JP7126759B2 - Glucosinolate-containing food and drink, method for producing glucosinolate-containing food and drink, method for suppressing decrease in amount of glucosinolate due to time-dependent change in glucosinolate-containing food and drink - Google Patents

Description

The present invention relates to a glucosinolate-containing food and drink, a method for producing a glucosinolate-containing food and drink, and a method for suppressing a decrease in the amount of glucosinolate due to changes over time in a glucosinolate-containing food and drink.

Glucosinolates, which are unique components of cruciferous plants, are converted into isothiocyanates by myrosinase present in the intestinal flora of plants and humans, and then absorbed into the body to exhibit various physiological effects. In particular, broccoli sprouts contain a large amount of sulfofarane glucosinolate (hereinafter referred to as “SGS”). Physiological actions of sulforaphane converted from SGS have been reported to include detoxification, hepatic function improving effects, and antioxidant actions.

Patent Document 1 discloses a juice composition derived from a cruciferous plant, the purpose of which is the production of juice with an increased amount of glucosinolates. The method is to heat and juice kale under specific heating conditions.

US Pat. No. 5,201,203 discloses a method for producing a food product comprising a cruciferous plant, the purpose of which is to contain a substantial amount of Phase II-inducing potential, indole glucosinolates and their breakdown products and goitre-inducing To provide a food containing toxic hydroxybutenyl glucosinolate at a non-toxic concentration. The method is seed sorting, seed germination, harvesting of said sprouts during the germination stage to the wearing stage to produce a food product.

Japanese Patent No. 5726535 JP-A-2000-502245

Focusing on the physiological action of isothiocyanate, it is expected that glucosinolates, especially SGS, can be used in various food and drink applications, contributing to the health of many consumers.

A problem with glucosinolate-containing foods and drinks is to suppress the decrease in the amount of glucosinolate over time.

Isothiocyanate converted from glucosinolate is a useful component in terms of functionality, but is unstable due to volatility and disappears over time. Therefore, when ingested, it is preferably converted to isothiocyanate immediately before ingestion or in the body. Therefore, it was thought that it is preferable to be in a highly stable glucosinolate state in food and drink.

On the other hand, when glucosinolates, particularly SGS, are used in food and drink, which are complex systems, the content thereof may decrease significantly due to changes over time. It is generally known that glucosinolates are degraded into glucose and aglycones by enzymes such as myrosinase. The mechanism by which cosinolate depletion occurred was unclear.

When glucosinolates, which are functional ingredients, are used in foods and beverages, it is necessary to ensure the concentration and amount of them. rice field.

In other words, the problem in the production of glucosinolate-containing food and drink is to suppress the decrease in the amount of glucosinolate over time.

[A ]/[B] is set to a constant value or less. Also, the molar concentration [A] of the reducing agent contained in the food or drink is set to a certain concentration or less. Furthermore, the molar concentration [C] of iron ions contained in the food and drink is set to a certain concentration or less.

More specifically, the relationship between the reducing agent molar concentration [A] in the food and drink and the glucosinolate molar concentration [B] in the food and drink is [A]/[B] ≤ 0.35. is.

In addition, the reducing agent molar concentration [A] of the glucosinolate-containing food and drink is to be 325 μM or less. Preferably, the glucosinolate molarity [B] of the food or drink is 457 μM or higher. More preferably, the iron ion concentration [C] of the food or drink is 200 μM or less.

In addition, in order to solve the problem, the present inventors have diligently studied and discovered that the reducing agent molar concentration [A'] contained in the preparation liquid at the time of food and drink production, and the glucosino It is to set the ratio of the rate to the density [B'] to a specific value.

More specifically, the relationship between the reducing agent molar concentration [A'] contained in the preparation liquid at the time of food and drink production and the glucosinolate molar concentration [B'] contained in the preparation liquid is expressed as [A' ]/[B′]≦0.475. Preferably, the reducing agent molar concentration [A'] of the prepared solution is 445 μM or less. More preferably, the glucosinolate molarity [B′] contained in the prepared liquid is 572 μM or less. More preferably, the concentration of iron ions [C′] contained in the prepared liquid is 200 μM or less.

