Packaged green juice drink that can retain its flavor in the acidic range

Abstract

To provide a container-packed green juice beverage having good flavor strength derived from green plant.SOLUTION: A container-packed green juice beverage has a pH of 2.5 to 5.5, containing 0.5 to 20 mg / 100 g of chlorophyll. Preferably, the beverage further contains 2.0 to 180 mg / 100 g of polyphenol. Barley young leaves may be used as a raw material of the green juice beverage. The beverage may further contain a raw material derived from fruits. The beverage may have a sugar content of 7 to 15 and contain 5 to 150 mg / 100 g of citric acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged green juice beverage that retains its flavor in an acidic range, and a method for producing the same. [Background technology]

[0002] Aojiru drinks are recognized by consumers as a healthy drink that allows them to easily ingest vegetable ingredients. In recent years, aojiru drinks have been attracting even more attention as health consciousness has grown.

[0003] Because of its unique flavor, green juice drinks are often avoided by consumers who do not like the flavor of green juice, especially those who are reluctant to drink vegetable drinks. Therefore, some green juice drinks on the market have an improved flavor by blending milk, sugars, and fruit ingredients.

[0004] In packaged beverages such as ready-to-drink beverages, fruit ingredients added to improve flavor balance improve the overall flavor balance of the beverage (Patent Document 1), but the original flavor of the green juice beverage is lost due to a decrease in pH. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-116362 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 packaged green juice beverage or the like that is capable of retaining the flavor and aroma unique to green juice beverages in the acidic range. [Means for solving the problem]

[0007] In order to solve the above problems, the inventors prepared a packaged green juice beverage in which the chlorophyll was adjusted to a predetermined concentration, and found that it was possible to maintain the flavor within a suitable range even in the acidic range, thereby completing the present invention.

[0008] That is, the present invention includes the following inventions. [1] A packaged green juice drink, pH is 2.5 to 5.5, A packaged green juice drink containing chlorophyll at least 0.5mg / 100g but less than 20mg / 100g. [2] The packaged green juice beverage according to [1], containing 2.0 mg / 100 g or more and less than 180 mg / 100 g of polyphenols. [3] A packaged green juice drink according to [1] or [2], wherein the raw material of the green juice drink is young barley leaves. [4] The packaged green juice beverage according to any one of [1] to [3], further comprising a fruit-derived ingredient. [5] A packaged green juice drink according to any one of [1] to [4], having a sugar content in the range of 7 to 15. [6] A packaged green juice beverage according to any one of [1] to [5], containing 5 to 150 mg / 100 g of citric acid. [7] A method for producing a packaged green juice beverage, comprising: The method includes adjusting the pH to within the range of 2.5 to 5.5 and the chlorophyll content to within the range of 2.0 mg / 100 g or more and less than 20 mg / 100 g. [8] A method for preserving the flavor of a packaged green juice beverage, comprising: The method includes adjusting the pH to within the range of 2.5 to 5.5 and the chlorophyll content to within the range of 2.0 mg / 100 g or more and less than 20 mg / 100 g. [Effects of the Invention]

[0009] According to the present invention, by adjusting the chlorophyll concentration to a predetermined level, it is possible to maintain the flavor and aroma characteristic of a packaged green juice beverage within a suitable range. DETAILED DESCRIPTION OF THE INVENTION

[0010] Below, we will explain in detail the embodiment of the present invention (hereinafter referred to as the ``present embodiment''), but the present invention is not limited to this and various modifications are possible within the scope of the gist of the present invention.

[0011] (Containerized green juice drink) The packaged green juice beverage according to the first embodiment has a pH of 2.5 to 5.5 and contains chlorophyll in an amount of 0.5 mg / 100 g or more and less than 20 mg / 100 g.

[0012] As used herein, green juice drink refers to a drink prepared primarily from green vegetables that are commonly used as ingredients for green juice and the like.

