JP2007228867A - Method for inhibiting browning of liquid food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for inhibiting browning of liquid food and drink enabling inhibition of browning without adding any additive. <P>SOLUTION: The method for inhibiting browning of liquid food and drink such as fruit juice comprises overheated-steam treatment to make the liquid food and drink come in contact with overheated steam. The liquid food and drink comprise a tea beverage, a fruit juice beverage or a vegetable beverage. The browning may be caused by at least one kind of reaction selected from decomposition reaction of vitamin C, Maillard reaction and oxidation reaction. The overheated-steam treatment is performed through making the liquid food and drink come into contact with a prescribed supply amount of the overheated steam for a prescribed contact time. The temperature of the liquid food and drink gets higher than an initial temperature by 5-80°C through the overheated-steam treatment. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a browning suppression method for liquid foods and drinks that can suppress browning that occurs when, for example, liquid foods and drinks in sealed containers such as tea drinks and fruit juice drinks are stored.

In general, as a method for preventing brown beverages and fruits and vegetables in sealed containers such as PET bottles from turning brown (browning), methods for preventing browning of tea beverages and fruits and vegetables by adding various additives are known. (For example, refer to Patent Document 1 or 2). As such an additive, Patent Document 1 describes trehalose, and Patent Document 2 describes betaine. By using trehalose, browning of the tea beverage can be suppressed by an action such as oxidation inhibition. Betaine can also reduce polyphenol oxidase activity and prevent discoloration of fruits and vegetables.
Japanese Patent Laid-Open No. 2001-112414 (first page and second page) Japanese Patent Application Laid-Open No. 11-243853 (first page and second page)

  By the way, in liquid foods and beverages such as tea beverages and fruit juice beverages, it is possible to suppress browning because the change in color affects the visual taste, and the content may change due to browning, resulting in off-flavors. This is very important. However, in recent years, consumer demand has changed in the direction of decreasing additives, and the method of adding additives as described in Patent Documents 1 and 2 has become difficult to accept. . Therefore, it is required not to add additives but to suppress browning by other methods.

  The present invention has been made paying attention to such problems existing in the prior art, and the object of the present invention is browning of liquid food and drink that can suppress browning without adding additives. It is to provide a suppression method.

In order to achieve the above object, the browning suppression method for liquid foods and drinks of the invention according to claim 1 is characterized by performing superheated steam treatment by bringing superheated steam into contact with liquid foods and drinks.
The method for inhibiting browning of a liquid food or drink according to a second aspect of the present invention is the method according to the first aspect, wherein the browning is caused by at least one reaction selected from a decomposition reaction, a Maillard reaction and an oxidation reaction of vitamin C. It is characterized by being.

  The method for inhibiting browning of a liquid food or drink according to a third aspect of the invention is the invention according to claim 1 or 2, wherein the temperature of the liquid food or drink is increased by 5 to 80 ° C. from the initial temperature by the superheated steam treatment. It is characterized by this.

  The method for inhibiting browning of a liquid food or drink according to a fourth aspect of the invention is characterized in that, in the invention according to any one of the first to third aspects, the superheated steam treatment is performed under normal pressure. is there.

  The method for inhibiting browning of a liquid food or drink according to a fifth aspect of the invention is the invention according to any one of claims 1 to 4, wherein the liquid food or drink is a tea beverage, a fruit juice beverage, or a vegetable juice beverage. It is characterized by this.

According to the present invention, the following effects can be exhibited.
The browning suppression method of the liquid food / beverage product of the invention which concerns on Claim 1 makes a superheated steam process by making superheated steam contact a liquid food / beverage product. Since the superheated steam used for this superheated steam treatment does not contain oxygen as in the case of the inert gas, the oxidation of the liquid food or drink can be suppressed by bringing the superheated steam into contact with the liquid food or drink, and the Maillard reaction occurs. It is difficult and it is presumed that the decomposition of vitamin C is suppressed. Therefore, browning of liquid food and drink can be suppressed without adding an additive.

  In the browning suppression method of the liquid food / beverage product of the invention according to claim 2, the browning is caused by at least one reaction selected from the decomposition reaction, Maillard reaction and oxidation reaction of vitamin C. Since it is thought that superheated steam can suppress these reactions as described above, the effect of the invention according to claim 1 can be sufficiently exerted.

