JP6480204B2 - Green beverage and method for producing the same - Google Patents

Description

The present invention is a chlorophyll in which browning is suppressed, natural and vivid green color is maintained, and quality deterioration such as precipitation and change in flavor is suppressed even when the beverage is packaged into a packaged beverage through heat sterilization. The present invention relates to a green beverage containing a plant.

With recent changes in eating habits, modern people tend to reduce their vegetable intake. There is a movement to compensate for such vegetable shortage by squeezing vegetables and taking them easily as a vegetable drink. In addition, green leaf plants that contain chlorophyll such as kale, young barley, young wheat, young leaves of wheat, young leaves of wheat, young leaves of tomorrow, and young leaves of mulberry instead of green and yellow vegetables tend to attract attention as food materials. is there. These green leaves are rich in dietary fiber, vitamins, minerals and the like and are attracting attention as health food materials. Among them, barley young leaf is a representative material, and liquid green barley young leaf juice obtained by pulverizing barley young leaf and stem portion, and barley young leaf dry powder obtained by dry-powdering barley young leaf and stem portion as it is, and further squeezed Various forms of green leaf plant-containing foods have been proposed, such as paste-like products obtained by concentrating or drying and converting juice, and dried juice powders. However, in the dry powder form, dietary fiber is contained in its entirety and is good for health, but it takes time and effort to dissolve it in water before drinking. Moreover, even if it is dissolved in water, the texture of the fiber becomes rough, and there is a problem that it is difficult to drink because the throat is bad. On the other hand, when green leafy plants are used as container-packed beverages, they can be easily consumed like vegetable beverages, but when stored at ordinary temperature, they can not retain their distinctive bright green colors and are not suitable for commercial sale. Due to such background, Patent Document 1 adds metal ions to green juice, adjusts pH and directly sterilizes, thereby reducing off-flavor peculiar to green juice while maintaining bright green color. A method of producing container-packed green juice is disclosed. Further, Patent Document 2 discloses a beverage that retains bright but natural green color by adding zinc and combining vitamins. However, the addition of metals tends to be discouraged by health-conscious consumers, and may be accompanied by deterioration of flavor such as generation of metallic odor, and there is still room for improvement.

JP, 2009-165439, A JP, 2014-54200, A

Therefore, the present invention reduces browning although it contains no metal at all or contains a smaller amount of metal than before even when it is made into a container-packed beverage after heat sterilization. A method for maintaining and improving the green color of a green beverage, which maintains bright green and suppresses quality deterioration such as precipitation and change of flavor, browning is reduced, natural and vivid green is maintained, and change of precipitation and flavor It is an object of the present invention to provide a green beverage including a chlorophyll-containing plant whose quality deterioration has been suppressed, and a method for producing the same.

The inventors of the present invention conducted intensive studies to solve the above problems, and as a result, found that the green-type beverage contains a starch and thus has a dramatic green improvement effect and green retention effect, and completed the present invention. .
More specifically, the present invention is as follows.

(1) A green beverage comprising a chlorophyll-containing plant, wherein the green beverage comprises starch.
(2) The green beverage according to 1, wherein the starch is contained in an amount of 0.5% by mass or more and 4% by mass or less.
(3) The green tea beverage according to 1 or 2, wherein the starch is corn starch or rice flour.
(4) The green beverage according to any one of 1 to 3, further containing 20 ppm or less of metal ions.
(5) The green beverage according to any one of 1 to 4, further containing 5 ppm to 500 ppm of vitamins.
(6) A method for producing a green-type beverage containing chlorophyll-containing plants, which comprises starch.
(7) The method for producing a green beverage according to 6, wherein the starch is prepared to have a content of 0.5% by mass or more and 4% by mass or less.
(8) The method for producing a green-based beverage according to 6 or 7, wherein the starch is corn starch or rice flour.
(9) The method for producing a green-colored beverage according to any one of 6 to 8, further comprising 20 ppm or less of a metal ion.
(10) The method for producing a green beverage according to any one of 6 to 9, further comprising blending 5 ppm or more and 500 ppm or less of vitamins.
(11) A method for maintaining the green color of a green color beverage containing a chlorophyll-containing plant, which comprises containing starch.
(12) The method for maintaining and improving the green color of a green beverage according to 11, wherein the starch is prepared to have a content of 0.5% by mass to 4% by mass.
(13) The method according to 11 or 12, wherein the starch is corn starch or glutinous rice.
(14) The method for maintaining and improving the green color of a green-colored beverage according to any one of 11 to 13, further comprising blending metal ions in an amount of 20 ppm or less.
(15) The method for maintaining and improving the green color of a green beverage according to any one of 11 to 14, further comprising blending 5 ppm or more and 500 ppm or less of vitamins.

