JP2018027065A - Fading inhibitor for green food product - Google Patents
Fading inhibitor for green food product Download PDFInfo
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- JP2018027065A JP2018027065A JP2016161399A JP2016161399A JP2018027065A JP 2018027065 A JP2018027065 A JP 2018027065A JP 2016161399 A JP2016161399 A JP 2016161399A JP 2016161399 A JP2016161399 A JP 2016161399A JP 2018027065 A JP2018027065 A JP 2018027065A
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、中鎖脂肪酸トリグリセリドを有効成分とする緑色食品用退色抑制剤および当該退色抑制剤を含む緑色の退色が抑制された緑色食品に関する。より詳しくは、光照射下での長期にわたる保存時においても、緑色の退色が抑制された緑色食品及びその製造方法並びに緑色食品の退色抑制方法にも関する。 The present invention relates to a fading inhibitor for green foods containing a medium-chain fatty acid triglyceride as an active ingredient, and a green food containing green fading containing the fading inhibitor. More specifically, the present invention also relates to a green food in which green fading is suppressed even during long-term storage under light irradiation, a method for producing the same, and a method for suppressing fading of green food.
緑色食品は、鮮やかな緑色を有するため、食卓に彩りを与え、食欲を増進するとともに、食事に対しては栄養価を与える重要な食品である。しかしながら、緑色食品は、製造後、一定時間を経過すると、鮮やかな緑色が失われ、退色してしまうことが良く知られている。この原因の１つは、クロロフィルがフェオフィチンへ分解されるためであるといわれている。クロロフィルは酸性状態では分解されやすく、加熱を受けたりあるいは光照射を受けたりすると容易に退色を引き起こすことが知られている。また、クロロフィルは比較的安定な中性もしくは弱アルカリ性状態下でも、光（特に紫外線）を受けると分解されやすいことが知られている。一方、近年、緑色食品は、特に加工食品として、スーパーマーケットやコンビニエンスストアなどの棚に陳列されて販売されることが多くなってきている。このような場合、蛍光灯などによる光照射下での保存が避けられないため、緑色食品の退色が非常に起こりやすいという問題があった。 Since green food has a bright green color, it is an important food that colors the table, increases appetite, and provides nutritional value to the meal. However, it is well known that green food loses its vivid green color and fades after a certain period of time. One of the causes is said to be because chlorophyll is decomposed into pheophytin. It is known that chlorophyll is easily decomposed in an acidic state and easily causes discoloration when heated or irradiated with light. Further, it is known that chlorophyll is easily decomposed when receiving light (particularly ultraviolet rays) even in a relatively stable neutral or weakly alkaline state. On the other hand, in recent years, green foods are often sold as processed foods on the shelves of supermarkets and convenience stores. In such a case, storage under light irradiation with a fluorescent lamp or the like is unavoidable, which causes a problem that fading of the green food is very likely to occur.
従来技術における緑色の退色抑制剤としては、例えば、フェルラ酸またはそのアルカリ金属塩を有効成分として含有する、クロロフィルの分解防止剤が知られている（特許文献１）。
また、ミネラル含有乳酸菌体と、有機酸及びその塩からなる群より選ばれた１種以上の化合物とを含有する、クロロフィル含有食品の緑色の退色防止剤又は退色した緑色復元剤が知られている（特許文献２）。
さらに、リゾチーム、グリシン乃至その塩、有機酸乃至その酸性塩、酢酸ナトリウム、酸化防止剤、及び炭酸塩を含有する、緑色野菜の日持向上及び退色防止剤が知られている（特許文献３）。
しかしながら、これらの退色抑制剤はいずれも独特の風味があるため、様々な種類の緑色食品に対して使用しづらいという欠点があった。また、これらの有効成分は一般に容易入手可能なものではなく、誰でも簡便に実施できるものではなかった。そこで、様々な種類の緑色食品において、誰でも簡便に実施できる退色抑制剤が求められていた。
As a green fading inhibitor in the prior art, for example, a chlorophyll decomposition inhibitor containing ferulic acid or an alkali metal salt thereof as an active ingredient is known (Patent Document 1).
Moreover, the green fading prevention agent or fading green restoration | restoration agent of the chlorophyll containing food containing a mineral containing lactic acid microbial cell and 1 or more types of compounds chosen from the group which consists of an organic acid and its salt is known. (Patent Document 2).
Furthermore, a shelf life improvement and anti-fading agent for green vegetables containing lysozyme, glycine or a salt thereof, an organic acid or an acid salt thereof, sodium acetate, an antioxidant, and a carbonate is known (Patent Document 3). .
However, since all of these fading inhibitors have a unique flavor, they have the drawback of being difficult to use for various types of green foods. In addition, these active ingredients are generally not readily available and cannot be easily implemented by anyone. Therefore, there has been a demand for a fading inhibitor that can be easily implemented by anyone in various types of green foods.
本発明の課題は、様々な種類の緑色食品において、誰でも簡便に実施できると共に、光照射下での長期にわたる保存時においても、緑色の退色を抑制するための退色抑制剤、緑色の退色が抑制された緑色食品及びその製造方法、並びに、緑色の退色を抑制する方法を提供することである。 The problem of the present invention is that any one of various types of green foods can be easily implemented by anyone, and even when stored for a long time under light irradiation, a fading inhibitor for suppressing the fading of green, a green fading It is to provide a suppressed green food, a method for producing the same, and a method for suppressing green fading.
本発明者は、上記課題を解決すべく鋭意研究を行った結果、緑色食品に対して、中鎖脂肪酸トリグリセリドを特定量配合することにより、本課題を解決できることを見いだし、本発明を完成させた。 As a result of earnest research to solve the above problems, the present inventor has found that this problem can be solved by blending a specific amount of medium-chain fatty acid triglycerides with respect to the green food, and has completed the present invention. .
すなわち、本発明の一態様によれば、中鎖脂肪酸トリグリセリドを有効成分とする、緑色食品用退色抑制剤を提供することができる。
また、本発明の一態様によれば、有効成分である中鎖脂肪酸トリグリセリドが中鎖脂肪酸トリグリセリドを含む油脂の全質量に対して５質量％以上含有する、緑色食品用退色抑制剤を提供することができる。
さらに、本発明の一態様によれば、緑色食品と、上記退色抑制剤とを含有する、退色が抑制された緑色食品を提供することができる。
そして、本発明の好ましい一態様によれば、前記中鎖脂肪酸トリグリセリドの含有量が、中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して１．５質量％以上である、上記緑色食品を提供することができる。
そして、本発明のより好ましい一態様によれば、前記緑色食品が、液体状食品である、上記緑色食品を提供することができる。
また、本発明の一態様によれば、緑色食品と、中鎖脂肪酸トリグリセリドとを、前記中鎖脂肪酸トリグリセリドの含有量が、中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して１．５質量％以上となるように混合する工程を含む、退色が抑制された緑色食品の製造方法を提供することができる。
そして、本発明のより好ましい一態様によれば、前記緑色食品が、液体状食品である、上記製造方法を提供することができる。
また、本発明の一態様によれば、緑色食品と、中鎖脂肪酸トリグリセリドとを、前記中鎖脂肪酸トリグリセリドの含有量が、中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して１．５質量％以上となるように混合する工程を含む、緑色食品に退色を抑制する方法を提供することができる。
そして、本発明のより好ましい一態様によれば、前記緑色食品が、液体状食品である、上記方法を提供することができる。
That is, according to one aspect of the present invention, it is possible to provide a fading inhibitor for green foods containing medium-chain fatty acid triglycerides as active ingredients.
Moreover, according to one aspect of the present invention, there is provided a discoloration inhibitor for green food, wherein the medium chain fatty acid triglyceride as an active ingredient is contained in an amount of 5% by mass or more based on the total mass of the fat and oil containing the medium chain fatty acid triglyceride. Can do.
Furthermore, according to one embodiment of the present invention, it is possible to provide a green food containing a green food and the above-described fading inhibitor, in which fading is suppressed.
And according to the preferable one aspect | mode of this invention, content of the said medium chain fatty acid triglyceride is 1.5 mass% or more with respect to the total mass of the green food containing a medium chain fatty acid triglyceride, The said green food is provided. can do.
And according to the more preferable one aspect | mode of this invention, the said green food product which is a liquid food product can be provided.
Moreover, according to one aspect of the present invention, the green food and the medium chain fatty acid triglyceride, the content of the medium chain fatty acid triglyceride is 1.5 mass relative to the total mass of the green food including the medium chain fatty acid triglyceride. It is possible to provide a method for producing a green food in which fading is suppressed, which includes a step of mixing so as to be at least%.
And according to one more preferable aspect of this invention, the said green food can provide the said manufacturing method which is a liquid food.
Moreover, according to one aspect of the present invention, the green food and the medium chain fatty acid triglyceride, the content of the medium chain fatty acid triglyceride is 1.5 mass relative to the total mass of the green food including the medium chain fatty acid triglyceride. It is possible to provide a method for suppressing fading in a green food, which includes a step of mixing so as to be at least%.
And according to one more preferable aspect of this invention, the said green food can provide the said method that is a liquid food.
本発明によれば、一般に容易入手可能な中鎖脂肪酸トリグリセリドを緑色食品に特定量含有させることにより、緑色の退色が抑制された緑色食品を誰でも簡便に製造することができる。
また、本発明の退色が抑制された緑色食品は、光照射下での長期にわたる保存時においても、退色が十分に抑制され得るため、製造直後の緑色を維持することも可能であり、そのため大変嗜好性が高く、従来の緑色食品では満足できなかった人々の需要に応えることができる。特に、スーパーマーケットやコンビニエンスストアなどの棚で長期にわたり陳列される加工食品（例えば瓶詰のソース類等）に対して、本発明は好適に使用することができる。
さらに本発明は、中鎖脂肪酸トリグリセリドを有効成分とする、緑色食品用退色抑制剤や緑色食品の退色を抑制する方法を提供することができる。中鎖脂肪酸トリグリセリドはそれ自体に独特の風味がなく、ほぼ無味無臭であるので、どのような種類の緑色食品に加えても、当該緑色食品本来の風味を損なうことがなく、むしろ、当該緑色食品本来の風味を引き立たせる可能性さえあるので、様々な緑色食品に対して、本発明は好適に使用することができる。
According to the present invention, anyone can easily produce a green food in which green fading is suppressed by adding a specific amount of medium chain fatty acid triglycerides that are generally readily available to the green food.
In addition, the green food with suppressed fading according to the present invention can maintain the green color immediately after production because the fading can be sufficiently suppressed even during long-term storage under light irradiation. It has high palatability and can meet the demands of people who were not satisfied with conventional green foods. In particular, the present invention can be suitably used for processed foods (for example, bottled sauces) that are displayed for a long time on a shelf such as a supermarket or a convenience store.
Furthermore, this invention can provide the method for suppressing the fading of a green food or the fading of a green food, comprising a medium-chain fatty acid triglyceride as an active ingredient. Medium-chain fatty acid triglycerides do not have their own unique flavor and are almost tasteless and odorless, so in addition to any kind of green food, the original flavor of the green food is not impaired. Since there is even the possibility of enhancing the original flavor, the present invention can be suitably used for various green foods.
［緑色食品用退色抑制剤］
本発明の一態様は、中鎖脂肪酸トリグリセリドを有効成分として含有する、緑色食品用退色抑制剤である。以下、当該緑色食品用退色抑制剤について詳しく説明する。
［構成脂肪酸］
本発明の緑色食品用退色抑制剤は、油脂の１種である中鎖脂肪酸トリグリセリドを有効成分として含有する。当該、中鎖脂肪酸トリグリセリド（本明細書では、「ＭＣＴ」又は「中鎖オイル」ということもある）は、構成脂肪酸が炭素数６〜１２の中鎖脂肪酸のみから構成されているトリアシルグリセロールである。例えば、グリセロールにオクタン酸（炭素数８）又はデカン酸（炭素数１０）が３分子エステル結合した単酸基又は混酸基トリアシルグリセロールが挙げられる。また、本発明において用いられる中鎖脂肪酸トリグリセリドは、例えば、複数種の中鎖脂肪酸トリグリセリドの混合物であってもよい。また、本発明では、炭素数が８及び／又は１０である中鎖脂肪酸のみから構成されていることがより好ましい。また、後述するように、炭素数８又は炭素数１０の中鎖脂肪酸のみから構成されるものであっても効果を有するので、炭素数８と炭素数１０の中鎖脂肪酸の比率は任意であって構わないが、その比率は７５：２５〜３０：７０であることがさらに好ましい。
また、液体状、固体状、または粉末体状など、中鎖脂肪酸トリグリセリドの形態は特に問わない。さらに、中鎖脂肪酸トリグリセリドの形態は対象とする緑色食品の形態にも依存するが、取扱いの容易性等を考慮すると、液体状であることがより好ましい。
[Discoloration inhibitor for green foods]
One aspect of the present invention is a discoloration inhibitor for green foods that contains a medium-chain fatty acid triglyceride as an active ingredient. Hereinafter, the discoloration inhibitor for green food will be described in detail.
[Constituted fatty acids]
The discoloration inhibitor for green food according to the present invention contains medium-chain fatty acid triglyceride, which is one kind of fats and oils, as an active ingredient. The medium-chain fatty acid triglyceride (also referred to herein as “MCT” or “medium-chain oil”) is a triacylglycerol whose constituent fatty acids are composed only of medium-chain fatty acids having 6 to 12 carbon atoms. is there. For example, a monoacid group or mixed acid group triacylglycerol in which octanoic acid (carbon number 8) or decanoic acid (carbon number 10) is trimolecularly ester-bonded to glycerol can be mentioned. The medium chain fatty acid triglyceride used in the present invention may be, for example, a mixture of a plurality of types of medium chain fatty acid triglycerides. Moreover, in this invention, it is more preferable that it is comprised only from the medium chain fatty acid whose carbon number is 8 and / or 10. In addition, as will be described later, even if it is composed only of medium chain fatty acids having 8 or 10 carbon atoms, it is effective, so the ratio of medium chain fatty acids having 8 and 10 carbon atoms is arbitrary. However, the ratio is more preferably 75:25 to 30:70.
Further, the form of the medium chain fatty acid triglyceride such as liquid, solid or powder is not particularly limited. Furthermore, although the form of the medium chain fatty acid triglyceride depends on the form of the target green food, it is more preferable that the medium chain fatty acid triglyceride is liquid in view of ease of handling.
本発明で使用される中鎖脂肪酸トリグリセリドは、従来公知の方法で製造できる。例えば、炭素数８及び／又は炭素数１０の脂肪酸（必要に応じて他の中鎖脂肪酸も含み得る）とグリセロールとを、触媒下、好ましくは無触媒下、また、好ましくは減圧下で、５０〜２５０℃、より好ましくは１２０〜１８０℃に加熱し、脱水縮合させることにより製造できる。
ここで、触媒としては、特に限定されるものではなく、例えば、通常のエステル交換に用いられる酸触媒又は塩基触媒等を使用することができる。減圧下とは、例えば、０．０１〜１００Ｐａ、好ましくは、０．０５〜７５Ｐａ、より好ましくは、０．１〜５０Ｐａである。このとき系内の水分は少ない方が好ましく、更に好ましくは０．２質量％以下である。
The medium chain fatty acid triglyceride used in the present invention can be produced by a conventionally known method. For example, a fatty acid having 8 and / or 10 carbon atoms (which may also contain other medium chain fatty acids if necessary) and glycerol are added in the presence of a catalyst, preferably uncatalyzed, and preferably under reduced pressure. It can be produced by heating to ˜250 ° C., more preferably 120 to 180 ° C., followed by dehydration condensation.
Here, the catalyst is not particularly limited, and for example, an acid catalyst or a base catalyst used for ordinary transesterification can be used. Under reduced pressure is, for example, 0.01 to 100 Pa, preferably 0.05 to 75 Pa, and more preferably 0.1 to 50 Pa. At this time, the amount of water in the system is preferably small, and more preferably 0.2% by mass or less.
本発明の緑色食品用退色抑制剤は、有効成分であると上述した中鎖脂肪酸トリグリセリドを含有したものであればよく、この他に、本発明の効果を損なわない範囲で、他の成分、例えば、ヤシ油、パーム核油、パーム油、パーム分別油（パームオレイン、パームスーパーオレイン等）、シア脂、シア分別油、サル脂、サル分別油、イリッペ脂、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、乳脂、ココアバター等やこれらの混合油、加工油脂等の他の油脂、デキストリン、澱粉等の賦形剤、その他の添加剤等を含有させたものであってもよい。しかしながら、これら有効成分以外の他の成分は、その量が多くなればなるほど退色抑制効果に悪影響を及ぼす可能性もあることから、本発明の緑色食品用退色抑制剤は、中鎖脂肪酸トリグリセリドのみからなるか、もしくは中鎖脂肪酸トリグリセリドと他の油脂との組み合わせのみからなることが好ましい。
但し、中鎖脂肪酸トリグリセリド含有量は、本発明の緑色食品用退色抑制剤中の中鎖脂肪酸トリグリセリドと他の油脂とを合わせた油脂の全質量の５質量％以上となることが好ましい。これは後述するように、前述の有効成分である中鎖脂肪酸トリグリセリドが中鎖脂肪酸トリグリセリドを含む油脂の全質量に対して５質量％以上含まれていないと所望の効果が得られないことによる。また、退色抑制効果は、原則、有効成分である中鎖脂肪酸トリグリセリドの含有量に比例して生じると推測されるため、本発明の緑色食品用退色抑制剤中の中鎖脂肪酸トリグリセリドと他の油脂とを合わせた油脂の全質量に対する、中鎖脂肪酸トリグリセリドの含有量は、より好ましくは１０質量％以上であり、さらに好ましくは１５質量％以上であり、殊更好ましくは２０質量％以上である。もちろん、油脂のすべて（つまり油脂の１００質量％）が中鎖脂肪酸トリグリセリドであってもよい。
他方、後述するように、中鎖脂肪酸トリグリセリドの種類によっては、５〜１０質量％程度のところに効果のピークがある可能性も想定されるので、場合によっては、例えば、５〜２０質量％であることも好ましく、５〜１５質量％であることがより好ましく、５〜１０質量％であることもさらに好ましい。
なお、本発明のメカニズムについては定かでないが、中鎖脂肪酸トリグリセリドは、他の油脂に比べて水への相溶性が高いため、一定濃度以上になるとクロロフィルの周りに存在する水を排除し、中鎖脂肪酸トリグリセリドがクロロフィルの周りを取り囲んで、クロロフィルを光分解から保護し退色を抑制しているとも考えられる。しかし、ここで説明したメカニズムは本発明の理解する上での参考程度にすぎず、本発明はこのメカニズムによって何ら制限されない。
The discoloration inhibitor for green food of the present invention only needs to contain the above-described medium chain fatty acid triglyceride as an active ingredient, and in addition, other components such as , Palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, soybean oil, rapeseed oil, cottonseed oil, safflower Contains oils, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter, etc. and other mixed oils such as processed oil and fat, excipients such as dextrin and starch, and other additives. It may be made. However, the other ingredients other than these active ingredients may adversely affect the fading-inhibiting effect as the amount thereof increases. Therefore, the fading-inhibiting agent for green foods of the present invention is based only on medium-chain fatty acid triglycerides. It is preferable that it consists of a combination of medium chain fatty acid triglycerides and other fats and oils.
