JP5079654B2 - Vegetable beverage composition - Google Patents

Description

  The present technology relates to a vegetable beverage composition that improves the peculiar flavor of carrot juice and suppresses the generation of a specific odor when heat-treated.

  In recent years, it has become clear that many health benefits can be obtained by taking vegetables in daily eating habits. In particular, it is listed as one of the important factors in terms of intake of nutrients such as vitamins, minerals, and dietary fiber that are abundant in vegetables, and prevention of the onset of diseases caused by lifestyle habits. Since an excellent function has been found, many vegetable beverage compositions containing carrot juice have been put on the market.

  However, carrot juice not only has a carrot-specific flavor, but also has a unique heating odor due to heat treatment at the time of juice extraction or beverage production, so the vegetable beverage composition containing carrot juice is There was a drawback that consumer preference was bad. Therefore, development of the method of eliminating the peculiar carrot flavor of carrot juice and the unique heating odor due to heat treatment has been desired.

Then, the proposal of canceling the flavor peculiar to a carrot by making lactic acid bacteria fermentation to a carrot has been made. For example, vegetable drinks produced by using lactic acid bacteria fermentation using Lactobacillus or Streptococcus genus juice obtained by crushing ginseng after crushing ginseng (Patent Document 1), lactic acid bacteria fermentation using Lactobacillus plantarum There have been proposed a method for improving the unpleasant odor of carrots (Patent Document 2), a method for improving the flavor of green-yellow vegetables by performing lactic acid bacteria fermentation using Enterococcus spp. However, none of these methods has an adequate effect of improving the flavor unique to carrots of carrot juice, and no proposal has been made for the suppression of specific heating odors by heat treatment, so the problem has not yet been solved.
JP-A-10-2014455 Japanese Patent Laid-Open No. 05-084065 JP 07-170933 A

  An object of the present invention is to provide a vegetable beverage composition containing carrot juice having a high palatability that improves the flavor unique to carrots and suppresses the occurrence of undesirable flavors such as heated odors even when heat treatment is performed. .

By including carrot crushed fermented with bifidobacteria and carrot juice, the flavor unique to carrots is improved, and the generation of a specific odor due to heat treatment is suppressed, and a highly palatable vegetable beverage composition is produced. I found out that I can do it. That is, the vegetable drink composition characterized by mix | blending the bifidobacteria fermented product of carrot crushed material, and carrot juice.
Item 2. The vegetable beverage composition according to Item 1, further comprising a carrot crushed product.
Item 3. The vegetable beverage composition according to Item 1 or 2, wherein the Bifidobacterium is Bifidobacterium longum.
Item 4. The vegetable beverage composition according to any one of Items 1 to 3, further comprising citrus juice so that the sugar acid ratio is 17 to 27.
Is to provide.

  By this invention, the vegetable drink composition with high palatability can be provided by improving the flavor peculiar to carrot juice and suppressing generation | occurrence | production of the specific smell by heat processing.

  The use site of the carrot used in the present invention includes whole vegetables, leaves, roots and the like, and is not particularly limited, but it is preferable to mainly use the roots. Moreover, as pre-processing at the time of performing a crushing process or a squeezing process, it can also be used after performing a cutting | disconnection of a spatula, removal of peeling, etc., selection of a useful part, etc.

  The crushed material used in the present invention refers to a carrot made into a puree or paste by crushing treatment. Specifically, after performing heat treatment (called blanching) to inactivate the carrot-derived enzyme before crushing as necessary, hammer crusher, electric mill, comitorol, mascolloider, hood A pulverized product can be obtained by pulverization using a crusher such as a processor or a pulper finisher or a back slicer. A preferable carrot crushed material has a solid content of 50% by weight or more. The solid content mentioned here is an index representing the pulp amount of the carrot pulverized product. The solid content is measured using an insoluble solid content analysis method for fruit juice beverages. That is, 10 ml of a sample is collected in a centrifuge tube and centrifuged at 3000 rpm for 10 minutes using a centrifuge with a rotor radius of 14.5 cm. Here, in order to improve the analysis accuracy, the supernatant part and the precipitation part are separately weighed, and the weight percentage of the precipitation part is measured. Since the carrot pulverized product has poor fluidity, the sample that has been diluted twice with purified water and homogeneously dispersed is centrifuged, and the weight percentage of the precipitate is doubled to obtain a solid content.

  The bifidobacteria used in the present invention refers to the genus Bifidobacterium which is a gram-positive sporeless gonococcus. Specifically, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis , Bifidobakuterium catenulatum, Bifidobacterium adolescentis, Bifidobacterium pseudolongum, Bifidobacterium animalis, etc. It is done. Among these, Bifidobacterium longum is most preferable. These Bifidobacterium spp. Can be used alone or in combination of a plurality of bacteria.

  The carrot crushed fermented bifidobacteria used in the present invention can be obtained by performing the fermentation method exemplified below.

  The carrot crushed product is preferably subjected to bifidobacteria fermentation without mixing other components. However, when the fermentation process is hindered due to high viscosity, liquid components such as vegetable juice, fruit juice, and water may be added in advance. When adding these liquid components, it is preferable to set the addition amount within a range in which the insoluble solid content of the crushed material after the addition is 50% by weight or more.

  The bifidobacteria fermentation starts by inoculating a starter of bifidobacteria on the carrot crushed material. A starter obtained by a commonly used method can be used. Although it will not restrict | limit especially if the temperature of the carrot crushed material at the time of inoculation is the range of 30-43 degreeC, 35-42 degreeC is preferable and 36-40 degreeC is the most preferable. The temperature of the carrot crushed product during fermentation is 18 to 42 ° C. Among them, it is preferable to ferment in a temperature range of 18 to 33 ° C, and a temperature range of 18 to 28 ° C is most preferable. The reason for this is that the fermentation is carried out at 18 to 33 ° C., which is lower than the optimum fermentation temperature of Bifidobacterium, 36 to 42 ° C. (Science of Bifidobacterium, p164, first edition, first edition, Food Chemical Newspaper Co., Ltd.). The addition of a different flavor than when fermented under normal conditions, the effect of improving the flavor unique to carrots and suppressing the generation of a specific odor associated with heat treatment, by this added fermentation flavor This is because it becomes even higher. The treatment time for bifidobacteria fermentation is appropriately adjusted depending on the temperature conditions at the time of fermentation, but is usually 6 to 30 hours, and preferably 8 to 26 hours.

  The end point of bifidobacteria fermentation is judged by the lactic acid acidity of the crushed material. That is, fermentation is terminated when the lactic acid acidity of the crushed material is in the range of 0.35 to 0.85% by weight, preferably 0.35 to 0.65% by weight. Moreover, in order to completely stop the progress of fermentation, it is preferable to perform heat treatment or freezing treatment as soon as possible after completion of fermentation. Of these, it is particularly preferable to perform a freezing treatment.

  In addition, for the purpose of suppressing the growth of bacteria other than Bifidobacterium, a small amount of a plant extract typified by green tea catechin can be added. These addition amounts are, for example, 0.01 to 0.2% by weight for green tea catechins. In addition, a sugar such as glucose can be added to assist the growth of bifidobacteria. The amount of carbohydrate added is 0.1 to 10% by weight with respect to the carrot crushed material. Furthermore, a pH adjuster can be added for the purpose of pH control during fermentation of bifidobacteria. Examples of pH adjusters suitable for Bifidobacteria fermentation include sodium acetate, tripotassium phosphate, dipotassium hydrogen phosphate, and potassium dihydrogen phosphate, but are limited to these as long as they have a pH buffering action. It is not a thing. The addition amount of the pH adjuster is 0.01 to 1% by weight with respect to the carrot crushed material.

  The carrot juice used in the present invention is a product obtained by removing a part or all of the solids using a press or a continuous centrifuge after pulverizing the carrot as necessary. Say. In addition, those that have been subjected to a concentration treatment such as vacuum concentration can also be used as juice.

  The vegetable beverage composition of the present invention can be obtained by containing a carrot crushed fermented bifidobacteria (A) and carrot juice (B). The ratio of blending (A) and (B) is preferably (A) :( B) = 1: 1 to 1:10, more preferably 1: 2 to 1: 7 in terms of weight ratio. Furthermore, the vegetable drink composition containing a carrot crushed material (C) is preferable. The ratio of (C) to be blended is more preferably (A) :( C) = 1: 3 to 9: 1, and most preferably 1: 2 to 5: 1 by weight.