The green beverage according to the present invention, the method for producing the green beverage, and the method for maintaining and improving green of the green beverage, according to the present invention, do not contain metal at all, or even compared to the prior art Although containing only a small amount of metal, browning is suppressed, and it becomes natural and vivid green, and the green is maintained, and chlorophyll-containing in which quality deterioration such as change of flavor caused by precipitation or aging is suppressed It is possible to provide a green beverage including plants.

It is a figure which shows the liquid color photograph of Examples 11-15 tested in Experiment 4. FIG. It is a figure which shows the tube color photograph after the liquid color photograph of Examples 16-19 tested in Experiment 5, and centrifugation.

(Green beverage)
In the present invention, a green beverage is a beverage having a greenish liquid color as a whole by containing a chlorophyll-containing plant, and having a greenness (−a / b) of 0.28 or more; It includes container-packed beverages that are filled and circulated in commonly used containers such as paper and plastic bottles.

(Plant containing chlorophyll)
In the green beverage of the present invention and the method for producing the green beverage, the chlorophyll-containing plant used as a raw material is kale, young barley, young wheat, young broccoli, broccoli, tea (including ground tea such as green tea, tea concentrate or refined product). , Asuka leaf, young mulberry leaf, spinach, morohaiya, meka cabbage etc., are mainly agricultural products (vegetables) that have green leaves (including broccoli for the broccoli) as edible parts. Preferably, they are young barley leaves, broccoli, tea, spinach, mashed potatoes, cabbage, kale, and most preferably young barley leaves, kale and tea. One or more of these may be used in combination. These raw materials may be used directly as squeezed juice, but it is preferable that edible parts such as leaves, stems and buttocks are dried as they are and then powdered by mechanical methods such as mill and mill, Similarly, a paste-like product obtained by squeezing an edible portion such as a leaf portion, a stem portion, a buttock portion, and concentrating or dry-powdering, squeezed dry powder or the like is dissolved in a solvent such as water Can be used. From the viewpoint of dispersibility, it is preferable to use a dry powder having a particle size of 70 μm or less crushed by a jet mill or the like at 90% or more, preferably a dry powder having a particle size of 50 μm or less at 90% or more. The amount of chlorophyll-containing plant added to the green beverage of the present invention is 0.5% by weight or more and 10.0% by weight or less, preferably 0.6% by weight or more and 5.0% by weight or less, more preferably 0.8% by weight % Or more and 3.0% by weight or less. Among them, the content of young barley leaves is preferably at least 0.5 wt% or more and 2.0 wt% or less, preferably 0.7 wt% or more and 1.6 wt% or less. Within this range, it is possible to sufficiently ingest expected nutritional components, and also to be good from the viewpoint of taste and retention of green color.

