Beverage

Abstract

To provide a beverage that achieves superior dispersion stability of dried green leaf powder.SOLUTION: A beverage can be provided having excellent dispersion stability by blending fruit-derived dietary fiber together with dried green leaf powder.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing dried powder of green leaves and fruit-derived dietary fiber. [Background technology]

[0002] The green leaves of wheat, kale, sweet potato, mulberry, Angelica keiskei, mugwort, chomeisou and kumazasa (hereinafter referred to as "green juice ingredients") are rich in nutrients such as vitamins, minerals and dietary fiber, and are used as raw materials for so-called green juice. These green juice ingredients are known to have various physiological activities; for example, Patent Document 1 describes that mugwort extract has an anti-obesity effect.

[0003] Aojiru is widely distributed and is primarily available in two forms: packaged drinks and powdered drinks. Packaged drinks are liquid drinks filled in containers such as plastic bottles and distributed as is. Powdered drinks, on the other hand, are distributed in powder form and are consumed by consumers by mixing them with water, hot water, milk, soy milk, or other liquids. In both packaged and powdered drinks, improving the dispersion stability of the Aojiru ingredients is an important challenge. If the Aojiru ingredients settle and stick to the bottom during consumption, the nutritional components of the Aojiru ingredients will be left uneaten. Furthermore, particularly in the case of packaged drinks, settling of the Aojiru ingredients during storage can lead to poor appearance and potentially discourage consumers from purchasing them. Therefore, there is a need for the development of Aojiru with excellent dispersion stability in both packaged and powdered drinks.

[0004] In beverages, dispersion stabilizers such as sodium alginate and sodium carboxymethylcellulose are commonly added to stabilize the dispersion of solids. However, sodium alginate and sodium carboxymethylcellulose can adversely affect drinkability. Therefore, it is desirable to develop a green juice with excellent dispersion stability by using a different method. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 61-040763 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in consideration of the above problems, and aims to provide a beverage in which the dispersion stability of dried powder of green leaves is excellent. [Means for solving the problem]

[0007] In the process of developing a beverage with excellent dispersion stability of dried leaf powder, the inventors discovered that by adding fruit-derived dietary fiber, a beverage with excellent dispersion stability of dried leaf powder can be obtained, leading to the completion of the present invention.

[0008] That is, the present invention is as follows. [1] A beverage characterized by containing dried powder of green leaves and fruit-derived dietary fiber. [2] The beverage according to [1], characterized in that the fruit-derived dietary fiber is one or more selected from citrus-derived dietary fiber and apple-derived dietary fiber. [3] The beverage according to [1] or [2], wherein the dried powder of green leaves is a crushed powder of green leaves. [4] The beverage according to any one of [1] to [3], characterized in that the green leaves are green leaves of one or more plants selected from the group consisting of barley, kale, tea, sweet potato, mulberry, Angelica keiskei, mugwort, chou-mei-sou, and kumazasa. [5] The beverage according to any one of [1] to [4], wherein the green leaves are one or more selected from young barley leaves, kale, and tea. [6] The beverage according to any one of [1] to [5], wherein the content of the dry powder of green leaves is 0.1% by weight or more. [7] The beverage according to any one of [1] to [6], wherein the content of the dried powder of green leaves is 3% by weight or less. [8] The beverage according to any one of [1] to [7], wherein the content of the fruit-derived dietary fiber is 0.1% by weight or more. [9] The beverage according to any one of [1] to [8], wherein the content of the fruit-derived dietary fiber is 1% by weight or less.

[10] The beverage according to any one of [1] to [9], characterized in that it contains 0.03 to 3 parts by weight of the fruit-derived dietary fiber per 1 part by weight of the dry powder of the green leaves.

[11] The beverage according to any one of [1] to

[10] , characterized in that the beverage is a packaged beverage.

[12] A method for producing a beverage, comprising a step of blending dried powder of green leaves with fruit-derived dietary fiber. [Effects of the Invention]

[0009] According to the present invention, by blending fruit-derived dietary fiber together with dried powder of green leaves, a beverage with excellent dispersion stability can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in detail below.

