JP6618871B2 - Method for inhibiting light degradation of beverages containing low content of green plants - Google Patents

Description

  The present invention relates to a green plant-low beverage containing a low content of a green plant, and in particular, a green plant in which light degradation is suppressed despite a low content of the green plant. It relates to a low-content beverage. The present invention also relates to a method for producing a green plant-containing beverage and a method for suppressing light degradation.

  With recent changes in dietary habits, modern people tend to reduce their vegetable intake. There is a movement to compensate for such vegetable shortages by squeezing vegetables and easily ingesting them as vegetable drinks. Further, instead of green-yellow vegetables, plants containing chlorophyll such as kale, barley young leaves, wheat young leaves, tomorrow leaves, mulberry young leaves and the like used as a raw material for so-called “green juice” (herein referred to as “green plants”) However, it tends to attract attention as a food material. These green plants are abundant in dietary fiber, vitamins, minerals, etc., and are attracting attention as health food materials. Among them, young barley leaves are a representative material, and liquid green barley green juice obtained by pulverizing young barley leaves and stems, dried barley young leaves powder obtained by drying the young barley leaves and stems as they are, and further squeezing Various forms of green plant-containing foods have been proposed, such as pasty products obtained by concentrating or drying powdered juice, and dried juice powder.

  However, the dry powder form is good for health because it contains whole dietary fiber, but it takes time and effort to dissolve in water before drinking. In addition, even when dissolved in water, the fiber becomes a rough texture, and there is a problem that it is difficult to drink because the throat is bad. On the other hand, when a green plant is made into a packaged beverage, it can be easily ingested like a vegetable beverage, but when stored at room temperature, it cannot retain the distinctive vivid green color and is not suitable for commercial sales. .

  Under such circumstances, Patent Document 1 discloses that the green color of green vegetables can be adjusted by adding and adjusting a predetermined amount of an additive for supplying copper ions and / or zinc ions to a liquid containing a pulverized green vegetable pulverized product. A stabilized containerized beverage is disclosed.

JP 2008-086269 A

  A conventional beverage containing a green plant contains a high concentration (for example, 1% by mass or more) of a component derived from a green plant, as represented by Patent Document 1, but the graininess and egumi caused by the component It was difficult to obtain a refreshing taste and it was not a drink that was easy to drink.

  In this regard, the present inventors examined reducing the content of green plants, and as a result, it has been found that deterioration due to light as described below becomes significant.

  In other words, in recent commercial sales of packaged beverages, they are often displayed for a long period of time, for example, at convenience stores, where they are irradiated with light, and in particular, deterioration due to light (green fading, etc.) is suppressed. What is needed is a packaged beverage.

  Here, in a packaged beverage containing a green plant, if the content of the green plant-derived material is suppressed in order to obtain a refreshing taste, it becomes easy to transmit light, so that deterioration due to light becomes particularly noticeable. It was thought that it would end up.

  The present invention has been made in view of the above problems, and has a green plant low in which deterioration due to light is suppressed while having a clean taste by suppressing the content of green plant-derived materials. It aims at providing a contained drink.

  As a result of intensive studies by the present inventors in order to achieve the above-mentioned problems, it has been found that the above-mentioned problems can be solved by using a predetermined amount of zinc and ascorbic acid together, and the present invention has been completed.