However, the content of the medium chain fatty acid triglyceride is preferably 5% by mass or more of the total mass of the fats and oils including the medium chain fatty acid triglycerides in the green food fading inhibitor of the present invention and other fats and oils. As will be described later, this is because a desired effect cannot be obtained unless the medium-chain fatty acid triglyceride as the active ingredient is contained in an amount of 5% by mass or more based on the total mass of the fat and oil containing the medium-chain fatty acid triglyceride. Moreover, since it is estimated that the fading-inhibiting effect is produced in principle in proportion to the content of the medium-chain fatty acid triglyceride which is an active ingredient, the medium-chain fatty acid triglyceride and other fats and oils in the fading inhibiting agent for green foods of the present invention The content of the medium chain fatty acid triglyceride with respect to the total mass of the fats and oils combined with is more preferably 10% by mass or more, further preferably 15% by mass or more, and particularly preferably 20% by mass or more. Of course, all of the fats and oils (that is, 100% by mass of the fats and oils) may be medium chain fatty acid triglycerides.
On the other hand, as will be described later, depending on the type of medium-chain fatty acid triglyceride, there is a possibility that a peak of the effect may be present at about 5 to 10% by mass. It is also preferable that it is 5 to 15% by mass, more preferably 5 to 10% by mass.
Although the mechanism of the present invention is not clear, medium-chain fatty acid triglycerides are more compatible with water than other fats and oils, so when the concentration exceeds a certain level, water present around chlorophyll is excluded. It is also thought that chain fatty acid triglycerides surround chlorophyll, protecting chlorophyll from photolysis and inhibiting fading. However, the mechanism described here is only a reference for understanding the present invention, and the present invention is not limited by this mechanism.
［緑色食品］
本発明の好ましい態様は、緑色食品と、上記緑色食品用退色抑制剤とを含有することを特徴とする、退色が抑制された緑色食品を含む。ここで、本発明の「緑色食品」とは、クロロフィルを多少なりとも含んでいる食品又は食品素材であって、中鎖脂肪酸トリグリセリドのような油脂を含むことができるものであれば、特に制限されない。
本発明で用いられる「緑色食品」の例としては、例えば、バジルソース、ホウレンソウソース、グリンピースソース等のソース類、抹茶、緑茶、青汁などの飲料類、エンドウマメスナック、グリンピーススナック等のスナック類、メロンシャーベット、抹茶アイスクリーム等の冷菓類、メロンゼリー、抹茶プリンなどのデザート類、メロンケーキ、抹茶クッキー等の菓子類、抹茶蒸しパン、ホウレンソウパン等のパン類、マスカットラムネ、タブレット等の錠菓類などの固体状もしくは液体状食品が挙げられる。さらに、粉末抹茶チョコレート、粉末緑色ドレッシング、海苔ふりかけ等の粉末状もしくは顆粒状食品も挙げられる。本発明の緑色食品としては、ソース類等の液体状食品が好ましい。液体状食品は水分を多く含むため光照射による退色が起こりやすいが、本発明によれば、このような水分を多く含む液体状食品であっても、光照射による退色を十分に抑制することができる。このことは本発明の重要な特徴の１つである。なお、液体状食品の中でもソース類がより好ましく、特にバジルソースがさらに好ましい。
[Green food]
The preferable aspect of this invention contains the green foodstuff in which the fading was suppressed characterized by containing the green foodstuff and the said fading inhibitor for green foods. Here, the “green food” of the present invention is not particularly limited as long as it is a food or food material that contains chlorophyll to some extent and can contain oils and fats such as medium-chain fatty acid triglycerides. .
Examples of the “green food” used in the present invention include sauces such as basil sauce, spinach sauce and green pea sauce, beverages such as green tea, green tea and green juice, snacks such as pea mess snack and green peas snack , Frozen desserts such as melon sherbet and matcha ice cream, desserts such as melon jelly and matcha pudding, confections such as melon cake and matcha cookies, breads such as matcha steamed bread and spinach bread, tablets such as muscat ramune and tablets Examples include solid or liquid foods such as confectionery. Furthermore, powdered or granular foods such as powdered green tea chocolate, powdered green dressing, and sprinkled laver are also included. The green food of the present invention is preferably liquid food such as sauces. Liquid foods contain a lot of moisture, and fading easily due to light irradiation, but according to the present invention, even such liquid foods containing a lot of moisture can sufficiently suppress fading due to light irradiation. it can. This is one of the important features of the present invention. Among liquid foods, sauces are more preferred, and basil sauce is particularly preferred.
［退色が抑制された緑色食品中の中鎖脂肪酸トリグリセリドの含有量］
本発明の退色が抑制された緑色食品は、上記緑色食品と、上記緑色食品用退色抑制剤とを含有する。特に、中鎖脂肪酸トリグリセリドの含有量が、前記中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して、１．５質量％以上であることが適当である。これは後述するように、前述の有効成分である中鎖脂肪酸トリグリセリドが中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して１．５質量％以上ないと所望の効果が得られないことによる。また、本発明の退色が抑制された緑色食品に含まれる、前記中鎖脂肪酸トリグリセリドの含有量は、前記中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して、１．８質量％以上であることがより好ましく、２．０質量％以上であることがさらに好ましく、３．９質量％以上であることが殊更好ましく、７．９質量％以上であることが最も好ましい。
他方、後述するように、中鎖脂肪酸トリグリセリドの種類によっては、２．０〜３．９質量％程度のところに効果のピークがある可能性も想定されるので、場合によっては、例えば、２．０〜３．９質量％であることも好ましく、２．５〜３．５質量％であることがより好ましく、２．８〜３．３質量％であることもさらに好ましい。
そして、退色が抑制された緑色食品に含まれる中鎖脂肪酸トリグリセリドの含有量が上記範囲内にあると、光照射下で長期にわたり保存しても（例えば、１か月程度保存しても）、製造直後の緑色が維持されることもあり、中鎖脂肪酸トリグリセリドが含まれていない無添加区と比べて明らかに退色が抑制された、嗜好性の高い緑色食品が得られるので好ましい。
[Content of medium-chain fatty acid triglycerides in green foods with reduced fading]
The green food in which fading is suppressed according to the present invention contains the green food and the fading inhibitor for green food. In particular, the content of the medium chain fatty acid triglyceride is suitably 1.5% by mass or more based on the total mass of the green food containing the medium chain fatty acid triglyceride. As will be described later, this is because the desired effect cannot be obtained unless the medium-chain fatty acid triglyceride as the active ingredient is 1.5% by mass or more based on the total mass of the green food containing the medium-chain fatty acid triglyceride. In addition, the content of the medium chain fatty acid triglyceride contained in the green food in which fading is suppressed according to the present invention is 1.8% by mass or more based on the total mass of the green food containing the medium chain fatty acid triglyceride. More preferably, it is more preferably 2.0% by mass or more, still more preferably 3.9% by mass or more, and most preferably 7.9% by mass or more.
On the other hand, as will be described later, depending on the type of medium-chain fatty acid triglyceride, there is a possibility that a peak of the effect may be present at about 2.0 to 3.9% by mass. It is also preferably 0 to 3.9% by mass, more preferably 2.5 to 3.5% by mass, and even more preferably 2.8 to 3.3% by mass.
And, if the content of the medium chain fatty acid triglyceride contained in the green food in which fading is suppressed is within the above range, even if stored for a long time under light irradiation (for example, stored for about one month), The green color immediately after the production may be maintained, and this is preferable because a green food with high palatability in which fading is clearly suppressed as compared with the additive-free section containing no medium chain fatty acid triglyceride is obtained.
