cell that is obtained by removing the seeds of the squeezed lees and the outer skin. The pulp cell obtained in the present embodiment is a citrus enamel membrane and sand. The pulp cell is preferably chopped so that it can pass through a 7 mm mesh screen.

In the cutting step, the vegetables or fruits are cut, and the resulting product is a cut of the vegetables or fruits.

In the crushing process, vegetables or fruits are crushed. What is distinguished from the crushed material obtained in the crushing process is a citrus pulp cell and a cut product of vegetables or fruits.

In the squeezing step, a crushed vegetable or fruit is squeezed, and what is obtained is a squeezed vegetable or fruit. The juice contains a ground product. Distinguishable from the milled product contained in the juice is a citrus pulp cell and a cut product of vegetables or fruits.

In addition to the squeezed juice, the pulp cell, the soft cut product,
In addition, any two or more of the hard cut products, and the resulting liquid is a mixed solution.
What is contained in the preparation liquid is at least a ground product, and is mixed with the juice. The milled product is a solid that has passed through the screen during squeezing. The size of the ground product is smaller than that of the aforementioned pulp cell and each of the aforementioned cut products. What is mixed in a preparation process may be transparent juice instead of squeezed juice.
What this manufacturing method does not exclude is the addition of various seasonings and food additives. Examples of seasonings are salt, sugar and the like. Examples of food additives include fragrances, colorants, pH adjusters, antioxidants, preservatives, emulsifiers, and nutrient enhancers. However, it is preferable that these substances are not added as much as possible. When two or more cut products having different pulp cells and hardnesses are blended, it is a combination of a fibrous membrane and a fibrous cut product, and two or more different textures can be tasted.

In the sterilization step, the preparation liquid is sterilized. There are various sterilization methods, and one example is heating. Various standards (in-house standards, industry standards, etc.) are followed by sterilization conditions.

In the filling step, the sterilized preparation liquid is packed in a container. The container is then sealed. Examples of containers include plastic cups, metal cans, paper containers, plastic bottles, bottles and the like. The paper container includes a paper container, and means for protecting the inside is a metal foil, a plastic film, or the like, but is not limited thereto.

In the cooling step, the sterilized preparation liquid or the sealed container is cooled. What is not excluded in the present invention is the cooling step before the sterilization step. It is the crushed material, the juice or the preparation liquid that is cooled. An example of the cooling method is heat exchange using a refrigerant.

In the present embodiment, the present beverage is embodied in the first to fourth embodiments. Needless to say, these examples do not limit the scope of the claims of the present invention.

<Example 1>
In Example 1, tomato juice (Brix = 4.5), grapefruit pulp cell, and tomato dice were blended. The blending amounts are as shown in Table 2. A mixed solution of 200 g of these was filled in a film container, immersed in a boiling water bath, and sterilized for 2 minutes. After heating, it was sufficiently cooled with ice water. The texture of the obtained vegetable beverage was evaluated.

<Example 2>
In Example 2, tomato juice (Brix = 4.5), grapefruit pulp cell, and celery dice were blended. The blending amounts are as shown in Table 2. After blending, preparation was performed in the same manner as in Example 1, and the texture was evaluated.

<Example 3>
In Example 3, it was blended with Komatsuna squeezed juice (Brix = 2), transparent apple juice (B
rix = 70), ginseng transparent concentrate (Brix = 60), grapefruit pulp cell,
Pineapple dice, water. The blending amounts are as shown in Table 2. After blending, preparation was performed in the same manner as in Example 1, and the texture was evaluated.

<Example 4>
In Example 4, the ingredients were Komatsuna juice (Brix = 2), apple puree (Br)
ix = 30), transparent apple juice (Brix = 70), transparent carrot juice (Brix = 60)
), Kiwi Dice, Celery Dice, Water. The blending amounts are as shown in Table 2. After blending, preparation was performed in the same manner as in Example 1, and the texture was evaluated.

<Comparative Example 1>
What was blended in Comparative Example 1 was tomato juice (Brix = 4.5). After blending, preparation was performed in the same manner as in Example 1, and the texture was evaluated.

<Comparative example 2>
In Comparative Example 1, tomato juice (Brix = 4.5) and tomato dice were blended. After blending, preparation was performed in the same manner as in Example 1, and the texture was evaluated.

<Sensory evaluation of texture>
Sensory evaluation was performed on the samples of Examples 1 to 4 and Comparative Examples 1 and 2. Evaluation is performed by a panel of three people, and the evaluation criteria are as follows. The results are shown in Table 2.

○: “Vegetable texture of vegetables or fruits and complex texture”
△: “Crispy but monotonous texture”
×: “Things that do not feel crunchy”
Comparative Example 1 is a so-called conventional tomato juice. Since no solid matter that requires chewing is blended, the liquid part has a viscosity but does not have a chewy texture. Comparative Example 2 was a monotonous texture with only the tomatoes. In Examples 1 to 3, a complex texture was felt due to the different textures of the pulp cell and the soft or hard cut product. In Example 4, a complex texture was felt due to the difference in maximum load between the soft cut and the hard cut.

  A field in which the present invention is useful is vegetable beverages and methods for producing the same.

Claims (9)

Containerized vegetable juice-containing sterilized beverage (excluding smoothies) that contains
(1) At least one of cut vegetables and cut fruits having a hardness of 0.7N to 2.6N (hereinafter referred to as “first cut product”), and (2 ) cut the at least one in a vegetable and cut the fruit, as the hardness is 6.2N to 14.8 N (hereinafter. referred to as "second cutting material") state, and are,
The vegetable juice, and the first and second cuts are mixed. The beverage of claim 1,
The ratio of the hardness of the second cut product to the hardness of the first cut product is 2.38 to 21.1. The beverage of claim 1,
The difference between the hardness of the first cut product and the hardness of the second cut product is 3.6N to 14.1N. The beverage according to any one of claims 1 to 3,
The first cut product is any of kiwifruit, banana, strawberry, tomato, and pineapple,
The second cut product is any one of apple, radish, and celery. The beverage according to any one of claims 1 to 4, further comprising:
Transparent juice of vegetables or fruits. The beverage according to any one of claims 1 to 5, further comprising:
At least one of ground vegetable and ground fruit. A beverage according to any one of claims 1 to 6,
No food additive is added. A method for producing a sterilized beverage containing containerized vegetable juice (excluding smoothie) , comprising at least
The mixing process, where mixing and stirring are
(1) Vegetable juice ( 2 ) At least one of cut vegetables and cut fruits, the hardness of which is 0.7N to 2.6N, and ( 3 ) cut vegetables and cut Or at least one of the fruits having a hardness of 6.2N to 14.8N. A containerized vegetable juice-containing sterilized beverage (excluding smoothie) is a method of complicating texture, comprising at least
The mixing process, where mixing and stirring are
(1) Vegetable juice ( 2 ) At least one of cut vegetables and cut fruits, the hardness of which is 0.7N to 2.6N, and ( 3 ) cut vegetables and cut Or at least one of the fruits having a hardness of 6.2N to 14.8N.