The action is as follows. The inventors have determined that the presence of reducing agents is the main factor determining the degradation of glucosinolates, especially SGS, over time in the presence of iron ions.

It participates in the reduction reaction of iron ions and promotes the decomposition of glucosinolates. The reaction oxidizes the iron ion itself. However, due to the presence of the reducing agent, the III-valent iron ions are re-reduced to II-valent iron ions. Thus, it is speculated that the reducing agent re-reduces once-oxidized iron ions, thereby participating in the decomposition of glucosinolate over time.

What the present invention makes possible is to suppress the decrease in glucosinolate molar concentration due to changes over time in glucosinolate-containing food and drink.

SGS residual rate and time course of ascorbic acid concentration (Comparative Example 1) SGS residual rate and time course of ascorbic acid concentration (Comparative Example 2) SGS residual rate and time course of ascorbic acid concentration (Comparative Example 3) SGS residual rate and time course of ascorbic acid concentration (Example 1) SGS residual rate and time course of ascorbic acid concentration (Example 2) SGS residual rate and time course of ascorbic acid concentration (Example 3) SGS residual rate and time course of ascorbic acid concentration (Example 4) SGS residual rate and time course of ascorbic acid concentration (Example 5) SGS residual rate and time course of ascorbic acid concentration (Example 6) SGS residual rate and time course of ascorbic acid concentration (Example 7)

<Composition containing glucosinolate>
In the production of the food and drink according to the practice of the present invention (hereinafter referred to as "the present food and drink"), the glucosinolate-containing composition is a composition characterized by containing a glucosinolate. , cruciferous vegetable juice, cruciferous vegetable concentrated juice, cruciferous vegetable extract, cruciferous vegetable-derived powder, purified glucosinolate, and the like.

<glucosinolate>
Glucosinolates are derivatives of glucose and amino acids represented by the structural formula of chemical formula 2, and are a group of organic compounds containing sulfur and nitrogen. Glucosinolates in the present invention are not particularly limited, but examples include sulforaphane glucosinolate (also called glucoraphanin), sinigrin, glucoerucin, glucobrassin, glucoraphenin, glucorafasatin, phenethyl glucosinolate, and the like. In the present invention, sulforaphane glucosinolate is particularly preferred. One or more of these glucosinolates may be used.

<Cruciferous vegetables>
The cruciferous vegetables in the present invention refer to vegetables classified into the cruciferous family. Examples include cabbage, broccoli, kale, watercress, Japanese mustard spinach, bok choy, radish sprouts, cauliflower, Chinese cabbage, nabanana, takana, kohlrabi, and the like. One or more of these vegetables may be used. Moreover, all or part of the parts (flowers, leaves and stems) of these vegetables may be used, and sprouts and seeds may also be used. A particularly preferred aspect of the present invention is broccoli sprouts.

Cruciferous vegetable juice refers to cruciferous vegetable juice obtained by crushing and squeezing cruciferous vegetables or pureeing them, cruciferous vegetable concentrated juice obtained by concentrating this, and cruciferous vegetable concentrated juice diluted and reduced. means that These may further contain other ingredients (for example, small amounts of salt, spices, food additives, etc.).

In addition, in the present specification, the cruciferous vegetable juice and the cruciferous vegetable concentrated juice are concepts including the depulped cruciferous vegetable juice, and the depulped cruciferous vegetable juice is the cruciferous vegetable juice. Concentrated cruciferous vegetable juice from which part or all of the water-insoluble solids contained in the juice have been removed, and these is concentrated or diluted.

The cruciferous vegetable extract is obtained by extracting the components contained in the cruciferous vegetable using a solvent, or by concentrating this. The type of solvent is not particularly limited as long as it is a known one, and it does not matter whether it is hydrophilic or lipophilic.

The cruciferous vegetable-derived powder is a product obtained by drying the cruciferous vegetable itself, the cruciferous vegetable juice, the cruciferous vegetable concentrated juice, and the cruciferous vegetable extract and pulverizing them into powder. The drying method is not particularly limited as long as it is a known method, and examples thereof include heat drying, freeze drying, spray drying and the like.

<Reducing agent>
In the production of the present food and drink, the reducing agent is a component that causes a reduction reaction in an oxidation-reduction reaction, and examples thereof include reduced ascorbic acid, sodium sulfite, and the like. These components produce a reducing action on the target components by oxidizing the components themselves. The reducing agent preferably has a reducing action on valence III iron ions.

Reduced ascorbic acid is a component represented by the chemical formula C ₆ H ₈ O ₆ and is also called vitamin C. The component is a component abundantly contained in vegetables and fruit juices. It is known that the reduced ascorbic acid itself becomes oxidized ascorbic acid (chemical formula C ₆ H ₆ O ₆ ) through an oxidation action and causes a reduction action on the target ingredient.

<Processed products of vegetables or fruits>
A processed vegetable product is a processed vegetable. Tomatoes, onions, carrots, celery and the like are examples of raw materials. One or two or more of these are combined and prepared. Similarly, a processed fruit product is a processed fruit. Examples of raw materials include apples, oranges, bananas, and grapes. One or two or more of these are combined and prepared.

<Food additives>
What the present invention does not exclude is the use of food additives. Examples of such food additives include sweeteners, acidulants, nucleic acids, spice extracts, colorants, pH adjusters, antioxidants, preservatives, emulsifiers, nutritional enhancers, thickeners, and the like.

<Manufacturing method of this food and drink>
The manufacturing method of the present food and drink (hereinafter referred to as "the present manufacturing method") is mainly composed of a preparation process, a sterilization process, a filling process, a sealing process, and a cooling process.

<Formulation>
Blending is a process of blending a plurality of raw materials in appropriate amounts to produce a mixed substance that is the basis of the present food and drink. In this process, the taste, properties, color tone, nutrient concentration, functional ingredient concentration, etc. of the present food and drink are adjusted to the target. At least a glucosinolate-containing composition is blended in the blending step in the production of the present food and drink. The purpose of blending the glucosinolate-containing composition is to guarantee the glucosinolate content in the present food and drink. In addition to the above, processed vegetable products, processed fruit products, food additives and the like are prepared as necessary.

<Sterilization, filling, cooling>
In addition to the above, the method suitably employs sterilization, filling and cooling. The sterilization method may be a known method such as a plate sterilization method and a tubular sterilization method. A known cooling method may be used. The filling method may be a known method. The container in which the present food and drink is filled (packed) may be a known container, and examples thereof include cans, bottles, paper containers, polyethylene containers, and the like.

<Glucosinolate molarity of preparation>
The glucosinolate molar concentration [B′] of the prepared liquid in the present invention means the molar concentration of glucosinolate contained in the prepared liquid. The glucosinolate molar concentration is not particularly limited, but may be set in consideration of securing the amount of physiological activity when the final product is eaten. From this point of view, it is preferably 572 μM or more. It is more preferably 823 μM or more and 7.45 mM or less, still more preferably 1.10 mM or more and 2.53 mM or less.

<Iron ion concentration of the preparation>
The iron ion concentration [C′] of the prepared liquid in the present invention means the molar concentration of iron ions contained in the prepared liquid. The molar concentration of iron ions in the present invention means the molar concentration of the total iron ions ionized to valence II or III. The iron ion concentration is not particularly limited, but is preferably 200 μM or less. More preferably, it is 0 µM or more and 28.7 µM or less.

<Mol concentration of reducing agent in preparation>
The reducing agent molarity [A'] of the prepared liquid in the present invention means the molar concentration of the reducing agent contained in the prepared liquid. Any known method may be used for measuring the concentration of the reducing agent. The reducing agent molar concentration [A′] in the present invention excludes the reducing agent molar concentration derived from iron ions. The reducing agent molar concentration [A′] is 445 μM or less. It is preferably 405.6 μM or less, more preferably 229.8 μM or less. It is also preferably 192.3 μM or less, more preferably 0 μM or more and 45.6 μM or less.

<Relationship with reducing agent molar concentration [A′] and glucosinolate molar concentration [B′] of preparation>
The relationship between the reducing agent molar concentration [A′] and the glucosinolate molar concentration [B′] in the prepared solution of the present invention is [A′]/[B′]≦0.475. [A′]/[B′]≦0.435, and more preferably [A′]/[B′]≦0.259. Also preferably, [A']/[B']≤0.203, and more preferably 0≤[A']/[B']≤0.05. Outside the range, the amount of glucosinolate decreases significantly over time.

<pH of preparation>
The pH of the prepared liquid in the present invention is not particularly limited, but is preferably about 3.8 to 4.4 when general vegetable or fruit-containing foods and drinks are assumed. An example of measuring means is a pH meter (pH METER F-52, manufactured by HORIBA).

<this food and drink>
A glucosinolate-containing food or drink in the present invention indicates a beverage or food containing a glucosinolate. Beverages are not particularly limited as long as they are generally recognized as beverages, such as soft drinks and smoothies. The food and drink include those containing a portion of solid content, such as soup.

The food and drink produced by the above production method have the following molar concentration of reducing agent [A], molar concentration of glucosinolate [B], [A] / [B] value, iron ion concentration [C], etc. have. It is preferable that the present food or drink is a vegetable or fruit-containing food or drink. The total content of vegetables or fruits is not particularly limited, but is preferably 30% or more, more preferably 50% or more, and even more preferably 80% or more.

Vegetables and fruits are rich in vitamin C. In addition, many of them contain iron. From this point of view, it is preferable to select vegetables or fruits containing iron and vitamin C (ascorbic acid), and to adjust the blending amount so as to fall within the scope of the present invention. Food additives may be used to adjust the amount of iron and vitamin C, although they are not particularly limited.

<Relationship between reducing agent molar concentration [A] and glucosinolate molar concentration [B] of the present food and drink>
The relationship between the reducing agent molar concentration [A] and the glucosinolate molar concentration [B] in the present food and drink is [A]/[B]≦0.35. Preferably, [A]/[B]≤0.335, more preferably [A]/[B]≤0.69. More preferably, 0≤[A]/[B]≤0.0002. Outside the range, the amount of glucosinolate decreases significantly over time.

<Reducing agent molarity of this food and drink>
The molar concentration [A] of the reducing agent in the present food and drink means the molar concentration of the reducing agent contained in the present food and drink. Any known method may be used for measuring the concentration of the reducing agent. In the reducing agent molar concentration [A] of the present food and drink, the reducing agent molar concentration derived from iron ions is excluded. The reducing agent molar concentration [A] is 325 μM or less. It is preferably 307.6 μM or less, more preferably 64.1 μM or less, and still more preferably 0 μM or more and 36.1 μM or less. A known method may be used to measure the molar concentration of the reducing agent in the present food and drink. Specifically, for example, when the reducing agent is ascorbic acid, HPLC method or the like can be used.

<Glucosinolate molarity of this food and drink>
The glucosinolate concentration of the food and drink in the present invention is not particularly limited, but from the viewpoint of ensuring the amount of physiological activity when eating and drinking the final product, the amount to be ingested per day is 20 mg or more in terms of SGS. It is preferable to contain it to the extent that it can be secured. More preferably, the amount to be ingested per day is preferably 30 mg or more in terms of SGS. More specifically, for a product that recommends taking 100 ml per day, the glucosinolate concentration is preferably 457 μM or more and 8.74 mM or less. It is more preferably 686 μM or more and 5.96 mM or less, still more preferably 860 μM or more and 2.02 mM or less.

<Iron ion concentration of this food and drink>
The iron ion concentration [C] of the present food and drink means the molar concentration of iron ions contained in the present food and drink. The molar concentration of iron ions in the present invention means the molar concentration of the total iron ions ionized to valence II or III. The iron ion concentration is not particularly limited, but is preferably 200 μM or less. More preferably, it is 0 µM or more and 28.7 µM or less. Moreover, when the concentration of reduced ascorbic acid is 307.6 μM or less, it is preferably 28.7 μM or less. On the other hand, when the concentration of reduced ascorbic acid is 36.1 μM or less, it may be 200 μM or less.

A known method can be used to measure the concentration of iron in the present food and drink. Examples of methods for measuring the iron ion concentration in the present food and drink include a method using ion chromatography, a triazine method, and the like. Methods for measuring the concentration of iron contained in the present food and drink include ICP-MS (inductively coupled plasma analysis), ICP emission spectrometry, and the like. The iron ion concentration can be measured by, for example, removing insoluble solids from the food or drink.

<pH of this food and drink>
Although the pH of the present food and drink is not particularly limited, it is preferably about 3.8 to 4.4 when general vegetable or fruit-containing food and drink are assumed. An example of measuring means is a pH meter (pH METER F-52, manufactured by HORIBA).

<Form of this food and drink>
Moreover, it is preferable that the present food and drink be packed in a container. This facilitates distribution to the market. In addition, by packing in a container, contact with oxygen in the air is suppressed, and decomposition of glucosinolate can be further suppressed. Furthermore, from the viewpoint of bioactivity collateral by glucosinolate, the glucosinolate concentration in the present food and drink is preferably 457 μM (20 mg/100 ml) or more. More preferably, it is 686 μM (30 mg/100 ml) or more.

<Flow temperature>
It is preferable that the present food and drink be distributed at a low temperature when distributed in the market. Specifically, it is preferably 10° C. or less. This suppresses the degradation of glucosinolate over time.

<Bioactivity>
The food or drink has enhanced functionality of glucosinolates. From this point of view, this food and drink has the effect of improving liver function, improving blood sugar level, preventing diabetes, eradicating Helicobacter pylori, improving lung capacity and respiratory function, lowering LDL cholesterol, promoting excretion of air pollutants, and bowel movements. Improvement effect, memory and attention improvement effect, schizophrenia alleviation effect, obesity prevention/improvement effect, fatty liver prevention/improvement effect, dementia prevention effect, cognitive function improvement effect, intestinal flora improvement effect, depression prevention effect , prostate prophylaxis effect, and at least one functionality selected from the group consisting of.

<Glucosinolate residual rate>
The glucosinolate residual ratio in the present invention means the percentage (%) of the glucosinolate concentration after the subject date and time has passed from the production to the glucosinolate concentration at the time of production. Chilled distribution Extended Shelf Life products often have a best before date of 29 days or less after manufacture. From this point of view, it is preferable that the glucosinolate residual rate is 80% or more within 29 days after production. In addition, it is preferable that the residual rate of glucosinolate is 80% or more within 42 days after production from the safety point of view. More preferably, the glucosinolate residual rate is 90% or more in each of the above periods. In addition, when nutritional information is generally displayed on products, follow the provisions of the Food Labeling Act. In some cases, the display of nutritional component values is subject to a tolerance of 20% plus or minus for proteins, fats, carbohydrates, etc., compared to the actual analytical values of the product.

Examples 1 to 7 embodied the present food and drink. However, these examples do not limit the scope of the claims according to the present invention.

<Composition containing glucosinolate>
In this example, an aqueous extract derived from broccoli sprouts (hereinafter referred to as "BS extract") was used as the glucosinolate-containing composition. The BS extract was obtained by germinating broccoli seeds (Caudill Seed Co., Inc.) and cultivating them for 1 day after germination to obtain broccoli sprouts. After extracting this with hot water at 95° C. for 30 minutes, the residue of broccoli sprouts was removed to obtain an extract. The extract was concentrated using a rotary evaporator. The glucosinolate-containing composition had a Brix of 15.0 and an SGS concentration of 30±3 mg/100 g.

<Measurement of SGS concentration>
The SGS measurement method employed in this measurement is the HPLC method. The sample was appropriately diluted and filtered to obtain a specimen. Detailed measurement conditions are as follows.

<HPLC measurement conditions>
Equipment: ACQUITY UPLC H-Class system (manufactured by Waters)
Column: ACQUITYCSH C18 (Φ2.1 × 100 mm, 1.7 µm) (manufactured by Waters)
Column temperature: 30°C
Sample injection volume: 10 μL
Mobile phase A: ultrapure water: trifluoroacetic acid = 99.95: 0.05 (v:v)
Mobile phase B: methanol: trifluoroacetic acid = 99.95: 0.05 (v:v)
Gradient: 5 minutes Maintain 0% mobile phase B
Linear gradient of mobile phase B ratio 0 → 10% in 10 minutes
Linear gradient of mobile phase B ratio 10 → 100% in 5 minutes
Maintain 100% mobile phase B for 5 minutes
Linear gradient of mobile phase B ratio 100 → 0% in 2 minutes
Maintain 0% mobile phase B for 5 minutes Flow rate: 0.1 mL/min
Detection wavelength: 235 nm
<Measurement of sugar content (Brix)>
A digital refractometer RX5000i (manufactured by ATAGO) is used as a sugar content (Brix) measuring instrument for this measurement. The product temperature at the time of measurement was 20°C.

<Measurement of iron concentration in vegetable raw materials>
In this example, the method for measuring the iron ion concentration in the BS extract is the ICP-MS method. An Agilent 7500cs (manufactured by Agilent Technologies, Inc.) was used as the measuring instrument, and analysis was performed according to the measuring procedure of the instrument.

Also, in this example, the iron ion concentrations in carrot juice and tomato juice were analyzed by the Japan Food Research Laboratories. The carrot juice and tomato juice samples for analysis were subjected to centrifugal separation to remove the pulp portion, followed by filtration through a 0.20 μm pore size filter. The analytical method was ICP emission spectrometry.

<Measurement of ascorbic acid>
The method for measuring oxidized ascorbic acid and total ascorbic acid employed in this measurement is the HPLC method. The concentration of reduced ascorbic acid was obtained by subtracting the concentration of oxidized ascorbic acid from the concentration of total ascorbic acid. The sample was extracted with a 5% metaphosphoric acid solution and filtered through a No. 5A filter paper to obtain a sample for measuring total ascorbic acid. It was extracted with a 2% thiouric acid-5% metaphosphoric acid solution and filtered through a No. 5A filter paper to obtain a sample for measuring oxidized ascorbic acid. Detailed measurement conditions are as follows.

<HPLC apparatus configuration>
High performance liquid chromatograph chrommaster (HITACHI)
Autosampler: 5280 (HITACHI)
Pump: 5110 (HITACHI)
Column oven: 5310 (HITACHI)
Detector: 5420 (HITACHI)
<Measurement conditions>
Column: SSC Silica-2150-N (100) 6 mm × 150 mm)
Mobile phase: ethyl acetate: hexane: acetic acid
(50:40:10 (v/v))
Flow rate: 1.5mL/min
Detection wavelength: 495 nm
Column temperature: 35°C
Sample injection volume: 10 μL
Analysis time: 15min
<Measurement of pH>
The pH measuring device employed in this measurement is a pH meter (pH METER F-52, manufactured by HORIBA). The product temperature at the time of measurement was 20°C.

<SGS survival rate>
In this example, the SGS residual ratio was calculated by dividing the glucosinolate molarity (μM) after the target date and time from manufacture by the SGS concentration (μM) at the time of manufacture and multiplying by 100. The storage temperature during the time-dependent change observation of the test section was all 10°C.

<Comparative Example 1>
In Comparative Example 1, tomato juice prepared by diluting tomato puree (Brix 20.5) with water to give a Brix of 5.0, and the BS extract, were used to prepare a vegetable-containing beverage formulation having a pH of less than 4.40. Table 1 shows the iron ion concentration, oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the preparation. The prepared liquid was heat-sterilized with a hot pack at a temperature of 95°C. Table 1 shows the oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the samples after heat sterilization.

<Comparative Examples 2 and 3>
In Comparative Examples 2 and 3, tomato juice obtained by diluting tomato puree (Brix 20.5) with water to give a Brix of 5.0, the BS extract, commercially available ascorbic acid (L (+) -Ascorbic Acid, Wako Pure Chemical Industries, Ltd. (manufactured by Kogyo Co., Ltd.) was used to prepare a vegetable-containing beverage preparation with a pH of less than 4.40. Table 1 shows the iron ion concentration, oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the preparation. The prepared liquid was heat-sterilized with a hot pack at a temperature of 95°C. Table 1 shows the oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the samples after heat sterilization.

<Example 1>
In Example 1, carrot juice obtained by diluting commercially available concentrated carrot juice (Brix 50) with water to give a Brix of 8.8 ± 0.2, the BS extract, and commercially available lemon cloudy juice were used to adjust pH 4.3 to 4. A vegetable-containing beverage formulation of .4 was prepared. Table 2 shows the iron ion concentration, oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the prepared liquid. The prepared liquid was heat-sterilized with a hot pack at a temperature of 95°C. The oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the samples after heat sterilization were as shown in Table 2.

<Examples 2 and 3>
In Examples 2 and 3, carrot juice obtained by diluting a commercially available carrot paste (Brix 50) with water to a Brix of 8.8 ± 0.2, the BS extract, commercially available lemon cloudy juice, and commercially available ascorbic acid were used. A vegetable-containing beverage formulation having a pH of 4.3 to 4.4 was prepared. Table 2 shows the iron ion concentration, oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the prepared liquid. The prepared liquid was heat-sterilized with a hot pack at a temperature of 95°C. The oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the samples after heat sterilization were as shown in Table 2.

<Comparative Examples 4 to 6>
In Comparative Examples 4 to 6, model solutions with an iron ion concentration of 200 μM were prepared using 0.05 M citrate buffer (pH 4.0), iron (II) chloride, and commercially available ascorbic acid. The concentrations of oxidized ascorbic acid, reduced ascorbic acid, and SGS in the model solution are shown in Table 3. The model solution was heat-sterilized with a hot pack at a temperature of 95°C. The oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the samples after heat sterilization were as shown in Table 3.

<Examples 4 to 6>
In Examples 4 to 6, a model solution having an iron ion concentration of 200 μM was prepared using 0.05 M citrate buffer (pH 4.0), iron (II) chloride, the BS extract, and commercially available ascorbic acid. The concentrations of oxidized ascorbic acid, reduced ascorbic acid, and SGS in the model solution are shown in Table 3. The model solution was heat-sterilized with a hot pack at a temperature of 95°C. The oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the samples after heat sterilization were as shown in Table 3.

<Example 7>
In Example 7, a model solution having an iron ion concentration of 200 μM was prepared using 0.05 M citrate buffer (pH 4.0), iron (II) chloride, and the BS extract. The concentrations of oxidized ascorbic acid, reduced ascorbic acid, and SGS in the model solution are shown in Table 3. The model solution was heat-sterilized with a hot pack at a temperature of 95°C. The oxidized ascorbic acid, reduced ascorbic acid, and SGS concentrations of the samples after heat sterilization were as shown in Table 3.

For Comparative Examples 1 to 3, changes in the SGS concentration over time were confirmed by measuring the SGS concentration in the prepared solution immediately after sterilization, 2, 6, 12, 21, 29, and 42 days after sterilization.

In addition, for Examples 1 to 3, changes in SGS concentration over time were confirmed by measuring the SGS concentration in the prepared solution, immediately after sterilization, and after 2, 6, 12, 29, and 42 days after sterilization.

For Comparative Examples 4 to 6 and Examples 4 to 6, the SGS concentration was measured immediately after sterilization and after 3, 6, 10, 29, and 42 days after sterilization to confirm the change in SGS concentration over time. did.

<SGS residual rate evaluation>
Regarding the evaluation of the SGS residual rate in this test, "◎" for those with an SGS residual rate of 90% or more after 29 days after sterilization, "○" for those with an SGS residual rate of 80% or more, and "X" for lower " In addition, those with an SGS residual rate of 90% or more after 42 days from sterilization were evaluated as "⊚", those with an SGS residual rate of 80% or more were evaluated as "◯", and those lower than that were evaluated as "x".

<Summary>
From the above test results, it was found that the amount of ascorbic acid in food and drink is involved in the degradation of SGS over time. In all test sections, the concentration of reduced ascorbic acid decreased and the concentration of oxidized ascorbic acid increased over time. Further, by comparing Examples 4 to 7 and Comparative Examples 4 to 6, it is believed that the difference in consumption of reduced ascorbic acid between the SGS-containing section and the non-containing section was used for the SGS decomposition reaction. In addition, it was clarified that the reduced ascorbic acid is involved in the decomposition of SGS, since the rate of decrease in the amount of SGS was extremely slow after the reduced ascorbic acid was consumed.

