JP2020137455A - Packed green juice beverage capable of keeping greenness for long time - Google Patents
Packed green juice beverage capable of keeping greenness for long time Download PDFInfo
- Publication number
- JP2020137455A JP2020137455A JP2019035646A JP2019035646A JP2020137455A JP 2020137455 A JP2020137455 A JP 2020137455A JP 2019035646 A JP2019035646 A JP 2019035646A JP 2019035646 A JP2019035646 A JP 2019035646A JP 2020137455 A JP2020137455 A JP 2020137455A
- Authority
- JP
- Japan
- Prior art keywords
- green juice
- calcium
- juice beverage
- ppm
- ions
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 91
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 claims abstract description 51
- 229910001431 copper ion Inorganic materials 0.000 claims abstract description 51
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 45
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 45
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000011575 calcium Substances 0.000 claims abstract description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229960005069 calcium Drugs 0.000 claims abstract description 10
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 10
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 6
- 239000001527 calcium lactate Substances 0.000 claims abstract description 6
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 6
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 6
- 244000005700 microbiome Species 0.000 claims abstract description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 4
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000001639 calcium acetate Substances 0.000 claims abstract description 4
- 235000011092 calcium acetate Nutrition 0.000 claims abstract description 4
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 4
- 239000001110 calcium chloride Substances 0.000 claims abstract description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 4
- 229960002713 calcium chloride Drugs 0.000 claims abstract description 4
- 235000011148 calcium chloride Nutrition 0.000 claims abstract description 4
- 240000005979 Hordeum vulgare Species 0.000 claims description 24
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 24
- 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 claims description 15
- 229930002875 chlorophyll Natural products 0.000 claims description 14
- 235000019804 chlorophyll Nutrition 0.000 claims description 14
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 235000014058 juice drink Nutrition 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 12
- 239000010949 copper Substances 0.000 abstract description 11
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 10
- 229910052802 copper Inorganic materials 0.000 abstract description 10
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000009472 formulation Methods 0.000 abstract 1
- 238000011282 treatment Methods 0.000 description 15
- 230000000694 effects Effects 0.000 description 13
- 208000025371 Taste disease Diseases 0.000 description 12
- 235000019656 metallic taste Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 7
- 235000003599 food sweetener Nutrition 0.000 description 7
- 150000002500 ions Chemical class 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000010298 pulverizing process Methods 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 239000003765 sweetening agent Substances 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 7
- 239000011701 zinc Substances 0.000 description 7
- 229910052725 zinc Inorganic materials 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000000007 visual effect Effects 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- 229910021645 metal ion Inorganic materials 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 3
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001771 impaired effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 description 2
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 2
- 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 description 2
- 239000005715 Fructose Substances 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 150000001879 copper Chemical class 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 229940050410 gluconate Drugs 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 241000195620 Euglena Species 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 244000179886 Moringa oleifera Species 0.000 description 1
- 235000011347 Moringa oleifera Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229960003563 calcium carbonate Drugs 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229940045110 chitosan Drugs 0.000 description 1
- 229930002868 chlorophyll a Natural products 0.000 description 1
- 229930002869 chlorophyll b Natural products 0.000 description 1
- NSMUHPMZFPKNMZ-VBYMZDBQSA-M chlorophyll b Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C=O)=[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 NSMUHPMZFPKNMZ-VBYMZDBQSA-M 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004993 emission spectroscopy Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000007561 laser diffraction method Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000020332 matcha tea Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000000790 scattering method Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
- 239000011746 zinc citrate Substances 0.000 description 1
- 235000006076 zinc citrate Nutrition 0.000 description 1
- 229940068475 zinc citrate Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Abstract
Description
本発明は、所定量の銅イオンとカルシウムイオンとを含有する、長期間緑色を保持可能な容器詰青汁飲料、その製造方法等に関する。 The present invention relates to a packaged green juice beverage containing a predetermined amount of copper ions and calcium ions and capable of maintaining green color for a long period of time, a method for producing the same, and the like.
青汁飲料は簡易に野菜成分を摂取できる健康飲料として消費者に認知されている。近年、健康志向のさらなる高まりを受け、青汁飲料が更に注目を集めている。 Aojiru beverages are recognized by consumers as healthy beverages that allow easy intake of vegetable ingredients. In recent years, with the further increase in health consciousness, green juice drinks have been attracting more attention.
青汁などの緑色飲料には、その鮮やな緑色が経時的に劣化するという問題が潜在的に存在しており、従来、そのような変色を抑制するために、亜鉛イオンや銅イオンなどの二価の金属イオンの添加などが検討されてきた（例えば、特許文献１参照）。 Green beverages such as green juice have a potential problem that their bright green color deteriorates over time. Conventionally, in order to suppress such discoloration, zinc ions, copper ions, etc. have been used. The addition of divalent metal ions has been studied (see, for example, Patent Document 1).
特許文献１では、緑色を保持する観点からは亜鉛イオンや銅イオンの濃度を３０〜５０ｐｐｍとすることが好ましい旨記載されている。この濃度範囲であれば青汁飲料における緑色を長期間保持することができるものの、このような金属イオンの濃度が増大するにつれて金属味などの不快味も増大し、所望とする青汁飲料の呈味バランスが損なわれるという問題が顕在化した。 Patent Document 1 describes that it is preferable to set the concentration of zinc ions and copper ions to 30 to 50 ppm from the viewpoint of maintaining green color. Within this concentration range, the green color of the green juice beverage can be maintained for a long period of time, but as the concentration of such metal ions increases, the unpleasant taste such as metallic taste also increases, and the desired green juice beverage is presented. The problem of impaired taste balance has become apparent.
本発明は、上記問題点に鑑みてなされたものであり、緑色を長期間保持することが可能な青汁飲料等を提供することを目的とする。 The present invention has been made in view of the above problems, and an object of the present invention is to provide a green juice beverage or the like capable of maintaining a green color for a long period of time.
本発明者らは、上記課題を解決するために、二価の金属イオンの中から銅イオンを選択し、従来緑色保持効果がないと考えられていたカルシウムイオンと組み合わせ、各濃度が所定の範囲に調節された青汁飲料を調製したところ、緑色の保持が長期間実現可能であることを見出し、本発明を完成させるに至った。 In order to solve the above problems, the present inventors select copper ions from divalent metal ions and combine them with calcium ions, which were conventionally considered to have no green-retaining effect, and each concentration is in a predetermined range. When a green juice beverage adjusted to calcium was prepared, it was found that the retention of green color was feasible for a long period of time, and the present invention was completed.
