JP6208839B1 - Method for producing vegetable beverage - Google Patents

Abstract

An object of the present invention is to reduce undesirable flavors peculiar to vegetable juice represented by green vegetable juice in the production of vegetable beverages. In a method for producing a vegetable beverage comprising mixing vegetable juice, fruit juice, and water-soluble dietary fiber, after mixing vegetable juice and water-soluble dietary fiber, a mixture of vegetable juice and water-soluble dietary fiber; Mix with juice. [Selection figure] None

Description

  The present invention relates to a method for producing a vegetable beverage.

  Vegetable drinks are accepted by a wide range of consumers interested in health and beauty from the viewpoint of easily ingesting vegetables that tend to be deficient. Among these, vegetable drinks mainly made of green vegetables typified by green juice are attracting attention because they contain abundant functional components, and various product developments have been carried out.

  On the other hand, many vegetable beverages that use green vegetables as a main ingredient exhibit a flavor such as a blue smell peculiar to green vegetables, and many consumers are not good at such flavors.

Against this background, various techniques for reducing the flavor of vegetable drinks such as the blue odor have been developed.
For example, Patent Document 1 describes an invention of a vegetable beverage characterized in that a vegetable beverage containing green vegetables as a raw material contains DFA (Difractose Anhydride) and a sugar alcohol. According to the present invention, it is possible to improve tastes typified by “blue odor”, “pungency”, “bitterness / egg taste”, and “acidity” unique to vegetable beverages made from green vegetables without using a flavor. It is described that can be.
Patent Document 2 describes an invention of a green vegetable drink characterized by adding trehalose to green vegetable juice. According to this invention, it is described that the reduction of off-flavors and off-flavors during storage of a green vegetable beverage is achieved.

On the other hand, by mixing fruit juice with vegetable juice, products that reduce the flavor unique to vegetable juice and make it easier to drink have been developed.
For example, Patent Document 3 includes (A) vegetable juice and (B) a citrus fruit juice-containing vegetable drink, (A) the vegetable juice is contained in an amount of 50% by weight or more in a straight conversion with respect to the whole beverage, and (A) the vegetable A vegetable beverage is described in which the ratio (B / A) of (B) citrus fruit juice to juice is 0.6 or more in straight conversion, and according to the invention, there is little green odor and egg flavor peculiar to vegetable juice, and aftertaste It is described that a fresh and easy to drink vegetable drink is provided.

JP 2007-143416 A JP 2000-116362 A JP 2009-171881 A

  This invention makes it a subject to provide the new technique which reduces the unfavorable flavor (flavor which is often unsatisfactory) peculiar to vegetable juice represented by green vegetable juice.

As a result of earnest research and development aimed at providing a new technique for reducing the unfavorable flavor unique to vegetable juice, the present inventors have mixed vegetable juice and water-soluble dietary fiber, and then mixed vegetable juice and water-soluble fiber. It has been found that undesirable flavors of vegetable juice can be reduced by mixing a mixture of sexual dietary fiber and fruit juice.
The present invention obtained from the above findings is as follows.

This invention which solves the said subject is a manufacturing method of the vegetable drink including mixing vegetable juice, fruit juice, and water-soluble dietary fiber, Comprising: After mixing vegetable juice and water-soluble dietary fiber, said vegetable juice And a mixture of the water-soluble dietary fiber and fruit juice.
In mixing vegetable juice and fruit juice, unfavorable flavor peculiar to vegetables of vegetable juice can be reduced by mixing vegetable juice and water-soluble dietary fiber in advance.

  In the preferable form of this invention, the said water-soluble dietary fiber contains indigestible dextrin or polydextrose. By using indigestible dextrin or polydextrose as the water-soluble dietary fiber, it is possible to obtain an effect of reducing unfavorable flavor peculiar to vegetable juice. Moreover, when using an indigestible dextrin, the functionality can also be provided to a vegetable drink.

In the preferable form of this invention, content of the said water-soluble dietary fiber is 0.01 mass% or more with respect to vegetable drink whole quantity.
By making content of water-soluble dietary fiber into the said range, the effect of reducing the unfavorable flavor peculiar to vegetables of vegetable juice can fully be acquired.

