Green color-based beverage

Abstract

To provide a green color-based beverage in which the peculiarity that interferes with cooking is suppressed, and having a taste and aroma comparable to cooking, and also by drinking, the taste of cooking in the mouth can be reset.SOLUTION: Provided is a green color-based beverage, which is a green color-based beverage containing ground green color plant, and in which the contained amount of organic acid is 10 mg / 100 g or more and 70 mg / 100 g or less, the contained amount of sugar is 0.5 mg / 100 g or more and 50 mg / 100 g or less, and the contained amount of free amino acid is 20 mg / 100 g or more and less than 40 mg / 100 g.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to green beverages. [Background technology]

[0002] Green beverages that contain green vegetables as the main ingredient are used as health foods that allow easy intake of vegetable ingredients. Because it is difficult to sell raw green vegetables as raw leaves, they are usually processed into a dried powder made from the green leaves of plants, stored, and distributed, and are dissolved in water or the like just before consumption to prepare a green beverage.

[0003] For example, Patent Document 1 discloses a powder for high-concentration vegetable green juice obtained by granulating whole green vegetable powder and squeezed green vegetable juice, while Patent Document 2 discloses a green juice for suppressing blood sugar rise that contains dried powder of barley stems and / or leaves. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2008-086311 A [Patent Document 2] JP 2017-014187 A Summary of the Invention [Problem to be solved by the invention]

[0005] Until now, green juice drinks have been viewed as a health beverage that has the distinctive green smell and flavor of green juice, and there has not been much development of products that can be consumed with meals.

[0006] To provide a green beverage which is suppressed from having a peculiar taste that interferes with cooking, has a taste and aroma that is comparable to the food, and can reset the taste of the food in the mouth by drinking it. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above problems, and as a result, have found that the above problems can be solved by adjusting the amounts of organic acids, sugars, and free amino acids in a green beverage containing ground green plants, thereby completing the present invention.

[0008] That is, the present invention is as follows. [1] A green beverage containing ground green plants, The organic acid content is 10 mg / 100 g or more and 70 mg / 100 g or less, The sugar content is 0.5 mg / 100 g or more and 50 mg / 100 g or less, The free amino acid content is 20 mg / 100 g or more and less than 40 mg / 100 g. Green drink. [2] The content of the green plant powder is 0.1 g / 100 g or more and 3.0 g / 100 g or less with respect to the total amount of the green beverage. The green beverage described in [1]. [3] The median diameter of the green plant pulverized material is 3 μm or more and 100 μm or less. A green-colored beverage as described in [1] or [2]. Effect of the Invention

[0009] According to the present invention, it is possible to provide a green-colored beverage that has reduced unpleasant flavors that would interfere with the food (food compatibility), has a taste and aroma that does not get overwhelmed by the food (flavor balance), and can reset the taste of the food in the mouth by drinking it (refreshing feeling). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Below, an embodiment of the present invention (hereinafter referred to as "the present embodiment") will be described in detail, but the present invention is not limited to this embodiment, and various modifications are possible without departing from the gist of the present invention.

[0011] [Green drinks] The green beverage of this embodiment (also referred to as a "green juice beverage") contains ground green plants and has an organic acid content of 10 mg / 100 g or more and 70 mg / 100 g or less, a sugar content of 0.5 mg / 100 g or more and 50 mg / 100 g or less, and a free amino acid content of 20 mg / 100 g or more and less than 40 mg / 100 g.

[0012] In general, a beverage to be consumed during a meal is required to have few unpleasant tastes that may spoil the taste of the food, a balance of taste and aroma (hereinafter also referred to as "flavor balance") that does not overpower the food, and a refreshing feeling that can reset the taste of the food in the mouth by drinking it. On the other hand, green juice beverages have a unique taste derived from green plants, tend to leave a lingering aftertaste, and are preferred in terms of palatability and nutritional value. In order to improve the suitability of such green juice beverages as a beverage to be consumed during a meal without excessively impairing the characteristics of the beverage, it is possible to improve the refreshing feeling and compatibility with meals by slightly suppressing the unique taste of green juice while maintaining the flavor balance. The green beverage of this embodiment can be provided as a beverage to be consumed during a meal that is easy to drink during a meal by containing a predetermined amount of the above-mentioned components.