すなわち、本発明は、以下の発明を包含する。
［１］銅イオンを２．５〜１５ｐｐｍ、カルシウムイオンを６〜２００ｐｐｍ含有する、容器詰青汁飲料。
［２］銅イオンの濃度がカルシウムイオンの濃度未満である、［１］に記載の容器詰青汁飲料。
［３］カルシウムイオンの濃度が銅イオンの濃度の２〜１２倍の範囲にある、［１］又は［２］に記載の容器詰青汁飲料。
［４］更に飲食品に添加可能な微生物を含み、当該微生物に銅イオンが含まれている、［２１］〜［３］のいずれかに記載の容器詰青汁飲料。
［５］カルシウムイオンが、青汁の原料及びその他の原料に由来する、［１］〜［４］のいずれかに記載の容器詰青汁飲料。
［６］その他の原料として、乳酸カルシウム、酢酸カルシウム及び塩化カルシウムから成る群から選択されるカルシウム製剤を含む、［１］〜［５］のいずれかに記載の容器詰青汁飲料。
［７］更にクロロフィルを１０〜５０ｐｐｍ含有する、［１］〜［６］のいずれかに記載の容器詰青汁飲料。
［８］青汁の原料が大麦若葉である、［１］〜［７］のいずれかに記載の容器詰青汁飲料。
［９］製造時の前記青汁飲料が、ハンターＬａｂ表色系において０．６〜１．３の範囲内の−ａ／ｂ値を示す、［１］〜［８］のいずれかに記載の容器詰青汁飲料。
［１０］亜鉛イオンの含有量が０．１ｐｐｍ未満である、［１］〜［９］のいずれかに記載の容器詰青汁飲料。
［１１］銅イオンを２．５〜１５ｐｐｍ、カルシウムイオンを６〜２００ｐｐｍ含有する、容器詰青汁飲料の緑色保持剤。
［１２］容器詰青汁飲料を製造する方法であって、
銅イオンの含有量を２．５〜１５ｐｐｍに、カルシウムイオンの含有量を６〜２００ｐｐｍに調節する工程を含む、方法。
［１３］容器詰青汁飲料の緑色を保持する方法であって、
銅イオンの含有量を２．５〜１５ｐｐｍに、カルシウムイオンの含有量を６〜２００ｐｐｍに調節する工程を含む、方法。
That is, the present invention includes the following inventions.
[1] A packaged green juice beverage containing 2.5 to 15 ppm of copper ions and 6 to 200 ppm of calcium ions.
[2] The packaged green juice beverage according to [1], wherein the concentration of copper ions is less than the concentration of calcium ions.
[3] The packaged green juice beverage according to [1] or [2], wherein the concentration of calcium ions is in the range of 2 to 12 times the concentration of copper ions.
[4] The packaged green juice beverage according to any one of [21] to [3], which further contains a microorganism that can be added to food and drink, and the microorganism contains copper ions.
[5] The packaged green juice beverage according to any one of [1] to [4], wherein the calcium ions are derived from the raw material of green juice and other raw materials.
[6] The packaged green juice beverage according to any one of [1] to [5], which comprises a calcium preparation selected from the group consisting of calcium lactate, calcium acetate and calcium chloride as other raw materials.
[7] The packaged green juice beverage according to any one of [1] to [6], which further contains 10 to 50 ppm of chlorophyll.
[8] The packaged green juice beverage according to any one of [1] to [7], wherein the raw material of the green juice is young barley leaves.
[9] The method according to any one of [1] to [8], wherein the green juice beverage at the time of production exhibits a −a / b value in the range of 0.6 to 1.3 in the Hunter Lab color system. Containered green juice drink.
[10] The packaged green juice beverage according to any one of [1] to [9], wherein the zinc ion content is less than 0.1 ppm.
[11] A green preservative for a packaged green juice beverage containing 2.5 to 15 ppm of copper ions and 6 to 200 ppm of calcium ions.
[12] A method for producing a packaged green juice beverage.
A method comprising adjusting the copper ion content to 2.5-15 ppm and the calcium ion content to 6-200 ppm.
[13] A method for maintaining the green color of a packaged green juice beverage.
A method comprising adjusting the copper ion content to 2.5-15 ppm and the calcium ion content to 6-200 ppm.
本発明によれば、銅イオンとカルシウムイオンを所定の濃度とすることで、青汁飲料に特有の緑色を長期間自然な色として保持することが可能になる。銅イオンとカルシウムイオンに加え、更にクロロフィルの量も所定の範囲に調節することにより、高温下でも緑色保持効果を維持しつつ、銅イオンなどの金属イオンのマスキングも実現することができる。 According to the present invention, by setting copper ions and calcium ions to predetermined concentrations, it is possible to maintain the green color peculiar to green juice beverages as a natural color for a long period of time. By adjusting the amount of chlorophyll in addition to copper ions and calcium ions to a predetermined range, it is possible to realize masking of metal ions such as copper ions while maintaining the green retention effect even at high temperatures.
以下、本発明の実施の形態（以下、「本実施形態」という。）について詳細に説明するが、本発明はこれに限定されるものではなく、その要旨を逸脱しない範囲で様々な変形が可能である。 Hereinafter, embodiments of the present invention (hereinafter referred to as “the present embodiment”) will be described in detail, but the present invention is not limited thereto, and various modifications can be made without departing from the gist thereof. Is.
（容器詰青汁飲料）
第一の実施形態において、容器詰青汁飲料は、銅イオンを２．５〜１５ｐｐｍ、カルシウムイオンを６〜２００ｐｐｍ含有する。
(Contained green juice drink)
In the first embodiment, the packaged green juice beverage contains 2.5 to 15 ppm of copper ions and 6 to 200 ppm of calcium ions.
本明細書で使用する場合、青汁飲料とは、青汁などの原料として一般的に使用される緑色野菜を主要な原料として調製される飲料を意味する。 As used herein, a green juice beverage means a beverage prepared using green vegetables, which are generally used as raw materials for green juice, as a main raw material.
緑色野菜の例としては、大麦若葉、小麦若葉、ケール、モリンガ、明日葉、よもぎ、ゴーヤ、クワ若葉、ホウレンソウ、モロヘイヤ、メキャベツなどが挙げられる。これらの中でも、大麦若葉、ホウレンソウ、モロヘイヤ、メキャベツ、ケールが好ましく、大麦若葉、ケールがさらに好ましく、大麦若葉が特に好ましい。大麦の種類は限定されず、六条大麦、二条大麦、裸麦、皮麦等を使用することができる。農作物には抹茶や緑茶等の茶も含まれる。また、緑色野菜と同様にクロロフィルを豊富に含むユーグレナ、スピルリナ、及びクロレラも原料として使用可能である。 Examples of green vegetables include barley young leaves, wheat young leaves, kale, moringa, tomorrow's leaves, mugwort, bitter gourd, mulberry young leaves, spinach, moroheiya, Brussels sprouts and the like. Among these, young barley leaves, spinach, moroheiya, Brussels sprouts, and kale are preferable, young barley leaves and kale are more preferable, and young barley leaves are particularly preferable. The type of barley is not limited, and six-row barley, two-row barley, bare barley, barley and the like can be used. Agricultural products also include tea such as matcha and green tea. Euglena, spirulina, and chlorella, which are rich in chlorophyll as well as green vegetables, can also be used as raw materials.
