JP6664835B2 - Vegetable and fruit mixed beverage and method for producing the same - Google Patents

Description

  The present invention relates to a mixed vegetable and fruit beverage and a method for producing the same.

  Conventionally, people have been drinking vegetable drinks for maintaining their health, and examples of such vegetable drinks include tomato juice and drinks combining various kinds of vegetables. However, these vegetable drinks are challenged by those who are not good at vegetables. One of the reasons is that the aroma and taste of vegetables are outstanding.

  Vegetable beverages that have been made easier for such people to drink are vegetable and fruit mixed beverages. A vegetable-fruit mixed drink is a drink in which fruit juice is mixed with vegetable juice. Vegetable and fruit mixed beverages have become widespread and the required taste has been fragmented. As a result, a new challenge for vegetable and fruit mixed beverages is excessive sweetness due to the inclusion of fruit juice.

  A possible solution to the problem is to adjust the sugar acid ratio. This is because the sugar-acid ratio mainly contributes to the sweetness of the mixed vegetable-fruit beverage. Here, the sugar acid ratio is a ratio of the acidity to the sugar content. Specifically, the method of lowering the sugar acid ratio is to lower the sugar content or increase the acidity.

  The next conceivable solution is the blending of other components (Patent Documents 1 to 3). However, all of these methods are merely methods for enhancing sweetness. That is, a method for suppressing sweetness is not known.

JP 2011-254783 A JP 2012-100562 A JP, 2013-525278, A

  The problem to be solved by the present invention is to improve excessive sweetness in a mixed vegetable and fruit drink. In the adjustment of the sugar acid ratio, if the sugar content is too low, the richness is lost and the beverage becomes light in taste. On the other hand, if the acidity is too high, the sour taste will be strongly felt, and the beverage will be difficult to drink. That is, it is very troublesome and difficult to suppress the excessive sweetness of the mixed vegetable and fruit drink only by adjusting the sugar acid ratio. Further, as described above, a material for suppressing sweetness is not known.

  What the inventors of the present application have intensively studied and found out is that excessive sweetness can be suppressed by blending a processed fruit peel in a mixed vegetable and fruit drink. Such beverages have moderate sweetness and sourness, so that they do not care about the sweetness and exhibit a refreshing taste. The invention completed by the present inventor based on this finding is as follows.

  The sugar acid ratio of the mixed fruit and vegetable beverage according to the present invention is from 14.0 to 17.0. The beverage contains a processed fruit peel. The processed pericarp of the fruit is a pericarp compound of a citrus fruit. The blended amount of the processed fruit peel is 0.02 to 3.0 w / v%.

  It is the blending step that constitutes the method for producing a mixed vegetable and fruit drink according to the present invention. In this step, what is added to the vegetable juice and the fruit juice is a processed fruit peel.

  The present invention provides a mixed beverage of vegetables and fruits, which has an improved excessive sweetness, is not too sweet, and is refreshing.

<Overview of vegetable and fruit mixed beverage according to the present embodiment>
The vegetable and fruit mixed beverage according to the present embodiment (hereinafter referred to as “the present beverage”) is a vegetable and fruit mixed beverage in which a processed fruit pericarp is blended. The vegetable-fruit mixed beverage is a beverage whose main raw materials are vegetable juice and fruit juice. Vegetable juice is vegetable juice (straight juice), its concentrated juice (pure, paste), reduced juice of concentrated juice, and processed juice thereof. Fruit juice is fruit juice (straight juice), its concentrated juice (pure, paste), reduced juice of concentrated juice, and processed juice thereof. Examples of vegetables used as raw materials for vegetable juice include solanaceous vegetables such as tomatoes, eggplants, paprikas, peppers, and potatoes, and vegetables such as carrots, celery, ashitaba, and parsley, cabbage, purple cabbage, and me cabbage (petit veil). ), Chinese cabbage, Chinese cabbage, Japanese radish, kale, watercress, Komatsuna, Broccoli, Cauliflower, Turnip, Wasabi, Mustard, etc. Asteraceae vegetables, onion, garlic, leeks, etc., lily vegetables, pumpkins, cucumber, bitter melons, etc., kidney beans, peas, broad beans, soybeans, etc., legume vegetables, moloheiya, asparagus, etc. Ginger, sweet potato, purple potato, perilla, akadiso, It is sorghum, and the like. Examples of fruit as a raw material of fruit juice include lemon, orange, navel orange, grapefruit, mandarin orange, lime, sudachi, citron, shikuwasha, tankan and other citrus fruits, apple, plum, peach, cherry, apricot, plum, prune, campum, Pear, pear, loquat, strawberry, raspberry, blackberry, cassis, cranberry, blueberry, melon, watermelon, kiwifruit, pomegranate, grape, banana, guava, acerola, pineapple, mango, passion fruit, litchi and the like. In addition, the contents of the latest juice / fruit beverage dictionary (edited by the Japan Juice Association) are included in the present specification for a detailed explanation of squeezing and concentration.

