JP2017184655A - Packed vegetable beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed vegetable beverage that prevents the contents from being attached on the package wall surface.SOLUTION: A packed vegetable beverage contains (A) non-polymer catechins 0.04-0.38 mass%, and (B) dietary fibers, with a mass ratio between (A) non-polymer catechins and (B) dietary fibers [(B)/(A)] of 2.8-27.SELECTED DRAWING: None

Description

  The present invention relates to a packaged vegetable beverage.

  Vegetable juice is rich in vitamins, minerals, dietary fiber, etc. Especially, vegetable drinks that contain puree made using whole vegetables can eat various nutrients and dietary fiber of vegetables as they are Due to the advantages, the market scale is expanding along with the recent rise in health-consciousness.

  However, since vegetable drinks contain insoluble dietary fiber derived from vegetables and the like, they are likely to adhere to the inside of the apparatus in the production process, and productivity is likely to be impaired due to a reduction in yield and troublesome apparatus cleaning. Container-packed vegetable drinks filled with vegetable drinks are not only obstructive for drinking because the contents easily adhere to the container wall surface, but the contents remain in the container after drinking up, It is difficult to ingest all the nutrients and dietary fiber contained in

  Conventionally, in vegetable juice and / or fruit juice-containing container-packed beverages, as a technique for quickly disappearing the insoluble solid matter attached to the container wall surface by shaking, for example, a combination of polydextrose and guar gum degradation product or indigestible dextrin, or It has been proposed to contain a specific amount of a combination of a low molecular weight alginate and polydextrose, guar gum degradation product or indigestible dextrin, and control the amount of insoluble solids, water content, beverage viscosity and pH within a specific range. (Patent Documents 1 to 5).

JP 2007-29081 A JP 2007-29082 A JP 2007-29084 A JP 2007-29086 A JP 2007-29087 A

  The subject of this invention is providing the container-packed vegetable drink by which adhesion to the container wall surface of the content was suppressed.

  The present inventors include a specific amount of non-polymer catechins together with dietary fiber, and by controlling the quantitative ratio of the non-polymer catechins and dietary fiber to a constant level, the content can be adhered to the container wall surface. It has been found that a container-packed vegetable beverage can be obtained.

That is, the present invention comprises (A) non-polymer catechins 0.04 to 0.38% by mass and (B) dietary fiber, and (A) non-polymer catechins and (B) dietary fiber. The container-packed vegetable drink whose mass ratio [(B) / (A)] is 2.8-27 is provided.

  According to the present invention, since the content can be prevented from adhering to the container wall, it is difficult for the content to remain in the container after drinking and the various nutrients and dietary fiber contained in the vegetable beverage are sufficiently consumed. be able to. Moreover, in the manufacture of container-packed vegetable drinks, the yield is good, the apparatus can be easily washed, and the productivity is also excellent.

  The packaged vegetable beverage of the present invention contains (A) non-polymer catechins. As used herein, “(A) non-polymer catechins” refers to non-gallate compounds such as catechin, gallocatechin, epicatechin and epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallo It is a general term that includes gallate bodies such as catechin gallate. In this invention, what is necessary is just to contain at least 1 sort (s) among the said 8 types of non-polymer catechins.

  The content of (A) non-polymer catechins in the container-packed vegetable beverage of the present invention is 0.04 to 0.38% by mass, but from the viewpoint of suppressing adhesion of the contents to the container wall surface, 0.05. % By mass or more is preferable, 0.055% by mass or more is more preferable, 0.06% by mass or more is more preferable, and from the viewpoint of suppressing adhesion of the contents to the container wall surface and flavor, 0.33% by mass or less is preferable. 0.29 mass% or less is more preferable, and 0.26 mass% or less is still more preferable. (A) As content range of non-polymer catechin, in the container-packed vegetable drink of this invention, Preferably it is 0.05-0.33 mass%, More preferably, it is 0.055-0.29 mass%. More preferably, it is 0.06-0.26 mass%. The content of (A) non-polymer catechins is defined based on the total amount of the above eight types, and can be analyzed by, for example, liquid chromatography. Specifically, it can be measured by the method described in Examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

Moreover, the container-packed vegetable drink of this invention contains (B) dietary fiber. Here, in this specification, “(B) dietary fiber” is a general term for soluble dietary fiber that is soluble in water and insoluble dietary fiber that is not soluble in water, and (B) the content of dietary fiber is soluble dietary fiber. Defined based on the total amount of fiber and insoluble dietary fiber. In the present invention, (B) the dietary fiber may contain at least one selected from soluble dietary fiber and insoluble dietary fiber, but preferably contains soluble dietary fiber and insoluble dietary fiber.
Examples of soluble dietary fiber include pectin, polydextrose, agarose, glucomannan, indigestible dextrin, and examples of insoluble dietary fiber include cellulose, chitin, and chitosan.