青汁の原料として一般的に用いられる大麦を例に、その茎葉の粉砕物から粉末を得て、最終的に青汁飲料を製造する方法を例示する。例えば、大麦の茎葉から粉末を得る場合、まず茎葉を乾燥処理及び粉砕処理にかけることにより粉砕物が得られる。乾燥処理又は粉砕処理のいずれかの処理が他の処理に先行して行われるが、乾燥処理を先に行うことが好ましい。粉砕処理を行う回数は１回でも複数回でもよい。２回以上の粉砕処理を行う場合、最初に粗粉砕処理を行い、その後、より細かく粉砕する微粉砕処理を組合せることが好ましい。 Taking barley, which is generally used as a raw material for green juice, as an example, a method of obtaining powder from the crushed foliage of the barley and finally producing a green juice beverage will be illustrated. For example, when powder is obtained from barley foliage, a pulverized product is obtained by first subjecting the foliage to a drying treatment and a crushing treatment. Either the drying treatment or the pulverization treatment is performed prior to the other treatments, but it is preferable to perform the drying treatment first. The number of times of the pulverization treatment may be one or a plurality of times. When the pulverization treatment is performed two or more times, it is preferable to combine the coarse pulverization treatment first and then the fine pulverization treatment for finer pulverization.
乾燥粉末は、植物体全部又はその一部、例えば、茎や葉などの可食部を乾燥し、それをミル及び臼等の機械的手法によって粉砕するか、あるいは植物体全部又はその一部を粉砕してから得られた粉砕物を乾燥することにより得ることができる。また、植物体全部又はその一部の搾汁液を乾燥することなどにより乾燥粉末を得てもよい。 The dry powder dries the whole or part of the plant, for example, edible parts such as stems and leaves, and grinds it by a mechanical method such as a mill and a mortar, or the whole or part of the plant. It can be obtained by drying the pulverized product obtained after pulverization. Further, a dry powder may be obtained by drying the juice of the whole plant or a part thereof.
得られた粉砕物は、更に必要に応じブランチング処理、殺菌処理などの処理から選ばれる１種又は２種以上の処理にかけられる。これにより粉末状の物質が得られる。ブランチング処理は野菜等を加熱してその変質や変色を防ぐ工程であり、その条件は当業者が適宜決定することができる。また、ブランチングを経ることで、得られる搾汁液などの呈味がより向上する傾向にある。 The obtained pulverized product is further subjected to one or more treatments selected from treatments such as blanching treatment and sterilization treatment, if necessary. As a result, a powdery substance is obtained. The blanching treatment is a step of heating vegetables and the like to prevent their deterioration and discoloration, and the conditions thereof can be appropriately determined by those skilled in the art. In addition, the taste of the obtained squeezed liquid tends to be further improved by blanching.
乾燥粉末の重量は、最終製品によって変動する。通常の青汁飲料の場合、例えば、飲料の重量あたり０．２〜３．０質量％、好ましくは０．４〜２質量％程度の乾燥粉末が配合される。 The weight of the dry powder will vary depending on the final product. In the case of a normal green juice beverage, for example, about 0.2 to 3.0% by mass, preferably about 0.4 to 2% by mass of dry powder is blended per weight of the beverage.
乾燥粉末は、分散性の観点から、好ましくは粒径７０μｍ以下が９０％以上のもの、より好ましくは粒径５０μｍ以下が９０％以上のもの、特に好ましくは粒径３５μｍ以下が９０％以上のものが使用される。このような乾燥粉末は、例えば、原料をジェットミル等で破砕して得ることができる。また、ここでいう粒径とは、例えばレーザ回折・散乱法にて水を溶媒として測定することができる。 From the viewpoint of dispersibility, the dry powder preferably has a particle size of 70 μm or less and 90% or more, more preferably 50 μm or less and 90% or more, and particularly preferably 35 μm or less and 90% or more. Is used. Such a dry powder can be obtained, for example, by crushing a raw material with a jet mill or the like. Further, the particle size referred to here can be measured using water as a solvent, for example, by a laser diffraction / scattering method.
青汁飲料に含まれる銅イオンとカルシウムイオンは、大麦若葉などの青汁飲料の原料に由来するか、別途添加したものを利用することができる。青汁飲料における銅イオンの濃度は、２．５〜１５ｐｐｍ、好ましくは３〜１０ｐｐｍ、より好ましくは３〜５ｐｐｍであり、カルシウムイオンの濃度は６〜２００ｐｐｍ、好ましくは７〜１００ｐｐｍ、より好ましくは７〜３５ｐｐｍ、である。銅イオンとカルシウムイオンの濃度は各々独立して上記範囲内で調節されるが、銅イオンの濃度は、カルシウムイオンの濃度未満であることが好ましい。 The copper ions and calcium ions contained in the green juice beverage can be derived from the raw materials of the green juice beverage such as young barley leaves, or can be added separately. The concentration of copper ions in the green juice beverage is 2.5 to 15 ppm, preferably 3 to 10 ppm, more preferably 3 to 5 ppm, and the concentration of calcium ions is 6 to 200 ppm, preferably 7 to 100 ppm, more preferably 7. ~ 35 ppm. The concentrations of copper ions and calcium ions are independently adjusted within the above ranges, but the concentration of copper ions is preferably less than the concentration of calcium ions.
各イオンを上記範囲に調節するために、飲食品に配合可能な無機塩類を添加することができる。銅イオンの無機塩類として、例えば、グルコン酸塩、硫酸塩等の銅塩類が挙げられる。飲食品に配合可能な微生物、乳酸菌や酵母などの中から、銅を豊富に含むものを選んで青汁飲料に添加してもよい。銅塩類の代わりに、銅を含有する乳酸菌や酵母を添加するのが好ましい。 Inorganic salts that can be blended into foods and drinks can be added to adjust each ion to the above range. Examples of the inorganic salts of copper ions include copper salts such as gluconate and sulfate. From among microorganisms, lactic acid bacteria, yeasts, etc. that can be blended in foods and drinks, those rich in copper may be selected and added to the green juice beverage. Instead of copper salts, it is preferable to add copper-containing lactic acid bacteria or yeast.
カルシウムイオンの無機塩類として、例えば、乳酸カルシウム、酢酸カルシウム及び塩化カルシウム、炭酸カルシウム等のカルシウム製剤が例示される。乳酸カルシウムが特に好ましい。 Examples of the inorganic salts of calcium ions include calcium preparations such as calcium lactate, calcium acetate and calcium chloride, and calcium carbonate. Calcium lactate is particularly preferred.
青汁飲料にはその他の金属イオンが配合されていてもよい。例えば、亜鉛イオンは青汁飲料の緑色を保持する成分として知られており、銅イオンとカルシウムイオンの組み合わせによる緑色保持効果を阻害しない範囲で添加してもよい。亜鉛は、それ単体で添加しても良いが、グルコン酸塩、硫酸塩、塩化亜鉛、クエン酸塩等の水溶性塩の形態で添加するか、あるいは亜鉛を高濃度に含有させた乳酸菌や酵母として配合することが好ましい。
金属味低減の観点から、亜鉛イオンの濃度は０．１ｐｐｍ未満であることが好ましい。
Other metal ions may be blended in the green juice beverage. For example, zinc ion is known as a component that retains the green color of green juice beverages, and may be added within a range that does not impair the green color retention effect of the combination of copper ion and calcium ion. Zinc may be added alone, but it may be added in the form of a water-soluble salt such as gluconate, sulfate, zinc chloride, or citrate, or lactic acid bacteria or yeast containing a high concentration of zinc. It is preferable to formulate as.
