JP6762666B2 - Vegetable and fruit mixed beverage and its manufacturing method - Google Patents

Description

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

Traditionally, people have been drinking vegetable drinks to maintain their health. Examples of these vegetable drinks are tomato juice and drinks that combine various kinds of vegetables. However, these vegetable drinks are repelled by people who are not good at vegetables. One of the reasons is that the aroma and taste of vegetables are outstanding.

A vegetable beverage that is easy for such people to drink is a vegetable-fruit mixed beverage. The vegetable-fruit mixed beverage is a beverage in which fruit juice is mixed with vegetable juice. Vegetable-fruit mixed beverages have become widespread and the required taste has been subdivided. As a result, a new challenge for vegetable-fruit mixed beverages is the excessive sweetness due to the inclusion of fruit juice. In particular, among the vegetable-fruit mixed beverages, those containing grape juice as a raw material tend to have a stronger sweetness than other vegetable-fruit mixed beverages mainly containing citrus juice and the like. The reason is that grape juice has a low acidity and a high sugar content.

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

The next possible solution is the combination of other components (Patent Documents 1 to 3). However, all of these methods are merely methods of enhancing sweetness. That is, no method for suppressing sweetness is known.

Special Table 2011-254783 Japanese Unexamined Patent Publication No. 2012-100562 Japanese Patent Application Laid-Open No. 2013-525278

An object to be solved by the present invention is to improve the excessive sweetness in a vegetable-fruit mixed beverage containing grape juice as a raw material.
When adjusting the sugar acid ratio, if the sugar content is lowered too much, the richness will be lost and the beverage will have a light taste. On the other hand, if the acidity is raised too much, the sourness will be felt strongly, and the beverage will be difficult to drink. That is, it is very troublesome and difficult to suppress the excessive sweetness of the vegetable-fruit mixed beverage only by adjusting the sugar acid ratio. Further, as described above, no material for suppressing sweetness is known.

The inventors of the present application have diligently studied and found that excessive sweetness can be suppressed by blending a processed grape skin product in a vegetable-fruit mixed beverage containing grape juice as a raw material. Such a beverage has an appropriate sweetness and sourness, so that the sweetness is not a concern and the taste is refreshing. The invention completed by the inventor of the present application based on this knowledge is as follows.

The vegetable-fruit mixed beverage according to the present invention is made from at least grape juice and has a sugar acid ratio of 20.7 to 25.0. The beverage contains a processed grape peel. The grape peel processed product is a grape peel extract. The blending amount of the processed grape skin product is 0.2 to 20.0 w / v%.

At least, it is a compounding step that constitutes the method for producing the vegetable-fruit mixed beverage according to the present invention. In this step, at least the processed grape skin is added to the grape juice and the vegetable juice.

The present invention provides a vegetable-fruit mixed beverage containing grape juice as a raw material, the excessive sweetness of which is improved, and the present invention is not too sweet and refreshing.

<Outline of vegetable-fruit mixed beverage according to this embodiment>
The vegetable-fruit mixed beverage (hereinafter referred to as "the present beverage") according to the present embodiment is a vegetable-fruit mixed beverage containing grape juice as a raw material, and a processed grape skin product is blended therein. It is a thing. A vegetable-fruit mixed beverage containing grape juice as a raw material is a beverage in which the main raw materials are vegetable juice and fruit juice, and at least grape juice is mixed as the fruit juice. The vegetable juice is a vegetable juice (straight juice), a concentrated juice (pure, paste) thereof, a reduced juice of the concentrated juice, and a processed juice thereof. The fruit juice is a fruit juice (straight juice), a concentrated juice (pure, paste) thereof, a reduced juice of the concentrated juice, and a processed juice thereof. Examples of vegetables that are the raw materials for vegetable juice are tomatoes, eggplants, paprika, peppers, potatoes and other vegetables of the eggplant family, carrots, celery, ashitaba, parsley and other vegetables of the family family, cabbage, purple cabbage, and mechabetsu (petit veil). ), Hakusai, Chingensai, Daikon, Kale, Cresson, Komatsuna, Broccoli, Califlower, Cub, Wasabi, Mustard and other Abrana vegetables, Spinach, Beet and other Akaza vegetables, Lettuce, Shungiku, Saladana, Gobo, Yomogi, etc. Vegetables of the family Kiku, vegetables of the family Yuri such as onions, garlic, and onions, vegetables of the family Uri such as pumpkin, cucumber, and nigari, vegetables of the family Bean such as green beans, pea, soramame, and edamame, moroheiya, asparagus, Ginger, sweet potato, purple potato, perilla, red sardine, corn, etc. Examples of fruits that are the raw materials for fruit juice are lemons, oranges, nable oranges, grapefruits, oranges, limes, sudachi, yuzu, shiikuwasha, citrus fruits such as tankan, grapes, apples, sea urchins, peaches, cherry blossoms, apricots, plums, and prunes. Camu camu, pear, pear, biwa, strawberry, raspberry, blackberry, cassis, cranberry, blueberry, melon, watermelon, kiwi fruit, pomegranate, banana, guaba, acerola, pine apple, mango, passion fruit, reishi, etc. Examples of grape varieties used as raw materials for grape juice are Kyoho, Concord, Muscat, Delaware, Pione, Niagara, Campbell Early, etc., and more preferably, the skin color of Kyoho, Concord, Pione, etc. is black, purple or It's a red grape. Anthocyanins are commonly found in these colored pericarps. In addition, for the detailed explanation of juice squeezing and concentration, the contents of the latest fruit juice / fruit beverage dictionary (supervised by the Japan Fruit Juice Association) are incorporated in this specification.

