| 摘要 |
PROBLEM TO BE SOLVED: To obtain a drink good for health and containing persimmon vinegar which is free from browning phenomenon or colored precipitate formation and obtained by fermentation under specific conditions of astringent persimmon impossible in commercialization in terms of taste. SOLUTION: This persimmon vinegar-contg. drink is obtained by formulating 1-15 wt.% of natural persimmon vinegar with, as food additives, 0.7-1.7 wt.% of polydextrose, 7-13 wt.% of liquid fructose, 1.0-2.0 wt.% of a pear concentrate (68 Brix), 0.3-0.6 wt.% of honey, 0.015-0.025 wt.% of stevione 100S, 0.0004-0.0008 wt.% of vitamin B2, 0.02-0.05 wt.% of vitamin C, 0.005-0.015 wt.% of nicotinamide, 0.02-0.08 wt.% of citric acid, 0.015-0.025 wt.% of sodium citrate, 0.01-0.02 wt.% of sodium L-glutamate, 0.0001-0.0002 wt.% of L-menthol, 0.025-0.035 wt.% of Red L-500 and 0.15-0.25 wt.% of a drink flavor, and the rest of purified water. The other objective method for producing the above drink comprises the following procedure: the above formulation liquid is agitated at 50 deg.C for 30 min into a clear solution, which is then instantaneously sterilized at 90 deg.C for 30 s using a heat exchanger and subsequently passed through a 0.5 micron filter. |
