JP2020171230A - Container-packed green juice beverage with green color sustainable in neutral region for a long period - Google Patents
Container-packed green juice beverage with green color sustainable in neutral region for a long period Download PDFInfo
- Publication number
- JP2020171230A JP2020171230A JP2019075254A JP2019075254A JP2020171230A JP 2020171230 A JP2020171230 A JP 2020171230A JP 2019075254 A JP2019075254 A JP 2019075254A JP 2019075254 A JP2019075254 A JP 2019075254A JP 2020171230 A JP2020171230 A JP 2020171230A
- Authority
- JP
- Japan
- Prior art keywords
- green
- juice beverage
- green juice
- content
- chlorophyll
- 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.)
- Pending
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Abstract
Description
本発明は、中性領域で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 that can retain green color for a long period of time in a neutral region, 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.
青汁飲料はその独特の香味から、青汁の香味が苦手な消費者、特に野菜飲料に抵抗のある消費者からは敬遠されることがあるため、上市されている青汁飲料には、香味を牛乳、糖類、果実素材の配合により改良したものがある。 Because of its unique flavor, green juice drinks may be shunned by consumers who are not good at the flavor of green juice, especially those who are resistant to vegetable drinks, so the flavor of green juice drinks on the market Is improved by blending milk, sugar, and fruit ingredients.
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も潜在的に存在している。そのような緑色の劣化は低ｐＨで顕著であるが（非特許文献１）、レディ・トゥ・ドリンクなどの容器詰飲料では、香味改善のために添加した果実素材等に由来する酸によりｐＨが低下することがある。そのため、果汁含有の容器詰青汁飲料はほとんど市場に存在していない。 Green beverages such as green juice also have a potential problem that their fresh green color deteriorates over time. Such deterioration of green color is remarkable at low pH (Non-Patent Document 1), but in packaged beverages such as ready-to-drink, the pH is increased by the acid derived from the fruit material added to improve the flavor. May decrease. Therefore, there are almost no packaged green juice beverages containing fruit juice on the market.
本発明は、上記問題点に鑑みてなされたものであり、緑色を中性領域で長期間保持することが可能な容器詰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 packaged green juice beverage or the like capable of retaining green color in a neutral region for a long period of time.
本発明者らは、上記課題を解決するために、クロロフィルとポリフェノールを所定の濃度に調節した容器詰青汁飲料を調製したところ、中性領域での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 prepared a packaged green juice beverage in which chlorophyll and polyphenols were adjusted to predetermined concentrations, and it was possible to maintain the green color in the neutral region for a long period of time. The present invention has been completed.
すなわち、本発明は、以下の発明を包含する。
［１］容器詰青汁飲料であって、
ｐＨが５．０〜８．０であり、
クロロフィルを１〜２５ｍｇ／１００ｇ、ポリフェノールを１〜２００ｍｇ／１００ｇ含有する、容器詰青汁飲料。
［２］更にクエン酸を０．０１〜０．１０ｍｇ／１００ｇ含有する、［１］に記載の容器詰青汁飲料。
［３］ｐＨが６．０〜７．５である、［１］又は［２］に記載の容器詰青汁飲料。
［４］糖度が１．５〜５．５である、［１］〜［３］のいずれかに記載の容器詰青汁飲料。
［５］青汁飲料の原料が大麦若葉である、［１］〜［４］のいずれかに記載の容器詰青汁飲料。
［６］更に果実由来の原料を含む、［１］〜［５］のいずれかに記載の容器詰青汁飲料。
［７］容器詰青汁飲料を製造する方法であって、
ｐＨを５．０〜８．０の範囲内に調節し、
クロロフィルの含有量を１〜２５ｍｇ／１００ｇの範囲内、ポリフェノールの含有量を１〜２００ｍｇ／１００ｇの範囲内に調節する工程を含む、方法。
［８］容器詰青汁飲料の緑色を保持する方法であって、
ｐＨを５．０〜８．０の範囲内に調節し、
クロロフィルの含有量を１〜２５ｍｇ／１００ｇの範囲内、ポリフェノールの含有量を１〜２００ｍｇ／１００ｇの範囲内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 drink
The pH is 5.0-8.0 and
A packaged green juice beverage containing 1 to 25 mg / 100 g of chlorophyll and 1 to 200 mg / 100 g of polyphenol.
