Green beverages

Abstract

To provide a green beverage that has a masked bad odor peculiar to chlorophyll juice, and has a good flavor.SOLUTION: A green beverage includes a green plant and contains arabinoxylan of 10 mg / 100 g or more and 800 mg / 100 g or less, catechin of 2.0 mg / 100 g or more and 23 mg / 100 g or less, and caffeine of 0.5 mg / 100 g or more and 8.5 mg / 100 g or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, with the increasing health consciousness in dietary habits, green beverages, also known as aojiru (green juice), have become widely recognized. While such green beverages were primarily consumed in the form of powder that had to be dissolved, they are now also increasingly consumed in the form of pre-dissolved packaged beverages.

[0003] Green beverages have a unique taste and smell, and their drinkability tends to be a matter of preference. Therefore, attempts have been made to improve the drinkability of green beverages from the standpoint of flavor. For example, Patent Document 1 discloses a method for masking the grass smell using green tea as an active ingredient. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2019-135940 Summary of the Invention [Problem to be solved by the invention]

[0005] Further research by the inventors has revealed that the effect on the flavor of green beverages varies depending on the components of green tea powder, and that there is still room for improvement in masking the odor and improving the flavor of green beverages.

[0006] The present invention has been made in view of the above problems, and aims to provide a green beverage with a good flavor in which the odor specific to green beverages is masked. [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 including a predetermined amount of arabinoxylan and further adjusting the contents of catechin and caffeine to fall within predetermined ranges, thereby completing the present invention.

[0008] That is, the present invention includes the following. [1] including green plants, The arabinoxylan content is 10 mg / 100 g or more and 800 mg / 100 g or less, The catechin content is 2.0 mg / 100 g or more and 23 mg / 100 g or less, The caffeine content is between 0.50 mg / 100 g and 8.5 mg / 100 g. Green drink. [2] The green plant includes one or more selected from the group consisting of barley leaves, kale, and tea. [1] A green beverage. [3] The content of the barley leaf powder is 0.01 g / 100 g or more and 1.20 g / 100 g or less per 100 g of the green beverage. [2] A green beverage. [4] The 50% particle size of the barley leaf powder in the beverage is 5.0 μm or more and 30 μm or less. [2] or [3]. A green beverage. [5] The caffeine content is 4.0 parts by mass or more and 400 parts by mass or less per 100 parts by mass of the catechin. [1] - [4] The green beverage according to any one of the above. [6] The content of the catechin is 0.50 parts by mass or more and 25 parts by mass or less relative to 100 parts by mass of the arabinoxylan. [1] The green beverage according to any one of [1] to [5]. [7] The caffeine content is 0.10 parts by mass or more and 15.0 parts by mass or less per 100 parts by mass of the arabinoxylan. [1] The green beverage according to any one of [1] to [6]. [Effects of the Invention]

[0009] According to the present invention, the odor specific to green beverages is masked, and a green beverage with a good flavor can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] An embodiment of the present invention (hereinafter referred to as "the present embodiment") will be described in detail below, but the present invention is not limited to this and various modifications are possible within the scope of the gist thereof. Note that, hereinafter, when "g / 100g" or "mg / 100g" is used, it indicates the content of each component when the entire green beverage is taken as 100g.

[0011] 1.Green drinks The green beverage of this embodiment (hereinafter also referred to as "green juice beverage") contains green plants and has an arabinoxylan content of 10 mg / 100 g or more and 800 mg / 100 g or less, a catechin content of 2.0 mg / 100 g or more and 23 mg / 100 g or less, and a caffeine content of 0.50 mg / 100 g or more and 8.5 mg / 100 g or less.

[0012] Green beverages such as green juice are widely used as health drinks that allow vegetable ingredients to be easily ingested. Conventionally, green juice was generally consumed in powder form by dissolving it in water, etc. However, the demand for packaged green juice beverages is expanding because they can be consumed immediately without the need to dissolve the powder.