[0013] The green beverage containing ground green plants is a mixture of ground green plants, water, and any other optional additives as required.

[0014] (ground green plants) The pulverized green plant material used in this embodiment is obtained by pulverizing a green plant, and the form of the pulverized material includes, for example, a powder obtained by dry pulverization, and a liquid or paste obtained by wet pulverization. By using a pulverized material, the components of the green plant can be included in the beverage without being left behind, compared to a squeezed juice. Furthermore, among the pulverized green plants, a powder of a green plant is preferred from the viewpoints of storage stability and ease of handling.

[0015] Examples of green plants include, but are not limited to, young barley leaves, young wheat leaves and other grasses, kale, komatsuna, Brussels sprouts and other cruciferous vegetables, Apiaceae plants such as angelica leaf and parsley, and leafy vegetables containing chlorophyll such as spinach, young mulberry leaves, molokheiya, and Brussels sprouts.

[0016] Among these, at least one selected from the group consisting of young barley leaves, young wheat leaves, kale, and molokheiya is preferred, and young barley leaves are more preferred. According to the present embodiment, a green beverage can be produced without destroying or leaking the nutritional components of such highly nutritious green plants.

[0017] The content of the pulverized green plant material is preferably 0.1 g / 100 g to 3.0 g / 100 g, more preferably 0.5 g / 100 g to 2.8 g / 100 g, and even more preferably 1.1 g / 100 g to 2.8 g / 100 g, based on the total amount of the green beverage. By having the content of the pulverized green plant material within the above range, the beverage tends to have no peculiar taste, is unlikely to spoil the taste of the food, and has a more excellent refreshing feeling that resets the taste of the food in the mouth by drinking it.

[0018] The median diameter of the pulverized green plant material dispersed in the green beverage is preferably 3 μm to 100 μm, more preferably 5 μm to 80 μm, and more preferably 8 μm to 60 μm. When the median diameter of the pulverized green plant material is within the above range, the beverage tends to have a mild flavor, does not spoil the flavor of the food, and has a refreshing taste that resets the flavor of the food in the mouth when drunk.

[0019] (Organic acid content) The organic acid content of the green beverage is 10 mg / 100 g or more, preferably 15 mg / 100 g or more, more preferably 20 mg / 100 g or more, even more preferably 25 mg / 100 g or more, and particularly preferably 30 mg / 100 g or more. The organic acid content of the green beverage is 70 mg / 100 g or less, preferably 65 mg / 100 g or less, more preferably 60 mg / 100 g or less, even more preferably 55 mg / 100 g or less, and particularly preferably 50 mg / 100 g or less. By having an organic acid content of 10 mg / 100 g or more, the refreshing feeling that can reset the taste of the food in the mouth by drinking tends to be improved. In addition, by having an organic acid content of 70 mg / 100 g or less, the taste of the food is suppressed from being damaged by the sourness, and the peculiar taste tends to be suppressed. In this embodiment, "mg / 100 g" refers to the content (mg) of a given component contained in 100 g of a green beverage.

[0020] The organic acids are not particularly limited, and examples thereof include citric acid, malic acid, succinic acid, and phosphoric acid, or known acids that can be used in foods. Among these, the organic acid content is preferably the total content of four types of organic acids: citric acid, malic acid, succinic acid, and phosphoric acid.

[0021] (sugar content) The sugar content of the green beverage is 0.5 mg / 100 g or more, preferably 3 mg / 100 g or more, more preferably 5 mg / 100 g or more, even more preferably 10 mg / 100 g or more, and particularly preferably 15 mg / 100 g or more. The sugar content of the green beverage is 50 mg / 100 g or less, preferably 48 mg / 100 g or less, more preferably 45 mg / 100 g or less, even more preferably 40 mg / 100 g or less, and particularly preferably 35 mg / 100 g or less. By having a sugar content of 0.5 mg / 100 g or more, the flavor tends to be improved to a degree that does not lose out to cooking. In addition, by having a sugar content of 50 mg / 100 g or less, the peculiar taste that is disturbing, such as impairing the taste of cooking, tends to be suppressed.

[0022] The sugar is not particularly limited, but examples thereof include glucose, fructose, raffinose, and maltose, or known acids that can be used in foods. Among these, the sugar content is preferably the total content of the four types of sugar: glucose, fructose, raffinose, and maltose.

[0023] (Free amino acid content) The free amino acid content of the green beverage is 20mg / 100g or more, preferably 22mg / 100g or more, more preferably 23mg / 100g or more, and even more preferably 24mg / 100g or more. The free amino acid content of the green beverage is less than 40mg / 100g, preferably 38mg / 100g or less, more preferably 35mg / 100g or less, and even more preferably 33mg / 100g or less. By having a free amino acid content of 20mg / 100g or more, the flavor balance is improved and the nutritional value tends to be maintained. In addition, by having a free amino acid content of less than 40mg / 100g, the unique flavor of green juice tends to be suppressed.

[0024] In this embodiment, the term "free amino acid" refers to an amino acid that can be detected without hydrolysis, and includes 10 types of amino acids, namely glutamine, glutamic acid, asparagine, aspartic acid, serine, alanine, arginine, methionine, tryptophan, and GABA, and does not include other amino acids. In addition, "free" refers to an amino acid that does not constitute a protein or peptide and exists as a single unit.

[0025] (ratio) The ratio of the sugar content to the organic acid content (sugar content / organic acid content) is preferably 0.10 or more, more preferably 0.20 or more, even more preferably 0.30 or more, and particularly preferably 0.40 or more. The ratio (sugar content / organic acid content) is preferably 1.10 or less, more preferably 1.00 or less, even more preferably 0.90 or less, and particularly preferably 0.80 or less. By having the ratio (sugar content / organic acid content) within the above range, the balance between the sweetness and sourness of the beverage is improved, and when drunk after eating food, the refreshing feeling of resetting the mouth is further improved, and the drinkability as a drink to be consumed during meals tends to be further improved.

[0026] The ratio of the free amino acid content to the sugar content (free amino acid content / sugar content) is preferably 0.40 or more, more preferably 0.50 or more, and even more preferably 0.65 or more. The ratio (sugar content / organic acid content) is preferably 5.00 or less, more preferably 4.50 or less, even more preferably 4.00 or less, and particularly preferably 3.50 or less. By having the ratio (sugar content / organic acid content) within the above range, the balance between the sweetness of the beverage and the flavor specific to green juice is improved, the odor specific to green juice is further suppressed, and the drinkability as a mealtime beverage tends to be improved.

[0027] The green beverage of this embodiment can provide a meal beverage that is easy to drink during a meal by setting the organic acid content, sugar content, and free amino acid content, and the ratio thereof, within the above ranges. Methods for adjusting the organic acid content, sugar content, and free amino acid content to the above ranges include appropriately selecting a preparation method for the pulverized green plant material, and appropriately combining pulverized green plant materials prepared by different methods.

[0028] For example, in the process of producing crushed green plants, the enzymes in the plants are boiled, steamed, or roasted in a pan to inactivate them and prevent the quality of the plants from deteriorating due to their own enzymes. These processes destroy or wash away the nutrients in the green plants, changing the nutritional content of the raw green plants.

[0029] Among these, boiling is relatively easy to remove the scum and other components of green plants into the hot water, and the distinctive green smell and aftertaste of green juice are reduced, making it easy to make a drinkable beverage. Steaming is more likely to retain the nutritional components of green plants than boiling, and while the distinctive green smell of green juice is somewhat reduced, the distinctive flavor of green juice tends to remain stronger than when boiled, making it easy to make a drink with a well-balanced flavor. Furthermore, pan-frying tends to bring out the distinctive green juice more strongly than when boiled or steamed, and it is also easy to make a drink that relatively maintains its nutritional value. The raw materials obtained through each process are also called boiled raw materials, steamed raw materials, and pan-frying raw materials, respectively.

[0030] The green beverage of this embodiment is preferably made from a ground green plant material obtained from a boiled raw material, a steamed raw material, or a mixture of these raw materials, and more preferably from a ground green plant material. This makes it possible to easily obtain a green beverage containing the above-mentioned components in a predetermined amount, and can be served as a mealtime beverage.

[0031] (mineral content) The mineral content of the green beverage is preferably 10 mg / 100 g to 400 mg / 100 g, more preferably 15 mg / 100 g to 300 mg / 100 g, and even more preferably 20 mg / 100 g to 200 mg / 100 g. By having the mineral content within the above range, compatibility with meals is improved, and the absorption rate of the beverage tends to be improved.

[0032] (Brix) The Brix of the green beverage is preferably 0.5 to 5.0, more preferably 0.5 to 4.0, and even more preferably 0.5 to 3.0. By having the Brix within the above range, the odor peculiar to green juice is further suppressed, and the drinkability tends to be improved without excessively increasing the sweetness. The Brix can be appropriately adjusted by the method of adjusting the ground green plant material used as the main raw material.

[0033] (pH) The pH of the green beverage is preferably 4.0 to 7.0, more preferably 5.0 to 7.0, and even more preferably 6.0 to 7.0, at a product temperature of 20° C. By having the pH within the above range, the odor specific to green juice is further suppressed, and the refreshing taste due to the acidity tends to be further improved.

[0034] (Other Ingredients) The green beverage of this embodiment contains organic acids, sugars, and free amino acids derived from the pulverized green plants, but may contain other components other than the pulverized green plants. These other components include organic acids, sugars, and amino acids that are added separately, as well as other known additive components that can be used in beverages, such as aroma components, pH adjusters, fruit juice, various nutritional components, colorants, diluents, antioxidants, and thickening stabilizers.

[0035] The organic acids to be added separately are not particularly limited, but examples thereof include citrates such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, and salts thereof.

[0036] The sugar to be added separately is not particularly limited, but examples thereof include sugars such as glucose, granulated sugar, lactose, and maltose, and low-intensity sweeteners such as sucrose, fructose, xylitol, and D-sorbitol.

[0037] The amino acid to be added separately is not particularly limited, but examples thereof include glutamine, glutamic acid, asparagine, aspartic acid, serine, alanine, arginine, methionine, tryptophan, and GABA.

[0038] (container) The green beverage of the present embodiment is provided in a container. The container type is not particularly limited, and examples thereof include metal cans (steel cans, aluminum cans, etc.), PET containers, paper containers, bottles, etc.

[0039] [Method for producing green beverages] The method for producing a green beverage of this embodiment may include, for example, a blanching step of heating a green plant, a grinding step of grinding the green plant after the blanching step to obtain a ground green plant, and a mixing step of mixing the ground green plant with water to obtain a green beverage. The method for producing a green beverage may also include, as necessary, a micronization step of micronizing the green plant and a drying step of drying the green plant before the grinding step. A series of steps will be described in detail below, but the method for producing a green beverage is not limited to these steps.

[0040] [Blanching process] In the blanching process, the green plant is heated to inactivate the enzymes. Heating can also adjust the amounts of each component contained in the green plant. Examples of heating methods in the blanching process include boiling, steaming, and pan-frying.

[0041] The boiling process is, for example, a process of heating a green plant in water. The temperature of the boiling process is, for example, 80 to 100° C., and the boiling process time can be, for example, 20 to 400 seconds. After the boiling process, the green plant can be separated from the boiling water and cooled to room temperature before being subjected to the next process.

[0042] The steaming process is, for example, a process of heating a green plant with water vapor. The temperature of the steaming process is, for example, 80 to 130° C., and the time of the steaming process can be, for example, 40 to 600 seconds. After the steaming process, the green plant can be appropriately separated from the water and cooled to room temperature before being subjected to the next process.

[0043] The pan-roasting process is a process of heating a green plant under dry conditions using, for example, a rotating cylindrical pan. The temperature of the pan-roasting process is, for example, 200 to 400° C., and the time of the pan-roasting process can be, for example, 20 to 240 seconds. After the pan-roasting process, the green plant can be cooled to room temperature and then subjected to the next process.

[0044] In this embodiment, green plants that have been subjected to different blanching treatments can be combined and used in the following steps. Among these, it is preferable to use a green plant that has been at least subjected to a steaming treatment, and it is more preferable to use a combination of a green plant that has been subjected to a steaming treatment and a green plant that has been subjected to a boiling treatment.

[0045] Furthermore, in producing the green beverage of this embodiment, green plants harvested in different regions and at different times may be used, and such green plants from different regions and harvest times may be used in combination after being subjected to the above-mentioned pan-frying, steaming, or boiling processes.

[0046] In this case, for example, green plants harvested in a certain region at a certain time may be subjected to a process such as steaming to obtain a pulverized green plant material, and the organic acid content, sugar content, and free amino acid content of a green beverage obtained using the pulverized green plant material may be measured. This allows the components of the pulverized green plant material to be understood according to the region, time, and process. The green beverages may then be mixed in any ratio so that the organic acid content, sugar content, and free amino acid content of the final green beverage are within a predetermined range.

[0047] In the pulverized green plant product, the ratio of the boiled green plant to 100 parts of the steamed green plant is preferably 5 to 350 parts, more preferably 8 to 200 parts, and even more preferably 10 to 50 parts. By using a pulverized green plant product prepared by combining a steamed green plant and a boiled green plant in the above ratio, the organic acid content, sugar content, and free amino acid content, as well as the ratio thereof, can be easily controlled within the above ranges.

[0048] [Refining process] The method for producing a green beverage of this embodiment may include a micronization step for micronizing the green plant after the blanching step and prior to the grinding step. If it is not easy to produce a pulverized product with only one grinding step, a multi-step micronization step can be carried out prior to the grinding step according to the size of the green plant. The micronization step may be carried out before or after the drying step described below, or may be carried out before or after the drying step. In this embodiment, the micronization step is carried out prior to the grinding step, and the micronized green plant is larger than the pulverized green plant.

[0049] The specific operation for pulverization is not particularly limited, but may be, for example, shredding or grinding the green plant. As a guideline, it is considered to crush the green plant until its size is equal to or smaller than the maximum raw material size specified by the device used in the pulverization process.

[0050] [Drying process] The method for producing a green beverage of this embodiment may include a drying step for drying the green plant after the blanching step and before the crushing step. The drying step is not limited to the step of evaporating water by heating, but also includes freeze-drying, in which water is evaporated in a frozen state. For example, freeze-dried vegetables can be obtained by pulverizing the green plant to a degree that the shape remains to some extent, for example, to a bite-sized size, and then freeze-drying the resulting product.

[0051] [Crushing process] In the pulverization step, the green plant after the blanching step is pulverized to obtain a pulverized green plant product. Examples of the pulverization method include a jet mill, a ball mill, a hammer mill, etc. The pulverization step may be performed before or after the drying step described above, so long as it is performed after the micronization step.

[0052] [Mixing process] The mixing step is a step of mixing the ground green plant material with water to obtain a green beverage. This allows the ground green plant material to be dispersed in the water to obtain a green beverage. At this time, other additives may be added and mixed.

[0053] [Other steps] Furthermore, in the method for producing a green-based beverage of this embodiment, for example, a washing step for washing the harvested green plant, or a cutting step for cutting the harvested green plant before or after the blanching step may be performed. EXAMPLES

[0054] The present invention will be described in more detail below using examples and comparative examples, but the present invention is not limited to the following examples.

[0055] [Barley young leaf crushed under steaming condition A 1] Young barley leaves were harvested in autumn in Kagoshima Prefecture, and after harvesting, they were cut into pieces of approximately 2-8 cm while maintaining their quality through ventilation and humidification. After cutting, they were heated in 100°C steam for 60 seconds (steaming process). The leaves removed from the steamer were subjected to a rough rolling process in which dry hot air was blown into them while pressure was applied, reducing the moisture content. Finally, the moisture content was reduced to 5% in a shelf dryer that promotes drying by blowing hot air, and then they were pulverized in a ball mill at 25 Hz for 30 seconds to obtain pulverized young barley leaves 1.

[0056] [Barley young leaf crushed under steaming condition B 2] Young barley leaves were harvested in Miyazaki Prefecture around autumn, and after harvesting, they were cut into pieces of about 2-8 cm while maintaining their quality through ventilation and humidification. After cutting, they were heated in steam at 100°C for 180 seconds (steaming process). The leaves removed from the steamer were subjected to a rough rolling process in which dry hot air was blown into them while pressure was applied, reducing the moisture content. Finally, the moisture content was reduced to 5% in a shelf dryer that promotes drying by blowing hot air, and then they were pulverized in a ball mill at 25 Hz for 30 seconds to obtain pulverized young barley leaves 2.

[0057] [Barley young leaf crushed under boiling condition A 3] Young barley leaves were harvested in autumn in Kagoshima Prefecture, and after harvesting, they were cut into pieces of about 2-8 cm while maintaining their quality through ventilation and humidification. After cutting, the fresh leaves were placed in a water tank with a volume 20 times that of the fresh leaves and heated at 90°C for 60 seconds (boiling process). The leaves were removed from the water tank and subjected to a rough rolling process in which dry hot air was blown into the leaves while applying pressure to reduce the moisture content. Finally, the moisture content was reduced to 5% using a shelf dryer that promotes drying by blowing hot air, and the leaves were then pulverized in a ball mill at 25 Hz for 30 seconds to obtain pulverized young barley leaves 3.

[0058] [Barley young leaf crushed under boiling condition B 4] Young barley leaves were harvested in Kagoshima Prefecture in the spring, and after harvesting, they were cut into pieces of about 2-8 cm while maintaining their quality through ventilation and humidification. After cutting, the fresh leaves were placed in a water tank with a volume 20 times that of the fresh leaves and heated at 90°C for 60 seconds (boiling process). The leaves were removed from the water tank and subjected to a rough rolling process in which dry hot air was blown into them while pressure was applied, thereby reducing the moisture content. Finally, the moisture content was reduced to 5% using a shelf dryer that promotes drying by blowing hot air, and the leaves were then pulverized in a ball mill at 25 Hz for 30 seconds to obtain pulverized young barley leaves 4.

[0059] [Barley young leaf crushed under boiling condition C 5] Young barley leaves were harvested in Miyazaki Prefecture in the fall, and after harvesting, they were cut into pieces of about 2-8 cm while maintaining their quality through ventilation and humidification. After cutting, the fresh leaves were placed in a water tank with a volume 10 times that of the fresh leaves and heated at 100°C for 180 seconds (boiling process). The leaves were removed from the water tank and subjected to a rough rolling process in which dry hot air was blown into them while pressure was applied, thereby reducing the moisture content. Finally, the moisture content was reduced to 5% using a shelf dryer that promotes drying by blowing hot air, and the leaves were then pulverized in a ball mill at 25 Hz for 30 seconds to obtain pulverized young barley leaves 5.

[0060] [Green drinks] The barley young leaf pulverized products obtained as described above were mixed with water in the ratios shown in Tables 1 and 2 to obtain 100 g of a green beverage. Citric acid and glucose were also added as appropriate. The amount of water added was the amount that would result in 100 g of the green beverage being prepared. In the tables, this is indicated as "remaining amount."

[0061] [Method of measuring organic acids] The green beverage prepared as described above was kept in a hot bath at 80°C for 30 minutes to extract the components of the ground sample into water. The obtained extract was measured using a Prominence organic acid analysis system (Shimadzu Corporation). The "organic acids" to be measured here were citric acid, malic acid, succinic acid, and phosphoric acid.

[0062] [Method of measuring sugar] The green beverage prepared as described above was kept in a hot bath at 80°C for 30 minutes to extract the components of the ground sample into water. The obtained extract was measured using an ion chromatography device Dionex ICS-5000+ (ThermoFisher SCIENTIFIC). The "sugars" to be measured here were glucose, fructose, raffinose, and maltose.

[0063] [Method for measuring free amino acids] The green beverage prepared as described above was kept in a hot bath at 80°C for 30 minutes to extract the components of the crushed sample into water. The obtained extract was measured by an automatic pre-column derivatization method using HPLC. The "free amino acids" to be measured here are glutamine, glutamic acid, asparagine, aspartic acid, serine, alanine, arginine, methionine, tryptophan, and GABA. Column: CAPCELLPAK C18 TYPE AQ (3.0 mm id x 150 mm) (Osaka Soda Co., Ltd.) Instrument: Waters HPLC

[0064] [Method of measuring median diameter] The median diameter of the ground green plant material contained in the green beverage prepared as described above was measured (volume basis) using a laser diffraction particle size distribution analyzer (SHIMADZU SALD-2300, manufactured by Shimadzu Corporation, WingSALDII, Version 3.1.1). As a result, the median diameter of the ground green plant material in each beverage prepared in the examples was in the range of 3 μm to 100 μm.

[0065] [Flavor balance] The balance of taste and aroma as green juice is defined as "flavor balance," and the degree of flavor balance of the resulting green beverage was judged by five expert panelists, who rated it on a 5-point scale: "very good," 4 points "good," 3 points "average," 2 points "not very good," and 1 point "not good," and the average score was calculated. Evaluation was based on the following criteria according to the average score. ×: Average score is 1 or more but less than 2 △: Average score is 2 or more but less than 3 ○: Average score is 3 or more but less than 4 ◎: Average score is 4 to 5

[0066] [Refreshing feeling] The feeling of resetting the mouth when drinking after eating food is defined as "refreshing feeling," and the degree of refreshing feeling of the obtained green beverages was judged by five expert panelists, who rated them on a 5-point scale: "quite refreshing," 4 points "refreshing," 3 points "average," 2 points "not very refreshing," and 1 point "not refreshing," and the average score was calculated. According to the average score, the following criteria were used for evaluation. ×: Average score is 1 or more but less than 2 △: Average score is 2 or more but less than 3 ○: Average score is 3 or more but less than 4 ◎: Average score is 4 to 5

[0067] [Food compatibility] The degree of compatibility with food of the obtained green beverages was judged by five expert panelists on a 5-point scale: "very good," 4 points "good," 3 points "average," 2 points "not very good," and 1 point "not good," based on the absence of any peculiar grassy smell and a flavor that does not interfere with meals but stands up to them. The average score was calculated and the beverages were rated according to the following criteria. ×: Average score is 1 or more but less than 2 △: Average score is 2 or more but less than 3 ○: Average score is 3 or more but less than 4 ◎: Average score is 4 to 5

[0068] 〔comprehensive evaluation〕 Based on the sum of the average scores of the above evaluations, an overall evaluation was made according to the following criteria to indicate the balance of the beverage as a drink to be consumed during meals. (standard) ×: The sum of the average values ​​is 3 or more and less than 6 △: The sum of the average values ​​is 6 or more and less than 9 ○: The sum of the average values ​​is 9 or more and less than 12 ◎: The sum of the average values ​​is between 12 and 15

[0069] [Table 1]

[0070] [Table 2] [Industrial Applicability]

[0071] INDUSTRIAL APPLICABILITY The present invention has industrial applicability as a green beverage.

Claims

1. A green beverage containing ground green plants, The organic acid content is 10 mg / 100 g or more and 70 mg / 100 g or less, The sugar content is 0.5 mg / 100 g or more and 50 mg / 100 g or less, The free amino acid content is 20 mg / 100 g or more and less than 40 mg / 100 g. Green drink.

2. The content of the ground green plant material is 0.1 g / 100 g or more and 3.0 g / 100 g or less with respect to the total amount of the green beverage. The green beverage according to claim 1.

3. The median diameter of the ground green plant is 3 μm or more and 100 μm or less. The green beverage according to claim 1 or 2.

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