[2] The packaged green juice beverage according to [1], which further contains 0.01 to 0.10 mg / 100 g of citric acid.
[3] The packaged green juice beverage according to [1] or [2], which has a pH of 6.0 to 7.5.
[4] The packaged green juice beverage according to any one of [1] to [3], which has a sugar content of 1.5 to 5.5.
[5] The packaged green juice beverage according to any one of [1] to [4], wherein the raw material of the green juice beverage is barley young leaves.
[6] The packaged green juice beverage according to any one of [1] to [5], which further contains a fruit-derived raw material.
[7] A method for producing a packaged green juice beverage.
Adjust the pH to the range of 5.0-8.0 and
A method comprising adjusting the chlorophyll content to a range of 1 to 25 mg / 100 g and the polyphenol content to a range of 1 to 200 mg / 100 g.
[8] A method for maintaining the green color of a packaged green juice beverage.
Adjust the pH to the range of 5.0-8.0 and
A method comprising adjusting the chlorophyll content to a range of 1 to 25 mg / 100 g and the polyphenol content to a range of 1 to 200 mg / 100 g.
本発明によれば、クロロフィルとポリフェノールを所定の濃度に調節することで、容器詰青汁飲料に特有の緑色を長期間保持することが可能になる。 According to the present invention, by adjusting the concentrations of chlorophyll and polyphenol to predetermined concentrations, it is possible to maintain the green color peculiar to the packaged green juice beverage for a long period of time.
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）
第一の実施形態に係る容器詰青汁飲料は、ｐＨが５．０〜８．０であり、クロロフィルを１〜２５ｍｇ／１００ｇ、ポリフェノールを１〜２００ｍｇ／１００ｇ含有するものである。
(Contained green juice drink)
The packaged green juice beverage according to the first embodiment has a pH of 5.0 to 8.0 and contains 1 to 25 mg / 100 g of chlorophyll and 1 to 200 mg / 100 g of polyphenol.
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、更に果実由来の原料を含む飲料を意味する。 As used herein, the green juice beverage means a beverage prepared by using green vegetables generally used as a raw material such as green juice as a main raw material and further containing a fruit-derived 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、ケールがより好ましく、大麦若葉がさらにより好ましい。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。緑色野菜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 even more preferable. The type of barley is not limited, and six-row barley, two-row barley, bare barley, barley and the like can be used. Green vegetables 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.
容器詰青汁飲料に含まれるクロロフィルは、主に、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。クロロフィルの濃度は５〜２５ｍｇ／１００ｇの範囲内とするのが好ましい。クロロフィルを所望の濃度とするために、原材料以外のクロロフィル含有化合物を容器詰青汁飲料に別途添加してもよい。例えば、銅クロロフィルや銅クロロフィリンナトリウムはクロロフィルに加え、緑色保持効果のある銅イオンを含有するため好ましい。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。 Chlorophyll contained in the packaged green juice beverage is mainly derived from the main component of chlorophyll contained in green vegetables such as young barley leaves. The concentration of chlorophyll is preferably in the range of 5 to 25 mg / 100 g. In order to obtain the desired concentration of chlorophyll, a chlorophyll-containing compound other than the raw material may be added separately to the packaged green juice beverage. For example, copper chlorophyll and sodium copper chlorophyllin are preferable because they contain copper ions having a green-preserving effect in addition to chlorophyll. In addition, in this specification, the content of chlorophyll is represented by the total amount of chlorophyll α and chlorophyll β.