[0013] Generally, green beverages such as green juice beverages have a unique flavor derived from green plants and are popular for their palatability and nutritional value. To make such green juice beverages more palatable, it is considered to suppress their distinctive odor. In contrast, the green beverage of this embodiment contains a predetermined amount of arabinoxylan, and by adjusting the catechin and caffeine contents to predetermined ranges, the distinctive odor of green beverages is masked, improving the flavor.

[0014] The green beverage containing green plants in this embodiment contains green plants, water, and any other optional additive components as required, as will be described in detail below.

[0015] 1.1.Green plants In this embodiment, the green plant refers to a green vegetable that is generally used as a raw material for green juice drinks. Examples of the form of the green plant in this embodiment include a dried powder obtained by drying and then pulverizing the green plant, a juice extracted from the tissue of the green plant, and a liquid or paste obtained by pulverizing the green plant as is.

[0016] The green plants are not particularly limited, but examples thereof include chlorophyll-containing leafy vegetables such as young barley leaves, spinach, tea, spirulina, kale, Japanese mustard spinach, parsley, young wheat leaves, Angelica keiskei, young mulberry leaves, mulukhiyah, Brussels sprouts, Peucedanum japonicum, broccoli, radish leaves, and shiso. One type of green plant may be used alone, or two or more types may be used in combination.

[0017] Among these, it is preferable to include one or more selected from the group consisting of young barley leaves, kale, and tea, and it is more preferable to include at least young barley leaves and tea. By using such green plants, the odor specific to green beverages is masked, and it tends to be easier to achieve a green juice beverage with good flavor.

[0018] The form of these green plants is not particularly limited, but for example, young barley leaves can be used in the form of powder or squeezed juice, or either the powder or the squeezed juice or both can be used in combination. Young barley leaves can also be used in the form of a puree obtained by adding water or crushing. Kale can be used in the form of a liquid such as squeezed juice or puree, and tea can be used in the form of a powder.

[0019] 1.1.1.Green plant powder The green beverage used in this embodiment includes a powder of a green plant. The powder of a green plant can be obtained by drying the whole plant body 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 body or a part thereof and then drying the pulverized product. Alternatively, a dried powder can be obtained by drying the juice squeezed from the whole plant body or a part thereof.

[0020] In this embodiment, the type of green plant contained in the green beverage as a powder is not particularly limited, but examples include young barley leaves, kale, Japanese mustard spinach, parsley, spinach, tea, etc. Among these, young barley leaves and tea are preferred from the viewpoints of masking odor and improving flavor.

[0021] When barley leaf powder is used as the raw green plant material, the 50% particle size of the barley leaf powder dispersed in the green beverage is preferably 5.0 μm to 30 μm, more preferably 5.0 μm to 20 μm, and even more preferably 5.0 μm to 15 μm. When the 50% particle size of the barley leaf powder is within the above range, odors are easily masked and the flavor tends to be further improved.

[0022] The "50% particle size" is the particle size corresponding to 50% of the cumulative distribution curve of volume-based particle sizes, and can be measured using a laser diffraction particle size distribution measuring device.

[0023] The total content of green plant powder contained in the green beverage is preferably 0.05g / 100g or more and 1.20g / 100g or less, more preferably 0.10g / 100g or more and 0.90g / 100g or less, and even more preferably 0.15g / 100g or more and 0.65g / 100g or less, per 100g of the green beverage. By having the total content of green plant powder within the above range, the odor specific to green beverages is masked, and it tends to be easier to achieve a green juice beverage with a good flavor.

[0024] The content of barley leaf powder per 100g of the green beverage is preferably 0.01g / 100g to 1.20g / 100g, more preferably 0.03g / 100g to 0.80g / 100g, and even more preferably 0.05g / 100g to 0.60g / 100g. By having the barley leaf powder content within the above range, the odor specific to green beverages is masked, and the green beverage tends to have a good flavor.