  In the browning suppression method of the liquid food / beverage products of the invention which concerns on Claim 3, the temperature of liquid food / beverage products is raised 5-80 degreeC rather than the initial temperature by superheated steam processing. For this reason, the effect of the invention which concerns on Claim 1 or Claim 2 can fully be exhibited, without deteriorating the quality of liquid food-drinks.

  In the method for inhibiting browning of a liquid food or drink according to the invention according to claim 4, since the superheated steam treatment is performed under normal pressure, in addition to the effects of the invention according to any one of claims 1 to 3, the operation can be performed with a simple operation. Superheated steam can be brought into contact with the liquid food or drink.

  Since the liquid food / beverage products are tea beverages, fruit juice beverages, or vegetable juice beverages in the method for inhibiting browning of liquid food / beverage products of the invention according to claim 5, any one of claims 1 to 4 for these liquid food products. The effects of the invention according to the above can be sufficiently exhibited.

In the following, embodiments that are considered to be the best of the present invention will be described in detail.
The browning suppression method for liquid foods and drinks according to the present embodiment performs superheated steam treatment by bringing superheated steam into contact with liquid foods and drinks. By this superheated steam treatment, it is possible to suppress the liquid food and drink such as fruit juice stored in a PET bottle or the like from turning brown over time.

  The liquid food / beverage products to be used are those that are in liquid form among the food / beverage products, and specifically include tea beverages, fruit juice beverages, vegetable juice beverages, coffee beverages, and various soups. A tea beverage is a beverage containing an extract extracted from tea leaves according to a conventional method. Examples of the tea leaves include those that can be used for liquid foods and drinks such as green tea, oolong tea, black tea, barley tea, pigeon tea, jasmine tea, puar tea, rooibos tea, and herbs. These tea leaves may be used alone or in combination with a plurality of types of tea leaves.

  The fruit juice drink is a drink containing a fruit extract, and the vegetable juice drink is a drink containing a vegetable extract. A fruit juice drink or a vegetable juice drink is obtained by squeezing a fruit or vegetable, but also includes a liquid obtained by concentrating the juice, a diluted liquid, or a liquid reduced with water. Examples of fruits include lemons, oranges, grapefruits, limes, citrus fruits such as citrons, peaches, grapes, pineapples, apples and strawberries. Examples of vegetables include carrots, spinach and tomatoes.

  The liquid food and drink may contain various auxiliary materials and additives. Examples of such auxiliary materials and additives include various sugars, milk components, synthetic sweeteners, stabilizers, emulsifiers, pH adjusters, and fragrances.

  When the liquid food or drink is left in the air, for example, in the case of a tea beverage, it gradually changes from light green to yellow to reddish brown. Such browning is presumed to be caused by at least one reaction selected from the decomposition reaction of vitamin C, Maillard reaction and oxidation reaction. These reactions are thought to occur mainly based on oxygen in the air. Vitamin C is an ingredient contained in liquid foods and drinks, and is another name for L-ascorbic acid. This vitamin C is liable to undergo a decomposition reaction by heat or oxygen in the air. The Maillard reaction is a reaction that generates a brown substance (melanoidin) that is seen when a reducing sugar and an amino compound (amino acid, peptide, or protein) are heated. Liquid foods and drinks contain a high proportion of components that easily cause browning such as proteins and carbohydrates. The Maillard reaction is a reaction related to the generation of coloring and aroma components when storing liquid foods and drinks, and proceeds in a short time by heating, but also proceeds at room temperature. The oxidation reaction is a reaction in which a component in the liquid food or drink reacts with oxygen in the air to generate an oxide. This oxidation reaction proceeds faster as the temperature increases.

Next, the superheated steam process for suppressing such browning is demonstrated.
The superheated steam used for the superheated steam treatment is a colorless and transparent gas (gas) that is further heated to a high temperature of 100 ° C. or higher. As this superheated steam, superheated steam produced by a general method can be used. Specifically, superheated steam produced by electromagnetic induction heating, heating by an electric heater or heating by a burner is used. can do. Superheated steam has both the property of raising the temperature by giving heat to the material that condenses and loses at that time when it touches a low-temperature material, and the property of heating the material like heated air. The temperature can be raised.

