JPH11215973A - Beverage containing fruit and herb - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject beverage having a specific flavor and a refreshing feeling, by mixing a specific amount of a fruit component with a herb component in an amount corresponding to a prescribed amount of a herb essence prepared by extracting a raw material plant with an aqueous solution in an amount equal to the same weight of the fruit component. SOLUTION: One or more components of lemon, orange, grapefruit, apple, plum, grape, peach, pineapple, etc., in an amount of l-10 wt.% and one or more herb components in an amount corresponding to 0.03-13 wt.% of an herb essence obtained by extracting a raw material plant such as lavender, chamomile, lemon balm, lemon grass, rose, Perilla frutescens, peppermint, etc., with an aqueous solution of the same amount of the raw material plant are added to a mixture of 2-9 wt.% of a glucide and 68-97 wt.% of water to give the objective beverage containing a fruit and a herb. The beverage suppresses the astringency and bitterness of the herb component and has a characteristic flavor in which the flavor of the fruit is harmonized and integrated with that of the herb component and a new refreshing feeling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a water-based beverage having a unique flavor and a novel refreshing sensation.

[0002]

2. Description of the Related Art Conventionally, as a beverage having a refreshing feeling,
2. Description of the Related Art Various soft drinks such as drinks containing mineral water and fruit juice and sports drinks for replenishing components such as minerals consumed during exercise are known. These refreshing drinks are preferred to have a refreshing refreshment that is easy to drink in summer. On the other hand, herbal teas that make use of the aroma of herbs are also generally known, and herbs (herbs)
A beverage containing an herbal extract for obtaining the pharmacological effect of is also known (JP-A-60-84227). As described above, various soft drinks and herbal drinks are known. However, drinks having a new refreshing feeling different from these, having low calories, and being easier to drink are desired.

[0003]

DISCLOSURE OF THE INVENTION The present invention suppresses the astringency and bitterness of herbal ingredients, integrates the flavors of fruits and herbs, faintly combines the unique flavor of the herbs with a new refreshing sensation. The purpose is to provide a beverage.

[0004]

Means for Solving the Problems As a result of earnest studies by the present inventors, it has been found that the intended purpose can be achieved by including a specific amount of fruit component and herb component. In addition, the intended purpose is achieved by combining both the fruit component and the herb component in a specific combination.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, "fruit components" are citrus fruits such as lemon, orange, and grapefruit, and components of fruits such as apple, plum, grape, peach, pineapple, and fruit juice, pulp, etc. And may include pericarp. Of these, fruit juice is preferred. In the beverage of the present invention, the concentration of the fruit component is 1 to 10% by weight, preferably 1 to 5% by weight.

[0006] "Herb ingredient" refers to lavender,
It is a component of herbs such as chamomile, lemon balm, lemongrass, rose, perilla, and peppermint. In the beverage of the present invention, the concentration of the herb component is, for example, 0.03 to 13% by weight, preferably 0.1% by weight of a herb extract obtained by extracting a raw material plant (herb) with an aqueous solution of the same weight at 90 ° C. for 30 minutes.
It is preferable that the amount corresponds to 03 to 3% by weight. By setting the content of the herbal component in this range, and by setting the content of the fruit component in the specific range described above, the astringency and bitterness of the herbal component are suppressed, and the integration and refreshing feeling of the flavor of the two components, Color tones can be achieved. Within the above content range, a unique flavor can be obtained by combining the two, and various pale colors can be achieved by the herbal component. Further, as the herb component, a herb extract obtained by extracting a raw material plant with an aqueous solution is preferable. When an herbal extract is used, for example, the extract may be extracted at a high temperature for a short time at 80 to 99 ° C within 30 minutes, preferably at 85 to 95 ° C within 30 minutes. Thereby, the bitterness / bitterness of the herbal component can be suppressed favorably. Furthermore, by using the extract from which the residue has been removed, the taste characteristics of the beverage can be further enhanced.

In the present invention, the raw material forms used as the "fruit component" and the "herb component" are (a) an extract (extract, essence), (b) a fragrance (synthetic flavor and the like), and (c) a natural product. Alternatively, it may be a pulverized product of the dried product. Here, the extract (a) is preferable for imparting the flavor with a good balance and uniformity, and the flavor (b) is preferable for adjusting the scent. In the present invention, the "fruit component" or "herb component" can be used in any of the raw material forms (a) to (c), and can also be used in a combination of these raw material forms. Also, without affecting the flavor of black mallow, saffron, hibiscus, etc.
The use of a herb extract that imparts a color tone gives a beverage a natural pale tone without using a coloring agent, and a beverage with a natural feeling can be obtained.

[0008] In addition, the combination of a specific fruit component and herbal component provides the best flavor compatibility. Specifically, the intended purpose can be achieved by a combination of one or more of the above-described exemplary fruit components and one or more of the herb components. Preferred combinations include fruit ingredients based on sourness, such as lemon, apple, plum, grapefruit, and grape, and herbs that have a relaxing effect on the mind from the viewpoint of aromatherapy, such as lavender, chamomile, lemon balm, and perilla. Combinations with components can be mentioned. The most preferable combination is (1) lemon and lavender,
(2) Apple and chamomile; and (3) Plum and lemon balm.

[0009] The beverage of the present invention may contain a sweetener. Examples of the sweetener include natural sweeteners such as fructose, sucrose and glucose, and synthetic sweeteners such as xylitol and aspartame. However, as described above, since the beverage of the present invention is a type of beverage that gives a subtle flavor, when a sweetener is added,
It should not affect the flavor of the fruits and herbs. Specifically, the sugar content should be 2 to 9% by weight, preferably 4 to 6% by weight, and the water content should be 88 to 98% by weight, preferably 93 to 95% by weight. Thereby, the above-mentioned performance and the overall favorable flavor as a beverage are obtained.

In the present invention, acidulants, fragrances, antioxidants, pigments and the like may be used as other raw materials. Refreshing colors such as pale pink, yellow and red can be obtained by adding various pigments which do not affect the flavor. In the production of the beverage of the present invention, a filtration treatment, a sterilization treatment or a filling treatment can be appropriately performed.

The beverage of the present invention can be easily produced, for example, by the following method. As the herbal component, a specific extraction condition, for example, an herbal extract prepared by extracting a raw material plant (herb) with an aqueous solution of the same weight at a high temperature within a short period of 30 minutes at 80 to 99 ° C. is prepared. On the other hand, squeezed juice of fruit and a product obtained by filtering the juice are prepared by an ordinary method. These are combined in any order with water, preferably mineral water, and then filtered. After filtration, a sweetener, a sour agent and water may be added. After the addition of the sweetener, the acid concentration modifier and the water, filtration can be further performed. Any filtration may be sufficient to remove foreign matter. Thereafter, sterilization may be performed, for example, by a plate sterilizer or the like, 90 to 95.
It can be performed at a temperature of ° C. However, such heat sterilization is not performed, and sterile water or the like obtained by the production method described in JP-B-8-13352 can also be used. The beverage thus obtained is filled, for example, by a hot pack or the like. In addition, by using aseptic water obtained by the production method described in Japanese Patent Publication No. 8-13352 as the raw water, the beverage of the present invention can have even higher palatability.

[0012]

According to the present invention, there is provided a beverage which suppresses the astringency and bitterness of herbal ingredients, blends the flavors of fruits and herbs, faintly combines the unique flavors, and has a novel refreshing feeling. We were able to. In the present invention,
By adding various pigments that do not affect the flavor, pale pink, yellow,
A refreshing color beverage such as red could be provided.
Further, in the present invention, by using water obtained by the production method described in Japanese Patent Publication No. Hei 8-13352, the above-mentioned effect can be further improved.