［退色が抑制された緑色食品の製造方法］
以下、本発明の退色が抑制された緑色食品の製造方法について順を追って記述する。
本発明の退色が抑制された緑色食品の製造方法は、上述したような緑色食品を原料とし、該緑色食品と中鎖脂肪酸トリグリセリドとを、前記中鎖脂肪酸トリグリセリドの含有量が、中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して１．５質量％以上となるように混合する工程を含む。
ここで、原料となる緑色食品、中鎖脂肪酸トリグリセリド、当該中鎖脂肪酸トリグリセリドの含有量の定義や好ましい範囲などについては上述のとおりである。
本発明の緑色食品と中鎖脂肪酸トリグリセリドとの混合は、従来から公知の方法に従って行うことができる。具体的には、例えば、まず、従来公知の方法で緑色食品又はその原材料を用意する。そして、この緑色食品又はその原材料に、上記中鎖脂肪酸トリグリセリドを添加し、例えば、良く撹拌して、前記中鎖脂肪酸トリグリセリドが該緑色食品又はその原材料中に十分に分散又は乳化された状態の緑色食品を得る。この緑色食品をそのまま喫食することもあるが、必要に応じて、例えば、煮る、蒸す、焼く、揚げる、冷やすなどの調理工程を行い、上述した緑色食品を完成することもある。つまり、本発明における「混合する工程」とは、既に最終形態にある緑色食品に、前記中鎖脂肪酸トリグリセリドを混合する場合もあれば、最終形態にない緑色食品の原材料に前記中鎖脂肪酸トリグリセリドを混合する場合も含み得る。後者の場合、その後の調理工程を経て、最終形態の緑色食品が出来上がる。ここで、混合の温度は、緑色食品に応じて異なるが、一般に常温（２０℃）程度であればよく、攪拌には、通常の攪拌で常用されるミキサー、パドルミキサー、ナウターミキサー、ヘンシェルミキサー、流動層ミキサー、Ｖブレンダー、ホモゲナイザー等の機械器具を用いることができる。
[Method for producing green food with suppressed fading]
Hereinafter, the manufacturing method of the green food in which fading is suppressed according to the present invention will be described in order.
The method for producing a green food product with suppressed fading according to the present invention uses the green food product as described above as a raw material, the medium food fatty acid triglyceride content of the green food product and the medium chain fatty acid triglyceride, The process of mixing so that it may become 1.5 mass% or more with respect to the total mass of the green foodstuff containing is included.
Here, the definition and preferable range of the content of the green food, the medium chain fatty acid triglyceride, and the medium chain fatty acid triglyceride as the raw material are as described above.
Mixing of the green food of the present invention and the medium chain fatty acid triglyceride can be performed according to a conventionally known method. Specifically, for example, first, a green food or a raw material thereof is prepared by a conventionally known method. Then, the medium chain fatty acid triglyceride is added to the green food or its raw material, for example, it is stirred well, and the medium chain fatty acid triglyceride is sufficiently dispersed or emulsified in the green food or its raw material. Get food. The green food may be eaten as it is, but the green food described above may be completed by performing cooking steps such as boiling, steaming, baking, frying, and cooling as needed. In other words, the “mixing step” in the present invention means that the medium chain fatty acid triglyceride may be mixed with the green food already in the final form, or the medium chain fatty acid triglyceride may be added to the raw material of the green food not in the final form. The case of mixing can also be included. In the latter case, the final form of green food is completed through a subsequent cooking process. Here, the mixing temperature differs depending on the green food, but generally it may be about room temperature (20 ° C.). For the stirring, a mixer, a paddle mixer, a nauter mixer, a Henschel mixer that are commonly used in normal stirring are used. Machine tools such as a fluidized bed mixer, a V blender, and a homogenizer can be used.
［緑色食品に退色を抑制する方法］
ところで、以上述べたように、中鎖脂肪酸トリグリセリドを緑色食品に添加すると、緑色の退色が抑制された、外観が良く、嗜好性の高い緑色食品へと改変することができることから、本発明は、緑色食品と中鎖脂肪酸トリグリセリドとを、前記中鎖脂肪酸トリグリセリドの含有量が、中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して１．５質量％以上となるように混合する工程を含む、緑色食品に退色を抑制する方法にも関する。
ここで、原料として用いられる緑色食品、中鎖脂肪酸トリグリセリド、当該中鎖脂肪酸トリグリセリドの含有量の定義や好ましい範囲もしくは混合工程などについては、上述のとおりである。
[Method to suppress fading of green food]
By the way, as described above, when medium-chain fatty acid triglyceride is added to a green food, it can be modified into a green food with good appearance and good taste with suppressed green fading. Mixing the green food and the medium chain fatty acid triglyceride so that the content of the medium chain fatty acid triglyceride is 1.5% by mass or more based on the total mass of the green food including the medium chain fatty acid triglyceride, It also relates to a method for suppressing fading in green foods.
Here, the green food, medium chain fatty acid triglyceride used as a raw material, the definition of the content of the medium chain fatty acid triglyceride, the preferred range, the mixing step, and the like are as described above.
次に、実施例及び比較例を挙げ、本発明を更に詳しく説明する。本発明はこれらに何ら制限されるものではない。 Next, an Example and a comparative example are given and this invention is demonstrated in more detail. The present invention is not limited to these.
以下において「％」とは、特別な記載がない場合、質量％を意味する。
油脂に含まれるトリアシルグリセロールの組成の分析は、ガスクロマトグラフ法（ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１−１１１４（１９９３）準拠）及び銀イオンカラム−ＨＰＬＣ法（Ｊ．Ｈｉｇｈ Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５−１０７（１９９５）準拠）を用いて行った。
油脂に含まれるトリアシルグリセロール（ＴＡＧ）の有する構成脂肪酸の分析は、ガスクロマトグラフ法（ＡＯＣＳ Ｃｅ１ｆ−９６準拠）を用いて行った。
In the following, “%” means mass% unless otherwise specified.
Analysis of the composition of triacylglycerol contained in fats and oils is performed by gas chromatography (based on JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105). -107 (1995) compliant).
Analysis of the constituent fatty acid possessed by triacylglycerol (TAG) contained in the fats and oils was performed using a gas chromatographic method (based on AOCS Ce1f-96).
＜原料油脂＞
（１）中鎖脂肪酸トリグリセリド
中鎖オイルＡ（日清オイリオグループ株式会社製、中鎖脂肪酸トリグリセリドを構成する脂肪酸がオクタン酸（炭素数８）とデカン酸（炭素数１０）であり、前記トリグリセリドを構成する脂肪酸の割合（質量比）がオクタン酸：デカン酸＝６０：４０である、炭素数８及び１０の中鎖脂肪酸のみで構成されているトリグリセリド）
中鎖オイルＢ（日清オイリオグループ株式会社製、中鎖脂肪酸トリグリセリドを構成する脂肪酸がオクタン酸（炭素数８）とデカン酸（炭素数１０）であり、前記トリグリセリドを構成する脂肪酸の割合（質量比）がオクタン酸：デカン酸＝７５：２５である、炭素数８及び１０の中鎖脂肪酸のみで構成されているトリグリセリド）
中鎖オイルＣ（日清オイリオグループ株式会社製、中鎖脂肪酸トリグリセリドを構成する脂肪酸がオクタン酸（炭素数８）とデカン酸（炭素数１０）であり、前記トリグリセリドを構成する脂肪酸の割合（質量比）がオクタン酸：デカン酸＝３０：７０である、炭素数８及び１０の中鎖脂肪酸のみで構成されているトリグリセリド）
中鎖オイルＤ（日清オイリオグループ株式会社製、中鎖脂肪酸トリグリセリドを構成する脂肪酸がオクタン酸（炭素数８）のみで構成されているトリグリセリド）
中鎖オイルＥ（日清オイリオグループ株式会社製、中鎖脂肪酸トリグリセリドを構成する脂肪酸がデカン酸（炭素数１０）のみで構成されているトリグリセリド）
（２）キャノーラ油
キャノーラ油（日清オイリオグループ株式会社製、商品名：日清キャノーラ油）
<Raw oil and fat>
(1) Medium-chain fatty acid triglyceride Medium-chain oil A (manufactured by Nisshin Oillio Group, Inc., fatty acids constituting medium-chain fatty acid triglyceride are octanoic acid (carbon number 8) and decanoic acid (carbon number 10), Triglycerides composed only of medium-chain fatty acids having 8 and 10 carbon atoms in which the ratio (mass ratio) of the fatty acids is octanoic acid: decanoic acid = 60: 40)
Medium-chain oil B (manufactured by Nisshin Oillio Group, Inc., fatty acids constituting medium-chain fatty acid triglycerides are octanoic acid (8 carbon atoms) and decanoic acid (10 carbon atoms), and the ratio of fatty acids constituting the triglycerides (mass (Triglyceride consisting only of medium chain fatty acids having 8 and 10 carbon atoms, the ratio) is octanoic acid: decanoic acid = 75: 25)
Medium-chain oil C (manufactured by Nisshin Oillio Group, Inc., fatty acids constituting medium-chain fatty acid triglycerides are octanoic acid (8 carbon atoms) and decanoic acid (10 carbon atoms), and the ratio of fatty acids constituting the triglycerides (mass (Triglyceride composed only of medium-chain fatty acids having 8 and 10 carbon atoms, the ratio) is octanoic acid: decanoic acid = 30: 70)
Medium-chain oil D (manufactured by Nisshin Oillio Group, triglyceride in which fatty acids constituting medium-chain fatty acid triglycerides are composed only of octanoic acid (carbon number 8))
Medium-chain oil E (manufactured by Nisshin Oillio Group, Inc., triglyceride in which the fatty acid constituting the medium-chain fatty acid triglyceride is composed only of decanoic acid (10 carbon atoms))
(2) Canola oil Canola oil (Nisshin Oillio Group, product name: Nisshin Canola Oil)
＜退色抑制剤の調製＞
下記表１に示した配合比率で、中鎖オイルＡとキャノーラ油（油脂）とを合計１００ｇとなるように混合し、実施例１〜２の退色抑制剤、比較例１〜３の油脂（前記退色抑制剤の対照）を調製した。
<Preparation of fading inhibitor>
In the blending ratio shown in Table 1 below, medium chain oil A and canola oil (oil / fat) are mixed so as to be 100 g in total, and the fading inhibitor of Examples 1 and 2 and the fats and oils of Comparative Examples 1 to 3 (above-mentioned) A control for color fading inhibitor) was prepared.
