JP4575903B2 - Vegetable juice and / or fruit juice-containing container-packed beverages - Google Patents
Vegetable juice and / or fruit juice-containing container-packed beverages Download PDFInfo
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- JP4575903B2 JP4575903B2 JP2006158141A JP2006158141A JP4575903B2 JP 4575903 B2 JP4575903 B2 JP 4575903B2 JP 2006158141 A JP2006158141 A JP 2006158141A JP 2006158141 A JP2006158141 A JP 2006158141A JP 4575903 B2 JP4575903 B2 JP 4575903B2
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- 235000015203 fruit juice Nutrition 0.000 title claims description 48
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- Non-Alcoholic Beverages (AREA)
Description
本発明は、飲用感が良好で、容器から沈殿の脱着性及び再分散性に優れた野菜汁及び/又は果汁含有容器詰飲料に関する。 The present invention relates to a vegetable juice and / or fruit juice-containing container-packed beverage having good drinking feeling and excellent desorption and redispersibility of precipitation from a container.
栄養素の偏りは生活習慣病のリスクファクターの1つであり、適正化することは健康な生活を送るために重要である。野菜や果物の充分な摂取は栄養素摂取の偏りを是正するために有用であることが明らかとなっており、我が国では「21世紀における国民健康づくり運動(健康日本21)」において、1日当たり野菜の摂取量350g(基準値292g;平成9年国民栄養調査)以上が目標値として設定されている。一方、野菜摂取量は平成7年をピークに減少傾向を示し、平成10年では野菜全体では260g程度、緑黄色野菜では90g程度と目標値に比べ軒並み低い状況にある。このような背景の中、野菜を野菜原型のまま摂取するのみでなく、ジュース等の形態で補充することは重要と考えられている。 Nutrient bias is one of the risk factors for lifestyle-related diseases, and optimizing it is important to lead a healthy life. Sufficient intake of vegetables and fruits has been shown to be useful in correcting the bias in nutrient intake. In Japan, the “National Health Promotion Movement in the 21st Century (Healthy Japan 21)” An intake of 350 g (reference value 292 g; 1997 National Nutrition Survey) or more is set as the target value. On the other hand, the amount of vegetable intake shows a downward trend after peaking in 1995. In 1998, the total amount of vegetables was about 260 g, and that of green-yellow vegetables was about 90 g. In such a background, it is considered important not only to ingest vegetables as they are but also to supplement them in the form of juice or the like.
ジュースに配合する野菜搾汁や果物搾汁は、カロチノイドやミネラルなどの有効成分を多く含む不溶性固形物を有する。そのため、これら不溶性固形物を飲料中に大量に配合した場合、野菜や果物由来の沈殿物が多く発生することになる。そしてこの沈殿物の生成により、野菜や果物由来の有効成分を含んだ不溶性固形物が容器壁面に付着し、振とうによっても容易に解消せず、もって排出不可能な状態が生じてしまうという課題が発生していた。
このように、野菜搾汁や果汁を配合した飲料の最大の特徴はその沈殿物の多さであることから、これまでに提案されている技術はいずれも沈殿生成を予め防ぐ方法であった。
例えば、不溶性固形物の分散法としては、飲料に寒天を添加する技術が提案されている(特許文献1)。この技術では寒天を0.001〜0.5重量%添加することにより、不溶性固形物の系内での分散状態を維持し、振ったり、攪拌したりしなくても、最初から最後まで内容物の割合が均一なものを飲用可能であるとしている。しかしながら、寒天を使用することによって長期保存後で均一な分散性が保たれるものの、ゲルに近い液物性となる欠点があった。
Vegetable juice and fruit juice to be blended with juice have insoluble solids containing a large amount of active ingredients such as carotenoids and minerals. Therefore, when these insoluble solids are blended in a large amount in a beverage, a lot of precipitates derived from vegetables and fruits are generated. And the problem that an insoluble solid containing an active ingredient derived from vegetables and fruits adheres to the container wall surface due to the generation of this precipitate and does not easily dissolve even by shaking, and thus cannot be discharged. Had occurred.
As described above, since the greatest feature of beverages blended with vegetable juice and fruit juice is the large number of precipitates, all of the techniques proposed so far have been methods for preventing the formation of precipitates in advance.
For example, a technique for adding agar to beverages has been proposed as a method for dispersing insoluble solids (Patent Document 1). In this technology, by adding 0.001 to 0.5% by weight of agar, the content of the insoluble solid is maintained in the system, and the contents can be maintained from start to finish without shaking or stirring. It is said that it is possible to drink a uniform ratio. However, the use of agar has the disadvantage that the liquid dispersibility is close to that of a gel, although uniform dispersibility is maintained after long-term storage.
また、不可逆性のゲル化剤を用いたゼリー飲料として、ジェランガムとペクチンの混合品や寒天とローカストビーンガムの混合品などを配合する方法がある(特許文献2)。しかしながら、これらの技術ではゲル化することによって確実に沈殿形成を抑制できるもののゼリー状となってしまい、従来の野菜飲料や野菜・果汁混合飲料とはおよそ異なる食感になるという欠点があった。 Moreover, there exists a method of mix | blending the mixture of gellan gum and pectin, the mixture of agar, and locust bean gum etc. as a jelly drink using an irreversible gelling agent (patent document 2). However, these techniques have the disadvantage that the gel formation can surely suppress the formation of precipitates, but it forms a jelly, resulting in a texture almost different from that of conventional vegetable drinks and vegetable / fruit juice mixed drinks.
また、おから飲料中のおからペーストの分散安定性を向上させる技術として、増粘剤である寒天、キサンタンガム、タラガムなどを使用する方法が開示されている(特許文献3)。しかしながら沈殿生成の抑制は可能であるが、配合濃度依存によるゲル化領域が存在し、配合量の自由度が損なわれるという課題があった。 Further, as a technique for improving the dispersion stability of okara paste in okara beverages, a method using a thickener such as agar, xanthan gum, tara gum or the like is disclosed (Patent Document 3). However, although precipitation can be suppressed, there is a problem that the gelation region depending on the blending concentration exists and the degree of freedom of the blending amount is impaired.
この様に、一般に野菜汁や果汁などの沈殿性の食品素材に対する安定性向上には、ペクチン、キサンタンガム、ゼラチン等の増粘剤が多用されるものの(非特許文献1)、沈殿物生成抑制には効果がある反面、肝心の食感が犠牲になるという問題が生じていた。
本発明の目的は、野菜や果物由来の有効成分を損なうことなく飲料中に含有させるという観点から、長期保存時の沈殿生成は許容するものの、軽い振とうにより野菜や果物由来の有効成分を含んだ沈殿物を速やかに消失させ、もって均等な容器からの排出が可能な沈殿物の脱着性及び再分散性に優れ、かつ飲みやすい容器詰飲料を提供することにある。 The object of the present invention is to allow the formation of precipitates during long-term storage from the viewpoint of containing the active ingredients derived from vegetables and fruits in the beverage without damaging them, but contain the active ingredients derived from vegetables and fruits by light shaking. Another object of the present invention is to provide a container-packed beverage that is excellent in desorption and re-dispersibility of a precipitate that can quickly dissipate the precipitate and that can be discharged from a uniform container, and that is easy to drink.
本発明者は、野菜汁及び/又は果汁を配合した飲料を調製し、その加熱殺菌処理後の風味及び保存性について検討したところ、ポリデキストロースと難消化性デキストリンを組み合せて用い、水分、不溶性固形物量、飲料粘度及びpHをコントロールすることによって、保存後の飲用性が向上し、かつ容器詰飲料容器内に生成した沈殿物の脱着性及び再分散性が向上することを見出した。 The present inventor prepared a beverage blended with vegetable juice and / or fruit juice, and examined the flavor and storage stability after the heat sterilization treatment, using a combination of polydextrose and indigestible dextrin, moisture, insoluble solids It has been found that by controlling the quantity, beverage viscosity and pH, the drinkability after storage is improved, and the desorption and redispersibility of the precipitate produced in the packaged beverage container is improved.
本発明は、次の成分(A)〜(D):
(A)ポリデキストロース 0.5〜12質量%、
(B)難消化性デキストリン 0.5〜12質量%、
(C)不溶性固形物 2〜30体積%、
(D)水分 50質量%以上、
を含有し、
(1)((A)+(B))/(C)≦8(質量%/体積%)、
(2)加熱殺菌処理後のpH3〜5、
(3)加熱殺菌処理後の粘度 300mPa・s以下
である野菜汁及び/又は果汁容器詰飲料を提供するものである。
The present invention includes the following components (A) to (D):
(A) 0.5-12% by mass of polydextrose,
(B) Indigestible dextrin 0.5-12% by mass,
(C) Insoluble solid 2-30% by volume,
(D) Moisture 50% by mass or more,
Containing
(1) ((A) + (B)) / (C) ≦ 8 (mass% / volume%),
(2) pH 3-5 after heat sterilization treatment,
(3) Viscosity after heat sterilization treatment Vegetable juice and / or fruit juice container-packed beverages having a viscosity of 300 mPa · s or less are provided.
本発明の野菜汁及び/又は果汁含有飲料は飲み易く且つ保存後の野菜や果物の有効成分を含んだ沈殿物の脱着性及び再分散性に優れる。より具体的には沈殿の発生は許容するものの、容器からの沈殿物の脱着性及び再分散性に優れかつ飲み易い飲料である。 The vegetable juice and / or fruit juice-containing beverage of the present invention is easy to drink and is excellent in the desorption and redispersibility of the precipitate containing the active ingredients of vegetables and fruits after storage. More specifically, it is a beverage that is excellent in desorption and redispersibility of the precipitate from the container and easy to drink, although the occurrence of precipitation is allowed.
本発明の野菜汁及び/又は果汁含有容器詰飲料は、一般的に凝集沈殿し易いとされる野菜の搾汁又は果物の搾汁を含有することができる。野菜の搾汁としては、トマト、ニンジン、ホウレンソウ、キャベツ、メキャベツ、ブロッコリー、カリフラワー、セロリ、レタス、パセリ、クレソン、ケール、かぼちゃ、赤ピーマン、ピーマン、ダイコン等が挙げられるが、本発明において、野菜搾汁としては特にトマト、ニンジン、ホウレンソウ、パセリ、セロリ、キャベツが使用できる。また野菜搾汁としてアロエも使用できる。 The vegetable juice and / or fruit juice-containing container-packed beverage of the present invention can contain vegetable juice or fruit juice, which is generally considered to be easily coagulated and precipitated. Examples of the juice of vegetables include tomato, carrot, spinach, cabbage, me cabbage, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, pumpkin, red bell pepper, bell pepper, radish, etc. In particular, tomato, carrot, spinach, parsley, celery and cabbage can be used as the juice. Aloe can also be used as vegetable juice.
また、果物の搾汁として、レモン、りんご、みかん、オレンジ、もも、メロン、スイカ、ウメ、キウィ、グアバ、プルーン等の果汁を使用できる。これらの中でも特にレモン、りんご、みかん、オレンジ、ももが好ましい。 In addition, fruit juices such as lemons, apples, mandarin oranges, oranges, peaches, melons, watermelons, plums, kiwis, guava, and prunes can be used as fruit juices. Among these, lemon, apple, mandarin orange, orange and peach are particularly preferable.
本発明の野菜汁及び/又は果汁含有容器詰飲料における不溶性固形物は、以下の分析法で測定することができる。
(不溶性固形物量測定法)
本発明の野菜汁及び/又は果汁含有容器詰飲料の内容物10mLを日本農林規格検査法(日本果汁協会監修:最新果汁・果実飲料事典 566頁から575頁,出版:朝倉書店)記載の不溶性固形物の分析法で定義される不溶性固形物測定用遠心沈殿管にとり、回転半径14.5cmの遠心分離機で3000回転数を示してから正確に30分間遠心する。上清を5mL抜き取り、蒸留水を5mL加えて、回転半径14.5cmの遠心分離機で3000回転数を示してから正確に30分間遠心する。さらに、上清を5mL抜き取り、蒸留水を5mL加えて同様に、回転半径14.5cmの遠心分離機で3000回転数を示してから正確に30分間遠心する。操作は20℃で行い自然停止してから直ちに沈殿の平均した上端までの容積を不溶性固形物量とする。
本発明の野菜汁及び/又は果汁含有容器詰飲料中の不溶性固形物量は2〜30体積%が好ましく、より好ましくは4〜25体積%、更に好ましくは6〜20体積%、特に好ましくは8〜18体積%が良い。2体積%未満では野菜汁及び/又は果汁含有容器詰飲料としての有効成分が少なくなり、30体積%を超えると飲用性が低くなる。
The insoluble solid in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention can be measured by the following analysis method.
(Method for measuring the amount of insoluble solids)
10 ml of the contents of the vegetable juice and / or fruit juice-containing container beverage of the present invention is insoluble solid as described in the Japanese Agricultural Standards Inspection Method (supervised by the Japan Juice Association: latest fruit juice and fruit beverage encyclopedia, pages 566 to 575, published by Asakura Shoten) Take in a centrifugal sedimentation tube for measuring insoluble solids defined by the analysis method of the product, and after centrifuging for 30 minutes in a centrifuge with a radius of rotation of 14.5 cm, exhibit exactly 3000 rpm. Remove 5 mL of the supernatant, add 5 mL of distilled water, and after centrifuging for 30 minutes with a centrifuge having a rotation radius of 14.5 cm, showing 3000 rpm. Further, 5 mL of the supernatant is withdrawn, 5 mL of distilled water is added, and after 3,000 rpm is shown in a centrifuge with a rotation radius of 14.5 cm, the mixture is centrifuged exactly for 30 minutes. The operation is carried out at 20 ° C., and the volume from the natural stop to the average upper end of precipitation is taken as the amount of insoluble solids.
The amount of insoluble solids in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is preferably 2 to 30% by volume, more preferably 4 to 25% by volume, still more preferably 6 to 20% by volume, particularly preferably 8 to. 18% by volume is good. If it is less than 2 volume%, the active ingredient as a vegetable juice and / or fruit juice containing container-packed drink will decrease, and if it exceeds 30 volume%, drinkability will become low.
本発明の野菜汁及び/又は果汁含有容器詰飲料における不溶性固形物量の調整は、野菜や果物の搾汁中に不溶性固形物が過剰に含まれる場合は、ろ過や遠心分離により不溶性固形物を除去する操作によって行うことができる。また、野菜や果物の搾汁中に不溶性固形物が少量、もしくはほとんど含まれない場合には、他の野菜及び/又は果物の搾汁からろ過や遠心分離により得た不溶性固形物を添加することにより行うこともできる。また最新・ソフトドリンクス(平成15年9月30日発行、編纂:最新・ソフトドリンクス編集委員会、出版:光琳)416頁〜427頁に記載のトマト・野菜ジュースの製造法や同出典330頁〜337頁に記載の果実飲料の製造法のいずれの方法でも適宜使用しても良い。 Adjustment of the amount of insoluble solids in the vegetable juice and / or fruit juice-containing container beverage of the present invention is performed by removing insoluble solids by filtration or centrifugation when the juice of vegetables or fruits contains excessive amounts of insoluble solids. Can be done by the operation. In addition, when insoluble solids are contained in a small amount or little in the juice of vegetables and fruits, add insoluble solids obtained by filtration or centrifugation from the juice of other vegetables and / or fruits. Can also be performed. The latest soft drinks (published on September 30, 2003, edited by the latest Soft Drinks Editorial Committee, published by Korin), 416 to 427, manufacturing method of tomato / vegetable juice and source 330 Any of the methods for producing fruit drinks described on pages 337 to 337 may be used as appropriate.
本発明の野菜汁及び/又は果汁含有容器詰飲料は、水分量が少なくとも50質量%以上が好ましく、より好ましくは60質量%以上、更に好ましくは70質量%である。50質量%未満では、飲用性の低下や不溶性固形分の再分散性を低くする一因となる。 The vegetable juice and / or fruit juice-containing container-packed beverage of the present invention preferably has a water content of at least 50 mass%, more preferably 60 mass% or more, and even more preferably 70 mass%. If it is less than 50% by mass, it will be a cause of lowering the drinkability and reducing the redispersibility of insoluble solids.
本発明の野菜汁及び/又は果汁含有容器詰飲料で使用するポリデキストロース及び難消化性デキストリンは食品の栄養表示基準制度 第2版(平成11年7月1日発行、編集 財団法人日本健康・栄養食品協会・栄養食品部、46頁〜51頁)に記載の高速液体クロマトグラフ法(酵素−HPLC法)による分析対象を指し、より具体的には本発明の野菜汁及び/又は果汁含有容器詰飲料で使用するポリデキストロース(成分(A))は、平成15年2月17日付け食新発第0217002号厚生労働省医薬局食品保健部企画課新開発食品保健対策室長通知の項1(「栄養表示基準における栄養成分等の分析方法等について」の一部改正)の1)で定義されているエネルギー換算係数0(kcal/g)の成分を使用できる。 Polydextrose and indigestible dextrin used in the vegetable juice and / or fruit juice-containing container beverage of the present invention are food nutrition labeling standards system 2nd edition (issued July 1, 1999, edited by Japan Health and Nutrition Foundation) This refers to the object of analysis by the high performance liquid chromatographic method (enzyme-HPLC method) described in the Food Association / Nutritional Food Department, pages 46 to 51, and more specifically, the vegetable juice and / or fruit juice containing container of the present invention Polydextrose (component (A)) used in beverages is item 1 (“Nutrition” of Newly Developed Food Health Countermeasures Office, Planning Department, Food Health Department, Ministry of Health, Labor and Welfare, No. 0217002, dated February 17, 2003 Ingredients with an energy conversion coefficient of 0 (kcal / g) defined in 1) of “Partial revision” of “Analytical methods for nutritional components and the like in the display standards” can be used.
ポリデキストロースは、野菜汁及び/又は果汁含有容器詰飲料中に0.5〜12質量%含有することができ、好ましくは1.5〜10質量%、より好ましくは2〜8質量%、が良い。ポリデキストロースの含有量は、容器壁面からの脱着性の観点から0.5質量%以上が好ましく、また飲み易さの観点から12質量%以下が好ましい。なお、ポリデキストロースの含有量測定は食品の栄養表示基準制度 第2版(平成11年7月1日発行、編集 財団法人日本健康・栄養食品協会・栄養食品部、46頁〜51頁)に記載の高速液体クロマトグラフ法(酵素−HPLC法)を使用する。このとき、不溶性固形分由来の食物繊維を除くために、日本栄養・食糧学会誌,46(3)244(1993)に記載のとおり、セライトを入れたガラスフィルター(No.2)を用いて水溶性食物繊維を分取することを行っても良い。また、併用して、酸または酵素等を作用させて加水分解することにより、成分(A)に含まれるソルビトールを指標に測定してもよい。このときの内部標準には、例えばライテスウルトラ(ダニスコジャパン(株))を用いることができる。 Polydextrose can be contained in a vegetable juice and / or fruit juice-containing container-packed beverage in an amount of 0.5 to 12% by mass, preferably 1.5 to 10% by mass, more preferably 2 to 8% by mass. . The content of polydextrose is preferably 0.5% by mass or more from the viewpoint of detachability from the container wall surface, and preferably 12% by mass or less from the viewpoint of ease of drinking. In addition, the content measurement of polydextrose is described in the nutrition labeling standard system for foods, 2nd edition (issued July 1, 1999, edited by Japan Health and Nutrition Food Association, Nutrition Food Department, pages 46-51) The high performance liquid chromatographic method (enzyme-HPLC method) is used. At this time, in order to remove dietary fibers derived from insoluble solids, as described in Journal of Japanese Society of Nutrition and Foods, 46 (3) 244 (1993), water was obtained using a glass filter (No. 2) containing celite. Separating sex dietary fiber may be performed. Moreover, you may measure using sorbitol contained in a component (A) as a parameter | index by using an acid or an enzyme etc. together and hydrolyzing together. As an internal standard at this time, for example, Lites Ultra (Danisco Japan Co., Ltd.) can be used.
本発明の野菜汁及び/又は果汁含有容器詰飲料で使用する難消化性デキストリン(成分(B))は、平成15年2月17日付け食新発第0217002号厚生労働省医薬局食品保健部企画課新開発食品保健対策室長通知の項1(「栄養表示基準における栄養成分等の分析方法等について」の一部改正)の1)で定義されているエネルギー換算係数2(kcal/g)の成分を使用できる。 The indigestible dextrin (component (B)) used in the vegetable juice and / or fruit juice-containing container beverage of the present invention is planned by the New Foods No. 0217002 dated February 17, 2003, Ministry of Health, Labor and Welfare Ingredients for energy conversion factor 2 (kcal / g) defined in 1) of section 1 (partial revision of “Analytical methods for nutritional ingredients, etc. in nutrition labeling standards”) of the notification of the Director of Newly Developed Food Health Countermeasures Office Can be used.
難消化性デキストリンは、野菜汁及び/又は果汁含有容器詰飲料中に0.5〜12質量%含有することができ、好ましくは1.5〜10質量%、より好ましくは2〜8質量%が良い。難消化性デキストリンの含有量は、容器壁面からの脱着性の観点から0.5質量%以上が好ましく、また飲み易さの観点から12質量%以下が好ましい。なお、難消化性デキストリンの含有量測定は食品の栄養表示基準制度 第2版(平成11年7月1日発行、編集 財団法人日本健康・栄養食品協会・栄養食品部、46頁〜51頁)に記載の高速液体クロマトグラフ法(酵素−HPLC法)を使用する。このとき、不溶性固形分由来の食物繊維を除くために、日本栄養・食糧学会誌,46(3)244(1993)に記載のとおり、セライト入れたガラスフィルター(No.2)を用いて水溶性食物繊維を分取することを行っても良い。また、併用して、酸または酵素等を作用させて加水分解することにより、成分(A)に含まれるソルビトールを指標に測定して高速液体クロマトグラフ法(酵素−HPLC法)との差分を求めても良い。このときの内部標準には、例えばライテスウルトラ(ダニスコジャパン(株))を用いることができる。 The indigestible dextrin can be contained in the vegetable juice and / or fruit juice-containing container-packed beverage in an amount of 0.5 to 12% by mass, preferably 1.5 to 10% by mass, more preferably 2 to 8% by mass. good. The content of the indigestible dextrin is preferably 0.5% by mass or more from the viewpoint of desorption from the container wall surface, and preferably 12% by mass or less from the viewpoint of ease of drinking. In addition, content measurement of indigestible dextrin is the nutrition labeling standard system for foods 2nd edition (issued July 1, 1999, edited by Japan Health and Nutrition Food Association, Nutrition Foods Department, pages 46-51) Is used (enzyme-HPLC method). At this time, in order to remove dietary fibers derived from insoluble solids, as described in Journal of Japanese Society of Nutrition and Food, 46 (3) 244 (1993), water-solubility was obtained using a glass filter (No. 2) containing celite. It is also possible to sort dietary fiber. Further, in combination, hydrolysis is performed by causing an acid or enzyme to act on the sorbitol contained in the component (A), and the difference from the high performance liquid chromatographic method (enzyme-HPLC method) is determined. May be. As an internal standard at this time, for example, Lites Ultra (Danisco Japan Co., Ltd.) can be used.
本発明の野菜汁及び/又は果汁含有容器詰飲料で使用する成分(A)と成分(B)の合計量は容器詰飲料あたり約24質量%以下、より好ましくは20質量%以下、更に好ましくは16質量%以下が好ましい。約24質量%を超えると飲み易さの観点において好ましくない。
なお、本発明の野菜汁及び/又は果汁含有容器詰飲料で使用する成分(B)を使用せず、(A)のみを使用した場合、成分(A)の大腸内での浸透圧効果によりお腹がゆるくなるなどの好ましくない影響があり、成分(B)を併せて使用することによりお腹がゆるくなるなどの好ましくない影響を低減することができる。
また、 本発明の野菜汁及び/又は果汁含有容器詰飲料で使用する成分(A)と成分(B)の合計量は、成分(C)の不溶性固形物の体積量に対して8(質量%/体積%)以下であることが好ましく、より好ましくは0.05〜6、更に好ましくは0.1〜4である。成分(A)と成分(B)の合計量が、成分(C)の体積量の8以下とすることにより容器壁面からの不溶性固形物の脱着性が向上する。
The total amount of the component (A) and the component (B) used in the vegetable juice and / or fruit juice-containing container beverage of the present invention is about 24% by mass or less, more preferably 20% by mass or less, more preferably, per container beverage. 16 mass% or less is preferable. If it exceeds about 24% by mass, it is not preferable from the viewpoint of ease of drinking.
When the component (B) used in the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is not used, but only (A) is used, the stomach is caused by the osmotic pressure effect of the component (A) in the large intestine. Unfavorable effects such as loosening, and the combined use of component (B) can reduce undesirable effects such as loosening the stomach.
Moreover, the total amount of the component (A) and the component (B) used in the vegetable juice and / or fruit juice-containing container beverage of the present invention is 8 (mass%) with respect to the volume of the insoluble solid of the component (C). / Volume%) or less, more preferably 0.05 to 6, and still more preferably 0.1 to 4. By making the total amount of the component (A) and the component (B) 8 or less of the volume amount of the component (C), the detachability of the insoluble solid from the container wall surface is improved.
本発明の野菜汁及び/又は果汁含有容器詰飲料の加熱殺菌後のpHは、保存安定性及び飲み易さの点からpH3〜5、好ましくは3.5〜4.6、更に好ましくは3.8〜4.5が良い。pHの調整は、加熱殺菌前に行う。pHの調整には、野菜汁や果汁由来にあわせて、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、pH調整剤、などの添加剤を単独、あるいは併用して用いることができる。このとき、これらの添加剤を直接、または適当な濃度に希釈した水溶液として適量加えて調整する。このときpHメーターなどによりpHを確認しながら加えても良い。これらの添加剤には、例えば、アジピン酸、クエン酸、グルコン酸、コハク酸、酢酸、酒石酸、乳酸、フマル酸、リンゴ酸、アスコルビン酸とその塩などが挙げられる。加熱殺菌の前後でpHが変化する場合は、予め変化分を考慮して加熱殺菌前のpHを調整すると良い。 The pH of the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention after heat sterilization is pH 3 to 5, preferably 3.5 to 4.6, more preferably 3. from the viewpoint of storage stability and ease of drinking. 8-4.5 is good. The pH is adjusted before heat sterilization. For pH adjustment, additives such as organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pH adjusters, etc. may be used alone or in combination depending on the origin of vegetable juice and fruit juice. it can. At this time, these additives are adjusted by adding appropriate amounts directly or as an aqueous solution diluted to an appropriate concentration. At this time, it may be added while confirming the pH with a pH meter or the like. Examples of these additives include adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, ascorbic acid and salts thereof. When the pH changes before and after heat sterilization, the pH before heat sterilization may be adjusted in consideration of the change.
本発明の野菜汁及び/又は果汁含有容器詰飲料の加熱殺菌処理後の粘度は300mPa・s以下の範囲が好ましく、より好ましくは1〜250mPa・s、更に好ましくは2〜225mPa・s、特に好ましくは3〜200mPa・sが良い。 The viscosity of the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention after heat sterilization is preferably 300 mPa · s or less, more preferably 1 to 250 mPa · s, still more preferably 2 to 225 mPa · s, particularly preferably. Is preferably 3 to 200 mPa · s.
本発明の野菜汁及び/又は果汁含有容器詰飲料の野菜飲料は、たとえば、最新・ソフトドリンクス(平成15年9月30日発行、編纂:最新・ソフトドリンクス編集委員会、出版:光琳)の12〜13頁に記載されている(7)野菜飲料の1)〜8)に該当する飲料を指す。より具体的には1)トマトジュース、2)トマトミックスジュース、3)トマト果汁飲料、4)にんじんジュース、5)にんじんミックスジュース、6)野菜ジュース、7)野菜果汁ミックスジュース、8)その他野菜飲料が挙げられる。 The vegetable drink of the vegetable juice and / or fruit juice-containing container drink of the present invention is, for example, the latest soft drinks (issued on September 30, 2003, edited by the latest soft drinks editorial board, publication: Korin). (7) Vegetable beverages 1) to 8) are described. More specifically, 1) tomato juice, 2) tomato mix juice, 3) tomato juice drink, 4) carrot juice, 5) carrot mix juice, 6) vegetable juice, 7) vegetable juice mix juice, 8) other vegetable drinks Is mentioned.
本発明の野菜汁及び/又は果汁含有容器詰飲料の果汁飲料は、最新・ソフトドリンクス(平成15年9月30日発行、編纂:最新・ソフトドリンクス編集委員会、出版:光琳)の10〜11頁に記載されている(2)果実飲料の1)〜8)に該当する飲料を指す。より具体的には1)果実ジュース、2)果実ミックスジュース、3)果汁入り飲料、4)果肉飲料、5)果粒入り果実飲料、6)果汁入り混合飲料、7)果汁入り炭酸飲料、8)その他直接飲料などである。一方、同出典の10〜11頁に記載されている9)き釈飲料、10)フルーツシロップは明確にこれを除外する。また本発明の飲料は、より好ましくは8)その他の直接飲料を除いた1)〜7)の飲料が良い。
なお、上記野菜汁飲料と上記果汁飲料の混合飲料も本発明の範囲に含まれる。
The fruit juice drink of the vegetable juice and / or fruit juice-containing container beverage of the present invention is 10 of the latest soft drinks (issued September 30, 2003, edited by the latest soft drinks editorial board, publication: Korin). It refers to beverages corresponding to (2) fruit beverages 1) to 8) described on page 11. More specifically, 1) fruit juice, 2) fruit mixed juice, 3) fruit drink, 4) fruit drink, 5) fruit drink, 6) mixed drink with fruit juice, 7) carbonated drink with fruit juice, 8 ) Other direct beverages. On the other hand, 9) comment drinks and 10) fruit syrups described on pages 10-11 of the same source are explicitly excluded. The beverage of the present invention is more preferably 8) the beverage of 1) to 7) excluding other direct beverages.
In addition, the mixed drink of the said vegetable juice drink and the said fruit juice drink is also contained in the scope of the present invention.
本発明の野菜汁及び/又は果汁含有容器詰飲料に使用される容器は、一般の飲料と同様にポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常の形態で提供することができる。また使用するは紙容器よりも酸素透過性が低いものが好ましく、容器の酸素透過係数(22℃)は0.0001〜0.1mL/350mL・day・atm、好ましくは、0.0005〜0.08mL/350mL・day・atm、より好ましくは0.001〜0.06mL/350mL・day・atm、更に好ましくは、0.0015〜0.04mL/350mL・day・atmである。着色された酸素透過性の容器であっても、透明容器であれば含まれる。沈殿物の付着を確認できる透明容器が好ましく、透明容器とは実質的に容器底部の沈殿物の有無を視認できるものをいう。 The container used for the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a metal foil, a plastic film, and the like, as with a general beverage. It can be provided in a conventional form such as a composite paper container, bottle or the like. Also preferably used is one having a lower oxygen permeability than the paper container, and the oxygen permeability coefficient (22 ° C.) of the container is 0.0001 to 0.1 mL / 350 mL · day · atm, preferably 0.0005 to 0.00. It is 08mL / 350mL * day * atm, More preferably, it is 0.001-0.06mL / 350mL * day * atm, More preferably, it is 0.0015-0.04mL / 350mL * day * atm. Even a colored oxygen-permeable container is included as long as it is a transparent container. The transparent container which can confirm adhesion of a deposit is preferable, and a transparent container means what can visually recognize the presence or absence of the deposit of a container bottom part substantially.
本発明の野菜汁及び/又は果汁含有容器詰飲料は、野菜汁や果汁由来にあわせて、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、品質安定剤などの添加剤を単独、あるいは併用して配合しても良い。 The vegetable juice and / or fruit juice-containing container-packed beverages of the present invention are prepared in accordance with the origin of vegetable juice and fruit juice, as well as antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, and inorganic salts. Additives such as pigments, emulsifiers, preservatives, seasonings, pH adjusters and quality stabilizers may be used alone or in combination.
本発明の野菜汁及び/又は果汁含有容器詰飲料は、例えば、金属缶のように容器に充填後、加熱殺菌できる場合にあっては食品衛生法に定められた殺菌条件で製造される。またPETボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器等で高温短時間殺菌後、一定の温度迄冷却して容器に充填する等の方法が採用される。その際、無菌下で容器に充填してもよい。また無菌下で充填された容器に別の成分を無菌下で後から充填してもよい。更に、酸性下で加熱殺菌後、無菌下でpHを中性に戻すことや、中性下で加熱殺菌後、無菌下でpHを酸性に戻す等の操作も可能である。 The vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is produced under the sterilization conditions defined in the Food Sanitation Law if it can be sterilized by heating after filling the container like a metal can. For those that cannot be sterilized by retort, such as PET bottles and paper containers, sterilize under the same conditions as above, for example, sterilize at high temperature and short time in a plate heat exchanger, etc. The method is adopted. At that time, the container may be filled under aseptic conditions. Further, another component may be filled later under aseptic conditions into a container filled under aseptic conditions. Furthermore, after sterilizing under heat, the pH can be returned to neutral under aseptic conditions, or after sterilizing under heat under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.
(容器詰飲料の製造法)
実施例1:水に有効量として2.0gの加熱処理を施したポリデキストロースと有効量として1.5gの難消化性デキストリンを溶かし込み全量50gの水溶液を調製した。次に不溶性固形分量を調節した2倍濃縮トマト汁50gと混合し、調製液100gを得た。スクリュー管(硼珪酸ガラス、容量110mL、胴径40.0mm、全長120mm、口内径20.0mm:マルエム社製、型番No.8)に調製液90mLを充填した後、キャップにてシールを行い、殺菌条件85℃、40分の殺菌処理を施した。殺菌後速やかに水にて常温になるまで冷却を行った。
実施例2、3、比較例1、2においても表1に記載の通り、ポリデキストロース及び難消化性デキストリンの量を調整して調製液を得た後、同様の殺菌条件を用いた。尚、実施例1及び比較例2では不溶性固形物量が15体積%となるように調節した2倍濃縮トマト汁(1)を用い、比較例1では容器詰飲料の不溶性固形物量が1体積%となるように調節した2倍濃縮トマト汁(2)を用い、実施例2では容器詰飲料の不溶性固形物量が10体積%となるように調節した2倍濃縮トマト汁(3)を用い、実施例3では容器詰飲料の不溶性固形物量が11体積%となるように調節した2倍濃縮トマト汁(4)を用いた。
ポリデキストロース:ライテスウルトラ(ダニスコジャパン(株))
難消化性デキストリン:ファイバーソル2(松谷化学工業(株))
(Manufacturing method for packaged beverages)
Example 1: Polydextrose that had been subjected to a heat treatment of 2.0 g as an effective amount in water and 1.5 g of indigestible dextrin as an effective amount were dissolved to prepare an aqueous solution having a total amount of 50 g. Next, it mixed with 50 g of 2 times concentration tomato juice which adjusted the amount of insoluble solids, and obtained the preparation liquid 100g. After filling the screw tube (borosilicate glass, capacity 110 mL, barrel diameter 40.0 mm, total length 120 mm, port inner diameter 20.0 mm: manufactured by Maruem, Model No. 8) with 90 mL of the prepared solution, sealing with a cap, Sterilization conditions were sterilized at 85 ° C. for 40 minutes. It cooled to normal temperature with water immediately after sterilization.
In Examples 2 and 3 and Comparative Examples 1 and 2, as described in Table 1, after adjusting the amount of polydextrose and indigestible dextrin to obtain a preparation solution, similar sterilization conditions were used. In Example 1 and Comparative Example 2, a double concentrated tomato juice (1) adjusted so that the amount of insoluble solids was 15% by volume was used. In Comparative Example 1, the amount of insoluble solids in a packaged beverage was 1% by volume. In Example 2, the double-concentrated tomato juice (3) adjusted so that the amount of insoluble solids in the container-packed beverage was 10% by volume was used. In No. 3, 2 times concentrated tomato juice (4) adjusted so that the amount of insoluble solids in the packaged beverage was 11% by volume was used.
Polydextrose: Lites Ultra (Danisco Japan Co., Ltd.)
Indigestible dextrin: Fiber Sol 2 (Matsutani Chemical Industry Co., Ltd.)
(不溶性固形物量測定法)
本発明の野菜汁及び/又は果汁含有容器詰飲料の内容物10mLを日本農林規格検査法(最新果汁・果実飲料事典 566頁から575頁,出版:朝倉書店)記載の不溶性固形物の分析法で定義される不溶性固形物測定用遠心沈殿管にとり、回転半径14.5cmの遠心分離機で3000回転数を示してから正確に30分間遠心する。上清を5mL抜き取り、蒸留水を5mL加えて、回転半径14.5cmの遠心分離機で3000回転数を示してから正確に30分間遠心する。さらに、上清を5mL抜き取り、蒸留水を5mL加えて同様に、回転半径14.5cmの遠心分離機で3000回転数を示してから正確に30分間遠心する。操作は20℃で行い自然停止してから直ちに沈殿の平均した上端までの容積を読む。
(Method for measuring the amount of insoluble solids)
10 mL of the contents of the vegetable juice and / or fruit juice-containing container-packed beverage of the present invention is analyzed by the method for insoluble solids described in the Japanese Agricultural Standards Inspection Method (Latest Fruit Juice and Fruit Beverage Encyclopedia pages 566 to 575, published by Asakura Shoten) Centrifuge for exactly 30 minutes after showing 3000 rpm in a centrifuge with a radius of rotation of 14.5 cm. Remove 5 mL of the supernatant, add 5 mL of distilled water, and after centrifuging for 30 minutes with a centrifuge having a rotation radius of 14.5 cm, showing 3000 rpm. Further, 5 mL of the supernatant is withdrawn, 5 mL of distilled water is added, and after 3,000 rpm is shown in a centrifuge with a rotation radius of 14.5 cm, the mixture is centrifuged exactly for 30 minutes. The operation is carried out at 20 ° C., and the volume from the natural stop to the average upper end of the precipitation is immediately read.
(水分量の測定法)
常圧にて、105℃、2時間の加熱乾燥法によって測定した。
(Measurement method of water content)
The measurement was performed by a heat drying method at 105 ° C. for 2 hours at normal pressure.
(ポリデキストロース、難消化性デキストリンの測定法)
食品の栄養表示基準制度 第2版(平成11年7月1日発行、編集 財団法人日本健康・栄養食品協会・栄養食品部、46頁〜51頁)に記載の高速液体クロマトグラフ法(酵素−HPLC法)を使用した。
(Measurement of polydextrose and indigestible dextrin)
High-performance liquid chromatographic method (enzyme −) described in the second edition of the food nutrition labeling standard system (issued July 1, 1999, edited by the Japan Health and Nutrition Food Association, Nutrition Food Department, pages 46-51) HPLC method) was used.
(加熱殺菌処理後のpHの測定法)
pHは、サンプルの品温を20℃にした後、(株)堀場製作所製pHメーター(F−22)を使用し測定した。
(Measurement method of pH after heat sterilization)
The pH was measured using a pH meter (F-22) manufactured by Horiba, Ltd. after the sample temperature was 20 ° C.
(加熱殺菌処理後の粘度の測定法)
粘度は、サンプルの品温を20℃にした後、(株)トキメック製B8L型粘度計を使用して測定した(回転子:No.1、回転速度:60回転/分)。
(Measurement method of viscosity after heat sterilization)
The viscosity was measured using a B8L viscometer manufactured by Tokimec Co., Ltd. (rotor: No. 1, rotation speed: 60 rotations / minute) after the sample temperature was 20 ° C.
(脱着性の評価方法)
製造された容器詰飲料を保存条件25℃、10日間の条件で静置したものを評価対象とした。脱着性の評価は容器を角速度90度/2秒の速度で横倒し、連続して更に角速度90度/2秒の速度で倒立状態まで持っていった。容器倒立後20秒間静置させている間に脱着性1回目の評価を実施した。脱着性の評価は容器底部の状態を目視で観察することによって実施した。20秒間の静置の後、逆方向へ角速度90度/2秒の速度で正立まで戻した。脱着性2回目以降の評価は、1回目の評価方法に準拠して実施した。また各脱着性評価間(例えば脱着性1回目と脱着性2回目の間の時間間隔を指す)の時間間隔はいずれも正立後、速やかに次の評価へと移行した。
(Evaluation method for desorption)
The manufactured container-packed beverages were allowed to stand under the conditions of storage conditions of 25 ° C. and 10 days. In the evaluation of detachability, the container was laid sideways at an angular velocity of 90 degrees / 2 seconds and continuously brought to an inverted state at an angular velocity of 90 degrees / 2 seconds. The first evaluation of detachability was carried out while the container was allowed to stand for 20 seconds after the container was inverted. Evaluation of detachability was carried out by visually observing the state of the bottom of the container. After standing for 20 seconds, it was returned to erect in the reverse direction at an angular velocity of 90 degrees / 2 seconds. The second and subsequent evaluations of the detachability were performed according to the first evaluation method. Moreover, the time interval between each desorption property evaluation (for example, the time interval between the first desorption property and the second desorption property) immediately shifted to the next evaluation after erecting.
(再分散性の評価方法)
脱着性評価の3回目の観察時に同時に再分散性の評価を実施した。
(Redispersibility evaluation method)
The redispersibility was evaluated simultaneously with the third observation of the desorption property evaluation.
(脱着性評価基準)
容器底部の沈殿物の輪(底部周辺部)が途切れていない ××
容器底部の沈殿物の輪が5割以上〜10割未満で途切れていない ×
容器底部の沈殿物の輪が2割以上〜5割未満で途切れていない △
容器底部の沈殿物の輪が2割未満で存在する ○△
容器底部の沈殿物の輪が存在しない ○
(Removability evaluation criteria)
The ring of sediment at the bottom of the container (periphery of the bottom) is not interrupted.
The ring of sediment at the bottom of the container is not interrupted by more than 50% but less than 100% ×
The ring of sediment at the bottom of the container is not interrupted at 20% to less than 50% △
A ring of sediment at the bottom of the container is present in less than 20%.
There is no ring of sediment at the bottom of the container ○
(再分散性評価基準)
塊が米粒大以上である ×
塊が米粒より小さく、胡麻粒状の大きさで認められる △
塊が胡麻粒より小さく、微細な粒子として認められる ○△
塊が認められない ○
(Redispersibility evaluation criteria)
The lump is larger than rice grain ×
The lump is smaller than the rice grain and is recognized as a sesame grain size.
Lumps are smaller than sesame grains and are recognized as fine particles ○ △
No clumps are recognized ○
*果汁ミックスの調製は、野菜生活100(カゴメ社製)1000g、アロエ1/5(東京フードテクノ社製)10g、オレンジみかん100%(glico社製)10g、ももジュース果汁20%(小岩井社製)10gを混合し、その後に水を加えて、ブリックス5.9になるように調節したものを使用した。また、実施例3におけるトマト汁(4)のブリックスも5.9に調節したものを使用した。尚、野菜生活100の内容物はニンジン、ホウレンソウ、パセリ、セロリ、キャベツ、レモン、リンゴであった。また飲料中の不溶性固形物のトマト由来は33体積%であった。 * Preparation of fruit juice mix: vegetable life 100 (Kagome) 1000g, Aloe 1/5 (Tokyo Food Techno) 10g, orange tangerine 100% (glico) 10g, thigh juice 20% (Koiwai) (Product made) 10 g was mixed, and then water was added to adjust to Brix 5.9. Moreover, what adjusted Brix of the tomato juice (4) in Example 3 to 5.9 was used. The contents of vegetable life 100 were carrot, spinach, parsley, celery, cabbage, lemon and apple. The insoluble solid content in the beverage was 33% by volume.
表1から明らかなように、ポリデキストロースと難消化性デキストリンを配合していない比較例1、2では不溶性固形物量にかかわらず容器底部に付着した沈殿の脱着性が悪いのに対し、ポリデキストロースと難消化性デキストリンを配合した実施例1〜3では脱着性が改善されることがわかった。 As is apparent from Table 1, in Comparative Examples 1 and 2 in which polydextrose and indigestible dextrin were not blended, the desorption property of the precipitate adhering to the bottom of the container was poor regardless of the amount of insoluble solids, whereas polydextrose and It was found that the desorption properties were improved in Examples 1 to 3 containing the indigestible dextrin.
Claims (6)
(A)ポリデキストロース 0.5〜12質量%、
(B)難消化性デキストリン 0.5〜12質量%、
(C)不溶性固形物 2〜30体積%、
(D)水分 50質量%以上、
を含有し、
(1)((A)+(B))/(C)≦8(質量%/体積%)、
(2)加熱殺菌処理後のpH3〜5、
(3)加熱殺菌処理後の粘度 300mPa・s以下、
(4)(A)+(B)≦20質量%
である野菜汁及び/又は果汁容器詰飲料。 The following components (A) to (D):
(A) 0.5-12% by mass of polydextrose,
(B) Indigestible dextrin 0.5-12% by mass,
(C) Insoluble solid 2-30% by volume,
(D) Moisture 50% by mass or more,
Containing
(1) ((A) + (B)) / (C) ≦ 8 (mass% / volume%),
(2) pH 3-5 after heat sterilization treatment,
(3) Viscosity after heat sterilization treatment of 300 mPa · s or less ,
(4) (A) + (B) ≦ 20 mass%
A vegetable juice and / or fruit juice container-packed beverage.
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JP2002078469A (en) * | 2000-09-06 | 2002-03-19 | Nonogawa Shoji Kk | Vegetable drink |
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