  In the present beverage, various additives may be appropriately added. The additives are usually added to foods and drinks, and include, for example, salt, sweetener, sour agent, colorant, pH adjuster, antioxidant, flavor and the like. Examples of the sweetener include sugars such as fructose, glucose, sucrose, liquid sugar and isomerized liquid sugar. The beverage preferably does not contain sensitive sweeteners. This is because the high-sensitivity sweetener imparts sweetness without affecting the sugar content. Examples of high-sensitivity sweeteners include sucralose, aspartame, and acesulfame potassium. Examples of the acidulant include citric acid, acetic acid, lactic acid, malic acid and the like. Examples of the antioxidant include L-alcorbic acid, catechin and the like.

  The distribution form of the present beverage is preferably packaged in a container. Examples of the container include a PET container, a paper container, and a can.

<Sugar acid ratio of this beverage>
The sugar acid ratio of the present beverage is 14.0 or more and 17.0 or less (14.0 to 17.0), and more preferably 15.5 or more and 17.0 or less (15.5 to 17.0). ). The sugar acid ratio is a value obtained by dividing the sugar content by the acid content. The higher the sugar acid ratio, the stronger the sweetness. On the other hand, if the sugar acid ratio is low, the sourness is strong. A method for adjusting the sugar acid ratio of the present beverage will be described later.

<Sugar content of this beverage>
The sugar content of the beverage is not less than 9.0 degrees, preferably not less than 9.0 degrees and not more than 12.0 degrees (9.0 to 12.0 degrees), more preferably not less than 9.4 degrees. And 11.4 degrees or less (9.4 to 11.4 degrees), and more preferably 10.4 degrees or more and 11.4 degrees or less (10.4 to 11.4 degrees). If the sugar content of the beverage is lower than 9.0 degrees, the richness is lost and the taste becomes thin. If the sugar content of the beverage is too high, even if the sugar acid ratio is within a predetermined range, the effect of suppressing the excessive sweetness by blending the processed fruit peel cannot be obtained.

  One of the components contained in the present beverage is sugar, for example, glucose, fructose and the like. The means for measuring the sugar content is a sugar content meter. An example of a refractometer is a refractometer. The refractometer utilizes the relationship between sugar content and refractive index. The measured value of this refractometer is a so-called Brix value (%). The Brix value indicates the amount of soluble solids per unit weight. Strictly speaking, the soluble solids include sugars and soluble solids other than sugars. In this specification, the Brix value (%) is used as an index of the sugar content.

<Acidity of the beverage>
The acidity of the beverage is 0.86% or less, more preferably 0.53% or more and 0.81% or less (0.53 to 0.81%). One of the components contained in the beverage is an acid, specifically, an organic acid, such as citric acid, malic acid, lactic acid, and acetic acid. The method for measuring the acidity is a titration method using a 0.1 N sodium hydroxide standard solution. That is, the acidity is a value converted into a citric acid equivalent.

<Method of adjusting sugar acid ratio>
The sugar acid ratio of the present beverage is from 14.0 to 17.0, more preferably from 15.5 to 17.0. When the sugar-acid ratio of the present beverage is 14.0 to 17.0, the present beverage exhibits moderate sweetness and sourness, so that the sweetness does not matter and the taste is refreshing. . When the sugar acid ratio of the present beverage is higher than 17.0, the sweetness is strongly felt or the after-sweetness is felt. On the other hand, if the sugar-acid ratio of the present beverage is lower than 14.0, a strong acidity is felt.