(B) Although dietary fiber is mainly derived from raw materials, it may be newly added. Examples of dietary fibers derived from raw materials include vegetables, Camellia genus, such as C. sinensis var. Sinensis (including Yabutaki species), C. sinensis var. Assamica, and tea leaves selected from such hybrids (Camellia sinensis) ) And the like. The part of the raw material may be any of leaves, buds, stems, flowers, fruits, roots, ears and seeds, and is not particularly limited.
There is no restriction | limiting in particular in the kind of vegetable, Although it can select suitably according to palatability, For example, the vegetable containing the 1 type (s) or 2 or more types selected from a root vegetable, a leaf vegetable, a fruit vegetable, and a stem vegetable is used for a dietary fiber. It is preferable to use the raw material, and it is preferable to use at least a vegetable containing leafy vegetables as the raw material for the dietary fiber. Examples of root vegetables include carrots, radishes, onions, beets, ginger, purple persimmons, burdock, etc., and examples of leaf vegetables include celery, spinach, Chinese cabbage, cabbage, me cabbage, broccoli, komatsuna, parsley, kale. , Watercress, moroheiya, tomato, lettuce, etc., examples of fruit vegetables include tomatoes, peppers, red peppers, eggplants, pumpkins, etc., and examples of stem vegetables include asparagus, bamboo shoots, etc. .
The tea leaves belonging to the genus Camellia can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method. Examples of non-fermented tea include green tea such as sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like. Tea leaves can be used alone or in combination of two or more. Among these, non-fermented tea is preferable from the viewpoint of the content of non-polymer catechins, and green tea is particularly preferable.

  The content of (B) dietary fiber in the packaged vegetable beverage of the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and more preferably 0.3% by mass or more from the viewpoint of physiological effects. Further, from the viewpoint of suppressing adhesion of the contents to the container wall surface, it is preferably 1.5% by mass or less, more preferably 1.4% by mass or less, and further preferably 1.2% by mass or less. (B) As content range of dietary fiber, in the container-packed vegetable drink of this invention, Preferably it is 0.1-1.5 mass%, More preferably, it is 0.2-1.4 mass%, More preferably Is 0.3 to 1.2% by mass. In addition, content of (B) dietary fiber is the total amount of what originated in a raw material, and what was added newly, and can analyze it based on the analysis method of the dietary fiber generally known. For example, an enzyme-weight method (Prosky method) according to the nutritional labeling standard (May 1996 Ministry of Health and Welfare Notification No. 146), etc. Is mentioned.

  Moreover, the container-packed vegetable drink of the present invention has a mass ratio [(B) / (A)] of (A) non-polymer catechins and (B) dietary fibers of 2.8 to 27. 3 or more is preferable, 3.5 or more is more preferable, 4 or more is more preferable, 25 or less is preferable, 23 or less is more preferable, and 20 or less is still more preferable. The range of the mass ratio [(B) / (A)] is preferably 3 to 25, more preferably 3.5 to 23, and still more preferably 4 to 20.

Moreover, the container-packed vegetable drink of this invention may contain (C) caffeine.
From the viewpoint of flavor balance, the content of (C) caffeine in the packaged vegetable beverage of the present invention is preferably 0.0001% by mass or more, more preferably 0.0005% by mass or more, and 0.0010% by mass or more. Is more preferably 0.0500% by mass or less, more preferably 0.0100% by mass or less, and further preferably 0.0090% by mass or less from the viewpoint of physiological action. (C) The range of the content of caffeine is preferably 0.0001 to 0.0500% by mass, more preferably 0.0005 to 0.0100% by mass, and still more preferably in the packaged vegetable beverage of the present invention. Is 0.0010 to 0.0090 mass%. In addition, the content of (C) caffeine can be measured by an analysis method suitable for the state of the measurement sample among the commonly known caffeine analysis methods. For example, the analysis can be performed by a liquid chromatography method, and specifically, the analysis can be performed by the method described in the examples described later. In addition, in the measurement, in order to adapt to the separation ability of the apparatus, impurities may be removed from the sample, as appropriate, and processing may be performed as necessary.

  In the packaged vegetable beverage of the present invention, (D) Brix is preferably 13.0% or less, more preferably 11.0% or less, and 9.0% or less from the viewpoint of suppressing the adhesion of the contents to the container wall surface. From the viewpoint of drinking response, 1.0% or more is preferable, 2.0% or more is more preferable, and 3.0% or more is more preferable. The range of Brix is preferably 1.0 to 13.0%, more preferably 2.0 to 11.0%, and still more preferably 3.0 to 9.0%. Here, in this specification, “(D) Brix” is a value measured using a refractometer for sugar, and is calculated from the refractive index of the sample on the basis of the refractive index of an aqueous sucrose solution at 20 ° C. Soluble solids concentration. Specifically, it can be measured by the method described in Examples below.

  Moreover, the container-packed vegetable drink of this invention has the ratio [(B) / (D)] of (B) dietary fiber (mass%) and (D) Brix (%) attached to the container wall surface of the content. From the viewpoint of suppression, 0.10 or more is preferable, 0.11 or more is more preferable, 0.13 or more is more preferable, 0.25 or less is preferable, 0.22 or less is more preferable, and 0.20 or less is further preferable. The range of the ratio [(B) / (D)] is preferably 0.10 to 0.25, more preferably 0.11 to 0.22, and still more preferably 0.13 to 0.20.

  Furthermore, the container-packed vegetable beverage of the present invention is a ratio [(B) / (D) / () of (A) non-polymer catechins, (B) dietary fiber (mass%) and (D) Brix (%). A)] is preferably 0.3 or more, more preferably 0.4 or more, still more preferably 0.5 or more, further preferably 4 or less, and preferably 3 or less from the viewpoint of suppressing adhesion of the contents to the container wall surface. More preferred is 2.5 or less. The range of the ratio [(B) / (D) / (A)] is preferably 0.3 to 4, more preferably 0.4 to 3, and still more preferably 0.5 to 2.5.

  The container-packed vegetable drink of the present invention has a viscosity of preferably 1.00 mPa · s or more, more preferably 1.25 mPa · s or more, further preferably 1.50 mPa · s or more, and easy to drink from the viewpoint of drinking response. From this viewpoint, 9.50 mPa · s or less is preferable, 9.00 mPa · s or less is more preferable, and 8.65 mPa · s or less is more preferable. The viscosity range is preferably 1.00 to 9.50 mPa · s, more preferably 1.25 to 9.00 mPa · s, and still more preferably 1.50 to 8.65 mPa · s. Here, “viscosity” in the present specification is a value measured at 20 ° C. using a vibration viscometer, and can be specifically measured by the method described in Examples below. . In addition, it is preferable that this viscosity is a viscosity of the heat-sterilized container-packed vegetable drink.

  The container-packed vegetable beverage of the present invention has a pH of preferably 3.35 or more, more preferably 3.50 or more, still more preferably 3.65 or more from the viewpoint of flavor balance, and from the viewpoint of production, 3. 95 or less is preferable, 3.90 or less is more preferable, and 3.85 or less is still more preferable. The pH range is preferably 3.35 to 3.95, more preferably 3.50 to 3.90, and still more preferably 3.65 to 3.85. The pH is adjusted to 20 ° C. and measured with a pH meter.

  In addition, the container-packed vegetable beverage of the present invention is optionally made of vitamins, minerals, antioxidants, foam stabilizers, esters, pigments, emulsifiers, preservatives, seasonings, flavorings, fruit juices, nectar extracts, quality stabilizers, etc. You may contain 1 type (s) or 2 or more types of additives. The content of these additives can be appropriately selected within a range that does not impair the object of the present invention.

  The container-packed vegetable beverage of the present invention contains, for example, (A) non-polymer catechins and (B) dietary fiber, and if necessary, other components, (A) content of non-polymer catechins, (A) It can manufacture by adjusting mass ratio [(B) / (A)] of non-polymer catechins and (B) dietary fiber, and filling a container.