  As described above, the superheated steam treatment is performed by bringing superheated steam into contact with the liquid food or drink. Here, contacting is a concept including blowing, mixing, contact on the surface, and the like. For example, liquid food or drink is sprayed as droplets or in the form of a mist, and the sprayed liquid (droplets) is sprayed. In addition to the aspect of spraying superheated steam, it means storing liquid food or drink in a container and blowing superheated steam into the container. This steam treatment can be either batch or continuous. In any treatment, an apparatus (treatment device) for performing superheated steam treatment may be installed either in a container or in a pipe. The batch processing is preferably performed by a processing apparatus installed in a container, and the continuous processing is preferably performed by a processing apparatus installed in piping.

  The specific conditions for the superheated steam treatment will be described as long as the temperature of the superheated steam is 100 ° C. or higher at normal pressure, but is preferably 100 to 500 ° C., more preferably 105 to 400 ° C., and more preferably 120 to 200 ° C. Is more preferable. When the temperature of superheated steam is less than 100 ° C., it is difficult to obtain superheated steam, and it is difficult to exist as superheated steam. On the other hand, when the temperature exceeds 500 ° C., an apparatus for generating superheated steam becomes large and the manufacturing cost increases, which is not preferable. The device that generates superheated steam shortens the distance between the superheated steam generator and the steam (saturated steam) generator or processing device in order to improve the thermal efficiency, and the heat retaining effect of pipes and tanks through which steam and superheated steam pass Can be processed without waste.

  The amount of superheated steam to be brought into contact with the liquid food or drink is preferably 0.1 to 100 kg / hr, more preferably 0.5 to 50 kg / hr, still more preferably 1 to 30 kg / hr per kg of liquid food or drink. Most preferably, it is 10-30 kg / hr. When the supply amount of superheated steam is less than 0.1 kg / hr, it takes a long time to contact the liquid food or drink. Conversely, when the supply amount of superheated steam exceeds 100 kg / hr, superheated steam is produced. This is not preferable because the apparatus to be used becomes large.

  The treatment time of the superheated steam treatment, that is, the contact time, can be appropriately set based on the amount of superheated steam to be used and the temperature rising from the initial temperature, but preferably 5 seconds to 1 minute, and 10 to 40 seconds. Further preferred. If the contact time is less than 5 seconds, the liquid food or drink cannot be sufficiently contacted with superheated steam, and if it exceeds 1 minute, the liquid food or drink is excessively heated and deteriorated or a heated odor is generated. It is not preferable to show a tendency to do so.

  By bringing the superheated steam into contact with the liquid food or drink, the liquid food or drink preferably rises by 5 to 80 ° C., more preferably rises by 10 to 80 ° C. than the temperature (initial temperature) of the liquid food or drink before the superheated steam treatment. Particularly preferably, the temperature rises by 15 to 70 ° C. When the temperature of the liquid food or drink rises due to contact with superheated steam, the dispersibility and permeability of superheated steam are improved, and the browning suppressing function is sufficiently exhibited. When this temperature rise is less than 5 ° C., the function of inhibiting browning by superheated steam is not sufficiently exhibited, and when it exceeds 80 ° C., generation of heated odor due to temperature rise of liquid food and drink by superheated steam treatment and progression of browning by heating Shows a tendency to occur.

  The superheated steam treatment can be performed under normal pressure or under pressure. Although it becomes easy to contact superheated water vapor | steam with food and drink by performing under pressure, since it needs to hold | maintain a pressurized state, it is inconvenient in an apparatus, handling, etc. On the other hand, if it is performed under normal pressure, since there is no such restriction, superheated steam can be brought into contact with the liquid food or drink with a simple operation.

  The above superheated steam treatment may be performed under atmospheric pressure containing oxygen (under atmospheric pressure). However, in order to obtain a liquid food / beverage product that is excellent in flavor and suppresses oxidative deterioration of the liquid food / beverage product, nitrogen gas or the like is not used. It is desirable to carry out in an active gas atmosphere (deoxygenated state). In addition, before the preparation of tea or coffee extract or concentrated fruit juice, etc. as a stage of liquid food or drink to be processed (in the state where no auxiliary materials or additives are included), various additives are added and the preparation is performed. It may be carried out at any stage after it has been broken (in a state where auxiliary materials and additives are added).

  If a solution that contains milk components or is subject to changes due to temperature is superheated, it is immediately cooled with a heat exchanger or flash cooled to reduce the time during which the solution is hot. It is preferable to cool by a decompression operation such as. Flash cooling as a cooling device is preferable because temperature adjustment and moisture adjustment can be performed simultaneously. This flash cooling is performed by extracting gas from a sealed pressure vessel or pressure piping and depressurizing the inside of the vessel or the piping abruptly. It evaporates the water inside and removes the heat of vaporization, and rapidly cools the inside of the container and piping. At this time, since water evaporates from the liquid, excess water added by blowing or blowing superheated steam in the superheated steam treatment is removed, and the liquid concentration is adjusted at the same time.