容器詰青汁飲料に含まれるポリフェノールは、主に、原料である大麦若葉等などの緑色野菜に由来する。ポリフェノールの濃度は、好ましくは５〜２００ｍｇ／１００ｇの範囲内、より好ましくは５０〜１００ｍｇ／１００ｇの範囲内である。ポリフェノールを所望の濃度とするために、原材料以外のポリフェノール含有化合物を容器詰青汁飲料に別途添加してもよい。本明細書で使用する場合、ポリフェノールとは、植物に由来する物質（フィトケミカル：ｐｈｙｔｏｃｈｅｍｉｃａｌ）の１種であり、１分子中にフェノール性水酸基を２つ以上有する化合物の総称である。ポリフェノールには、大別して分子量が１，０００以下の単量体ポリフェノールと、単量体ポリフェノールが２つ以上結合した重合ポリフェノールが存在する。青汁飲料に呈味を付与する観点から、ポリフェノールの濃度は５〜７５ｍｇ／１００ｇがより好ましく、１０〜５０ｍｇ／１００ｇが特に好ましい。 The polyphenols contained in the packaged green juice beverage are mainly derived from green vegetables such as young barley leaves, which are raw materials. The concentration of polyphenols is preferably in the range of 5 to 200 mg / 100 g, more preferably in the range of 50 to 100 mg / 100 g. In order to obtain the desired concentration of polyphenols, a polyphenol-containing compound other than the raw material may be added separately to the packaged green juice beverage. As used herein, polyphenol is a kind of plant-derived substance (phytochemical), and is a general term for compounds having two or more phenolic hydroxyl groups in one molecule. Polyphenols are roughly classified into monomeric polyphenols having a molecular weight of 1,000 or less and polymerized polyphenols in which two or more monomeric polyphenols are bonded. From the viewpoint of imparting taste to the green juice beverage, the concentration of polyphenol is more preferably 5 to 75 mg / 100 g, and particularly preferably 10 to 50 mg / 100 g.
重合ポリフェノールは一般にタンニンとも称される。代表的な単量体ポリフェノールとしては、フラボノイド類（フラボノイド類には、フラボン、フラバノール、アントシアニジン、イソフラボノイド、ネオフラボノイド等を基本骨格とする化合物が含まれる）、クロロゲン酸、没食子酸、エラグ酸などがある。一方、重合ポリフェノールは単量体ポリフェノールが２個以上結合した化合物であり、ポリフェノール同士が炭素−炭素結合により重合した縮合型タンニンと、糖等由来の水酸基とのエステル結合により重合した加水分解型タンニンとに大別され、それぞれ代表的なポリフェノールとして縮合型タンニンとしてはプロアントシアニジン類、加水分解型タンニンとしてはガロタンニン、エラグタンニンが挙げられる。各ポリフェノールは単体以外にも、当該ポリフェノールの生理活性機能を失わない範囲であれば、例えば、重合体、配糖体等の所定の化合物状態であっても良い。ポリフェノールは重合度や結合位置で様々な種類のものが存在するが、極めて強い抗酸化作用を示す。 Polymerized polyphenols are also commonly referred to as tannins. Typical monomeric polyphenols include flavonoids (flavonoids include compounds having flavonoids, flavanols, anthocyanidins, isoflavonoids, neoflavonoids, etc. as basic skeletons), chlorogenic acid, gallic acid, ellagic acid, etc. There is. On the other hand, polymerized polyphenols are compounds in which two or more monomeric polyphenols are bonded, and condensed tannins obtained by polymerizing polyphenols by carbon-carbon bonds and hydrolyzed tannins polymerized by ester bonds of hydroxyl groups derived from sugars and the like. As typical polyphenols, condensed tannins include proanthocyanidins, and hydrolyzed tannins include galotannin and ellagitannin. In addition to simple substances, each polyphenol may be in a predetermined compound state such as a polymer or a glycoside as long as the physiologically active function of the polyphenol is not lost. There are various types of polyphenols depending on the degree of polymerization and the bond position, but they show extremely strong antioxidant activity.
