JP2022050468A - Agent for inhibiting degradation of chlorophyll, and food and drink containing the same - Google Patents
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Description
本発明は、クロロフィルの分解防止剤、およびそれを含む飲食品に関する。 The present invention relates to an inhibitor for decomposition of chlorophyll and foods and drinks containing the same.
世界の食料廃棄量は年間約１３億トンであり、これは人の消費のために生産された食料のおおよそ１／３にあたる（２０１１年：国際連合食糧農業機関調べ）。日本国内においても食品廃棄物等は、年間２５５０万トンであり、うち食品ロス（本来食べることができるにもかかわらず、味や見た目、匂いなどに問題があり、食べずに捨てられてしまう食品）は６１２万トンとされている（２０１７年推計：農林水産省・環境省調べ、ＦＡＱ、総務省人口推計調べ）。例えば、スーパーやコンビニエンスストアに陳列しているサラダや緑色野菜を含む弁当や惣菜等は、作り立ての鮮やかな緑色をしているものは美味しそうに見えるため購入されやすいが、褐色などに変色したものは賞味期限内であっても美味しくなさそうにみえるので購入されにくく、結果廃棄となってしまう。 The world's food waste is about 1.3 billion tons per year, which is about one-third of the food produced for human consumption (2011: Food and Agriculture Organization). Even in Japan, food waste is 25.5 million tons per year, of which food loss (food that can be eaten but has problems with taste, appearance, smell, etc., and is thrown away without being eaten). ) Is estimated to be 6.12 million tons (2017 estimate: Ministry of Agriculture, Forestry and Fisheries / Ministry of the Environment survey, FAQ, Ministry of Internal Affairs and Communications population estimate survey). For example, salads, bento boxes containing green vegetables, and prepared foods displayed at supermarkets and convenience stores are easy to buy because they look delicious when they are freshly made in bright green, but they are discolored to brown. Even if it is within the expiration date, it does not look delicious, so it is difficult to purchase it, and as a result, it is discarded.
緑色野菜の変色のメカニズムは、緑色野菜に含まれる緑色色素のクロロフィルの分解により起こる。クロロフィルは不安定な性質を持ち、ｐＨ、温度（７０℃以上において顕著な分解褪色を示す）、光照射により分解、褪色を引き起こし、特にｐＨが５．０以下で顕著な分解褪色を示すことが報告されている（非特許文献１）。 The mechanism of discoloration of green vegetables is caused by the decomposition of chlorophyll, a green pigment contained in green vegetables. Chlorophyll has an unstable property and causes decomposition and fading by pH, temperature (shows remarkable decomposition fading at 70 ° C or higher) and light irradiation, and shows remarkable decomposition fading especially at pH 5.0 or less. It has been reported (Non-Patent Document 1).
ところが、調味液やめんつゆのｐＨは酸性（ｐＨ５．０付近）のものが多く（非特許文献２）、また、菌の繁殖の抑制を目的としてｐＨが酸性になっている場合がある（非特許文献３）。 However, the pH of seasonings and mentsuyu is often acidic (around pH 5.0) (Non-Patent Document 2), and the pH may be acidic for the purpose of suppressing the growth of bacteria (Non-Patent Document 2). Document 3).
このような状況を踏まえ、クロロフィルの分解を防止する技術は様々提案されている。特許文献１には、フェルラ酸またはそのアルカリ金属塩を有効成分として、クロロフィルを安定化させる技術が開示されている。しかしこの方法では、フェルラ酸の添加により風味への影響がでる等の問題がある。 Based on this situation, various techniques for preventing the decomposition of chlorophyll have been proposed. Patent Document 1 discloses a technique for stabilizing chlorophyll using ferulic acid or an alkali metal salt thereof as an active ingredient. However, this method has a problem that the addition of ferulic acid affects the flavor.