(A) Non-polymer catechins can be contained in the form of Camellia tea leaf extract. Examples of the tea leaf extract of the genus Camellia include a green tea extract. The green tea extract is not particularly limited as long as it is produced at all times, and commercially available products such as “Polyphenone” manufactured by Mitsui Norin, “Theafuran” manufactured by ITO EN, and “Sunphenon” manufactured by Taiyo Kagaku are used. You can also. The green tea extract can be used as it is, or it can be used as it is, or it can be used after being concentrated or diluted with water, and further purified to increase the purity of non-polymer catechins. May be used. Examples of the purification method include methods described in JP-A No. 2004-147508, JP-A No. 2004-149416, JP-A No. 2007-282568, and the like.
(B) Dietary fiber can be contained in the form of vegetable juice in addition to the aforementioned Camellia tea leaf extract. The vegetable juice is not particularly limited as long as it is produced by a conventional method. For example, the vegetable is chopped as it is or as needed, for example, a grinder, a mixer, a juicer, a grater, a biaxial extract. Puree, grated, etc. produced using an apparatus such as rudder can be mentioned. A commercially available vegetable puree may also be used. As the vegetable juice, one produced by a conventional method may be used as it is, or it may be concentrated or diluted with water.
As a container, normal packaging containers, such as a shaping | molding container (what is called PET bottle) which has a polyethylene terephthalate as a main component, a metal can, a bottle, etc. are mentioned, for example.

  In addition, the packaged vegetable beverage of the present invention may be heat sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions stipulated in applicable laws and regulations (Food Sanitation Law in Japan). For example, the high temperature short time sterilization method (HTST method), Examples thereof include an ultra-high temperature sterilization method (UHT method). It is also possible to appropriately select a heat sterilization method according to the type of the container. For example, for PET bottles and the like, beverages are preliminarily heat sterilized by the UHT method and filled in a sterilized container in an aseptic environment. After aseptic filling or filling into a container, a cold spot can ensure 65 ° C. for 10 minutes or more, and then sterilization can be performed to obtain a container-packed vegetable drink.

  Thus, although the container-packed vegetable drink of this invention can suppress adhesion to the container wall surface of the content, for example, the container adhesion rate (mass%) of the content measured by the following method, Preferably it is 5 mass% or less, More preferably, it is 4 mass% or less, More preferably, it can be 3 mass% or less.

  After uniformizing the liquid temperature of the container-packed vegetable drink at 20 ° C. in a thermostatic bath, the entire contents are discarded, and then the weight of the entire container is measured with a part of the contents attached to the container wall, After calculating the container adhesion amount by the following formula (i), the container adhesion rate (mass%) is obtained by the following formula (ii).

Amount of container adhering (g) = [Container weight after disposal of contents (g)]-[Empty container mass (g)] (i)
Container adhesion rate (mass%) = [container adhesion amount (g)] / [content filling amount (g)] × 100 (ii)

[Methods to prevent the contents of containerized vegetable beverages from adhering to the container wall]
The method for preventing the contents of the container-packed vegetable beverage of the present invention from adhering to the container wall surface contains 0.04 to 0.38 mass% of (A) non-polymer catechins and (B) dietary fiber. A) The mass ratio [(B) / (A)] of non-polymer catechins and (B) dietary fibers is adjusted to 2.8 to 27. Here, (A) non-polymer catechins, (B) dietary fiber, mass ratio [(B) / (A)], (D) Brix, ratio [(B) / (D)], ratio [(B ) / (D) / (A)], specific embodiments such as pH are as described above.
Moreover, in the adhesion prevention method of this invention, other components other than (A) non-polymer catechins and (B) dietary fiber may be contained in the packaged vegetable drink, for example, (C) cafe And the above-mentioned additives. (C) The specific configurations of caffeine and additives are as described above.

1. Analysis of non-polymer catechins and caffeine A sample dissolved and diluted with pure water was used for a packed column (L-column TM) for liquid chromatography using an octadecyl group, using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. ODS, 4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute) was mounted, and measurement was performed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow rate is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The measurement was performed under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient condition (volume%)
Time Liquid A concentration Liquid B concentration 0 min 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

2. Analysis of dietary fiber Enzyme-weight method according to nutrition labeling standards (Ministry of Health and Welfare Notification No. 146, May 1996), etc. The ski method was used.

3. Measurement of Brix The Brix of the sample at 20 ° C. was measured using a refractometer for sugar (Atago RX-5000, manufactured by Atago).

4). Measurement of Container Adhesion Amount and Container Adhesion Rate After the container-packed vegetable beverage (content: 350 g, container: PET bottle) was made uniform at 20 ° C. in a thermostatic bath, the entire content was discarded. Next, after measuring the mass of the entire container with a part of the contents attached to the container wall surface and calculating the container adhesion amount by the following formula (i), the container adhesion rate (mass%) is calculated by the following formula (ii). Asked.