  In addition, the present invention reduces vegetable odor of vegetable beverages, which comprises mixing vegetable juice and water-soluble dietary fiber, and then mixing the vegetable juice and the mixture of water-soluble dietary fiber and fruit juice. Provide a way to do it.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the vegetable drink which reduced the unpleasant flavor peculiar to vegetables.

It is a figure which shows the VAS scale used in the Example.

  The method for producing a vegetable beverage of the present invention is a method for producing a vegetable beverage comprising mixing vegetable juice, fruit juice and water-soluble dietary fiber, and after mixing the vegetable juice and water-soluble dietary fiber, It is characterized by mixing a mixture of water-soluble dietary fiber and fruit juice.

In the present invention, the vegetable drink refers to a drink containing vegetable juice.
In addition, in this specification, "straight conversion" used when displaying the mass ratio of vegetable juice or fruit juice is the solid content concentration of vegetable juice or fruit juice obtained by squeezing or crushing from vegetables or fruits. Refers to conversion to mass.
That is, when Z mass% of the Y mass-concentrated raw material is used, Y × Z mass% of the raw material is included in straight conversion.

In the present invention, vegetable juice refers to a vegetable juice, a crushed vegetable product (vegetable puree), or a mixture thereof. Vegetable juice can be obtained by a known production method.
The vegetable used as the raw material for the vegetable juice used in the production method of the present invention is not limited, and any one can be selected, and one or more of fruit vegetables, leaf vegetables, and root vegetables can be used.
Among them, the effect of the production method of the present invention is remarkable in the production of vegetable beverages using as a raw material a vegetable juice having at least one of the unique blue odor, bitterness, astringency, and taste. For example, vegetables belonging to the Brassicaceae family such as watercress, broccoli, cabbage, arugula, komatsuna, kale, Japanese radish, radish, radish, carrots, celery, parsley, tomato leaves, etc., pumpkin, cucumber, bitter gourd, zucchini , Vegetables belonging to the family Cucurbitaceae such as hechima, vegetables belonging to the mallow family such as okra, vegetables of the red crustaceae such as spinach, vegetables belonging to the family Asteraceae such as artichokes, burdock, lettuce, vegetables belonging to the family of scorpionaceae such as asparagus, Vegetables belonging to the Lindenaceae family such as Moroheiya, vegetables belonging to the Crassaceae family such as Tsurmurasaki, vegetables belonging to the Solanum family such as tomatoes, shishitou, eggplant, peppers, paprika, vegetables belonging to the lily family such as leek, leek, green beans, green beans, Vegetables belonging to legumes such as peas, broad beans, Seo, sage, vegetables belonging to the Labiatae basil, because strong inherent smell of the effect of the manufacturing method of the present invention becomes remarkable when using a vegetable juice obtained from any of these vegetables. For example, the total amount of vegetable juice obtained from any of these vegetables is 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% or more in terms of straight, based on the total amount of vegetable beverages. A form containing at least 1% by mass, particularly preferably at least 0.5% by mass, particularly 1% by mass or more is mentioned.

The following is mentioned as an example of a composition of vegetable juice (the following is the ratio with respect to vegetable drink (all are straight conversion)).
Carrot: 0.001% by mass or more, preferably 0.01% by mass or more Vegetables belonging to the Brassicaceae family: 0.001% by mass or more, preferably 0.01% by mass or more Vegetables belonging to the Apiaceae family: 0.001% by mass or more , Preferably 0.01% by mass or more Vegetable belonging to the family Lamiaceae: 0.001% by mass or more, preferably 0.01% by mass or more

More preferable examples of the composition of vegetable juice include the following (the following are ratios relative to vegetable beverages (both in straight conversion)).
Carrot: 0.001% by mass or more, preferably 0.01% by mass or more One or more kinds selected from kale, watercress, broccoli, cabbage (total): 0.001% by mass or more, preferably 0.01% by mass or more Celery , Parsley, tomorrow, perilla selected (total): 0.001% by mass or more, preferably 0.01% by mass or more

In the present invention, fruit juice refers to fruit juice, fruit crushed material (fruit puree), or a mixture thereof. Fruit juice can be obtained by a known production method.
The raw material of the fruit juice used for the production method of the present invention is not limited. Examples include citrus fruits such as mandarin oranges and oranges, and fruit juices such as apples.