From the viewpoint of reducing metallic taste, the concentration of zinc ions is preferably less than 0.1 ppm.
青汁飲料は、大麦若葉等などの緑色野菜に含まれる葉緑素の主成分に由来するクロロフィルを１０〜５０ｐｐｍ含有していもよい。この範囲内であれば、銅イオンとカルシウムイオンによる緑色保持効果が高温下でも顕著で、尚且、金属味、特に銅イオンの金属味もマスキングされ得る。なお、本明細書において、クロロフィルの含有量はクロロフィルαとクロロフィルβの総量で表される。 The green juice beverage may contain 10 to 50 ppm of chlorophyll derived from the main component of chlorophyll contained in green vegetables such as young barley leaves. Within this range, the green retention effect of copper ions and calcium ions is remarkable even at high temperatures, and the metallic taste, particularly the metallic taste of copper ions, can be masked. In addition, in this specification, the content of chlorophyll is represented by the total amount of chlorophyll α and chlorophyll β.
本実施形態に係る青汁飲料の色調は、鮮やかではあるが、自然な緑色であることが好ましい。ここで、本実施形態に係る青汁飲料において、ハンターＬａｂ表色系のａ値とｂ値を用いて液色の緑色度を−ａ／ｂで表すことができ、Ｌ、ａ、ｂの値は市販の一般的な分光色差計を用いて青汁飲料を測定することができる。−ａ／ｂは１に近いほど鮮やかな緑色であることを示す。しかしながら、−ａ／ｂと、製品として好ましい青汁飲料の緑色とは必ずしも相関しないため、本実施形態に係る青汁飲料においては、緑色を−ａ／ｂとパネラーによる目視で評価するものとした。本実施形態に係る青汁飲料の−ａ／ｂは、０．６〜１．３であることが好ましい。−ａ／ｂがかかる範囲にあれば、青汁飲料の緑色が鮮やかではあるが「自然な緑色」ということができる。 The color tone of the green juice beverage according to the present embodiment is bright but preferably natural green. Here, in the green juice beverage according to the present embodiment, the greenness of the liquid color can be represented by −a / b using the a value and the b value of the Hunter Lab color system, and the values of L, a, and b. Can measure green juice beverages using a commercially available general spectrocolorimeter. -A / b indicates that the closer it is to 1, the brighter the green color. However, since -a / b does not always correlate with the green color of the green juice beverage preferable as a product, in the green juice beverage according to the present embodiment, the green color is visually evaluated by the panelists with -a / b. .. The −a / b of the green juice beverage according to the present embodiment is preferably 0.6 to 1.3. If it is within the range of −a / b, it can be said that the green color of the green juice beverage is bright but “natural green”.
本実施形態に係る青汁飲料は、容器に充填された形、すなわち容器詰飲料で提供される。この場合において、使用される容器は特に限定されず、ＰＥＴボトル、プラスチックフィルムと複合された紙容器、瓶等の通常用いられる飲料用容器であればよい。なお、本実施形態に係る青汁飲料は、沈殿が生じ難く外観が良好であるため、透明の飲料用容器（例えば、ＰＥＴボトル等）を用いてもよい。なお、本実施形態に係る青汁飲料が容器に充填された容器詰飲料として提供される場合、通常は希釈せずにそのまま飲用できるものであるが、これに限定されるものではない。 The green juice beverage according to the present embodiment is provided in a container-filled form, that is, a packaged beverage. In this case, the container used is not particularly limited, and may be a PET bottle, a paper container compounded with a plastic film, a bottle or the like, which is a commonly used beverage container. Since the green juice beverage according to the present embodiment is less likely to precipitate and has a good appearance, a transparent beverage container (for example, PET bottle or the like) may be used. When the green juice beverage according to the present embodiment is provided as a packaged beverage filled in a container, it is usually drinkable as it is without being diluted, but the present invention is not limited to this.
本実施形態にあっては、前述した成分の他、本実施形態の効果を損なわない範囲において、ビタミン類、ミネラル分、甘味付与剤、香料、酸味料、糊料、機能性成分等を含有してもよい。例えば、銅イオンやカルシウムイオンが高濃度である場合、それらの金属味をマスキングするために、甘味付与剤や香料などが使用され得る。 In this embodiment, in addition to the above-mentioned components, vitamins, minerals, sweetening agents, flavors, acidulants, pastes, functional components and the like are contained within a range that does not impair the effects of the present embodiment. You may. For example, when copper ions and calcium ions are in high concentration, sweetening agents, flavors and the like can be used to mask their metallic taste.
ビタミン類としては、例えば、ビタミンＥ、ビタミンＤ、ビタミンＫ及びビタミンＢ群等が挙げられる。 Examples of vitamins include vitamin E, vitamin D, vitamin K and B vitamins.
ミネラル分としては、例えば、マグネシウム、カリウム、クロム、フッ素、ヨウ素、鉄、マンガン、リン、セレン、ケイ素、モリブデン等が挙げられる。これらは、無機塩として配合されてもよく、他の原料（例えば、前述した緑系植物由来物）の含有成分として配合されてもよい。 Examples of the mineral content include magnesium, potassium, chromium, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, molybdenum and the like. These may be blended as an inorganic salt, or may be blended as a component contained in another raw material (for example, the above-mentioned green plant-derived product).
甘味付与剤としては、例えば、ショ糖、果糖、ブドウ糖、果糖ブドウ糖液糖、還元麦芽糖等の糖類；砂糖、グラニュー糖、異性化糖、キシリトール、パラチノース、エリスリトール等の甘味料；アスパルテーム、アセスルファムカリウム、ネオテーム、ステビア抽出物、サッカリン、スクラロース等の高甘味度甘味料；ソルビトール等の糖アルコールなどが挙げられ、さらにシュガーレスバルク甘味料、バルク砂糖甘味料等を含んでいてもよい。 Examples of the sweetening agent include sugars such as sucrose, fructose, glucose, fructose-dextrose liquid sugar, and reduced maltose; sweeteners such as sugar, granulated sugar, isomerized sugar, xylitol, palatinose, and erythritol; aspartame, acesulfam potassium, High-fructose sweeteners such as neotame, stevia extract, saccharin, and sclarose; sugar alcohols such as sorbitol may be mentioned, and sugarless bulk sweeteners, bulk sugar sweeteners, and the like may be included.
香料としては、例えば、柑橘その他果実から抽出した香料、植物の種実、根茎、木皮、葉等またはこれらの抽出物、乳または乳製品から得られる香料、合成香料等が挙げられる。 Examples of flavors include flavors extracted from citrus fruits and other fruits, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, flavors obtained from milk or dairy products, synthetic flavors and the like.
酸味料としては、例えば、クエン酸、クエン酸三ナトリウム、アジピン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸等が挙げられる。 Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and the like.