[0011] 1. Dried green leaf powder (1) Green leaves In the present invention, the term "green leaves" refers to a plant body including green leaf parts, and may include stems and other parts in addition to the leaves. Since it takes a lot of effort to remove the stems from the above-ground parts and select only the leaf parts at the time of harvesting, and the stem parts are also rich in nutrients such as insoluble dietary fiber, it is preferable to include the stems in addition to the leaves from the viewpoints of reducing production costs and improving nutritional quality.

[0012] Specific examples of the green leaves of the present invention include leaves of plants such as wheat, kale, tea, sweet potato, mulberry, Angelica keiskei, mugwort, chomeisou, kumazasa, spinach, Swiss chard, celery, cabbage, collard greens, lettuce, and carrot. From the viewpoint of being rich in nutrients and being able to enjoy the effects of the present invention more effectively, the green leaves used in the present invention are preferably green juice ingredients or tea, and green juice ingredients are particularly preferred. From the viewpoint of being able to enjoy the effects of the present invention more effectively, the green juice ingredients are preferably at least one plant selected from wheat, kale, sweet potato, mulberry, Angelica keiskei, mugwort, chomeisou, and kumazasa, more preferably one plant selected from wheat and kale, particularly preferably wheat, and most preferably barley.

[0013] Hereinafter, the green juice material that can be preferably used as the green leaves of the present invention will be described in detail.

[0014] <Wheat> The term "wheats and barleys" as used herein refers collectively to grass plants that have similar appearances, such as barley, wheat, rye, oats, etc. Barley is particularly preferred as the wheat and barley species used in the present invention.

[0015] Barley (Hordeum vulgare L.) is believed to be native to Central Asia and is an annual or biennial herb belonging to the Poaceae family. There are no particular limitations on the variety of barley used in the present invention. Any variety of barley can be used, including wild species and hybrid species. Examples include two-row barley, six-row barley, and naked barley, and these can be used alone or in combination of two or more species.

[0016] The green leaves of wheat and barley may be harvested at any harvest time, but are not particularly limited thereto. For example, when the wheat and barley is barley, it is preferable to use leaves harvested before maturity, that is, from the time when tillers begin to appear until the time when heading begins (young barley leaves). Specifically, it is preferable to use young barley leaves harvested from barley that is 10 cm or taller, preferably about 10-90 cm, particularly preferably about 20-80 cm, and especially about 30-70 cm.

[0017] <Kale> In the present invention, kale refers to a plant of the genus Brassica in the family Brassicaceae, whose scientific name is Brassica oleracea var. acephala. The variety of kale is not particularly limited, and various types of kale can be used, such as kitchen kale, tree kale, bush kale, marrow kale, collard greens, and green-leaf kale. The green leaves of kale may be harvested at any time and are not particularly limited.

[0018] <Sweet potato> In the present invention, sweet potato refers to a plant of the genus Ipomoea in the family Convolvulaceae, with the scientific name Ipomoea batatas. The sweet potato is not particularly limited as long as it is a type commonly called sweet potato. The variety of sweet potato is not particularly limited, and examples include Suio, Joy White, Koganesengan, Shiroyutaka, Satsuma Starch, and Ayamurasaki. Among these, Suio, which has a high polyphenol content, is preferred. The green leaves of sweet potatoes may be harvested at any harvest time and are not particularly limited, but the tips of the stems and leaves (young stems and leaves) are preferred, and young stems and leaves that retain a yellowish-green color are even more preferred.

[0019] <Mulberry> In the present invention, mulberry refers to a plant of the genus Morus in the family Moraceae. The mulberry species is not particularly limited, and examples that can be used include Morus alba, Morus japonica, Morus japonica, Morus boninensis, and Morus gracilis. The mulberry green leaves may be harvested at any time and are not particularly limited.