＜バジルソースの調製＞
下記表２に示した配合で、バジルソースを製造した。具体的には、まず、松の実、アンチョビ、にんにくをフードプロセッサーに入れて２０秒ほど撹拌混合し、次いで、実施例１〜２の退色抑制剤又は比較例１〜３の油脂と生バジルとを加えて、さらに３分間ほど撹拌混合し、製造した。以下、実施例１〜２の退色抑制剤又は比較例１〜３の油脂を含むバジルソースをそれぞれ実施例１〜２のバジルソース又は比較例１〜３のバジルソースと略していう。
<Preparation of basil sauce>
Basil sauce was manufactured with the formulation shown in Table 2 below. Specifically, first, pine nuts, anchovies, and garlic are put in a food processor and stirred and mixed for about 20 seconds, and then the fading inhibitor of Examples 1 to 2 or the fats and oils of Comparative Examples 1 to 3 and fresh basil Was added, and the mixture was further stirred and mixed for about 3 minutes. Hereinafter, the basil sauce containing the fading inhibitor of Examples 1 to 2 or the fats and oils of Comparative Examples 1 to 3 is abbreviated as the basil source of Examples 1 to 2 or the basil sauce of Comparative Examples 1 to 3, respectively.
＜光照射保存及び色度測定＞
実施例１〜２、比較例１〜３のバジルソースを１００ｍｌのサンプル瓶に７０ｇ（グラム）ずつ取り、製造直後の色を、色差計（日本電色工業株式会社製、３００Ａ）を用いて測定した。次に、１０℃の暗所で保存したもの（対照）と、１０００ｌｘ（ルクス）の光照射条件下（常温２０℃）で保存したものとについて、保存後（１週間後、２週間後、１か月後）の色を、色差計（日本電色工業株式会社製、３００Ａ）を用いて測定した。
なお、色度の測定について、より具体的に説明すると、実施例１〜２、比較例１〜３のバジルソースを７ｇずつ採取し、色差計にセットし、Ｌ値（明度）、ａ値及びｂ値（いずれも色度）をそれぞれ測定した。ここで、ａ値は、大きければ大きいほど赤色を帯びており、小さければ小さいほど緑色を帯びていることを示すから、ａ値の値が対照よりも小さくなることを指標として、緑色の退色抑制効果を測定した。なお、Ｌ値は、大きければ大きいほど白色を帯びており、小さければ小さいほど黒色を帯びていることを示し、ｂ値は、大きければ大きいほど黄色を帯びており、小さければ小さいほど青色を帯びていることを示す。
<Light irradiation storage and chromaticity measurement>
70 g (grams) of the basil sauces of Examples 1 and 2 and Comparative Examples 1 to 3 were taken into a 100 ml sample bottle, and the color immediately after production was measured using a color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., 300A). did. Next, about what was preserve | saved in the dark place of 10 degreeC (control), and what was preserve | saved under the light irradiation conditions (room temperature 20 degreeC) of 1000 lx (lux), after storage (after 1 week, 2 weeks, 1 After a month, the color was measured using a color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., 300A).
In more detail, the measurement of chromaticity will be described in detail. 7 g of the basil sauces of Examples 1 and 2 and Comparative Examples 1 to 3 are collected and set in a color difference meter, and the L value (lightness), a value, and The b value (both chromaticity) was measured. Here, the larger the a value is, the more red the color is, and the smaller the value is, the greenish the color. The effect was measured. The larger the L value is, the more white it is, and the smaller it is, the more black it is. The b value is yellow, the larger it is, and the blue value, the smaller it is. Indicates that
［実験例１］製造直後の退色抑制効果
上述のとおり、実施例１〜２、比較例１〜３のバジルソースを用意した。これらについて、色差計（日本電色工業株式会社製、３００Ａ）を用いて、製造直後の色を測定した。その結果を以下の表３に示した。なお、表中の「配合比率」は、中鎖脂肪酸トリグリセリドを含む油脂の全質量中の中鎖脂肪酸トリグリセリドの含有量を指す。また、「MCT含有率」は、バジルソース（退色が抑制された緑色食品）の全質量中に含まれる中鎖脂肪酸トリグリセリドの含有量（小数点第２位を四捨五入）を指す（以下同様）。
[Experimental Example 1] Fading Suppressing Effect Immediately after Production As described above, the basil sauces of Examples 1-2 and Comparative Examples 1-3 were prepared. About these, the color immediately after manufacture was measured using the color difference meter (Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Table 3 below. In addition, the “blending ratio” in the table refers to the content of medium chain fatty acid triglycerides in the total mass of fats and oils including medium chain fatty acid triglycerides. “MCT content” refers to the content of medium-chain fatty acid triglycerides contained in the total mass of basil sauce (a green food in which fading has been suppressed) (rounded off to the first decimal place) (the same applies hereinafter).
上記表３をみると、製造直後のバジルソースでは、ａ値が概ね-6.0付近にあるため、中鎖脂肪酸トリグリセリドの配合比率及び含有量の差による、緑色の差異は大きく見られなかった。したがって、中鎖脂肪酸トリグリセリドそれ自体は緑色食品の緑色に影響を及ぼすものではないことがわかった。 From Table 3, the basil sauce immediately after production had a value of about -6.0, and thus the difference in green color due to the difference in the mixing ratio and content of medium chain fatty acid triglyceride was not seen. Therefore, it was found that the medium chain fatty acid triglyceride itself does not affect the green color of the green food.
［実験例２］保存１週間後の退色抑制効果
実施例１〜２、比較例１〜３のバジルソースを、１０℃の暗所で１週間保存したもの（対照）と、１０００ｌｘ（ルクス）の光照射条件下（常温２０℃）で１週間保存したものとを用意した。これらについて、色差計（日本電色工業株式会社製、３００Ａ）を用いて、保存後の色を測定した。その結果をそれぞれ以下の表４〜５、図１〜２に示した。
[Experimental Example 2] Fading inhibiting effect after 1 week of storage The basil sauces of Examples 1 and 2 and Comparative Examples 1 to 3 were stored in a dark place at 10 ° C for 1 week (control) and 1000 lx (lux). What was preserve | saved for one week under light irradiation conditions (normal temperature 20 degreeC) was prepared. About these, the color after a preservation | save was measured using the color difference meter (The Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Tables 4 to 5 and FIGS.
上記表４〜５及び図１〜２をみると、１０００ｘｌ光照射下で保存したものは、暗所で保存したもの（対照）と比較して、若干、緑色が退色しているように見えたものの、１週間程度の保存状態では、さほど緑色に差異が生じているとは感じられなかった。また、１０００ｘｌ光照射下で保存したものどうしを比較しても、中鎖脂肪酸トリグリセリドの配合比率及び含有率の差によって、緑色の退色の差異はほとんど感じられなかった。 Looking at Tables 4 to 5 and FIGS. 1 and 2, the one stored under 1000 × l light irradiation seemed to fade slightly in green compared to the one stored in the dark (control). However, in the storage state for about one week, it was not felt that the green color was so different. In addition, even when the samples stored under the irradiation of 1000 × l light were compared, almost no difference in green fading was felt due to the difference in the mixing ratio and content of medium chain fatty acid triglycerides.
［実験例３］保存２週間後の退色抑制効果
実施例１〜２、比較例１〜３のバジルソースを、１０℃の暗所で２週間保存したもの（対照）と、１０００ｌｘ（ルクス）の光照射条件下（常温２０℃）で２週間保存したものとを用意した。これらについて、色差計（日本電色工業株式会社製、３００Ａ）を用いて、保存後の色を測定した。その結果をそれぞれ以下の表６〜７、図３〜４に示した。
[Experimental example 3] Fading suppression effect after 2 weeks of storage The basil sauces of Examples 1 and 2 and Comparative Examples 1 to 3 were stored for 2 weeks in a dark place at 10 ° C (control) and 1000 lx (lux). What was preserve | saved for 2 weeks on light irradiation conditions (normal temperature 20 degreeC) was prepared. About these, the color after a preservation | save was measured using the color difference meter (The Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Tables 6 to 7 and FIGS.
