CONTAINER-PACKED GREEN JUICE BEVERAGE WITH FLAVOR SUSTAINABLE IN ACIDIC REGION

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....

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Bibliographische Detailangaben
Hauptverfasser:	YAHAGI YUKO, GOTO FUMIAKI, KAWASAKI MASUMI, SAZUKA KOJI, NAKASE JUMPEI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	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 【課題】緑色植物に由来する香味の強さが良好な容器詰青汁飲料の提供。【解決手段】ｐＨが２．５〜５．５であり、クロロフィルを０．５〜２０ｍｇ／１００ｇ含有する、容器詰青汁飲料。更に、ポリフェノールを２．０〜１８０ｍｇ／１００ｇ含有することが好ましい。青汁飲料の原料として、大麦若葉が使用できる。更に果実由来の原料を含むことができ、糖度が７〜１５とし、クエン酸を５〜１５０ｍｇ／１００ｇ含有することができる。【選択図】なし