That is, the present invention provides the following.
(1) A green plant-containing beverage containing a low content of green plant-derived material,
The content [A] of the green plant-derived product is 0.10 to 0.60% by mass,
Furthermore, it contains zinc and ascorbic acid, the zinc content [B] is 0.0010 to 0.0060 mass%, and the ascorbic acid content [C] is 0.0040 to 0.080 mass%. A beverage containing a low content of green plants,
(2) Brix is 0.03-2, The green plant low content drink as described in (1) characterized by the above-mentioned.
(3) The green plant-low beverage according to (1) or (2), wherein the viscosity is 1 to 10 mPa · s.
(4) The green plant-low beverage according to any one of (1) to (3), wherein the green plant-derived product contains at least a barley young leaf-derived product.
(5) The green plant-low beverage according to any one of (1) to (4), wherein the zinc contains at least zinc-containing yeast.
(6) A method for producing a green plant-containing beverage containing a low content of green plant-derived material,
Furthermore, zinc and ascorbic acid are included,
So that the content [A] of the green plant-derived material is 0.10 to 0.60 mass%, the zinc content [B] is 0.0010 to 0.0060 mass%, and Content of green plant-derived material [A], content of zinc [B] and content of ascorbic acid [C] so that the content [C] of ascorbic acid is 0.0040 to 0.080 mass% ] Is adjusted, The manufacturing method of the drink containing a low content of a green plant characterized by the above-mentioned.
(7) A method for inhibiting light degradation of a green plant-containing beverage containing a low content of green plant-derived material,
In the said green plant low content drink whose content [A] of green plant origin is 0.10-0.60 mass%,
Furthermore, zinc and ascorbic acid are included,
Zinc content so that the zinc content [B] is 0.0010 to 0.0060 mass% and the ascorbic acid content [C] is 0.0040 to 0.080 mass% The method for suppressing light deterioration of a green plant-containing beverage, comprising adjusting the amount [B] and the content [C] of ascorbic acid.

  The green plant low-contained beverage of the present invention has a refreshing taste because the content of the green plant-derived product is suppressed, and deterioration due to light is suppressed.

Hereinafter, embodiments of the present invention will be described.
The green plant low content drink concerning an embodiment of the present invention contains a green plant origin thing, zinc, and ascorbic acid.

  As described above, in a beverage containing a green plant-derived product, a technique for suppressing green fading by containing a metal ion such as zinc has been known. However, as shown in the examples described later, when the green plant-derived material is at a low concentration, light degradation is likely to proceed as compared to the case of a high concentration, and the light degradation is sufficiently suppressed only by containing zinc. The inventors have found that this is not possible. On the other hand, in the present embodiment, due to the synergistic effect of zinc and ascorbic acid at a predetermined concentration, it is possible to suppress deterioration due to light even in a green plant-low beverage with a low content of green plant-derived products. it can.

Here, in the present specification, “light degradation” of a beverage containing a low amount of green plant means degradation when light is continuously irradiated for a long period of time, and specifically includes a change in green color tone. The Preferably, a change in flavor (generation of chemical odor) of the beverage containing a low amount of green plant is further included. However, “light degradation” in the present embodiment is not limited to these changes. The details of the light irradiation conditions are as shown in the examples described later.
In addition, in the present specification, the “clean” taste of a green plant-low beverage refers to a state in which roughness, bitterness, and odor caused by components of a green plant-derived product are suppressed. In the present embodiment, a refreshing taste is achieved mainly by keeping the content of green plant-derived materials low. In addition, it is preferable that the “clean” taste of the present embodiment includes a state in which an umami that can be generated by heat sterilization and an unpleasant salty taste (enmi) are suppressed. These can be achieved by controlling the contents of zinc and ascorbic acid within a predetermined range in addition to keeping the content of green plant-derived substances low.

1. Green plant low-contained beverage (derived from green plant)
The green plant-derived material used as a raw material in the present embodiment is a component derived from a green plant. Here, the green plant is a vegetable having mainly green leaves as an edible part, such as kale, young barley leaves, young wheat leaves, tomorrow leaves, mulberry young leaves, spinach, morroheiya, mecabe. These can be used individually by 1 type or in combination of multiple. Among these, barley young leaves, spinach, morroheiya, me cabbage and kale are preferred, barley young leaves and kale are more preferred, and barley young leaves are particularly preferred.

