JP6794488B2 - Beverages low in green plants and their manufacturing methods - Google Patents

Description

The present invention relates to a beverage containing a low content of a green plant derived product, and particularly a green plant in which photodeterioration is suppressed despite a low content of the green plant derived product. It relates to low-content beverages. The present invention also relates to a method for producing a beverage containing a low amount of green plants and a method for suppressing photodegradation.

With recent changes in eating habits, modern people tend to consume less vegetables. There is a movement to make up for such a shortage of vegetables by squeezing vegetables and easily ingesting them as vegetable drinks. In addition, plants containing chlorophyll such as kale, barley young leaves, wheat young leaves, tomorrow's leaves, and mulberry young leaves, which are used as raw materials for so-called "green juice" instead of green-yellow vegetables ("green plants" in the present specification). There is a tendency to attract attention as a food material. These green plants are rich in dietary fiber, vitamins, minerals, etc., and are attracting attention as health food materials. Among them, young barley leaves are typical materials, such as liquid green juice of young barley leaves obtained by finely crushing young barley leaves and stems, dried powder of young barley leaves and stems as they are, and further squeezing. Various forms of green plant-containing foods have been proposed, such as paste-like products obtained by concentrating or drying the juice and dry powdered juice.

However, while the dry powder form contains whole dietary fiber and is good for health, it takes time and effort to dissolve it in water before drinking. In addition, even if it is dissolved in water, the fiber content has a rough texture, and there is a problem that it is difficult to drink because it has a poor throat. On the other hand, when green plants are made into packaged beverages, they can be easily ingested like vegetable beverages, but when stored at room temperature, the distinctive bright green color cannot be maintained, making them unsuitable for commercial sale. ..

Under these circumstances, Patent Document 1 states that the green color of green vegetables can be changed by adding and adjusting a predetermined amount of an additive that supplies copper ions and / or zinc ions to a liquid containing finely divided green vegetable pulverized products. Stabilized packaged beverages are disclosed.

Japanese Unexamined Patent Publication No. 2008-08626

Conventional beverages containing green plants contain 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 roughness and harshness caused by such a component It was difficult to obtain a refreshing taste, and it was not an easy-to-drink beverage.

In this regard, the present inventors have studied reducing the content of green plants, and found that the deterioration due to light as described below becomes remarkable.

That is, in recent commercial sales of packaged beverages, for example, in stores such as convenience stores, they are often displayed for a long period of time in a state of being irradiated with light, and deterioration due to light (green fading, etc.) is particularly suppressed. There is a demand for bottled beverages.

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

The present invention has been made in view of the above problems, and the content of green plant-derived substances is suppressed, so that the green plant has a refreshing taste, but the deterioration due to light is suppressed. The purpose is to provide a contained beverage.

As a result of diligent research by the present inventors to achieve the above problems, they have found that the above problems can be solved by using a predetermined amount of zinc and ascorbic acid in combination, and have completed the present invention.

That is, the present invention provides the following.
(1) A beverage containing a low amount of green plants and a low content of green plants.
The content [A] of the green plant-derived substance is 0.10 to 0.60% by mass.
Further, it contains zinc and ascorbic acid, the zinc content [B] is 0.0010 to 0.0060% by mass, and the ascorbic acid content [C] is 0.0040 to 0.080% by mass. A beverage containing a low amount of green plants, which is characterized by being.
(2) The beverage containing a low amount of green plants according to (1), which has a Brix of 0.03 to 2.
(3) The beverage containing a low amount of green plants according to (1) or (2), which has a viscosity of 1 to 10 mPa · s.
(4) The beverage containing a low amount of green plants according to (1) to (3), which contains at least a product derived from young barley leaves as the product derived from green plants.
(5) The beverage containing a low amount of green plants according to (1) to (4), which contains at least zinc-containing yeast as the zinc.
(6) A method for producing a beverage containing a low content of green plants, which contains a low content of green plants.
Further, zinc and ascorbic acid are added to the mixture.
The content [A] of the green plant-derived substance is 0.10 to 0.60% by mass, the zinc content [B] is 0.0010 to 0.0060% by mass, and The content of green plant-derived substances [A], the content of zinc [B], and the content of ascorbic acid [C] so that the content of ascorbic acid [C] is 0.0040 to 0.080% by mass. ] Is adjusted, a method for producing a beverage containing a low content of green plants.

The beverage containing a low amount of green plants of the present invention has a refreshing taste by suppressing the content of green plant-derived substances, but is suppressed from being deteriorated by light.

Hereinafter, embodiments of the present invention will be described.
The green plant low-containing beverage according to the embodiment of the present invention contains a green plant-derived product, zinc, and ascorbic acid.