Although the water-soluble dietary fiber used for manufacture of the vegetable drink of this invention will not be restrict | limited especially if used for food-drinks, Preferably, an indigestible dextrin, polydextrose, an indigestible glucan, and inulin are mentioned. Among them, it is preferable to use indigestible dextrin or polydextrose, and it is particularly preferable to use indigestible dextrin.
For example, water-soluble dietary fibers having an average molecular weight of 1,000 to 5,000 Da, preferably 1,500 to 2,500 Da can be used.
As the indigestible dextrin, for example, an average molecular weight of 1,000 to 5,000 Da, preferably 1,500 to 2,500 Da can be used.
Since such water-soluble dietary fiber is generally marketed as a raw material for food, it can be used.

The content of the water-soluble dietary fiber is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, more preferably 0.5% by mass or more, particularly preferably 1%, based on the total amount of the vegetable beverage. It is preferably at least 2% by mass, more preferably at least 2% by mass.
From the viewpoint of reducing the flavor of the vegetable juice, the upper limit value is not particularly limited, but is preferably 50% by mass or less, more preferably 30% by mass or less in consideration of the palatability (tactile feel, flavor) of the entire product.

  The content of the water-soluble dietary fiber is, for example, 0.01% by mass or more, preferably 0.1% by mass or more, more preferably 1% by mass or more, and further preferably 3% with respect to the total amount of vegetable juice (straight conversion). % By mass or more, particularly preferably 6% by mass or more, particularly preferably 10% by mass or more, and particularly preferably 12% by mass or more. From the viewpoint of reducing the flavor of vegetable juice, the upper limit is not particularly limited.

In the production method of the present invention, the vegetable juice and the water-soluble dietary fiber are mixed prior to mixing the vegetable juice and the fruit juice.
As a method of mixing vegetable juice and water-soluble dietary fiber, a method in which at least a part of vegetable juice, for example, vegetable juice having an unfavorable flavor to be reduced, can be mixed with water-soluble dietary fiber prior to fruit juice. It can be employed without any particular limitation.
Further, the vegetable juice mixed with the water-soluble dietary fiber may be concentrated or diluted by removing or adding water, and the property may be either liquid or solid including paste. .
As a mixing method, for example, (a) a method of adding and mixing concentrated vegetable juice to an aqueous solution of water-soluble dietary fiber, (b) a method of adding water-soluble dietary fiber to vegetable juice and mixing, (c ) Mixing water-soluble dietary fiber and concentrated vegetable juice and mixing water.
From the viewpoint of handleability in industrial production, (a) a method of adding and mixing concentrated vegetable juice to an aqueous solution of water-soluble dietary fiber is preferable.

The method (a) described above will be described in more detail.
First, water-soluble dietary fiber is dissolved in water to obtain an aqueous solution. The concentration of the water-soluble dietary fiber at this time is preferably 0.01% by mass or more, more preferably 5 to 50% by mass.
Moreover, since such a form can use the concentrated vegetable juice as a raw material, it is efficient also from a viewpoint of the distribution | circulation and storage of a raw material.

In the production method of the present invention, a mixture of vegetable juice and water-soluble dietary fiber obtained as described above is mixed with fruit juice.
The fruit juice at the time of mixing may be concentrated or diluted, and its properties may be either liquid or solid including paste.

  When at least part of vegetable juice or fruit juice is concentrated, it is reduced at any stage of the production process and corresponds to the solid content of vegetable juice or fruit juice obtained from the vegetable or fruit. It is preferable to prepare as follows.

A vegetable drink can be manufactured through the process demonstrated above. In the manufacturing method of this invention, when manufacturing vegetable drinks, you may include arbitrary processes, such as sterilization normally performed, cooling, and container filling.
Moreover, unless the effect of the manufacturing method of this invention is impaired, you may add the component used for a general drink.

The present invention also relates to a method for reducing the vegetable odor of vegetable beverages, characterized in that after mixing vegetable juice and water-soluble dietary fiber, the mixture of vegetable juice and water-soluble dietary fiber and fruit juice are mixed. I will provide a.
This method can naturally be used in the production of vegetable beverages, but is not limited thereto, and can be used in the production of foods and drinks using vegetable juice as a raw material.
The preferred form of each raw material, its composition, and the preferred form of mixing are as described above.