[0013] Examples of green vegetables include young barley leaves, young wheat leaves, kale, moringa, Angelica keiskei, mugwort, bitter melon, young mulberry leaves, spinach, molukhiya, Brussels sprouts, etc. Among these, young barley leaves, spinach, molukhiya, Brussels sprouts, and kale are preferred, young barley leaves and kale are more preferred, and young barley leaves are even more preferred. The type of barley is not limited, and six-row barley, two-row barley, naked barley, hulled barley, etc. can be used. Green vegetables also include teas such as matcha and green tea. Euglena, spirulina, and chlorella, which are rich in chlorophyll like green vegetables, can also be used as raw materials.

[0014] The chlorophyll contained in packaged green juice beverages is derived primarily from the main component of chlorophyll contained in green vegetables such as young barley leaves. The chlorophyll concentration is preferably within the range of 5 to 20 mg / 100 g. To achieve the desired chlorophyll concentration, a chlorophyll-containing compound other than the raw material may be added separately to the packaged green juice beverage. For example, copper chlorophyll and copper chlorophyllin sodium are preferred because they contain, in addition to chlorophyll, copper ions that have the effect of maintaining the green color. In this specification, the chlorophyll content is expressed as the total amount of chlorophyll α and chlorophyll β.

[0015] The polyphenols contained in packaged green juice beverages are primarily derived from the raw green vegetables, such as young barley leaves. The polyphenol concentration is preferably 2.0 mg / 100 g or more, less than 180 mg / 100 g, and more preferably within the range of 10 to 170 mg / 100 g. To achieve a desired polyphenol concentration, a polyphenol-containing compound other than the raw materials may be added to the packaged green juice beverage. As used herein, polyphenol refers to a type of plant-derived substance (phytochemical), and is a general term for compounds containing two or more phenolic hydroxyl groups per molecule. Polyphenols are broadly classified into monomeric polyphenols with a molecular weight of 1,000 or less and polymerized polyphenols, in which two or more monomeric polyphenols are bonded together. From the perspective of imparting a flavor to the green juice beverage, the polyphenol concentration is more preferably 5 to 75 mg / 100 g, and particularly preferably 10 to 50 mg / 100 g.

[0016] Polymerized polyphenols are commonly referred to as tannins. Representative monomeric polyphenols include flavonoids (flavonoids include compounds with basic structures such as flavones, flavanols, anthocyanidins, isoflavonoids, and neoflavonoids), chlorogenic acid, gallic acid, and ellagic acid. Polymerized polyphenols are compounds formed by the bonding of two or more monomeric polyphenols. They are broadly classified into condensed tannins, in which polyphenols are polymerized via carbon-carbon bonds, and hydrolyzable tannins, in which polyphenols are polymerized via ester bonds with hydroxyl groups derived from sugars, etc. Representative examples of these polyphenols include proanthocyanidins as condensed tannins and gallotannins and ellagitannins as hydrolyzable tannins. Each polyphenol may exist as a single molecule or in a specific compound form, such as a polymer or glycoside, as long as the physiological activity of the polyphenol is not lost. Polyphenols exist in a variety of forms, varying in degree of polymerization and bonding position, but they all exhibit extremely strong antioxidant activity.

[0017] The packaged green juice beverage may contain a fruit-derived ingredient, such as fruit juice and / or a concentrate thereof. Examples of such ingredients include clear fruit juice, cloudy fruit juice, concentrated clear fruit juice, concentrated cloudy fruit juice, and puree. Examples of fruits that can be used as fruit-derived ingredients include grapes, peaches, bananas, apples, and citrus fruits such as mandarins and yuzu. Other fruits that can be selected include melon, strawberry, kiwi fruit, peach, pineapple, guava, mango, acerola, prune, papaya, passion fruit, plum, pear, apricot, lychee, pear, and plums. The above fruits can be used alone or in combination of two or more.

[0018] The green juice drink according to this embodiment may contain preferably about 10 to 40 mass % of fruit juice and / or concentrate, as long as the effects of the present invention are not impaired.