容器詰青汁飲料は、果実由来の原料、例えば果汁及び／又はその濃縮物を含んでもよい。このような原料として、例えば、透明果汁、混濁果汁、濃縮透明果汁、濃縮混濁果汁及びピューレ等が挙げられる。果実由来の原料となる果実の種類としては、グレープ、ピーチ、バナナ、リンゴ、柑橘類、例えばミカン、ゆずなどが挙げられる。その他にも、例えば、メロン、イチゴ、キウイフルーツ、モモ、パイナップル、グアバ、マンゴー、アセロラ、プルーン、パパイヤ、パッションフルーツ、ウメ、ナシ、アンズ、ライチ、西洋ナシ、スモモ類等を選択することもできる。なお、上記の果実は単独又は２種以上を混合して使用することができる。 The packaged green juice beverage may contain fruit-derived ingredients such as fruit juice and / or a concentrate thereof. Examples of such raw materials include transparent juice, turbid juice, concentrated transparent juice, concentrated turbid juice, puree and the like. Examples of the type of fruit used as a raw material derived from the fruit include grapes, peaches, bananas, apples, citrus fruits, such as mandarin oranges and yuzu. In addition, for example, melon, strawberry, kiwi fruit, peach, pineapple, guava, mango, acerola, prunes, papaya, passion fruit, plum, pear, apricot, lychee, pear, plums and the like can be selected. .. The above fruits can be used alone or in combination of two or more.
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、果汁及び／又はその濃縮物を５〜１０質量％程度含有してもよい。 The green juice beverage according to the present embodiment may contain about 5 to 10% by mass of fruit juice and / or a concentrate thereof as long as the effects of the present invention are not impaired.
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 juice liquor 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、飲料の重量あたり好ましくは０．２〜３．０質量％、より好ましくは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, a dry powder of about 0.2 to 3.0% by mass, more preferably about 0.4 to 2% by mass 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、より更に好ましくは粒径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・散乱法にて水およびエタノールなど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 even more preferably 35 μm or less and 90% or more. Things are 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 by, for example, a laser diffraction / scattering method using water, ethanol or the like as a solvent.
容器詰青汁飲料には、飲食品に配合可能な無機塩類のうち、緑色保持効果を有するものを添加することができる。そのような無機塩類として、例えば、グルコン酸塩、硫酸塩等の銅塩類が挙げられる。無機塩類の代わりに、飲食品に配合可能な微生物、乳酸菌や酵母などの中から、銅や亜鉛を豊富に含むものを選んで青汁飲料に添加するのが好ましい。 Among the inorganic salts that can be blended in foods and drinks, those having a green color-retaining effect can be added to the packaged green juice beverage. Examples of such inorganic salts include copper salts such as gluconate and sulfate. Instead of inorganic salts, it is preferable to select microorganisms, lactic acid bacteria, yeasts, etc. that can be blended in foods and drinks that are rich in copper and zinc and add them to the green juice beverage.
青汁飲料は、緑色保持効果に影響を及ぼさない範囲で、大麦若葉などの青汁飲料の原料に由来するか、別途添加した無機塩類に由来するカルシウムイオンを好ましくは２０〜４００ｐｐｍ含有していてもよい。この範囲であれば冷却後の青汁飲料の苦味も抑制することができる。苦味を抑制する観点からは、カルシウムイオンの濃度は５０〜３００ｐｐｍであることがより好ましい。 The green juice beverage preferably contains 20 to 400 ppm of calcium ions derived from the raw material of the green juice beverage such as barley young leaves or derived from inorganic salts added separately, as long as the green color retention effect is not affected. May be good. Within this range, the bitterness of the green juice beverage after cooling can be suppressed. From the viewpoint of suppressing bitterness, the concentration of calcium ions is more preferably 50 to 300 ppm.
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.
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 drink 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、銅イオンや亜鉛イオンに由来する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, a sweetening agent, a fragrance, or the like can be used to mask the metallic taste derived from copper ions or zinc ions.
ビタミン類としては、例えば、ビタミンＣ、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 C, 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、砂糖、グラニュー糖、ショ糖、果糖、ブドウ糖、果糖ブドウ糖液糖などの糖類；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；還元麦芽糖、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 sweeteners include sugars such as sugar, granulated sugar, sucrose, fructose, glucose, fructose-dextrose liquid sugar; sweeteners such as xylitol, palatinose, and erythritol; , Sclarose and the like; high sweetness sweeteners; reduced maltose, sugar alcohols such as sorbitol and the like, and may further contain sugarless bulk sweeteners, bulk sugar sweeteners and the like.