  Incidentally, since the superheated steam brought into contact is dissolved in the superheated steam-treated solution, it can be used as dilution water when it is cooled. That is, the concentrated solution can be treated with superheated steam to suppress browning and can be used to dilute the solution. Conversely, if a large amount of superheated steam is blown into the superheated steam treatment solution, the steam that does not dissolve in the solution is discharged during the superheated steam treatment, or the steam is degassed or flash cooled after the superheated steam treatment. It is only necessary to remove moisture and adjust the moisture after the superheated steam treatment.

  The liquid food / beverage product subjected to the superheated steam treatment as described above can be stored in a sealed container. The container in that case may be any commonly used container (bottle), and examples thereof include cans, bottles, plastic containers such as PET (polyethylene terephthalate) bottles, and paper containers. By storing in such a manner, it is possible to obtain a liquid food or drink in which browning is suppressed for a long time.

  Now, the operation of the present embodiment will be described. In the superheated steam treatment of the liquid food or drink, for example, 120 to 200 ° C. of superheated steam at a feed rate of 10 to 30 kg / hr is applied to the fruit juice drink as the liquid food or drink. This is done by blowing for 40 seconds. When superheated steam is blown into the fruit juice beverage, the fruit juice beverage is heated and its temperature rises by 15 to 70 ° C. For this reason, at the same time as the juice drink is gradually warmed, superheated steam is uniformly dispersed in the juice drink. At this time, since oxygen is not contained in the superheated steam dispersed in the fruit juice beverage, the fruit juice beverage is filled with such an inert gas. Therefore, it is considered that the oxidation of the fruit juice beverage is suppressed, the Maillard reaction is suppressed, and the decomposition of vitamin C is suppressed. As a result, the fruit juice beverage is prevented from turning brown over time.

The effects exhibited by the embodiment described in detail above are collectively described below.
-The browning suppression method of the liquid food / beverage products in this embodiment performs a superheated steam process by making superheated steam contact a liquid food / beverage products. By this superheated steam treatment, browning of the liquid food or drink can be suppressed without adding additives. Furthermore, by suppressing browning, the off-flavor odor of liquid food-drinks is reduced and it is hold | maintained for a long term. Therefore, it is easy to be accepted by consumers who are worried about the additive because the liquid food and drink are processed using water instead of chemically suppressing browning with the additive.

  -The browning is caused by at least one reaction selected from the decomposition reaction of vitamin C, Maillard reaction and oxidation reaction. As described above, it is considered that superheated steam can suppress these reactions, and can sufficiently exhibit the browning suppression effect of liquid foods and drinks.

-Browning can be suppressed without deteriorating the quality of liquid food / beverage products by raising the temperature of liquid food / beverage products 5-80 degreeC from initial temperature by superheated steam treatment.
-By performing the superheated steam treatment under normal pressure, the superheated steam can be brought into contact with the liquid food or drink with a simple operation.

  -As a liquid food / beverage product, browning can be suppressed particularly for tea beverages, fruit juice beverages or vegetable juice beverages.

Hereinafter, although the embodiment will be described more specifically with reference to examples and comparative examples, the present invention is not limited to these examples.
(Examples 1 and 2, green tea)
680 g of green tea leaves were extracted with 23.8 L of warm water at 62 ° C. for 12 minutes with a kneader extractor. Next, solid-liquid separation was performed, and ion-exchanged water was added to the obtained extract to make the liquid volume 30 L. Thereafter, superheated steam treatment was performed by blowing superheated steam (supply amount: 28 kg / Hr) at 150 ° C. into 4.5 L of this extract for 13 seconds (Example 1) or 25 seconds (Example 2). By the superheated steam treatment of Example 1, the water temperature rose to 45.3 ° C. (initial water temperature 29.8 ° C.) (Δt = 15.5 ° C.), and a weight increase of 0.105 kg was observed. Moreover, the water temperature rose to 57.4 ° C. (initial water temperature 30.2 ° C.) by the superheated steam treatment of Example 2 (Δt = 27.2 ° C.), and a weight increase of 0.16 kg was observed.

Vitamin C was added to the obtained treatment solution to a concentration of 0.4 g / L, and sodium bicarbonate (sodium hydrogen carbonate) was added to a concentration of 0.3 g / L to obtain a tannin amount of 60 mg / ml. It adjusted using ion-exchange water so that it might become, and 15L of preparation liquids were produced. The prepared liquid was sterilized at 138 ° C. for 30 seconds for a short time (UHT sterilization) and then filled into a PET bottle container in a hot pack. As an acceleration aging test, the prepared solution was held at 60 ° C. for 3 weeks, and the yellowness YI value was measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. in order to measure browning. The results are shown in Table 1.
(Comparative Example 1, green tea)
680 g of green tea leaves were extracted with 23.8 L of warm water at 62 ° C. for 12 minutes with a kneader extractor. Next, solid-liquid separation was performed, and ion-exchanged water was added to the obtained extract to make the liquid volume 30 L. Thereafter, vitamin C is added to 4.5 L of this extract to a concentration of 0.4 g / L, and sodium bicarbonate is added to a concentration of 0.3 g / L, so that the amount of tannin is 60 mg / ml. It adjusted using ion-exchange water and produced the preparation liquid 15L. After performing this UHT sterilization for 30 seconds about 138 degreeC about this preparation liquid, the PET bottle container was filled with the hot pack. As an acceleration aging test, the preparation solution was held at 60 ° C. for 3 weeks, and a YI value was measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. in order to measure browning. The results are shown in Table 1.
(Comparative Examples 2 and 3, green tea)
680 g of green tea leaves were extracted with 23.8 L of warm water at 62 ° C. for 12 minutes with a kneader extractor. Next, solid-liquid separation was performed, and ion-exchanged water was added to the obtained extract to make the liquid volume 30 L. Thereafter, 4.5 L of this extract was treated with water vapor (supply amount 28 kg / Hr) for 15 seconds (Comparative Example 2) or 30 seconds (Comparative Example 3). By the treatment of Comparative Example 2, the water temperature rose to 52.7 ° C. (initial water temperature 37.4 ° C.) (Δt = 15.3 ° C.), and a weight increase of 0.105 kg was observed. Moreover, the water temperature rose to 63.2 (initial water temperature 33.8 degreeC) by the process of the comparative example 3 ((DELTA) t = 29.4 degreeC), and the weight increase of 0.16 kg was seen.

  Thereafter, vitamin C is added to the steam treatment solution to a concentration of 0.4 g / L, and sodium bicarbonate is added to a concentration of 0.3 g / L, so that the amount of tannin is 60 mg / ml. The prepared liquid was prepared in 15 L. The prepared solution was UHT sterilized at 138 ° C. for 30 seconds and then filled in a PET bottle container with a hot pack. As an acceleration aging test, the steam treatment liquid was kept at 60 ° C. for 3 weeks, and the YI value was measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. in order to measure browning. In this case, the YI value of the untimed product was set to 100%. The results are shown in Table 1.

表１に示した結果から、過熱蒸気処理を行った実施例１及び２では、過熱蒸気処理を行わなかった比較例１〜３に比べ、経時的に進行する緑茶の褐変を抑制できることが分った。なお、実施例１ではＹＩ値が１４３．６％で、比較例２ではＹＩ値が１４４．０％であって、その差が０．４％でわずかに見えるが、この差は有意な差である。
（実施例３〜６、オレンジ果汁）
混濁濃縮オレンジ果汁〔可溶性固形分濃度（質量％）、Ｂｒｉｘ６６〕をイオン交換水にて希釈し、Ｂｒｉｘ２２のオレンジ果汁（ジュース）を得た。その後、Ｂｒｉｘ２２のオレンジ果汁を２ｋｇ用いて１５０℃の過熱水蒸気（供給量１２ｋｇ／Ｈｒ）を１５秒間（実施例３）又は３２秒間（実施例４）吹き込んで過熱蒸気処理を行った。また、過熱蒸気温度の違いによる効果を検討するため、更に１９０℃の過熱水蒸気（供給量１１．４ｋｇ／Ｈｒ）をＢｒｉｘ２２のオレンジ果汁２ｋｇに１２秒間（実施例５）又は３２秒間（実施例６）吹き込んで過熱蒸気処理を実施した。