[0025] The content of tea powder is preferably 0.01 g / 100 g or more and 0.45 g / 100 g or less, more preferably 0.03 g / 100 g or more and 0.35 g / 100 g or less, and even more preferably 0.05 g / 100 g or more and 0.25 g / 100 g or less, per 100 g of the green beverage. By having the content of tea powder within the above range, the odor specific to green beverages is masked, and the green beverage tends to have a good flavor. Note that the tea powder may be used alone, or two or more different types, such as matcha and low-caffeine green tea powder, may be used.

[0026] 1.1.2. Green plant juice The green beverage of this embodiment contains a juice squeezed from a green plant. Examples of the juice squeezed from a green plant include juice obtained by directly squeezing a green plant, and juice obtained by adding water to a green plant and squeezing the plant while extracting the nutrients therefrom.

[0027] In this embodiment, the type of green plant contained in the green beverage as a squeezed juice is not particularly limited, but examples include young barley leaves, kale, Japanese mustard spinach, spinach, etc. Among these, from the above-mentioned viewpoint, it is preferable that the green beverage contain squeezed juice of young barley leaves and kale.

[0028] The content of the squeezed juice of green plants contained in the green beverage is preferably 0.10 g / 100 g to 5.00 g / 100 g, more preferably 0.15 g / 100 g to 4.00 g / 100 g, and even more preferably 0.20 g / 100 g to 3.00 g / 100 g, per 100 g of the green beverage. By having the content of squeezed juice of green plants within the above range, the odor specific to green beverages is masked, and it tends to be easier to achieve a green juice beverage with a good flavor.

[0029] The content of the squeezed barley leaf juice per 100 g of the green beverage is preferably 0.10 g / 100 g to 5.00 g / 100 g, more preferably 0.15 g / 100 g to 4.00 g / 100 g, and even more preferably 0.20 g / 100 g to 3.00 g / 100 g. When the content of squeezed barley leaf juice is within the above range, the odor specific to green beverages is masked, and it tends to be easier to achieve a green juice beverage with a good flavor.

[0030] The content of the kale juice per 100 g of the green beverage is preferably 0.01 g / 100 g or more and 0.90 g / 100 g or less, more preferably 0.03 g / 100 g or more and 0.70 g / 100 g or less, and even more preferably 0.04 g / 100 g or more and 0.50 g / 100 g or less. When the content of the kale juice is within the above range, it tends to be easier to achieve a green juice beverage with a good flavor.

[0031] 1.2.Arabinoxylan The green beverage of this embodiment contains arabinoxylan. Arabinoxylan (hereinafter also referred to as "Ax") is a polysaccharide whose constituent sugars are arabinose and xylose, and in this embodiment, the term "arabinoxylan" refers to water-insoluble arabinoxylan. In this embodiment, arabinoxylan is derived from green plants and may be present in the green beverage. Examples of green plants that contain arabinoxylan include young barley leaves, kale, and tea.

[0032] The arabinoxylan content is 10 mg / 100 g or more and 800 mg / 100 g or less, preferably 50 mg / 100 g or more and 750 mg / 100 g or less, and more preferably 90 mg / 100 g or more and 700 mg / 100 g or less, per 100 g of a green beverage. By having an arabinoxylan content of 800 mg / 100 g or less, aggregation of insoluble fiber is suppressed, making it easier to mask the odor specific to green beverages. Furthermore, by having an arabinoxylan content of 10 mg / 100 g or more, the flavor derived from green plants is further improved.