特許文献２には、乾燥茶葉に銅イオン水を混合し、クロロフィル中のマグネシウムを、銅に置換しクロロフィルを維持する技術が開示されている（クロロフィルのテトラピロール環中心に配位したマグネシウムが遊離すると変色するので、マグネシウムと銅イオンを置換する）。しかし、この方法では、銅の過剰摂取による健康面への影響等に問題がある（非特許文献４）。 Patent Document 2 discloses a technique in which copper ionized water is mixed with dried tea leaves to replace magnesium in chlorophyll with copper to maintain chlorophyll (magnesium coordinated to the center of the tetrapyllol ring of chlorophyll is freed). Then, the color changes, so it replaces magnesium and copper ions). However, this method has a problem in terms of health due to excessive intake of copper (Non-Patent Document 4).
特許文献３には、マグネシウムを供給する方法として、マグネシウム含有化合物、アスコルビン酸類および／またはその塩、およびα―リポ酸および／またはその複合体を含有し、水溶液のｐＨが７．５～９．５であるクロロフィルを安定させる品質保持剤が開示されている。しかし、この方法ではｐＨの幅が７．５～９．５であり、ｐＨが酸性（特にｐＨ５．０以下）の飲食品の使用に向いていない。 Patent Document 3 contains a magnesium-containing compound, ascorbic acids and / or salts thereof, and α-lipoic acid and / or a complex thereof as a method for supplying magnesium, and the pH of the aqueous solution is 7.5 to 9. A quality preservative that stabilizes chlorophyll No. 5 is disclosed. However, this method has a pH range of 7.5 to 9.5 and is not suitable for use in foods and drinks having an acidic pH (particularly pH 5.0 or less).
特許文献４には、リン酸二マグネシウムを有効成分としてクロロフィルを安定化させる技術が開示されている。しかしこの方法では、ｐＨが５．０未満で使用する場合は変色防止効果を発揮しない。 Patent Document 4 discloses a technique for stabilizing chlorophyll using dimagnesium phosphate as an active ingredient. However, this method does not exert a discoloration prevention effect when used at a pH of less than 5.0.
このような従来の技術では、低いｐＨ（特にｐＨ５．０以下）での使用ができないこと、他の金属塩や有効成分の添加により味質や健康に影響がでること等の問題があった。このような背景から、菌の繁殖が抑制されるｐＨ（特に５．０以下）で使用可能で、味質や健康に影響がでにくく、溶解性が高く、リン酸二マグネシウムより添加量が少なくクロロフィルの分解を防止することができるマグネシウム含有のクロロフィル分解防止剤が所望されていた。 Such conventional techniques have problems that they cannot be used at a low pH (particularly pH 5.0 or less), and that the addition of other metal salts or active ingredients affects the taste and health. Against this background, it can be used at a pH that suppresses the growth of bacteria (especially 5.0 or less), does not easily affect the taste and health, has high solubility, and is added in a smaller amount than dimagnesium phosphate. A magnesium-containing chlorophyll decomposition inhibitor capable of preventing the decomposition of chlorophyll has been desired.
本発明は、食品の味質への影響が少なく、溶解性も高く、クロロフィルの分解が起こりやすいｐＨ５．０以下でも分解を防止し得る新規なクロロフィルの分解防止剤、およびそれを含む飲食品を提供することを目的とする。 The present invention provides a novel chlorophyll decomposition inhibitor capable of preventing decomposition even at pH 5.0 or lower, which has little effect on the taste of food, has high solubility, and is prone to decomposition of chlorophyll, and foods and drinks containing the same. The purpose is to provide.
そこで、本発明者らは、特定の化合物を混合しｐＨ５．０以下の条件でも、味質への影響が少なく、溶解性の高い、クロロフィルの分解を防止することができるクロロフィル分解防止剤を完成させるに至った。 Therefore, the present inventors have completed a chlorophyll decomposition inhibitor capable of preventing the decomposition of chlorophyll, which has little effect on the taste quality and has high solubility even under the condition of pH 5.0 or less by mixing a specific compound. I came to let you.
すなわち本発明は、マグネシウム含有化合物と有機酸類および／またはその塩とｐＨ調整剤を含有し、ｐＨ５．０以下でも食品の味質への影響が少なく、溶解性の高い、クロロフィルの分解を防止することができるクロロフィル分解防止剤およびそれを含む飲食品を提供するものである。 That is, the present invention contains a magnesium-containing compound, an organic acid and / or a salt thereof, and a pH adjuster, and has little effect on the taste of food even at a pH of 5.0 or less, and prevents decomposition of highly soluble chlorophyll. It is intended to provide a chlorophyll decomposition inhibitor capable and foods and drinks containing the same.
本発明によれば、食品の味質への影響が少なく、溶解性も高く、ｐＨ５．０以下でクロロフィルの分解を防止することができる。 According to the present invention, the effect on the taste of food is small, the solubility is high, and the decomposition of chlorophyll can be prevented at a pH of 5.0 or less.
本発明のクロロフィル分解防止剤はマグネシウム含有化合物、有機酸類および／またはその塩、ｐＨ調整剤が、調味液および水溶液中に溶解しないと充分な変色防止効果を発揮しにくい。 The chlorophyll decomposition inhibitor of the present invention is unlikely to exhibit a sufficient discoloration preventing effect unless the magnesium-containing compound, the organic acid and / or a salt thereof, and the pH adjuster are dissolved in the seasoning liquid and the aqueous solution.
本発明で用いるマグネシウム含有化合物としては、リン酸マグネシウム類が好ましく、このうちリン酸三マグネシウムが最も好ましい。 As the magnesium-containing compound used in the present invention, magnesium phosphates are preferable, and trimagnesium phosphate is most preferable.
本発明で用いる有機酸類および／またはその塩としては、Ｌ－アスコルビン酸、Ｌ－アスコルビン酸ナトリウム、エリソルビン酸、エリソルビン酸ナトリウム、クエン酸、クエン酸三ナトリウムなどが挙げられ、このうちの１種または２種以上を含むことを特徴とする。変色防止効果に優れる点でＬ－アスコルビン酸が最も好ましい。 Examples of the organic acids and / or salts thereof used in the present invention include L-ascorbic acid, sodium L-ascorbic acid, erythorbic acid, sodium erythorbic acid, citric acid, trisodium citrate, and the like, and one of them or It is characterized by containing two or more kinds. L-ascorbic acid is most preferable because it has an excellent anti-discoloration effect.
本発明のクロロフィル分解防止剤に含まれる有機酸類および／またはその塩の割合は、マグネシウム含有化合物１００重量部に対して、１００～１００００重量部含有することが好ましい。有機酸類および／またはその塩の割合がマグネシウム含有化合物１００重量部に対して、１００重量部を下回った場合、マグネシウム含有化合物が溶解しきらず、沈殿が発生し変色防止効果を発揮しにくくなる。 The ratio of the organic acid and / or a salt thereof contained in the chlorophyll decomposition inhibitor of the present invention is preferably 100 to 10000 parts by weight with respect to 100 parts by weight of the magnesium-containing compound. When the ratio of the organic acid and / or a salt thereof is less than 100 parts by weight with respect to 100 parts by weight of the magnesium-containing compound, the magnesium-containing compound is not completely dissolved, precipitation occurs, and it becomes difficult to exert the discoloration prevention effect.
本発明のクロロフィル分解防止剤溶液にした場合に含まれる有機酸類および／またはその塩の割合は、１．０ｗｔ％～１０ｗｔ％が好ましく、より好ましくは１．０ｗｔ％～２．０ｗｔ％が最も好ましい。 The ratio of the organic acid and / or a salt thereof contained in the chlorophyll decomposition inhibitor solution of the present invention is preferably 1.0 wt% to 10 wt%, more preferably 1.0 wt% to 2.0 wt%, and most preferably 1.0 wt% to 2.0 wt%. ..
本発明で用いるｐＨ調整剤としては、リン酸水素二ナトリウム、トリポリリン酸ナトリウム、ピロリン酸四ナトリウム、クエン酸三ナトリウムなどが挙げられる。これらは１種または２種以上を併用して所定のｐＨに調整することができる。変色防止効果に優れる点で、リン酸水素二ナトリウムが最も好ましい。さらに、ｐＨ調整剤を添加しｐＨが５．０以下となることが好ましい。ｐＨ調整剤の含有量については特に限定されない。 Examples of the pH adjuster used in the present invention include disodium hydrogen phosphate, sodium tripolyphosphate, tetrasodium pyrophosphate, trisodium citrate and the like. These can be adjusted to a predetermined pH by using one kind or a combination of two or more kinds. Disodium hydrogen phosphate is most preferable because it has an excellent effect of preventing discoloration. Further, it is preferable to add a pH adjuster so that the pH becomes 5.0 or less. The content of the pH adjuster is not particularly limited.
本発明が適用されるクロロフィル含有食品は、クロロフィルを含む飲食品あるいは食品素材であれば、いずれも対象とすることができ、例えば緑色野菜（ほうれん草、ブロッコリー、インゲン豆、オクラ等）などが挙げられる。 The chlorophyll-containing food to which the present invention is applied can be any food or drink or food material containing chlorophyll, and examples thereof include green vegetables (spinach, broccoli, kidney beans, okra, etc.). ..
本発明のクロロフィル分解防止剤の使用方法として、本発明のクロロフィル分解防止剤溶液に、緑色野菜などのクロロフィルを含んだ飲食品を浸漬する方法、塗布または噴霧する方法などが挙げられる。 Examples of the method of using the chlorophyll decomposition inhibitor of the present invention include a method of immersing a food or drink containing chlorophyll such as green vegetables in the chlorophyll decomposition inhibitor solution of the present invention, and a method of applying or spraying.
以下、実施例により本発明を詳細に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to these Examples.
前記に示した通り、本発明のクロロフィル分解防止剤を調味液に添加したり水溶液にする場合、溶解性を示さないと変色防止効果を発揮しにくくなるため、製剤の溶状確認を行った。 As shown above, when the chlorophyll decomposition inhibitor of the present invention is added to a seasoning solution or made into an aqueous solution, it is difficult to exert the discoloration preventing effect unless the solubility is shown, so the solubility of the pharmaceutical product was confirmed.
［製剤の溶状確認］
Ｌ－アスコルビン酸の水溶液に、リン酸三マグネシウムを溶解させたときおよび、クエン酸の水溶液に、リン酸三マグネシウムを溶解させたときのｐＨ、溶解性を確認した。ｐＨはｐＨメーター（株式会社堀場製作所製）を用いて測定した。溶解性の評価は、マグネティックスターラーで充分に攪拌したのち目視で行った。[Confirmation of the solubility of the drug]
The pH and solubility were confirmed when trimagnesium phosphate was dissolved in an aqueous solution of L-ascorbic acid and when trimagnesium phosphate was dissolved in an aqueous solution of citric acid. The pH was measured using a pH meter (manufactured by HORIBA, Ltd.). The solubility was evaluated visually after being sufficiently stirred with a magnetic stirrer.
溶解させたＬ－アスコルビン酸およびリン酸三マグネシウムの配合比および溶解性の結果は表１、クエン酸およびリン酸三マグネシウムの配合比および溶解性の結果は表２の通り。 Table 1 shows the compounding ratio and solubility results of the dissolved L-ascorbic acid and trimagnesium phosphate, and Table 2 shows the compounding ratio and solubility results of citric acid and trimagnesium phosphate.
これらの結果から明らかなように、Ｌ－アスコルビン酸１００重量部に対して、リン酸三マグネシウムの添加量が１～５０重量部の場合溶解することが分かる。クエン酸１００重量部に対して、リン酸三マグネシウムは１～１００重量部溶解することが分かる。 As is clear from these results, it can be seen that the trimagnesium phosphate is dissolved in an amount of 1 to 50 parts by weight with respect to 100 parts by weight of L-ascorbic acid. It can be seen that 1 to 100 parts by weight of trimagnesium phosphate is dissolved in 100 parts by weight of citric acid.
［実施例１～３０、比較例１～１２］
上記で得られた条件のうちＬ－アスコルビン酸水溶液およびクエン酸水溶液にリン酸三マグネシウム、リン酸水素二ナトリウムを下記表３に示す割合で溶解させ、製剤Ａ～Ｊを得た。
比較のため、Ｌ－アスコルビン酸水溶液およびクエン酸水溶液にｐＨ調整剤としてリン酸水素二ナトリウムを用いてｐＨ５．０に調整した、リン酸三マグネシウムを含有していない製剤Ｋ、Ｍを、リン酸三マグネシウムおよびｐＨ調整剤を添加していない製剤Ｌ、Ｎを得た。[Examples 1 to 30, Comparative Examples 1 to 12]
Among the conditions obtained above, the trimagnesium phosphate and disodium hydrogen phosphate were dissolved in L-ascorbic acid aqueous solution and citric acid aqueous solution at the ratios shown in Table 3 below to obtain formulations A to J.
For comparison, the preparations K and M containing no trimagnesium phosphate, which were adjusted to pH 5.0 by using disodium hydrogen phosphate as a pH adjuster in L-ascorbic acid aqueous solution and citrate aqueous solution, were added to phosphoric acid. Preparations L and N to which trimagnesium and a pH adjuster were not added were obtained.
製剤Ａ～Ｎの水溶液に、ボイルしたほうれん草およびブロッコリー、インゲン豆を２分間浸漬させ、ザルで液を切って室温で静置し、４時間後の表面の色を評価し、変色防止効果を示すか評価を行った（実施例１～３０、比較例１～１２）。 Soak boiled spinach, broccoli, and green beans in the aqueous solution of the preparations A to N for 2 minutes, drain the liquid with a colander, leave it at room temperature, evaluate the surface color after 4 hours, and show the discoloration prevention effect. (Examples 1 to 30, Comparative Examples 1 to 12).
ほうれん草の結果を表３、ブロッコリーの結果を表４、インゲン豆の結果を表５に示す。
＜評価基準＞
○・・・浸漬前の色と比較して変色が抑制されている
△・・・浸漬前の色と比較して変色がやや抑制されている
×・・・浸漬前の色と比較して変色が起きているThe results of spinach are shown in Table 3, the results of broccoli are shown in Table 4, and the results of kidney beans are shown in Table 5.
<Evaluation criteria>
○ ・ ・ ・ Discoloration is suppressed compared to the color before immersion △ ・ ・ ・ Discoloration is slightly suppressed compared to the color before immersion × ・ ・ ・ Discoloration compared to the color before immersion Is happening
本発明のクロロフィル分解防止剤溶液に浸漬したボイルほうれん草（実施例１～１０）、ボイルブロッコリー（実施例１１～２０）、ボイルインゲン豆（実施例２１～３０）は４時間静置後も浸漬前の緑色を保持しており、変色の進行を抑制していた。アスコルビン酸とクエン酸を比較したところ、アスコルビン酸の方が変色の進行を抑制していた。一方、比較例１～１２は、４時間後著しい変色が確認された。 Boiled spinach (Examples 1 to 10), boiled broccoli (Examples 11 to 20), and boiled green beans (Examples 21 to 30) soaked in the chlorophyll decomposition inhibitor solution of the present invention were left for 4 hours but before soaking. It retained the green color of the bean and suppressed the progress of discoloration. When ascorbic acid and citric acid were compared, ascorbic acid suppressed the progress of discoloration. On the other hand, in Comparative Examples 1 to 12, remarkable discoloration was confirmed after 4 hours.
本発明は、味質への影響が少なく、ｐＨの低い食品にも使用できるため、食品ロスの削減にとって大変有用である。 INDUSTRIAL APPLICABILITY The present invention has little effect on taste and can be used for foods having a low pH, and is therefore very useful for reducing food loss.
Claims (17)
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