From the results shown in Table 1, it can be seen that in Examples 1 and 2 in which the superheated steam treatment was performed, browning of the green tea progressing with time can be suppressed as compared with Comparative Examples 1 to 3 in which the superheated steam treatment was not performed. It was. In Example 1, the YI value is 143.6%, and in Comparative Example 2, the YI value is 144.0%. The difference is slightly visible at 0.4%, but this difference is a significant difference. is there.
(Examples 3-6, orange juice)
Turbid concentrated orange juice [soluble solid concentration (mass%), Brix 66] was diluted with ion-exchanged water to obtain Brix 22 orange juice (juice). Then, using 2 kg of orange juice of Brix 22, superheated steam treatment was performed by blowing superheated steam (supply amount 12 kg / Hr) at 150 ° C. for 15 seconds (Example 3) or 32 seconds (Example 4). In addition, in order to examine the effect due to the difference in superheated steam temperature, 190 ° C superheated steam (supply amount 11.4 kg / Hr) is further added to 2 kg of Brix22 orange juice for 12 seconds (Example 5) or 32 seconds (Example 6). ) Superheated steam treatment was performed by blowing.

  By the superheated steam treatment of Example 3, the water temperature rose to 53.3 ° C. (initial water temperature 19 ° C.) (Δt = 34.3 ° C.). By the superheated steam treatment of Example 4, the water temperature rose to 83 ° C. (initial water temperature 19 ° C.) (Δt = 64 ° C.). By the superheated steam treatment of Example 5, the water temperature rose to 53 ° C. (initial water temperature 19 ° C.) (Δt = 34 ° C.). By the superheated steam treatment of Example 6, the water temperature rose to 84.1 ° C. (initial water temperature 19 ° C.) (Δt = 65.1 ° C.). After these superheated steam treatments, orange juice was prepared using Brid 11 using ion exchange water. Subsequently, after instant sterilization at 95 ° C. for 3 seconds, the PET bottle container was filled with a hot pack.

Then, as an accelerated aging test, the orange fruit juice packed in a PET bottle container was held at 45 ° C. for 2 weeks, and in order to measure browning, 100% ethanol was added to the sample in an equal amount, and the insoluble pulp was removed by centrifugation. After the removal, the absorbance of light at a wavelength of 420 nm was measured for the supernatant. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Tables 2 and 3.
(Comparative Example 4, orange juice)
Turbid concentrated orange juice (Brix66) was diluted with ion-exchanged water to obtain 2 kg of Brix22 orange juice (juice). An orange juice was prepared so that this would be Brix 11 with ion-exchanged water. Thereafter, instant sterilization was performed at 95 ° C. for 3 seconds, and the PET bottle container was filled with a hot pack. As an accelerated time test, orange fruit juice hot-packed in a PET bottle container is kept at 45 ° C for 2 weeks, and in order to measure browning, 100% ethanol is added to the sample, and insoluble pulp is removed by centrifugation. The absorbance of light at a wavelength of 420 nm was measured for the supernatant. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Tables 2 and 3.
(Comparative Examples 5 and 6, orange juice)
Turbid concentrated orange juice (Brix 66) was diluted with ion-exchanged water to obtain Brix 22 orange juice. Then, the treatment was performed for 11 seconds (Comparative Example 5) or 27 seconds (Comparative Example 6) with 2 kg of Brix22 orange juice with water vapor (supply amount 20.3 kg / Hr). By the steam treatment of Comparative Example 5, the water temperature rose to 49 ° C. (initial water temperature 18 ° C.) (Δt = 31 ° C.). By the steam treatment of Comparative Example 6, the water temperature rose to 81.2 ° C. (initial water temperature 18 ° C.) (Δt = 63.2 ° C.). Then, orange juice was prepared using ion exchange water so that it might become Brix11. Next, after instant sterilization at 95 ° C. for 3 seconds, the PET bottle container was filled with a hot pack.

  Then, as an accelerated aging test, orange fruit juice packed in a PET bottle container is held at 45 ° C for 2 weeks, 100% ethanol is added to the sample in order to measure browning, and insoluble pulp is removed by centrifugation. Thereafter, the absorbance of light at a wavelength of 420 nm was measured for the supernatant. In this case, the absorbance of the untimed product was 100%. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Tables 2 and 3.

表２の結果から、過熱蒸気処理を行った実施例３〜６では、過熱蒸気処理を行わなかった比較例４〜６に比べてＹＩ値の増加率が低く、経時的に進行するオレンジ果汁の褐変を十分に抑制できることが分かった。

From the results of Table 2, in Examples 3 to 6 in which the superheated steam treatment was performed, the increase rate of the YI value was lower than in Comparative Examples 4 to 6 in which the superheated steam treatment was not performed. It turned out that browning can fully be suppressed.

表３に示した結果より、過熱蒸気処理を行った実施例３〜６ではビタミンＣ残存率が高く維持でき、経時的に進行するビタミンＣの分解が十分に抑制されることが分かった。
（実施例７〜１０、レモン果汁）
濃縮レモン果汁（Ｂｒｉｘ３７）をイオン交換水にて希釈し、Ｂｒｉｘ１９．２のレモン果汁を調製した。その後、Ｂｒｉｘ１９．２のレモン果汁２ｋｇを用いて１５０℃の過熱水蒸気（供給量１２ｋｇ／Ｈｒ）にて１５秒間（実施例７）又は３２秒間（実施例８）処理を行った。また、過熱水蒸気温度の違いによる効果を検討するため、１９０℃の過熱水蒸気（過熱水蒸気量１１．４ｋｇ／Ｈｒ）にてＢｒｉｘ１９．２のレモン果汁２ｋｇを１２秒間（実施例９）又は３２秒間（実施例１０）処理を実施した。

From the results shown in Table 3, it was found that in Examples 3 to 6 in which the superheated steam treatment was performed, the residual ratio of vitamin C could be maintained high, and the decomposition of vitamin C progressing with time was sufficiently suppressed.
(Examples 7 to 10, lemon juice)
Concentrated lemon juice (Brix37) was diluted with ion exchanged water to prepare Brix19.2 lemon juice. Thereafter, 2 kg of lemon juice of Brix 19.2 was used for 15 seconds (Example 7) or 32 seconds (Example 8) with 150 ° C. superheated steam (feed amount: 12 kg / Hr). Moreover, in order to examine the effect by the difference in superheated steam temperature, 2 kg of lemon juice of Brix19.2 is used for 12 seconds (Example 9) or 32 seconds (with a superheated steam at 190 ° C. (superheated steam amount 11.4 kg / Hr) Example 10) The treatment was carried out.

  By the superheated steam treatment in Example 7, the water temperature rose to 53.6 ° C. (initial water temperature 19 ° C.) (Δt = 34.6 ° C.). By the superheated steam treatment of Example 8, the water temperature rose to 83 ° C. (initial water temperature 19 ° C.) (Δt = 64 ° C.). By the superheated steam treatment of Example 9, the water temperature rose to 54.4 ° C. (initial water temperature 19 ° C.) (Δt = 35.4 ° C.). By the superheated steam treatment of Example 10, the water temperature rose to 85.4 ° C. (initial water temperature 19 ° C.) (Δt = 66.4 ° C.). After superheated steam treatment, lemon juice was prepared using ion-exchanged water so that Brix was 9.7. Next, after instant sterilization at 95 ° C. for 3 seconds, the PET bottle container was filled with a hot pack.

Then, as an acceleration aging test, the lemon juice filled in a hot-packed PET bottle container is held at 45 ° C. for 1 week, and b value is measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. Was measured. In this case, the b value of the unaged product was taken as 100%, and the increase rate (%) of the b value was determined. The results are shown in Table 4. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Table 5.
(Comparative Example 7, lemon juice)
Turbid concentrated lemon juice (Brix37) was diluted with ion-exchanged water to obtain Brix19.2 lemon juice. Further, a lemon juice of Brix 9.6 was prepared with ion-exchanged water. Thereafter, instant sterilization was performed at 95 ° C. for 3 seconds, and the PET bottle container was filled with a hot pack. And as an acceleration aging test, hold the lemon juice hot-packed in a PET bottle container at 45 ° C for one week, and measure the colorimetry color difference meter ZE-2000 made by Nippon Denshoku Industries Co., Ltd. to measure browning. The b value was measured. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Table 5.
(Comparative Examples 8 and 9, lemon juice)
Concentrated lemon juice (Brix37) was diluted with ion-exchanged water to obtain Brix19.2 lemon juice. Thereafter, 2 kg of lemon juice of Brix 19.2 was used for treatment for 11 seconds (Comparative Example 8) or 27 seconds (Comparative Example 9) with water vapor (supply amount 20.3 kg / Hr). By the steam treatment of Comparative Example 8, the water temperature rose to 51.5 ° C. (initial water temperature 18 ° C.) (Δt = 33.5 ° C.). The water temperature rose to 80 ° C. (initial water temperature 18 ° C.) by the steam treatment of Comparative Example 9 (Δt = 62 ° C.). Then, lemon juice of Brix 9.6 was prepared using ion-exchanged water. Next, after instant sterilization at 95 ° C. for 3 seconds, the PET bottle container was filled with a hot pack.