(Starch)
The green beverage of the present invention is characterized by containing starch. By containing starch, browning (browning), which is a problem in the case of packaged beverage after heat sterilization, is suppressed, the liquid color is improved to a natural bright green color, and the liquid color is maintained. In addition, it becomes a green beverage including chlorophyll-containing plants in which quality deterioration such as precipitation and change in flavor is suppressed. In the present invention, starch is contained in the green beverage at 0.5% by mass or more and 4.0% by mass or less. When the starch content is less than 0.5% by mass, it is difficult to exert such a green retaining effect or to effectively suppress the quality deterioration, whereas when it exceeds 4.0% by mass, the green beverage is inherently The appearance of the product changes, such as the change in the flavor of the product and the appearance of thick spots. The content is preferably 1.0% by mass or more and 3.0% by mass or less, more preferably 1.5% by mass or more and 2.5% by mass or less. By incorporating it in this range, it is possible to suppress browning, retain natural and vivid green color, and prevent deterioration in quality without significantly affecting the original flavor and texture of the packaged beverage.
Starch is not a single substance, but is a mixture of linear amylose in which glucose is bound by an α-1,4 bond and amylopectin having a branched structure through an α-1,6 bond. The starch used in the present invention is a starch extracted from a starch-containing plant, and corn starch (corn starch), rice such as glutinous rice and glutinous rice, barley such as barley and wheat, dent corn, flint corn, pop corn, wax corn and the like It is possible to use starches derived from root vegetables such as corn, potatoes and sweet potatoes, scraps and beans such as soybeans and peas. These starches can exhibit effects regardless of processing conditions such as moist heat treatment and phosphoric acid crosslinking treatment. Preferably, corn starch (corn starch) or ulchi rice is used. By making these and chlorophyll-containing plants coexist, it is possible to suppress the browning of the appearance, maintain a beautiful bright green liquid color, and exert a good effect also in terms of quality such as the dispersibility of the beverage component. Most preferably, moist heat treated corn starch is used. Preferably, the starch is incorporated directly into the beverage with a particle size similar to that when green plants are added as a dry powder.
Starch can be measured by generally used methods such as quantitative determination by HPLC, enzyme method, simple colorimetric determination and the like.

(Metal ions)
In the green-based beverage of the present invention and the method for producing the same, metal ions such as zinc may be coexistent in the beverage. By adding metal ions such as zinc, it is possible to make the green color of the green beverage brighter and brighter and to hold it. Here, the metal ion may be a divalent metal cation and may be selected from copper ion, zinc ion, magnesium ion, iron ion, cobalt ion, nickel ion and manganese ion, either alone or You may add in combination. From the viewpoint of maintaining the green color, copper ions and zinc ions are preferable, and in particular, even when the zinc ions are irradiated with light, the green color is most effectively maintained, which is preferable. These metal ions are preferably added in the form of water-soluble salts such as gluconate, sulfate, citrate and the like, for example, copper salts such as copper gluconate, zinc such as zinc gluconate, zinc chloride and zinc sulfate It is preferred to use salts. Moreover, you may use the raw material which contains metal ions in high concentration, such as zinc yeast and copper yeast.
The addition amount is 20 ppm or less in terms of ion amount. The concentration is preferably 0.5 ppm to 18 ppm, more preferably 1 ppm to 15 ppm, and most preferably 2 ppm to 10.5 ppm. Within this range, it is possible to further exhibit and retain natural green color and quality, which are unique to green-type beverages, without adversely affecting the flavor of the beverage itself such as metal odor.
Moreover, if it is this metal ion content range, while the zinc intake standard upper limit per day which the Ministry of Health, Labor and Welfare specifies in a nutritive functional food is 15 mg, the zinc upper limit is 750 mL of the green color beverage of the present invention It is equivalent to a minute. Therefore, even if the 200 mL container-packed beverage of the present invention is consumed three times a day, it does not exceed the upper limit value, and it can be said that infants and children are also drinks that can be safely taken.
There is no particular problem if the addition of metal ions is performed until the green beverage is filled in the container, but the earlier addition can maintain the bright green color peculiar to the green beverage.