[0019] Using barley, which is commonly used as a raw material for green juice, as an example, a method of obtaining powder from pulverized barley stems and leaves and finally producing a green juice beverage will be exemplified. For example, when obtaining powder from barley stems and leaves, the pulverized material is obtained by first subjecting the stems and leaves to a drying process and a pulverization process. Either the drying process or the pulverization process is performed before the other process, but it is preferable to perform the drying process first. The pulverization process may be performed once or multiple times. When performing the pulverization process two or more times, it is preferable to first perform a coarse pulverization process, followed by a fine pulverization process to pulverize more finely.

[0020] The dried powder can be obtained by drying the whole plant or a part thereof, for example, edible parts such as stems and leaves, and pulverizing it using a mechanical method such as a mill or mortar, or by pulverizing the whole plant or a part thereof and then drying the pulverized product. Alternatively, the dried powder can be obtained by drying the juice squeezed from the whole plant or a part thereof.

[0021] The resulting pulverized product may then be subjected to one or more treatments selected from the group consisting of blanching, sterilization, and the like, as needed, to obtain a powdered substance. Blanching is a process in which vegetables and the like are heated to prevent deterioration or discoloration, and the conditions can be appropriately determined by those skilled in the art. Furthermore, blanching tends to further improve the taste of the resulting juice and the like.

[0022] The weight of the dry powder varies depending on the final product. In the case of a typical green juice drink, for example, the dry powder is preferably blended in an amount of about 0.2 to 3.0% by mass, more preferably about 0.4 to 2% by mass, based on the weight of the drink.

[0023] From the viewpoint of dispersibility, the dry powder preferably has a particle size of 70 μm or less at 90% or more, more preferably 50 μm or less at 90% or more, and even more preferably 35 μm or less at 90% or more. Such dry powder can be obtained, for example, by crushing the raw material using a jet mill or the like. The particle size here can be measured, for example, by laser diffraction / scattering method using water, ethanol, or the like as a solvent.

[0024] Inorganic salts that can be added to foods and beverages and have a green color-preserving effect can be added to the packaged green juice beverage. Examples of such inorganic salts include copper salts such as gluconates and sulfates. It is preferable to add to the green juice beverage, instead of inorganic salts, copper- or zinc-rich microorganisms, lactic acid bacteria, yeasts, and the like that can be added to foods and beverages.

[0025] The green juice beverage may contain calcium ions, preferably 20 to 400 ppm, derived from the raw materials of the green juice beverage, such as young barley leaves, or from inorganic salts added separately, within a range that does not affect the green color retention effect. This range also makes it possible to suppress the bitterness of the green juice beverage after cooling. From the viewpoint of suppressing bitterness, the calcium ion concentration is more preferably 50 to 300 ppm.

[0026] Examples of inorganic salts of calcium ions include calcium preparations such as calcium lactate, calcium acetate, calcium chloride, calcium carbonate, etc. Calcium lactate is particularly preferred.

[0027] The color tone of the green juice beverage according to this embodiment is preferably a vivid, yet natural, green. Here, in the green juice beverage according to this embodiment, the greenness of the liquid color can be expressed as -a / b using the a and b values ​​of the Hunter Lab color system, and the L, a, and b values ​​of the green juice beverage can be measured using a commercially available general spectrocolorimeter. The closer -a / b is to 1, the more vivid the green color is. However, -a / b does not necessarily correlate with the green color of a green juice beverage that is desirable as a product. Therefore, in the green juice beverage according to this embodiment, the green color was evaluated visually by a panelist using -a / b. The -a / b of the green juice beverage according to this embodiment is preferably 0.6 to 1.3. If -a / b is within this range, the green color of the green juice beverage is vivid, yet can be said to be a "natural green."

