METHOD FOR INHIBITING COLOR DETERIORATION OF GINGER JUICE, GINGER JUICE-CONTAINING BEVERAGE, AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a method for inhibiting color deterioration of ginger juice with time; to provide a ginger juice-containing beverage containing the ginger juice inhibited in color deterioration; and to provide a method for producing the ginger juice-containing beverage.

SOLUTION: The method for inhibiting color deterioration of ginger juice comprises adding an organic acid or its salt to ginger juice to adjust pH of the ginger juice to 3.5-5.5, so that the color of the ginger juice is inhibited from being deteriorated (browned) with time and thereby vivid yellow liquid color specific to the ginger juice is maintained.

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