(Vitamins)
The present inventors further preferably include, in addition to starch, vitamins in a green beverage, synergistically with the time-lapse deterioration inhibitory effect synergistically better than when each is added alone, green It was found that the retention effect and the quality retention effect were obtained.
The vitamins in the present invention include any of those used as vitamin preparations, whether they are water-soluble or oil-soluble or natural or synthetic. For example, vitamin B1, B2, B3, B6, B12, niacin, pantothenic acid, biotin, folic acid, lipoic acid, inositol, vitamin C, vitamin P and the like can be exemplified as natural water-soluble vitamins. Further, as the fat-soluble vitamin (oil-soluble vitamin), vitamin A, vitamin D, vitamin E, vitamin K and the like can be exemplified. Further, these vitamins may be synthesized, and the vitamin contained in the beverage may be a single one or a plurality of vitamins described above, but preferred vitamins to be added to the beverage of the present invention Is a fat-soluble vitamin. More preferably, vitamin A and / or vitamin E, most preferably vitamin E, exert the most green retaining effect and the deterioration preventing effect over time when coexisting with starch and / or metal ions. The content of vitamins exerting an effect is 5 ppm or more and 500 ppm or less depending on the respective effective amounts. Preferably, 10 ppm to 450 ppm, more preferably 12 ppm to 400 ppm, and most preferably 20 ppm to 300 ppm, it is possible to exert a synergistically good aging deterioration suppressing effect, green color retaining effect and quality holding effect more synergistically. It becomes.

(PH)
In the green beverage of the present invention, the pH of the final product is 5.0 or more and less than 8.0. By adjusting to this range, it is possible to suppress the fading of the green color, and maintain the original flavor of the green beverage without causing acidity or saltiness even when metal ions such as zinc are contained. It becomes possible. The quality is stabilized by adjusting to preferably 5.3 or more and 7.5 or less, more preferably 5.6 or more and 7.0 or less, and even more preferably 5.8 or more and 6.6 or less, and it is characteristic of a green beverage The bright green color can be held more stably. Adjustment of pH can be performed based on general methods, such as addition of baking soda.

(Method of sterilization)
In order to distribute the green beverage of the present invention as a container-packed beverage, it is necessary to produce it under the sterilization conditions defined in the Food Sanitation Law. The sterilization methods include indirect sterilization such as retort sterilization and direct sterilization in which high temperature steam is sealed in the beverage, but in the present invention, any of indirect sterilization and direct sterilization can be adopted as a method of sterilizing a green beverage .
In the case of indirect sterilization, it can be carried out by methods known in the art. For example, heat sterilization is carried out by holding at a temperature of 85 to 150 ° C. for 10 to 60 seconds using a heat sterilizer such as a plate heater or a tube heater, and then the container is filled according to a conventional method.
Although direct sterilization is a method rarely used for vegetable drinks, it is preferable because its heat history can be shorter than indirect sterilization. When direct sterilization is treated at 100 to 160 ° C., preferably 120 to 150 ° C., for 1 to 60 seconds, preferably 2 to 30 seconds, it is possible to sufficiently reduce the offensive odor specific to chlorophyll-containing plants while being sterilized. In addition, you may perform the sterilization method with few heat histories, such as high-pressure sterilization. Moreover, you may utilize the bacteriostatic effect by an emulsifier etc. Furthermore, sterilization may be performed using these sterilization and bacteriostatic methods in combination.

(Green degree)
It is preferable that the color tone of the green-based beverage is natural bright green as browning is suppressed. In the green-based beverage of the present invention, the degree of greenness of the liquid color can be represented by -a / b. a and b are values of color tone (L, a, b), and it is possible to measure a green-based beverage using a commercially available general device. -A / b shows that it is brighter green as it is closer to 1. However, -a / b does not necessarily correlate with the green color of the preferred green beverage as a product. The reason is that excessively bright green color gives the consumer an artificial impression and is not acceptable. Therefore, in the green color beverage of the present invention, the green color is evaluated by visual observation by the panelists with -a / b. In -a / b, an acceptable range which can be said to be "natural green" without giving artificial impression is 0.28 or more and 0.85 or less, preferably 0.62 to 0.84, more preferably Is 0.7 or more and 0.83 or less.