  These green plants are processed into a form suitable for blending into beverages, and blended in green plant-low beverages as green plant-derived products. As such processed forms, for example, edible parts such as leaves and stems of green plants are dried as they are, and then powdered by a mechanical method such as a mill and a mortar, leaves and stems Squeezed edible parts, etc., pastes obtained by concentrating or pulverizing the squeezed squeezed liquid, squeezed dry powder etc. dissolved in a solvent such as water, etc. In particular, the edible portion is preferably dried and powdered as it is.

  In addition, as a dry powder (any of the edible portion dried and powdered as it is, or any of the juice liquid dried and powdered), a particle size of 70 μm or less is 90% or more from the viewpoint of dispersibility. It is preferable to use a dry powder having a particle size of 50 μm or less, more preferably 90% or more, and particularly preferably a dry powder having a particle size of 35 μm or less being 90% or more. Such a dry powder can be obtained, for example, by crushing the raw material with a jet mill or the like. In addition, the particle diameter here can be measured, for example, using water as a solvent by a laser diffraction / scattering method.

  In the green plant low content drink concerning this embodiment, content [A] of a green plant origin thing is 0.10-0.60 mass% in conversion to solid content, Preferably it is 0.15-. It is 0.48 mass%, Most preferably, it is 0.18-0.40 mass%. When the content [A] of the green plant-derived product is 0.10% by mass or more, the nutrients contained in the green plant can be sufficiently ingested when drinking a low-green plant-containing beverage. On the other hand, if the content [A] of the green plant-derived product is 0.60% by mass or less, the rough plant, bitterness, odor, etc. resulting from the green plant-derived product are suppressed, thereby reducing the green plant-containing beverage. Has a refreshing taste and is easy to drink. Moreover, in the general green plant containing drink, although there existed a subject that discoloration (browning) by heat sterilization treatment occurred, when content [A] of a green plant derived material is 0.60 mass% or less In addition, there is an effect that the discoloration is suppressed.

  In addition, although there was a problem that light degradation is easy to occur when the content [A] of the green plant-derived product is 0.60% by mass or less, the green plant low-content beverage according to the present embodiment further includes Since zinc and ascorbic acid are contained, photodeterioration is suppressed, and in particular, green fading due to light is effectively suppressed.

  In addition, when a barley young leaf-derived material is contained as a green plant-derived material, the ratio of the content of the barley young leaf-derived material to the total content of the green plant-derived material (barley young leaf-derived material / green plant-derived material) is: It is preferably 0.3 to 1 on a mass basis, more preferably 0.5 to 0.9, and particularly preferably 0.6 to 0.85. By adjusting to this range, it is possible to obtain a clean green plant-containing beverage that takes advantage of the scent of barley young leaves.

  The low-green plant-containing beverage according to this embodiment usually contains dietary fiber that is a component of a green-based plant, but can be added as appropriate. The content of dietary fiber in the low-green plant-containing beverage is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and particularly preferably 0.5% by mass or less. preferable. When the content of dietary fiber in the low-vegetable plant-containing beverage is 1.0% by mass or less, the roughness caused by the dietary fiber is suppressed, and the taste of the low-vegetable plant-containing beverage becomes clearer. By adjusting to the range of 0.1-0.5 mass%, it will become more neat. On the other hand, the lower limit of the content of dietary fiber in the green plant low content beverage is not particularly limited, for example, can be 0.04 mass% or more, can be 0.07 mass% or more, Furthermore, it can be 0.1 mass% or more. The content of dietary fiber can be measured by, for example, an enzyme-HPLC method or an enzyme-weight method listed in food hygiene inspection guidelines.

(zinc)
The green plant low content drink which concerns on this embodiment further contains zinc. By containing zinc, photodegradation can be suppressed in combination with ascorbic acid to be described later, and in particular, green fading after light irradiation can be suppressed. Zinc may be added alone, but it is added in the form of a water-soluble salt such as gluconate, sulfate, zinc chloride, citrate, or zinc-containing yeast containing zinc at a high concentration. It is preferable to make it contain in this state, Furthermore, it is further more preferable to use zinc gluconate, a zinc sulfate, and zinc containing yeast, and it is especially preferable to contain zinc containing yeast.