As described above, a technique for suppressing green fading by containing a metal ion such as zinc in a beverage containing a green plant-derived product has been known. However, as shown in Examples described later, when the concentration of the green plant-derived substance is low, photodegradation is more likely to proceed than in the case of high concentration, and the photodegradation is sufficiently suppressed only by containing zinc. We have found that we cannot. On the other hand, in the present embodiment, the synergistic effect of zinc and ascorbic acid at a predetermined concentration can suppress deterioration due to light even in a beverage containing a low amount of green plants derived from a green plant. it can.

Here, in the present specification, "photodegradation" of a beverage containing a low amount of green plants means deterioration when light is continuously irradiated for a long period of time, and specifically, a change in the color tone of green is included. To. Preferably, a change in flavor (generation of chemical odor) of a beverage containing a low amount of green plants is further included. However, the "photodegradation" in the present embodiment is not limited to these changes. The details of the light irradiation conditions are as shown in Examples described later.
Further, in the present specification, the "clean" taste of a beverage containing a low amount of green plants refers to a state in which roughness, bitterness, and odor caused by components derived from green plants are suppressed. In the present embodiment, a refreshing taste is mainly achieved by keeping the content of green plant-derived substances low. In addition, the "clean" taste of the present embodiment preferably includes a state in which the harshness that may be generated by heat sterilization and the unpleasant salty taste (enmi) are suppressed. These can be achieved by adjusting the content of zinc and ascorbic acid to a predetermined range, in addition to keeping the content of green plant-derived substances low.

1. 1. Beverages low in green plants (derived from green plants)
The green plant-derived product used as a raw material in the present embodiment is a component derived from a green plant. Here, the green plant is a vegetable whose edible portion is mainly green leaves, such as kale, barley young leaves, wheat young leaves, tomorrow's leaves, mulberry young leaves, spinach, moroheiya, and Brussels sprouts. These can be used alone or in combination of two or more. Among these, young barley leaves, spinach, moroheiya, Brussels sprouts, and kale are preferable, young barley leaves and kale are more preferable, and young barley leaves are particularly preferable.

These green plants are processed into a form suitable for blending into beverages, and are blended into beverages containing low green plants as green plant-derived products. Examples of such processed forms include those in which 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, and leaves and stems. Such as squeezed edible parts, paste-like products obtained by concentrating or drying the squeezed juice, and squeezed dry powder dissolved in a solvent such as water. Examples thereof can be made, and among them, the edible portion is preferably dried as it is and then powdered.

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

In the green plant-derived low-containing beverage according to the present embodiment, the content [A] of the green plant-derived substance is 0.10 to 0.60% by mass in terms of solid content, preferably 0.15-. It is 0.48% by mass, and particularly preferably 0.18 to 0.40% by mass. When the content [A] of the green plant-derived substance is 0.10% by mass or more, the nutrient contained in the green plant can be sufficiently ingested when the beverage containing a low content of the green plant is drunk. On the other hand, when the content [A] of the green plant-derived product is 0.60% by mass or less, the roughness, bitterness, odor, etc. caused by the green plant-derived product are suppressed, so that the beverage contains a low content of the green plant. It has a refreshing taste and is easy to drink. Further, in general green plant-containing beverages, there is a problem that discoloration (browning) occurs due to heat sterilization treatment, but when the content [A] of green plant-derived substances is 0.60% by mass or less. It also has the effect of suppressing such discoloration.

When the content [A] of the green plant-derived substance is 0.60% by mass or less, there is a problem that photodegradation is likely to occur, but the green plant low content beverage according to the present embodiment further Since it contains zinc and ascorbic acid, photodegradation is suppressed, and in particular, green fading due to light is effectively suppressed.

When a barley young leaf-derived product is contained as a green plant-derived product, the ratio of the content of the barley young leaf-derived product to the total content of the green-based plant-derived product (barley young leaf-derived product / green plant-derived product) 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 refreshing beverage containing a low amount of green plants that makes the best use of the aroma of young barley leaves.

The beverage containing a low amount of green plants according to the present embodiment usually contains dietary fiber, which is a component of green plants, but can be appropriately added. The content of dietary fiber in a beverage containing a low amount of green plants 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 beverage containing low green plants is 1.0% by mass or less, the roughness caused by the dietary fiber is suppressed, and the taste of the beverage containing low green plants becomes more refreshing, especially. Adjusting to the range of 0.1 to 0.5% by mass makes it even cleaner. On the other hand, the lower limit of the content of dietary fiber in a beverage containing a low amount of green plants is not particularly limited, but can be, for example, 0.04% by mass or more, or 0.07% by mass or more. Further, it can be 0.1% by mass or more. The content of dietary fiber can be measured by, for example, the enzyme-HPLC method or the enzyme-gravimetric method listed in the food hygiene inspection guideline.

(zinc)
The green plant low-containing beverage according to the present embodiment further contains zinc. By containing zinc, photodegradation can be suppressed in combination with ascorbic acid, which will be described later, and in particular, green fading after light irradiation can be suppressed. Zinc may be added alone, but it may be added in the form of a water-soluble salt such as gluconate, sulfate, zinc chloride, or citrate, or zinc-containing yeast containing a high concentration of zinc. It is preferable to contain zinc gluconate, zinc sulfate and zinc-containing yeast, and it is particularly preferable to contain zinc-containing yeast.

The zinc content [B] is 0.0010 to 0.0060% by mass as an ion amount, preferably 0.0020 to 0.0050% by mass, and particularly preferably 0.0027 to 0.0045% by mass. Is. When the zinc content [B] is 0.0010% by mass or more, photodegradation of a beverage containing a low amount of green plants can be suppressed, and zinc as a nutrient can be sufficiently ingested. 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 beverage containing a low amount of green plants, and a refreshing taste is preferable. The zinc content [B] can be measured, for example, by ICP emission spectroscopy.

In addition, when the zinc content [B] is high, photodegradation can be sufficiently suppressed, and zinc can be sufficiently ingested as a nutrient, particularly as a nutrient that elderly people tend to lack. However, overdose of zinc can be a problem in children, and proper management of zinc intake is required. Here, in the present embodiment, since zinc and ascorbic acid are used in combination, even if the zinc content [B] is kept low in order to appropriately control the zinc intake, more specifically, 0.0060. Even if it is mass% or less, photodegradation 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 the zinc content [B] is thus low in this embodiment. However, photodegradation can be effectively suppressed.

(Ascorbic acid)
The ascorbic acid used in the present embodiment includes, in addition to L-ascorbic acid, derivatives of L-ascorbic acid such as sodium, salts with potassium and calcium, esters with fatty acids, and ethers with sugars and the like. Among them, the green plant low-containing beverage according to the present embodiment contains one or more ascorbic acids selected from the group consisting of L-ascorbic acid, sodium L-ascorbate and calcium L-ascorbate. Is preferable. Ascorbic acid is excellent in the effect of suppressing photodegradation of beverages containing low amounts of green plants, and exerts a synergistic effect when used in combination with the above-mentioned zinc. Further, when ascorbic acid is used, it does not interfere with the refreshing taste of the beverage containing low green plants such as increased miscellaneous taste, and when the content of ascorbic acid is in the range described later, the green plants are low. It also has the effect of increasing the refreshing taste of the contained beverage.

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 ascorbic acid content [C] can be measured as the total ascorbic acid amount by, for example, the high performance liquid chromatography method listed in the food hygiene inspection guideline, and in the case of ascorbic acid salt or derivative, L-ascorbin It is a value converted into the amount of acid.

Since the ascorbic acid content [C] is 0.0040% by mass or more, even if the content of green plant-derived substances is low in green plants, the synergistic effect with zinc causes green plants. It is possible to suppress photodeterioration of low-containing beverages. Further, when a predetermined amount of ascorbic acid is contained, the refreshing taste of the beverage containing a low amount of green plants is increased, and the beverage becomes particularly excellent.
On the other hand, as a result of the studies by the present inventors, if the ascorbic acid content [C] is increased, photodegradation can be suppressed, but heat sterilization causes harshness, and a refreshing taste cannot be obtained. It turned out to be a tendency. It is presumed that this acridness occurs when ascorbic acid coexists with the components in the green plant-derived product in the heat sterilization treatment, and it is presumed that this acridity occurs when the content of the green plant-derived product is high. In the contained beverage (for example, green juice beverage), the occurrence of such harshness was not recognized because the roughness, bitterness, and odor caused by the green plant-derived substances were strongly felt. On the other hand, in the present embodiment, since the ascorbic acid content [C] is 0.080% by mass or less, the harshness that may occur due to heat sterilization is suppressed. In particular, when it is 0.060% by mass or less, this harshness can be further suppressed, and when it is 0.040% by mass or less, the refreshing taste of the beverage containing a low content of green plants becomes particularly excellent. ..

(Other additives, etc.)
In this embodiment, in addition to the above-mentioned raw materials, vitamins, minerals, sweetening agents, flavors, acidulants, pastes, functional ingredients and the like are contained within a range that does not impair the effects of the present embodiment. You may.
Examples of vitamins include vitamin E, vitamin D, vitamin K and B vitamins.
Examples of the mineral content include calcium, magnesium, potassium, chromium, copper, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, molybdenum and the like. These may be blended as an inorganic salt, or may be blended as a component contained in another raw material (for example, the above-mentioned green plant-derived product).
Examples of the sweetening agent include sugars such as sucrose, fructose, glucose, fructose-dextrose liquid sugar, and reduced maltose; sweeteners such as sugar, granulated sugar, isomerized sugar, xylitol, palatinose, and erythritol; aspartame, acesulfam potassium, High-sweetness sweeteners such as neotame, stevia extract, saccharin, and sclarose; sugar alcohols such as sorbitol may be mentioned, and sugarless bulk sweeteners, bulk sugar sweeteners, and the like may be further included.
Examples of the flavoring include flavors extracted from citrus fruits and other fruits, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, flavors obtained from milk or dairy products, synthetic flavors and the like.
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, arabic gum, carrageenan, xanthan gum, gellan gum, tamarind seed gum and the like.
Examples of the functional ingredient include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, reishi, agarix and the like.
These additives can be used alone or in admixture of two or more.

In addition, the beverage containing a low amount of green plants according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, colorants (pigments), oils, pH adjusters, quality stabilizers and the like. Good.

The green plant low-containing beverage according to the present embodiment may have a fruit juice content of less than 10% by mass, less than 2% by mass, and may not contain any fruit juice. .. When 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 the green plant low-containing beverage of the present embodiment may not have a refreshing taste. is there.

(PH)
The green plant low-containing 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. When the pH of a beverage containing a low amount of green plants is in 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 for a long period of time. The pH of the beverage containing a low amount of green plants can be measured with a pH meter according to a conventional method.

(Brix)
The green plant low-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 Brix, a beverage containing a low amount of green plants, is in this range, a refreshing drink can be obtained. Brix, a beverage containing a low amount of green plants, can be measured with a refraction sugar content meter according to a conventional method.

(viscosity)
The green plant low-containing beverage according to the present 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. Is particularly preferable. When the viscosity of the beverage containing a low amount of green plants is in this range, a refreshing drink can be obtained. The viscosity of a beverage containing a low amount of green plants can be measured by using a viscometer such as a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) according to a conventional method.

(Greenness)
The color tone of the beverage containing a low amount of green plants according to the present embodiment is vivid, but preferably natural green. Here, in the green plant low-containing beverage of the present embodiment, the greenness of the liquid color can be represented by −a / b using the a value and the b value of the Hunter Lab color system, and L, a, b. The value of can be measured for a beverage containing a low amount of green plants using a general commercially available spectrocolorimeter. -A / b indicates that the closer it is to 1, the brighter the green color. However, since -a / b does not always correlate with the green color of the green plant low content beverage preferable as a product, in the green plant low content beverage of the present embodiment, the green color is visually observed with -a / b by a panelist. It was decided to evaluate. The −a / b of the green plant low-containing beverage of the present embodiment is preferably 0.8 to 1, particularly preferably 0.82 to 0.98. If it is within the range of −a / b, it can be said that the green color of the beverage containing low green plants is vivid but “natural green”.

(container)
The beverage containing a low amount of green plants according to the present embodiment is preferably provided in a container-filled form, that is, a packaged beverage. In this case, the container used is not particularly limited, and may be a PET bottle, a paper container compounded with a plastic film, a bottle or the like, which is a commonly used beverage container. The beverage containing a low amount of green plants according to the present embodiment is less likely to be deteriorated by light and has a good appearance. Therefore, a transparent beverage container (for example, PET bottle) may be used. When the green plant low-containing beverage according to the present embodiment is provided as a packaged beverage filled in a container, it can usually be drunk as it is without being diluted, but the present invention is not limited to this. ..

The green plant low-containing beverage according to the above-described embodiment has a synergistic effect of a predetermined amount of zinc and ascorbic acid, even though the content of the green plant-derived substance 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). Further, since the content of the green plant-derived substance is suppressed to 0.60% by mass or less in the green plant low content beverage according to the present embodiment, a refreshing taste can be obtained.

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

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

By preparing the beverage stock solution in this way, homogenizing the beverage, sterilizing the beverage, and filling the container with the beverage, the beverage containing a low amount of green plants according to the above embodiment can be produced.

The embodiments described above are described for facilitating the understanding of the present invention, and are 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, test examples, etc., but the present invention is not limited to the following production examples, test examples, etc.

