JP2014183764A - Method for manufacturing chlorophyll-containing beverage and chlorophyll-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a chlorophyll-containing beverage having been sterilized with heat in a state where the green color of chlorophyll included within an end product is being favorably sustained; and a chlorophyll-containing beverage manufactured by the same.SOLUTION: In the provided method for manufacturing a chlorophyll-containing beverage, the pH value of a chlorophyll-containing liquid is adjusted within the neutral or alkaline range, whereas the liquid having been adjusted in the alkaline state is sterilized with heat, whereas an acid is added to the heat-sterilized liquid.

Description

  The present invention relates to a method for producing a chlorophyll-containing beverage and a chlorophyll-containing beverage.

  The green color of green tea, green juice, vegetable drinks and other beverages easily changes to a brownish color due to heat, oxygen, light, and the like. The state of changing to a brownish tone and the changing phenomenon are generally called “browning”.

  Browning of beverages such as matcha tea, green juice, vegetable beverages and the like is caused by denaturation of various substances contained therein. For example, green browning due to chlorophyll occurs because chlorophyll changes to pheophytin. Denaturation of chlorophyll to pheophytin easily occurs, for example, by heating. The color changes from green to brown due to the change of chlorophyll to pheophytin.

  Conventionally, in order to prevent browning of chlorophyll, beverages containing chlorophyll are manufactured by freezing or freeze-drying processing without heat sterilization, or supplemented with a desired green color by adding a coloring agent or the like. It is distributed as.

  On the other hand, for example, Patent Document 1 discloses a method for preventing browning of a matcha tea component without performing freezing or freeze-drying treatment. In Cited Document 1, a method of adding sodium ascorbate is disclosed. Patent Document 2 discloses a method for preventing browning of a tea extract. Patent Document 2 discloses a method for favorably preserving natural catechins by adding L-ascorbic acid to a tea extract obtained by extracting tea leaves.

Japanese Patent No. 3139680 Japanese Patent No. 3698037

  However, with the conventional technology, it is difficult to prevent the browning of chlorophyll due to heat sterilization. In view of such circumstances, an object of the present invention is to provide a method for producing a heat-sterilized chlorophyll-containing beverage in which the green color of the chlorophyll contained in the final product is well maintained, and a chlorophyll-containing beverage produced thereby It is to be.

  According to the present invention, a method for producing a chlorophyll-containing beverage and a chlorophyll-containing beverage produced thereby are provided. The method for producing a chlorophyll-containing beverage includes adjusting the pH value of a liquid containing chlorophyll from neutral to alkaline, heat-sterilizing the liquid adjusted from neutral to alkaline, and heat-sterilized liquid Adding an acid.

  ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of the heat-sterilized chlorophyll containing drink by which the green color of the chlorophyll contained in a final product is maintained favorable, and the chlorophyll containing drink manufactured by it are provided. The chlorophyll-containing beverage produced by this production method maintains good green color of chlorophyll in the production process and on the market without using additives such as colorants or pigments. Furthermore, the chlorophyll-containing beverage can be stored at room temperature or refrigerated.

It is a scheme which shows the manufacturing method of the chlorophyll containing drink which concerns on Example 1. FIG. It is a scheme which shows the manufacturing method of the chlorophyll containing drink which concerns on Example 7. FIG.

  A chlorophyll-containing beverage is a beverage that contains chlorophyll derived from, for example, matcha tea, green-yellow vegetables and the like, and exhibits a green color of chlorophyll. For example, it may be a juice containing green tea and green-yellow vegetables. The chlorophyll beverage may contain matcha tea, greenish yellow vegetables, milk, sugar, thickening polysaccharides, emulsifiers and antioxidants.

  The method for producing a chlorophyll-containing beverage is characterized by adjusting the pH value of a liquid containing chlorophyll, that is, the pH value of the chlorophyll-containing liquid to be in a neutral range or an alkaline range, and then sterilizing by heating. By adjusting to a neutral range or an alkaline range, chlorophyll becomes stable against heat, and even when sterilized by heating, a change to pheophytin is suppressed, and a green color tone can be maintained even after heating. Further, by adding an acid to the heat-sterilized chlorophyll-containing liquid, the pH value is lowered as compared with that before heat-sterilization, thereby providing a beverage that has a good taste and is easy to drink. The neutral region refers to a region having a ph value in the vicinity of 7, and an aqueous solution having a neutral region ph value exhibits almost neutral properties. The specific range is not uniform depending on the object to be applied. For example, according to the Water Pollution Control Law drainage standard, the range of ph value of 5.8 to 8.6 is neutral, but it contains It may be in the range of ph value that can be handled as an aqueous solution exhibiting neutral properties in relation to the components.