[0028] The green juice beverage according to this embodiment is provided in a form filled in a container, i.e., as a packaged beverage. In this case, the container used is not particularly limited, and may be a commonly used beverage container such as a PET bottle, a paper container combined with a plastic film, or a bottle. Since the green juice beverage according to this embodiment is less likely to cause precipitation and has a good appearance, a transparent beverage container (for example, a PET bottle) may be used. When the green juice beverage according to this embodiment is provided as a packaged beverage filled in a container, it can usually be consumed as is without dilution, but this is not limited to this.

[0029] In this embodiment, in addition to the above-mentioned components, vitamins, minerals, sweeteners, flavorings, acidulants, thickeners, functional ingredients, etc. may be contained within a range that does not impair the effects of this embodiment. For example, sweeteners and flavorings may be used to mask the metallic taste derived from copper ions and zinc ions.

[0030] Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K, and B vitamins.

[0031] Examples of minerals include magnesium, potassium, chromium, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, molybdenum, etc. These may be blended as inorganic salts or as components contained in other raw materials (for example, the above-mentioned green plant-derived substances).

[0032] Examples of sweeteners include sugars such as sugar, granulated sugar, sucrose, fructose, glucose, and high-fructose glucose syrup; sweeteners such as xylitol, palatinose, and erythritol; high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose; and sugar alcohols such as reduced maltose and sorbitol, and may further include sugarless bulk sweeteners, bulk sugar sweeteners, etc.

[0033] Examples of flavorings include flavorings extracted from citrus fruits and other fruits, plant seeds, rhizomes, bark, leaves, etc., or extracts thereof, flavorings obtained from milk or dairy products, and synthetic flavorings.

[0034] Examples of acidulants include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, and malic acid. Among these, citric acid and trisodium citrate are preferred. By setting the citric acid content within the range of 5 to 150 mg / 100 g, the flavor can be suitably maintained.

[0035] Examples of thickening agents include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharides, galactomannans, gum arabic, carrageenan, xanthan gum, gellan gum, and tamarind seed gum, but some dietary fibers should be incorporated so as not to inhibit the precipitation prevention effect of the present invention.

[0036] Examples of functional ingredients include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, reishi mushroom, agaricus, imidazole dipeptide (anserine), etc. These additives can be used alone or in combination of two or more.

[0037] The green juice beverage according to this embodiment may also contain various other esters, emulsifiers, preservatives, seasonings, coloring agents (pigments), oils, pH adjusters, quality stabilizers, thickeners, etc. Furthermore, components other than zinc ions and copper ions that are effective in maintaining the green color can be added to the green juice beverage.

[0038] The sugar content (Brix) of the green juice drink can be adjusted appropriately by those skilled in the art depending on the desired final product, as long as the effects of the present invention are not impaired. For example, the Brix of the green juice drink may be adjusted to a range of preferably about 7 to 15, more preferably about 8 to 10, and even more preferably about 8 to 9. Unless otherwise specified, the Brix used in this specification refers to a value measured using a refractometer.

[0039] The pH of the green juice drink according to this embodiment is in the acidic range, preferably 3.0 to 5.0, more preferably 3.5 to 5.0. The pH of the green juice drink can be measured using a pH meter according to a conventional method.

[0040] The viscosity of the green juice drink according to this embodiment is not particularly limited, but from the viewpoint of achieving a refreshing drinking experience, the viscosity at 20°C is preferably 1 to 10 mPa·s, more preferably 1.2 to 8 mPa·s, and even more preferably 1.3 to 6 mPa·s. The viscosity of the green juice drink can be measured in accordance with standard methods using a viscometer such as a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.).

[0041] (Manufacturing method) In a second embodiment, the method for producing a packaged green juice beverage includes a step of adjusting the pH to within the range of 2.5 to 5.5 and the chlorophyll content to within the range of 2.0 mg / 100 g or more and less than 20 mg / 100 g.

[0042] Although not intended to be limiting, the steps necessary for producing a green juice beverage other than the blending step, such as the step of preparing raw materials such as young barley leaves, can be the steps described above or known steps.

[0043] (How to maintain green color) In a third embodiment, a method for maintaining the green color of a packaged green juice beverage includes adjusting the pH to within the range of 2.5 to 5.5 and the chlorophyll content to within the range of 2.0 mg / 100 g or more and less than 20 mg / 100 g.

[0044] 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. [Example]

[0045] (Test 1) Young barley leaves (dried powder, manufactured by Sasaki Foods Co., Ltd., chlorophyll content 429 mg / 100 g, polyphenol content 497 mg / 100 g) and white grape juice (clear concentrated juice, manufactured by Miyazaki Prefectural Agricultural Cooperative Fruit Juice Co., Ltd., polyphenol content 6 mg / 100 g) were blended according to the ratios shown in the table below, and diluted with purified water to prepare 1000 g of green juice beverages. The pH was adjusted using sodium bicarbonate or citric acid. The amounts of ingredients in the table are shown as straight solutions (SS).

[0046] The resulting green juice beverage liquids were each sterilized in an ultra-high temperature (UHT) sterilizer and filled into 200 mL PET bottles to obtain green juice beverages (Examples 1 to 4). Sterilization was carried out so that the F0 value was 30 or higher (139.0°C ± 2.0°C, 60 seconds or longer) and the outlet product temperature was 136.0°C or higher.

[0047] (chlorophyll content) The chlorophyll content in each green juice drink was measured by absorptiometry using a spectrophotometer (Shimadzu UV1650PC) at the following wavelengths. Chl a=13.43×A663.8-3.47×A646.8 Chl b=22.90×A646.8-5.38×A663.8 Chls a+b=19.43×A646.8+8.05×A663.8nm The chlorophyll content indicates the total value of chlorophyll a and chlorophyll b.

[0048] (Polyphenol content) The amount of polyphenols was determined by a colorimetric method using ferric tartrate with tannic acid as a standard substance.

[0049] (Brix) The Brix (soluble solids) of each green juice drink was measured using an optical refractometer, Atago Digital Refractometers (RX5000α-Bev), at a product temperature of 20°C.

[0050] (Sucrose content and fructose content) The sucrose content and fructose content were measured by quantitatively quantifying using a calibration curve method using an HPLC sugar analyzer (manufactured by Dionex) operated under the following conditions. Column: Dionex Carbopack PA1 φ4.6 x 250 mm Column temperature: 30℃ Mobile phase: A phase 200mM NaOH :B phase 1000mM Sodium Acetate :C phase ultrapure water Flow rate: 1.0mL / min Injection volume: 50μL Detection: Dionex ED50 gold electrode

[0051] The pH was measured at a product temperature of 20°C using a Horiba F-52 tabletop pH meter.

[0052] (sensory evaluation test) The green juice drink samples prepared according to the table below were cooled to 5°C, and then a sensory evaluation was conducted by seven panelists specializing in sensory testing who are engaged in the development of vegetable drinks, according to the following evaluation items, and the most common evaluation was adopted.

[0053] The controls included a green juice beverage sample (Control 1) prepared by dispersing 0.5% by mass of dried barley leaf powder in pure water, which was then sterilized and filled in the same manner as in the Examples and Comparative Examples, and a beverage sample (Control 2) prepared by adding 0.1% by mass of green pigment (Technocolor Green F3, manufactured by Mitsubishi Chemical Foods Corporation) to 28.0% by mass of white grape juice, diluting to a measuring cup with pure water, and then sterilizing and filling in the same manner as in the Examples and Comparative Examples.The panelists confirmed the flavor of the green plants in the control samples in advance, and shared sensory evaluation criteria.

[0054] <Sensory evaluation items> Visual 5: Strong green plant flavor and difficult to drink (same as control 1) 4: The aroma of green plants is somewhat strong, but within the acceptable range. 3: The aroma of green plants is moderate and good. 2: The green plant aroma is a little weak, but still acceptable. 1: The aroma of green plants was weak, and it was not satisfying as a green juice drink (same as control 2)

[0055] [Table 1] All of the above samples had a sucrose content of 0.22 mg / 100 g, a fructose content of 2.32 mg / 100 g, a pH of 4.00, and a citric acid content of 40.00 mg / 100 g.