  Hereinafter, the present invention will be described in more detail with reference to examples. In this example, the notation by% (percentage) is based on mass unless otherwise specified.

<Test 1> Comparative test on the flavor of vegetable juice according to the order of addition (1) Example 1
Indigestible dextrin (average molecular weight: about 2000 Da, the same in the following examples) was dissolved in water to obtain an 8% indigestible dextrin aqueous solution.
Based on the formulation in Table 1, 100 g of a test sample was prepared by the following method.
First, 8% indigestible dextrin aqueous solution and 10 times concentrated celery juice were mixed. Subsequently, 4 times concentrated apple juice was added and mixed to obtain a test sample.

(2) Comparative Example 1
In Example 1, the order of addition of vegetable juice and fruit juice was changed to obtain a test sample of a comparative example.
That is, based on the prescription in Table 1, 100 g of a test sample was prepared by the following method.
First, 8% indigestible dextrin aqueous solution and 4 times concentrated apple juice were mixed. Subsequently, 10-fold concentrated celery juice was added and mixed to obtain a test sample.

(3) Sensory evaluation For each of the prepared test samples, sensory evaluation of the following items was performed by three specialized panelists using a visual analog scale (VAS) (see FIG. 1).

A VAS of 7.5 cm was used, and a minimum evaluation point (left end) and a maximum evaluation point (right end) were defined as follows. In other words, the larger the evaluation score, the less the vegetable smell, the easier it is to drink, and the better.
(Item 1) Vegetable smell (vegetable smell-not vegetable smell)
(Item 2) Ease of drinking (Difficult to drink-Easy to drink)
(Item 3) Delicious (delicious-delicious)

  The evaluation results are shown below. The results are shown as an absolute value (cm) of VAS and a ratio with respect to VAS 7.5 cm.

From the test results, mix indigestible dextrin and celery juice first, then mix with apple juice later, mix indigestible dextrin and apple juice first, then mix with celery juice later Compared with the method to do, it was found that the vegetable odor is clearly reduced, it becomes easier to drink and delicious. The concrete evaluation of the panelist was that the scent peculiar to celery remained behind in the comparative example.
Although the mechanism by which the vegetable odor is reduced by the production method of the examples is not clear, by mixing the indigestible dextrin and vegetable juice first, substances related to the unfavorable flavor contained in the vegetable juice It is thought that a part of this is preferentially adsorbed to the structure made by indigestible dextrin.

<Test 2> Comparative test on the flavor of vegetable juice (mixed) according to the order of addition (1) Examples 2-5
Indigestible dextrin was dissolved in water to obtain 1%, 2%, 4%, and 8% indigestible dextrin aqueous solutions.
Subsequently, a vegetable juice mix was prepared based on the formulation in Table 3.

Based on the formulation in Table 4, 100 g of a test sample was prepared by the following method.
First, an indigestible dextrin aqueous solution and a vegetable juice mix were mixed. Subsequently, 4 times concentrated apple juice was added and mixed to obtain a test sample. An example using 8% indigestible dextrin aqueous solution (final concentration of 4% by mass in the sample) is Example 2, and an example using 4% indigestible dextrin aqueous solution (final concentration of 2% by mass in the sample) is Example 3. Example 4 using a 2% indigestible dextrin aqueous solution (final concentration 1% by mass in the sample) and Example 1 using a 1% indigestible dextrin aqueous solution (final concentration 0.5% by mass in the sample) Was taken as Example 5.

(2) Comparative Examples 2-5
In Examples 2-5, the order of addition of vegetable juice mix and fruit juice was changed to obtain a test sample of a comparative example.
That is, based on the prescription in Table 4, 100 g of a test sample was prepared by the following method.
First, an indigestible dextrin aqueous solution and a 4-fold concentrated apple juice were mixed. Subsequently, a vegetable juice mix was added and mixed to obtain a test sample.

(3) Sensory evaluation About each prepared test sample, sensory evaluation was performed similarly to the test 1 by 2 expert panelists.

  The evaluation results are shown below. The results are shown as an absolute value (cm) of VAS and a ratio with respect to VAS 7.5 cm.