  The method for producing a chlorophyll-containing beverage includes adjusting the pH value of a liquid containing chlorophyll to neutral or alkaline, heat-sterilizing the liquid adjusted to neutral or alkaline, and heat-sterilized the liquid Adding an acid.

  The pH value of the chlorophyll-containing liquid before sterilization is preferably adjusted to a neutral range or alkaline in the range of 6.5 to 9.0. More preferably, the pH value of the chlorophyll-containing liquid before sterilization is adjusted to a neutral range or alkaline in the range of 7.0 to 9.0. If the pH value exceeds 9.0, the taste as a beverage deteriorates, and the amount of acid required to lower the pH value after heat sterilization increases, resulting in an increase in cost. When the pH value is less than 7.0, the effect of maintaining the green color is reduced.

  The pH value of the chlorophyll-containing liquid after heat sterilization is preferably adjusted to 8.0 or less. This makes it possible to obtain a beverage having a good taste and / or flavor. Similarly, from the viewpoint of taste and / or flavor, the lower limit of the pH value is preferably 3.5 or more.

  It is also preferable to add an antioxidant to the chlorophyll-containing liquid before heat sterilization. Thereby, while maintaining the green color of chlorophyll, it is possible to provide a beverage exhibiting a brighter bright green color.

  The chlorophyll-containing liquid used in the present invention is a liquid containing green tea extract or green tea as a component, green juice made from kale, ashitaba, barley young leaves, etc., vegetable juice containing green vegetables as a component, chlorophyll in the component May be included.

  As a means for adjusting the chlorophyll-containing liquid to neutral or alkaline, conventionally known methods for adjusting the liquid to alkalinity are used, such as adding alkali and / or removing free inorganic anions in the liquid. Good. The addition of alkali may be performed by adding a pH adjuster such as sodium bicarbonate or potassium carbonate. By adjusting to alkaline, the pH value of the chlorophyll-containing liquid may be adjusted to a neutral range or an alkaline pH value, preferably in the range of 6.5 to 9.0, more preferably 7.0 to 9. It may be adjusted to a range of 0.0. After the chlorophyll-containing liquid is adjusted to a pH value in this range, heat sterilization is performed.

  The heat sterilization is preferably performed by high temperature short time sterilization (UHT), for example, 120 ° C. to 150 ° C., preferably 130 ° C. to 145 ° C. for 1 second to 60 seconds, preferably 30 seconds to 40 seconds. Sterilization takes place over

  The pH value of the heat-sterilized chlorophyll-containing liquid is adjusted to 8.0 or less, preferably 7.5 to 3.5 by adding an acid.

  The acid used may be a conventionally known acid such as ascorbic acid or citric acid. The added acid is heat sterilized before being added to the chlorophyll-containing liquid.

  Furthermore, when adding other auxiliary materials other than alkali or acid to the chlorophyll-containing liquid, it may be added to the chlorophyll-containing liquid before adjusting the chlorophyll-containing liquid to be alkaline, and after heat sterilization, You may add to it. In the case where the auxiliary material is added to the chlorophyll-containing liquid before adjusting to alkaline, it may be sterilized at the time of heat sterilization of the chlorophyll-containing liquid. When added to the chlorophyll-containing liquid after heat sterilization, it may be added to the chlorophyll-containing liquid that has been mixed with an acid for adjusting the pH value, then heat-sterilized with the acid, and then heat-sterilized. . Alternatively, it may be added to the heat-sterilized chlorophyll-containing liquid together with the heat-sterilized acid after heat-sterilization of only the auxiliary material, prior to the acid, or after addition of the acid.

  Moreover, in the manufacturing method according to the present invention, it is desirable to add an antioxidant to the chlorophyll-containing liquid before heat sterilization. Examples of antioxidants may be conventionally known antioxidants such as ascorbic acid and sodium ascorbate. Since the chlorophyll-containing liquid is adjusted to be alkaline, a neutral or alkaline antioxidant such as sodium ascorbate is more preferable than an acidic antioxidant such as ascorbic acid.

  In addition, since chlorophyll also browns with light, it is preferable that the manufacturing method of a chlorophyll containing drink is performed in the light-shielded environment.

  The method for producing a chlorophyll-containing beverage includes adjusting the pH value of a liquid containing chlorophyll to neutral or alkaline, heat-sterilizing the liquid adjusted to neutral or alkaline, and heat-sterilized the liquid In addition to adding an acid, the light-shielding container may be further filled with the acid-added liquid.

  Such a container may be any container that can shield light, for example, a light-shielded PET bottle, a steel can, and an aluminum can.

[Example]
<Preparation of sample>
Example 1
Samples were prepared according to Scheme 1 shown in FIG. A matcha tea liquid prepared by adding 1% by weight of green tea to water and stirring was prepared as a chlorophyll-containing liquid. To this, 0.012% by weight of sodium bicarbonate was added to adjust the pH value to 6.5. This was sterilized by heating at 137 ° C. for 30 seconds. Separately, ascorbic acid solution dissolved in water was subjected to the same heat sterilization, and this was used as an acid. Acid was added to the heat-sterilized chlorophyll-containing liquid to adjust the pH value of the chlorophyll-containing liquid to 6.0. By the above process, the green tea drink as a chlorophyll containing drink was produced. This was filled in a sterilized steel can to obtain a packed green tea beverage. This was used in the test described later as Example 1.

Examples 2-6
Samples were prepared according to Scheme 1 shown in FIG. A matcha tea solution was prepared as a chlorophyll-containing solution in the same manner as in Example 1. To these chlorophyll-containing liquids, potassium carbonate was added so as to be 0.017 wt%, 0.023 wt%, 0.040 wt%, 0.057 wt% and 0.108 wt% with respect to the total weight, respectively. did. Thereby, the pH value of the chlorophyll-containing liquid before sterilization was adjusted to 7.2, 7.6, 8.1, 8.6, and 9.2, respectively. These were sterilized by heating at 137 ° C. for 30 seconds. Separately, ascorbic acid solution dissolved in water was subjected to the same heat sterilization, and this was used as an acid. Acid was added to the heat-sterilized chlorophyll-containing liquid to adjust the pH value to 6.0. By the above process, the green tea drink as a chlorophyll containing drink was produced. These were filled in a sterilized steel can to obtain a packed green tea beverage. These were used in tests described later as Example 2, Example 3, Example 4, Example 5, and Example 6, respectively.

Examples 7-12
Samples were prepared according to Scheme 2 shown in FIG. A chlorophyll-containing beverage was prepared in the same manner as in Examples 1 to 6, and sodium ascorbate was added at 0.2 wt% as an antioxidant before sterilization. In Example 7, 0.012% by weight of sodium bicarbonate was added to adjust the pH value to 6.5. In Examples 8 to 12, potassium carbonate was added so as to be 0.017 wt%, 0.030 wt%, 0.045 wt%, 0.064 wt% and 0.12 wt%, respectively, based on the total weight. Added. Thereby, the pH values of the chlorophyll-containing liquid before sterilization were adjusted to 7.0, 7.5, 8.0, 8.4, and 9.1, respectively. These were sterilized by heating at 137 ° C. for 30 seconds. Separately, ascorbic acid solution dissolved in water was subjected to the same heat sterilization, and this was used as an acid. Acid was added to the heat-sterilized chlorophyll-containing liquid to adjust the pH value to 6.0. By the above process, the green tea drink as a chlorophyll containing drink was produced. These were filled in a sterilized steel can to obtain a packed green tea beverage. These were used in tests described later as Example 7, Example 8, Example 9, Example 10, Example 11, and Example 12, respectively.

Comparative Example 1
A matcha tea liquid prepared by adding 1% by weight of green tea to water and stirring was prepared as a chlorophyll-containing liquid. The pH of this chlorophyll-containing liquid was 6.0. This chlorophyll-containing liquid was sterilized by heating at 137 ° C. for 30 seconds. By the above process, the green tea drink as a chlorophyll containing drink was produced. This was filled in a sterilized steel can to obtain a packed green tea beverage. This was used as a comparative example 1 in a test described later.