  The vegetable beverage composition of the present invention preferably further contains citrus fruit juice. Citrus refers to the genus Citrus subfamily Mikan. Specifically, Yuzu, Daidai, Bungtan, Ponkan, Kabosu, Sudachi, Grapefruit, Lemon, Lime, Unshu Mikan, Kishu Mikan, Natsumikan, Hassaku, Iyokan, Hugh Natsu, Dekopon, Valencia Orange, Navel Orange, Mandarin Orange, Seaquarser, Sweety etc. are mentioned. Of these, Yuzu, Daidai, Grapefruit, lemon, lime, Satsumikan, Katsumikan, Natsumi, Hassaku, Valencia orange, Navel orange, and Mandarin orange are preferred, and lemon, lime, Satsuma mandarin, Valencia orange, and grapefruit are most preferred. It is preferable to set the compounding quantity of citrus fruit juice in the range from which the sugar-acid ratio of the vegetable drink composition after a mixing | blending will be 17-27, More preferably, it is 19-25. Adjusting to this sugar acid ratio range not only can further improve the carrot-specific flavor, but can also improve the overall flavor balance of the vegetable beverage composition. Here, the sugar acid ratio is the ratio of the sugar content (also referred to as the Brix degree) converted to the sucrose concentration from the refractive index and the acidity measured by the neutralization titration method, and is expressed as “sugar content ÷ acidity”. The Specifically, the sugar content is measured by using a special sugar meter that optically measures the refractive index of a liquid at 20 ° C. and reads it on a scale converted to mass% of sucrose, and the acidity is 0.1 N water. It can be measured by a neutral neutralization method using a sodium oxide solution (the end point is pH 8.0 by measurement using a pH glass electrode method). In addition, the acidity uses the value converted into the weight% of citric acid which is the main constituent organic acid of citrus fruits.

In the vegetable beverage composition of the present invention, in addition to the above-described components, various components generally used in ordinary foods can be appropriately blended as necessary within the range not impairing the effects of the present invention. Ingredients that can be blended include, for example, fruit juices other than citrus fruits such as apple juice, fruit puree, fruit saury; juices, extracts, crushed products, pastes of vegetables other than carrots; sweeteners (sucrose, glucose, fructose, lactose, Sugar alcohols (reduced maltose starch syrup, maltitol, xylitol, sorbitol, erythritol, etc.); oligosaccharides (lacturose, fructooligosaccharides, galactooligosaccharides, isomaltoligosaccharides, raffinose, palatinose) Oligosaccharides, xylo-oligosaccharides, etc.); acidulants (citric acid, malic acid, gluconic acid, tartaric acid, etc.); fortifying agents (L-ascorbic acid, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, carotene, α-tocopherol, cholecalci Ferro , Calcium lactate, calcium gluconate, calcium carbonate, calcium hydroxide, magnesium oxide, magnesium hydroxide, magnesium chloride, zinc gluconate, ferrous ammonium citrate, ferric pyrophosphate, etc.); thickening polysaccharide (Pectin, carrageenan, guar gum, gum arabic, locust bean gum, alginate, xanthan gum, soy polysaccharide, gellan gum, etc.); other ingredients (pigments, antioxidants, water-soluble dietary fiber, insoluble dietary fiber, animal and plant extracts, amino acids , Protein hydrolyzed peptides, trehalose, cyclodextrin, chitosan, hyaluronic acid, phytic acid, yeast extract, fragrance) and the like.
The vegetable beverage composition is preferably a composition containing 3% or more of insoluble solids, and most preferably a composition containing 5% or more of insoluble solids.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

  According to the following method, the fermented bifidobacteria of carrot crushed material was prepared and used for the test.

Fermentation Example 1 Carrot crushed A fermented with bifidobacteria (In the test example, it is described as “fermented carrot crushed A”)
Remove carrot skin and stickers, cut into 5 cm widths, immerse in hot water at 98 ° C or higher for 20 minutes, heat-treat, crush into puree using commitolol, and adjust the temperature of the crushed material. Cooled to 35-40 ° C. As the Bifidobacterium to be inoculated, Bifidobacterium longum BB536 strain (manufactured by Morinaga Milk Industry Co., Ltd.) was used. As the starter, a bacterial solution in which the bacterial powder of Bifidobacterium longum BB536 strain was dispersed in sterilized water to a concentration of 10% was used. After 1 kg of the carrot crushed material and 25 g of the starter were transferred to a laminate resin pouch and made uniform, they were sealed by heat welding so as to leave as little head space as possible. After sealing, the pouch is transferred to a 37 ° C ± 1 ° C incubator and held for 2 hours, then transferred to another incubator controlled at 25 ° C ± 1 ° C and fermented for 24 hours, then transferred to a freezer and frozen. I let you. The insoluble solid content of the carrot crushed material after the fermentation treatment is 76% by weight, the lactic acid acidity is 0.38% by weight (converted to 0.1% by weight of lactic acid using 0.1N sodium hydroxide titration method), and the pH is 4.3. Met. (Uses glass electrode pH meter. Solid measurement)

Fermentation example 2 Carrot crushed B fermented with bifidobacteria (In the test example, it is described as "fermented carrot crushed B")
The carrot crushed material and bifidobacteria starter prepared in the same manner as in Fermentation Example 1 were filled in a pouch made of laminate resin under the same conditions as in Example 1 and sealed. After sealing, the pouch was transferred into a 37 ° C. ± 1 ° C. incubator and held for 7 hours for fermentation treatment, then transferred to a freezer and frozen to stop the fermentation. The insoluble solid content of the carrot crushed material after the fermentation treatment is 76% by weight, the lactic acid acidity is 0.37% by weight (converted to 0.1% by weight of lactic acid using 0.1N sodium hydroxide titration method), and the pH is 4.3. Met. (Uses glass electrode pH meter. Solid measurement)

Test example 1
Fermented carrot crushed A, fermented carrot crushed B, carrot juice (without concentration treatment), carrot crushed, five types of carrot beverages of the composition shown in Table 1 (Examples 1-4, Comparative Example 1) Was prepared. The preparation method was performed by mixing the raw materials, sterilizing them by holding them at 97 ° C. or higher for 5 minutes, filling them into a glass bottle that can be sealed, and cooling them in running water. The sugar acid ratio of the prepared vegetable beverage composition was 23.0 to 24.2. In addition, the number in a table | surface shows weight%.
About five prepared vegetable drink compositions, drinking evaluation with respect to 10 general consumer panels was implemented. The above five vegetable beverage compositions were taken at random on the panel and given a score of 5 to 1 in the order they felt delicious. The average score of 10 people was taken as a drinking evaluation score. The evaluation results are shown in Table 1.

(Table 1)

  As shown in Table 1, the vegetable beverage composition containing the carrot crushed fermented bifidobacteria and carrot juice was found to have high palatability. In addition, the vegetable beverage composition in which the carrot crushed fermented bifidobacteria and the carrot juice contained the carrot crushed product had higher palatability compared to the vegetable beverage composition not containing it. Furthermore, the vegetable drink composition containing the fermented carrot crushed A obtained by setting the temperature of the carrot crushed at the time of bifidobacteria fermentation is higher than the vegetable drink composition containing the fermented carrot crushed B. was gotten.

Test example 2
Five types of vegetable beverage compositions of Examples 5 to 8 and Comparative Example 2 having the compositions shown in Table 2 were prepared using fermented carrot crushed A, carrot juice (concentrated), and carrot crushed. In the preparation method, each component was mixed and homogenized, and then sterilized by maintaining at 97 ° C. or higher for 5 minutes. Then, the method of filling in the glass bottle which can be sealed and cooling in running water was used. The sugar acid ratio of the prepared vegetable beverage composition was 22.2 to 22.8. In addition, the number in a table | surface shows weight%.
About five prepared vegetable drink compositions, drinking evaluation with respect to 10 general consumer panels was implemented. The above five vegetable beverage compositions were taken at random on the panel and given a score of 5 to 1 in the order they felt delicious. The average score of 10 people was taken as a drinking evaluation score. The evaluation results are shown in Table 1.

(Table 2)

  As shown in Table 2, the vegetable beverage composition containing carrot juice has higher palatability than the vegetable beverage composition containing only the carrot crushed fermented bifidobacteria, and the carrot fermented with bifidobacteria The vegetable beverage composition containing the vegetable beverage composition containing the crushed material, the carrot juice and the carrot crushed material was higher in palatability.

Claims (4)

  A vegetable beverage composition comprising a carrot crushed bifidobacteria fermentation product and carrot juice.   Furthermore, the vegetable drink composition of Claim 1 which mix | blends a carrot crushed material.   The vegetable beverage composition according to claim 1 or 2, wherein the Bifidobacterium is Bifidobacterium longum.   Furthermore, citrus fruit juice is mix | blended so that sugar-acid ratio may be 17-27, The vegetable drink composition in any one of Claims 1-3 characterized by the above-mentioned.