[0033] The method for measuring the arabinoxylan content is not particularly limited, but for example, it can be calculated from the contents of arabinose Ala, galactose Gal, and xylose Xyl using the following formula: One possible method for measuring the arabinoxylan content is to add an acid or the like to the sample to be measured to hydrolyze the polysaccharides contained in the sample, and then calculate the amount of arabinoxylan based on the amount of arabinose contained in the resulting solution. However, since green juice also contains arabinogalactan, which is composed of arabinose and galactose, methods that hydrolyze polysaccharides will also detect arabinose derived from arabinogalactan, which could impair the accuracy of the arabinoxylan quantification. Therefore, in this embodiment, the contents of arabinose and xylose derived from arabinoxylan are calculated by correcting for the galactose quantification results. For this method, reference may be made to known literature (Li, M.; Du, J.; Zheng, Y. Non-Starch Polysaccharides in Wheat Beers and Barley Malt Beers: A Comparative Study. Foods 2020,9, 131. and CM Courtin and JA Delcour Journal of Agricultural and Food Chemistry 1998 46 (10), 4066-4073 DOI: 10.1021 / jf980339t, etc.). Arabinoxylan (Ax) = 0.88 [(arabinose Ala - 0.7 × galactose Gal) + xylose Xyl]

[0034] The method for adjusting the arabinoxylan content is not particularly limited, but examples include appropriately selecting the barley used as a raw material. It is known that the arabinoxylan content in barley is affected by cultivation conditions such as variety, harvest time, and water supply, as well as processing conditions. For example, with regard to cultivation conditions, the arabinoxylan content tends to be low in the early stages of cultivation and increase from the middle of cultivation onwards. Furthermore, for example, increasing the amount of water supply during the cultivation period tends to increase the arabinoxylan content. With regard to processing conditions, in the case of young barley leaves, the arabinoxylan content tends to increase in powder form rather than in juice form.

[0035] 1.3.Catechin The green beverage of this embodiment contains catechin. In this embodiment, catechin may be derived from a green plant and be present in the green beverage. Examples of green plants containing catechin include tea. In this embodiment, catechin may be added independently from the green plant. When catechin is added independently, a tea extract, as described below, may be used.

[0036] The catechin content is 2.0 mg / 100 g or more and 23 mg / 100 g or less, preferably 4.0 mg / 100 g or more and 20 mg / 100 g or less, and more preferably 5.0 mg / 100 g or more and 15 mg / 100 g or less, per 100 g of a green beverage. When the catechin content is 2.0 mg / 100 g or more, the odor is suppressed. Furthermore, when the catechin content is 23 mg / 100 g or less, the aftertaste is further improved.

[0037] The catechin content is preferably 0.50 to 50 parts by mass or less, more preferably 1.0 to 48 parts by mass, and even more preferably 2.5 to 15 parts by mass, relative to 100 parts by mass of arabinoxylan. When the catechin content is 0.50 parts by mass or more, the odor tends to be further suppressed. Furthermore, when the catechin content is 50 parts by mass or less, the aftertaste is further improved.

[0038] Caffeine The green beverage of this embodiment contains caffeine. In this embodiment, the caffeine may be derived from a green plant and be present in the green beverage. Examples of green plants containing caffeine include tea. In this embodiment, caffeine may be added independently from the green plant.

[0039] The caffeine content is 0.50 mg / 100 g to 8.5 mg / 100 g, preferably 1.0 mg / 100 g to 8.0 mg / 100 g, and more preferably 2.5 mg / 100 g to 7.5 mg / 100 g, per 100 g of a green beverage. By keeping the caffeine content at 8.5 mg / 100 g or less, the bitterness is adjusted to a moderate level. Furthermore, by keeping the caffeine content at 0.50 mg / 100 g or more, the aftertaste is further improved.

[0040] The caffeine content is preferably 4.0 parts by mass or more and 400 parts by mass or less, more preferably 10 parts by mass or more and 300 parts by mass or less, and even more preferably 20 parts by mass or more and 200 parts by mass or less, relative to 100 parts by mass of catechin. When the caffeine content is 4.0 parts by mass or more, the aftertaste tends to be further improved. Furthermore, when the caffeine content is 400 parts by mass or less, the bitterness tends to be adjusted to a moderate level.

[0041] The caffeine content is preferably 0.10 parts by mass or more and 15.0 parts by mass or less, more preferably 0.50 parts by mass or more and 10.0 parts by mass or less, and even more preferably 1.00 parts by mass or more and 5.00 parts by mass or less, relative to 100 parts by mass of arabinoxylan. When the caffeine content is 0.10 parts by mass or more, odor tends to be suppressed. Furthermore, when the caffeine content is 15.0 parts by mass or less, bitterness tends to be adjusted to a moderate level.

[0042] 1.5.Other Ingredients The green beverage of this embodiment may contain other components in addition to the powder or juice of a green plant, as needed, including, but not limited to, known additives that can be used in beverages, such as tea extract, organic acids, sugars, amino acids, aroma components, pH adjusters, fruit juice, various nutrients, coloring agents, diluents, antioxidants, and inorganic salts.

[0043] The organic acids are not particularly limited, but examples thereof include citrates such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, acetic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, and salts thereof.

[0044] The sugar is not particularly limited, but examples thereof include sugars such as glucose, granulated sugar, lactose, maltose, and fructose, and low-intensity sweeteners such as xylitol and D-sorbitol.

[0045] The amino acids are not particularly limited, but include, for example, glutamine, glutamic acid, asparagine, aspartic acid, serine, alanine, arginine, methionine, tryptophan, and GABA.

[0046] Examples of inorganic salts include copper salts such as gluconates and sulfates. Instead of inorganic salts, microorganisms that are rich in copper or zinc and can be added to foods and beverages, such as lactic acid bacteria and yeasts, may be selected and used.

[0047] 1.5.1.Tea extract The green beverage of this embodiment preferably contains a tea extract. By containing a tea extract in a green beverage, the amount of catechin, the ratio of catechin to caffeine, or the ratio of catechin to arabinoxylan can be adjusted.

[0048] Examples of tea extracts include, but are not limited to, green tea extracts obtained by extracting green tea with hot water and drying the extract to a catechin concentration of 30% (e.g., Theafuran 30A, manufactured by Ito En Co., Ltd.), and green tea extracts obtained by extracting green tea with hot water, separating the extract using water and low- or high-concentration alcohol in an adsorption column, and drying the extract to a tea polyphenol concentration of 85 to 99.5% (e.g., Theafuran 90S, manufactured by Ito En Co., Ltd.). Note that extracts obtained as described above do not fall under the category of tea, a green plant.

[0049] The content of the tea extract is preferably 5.0 mg / 100 g or more and 100 mg / 100 g or less, more preferably 10 mg / 100 g or more and 60 mg / 100 g or less, and even more preferably 15 mg / 100 g or more and 40 mg / 100 g or less, per 100 g of the green beverage.

[0050] Caffeine extract The green beverage of this embodiment preferably contains a caffeine extract. By including a caffeine extract in the green beverage, the caffeine content, the ratio of catechin to caffeine, or the ratio of caffeine to arabinoxylan can be adjusted.

[0051] The caffeine extract is not particularly limited, but may be, for example, natural caffeine produced by extraction and purification from coffee seeds or tea leaves, and may be in the form of a white powder or crystals.

[0052] The content of the caffeine extract is preferably 0.1 mg / 100 g or more and 50 mg / 100 g or less, more preferably 1.0 mg / 100 g or more and 30 mg / 100 g or less, and even more preferably 2.0 mg / 100 g or more and 10 mg / 100 g or less, per 100 g of the green beverage.

[0053] 2. Manufacturing method of green beverages The green beverage of this embodiment is not particularly limited, but can be prepared, for example, by mixing a green plant, water, and, if necessary, other additives. [Example]

[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 grass powder) The harvested young barley leaves were cut into pieces of approximately 2-8 cm and then heated in 90°C water for 60 seconds. After cooling in water, the water was drained and the leaves were subjected to a rough rolling process in which dry hot air was blown in and pressure was applied to reduce the moisture content. Finally, the moisture content was reduced to 5% in a shelf dryer that accelerates drying by blowing hot air, and then the leaves were pulverized in a ball mill to obtain young barley leaf powder.

[0056] (juice of young barley leaves) The harvested young barley leaves were cut into pieces of approximately 1 cm, washed, heated in hot water at 95°C for 3 minutes, and then cooled in water. After being pulverized to an average length of approximately 2.0 mm using a Comitrol Processor (Urschel Japan), the pureed young barley leaves were squeezed using a decanter-type centrifuge to obtain squeezed young barley leaf juice.

[0057] (Kale juice) The harvested kale was cut into pieces of approximately 1 cm, washed, heated in 95°C water for 3 minutes, and then cooled in water. The pieces were pulverized to an average length of approximately 2.0 mm using a Comitrol Processor (Urschel Japan), and the pureed kale liquid was squeezed using a decanter-type centrifuge to obtain squeezed kale juice.

[0058] (Matcha) After harvesting the tea leaves, they were processed using the usual rough tea processing method. Finally, the moisture content was reduced to 5% in a shelf dryer that uses hot air to dry the tea. The tea was then crushed in a ball mill to a 50% particle size of approximately 15 μm to obtain matcha.

[0059] (Low caffeine green tea powder) The harvested fresh tea leaves were either immersed in hot water at 80-95°C for 15-120 seconds or showered with hot water at 80-95°C (moisture content: 70-80%). They were then dried in a dryer to a thickness of 0.3 mm and a moisture content of 30-70%, and rolled and shaped. The dried tea leaves were then crushed to obtain a low-caffeine green tea powder.

[0060] [Examples 1 to 9 and Comparative Examples 1 to 4] (Preparation of green beverages) Raw materials such as barley leaf powder, barley leaf juice, kale juice, tea powder, and tea extract (Ito En Co., Ltd., Theafuran 90S) were added in the proportions shown in the table below, and then the mixture was measured to make a total mass of 100 g to prepare a sample.

[0061] (Measurement of arabinoxylan content) Arabinoxylan content was calculated based on the values ​​obtained after acid hydrolysis using an HPLC sugar analyzer. 200 μL of the solution of each Example and Comparative Example composition was placed in a 2 mL Eppendorf tube, and 200 μL of 1.5 M HCl was added. This was incubated in a heating block (90°C) for 90 minutes for hydrolysis. After this, the solution was neutralized with a 5% aqueous solution of NaOH and further diluted with pure water to a total volume of 2000 μL, which was then used for quantification (reaction solution). Furthermore, a mixed solution of 100 μL of the reaction solution or a saccharide standard solution for the calibration curve, 100 μL of an internal standard solution (2-deoxyglucose 100 ppm) and 800 μL of ultrapure water, was passed through a Bond Elute SAX (Agilent Technologies) for pretreatment and used as the analytical sample.

[0062] The analytical sample was then subjected to sugar quantitative analysis (internal standard method) using the following equipment and conditions, and the resulting arabinose, xylose, and galactose contents were obtained. The arabinoxylan content was calculated based on the following formula. Note that the arabinoxylan content was determined by taking into account the sample dilution rate, etc. The arabinoxylan content thus obtained is shown in Table 1. Arabinoxylan (Ax) = 0.88 [(arabinose Ala - 0.7 × galactose Gal) + xylose Xyl]

[0063] Apparatus: Thermo Scientific ICS-5000 Column: Thermo Scientific Carbopack PA1 φ4×250mm (+ guard column φ4×50mm) Column temperature: 30℃ Mobile phase: (A phase) 200mM NaOH aqueous solution (Phase B) 1000mM sodium acetate aqueous solution (C phase) Ultrapure water Flow rate: 1.0mL / min Injection volume: 25μL Detection: Pulsed amperometry Program: Gradient program