[Manufacturing of beverages containing green plants]
Fresh barley leaves were harvested, dried, and pulverized with a jet mill to obtain barley young leaf powder in which particles having a particle size of 27 μm or less accounted for 90% or less of the total. The obtained barley young leaf powder, commercially available zinc-containing yeast (zinc content: 5.75% by mass), and sodium ascorbate were blended with deionized water according to the blending ratios shown in Tables 1 to 4. Further, if necessary, sodium bicarbonate was added to adjust the pH to 7.0 to 7.5, and a beverage stock solution was prepared. The beverage stock solution was UHT sterilized (138 ° C., 30 seconds) and filled in a 200 mL PET bottle to obtain a green plant-containing beverage. When the viscosities of test groups 9 and 26 at 20 ° C. were measured using a viscometer (TVB-10 type viscometer manufactured by Toki Sangyo Co., Ltd.), the viscosity of test group 9 was 1.66 mPa · s, which was 1.66 mPa · s. The viscosity of 26 was 8.68 mPa · s. The obtained green plant-containing beverage was stored under light (10,000 lux, 5 ° C.) irradiation for 1 week.

[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 stock solution before UHT sterilization) were measured by a pH meter (manufactured by HORIBA, Ltd., F-52 type, tabletop pH meter) and. It was measured with a refractometer (manufactured by Atago, Digital Refractometers, RX5000α-Bev).
In addition, Lab was measured using a spectrocolorimeter (manufactured by Nippon Denshoku Kogyo Co., Ltd., SE7700) in three stages: at the time of preparation, after UHT sterilization, and after storage in light for 1 week. Then, while calculating the greenness-a / b, the amount of change in greenness due to sterilization (greenness at the time of preparation-greenness after sterilization) and the amount of change in greenness due to storage in light for one week (greenness after sterilization-) The greenness after 1 week of light storage) was calculated.
The results are shown in Tables 1 to 4.

〔sensory evaluation〕
Each green plant-containing beverage obtained in the above production example was subjected to a sensory evaluation test by four trained panelists in charge of beverage development. The color and cleanliness were evaluated according to the following criteria at three stages: during production, after retort sterilization, and after storage in light for 1 week. The average values of the four panelists are shown in Tables 1 to 4.
= Color evaluation =
5: Bright green 4: ↑
3: Allowable range 2: ↓
1: Bad (not green)
= Evaluation of refreshing feeling =
5: Very refreshing 4: ↑
3: Allowable range 2: ↓
1: Rough or squeaky

In addition, for the test groups 6 to 13, the flavor after storage for 1 week in the light was also evaluated. The evaluation was performed according to the following criteria. The results are shown in Table 2.
= Evaluation of flavor =
5: No offensive odor 4: ↑
3: Allowable range 2: ↓
1: Very strong chemical odor

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

The green plant low-containing beverage of the present invention is suppressed from being deteriorated by light, and has a good green color even after being displayed at a convenience store for a long period of time. It will be possible to provide a new sales form that was difficult with beverages containing low amounts of green plants. In addition, the green plant low-containing beverage of the present invention has a refreshing taste and can be drunk very much, which leads to expansion of the drinking scene of the green plant low-containing beverage.

Claims (4)

A beverage containing a low content of green plants and a low content of green plants.
The content [A] of the green plant-derived substance is 0.10 to 0.48 % by mass.
Further, it contains zinc and ascorbic acid, the zinc content [B] is 0.0010 to 0.0060% by mass, and the ascorbic acid content [C] is 0.0040 to 0.080% by mass. And
Brix is 0.03-2,
A packaged beverage containing a low amount of green plants, which is characterized by having a viscosity of 1 to 10 mPa · s and whose deterioration due to light is suppressed. The packaged beverage containing a low amount of green plants according to claim 1, wherein at least a product derived from young barley leaves is contained as the green plant-derived product. The green plant low-containing packaged beverage according to claim 1 or 2, wherein the zinc contains at least zinc-containing yeast. A method for producing a packaged beverage containing a low content of green plants, which contains a low content of green plants.
Further, zinc and ascorbic acid are added to the mixture.
The content [A] of the green plant-derived substance is 0.10 to 0.48 % by mass, the zinc content [B] is 0.0010 to 0.0060% by mass, and The content of green plant-derived substances [A], the content of zinc [B], and the content of ascorbic acid [C] so that the content of ascorbic acid [C] is 0.0040 to 0.080% by mass. ], Adjust
Adjust Brix to 0.03-2,
A method for producing a green plant low-containing packaged beverage in which deterioration due to light is suppressed, which is characterized in that the viscosity is adjusted to 1 to 10 mPa · s.