  The zinc content [B] is 0.0010 to 0.0060 mass% as an ion amount, preferably 0.0020 to 0.0050 mass%, and particularly preferably 0.0027 to 0.0045 mass%. It is. When the zinc content [B] is 0.0010% by mass or more, it is possible to suppress the light deterioration of the beverage containing a low amount of green plants and to sufficiently ingest zinc as a nutrient. On the other hand, when the zinc content [B] is 0.0060% by mass or less, an unpleasant salty taste (salty taste) is suppressed in a green plant low-containing beverage, and a refreshing taste is preferable. The zinc content [B] can be measured, for example, by ICP emission spectroscopy.

  Moreover, when zinc content [B] is high, photodegradation can fully be suppressed, and zinc can be sufficiently ingested as a nutrient, particularly a nutrient that tends to be deficient in elderly people. However, excessive intake of zinc can be a problem in children, and appropriate management of zinc intake is required. Here, in this embodiment, since zinc and ascorbic acid are used in combination, even if the zinc content [B] is kept low in order to appropriately manage the zinc intake, more specifically, 0.0060. Even when the content is less than or equal to mass%, light degradation can be suppressed. When emphasizing the viewpoint of appropriate management of zinc intake, for example, the zinc content [B] may be 0.0020% by mass or less, and in this embodiment, the zinc content [B] is thus low. However, light degradation can be effectively suppressed.

(Ascorbic acid)
Ascorbic acid used in the present embodiment includes, in addition to L-ascorbic acid, derivatives of L-ascorbic acid such as sodium, potassium and calcium salts, esters with fatty acids, ethers with sugars, and the like. Especially, the green plant low content drink concerning this embodiment contains 1 type, or 2 or more types of ascorbic acid chosen from the group which consists of L-ascorbic acid, L-ascorbic acid sodium, and L-ascorbic acid calcium. It is preferable. Ascorbic acid is excellent in the effect of suppressing the photodegradation of the green plant-containing beverage, and exhibits a synergistic effect when used in combination with the aforementioned zinc. In addition, when ascorbic acid is used, the refreshing taste of the low green plant-containing beverage such as increased miscellaneous taste is not inhibited, and the content of ascorbic acid is within the range described below. There is also an effect that the refreshing taste of the contained beverage is increased.

  The content [C] of ascorbic acid is 0.0040 to 0.080% by mass, preferably 0.0040 to 0.060% by mass, and particularly preferably 0.0040 to 0.040% by mass. . Here, the content [C] of ascorbic acid can be measured as, for example, the total amount of ascorbic acid by a high performance liquid chromatography method listed in the Food Sanitation Inspection Guidelines. In the case of ascorbate or a derivative, L-ascorbine It is the value converted into the amount of acid.

When the content [C] of ascorbic acid is 0.0040% by mass or more, even if the content of the green plant-derived product is a green plant-low beverage, a green plant is obtained due to a synergistic effect with zinc. Photodegradation of a low-content beverage can be suppressed. Moreover, when a predetermined amount of ascorbic acid is contained, the refreshing taste of the green plant low-content beverage increases, and the beverage becomes particularly excellent.
On the other hand, as a result of the study by the present inventors, when the ascorbic acid content [C] is increased, photodegradation can be suppressed, but the sterilization is caused by heat sterilization, and a refreshing taste cannot be obtained. It turns out that there is a tendency. It is speculated that this egumi is produced when a component in a green plant-derived material and ascorbic acid coexist in a heat sterilization treatment. A conventional green plant with a high content of the green plant-derived material In contained beverages (for example, green juice beverages), the roughness, bitterness, and odor caused by green plant-derived products are strongly felt, and the occurrence of such sardines has not been recognized. On the other hand, in this embodiment, since the content [C] of ascorbic acid is set to 0.080 mass% or less, the bitterness which may arise by heat sterilization is suppressed. In particular, when the amount is 0.060% by mass or less, this sashimi can be further suppressed, and when it is 0.040% by mass or less, the refreshing taste of the green plant-containing beverage is particularly excellent. .

(Other additives)
In the present embodiment, in addition to the above-mentioned raw materials, vitamins, minerals, sweeteners, fragrances, acidulants, pastes, functional ingredients, etc. are contained within a range not impairing the effects of the present embodiment. May be.
Examples of vitamins include vitamin E, vitamin D, vitamin K, and vitamin B group.
Examples of the mineral component include calcium, magnesium, potassium, chromium, copper, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, and molybdenum. These may be mix | blended as inorganic salt and may be mix | blended as a component of other raw materials (for example, the green plant origin mentioned above).
Examples of the sweetening agent include sugars such as sucrose, fructose, glucose, fructose glucose liquid sugar, and reduced maltose; sweeteners such as sugar, granulated sugar, isomerized sugar, xylitol, palatinose, and erythritol; aspartame, acesulfame potassium, Examples include high-sweetness sweeteners such as neotame, stevia extract, saccharin, and sucralose; sugar alcohols such as sorbitol, and sugarless bulk sweeteners and bulk sugar sweeteners.
Examples of the fragrances include fragrances extracted from citrus and other fruits, plant seeds, rhizomes, bark, leaves and the like, or extracts thereof, fragrances obtained from milk or dairy products, and synthetic fragrances.
Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and the like.
Examples of the paste include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharide, galactomannans, gum arabic, carrageenan, xanthan gum, gellan gum, tamarind seed gum and the like.
Examples of the functional component include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, ganoderma, agaricus and the like.
These additives can be used individually by 1 type or in mixture of 2 or more types.

  Moreover, the green plant low content drink which concerns on this embodiment may contain various esters, an emulsifier, a preservative, a seasoning, a coloring agent (pigment), oil, a pH adjuster, a quality stabilizer, etc. Good.

  In addition, the green plant low content drink which concerns on this embodiment may contain less than 10 mass% of fruit juice, may be less than 2 mass%, and may not contain fruit juice at all. . If the content of the fruit juice is 2% by mass or more, the flavor and sourness derived from the fruit juice tend to be strong, and in the beverage containing a low amount of green plant of this embodiment, there is a possibility that a refreshing taste cannot be obtained. is there.

(PH)
The green plant low content beverage according to the present embodiment preferably has a pH of 6 to 8, more preferably 6 to 7.7, and particularly preferably 6.2 to 7.5. If the pH of the low-green plant-containing beverage is within this range, chlorophyll is less likely to be decomposed from the time of preparation to the time of distribution, so that a natural green color can be maintained over a long period of time. In addition, pH of a green plant low content drink can be measured with a pH meter according to a conventional method.

(Brix)
The green plant-containing beverage according to the present embodiment preferably has a Brix of 0.03 to 2, more preferably 0.05 to 1, and particularly preferably 0.07 to 0.5. preferable. When the Brix of the low-green plant-containing beverage is within this range, a refreshing drinking feeling can be obtained. In addition, Brix of a drink containing a low content of green plants can be measured with a refractometer according to a conventional method.

(viscosity)
The green plant-containing beverage according to this embodiment preferably has a viscosity at 20 ° C. of 1 to 10 mPa · s, more preferably 1.2 to 8 mPa · s, and 1.3 to 6 mPa · s. It is particularly preferred that When the viscosity of the beverage containing a low amount of green plants is within this range, a refreshing drink can be obtained. In addition, the viscosity of the low drink containing a green plant can be measured using a viscometer such as a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) according to a conventional method.

(Greenness)
Although the color tone of the green plant low content drink which concerns on this embodiment is vivid, it is preferable that it is natural green. Here, in the green plant low content drink of this embodiment, the green degree of liquid color can be represented by -a / b using the a value and b value of Hunter Lab color system, and L, a, b The value of can measure a drink containing a low content of green plants using a commercially available general spectral color difference meter. -A / b indicates that the closer to 1, the brighter the green color. However, since -a / b does not necessarily correlate with the green color of a low green plant-containing beverage that is preferable as a product, in the green plant-low beverage according to this embodiment, green is visually observed by -a / b and a panel. It was supposed to be evaluated. It is preferable that -a / b of the green plant low content drink of this embodiment is 0.8-1, and it is especially preferable that it is 0.82-0.98. If -a / b is in such a range, it can be said that the green color of the low-vegetable plant-containing beverage is “natural green” although it is vivid.

(container)
The green plant low content beverage according to the present embodiment is preferably provided in a form filled in a container, that is, a container-packed beverage. In this case, the container to be used is not particularly limited, and may be a commonly used beverage container such as a PET bottle, a paper container combined with a plastic film, and a bottle. In addition, since the green plant low content drink which concerns on this embodiment does not produce deterioration by light, and its external appearance is favorable, you may use a transparent drink container (for example, PET bottle etc.). In addition, when the green plant low content drink which concerns on this embodiment is provided as a container-packed drink with which the container was filled, it can drink normally without diluting, However, It is not limited to this .

  The green plant low content beverage according to the present embodiment described above is a synergistic combination of a predetermined amount of zinc and ascorbic acid, even though the content of the green plant-derived product is suppressed to 0.60% by mass or less. Due to the effect, deterioration due to light is suppressed (corresponding to the light deterioration suppressing method of the present invention). Moreover, since the content of the green plant-derived product is suppressed to 0.60% by mass or less, the green plant low-content beverage according to the present embodiment has a refreshing taste.

2. Method for Producing Green Plant Low-Contained Beverage The green plant low-contained beverage according to the above-described embodiment can be produced by a conventionally known method other than containing a predetermined amount of green plant-derived material, zinc, and ascorbic acid. .

  For example, natural water having a predetermined hardness, ion-exchanged water or the like is used as raw water, and a green plant-derived material, zinc, ascorbic acid, and other components described above are added as necessary. Stir and adjust the pH as necessary to prepare a beverage stock solution. The order of addition of the raw materials is not particularly limited, but if zinc and ascorbic acid are added to an aqueous solution containing a green plant-derived product at an early stage, the effect of maintaining the color tone of the beverage containing a low amount of green plants is obtained. It is particularly preferable because it is exhibited from an early stage.

  Thus, after preparing a drink undiluted solution, it homogenizes, sterilizes, and manufactures by the process of filling a container, The green system plant low content drink concerning the above-mentioned embodiment can be manufactured.

  The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

  Hereinafter, the present invention will be described in more detail by showing production examples and test examples, but the present invention is not limited to the following production examples and test examples.

[Production of green plant-containing beverages]
After harvesting fresh barley leaves, they were dried and pulverized with a jet mill to obtain barley young leaves with particles having a particle size of 27 μm or less being 90% or less of the total. The obtained barley young leaf powder, a commercially available zinc-containing yeast (zinc content: 5.75% by mass), and sodium ascorbate were blended in deionized water along the blending ratios shown in Tables 1 to 4, Furthermore, if necessary, sodium bicarbonate was added to adjust the pH to 7.0 to 7.5 to prepare a beverage stock solution. This beverage stock solution was UHT sterilized (138 ° C., 30 seconds) and filled into a 200 mL PET bottle to obtain a green plant-containing beverage. The viscosity at 20 ° C. of the test sections 9 and 26 was measured using a viscometer (manufactured by Toki Sangyo Co., Ltd., TVB-10 type viscometer). The viscosity of the test section 9 was 1.66 mPa · s. The viscosity of No. 26 was 8.68 mPa · s. The obtained green plant-containing beverage was stored for 1 week under irradiation with light (10,000 lux, 5 ° C.).