From the test results, indigestible dextrin and vegetable juice are mixed first, then mixed with fruit juice later, indigestible dextrin and fruit juice are mixed first, and later mixed with vegetable juice Compared to, the vegetable odor was clearly reduced, making it easier to drink and delicious.
From this result, according to the method of this invention, it turns out that the vegetable smell of vegetable juice can be reduced and a vegetable drink can be manufactured.
Moreover, from this result, as content of indigestible dextrin, Preferably it is 0.5 mass% or more with respect to vegetable drink whole quantity, More preferably, it is 1 mass% or more, More preferably, it is 2 mass% or more. I understood.
Moreover, as content of indigestible dextrin from this result, Preferably it is 3 mass% or more with respect to vegetable juice (straight conversion), More preferably, it is 6 mass% or more, Most preferably, it is 13 mass% or more. I understood.

<Test 3> Effect of flavor of vegetable juice (mixed) on the type of water-soluble dietary fiber (1) Examples 6 and 7
Polydextrose (average molecular weight: 2000 Da) was dissolved in water to obtain a 2% and 4% polydextrose aqueous solution.
Subsequently, a vegetable juice mix was prepared based on the prescription in Table 3 described above.

Based on the formulation in Table 6, 100 g of a test sample was prepared by the following method.
First, a polydextrose aqueous solution and a vegetable juice mix were mixed. Subsequently, 4 times concentrated apple juice was added and mixed to obtain a test sample. A sample using a 4% polydextrose aqueous solution (final concentration of 2% by mass in the sample) was designated as Example 6, and a sample using a 2% polydextrose aqueous solution (final concentration of 1% by mass in the sample) was designated as Example 7.

(2) Comparative Examples 6 and 7
In Examples 6 and 7, the order of addition of the vegetable juice mix and the fruit juice was changed to obtain a test sample of a comparative example.
That is, 100 g of a test sample was prepared by the following method based on the formulation in Table 6.
First, a polydextrose aqueous solution and a 4-fold concentrated apple juice were mixed. Subsequently, a vegetable juice mix was added and mixed to obtain a test sample.

(3) Sensory evaluation About each prepared test sample, sensory evaluation was performed similarly to the test 1 by 2 expert panelists.

  The evaluation results are shown below. The results are shown as an absolute value (cm) of VAS and a ratio with respect to VAS 7.5 cm.

From the test results, even when polydextrose is used as a water-soluble dietary fiber, polydextrose and vegetable juice are mixed first, and then mixed with fruit juice, so that polydextrose and fruit juice are mixed first. Compared with the method of mixing with vegetable juice later, the vegetable odor was clearly reduced, and it became easier to drink and delicious.
Moreover, from this result, it was found that the content of polydextrose is preferably 1% by mass or more, and more preferably 2% by mass or more, based on the total amount of vegetable beverages.
Moreover, it turned out from this result that the content of polydextrose is preferably 6% by mass or more, particularly preferably 13% by mass or more, with respect to vegetable juice (straight conversion).

<Example 8>
After mixing vegetable juice and indigestible dextrin, fruit juice and other components were mixed to produce a vegetable beverage. The obtained vegetable beverage had a reduced vegetable odor compared to a vegetable beverage produced by a method in which all ingredients were added and mixed at the same time, and was easy to drink and delicious.

INDUSTRIAL APPLICABILITY The present invention can be used for the production of vegetable beverages and other foods and beverages using vegetable juice.

Claims (4)

A method for producing a vegetable beverage comprising mixing vegetable juice, fruit juice, and water-soluble dietary fiber,
After mixing vegetable juice and water-soluble dietary fiber, the vegetable juice, the mixture of the water-soluble dietary fiber, and fruit juice are mixed, The manufacturing method of a vegetable drink characterized by the above-mentioned.   The said water-soluble dietary fiber contains indigestible dextrin or polydextrose, The manufacturing method of the vegetable drink of Claim 1 characterized by the above-mentioned.   Content of the said water-soluble dietary fiber is 0.01 mass% or more with respect to vegetable drink whole quantity, The manufacturing method of the vegetable drink of Claim 1 or 2 characterized by the above-mentioned. After mixing vegetable juice and water-soluble dietary fiber, the said vegetable juice, the mixture of the said water-soluble dietary fiber, and fruit juice are mixed, The method to reduce the vegetable smell of vegetable juice characterized by the above-mentioned.