JP4773846B2 - Method for inhibiting browning of liquid foods and drinks - Google Patents
Method for inhibiting browning of liquid foods and drinks Download PDFInfo
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- JP4773846B2 JP4773846B2 JP2006054017A JP2006054017A JP4773846B2 JP 4773846 B2 JP4773846 B2 JP 4773846B2 JP 2006054017 A JP2006054017 A JP 2006054017A JP 2006054017 A JP2006054017 A JP 2006054017A JP 4773846 B2 JP4773846 B2 JP 4773846B2
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- Non-Alcoholic Beverages (AREA)
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Description
本発明は、例えば茶飲料、果汁飲料などの密閉容器入りの液体飲食品を保存する場合に起こる褐変を抑制することができる液体飲食品の褐変抑制方法に関するものである。 The present invention relates to a browning suppression method for liquid foods and drinks that can suppress browning that occurs when, for example, liquid foods and drinks in sealed containers such as tea drinks and fruit juice drinks are stored.
一般に、ペットボトルなどの密閉容器入り茶飲料や青果物が褐色に変化すること（褐変）を防止する方法としては、各種添加物を加えることにより茶飲料や青果物の褐変を防止する方法が知られている（例えば、特許文献１又は２を参照）。そのような添加物として特許文献１にはトレハロースが記載され、特許文献２にはベタインが記載されている。トレハロースを用いることにより、酸化抑制などの作用によって茶飲料の褐変を抑制することができる。また、ベタインはポリフェノールオキシダーゼの活性を低下させ、青果物の変色を防止することができる。
ところで、茶飲料、果汁飲料などの液体飲食品においては、色彩の変化が見た目においしさに影響すること、褐変により含有成分が変化して異味異臭を発することもあることなどから、褐変を抑制することが重要である。ところが、近年消費者の要求が添加物を減少する方向へ変化していることもあり、上記特許文献１及び２に記載されているような添加物を加える方法が受け入れられ難くなって来ている。そのため、添加物を加える方法ではなく、それ以外の方法で褐変を抑制することが要求されている。 By the way, in liquid foods and beverages such as tea beverages and fruit juice beverages, it is possible to suppress browning because the change in color affects the visual taste, and the content may change due to browning, resulting in off-flavors. This is very important. However, in recent years, consumer demand has changed in the direction of decreasing additives, and the method of adding additives as described in Patent Documents 1 and 2 has become difficult to accept. . Therefore, it is required not to add additives but to suppress browning by other methods.
本発明は、このような従来技術に存在する問題点に着目してなされたものであり、その目的とするところは、添加物を加えることなく、褐変を抑制することができる液体飲食品の褐変抑制方法を提供することにある。 The present invention has been made paying attention to such problems existing in the prior art, and the object of the present invention is browning of liquid food and drink that can suppress browning without adding additives. It is to provide a suppression method.
上記の目的を達成するために、請求項１に係る発明の液体飲食品の褐変抑制方法は、常圧下で液体飲食品に過熱水蒸気を接触させて過熱蒸気処理を行い、液体飲食品の温度を初期温度よりも１５〜７０℃上昇させることを特徴とするものである。
請求項２に係る発明の液体飲食品の褐変抑制方法は、請求項１に記載の発明において、前記過熱水蒸気の温度が１２０〜２００℃であることを特徴とする。
請求項３に係る発明の液体飲食品の褐変抑制方法は、請求項２に記載の発明において、前記過熱蒸気処理は、前記過熱水蒸気を１０〜３０ｋｇ／ｈｒの供給量で１０〜４０秒処理することを特徴とする。
請求項４に係る発明の液体飲食品の褐変抑制方法は、請求項１から請求項３のいずれか一項に記載の発明において、前記褐変がビタミンＣの分解反応、メイラード反応及び酸化反応から選ばれる少なくとも一種の反応に起因するものであることを特徴とするものである。
To achieve the above object, a method of browning inhibitor liquid food products of the invention according to claim 1, the liquid food or beverage contacting a superheated steam at atmospheric pressure have rows superheated steam treatment, the temperature of the liquid food or beverage Is raised by 15 to 70 ° C. from the initial temperature .
The method for inhibiting browning of a liquid food or drink according to a second aspect of the present invention is characterized in that, in the first aspect, the temperature of the superheated steam is 120 to 200 ° C.
In the invention according to claim 2, the method for inhibiting browning of a liquid food or drink according to a third aspect of the present invention is the superheated steam treatment, wherein the superheated steam treatment is performed for 10 to 40 seconds at a supply rate of 10 to 30 kg / hr. It is characterized by that.
The method for inhibiting browning of a liquid food or drink according to a fourth aspect of the present invention is the invention according to any one of the first to third aspects, wherein the browning is selected from a vitamin C decomposition reaction, a Maillard reaction and an oxidation reaction. It is caused by at least one kind of reaction.
請求項５に係る発明の液体飲食品の褐変抑制方法は、請求項１から請求項４のいずれか一項に記載の発明において、前記過熱蒸気処理により液体飲食品の温度を初期温度よりも３４〜７０℃上昇させることを特徴とするものである。 The method for inhibiting browning of a liquid food or drink according to a fifth aspect of the present invention is the invention according to any one of claims 1 to 4 , wherein the temperature of the liquid food or drink is 34 higher than the initial temperature by the superheated steam treatment. It is characterized by an increase of ˜70 ° C.
請求項６に係る発明の液体飲食品の褐変抑制方法は、請求項１から請求項５のいずれか一項に記載の発明において、前記液体飲食品が茶飲料、果汁飲料又は野菜汁飲料であることを特徴とするものである。 The method for inhibiting browning of a liquid food or drink according to a sixth aspect of the invention is the invention according to any one of claims 1 to 5 , wherein the liquid food or drink is a tea beverage, a fruit juice beverage or a vegetable juice beverage. It is characterized by this.
本発明によれば、次のような効果を発揮することができる。
請求項１に係る発明の液体飲食品の褐変抑制方法は、常圧下で液体飲食品に過熱水蒸気を接触させて過熱蒸気処理を行うものである。この過熱蒸気処理に用いられる過熱水蒸気は、不活性ガスと同様に酸素を含んでいないことから、過熱水蒸気を液体飲食品に接触させることで液体飲食品の酸化が抑えられると共に、メイラード反応が起こり難く、しかもビタミンＣの分解が抑制されるものと推測される。従って、添加物を加えることなく、液体飲食品の褐変を抑制することができる。また、簡易な操作で過熱水蒸気を液体飲食品に接触させることができる。
According to the present invention, the following effects can be exhibited.
The browning suppression method of the liquid food / beverage products of the invention which concerns on Claim 1 makes a superheated steam process by making superheated steam contact a liquid food / beverage products under normal pressure . Since the superheated steam used for this superheated steam treatment does not contain oxygen like the inert gas, the oxidation of the liquid food or drink can be suppressed by bringing the superheated steam into contact with the liquid food or drink, and the Maillard reaction occurs. It is difficult and it is presumed that the decomposition of vitamin C is suppressed. Therefore, browning of liquid food and drink can be suppressed without adding an additive. Moreover, superheated steam can be made to contact liquid food-drinks by simple operation.
請求項２，３に係る発明の液体飲食品の褐変抑制方法では、請求項１に係る発明の効果を有効に発揮させることができる。
請求項４に係る発明の液体飲食品の褐変抑制方法では、褐変がビタミンＣの分解反応、メイラード反応及び酸化反応から選ばれる少なくとも一種の反応に起因するものである。上記のように過熱水蒸気は、これらの反応を抑制することができるものと考えられることから、前記発明の効果を十分に発揮することができる。
In the browning suppression method of the liquid food / beverage products of the invention concerning Claims 2 and 3 , the effect of the invention concerning Claim 1 can be exhibited effectively.
In the browning suppression method of the liquid food / beverage product of the invention according to claim 4 , the browning is caused by at least one reaction selected from a decomposition reaction, a Maillard reaction and an oxidation reaction of vitamin C. Since the superheated steam is considered to be able to suppress these reactions as described above , the effects of the present invention can be sufficiently exerted.
請求項５に係る発明の液体飲食品の褐変抑制方法では、過熱蒸気処理により液体飲食品の温度を初期温度よりも５〜８０℃上昇させるものである。このため、液体飲食品の品質を劣化させることなく、前記発明の効果を十分に発揮させることができる。 In the browning suppression method of the liquid food / beverage products of the invention which concerns on Claim 5 , the temperature of liquid food / beverage products is raised 5-80 degreeC from initial temperature by superheated steam processing. For this reason, the effect of the said invention can fully be exhibited, without deteriorating the quality of liquid food-drinks.
請求項６に係る発明の液体飲食品の褐変抑制方法では、液体飲食品が茶飲料、果汁飲料又は野菜汁飲料であることから、これらの液体飲食品について前記発明の効果を十分に発揮させることができる。 The browning inhibition method of the liquid food or beverage of the invention according to claim 6, since the liquid food or beverage is tea beverage, fruit juice drink or vegetable juice beverages, that for these liquid food or beverage to sufficiently exhibit the effect of the invention Can do.
以下、本発明の最良と思われる実施形態について詳細に説明する。
本実施形態における液体飲食品の褐変抑制方法は、液体飲食品に過熱水蒸気を接触させて過熱蒸気処理を行うものである。この過熱蒸気処理により、ペットボトルなどに保管される果汁飲料などの液体飲食品が経時的に褐色に変化することを抑えることができる。
In the following, embodiments that are considered to be the best of the present invention will be described in detail.
The browning suppression method for liquid foods and drinks according to the present embodiment performs superheated steam treatment by bringing superheated steam into contact with liquid foods and drinks. By this superheated steam treatment, it is possible to suppress the liquid food and drink such as fruit juice stored in a PET bottle or the like from turning brown over time.
対象となる液体飲食品は飲食品のうち液状を呈しているものをいい、具体的には茶飲料、果汁飲料、野菜汁飲料、コーヒー飲料、各種スープなどが挙げられる。茶飲料は茶葉から常法に従って抽出されるエキスを含有する飲料である。茶葉の種類としては、緑茶、ウーロン茶、紅茶、麦茶、ハト麦茶、ジャスミン茶、プアール茶、ルイボス茶、ハーブのような液体飲食品に使用可能なものが挙げられる。これらの茶葉は、単独で用いてもよく、複数種類の茶葉をブレンドして用いてもよい。 The liquid food / beverage products to be used are those that are in liquid form among the food / beverage products, and specifically include tea beverages, fruit juice beverages, vegetable juice beverages, coffee beverages, and various soups. A tea beverage is a beverage containing an extract extracted from tea leaves according to a conventional method. Examples of the tea leaves include those that can be used for liquid foods and drinks such as green tea, oolong tea, black tea, barley tea, pigeon tea, jasmine tea, puar tea, rooibos tea, and herbs. These tea leaves may be used alone or in combination with a plurality of types of tea leaves.
また、果汁飲料は果物のエキスを含有する飲料であり、野菜汁飲料は野菜のエキスを含有する飲料である。果汁飲料又は野菜汁飲料は、果物又は野菜を搾ることで得られるが、搾り汁を濃縮した液、希釈した液又は水で還元した液も含まれる。果物としては、レモン、オレンジ、グレープフルーツ、ライム、ゆずのような柑橘類、ピーチ、グレープ、パインアップル、アップル、イチゴなどが挙げられる。野菜としては、キャロット（人参）、ほうれん草、トマトなどが挙げられる。 The fruit juice drink is a drink containing a fruit extract, and the vegetable juice drink is a drink containing a vegetable extract. A fruit juice drink or a vegetable juice drink is obtained by squeezing a fruit or vegetable, but also includes a liquid obtained by concentrating the juice, a diluted liquid, or a liquid reduced with water. Examples of fruits include lemons, oranges, grapefruits, limes, citrus fruits such as citrons, peaches, grapes, pineapples, apples and strawberries. Examples of vegetables include carrots, spinach and tomatoes.
液体飲食品には、各種副原料、添加物などが含まれていても良い。そのような副原料及び添加物としては、各種糖質、乳成分、合成甘味料、安定剤、乳化剤、ｐＨ調整剤のほか、香料などが用いられる。 The liquid food and drink may contain various auxiliary materials and additives. Examples of such auxiliary materials and additives include various sugars, milk components, synthetic sweeteners, stabilizers, emulsifiers, pH adjusters, and fragrances.
液体飲食品は、空気中に放置しておくと例えば茶飲料の場合には薄緑色、黄色から次第に赤褐色に変化する。このような褐変は、ビタミンＣの分解反応、メイラード反応及び酸化反応から選ばれる少なくとも一種の反応に起因するものと推定される。これらの反応は、主に空気中の酸素に基づいて起こるものと考えられる。ビタミンＣは液体飲食品に含まれている成分で、Ｌ−アスコルビン酸の別名である。このビタミンＣは、熱や空気中の酸素によって分解反応を起こしやすい。メイラード反応は、還元糖とアミノ化合物（アミノ酸、ペプチド又はタンパク質）を加熱したときなどに見られる褐色物質（メラノイジン）を生成する反応である。液体飲食品には、タンパク質、糖質などの褐変を進行させやすい成分が高い割合で含まれている。メイラード反応は液体飲食品を貯蔵しておく際に着色、香気成分の生成に係わる反応であり、加熱によって短時間で進行するが、常温でも進行する。酸化反応は、液体飲食品中の成分が空気中の酸素と反応して酸化物を生成する反応である。この酸化反応は、温度が高くなるほど進行が速くなる。 When the liquid food or drink is left in the air, for example, in the case of a tea beverage, it gradually changes from light green to yellow to reddish brown. Such browning is presumed to be caused by at least one reaction selected from the decomposition reaction of vitamin C, Maillard reaction and oxidation reaction. These reactions are thought to occur mainly based on oxygen in the air. Vitamin C is an ingredient contained in liquid foods and drinks, and is another name for L-ascorbic acid. This vitamin C is liable to undergo a decomposition reaction by heat or oxygen in the air. The Maillard reaction is a reaction that generates a brown substance (melanoidin) that is seen when a reducing sugar and an amino compound (amino acid, peptide, or protein) are heated. Liquid foods and drinks contain a high proportion of components that easily cause browning such as proteins and carbohydrates. The Maillard reaction is a reaction related to the generation of coloring and aroma components when storing liquid foods and drinks, and proceeds in a short time by heating, but also proceeds at room temperature. The oxidation reaction is a reaction in which a component in the liquid food or drink reacts with oxygen in the air to generate an oxide. This oxidation reaction proceeds faster as the temperature increases.
次に、そのような褐変を抑制するための過熱蒸気処理について説明する。
過熱蒸気処理に用いられる過熱水蒸気は、水蒸気をさらに加熱して１００℃以上の高温状態にした無色透明の気体（ガス）である。この過熱水蒸気は、一般的な方法により作製される過熱水蒸気を使用することができ、具体的には飽和水蒸気を電磁誘導加熱、電気ヒータによる加熱又はバーナーでの加熱により作製される過熱水蒸気を使用することができる。過熱水蒸気は、低温の物質に触れると凝縮しそのときに失う熱を物質に与えて温度上昇させる性質と、加熱空気のように物質を加熱する性質とを併せ持っているため、短時間で物質の温度を上昇させることができる。
Next, the superheated steam process for suppressing such browning is demonstrated.
The superheated steam used for the superheated steam treatment is a colorless and transparent gas (gas) that is further heated to a high temperature of 100 ° C. or higher. As this superheated steam, superheated steam produced by a general method can be used. Specifically, superheated steam produced by electromagnetic induction heating, heating by an electric heater or heating by a burner is used. can do. Superheated steam has both the property of raising the temperature by giving heat to the material that condenses and loses at that time when it touches a low-temperature material, and the property of heating the material like heated air. The temperature can be raised.
過熱蒸気処理は、前述のように液体飲食品に過熱水蒸気を接触させることにより実施される。ここで、接触させるとは、吹き込み、混合、表面での接触などを含む概念であり、例えば液体飲食品を液滴として、或いは霧状に噴霧し、その噴霧された液体（液滴）に対して過熱水蒸気を吹付ける態様のほか、液体飲食品を容器内に貯留し、その中に過熱水蒸気を吹込むことなどを意味する。この蒸気処理は、バッチ処理又は連続処理のいずれもが可能である。いずれの処理においても、過熱蒸気処理を行うための装置（処理装置）を容器内又は配管内のいずれに設置しても差し支えない。バッチ処理は、好ましくは容器内に設置される処理装置により実施され、連続処理は、好ましくは配管内に設置される処理装置により実施される。 As described above, the superheated steam treatment is performed by bringing superheated steam into contact with the liquid food or drink. Here, contacting is a concept including blowing, mixing, contact on the surface, and the like. For example, liquid food or drink is sprayed as droplets or in the form of a mist, and the sprayed liquid (droplets) is sprayed. In addition to the aspect of spraying superheated steam, it means storing liquid food or drink in a container and blowing superheated steam into the container. This steam treatment can be either batch or continuous. In any treatment, an apparatus (treatment device) for performing the superheated steam treatment may be installed either in the container or in the piping. The batch processing is preferably performed by a processing device installed in a container, and the continuous processing is preferably performed by a processing device installed in piping.
過熱蒸気処理の具体的条件について述べると、過熱水蒸気の温度は常圧で１００℃以上の温度であれば問題ないが、１００〜５００℃が好ましく、１０５〜４００℃がより好ましく、１２０〜２００℃が更に好ましい。過熱水蒸気の温度が１００℃未満の場合には、過熱水蒸気が得られ難く、また過熱水蒸気として存在することも難しくなる。その一方、５００℃を越える場合には、過熱水蒸気を発生させる装置が大掛かりになり、製造コストも嵩むため好ましくない。過熱水蒸気を発生させる装置は、熱効率を良くするために過熱水蒸気発生装置と水蒸気（飽和水蒸気）発生装置又は処理装置との距離を短くしたり、水蒸気や過熱水蒸気が通過する配管やタンクの保温効果を高めたりすることで無駄なく処理することができる。 The specific conditions for the superheated steam treatment will be described as long as the temperature of the superheated steam is 100 ° C. or higher at normal pressure, but is preferably 100 to 500 ° C., more preferably 105 to 400 ° C., and more preferably 120 to 200 ° C. Is more preferable. When the temperature of superheated steam is less than 100 ° C., it is difficult to obtain superheated steam, and it is difficult to exist as superheated steam. On the other hand, when the temperature exceeds 500 ° C., an apparatus for generating superheated steam becomes large and the manufacturing cost increases, which is not preferable. The device that generates superheated steam shortens the distance between the superheated steam generator and the steam (saturated steam) generator or processing device in order to improve the thermal efficiency, and the heat retaining effect of pipes and tanks through which steam and superheated steam pass Can be processed without waste.
液体飲食品に接触させる過熱水蒸気の供給量は、液体飲食品１ｋｇ当たり好ましくは０．１〜１００ｋｇ／ｈｒ、より好ましくは０．５〜５０ｋｇ／ｈｒ、更に好ましくは、１〜３０ｋｇ／ｈｒであり、最も好ましくは１０〜３０ｋｇ／ｈｒである。過熱水蒸気の供給量が０．１ｋｇ／ｈｒより少ない場合には液体飲食品に接触させる時間が長時間必要になり、反対に過熱水蒸気の供給量が１００ｋｇ／ｈｒを越える場合には過熱水蒸気を製造する装置が大掛かりになって好ましくない。 The amount of superheated steam to be brought into contact with the liquid food or drink is preferably 0.1 to 100 kg / hr, more preferably 0.5 to 50 kg / hr, still more preferably 1 to 30 kg / hr per kg of liquid food or drink. Most preferably, it is 10-30 kg / hr. When the supply amount of superheated steam is less than 0.1 kg / hr, it takes a long time to contact the liquid food or drink. Conversely, when the supply amount of superheated steam exceeds 100 kg / hr, superheated steam is produced. This is not preferable because the apparatus to be used becomes large.
過熱蒸気処理の処理時間即ち接触時間は、使用する過熱水蒸気の量と、初期温度からの上昇温度とに基づいて適宜設定することができるが、５秒〜１分が好ましく、１０〜４０秒が更に好ましい。接触時間が５秒以内の場合には液体飲食品に過熱水蒸気を十分に接触させることができず、１分を越える場合には液体飲食品が過度に加熱されて変質したり、加熱臭が発生したりする傾向を示して好ましくない。 The treatment time of the superheated steam treatment, that is, the contact time, can be appropriately set based on the amount of superheated steam to be used and the temperature rising from the initial temperature, but preferably 5 seconds to 1 minute, and 10 to 40 seconds. Further preferred. If the contact time is less than 5 seconds, the liquid food or drink cannot be sufficiently contacted with superheated steam, and if it exceeds 1 minute, the liquid food or drink is excessively heated and deteriorated or a heated odor is generated. It is not preferable to show a tendency to do so.
過熱水蒸気を液体飲食品に接触させることにより、液体飲食品は過熱蒸気処理する前の液体飲食品の温度（初期温度）よりも好ましくは５〜８０℃上昇し、より好ましくは１０〜８０℃上昇し、特に好ましくは１５〜７０℃上昇する。液体飲食品が過熱水蒸気の接触によって温度上昇することにより、過熱水蒸気の分散性や浸透性が向上し、その褐変抑制機能が十分に発揮される。この温度上昇が５℃未満の場合には過熱水蒸気による褐変抑制機能が十分に発現されず、８０℃を越えると過熱水蒸気処理による液体飲食品の温度上昇による加熱臭の発生や加熱による褐変の進行が起きる傾向を示す。 By bringing the superheated steam into contact with the liquid food or drink, the liquid food or drink preferably rises by 5 to 80 ° C., more preferably rises by 10 to 80 ° C. than the temperature (initial temperature) of the liquid food or drink before the superheated steam treatment. Particularly preferably, the temperature rises by 15 to 70 ° C. When the temperature of the liquid food or drink rises due to contact with superheated steam, the dispersibility and permeability of superheated steam are improved, and the browning suppressing function is sufficiently exhibited. When this temperature rise is less than 5 ° C., the function of inhibiting browning by superheated steam is not sufficiently exhibited, and when it exceeds 80 ° C., generation of heated odor due to temperature rise of liquid food and drink by superheated steam treatment and progression of browning by heating Shows a tendency to occur.
過熱蒸気処理は常圧下又は加圧下で行うことができる。加圧下で行うことにより、過熱水蒸気を液体飲食品に接触しやすくなるが、加圧状態を保持する必要があることから、装置、取扱いなどにおいて不便である。一方、常圧下で行えば、そのような制約はないため、簡易な操作で過熱水蒸気を液体飲食品に接触させることができる。 The superheated steam treatment can be performed under normal pressure or under pressure. Although it becomes easy to contact superheated water vapor | steam with food and drink by performing under pressure, since it needs to hold | maintain a pressurized state, it is inconvenient in an apparatus, handling, etc. On the other hand, if it is performed under normal pressure, since there is no such restriction, superheated steam can be brought into contact with the liquid food or drink with a simple operation.
上記過熱蒸気処理は酸素を含む常圧下（大気圧下）で行っても良いが、液体飲食品の酸化劣化を抑えて風香味的に優れた液体飲食品を得るために、窒素ガス等の不活性ガス雰囲気（脱酸素状態）で行うことが望ましい。また、処理される液体飲食品の段階として茶やコーヒーの抽出液や濃縮果汁等の調合が行われる前（副原料や添加物が含まれない状態）や各種添加物が加えられて調合が行われた後（副原料や添加物が加えられた状態）のどの段階で実施されても差し支えない。 The above superheated steam treatment may be performed under atmospheric pressure containing oxygen (under atmospheric pressure). However, in order to obtain a liquid food / beverage product that is excellent in flavor and suppresses oxidative deterioration of the liquid food / beverage product, nitrogen gas or the like is not used. It is desirable to carry out in an active gas atmosphere (deoxygenated state). In addition, before the preparation of tea or coffee extract or concentrated fruit juice, etc. as a stage of liquid food or drink to be processed (in the state where no auxiliary materials or additives are included), various additives are added and the preparation is performed. It may be carried out at any stage after it has been broken (in a state where auxiliary materials and additives are added).
乳成分を含有したり、温度により変化を受けやすい溶液を過熱蒸気処理した場合には、溶液が高温になっている時間を短縮するために、直ちに熱交換器による冷却を行うか、或いはフラッシュ冷却などの減圧操作にて冷却することが好ましい。冷却装置としてのフラッシュ冷却は、温度調整と水分調整が同時にできるため好ましい。このフラッシュ冷却は、密閉された耐圧容器内や耐圧配管内から気体を抜き取って該容器内や該配管内を急激に減圧することにより、容器内や配管内の気体が断熱膨張を引き起こすと共に、液体中の水分を蒸発させて気化熱を奪い、容器内や配管内を急冷する。なお、このとき液体中から水分が蒸発することから、過熱蒸気処理における過熱水蒸気の吹付け又は吹込みによって付加された余分な水分が取り除かれ、液体の濃度調整も同時に行われる。 If a solution that contains milk components or is subject to changes due to temperature is superheated, it is immediately cooled with a heat exchanger or flash cooled to reduce the time during which the solution is hot. It is preferable to cool by a decompression operation such as. Flash cooling as a cooling device is preferable because temperature adjustment and moisture adjustment can be performed simultaneously. This flash cooling is performed by extracting gas from a sealed pressure vessel or pressure piping and depressurizing the inside of the vessel or the piping abruptly. It evaporates the water inside and removes the heat of vaporization, and rapidly cools the inside of the container and piping. At this time, since water evaporates from the liquid, excess water added by blowing or blowing superheated steam in the superheated steam treatment is removed, and the liquid concentration is adjusted at the same time.
ちなみに、接触させた過熱水蒸気が過熱蒸気処理された溶液に溶け込むため、それを冷却した際に希釈水として利用することも可能である。つまり、濃縮された溶液を過熱蒸気処理して褐変を抑制することができると共に、溶液を希釈することにも利用することができる。逆に、過熱蒸気処理された溶液に過熱水蒸気が多く吹き込まれた場合には、過熱蒸気処理中に溶液に溶け込まない水蒸気を排出したり、過熱蒸気処理後に水蒸気の脱気処理やフラッシュ冷却等で水分除去し、過熱蒸気処理後の水分調整を行えばよい。 Incidentally, since the superheated steam brought into contact is dissolved in the superheated steam-treated solution, it can be used as dilution water when it is cooled. That is, the concentrated solution can be treated with superheated steam to suppress browning and can be used to dilute the solution. Conversely, if a large amount of superheated steam is blown into the superheated steam treatment solution, the steam that does not dissolve in the solution is discharged during the superheated steam treatment, or the steam is degassed or flash cooled after the superheated steam treatment. It is only necessary to remove moisture and adjust the moisture after the superheated steam treatment.
以上のように過熱蒸気処理された液体飲食品は、容器に詰め密封して保存することができる。その場合の容器は常用される容器（ボトル）であれば何れでもよく、例えば缶、ビン、ＰＥＴ（ポリエチレンテレフタレート）ボトル等のプラスチック容器、紙容器などが挙げられる。そのように保存することで、長期的に褐変が抑えられた液体飲食品を得ることができる。 The liquid food / beverage product subjected to the superheated steam treatment as described above can be stored in a sealed container. The container in that case may be any commonly used container (bottle), and examples thereof include cans, bottles, plastic containers such as PET (polyethylene terephthalate) bottles, and paper containers. By storing in such a manner, it is possible to obtain a liquid food or drink in which browning is suppressed for a long time.
さて、本実施形態の作用について説明すると、液体飲食品の過熱蒸気処理は、例えば液体飲食品としての果汁飲料に対し、１２０〜２００℃の過熱水蒸気を１０〜３０ｋｇ／ｈｒの供給量で１０〜４０秒吹き込むことにより行われる。果汁飲料に過熱水蒸気が吹き込まれると、果汁飲料は加熱されてその温度が１５〜７０℃上昇する。このため、果汁飲料は次第に温められると同時に、果汁飲料内に過熱水蒸気が均一に分散されていく。このとき、果汁飲料中に分散された過熱水蒸気には酸素が含まれていないことから、果汁飲料中にはそのような不活性なガスで満たされる。従って、果汁飲料の酸化が抑えられると共に、メイラード反応が抑えられ、かつビタミンＣの分解が抑制されるものと考えられる。その結果、果汁飲料が経時的に褐色に変色してゆくことが抑制される。 Now, the operation of the present embodiment will be described. In the superheated steam treatment of the liquid food or drink, for example, 120 to 200 ° C. of superheated steam at a feed rate of 10 to 30 kg / hr is applied to the fruit juice drink as the liquid food or drink. This is done by blowing for 40 seconds. When superheated steam is blown into the fruit juice beverage, the fruit juice beverage is heated and its temperature rises by 15 to 70 ° C. For this reason, at the same time as the juice drink is gradually warmed, superheated steam is uniformly dispersed in the juice drink. At this time, since oxygen is not contained in the superheated steam dispersed in the fruit juice beverage, the fruit juice beverage is filled with such an inert gas. Therefore, it is considered that the oxidation of the fruit juice beverage is suppressed, the Maillard reaction is suppressed, and the decomposition of vitamin C is suppressed. As a result, the fruit juice beverage is prevented from turning brown over time.
以上詳述した本実施形態により発揮される効果について以下にまとめて記載する。
・ 本実施形態における液体飲食品の褐変抑制方法は、液体飲食品に過熱水蒸気を接触させて過熱蒸気処理を行うものである。この過熱蒸気処理の作用により、添加物を加えることなく、液体飲食品の褐変を抑制することができる。更に、褐変が抑制されることにより、液体飲食品の異味異臭が軽減され、長期的に保持される。そのため、従来のように添加物により化学的に褐変を抑制するのではなく、水を利用して液体飲食品を処理することから、添加物について不安に思う消費者にも受け入れられやすい。
The effects exhibited by the embodiment described in detail above are collectively described below.
-The browning suppression method of the liquid food / beverage products in this embodiment performs a superheated steam process by making superheated steam contact a liquid food / beverage products. By this superheated steam treatment, browning of the liquid food or drink can be suppressed without adding additives. Furthermore, by suppressing browning, the off-flavor odor of liquid food-drinks is reduced and it is hold | maintained for a long term. Therefore, it is easy to be accepted by consumers who are worried about the additive because the liquid food and drink are processed using water instead of chemically suppressing browning with the additive.
・ 前記褐変はビタミンＣの分解反応、メイラード反応及び酸化反応から選ばれる少なくとも一種の反応に起因するものである。上記のように過熱水蒸気は、これらの反応を抑制することができるものと考えられ、液体飲食品の褐変抑制効果を十分に発揮することができる。 -The browning is caused by at least one reaction selected from the decomposition reaction of vitamin C, Maillard reaction and oxidation reaction. As described above, it is considered that superheated steam can suppress these reactions, and can sufficiently exhibit the browning suppression effect of liquid foods and drinks.
・ 過熱蒸気処理により液体飲食品の温度を初期温度よりも５〜８０℃上昇させることによって、液体飲食品の品質を劣化させることなく、褐変を抑制することができる。
・ 過熱蒸気処理を常圧下で行うことにより、簡易な操作で過熱水蒸気を液体飲食品に接触させることができる。
-Browning can be suppressed without deteriorating the quality of liquid food / beverage products by raising the temperature of liquid food / beverage products 5-80 degreeC from initial temperature by superheated steam treatment.
-By performing the superheated steam treatment under normal pressure, the superheated steam can be brought into contact with the liquid food or drink with a simple operation.
・ 液体飲食品として、特に茶飲料、果汁飲料又は野菜汁飲料について褐変の抑制を図ることができる。 -As a liquid food / beverage product, browning can be suppressed particularly for tea beverages, fruit juice beverages or vegetable juice beverages.
以下、実施例及び比較例を挙げて前記実施形態をさらに具体的に説明するが、本発明はそれらの実施例に限定されるものではない。
（実施例１及び２、緑茶）
緑茶葉６８０ｇを６２℃の温水２３．８Ｌを用い、１２分間ニーダー抽出機にて抽出を行った。次いで、固液分離を行い、得られた抽出液にイオン交換水を加え、液量を３０Ｌとした。その後、本抽出液４．５Ｌに１５０℃の過熱水蒸気（供給量２８ｋｇ／Ｈｒ）を１３秒間（実施例１）又は２５秒間（実施例２）吹き込んで過熱蒸気処理を行った。実施例１の過熱蒸気処理により、水温は４５．３℃（初期水温２９．８℃）に上昇し（Δｔ＝１５．５℃）、０．１０５ｋｇの重量増加が見られた。また、実施例２の過熱蒸気処理により、水温は５７．４℃（初期水温３０．２℃）に上昇し（Δｔ＝２７．２℃）、０．１６ｋｇの重量増加が見られた。
Hereinafter, although the embodiment will be described more specifically with reference to examples and comparative examples, the present invention is not limited to these examples.
(Examples 1 and 2, green tea)
680 g of green tea leaves were extracted with 23.8 L of warm water at 62 ° C. for 12 minutes with a kneader extractor. Next, solid-liquid separation was performed, and ion-exchanged water was added to the obtained extract to make the liquid volume 30 L. Thereafter, superheated steam treatment was performed by blowing superheated steam (supply amount: 28 kg / Hr) at 150 ° C. into 4.5 L of this extract for 13 seconds (Example 1) or 25 seconds (Example 2). By the superheated steam treatment of Example 1, the water temperature rose to 45.3 ° C. (initial water temperature 29.8 ° C.) (Δt = 15.5 ° C.), and a weight increase of 0.105 kg was observed. Moreover, the water temperature rose to 57.4 ° C. (initial water temperature 30.2 ° C.) by the superheated steam treatment of Example 2 (Δt = 27.2 ° C.), and a weight increase of 0.16 kg was observed.
得られた処理液に、濃度０．４ｇ／ＬとなるようにビタミンＣを添加すると共に、濃度０．３ｇ／Ｌとなるように重曹（炭酸水素ナトリウム）を添加し、タンニン量６０ｍｇ／ｍｌとなるようイオン交換水を用いて調整し、調合液１５Ｌを作製した。本調合液について１３８℃、３０秒間、超高温短時間殺菌（ＵＨＴ殺菌）を行った後、ＰＥＴボトル容器にホットパック充填した。加速度経時試験として、調合液を６０℃で３週間保持し、褐変を測定するために日本電色工業（株）製の測色色差計ZE-2000を用いて黄色度ＹＩ値を測定した。それらの結果を表１に示した。
（比較例１、緑茶）
緑茶葉６８０ｇを６２℃の温水２３．８Ｌを用い、１２分間ニーダー抽出機にて抽出を行った。次いで、固液分離を行い、得られた抽出液にイオン交換水を加え、液量を３０Ｌとした。その後、本抽出液４．５Ｌに、濃度０．４ｇ／ＬとなるようにビタミンＣを添加すると共に、濃度０．３ｇ／Ｌとなるように重曹を添加し、タンニン量６０ｍｇ／ｍｌとなるようイオン交換水を用いて調整し、調合液１５Ｌを作製した。本調合液について１３８℃、３０秒間のＵＨＴ殺菌を行った後、ＰＥＴボトル容器にホットパック充填した。加速度経時試験として、調合液を６０℃で３週間保持し、褐変を測定するために日本電色工業（株）製の測色色差計ZE-2000を用いてＹＩ値を測定した。それらの結果を表１に示した。
（比較例２及び３、緑茶）
緑茶葉６８０ｇを６２℃の温水２３．８Ｌを用い、１２分間ニーダー抽出機にて抽出を行った。次いで、固液分離を行い、得られた抽出液にイオン交換水を加え、液量を３０Ｌとした。その後、本抽出液４．５Ｌを水蒸気（供給量２８ｋｇ／Ｈｒ）にて１５秒間（比較例２）又は３０秒間（比較例３）処理を行った。比較例２の処理により、水温は５２．７℃（初期水温３７．４℃）に上昇し（Δｔ＝１５．３℃）、０．１０５ｋｇの重量増加が見られた。また、比較例３の処理により、水温は６３．２（初期水温３３．８℃）に上昇し（Δｔ＝２９．４℃）、０．１６ｋｇの重量増加が見られた。
Vitamin C was added to the obtained treatment solution to a concentration of 0.4 g / L, and sodium bicarbonate (sodium hydrogen carbonate) was added to a concentration of 0.3 g / L to obtain a tannin amount of 60 mg / ml. It adjusted using ion-exchange water so that it might become, and 15L of preparation liquids were produced. The prepared liquid was sterilized at 138 ° C. for 30 seconds for a short time (UHT sterilization) and then filled into a PET bottle container in a hot pack. As an acceleration aging test, the prepared solution was held at 60 ° C. for 3 weeks, and the yellowness YI value was measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. in order to measure browning. The results are shown in Table 1.
(Comparative Example 1, green tea)
680 g of green tea leaves were extracted with 23.8 L of warm water at 62 ° C. for 12 minutes with a kneader extractor. Next, solid-liquid separation was performed, and ion-exchanged water was added to the obtained extract to make the liquid volume 30 L. Thereafter, vitamin C is added to 4.5 L of this extract to a concentration of 0.4 g / L, and sodium bicarbonate is added to a concentration of 0.3 g / L, so that the amount of tannin is 60 mg / ml. It adjusted using ion-exchange water and produced the preparation liquid 15L. After performing this UHT sterilization for 30 seconds about 138 degreeC about this preparation liquid, the PET bottle container was filled with the hot pack. As an acceleration aging test, the preparation solution was held at 60 ° C. for 3 weeks, and a YI value was measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. in order to measure browning. The results are shown in Table 1.
(Comparative Examples 2 and 3, green tea)
680 g of green tea leaves were extracted with 23.8 L of warm water at 62 ° C. for 12 minutes with a kneader extractor. Next, solid-liquid separation was performed, and ion-exchanged water was added to the obtained extract to make the liquid volume 30 L. Thereafter, 4.5 L of this extract was treated with water vapor (supply amount 28 kg / Hr) for 15 seconds (Comparative Example 2) or 30 seconds (Comparative Example 3). By the treatment of Comparative Example 2, the water temperature rose to 52.7 ° C. (initial water temperature 37.4 ° C.) (Δt = 15.3 ° C.), and a weight increase of 0.105 kg was observed. Moreover, the water temperature rose to 63.2 (initial water temperature 33.8 degreeC) by the process of the comparative example 3 ((DELTA) t = 29.4 degreeC), and the weight increase of 0.16 kg was seen.
その後、水蒸気処理液に、濃度０．４ｇ／ＬとなるようにビタミンＣを添加すると共に、濃度０．３ｇ／Ｌとなるように重曹を添加し、タンニン量６０ｍｇ／ｍｌとなるようイオン交換水を用いて調整し、調合液を１５Ｌ作製した。本調合液について１３８℃、３０秒間、ＵＨＴ殺菌を行った後、ＰＥＴボトル容器にホットパック充填した。加速度経時試験として、水蒸気処理液を６０℃で３週間保持し、褐変を測定するために日本電色工業（株）製の測色色差計ZE-2000を用いてＹＩ値を測定した。この場合、未経時品のＹＩ値を１００％とした。それらの結果を表１に示した。 Thereafter, vitamin C is added to the steam treatment solution to a concentration of 0.4 g / L, and sodium bicarbonate is added to a concentration of 0.3 g / L, so that the amount of tannin is 60 mg / ml. The prepared liquid was prepared in 15 L. The prepared solution was UHT sterilized at 138 ° C. for 30 seconds and then filled in a PET bottle container with a hot pack. As an acceleration aging test, the steam treatment liquid was kept at 60 ° C. for 3 weeks, and the YI value was measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. in order to measure browning. In this case, the YI value of the untimed product was set to 100%. The results are shown in Table 1.
（実施例３〜６、オレンジ果汁）
混濁濃縮オレンジ果汁〔可溶性固形分濃度（質量％）、Ｂｒｉｘ６６〕をイオン交換水にて希釈し、Ｂｒｉｘ２２のオレンジ果汁（ジュース）を得た。その後、Ｂｒｉｘ２２のオレンジ果汁を２ｋｇ用いて１５０℃の過熱水蒸気（供給量１２ｋｇ／Ｈｒ）を１５秒間（実施例３）又は３２秒間（実施例４）吹き込んで過熱蒸気処理を行った。また、過熱蒸気温度の違いによる効果を検討するため、更に１９０℃の過熱水蒸気（供給量１１．４ｋｇ／Ｈｒ）をＢｒｉｘ２２のオレンジ果汁２ｋｇに１２秒間（実施例５）又は３２秒間（実施例６）吹き込んで過熱蒸気処理を実施した。
(Examples 3-6, orange juice)
Turbid concentrated orange juice [soluble solid concentration (mass%), Brix 66] was diluted with ion-exchanged water to obtain Brix 22 orange juice (juice). Then, using 2 kg of orange juice of Brix 22, superheated steam treatment was performed by blowing superheated steam (supply amount 12 kg / Hr) at 150 ° C. for 15 seconds (Example 3) or 32 seconds (Example 4). In addition, in order to examine the effect due to the difference in superheated steam temperature, 190 ° C superheated steam (supply amount 11.4 kg / Hr) is further added to 2 kg of Brix22 orange juice for 12 seconds (Example 5) or 32 seconds (Example 6). ) Superheated steam treatment was performed by blowing.
実施例３の過熱蒸気処理により、水温は５３．３℃（初期水温１９℃）に上昇した（Δｔ＝３４．３℃）。実施例４の過熱蒸気処理により、水温は８３℃（初期水温１９℃）に上昇した（Δｔ＝６４℃）。実施例５の過熱蒸気処理により、水温は５３℃（初期水温１９℃）に上昇した（Δｔ＝３４℃）。実施例６の過熱蒸気処理により、水温は８４．１℃（初期水温１９℃）に上昇した（Δｔ＝６５．１℃）。これらの過熱蒸気処理後、イオン交換水を用い、Ｂｒｉｘ１１となるようにオレンジ果汁を調製した。続いて、９５℃、３秒間、瞬間殺菌を行った後、ＰＥＴボトル容器にホットパック充填した。 By the superheated steam treatment of Example 3, the water temperature rose to 53.3 ° C. (initial water temperature 19 ° C.) (Δt = 34.3 ° C.). By the superheated steam treatment of Example 4, the water temperature rose to 83 ° C. (initial water temperature 19 ° C.) (Δt = 64 ° C.). By the superheated steam treatment of Example 5, the water temperature rose to 53 ° C. (initial water temperature 19 ° C.) (Δt = 34 ° C.). By the superheated steam treatment of Example 6, the water temperature rose to 84.1 ° C. (initial water temperature 19 ° C.) (Δt = 65.1 ° C.). After these superheated steam treatments, orange juice was prepared using Brid 11 using ion exchange water. Subsequently, after instant sterilization at 95 ° C. for 3 seconds, the PET bottle container was filled with a hot pack.
そして、加速度経時試験として、ＰＥＴボトル容器にホットパック充填されたオレンジ果汁を４５℃で２週間保持し、褐変を測定するために、１００％エタノールを試料に等量加え、遠心分離により不溶性パルプを除去後、上清について光の波長４２０ｎｍの吸光度を測定した。また、ヨウ素法を用いて還元型ビタミンＣ含量を測定し、未経時品を１００％としたときのビタミンＣ残存率を求めた。それらの結果を表２及び表３に示した。
（比較例４、オレンジ果汁）
混濁濃縮オレンジ果汁（Ｂｒｉｘ６６）をイオン交換水にて希釈し、Ｂｒｉｘ２２のオレンジ果汁（ジュース）２ｋｇを得た。これを更にイオン交換水にてＢｒｉｘ１１となるようにオレンジ果汁を調製した。その後、９５℃、３秒間、瞬間殺菌を行い、ＰＥＴボトル容器にホットパック充填した。加速度経時試験として、ＰＥＴボトル容器にホットパック充填されたオレンジ果汁を４５℃で２週間保持し、褐変を測定するために、１００％エタノールを試料に等量加え、遠心分離により不溶性パルプを除去後、上清について光の波長４２０ｎｍの吸光度を測定した。また、ヨウ素法を用いて還元型ビタミンＣ含量を測定し、未経時品を１００％としたときのビタミンＣ残存率を求めた。それらの結果を表２及び表３に示した。
（比較例５及び６、オレンジ果汁）
混濁濃縮オレンジ果汁（Ｂｒｉｘ６６）をイオン交換水にて希釈し、Ｂｒｉｘ２２のオレンジ果汁を得た。その後、Ｂｒｉｘ２２のオレンジ果汁を２ｋｇ用いて水蒸気（供給量２０．３ｋｇ／Ｈｒ）にて１１秒間（比較例５）又は２７秒間（比較例６）処理を行った。比較例５の水蒸気処理により、水温は４９℃（初期水温１８℃）に上昇した（Δｔ＝３１℃）。比較例６の水蒸気処理により、水温は８１．２℃（初期水温１８℃）に上昇した（Δｔ＝６３．２℃）。その後、イオン交換水を用い、Ｂｒｉｘ１１となるようにオレンジ果汁を調製した。次いで、９５℃、３秒間、瞬間殺菌を行った後、ＰＥＴボトル容器にホットパック充填した。
Then, as an accelerated aging test, the orange fruit juice packed in a PET bottle container was held at 45 ° C. for 2 weeks, and in order to measure browning, 100% ethanol was added to the sample in an equal amount, and the insoluble pulp was removed by centrifugation. After the removal, the absorbance of light at a wavelength of 420 nm was measured for the supernatant. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Tables 2 and 3.
(Comparative Example 4, orange juice)
Turbid concentrated orange juice (Brix66) was diluted with ion-exchanged water to obtain 2 kg of Brix22 orange juice (juice). An orange juice was prepared so that this would be Brix 11 with ion-exchanged water. Thereafter, instant sterilization was performed at 95 ° C. for 3 seconds, and the PET bottle container was filled with a hot pack. As an accelerated time test, orange fruit juice hot-packed in a PET bottle container is kept at 45 ° C for 2 weeks, and in order to measure browning, 100% ethanol is added to the sample, and insoluble pulp is removed by centrifugation. The absorbance of light at a wavelength of 420 nm was measured for the supernatant. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Tables 2 and 3.
(Comparative Examples 5 and 6, orange juice)
Turbid concentrated orange juice (Brix 66) was diluted with ion-exchanged water to obtain Brix 22 orange juice. Then, the treatment was performed for 11 seconds (Comparative Example 5) or 27 seconds (Comparative Example 6) with 2 kg of Brix22 orange juice with water vapor (supply amount 20.3 kg / Hr). By the steam treatment of Comparative Example 5, the water temperature rose to 49 ° C. (initial water temperature 18 ° C.) (Δt = 31 ° C.). By the steam treatment of Comparative Example 6, the water temperature rose to 81.2 ° C. (initial water temperature 18 ° C.) (Δt = 63.2 ° C.). Then, orange juice was prepared using ion exchange water so that it might become Brix11. Next, after instant sterilization at 95 ° C. for 3 seconds, the PET bottle container was filled with a hot pack.
そして、加速度経時試験として、ＰＥＴボトル容器にホットパック充填されたオレンジ果汁を４５℃で２週間保持し、褐変を測定するために１００％エタノールを試料に等量加え、遠心分離により不溶性パルプを除去後、上清について光の波長４２０ｎｍの吸光度を測定した。この場合、未経時品の吸光度を１００％とした。また、ヨウ素法を用いて還元型ビタミンＣ含量を測定し、未経時品を１００％としたときのビタミンＣ残存率を求めた。それらの結果を表２及び表３に示した。 Then, as an accelerated aging test, orange fruit juice packed in a PET bottle container is held at 45 ° C for 2 weeks, 100% ethanol is added to the sample in order to measure browning, and insoluble pulp is removed by centrifugation. Thereafter, the absorbance of light at a wavelength of 420 nm was measured for the supernatant. In this case, the absorbance of the untimed product was 100%. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Tables 2 and 3.
（実施例７〜１０、レモン果汁）
濃縮レモン果汁（Ｂｒｉｘ３７）をイオン交換水にて希釈し、Ｂｒｉｘ１９．２のレモン果汁を調製した。その後、Ｂｒｉｘ１９．２のレモン果汁２ｋｇを用いて１５０℃の過熱水蒸気（供給量１２ｋｇ／Ｈｒ）にて１５秒間（実施例７）又は３２秒間（実施例８）処理を行った。また、過熱水蒸気温度の違いによる効果を検討するため、１９０℃の過熱水蒸気（過熱水蒸気量１１．４ｋｇ／Ｈｒ）にてＢｒｉｘ１９．２のレモン果汁２ｋｇを１２秒間（実施例９）又は３２秒間（実施例１０）処理を実施した。
(Examples 7 to 10, lemon juice)
Concentrated lemon juice (Brix37) was diluted with ion exchanged water to prepare Brix19.2 lemon juice. Thereafter, 2 kg of lemon juice of Brix 19.2 was used for 15 seconds (Example 7) or 32 seconds (Example 8) with 150 ° C. superheated steam (feed amount: 12 kg / Hr). Moreover, in order to examine the effect by the difference in superheated steam temperature, 2 kg of lemon juice of Brix19.2 is used for 12 seconds (Example 9) or 32 seconds (with a superheated steam at 190 ° C. (superheated steam amount 11.4 kg / Hr) Example 10) The treatment was carried out.
実施例７の過熱蒸気処理により、水温は５３．６℃（初期水温１９℃）に上昇した（Δｔ＝３４．６℃）。実施例８の過熱蒸気処理により、水温は８３℃（初期水温１９℃）に上昇した（Δｔ＝６４℃）。実施例９の過熱蒸気処理により、水温は５４．４℃（初期水温１９℃）に上昇した（Δｔ＝３５．４℃）。実施例１０の過熱蒸気処理により、水温は８５．４℃（初期水温１９℃）に上昇した（Δｔ＝６６．４℃）。過熱蒸気処理後、イオン交換水を用い、Ｂｒｉｘ９．７となるようにレモン果汁を調製した。次いで、９５℃、３秒間、瞬間殺菌を行った後、ＰＥＴボトル容器にホットパック充填した。 By the superheated steam treatment in Example 7, the water temperature rose to 53.6 ° C. (initial water temperature 19 ° C.) (Δt = 34.6 ° C.). By the superheated steam treatment of Example 8, the water temperature rose to 83 ° C. (initial water temperature 19 ° C.) (Δt = 64 ° C.). By the superheated steam treatment of Example 9, the water temperature rose to 54.4 ° C. (initial water temperature 19 ° C.) (Δt = 35.4 ° C.). By the superheated steam treatment of Example 10, the water temperature rose to 85.4 ° C. (initial water temperature 19 ° C.) (Δt = 66.4 ° C.). After superheated steam treatment, lemon juice was prepared using ion-exchanged water so that Brix was 9.7. Next, after instant sterilization at 95 ° C. for 3 seconds, the PET bottle container was filled with a hot pack.
そして、加速度経時試験として、ＰＥＴボトル容器にホットパック充填されたレモン果汁を４５℃で１週間保持し、褐変として日本電色工業（株）製の測色色差計ZE-2000を用いてｂ値を測定した。この場合、未経時品のｂ値を１００％とし、ｂ値の増加率（％）を求めた。その結果を表４に示した。また、ヨウ素法を用いて還元型ビタミンＣ含量を測定し、未経時品を１００％としたときのビタミンＣ残存率を求めた。その結果を表５に示した。
（比較例７、レモン果汁）
混濁濃縮レモン果汁（Ｂｒｉｘ３７）をイオン交換水にて希釈し、Ｂｒｉｘ１９．２のレモン果汁を得た。これを更にイオン交換水にてＢｒｉｘ９．６のレモン果汁を調製した。その後、９５℃、３秒間、瞬間殺菌を行い、ＰＥＴボトル容器にホットパック充填した。そして、加速度経時試験として、ＰＥＴボトル容器にホットパック充填されたレモン果汁を４５℃で１週間保持し、褐変を測定するために日本電色工業（株）製の測色色差計ZE-2000を用いてｂ値を測定した。また、ヨウ素法を用いて還元型ビタミンＣ含量を測定し、未経時品を１００％としたときのビタミンＣ残存率を求めた。それらの結果を表５に示した。
（比較例８及び９、レモン果汁）
濃縮レモン果汁（Ｂｒｉｘ３７）をイオン交換水にて希釈し、Ｂｒｉｘ１９．２のレモン果汁を得た。その後、Ｂｒｉｘ１９．２のレモン果汁２ｋｇを用いて水蒸気（供給量２０．３ｋｇ／Ｈｒ）にて１１秒間（比較例８）又は２７秒間（比較例９）処理を行った。比較例８の水蒸気処理により、水温は５１．５℃（初期水温１８℃）に上昇した（Δｔ＝３３．５℃）。比較例９の水蒸気処理により、水温は８０℃（初期水温１８℃）に上昇した（Δｔ＝６２℃）。その後、イオン交換水を用い、Ｂｒｉｘ９．６のレモン果汁を調製した。次いで、９５℃、３秒間、瞬間殺菌を行った後、ＰＥＴボトル容器にホットパック充填した。
Then, as an acceleration aging test, the lemon juice filled in a hot-packed PET bottle container is held at 45 ° C. for 1 week, and b value is measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. Was measured. In this case, the b value of the unaged product was taken as 100%, and the increase rate (%) of the b value was determined. The results are shown in Table 4. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Table 5.
(Comparative Example 7, lemon juice)
Turbid concentrated lemon juice (Brix37) was diluted with ion-exchanged water to obtain Brix19.2 lemon juice. Further, a lemon juice of Brix 9.6 was prepared with ion-exchanged water. Thereafter, instant sterilization was performed at 95 ° C. for 3 seconds, and the PET bottle container was filled with a hot pack. And as an acceleration aging test, hold the lemon juice hot-packed in a PET bottle container at 45 ° C for one week, and measure the colorimetry color difference meter ZE-2000 made by Nippon Denshoku Industries Co., Ltd. to measure browning. The b value was measured. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Table 5.
(Comparative Examples 8 and 9, lemon juice)
Concentrated lemon juice (Brix37) was diluted with ion-exchanged water to obtain Brix19.2 lemon juice. Thereafter, 2 kg of lemon juice of Brix 19.2 was used for treatment for 11 seconds (Comparative Example 8) or 27 seconds (Comparative Example 9) with water vapor (supply amount 20.3 kg / Hr). By the steam treatment of Comparative Example 8, the water temperature rose to 51.5 ° C. (initial water temperature 18 ° C.) (Δt = 33.5 ° C.). The water temperature rose to 80 ° C. (initial water temperature 18 ° C.) by the steam treatment of Comparative Example 9 (Δt = 62 ° C.). Then, lemon juice of Brix 9.6 was prepared using ion-exchanged water. Next, after instant sterilization at 95 ° C. for 3 seconds, the PET bottle container was filled with a hot pack.
そして、加速度経時試験として、ＰＥＴボトル容器にホットパック充填されたレモン果汁を４５℃で１週間保持し、褐変を測定するために日本電色工業（株）製の測色色差計ZE-2000を用いてｂ値を測定した。また、ヨウ素法を用いて還元型ビタミンＣ含量を測定し、未経時品を１００％としたときのビタミンＣ残存率を求めた。それらの結果を表５に示した。 And as an acceleration aging test, hold the lemon juice hot-packed in a PET bottle container at 45 ° C for one week, and measure the colorimetry color difference meter ZE-2000 made by Nippon Denshoku Industries Co., Ltd. to measure browning. The b value was measured. Moreover, the reduced vitamin C content was measured using the iodine method, and the residual ratio of vitamin C was determined when the unaged product was taken as 100%. The results are shown in Table 5.
なお、前記実施形態を次のように変更して具体化することも可能である。
・ 前記過熱蒸気処理を、複数段階に分けて行うことも可能である。その場合、液体飲食品の種類に応じ各段階で、過熱水蒸気の温度、供給量、接触時間などを適宜変化させることができる。
It should be noted that the embodiment described above can be modified and embodied as follows.
The superheated steam treatment can be performed in a plurality of stages. In that case, the temperature, supply amount, contact time, and the like of the superheated steam can be appropriately changed at each stage according to the type of liquid food or drink.
・ 前記過熱水蒸気を液体飲食品に接触させるとき、過熱水蒸気をできるだけ微細なガスとして液体飲食品に吹き込み、液体飲食品に対する過熱水蒸気の分散性を向上させるように構成することもできる。 When the superheated steam is brought into contact with the liquid food or drink, the superheated steam can be blown into the liquid food or drink as a gas as fine as possible to improve the dispersibility of the superheated steam with respect to the liquid food or drink.
・ 前記過熱蒸気処理を行うに際し、予め液体飲食品を所望の温度まで加熱した状態で過熱水蒸気を接触させるように構成することもできる。
次に、前記実施形態から把握できる技術的思想について以下に記載する。
-When performing the said superheated steam process, it can also comprise so that superheated steam may be contacted in the state which heated the liquid food / beverage products to desired temperature previously.
Next, the technical idea that can be grasped from the embodiment will be described below.
・ 前記過熱蒸気処理を不活性ガス雰囲気下で行うことを特徴とする前記液体飲食品の褐変抑制方法。この方法によれば、前記発明の効果を向上させることができる。 -The browning suppression method of the said liquid food / beverage products characterized by performing the said superheated steam process in inert gas atmosphere. According to this method, it is possible to improve the effect of the invention.
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