  And as an acceleration aging test, hold the lemon juice hot-packed in a PET bottle container at 45 ° C for one week, and measure the colorimetry color difference meter ZE-2000 made by Nippon Denshoku Industries Co., Ltd. to measure browning. The b value was measured. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Table 5.

表４に示した結果から、過熱蒸気処理を行った実施例７〜１０では、過熱蒸気処理に代えて水蒸気処理を行った比較例７〜９に比べてｂ値の増加率が低く、経時的に進行するレモン果汁の褐変を十分に抑制できることが分かった。

From the results shown in Table 4, in Examples 7 to 10 in which the superheated steam treatment was performed, the increase rate of the b value was lower than that in Comparative Examples 7 to 9 in which the steam treatment was performed instead of the superheated steam treatment. It was found that the browning of the lemon juice proceeding rapidly can be sufficiently suppressed.

表５の結果より、過熱蒸気処理を行った実施例７〜１０では、４５℃１週間後にビタミンＣが十分に残存し、経時的に進行するビタミンＣの分解が十分に抑制されることが分かった。

From the results of Table 5, it can be seen that in Examples 7 to 10 in which the superheated steam treatment was performed, vitamin C remained sufficiently after one week at 45 ° C., and decomposition of vitamin C progressing with time was sufficiently suppressed. It was.

It should be noted that the embodiment described above can be modified and embodied as follows.
The superheated steam treatment can be performed in a plurality of stages. In that case, the temperature, supply amount, contact time, and the like of the superheated steam can be appropriately changed at each stage according to the type of liquid food or drink.

  When the superheated steam is brought into contact with the liquid food or drink, the superheated steam can be blown into the liquid food or drink as a gas as fine as possible to improve the dispersibility of the superheated steam with respect to the liquid food or drink.

-When performing the said superheated steam process, it can also comprise so that superheated steam may be contacted in the state which heated the liquid food / beverage products to desired temperature previously.
Next, the technical idea that can be grasped from the embodiment will be described below.

  -The temperature of the said superheated steam is 120-200 degreeC, The browning suppression method of the liquid food-drinks as described in any one of Claims 1-5 characterized by the above-mentioned. According to this method, the effect of the invention according to any one of claims 1 to 5 can be effectively exhibited.

  -The supply amount of the said superheated steam is 10-30 kg / hr, The browning suppression method of the liquid food-drinks as described in any one of Claims 1-5 characterized by the above-mentioned. According to this method, the effect of the invention according to any one of claims 1 to 5 can be sufficiently exerted.

  -The contact time of the said superheated steam is 10 to 40 seconds, The browning suppression method of the liquid food / beverage products as described in any one of Claims 1-5 characterized by the above-mentioned. According to this method, the effect of the invention according to any one of claims 1 to 5 can be sufficiently exerted.

  -The browning suppression method of the liquid food-drinks as described in any one of Claims 1-5 which performs the said superheated steam process in inert gas atmosphere. According to this method, the effect of the invention according to any one of claims 1 to 5 can be improved.

Claims (5)

A method for inhibiting browning of a liquid food or drink, wherein superheated steam treatment is performed by contacting the liquid food or drink with superheated steam. The method for inhibiting browning of a liquid food or beverage according to claim 1, wherein the browning is caused by at least one reaction selected from a decomposition reaction of vitamin C, a Maillard reaction, and an oxidation reaction. The method for suppressing browning of a liquid food or drink according to claim 1 or 2, wherein the temperature of the liquid food or drink is raised by 5 to 80 ° C from the initial temperature by the superheated steam treatment. The method for inhibiting browning of a liquid food or beverage according to any one of claims 1 to 3, wherein the superheated steam treatment is performed under normal pressure. The said liquid food / beverage products are a tea drink, fruit juice drink, or vegetable juice drink, The browning suppression method of the liquid food / beverage products as described in any one of Claims 1-4 characterized by the above-mentioned.