  Factors that determine the sugar acid ratio are sugar content and acid content. That is, by adjusting these factors, the sugar acid ratio is adjusted. That is, the method of lowering the sugar acid ratio is to lower the sugar content or increase the acidity. A method for increasing the sugar acid ratio is to increase the sugar content or decrease the acidity.

  Methods for increasing the sugar content include a method of selecting a high sugar content from the types and concentration of vegetable juice and fruit juice used as raw materials, a method of blending sugar, and the like. Illustrative sugars include fructose, glucose, sucrose, liquid sugar, isomerized liquid sugar and the like. As a method of lowering the sugar content, a method of selecting a low sugar content from the types and concentration of vegetable juice and fruit juice to be used as raw materials, and the like can be mentioned.

  Examples of the method for increasing the acidity include a method of selecting a high acidity from the types and concentration of vegetable juice and fruit juice used as a raw material, and a method of blending an acidulant. Illustrative acidulants to be incorporated are citric acid, acetic acid, lactic acid, malic acid and the like. Examples of the method of reducing the acidity include a method of selecting a vegetable juice and a fruit juice having low acidity from the types and concentration of the vegetable juice and the fruit juice used as a raw material, and a method of removing the organic acid of the vegetable juice and the fruit juice used as a raw material. Methods for removing organic acids are known, and examples include anion exchange and addition of calcium. Specific methods of anion exchange include an anion exchange resin and an ion exchange membrane.

<Excessive sweetness in mixed vegetable and fruit drinks>
Vegetable and fruit mixed beverages exhibit excessive sweetness. Excessive sweetness means that sweetness is strongly felt and the rest after sweetness is strongly felt. The sweetness is provided by an increase in the sugar acid ratio. The increase in the sugar acid ratio is achieved by including fruit juice and sweetener. The sweetness is felt when the sugar acid ratio is higher than 14.0.

<Processed fruit peel of the beverage>
The processed fruit pericarp contained in the present beverage is obtained by processing the pericarp of the fruit into a form suitable for use in beverages. The processing method is to peel the fruit and grind or extract the obtained pericarp. Grinding refers to processes such as crushing, grinding, and micronization using a comitrol, pin mill, colloid mill, mass colloider, or the like. The degree of grinding is not particularly limited. Extraction refers to a process of extracting an extract from the fruit skin using a known extraction solvent such as water, steam, carbon dioxide, ethanol, and other organic solvents. The pericarp of the fruit subjected to the extraction may be ground. What is ground or extracted includes at least flavedo (epidermis) of the fruit skin, and may or may not contain albedo (mesocarp). . Examples of fruit peel products generally available on the market include peel paste, communized juice, and peel extract. Communicated juice is a raw material of not only fruit pulp but also whole fruit skin. It is preferable that the processed fruit pericarp blended in the present beverage contains the pericarp itself. Illustrative examples are peel paste and communized fruit juice. The purpose of blending the processed fruit peel is to suppress excessive sweetness of the mixed vegetable and fruit drink. As a result of suppressing the excessive sweetness, a moderate sweetness and sourness are felt.

  There is no particular limitation on the pericarp used as a raw material of the processed pericarp of the fruit as long as it is a fruit, but it is preferably pericarp of a citrus fruit. Examples of citrus fruits include lemon, orange, navel orange, grapefruit, lime, citron, Unshu oranges, summer oranges, hassaku, Iyokan, penkan, tankan, kabosu, sudachi, shiikuwasha, etc. It is preferable, but not particularly limited, because the pericarp of the citrus fruit uniformly exhibits bitterness.

  The amount of the processed pericarp of the fruit is not particularly limited, but specifically, is 0.02 kg or more and 3.0 kg or less (0.02 to 3.0 kg / 100 L or 0.02 kg or less) per 100 L of the beverage. To 3.0 w / v%), and preferably 0.1 kg or more and 1.0 kg or less (0.1 to 1.0 kg / 100 L or 0.1 to 1.0 w / v%) per 100 L of the beverage. ).

