JP4060871B2 - 野菜飲料組成物 - Google Patents
野菜飲料組成物 Download PDFInfo
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- JP4060871B2 JP4060871B2 JP2006070204A JP2006070204A JP4060871B2 JP 4060871 B2 JP4060871 B2 JP 4060871B2 JP 2006070204 A JP2006070204 A JP 2006070204A JP 2006070204 A JP2006070204 A JP 2006070204A JP 4060871 B2 JP4060871 B2 JP 4060871B2
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- Non-Alcoholic Beverages (AREA)
Description
(A)酸性多糖系水溶性食物繊維、中性多糖系水溶性食物繊維及び難消化性オリゴ糖からなる群より選ばれる1種又は2種以上 0.1〜15質量%、
(B)水 65質量%以上。
また、本発明は、野菜の固形物量を0.001〜0.09質量%にすることを特徴とする野菜飲料組成物の加熱臭抑制方法である。
本発明の野菜飲料組成物に用いる野菜としては、トマト、ニンジン、ホウレン草、キャベツ、ピーマン、ブロッコリー、セロリ、ケール、パセリ、レモン等が挙げられる。また、野菜の固形物とは、水溶液中に分散する833μm以下の大きさの固形物質であって、固形物量は以下の方法により測定することができる。
即ち、25℃に恒温したサンプルを良く撹拌し均一な状態にし、Tyler標準篩(20メッシュ)を通過させたものをビーカー内に50g計りとり(精秤値:M0)、これに塩化ナトリウム12gを加え均一攪拌後2時間放置する(試料溶液)。パイレックス(登録商標)製の耐熱性るつぼ形ガラスろ過器G−2をよく洗浄し、525±5℃で加熱後、けいそう土(セライトNo535)約3gを入れる。水20mLで3回以上、更に78質量%エタノール水溶液20mLで3回以上洗浄して風乾後、130±5℃で1時間加熱する。これをデシケーター中で室温にまで冷却した後、小数点以下4桁の精度で精秤する(M1)(食品の栄養表示基準制度(財)日本健康・栄養食品協会 46〜51頁)。約19%の塩化ナトリウム水溶液によって、ろ過速度のばらつきを防ぐためるつぼ形ガラスろ過器中のけいそう土の表面を均一にし、吸引しながら試料溶液をろ過器内に流し込む。ビーカー及びガラスろ過器を約19%の塩化ナトリウム水溶液20mLで3回、60質量%エタノール水溶液20mLで3回以上洗浄する。これを105℃で2時間加熱し、デシケーター中で室温にまで冷却した後、小数点以下4桁の精度で精秤する(M2)。固形物量は差分質量(M2−M1)とし、百分率では100×(M2−M1)/M0で示される。
また、本発明の野菜飲用組成物には、野菜や前記由来の成分にあわせて、酸化防止剤、香料、各種エステル類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、pH調整剤、品質安定剤等の添加剤を単独、あるいは併用して配合しても良い。無機酸類、無機酸塩類としてはリン酸、リン酸二ナトリウム、メタリン酸ナトリウム、ポリリン酸ナトリウム等が挙げられる。
25℃に恒温したサンプルを良く撹拌し均一な状態にし、Tyler標準篩(20メッシュ)を通過させたものをビーカー内に50g計りとり(精秤値:M0)、これに塩化ナトリウム12gを加え均一攪拌後2時間放置した(試料溶液)。パイレックス(登録商標)製の耐熱性るつぼ形ガラスろ過器G−2をよく洗浄し、525±5℃で加熱後、けいそう土(セライトNo535)約3gを入れた。水20mLで4回、更に78質量%エタノール水溶液20mLで3回洗浄して風乾後、130±5℃で1時間加熱した。これをデシケーター中で室温にまで冷却した後、小数点以下4桁の精度で精秤した(M1)。約19%の塩化ナトリウム水溶液によって、るつぼ形ガラスろ過器中のけいそう土の表面を均一にし、吸引しながら試料溶液をろ過器内に流し込んだ。ビーカー及びガラスろ過器を約19%の塩化ナトリウム水溶液20mLで3回、60質量%エタノール水溶液20mLで6回洗浄した。これを105℃で2時間加熱し、デシケーター中で室温にまで冷却した後、小数点以下4桁の精度で精秤した(M2)。固形物量は差分質量(M2−M1)とし、百分率は100×(M2−M1)/M0で求めた。
トマト汁を用いて表1の配合処方の野菜飲料組成物を調製し、加熱殺菌した後PETボトルに充填して容器詰野菜含有飲料を製造した。固形物量の調整は、固形物を豊富に含むトマト汁から遠心分離又はろ過によって固形物を除去することより行った。pHをクエン酸とクエン酸三ナトリウムを用いて調整した後、殺菌条件124℃、30秒でUHT殺菌処理をした。なお、固形物量(質量%)は、トマト汁中の固形物量を測定し、容器詰野菜含有飲料中に換算して求めた値である。また、糖度はデジタル屈折率計(ATAGO RX−500)を用い、ショ糖換算で示した。
青汁を用いて実施例1〜4と同様に野菜含有飲料を調製した。
野菜搾汁として、ニンジンとホウレン草とパセリとレモンの混合汁(ニンジン及びホウレン草汁が遠心分離前の固形物量換算で全体の90重量%の原料を使用)を用いた以外は、実施例1と同様の方法で容器詰野菜含有飲料を製造した。
(固形物量0.08質量%、水分80%以上、糖度10.91%、pH4.23)。
その結果、加熱臭、粘度感は低く、喉越しが良好であり、異味・異臭がなく、総合評価も良いと判定された。
Claims (5)
- 野菜の固形物量が0.001〜0.09質量%、組成物のpHが3〜5であり、次の成分(A)及び(B)を含有する加熱殺菌処理を施した野菜飲料組成物。
(A)酸性多糖系水溶性食物繊維、中性多糖系水溶性食物繊維及び難消化性オリゴ糖からなる群より選ばれる1種又は2種以上 0.1〜15質量%、
(B)水 65質量%以上 - 酸性多糖系水溶性食物繊維が低分子化アルギン酸又はその塩類である請求項1記載の野菜飲料組成物。
- 中性多糖系水溶性食物繊維が難消化性デキストリン、ポリデキストロース及びグアーガム分解物から選ばれる1種以上からなる請求項1記載の野菜飲料組成物。
- 糖度が5〜15%である請求項1〜3のいずれか1項記載の野菜飲料組成物。
- 野菜汁に成分(A)を配合し加熱殺菌処理を施したものである請求項1〜4のいずれか1項記載の野菜飲料組成物。
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