上記表６〜７及び図３〜４をみると、１０００ｘｌ光照射下で保存したもの及び暗所で保存したものの両方において、中鎖脂肪酸トリグリセリドの配合比率及び含有量が多い実施例１、２では、当該配合比率及び含有量が少ない比較例１〜３と比較して、緑色の退色が抑制されているように感じられた。特に、１０００ｘｌ光照射下において、中鎖脂肪酸トリグリセリドを全く配合してない比較例１との対比では、実施例１〜２の場合は、緑色の退色が抑制されていると考えられる。 Looking at Tables 6 to 7 and FIGS. 3 and 4 above, Examples 1 and 2 in which the blending ratio and content of medium-chain fatty acid triglycerides are large in both those stored under 1000 × l light irradiation and those stored in the dark. In comparison with Comparative Examples 1 to 3 having a low blending ratio and content, it was felt that green fading was suppressed. In particular, in comparison with Comparative Example 1 in which medium-chain fatty acid triglyceride is not blended at all under 1000 × l light irradiation, it is considered that in Examples 1-2, green fading is suppressed.
［実験例４］保存１か月後の退色抑制効果
実施例１〜２、比較例１〜３のバジルソースを、１０℃の暗所で１か月保存したもの（対照）と、１０００ｌｘ（ルクス）の光照射条件下（常温２０℃）で１か月保存したものとを用意した。これらについて、色差計（日本電色工業株式会社製、３００Ａ）を用いて、保存後の色を測定した。その結果をそれぞれ以下の表８〜９、図５〜６に示した。
[Experimental Example 4] Fading inhibiting effect after 1 month of storage The basil sauces of Examples 1 and 2 and Comparative Examples 1 to 3 were stored for 1 month in a dark place at 10 ° C (control), and 1000 lx (lux ) Under the light irradiation conditions (room temperature 20 ° C.) for 1 month. About these, the color after a preservation | save was measured using the color difference meter (The Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Tables 8 to 9 and FIGS.
上記表８〜１０及び図５〜６をみると、１０００ｘｌ光照射下で1か月保存したものにおいて、中鎖脂肪酸トリグリセリドの配合比率及び含有量が多い実施例１、２では、当該配合比率及び含有量が少ない比較例１〜３と比較して、緑色の退色が明らかに抑制されていることがわかった。すなわち、例えば、比較例１は中鎖脂肪酸トリグリセリドを含まない、油脂のみからなる場合であるが、a値は1か月で1.84増加し、その分、緑色の退色が進行していると考えられる。他方、実施例１及び２はそれぞれ中鎖脂肪酸トリグリセリドを５％、１０％含む場合であるが、ａ値は１か月でそれぞれ0.95、0.03しか増加しておらず、前述の比較例１に比べて、ａ値の変動が明らかに小さいので、緑色の退色が抑制されていることが理解できる。特に、中鎖脂肪酸トリグリセリドを１０質量％配合している実施例２では、保存１か月後においても、製造時の緑色をほぼ維持しているといえるので、中鎖脂肪酸トリグリセリドの緑色退色効果は非常に高いことがうかがえる。なお、暗所で保存したものにおいては、いずれの場合も比較例１（中鎖脂肪酸トリグリセリドを全く含まない）と同等もしくはそれよりも退色した結果を示しており、中鎖脂肪酸トリグリセリドは、光照射下における緑色の退色抑制効果を有していることがわかった。 Looking at the above Tables 8 to 10 and FIGS. 5 to 6, in Examples 1 and 2 having a large blending ratio and content of medium chain fatty acid triglycerides in those stored for 1 month under 1000 × l light irradiation, the blending ratio and It was found that green fading was clearly suppressed as compared with Comparative Examples 1 to 3 having a small content. That is, for example, Comparative Example 1 is a case where only a fat or oil does not contain medium chain fatty acid triglyceride, but the a value increases by 1.84 in one month, and it is considered that green fading progresses accordingly. . On the other hand, Examples 1 and 2 are cases where 5% and 10% of medium-chain fatty acid triglycerides are contained, respectively, but the a values are increased by 0.95 and 0.03 respectively in one month, which is compared with Comparative Example 1 described above. Thus, it can be understood that the fading of the green color is suppressed because the fluctuation of the a value is obviously small. In particular, in Example 2 in which 10% by mass of the medium chain fatty acid triglyceride is blended, it can be said that the green color at the time of production is substantially maintained even after one month of storage. It can be seen that it is very expensive. In addition, in what was preserve | saved in the dark place, in each case, it shows the result equivalent to or fading from Comparative Example 1 (which does not contain any medium chain fatty acid triglyceride), and the medium chain fatty acid triglyceride is irradiated with light. It was found to have a green fading suppression effect below.
次に、中鎖脂肪酸トリグリセリドを構成する脂肪酸の比率を変えても、同等の効果が奏されることを確認するため、また、中鎖脂肪酸トリグリセリドの含有量に効果の上限があるかどうかを確認するために、以下の実験を実施した。
＜退色抑制剤の調製＞
下記表１１に示した配合比率で、中鎖オイルＢとキャノーラ油（油脂）とを合計１００ｇとなるように混合し、実施例３〜５の退色抑制剤、比較例４の油脂（前記退色抑制剤の対照）を調製した。
Next, in order to confirm that even if the ratio of fatty acids constituting the medium chain fatty acid triglyceride is changed, the same effect is produced, and also whether the content of the medium chain fatty acid triglyceride has an upper limit of the effect is confirmed. In order to do this, the following experiment was conducted.
<Preparation of fading inhibitor>
In the blending ratio shown in Table 11 below, medium chain oil B and canola oil (oil / fat) were mixed so as to be 100 g in total, and the color fading inhibitor of Examples 3 to 5 and the oil / fat of Comparative Example 4 (said fading suppression). Agent control) was prepared.
＜バジルソースの調製＞
上記表２に示した配合を用いて、バジルソースを同様に製造した。以下、実施例３〜５の退色抑制剤又は比較例４の油脂を含むバジルソースをそれぞれ実施例３〜５のバジルソース又は比較例４のバジルソースと略していう。
<Preparation of basil sauce>
Using the formulation shown in Table 2 above, basil sauce was similarly produced. Hereinafter, the basil sauce containing the fading inhibitor of Examples 3 to 5 or the oil or fat of Comparative Example 4 is abbreviated as the basil sauce of Examples 3 to 5 or the basil sauce of Comparative Example 4, respectively.
［実験例５］製造直後の退色抑制効果
上述のとおり、実施例３〜５、比較例４のバジルソースを用意した。これらについて、段落００２４と同様に、色差計（日本電色工業株式会社製、３００Ａ）を用いて、製造直後の色を測定した。その結果を以下の表１２に示した。
[Experimental Example 5] Fading Suppressing Effect Immediately after Production As described above, the basil sauces of Examples 3 to 5 and Comparative Example 4 were prepared. About these, similarly to Paragraph 0024, the color immediately after manufacture was measured using the color difference meter (the Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Table 12 below.
上記表１２をみると、製造直後のバジルソースでは、ａ値がほぼ-10.0付近であるため、中鎖脂肪酸トリグリセリドの種類、配合比率及びその含有量の差による、緑色の変化は大きく見られなかった。したがって、中鎖脂肪酸トリグリセリドの種類や配合比率を変えても、また、その含有量を多くしても、緑色食品の緑色に大きな影響を及ぼすものではないことがわかった。 As shown in Table 12, since the a value is approximately -10.0 in the basil sauce immediately after production, there is no significant change in green color due to the kind of medium chain fatty acid triglyceride, the blending ratio, and the content thereof. It was. Therefore, it was found that changing the type and blending ratio of medium-chain fatty acid triglycerides and increasing the content thereof do not significantly affect the green color of green foods.
［実験例６］保存1か月後の退色抑制効果
実施例３〜５、比較例４のバジルソースを、１０℃の暗所で１か月保存したもの（対照）と、１０００ｌｘ（ルクス）の光照射条件下（常温２０℃）で１か月保存したものとを用意した。これらについて、色差計（日本電色工業株式会社製、３００Ａ）を用いて、段落００２４と同様に、保存後の色を測定した。その結果をそれぞれ以下の表１３〜１４、図７〜８に示した。
[Experimental Example 6] Effect of inhibiting fading after 1 month of storage The basil sauce of Examples 3 to 5 and Comparative Example 4 was stored for 1 month in a dark place at 10 ° C (control), and 1000 lx (lux). What was preserve | saved for one month under light irradiation conditions (room temperature 20 degreeC) was prepared. About these, the color after a preservation | save was measured like the paragraph 0024 using the color difference meter (The Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Tables 13 to 14 and FIGS.
上記表１３〜１５及び図７〜８をみると、１０００ｘｌ光照射下で保存したものにおいて、中鎖脂肪酸トリグリセリドを配合している実施例３〜５では、中鎖脂肪酸トリグリセリドを配合していない比較例４と比較して、a値の差分（退色の大きさ）がいずれも低下しており、緑色の退色が抑制されていることがわかった。なお、暗所で保存したものにおいても、中鎖脂肪酸トリグリセリド配合している実施例は容量依存的に抑制効果があるように見えた。いずれにしても、他の種類の中鎖脂肪酸トリグリセリドでも、光照射下における緑色の退色抑制効果を有していることが確認できた。 Looking at Tables 13 to 15 and FIGS. 7 to 8, in Examples 3 to 5 in which medium chain fatty acid triglycerides are blended in those stored under 1000 × 1 light irradiation, comparison is not blended with medium chain fatty acid triglycerides. Compared with Example 4, the difference (value of fading) in the a value was decreased, and it was found that green fading was suppressed. Even in the case of storage in the dark, the examples containing medium chain fatty acid triglycerides seemed to have an inhibitory effect in a dose-dependent manner. In any case, it was confirmed that other types of medium-chain fatty acid triglycerides have a green fading-inhibiting effect under light irradiation.
次に、中鎖脂肪酸トリグリセリドを構成する脂肪酸をデカン酸が多いような別の比率を変えても、同等の効果が奏されることを確認するため、また、中鎖脂肪酸トリグリセリドの含有量に効果の上限があるかどうかを確認するために、以下の実験を実施した。
＜退色抑制剤の調製＞
下記表１６に示した配合比率で、中鎖オイルＣとキャノーラ油（油脂）とを合計１００ｇとなるように混合し、実施例６〜８の退色抑制剤、比較例４の油脂（前記退色抑制剤の対照）を調製した。
Next, in order to confirm that the equivalent effect can be achieved even if the ratio of fatty acids constituting the medium chain fatty acid triglyceride is changed so that decanoic acid is high, it is also effective for the content of the medium chain fatty acid triglyceride. In order to check whether there is an upper limit, the following experiment was conducted.
<Preparation of fading inhibitor>
In the blending ratio shown in Table 16 below, medium chain oil C and canola oil (oil / fat) were mixed to a total of 100 g, and the fading inhibitor of Examples 6-8 and the fat / fat of Comparative Example 4 (said fading suppression). Agent control) was prepared.
＜バジルソースの調製＞
上記表２に示した配合を用いて、バジルソースを同様に製造した。以下、実施例６〜８の退色抑制剤又は比較例４の油脂を含むバジルソースをそれぞれ実施例６〜８のバジルソース又は比較例４のバジルソースと略していう。
<Preparation of basil sauce>
Using the formulation shown in Table 2 above, basil sauce was similarly produced. Hereinafter, the basil sauce containing the fading inhibitor of Examples 6 to 8 or the fat or oil of Comparative Example 4 is abbreviated as the basil sauce of Examples 6 to 8 or the basil sauce of Comparative Example 4, respectively.
［実験例７］製造直後の退色抑制効果
上述のとおり、実施例６〜８、比較例４のバジルソースを用意した。これらについて、段落００２４と同様に、色差計（日本電色工業株式会社製、３００Ａ）を用いて、製造直後の色を測定した。その結果を以下の表１７に示した。
[Experimental Example 7] Fading Suppressing Effect Immediately after Production As described above, the basil sauces of Examples 6 to 8 and Comparative Example 4 were prepared. About these, similarly to Paragraph 0024, the color immediately after manufacture was measured using the color difference meter (the Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Table 17 below.
上記表１７をみると、製造直後のバジルソースでは、ａ値がばらついており、中鎖脂肪酸トリグリセリドの種類、配合比率及びその含有量の差による、緑色変化はあり得ると考えられるが、見た目においては大きな違いは確認できなかった。 Looking at Table 17 above, basil sauce immediately after production has a variation in a value, and it is thought that there may be a green change due to the difference in the type, blending ratio and content of medium chain fatty acid triglycerides, but in appearance Could not confirm a big difference.
［実験例８］保存1か月後の退色抑制効果
実施例６〜８、比較例４のバジルソースを、１０℃の暗所で１か月保存したもの（対照）と、１０００ｌｘ（ルクス）の光照射条件下（常温２０℃）で１か月保存したものとを用意した。これらについて、色差計（日本電色工業株式会社製、３００Ａ）を用いて、段落００２４と同様に、保存後の色を測定した。その結果をそれぞれ以下の表１８〜２０、図９〜１０に示した。
[Experimental Example 8] Effect of inhibiting fading after 1 month of storage The basil sauce of Examples 6 to 8 and Comparative Example 4 was stored for 1 month in a dark place at 10 ° C (control), and 1000 lx (lux). What was preserve | saved for one month under light irradiation conditions (room temperature 20 degreeC) was prepared. About these, the color after a preservation | save was measured like the paragraph 0024 using the color difference meter (The Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Tables 18 to 20 and FIGS.
上記表１８〜２０及び図９及び１０をみると、１０００ｘｌ光照射下で保存したものにおいて、中鎖脂肪酸トリグリセリドを配合している実施例６〜８では、中鎖脂肪酸トリグリセリドを配合していない比較例４と比較して、a値の差分（退色の大きさ）がいずれも低下しており、緑色の退色が抑制されていることがわかった。特に、中鎖脂肪酸トリグリセリドを２０質量％配合している実施例５が最も抑制効果を有していたので、容量依存的に効果があるものと予測される。なお、暗所で保存したものにおいては、中鎖脂肪酸トリグリセリド配合している実施例が容量依存的に抑制効果があるようには見えない。いずれにしても、中鎖脂肪酸トリグリセリドを構成する脂肪酸をデカン酸が多いような別の比率を変えても光照射下における緑色の退色抑制効果を有していることが確認できた。 Looking at Tables 18 to 20 and FIGS. 9 and 10, in Examples 6 to 8 in which medium chain fatty acid triglycerides are blended in those stored under 1000 × l light irradiation, comparison in which medium chain fatty acid triglycerides are not blended Compared with Example 4, the difference (value of fading) in the a value was decreased, and it was found that green fading was suppressed. In particular, since Example 5 containing 20% by mass of medium-chain fatty acid triglyceride had the most inhibitory effect, it is expected to be effective in a volume-dependent manner. In addition, in what was preserve | saved in the dark place, the Example which mix | blended medium-chain fatty-acid triglyceride does not seem to have a suppression effect in a volume-dependent manner. In any case, it was confirmed that even if the fatty acid constituting the medium-chain fatty acid triglyceride was changed in another ratio such that decanoic acid was high, it had an effect of suppressing green fading under light irradiation.
次に、中鎖脂肪酸トリグリセリドを構成する脂肪酸が単一種であっても、同様の効果が奏されることを確認するため、また、中鎖脂肪酸トリグリセリドの含有量に上限があるかどうかを確認するために、以下の実験を実施した。
＜退色抑制剤の調製＞
下記表２１に示した配合比率で、中鎖オイルＤ（オクタン酸のみで構成）とキャノーラ油とを合計１００ｇとなるように混合し、実施例９〜１１の退色抑制剤、比較例４の油脂（前記退色抑制剤の対照）を調製した。
Next, in order to confirm that the same effect is exhibited even if the fatty acid constituting the medium chain fatty acid triglyceride is a single species, it is also confirmed whether there is an upper limit in the content of the medium chain fatty acid triglyceride Therefore, the following experiment was conducted.
<Preparation of fading inhibitor>
In the blending ratio shown in Table 21 below, medium chain oil D (consisting only of octanoic acid) and canola oil were mixed so that the total amount would be 100 g, and the fading inhibitors of Examples 9 to 11 and the fats and oils of Comparative Example 4 (Control of the above fading inhibitor) was prepared.
＜バジルソースの調製＞
上記表２に示した配合で、バジルソースを同様に製造した。以下、実施例９〜１１の退色抑制剤又は比較例４の油脂を含むバジルソースをそれぞれ実施例９〜１１のバジルソース又は比較例４のバジルソースと略していう。
<Preparation of basil sauce>
Basil sauce was produced in the same manner with the formulation shown in Table 2 above. Hereinafter, the basil sauce containing the fading inhibitor of Examples 9 to 11 or the fat or oil of Comparative Example 4 is abbreviated as the basil sauce of Examples 9 to 11 or the basil sauce of Comparative Example 4, respectively.
［実験例９］製造直後の退色抑制効果
上述のとおり、実施例９〜１１、比較例４のバジルソースを用意した。これらについて、段落００２４と同様に、色差計（日本電色工業株式会社製、３００Ａ）を用いて、製造直後の色を測定した。その結果を以下の表２２に示した。
[Experimental Example 9] Fading Suppressing Effect Immediately after Production As described above, the basil sauces of Examples 9 to 11 and Comparative Example 4 were prepared. About these, similarly to Paragraph 0024, the color immediately after manufacture was measured using the color difference meter (the Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Table 22 below.
上記表２２をみると、製造直後のバジルソースでは、ａ値が概ね-10.0付近であったが、実施例６においては低く出てしまった（原因不明）。ただし、見た目においてさほど大きな違いはなかった。したがって、中鎖脂肪酸トリグリセリドの種類や配合利比率を変えても、また、その含有量を多くしても、さほど緑色食品の緑色に大きな影響を及ぼすものではないと考えられた。 Table 22 shows that in the basil sauce immediately after production, the a value was approximately -10.0, but in Example 6 it was low (cause unknown). However, there was not much difference in appearance. Therefore, it was thought that even if the type and blending ratio of the medium chain fatty acid triglyceride was changed or the content thereof was increased, the green color of the green food was not greatly affected.
［実験例１０］保存1か月後の退色抑制効果
実施例９〜１１、比較例４のバジルソースを、１０℃の暗所で１か月保存したもの（対照）と、１０００ｌｘ（ルクス）の光照射条件下（常温２０℃）で１か月保存したものとを用意した。これらについて、色差計（日本電色工業株式会社製、３００Ａ）を用いて、段落００２４と同様に、保存後の色を測定した。その結果をそれぞれ以下の表２２〜２３、図１１〜１２に示した。
[Experimental Example 10] Effect of inhibiting fading after 1 month of storage The basil sauces of Examples 9 to 11 and Comparative Example 4 were stored for 1 month in a dark place at 10 ° C (control) and 1000 lx (lux). What was preserve | saved for one month under light irradiation conditions (room temperature 20 degreeC) was prepared. About these, the color after a preservation | save was measured like the paragraph 0024 using the color difference meter (The Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Tables 22 to 23 and FIGS.
上記表２３〜２５及び図１１〜１２をみると、１０００ｘｌ光照射下で保存したものにおいて、中鎖脂肪酸トリグリセリドを配合している実施例９〜１０では、中鎖脂肪酸トリグリセリドを配合していない比較例４と比較して、a値の差分（退色の大きさ）がいずれも低下しており、緑色の退色が抑制されていることがわかった。なお、実施例１１において、退色効果が低くなることから、中鎖脂肪酸トリグリセリドの種類によっては、含有量のピークがある場合も考えられる。なお、暗所で保存したものにおいても、中鎖脂肪酸トリグリセリドは、同様のピークを感じさせる抑制効果が見られた。いずれにしても、他の種類の中鎖脂肪酸トリグリセリドでも光照射下における緑色の退色抑制効果を有していることが確認できた。 Looking at Tables 23 to 25 and FIGS. 11 to 12, in Examples 9 to 10 in which medium chain fatty acid triglycerides are blended in those stored under 1000 × l light irradiation, comparison is not blended with medium chain fatty acid triglycerides. Compared with Example 4, the difference (value of fading) in the a value was decreased, and it was found that green fading was suppressed. In Example 11, since the fading effect is reduced, depending on the type of medium-chain fatty acid triglyceride, there may be a peak in content. In addition, in the thing preserve | saved in the dark place, the suppression effect which a medium chain fatty acid triglyceride feels the same peak was seen. In any case, it was confirmed that other types of medium-chain fatty acid triglycerides have an effect of suppressing green fading under light irradiation.
次に、別の単酸基を有する中鎖脂肪酸トリグリセリドであっても、同様の効果が奏されることを確認するため、また、中鎖脂肪酸トリグリセリドの含有量の上限があるかどうかを確認するために、以下の実験を実施した。
＜退色抑制剤の調製＞
下記表１８に示した配合比率で、中鎖オイルＥ（デカン酸のみで構成）とキャノーラ油とを合計１００ｇとなるように混合し、実施例１２〜１４の退色抑制剤、比較例４の油脂（前記退色抑制剤の対照）を調製した。
Next, in order to confirm that the same effect is exhibited even with a medium-chain fatty acid triglyceride having another monoacid group, it is also confirmed whether there is an upper limit of the content of the medium-chain fatty acid triglyceride. Therefore, the following experiment was conducted.
<Preparation of fading inhibitor>
In the blending ratio shown in Table 18 below, medium chain oil E (comprising only decanoic acid) and canola oil were mixed so that the total amount would be 100 g, and the fading inhibitors of Examples 12 to 14 and the fats and oils of Comparative Example 4 (Control of the above fading inhibitor) was prepared.
＜バジルソースの調製＞
上記表２に示した配合で、バジルソースを同様に製造した。以下、実施例１２〜１４の退色抑制剤又は比較例４の油脂を含むバジルソースをそれぞれ実施例１２〜１４のバジルソース又は比較例４のバジルソースと略していう。
<Preparation of basil sauce>
Basil sauce was produced in the same manner with the formulation shown in Table 2 above. Hereinafter, the basil sauce containing the fading inhibitor of Examples 12 to 14 or the oil or fat of Comparative Example 4 is abbreviated as the basil sauce of Examples 12 to 14 or the basil sauce of Comparative Example 4, respectively.
［実験例１１］製造直後の退色抑制効果
上述のとおり、実施例１２〜１４、比較例４のバジルソースを用意した。これらについて、段落００２４と同様に、色差計（日本電色工業株式会社製、３００Ａ）を用いて、製造直後の色を測定した。その結果を以下の表２６に示した。
[Experimental Example 11] Fading Suppressing Effect Immediately after Production As described above, the basil sauces of Examples 12 to 14 and Comparative Example 4 were prepared. About these, similarly to Paragraph 0024, the color immediately after manufacture was measured using the color difference meter (the Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Table 26 below.
上記表２６をみると、製造直後のバジルソースでは、ａ値が概ね-10.0前後であり、ほぼ一定に保たれている。したがって、中鎖脂肪酸トリグリセリドの種類を変えても、また、その含有量を多くしても、緑色食品の緑色に大きな影響を及ぼすものではないことが確認できた。 As shown in Table 26 above, the ba value immediately after production has a value of about -10.0, which is kept almost constant. Therefore, it was confirmed that even if the type of medium chain fatty acid triglyceride was changed or the content thereof was increased, the green color of the green food was not greatly affected.
［実験例１２］保存1か月後の退色抑制効果
実施例１２〜１４、比較例４のバジルソースを、１０℃の暗所で１か月保存したもの（対照）と、１０００ｌｘ（ルクス）の光照射条件下（常温２０℃）で１か月保存したものとを用意した。これらについて、色差計（日本電色工業株式会社製、３００Ａ）を用いて、段落００２４と同様に、保存後の色を測定した。その結果をそれぞれ以下の表２８〜３０、図１３〜１４に示した。
[Experimental Example 12] Discoloration inhibiting effect after 1 month of storage The basil sauces of Examples 12 to 14 and Comparative Example 4 were stored for 1 month in a dark place at 10 ° C (control) and 1000 lx (lux). What was preserve | saved for one month under light irradiation conditions (room temperature 20 degreeC) was prepared. About these, the color after a preservation | save was measured like the paragraph 0024 using the color difference meter (The Nippon Denshoku Industries Co., Ltd. make, 300A). The results are shown in Tables 28-30 and FIGS. 13-14, respectively.
上記表２８〜３０及び図１３〜１４をみると、１０００ｘｌ光照射下で保存したものにおいて、中鎖脂肪酸トリグリセリドを配合している実施例１２〜１４では、中鎖脂肪酸トリグリセリドを配合していない比較例４と比較して、a値の差分（退色の大きさ）がいずれも低下しており、緑色の退色が抑制されていることがわかった。特に、中鎖脂肪酸トリグリセリドを１０質量％配合している実施例１０が最も抑制効果が高かった。これは単酸基である中鎖脂肪酸トリグリセリドにおいては、１０質量％程度のところに効果のピークがあるかもしれないことを示している。なお、暗所で保存したものにおいても、中鎖脂肪酸トリグリセリドは、多少抑制効果があるようにも見えた。いずれにしても、他の種類の中鎖脂肪酸トリグリセリドでも光照射下における緑色の退色抑制効果を有していることが確認できた。
なお、オクタン酸又はデカン酸のいずれか単独から構成される中鎖脂肪酸トリグリセリドであっても効果があるので、オクタン酸及びデカン酸の比率はいかなるものであっても効果があることが予想された。
Looking at Tables 28 to 30 and FIGS. 13 to 14, in Examples 12 to 14 in which medium chain fatty acid triglycerides are blended in those stored under 1000 × l light irradiation, comparison in which medium chain fatty acid triglycerides are not blended Compared with Example 4, the difference (value of fading) in the a value was decreased, and it was found that green fading was suppressed. In particular, Example 10 containing 10% by mass of medium chain fatty acid triglyceride had the highest inhibitory effect. This indicates that there may be an effect peak at about 10% by mass in the medium-chain fatty acid triglyceride which is a monoacid group. In addition, medium chain fatty acid triglycerides also seemed to have some inhibitory effect even in those stored in the dark. In any case, it was confirmed that other types of medium-chain fatty acid triglycerides have an effect of suppressing green fading under light irradiation.
In addition, since it is effective even with medium chain fatty acid triglycerides composed of either octanoic acid or decanoic acid alone, it was expected that any ratio of octanoic acid and decanoic acid would be effective. .
Claims (9)
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| WO2019193999A1 (en) | 2018-04-04 | 2019-10-10 | 株式会社アロンワールド | Method for inhibiting separation of oil in processed food |
| JP2019187411A (en) * | 2018-04-20 | 2019-10-31 | 株式会社Ｎｉｊｃ | Manufacturing method for seasoning derived from freeze-dried food |
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| JP2019187411A (en) * | 2018-04-20 | 2019-10-31 | 株式会社Ｎｉｊｃ | Manufacturing method for seasoning derived from freeze-dried food |
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| JP2021119794A (en) | 2021-08-19 |
| JP6890878B2 (en) | 2021-06-18 |
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