In the green beverage of the present invention and the method for producing the same, milk beverages such as milk, soy milk beverages, fruit juice / fruit beverages, coffee beverages, oolong tea beverages, green tea beverages, black tea beverages, barley tea beverages, vegetable beverages, miscellaneous cereal tea beverages etc. In combination with other beverages, it is possible to provide a wide range of beverages. For example, it can be appropriately added to soft drinks such as carbonated beverages, beverages with fruit extracts, juices with vegetable extracts, near water, sports beverages, diet beverages and the like. In addition, it is also possible to use a form in which an insoluble compound such as a fine powder of tea leaves is suspended in accordance with the taste of the consumer. Furthermore, when portability and storage properties are taken into consideration for the intake of the component, a powder beverage containing the component, and a food that allows the component to be consumed by leaching by the user's own operation It can also be done.

In the beverage, as components that may be added in formulation, antioxidants, perfumes, various esters, organic acids, organic acid salts, organic acids, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings Additives such as sweeteners, acidulants, fruit juice extracts, vegetable extracts, flower nectar extracts, pH adjusters, quality stabilizers and the like may be blended alone or in combination.

When a beverage is used as a container-packed beverage, the container used is a polyethylene terephthalate-based formed container (so-called PET bottle), a metal container, a metal can, a paper container combined with a metal foil or a plastic film as in ordinary beverages. , And can be provided in the usual form such as a bottle. The term "packaged beverage" as used herein refers to those which can be consumed without dilution.

Hereinafter, embodiments of the present invention will be described by way of examples, but the present invention is not limited to the following examples.

<Method of measuring component>
(How to measure pH)
It was measured at a product temperature of 20 degrees with a Horiba F-52 type tabletop pH meter.
(Measurement method of viscosity)
The viscosity was measured using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.) under the conditions of 60 rpm and 30 seconds (the values in the table are the average value of 3 times).
(Measurement method of color tone L, a, b)
It measured by measuring L value, a value, and b value by reflected light using a color difference meter (made by Nippon Denshoku Industries Co., Ltd. SE2000).

(Test 1: Green color retention effect of starch)
It examined about the green maintenance effect at the time of making a green type drink contain starch.
Fresh leaves of barley young leaves were harvested, dried, and crushed by a jet mill to obtain barley young leaves powder having a particle size of 43 μm or less of 90% or more. Barley young leaf powder was added at a rate of 1.3% by weight to 100 g of water. Thereafter, starch (wet heat-treated corn starch: Delica Star H-200 manufactured by Sanwa Starch Co., Ltd.) is added at the concentration (% by mass or ppm) described in Table 1, and sodium hydrogencarbonate is further added thereto to finalize them. The product pH was adjusted to 7.0 to make a sample. These samples were filled in cans and subjected to heat treatment at 121 ° C. for 40 minutes.

For these samples, 10 panelists visually evaluated the liquid color (greenness) of the appearance, and indicated as ◎: very good, :: good, Δ: acceptable range, x: problematic. The most frequent ratings are shown in Table 1. As shown in Table 1, in the sample without starch addition, browning was severe and -a / b was less than 0.2, and it was judged that there was a problem in visual evaluation. On the other hand, since browning was suppressed and the green color was maintained for the sample to which starch was added, -a / b exceeded 0.3, it was judged as an acceptable range in visual evaluation, and the flavor was also good.

Test Example 2: Green-keeping synergetic effect by combination of starch, metal and vitamins
A test was conducted on the green retention synergy effect when metal ions and / or vitamins are contained in a green tea-based beverage containing starch.
Fresh leaves of barley young leaves were harvested, dried, and crushed by a jet mill to obtain barley young leaves powder having a particle size of 43 μm or less of 90% or more. Barley young leaf powder was added at a rate of 1.3% by weight to 100 g of water. Thereafter, starch (wet heat treated corn starch: Delica Star H-200 manufactured by Sanwa Starch Co., Ltd.), zinc gluconate as metal and vitamin E as vitamins are added at the concentration (ppm) described in Table 2, and sodium hydrogencarbonate The final product pH was adjusted to 7.0 and samples were made by adding. These samples were filled in cans and subjected to heat treatment at 121 ° C. for 40 minutes. These samples were evaluated in the same manner as in Test Example 1.