[0056] The results in Table 1 clearly show that as the chlorophyll content increases, the intensity of the flavor derived from green plants increases.

[0057] Next, to confirm that differences in sugar content do not affect the intensity of the flavor of green plants, samples were prepared with sugar content of 8.0, pH of 4.0, and citric acid content of 50 mg / 100 g, as shown in the table below. [Table 2]

[0058] The sucrose content in the above sample was 3.91 mg / 100 g, and the fructose content was 3.45 mg / 100 g.

[0059] It has been revealed that if the chlorophyll content exceeds 20 mg / 100 g, the flavor becomes too strong, making the green juice drink difficult to drink. On the other hand, although polyphenols do not have much effect on the flavor strength derived from green plants, it is thought that it is preferable to keep the content below 180 mg / 100 g.

[0060] Following the example of the sample of Example 5, which received the highest evaluation, samples were prepared as follows, with the chlorophyll content set to 3.12 mg / 100 g, the polyphenol content set to 60.00 mg / 100 g, the sugar content set to 8.00, and the citric acid content set to 50.0 mg / 100 g, but with different sugar and fructose ratios and pH values.

[0061] [Table 3]

[0062] All samples had a good flavor intensity, and no effects were observed due to differences in the sugar to fructose ratio or pH.

[0063] Furthermore, samples with different polyphenol contents, sugar contents, and citric acid contents were prepared as shown in the table below. [Table 4] The strength of the flavor derived from green plants remained good regardless of the sugar and fructose ratio, pH, polyphenol content, sugar content, or citric acid content.

[0064] As shown in the table below, various acidic green juice drinks with a pH of less than 5 were prepared to examine the relationship between chlorophyll content and flavor derived from green plants. The sugar content of all samples was set to 8.00.

[0065] [Table 5]

[0066] All samples with a chlorophyll content of less than 0.5 mg / 100 g had a weak green plant-derived flavor and were unsatisfactory as green juice drinks.

Claims

1. A packaged green juice drink, pH is 2.5 to 5.5, Contains 0.5 mg / 100 g or more and less than 20 mg / 100 g of chlorophyll derived from one or more raw materials selected from the group consisting of young barley leaves, kale, and green tea; The packaged green juice drink further contains a fruit-derived ingredient, does not contain soy milk, does not contain processed broccoli and / or processed radish leaves, and does not contain copper and / or zinc gluconate.

2. 2. The packaged green juice beverage according to claim 1, which contains polyphenols in an amount of 2.0 mg / 100 g or more and less than 180 mg / 100 g.

3. 3. The packaged green juice beverage according to claim 1, wherein the sugar content is within the range of 7 to 15.

4. The packaged green juice beverage according to any one of claims 1 to 3, which contains 5 to 150 mg / 100 g of citric acid.

5. A method for producing a packaged green juice beverage, comprising: The method includes a step of adjusting the pH to a range of 2.5 to 5.5 and the chlorophyll content to a range of 2.0 mg / 100 g or more and less than 20 mg / 100 g using one or more raw materials selected from the group consisting of young barley leaves, kale, and green tea; The method for producing a packaged green juice beverage further containing a fruit-derived ingredient, not containing soy milk, not containing processed broccoli and / or processed radish leaves, and not containing copper and / or zinc gluconate.

6. A method for retaining the flavor of a packaged green juice beverage, comprising: The method includes a step of adjusting the pH to a range of 2.5 to 5.5 and the chlorophyll content to a range of 2.0 mg / 100 g or more and less than 20 mg / 100 g using one or more raw materials selected from the group consisting of young barley leaves, kale, and green tea; The method for producing a packaged green juice beverage further containing a fruit-derived ingredient, not containing soy milk, not containing processed broccoli and / or processed radish leaves, and not containing copper and / or zinc gluconate.

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