JP6132947B1 - Method for adjusting the stability of beverages and lutein in beverages - Google Patents

Abstract

A beverage excellent in lutein stability, a container-packed beverage containing the beverage, a method for producing the container-packed beverage, a method for distributing or storing the container-packed beverage, and a method for adjusting the stability of the lutein in the beverage are provided. thing. The beverage of the present invention contains lutein and has a pH of 3.8 or more and 4.8 or less. The content of lutein is preferably 50 ppm or less with respect to the beverage. [Selection] Figure 1

Description

  The present invention relates to a beverage containing lutein, a container-packed beverage containing the beverage, a method for producing the container-packed beverage, a method for distributing or storing the container-packed beverage, and a method for adjusting the stability of lutein in the beverage.

  Lutein is a kind of carotenoid that has a strong antioxidant action, and it is abundant in green and yellow vegetables such as spinach and kale. This lutein is known as a beneficial component for protecting and healing the retina of the eye, and it also has an effect on improving the visual function of the eye, reducing the stiff shoulders resulting from eye strain and general fatigue, It is blended in various foods including beverages (see, for example, Patent Documents 1 and 2).

JP-A-2005-65525 JP 2009-142180 A

  However, it has been confirmed that lutein contained in beverages decreases with time, and improvement in the stability of lutein is required.

  The present invention has been made in view of the above circumstances, a beverage excellent in lutein stability, a container-packed beverage containing this beverage, a method for producing a container-packed beverage, a method for distributing or storing a container-packed beverage, and lutein It is an object of the present invention to provide a method for adjusting the stability of beverages in beverages.

  The present inventors have found that the stability of lutein varies depending on the pH of the beverage, and have completed the present invention. More specifically, the present invention provides the following.

(1) A beverage containing lutein and having a pH of 3.8 or more and 4.8 or less.
(2) The beverage according to (1), which has a pH of 4.0 or higher.
(3) The beverage according to (1) or (2), which has a pH of 4.6 or less.
(4) The beverage according to any one of (1) to (3), wherein the content of lutein is 50 ppm or less with respect to the beverage.
(5) A container-packed beverage containing the beverage according to any one of (1) to (4) in a container.
(6) The method for producing a container-packed beverage according to (5), including a step of sterilizing the beverage with a sterilization value that is biologically equivalent to or higher than that of heat sterilization at 85 ° C. for 30 minutes.
(7) A method for distributing or storing the container-packed beverage according to (5) or (6), wherein the beverage is stored at a room temperature exceeding 10 ° C.
(8) A method of adjusting the stability of lutein in beverages by adjusting the pH of the beverage containing lutein.

  ADVANTAGE OF THE INVENTION According to this invention, the beverage which is excellent in the stability of lutein, the container-packed drink containing this drink, the preparation method of a container-packed drink, the distribution or storage method of a container-packed drink, and the method of adjusting the stability of lutein in beverage Can provide.

It is a characteristic view which shows the relationship between pH of a drink, and lutein residual rate. It is a characteristic view which shows the relationship between pH of a drink, and lutein residual rate. It is a characteristic view which shows the relationship between pH of a drink, heat sterilization conditions, and a lutein residual rate. It is a characteristic view which shows the relationship between the vitamin C addition amount of a drink, and a lutein residual rate.

  Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and may be implemented with appropriate modifications within the scope of the object of the present invention. Can do.

<Beverage>
The beverage of the present invention contains lutein and has a pH of 3.8 or more and 4.8 or less, preferably pH 4.0 or more and 4.6 or less, more preferably 4.2 or more and 4.6 or less (pH 4.3 or more and 4.6 or less). Hereinafter, the pH is 4.4 to 4.6, and the pH is 4.5 to 4.6. When the pH of the beverage is within the above range, the stability of lutein can be maintained in a state where microorganism control is performed. In an acidic beverage having a pH of less than 3.8, it is considered that lutein is likely to be decomposed by dehydroxylation, and this is not preferable because lutein decreases with time. Beverages with a pH exceeding 4.8 are not preferable because it is difficult to control microorganisms and the quality is not stable.

  Examples of microorganism control include heat sterilization treatment, carbon dioxide treatment, pH adjustment, alcohol-containing treatment, microorganism removal treatment such as filtration, preservative addition treatment, and the like, but heat sterilization treatment is simple and suitable for microorganism control.

  From the viewpoint of controlling microorganisms, beverages having a pH of 4.0 or higher require heat sterilization treatment having a higher sterilization value than beverages having a pH of less than 4.0. For example, heat sterilization at 85 ° C. for 30 minutes is required (Ministry of Health and Welfare Notification No. 370). For this reason, although the demerit by which a lutein is decomposed | disassembled by heat sterilization process is anticipated, the merit which stability of lutein increases in the drink whose pH is 4.0 or more exceeds the demerit mentioned above. Therefore, pH may be 4.0 or more.

  In addition, for beverages having a pH of over 4.6, a heat sterilization treatment with a higher sterilization value is required. For example, a heat sterilization treatment at 120 ° C. for 4 minutes or longer is required (Sanitary No. 245). For this reason, from the viewpoint of improving the stability of lutein, a larger pH is preferable, but from the viewpoint of maintaining the palatability of the beverage, the pH is preferably 4.6 or less.

  The kind of the beverage of the present invention is not particularly limited, and may be, for example, a carbonated beverage or a non-carbonated beverage. The beverage may be a fruit juice beverage, a sports beverage, water, a tea beverage, or the like. In addition, the beverage may be a non-alcoholic beverage or an alcoholic beverage. From the viewpoint of microorganism control, the beverage of the present invention is preferably a carbonated beverage. On the other hand, the beverage of the present invention does not necessarily need to be a carbonated beverage because the stability of lutein is improved at pH 3.8 or higher, and may be a non-carbonated beverage.

  The total lutein content of the beverage of the present invention is preferably 10 ppm or more, more preferably 12 ppm or more, and further preferably 18 ppm or more with respect to the beverage. When the total lutein content is 10 ppm or more, the effect of lutein intake can be expected. On the other hand, since the stability of lutein in the beverage of the present invention is high, the necessity for containing excessive lutein in the beverage is low. In terms of palatability, the total lutein content is preferably 50 ppm or less, more preferably 30 ppm or less, with respect to the beverage.

  As the lutein, extracts such as green and yellow vegetables such as spinach and kale, fruits and flowers (marigold) may be used, or commercially available food grade lutein may be used. In addition, lutein as used in this specification is lutein which exists in a free body. However, lutein can exist in a free form or an ester form in a beverage, and the beverage of the present invention may or may not contain an ester form of lutein in addition to the free form of lutein.

  Since lutein is oil-soluble, when it is contained in an aqueous beverage, it is preferable to make lutein into an emulsion. When emulsifying lutein, an emulsified product may be obtained by a known method using an emulsifier, a dispersant, or components described later.

  Moreover, the drink of this invention may contain the well-known component contained in the conventional drink in the range which does not impair the effect by lutein, and does not need to contain it. Ingredients contained in beverages include sugars, fruit juices, artificial sweeteners, and other sweeteners, pH adjusters (acidulants), flavors, vitamins, minerals, medicinal ingredients, herbal ingredients, Stabilizers, thickeners, antioxidants and the like can be mentioned, and it is advisable to adjust the palatability as a beverage by blending these components.

Examples of the saccharide include monosaccharides such as glucose, fructose, galactose, and isomeric fructose; disaccharides such as sucrose, lactose, and palatinose; Monosaccharide alcohols such as sorbitol, xylitol, mannitol, disaccharide alcohols such as maltitol, isomaltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltolitol, panitol, and oligosaccharide alcohols. Sugar alcohols and sugar alcohols such as powdered reduced maltose starch syrup can be mentioned, and these may be used alone or in combination of two or more.
Examples of the artificial sweetener include stevia, aspartame, saccharin, glycyrrhizin, thaumatin, and sucralose, and these may be used alone or in combination of two or more.

  The pH adjuster is not particularly limited, and citric acid, trisodium citrate, gluconic acid, L-tartaric acid, malic acid, lactic acid, adipic acid, succinic acid, acetic acid and derivatives thereof can be preferably mentioned. You may use these individually or in combination of 2 or more types. The pH adjuster is more preferably citric acid, gluconic acid, malic acid, lactic acid, and derivatives thereof.

Examples of the fragrances include natural fragrances and synthetic fragrances. As said natural fragrance | flavor, the fragrance | flavor component containing material etc. which were prepared according to the conventional method, for example using grassroots, a bark, a flower, a fruit, fruit skin, or other animals and plants, etc. are mentioned. The natural fragrances include essential oils obtained by treating natural materials by a steam distillation method, a pressing method, an extraction method, or the like.
Examples of the synthetic fragrance include coffee-derived fragrance, black tea-derived fragrance, green tea-derived fragrance, oolong tea-derived fragrance, cocoa-derived fragrance, herb-derived fragrance, spice-derived fragrance, and fruit-derived fragrance.

