CONTAINER-PACKED GREEN VEGETABLE-CONTAINING BEVERAGE AND PRODUCTION METHOD THEREOF, AND METHOD FOR INHIBITING DETERIORATION OF TONE OF COLOR IN CONTAINER-PACKED GREEN VEGETABLE-CONTAINING BEVERAGE

摘要

PROBLEM TO BE SOLVED: To provide a container-packed green vegetable-containing beverage that has both the flavor and the tone of color inherently possessed by vegetables.SOLUTION: The container-packed green vegetable-containing beverage has a distribution temperature zone belonging to a chilled zone, a pH of 4.6 to 6.5 and -a/b value of 0.1 or more in an L*a*b* colorimetric system in which the green vegetable contained in the beverage is not heated before crushing the green vegetable. Alternatively, the container-packed green vegetable-containing beverage has a distribution temperature zone belonging to a chilled zone, a pH of 4.6 to 6.5, and -a/b value of 0.13 to 0.21 after seven days from the production thereof or -a/b value of 0.17 to 0.26 after four days from the production thereof. Preferably, a metal ion, a salt thereof and a coloring agent are not added to the container-packed green vegetable-containing beverage. The green vegetable is preferably not heated from after crushing until sterilization and is preferably Komatsuna (Japanese Mustard Spinach).SELECTED DRAWING: Figure 1