[0064] <Measurement of catechins and caffeine> Subsequently, the analytical sample was subjected to high performance liquid chromatography under the conditions shown below, and the catechins and caffeine were quantified by the external standard method. (Measurement conditions) Instrument: Waters HPLC Column: J'sphere ODS-H80 φ3.0 × 250 mm (YMC Co., Ltd.) Column temperature: 40℃ Mobile phase: (A phase) water (Phase B) Acetonitrile (Phase C) 1% phosphoric acid aqueous solution Flow rate: 0.43mL / min Injection volume: 5μL Detector: UV-visible detector (detection wavelength: 230 nm) Program: Gradient program Gradient program: [From the start of analysis to 5 minutes, maintain condition 1 (A phase:B phase:C phase = 82.7:7.3:10)] [5-10 minutes: Linear change from condition 1 to condition 2] → [10-15 minutes: Maintain condition 2 (phase A:phase B:phase C = 80.5:9.5:10)] [15-25 minutes: Linear change from condition 2 to condition 3] → [25-40 minutes: Maintain condition 3 (A phase:B phase:C phase = 76:14:10)] [40-45 minutes: Linear change from condition 3 to condition 4] → [45-55 minutes: Maintain condition 4 (phase A:phase B:phase C = 49:41:10)] [55-60 minutes: Linear change from condition 4 to condition 5] → [60-74 min: Maintain condition 5 (Phase A:Phase B:Phase C = 82.7:7.3:10)]

[0065] <Sensory evaluation of each sample> (Odor) Five expert panelists judged the distinctive odor of green juice drinks, rating them on a 5-point scale: "not noticeable," 4 points "not bothersome," 3 points "normal," 2 points "slightly bothersome," and 1 point "strongly noticeable," and the average of the ratings was calculated. Evaluation was then conducted according to the following criteria based on the average score. ×: Average score is 1 or more but less than 2 △: Average score is 2 or more but less than 3 〇: Average score is 3 or more but less than 4 ◎: Average score is 4 or more and 5 or less

[0066] (bitterness) The bitterness was judged by five expert panelists, who rated it on a scale of 5 ("moderate", 4 ("the bitterness is bothersome"), 3 ("a little bitter", 2 ("slightly bitter"), and 1 ("very bitter"), and the average score was calculated. The average score was then evaluated 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 〇: Average score is 3 or more but less than 4 ◎: Average score is 4 or more and 5 or less

[0067] (aftertaste) The aftertaste was judged by five expert panelists and rated on a scale of 5: "good," 4: "fairly good," 3: "average," 2: "bad," and 1: "bad," and the average score was calculated. The average score was then evaluated 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 〇: Average score is 3 or more but less than 4 ◎: Average score is 4 or more and 5 or less

[0068] (comprehensive evaluation) Based on the sum of the average values ​​of the above evaluations, an overall evaluation was made according to the following criteria as to whether the odor specific to green beverages was masked and the green beverage had a good flavor. (standard) ×: The sum of the average points is 2 or more but less than 4 △: The sum of the average scores is 4 or more but less than 6 ○: The sum of the average points is 6 or more and less than 8 ◎: The sum of the average points is between 8 and 10

[0069] [Table 1] *Green tea extract: Ito En Co., Ltd., Theafuran 90S *Caffeine extract: Shiratori Pharmaceutical Co., Ltd., product name: Caffeine (extract)

[0070] Examples 1 to 9 in Table 1 received a higher overall rating than Comparative Examples 1 to 4, and it is clear that the odor specific to green beverages is masked, resulting in green beverages (green juice beverages) with good flavor. [Industrial Applicability]

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

Claims

1. The green plants include barley leaf powder, kale juice, and tea powder, the content of the barley leaf powder is 0.05 g / 100 g or more and 0.60 g / 100 g or less, The content of the tea powder is 0.05 g / 100 g or more and 0.25 g / 100 g or less, The content of the kale juice is 0.04 g / 100 g or more and 0.50 g / 100 g or less, The arabinoxylan content is 90 mg / 100 g or more and 700 mg / 100 g or less, The catechin content is 5.0 mg / 100 g or more and 15 mg / 100 g or less, The caffeine content is 2.5 mg / 100 g or more and 7.5 mg / 100 g or less. Green drink.

2. The 50% particle size of the barley leaf powder in the beverage is 5.0 μm or more and 30 μm or less. The green beverage according to claim 1.

Images