<Contained beverages>
Although the provision form of the drink of this invention is not specifically limited, It is preferable that it is a container stuffed drink contained in a container. Since the beverage of the present invention is excellent in lutein stability, even if it is packed in a container and stored for a long time, the residual rate of lutein can be kept high. The container can be arbitrarily selected according to the purpose as long as it is usually used for beverages. Transparent containers (including translucent containers) such as PET bottles, metal cans such as steel and aluminum, and sealed paper containers, etc. A container.

<Method for producing container-packed beverage>
The method for producing a container-packed beverage of the present invention may include a step of sterilizing a beverage with a sterilization value that is biologically equivalent to or higher than that of heat sterilization at 85 ° C. for 30 minutes. It is preferable to perform sterilization at an appropriate sterilization value depending on the pH of the beverage. For example, in the case of a beverage having a pH of 4.0 to 4.6, the heat sterilization at 85 ° C. to 125 ° C. for 30 seconds to 30 minutes, pH 4.6 What is necessary is just to heat-sterilize at 121 degreeC-131 degreeC for 30 second-5 minutes in the drink which exceeds. When the sterilization value must be increased from the viewpoint of microorganism control, there is a demerit that the decomposition of lutein is promoted by the heat sterilization treatment as described above, but the merit of improving the stability of lutein exceeds the demerit described above.

  The heat sterilization can be performed by a conventionally known method such as hot pack sterilization, pasturization sterilization, retort sterilization, or ultra high temperature heat treatment (UHT) sterilization. The heat sterilization is preferably performed on both the beverage and the container. However, whether the heat sterilization is performed before or after filling the container with the beverage can be appropriately selected depending on the material of the container. For example, in the case of a PET bottle that cannot be heated at a high temperature, for example, the beverage may be heat sterilized, cooled to a certain temperature, and filled in a container under aseptic conditions.

<Distribution or storage method for container-packed beverages>
Since the pH of the beverage of the present invention is 3.8 or more and 4.8 or less, it is excellent in stability. Therefore, the distribution or storage method of the container-packed beverage of the present invention is not particularly limited, such as a chilled room temperature of 10 ° C. or higher and a chilled temperature of 10 ° C. or lower. The distribution or storage method at room temperature exceeding 10 ° C. may be room temperature exceeding 10 ° C. in all steps, or may be room temperature exceeding 10 ° C. in some steps. The distribution or storage method of the container-packed beverage of the present invention is preferably at a room temperature exceeding 10 ° C. from the viewpoint of equipment, cost, and the like.

<Method of adjusting the stability of lutein in beverages>
The method for adjusting the stability of lutein in beverages of the present invention adjusts the pH of beverages containing lutein. The stability of lutein in beverages can be improved by increasing the pH within pH 7, for example, by increasing the pH to 0.1 or more, pH 0.5 or more, pH 1.0 or more, pH 1.5 or more to weakly acidify. As a result, it is possible to suppress a decrease in lutein in the beverage over time. Adjustment of pH may be adjusted with the pH adjusting agent mentioned above, and may be adjusted by carbon gas injection.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.

[Test Example 1]
In accordance with a conventional method, 5.5% by mass of fructose glucose liquid sugar, 0.1% by mass of vitamin C, and 0.18% by mass of lutein preparation are dissolved in water, and trace amounts of health materials (amino acids, caffeine, etc.) and artificial sweeteners are added. In addition, the mixture was adjusted to pH 3.6, pH 3.8, pH 4.0, pH 4.2, and 4.4 with an acidulant (anhydrous citric acid), and the flash pasteurization sterilizer (FP) (93) Sterilized at 15 ° C. for 15 seconds). Then, carbon dioxide gas was injected so that the gas pressure was around 2.7 vol, and a carbonated beverage having a soluble solid component (Brix) of 4.8% and an acidity in terms of anhydrous citric acid of around 0.2 g / 100 ml was obtained. The amount of initial lutein of these carbonated beverages (stored at 4 ° C.) and the amount of lutein after storage after storage of these beverages at 37 ° C. for 2 weeks were measured, and the residual rate of lutein [the amount of lutein after storage / initial lutein amount ] Was calculated. The result is shown in FIG.

pH is a value when measured using a pH meter HM-30R (manufactured by Toa DKK Co., Ltd.).
The soluble solid content (Brix) is a value (unit:%) when measured at 20 ° C. using a digital refractometer RX-5000α (manufactured by Atago Co., Ltd.).
Anhydrous citric acid equivalent acidity is a titration amount when a sample is titrated with a 0.1 mol / L sodium hydroxide solution to pH 8.1 according to JAS method using Hiranuma automatic titrator COM-1700 (manufactured by Hiranuma Sangyo Co., Ltd.). It is the amount of organic acid in a 100 ml sample when calculated from

The amount of initial lutein and the amount of lutein after storage were measured by reverse phase high performance liquid chromatography (HPLC). The measurement sample was pretreated according to the astaxanthin analysis method of the astaxanthin industry association. Since free lutein was used, the enzyme treatment step was omitted. Extraction of lutein was performed by adding acetone, sodium sulfate, and petroleum ether to the sample. The measurement conditions for high performance liquid chromatography (HPLC) were in accordance with Analytical Biochemistry 381 (2008) 129-134.
(HPLC measurement conditions)
Device name: Shimadzu Corporation Ultra High Performance Liquid Chromatograph Nexera
Column: YMC Carotenoid C30 inner diameter 4.6 mm × length 250 mm, particle diameter 5 μm
Mobile phase A:
3.9 mmol / L ammonium acetate-containing methanol: MTBE: ultrapure water = 83: 15: 2 solution mobile phase B:
2.6 mmol / L ammonium acetate-containing methanol: MTBE: ultrapure water = 8: 90: 2 Solution sample injection amount: 10 μl
Flow rate: 1.0 mL / min Column oven temperature: 20 ° C
Measurement wavelength: 443 nm

[Test Example 2]
PH 3.6, pH 4.0, pH 4.3 under the same conditions as in Test Example 1 except that carbon dioxide was not injected and sterilization was performed using an ultra-high temperature instantaneous sterilizer (UHT) (124 ° C., 30 seconds). A non-carbonated beverage having a pH of 4.6 was obtained, and the residual rate of lutein was determined. The result is shown in FIG. In addition, although the lutein residual rate when pH is 4.6 exceeds 100%, this is considered to be within the range of error.

[Test Example 3]
PH 3.6, pH 4. under the same conditions as in Test Example 1 except that carbon dioxide gas was not injected and sterilization was performed using a flash pasteurization sterilizer (FP) or an ultra-high temperature flash sterilizer (UHT). A non-carbonated beverage of 0 was obtained and the lutein residual rate was determined. The result is shown in FIG.

[Test Example 4]
A carbonated beverage having a pH of 3.6 was obtained under the same conditions as in Test Example 1 except that the amount of vitamin C added was 0 to 0.10%, and the lutein residual rate was determined. The result is shown in FIG.

  From the results shown in FIG. 1, it was confirmed that even when flash pasteurization sterilization (FP) was performed, the residual rate of lutein could be kept high by raising the pH of the beverage. In particular, in beverages having a pH of 3.8 or higher, the lutein residual rate exceeded 85%, and the lutein stability was excellent.

  Further, from the results of FIG. 2, it was confirmed that even when ultra-high temperature instantaneous sterilization (UHT) was performed, the residual rate of lutein could be kept high by raising the pH of the beverage. In particular, in beverages having a pH of 3.8 or higher, the residual rate of lutein in the beverage exceeded 85%, and the lutein stability was excellent. At pH 4.6, lutein was not substantially reduced, and the lutein stability was particularly excellent.

  Thus, the beverage containing lutein whose pH is adjusted to 3.8 or higher is excellent in stability because the residual rate of lutein is maintained at 85% or higher even for sterilization treatment with a high sterilization value, and 37 ° C. It can be seen that even in a high temperature environment of 2 weeks, the residual rate of lutein is high and the thermal stability is excellent.

  Moreover, although it was confirmed from the result of FIG. 3 that the residual rate of lutein slightly decreases when the conditions of the heat sterilization treatment become severe, the stability of lutein is improved by raising the pH rather than this demerit. It was confirmed that the merit that can be done is greater.

Moreover, from the result of FIG. 4, it was confirmed that the stability of lutein could be controlled by pH regardless of the amount of vitamin C added.

Claims (7)

Including lutein,
The content of lutein is 10 ppm to 50 ppm with respect to the beverage,
Beverages having a pH of 4.0 or more (excluding 4.0) but 4.8 or less. The beverage according to claim 1, which has a pH of 4.2 or higher.   The beverage according to claim 1 or 2, which has a pH of 4.6 or less.   A container-packed beverage comprising the beverage according to any one of claims 1 to 3 in a container.   The method for producing a container-packed beverage according to claim 4, comprising a step of sterilizing the beverage with a sterilization value that is equal to or higher than biological sterilization at 85 ° C for 30 minutes.   A method for distributing or storing a container-packed beverage according to claim 4 or 5, wherein the beverage is stored at a room temperature exceeding 10 ° C. By adjusting the pH of a beverage containing lutein within a range of 4.0 or higher (excluding 4.0) but not higher than 4.8, the lutein contained in the beverage is stable in the beverage. How to adjust gender.

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