The blending amount of the grape juice of this beverage is not particularly limited, but specifically, it is 0.5 kg or more and 50.0 kg or less (0.5 to 50.) In terms of Brix 11 grape juice per 100 L of this beverage. 0 kg / 100 L or 0.5 to 50.0 w / v%), preferably 1.0 kg or more and 20.0 kg or less (1.0 to 20) in terms of Brix 11 grape juice per 100 L of the beverage. It is 0.0 kg / 100 L or 1.0 to 20.0 w / v%), and more preferably 5.0 kg or more and 10.0 kg or less (5.0) in terms of Brix 11 grape juice per 100 L of the beverage. To 10.0 kg / 100 L or 5.0 to 10.0 w / v%). The details of Brix in this specification will be described later.

Various additives may be appropriately added to this beverage. The additive is usually added to foods and drinks, and examples thereof include salt, sweeteners, acidulants, colorants, pH adjusters, antioxidants, and flavors. Examples of sweeteners are sugars such as fructose, glucose, sucrose, liquid sugar and high fructose corn syrup. The beverage preferably does not contain high sensitivity sweeteners. This is because the high-sensitivity sweetener does not affect the sugar content and imparts sweetness. Examples of high-sensitivity sweeteners are sucralose, aspartame, acesulfame potassium and the like. Examples of acidulants include citric acid, acetic acid, lactic acid, malic acid and the like. Examples of antioxidants are L-ascorbic acid, catechin and the like.

The distribution form of this beverage is preferably containerized. Examples of containers are PET containers, paper containers, cans, and the like.

<Sugar acid ratio of this beverage>
The sugar acid ratio of this beverage is 20.7 or more and 25.0 or less (20.7 to 25.0), more preferably 23.0 or more and 25.0 or less (23.0 to 25.0). ). The sugar acid ratio is a value obtained by dividing the sugar content by the acidity. The higher the sugar acid ratio, the stronger the sweetness. On the other hand, if the sugar acid ratio is low, the acidity is strong. The method for adjusting the sugar acid ratio of this beverage will be described later.

<Sugar content of this beverage>
The sugar content of this beverage is 9.0 degrees or more, preferably 9.5 degrees or more, more preferably 9.5 degrees or more and 11.5 degrees or less (9.5 to 11.5 degrees). It is more preferably 10.6 degrees or more and 11.5 degrees or less (10.6 to 11.5 degrees). If the sugar content of this beverage is lower than 9.0 degrees, the richness is lost and the taste becomes light. If the sugar content of this beverage is too high, even if the sugar acid ratio is within a predetermined range, the effect of suppressing excessive sweetness by blending the processed grape skin product cannot be obtained.

One of the components contained in this 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 sugar content meter is a refractometer. What this refractometer uses is 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, but in the present specification, the index of sugar content is a Brix value (%).

<Acidity of this beverage>
The acidity of the beverage is 0.56% or less, more preferably 0.38% or more and 0.56 or less (0.38 to 0.56%), still more preferably 0.42% or more. And it is 0.56% or less (0.42 to 0.56%). One of the components contained in this beverage is an acid, specifically an organic acid, for example, citric acid, malic acid, lactic acid, acetic acid and the like. The method for measuring the acidity is a titration method using a 0.1N sodium hydroxide standard solution. That is, the acidity is a value converted to citric acid equivalent.