糊料としては、例えば、ペクチン、セルロース、ゼラチン、コラーゲン、寒天、アルギン酸ナトリウム、大豆多糖類、ガラクトマンナン類、アラビアガム、カラギーナン、キサンタンガム、ジェランガム、タマリンドシードガム等が挙げられるが、一部の食物繊維については本発明の沈殿防止効果を阻害しないように配合されるべきである。 Examples of the paste include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharide, galactomannans, gum arabic, carrageenan, xanthan gum, gellan gum, tamarind seed gum and the like, but some foods. The fibers should be blended so as not to impair the anti-precipitation effect of the present invention.
機能性成分としては、例えば、コラーゲン、コンドロイチン硫酸、グルコサミン、ヒアルロン酸、プラセンタ、牡蠣エキス、キトサン、プロポリス、ローヤルゼリー、トコフェロール、ポリフェノール、梅エキス、アロエ、霊芝、アガリクス等が挙げられる。これらの添加物は、１種を単独でまたは２種以上を混合して使用することができる。 Examples of the functional component include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, reishi, agarix and the like. These additives can be used alone or in admixture of two or more.
また、本実施形態に係る青汁飲料は、その他、各種エステル類、乳化剤、保存料、調味料、着色料（色素）、油、ｐＨ調整剤、品質安定剤、増粘剤等を含有してもよい。更に、カルシウムイオンと銅イオン以外の緑色保持に有効な成分を青汁飲料に添加することができる。 In addition, the green juice beverage according to the present embodiment contains various esters, emulsifiers, preservatives, seasonings, colorants (pigments), oils, pH adjusters, quality stabilizers, thickeners and the like. May be good. Furthermore, ingredients other than calcium ions and copper ions that are effective in retaining green color can be added to the green juice beverage.
青汁飲料の糖度（Ｂｒｉｘ）は、本発明の効果を損なわない限り、目的とする最終製品に応じて当業者が適宜調節できる。例えば、青汁飲料中のＢｒｉｘを、約０．５〜８．０、好ましくは約１．０〜７．０、より好ましくは約１．０〜３．０の範囲に調節してもよい。本明細書で使用するＢｒｉｘは特に断らない限り屈折糖度計を用いて測定した値を意味する。 The sugar content (Brix) of the green juice beverage can be appropriately adjusted by those skilled in the art according to the desired final product as long as the effects of the present invention are not impaired. For example, Brix in the green juice beverage may be adjusted to the range of about 0.5 to 8.0, preferably about 1.0 to 7.0, more preferably about 1.0 to 3.0. Brix as used in the present specification means a value measured using a refraction sugar content meter unless otherwise specified.
なお、本実施形態に係る青汁飲料は、本発明の効果を損なわない限り、果汁を１０質量％未満、又は２質量％未満含有してもよい。 The green juice beverage according to the present embodiment may contain less than 10% by mass or less than 2% by mass of fruit juice as long as the effects of the present invention are not impaired.
本実施形態に係る青汁飲料のｐＨは、長期間にわたって自然な緑色を保持する観点から、好ましくは６〜８、より好ましくは６〜７．７、特に好ましくは６．２〜７．５である。青汁飲料のｐＨがこの範囲にあると、調合時から流通時までクロロフィルの分解が生じにくくなるため、長期間にわたって自然な緑色を保持することができる。なお、青汁飲料のｐＨは、常法に従ってｐＨメーターにて測定することができる。 The pH of the green juice beverage according to the present embodiment is preferably 6 to 8, more preferably 6 to 7.7, and particularly preferably 6.2 to 7.5, from the viewpoint of maintaining a natural green color for a long period of time. is there. When the pH of the green juice beverage is in this range, the decomposition of chlorophyll is less likely to occur from the time of preparation to the time of distribution, so that a natural green color can be maintained for a long period of time. The pH of the green juice beverage can be measured with a pH meter according to a conventional method.
本実施形態に係る青汁飲料の粘度は特に限定されないが、すっきりとした飲み心地を得る観点からは、２０℃における粘度が１〜１０ｍＰａ・ｓであることが好ましく、１．２〜８ｍＰａ・ｓであることがさらに好ましく、１．３〜６ｍＰａ・ｓであることが特に好ましい。なお、青汁飲料の粘度は、常法に従って、ＴＶＢ−１０型粘度計（東機産業社製）等の粘度計を用いて測定することができる。 The viscosity of the green juice beverage according to the present embodiment is not particularly limited, but from the viewpoint of obtaining a refreshing drinkability, the viscosity at 20 ° C. is preferably 1 to 10 mPa · s, and 1.2 to 8 mPa · s. Is more preferable, and 1.3 to 6 mPa · s is particularly preferable. The viscosity of the green juice beverage can be measured using a viscometer such as a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) according to a conventional method.
（緑色保持剤）
第二の実施形態において、容器詰青汁飲料の緑色保持剤は銅イオンを２．５〜１５ｐｐｍ、カルシウムイオンを６〜２００ｐｐｍ含有する。これらのイオン濃度は、容器詰青汁飲料中の各イオン濃度を考慮して適宜決定される。緑色保持剤は、亜鉛イオンなどの公知の緑色保持成分を更に含有していてもよい。
(Green retainer)
In the second embodiment, the green preservative of the packaged green juice beverage contains 2.5 to 15 ppm of copper ions and 6 to 200 ppm of calcium ions. These ion concentrations are appropriately determined in consideration of each ion concentration in the packaged green juice beverage. The green-preserving agent may further contain a known green-preserving component such as zinc ion.
（製造方法）
第三の実施形態において、容器詰青汁飲料を製造する方法は、銅イオンの含有量を２．５〜１５ｐｐｍに、カルシウムイオンの含有量を６〜２００ｐｐｍに調節する工程を含む。これらのイオン濃度は、容器詰青汁飲料中の各イオン濃度を考慮して適宜決定される。銅イオン、カルシウムイオンに加えて、亜鉛イオンなどの公知の緑色保持成分を更に配合してもよい。
(Production method)
In the third embodiment, the method for producing a packaged green juice beverage comprises a step of adjusting the copper ion content to 2.5 to 15 ppm and the calcium ion content to 6 to 200 ppm. These ion concentrations are appropriately determined in consideration of each ion concentration in the packaged green juice beverage. In addition to copper ions and calcium ions, known green-retaining components such as zinc ions may be further blended.
限定することを意図するものではないが、配合工程以外の青汁飲料の製造に必要な工程、例えば大麦若葉等の原料などの調製工程については上述した工程や公知の工程を使用することができる。 Although not intended to be limited, the above-mentioned steps and known steps can be used for steps necessary for producing green juice beverages other than the compounding step, for example, preparation steps for raw materials such as young barley leaves. ..