As the results are shown in Table 2, the non-zinc-added sample had -a / b of 0.285, which was judged to be acceptable in visual evaluation. On the other hand, -a / b exceeded 0.8 for the sample to which the metal was added, and it was judged to be extremely good also in visual evaluation, the dispersibility was also good, and the flavor was also good. Furthermore, -a / b was further improved by adding vitamins, and the dispersibility and the flavor were also good. As mentioned above, in the green drink of this invention, it is preferable that metal is combined and contained in starch, and it is more preferable that vitamins are contained further.

(Test Example 3: Relationship between starch concentration and green retention effect)
A test was conducted on the relationship between the starch concentration and the green retention effect in a green beverage.
Fresh leaves of barley young leaves were harvested, dried, and crushed by a jet mill to obtain barley young leaves powder having a particle size of 43 μm or less of 90% or more. Barley young leaf powder was added at a rate of 1.3% by weight to 100 g of water. Then starch (wet heat treated corn starch: Delica Star H-200 manufactured by Sanwa Starch Co., Ltd.), polysaccharide thickener (San Artist PN manufactured by San-Ei Gen FFI Co., Ltd.), zinc gluconate as metal and vitamin E as vitamins The samples were prepared by adjusting their final product pH to 7.0 by adding the concentrations described in 3 (wt% and ppm) and adding sodium bicarbonate further. These samples were filled in cans and subjected to heat treatment at 121 ° C. for 40 minutes. These samples were evaluated in the same manner as in Test Example 1.

As a result is shown in Table 3, -a / b was 0.611 in the sample of starch content 1 mass%, and it was judged in the visual evaluation that it was an acceptable range close to good (o). Thereafter, -a / b increased as the starch content increased, and the visual evaluation was judged to be extremely good in the sample visual evaluation of the starch content of 2.5% by mass, and the flavor was also good. When the starch content exceeded 4% by mass, the viscosity of the color tone L, a, b was difficult to measure, resulting in an undesirable state as a beverage. From the above, the starch content in the green beverage is 0.5% by mass or more and 4.0% by mass or less, preferably 1.0% by mass or more and 3.0% by mass or less, more preferably 1.5% by mass or more .5 mass% or less is considered appropriate.

(Test Example 4: Relationship 1 between Starch Type and Green Preservation Effect)
A test was conducted on the relationship between the starch concentration and the green retention effect in a green beverage.
Fresh leaves of barley young leaves were harvested, dried, and crushed by a jet mill to obtain barley young leaves powder having a particle size of 43 μm or less of 90% or more. Barley young leaf powder was added at a rate of 1.3% by weight to 100 g of water. After that, various starches (potato: Sanwa starch Co., Ltd. potato starch, scrap powder: Inoue Tengokudo Tengokudo Tennok pole Yoshino main product separately powder, glutinous rice: Joetsu Starch Co., Ltd. motile B, Wuchi rice: Joetsu starch Co. Snow, moist heat-treated corn starch: Delica Star H-200 manufactured by Sanwa Starch Co., Ltd., zinc gluconate as metal and vitamin E as vitamins at a concentration (ppm) described in Table 4 and further sodium hydrogen carbonate The final product pH was adjusted to 7.0 by addition to make samples. These samples were filled in cans and subjected to heat treatment at 121 ° C. for 40 minutes. These samples were evaluated in the same manner as in Test Example 1.