  The lemon that particularly exhibited the sweetness suppressing effect was lemon. It is bitter that the processed citrus fruit peel exhibits. If a processed fruit and citrus fruit is blended with the mixed vegetable and fruit drink, the taste of the drink becomes bitter. If the pericarp is blended in a vegetable / fruit mixed beverage having a sugar acid ratio of 14.0 to 17.0, excessive sweetness is suppressed, and moderate sweetness and sourness are felt. And even a refreshing taste. The expected effect is considered to be due to the bitterness imparted by blending the pericarp masking the excessive sweetness of the mixed vegetable and fruit drink.

  When the blended amount of the processed fruit peel is less than 0.02 w / v%, the effect of suppressing excessive sweetness of the present beverage is not obtained, and the sweetness is strongly felt or the sweetness is left behind. On the other hand, if it is more than 3.0 w / v%, the bitterness of the pericarp processed product of the fruit is unpreferably increased.

<Production method of the present beverage>
The manufacturing method of the present beverage (hereinafter referred to as “the present manufacturing method”) mainly comprises a squeezing step, a blending step, a sterilizing step, a filling step, a sealing step, and a cooling step. It is the contents of the latest juice and fruit drink dictionary (supervised by the Japan Juice Association) that the present specification incorporates for a general explanation of these steps. Each step can be omitted as appropriate.

  What mainly constitutes this production method is the blending step. In this blending step, the sugar acid ratio of the present beverage is adjusted to 14.0 to 17.0, more preferably 15.5 to 17.0. The raw materials to be prepared are processed fruit peels in addition to vegetable juices and juices. These details are as described above.

  The details of the vegetable and fruit mixed beverage according to the present invention will be described with reference to the following examples, but the claims according to the present invention are not limited by these examples.

<Production method of lemon peel paste>
The processed fruit pericarp blended in the examples is derived from lemon. The lemon peel was blended as a lemon peel paste. The lemon peel paste was produced by the following steps. First, the raw lemon was peeled off, and the site containing flavedo (epidermis) and albedo (mesocarp) was collected. 340 g of water was added to 270 g of the site, and the mixture was crushed with a mixer to obtain a lemon peel paste.

<Examples 1 to 5>
The raw materials to be blended in Examples 1 to 5 were commercially available ginseng concentrated juice (Brix = 39.6, sugar acid ratio = 22.4), and commercially available transparent ginseng concentrated juice (Brix = 58.1, sugar acid ratio = 19). .2), commercially available apple clear concentrated juice (Brix = 70.0, sugar acid ratio = 51.4), commercially available apple puree (Brix = 31.3, sugar acid ratio = 30.6), commercially available lemon concentrate Fruit juice (Brix = 51.5, sugar acid ratio = 1.29), the above-mentioned lemon peel paste (Brix = 3.4, sugar acid ratio = 25.4), citric acid (manufactured by Wako Pure Chemical Industries, Ltd.), It is isomerized liquid sugar (manufactured by Oji Cornstarch Co., Ltd.). These raw materials except for the isomerized liquid sugar were blended as shown in Table 1, added with water, and mixed to obtain preparation liquids as the bases of Examples 1 to 5. The sugar acid ratio and sugar content of the obtained mixture were measured (measurement result: Brix = 8.0, sugar acid ratio = 12.0), and isomerized solution adjusted by adding citric acid so as to have the same acidity. Sugar was added so that the sugar content and sugar acid ratio of each Example shown in Table 2 were obtained. The resulting mixture was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes, and then cooled with water. The obtained samples were subjected to measurement of sugar content and acidity and sensory evaluation, respectively. The measured values of sugar content and acid content are shown in Table 2.

<Comparative Examples 1 to 5>
The raw materials to be blended in Comparative Examples 1 to 5 are the same as in Examples 1 to 5 except that lemon peel paste is not blended. These raw materials except for the isomerized liquid sugar were blended as shown in Table 1, added with water, and mixed to obtain the base liquids of Comparative Examples 1 to 5. The sugar acid ratio and sugar content of the obtained mixture were measured (measurement result: Brix = 8.0, sugar acid ratio = 12.0), and isomerized solution adjusted by adding citric acid so as to have the same acidity. Sugar was added so that the sugar content and sugar acid ratio of each comparative example shown in Table 2 were obtained. The resulting mixture was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes, and then cooled with water. The obtained samples were subjected to measurement of sugar content and acidity and sensory evaluation, respectively. The measured values of sugar content and acid content are shown in Table 2.

<Example 6>
The raw materials to be blended in Example 6 are the same as in Examples 1 to 5, except that citric acid and isomerized liquid sugar are not blended. These raw materials were blended as shown in Table 1 and mixed with water. The resulting mixture was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes, and then cooled with water. Example 6 is realized only with raw materials of vegetables and fruits. The obtained sample was subjected to measurement of sugar content and acidity and sensory evaluation. The measured values of sugar content and acid content are shown in Table 2.

<How to measure Brix>
The RI measuring instrument employed in this measurement is a refractometer (NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.

<Method of measuring acidity>
The calculation method of the acidity used in this measurement is a titration method using a 0.1 N sodium hydroxide standard solution, and was calculated by converting the titration value into a citric acid equivalent.

<Sensory evaluation>
The items evaluated in the sensory evaluations of Examples 1 to 6 and Comparative Examples 1 to 5 are "moderate sweetness", "sweetness", and "richness". The scoring method was used in the evaluation. In the vegetable-fruit mixed beverage according to the present invention, “moderate sweetness” and “sweetness sharpness” are main indicators of whether or not excessive sweetness has been suppressed. “Moderate sweetness” is an index relating to the balance between sweetness and sourness, and when the balance is broken, one of them is strongly felt. The “sweetness of sweetness” is an index relating to the aftertaste of sweetness. If the sharpness is bad, the aftertaste of sweetness occurs, which hinders the refreshing taste. The “thickness” is an index relating to the response to drinking of a beverage, and a beverage that feels light is unsuitable as a beverage.

"Moderate sweetness" means that a person who does not care about sweetness is given a high score by feeling moderate sweetness and sourness. On the other hand, as either sourness or sweetness becomes stronger, the score becomes lower. The evaluation criteria are as follows: 1 point: Only sweetness is felt 2 points: Very sweetness is felt 3 points: Sweetness is felt strongly 4 points: Sweetness is felt slightly strong 5 points: Moderate sweetness and sourness 4 Point: Feel slightly sour 3 points: Feel sour 2 points: Very strong sour 1 point: Feel only sour In the vegetable and fruit mixed beverage according to the present invention, 4 to 5 points are sweet. It is preferred that it is not too much.

"Sweetness" refers to the aftertaste of sweetness to the aftertaste after drinking. The less remaining after sweetness, the higher the score. On the other hand, the score is so low that there is a trailing tail with a trailing tail. In addition, “neither” indicates a state where it cannot be determined whether the sharpness is good or bad. The evaluation criteria are as follows.
1 point: very bad sharpness 2 points: bad sharpness 3 points: neither good 4 points: good sharpness 5 points: very good sharpness In the vegetable and fruit mixed drink according to the present invention, 4 to 5 points Is a clear and preferable one.

The “thickness” is a score that is thicker in taste and higher as the taste is deeper. On the other hand, the thinner the taste is, the lower the score. It should be noted that “neither” indicates a state in which it cannot be determined whether the image is rich or light. The evaluation criteria are as follows.
1 point: Feel very thin 2 points: Feel thin 3 points: Neither 4 points: Feel rich 5 points: Feel very rich In the vegetable and fruit mixed drink according to the present invention, 1 point or 2 points It shall be light in taste and unsuitable as a beverage.

  The evaluation was performed by 10 trained professional panels. The evaluation results are as shown in Table 2. The scores shown in Table 2 are obtained by calculating the average score and rounding off.

  According to Table 2, in Examples 2 to 4 and Example 6, two scores of "moderate sweetness" and "sweetness", which are main indices, were both good, and excessive sweetness was suppressed. It was a mixed vegetable and fruit drink. In Comparative Examples 2 to 5 in which no processed fruit peel was blended, the scores of either "moderate sweetness" or "sweetness" were low. In other words, it is understood that the vegetable and fruit mixed beverage having a sugar acid ratio of 12.0 or more cannot suppress excessive sweetness. Vegetable-fruit mixed drinks having a sugar acid ratio of 12.0 to 19.0 and a sugar content of 9.4 to 12.7 degrees as in Comparative Examples 2 to 5 have conventionally been on the market. On the other hand, in Examples 2 to 4, the excessive sweetness was suppressed by blending the processed fruit peel, and moderate sweetness and sourness were felt. Met. In other words, in the vegetable-fruit mixed beverage having a sugar acid ratio in the range of 14.0 to 17.0, excessive sweetness could be suppressed by blending the processed fruit peel. Examples and Comparative Examples (Example 2 and Comparative Example 2, Example 3, Comparative Example 3, and Comparative Example 3) having the same sugar acid ratio and sugar content, the difference being the presence or absence of a processed fruit peel. Comparing Example 4 with Comparative Example 4), Examples 2 to 4 in which a processed fruit peel was blended had excellent scores for both "moderate sweetness" and "sweetness", and It can be seen that an excellent sweetness suppressing effect is obtained. “Thickness” was low in Example 1 and Comparative Example 1 irrespective of the composition of the processed fruit peel. In the present beverage, the sugar content is preferably 9.4 degrees or more. Therefore, in the vegetable and fruit mixed drinks having a sugar acid ratio of 14.0 to 17.0 as in Examples 2 to 4 and having a sugar content of 9.4 or more, excessive sweetness is suppressed and the beverage is thin. No taste. In Example 6, the same sugar acid ratio and sugar content as those of Example 3 were realized only by using raw materials for vegetables and fruits, but the effect of the processed fruit peel was obtained as in Example 3.

<Examples 7 to 12>
In Examples 7 to 12, the raw materials to be blended were commercially available ginseng concentrated juice (Brix = 43.0, sugar acid ratio = 19.7) and commercially available transparent ginseng concentrated juice (Brix = 62.2, sugar acid ratio = 15). 2.0), commercially available apple clear concentrated juice (Brix = 70.2, sugar acid ratio = 42.2), commercially available apple puree (Brix = 32.2, sugar acid ratio = 33.5), commercially available lemon concentrate Fruit juice (Brix = 58.4, sugar acid ratio = 1.40), the above-mentioned lemon peel paste (Brix = 3.4, sugar acid ratio = 25.4), citric acid (manufactured by Wako Pure Chemical Industries, Ltd.), It is isomerized liquid sugar (manufactured by Oji Cornstarch Co., Ltd.). These raw materials except for the isomerized liquid sugar were blended as shown in Table 3 and mixed by adding water to obtain the base liquids of Examples 7 to 12. The sugar acid ratio and sugar content of the obtained preparation solution were measured (measurement result: Brix = 8.0, sugar acid ratio = 15.4), and citric acid and isomerized solution sugar were measured in each Example shown in Table 4. Sugar content and acidity were added. The resulting mixture was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes, and then cooled with water. The obtained samples were subjected to measurement of sugar content and acidity and sensory evaluation, respectively. The measured values of sugar content and acid content are shown in Table 4. The measurement of sugar content and acid content was performed as described above. The sensory evaluation was also performed as described above, except for the number of specialized panels. The sensory evaluation was performed by 12 trained professional panels. The results of the sensory evaluation are as shown in Table 4, and the scores shown in Table 4 are values obtained by calculating the average score and rounding it.