（緑色保持方法）
第四の実施形態において、容器詰青汁飲料の緑色を保持する方法は、銅イオンの含有量を２．５〜１５ｐｐｍに、カルシウムイオンの含有量を６〜２００ｐｐｍに調節する工程を含む。これらのイオン濃度は、容器詰青汁飲料中の各イオン濃度を考慮して適宜決定される。銅イオン、カルシウムイオンに加えて、亜鉛イオンなどの公知の緑色保持成分を更に配合してもよい。
(How to keep green)
In a fourth embodiment, the method of maintaining the green color of the packaged green juice beverage includes a step of adjusting the copper ion content to 2.5 to 15 ppm and the calcium ion content to 6 to 200 ppm. These ion concentrations are appropriately determined in consideration of each ion concentration in the packaged green juice beverage. In addition to copper ions and calcium ions, known green-retaining components such as zinc ions may be further blended.
以下、本発明を実施例及び比較例を用いてより具体的に説明する。本発明は、以下の実施例によって何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The present invention is not limited to the following examples.
下記表に記載の配合割合となるように、大麦若葉（乾燥粉末、佐々木食品社製、クロロフィル含有量４５００ｐｐｍ、カルシウム３５００ｐｐｍ）、銅（オリエンタル酵母社製、イーストミネラル銅、銅含有量１．１質量％）及び亜鉛（オリエンタル酵母社製、イーストミネラル亜鉛、亜鉛含有量５．９質量％）をそれぞれ配合し、純水でメスアップし、各１０００ｇの青汁飲料液を作成した。ｐＨは、炭酸水素ナトリウムを用いて５．８に調整した。 Young barley leaves (dry powder, manufactured by Sasaki Foods Co., Ltd., chlorophyll content 4500 ppm, calcium 3500 ppm), copper (manufactured by Oriental Yeast Co., Ltd., yeast mineral copper, copper content 1.1 mass) so as to have the blending ratios shown in the table below. %) And zinc (manufactured by Oriental Yeast Co., Ltd., yeast mineral zinc, zinc content 5.9% by mass) were blended, and the mixture was mixed with pure water to prepare 1000 g of each green juice beverage. The pH was adjusted to 5.8 with sodium bicarbonate.
得られた青汁飲料液をそれぞれ超高温加熱（ＵＨＴ）殺菌機で殺菌し、２００ｍｌＰＥＴボトルに充填し、青汁飲料を得た（実施例１〜１１、比較例１〜３）。殺菌は、Ｆ0値３０以上（１３９．０℃±２．０℃、６０秒以上）で出口品温が１３６．０℃以上となるように行った。 Each of the obtained green juice beverages was sterilized with an ultra-high temperature heating (UHT) sterilizer and filled in a 200 ml PET bottle to obtain green juice beverages (Examples 1 to 11 and Comparative Examples 1 to 3). Sterilization was carried out so that the outlet product temperature was 136.0 ° C. or higher at an F 0 value of 30 or higher (139.0 ° C. ± 2.0 ° C., 60 seconds or longer).
（クロロフィル含有量）
各青汁飲料中のクロロフィル含有量は、分光光度計（島津社製ＵＶ１６５０ＰＣ）を用いた吸光光度法によって以下の波長で測定した。
Ｃｈｌ ａ＝１３．４３＊Ａ663.8−３．４７＊Ａ646.8
Ｃｈｌ ｂ＝２２．９０＊Ａ646.8−５．３８＊Ａ663.8
Ｃｈｌｓ ａ＋ｂ＝１９．４３＊Ａ646.8＋８．０５＊Ａ663.8ｎｍ
。なお、クロロフィル含有量は、クロロフィルａ及びクロロフィルｂの合計値を示す。
(Chlorophyll content)
The chlorophyll content in each green juice beverage was measured at the following wavelengths by absorptiometry using a spectrophotometer (UV1650PC manufactured by Shimadzu Corporation).
Chl a = 13.43 * A 663.8 -3.47 * A 646.8
Chl b = 22.90 * A 646.8-5.38 * A 663.8
Chls a + b = 19.43 * A 646.8 + 8.05 * A 663.8 nm
.. The chlorophyll content indicates the total value of chlorophyll a and chlorophyll b.
（銅含有量、亜鉛含有量、カルシウム含有量）
各青汁飲料中の銅含有量、亜鉛含有量及びカルシウム含有量は、ＩＣＰ発光分析法（原子吸光光度法）によって測定した。測定にはAgilent社製バリアンVISTA-PRO(Aｘ)型を使用した。
(Copper content, zinc content, calcium content)
The copper content, zinc content and calcium content in each green juice beverage were measured by ICP emission spectrometry (atomic absorptiometry). The Varian VISTA-PRO (Ax) type manufactured by Agilent was used for the measurement.
（Ｌａｂ、−ａ／ｂ及びΔE）
分光色差計（日本電色工業社製，ＳＥ７７００）を用いて各青汁飲料のＬａｂを測定した。そして得られた値から、−ａ／ｂ（緑色度）及びΔＥ（［（Ｌ（加温前）−Ｌ（加温
後））2＋（ａ（加温前）−ａ（加温後））2＋（ｂ（加温前）−ｂ（加温後））2］1/2）を算出した。なお、−ａ／ｂの数値は、「１」に近いほど鮮やかな緑色を示し、ΔＥの数値は、高い程液色の変化が生じでいると判断した。
(Lab, -a / b and ΔE)
The Lab of each green juice beverage was measured using a spectral color difference meter (SE7700, manufactured by Nippon Denshoku Kogyo Co., Ltd.). Then, from the obtained values, -a / b (greenness) and ΔE ([(L (before heating) -L (after heating)) 2 + (a (before heating) -a (after heating)) ) 2 + (b (before heating) -b (after heating)) 2 ] 1/2 ) was calculated. It was judged that the closer the value of −a / b was to “1”, the brighter the green color was, and the higher the value of ΔE was, the more the liquid color was changed.
下記表の記載に基づき調製した青汁飲料サンプルを野菜飲料の開発業務に従事する、官能試験の専門パネラー７人によって、下記の評価項目に従って官能評価を実施し、最も多かった評価を採用した。また、４５℃の環境で１週間保管した後、再度同様に官能評価を実施した。なお、パネラーは事前に銅を添加していない従来品相当サンプル（比較例１）を官能評価し、評価基準を共有した。 The green juice beverage sample prepared based on the description in the table below was subjected to sensory evaluation according to the following evaluation items by seven panelists specializing in sensory tests engaged in the development of vegetable beverages, and the most common evaluation was adopted. Further, after storing in an environment of 45 ° C. for 1 week, the sensory evaluation was carried out again in the same manner. The panelists sensory-evaluated the conventional product-equivalent sample (Comparative Example 1) to which copper was not added in advance, and shared the evaluation criteria.
＜官能評価項目＞
目視 ○：緑色の変化があまり見られない
△：やや緑色の変化が見られるものの、許容範囲（比較例１よりも良好）
×：緑色の変化が見られる（比較例１と同等、あるいはそれ以上）
<Sensory evaluation items>
Visual observation ○: There is not much change in green △: Although there is a slight change in green, it is within the permissible range (better than Comparative Example 1).