As shown in Table 4, -a / b was in the range of 0.5 to 0.6 for potato, crumb powder and glutinous rice, and it was judged to be acceptable in visual evaluation. On the other hand, -a / b became about 0.7 about the sample which added the persimmon rice, and it was judged favorable also in visual evaluation, and the flavor was also favorable. Liquid color photographs of Examples 11 to 15 are shown in FIG. Furthermore, in wet heat-treated corn starch, -a / b was further improved, and it was judged to be extremely good in visual evaluation, and the flavor was also good. From the above, in the green beverage of the present invention, among starch, it is preferable to add moist rice and / or moist heat-treated corn starch, and it can be said that moist heat-treated corn starch is most preferable.

(Test Example 5: Relationship between Starch Type and Green-keeping Effect 2)
It tested about the relationship between the kind of starch in green type beverages, and a green maintenance effect.
Fresh leaves of barley young leaves were harvested, dried, and crushed by a jet mill to obtain barley young leaves powder having a particle size of 43 μm or less of 90% or more. Barley young leaf powder was added at a rate of 1.3% by weight to 100 g of water. After that, various starches (wet rice: fine snow made by Joetsu Starch, phosphoric acid cross-linked thick rice: advance snow P made by Joetsu Starch, moist heat-treated corn starch: Delica Star H-200 manufactured by Sanwa Starch Co., Ltd., untreated corn starch: three Japanese starch Co., Ltd. corn starch Y), zinc gluconate and vitamin E are added at the concentration (ppm) described in Table 5, and sodium hydrogen carbonate is further added to adjust their final product pH to 7.0. The sample was prepared. These samples were filled in cans and subjected to heat treatment at 121 ° C. for 40 minutes. These samples were evaluated in the same manner as in Test Example 1.

As shown in Table 5, in the case of persimmon rice and corn starch highly evaluated in Test Example 4, the stably high -a / b value and the good visual appearance regardless of the presence or absence of the wet heat treatment or the treatment with phosphoric acid crosslinking. I had an evaluation.
Liquid-color photographs of Examples 16 to 19 and tube photographs after centrifugation at 3000 rpm for 10 minutes are shown in FIG. In Example 16 and Example 19 in which untreated rice and wet heat-treated corn starch were added as starch, the green juice was uniformly dispersed even after centrifugation, the dispersibility was high, the taste was good, and the quality was higher Became a good green beverage.

In the green beverage of the present invention, even when the green beverage containing a chlorophyll-containing plant is used as a container-packed beverage, browning is suppressed, and natural and bright light green are retained, and are produced over time. It is possible to provide a green beverage in which the deterioration of quality such as precipitation and change in flavor is suppressed.

Claims (7)

A green beverage comprising a chlorophyll-containing plant, wherein
Contains 0.5% by mass or more and 4% by mass or less of starch (excluding “microdispersed starch by ultrasonication”) ,
Contains 0.5 ppm or more and 20 ppm or less of metal ions,
Furthermore, it is a green drink characterized by containing 5 ppm or more and 500 ppm or less of vitamins. The green based beverage according to claim 1, wherein the starch is corn starch or rice flour. A method for producing a green beverage including a chlorophyll-containing plant, comprising 0.5% by mass or more and 4% by mass or less of starch (excluding “finely dispersed starch by ultrasonic processing”) ,
Containing 0.5 ppm or more and 20 ppm or less of metal ions ,
Furthermore, vitamins are mix | blended 5 ppm-500 ppm, The manufacturing method of the green type drink characterized by the above-mentioned. The method for producing a green-based beverage according to claim 3, wherein the starch is corn starch or rice flour. A green retention method of a green beverage including a chlorophyll-containing plant, which comprises 0.5% by mass or more and 4% by mass or less of starch (excluding “microdispersed starch by ultrasonic processing”) ,
A method for maintaining and improving the green color of a green beverage, which comprises blending 5 ppm or more and 500 ppm or less of vitamins. The method according to claim 5, wherein the starch is corn starch or rice flour. The method according to claim 5 or 6 , further comprising mixing 0.5 ppm or more and 20 ppm or less of metal ions.

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