WO2005063054A1 - 野菜及び/又は果実飲料組成物 - Google Patents
野菜及び/又は果実飲料組成物 Download PDFInfo
- Publication number
- WO2005063054A1 WO2005063054A1 PCT/JP2004/019567 JP2004019567W WO2005063054A1 WO 2005063054 A1 WO2005063054 A1 WO 2005063054A1 JP 2004019567 W JP2004019567 W JP 2004019567W WO 2005063054 A1 WO2005063054 A1 WO 2005063054A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- vegetable
- mass
- fruit
- dietary fiber
- beverage composition
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Definitions
- the present invention relates to a vegetable and / or fruit beverage composition.
- the United States also recommends that you eat at least 5 types of vegetables and 3 types of fruits per day to prevent lifestyle-related diseases (5 + 3 exercise). Against this background, processing vegetables and fruits in a manner that is easy to consume is considered to be extremely significant for improving the health of the people.
- Patent Document 2 which is a kind of sugar alcohol
- Patent Document 3 ⁇ -linked extra-gala oligosaccharide, which is a kind of oligosaccharide
- Patent Document 1 JP-A-7-51034
- Patent Document 2 JP-A-9-117262
- Patent Document 3 Japanese Patent Application Laid-Open No. 2003-250486
- Patent Document 4 JP-A-2003-116496
- the present invention comprises the following components (A), (B) and (C):
- the present invention also provides the following components (A), (D) and (C):
- the present invention provides a vegetable and Z or fruit beverage composition containing
- the present inventor prepared a beverage containing vegetable juice and fruit juice, and examined the blue odor, the heated odor after heat sterilization, the taste, and the ease of drinking.
- blue odor and heat odor after heat sterilization treatment are reduced, and taste is improved.
- the green odor here means the odor that is felt when inhaling alcohols and aldehydes such as hexanol and hexanal, disulfides and phthalides contained in vegetables and fruits, for example.
- umami means the taste of vegetables and fruits when the mouth contains amino acids such as gnoretamic acid and inosinic acid.
- the vegetable and / or fruit beverage of the present invention suppresses blue odor and heat odor after heat sterilization, has a taste, and is easy to drink, so that it can be drunk for a long time.
- the vegetable and Z or fruit beverage compositions of the present invention do not affect the calorie intake. Furthermore, since it contains water-soluble dietary fiber, an intestinal regulation effect and an effect of improving bowel movement can be expected.
- the vegetable and / or fruit beverage composition of the present invention contains vegetable and / or fruit juice which is generally considered to be difficult to swallow.
- Juices of vegetables, which are generally difficult to drink include tomatoes, carrots, spinach, cabbage, green cabbage, broccoli, cauliflower, celery, lettuce, parsley, tareson, kale, and soybeans.
- squeezed fruits that are generally smelling hard to drink include melon, watermelon, plum, kiwi, guava, punolan, and the like.
- the component (A) used in the present invention is a solid derived from vegetables and / or fruits, and its amount is 0.1 to 1.2% by mass on a dry mass basis.
- Such vegetables and fruits include vegetables such as tomatoes, carrots, spinach, cabbage, meka cabbage, procoli, cauliflower, celery, lettuce, parsley, talesson, kale, soybeans; lemon, grapefruit, orange, apple, grape. And fruits such as melon, watermelon, plum, kiwi, guava and punolan.
- the solid substance is an insoluble substance having a size of 833 ⁇ m or less dispersed in an aqueous solution, and the amount of the solid substance can be measured by the following method.
- the content (dry mass) of the component (A) in the vegetable and / or fruit beverage composition of the present invention is determined based on the composition passed through a Tyler standard sieve having a mesh size of 20 (opening 833 ⁇ m). of 0.1 one 1.2 mass 0/0, further 0. 2 0.9 mass 0/0, further 0. 21 0. 85 mass 0/0, further 0.25 one 0.8 wt%, Particularly, it is preferable to contain 0.3 to 0.6% by mass.
- the amount of solids can be adjusted by filtering and centrifuging to remove solids when vegetables and Z or fruit juices with blue odor contain a large amount of solids.
- the solid form obtained by filtration or centrifugation from the juice of other vegetables and / or fruits can also be performed by adding a substance.
- the component (B) acidic polysaccharide-based water-soluble dietary fiber used in the present invention refers to a water-soluble acidic polysaccharide-based dietary fiber.
- the acidic polysaccharide-based dietary fiber is a dietary fiber having many acidic groups such as a carboxyl group, a sulfonyl group, and a sulfuric acid residue.
- the acidic polysaccharide-based water-soluble dietary fiber used in the present invention is quantified by a dietary fiber measurement method (Prosky method) according to the official AOAC method. That is, it is a mass part measured by subtracting indigestible protein and ash from the mass of the residue precipitated in about 80% by mass of ethanol after a series of enzyme treatments under predetermined conditions.
- the acidic polysaccharide-based water-soluble dietary fiber used in the present invention is preferably obtained through extraction, decomposition, and purification steps from plants, seaweeds, or fungi.
- Specific examples include alginic acid, low molecular weight alginic acid, carrageenan, fucoidan, vorfilan, agaropectin, pectin, low molecular weight vectin, gum arabic, karaya gum, dielan gum, xanthan gum and salts thereof.
- One kind may be used alone, or two or more kinds may be used in combination.
- As the salts alkali metal salts are preferred, and sodium salts are particularly preferred.
- the acid-soluble polysaccharide-based water-soluble dietary fiber is used in beverages containing juices of vegetables and fruits having a blue odor. It has the property of reducing odor and enhancing flavor.
- the viscosity of the aqueous solution of the acidic polysaccharide-based water-soluble dietary fiber (B) is not particularly limited, but it is preferable that the aqueous solution does not gel at a low concentration and does not have a high viscosity. Therefore, in order to make the beverage composition easy to ingest, the acidic polysaccharide-based water-soluble dietary fiber (B) is preferably a 1% by mass aqueous solution having fluidity at 25 ° C.
- having fluidity means that a 1% by mass aqueous solution prepared in a beaker has a property of flowing out when the beaker is inverted at 25 ° C.
- the viscosity of the 1% by mass aqueous solution is preferably 200 mPa's or less, more preferably 50 mPa's or less, further 20 mPa's or less, further preferably 10 mPa's or less, particularly preferably 5 mPa's or less.
- the viscosity is measured using a B-type viscometer, using a rotor (rotor No. 2) at a rotation speed of 60 times per minute.
- the content of the component (B) in the vegetable and / or fruit beverage composition of the present invention is 0.5 to 30% by mass from the viewpoints of a blue odor reducing effect, a taste, and an effect of improving ease of drinking.
- 1 one 20 mass%, further 1 one 15 mass 0/0, further 1.1 one 12 mass 0/0, further 1. 2 10 weight 0/0, further 1.3 one 8 wt%, in particular 1.4 It is preferably 16% by mass.
- the vegetable and / or fruit beverage composition of the present invention must contain the component (C) water from the viewpoint of ease of drinking, and the content thereof is the vegetable and / or fruit beverage of the present invention. It is preferably at least 65% by mass, more preferably at least 80% by mass, particularly preferably 86 to 96% by mass in the composition.
- the neutral polysaccharide-based water-soluble dietary fiber (D) used in the present invention is preferably obtained from a plant, seaweed or bacterial cell through extraction, decomposition and purification steps. Specifically, indigestible dextrin, guar gum, guar gum decomposed product, punorellan, water-soluble corn fiber, hemicellulose, low molecular weight hemicellulose, soy dietary fiber, locust bean gum, konnyaku mannan, gardrun, agar, etc. These may be used alone or in combination of two or more.
- Neutral polysaccharide-based water-soluble dietary fiber is quantified by the AOAC official method of measuring dietary fiber (Prosky method).
- the viscosity of the aqueous solution of the neutral polysaccharide-based water-soluble dietary fiber (D) is not particularly limited, but, for example, it is preferable that the aqueous solution does not gel at a low concentration and does not have a high viscosity. Therefore, in order to make the composition easy to ingest, the neutral polysaccharide-based water-soluble dietary fiber (D) is preferably a 1% by mass aqueous solution having fluidity at 25 ° C. In addition, the viscosity of the 1% by mass aqueous solution The degree is 200 mPa's or less, 50 mPa's or less, 20 mPa's or less, and lOmPa-
- the viscosity is measured using a B-type viscometer, using a rotor (rotor No. 2) at a rotation speed of 60 times per minute.
- the content of the component (D) in the vegetable and / or fruit beverage composition of the present invention is 0.5 to 30% by mass, and more preferably 0.5 to 30% by mass, from the viewpoint of a blue odor reducing effect, a taste and an effect of improving ease of drinking.
- 1 one 20 mass%, further 1 one 15 mass 0/0, further 1.1 one 12 mass 0/0, further 1. 2 10 weight 0/0, further 1.3 one 8 wt%, in particular 1.4 It is preferably 16% by mass.
- the total content of the components (B) and (D) in the vegetable and / or fruit drink composition of the present invention is as follows. 0.5-30% by mass, further 1-20% by mass, further 1-15% by mass, further 1-11-12% by mass, further 1-11 2-10% by mass, more preferably 1.3-8% by mass, particularly preferably 1.4-16% by mass.
- the vegetable and / or fruit beverage composition of the present invention contains other dietary fibers, sugars (eg, starch, dextrin, sucrose, etc.), proteins (casein, soy protein, egg white, etc.). , Minerals (calcium carbonate, iron lactate, etc.), vitamins (vitamin A, B
- vitamin C is preferable.
- the pH of the vegetable and / or fruit beverage composition of the present invention is preferably ⁇ 3-7, more preferably ⁇ 3.5-5.5, especially from the viewpoint of the storage stability and ease of drinking of the composition. 3. 8—4.6.
- the vegetable and fruit or vegetable beverage compositions of the present invention are those which pass through a Tyler standard sieve of 20 mesh (with a sieve opening of 833 ⁇ m), that is, contain solid substances of 33 ⁇ m in terms of ease of drinking. m, preferably less than m in size.
- the vegetable and / or fruit beverage composition of the present invention contains an antioxidant, a flavor, various esters, organic acids, organic acid salts, inorganic acids, and inorganic acid salts in accordance with the components derived from vegetables and fruits.
- Additives such as inorganic salts, pigments, emulsifiers, preservatives, seasonings, pH adjusters, and quality stabilizers may be used alone or in combination.
- Inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, and polyphosphate. Sodium phosphate and the like.
- Containers used for the vegetable and / or fruit beverage composition of the present invention include molded containers (polyester terephthalate) mainly composed of polyethylene terephthalate, metal cans, Usual forms such as paper containers and bottles combined with metal foil and plastic film can be used.
- the packaged beverage means a beverage that can be consumed without dilution.
- the vegetable and Z or fruit beverage composition of the present invention can be manufactured under the sterilization conditions specified in the Food Sanitation Law if it can be heat-sterilized after filling into a container such as a metal can. .
- sterilization conditions similar to those described above such as high-temperature and short-time sterilization using a plate heat exchanger, are then cooled to a certain temperature and filled into containers. The method is adopted. Under aseptic conditions, another component may be added to the filled container and filled.
- 125 g of a beverage composition was produced in which the total amount of low molecular weight sodium alginate, the guar gum decomposition product and the tomato juice was the same, and the solid content in the system was different.
- the amount of solids was adjusted by removing the solids from tomato juice rich in solids by centrifugation or filtration.
- all the packaged beverages of Example 112 and Comparative Example 119 were passed through a 20-mesh Tyler standard sieve and adjusted to pH 4.3 using citric acid and trisodium citrate. After adjusting to, sterilization conditions were UHT sterilization at 124 ° C for 30 seconds and filled in containers.
- the squeezed mixture shown in Table 2 was prepared by mixing vegetable juice (tomato 50% by mass, red pepper 10% by mass, spinach 10% by mass) and fruit juice (apple 15% by mass, grape mass 15%). A mixture of 1x concentrated juice was used.
- the semi-analytical panel 2-3 evaluated five types of beverages of Examples 6-8 and Comparative Examples 3 and 4 shown in Table 2.
- 125 g of a beverage composition was produced in which the total amount of mixed juice of vegetables and fruits mainly composed of low molecular weight sodium alginate, guar gum decomposed product and kale, and the amount of turbid matter in the system was different.
- the squeezed mixture in Table 3 is a 1-fold concentrated juice of vegetable juice (10% by weight of cabbage, 50% by weight of kale, 10% by weight of spinach) and fruit juice (30% by weight of apple). Was used.
- the acidic polysaccharide-based water-soluble dietary fiber and the neutral polysaccharide-based dietary fiber were used regardless of whether the solid content in the system was 0.2% by mass or 0.3% by mass. It is clear that the presence of sapphire reduces the green odor of vegetable juices of mekiyabe, kale and spinach, enhances the umami, and gives a feeling of dryness. . On the other hand, when the solid content is 1.3% by mass, blending of acidic polysaccharide-based water-soluble dietary fiber and neutral polysaccharide-based dietary fiber slightly reduces the blue odor, but does not provide a smooth feeling but makes it easier to drink as a whole. It was the same as the one without dietary fiber.
- Two or three quasi-analytical panels evaluated seven types of beverages including the tomato juices of Examples 11 to 15 and Comparative Examples 1 and 7 shown in Table 4.
- a beverage composition containing 100 g of tomato juice having the same amount of solids in the system and different amounts of dietary fiber was produced.
- the amount of solids was adjusted by removing the solids by centrifugation and filtration from tomato juice rich in solids.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/584,204 US8309155B2 (en) | 2003-12-25 | 2004-12-27 | Vegetable and/or fruit drink composition |
CN2004800389866A CN1897830B (zh) | 2003-12-25 | 2004-12-27 | 蔬菜和/或果物饮料组合物 |
EP04807922.2A EP1698240B1 (en) | 2003-12-25 | 2004-12-27 | Vegetable drink composition |
KR1020067010783A KR101177336B1 (ko) | 2003-12-25 | 2004-12-27 | 야채 및/또는 과실 음료 조성물 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003429541 | 2003-12-25 | ||
JP2003-429541 | 2003-12-25 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005063054A1 true WO2005063054A1 (ja) | 2005-07-14 |
Family
ID=34736308
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2004/019567 WO2005063054A1 (ja) | 2003-12-25 | 2004-12-27 | 野菜及び/又は果実飲料組成物 |
Country Status (5)
Country | Link |
---|---|
US (1) | US8309155B2 (ja) |
EP (1) | EP1698240B1 (ja) |
KR (1) | KR101177336B1 (ja) |
CN (1) | CN1897830B (ja) |
WO (1) | WO2005063054A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006137537A1 (ja) * | 2005-06-24 | 2006-12-28 | Kao Corporation | 野菜汁及び/又は果汁含有容器詰飲料 |
WO2006137532A1 (ja) * | 2005-06-24 | 2006-12-28 | Kao Corporation | 野菜汁及び/又は果汁含有容器詰飲料 |
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EP1859692A4 (en) * | 2005-03-15 | 2009-01-21 | Kao Corp | VEGETABLE BEVERAGE COMPOSITION |
US20090104338A1 (en) * | 2005-06-24 | 2009-04-23 | Kao Corporation | Vegetable and/or fruit beverage composition |
US20090110789A1 (en) * | 2007-06-22 | 2009-04-30 | Sakura Properties, Llc | Antioxidant drink for dietary supplementation |
WO2009002298A1 (en) * | 2007-06-22 | 2008-12-31 | Supranaturals, Llc | Antioxidant drink for dietary supplementation |
CA2733455A1 (en) * | 2008-08-07 | 2010-02-11 | Pepsico, Inc. | Extension of beverage shelf-stability by solute-ligand complexes |
EP2773362A4 (en) * | 2011-11-06 | 2015-08-26 | Ssv Therapeutics Llc | FORMULATIONS OF CONCENTRATED PRUNE PLUMS AND PREBIOTICS AS LAXATIVES AND FOOD SUPPLEMENTS |
CN103584230A (zh) * | 2013-11-30 | 2014-02-19 | 大连润扬科技发展有限公司 | 一种润肠通便的饮料及其制备方法 |
NL2014998B1 (nl) * | 2015-06-19 | 2017-01-24 | Wilhelmus Martinus Clazina Van Den Einden Adrianus | Werkwijze en verrijkingskit voor het voor menselijke consumptie opwaarderen van een versproduct, in het bijzonder groente of fruit. |
CN108029905A (zh) * | 2017-11-24 | 2018-05-15 | 蚌埠学院 | 一种复合型功能性果汁饮料的加工方法 |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
KR102220199B1 (ko) * | 2019-01-21 | 2021-02-25 | 이은영 | 악취가 제거된 양배추 착즙액 조성물 및 그 제조방법 |
WO2022115709A2 (en) * | 2020-11-30 | 2022-06-02 | January, Inc. | Methods and composition for treating metabolic syndrome |
KR102641026B1 (ko) * | 2021-11-22 | 2024-02-27 | 김은경 | 다이어트용 음료 조성물 |
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US4988530A (en) | 1990-03-21 | 1991-01-29 | Gerber Products Company | Soluble dietary fiber fortified beverage |
US5234704A (en) | 1991-10-01 | 1993-08-10 | Devine Foods, Inc. | Edible fiber-containing product and method for making the same |
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JP2003116496A (ja) | 2001-10-11 | 2003-04-22 | Kao Corp | 野菜汁・果汁飲料 |
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2004
- 2004-12-27 US US10/584,204 patent/US8309155B2/en not_active Expired - Fee Related
- 2004-12-27 EP EP04807922.2A patent/EP1698240B1/en not_active Ceased
- 2004-12-27 KR KR1020067010783A patent/KR101177336B1/ko active IP Right Grant
- 2004-12-27 CN CN2004800389866A patent/CN1897830B/zh not_active Expired - Fee Related
- 2004-12-27 WO PCT/JP2004/019567 patent/WO2005063054A1/ja not_active Application Discontinuation
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US4988530A (en) | 1990-03-21 | 1991-01-29 | Gerber Products Company | Soluble dietary fiber fortified beverage |
US5234704A (en) | 1991-10-01 | 1993-08-10 | Devine Foods, Inc. | Edible fiber-containing product and method for making the same |
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JP2003116496A (ja) | 2001-10-11 | 2003-04-22 | Kao Corp | 野菜汁・果汁飲料 |
Non-Patent Citations (1)
Title |
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See also references of EP1698240A4 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006137537A1 (ja) * | 2005-06-24 | 2006-12-28 | Kao Corporation | 野菜汁及び/又は果汁含有容器詰飲料 |
WO2006137532A1 (ja) * | 2005-06-24 | 2006-12-28 | Kao Corporation | 野菜汁及び/又は果汁含有容器詰飲料 |
US7993696B2 (en) | 2005-06-24 | 2011-08-09 | Kao Corporation | Container-packed beverage containing vegetable juice and/or fruit juice |
KR101375954B1 (ko) | 2005-06-24 | 2014-03-18 | 카오카부시키가이샤 | 야채즙 및/또는 과즙 함유 용기 담긴 음료 |
Also Published As
Publication number | Publication date |
---|---|
CN1897830B (zh) | 2011-05-18 |
US20070154615A1 (en) | 2007-07-05 |
US8309155B2 (en) | 2012-11-13 |
CN1897830A (zh) | 2007-01-17 |
EP1698240A1 (en) | 2006-09-06 |
KR101177336B1 (ko) | 2012-08-30 |
EP1698240B1 (en) | 2014-06-11 |
EP1698240A4 (en) | 2008-05-14 |
KR20060123763A (ko) | 2006-12-04 |
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