<Comparative Examples 6 to 10>
The raw materials to be blended in Comparative Examples 6 to 10 are the same as Examples 7 to 12, except that lemon peel paste is not blended. These raw materials except for the isomerized liquid sugar were blended as shown in Table 3, mixed with water, and prepared as base liquids for Comparative Examples 6 to 10. The sugar acid ratio and sugar content of the obtained mixture were measured (measurement result: Brix = 8.0, sugar acid ratio = 15.4), and citric acid and isomerized liquid sugar were compared with those of Comparative Examples shown in Table 4. Sugar content and acidity were added. The resulting mixture was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes, and then cooled with water. The obtained samples were subjected to measurement of sugar content and acidity and sensory evaluation, respectively. The measured values of sugar content and acid content are shown in Table 4. The measurement of sugar content and acid content was performed as described above. The sensory evaluation was also performed as described above, except for the number of specialized panels. The sensory evaluation was performed by 12 trained professional panels. The results of the sensory evaluation are as shown in Table 4, and the scores shown in Table 4 are values obtained by calculating the average score and rounding it.

<Example 13>
The raw materials to be blended in Example 13 were commercially available ginseng concentrated juice (Brix = 43.0, sugar acid ratio = 19.7) and commercially available transparent ginseng concentrated juice (Brix = 62.2, sugar acid ratio = 15.0). ), Commercially available apple clear concentrated juice (Brick = 70.2, sugar acid ratio = 42.2), commercially available apple puree (Brick = 32.2, sugar acid ratio = 33.5), commercially available concentrated lemon commune Ted juice (Brix = 24.0, sugar acid ratio = 3.0) and citric acid (manufactured by Wako Pure Chemical Industries, Ltd.). The concentrated lemon-communicated juice described above contains about 20% lemon peel. These raw materials were blended as shown in Table 5, and mixed with water. The resulting mixture was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes, and then cooled with water. The obtained sample was subjected to measurement of sugar content and acidity and sensory evaluation. The measured values of sugar content and acidity are shown in Table 6. The measurement of sugar content and acid content was performed as described above. The sensory evaluation was also performed as described above, except for the number of specialized panels. The sensory evaluation was performed by 12 trained professional panels. The results of the sensory evaluation are as shown in Table 6, and the scores shown in Table 6 are values obtained by calculating the average point and rounding it.

<Comparative Example 11>
The raw materials to be blended in Comparative Example 11 were the same as those in Example 13 except that a commercially available lemon concentrated juice (Brix = 58.4, sugar acid ratio = 1.40) was used instead of the concentrated lemon-communicated juice. It is. These raw materials were blended and watered as shown in Table 5, respectively. The resulting mixture was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left for about 5 minutes, and then cooled with water. The obtained sample was subjected to measurement of sugar content and acidity and sensory evaluation. The measured values of sugar content and acidity are shown in Table 6. The measurement of sugar content and acid content was performed as described above. The sensory evaluation was also performed as described above, except for the number of specialized panels. The sensory evaluation was performed by 12 trained professional panels. The results of the sensory evaluation are as shown in Table 6, and the scores shown in Table 6 are values obtained by calculating the average point and rounding it.

The field where the present invention can be used industrially is a mixed vegetable and fruit beverage and a method for producing the same.

Claims (6)

Vegetable and fruit mixed beverages (excluding those whose processed pericarp contains only an aqueous extract of pericarp),
The sugar acid ratio is from 14.0 to 17.0, and
The sugar content is 9.0 degrees or more, and the vegetable-fruit-containing beverage contains a processed citrus fruit peel. It is a vegetable fruit mixed drink of claim 1,
The sugar acid ratio is from 15.5 to 17.0. It is a vegetable fruit mixed drink of claim 1 or 2,
The sugar content is 9.0 to 12.0 degrees. It is a vegetable-fruit mixed drink according to any one of claims 1 to 3 ,
The citrus fruit is a lemon. It is a vegetable fruit mixed drink according to any one of claims 1 to 4 ,
The amount of the processed citrus fruit peel is 0.02 to 3.0 w / v%. A method for producing a vegetable / fruit mixed beverage (except that the processed pericarp contains only an aqueous extract of pericarp) comprises at least the following steps:
Mixing: In this case, in addition to vegetable juice and juice, processed citrus fruit peels,
The sugar-acid ratio of the mixed vegetable-fruit beverage obtained thereby is from 14.0 to 17.0, and the sugar content thereof is 9.0 ° or more.