[Measurement of pH, Bx and Lab]
For each green plant-containing beverage obtained in the above production example, the pH and Bx at the time of preparation (beverage undiluted solution before UHT sterilization), pH meter (Horiba Seisakusho, F-52 type, tabletop pH meter), and It was measured with a refractometer (Atago Co., Digital Refractometers, RX5000α-Bev).
In addition, Lab was measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., SE7700) in three stages after preparation, after UHT sterilization, and after light storage for 1 week. And while calculating green degree-a / b, the variation | change_quantity of the green degree by sterilization (greenness at the time of preparation-green degree after sterilization) and the variation | change_quantity of the green degree by light one-week storage (greenness after sterilization- The degree of green after storage for 1 week was calculated.
The results are shown in Tables 1-4.

〔sensory evaluation〕
For each green plant-containing beverage obtained in the above production example, a sensory evaluation test was conducted by four trained panelists in charge of beverage development. The color and the refreshing feeling were evaluated according to the following criteria at the time of production, after the retort sterilization, and after storage for 1 week in the light. The average value of four panelists is shown in Tables 1-4.
= Evaluation of color =
5: Bright green 4: ↑
3: Tolerable range 2: ↓
1: Bad (not green)
= Evaluation of refreshing feeling =
5: Very refreshing 4: ↑
3: Tolerable range 2: ↓
1: Rough or ugly

Moreover, about the test sections 6-13, the flavor after 1-week storage of light was also evaluated. Evaluation was performed according to the following criteria. The results are shown in Table 2.
= Evaluation of flavor =
5: No odor at all 4: ↑
3: Tolerable range 2: ↓
1: Strong chemical odor

  As shown in test groups 1 to 5 which are comparative examples of Table 1, in the green plant-containing beverage having a low concentration of barley young leaf powder of 0.3% by mass, even after increasing the zinc concentration, the color tone ( Green) could not be retained sufficiently. On the other hand, as shown in Tables 2 to 4, the green plant-containing beverages in the test sections 7 to 12, the test sections 15 to 20, and the test sections 22 to 24, which are examples, contain ascorbic acid in addition to zinc. It was added in a fixed amount, and the natural green color was sufficiently retained even when irradiated with light, indicating that deterioration due to light was suppressed. Furthermore, the green plant-containing beverage is a comparative example, test zone 5 with high zinc concentration, test zone 13 with increased ascorbic acid content, test zone 21, and test zone 25 with a high content of green plant-derived products. Compared with the test area 26, it had a refreshing taste.

  The green plant low-content beverage of the present invention is suppressed from deterioration due to light. For example, a good green color is maintained even after being displayed for a long time at a store such as a convenience store. It becomes possible to provide in a new sales form that was difficult with a beverage containing a low amount of green plants. Moreover, since the drink containing a low amount of green plants of the present invention has a refreshing taste and can be drunk very much, it leads to expansion of the drinking scene of a drink containing a low amount of green plants.

Claims (3)

A method for inhibiting light deterioration of a container-packed green plant-containing beverage containing a low content of green plant-derived products,
In the said container-packed green plant low content drink whose content [A] of a green plant origin is 0.10-0.60 mass%, and Brix is 0.03-2 ,
Furthermore, zinc and ascorbic acid are included,
Zinc content so that the zinc content [B] is 0.0010 to 0.0060 mass% and the ascorbic acid content [C] is 0.0040 to 0.080 mass%. A method for inhibiting light deterioration of a container-packed green plant-containing beverage, comprising adjusting the amount [B] and the content [C] of ascorbic acid. The method for inhibiting light deterioration of a container-packed green plant-containing beverage according to claim 1, comprising at least a barley young leaf-derived product as the green plant-derived product. The method for inhibiting light deterioration of a low- contained green plant-containing beverage according to claim 1 or 2, wherein the zinc contains at least zinc-containing yeast.