X: A change in green is seen (equal to or greater than Comparative Example 1)
青汁の香味劣化
○：香味の劣化があまり見られない
△：やや香味の劣化が見られるものの、許容範囲（比較例１よりも良好）
×：香味の劣化が見られる（比較例１と同等、あるいはそれ以上）
Deterioration of flavor of green juice ○: Deterioration of flavor is not so much △: Deterioration of flavor is seen, but acceptable range (better than Comparative Example 1)
X: Deterioration of flavor is observed (equal to or better than Comparative Example 1)
Ｃｕの金属味の強さ
○：金属味をあまり感じない（比較例１と同等）
△：やや金属味を感じるが、許容範囲
×：金属味を感じる
Strength of Cu metallic taste ○: I do not feel much metallic taste (equivalent to Comparative Example 1)
Δ: Slightly metallic taste, but acceptable range ×: Metallic taste
Ｃａの苦味の強さ
○：苦味をあまり感じない（比較例１と同等）
△：やや苦味を感じるが、許容範囲
×：苦味を感じる
Strength of bitterness of Ca ○: Not much bitterness (equivalent to Comparative Example 1)
Δ: Slightly bitter, but acceptable range ×: Bitter
（銅イオンの濃度についての検討）
青汁飲料の全質量を基準として、大麦若葉の乾燥粉末の含有量が１質量％となるようにそれぞれの試料を調製した結果を以下の表１に示す。カルシウム濃度はいずれも３５．０ｐｐｍとなるようカルシウム製剤（扶桑化学工業社製、乳酸カルシウム）調整した。
(Examination of copper ion concentration)
Table 1 below shows the results of preparing each sample so that the content of the dry powder of the young barley leaves was 1% by mass based on the total mass of the green juice beverage. The calcium preparation (calcium lactate manufactured by Fuso Chemical Industry Co., Ltd.) was adjusted so that the calcium concentration was 35.0 ppm in each case.
銅イオンの濃度が０〜２．０ｐｐｍの試料はいずれも、製造直後から−ａ／ｂ値が０．６未満と低く、目視の結果も良好ではなかった。一方、銅イオンの濃度が３．０ｐｐｍ以上の試料はいずれも−ａ／ｂ値が高く、目視の結果も緑色が鮮やかであった。なお、銅イオンが１５ｐｐｍ以上の試料は−ａ／ｂ値や目視の結果が悪くなかったが、銅特有の金属味が強く、飲料に適さないものであった（結果は示さず）。 All the samples having a copper ion concentration of 0 to 2.0 ppm had a low −a / b value of less than 0.6 immediately after production, and the visual results were not good. On the other hand, all the samples having a copper ion concentration of 3.0 ppm or more had a high −a / b value, and the visual result was bright green. In addition, although the -a / b value and the visual result were not bad for the sample having copper ion of 15 ppm or more, the metallic taste peculiar to copper was strong and it was not suitable for beverages (results are not shown).
（カルシウムイオンの濃度についての検討）
表１の結果より、銅イオンは３．０〜１０．０ｐｐｍ程度の濃度範囲で緑色保持効果を有することが確認できたことから、銅イオンの濃度を上限値及び下限値付近で固定しつつ、カルシウムイオンの濃度のみ異なる青汁飲料を調製し、カルシウムイオンの濃度の影響を確認した。結果を以下の表２に示す。
(Examination of calcium ion concentration)
From the results in Table 1, it was confirmed that copper ions have a green retaining effect in the concentration range of about 3.0 to 10.0 ppm. Therefore, while fixing the concentration of copper ions near the upper and lower limits, while fixing the concentration of copper ions, We prepared green juice beverages that differed only in the concentration of calcium ions, and confirmed the effect of the concentration of calcium ions. The results are shown in Table 2 below.
表２の試料は表１の試料との比較でカルシウムイオンの濃度が異なるが、いずれも良好な−ａ／ｂ値を示し、目視の結果も緑色が鮮やかであった。一方、結果は示さないが、カルシウムイオンの濃度が表２の範囲外である場合、緑色保持が劣るという傾向が確認された。 The samples in Table 2 had different calcium ion concentrations as compared with the samples in Table 1, but all showed good −a / b values, and the visual results showed that the green color was bright. On the other hand, although the results are not shown, it was confirmed that when the calcium ion concentration was outside the range of Table 2, the green color retention tended to be inferior.
（大麦若葉の濃度の検討）
表１と表２の結果から銅イオンとカルシウムイオンの濃度が所定の範囲内の場合に高いい緑色保持効果が確認されたことから、続いて、大麦若葉の量が少ない試料を調製してその効果を確認した。結果を以下の表３に示す。
(Examination of the concentration of young barley leaves)
From the results in Tables 1 and 2, a high green-retaining effect was confirmed when the concentrations of copper ions and calcium ions were within a predetermined range. Therefore, a sample with a small amount of young barley leaves was subsequently prepared and prepared. The effect was confirmed. The results are shown in Table 3 below.
表３に示すとおり、大麦若葉の量を減少させても銅イオンとカルシウムイオンの組み合わせによる緑色保持効果が維持された。更に、上記の試料は、４５℃の環境で１週間保管した後でも−ａ／ｂ値が０．６以上で尚且目視の結果も良好であった。 As shown in Table 3, even if the amount of young barley leaves was reduced, the green-preserving effect of the combination of copper ions and calcium ions was maintained. Further, the above sample had a −a / b value of 0.6 or more and good visual results even after being stored in an environment of 45 ° C. for 1 week.
表３の試料はカルシウムイオン濃度が同じであるにもかかわらず、大麦若葉の量が０．１ｐｐｍの試料（実施例９）において銅イオンの金属味が強調されていた。このことから、大麦若葉が所定量配合されている場合に銅イオンの金属味がマスキングされることも明らかとなった。 Although the samples in Table 3 had the same calcium ion concentration, the metallic taste of copper ions was emphasized in the sample in which the amount of young barley leaves was 0.1 ppm (Example 9). From this, it was also clarified that the metallic taste of copper ions was masked when a predetermined amount of young barley leaves was blended.
Claims (13)
銅イオンの含有量を２．５〜１５ｐｐｍに、カルシウムイオンの含有量を６〜２００ｐｐｍに調節する工程を含む、方法。 It is a method of manufacturing a packaged green juice beverage.
A method comprising adjusting the copper ion content to 2.5-15 ppm and the calcium ion content to 6-200 ppm.