[0013]

Example 1 Combination of Lavender and Lemon (1) 1 part by weight of water was used to extract 1 part by weight of a raw material plant (lavender) at 90 ° C. for 30 minutes to obtain a lavender extract. Extraction treatment was carried out at 95 ° C. for 5 minutes using 1 weight of a raw material plant (black mallow) with respect to 100 parts by weight of water to obtain a black mallow extract. (2) 15 g of lemon juice, 50 g of fructose-glucose liquid sugar, 1 g of the lavender extract, 0.1 g of the black mallow extract
g and 933.9 g of water were mixed and stirred. (3) The mixture was filtered through a 400 mesh sieve and sterilized at 95 ° C. for several seconds. (4) Filling was carried out at a filling temperature of 80 to 85 ° C. Composition Lavender extract 0.10 (%) Lemon juice 1.50 Fructose-glucose liquid sugar 5.00 Black mallow extract 0.01 Water 93.39 Total 100.00 (%)

Example 2 Combination of chamomile and apple (1) One part by weight of water (1 part by weight) of a plant (chamomile) was extracted at 90 ° C. for 30 minutes to obtain a chamomile extract. Extraction treatment was performed at 95 ° C. for 5 minutes using 1 weight of a raw material plant (saffron) with respect to 100 parts by weight of water to obtain a saffron extract. (2) To 100 g of apple juice and 60 g of fructose-glucose liquid sugar,
10 g of the chamomile extract, 0.1 of the saffron extract
g, 2 g of vitamin C and 827.9 g of water were added and stirred. (3) The mixture was filtered through a 400 mesh sieve and sterilized at 95 ° C. for several seconds. (4) Filling was carried out at a filling temperature of 80 to 85 ° C. Composition Chamomile extract 1.00 (%) Saffron extract 0.01 Apple juice 10.00 Fructose-glucose liquid sugar 6.00 Vitamin C 0.20 Water 82.79 Total 100.00 (%)

Example 3 Combination of lemon balm and plum (1) Raw material plant (lemon balm) per 1 part by weight of water
Using 5 parts by weight, an extraction treatment was performed at 90 ° C. for 30 minutes to obtain a lemon balm extract. Extraction treatment was performed at 95 ° C. for 5 minutes using 1 weight of a raw material plant (hibiscus) with respect to 100 parts by weight of water to obtain a hibiscus extract. (2) 50 g of plum juice, 50 g of fructose-glucose liquid sugar, 20 g of the lemon balm extract, 0.1 g of the hibiscus extract
g, plum flavor 1 g, and water 878.9 g were added and stirred. (3) The mixture was filtered through a 400 mesh sieve and sterilized at 95 ° C. for several seconds. (4) Filling was carried out at a filling temperature of 80 to 85 ° C. Composition Lemon Balm Extract 2.00 (%) Hibiscus Extract 0.01 Plum Juice 5.00 Plum Flavor 0.1 Fructose-Glucose Liquid Sugar 5.00 Water 87.89 Total 100.00 (%)

Claims (7)

[Claims] 1. A herbal extract obtained by extracting 1 to 10% by weight of a fruit component and an aqueous solution of the same weight as that of a raw material plant.
A beverage comprising an herb ingredient in an amount equivalent to 13% by weight. 2. The beverage according to claim 1, comprising 2 to 9% by weight of carbohydrate and 68 to 97% by weight of water. 3. A beverage comprising a fruit component and an herbal extract obtained by extracting a raw material plant with an aqueous solution. 4. The beverage according to claim 3, wherein the herbal extract is extracted at a high temperature for a short time at 80 to 99 ° C. within 30 minutes. 5. A beverage containing a fruit component and a herbal component, wherein the combination of the two components is at least one fruit component selected from the group consisting of lemon, orange, grapefruit, apple, plum, grape, peach and pineapple. , Lavender, chamomile, lemon balm, lemongrass,
A beverage using one or more herbal ingredients selected from the group consisting of rose, perilla and peppermint. 6. A beverage containing a fruit component and a herbal component, wherein the combination of the two components is at least one fruit component selected from the group consisting of lemon, grapefruit, apple, plum and grape, and lavender, chamomile and lemon balm. And a herb ingredient selected from the group consisting of perilla and perilla. 7. A beverage containing a fruit component and a herbal component, wherein one of (1) lemon and lavender, (2) apple and chamomile, and (3) plum and lemon balm are used as a combination of the two components. A beverage characterized by the fact that: