JP2019208504A - Quality keeping agent for chlorophyll-containing food - Google Patents
Quality keeping agent for chlorophyll-containing food Download PDFInfo
- Publication number
- JP2019208504A JP2019208504A JP2019101500A JP2019101500A JP2019208504A JP 2019208504 A JP2019208504 A JP 2019208504A JP 2019101500 A JP2019101500 A JP 2019101500A JP 2019101500 A JP2019101500 A JP 2019101500A JP 2019208504 A JP2019208504 A JP 2019208504A
- Authority
- JP
- Japan
- Prior art keywords
- chlorophyll
- acid
- quality
- containing food
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 81
- 229930002875 chlorophyll Natural products 0.000 title claims abstract description 78
- 235000019804 chlorophyll Nutrition 0.000 title claims abstract description 78
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 title claims abstract description 78
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- 229960002663 thioctic acid Drugs 0.000 claims abstract description 19
- AGBQKNBQESQNJD-SSDOTTSWSA-N (R)-lipoic acid Chemical compound OC(=O)CCCC[C@@H]1CCSS1 AGBQKNBQESQNJD-SSDOTTSWSA-N 0.000 claims abstract description 17
- AGBQKNBQESQNJD-UHFFFAOYSA-N alpha-Lipoic acid Natural products OC(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000019136 lipoic acid Nutrition 0.000 claims abstract description 17
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 15
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 14
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 13
- 239000011777 magnesium Substances 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims description 37
- 244000269722 Thea sinensis Species 0.000 claims description 22
- 239000007864 aqueous solution Substances 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 22
- 235000009569 green tea Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000012423 maintenance Methods 0.000 claims description 9
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 8
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims description 8
- 239000001095 magnesium carbonate Substances 0.000 claims description 8
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 229920000858 Cyclodextrin Polymers 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 150000000996 L-ascorbic acids Chemical class 0.000 claims description 5
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 claims description 5
- 229910000400 magnesium phosphate tribasic Inorganic materials 0.000 claims description 5
- 235000020332 matcha tea Nutrition 0.000 claims description 5
- 239000003002 pH adjusting agent Substances 0.000 claims description 5
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 4
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 4
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000021067 refined food Nutrition 0.000 claims description 4
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 235000019187 sodium-L-ascorbate Nutrition 0.000 claims description 4
- 239000011755 sodium-L-ascorbate Substances 0.000 claims description 4
- 229940123973 Oxygen scavenger Drugs 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 150000007513 acids Chemical class 0.000 claims description 2
- 239000001361 adipic acid Substances 0.000 claims description 2
- 235000011037 adipic acid Nutrition 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 150000003863 ammonium salts Chemical class 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 2
- 159000000007 calcium salts Chemical class 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- 239000000174 gluconic acid Substances 0.000 claims description 2
- 235000012208 gluconic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000000467 phytic acid Substances 0.000 claims description 2
- 235000002949 phytic acid Nutrition 0.000 claims description 2
- 229940068041 phytic acid Drugs 0.000 claims description 2
- 235000019260 propionic acid Nutrition 0.000 claims description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000006096 absorbing agent Substances 0.000 claims 1
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- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims 1
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Images
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
本発明は、熱や光によるクロロフィル含有食品の変色を抑制するための、クロロフィル含有食品用品質保持剤に関する。また、本発明は熱や光によるクロロフィル含有食品の変色を抑制する、クロロフィル含有食品の品質保持方法に関する。 The present invention relates to a chlorophyll-containing food quality-preserving agent for suppressing discoloration of chlorophyll-containing foods caused by heat or light. Moreover, this invention relates to the quality maintenance method of the chlorophyll containing foodstuff which suppresses discoloration of the chlorophyll containing foodstuff by heat or light.
抹茶やブロッコリー、インゲンマメ、枝豆、アスパラガス等の緑色野菜に含まれるクロロフィルは、一般にマグネシウムがテトラピロール環中心に配位した構造をしており、安全性の高い緑色色素として食品、化粧料等の着色に利用されている。 Chlorophyll contained in green vegetables such as matcha, broccoli, green beans, green soybeans, asparagus, etc., generally has a structure in which magnesium is coordinated at the center of the tetrapyrrole ring, and as a safe green pigment such as food and cosmetics. It is used for coloring.
しかしながら、クロロフィルは加熱や光（特に紫外線）照射により分解し、変色を引き起こしやすい。このような安定性の問題により、クロロフィルの用途や使用条件は制限されている。そのため、クロロフィルの安定化のための品質保持剤や品質保持方法が種々提案されている。 However, chlorophyll decomposes when heated or irradiated with light (particularly ultraviolet rays) and easily causes discoloration. Due to such stability problems, the use and use conditions of chlorophyll are limited. Therefore, various quality preservation agents and quality preservation methods for stabilizing chlorophyll have been proposed.
特許文献１には、炭酸マグネシウムを添加することにより、変色が抑制された茶そばの製造方法が記載されている。クロロフィルの分解はマグネシウムとテトラピロール環との配位構造が崩れることが原因の一つと考えられている。従って、特許文献１のように、炭酸マグネシウムのようなマグネシウム源を添加することで、クロロフィルの分解を抑制することが可能である。しかしながら、マグネシウム源の添加だけでは変色を十分に抑制することができず、さらにアスコルビン酸Ｎａを加えてｐＨを７．０〜８．０に調整した場合であっても、その変色抑制効果は未だ不十分であった。 Patent Document 1 describes a method for producing tea buckwheat in which discoloration is suppressed by adding magnesium carbonate. The decomposition of chlorophyll is considered to be one of the causes due to the collapse of the coordination structure between magnesium and the tetrapyrrole ring. Therefore, like patent document 1, it is possible to suppress decomposition | disassembly of chlorophyll by adding a magnesium source like magnesium carbonate. However, the addition of the magnesium source alone cannot sufficiently suppress the discoloration, and even when the pH is adjusted to 7.0 to 8.0 by adding ascorbic acid Na, the discoloration suppressing effect is still not achieved. It was insufficient.
特許文献２には、内側面に銅及び／又は亜鉛を含む合金地肌を露出した構造に形成してなる加熱容器中の温水または熱水中に溶出してくる銅イオンおよび亜鉛イオンの相互作用で植物由来緑色素を復元および／または定着するようにした湯煎による植物の緑色素復元・定着方法が記載されている。この方法では、クロロフィルの金属を銅イオンまたは亜鉛イオンに置換することでクロロフィルの色素をより鮮やかに保つことが可能である。しかしながら、このような方法では、溶出する金属イオン濃度の調整が困難であり、金属イオンが置換されるまで熱水に浸漬することで、他の栄養分の分解や溶出を招く等の問題があった。 Patent Document 2 describes the interaction between copper ions and zinc ions eluted in warm water or hot water in a heating vessel formed in a structure in which an alloy background containing copper and / or zinc is exposed on the inner surface. A method for restoring and fixing a green pigment of a plant by hot water bath in which the plant-derived green pigment is restored and / or fixed is described. In this method, the chlorophyll pigment can be kept more vivid by replacing the metal of chlorophyll with copper ions or zinc ions. However, with such a method, it is difficult to adjust the concentration of metal ions to be eluted, and soaking in hot water until the metal ions are replaced has caused problems such as decomposition and elution of other nutrients. .
特許文献３には、特定のミネラルを増強した酵母を利用した植物の緑色の保持あるいは復元する方法が提案されている。しかしながら、ミネラル含有酵母は、酵母壁が硬く所定のミネラルの効果的な遊離が難しいことや、酵母体内のミネラル含有量が比較的少ない（亜鉛酵母の場合は亜鉛を５重量％含有）ことから、酵母を過剰に加える必要があった。また、特有の酵母臭が食品に付着し、臭いや味に影響が出るため、食品には使用し難いものであった。 Patent Document 3 proposes a method for maintaining or restoring the green color of a plant using yeast enriched with a specific mineral. However, the mineral-containing yeast has a hard yeast wall and it is difficult to effectively release a predetermined mineral, and the mineral content in the yeast body is relatively small (in the case of zinc yeast, containing 5% by weight of zinc), It was necessary to add excess yeast. In addition, since a unique yeast odor adheres to food and affects the odor and taste, it is difficult to use for food.
また、クロロフィルの分解は、酸化も原因の一つと考えられており、様々な抗酸化物質の添加によってクロロフィルの変色を抑制する方法が提案されている。抗酸化物質としては、例えば、β−カロテン（特許文献４）、α−リポ酸及びアスコルビン酸（特許文献５、特許文献６）等が挙げられるが、クロロフィルの分解には複数の要因が考えられ、そのメカニズムが複雑であることから、これらの化合物のみではクロロフィルの分解、変色を十分に抑制することが困難であった。 The decomposition of chlorophyll is considered to be one of the causes of oxidation, and a method for suppressing the discoloration of chlorophyll by adding various antioxidants has been proposed. Examples of antioxidants include β-carotene (Patent Document 4), α-lipoic acid and ascorbic acid (Patent Documents 5 and 6), and a plurality of factors may be considered for the decomposition of chlorophyll. Since the mechanism is complicated, it is difficult to sufficiently suppress the decomposition and discoloration of chlorophyll only with these compounds.
そのため、食品の味質に対する影響が少なく、十分な変色抑制効果を有する品質保持剤が所望されていた。 Therefore, there has been a demand for a quality-preserving agent that has little influence on the taste quality of food and has a sufficient discoloration suppressing effect.
本発明は、食品の味質に対する影響が少なく、十分な変色抑制効果を有するクロロフィル含有食品用品質保持剤を提供することを目的とする。 An object of the present invention is to provide a chlorophyll-containing food quality-preserving agent that has a small effect on the taste quality of food and has a sufficient discoloration suppressing effect.
本発明者らは、鋭意検討の結果、特定の化合物を混合し、特定のｐＨに調整することにより、食品の味質に対する影響が少なく、十分な変色抑制効果を有することを見出し、本発明を完成させるに至った。 As a result of intensive studies, the present inventors have found that by mixing a specific compound and adjusting to a specific pH, the effect on the taste quality of the food is small and there is a sufficient discoloration suppressing effect. It came to complete.
すなわち本発明は、マグネシウム含有化合物、アスコルビン酸類および／またはその塩、およびα−リポ酸および／またはその複合体を含有するクロロフィル含有食品用品質保持剤であって、該クロロフィル含有食品用品質保持剤の１重量％水溶液のｐＨが７．５〜９．５である、クロロフィル含有食品用品質保持剤を提供するものである。 That is, the present invention is a chlorophyll-containing food quality-preserving agent containing a magnesium-containing compound, ascorbic acid and / or a salt thereof, and α-lipoic acid and / or a complex thereof, and the chlorophyll-containing food quality-preserving agent This provides a chlorophyll-containing food quality-preserving agent having a 1% by weight aqueous solution of 7.5 to 9.5.
本発明のクロロフィル含有食品用品質保持剤は、抹茶等のクロロフィル含有食品に添加することで、味質に影響を与えず、変色を抑制することができる。 By adding the chlorophyll-containing food quality-preserving agent of the present invention to chlorophyll-containing foods such as matcha tea, discoloration can be suppressed without affecting the taste quality.
本発明のクロロフィル含有食品用品質保持剤に用いるマグネシウム含有化合物としては、塩化マグネシウム、ステアリン酸マグネシウム、炭酸マグネシウム、硫酸マグネシウムおよびリン酸三マグネシウムからなる群から選択される一種以上が挙げられ、変色抑制効果に優れる点で、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウムが好ましく、炭酸マグネシウム、リン酸三マグネシウムがより好ましく、炭酸マグネシウムがさらに好ましい。 The magnesium-containing compound used in the chlorophyll-containing food quality-preserving agent of the present invention includes one or more selected from the group consisting of magnesium chloride, magnesium stearate, magnesium carbonate, magnesium sulfate and trimagnesium phosphate, and suppresses discoloration. In terms of excellent effects, magnesium carbonate, magnesium sulfate, and trimagnesium phosphate are preferable, magnesium carbonate and trimagnesium phosphate are more preferable, and magnesium carbonate is more preferable.
本発明のクロロフィル含有食品用品質保持剤に含まれるマグネシウム含有化合物の割合は、アスコルビン酸類および／またはその塩１００重量部に対して、５〜３００重量部が好ましく、７〜１２０重量部がより好ましく、９〜７０重量部がさらに好ましく、１１〜６０重量部が特に好ましい。マグネシウム含有化合物の割合がアスコルビン酸類および／またはその塩１００重量部に対して５重量部を下回る場合、十分な変色抑制効果が得られない傾向にあり、アスコルビン酸類および／またはその塩１００重量部に対して３００重量部を上回る場合、クロロフィルがアルカリによって分解し、使用した食品が変色する傾向にある。 The proportion of the magnesium-containing compound contained in the chlorophyll-containing food quality-preserving agent of the present invention is preferably 5 to 300 parts by weight, more preferably 7 to 120 parts by weight, based on 100 parts by weight of ascorbic acids and / or salts thereof. 9 to 70 parts by weight is more preferable, and 11 to 60 parts by weight is particularly preferable. When the proportion of the magnesium-containing compound is less than 5 parts by weight with respect to 100 parts by weight of ascorbic acid and / or its salt, there is a tendency that a sufficient discoloration suppressing effect tends not to be obtained, and ascorbic acid and / or its salt has 100 parts by weight. On the other hand, when it exceeds 300 parts by weight, chlorophyll is decomposed by alkali and used food tends to discolor.
本発明のクロロフィル含有食品用品質保持剤に用いるアスコルビン酸類および／またはその塩としては、Ｌ−アスコルビン酸、エリソルビン酸（Ｄ−イソアスコルビン酸）、Ｌ−アスコルビン酸ナトリウム、Ｌ−アスコルビン酸カリウム、Ｌ−アスコルビン酸アンモニウム、Ｌ−アスコルビン酸モノエタノールアミン、Ｌ−アスコルビン酸ジエタノールアミン、エリソルビン酸ナトリウム、エリソルビン酸カリウム、エリソルビン酸アンモニウム、エリソルビン酸モノエタノールアミン、エリソルビン酸ジエタノールアミンからなる群から選択される一種以上を用いることができる。これらの中でも、変色抑制効果に優れる点で、Ｌ−アスコルビン酸ナトリウムが好ましい。また、これらの化合物は水和物であってもよい。 Ascorbic acids and / or salts thereof used in the chlorophyll-containing food quality-preserving agent of the present invention include L-ascorbic acid, erythorbic acid (D-isoascorbic acid), sodium L-ascorbate, potassium L-ascorbate, L One or more selected from the group consisting of ammonium ascorbate, L-ascorbic acid monoethanolamine, L-ascorbic acid diethanolamine, sodium erythorbate, potassium erythorbate, ammonium erythorbate, erythorbic acid monoethanolamine, and diethanolamine erythorbate Can be used. Among these, sodium L-ascorbate is preferable from the viewpoint of excellent discoloration suppressing effect. These compounds may be hydrates.
本発明のクロロフィル含有食品用品質保持剤に含まれるアスコルビン酸類および／またはその塩の割合は、品質保持剤全量に対し２０〜６５重量％が好ましく、２５〜６０重量％がより好ましく、３０〜５５重量％がさらに好ましい。アスコルビン酸類および／またはその塩の割合が２０重量％を下回る場合、十分な変色抑制効果が得られない傾向にあり、アスコルビン酸類および／またはその塩の割合が６５重量％を上回る場合、製剤中の他成分の配合量が減るために得られる効果が低減する恐れがある。 The proportion of ascorbic acids and / or salts thereof contained in the chlorophyll-containing food quality preservation agent of the present invention is preferably 20 to 65% by weight, more preferably 25 to 60% by weight, more preferably 30 to 55%, based on the total amount of the quality preservation agent. More preferred is weight percent. When the proportion of ascorbic acid and / or its salt is less than 20% by weight, there is a tendency that a sufficient discoloration suppressing effect tends not to be obtained, and when the proportion of ascorbic acid and / or its salt is more than 65% by weight, Since the blending amount of other components is reduced, the obtained effect may be reduced.
本発明のクロロフィル含有食品用品質保持剤に用いるα−リポ酸および／またはその複合体において、α−リポ酸としては、α−リポ酸Ｒ体、α−リポ酸Ｓ体、ジヒドロリポ酸Ｒ体、ジヒドロリポ酸Ｓ体、およびこれらのアルカリ金属塩もしくはアルカリ土類金属塩からなる群から選択される一種以上が挙げられる。 In the α-lipoic acid and / or complex thereof used in the chlorophyll-containing food quality-preserving agent of the present invention, α-lipoic acid includes α-lipoic acid R form, α-lipoic acid S form, dihydrolipoic acid R form, One or more types selected from the group consisting of dihydrolipoic acid S-form and alkali metal salts or alkaline earth metal salts thereof can be mentioned.
本発明のクロロフィル含有食品用品質保持剤に用いるα−リポ酸および／またはその複合体としては、安定性および臭気抑制効果に優れる点で、α−リポ酸／シクロデキストリン複合体が好ましい。 The α-lipoic acid and / or complex thereof used in the chlorophyll-containing food quality-preserving agent of the present invention is preferably an α-lipoic acid / cyclodextrin complex from the viewpoint of excellent stability and odor control effects.
α−リポ酸／シクロデキストリン複合体におけるシクロデキストリンとは、Ｄ−グルコースがα−１、４結合により環状構造を形成した大環状化合物であり、α−シクロデキストリン、β−シクロデキストリン、γ−シクロデキストリンおよびδ−及びε−シクロデキストリンからなる群から選択される一種以上が挙げられる。特にγ−シクロデキストリンは水溶性、消化性が共に優れるため、好ましい。 The cyclodextrin in the α-lipoic acid / cyclodextrin complex is a macrocyclic compound in which D-glucose forms a cyclic structure by α-1,4 bonds, and α-cyclodextrin, β-cyclodextrin, γ-cyclodone. One or more selected from the group consisting of dextrin and δ- and ε-cyclodextrin may be mentioned. In particular, γ-cyclodextrin is preferable because both water solubility and digestibility are excellent.
本発明のクロロフィル含有食品用品質保持剤に含まれるα−リポ酸および／またはその複合体の割合は、アスコルビン酸類および／またはその塩１００重量部に対して、１〜２０重量部が好ましく、１．５〜１０重量部がより好ましく、２〜５重量部がさらに好ましい。α−リポ酸および／またはその複合体の割合がアスコルビン酸類および／またはその塩１００重量部に対して１重量部を下回る場合、十分な変色抑制効果が得られない傾向にあり、アスコルビン酸類および／またはその塩１００重量部に対して２０重量部を上回る場合、クロロフィル含有食品へのα−リポ酸特有の刺激味の影響が強くなる傾向にある。 The proportion of α-lipoic acid and / or its complex contained in the chlorophyll-containing food quality-preserving agent of the present invention is preferably 1 to 20 parts by weight with respect to 100 parts by weight of ascorbic acids and / or salts thereof. 5 to 10 parts by weight is more preferable, and 2 to 5 parts by weight is further preferable. When the proportion of α-lipoic acid and / or its complex is less than 1 part by weight with respect to 100 parts by weight of ascorbic acid and / or its salt, there is a tendency that a sufficient discoloration inhibiting effect tends not to be obtained, and ascorbic acid and / or Or when it exceeds 20 weight part with respect to 100 weight part of the salt, it exists in the tendency for the influence of the irritation | stimulation taste peculiar to (alpha) -lipoic acid to a chlorophyll containing foodstuff to become strong.
本発明のクロロフィル含有食品用品質保持剤の１重量％水溶液のｐＨは７.５〜９．５であり、７．７〜９．２が好ましく、８．０〜９．０がより好ましい。本発明のクロロフィル含有食品用品質保持剤の１重量％水溶液のｐＨが上記範囲内にあることによって、クロロフィル含有食品に対して十分な変色抑制効果が得られるとともに、食品の味質に対する影響が少ない。本発明のクロロフィル含有食品用品質保持剤はｐＨ調整剤を含有してもよく、ｐＨ調整剤の添加量は、本発明の品質保持剤の１重量％水溶液のｐＨが上記範囲内に入るよう適宜調整すればよい。１重量％水溶液のｐＨが上記範囲内であれば、ｐＨ調整剤は用いなくてもよい。ｐＨ調整剤の割合は、品質保持剤全量に対し０．５〜６０重量％程度が好ましいが、これに限定されず、場合により６０重量％を上回ってもよい。 The pH of the 1% by weight aqueous solution of the chlorophyll-containing food quality maintenance agent of the present invention is 7.5 to 9.5, preferably 7.7 to 9.2, and more preferably 8.0 to 9.0. When the pH of the 1% by weight aqueous solution of the chlorophyll-containing food quality-preserving agent of the present invention is within the above range, a sufficient discoloration suppressing effect can be obtained for the chlorophyll-containing food and there is little influence on the taste of the food. . The chlorophyll-containing food quality-preserving agent of the present invention may contain a pH adjuster, and the addition amount of the pH adjuster is appropriately determined so that the pH of the 1% by weight aqueous solution of the quality-preserving agent of the present invention falls within the above range. Adjust it. If the pH of the 1% by weight aqueous solution is within the above range, the pH adjusting agent may not be used. The ratio of the pH adjuster is preferably about 0.5 to 60% by weight with respect to the total amount of the quality-preserving agent, but is not limited to this, and may exceed 60% by weight in some cases.
ｐＨ調整剤としては、フマル酸、乳酸、酢酸、酒石酸、アジピン酸、グルコン酸、クエン酸、りんご酸、こはく酸、フィチン酸、プロピオン酸、酪酸、炭酸、重炭酸およびリン酸、ならびにこれらの酸のナトリウム塩、カリウム塩、カルシウム塩およびアンモニウム塩からなる群から選択される１種以上が挙げられる。 pH adjusters include fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonate and phosphoric acid, and these acids And one or more selected from the group consisting of sodium salts, potassium salts, calcium salts and ammonium salts.
本発明が適用されるクロロフィル含有食品は、クロロフィルを含む食品或いは食品素材であれば、いずれも対象とすることができ、緑色野菜、緑茶、抹茶、クロレラ、ユーグレナ、スピルリナ等が例示される。尚、一種類の食品だけでなく、複数の食品の混合物を対象としてもよい。 The chlorophyll-containing food to which the present invention is applied can be any food or food material containing chlorophyll, and examples include green vegetables, green tea, matcha, chlorella, euglena, and spirulina. In addition, it is good also considering not only one type of foodstuff but the mixture of several foodstuffs.
緑色野菜としては、グリーンピース、ブロッコリー、グリーン・アスパラガス、枝豆、ほうれん草、インゲンマメ、わらび、キャベツ、ピーマン、コマツナ、サヤエンドウ、オクラ、大麦若葉などを例示できる。本発明で使用される野菜は、野菜全体であっても、その一部であってもよく、丸のまま又は最終的な用途に合わせた様々な大きさに切られた野菜を使用してもよい。 Examples of green vegetables include green peas, broccoli, green asparagus, green soybeans, spinach, kidney beans, bracken, cabbage, peppers, komatsuna, green peas, okra, barley young leaves and the like. The vegetable used in the present invention may be the whole vegetable or a part of the vegetable, even if the vegetable is cut into various sizes according to the round or the final use. Good.
緑茶は、ツバキ科茶の樹の芽、葉、茎であり、品種、産地を問わず本発明の適用対象とすることができ、また、生のままであっても、また、クロロフィルが壊されていない状態で残存していれば飲料用の前処理（発酵、半発酵など）を施したものであってもよい。緑茶の種類としては、煎茶、玉露、かぶせ茶、番茶、玉緑茶、抹茶、ほうじ茶、釜炒り茶、てん茶等が挙げられる。 Green tea is the buds, leaves, and stems of camellia tea trees, and can be applied to the present invention regardless of varieties and production areas. As long as it remains in an untreated state, it may be subjected to a beverage pretreatment (fermentation, semi-fermentation, etc.). Examples of the green tea include sencha, gyokuro, kabusecha, bancha, tamago green tea, matcha, hojicha, kettle roasted tea, and tencha.
抹茶は挽き茶とも言われ、一般には上記てん茶を臼で挽いて粉にしたものであるが、本発明における抹茶には、てん茶の粉に限らず広く緑茶を粉状化したものも含まれる。 Matcha is also said to be ground tea, and is generally made by grinding the above-mentioned tencha with a mortar, but the matcha in the present invention includes not only tencha powder but also a wide variety of green tea. .
特に緑茶や抹茶等のクロロフィル含有食品を利用した加工飲食品は、茶飲料（いわゆる「お茶」）をはじめ、例えば、スナック類、栄養食品、炭酸飲料、機能性飲料、アルコール飲料、アイスクリーム、シャーベット等の冷菓類、ゼリー、プリン、羊かん等のデザート類、クッキー、ケーキ、チョコレート、チューイングガム、饅頭等の菓子類、蒸しパン、菓子パン、食パン等のパン類、ラムネ菓子、タブレット、錠菓類などが挙げられる。このように本発明はクロロフィルを含む上記加工食品に幅広く適用可能である。 In particular, processed foods and drinks using chlorophyll-containing foods such as green tea and matcha tea, including tea drinks (so-called “tea”), snacks, nutritional foods, carbonated drinks, functional drinks, alcoholic drinks, ice creams, sherbets, etc. Frozen desserts such as jelly, pudding, sheep cane, confectionery such as cookies, cakes, chocolate, chewing gum, buns, steamed bread, confectionery bread, bread such as bread, ramune confectionery, tablets, tablet confectionery, etc. It is done. As described above, the present invention is widely applicable to the processed food containing chlorophyll.
より具体的には、抹茶入り蒸しパン、抹茶入りケーキ、緑茶入りキャンディー、抹茶アイスクリーム、抹茶プリン、抹茶入り乳飲料、緑茶ゼリーや抹茶チョコレートが例示される。 More specifically, steamed bread with green tea, cake with green tea, candy with green tea, green tea ice cream, green tea pudding, powdered milk with green tea, green tea jelly and green tea chocolate are exemplified.
また、本発明のクロロフィル含有食品用品質保持剤は、その効果に影響を及ぼさない範囲で、目的に応じ、別途、デキストリンなどの食品素材や、核酸などの調味料、苦味料、光沢剤、栄養強化剤、トコフェロール等のビタミン類、カテキン、ミネラル、パラベン等の抗菌剤、香料、天然香料、甘味料、保存料、日持ち向上剤、調味料、乳化剤、膨張剤、増粘剤、安定剤、ゲル化剤、糊料、固結防止剤等を含むことができる。 In addition, the chlorophyll-containing food quality-preserving agent of the present invention is a food material such as dextrin, a seasoning such as nucleic acid, a bittering agent, a brightening agent, and a nutrition, depending on the purpose, as long as the effect is not affected. Strengthening agents, vitamins such as tocopherol, antibacterial agents such as catechin, mineral, paraben, fragrance, natural fragrance, sweetener, preservative, shelf life improver, seasoning, emulsifier, swelling agent, thickener, stabilizer, gel Agents, pastes, anti-caking agents and the like can be included.
さらに、本発明のクロロフィル含有食品用品質保持剤の効果を高める目的で、上記加工飲食品を脱酸素剤および／またはアルコール揮散剤と共に包装内に封入してもよい。 Furthermore, in order to enhance the effect of the chlorophyll-containing food quality-preserving agent of the present invention, the processed food and drink may be enclosed in a package together with an oxygen scavenger and / or an alcohol volatilizer.
本発明のクロロフィル含有食品用品質保持剤の使用方法として、本発明のクロロフィル含有食品用品質保持剤をクロロフィル含有食品に直接添加する方法が挙げられる。 As a method of using the chlorophyll-containing food quality-preserving agent of the present invention, a method of directly adding the chlorophyll-containing food quality-preserving agent of the present invention to the chlorophyll-containing food can be mentioned.
クロロフィル含有食品への添加量は、食品毎に得られる変色抑制効果や味質への影響が異なるため、希望する変色抑制効果や味質が得られるように適宜調整すればよいが、クロロフィル含有食品１００重量部に対して１〜３００重量部、好ましくは１０〜２５０重量部、より好ましくは２０〜１００重量部、さらに好ましくは３０〜６０重量部を目安に添加すればよい。 The amount added to chlorophyll-containing foods may be adjusted as appropriate to obtain the desired discoloration-suppressing effect and taste because the discoloration-suppressing effect and taste quality obtained for each food differ. What is necessary is just to add 1-300 weight part with respect to 100 weight part, Preferably it is 10-250 weight part, More preferably, it is 20-100 weight part, More preferably, it is 30-60 weight part.
本発明のクロロフィル含有食品用品質保持剤の使用方法として、本発明のクロロフィル含有食品用品質保持剤の水溶液にクロロフィル含有食品を浸漬する方法、本発明のクロロフィル含有食品用品質保持剤の水溶液をクロロフィル含有食品に噴霧または塗布する方法などが挙げられる。クロロフィル含有食品用品質保持剤の水溶液は、例えば、０.１〜５０重量％、好ましくは０．５〜２０重量％を目安に調節すればよい。 As a method for using the chlorophyll-containing food quality-preserving agent of the present invention, a method of immersing the chlorophyll-containing food quality-preserving agent in the aqueous solution of the chlorophyll-containing food quality-preserving agent of the present invention; Examples include a method of spraying or coating the contained food. What is necessary is just to adjust the aqueous solution of the quality maintenance agent for chlorophyll containing foodstuffs, for example in 0.1-50 weight%, Preferably 0.5-20 weight% may be adjusted.
本発明のクロロフィル含有食品用品質保持剤を食品に添加する時期、または、本発明のクロロフィル含有食品用品質保持剤の水溶液に食品を浸漬する時期については、特に制限は無く、加熱食品に使用する場合は加熱の前後、あるいは加熱中いずれに実施してもよい。 There is no particular limitation on the timing of adding the chlorophyll-containing food quality-preserving agent of the present invention to the food or the time of immersing the food in the aqueous solution of the chlorophyll-containing food quality-preserving agent of the present invention, and it is used for heated foods. In some cases, it may be performed before or after heating or during heating.
以下、実施例により本発明を詳細に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to these Examples at all.
試験例
品質保持剤の調製
下記材料を表１−１〜１−３に示す割合で、製剤Ａ〜Ｕを調製した。また、調製した製剤について、１重量％水溶液を調製し、ｐＨメーター（株式会社堀場製作所製）を用いてｐＨを測定した。結果を表１−１〜１−３に示す。
・炭酸マグネシウム（協和化学工業株式会社製）
・リン酸三マグネシウム（太平化学産業株式会社製）
・硫酸マグネシウム（株式会社松葉薬品製）
・Ｌ−アスコルビン酸ナトリウム（維生薬業有限公司製）
・アスコルビン酸（ＤＳＭ社製）
・Ｒ（+）-αリポ酸−γシクロデキストリン包接体：α-リポ酸ＣＤ（株式会社シクロケム製）
・デキストリン（松谷化学工業株式会社製）
・フマル酸一ナトリウム（川崎化成工業株式会社製）
・ＤＬ−リンゴ酸（扶桑化学工業株式会社製）
・ＤＬ−酒石酸（扶桑化学工業株式会社製）
・無水クエン酸（昭和化工株式会社製）
・炭酸水素ナトリウム（ＡＧＣ株式会社製）
Test example
Preparation of Quality Maintaining Agents Formulations A to U were prepared at the ratios shown in Tables 1-1 to 1-3. Moreover, about the prepared formulation, 1 weight% aqueous solution was prepared and pH was measured using the pH meter (made by Horiba, Ltd.). The results are shown in Tables 1-1 to 1-3.
・ Magnesium carbonate (manufactured by Kyowa Chemical Industry Co., Ltd.)
・ Trimagnesium phosphate (made by Taihei Chemical Industrial Co., Ltd.)
・ Magnesium sulfate (Made by Matsuba Pharmaceutical Co., Ltd.)
・ Sodium L-ascorbate (manufactured by Isei Pharmaceutical Co., Ltd.)
・ Ascorbic acid (DSM)
R (+)-α lipoic acid-γ cyclodextrin inclusion body: α-lipoic acid CD (manufactured by Cyclochem)
・ Dextrin (Matsuya Chemical Co., Ltd.)
-Monosodium fumarate (manufactured by Kawasaki Chemical Industry Co., Ltd.)
・ DL-malic acid (manufactured by Fuso Chemical Industry Co., Ltd.)
・ DL-tartaric acid (manufactured by Fuso Chemical Industry Co., Ltd.)
・ Citric anhydride (made by Showa Kako Co., Ltd.)
・ Sodium bicarbonate (AGC Co., Ltd.)
実施例１〜１５および比較例１〜６
（抹茶蒸しパンの変色抑制試験１）
抹茶蒸しパンの製造
調製した製剤Ａ〜Ｕを、下記配合の抹茶蒸しパン原材料における抹茶（クロロフィル含有食品）１００重量部に対して表１−１〜１−３に記載の添加量になるように、それぞれ抹茶と混合した後、さらに薄力粉とベーキングパウダー（ＢＰ）を混合し、粉末組成物を得た。次に、グラニュー糖水溶液に前記粉末組成物を加え、混合した後、アルミカップに流し入れて、蒸し器で５分３０秒間蒸した後、アルミカップを外して室温で３０分間冷却し、抹茶蒸しパンを得た。
また、製剤を使用せず下記配合と同様の抹茶蒸しパンを製造し、官能評価および色差測定の対照とした。
＜抹茶蒸しパン原材料の配合＞
薄力粉 ４４．２５重量％
ＢＰ ０．９７重量％
グラニュー糖 １９．６５重量％
抹茶 １．７７重量％
水道水 ３３．３６重量％
Examples 1-15 and Comparative Examples 1-6
(Matcha steamed bread discoloration suppression test 1)
Manufacture of prepared matcha steamed bread A to U so that the addition amount shown in Tables 1-1 to 1-3 with respect to 100 parts by weight of matcha tea (chlorophyll-containing food) in the matcha steamed bread ingredients of the following composition. After mixing each with green tea, the flour and baking powder (BP) were further mixed to obtain a powder composition. Next, the powder composition is added to and mixed with an aqueous granulated sugar solution, poured into an aluminum cup, steamed in a steamer for 5 minutes and 30 seconds, then removed from the aluminum cup and cooled at room temperature for 30 minutes, Obtained.
In addition, a matcha steamed bread having the following composition was produced without using the preparation, and used as a control for sensory evaluation and color difference measurement.
<Mixed green tea steamed bread ingredients>
Light flour 44.25% by weight
BP 0.97% by weight
Granulated sugar 19.65% by weight
Matcha 1.77 wt%
Tap water 33.36% by weight
抹茶蒸しパンの官能評価
製造した抹茶蒸しパンの味質を下記評価基準にて評価した。結果を表１−１〜１−３に示す。
＜評価基準＞
○・・・対照と同等の味質
△・・・対照とやや異なる味質（抹茶の風味がやや消失）
Sensory evaluation of matcha steamed bread The taste quality of the manufactured matcha steamed bread was evaluated according to the following evaluation criteria. The results are shown in Tables 1-1 to 1-3.
<Evaluation criteria>
○ ・ ・ ・ Taste quality equivalent to control △ ・ ・ ・ Taste quality slightly different from control (Matcha flavor is slightly lost)
抹茶蒸しパンの色差測定
製造した抹茶蒸しパンをガスバリア性の高い包装袋（旭化成パックス株式会社製：ＫＯＮ１５μｍ／６０μｍ）に密閉した後、室温、蛍光灯による約１０００ルクスの光照射下で１日間保管し、保管後の抹茶蒸しパンの色差を下記方法により測定した。結果を表１−１〜１−３に示す。
＜色差の測定方法＞
色差の測定には測色色差計（日本電色工業株式会社製：ＺＥ‐２０００）を用いて、明度Ｌ＊値、色相ａ＊値（赤色⇔緑色）、色相ｂ＊値（黄色⇔青色）を測定した。
製造直後の値をｐ、所定時間経過後の値をｑの添え字で示すとき、下式により総合的な色の差であるΔＥ＊を算出した。
（式）ΔＥ＊＝［（Ｌ＊ｑ−Ｌ＊ｐ）２＋（ａ＊ｑ−ａ＊ｐ）２＋（ｂ＊ｑ−ｂ＊ｐ）２］１／２
尚、ΔＥ＊は製造直後と所定時間経過後のＬ＊、ａ＊、ｂ＊の数値の差を表す。よって、ΔＥ＊の数値が小さい程、製造直後からの変化が少なく、変色抑制効果が高いことを示す。（ΔＥ＊／対照のΔＥ＊）×１００の値が６５未満であるのが好ましく、５５未満であるのがより好ましく、４５未満であるのがさらに好ましく、４０未満であるのが特に好ましい。
Color difference measurement of Matcha steamed bread After sealing the manufactured Matcha steamed bread in a packaging bag with high gas barrier properties (Asahi Kasei Packs Co., Ltd .: KON 15 μm / 60 μm), it is stored for 1 day at room temperature under light irradiation of about 1000 lux with a fluorescent lamp. The color difference of the matcha steamed bread after storage was measured by the following method. The results are shown in Tables 1-1 to 1-3.
<Measurement method of color difference>
The color difference is measured using a colorimetric color difference meter (Nippon Denshoku Industries Co., Ltd .: ZE-2000), brightness L * value, hue a * value (red （green), hue b * value (yellow ⇔ blue) Was measured.
When the value immediately after the production is indicated by p and the value after the lapse of a predetermined time is indicated by the subscript q, ΔE * , which is an overall color difference, was calculated by the following equation.
(Formula) ΔE * = [(L * q−L * p) 2 + (a * q−a * p) 2 + (b * q−b * p) 2 ] 1/2
Note that ΔE * represents a difference in numerical values between L * , a * , and b * immediately after manufacture and after a lapse of a predetermined time. Therefore, the smaller the numerical value of ΔE *, the smaller the change from immediately after the production and the higher the discoloration suppressing effect. The value of (ΔE * / control ΔE * ) × 100 is preferably less than 65, more preferably less than 55, even more preferably less than 45, and particularly preferably less than 40.
本発明の製剤Ａ〜Ｏのいずれかが配合された抹茶蒸しパン（実施例１〜１５）は、光照射下での保管試験における色差（（ΔＥ＊／対照のΔＥ＊）×１００）の値が、対照より明確に小さく、十分に変色が抑制されていることが確認された。また味質に関しても対照と遜色なく同等であった。一方、本発明以外の製剤Ｐ〜Ｕのいずれかが配合された抹茶蒸しパン（比較例１〜６）は、いずれも実施例１〜１５と比較して色差（（ΔＥ＊／対照のΔＥ＊）×１００）の値が大きく、変色抑制効果が十分ではなかった。 Matcha steamed bread (Examples 1 to 15) in which any one of the preparations A to O of the present invention is blended is a value of color difference ((ΔE * / control ΔE * ) × 100) in a storage test under light irradiation. However, it was confirmed that the discoloration was sufficiently smaller than the control and sufficiently discolored. The taste quality was comparable to the control. On the other hand, the matcha steamed bread (Comparative Examples 1 to 6) in which any of the preparations P to U other than the present invention was blended had a color difference ((ΔE * / control ΔE * ) as compared with Examples 1 to 15 . ) × 100) was large, and the discoloration suppressing effect was not sufficient.
実施例１６〜１９および比較例７〜１２
（抹茶蒸しパンの変色抑制試験２）
抹茶蒸しパンの製造
調製した製剤Ｊ〜ＭおよびＰ〜Ｕを用い、上記抹茶蒸しパンの変色抑制試験１と同様の方法にて、抹茶蒸しパンを製造した。また、対照も同様に製造した。
Examples 16 to 19 and Comparative Examples 7 to 12
(Matcha steamed bread discoloration suppression test 2)
Manufacture of Matcha Steamed Bread Using the preparations J to M and P to U prepared, matcha steamed bread was manufactured in the same manner as the above-mentioned Matcha steamed bread discoloration inhibition test 1. A control was also produced in the same manner.
抹茶蒸しパンの官能評価
製造した抹茶蒸しパンの味質を上記抹茶蒸しパンの変色抑制試験１と同様の方法で評価した。結果を表２−１〜２−２に示す。
Sensory evaluation of matcha steamed bread The taste quality of the prepared matcha steamed bread was evaluated in the same manner as the above-mentioned matcha steamed bread discoloration suppression test 1. The results are shown in Tables 2-1 to 2-2.
抹茶蒸しパンの色差測定
製造した抹茶蒸しパンをガスバリア性の高い包装袋（旭化成パックス株式会社製：ＫＯＮ１５μｍ／６０μｍ）に脱酸素剤（株式会社ウエノフードテクノ製：Ｆ-ＰＷ）と共に封入し、密封した後、室温、蛍光灯による約１０００ルクスの光照射下で７日間保管し、保管後の抹茶蒸しパンの色差を上記抹茶蒸しパンの変色抑制試験１と同様の方法にて測定した。結果を表２−１〜２−２に示す。
Color Matching Measurement of Matcha Steamed Bread The manufactured Matcha steamed bread is sealed in a highly gas barrier packaging bag (Asahi Kasei Packs Co., Ltd .: KON 15 μm / 60 μm) with an oxygen scavenger (Ueno Food Techno Co., Ltd .: F-PW) and sealed. Then, it was stored for 7 days under light irradiation of about 1000 lux with a fluorescent lamp at room temperature, and the color difference of the matcha steamed bread after storage was measured by the same method as the above-mentioned matcha steamed bread discoloration suppression test 1. The results are shown in Tables 2-1 to 2-2.
本発明の製剤Ｊ〜Ｍのいずれかが配合された抹茶蒸しパン（実施例１６〜１９）は、光照射下での保管試験における色差（（ΔＥ＊／対照のΔＥ＊）×１００）の値が、対照より明確に小さく、十分に変色が抑制されていることが確認された。一方、本発明以外の製剤Ｐ〜Ｕのいずれかが配合された抹茶蒸しパン（比較例７〜１２）は、いずれも実施例１６〜１９と比較して色差（（ΔＥ＊／対照のΔＥ＊）×１００）の値が大きく、変色抑制効果が十分ではなかった。 Matcha steamed bread (Examples 16 to 19) containing any of the preparations J to M of the present invention has a value of color difference ((ΔE * / control ΔE * ) × 100) in a storage test under light irradiation. However, it was confirmed that the discoloration was sufficiently smaller than the control and sufficiently discolored. On the other hand, the matcha steamed bread (Comparative Examples 7 to 12) in which any one of the preparations P to U other than the present invention was blended had a color difference ((ΔE * / control ΔE * ) as compared with Examples 16 to 19 . ) × 100) was large, and the discoloration suppressing effect was not sufficient.
実施例２０
（抹茶蒸しパンの変色抑制試験３）
抹茶蒸しパンの製造
調製した製剤Ｋを抹茶（クロロフィル含有食品）１００重量部に対して表３に記載の添加量になるように使用した以外は、上記抹茶蒸しパンの変色抑制試験１と同様の方法にて、抹茶蒸しパンを製造した。また、対照も同様に製造した。
Example 20
(Matcha steamed bread discoloration suppression test 3)
Manufacture and preparation of Matcha steamed bread Same as in Discoloration suppression test 1 of Matcha steamed bread, except that formulation K prepared and used in 100 parts by weight of Matcha (chlorophyll-containing food) was added in the amount shown in Table 3. By the method, matcha steamed bread was produced. A control was also produced in the same manner.
抹茶蒸しパンの官能評価
製造した抹茶蒸しパンの味質を上記抹茶蒸しパンの変色抑制試験１と同様の方法で評価した。結果を表３に示す。
Sensory evaluation of matcha steamed bread The taste quality of the prepared matcha steamed bread was evaluated in the same manner as the above-mentioned matcha steamed bread discoloration suppression test 1. The results are shown in Table 3.
抹茶蒸しパンの色差測定
製造した抹茶蒸しパンをガスバリア性の高い包装袋（旭化成パックス株式会社製：ＫＯＮ１５μｍ/６０μｍ）にアルコール揮散剤（株式会社ウエノフードテクノ製）と共に封入し、密閉した後、室温、蛍光灯による約１０００ルクスの光照射下で３日間保管し、保管後の抹茶蒸しパンの色差を上記抹茶蒸しパンの変色抑制試験１と同様の方法にて測定した。結果を表３に示す。
Color difference measurement of Matcha steamed bread The manufactured Matcha steamed bread was sealed in a packaging bag with high gas barrier properties (Asahi Kasei Packs Co., Ltd .: KON 15 μm / 60 μm) together with an alcohol volatilizer (manufactured by Ueno Food Techno Co., Ltd.), sealed, and room temperature The color difference of the matcha steamed bread after storage was measured for 3 days under light irradiation of about 1000 lux with a fluorescent lamp, and the color difference of the matcha steamed bread was measured by the same method as the above-mentioned matcha steamed bread discoloration suppression test 1. The results are shown in Table 3.
本発明の製剤Ｋが配合された抹茶蒸しパン（実施例２０）は、光照射下での保管試験における色差（（ΔＥ＊／対照のΔＥ＊）×１００）の値が、対照より明確に小さく、十分に変色が抑制されていることが確認された。また味質に関しても対照と遜色なく同等であった。 Matcha steamed bread formulation K of the present invention is blended (Example 20), the value of the color difference in the storage test under light irradiation ((Delta] E * / control Delta] E *) × 100) is clearly smaller than the control It was confirmed that discoloration was sufficiently suppressed. The taste quality was comparable to the control.
実施例２１〜２６
（ボイルインゲンマメの変色抑制試験）
ボイルインゲンマメの製造
沸騰水中に食塩および調製した製剤Ｋを投入し、食塩濃度が１重量％、且つ、本製剤濃度が各々０．６３、１.２５、２.５、５、１０、２０重量％の水溶液を調製した。前記水溶液を加熱し沸騰した段階で、インゲンマメを投入した。再沸騰後、２分間加熱し、水切りし、ボイルインゲンマメを得た。また、製剤Ｋを含まず、食塩濃度が１重量％である水溶液を用いた以外は、同様にしてボイルインゲンマメを製造し、官能評価および色差測定の対照とした。
Examples 21-26
(Discoloration suppression test for boiled kidney beans)
Production of boiled kidney beans Salt and the prepared preparation K are added to boiling water, the salt concentration is 1% by weight, and the concentration of this preparation is 0.63, 1.25, 2.5, 5, 10, 20% by weight, respectively. An aqueous solution of was prepared. When the aqueous solution was heated and boiled, kidney beans were added. After re-boiling, it was heated for 2 minutes, drained, and boiled kidney beans were obtained. Further, except that an aqueous solution containing no preparation K and having a salt concentration of 1% by weight was used, boiled bean was produced in the same manner as a control for sensory evaluation and color difference measurement.
ボイルインゲンマメの官能評価
製造したボイルインゲンマメの味質を下記評価基準にて評価した。結果を表４に示す。
＜評価基準＞
○・・・対照と同等の味質
×・・・対照と異なる味質
Sensory evaluation of boiled kidney beans The taste quality of the produced boiled kidney beans was evaluated according to the following evaluation criteria. The results are shown in Table 4.
<Evaluation criteria>
○ ... taste quality equivalent to control x ... taste quality different from control
ボイルインゲンマメの色差測定
製造したボイルインゲンマメをトレーパックに入れ、１０℃、蛍光灯による約１０００ルクスの光照射下で２４時間保管し、保管後のボイルインゲンマメの色差を上記抹茶蒸しパンの変色抑制試験１と同様の方法にて測定し、同様の計算式によりΔＥ＊を算出した。（ΔＥ＊／対照のΔＥ＊）×１００の値が８５未満であるのが好ましく、８０未満であるのがより好ましく、７８未満であるのがさらに好ましく、７５未満であるのが特に好ましい。結果を表４に示す。
Color difference measurement of boiled kidney beans Place the produced boiled kidney beans in a tray pack and store at 10 ° C under light of about 1000 lux with a fluorescent lamp for 24 hours, and test the color difference of boiled kidney beans after storage for the above-mentioned matcha steamed bread discoloration suppression test Measured by the same method as 1 and ΔE * was calculated by the same calculation formula. The value of (ΔE * / control ΔE * ) × 100 is preferably less than 85, more preferably less than 80, even more preferably less than 78, and particularly preferably less than 75. The results are shown in Table 4.
本発明の製剤Ｋを投入した水溶液で製造したボイルインゲンマメ（実施例２１〜２６）は、光照射下での保管試験における色差（（ΔＥ＊／対照のΔＥ＊）×１００）の値が対照よりも小さく、変色の進行を抑制していた。また、味質に関しては、製剤Ｋを添加していない対照と遜色がなく、同等であった。一方、本発明の製剤Ｋを投入しない水溶液で製造したボイルインゲンマメ（対照）は、１０℃、蛍光灯による約１０００ルクスの白色光照射下で２４時間保管することにより、変色が確認された。 Boyle beans produced in aqueous solution was charged formulation K of the present invention (Examples 21-26), the value of the color difference in the storage test under light irradiation ((Delta] E * / control Delta] E *) × 100) is than control It was also small and the progress of discoloration was suppressed. Moreover, regarding taste quality, there was no inferiority compared with the control to which the preparation K was not added. On the other hand, the boiled kidney bean (control) produced with an aqueous solution to which the preparation K of the present invention was not added was confirmed to be discolored by storing it at 10 ° C. under irradiation of white light of about 1000 lux with a fluorescent lamp for 24 hours.
実施例２７〜３２
（ボイルアスパラガスの変色抑制試験）
ボイルアスパラガスの製造
沸騰水中に食塩および調製した製剤Ｋを投入し、食塩濃度が１重量％、且つ、本製剤濃度が各々０．６３、１.２５、２.５、５、１０、２０重量％の水溶液を調製した。前記水溶液を加熱し沸騰した段階で、アスパラガスを投入した。再沸騰後、１分間加熱し、水切りし、ボイルアスパラガスを得た。また、製剤Ｋを含まず、食塩濃度が１重量％である水溶液を用いた以外は、同様にしてボイルアスパラガスを製造し、官能評価および外観評価の対照とした。
Examples 27-32
(Boiled asparagus discoloration suppression test)
Production of boiled asparagus Sodium chloride and the prepared preparation K were introduced into boiling water, the salt concentration was 1% by weight, and the concentration of this preparation was 0.63, 1.25, 2.5, 5, 10, 20 weights, respectively. % Aqueous solution was prepared. Asparagus was added when the aqueous solution was heated to boiling. After re-boiling, it was heated for 1 minute, drained, and boiled asparagus was obtained. In addition, boil asparagus was produced in the same manner except that an aqueous solution containing no preparation K and having a salt concentration of 1% by weight was used as a control for sensory evaluation and appearance evaluation.
ボイルアスパラガスの官能評価
製造したボイルアスパラガスの味質を下記評価基準にて評価した。結果を表５に示す。
＜評価基準＞
○・・・対照と同等の味質
×・・・対照と異なる味質
Sensory evaluation of boiled asparagus The taste quality of the produced boiled asparagus was evaluated according to the following evaluation criteria. The results are shown in Table 5.
<Evaluation criteria>
○ ... taste quality equivalent to control x ... taste quality different from control
ボイルアスパラガスの外観評価
製造したボイルアスパラガスをトレーパックに入れ、１０℃、蛍光灯による約１０００ルクスの光照射下で２４時間保管し、保管後のボイルアスパラガスの外観を下記評価基準にて評価した。結果を表５および図１−１〜図１−４に示す。
＜評価基準＞
○・・・僅かに変色が進行しているが、対照と比較して変色が抑制されている
△・・・やや変色が進行しているが、対照と比較して変色が抑制されている
×・・・著しく変色している
Appearance evaluation of boiled asparagus Place the manufactured boiled asparagus in a tray pack and store it at 10 ° C under light irradiation of about 1000 lux with a fluorescent lamp for 24 hours. evaluated. The results are shown in Table 5 and FIGS. 1-1 to 1-4.
<Evaluation criteria>
○: Discoloration is proceeding slightly, but discoloration is suppressed compared to the control Δ ... Discoloration is proceeding slightly, but discoloration is suppressed compared to the control × ... Remarkably discolored
本発明の製剤Ｋを投入した水溶液で製造したボイルアスパラガス（実施例２７〜３２）は、光照射下で保管後も、緑色を保持しており、変色の進行を抑制していた。一方、本発明の製剤を投入しない水溶液で製造したボイルアスパラガス（対照）は、保管後２４時間で著しい変色が確認された。
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| JPH11266785A (en) * | 1998-03-19 | 1999-10-05 | Ichiban Shokuhin Kk | Green tea paste |
| JP2005530502A (en) * | 2002-06-07 | 2005-10-13 | マントローズ−ハウザー カンパニー インコーポレイテッド | Method for preserving fresh fruits and vegetables |
| JP2007029071A (en) * | 2005-07-28 | 2007-02-08 | Seiwa Technics:Kk | Method and agent for preventing discoloration of fresh vegetable or fruit |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11266785A (en) * | 1998-03-19 | 1999-10-05 | Ichiban Shokuhin Kk | Green tea paste |
| JP2005530502A (en) * | 2002-06-07 | 2005-10-13 | マントローズ−ハウザー カンパニー インコーポレイテッド | Method for preserving fresh fruits and vegetables |
| JP2007029071A (en) * | 2005-07-28 | 2007-02-08 | Seiwa Technics:Kk | Method and agent for preventing discoloration of fresh vegetable or fruit |
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