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。中でもクエン酸やクエン酸三ナトリウムが好ましい。クエン酸の含有量を０．０１〜０．１０ｍｇ／１００ｇの範囲とすることで緑色保持効果が増大し得る。 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. Of these, citric acid and trisodium citrate are preferable. The green color retaining effect can be increased by setting the content of citric acid in the range of 0.01 to 0.10 mg / 100 g.
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, arabic gum, 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、イミダゾールジペプチド（アンセリン）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 functional ingredients include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, reishi, agarix, and imidazole dipeptide (anserine). Can be mentioned. 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、亜鉛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 zinc ions and copper ions that are effective for maintaining 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、好ましくは約０．１〜８．０、より好ましくは約１．５〜５．５、より更に好ましくは約２．０〜５．０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 a green juice beverage is preferably adjusted to the range of about 0.1 to 8.0, more preferably about 1.5 to 5.5, even more preferably about 2.0 to 5.0. You may. Brix as used in the present specification means a value measured using a refractive sugar content meter unless otherwise specified.
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、中性領域、好ましくは６．０〜８．０、より好ましくは６．０〜７．７、より更に好ましくは６．２〜７．５である。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 in the neutral region, preferably 6.0 to 8.0, more preferably 6.0 to 7.7, from the viewpoint of maintaining a natural green color for a long period of time. More preferably, it is 6.2 to 7.5. 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であることがより好ましく、１．３〜６ｍＰａ・ｓであることがより更に好ましい。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 even more 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.
（製造方法）
第二の実施形態において、容器詰青汁飲料を製造する方法は、ｐＨを５．０〜８．０の範囲内に調節し、クロロフィルの含有量を１〜２５ｍｇ／１００ｇの範囲内、ポリフェノールの含有量を１〜２００ｍｇ／１００ｇの範囲内に調節する工程を含む。
(Production method)
In the second embodiment, the method for producing a packaged green juice beverage is to adjust the pH in the range of 5.0 to 8.0 and the chlorophyll content in the range of 1 to 25 mg / 100 g of polyphenol. The step of adjusting the content within the range of 1 to 200 mg / 100 g is included.
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）
第三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、ｐＨを５．０〜８．０の範囲内に調節し、クロロフィルの含有量を１〜２５ｍｇ／１００ｇの範囲内、ポリフェノールの含有量を１〜２００ｍｇ／１００ｇの範囲内に調節する工程を含む。
(How to keep green)
In the third embodiment, the method for maintaining the green color of the packaged green juice beverage is to adjust the pH in the range of 5.0 to 8.0 and the chlorophyll content in the range of 1 to 25 mg / 100 g. The step of adjusting the content of polyphenol in the range of 1 to 200 mg / 100 g is included.
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.
（試験１）
大麦若葉（乾燥粉末、佐々木食品社製、ポリフェノール含有量４９７ｍｇ／１００ｇ）及びホワイトグレープ果汁（透明濃縮果汁、宮崎県農協果汁社製、ポリフェノール含有量６ｍｇ／１００ｇ）を下記表に記載の配合割合となるようにそれぞれ配合し、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調整した。なお表中の原料の配合量はストレート換算した値（ＳＳ）を示している。
(Test 1)
Barley young leaves (dry powder, manufactured by Sasaki Foods Co., Ltd., polyphenol content 497 mg / 100 g) and white grape juice (transparent concentrated fruit juice, manufactured by Miyazaki Prefectural Agricultural Cooperative Fruit Juice Co., Ltd., polyphenol content 6 mg / 100 g) Each of them was mixed so as to be, and the mixture was mixed with pure water to prepare 1000 g of each green juice drinking liquid. The pH was adjusted with sodium bicarbonate. The blending amount of the raw material in the table shows the value (SS) converted straight.
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、２００ｍＬ ＰＥＴボトルに充填し、青汁飲料を得た（実施例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 by an ultra-high temperature heating (UHT) sterilizer and filled in a 200 mL PET bottle to obtain a green juice beverage (Examples 1 to 3). Sterilization was carried out so that the outlet product temperature was 136.0 ° C. or higher at an F0 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 an absorptiometry using a spectrophotometer (UV1650PC manufactured by Shimadzu Corporation).
Chl a = 13.43 x A663.8-3.47 x A646.8
Chl b = 22.90 x A646.8-5.38 x A663.8
Chls a + b = 19.43 × A646.8 + 8.05 × A663.8 nm
The chlorophyll content indicates the total value of chlorophyll a and chlorophyll b.
（ポリフェノール含有量）
タンニン酸を標準物質として酒石酸鉄による比色法を用いて求められる量をポリフェノール量とした。
(Polyphenol content)
The amount obtained by using the colorimetric method using iron tartrate using tannic acid as a standard substance was defined as the amount of polyphenol.
（Ｂｒｉｘ）
各青汁飲料中のＢｒｉｘ（可溶性固形分）は、光学屈折率計によって測定した。測定にはアタゴ社製Ｄｉｇｉｔａｌ Ｒｅｆｒａｃｔｏｍｅｔｅｒｓ（ＲＸ５０００α−Ｂｅｖ）を使用し、品温２０℃にて測定した。
(Brix)
Brix (soluble solid content) in each green juice beverage was measured by an optical refractive index meter. For the measurement, Digital Refractometers (RX5000α-Bev) manufactured by Atago Co., Ltd. was used, and the measurement was performed at a product temperature of 20 ° C.
（クエン酸）
ＬＣ−１０ＡＤｖｐ（株式会社 島津製作所）を用いて、ＨＰＬＣ法に基づいてクエン酸含有量を測定した。
(citric acid)
The citric acid content was measured by the HPLC method using LC-10ADvp (Shimadzu Corporation).
（スクロース含有量及びフルクトース含有量）
スクロース含有量及びフルクトース含有量は、ＨＰＬＣ糖分析装置（Ｄｉｏｎｅｘ社製）を以下の条件で操作し、検量線法により定量して測定した。
カラム：Ｄｉｏｎｅｘ社製Ｃａｒｂｏｐａｃｋ ＰＡ１ φ４．６×２５０ｍｍ
カラム温度：３０℃
移動相：Ａ相 ２００ｍＭ ＮａＯＨ
：Ｂ相 １０００ｍＭ Ｓｏｄｉｕｍ Ａｃｅｔａｔｅ
：Ｃ相 超純水
流速：１．０ｍＬ／ｍｉｎ
注入量：５０μＬ
検出：Ｄｉｏｎｅｘ社製ＥＤ５０ 金電極
(Sucrose content and fructose content)
The sucrose content and fructose content were quantified and measured by a calibration curve method by operating an HPLC sugar analyzer (manufactured by Dionex) under the following conditions.
Column: Carbopack PA1 φ4.6 x 250 mm manufactured by Dionex
Column temperature: 30 ° C
Mobile phase: Phase A 200 mM NaOH
: B phase 1000 mM Sodium Acate
: C phase ultrapure water flow rate: 1.0 mL / min
Injection volume: 50 μL
Detection: Dionex ED50 gold electrode
ｐＨは堀場製作所Ｆ−５２型・卓上ｐＨメーターを用い、品温２０℃にて測定した。 The pH was measured at a product temperature of 20 ° C. using a HORIBA, Ltd. F-52 type desktop pH meter.
（官能評価試験）
下記表の記載に基づき調製した青汁飲料サンプルを、３７℃の恒温機にそれぞれ２週間保管した後、各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。
(Sensory evaluation test)
The green juice beverage samples prepared based on the table below are stored in a constant temperature machine at 37 ° C for 2 weeks, and then each green juice beverage sample is engaged in the development of vegetable beverages by seven panelists specializing in sensory testing. , Sensory evaluation was carried out according to the following evaluation items, and the most common evaluation was adopted.
なお、コントロールには５℃で２週間冷蔵保管した実施例２のサンプル（コントロール１）と、３７℃の恒温機に１ヶ月間保管した実施例２のサンプル（コントロール２）を採用し、パネラー間で事前にコントロールのサンプルの緑色の変化を確認し、官能評価基準を共有化した。 For the control, a sample of Example 2 (Control 1) refrigerated at 5 ° C. for 2 weeks and a sample of Example 2 (Control 2) stored in a thermostat at 37 ° C. for 1 month were adopted, and between the panelists. The change in green color of the control sample was confirmed in advance, and the sensory evaluation criteria were shared.
＜官能評価項目＞
目視 ５：鮮やかな緑色を有している（コントロール１と同等）
４：ほとんど緑色に変化はないものの、コントロール１よりは褐色に変化している
３：わずかに褐色に変化しているが、許容範囲である
２：褐色に変化しているが、コントロール２よりは緑色である
１：かなり褐色に変化している（コントロール２と同等）
<Sensory evaluation item>
Visual inspection 5: Has a bright green color (equivalent to control 1)
4: There is almost no change in green, but it is browner than Control 1. 3: It is slightly brown, but it is acceptable 2: It is brown, but it is better than Control 2. Green 1: It has turned quite brown (equivalent to Control 2)
クロロフィル含量、ポリフェノール含量、糖度、クエン酸含量が増大するにつれ、緑色保持性が増大する傾向が確認された。ただし、別途調製したサンプルには、クエン酸含量が０の場合でも緑色保持効果が「４」のものも存在していた。 It was confirmed that the green retention tends to increase as the chlorophyll content, polyphenol content, sugar content, and citric acid content increase. However, some of the separately prepared samples had a green retention effect of "4" even when the citric acid content was 0.
表１で使用された緑色原料と果実原料（大麦若葉、ホワイトグレープ）に加え、ケールピューレと緑茶粉末、さらにピーチ果汁、バナナピューレ、あるいはその両方を添加したサンプルを調製したところ、いずれのサンプルでも緑色保持効果が見られた。
上記表中のサンプルはいずれも糖度が４．５、ｐＨが６．５２に調節されており、また、クロロフィル含量は５．１５ｍｇ／１００ｇ、クエン酸量含量は０．０２ｍｇ／１００ｇ、そしてポリフェノール含量は約５３．３ｍｇ／１００ｇであった。 All of the samples in the above table have a sugar content of 4.5 and a pH of 6.52, a chlorophyll content of 5.15 mg / 100 g, a citric acid content of 0.02 mg / 100 g, and a polyphenol content. Was about 53.3 mg / 100 g.
更に緑色植物原料の配合量や、果実原料の種類や配合量の異なるサンプルを調製してそれらの緑色保持効果を確認した。各サンプル中の糖度は４．５、ｐＨは６．５２に調節した。 Furthermore, samples with different amounts of green plant raw materials and different types and amounts of fruit raw materials were prepared and their green retention effect was confirmed. The sugar content in each sample was adjusted to 4.5 and the pH was adjusted to 6.52.
表１と同様に、いずれのサンプルもクエン酸、クロロフィル、ポリフェノールが多いほど緑色保持効果に優れるという傾向が確認されたが（実施例７−１０）、ある一定量を超えると緑色保持効果が低下することが確認された（比較例４）。一方、クエン酸量については、比較例３と実施例１の比較から明らかなとおり、クエン酸量が同じでも緑色保持効果に違いが見られた。 Similar to Table 1, it was confirmed that the more citric acid, chlorophyll, and polyphenol in each sample, the better the green retention effect (Examples 7-10), but when the amount exceeds a certain amount, the green retention effect decreases. It was confirmed that this was done (Comparative Example 4). On the other hand, regarding the amount of citric acid, as is clear from the comparison between Comparative Example 3 and Example 1, a difference was observed in the green retention effect even if the amount of citric acid was the same.
続いて、ｐＨの影響を確認するべく、実施例５のサンプルをベースに、酸性のサンプル（ｐＨ４．５０）と、三種類の中性領近傍のサンプル（ｐＨ５．００、ｐＨ７．００、ｐＨ７．３０）を調製した。なお、これらのサンプル中のクロロフィル含量、糖度は実施例５のものと同じである。クエン酸量のみ、ｐＨ４．５０とｐＨ５．００のもののみ０．３であった。 Subsequently, in order to confirm the influence of pH, based on the sample of Example 5, an acidic sample (pH 4.50) and three kinds of samples near the neutral region (pH 5.00, pH 7.00, pH 7. 30) was prepared. The chlorophyll content and sugar content in these samples are the same as those in Example 5. Only the amount of citric acid was 0.3 only for those with pH 4.50 and pH 5.00.
酸性のサンプルは緑色保持性の評価が「１」へと著しく低下したものの、中性領域近傍のサンプルは緑色保持効果が維持された（結果は示さず）。中でも、ｐＨ７．００とｐＨ７．３０のサンプルの緑色保持効果が最も優れていた。 The green retention rating of the acidic sample was significantly reduced to "1", but the green retention effect was maintained in the sample near the neutral region (results not shown). Among them, the green retention effect of the samples at pH 7.00 and pH 7.30 was the most excellent.
Claims (8)
ｐＨが５．０〜８．０であり、
クロロフィルを１〜２５ｍｇ／１００ｇ、ポリフェノールを１〜２００ｍｇ／１００ｇ含有する、容器詰青汁飲料。 It ’s a bottled green juice drink,
The pH is 5.0-8.0 and
A packaged green juice beverage containing 1 to 25 mg / 100 g of chlorophyll and 1 to 200 mg / 100 g of polyphenol.
ｐＨを５．０〜８．０の範囲内に調節し、
クロロフィルの含有量を１〜２５ｍｇ／１００ｇの範囲内、ポリフェノールの含有量を１〜２００ｍｇ／１００ｇの範囲内に調節する工程を含む、方法。 It is a method of manufacturing a packaged green juice beverage
Adjust the pH to the range of 5.0-8.0 and
A method comprising adjusting the chlorophyll content to a range of 1 to 25 mg / 100 g and the polyphenol content to a range of 1 to 200 mg / 100 g.
ｐＨを５．０〜８．０の範囲内に調節し、
クロロフィルの含有量を１〜２５ｍｇ／１００ｇの範囲内、ポリフェノールの含有量を１〜２００ｍｇ／１００ｇの範囲内に調節する工程を含む、方法。 It is a method to keep the green color of the packaged green juice drink.
Adjust the pH to the range of 5.0-8.0 and
A method comprising adjusting the chlorophyll content to a range of 1 to 25 mg / 100 g and the polyphenol content to a range of 1 to 200 mg / 100 g.
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|---|---|---|---|---|
| JP2011500052A (en) * | 2007-10-22 | 2011-01-06 | ザ・コカ−コーラ・カンパニー | Neutralized juice-based beverage and method for producing the same |
| JP2014054200A (en) * | 2012-09-11 | 2014-03-27 | Ito En Ltd | Green tea-based beverage and production method thereof |
| JP2014054202A (en) * | 2012-09-11 | 2014-03-27 | Ito En Ltd | Green tea-based beverage and production method thereof |
| JP2020171233A (en) * | 2019-04-11 | 2020-10-22 | 株式会社 伊藤園 | Container-packed green juice beverage with flavor sustainable in acidic region |
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| JP2011500052A (en) * | 2007-10-22 | 2011-01-06 | ザ・コカ−コーラ・カンパニー | Neutralized juice-based beverage and method for producing the same |
| JP2014054200A (en) * | 2012-09-11 | 2014-03-27 | Ito En Ltd | Green tea-based beverage and production method thereof |
| JP2014054202A (en) * | 2012-09-11 | 2014-03-27 | Ito En Ltd | Green tea-based beverage and production method thereof |
| JP2020171233A (en) * | 2019-04-11 | 2020-10-22 | 株式会社 伊藤園 | Container-packed green juice beverage with flavor sustainable in acidic region |
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| 木幡 勝則ほか: "クロロフィル及びその誘導体含有量から見た市販緑茶の品質と特質", 茶研報, vol. 87, JPN6023001420, 1999, pages 13 - 19, ISSN: 0004964769 * |
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