銅イオンの含有量を２．５〜１５ｐｐｍに、カルシウムイオンの含有量を６〜２００ｐｐｍに調節する工程を含む、方法。 A way to keep the green color of a bottled green juice drink
A method comprising adjusting the copper ion content to 2.5-15 ppm and the calcium ion content to 6-200 ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019035646A JP6790151B2 (en) | 2019-02-28 | 2019-02-28 | Containered green juice drink that can retain green color for a long time |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019035646A JP6790151B2 (en) | 2019-02-28 | 2019-02-28 | Containered green juice drink that can retain green color for a long time |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020159349A Division JP2021000128A (en) | 2020-09-24 | 2020-09-24 | Container-packed green juice beverage that can retain green color for long time |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2020137455A true JP2020137455A (en) | 2020-09-03 |
| JP6790151B2 JP6790151B2 (en) | 2020-11-25 |
Family
ID=72263908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019035646A Active JP6790151B2 (en) | 2019-02-28 | 2019-02-28 | Containered green juice drink that can retain green color for a long time |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6790151B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022070919A1 (en) * | 2020-09-29 | 2022-04-07 | 株式会社Ｊ－オイルミルズ | Method for producing reduced chlorophyll-containing composition, and method for preventing chlorophyll-containing plant body from losing color |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11332530A (en) * | 1998-05-28 | 1999-12-07 | Yoshio Yamamoto | Beverage containing brassica oleracea l. var. acephala |
| JP2002034446A (en) * | 2000-07-21 | 2002-02-05 | Toyo Shinyaku:Kk | Method for producing dried green leaf powder of green colored plant |
| JP2002119239A (en) * | 2000-10-16 | 2002-04-23 | Toyo Shinyaku:Kk | Method for producing dry kail (brassica oleracea acephala) powder |
| JP2003334046A (en) * | 2002-05-21 | 2003-11-25 | Yoshio Yamamoto | Powder drink containing hordeum vulgare young leaf and/or brassica oleracea l. var. acephala and drink |
| JP2008086269A (en) * | 2006-10-03 | 2008-04-17 | Kirin Beverage Corp | Green vegetable packaged beverage |
| JP2009165439A (en) * | 2008-01-18 | 2009-07-30 | Ito En Ltd | Method for producing encased green vegetable juice beverage |
| JP2015126773A (en) * | 2013-12-27 | 2015-07-09 | ダンロップスポーツ株式会社 | Golf ball |
| JP2016140325A (en) * | 2015-02-04 | 2016-08-08 | 株式会社 伊藤園 | Green color beverage and production method thereof |
-
2019
- 2019-02-28 JP JP2019035646A patent/JP6790151B2/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11332530A (en) * | 1998-05-28 | 1999-12-07 | Yoshio Yamamoto | Beverage containing brassica oleracea l. var. acephala |
| JP2002034446A (en) * | 2000-07-21 | 2002-02-05 | Toyo Shinyaku:Kk | Method for producing dried green leaf powder of green colored plant |
| JP2002119239A (en) * | 2000-10-16 | 2002-04-23 | Toyo Shinyaku:Kk | Method for producing dry kail (brassica oleracea acephala) powder |
| JP2003334046A (en) * | 2002-05-21 | 2003-11-25 | Yoshio Yamamoto | Powder drink containing hordeum vulgare young leaf and/or brassica oleracea l. var. acephala and drink |
| JP2008086269A (en) * | 2006-10-03 | 2008-04-17 | Kirin Beverage Corp | Green vegetable packaged beverage |
| JP2009165439A (en) * | 2008-01-18 | 2009-07-30 | Ito En Ltd | Method for producing encased green vegetable juice beverage |
| JP2015126773A (en) * | 2013-12-27 | 2015-07-09 | ダンロップスポーツ株式会社 | Golf ball |
| JP2016140325A (en) * | 2015-02-04 | 2016-08-08 | 株式会社 伊藤園 | Green color beverage and production method thereof |
Non-Patent Citations (6)
| Title |
|---|
| MINTEL GNPD [ONLINE], GREEN JUICE POWDER, ID#6053853, 2018年10月掲載，［検索日：2020年7月22日］, JPN6020027575, ISSN: 0004315466 * |
| MINTEL GNPD [ONLINE], GREEN JUICE, ID#3195271, 2015年5月掲載，［検索日：2020年7月22日］, JPN6020027570, ISSN: 0004315464 * |
| MINTEL GNPD [ONLINE], GREEN VEGETABLE DRINK, ID#5601267, 2018年4月掲載，［検索日：2020年7月22日］, JPN6020027566, ISSN: 0004315462 * |
| MINTEL GNPD [ONLINE], GREEN VEGETABLE MIX JUICE, ID#3080975, 2015年3月掲載，［検索日：2020年7月22日, JPN6020027572, ISSN: 0004315465 * |
| MINTEL GNPD [ONLINE], SUGAR-FREE GREEN JUICE, ID#5177171, 2017年10月掲載，［検索日：2020年7月22日］, JPN6020027568, ISSN: 0004315463 * |
| 有機栽培素材使用 五種の国産素材 青汁 スティックタイプ−イオンのプライベートトップブランドＴＯＰＶ, vol. ［検索日：2020年7月20日］, JPN6020027576, ISSN: 0004315467 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022070919A1 (en) * | 2020-09-29 | 2022-04-07 | 株式会社Ｊ－オイルミルズ | Method for producing reduced chlorophyll-containing composition, and method for preventing chlorophyll-containing plant body from losing color |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6790151B2 (en) | 2020-11-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sáenz et al. | Cactus-pear juices | |
| JP6480204B2 (en) | Green beverage and method for producing the same | |
| JP5119356B1 (en) | Containerized carbonated beverage and method for producing the same | |
| JP2013247872A (en) | Olive jelly food | |
| JP2014030388A (en) | Packaged tomato-containing beverage and manufacturing method thereof, and improvement method of texture and taste of packaged tomato-containing beverage | |
| JP7429763B2 (en) | mixed tea drinks | |
| JP2014030387A (en) | Packaged tomato-containing beverage and manufacturing method thereof, and improvement method of texture and taste of packaged tomato-containing beverage | |
| KR101869497B1 (en) | Liquid composition including organic acids and fruit powder and Fruit vinegar drink containing the same | |
| JP6790151B2 (en) | Containered green juice drink that can retain green color for a long time | |
| JP2017158548A (en) | Sodium-containing packed beverage | |
| JP7248486B2 (en) | Containerized green juice-containing jelly drink that retains its green color for a long period of time | |
| JP2020039257A (en) | Precipitation-preventing agent for green juice beverage | |
| KR101444875B1 (en) | Beverage composition comprising hibiscus extract and l-carnitine with improved sensory property and stability | |
| JP6790163B2 (en) | A packaged green juice drink that can retain its green color for a long time at high temperatures | |
| JP6883448B2 (en) | Beverages containing nootkatone | |
| JP2021000128A (en) | Container-packed green juice beverage that can retain green color for long time | |
| JP6646126B2 (en) | Green beverage and method for producing the same | |
| JP2020171233A (en) | Container-packed green juice beverage with flavor sustainable in acidic region | |
| JP6794488B2 (en) | Beverages low in green plants and their manufacturing methods | |
| JP6867443B2 (en) | Beverages low in green plants and their manufacturing methods | |
| JP2018139557A (en) | Container-packed green tea drink fully improved in stability of the green color after heat sterilization while keeping preferable flavor as container-packed green tea drink | |
| JP6618871B2 (en) | Method for inhibiting light degradation of beverages containing low content of green plants | |
| JP2020171230A (en) | Container-packed green juice beverage with green color sustainable in neutral region for a long period | |
| JP2020171231A (en) | Dry powder for chlorophyll juice beverage | |
| JP6675623B1 (en) | Powder for beverage containing ancient rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20200611 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20200611 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20200717 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200730 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200924 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20201020 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20201104 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6790151 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |