JP6794488B2 - Beverages low in green plants and their manufacturing methods - Google Patents
Beverages low in green plants and their manufacturing methods Download PDFInfo
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- JP6794488B2 JP6794488B2 JP2019084184A JP2019084184A JP6794488B2 JP 6794488 B2 JP6794488 B2 JP 6794488B2 JP 2019084184 A JP2019084184 A JP 2019084184A JP 2019084184 A JP2019084184 A JP 2019084184A JP 6794488 B2 JP6794488 B2 JP 6794488B2
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- green
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- beverage
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- 229960002675 xylitol Drugs 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
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- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
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Landscapes
- Non-Alcoholic Beverages (AREA)
Description
本発明は、緑系植物由来物を低含有量で含む緑系植物低含有飲料に関するものであり、特に緑系植物由来物の含有量が低いにもかかわらず光劣化が抑制された緑系植物低含有飲料に関するものである。また、本発明は、緑系植物低含有飲料の製造方法および光劣化抑制方法にも関する。 The present invention relates to a beverage containing a low content of a green plant derived product, and particularly a green plant in which photodeterioration is suppressed despite a low content of the green plant derived product. It relates to low-content beverages. The present invention also relates to a method for producing a beverage containing a low amount of green plants and a method for suppressing photodegradation.
近年の食生活の変化に伴い、現代人は野菜の摂取量が減少する傾向にある。そのような野菜不足を、野菜を搾汁して野菜飲料として手軽に摂取することで補う動きがある。また、緑黄色野菜の代わりに、所謂「青汁」の原料として使用されるケール、大麦若葉、小麦若葉、明日葉、クワ若葉などの、クロロフィルを含有する植物(本明細書において「緑系植物」ということがある。)が、食品素材として注目される傾向にある。これらの緑系植物は、食物繊維、ビタミン類、ミネラル類などを豊富に含み、健康食品素材として注目を浴びている。中でも大麦若葉は代表的な素材であり、大麦若葉や茎部を微粉砕して得た液状の大麦若葉の青汁、大麦若葉や茎部をそのまま乾燥粉末化した大麦若葉乾燥粉末や、さらに搾汁を濃縮化あるいは乾燥粉末化して得られたペースト状のものや搾汁乾燥粉末など、多様な形態の緑系植物含有食品が提案されている。 With recent changes in eating habits, modern people tend to consume less vegetables. There is a movement to make up for such a shortage of vegetables by squeezing vegetables and easily ingesting them as vegetable drinks. In addition, plants containing chlorophyll such as kale, barley young leaves, wheat young leaves, tomorrow's leaves, and mulberry young leaves, which are used as raw materials for so-called "green juice" instead of green-yellow vegetables ("green plants" in the present specification). There is a tendency to attract attention as a food material. These green plants are rich in dietary fiber, vitamins, minerals, etc., and are attracting attention as health food materials. Among them, young barley leaves are typical materials, such as liquid green juice of young barley leaves obtained by finely crushing young barley leaves and stems, dried powder of young barley leaves and stems as they are, and further squeezing. Various forms of green plant-containing foods have been proposed, such as paste-like products obtained by concentrating or drying the juice and dry powdered juice.
しかしながら、乾燥粉末形態は、食物繊維が丸ごと入って健康に良い反面、飲用前に水に溶解させるなどの手間がかかる。また水に溶かしても繊維分がザラザラした食感となり、のど越しが悪いため飲用しにくいといった問題がある。一方で、緑系植物を容器詰飲料にすると、野菜飲料のように手軽に摂取できるが、常温で保存した場合には、特有の鮮やかな緑色が保持できず、商業的販売には適さなかった。 However, while the dry powder form contains whole dietary fiber and is good for health, it takes time and effort to dissolve it in water before drinking. In addition, even if it is dissolved in water, the fiber content has a rough texture, and there is a problem that it is difficult to drink because it has a poor throat. On the other hand, when green plants are made into packaged beverages, they can be easily ingested like vegetable beverages, but when stored at room temperature, the distinctive bright green color cannot be maintained, making them unsuitable for commercial sale. ..
このような中、特許文献1には、微細化した緑色野菜粉砕物を含む液に、銅イオン及び/又は亜鉛イオンを供給する添加物を所定量添加・調整することで、緑色野菜の緑色が安定化された容器詰飲料が開示されている。 Under these circumstances, Patent Document 1 states that the green color of green vegetables can be changed by adding and adjusting a predetermined amount of an additive that supplies copper ions and / or zinc ions to a liquid containing finely divided green vegetable pulverized products. Stabilized packaged beverages are disclosed.
従来の緑系植物を含む飲料は、特許文献1に代表されるように、緑系植物に由来する成分を高濃度(例えば、1質量%以上)含有するが、かかる成分に起因したザラツキやえぐみなどが感じられることがあり、すっきりとした味わいが得られ難く、飲みやすい飲料とはいえなかった。 Conventional beverages containing green plants contain a high concentration (for example, 1% by mass or more) of a component derived from a green plant, as represented by Patent Document 1, but the roughness and harshness caused by such a component It was difficult to obtain a refreshing taste, and it was not an easy-to-drink beverage.
この点に関し、本発明者らは、緑系植物の含有量を減らすことについて検討したところ、以下に述べるような光による劣化が顕著になってしまうことが判明した。 In this regard, the present inventors have studied reducing the content of green plants, and found that the deterioration due to light as described below becomes remarkable.
すなわち、近年の容器詰飲料の商業的販売においては、例えばコンビニエンスストア等の店頭において、光が照射される状態で長期間陳列されることが多く、特に光による劣化(緑色の退色等)が抑制された容器詰飲料が求められている。 That is, in recent commercial sales of packaged beverages, for example, in stores such as convenience stores, they are often displayed for a long period of time in a state of being irradiated with light, and deterioration due to light (green fading, etc.) is particularly suppressed. There is a demand for bottled beverages.
ここで、緑系植物を含む容器詰飲料において、すっきりとした味わいを得ようとして緑系植物由来物の含有量を抑えると、光を透過しやすくなるため、光による劣化が特に顕著になってしまうものと考えられた。 Here, in a packaged beverage containing green plants, if the content of green plant-derived substances is suppressed in order to obtain a refreshing taste, light is easily transmitted, so that deterioration due to light becomes particularly remarkable. It was thought that it would end up.
本発明は、上記問題に鑑みてなされたものであって、緑系植物由来物の含有量が抑えられることですっきりとした味わいを有しながらも、光による劣化が抑制された緑系植物低含有飲料を提供することを目的とする。 The present invention has been made in view of the above problems, and the content of green plant-derived substances is suppressed, so that the green plant has a refreshing taste, but the deterioration due to light is suppressed. The purpose is to provide a contained beverage.
上記課題を達成するために本発明者らが鋭意研究した結果、亜鉛とアスコルビン酸とを所定量併用することにより、上記課題を解決できることを見出し、本発明を完成させるに至った。 As a result of diligent research by the present inventors to achieve the above problems, they have found that the above problems can be solved by using a predetermined amount of zinc and ascorbic acid in combination, and have completed the present invention.
すなわち、本発明は、以下を提供する。
(1)緑系植物由来物を低含有量で含む緑系植物低含有飲料であって、
緑系植物由来物の含有量[A]が0.10〜0.60質量%であり、
さらに、亜鉛と、アスコルビン酸とを含有し、亜鉛の含有量[B]が0.0010〜0.0060質量%であり、アスコルビン酸の含有量[C]が0.0040〜0.080質量%である
ことを特徴とする緑系植物低含有飲料。
(2)Brixが0.03〜2であることを特徴とする(1)に記載の緑系植物低含有飲料。
(3)粘度が1〜10mPa・sであることを特徴とする(1)または(2)に記載の緑系植物低含有飲料。
(4)前記緑系植物由来物として少なくとも大麦若葉由来物を含有することを特徴とする(1)〜(3)に記載の緑系植物低含有飲料。
(5)前記亜鉛として少なくとも亜鉛含有酵母を含有することを特徴とする(1)〜(4)に記載の緑系植物低含有飲料。
(6)緑系植物由来物を低含有量で含む緑系植物低含有飲料の製造方法であって、
さらに、亜鉛と、アスコルビン酸とを含有させ、
緑系植物由来物の含有量[A]が0.10〜0.60質量%となるように、亜鉛の含有量[B]が0.0010〜0.0060質量%となるように、かつ、アスコルビン酸の含有量[C]が0.0040〜0.080質量%となるように、緑系植物由来物の含有量[A]、亜鉛の含有量[B]およびアスコルビン酸の含有量[C]を調整する
ことを特徴とする緑系植物低含有飲料の製造方法。
That is, the present invention provides the following.
(1) A beverage containing a low amount of green plants and a low content of green plants.
The content [A] of the green plant-derived substance is 0.10 to 0.60% by mass.
Further, it contains zinc and ascorbic acid, the zinc content [B] is 0.0010 to 0.0060% by mass, and the ascorbic acid content [C] is 0.0040 to 0.080% by mass. A beverage containing a low amount of green plants, which is characterized by being.
(2) The beverage containing a low amount of green plants according to (1), which has a Brix of 0.03 to 2.
(3) The beverage containing a low amount of green plants according to (1) or (2), which has a viscosity of 1 to 10 mPa · s.
(4) The beverage containing a low amount of green plants according to (1) to (3), which contains at least a product derived from young barley leaves as the product derived from green plants.
(5) The beverage containing a low amount of green plants according to (1) to (4), which contains at least zinc-containing yeast as the zinc.
(6) A method for producing a beverage containing a low content of green plants, which contains a low content of green plants.
Further, zinc and ascorbic acid are added to the mixture.
The content [A] of the green plant-derived substance is 0.10 to 0.60% by mass, the zinc content [B] is 0.0010 to 0.0060% by mass, and The content of green plant-derived substances [A], the content of zinc [B], and the content of ascorbic acid [C] so that the content of ascorbic acid [C] is 0.0040 to 0.080% by mass. ] Is adjusted, a method for producing a beverage containing a low content of green plants.
本発明の緑系植物低含有飲料は、緑系植物由来物の含有量が抑えられることですっきりとした味わいを有しながらも、光による劣化が抑制されたものとなる。 The beverage containing a low amount of green plants of the present invention has a refreshing taste by suppressing the content of green plant-derived substances, but is suppressed from being deteriorated by light.
以下、本発明の実施形態について説明する。
本発明の実施形態に係る緑系植物低含有飲料は、緑系植物由来物と、亜鉛と、アスコルビン酸とを含有するものである。
Hereinafter, embodiments of the present invention will be described.
The green plant low-containing beverage according to the embodiment of the present invention contains a green plant-derived product, zinc, and ascorbic acid.
前述のとおり、緑系植物由来物を含む飲料において、亜鉛などの金属イオンを含有させて緑色の退色を抑制する技術は知られていた。しかし、後述する実施例にて示すとおり、緑系植物由来物が低濃度の場合は、高濃度の場合と比較して光劣化が進行しやすく、亜鉛を含有するだけでは光劣化を十分に抑制できないことを本発明者らは見出した。これに対し、本実施形態においては、所定濃度の亜鉛とアスコルビン酸との相乗効果により、緑系植物由来物の含有量が低い緑系植物低含有飲料においても、光による劣化を抑制することができる。 As described above, a technique for suppressing green fading by containing a metal ion such as zinc in a beverage containing a green plant-derived product has been known. However, as shown in Examples described later, when the concentration of the green plant-derived substance is low, photodegradation is more likely to proceed than in the case of high concentration, and the photodegradation is sufficiently suppressed only by containing zinc. We have found that we cannot. On the other hand, in the present embodiment, the synergistic effect of zinc and ascorbic acid at a predetermined concentration can suppress deterioration due to light even in a beverage containing a low amount of green plants derived from a green plant. it can.
ここで、本明細書において、緑系植物低含有飲料の「光劣化」とは、光を長期間照射し続けたときの劣化を意味し、具体的には、緑色の色調の変化が包含される。好ましくは、さらに緑系植物低含有飲料の香味の変化(薬品臭の発生)が包含される。ただし、本実施形態における「光劣化」は、これらの変化のみに限定されるものではない。なお、光の照射条件の詳細は、後述する実施例にて示すとおりである。
また、本明細書において、緑系植物低含有飲料の「すっきり」とした味わいとは、緑系植物由来物の成分に起因したざらつき、苦味、臭みが抑制された状態をいう。本実施形態において、すっきりとした味わいは、主に緑系植物由来物の含有量を低く抑えることにより達成される。また、本実施形態の「すっきり」とした味わいには、加熱殺菌により生じ得るえぐみや、不快な塩味(えんみ)が抑制された状態を含むことが好ましい。これらは、緑系植物由来物の含有量を低く抑えることに加え、亜鉛およびアスコルビン酸の含有量を所定の範囲に調整することにより達成することができる。
Here, in the present specification, "photodegradation" of a beverage containing a low amount of green plants means deterioration when light is continuously irradiated for a long period of time, and specifically, a change in the color tone of green is included. To. Preferably, a change in flavor (generation of chemical odor) of a beverage containing a low amount of green plants is further included. However, the "photodegradation" in the present embodiment is not limited to these changes. The details of the light irradiation conditions are as shown in Examples described later.
Further, in the present specification, the "clean" taste of a beverage containing a low amount of green plants refers to a state in which roughness, bitterness, and odor caused by components derived from green plants are suppressed. In the present embodiment, a refreshing taste is mainly achieved by keeping the content of green plant-derived substances low. In addition, the "clean" taste of the present embodiment preferably includes a state in which the harshness that may be generated by heat sterilization and the unpleasant salty taste (enmi) are suppressed. These can be achieved by adjusting the content of zinc and ascorbic acid to a predetermined range, in addition to keeping the content of green plant-derived substances low.
1.緑系植物低含有飲料
(緑系植物由来物)
本実施形態において原料として用いられる緑系植物由来物とは、緑系植物に由来する成分である。ここで、緑系植物とは、ケール、大麦若葉、小麦若葉、明日葉、クワ若葉、ホウレンソウ、モロヘイヤ、メキャベツ等の、主に緑葉を可食部とする野菜である。これらは1種を単独で、または複数を組み合わせて使用することができる。これらの中でも、大麦若葉、ホウレンソウ、モロヘイヤ、メキャベツ、ケールが好ましく、大麦若葉、ケールがさらに好ましく、大麦若葉が特に好ましい。
1. 1. Beverages low in green plants (derived from green plants)
The green plant-derived product used as a raw material in the present embodiment is a component derived from a green plant. Here, the green plant is a vegetable whose edible portion is mainly green leaves, such as kale, barley young leaves, wheat young leaves, tomorrow's leaves, mulberry young leaves, spinach, moroheiya, and Brussels sprouts. These can be used alone or in combination of two or more. Among these, young barley leaves, spinach, moroheiya, Brussels sprouts, and kale are preferable, young barley leaves and kale are more preferable, and young barley leaves are particularly preferable.
これらの緑系植物は、飲料への配合に適した形態に加工され、緑系植物由来物として緑系植物低含有飲料に配合される。このような加工された形態としては、例えば、緑系植物の葉部や茎部等の可食部をそのまま乾燥後、ミル及び臼等の機械的手法により粉末化したもの、葉部や茎部等の可食部を搾汁したもの、当該搾汁した搾汁液を濃縮化あるいは乾燥粉末化して得られたペースト状のもの、搾汁乾燥粉末などを水等の溶媒に溶解させたものなどを例示することができ、中でも可食部をそのまま乾燥後粉末化したものが好ましい。 These green plants are processed into a form suitable for blending into beverages, and are blended into beverages containing low green plants as green plant-derived products. Examples of such processed forms include those in which edible parts such as leaves and stems of green plants are dried as they are and then powdered by a mechanical method such as a mill and a mortar, and leaves and stems. Such as squeezed edible parts, paste-like products obtained by concentrating or drying the squeezed juice, and squeezed dry powder dissolved in a solvent such as water. Examples thereof can be made, and among them, the edible portion is preferably dried as it is and then powdered.
また、乾燥粉末(可食部をそのまま乾燥後粉末化したもの、搾汁液を乾燥粉末化したもののいずれであってもよい。)としては、分散性の観点から、粒径70μm以下が90%以上の乾燥粉末を用いることが好ましく、粒径50μm以下が90%以上の乾燥粉末を用いることがさらに好ましく、粒径35μm以下が90%以上の乾燥粉末が特に好ましい。このような乾燥粉末は、例えば、原料をジェットミル等で破砕して得ることができる。また、ここでいう粒径とは、例えばレーザ回折・散乱法にて水を溶媒として測定することができる。 Further, as the dry powder (either the edible portion dried and then powdered or the juice squeezed liquid dried and powdered), 90% or more of the particle size is 70 μm or less from the viewpoint of dispersibility. It is preferable to use the dry powder of the above, more preferably 90% or more of the dry powder having a particle size of 50 μm or less, and particularly preferably 90% or more of the dry powder having a particle size of 35 μm or less. Such a dry powder can be obtained, for example, by crushing a raw material with a jet mill or the like. Further, the particle size referred to here can be measured using water as a solvent, for example, by a laser diffraction / scattering method.
本実施形態に係る緑系植物低含有飲料において、緑系植物由来物の含有量[A]は、固形分に換算して0.10〜0.60質量%であり、好ましくは0.15〜0.48質量%であり、特に好ましくは0.18〜0.40質量%である。緑系植物由来物の含有量[A]が0.10質量%以上であることで、緑系植物低含有飲料を飲用したときに緑系植物に含まれる栄養を十分に摂取することができる。一方、緑系植物由来物の含有量[A]が0.60質量%以下であると、緑系植物由来物に起因したザラツキ、苦み、臭み等が抑制されることで緑系植物低含有飲料がすっきりとした味わいを有し、飲みやすいものとなる。また、一般の緑系植物含有飲料においては、加熱殺菌処理による変色(褐変)が生じるという課題があったが、緑系植物由来物の含有量[A]が0.60質量%以下であると、かかる変色が抑制されるという効果も合わせて奏する。 In the green plant-derived low-containing beverage according to the present embodiment, the content [A] of the green plant-derived substance is 0.10 to 0.60% by mass in terms of solid content, preferably 0.15-. It is 0.48% by mass, and particularly preferably 0.18 to 0.40% by mass. When the content [A] of the green plant-derived substance is 0.10% by mass or more, the nutrient contained in the green plant can be sufficiently ingested when the beverage containing a low content of the green plant is drunk. On the other hand, when the content [A] of the green plant-derived product is 0.60% by mass or less, the roughness, bitterness, odor, etc. caused by the green plant-derived product are suppressed, so that the beverage contains a low content of the green plant. It has a refreshing taste and is easy to drink. Further, in general green plant-containing beverages, there is a problem that discoloration (browning) occurs due to heat sterilization treatment, but when the content [A] of green plant-derived substances is 0.60% by mass or less. It also has the effect of suppressing such discoloration.
なお、緑系植物由来物の含有量[A]が0.60質量%以下であると、光劣化が生じやすいという問題があったが、本実施形態に係る緑系植物低含有飲料は、さらに亜鉛およびアスコルビン酸を含有するため、光劣化が抑制されたものとなり、特に光による緑色の退色が効果的に抑制されたものとなる。 When the content [A] of the green plant-derived substance is 0.60% by mass or less, there is a problem that photodegradation is likely to occur, but the green plant low content beverage according to the present embodiment further Since it contains zinc and ascorbic acid, photodegradation is suppressed, and in particular, green fading due to light is effectively suppressed.
また、緑系植物由来物として大麦若葉由来物を含有する場合、緑系植物由来物の合計含有量に対する大麦若葉由来物の含有量の比(大麦若葉由来物/緑系植物由来物)は、質量ベースで0.3〜1であることが好ましく、0.5〜0.9であることがさらに好ましく、0.6〜0.85であることが特に好ましい。この範囲に調整することで、大麦若葉の香りを活かしたすっきりとした緑系植物低含有飲料を得ることができる。 When a barley young leaf-derived product is contained as a green plant-derived product, the ratio of the content of the barley young leaf-derived product to the total content of the green-based plant-derived product (barley young leaf-derived product / green plant-derived product) is It is preferably 0.3 to 1 on a mass basis, more preferably 0.5 to 0.9, and particularly preferably 0.6 to 0.85. By adjusting to this range, it is possible to obtain a refreshing beverage containing a low amount of green plants that makes the best use of the aroma of young barley leaves.
本実施形態に係る緑系植物低含有飲料には、通常、緑系植物の成分である食物繊維が含まれるが、適宜添加することもできる。緑系植物低含有飲料における食物繊維の含有量は、1.0質量%以下であることが好ましく、0.8質量%以下であることがより好ましく、0.5質量%以下であることが特に好ましい。緑系植物低含有飲料における食物繊維の含有量が1.0質量%以下であると、食物繊維に起因したザラツキが抑制され、緑系植物低含有飲料の味わいがよりすっきりとしたものとなり、特に0.1〜0.5質量%の範囲に調整することでさらにすっきりしたものとなる。一方、緑系植物低含有飲料における食物繊維の含有量の下限値は特に制限されないが、例えば、0.04質量%以上とすることができ、また0.07質量%以上とすることができ、さらには0.1質量%以上とすることができる。なお、食物繊維の含有量は、例えば、食品衛生検査指針に収載の酵素−HPLC法や酵素−重量法により測定することができる。 The beverage containing a low amount of green plants according to the present embodiment usually contains dietary fiber, which is a component of green plants, but can be appropriately added. The content of dietary fiber in a beverage containing a low amount of green plants is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and particularly preferably 0.5% by mass or less. preferable. When the content of dietary fiber in the beverage containing low green plants is 1.0% by mass or less, the roughness caused by the dietary fiber is suppressed, and the taste of the beverage containing low green plants becomes more refreshing, especially. Adjusting to the range of 0.1 to 0.5% by mass makes it even cleaner. On the other hand, the lower limit of the content of dietary fiber in a beverage containing a low amount of green plants is not particularly limited, but can be, for example, 0.04% by mass or more, or 0.07% by mass or more. Further, it can be 0.1% by mass or more. The content of dietary fiber can be measured by, for example, the enzyme-HPLC method or the enzyme-gravimetric method listed in the food hygiene inspection guideline.
(亜鉛)
本実施形態に係る緑系植物低含有飲料は、亜鉛をさらに含有する。亜鉛を含有することにより、後述するアスコルビン酸との組み合わせにおいて、光劣化を抑制することができ、特に光照射後の緑色の退色を抑制することができる。亜鉛は、それ単体で添加しても良いが、グルコン酸塩、硫酸塩、塩化亜鉛、クエン酸塩等の水溶性塩の形態で添加するか、あるいは亜鉛を高濃度に含有させた亜鉛含有酵母の状態で含有させることが好ましく、さらにはグルコン酸亜鉛、硫酸亜鉛および亜鉛含有酵母を使用することがさらに好ましく、亜鉛含有酵母を含有させることが特に好ましい。
(zinc)
The green plant low-containing beverage according to the present embodiment further contains zinc. By containing zinc, photodegradation can be suppressed in combination with ascorbic acid, which will be described later, and in particular, green fading after light irradiation can be suppressed. Zinc may be added alone, but it may be added in the form of a water-soluble salt such as gluconate, sulfate, zinc chloride, or citrate, or zinc-containing yeast containing a high concentration of zinc. It is preferable to contain zinc gluconate, zinc sulfate and zinc-containing yeast, and it is particularly preferable to contain zinc-containing yeast.
亜鉛の含有量[B]は、イオン量として0.0010〜0.0060質量%であり、好ましくは0.0020〜0.0050質量%であり、特に好ましくは0.0027〜0.0045質量%である。亜鉛含有量[B]が0.0010質量%以上であると、緑系植物低含有飲料の光劣化を抑制することができ、また栄養素としての亜鉛を十分に摂取することができる。一方、亜鉛含有量[B]が0.0060質量%以下であると、緑系植物低含有飲料において不快な塩味(塩味)が抑制され、すっきりとした味わいが好ましいものとなる。亜鉛の含有量[B]は、例えば、ICP発光分光法により測定することができる。 The zinc content [B] is 0.0010 to 0.0060% by mass as an ion amount, preferably 0.0020 to 0.0050% by mass, and particularly preferably 0.0027 to 0.0045% by mass. Is. When the zinc content [B] is 0.0010% by mass or more, photodegradation of a beverage containing a low amount of green plants can be suppressed, and zinc as a nutrient can be sufficiently ingested. On the other hand, when the zinc content [B] is 0.0060% by mass or less, an unpleasant salty taste (salty taste) is suppressed in a beverage containing a low amount of green plants, and a refreshing taste is preferable. The zinc content [B] can be measured, for example, by ICP emission spectroscopy.
また、亜鉛含有量[B]が高いと、光劣化を十分に抑制することができるうえに、栄養素として、特に高齢者に不足しがちな栄養素として、亜鉛を十分に摂取することができる。ただし、子供では亜鉛の過剰摂取が問題となることがあり、亜鉛摂取量の適切な管理が求められている。ここで、本実施形態においては、亜鉛とアスコルビン酸とを組み合わせて使用するため、亜鉛摂取量を適切に管理すべく亜鉛含有量[B]を低く抑えても、より具体的には0.0060質量%以下であっても、光劣化を抑制することができる。亜鉛摂取量の適切な管理という観点を重視する場合は、例えば、亜鉛含有量[B]を0.0020質量%以下としてもよく、本実施形態においては亜鉛含有量[B]がこのように低くても光劣化を効果的に抑制することができる。 In addition, when the zinc content [B] is high, photodegradation can be sufficiently suppressed, and zinc can be sufficiently ingested as a nutrient, particularly as a nutrient that elderly people tend to lack. However, overdose of zinc can be a problem in children, and proper management of zinc intake is required. Here, in the present embodiment, since zinc and ascorbic acid are used in combination, even if the zinc content [B] is kept low in order to appropriately control the zinc intake, more specifically, 0.0060. Even if it is mass% or less, photodegradation can be suppressed. When emphasizing the viewpoint of appropriate management of zinc intake, for example, the zinc content [B] may be 0.0020% by mass or less, and the zinc content [B] is thus low in this embodiment. However, photodegradation can be effectively suppressed.
(アスコルビン酸)
本実施形態において用いるアスコルビン酸は、L−アスコルビン酸のほか、ナトリウム、カリウムやカルシウムとの塩、脂肪酸とのエステル体、糖等とのエーテル体といったL−アスコルビン酸の誘導体などが含まれる。中でも、本実施形態に係る緑系植物低含有飲料は、L−アスコルビン酸、L−アスコルビン酸ナトリウムおよびL−アスコルビン酸カルシウムからなる群より選択される1種又は2種以上のアスコルビン酸を含有することが好ましい。アスコルビン酸は、緑系植物低含有飲料の光劣化を抑制する効果に優れ、前述した亜鉛との併用により相乗効果を発揮する。また、アスコルビン酸を用いると、雑味が高まる等といった緑系植物低含有飲料のすっきりとした味わいを阻害することがなく、さらにアスコルビン酸の含有量が後述する範囲であると、緑系植物低含有飲料のすっきりとした味わいが増すという効果も奏する。
(Ascorbic acid)
The ascorbic acid used in the present embodiment includes, in addition to L-ascorbic acid, derivatives of L-ascorbic acid such as sodium, salts with potassium and calcium, esters with fatty acids, and ethers with sugars and the like. Among them, the green plant low-containing beverage according to the present embodiment contains one or more ascorbic acids selected from the group consisting of L-ascorbic acid, sodium L-ascorbate and calcium L-ascorbate. Is preferable. Ascorbic acid is excellent in the effect of suppressing photodegradation of beverages containing low amounts of green plants, and exerts a synergistic effect when used in combination with the above-mentioned zinc. Further, when ascorbic acid is used, it does not interfere with the refreshing taste of the beverage containing low green plants such as increased miscellaneous taste, and when the content of ascorbic acid is in the range described later, the green plants are low. It also has the effect of increasing the refreshing taste of the contained beverage.
アスコルビン酸の含有量[C]は、0.0040〜0.080質量%であり、好ましくは0.0040〜0.060質量%であり、特に好ましくは0.0040〜0.040質量%である。ここで、アスコルビン酸の含有量[C]は、例えば、食品衛生検査指針に収載の高速液体クロマトグラフィー法により総アスコルビン酸量として測定することができ、アスコルビン酸塩または誘導体の場合はL−アスコルビン酸量に換算した値である。 The content [C] of ascorbic acid is 0.0040 to 0.080% by mass, preferably 0.0040 to 0.060% by mass, and particularly preferably 0.0040 to 0.040% by mass. .. Here, the ascorbic acid content [C] can be measured as the total ascorbic acid amount by, for example, the high performance liquid chromatography method listed in the food hygiene inspection guideline, and in the case of ascorbic acid salt or derivative, L-ascorbin It is a value converted into the amount of acid.
アスコルビン酸の含有量[C]が0.0040質量%以上であることで、緑系植物由来物の含有量が緑系植物低含有飲料であっても、亜鉛との相乗効果により、緑系植物低含有飲料の光劣化を抑制することができる。また、所定量のアスコルビン酸を含有させると、緑系植物低含有飲料のすっきりとした味わいが増し、特に優れた飲料となる。
一方、本発明者らの検討の結果、アスコルビン酸含有量[C]を高めると、光劣化を抑制することはできるものの、加熱殺菌によりえぐみが生じてしまい、すっきりとした味わいが得られなくなる傾向にあることが判明した。このえぐみは、加熱殺菌処理において緑系植物由来物中の成分とアスコルビン酸とを共存させたときに生じるものと推察されるところ、緑系植物由来物の含有量が高い従来の緑系植物含有飲料(例えば、青汁飲料)においては、緑系植物由来物に起因したザラツキ、苦み、臭みが強く感じられるため、このようなえぐみの発生は認識されていなかった。これに対し、本実施形態においては、アスコルビン酸の含有量[C]を0.080質量%以下としているため、加熱殺菌により生じ得るえぐみが抑制されたものとなる。特に0.060質量%以下であるとこのえぐみをより抑制することができ、さらに0.040質量%以下であると、緑系植物低含有飲料のすっきりとした味わいが特に優れたものとなる。
Since the ascorbic acid content [C] is 0.0040% by mass or more, even if the content of green plant-derived substances is low in green plants, the synergistic effect with zinc causes green plants. It is possible to suppress photodeterioration of low-containing beverages. Further, when a predetermined amount of ascorbic acid is contained, the refreshing taste of the beverage containing a low amount of green plants is increased, and the beverage becomes particularly excellent.
On the other hand, as a result of the studies by the present inventors, if the ascorbic acid content [C] is increased, photodegradation can be suppressed, but heat sterilization causes harshness, and a refreshing taste cannot be obtained. It turned out to be a tendency. It is presumed that this acridness occurs when ascorbic acid coexists with the components in the green plant-derived product in the heat sterilization treatment, and it is presumed that this acridity occurs when the content of the green plant-derived product is high. In the contained beverage (for example, green juice beverage), the occurrence of such harshness was not recognized because the roughness, bitterness, and odor caused by the green plant-derived substances were strongly felt. On the other hand, in the present embodiment, since the ascorbic acid content [C] is 0.080% by mass or less, the harshness that may occur due to heat sterilization is suppressed. In particular, when it is 0.060% by mass or less, this harshness can be further suppressed, and when it is 0.040% by mass or less, the refreshing taste of the beverage containing a low content of green plants becomes particularly excellent. ..
(その他の添加剤等)
本実施形態にあっては、前述した原料の他、本実施形態の効果を損なわない範囲において、ビタミン類、ミネラル分、甘味付与剤、香料、酸味料、糊料、機能性成分等を含有してもよい。
ビタミン類としては、例えば、ビタミンE、ビタミンD、ビタミンK及びビタミンB群等が挙げられる。
ミネラル分としては、例えば、カルシウム、マグネシウム、カリウム、クロム、銅、フッ素、ヨウ素、鉄、マンガン、リン、セレン、ケイ素、モリブデン等が挙げられる。これらは、無機塩として配合されてもよく、他の原料(例えば、前述した緑系植物由来物)の含有成分として配合されてもよい。
甘味付与剤としては、例えば、ショ糖、果糖、ブドウ糖、果糖ブドウ糖液糖、還元麦芽糖等の糖類;砂糖、グラニュー糖、異性化糖、キシリトール、パラチノース、エリスリトール等の甘味料;アスパルテーム、アセスルファムカリウム、ネオテーム、ステビア抽出物、サッカリン、スクラロース等の高甘味度甘味料;ソルビトール等の糖アルコールなどが挙げられ、さらにシュガーレスバルク甘味料、バルク砂糖甘味料等を含んでいてもよい。
香料としては、例えば、柑橘その他果実から抽出した香料、植物の種実、根茎、木皮、葉等またはこれらの抽出物、乳または乳製品から得られる香料、合成香料等が挙げられる。
酸味料としては、例えば、クエン酸、クエン酸三ナトリウム、アジピン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸等が挙げられる。
糊料としては、例えば、ペクチン、セルロース、ゼラチン、コラーゲン、寒天、アルギン酸ナトリウム、大豆多糖類、ガラクトマンナン類、アラビアガム、カラギーナン、キサンタンガム、ジェランガム、タマリンドシードガム等が挙げられる。
機能性成分としては、例えば、コラーゲン、コンドロイチン硫酸、グルコサミン、ヒアルロン酸、プラセンタ、牡蠣エキス、キトサン、プロポリス、ローヤルゼリー、トコフェロール、ポリフェノール、梅エキス、アロエ、霊芝、アガリクス等が挙げられる。
これらの添加物は、1種を単独でまたは2種以上を混合して使用することができる。
(Other additives, etc.)
In this embodiment, in addition to the above-mentioned raw materials, vitamins, minerals, sweetening agents, flavors, acidulants, pastes, functional ingredients and the like are contained within a range that does not impair the effects of the present embodiment. You may.
Examples of vitamins include vitamin E, vitamin D, vitamin K and B vitamins.
Examples of the mineral content include calcium, magnesium, potassium, chromium, copper, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, molybdenum and the like. These may be blended as an inorganic salt, or may be blended as a component contained in another raw material (for example, the above-mentioned green plant-derived product).
Examples of the sweetening agent include sugars such as sucrose, fructose, glucose, fructose-dextrose liquid sugar, and reduced maltose; sweeteners such as sugar, granulated sugar, isomerized sugar, xylitol, palatinose, and erythritol; aspartame, acesulfam potassium, High-sweetness sweeteners such as neotame, stevia extract, saccharin, and sclarose; sugar alcohols such as sorbitol may be mentioned, and sugarless bulk sweeteners, bulk sugar sweeteners, and the like may be further included.
Examples of the flavoring include flavors extracted from citrus fruits and other fruits, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, flavors obtained from milk or dairy products, synthetic flavors and the like.
Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and the like.
Examples of the paste include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharide, galactomannans, arabic gum, carrageenan, xanthan gum, gellan gum, tamarind seed gum and the like.
Examples of the functional ingredient include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, reishi, agarix and the like.
These additives can be used alone or in admixture of two or more.
また、本実施形態に係る緑系植物低含有飲料は、その他、各種エステル類、乳化剤、保存料、調味料、着色料(色素)、油、pH調整剤、品質安定剤等を含有してもよい。 In addition, the beverage containing a low amount of green plants according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, colorants (pigments), oils, pH adjusters, quality stabilizers and the like. Good.
なお、本実施形態に係る緑系植物低含有飲料は、果汁の含有量が10質量%未満であってよく、また2質量%未満であってよく、さらには果汁を全く含有しなくてもよい。果汁の含有量が2質量%以上であると、果汁に由来する風味や酸味等が強くなる傾向にあり、本実施形態の緑系植物低含有飲料において、すっきりとした味わいが得られなくなるおそれがある。 The green plant low-containing beverage according to the present embodiment may have a fruit juice content of less than 10% by mass, less than 2% by mass, and may not contain any fruit juice. .. When the content of the fruit juice is 2% by mass or more, the flavor and sourness derived from the fruit juice tend to be strong, and the green plant low-containing beverage of the present embodiment may not have a refreshing taste. is there.
(pH)
本実施形態に係る緑系植物低含有飲料は、pHが6〜8であることが好ましく、6〜7.7であることがさらに好ましく、6.2〜7.5であることが特に好ましい。緑系植物低含有飲料のpHがこの範囲にあると、調合時から流通時までクロロフィルの分解が生じにくくなるため、長期間にわたって自然な緑色を保持することができる。なお、緑系植物低含有飲料のpHは、常法に従ってpHメーターにて測定することができる。
(PH)
The green plant low-containing beverage according to the present embodiment preferably has a pH of 6 to 8, more preferably 6 to 7.7, and particularly preferably 6.2 to 7.5. When the pH of a beverage containing a low amount of green plants is in this range, chlorophyll is less likely to be decomposed from the time of preparation to the time of distribution, so that a natural green color can be maintained for a long period of time. The pH of the beverage containing a low amount of green plants can be measured with a pH meter according to a conventional method.
(Brix)
本実施形態に係る緑系植物低含有飲料は、Brixが0.03〜2であることが好ましく、0.05〜1であることがさらに好ましく、0.07〜0.5であることが特に好ましい。緑系植物低含有飲料のBrixがこの範囲にあると、すっきりとした飲み心地を得ることができる。なお、緑系植物低含有飲料のBrixは、常法に従って屈折糖度計にて測定することができる。
(Brix)
The green plant low-containing beverage according to the present embodiment preferably has a Brix of 0.03 to 2, more preferably 0.05 to 1, and particularly preferably 0.07 to 0.5. preferable. When Brix, a beverage containing a low amount of green plants, is in this range, a refreshing drink can be obtained. Brix, a beverage containing a low amount of green plants, can be measured with a refraction sugar content meter according to a conventional method.
(粘度)
本実施形態に係る緑系植物低含有飲料は、20℃における粘度が1〜10mPa・sであることが好ましく、1.2〜8mPa・sであることがさらに好ましく、1.3〜6mPa・sであることが特に好ましい。緑系植物低含有飲料の粘度がこの範囲にあると、すっきりとした飲み心地を得ることができる。なお、緑系植物低含有飲料の粘度は、常法に従って、TVB−10型粘度計(東機産業社製)等の粘度計を用いて測定することができる。
(viscosity)
The green plant low-containing beverage according to the present embodiment preferably has a viscosity at 20 ° C. of 1 to 10 mPa · s, more preferably 1.2 to 8 mPa · s, and 1.3 to 6 mPa · s. Is particularly preferable. When the viscosity of the beverage containing a low amount of green plants is in this range, a refreshing drink can be obtained. The viscosity of a beverage containing a low amount of green plants can be measured by using a viscometer such as a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) according to a conventional method.
(緑色度)
本実施形態に係る緑系植物低含有飲料の色調は、鮮やかではあるが、自然な緑色であることが好ましい。ここで、本実施形態の緑系植物低含有飲料において、ハンターLab表色系のa値とb値を用いて液色の緑色度を−a/bで表すことができ、L、a、bの値は市販の一般的な分光色差計を用いて緑系植物低含有飲料を測定することができる。−a/bは1に近いほど鮮やかな緑色であることを示す。しかしながら、−a/bと、製品として好ましい緑系植物低含有飲料の緑色とは必ずしも相関しないため、本実施形態の緑系植物低含有飲料においては、緑色を−a/bとパネラーによる目視で評価するものとした。本実施形態の緑系植物低含有飲料の−a/bは、0.8〜1であることが好ましく、0.82〜0.98であることが特に好ましい。−a/bがかかる範囲にあれば、緑系植物低含有飲料の緑色が鮮やかではあるが「自然な緑色」ということができる。
(Greenness)
The color tone of the beverage containing a low amount of green plants according to the present embodiment is vivid, but preferably natural green. Here, in the green plant low-containing beverage of the present embodiment, the greenness of the liquid color can be represented by −a / b using the a value and the b value of the Hunter Lab color system, and L, a, b. The value of can be measured for a beverage containing a low amount of green plants using a general commercially available spectrocolorimeter. -A / b indicates that the closer it is to 1, the brighter the green color. However, since -a / b does not always correlate with the green color of the green plant low content beverage preferable as a product, in the green plant low content beverage of the present embodiment, the green color is visually observed with -a / b by a panelist. It was decided to evaluate. The −a / b of the green plant low-containing beverage of the present embodiment is preferably 0.8 to 1, particularly preferably 0.82 to 0.98. If it is within the range of −a / b, it can be said that the green color of the beverage containing low green plants is vivid but “natural green”.
(容器)
本実施形態に係る緑系植物低含有飲料は、容器に充填された形で提供されること、すなわち容器詰飲料であることが好ましい。この場合において、使用される容器は特に限定されず、PETボトル、プラスチックフィルムと複合された紙容器、瓶等の通常用いられる飲料用容器であればよい。なお、本実施形態に係る緑系植物低含有飲料は、光による劣化が生じ難く外観が良好であるため、透明の飲料用容器(例えば、PETボトル等)を用いてもよい。なお、本実施形態に係る緑系植物低含有飲料が容器に充填された容器詰飲料として提供される場合、通常は希釈せずにそのまま飲用できるものであるが、これに限定されるものではない。
(container)
The beverage containing a low amount of green plants according to the present embodiment is preferably provided in a container-filled form, that is, a packaged beverage. In this case, the container used is not particularly limited, and may be a PET bottle, a paper container compounded with a plastic film, a bottle or the like, which is a commonly used beverage container. The beverage containing a low amount of green plants according to the present embodiment is less likely to be deteriorated by light and has a good appearance. Therefore, a transparent beverage container (for example, PET bottle) may be used. When the green plant low-containing beverage according to the present embodiment is provided as a packaged beverage filled in a container, it can usually be drunk as it is without being diluted, but the present invention is not limited to this. ..
以上述べた本実施形態に係る緑系植物低含有飲料は、緑系植物由来物の含有量が0.60質量%以下に抑えられているにもかかわらず、所定量の亜鉛およびアスコルビン酸の相乗効果により、光による劣化が抑制されたものとなる(本発明の光劣化抑制方法に該当)。また、本実施形態に係る緑系植物低含有飲料は、緑系植物由来物の含有量が0.60質量%以下に抑えられていることから、すっきりとした味わいが得られるものとなる。 The green plant low-containing beverage according to the above-described embodiment has a synergistic effect of a predetermined amount of zinc and ascorbic acid, even though the content of the green plant-derived substance is suppressed to 0.60% by mass or less. Due to the effect, deterioration due to light is suppressed (corresponding to the light deterioration suppressing method of the present invention). Further, since the content of the green plant-derived substance is suppressed to 0.60% by mass or less in the green plant low content beverage according to the present embodiment, a refreshing taste can be obtained.
2.緑系植物低含有飲料の製造方法
前述した実施形態に係る緑系植物低含有飲料は、緑系植物由来物、亜鉛およびアスコルビン酸を所定量含有させる以外、従来公知の方法により製造することができる。
2. 2. Method for Producing Low Green Plant Beverage The low green plant beverage according to the above-described embodiment can be produced by a conventionally known method except that a predetermined amount of a green plant-derived product, zinc and ascorbic acid is contained. ..
例えば、所定の硬度を有する天然水や、イオン交換水等を原料水として用い、緑系植物由来物と、亜鉛と、アスコルビン酸と、さらに必要に応じて前述した他の成分とを添加して攪拌し、必要に応じてpHの調整を行い、飲料原液を調製する。なお、原料の添加の順序は特に制限されないが、緑系植物由来物を含む水溶液等に早い段階で亜鉛およびアスコルビン酸を添加しておけば、緑系植物低含有飲料の色調を保持する効果が早くから発揮されるため、特に好ましい。 For example, natural water having a predetermined hardness, ion-exchanged water, or the like is used as a raw material water, and a green plant-derived product, zinc, ascorbic acid, and, if necessary, other components described above are added. Stir and adjust the pH if necessary to prepare a beverage stock solution. The order of adding the raw materials is not particularly limited, but if zinc and ascorbic acid are added to an aqueous solution containing a green plant-derived substance at an early stage, the effect of maintaining the color tone of the beverage containing a low amount of green plants can be obtained. It is particularly preferable because it is exhibited from an early stage.
このようにして飲料原液を調製した後、均質化して殺菌処理を行い、容器に充填する工程により製造することにより、上記の実施形態に係る緑系植物低含有飲料を製造することができる。 By preparing the beverage stock solution in this way, homogenizing the beverage, sterilizing the beverage, and filling the container with the beverage, the beverage containing a low amount of green plants according to the above embodiment can be produced.
以上説明した実施形態は、本発明の理解を容易にするために記載されたものであって、本発明を限定するために記載されたものではない。したがって、上記実施形態に開示された各要素は、本発明の技術的範囲に属する全ての設計変更や均等物をも含む趣旨である。 The embodiments described above are described for facilitating the understanding of the present invention, and are not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.
以下、製造例、試験例等を示すことにより本発明をさらに詳細に説明するが、本発明は下記の製造例、試験例等に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail by showing production examples, test examples, etc., but the present invention is not limited to the following production examples, test examples, etc.
〔緑系植物含有飲料の製造〕
大麦若葉の生葉を収穫後、乾燥させてジェットミルで粉砕し、粒径27μm以下の粒子が全体の90%以下となる大麦若葉粉末を得た。得られた大麦若葉粉末と、市販の亜鉛含有酵母(亜鉛含有量:5.75質量%)と、アスコルビン酸ナトリウムとを、表1〜4に示す配合比に沿って脱イオン水に配合し、さらに必要に応じて重炭酸ナトリウムを加えてpHが7.0〜7.5となるように調整し、飲料原液を調製した。かかる飲料原液をUHT殺菌(138℃、30秒)し、200mLPETボトルに充填して緑系植物含有飲料を得た。試験区9および26の20℃における粘度について粘度計(東機産業社製,TVB−10型粘度計)を用いて測定したところ、試験区9の粘度は1.66mPa・sであり、試験区26の粘度は8.68mPa・sであった。得られた緑系植物含有飲料を、光(10,000lux、5℃)照射下で1週間保管した。
[Manufacturing of beverages containing green plants]
Fresh barley leaves were harvested, dried, and pulverized with a jet mill to obtain barley young leaf powder in which particles having a particle size of 27 μm or less accounted for 90% or less of the total. The obtained barley young leaf powder, commercially available zinc-containing yeast (zinc content: 5.75% by mass), and sodium ascorbate were blended with deionized water according to the blending ratios shown in Tables 1 to 4. Further, if necessary, sodium bicarbonate was added to adjust the pH to 7.0 to 7.5, and a beverage stock solution was prepared. The beverage stock solution was UHT sterilized (138 ° C., 30 seconds) and filled in a 200 mL PET bottle to obtain a green plant-containing beverage. When the viscosities of test groups 9 and 26 at 20 ° C. were measured using a viscometer (TVB-10 type viscometer manufactured by Toki Sangyo Co., Ltd.), the viscosity of test group 9 was 1.66 mPa · s, which was 1.66 mPa · s. The viscosity of 26 was 8.68 mPa · s. The obtained green plant-containing beverage was stored under light (10,000 lux, 5 ° C.) irradiation for 1 week.
〔pH,BxおよびLabの測定〕
上記製造例で得られた各緑系植物含有飲料について、調合時(UHT殺菌前の飲料原液)のpHおよびBxを、pHメーター(堀場製作所社製,F−52型・卓上pHメーター)、および屈折糖度計(アタゴ社製,Digital Refractometers,RX5000α−Bev)にて測定した。
また、調合時、UHT殺菌後および光1週間保管後の3段階において、分光色差計(日本電色工業社製,SE7700)を用いてLabを測定した。そして緑色度−a/bを算出するとともに、殺菌による緑色度の変化量(調合時の緑色度−殺菌後の緑色度)および光1週間保管による緑色度の変化量(殺菌後の緑色度−光1週間保管後の緑色度)を算出した。
結果を表1〜4に示す。
[Measurement of pH, Bx and Lab]
For each green plant-containing beverage obtained in the above production example, the pH and Bx at the time of preparation (beverage stock solution before UHT sterilization) were measured by a pH meter (manufactured by HORIBA, Ltd., F-52 type, tabletop pH meter) and. It was measured with a refractometer (manufactured by Atago, Digital Refractometers, RX5000α-Bev).
In addition, Lab was measured using a spectrocolorimeter (manufactured by Nippon Denshoku Kogyo Co., Ltd., SE7700) in three stages: at the time of preparation, after UHT sterilization, and after storage in light for 1 week. Then, while calculating the greenness-a / b, the amount of change in greenness due to sterilization (greenness at the time of preparation-greenness after sterilization) and the amount of change in greenness due to storage in light for one week (greenness after sterilization-) The greenness after 1 week of light storage) was calculated.
The results are shown in Tables 1 to 4.
〔官能評価〕
上記製造例で得られた各緑系植物含有飲料について、飲料の開発を担当する訓練された4人のパネラーによる官能評価試験を行った。色およびすっきり感については、製造時、レトルト殺菌後および光1週間保管後の3段階において、下記基準に従って評価した。パネラー4人の平均値を表1〜4に示す。
=色の評価=
5:鮮やかな緑
4:↑
3:許容範囲
2:↓
1:悪い(緑でない)
=すっきり感の評価=
5:ごくすっきり
4:↑
3:許容範囲
2:↓
1:ザラつく、またはえぐい
〔sensory evaluation〕
Each green plant-containing beverage obtained in the above production example was subjected to a sensory evaluation test by four trained panelists in charge of beverage development. The color and cleanliness were evaluated according to the following criteria at three stages: during production, after retort sterilization, and after storage in light for 1 week. The average values of the four panelists are shown in Tables 1 to 4.
= Color evaluation =
5: Bright green 4: ↑
3: Allowable range 2: ↓
1: Bad (not green)
= Evaluation of refreshing feeling =
5: Very refreshing 4: ↑
3: Allowable range 2: ↓
1: Rough or squeaky
また、試験区6〜13については、光1週間保管後での香味も合わせて評価した。評価は下記基準に従って行った。結果を表2に示す。
=香味の評価=
5:異臭全くなし
4:↑
3:許容範囲
2:↓
1:薬品臭がごく強い
In addition, for the test groups 6 to 13, the flavor after storage for 1 week in the light was also evaluated. The evaluation was performed according to the following criteria. The results are shown in Table 2.
= Evaluation of flavor =
5: No offensive odor 4: ↑
3: Allowable range 2: ↓
1: Very strong chemical odor
表1の比較例である試験区1〜5に示すように、大麦若葉粉末が0.3質量%という低濃度の緑系植物含有飲料では、亜鉛濃度を高めても、光照射後において色調(緑色)を十分に保持することができなかった。これに対し、表2〜4に示すように、実施例である試験区7〜12、試験区15〜20、試験区22〜24の緑系植物含有飲料は、亜鉛に加えてアスコルビン酸が所定量添加されており、光照射においても自然な緑色が十分に保持され、光による劣化が抑制されていることが示された。更に、かかる緑系植物含有飲料は、比較例である亜鉛濃度が高い試験区5、アスコルビン酸含有量を高めた試験区13、試験区21、緑系植物由来物の含有量が多い試験区25、試験区26と比較して、すっきりとした味わいを有するものであった。 As shown in Test Groups 1 to 5 which are comparative examples of Table 1, in a green plant-containing beverage having a low concentration of barley young leaf powder of 0.3% by mass, the color tone (even if the zinc concentration is increased) after light irradiation ( Green) could not be sufficiently retained. On the other hand, as shown in Tables 2 to 4, the green plant-containing beverages in Test Groups 7 to 12, Test Groups 15 to 20, and Test Groups 22 to 24, which are Examples, contain ascorbic acid in addition to zinc. It was added in a fixed amount, and it was shown that the natural green color was sufficiently maintained even when irradiated with light, and deterioration due to light was suppressed. Further, such a green plant-containing beverage includes a comparative example, Test Group 5 having a high zinc concentration, Test Group 13 having an increased ascorbic acid content, Test Group 21, and Test Group 25 having a high content of green plant-derived substances. , It had a refreshing taste as compared with the test group 26.
本発明の緑系植物低含有飲料は、光による劣化が抑制されており、例えばコンビニエンスストア等の店頭で長期間陳列された後でも、良好な緑色が保持されたものとなるため、これまでの緑系植物低含有飲料では困難であった新たな販売形態にて提供することが可能となる。また、本発明の緑系植物低含有飲料は、すっきりとした味わいを有しごくごくと飲めるものとなるため、緑系植物低含有飲料の飲用シーンの拡大にもつながるものである。 The green plant low-containing beverage of the present invention is suppressed from being deteriorated by light, and has a good green color even after being displayed at a convenience store for a long period of time. It will be possible to provide a new sales form that was difficult with beverages containing low amounts of green plants. In addition, the green plant low-containing beverage of the present invention has a refreshing taste and can be drunk very much, which leads to expansion of the drinking scene of the green plant low-containing beverage.
Claims (4)
緑系植物由来物の含有量[A]が0.10〜0.48質量%であり、
さらに、亜鉛と、アスコルビン酸とを含有し、亜鉛の含有量[B]が0.0010〜0.0060質量%であり、アスコルビン酸の含有量[C]が0.0040〜0.080質量%であり、
Brixが0.03〜2であり、
粘度が1〜10mPa・sである
ことを特徴とする、光による劣化が抑制された緑系植物低含有容器詰飲料。 A beverage containing a low content of green plants and a low content of green plants.
The content [A] of the green plant-derived substance is 0.10 to 0.48 % by mass.
Further, it contains zinc and ascorbic acid, the zinc content [B] is 0.0010 to 0.0060% by mass, and the ascorbic acid content [C] is 0.0040 to 0.080% by mass. And
Brix is 0.03-2,
A packaged beverage containing a low amount of green plants, which is characterized by having a viscosity of 1 to 10 mPa · s and whose deterioration due to light is suppressed.
さらに、亜鉛と、アスコルビン酸とを含有させ、
緑系植物由来物の含有量[A]が0.10〜0.48質量%となるように、亜鉛の含有量[B]が0.0010〜0.0060質量%となるように、かつ、アスコルビン酸の含有量[C]が0.0040〜0.080質量%となるように、緑系植物由来物の含有量[A]、亜鉛の含有量[B]およびアスコルビン酸の含有量[C]を調整し、
Brixが0.03〜2となるように調整し、
粘度が1〜10mPa・sとなるように調整する
ことを特徴とする、光による劣化が抑制された緑系植物低含有容器詰飲料の製造方法。 A method for producing a packaged beverage containing a low content of green plants, which contains a low content of green plants.
Further, zinc and ascorbic acid are added to the mixture.
The content [A] of the green plant-derived substance is 0.10 to 0.48 % by mass, the zinc content [B] is 0.0010 to 0.0060% by mass, and The content of green plant-derived substances [A], the content of zinc [B], and the content of ascorbic acid [C] so that the content of ascorbic acid [C] is 0.0040 to 0.080% by mass. ], Adjust
Adjust Brix to 0.03-2,
A method for producing a green plant low-containing packaged beverage in which deterioration due to light is suppressed, which is characterized in that the viscosity is adjusted to 1 to 10 mPa · s.
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JPS63109760A (en) * | 1986-10-29 | 1988-05-14 | Shizuoka Pref Gov | Production of green drink |
US6004601A (en) * | 1998-04-17 | 1999-12-21 | Campbell Soup Company | High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables |
JP4360975B2 (en) * | 2004-05-26 | 2009-11-11 | 明治乳業株式会社 | Method for producing unfermented tea with high greenness and unfermented tea with high greenness |
JP5498646B2 (en) * | 2006-10-03 | 2014-05-21 | キリンビバレッジ株式会社 | Green vegetable container drink |
JP2008307008A (en) * | 2007-06-15 | 2008-12-25 | Toyohiko Sato | Method for restoring plant to green or for keeping the plant green |
JP2011239761A (en) * | 2010-05-15 | 2011-12-01 | Koumura Techno:Kk | Method for preventing heat discoloration of green plant and retort food non-discolored by heat |
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