[0020] <Ashitaba> In the present invention, "Angelica keiskei" refers to a plant of the genus Angelica in the family Apiaceae, with the scientific name Angelica keiskei. The variety of Angelica keiskei is not particularly limited, and any suitable variety can be used. The green leaves of Angelica keiskei may be harvested at any harvesting season, and are not particularly limited.

[0021] <Mugwort> In the present invention, mugwort refers to a perennial plant of the genus Artemisia in the family Asteraceae. The species of mugwort is not particularly limited, and examples that can be used include artemisia princeps, Artemisia absinthium, tarragon, nitro artemisia, Artemisia major, Artemisia capillaris, Artemisia mandshurica, Artemisia serrata, Artemisia serrata, Artemisia umbellata, Artemisia umbellata, Artemisia capillaris, Artemisia artemisia, Artemisia umbellata ... The green leaves of mugwort may be harvested at any harvesting season and are not particularly limited.

[0022] <Long life grass> In the present invention, "Chomeisou" refers to a plant of the genus Peucedanum in the family Apiaceae, with the scientific name Peucedanum japonicum. Depending on the region, Chomeisou is called Botanboufu, Chomeisou, Chomeigusa, Chomifusa, Bohu, Sakuna, Upbasafuna, Chomigusa, Botanboufu, etc. The variety of Chomeisou is not particularly limited and can be used as appropriate. The green leaves of Chomeisou may be harvested at any time and are not particularly limited.

[0023] <Kumazasa> In the present invention, Kumazasa refers to a plant of the genus Sasa in the family Poaceae. The species of Kumazasa is not particularly limited, and examples that can be used include Sasa veitchii, Sasa kurilensis, Sasamorpha borealis, Sasa senanensis, Sasa palmata, and Sasa niponica. The green leaves of Kumazasa may be harvested at any time and are not particularly limited.

[0024] (2) Dried green leaf powder In the present invention, the term "dried powder of green leaves" refers to green leaves that have been processed and dried into a powder. Examples of dried powder of green leaves include, but are not limited to, green leaves that have been pulverized and dried into a powder (pulverized green leaf powder), squeezed green leaf juice that has been dried into a powder (pulverized green leaf juice powder), and dried green leaf extract that has been dried into a powder (pulverized green leaf extract powder). Among these, pulverized green leaf powder is prone to settling due to its high content of insoluble dietary fiber. From the viewpoint of better enjoying the effects of the present invention, the dried powder of green leaves of the present invention is preferably pulverized green leaf powder.

[0025] The ground green leaf powder used in the present invention can be, for example, a product obtained by combining a drying process and a grinding process. The drying and grinding processes can be performed simultaneously, or either can be performed first, but it is preferable to perform the drying process first and then the grinding process. If necessary, one or more treatments selected from treatments such as blanching and sterilization can be performed in combination. The number of times the grinding process is performed is not particularly limited, and the process can be performed once or twice or more times, such as performing a coarse grinding process followed by a fine grinding process to grind the material more finely.

[0026] The blanching treatment is a treatment for maintaining the vivid green color of the green leaves of the green juice material, and examples of the blanching treatment include a hot water treatment and a steaming treatment.

[0027] Examples of hot water treatment include a method in which the green leaves of the green juice ingredient are treated in hot water or steam at preferably 70-100°C, more preferably 80-100°C, for preferably 60-240 seconds, more preferably 90-180 seconds.

[0028] The steaming treatment is preferably an intermittent steaming treatment in which the green leaves of the green juice ingredient are repeatedly steamed with steam and cooled under normal or increased pressure. In the intermittent steaming treatment, the steaming treatment with steam is preferably carried out for 20 to 40 seconds, more preferably 30 seconds, for example. The cooling treatment after the steaming treatment is preferably carried out immediately, and the cooling method is not particularly limited. Examples of cooling methods include immersion in cold water, refrigeration, cooling with cold air, evaporative cooling with hot air, and evaporative cooling using a combination of hot and cold air. Of these, evaporative cooling using a combination of hot and cold air is preferred. Such cooling treatment is carried out so that the product temperature of the green leaves of the green juice ingredient is preferably 60°C or below, more preferably 50°C or below, and even more preferably 40°C or below. Furthermore, in order to produce a pulverized powder of the green leaves of the green juice ingredient that is rich in nutrients such as vitamins, minerals, and chlorophyll, the intermittent steaming treatment is preferably repeated 2 to 5 times.

[0029] The sterilization treatment is not particularly limited as long as it is a sterilization treatment commonly known to those skilled in the art, but it can be said to be a treatment that physically or chemically kills microorganisms using, for example, temperature, pressure, electromagnetic waves, chemicals, etc.

[0030] When blanching is performed in addition to drying and pulverization, the blanching is preferably performed before drying. When sterilization is performed in addition to drying and pulverization, the sterilization is preferably performed after drying, or before or after pulverization.

[0031] The drying treatment is not particularly limited, and examples thereof include a treatment in which the water content of the green leaves of the green juice ingredient is 10% by weight or less, preferably 5% by weight or less. The drying treatment can be carried out by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, or freeze-drying. Drying by heating can be carried out, for example, at a temperature and for a time that does not discolor the green leaves of the green juice ingredient, preferably at 40°C to 140°C, more preferably at 80°C to 130°C.

[0032] The pulverization treatment is not particularly limited, and examples thereof include pulverizing the plant body by any method commonly used by those skilled in the art. In the pulverization treatment, it is preferable to perform a combination of coarse pulverization and fine pulverization from the viewpoint of improving pulverization efficiency, such as achieving uniform particle size and shortening the pulverization time.

[0033] In the crushing treatment, in the coarse crushing step, the green leaves are crushed using any equipment or tool for coarse crushing commonly used by those skilled in the art, such as a cutter, slicer, or dicer, so that the major axis of the green leaves is about 20 mm or less, preferably about 0.1-10 mm. In the fine crushing step, the green leaves for the green juice ingredient are finely crushed using any equipment or tool for fine powders commonly used by those skilled in the art, such as a crusher, mill, blender, or stone mill. By appropriately setting the conditions for the crushing treatment based on methods commonly used by those skilled in the art, the physical properties of the green leaves for the green juice ingredient, such as the specific gravity and particle size distribution, can be adjusted.

[0034] The green leaf juice powder of the present invention can be obtained, for example, by concentrating the green leaf juice at low temperature to concentrate the solid content, and then freeze-drying or spray-drying the concentrate.

[0035] The particle size of the dry powder of green leaves used as the raw material for the granulation product in the present invention is not particularly limited, and a raw material having a particle size that is easy to granulate may be appropriately selected and used. The particle size of the dry powder of green leaves may be, for example, a median diameter of 60 μm or less, 50 μm or less, 40 μm or less, 30 μm or less, or 25 μm or less.

[0036] The median diameter of dry powder of green leaves is D 50 It is also called d50 and refers to the diameter at which the larger and smaller particle sizes are equal when a powder is divided into two groups based on particle size, and can be measured using, for example, the laser diffraction / scattering method. Specifically, it is the particle size at the cumulative 50% (×50) of the particle size distribution measured using, for example, a laser diffraction / scattering light particle size distribution analyzer, such as the LMS-300 or LMS-350 manufactured by Seishin Enterprise Co., Ltd.

[0037] 2. Fruit-derived dietary fiber In the present invention, fruit-derived dietary fiber refers to dietary fiber produced from fruit (including fruit peel). Fruit-derived dietary fiber contains insoluble dietary fiber such as cellulose, which is a component of fruit, and soluble dietary fiber such as pectin. Because fruit-derived dietary fiber is purified from fruit, the tissue structure of the fruit is partially destroyed during the purification process, removing impurities and increasing the concentration of dietary fiber. Therefore, fruit-derived dietary fiber is thought to exhibit physical properties that are not possessed by simply crushed fruit.

[0038] The fruit-derived dietary fiber used in the present invention may be, for example, the residue remaining after squeezing fruit juice, or a composition obtained by further purifying the residue. Since fruit-derived dietary fiber is commonly available, commercially available products can be purchased and used.

[0039] The origin of the fruit-derived dietary fiber used in the present invention is not particularly limited as long as it is a fruit, and examples include citrus fruits (orange, lemon, lime, etc.), apple, banana, etc. Among fruit-derived dietary fibers, from the viewpoint of particularly enjoying the effects of the present invention, it is preferable to use one or more selected from citrus-derived dietary fiber (citrus fiber) and apple-derived dietary fiber, and it is particularly preferable to use citrus-derived dietary fiber.

[0040] Fruit-derived dietary fiber has generally been thought to be ineffective in dispersing solids in liquids. Therefore, when dispersing solids in liquids, thickening polysaccharides such as sodium alginate and santa gum are typically added. Furthermore, even when fruit-derived dietary fiber is added, it is common for dispersion stability to be enhanced not solely through fruit-derived dietary fiber alone, but in combination with a thickening polysaccharide such as sodium alginate. However, the present inventors have found that the effect of fruit-derived dietary fiber in improving dispersion stability varies significantly depending on the type of solid being dispersed. Specifically, the use of fruit-derived dietary fiber fails to improve dispersion stability when the solid is apple or sesame, but surprisingly, the present inventors have found that fruit-derived dietary fiber significantly improves dispersion stability when the solid is a dried powder of green leaves. Research based on this perspective has not been conducted to date.

[0041] 3. Beverage The beverage of the present invention may be in the form of a packaged beverage filled in a plastic bottle, can, jar, paper carton, etc., or a powdered beverage. In this application, a powdered beverage refers to a powdered processed food (including quasi-drugs and pharmaceuticals) that is mixed with a liquid such as water, hot water, milk, or soy milk by the consumer at the time of consumption and consumed as a beverage. Of these beverages, packaged beverages are preferred from the viewpoint of being able to more fully enjoy the effects of the present invention.

[0042] The lower limit of the content of dry leaf powder in the beverage of the present invention is not particularly limited, but from the viewpoint of maximizing intake of the nutritional components of the green leaves, it is preferably 0.1 wt% or more, more preferably 0.3 wt% or more, particularly preferably 0.5 wt% or more, and most preferably 0.7 wt% or more. The upper limit of the content of dry leaf powder in the beverage of the present invention is also not particularly limited, but from the viewpoint of ease of drinking the beverage, it is preferably 5 wt% or less, more preferably 3 wt% or less, particularly preferably 2 wt% or less, and most preferably 1.5 wt% or less. When the beverage of the present invention is a powdered beverage, the concentration in the beverage refers to the concentration when the beverage is suspended in a liquid such as water and ingested as a beverage (the same applies to other components).

[0043] The lower limit of the content of fruit-derived dietary fiber in the beverage of the present invention is not particularly limited, but from the viewpoint of obtaining the effects of the present invention, it is preferably 0.05% by weight or more, more preferably 0.1% by weight or more, particularly preferably 0.15% by weight or more, and most preferably 0.2% by weight or more. Furthermore, the upper limit of the content of dried leaf powder in the beverage of the present invention is not particularly limited, but from the viewpoint of easy drinking of the beverage, it is preferably 2% by weight or less, more preferably 1% by weight or less, particularly preferably 0.7% by weight or less, and most preferably 0.5% by weight or less.

[0044] In the beverage of the present invention, the ratio of the content of dried leaf powder to fruit-derived dietary fiber is not particularly limited, but from the viewpoint of better enjoying the effects of the present invention, it is preferable that the beverage contain 0.03 to 3 parts by weight of fruit-derived dietary fiber per 1 part by weight of dried leaf powder, more preferably 0.05 to 2 parts by weight, particularly preferably 0.1 to 1 part by weight, and most preferably 0.2 to 0.8 parts by weight.

[0045] In addition to the fruit-derived dietary fiber, the beverage of the present invention may contain thickening polysaccharides such as xanthan gum, agar, sodium alginate, soybean polysaccharides, sodium carboxymethylcellulose, etc. However, according to the present invention, sufficient dispersion stability is exhibited even without the incorporation of thickening polysaccharides other than fruit-derived dietary fiber. Furthermore, since the incorporation of other thickening polysaccharides may make the beverage less palatable, from the viewpoint of drinkability, the content of thickening polysaccharides other than fruit-derived dietary fiber is preferably 2 parts by weight or less, more preferably 1 part by weight or less, particularly preferably 0.5 parts by weight or less, per 1 part by weight of fruit-derived dietary fiber, and most preferably none at all.

[0046] The beverage of the present invention may be appropriately blended with additives commonly used in the food industry, such as crushed plant powders, plant extracts, vitamins such as vitamin A, vitamin B, and vitamin C, sweeteners, flavorings, and the like. [Example]

[0047] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved.

[0048] 1. Evaluation of dispersibility (1) Beverage manufacturing The beverages listed in Table 1 were produced by heating and dissolving a dispersion stabilizer (fruit-derived dietary fiber or thickening polysaccharide) mixed in water, and then adding and mixing the solid material. Specifically, to produce the beverages of Examples 1 to 3 and Comparative Examples 1 to 7, 0.15 g of fruit-derived dietary fiber (citrus fiber) or thickening polysaccharides (xanthan gum, agar, sodium alginate, soybean polysaccharides, sodium carboxymethylcellulose) were placed in plastic centrifuge tubes (LABCON SuperClear 50 mL Centrifuge Tubes), followed by adding purified water to achieve the final concentrations listed in Table 1. The tubes were then capped and mixed by hand by shaking up and down for approximately 5 seconds, then placed in boiling water and heated for 5 minutes. After heating, the tubes were removed from the container and shaken up and down by hand for approximately 5 seconds, followed by stirring for 10 seconds using a touch mixer (Yamato Scientific Touch Mixer MT31). The tubes were then placed in boiling water again, heated for 5 minutes, removed, and mixed and stirred, repeating this process to prepare aqueous solutions containing the dispersion stabilizers. After the prepared aqueous solution was cooled to room temperature, each solid was added to the aqueous solution to achieve the concentration shown in Table 1, and the solution was shaken up and down by hand for about 10 seconds, and then stirred using a touch mixer for 10 seconds to produce the beverage shown in Table 1.

[0049] The solids used in the test are as follows: Barley grass powder: Barley grass powder (median diameter 20 μm) made by crushing and pulverizing barley grass. Kale powder: Kale powder (median diameter 30 μm) Matcha powder: Powdered tencha (steamed green tea) (median diameter 30 μm) Apple: Commercially available apples (from Aomori) cut into cubes (approximately 5mm cubes) Sesame seeds: commercially available sesame seeds (particle size approximately 2 mm)

[0050] [Table 1]

[0051] (2) Test method The produced beverages were evaluated for dispersion uniformity immediately after stirring. The stirred beverages were also evaluated for dispersion stability after being left to stand for 5 minutes. The evaluation was determined by consensus between two people experienced in evaluation tests of green juice. The evaluation criteria are as follows. The control used as the standard in the evaluation of dispersion stability refers to a control with the same solid matter but containing no dispersion stabilizer. Specifically, the evaluation standards are Control 1 for Comparative Examples 1 to 5 and Example 1, Control 2 for Example 2, Control 3 for Example 3, Control 4 for Comparative Example 6, and Control 5 for Comparative Example 7.

[0052] <Dispersion uniformity immediately after mixing> 〇: Immediately after stirring, the solid matter is uniformly dispersed in the liquid. ×: Immediately after stirring, the solid matter is not uniformly dispersed in the liquid.