In addition, it can be said that the higher the concentration of iron ions, the greater the effect on the decomposition of SGS over time, but if the concentration of reduced ascorbic acid is low, the decomposition of SGS is unlikely to occur even if the concentration of iron ions is high. I understand (Example 4, Example 5).

From the above test results, it was found that the main factor in the decomposition of SGS over time is reduced ascorbic acid, and that iron ions are indirectly involved in the decomposition.

From the above, the conditions that can suppress the decomposition of glucosinolates due to changes over time are the molar concentration [A'] of the reducing agent contained in the liquid preparation at the time of food and drink production, and the SGS contained in the liquid preparation. and the density [B′] of [A′]/[B′]≦0.475. Preferably, the iron ion concentration [C′] of the prepared liquid is 200 μM or less. Further, the relationship between the reducing agent molar concentration [A] contained in the food and drink and the SGS concentration [B] contained in the food and drink is [A]/[B]≦0.35. Preferably, the iron ion concentration [C] of the food or drink is 200 μM or less.

Fields in which the present invention is useful include glucosinolate-containing food and drink, methods for producing glucosinolate-containing food and drink, and methods for suppressing reduction in glucosinolate content due to changes over time in glucosinolate-containing food and drink.

Claims (16)

A glucosinolate-containing beverage (excluding those with an iron ion concentration of 0.2 mg/100 g or less) , wherein the reducing agent molar concentration [A] of the beverage and the glucosinolate molar concentration [ B] is related to
[A]/[B]≤0.35. 2. The beverage of claim 1, wherein the reducing agent molar concentration [A] of the beverage is 325 μM or less. 3. The beverage of claim 1 or 2, wherein the glucosinolate molarity [B] of the beverage is 457 μM or more. The beverage according to any one of claims 1 to 3, wherein the iron ion molarity [C] of the beverage is 200 μM or less. The beverage according to any one of claims 1 to 4, wherein the circulation temperature of the beverage is 10°C or less. 6. The beverage according to any one of claims 1 to 5, wherein the residual ratio of glucosinolate molarity after 29 days from production to the glucosinolate molarity at the time of production of the beverage is 80% or more. 7. The beverage according to any one of claims 1 to 6, wherein the residual ratio of glucosinolate molarity after 42 days from production to the glucosinolate molarity at the time of production of the beverage is 80% or more. A method for producing a beverage (excluding those having an iron ion concentration of 0.2 mg/100 g or less) , comprising at least the following steps. :
Formulation: Wherein at least a glucosinolate-containing composition is formulated, the reducing agent molarity [A'] of the resulting formulation and the glucosinolate molarity [B'] of the formulation the relationship with
[A']/[B'] ≤ 0.475,
Sterilization: It is the formulation that is sterilized here. The manufacturing method of claim 8,
The reducing agent molar concentration [A′] of the prepared solution is 445 μM or less. The manufacturing method according to claim 8 or 9,
The glucosinolate molarity [B′] of the preparation is 572 μM or more. The manufacturing method according to any one of claims 8 to 10,
The iron ion molarity [C′] of the prepared liquid is 200 μM or less. The production method according to any one of claims 8 to 11, wherein the relationship between the reducing agent molar concentration [A] and the glucosinolate molar concentration [B] in the beverage produced by the production method is
[A]/[B]≤0.35. A method for suppressing a decrease in glucosinolate molarity over time in a glucosinolate-containing beverage (excluding those having an iron ion concentration of 0.2 mg/100 g or less) , comprising: At least the next step. :
Formulation: Wherein at least a glucosinolate-containing composition is formulated, the reducing agent molarity [A'] of the resulting formulation and the glucosinolate molarity [B'] of the formulation is the relationship between
[A′]/[B′]≦0.475. 14. The method of claim 13, wherein
The reducing agent molar concentration [A′] of the prepared solution is 445 μM or less. 15. The method of claim 13 or 14,
The glucosinolate molarity [B′] of the preparation is 572 μM or more. The method of any one of claims 13-15,
The iron ion molarity [C′] of the prepared liquid is 200 μM or less.

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