Comparative Example 2
A matcha tea liquid prepared by adding 1% by weight of green tea to water and stirring was prepared as a chlorophyll-containing liquid. The pH of this chlorophyll-containing liquid was 6.0. This chlorophyll-containing liquid was sterilized by heating at 137 ° C. for 30 seconds. Separately, ascorbic acid solution dissolved in water was subjected to the same heat sterilization, and this was used as an acid. Acid was added to the heat-sterilized chlorophyll-containing liquid to adjust the pH value of the chlorophyll-containing liquid to 5.6. By the above process, the green tea drink as a chlorophyll containing drink was produced. This was filled in a sterilized steel can to obtain a packed green tea beverage. This was used in the test described later as Comparative Example 2.

<Test method>
About the green tea drinks of Examples 1-12 and Comparative Examples 1 and 2, the chlorophyll amount and color tone before and after sterilization were measured. The amount of chlorophyll was measured for the total amount of chlorophyll, the amount of chlorophyll a and the amount of chlorophyll b. As the color tone, L value, a value and b value were measured. Furthermore, the appearance of the liquid before and after sterilization was visually evaluated.

Example 1: Chlorophyll amount In order to measure the chlorophyll amount, the following chlorophyll analysis method was performed.

  An analysis was performed on 2 g of each matcha tea beverage. About each, 0.1 g of basic magnesium carbonate and 40 ml of acetone were added and homogenized extraction was performed. Centrifugation (2000 rpm × 5 min) was performed, and the supernatant was collected. To the precipitate, 5 ml of water, 0.1 g of basic magnesium carbonate, and 40 ml of acetone were added, and homogenized extraction was performed again. The supernatant was collected after centrifugation. To the supernatant, 50 ml of diethyl ether and 40 ml of water were added, and the mixture was gently rotated to mix. After standing, the aqueous layer was removed. The operation of adding water and liquid separation was repeated three times to obtain a diethyl ether layer. Anhydrous sodium sulfate was added for dehydration filtration, and the volume was adjusted to 100 ml with diethyl ether. This was used as a measurement sample. Absorbance at 660 nm and 642.5 nm was measured with a spectrophotometer (double high beam U-2000 type, Hitachi, Ltd.). As the cell, a glass cell having an optical path length of 10 mm was used. The amount of chlorophyll a and chlorophyll b was determined from the obtained absorbance.

Example 2: Color tone In order to measure the color tone, the following color difference was measured.

  Using a spectrophotometer SE6000 (Nippon Denshoku Industries Co., Ltd.), measurement was performed by reflection measurement (measurement diameter φ30 mm), and L value, a value, and b value were obtained.

<Result>
The results are shown in Tables 1-3.

Evaluation result In all the examples, the green color tone was maintained without being discolored brown by heat sterilization.

Moreover, compared with Example 1-6, Examples 7-12 had high L value, and exhibited bright green with high brightness.

  Comparative Examples 1 and 2 were both brownish after heat sterilization.

Claims (8)

(1) adjusting the pH value of the liquid containing chlorophyll to a neutral range or alkaline;
(2) A method for producing a chlorophyll-containing beverage, comprising heat-sterilizing the liquid adjusted to a neutral range or alkaline, and (3) adding an acid to the heat-sterilized liquid.   The method according to claim 1, wherein adjusting to the neutral range or alkalinity is adjusting the pH value of the liquid to 6.5 to 9.0.   The method according to claim 1 or 2, wherein the pH value of the liquid is adjusted to 8.0 or less by adding the acid.   The method according to any one of claims 1 to 3, wherein an antioxidant is added to the liquid prior to the heat sterilization.   The method according to any one of claims 1 to 4, wherein the steps (1) to (3) are performed in a light-shielded environment.   The method according to claim 1, further comprising filling a light-shielding container with the liquid to which an acid has been added.   A chlorophyll-containing beverage produced by the method according to any one of claims 1 to 6.   A chlorophyll-containing beverage in a container comprising a light-shielding container having a sealable opening and a chlorophyll-containing beverage produced by the method according to any one of claims 1 to 6 housed in the light-shielding container.

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