[0053] <Evaluation criteria for dispersion stability> ○: No solid matter has settled to the bottom of the centrifuge tube and is not floating on the surface of the water. △: The degree of precipitation or floating of solid matter is less than that of the control, but some solid matter is precipitation or floating. ×: The degree of precipitation or floating of solid matter is the same as that of the control

[0054] Based on the results of "uniformity of dispersion immediately after stirring" and "dispersion stability", a comprehensive evaluation was made according to the following criteria. <Overall rating> Good: "Uniformity of dispersion immediately after mixing" is good, and "Dispersion stability" is good △: "Uniformity of dispersion immediately after mixing" is 〇 and "Dispersion stability" is △ ×:Other than the above

[0055] (3) Test results The evaluation results are shown in Table 1. The beverages of Examples 1 to 3, which contained citrus fiber as fruit-derived dietary fiber and dried green leaf powder (barley leaf powder, kale powder, and matcha powder) as solids, showed no precipitation of solids even after 5 minutes, demonstrating excellent dispersion stability. The beverage of Comparative Example 6, which contained apple as a solid despite containing citrus fiber, had solids floating on the water surface and not uniformly dispersed. Similarly, the beverage of Comparative Example 7, which contained sesame as a solid, had solids that partly floated on the water surface and the rest settled to the bottom, resulting in no uniform dispersion. Furthermore, the beverages of Comparative Examples 1 to 5, which contained xanthan gum, agar, sodium alginate, soybean polysaccharides, or sodium carboxymethylcellulose, showed poor dispersibility. Specifically, in the beverage of Comparative Example 1 containing xanthan gum and the beverage of Comparative Example 2 containing agar, the aqueous dispersion stabilizer solution gelled at room temperature, so that the barley leaf powder did not disperse in the liquid even when stirred after addition (for this reason, the dispersion stability was deemed "inevaluable"). In the beverages of Comparative Examples 3 to 5 containing sodium alginate, soybean polysaccharides, or sodium carboxymethylcellulose, the barley leaf powder was uniformly dispersed immediately after stirring, but precipitation of the barley leaf powder was observed after 5 minutes had passed.

[0056] 2. Evaluation of drinkability Of the beverages for which dispersibility was evaluated, those containing barley leaf powder as a solid matter (Control 1, Comparative Examples 3 to 5, Example 1) were evaluated for drinkability as a beverage.

[0057] (1) Test method Each beverage was shaken up and down by hand for approximately 10 seconds, then stirred for 10 seconds using a touch mixer to uniformly disperse the solids. Immediately after this, each beverage was consumed and evaluated for "smoothness in the throat" and "ease of drinking (taste)" based on the following criteria. The evaluation was determined by consensus between two people with experience in evaluation tests of green juice.

[0058] <Smoothness> 〇: Better throat feel than the control △: Control and smoothness remain the same ×: Smoother than the control

[0059] <Ease of drinking (taste)> 〇: Easier to drink than the control △: Control and ease of drinking are the same ×: Harder to drink than the control

[0060] Based on the results of "smoothness in the throat" and "ease of drinking," an overall evaluation was made according to the following criteria. <Overall rating> 〇: "Smoothness down the throat" is 〇 and "Easy to drink" is 〇 △: One or more of "smoothness" or "ease of drinking" was △, and there was no × rating. ×:Other than the above

[0061] (2) Test results The test results are shown in Table 2. Compared to the beverages of Comparative Examples 3 to 5, which contained sodium alginate, soybean polysaccharides, or sodium carboxymethylcellulose, the beverage of Example 1, which contained citrus fiber, was easier to drink.

[0062] [Table 2]

[0063] 3. Beverage manufacturing The beverages of Examples 4 to 30 were produced using the method described in 1.(1) above, with the blending ratios shown in Table 3 or Table 4. All of the resulting beverages had excellent dispersion stability and were easy to drink.

[0064] [Table 3]

[0065] [Table 4] [Industrial Applicability]

[0066] The beverage of the present invention has excellent dispersion stability of the dry leaf powder. Because the dry leaf powder is less likely to settle to the bottom of the container, the technology of the present invention allows for efficient intake of the dry leaf powder as a beverage. The present invention can be used as a packaged beverage or a powdered beverage, and is therefore highly useful industrially.

Claims

1. A beverage characterized by containing dried powder of green leaves and fruit-derived dietary fiber.

2. 2. The beverage of claim 1, wherein the fruit is a citrus fruit.

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