Amount of container adhering (g) = [Container weight after disposal of contents (g)]-[Empty container mass (g)] (i)
Container adhesion rate (mass%) = [container adhesion amount (g)] / [content filling amount (g)] × 100 (ii)

5. Viscosity measurement After uniformizing the temperature of a container-packed vegetable drink at 20 ° C, measure the viscosity using a vibration viscosity meter (VIBRO VISCOMETER CJV5000, manufactured by CHICHIBU CEMENT) at 20 ° C and a measurement range of 50 mV. did.

Production Example 1
Manufacture of green tea extract 1,000 g of commercially available concentrate of green tea extract (Mitsui Norin Co., Ltd. “Polyphenone HG”) was suspended in 9,000 g of 95% by weight ethanol aqueous solution under stirring conditions of 200 r / min. After turbidity, 200 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and 500 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) were added, and stirring was continued for about 30 minutes. Next, the activated carbon, acid clay, and precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, and ethanol was distilled off at 3.3 kPa at 40 ° C., followed by concentration under reduced pressure. The vacuum concentrate obtained was 800 g. Of this, 750 g was put into a stainless steel container, and the total amount was adjusted to 10,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 30 g of a 5% by mass aqueous sodium bicarbonate solution. Next, under a stirring condition of 22 ° C. and 150 r / min, a solution in which 2.7 g of tannase KTFH (manufactured by Kikkoman, Industrial Grade, 500 U / g or more) was dissolved in 10.7 g of ion-exchanged water was added, and 30 minutes later The enzymatic reaction was terminated when the pH dropped to 4.24. Next, the stainless steel container was immersed in a 95 ° C. warm bath and maintained at 90 ° C. for 10 minutes to completely deactivate the enzyme activity. Subsequently, after cooling to 25 degreeC, the concentration process was performed and the green tea extract was obtained. The obtained green tea extract had a non-polymer catechin content of 15.126% by mass and a caffeine content of 0.31% by mass.

Production Example 2
Production of vegetable juice Broccoli, celery, spinach, komatsuna and parsley puree were mixed at a mass ratio of 2.5: 2.0: 1.5: 1.5: 1.0 to produce vegetable juice.

Examples 1-8 and Comparative Examples 1-3
Vegetable juice, green tea extract and lemon juice in the proportions shown in Table 1 were blended, and the whole amount was adjusted with water to obtain a vegetable beverage. Next, the vegetable beverage was heat sterilized at 134 ° C. for 30 seconds and cooled, and then a 360 g PET bottle was filled with 350 g of vegetable beverage and capped. Next, the PET bottle was sterilized by heating at 65 ° C. for 50 minutes, and then cooled to 10 ° C. or less to obtain a packaged vegetable drink.

  From Table 1, by containing a specific amount of non-polymer catechins together with dietary fibers and controlling the quantitative ratio of non-polymer catechins and dietary fibers to be constant, adhesion of the contents to the container wall surface is suppressed. It turns out that the container-packed vegetable drink is obtained.

Claims (9)

(A) Non-polymer catechins 0.04 to 0.38% by mass, and (B) containing dietary fiber,
(A) Container-packed vegetable drink whose mass ratio [(B) / (A)] of non-polymer catechins and (B) dietary fiber is 2.8-27.   The container-packed vegetable drink of Claim 1 whose ratio [(B) / (D)] of (B) dietary fiber and (D) Brix is 0.10-0.25.   The ratio of (A) non-polymer catechins, (B) dietary fiber, and (D) Brix is [(B) / (D) / (A)] of 0.3-4. Or the container-packed vegetable drink of 2.   (B) Containerized vegetable drink of any one of Claims 1-3 whose content of dietary fiber is 0.1-1.5 mass%.   (B) The packaged vegetable drink according to any one of claims 1 to 4, wherein the dietary fiber is derived from one or more vegetables selected from root vegetables, leaf vegetables and fruit vegetables.   (D) The container-packed vegetable drink of any one of Claims 1-5 whose Brix is 1.0 to 13.0%.   (C) The container-packed vegetable drink of any one of Claims 1-6 containing caffeine.   The packaged vegetable drink according to any one of claims 1 to 7, wherein the pH is 3.35 to 3.95. (A) Non-polymer catechins 0.04 to 0.38% by mass, and (B) containing dietary fiber, (A) mass ratio of non-polymer catechins and (B) dietary fiber [(B) / (A)] is adjusted to 3 to 27, and the method of preventing the contents of the container-packed vegetable drink from adhering to the container wall surface.