<Method of adjusting sugar acid ratio>
The sugar acid ratio of this beverage is 20.7 to 25.0, more preferably 23.0 to 25.0. When the sugar acid ratio of this beverage is 20.7 to 25.0, this beverage presents an appropriate sweetness and sourness, so that the sweetness is not a concern and the taste is refreshing. .. If the sugar acid ratio of this beverage is higher than 25.0, the sweetness may be strongly felt or the residual sweetness may be felt. On the other hand, if the sugar acid ratio of this beverage is lower than 20.7, the acidity is strongly felt.

The factors that determine the sugar acid ratio are sugar content and acidity. 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. The method of increasing the sugar acid ratio is to increase the sugar content or decrease the acidity.

Examples of the method for increasing the sugar content include a method of selecting a juice having a high sugar content from the type and concentration of vegetable juice and fruit juice used as raw materials, and a method of blending sugar. Examples of the sugar to be blended are fructose, glucose, sucrose, liquid sugar, isomerized liquid sugar and the like. Examples of the method for lowering the sugar content include a method of selecting a juice having a low sugar content from the type and concentration of vegetable juice and fruit juice used as raw materials.

Examples of the method for increasing the acidity include a method of selecting a highly acidic juice from the types and concentrations of vegetable juice and fruit juice used as raw materials, and a method of blending an acidulant. Examples of the acidulant to be blended are citric acid, acetic acid, lactic acid, malic acid and the like. Examples of the method for lowering the acidity include a method of selecting a vegetable juice and fruit juice having a low acidity from the type and concentration of the vegetable juice and fruit juice used as raw materials, and a method of removing organic acids from the vegetable juice and fruit juice used as raw materials. Methods for removing organic acids are known, and examples thereof include anion exchange and addition of calcium. Specific methods for anion exchange are anion exchange resin, ion exchange membrane and the like.

<Excessive sweetness in mixed vegetable and fruit beverages>
The vegetable-fruit mixed beverage containing grape juice as a raw material presents an excessive sweetness. Excessive sweetness means that the sweetness is strongly felt and the residual sweetness is strongly felt. The sweetness is imparted by increasing the sugar acid ratio. The increase in the sugar acid ratio is achieved by containing fruit juice or a sweetener. The sweetness is felt when the sugar acid ratio is higher than 20.7.

<Processed grape skin of this beverage>
The processed grape skin contained in this beverage is a processed grape skin that is suitable for use in beverages. The processing method is to peel the grapes and grind or extract the obtained peels or the peels obtained as the juice residue of the grapes. Grinding refers to processes such as crushing treatment, grinding treatment, and miniaturization treatment using a comitrol, a pin mill, a colloid mill, a mass colloider, and the like. The degree of grinding is not particularly limited. Extraction is the process of squeezing the grape skin to extract the extract, or the process of extracting the extract from the grape skin using a known extraction solvent such as water, steam, carbon dioxide, ethanol, or other organic solvent. Point to. The grape skins used for extraction may be ground. The grape peel extract obtained by extraction in the present specification is referred to as a grape peel extract. Examples of processed grape skins generally available on the market are peel paste, communicated juice, peel extract and the like. Communicated juice is a raw material for juice that is ground not only from the pulp of the fruit but also from the skin. Peel extract corresponds to grape peel extract. It is preferable that the processed grape peel product blended in this beverage does not contain the peel itself. For example, peel extract and the like. The purpose of blending the processed fruit peel product is to suppress the excessive sweetness of the vegetable-fruit mixed beverage. As a result of suppressing excessive sweetness, a moderate sweetness and sourness are felt, so that the sweetness is not a concern and the taste is refreshing.

The grape varieties used as raw materials for the processed grape skin products are not particularly limited, but are preferably varieties having a red, purple or black skin color such as Kyoho, Concord, and Pione. The peel of grapes has a uniform astringency and is not particularly limited.

The blending amount of the processed grape skin product is not particularly limited, but specifically, it is 0.2 kg or more and 20.0 kg or less (0.2 to 20.0 kg / 100 L or 0.2) per 100 L of the beverage. To 20.0 w / v%), preferably 1.0 kg or more and 6.0 kg or less (1.0 to 6.0 kg / 100 L or 1.0 to 6.0 w / v%) per 100 L of the beverage. ). In the form of grape peel extract, the blending amount thereof is 0.2 kg or more and 10.0 kg or less (0.2 to 10.0 kg / 100 L or 0.2 to 0.2) per 100 L of the beverage in terms of Brix 11. 10.0 w / v%), preferably 0.5 kg or more and 3.0 kg or less (0.5 to 3.0 kg / 100 L or 0.5 to 3.) per 100 L of the beverage in terms of Brix 11. 0 w / v%).

The processed grape skin is astringent. If a processed grape skin product is added to a vegetable-fruit mixed beverage containing grape juice as a raw material, astringency is added to the taste of the beverage. In a vegetable-fruit mixed beverage containing grape juice as a raw material and having a sugar acid ratio of 20.7 to 25.0, when the peel is blended, excessive sweetness is suppressed and an appropriate sweetness and sourness are felt. Therefore, the sweetness was not a concern, and the taste was refreshing. It is considered that the expected action is that the astringency imparted by blending the pericarp masks the excessive sweetness of the vegetable-fruit mixed beverage containing grape juice as a raw material.

If the blending amount of the processed grape skin product is less than 0.2 w / v%, the effect of suppressing the excessive sweetness of this beverage cannot be obtained, and the sweetness is strongly felt or the residual sweetness is felt. On the other hand, if it is more than 20.0 w / v%, the astringency of the processed grape skin product becomes conspicuous, which is not preferable.

<Manufacturing method of this beverage>
The manufacturing method of the beverage (hereinafter referred to as "the manufacturing method") mainly comprises a juice squeezing step, a blending step, a sterilization step, a filling step, a sealing step and a cooling step. For the purpose of general explanation of these steps, the specification of the present application incorporates the contents of the latest fruit juice / fruit beverage dictionary (supervised by the Japan Fruit Juice Association). Each step can be omitted as appropriate.

The main component of this manufacturing method is the compounding process. In this blending step, the sugar acid ratio of the present beverage is adjusted to 20.7 to 25.0, more preferably 23.0 to 25.0. The raw materials to be blended are at least grape juice and vegetable juice, as well as processed grape skins. These details are as described above.

The details of the vegetable-fruit mixed beverage according to the present invention will be described by the following examples, but the scope of claims according to the present invention is not limited by these examples.

<Manufacturing method of processed grape skin>
The processed grape skin product blended in the examples was blended as a grape peel extract (peel extract). The grape peel extract was produced by the following steps. First, raw grapes were squeezed and the pericarp, which was the squeezed residue, was recovered. Water was added to the collected pericarp, re-squeezed, and after solid-liquid separation, the mixture was concentrated to obtain a grape peel extract as an extract.

<Examples 1 to 5>
The raw materials to be blended in Examples 1 to 5 are commercially available purple ginseng juice (Brix = 63.1, sugar acid ratio = 12.3) and commercially available transparent ginseng juice (Brix = 64.2, sugar acid ratio =). 31.3), commercially available apple clear concentrated juice (Brix = 69.7, sugar acid ratio = 45.3), commercially available grape concentrated juice (Brix = 69.3, sugar acid ratio = 22.3), described above. Grape peel extract (Brix = 48.8, sugar acid ratio = 20.1), citric acid (manufactured by Wako Pure Chemical Industries, Ltd.), isomerized liquid sugar (manufactured by Oji Corn Starch Co., Ltd.). These raw materials excluding high fructose corn syrup were blended as shown in Table 1, watered and mixed to obtain a formula as a base for Examples 1 to 5. The sugar acid ratio and sugar content of the obtained preparation solution were measured (measurement results: Brix = 7.8, sugar acid ratio = 17.0), and citric acid was added so as to have the same acidity. Sugar was added so as to have the sugar content and sugar acid ratio of each example shown in Table 2. The obtained preparation was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left to stand for about 5 minutes and then cooled with water. The obtained samples were subjected to sugar content and acidity measurement and sensory evaluation, respectively. The measured values of sugar content and acidity 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 those of Examples 1 to 5 except that the grape peel extract is not blended. These raw materials excluding high fructose corn syrup were blended as shown in Table 1, watered and mixed to obtain a formula as a base for Comparative Examples 1 to 5. The sugar acid ratio and sugar content of the obtained preparation solution were measured (measurement results: Brix = 7.8, sugar acid ratio = 17.0), and citric acid was added so as to have the same acidity. Sugar was added so as to have the sugar content and sugar acid ratio of each Comparative Example shown in Table 2. The obtained preparation was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left to stand for about 5 minutes and then cooled with water. The obtained samples were subjected to sugar content and acidity measurement and sensory evaluation, respectively. The measured values of sugar content and acidity are shown in Table 2.

<Example 6>
The raw materials to be blended in Example 6 were not blended with citric acid and high fructose corn syrup, and were additionally blended with commercially available lemon concentrated juice (Brix = 53.5, sugar acid ratio = 1.3). This is the same as in Examples 1 to 5. Each of these raw materials was blended as shown in Table 1, watered and mixed. The obtained preparation was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left to stand 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 acidity are shown in Table 2.

<Measurement method of Brix>
The Brix measuring instrument used in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.

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

<Sensory evaluation>
The items evaluated in the sensory evaluation of Examples 1 to 6 and Comparative Examples 1 to 5 are "moderate sweetness", "sharpness of sweetness", and "rich feeling". The scoring method was adopted in the evaluation. In the vegetable-fruit mixed beverage containing grape juice as a raw material according to the present invention, "moderate sweetness" and "sharpness of sweetness" are the main indicators of whether or not excessive sweetness is suppressed. "Moderate sweetness" is an index related to the balance between sweetness and sourness, and when the balance is lost, one of them feels strongly. "Sweetness sharpness" is an index related to the residual sweetness, and if the sharpness is poor, the residual sweetness is generated, which hinders a refreshing taste. The "rich feeling" is an index related to the drinking response of the beverage, and the one that feels light is unsuitable as a beverage.

"Moderate sweetness" is a high score for those who do not care about sweetness by feeling moderate sweetness and sourness. On the other hand, the score becomes lower as either sourness or sweetness becomes stronger. The evaluation criteria are as follows: 1 point: I feel only sweetness 2 points: I feel sweetness very strongly 3 points: I feel sweetness strongly 4 points: I feel sweetness a little strongly 5 points: I feel moderate sweetness and sourness 4 Point: Feeling a little sourness 3 points: Feeling a strong sourness 2 points: Feeling a very strong sourness 1 point: Feeling only sourness In addition, in the vegetable fruit mixed beverage containing grape juice as the raw material according to the present invention It is preferable that 4 to 5 points are not too sweet.

"Sweetness sharpness" refers to the residual sweetness to the aftertaste after drinking. The less the residue after sweetness, the higher the score. On the other hand, the score is so low that there is a trailing aftertaste. In addition, "neither" refers to a state in which 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 4 points: Good sharpness 5 points: Very good sharpness It should be noted that a vegetable-fruit mixed beverage containing grape juice as a raw material according to the present invention. In the above, 4 to 5 points are considered to be neat and preferable.

"Rich feeling" has a thicker taste, and the richer the taste, the higher the score. On the other hand, the thinner the taste, the lower the score. In addition, "neither" refers to a state in which it cannot be determined whether it is rich or light. The evaluation criteria are as follows.
1 point: Feels very thin 2 points: Feels thin 3 points: Neither 4 points: Feels rich 5 points: Feels very rich In the vegetable-fruit mixed beverage containing grape juice as the raw material according to the present invention Points 1 and 2 are considered to have a light taste and are unsuitable as a beverage.

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

According to Table 2, in Examples 2 to 4 and Example 6, the two main indexes, "moderate sweetness" and "sharpness of sweetness", were both good, and excessive sweetness was suppressed. It was a vegetable-fruit mixed beverage containing grape juice as a raw material. Comparative Examples 2 to 5 in which the processed grape skin was not blended had a low score of "sharpness of sweetness". That is, it can be seen that the vegetable-fruit mixed beverage in which grape juice is blended as a raw material having a sugar acid ratio of 20.7 or more cannot suppress excessive sweetness. On the other hand, in Examples 2 to 4, by blending the processed grape skin product, excessive sweetness is suppressed, and an appropriate sweetness and sourness are felt, so that the sweetness is not a concern and the taste is refreshing. Met. That is, in the vegetable-fruit mixed beverage in which grape juice was blended as a raw material having a sugar acid ratio range of 20.7 to 25.0, excessive sweetness could be suppressed by blending the processed grape skin. Further, Examples and Comparative Examples (Example 2 and Comparative Example 2 and Example 3 and Comparative Example 3), which have the same sugar acid ratio and sugar content and the difference is the presence or absence of the combination of the processed grape skin product, are carried out. Comparing Example 4 and Comparative Example 4), Examples 3 to 4 in which the processed grape skin was blended had both "moderate sweetness" and "sweetness sharpness" scores, while Example 2 had scores. , It can be seen that the score of "sharpness of sweetness" is excellent, and the effect of suppressing excessive sweetness is obtained. The "rich feeling" was rated low in Example 1 and Comparative Examples 1 and 2. In this beverage, the sugar content is preferably 9.5 degrees or more. Therefore, a vegetable-fruit mixed beverage containing grape juice as a raw material having a sugar acid ratio of 20.7 to 25.0 as in Examples 2 to 4 and having a sugar content of 9.5 degrees or more is excessive. The sweetness is suppressed and the taste is not light. In Example 6, the same sugar acid ratio and sugar content as in Example 3 were realized only with the raw materials of vegetables and fruits, but the effect of the processed grape skin was obtained as in Example 3.

<Examples 7 to 12>
As the raw materials to be blended in Examples 7 to 12, the same raw materials as those used for preparing Examples 1 to 6 and Comparative Examples 1 to 5 described above were used. These raw materials excluding high fructose corn syrup were blended as shown in Table 3, watered and mixed to obtain a formula as a base for Examples 7 to 12. The sugar acid ratio and sugar content of the obtained preparation solution were measured (measurement results: Brix = 8.0, sugar acid ratio = 22.9), and citric acid and isomerized liquid sugar were shown in each example shown in Table 4. It was added so as to have a sugar content and an acidity. The obtained preparation was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left to stand for about 5 minutes and then cooled with water. The obtained samples were subjected to sugar content and acidity measurement and sensory evaluation, respectively. The measured values of sugar content and acidity are shown in Table 4. The sugar content and acidity were measured as described above. In addition, sensory evaluation was also performed as described above, except for the number of specialized panels. The sensory evaluation was performed by 9 trained specialized panels. The sensory evaluation results are shown in Table 4, and the scores shown in Table 4 are the values obtained by calculating the average score and rounding off.

<Comparative Examples 6 to 10>
The raw materials to be blended in Comparative Examples 6 to 10 are the same as those of Examples 7 to 12 except that the grape peel extract is not blended. These raw materials excluding high fructose corn syrup were blended as shown in Table 3, watered and mixed to obtain a formula as a base for Comparative Examples 6 to 10. The sugar acid ratio and sugar content of the obtained preparation solution were measured (measurement results: Brix = 8.0, sugar acid ratio = 22.9), and citric acid and isomerized liquid sugar were shown in each of the comparative examples shown in Table 4. It was added so as to have a sugar content and an acidity. The obtained preparation was heated and filled in a PET bottle immediately after reaching 95 ° C. The filled PET bottle was left to stand for about 5 minutes and then cooled with water. The obtained samples were subjected to sugar content and acidity measurement and sensory evaluation, respectively. The measured values of sugar content and acidity are shown in Table 4. The sugar content and acidity were measured as described above. In addition, sensory evaluation was also performed as described above, except for the number of specialized panels. The sensory evaluation was performed by 9 trained specialized panels. The sensory evaluation results are shown in Table 4, and the scores shown in Table 4 are the values obtained by calculating the average score and rounding off.

An industrially applicable field of the present invention is a vegetable-fruit mixed beverage and a method for producing the same.

Claims (6)

It is a mixed vegetable and fruit beverage
The raw materials thereof are at least grape juice and processed grape skin, and the sugar acid ratio of the vegetable-fruit mixed beverage is 20.7 to 25.0, and the sugar content of the vegetable-fruit mixed beverage is 9. The temperature is 0 ° C. or higher and 11.5 ° C. or lower, and the blending amount of the processed grape skin product is 0.2 to 20.0 w / v%. The beverage according to claim 1.
The sugar acid ratio is 23.0 to 25.0 . The beverage according to claim 1 or 2 .
The sugar content is 9.5 to 11.5 degrees . A beverage according to any one of claims 1 to 3 .
The processed grape skin is a grape skin extract . A beverage according to any one of claims 1 to 4 .
The blending amount of the grape juice is 0.5 to 50.0 w / v% . It is a method for producing a vegetable-fruit mixed beverage, and it is at least a compounding process that constitutes it.
Here, at least grape fruit juice, vegetable juice, and processed grape skin products are blended, and the blending amount of the processed grape skin products is 0.2 to 20.0 w / v%, which is 0.2 to 20.0 w / v%. by that obtained is a vegetable fruit mixed beverage, sugar acid ratio of the vegetable fruit mixed beverage is 20.7 to 25.0 der is, the sugar content of the vegetable fruit mixed beverage is 9.0 degrees or more It is 11.5 degrees or less.