JP7208749B2 - Beverages containing high-pressure processed foodstuffs - Google Patents

Description

The present invention relates to beverages containing foodstuffs that have been subjected to high pressure treatment. More specifically, the present invention relates to a technology for producing a beverage using the liquid permeated food material by treating the food material such as vegetables and/or fruits together with the liquid at a pressure above a certain level to permeate the liquid into the food material. .

Traditionally, various physical treatments have been performed on a variety of foodstuffs, including fruits or vegetables. For example, pressing and squeezing fruits and vegetables to extract ingredients in the food, immersing the food in a liquid, cutting/pulverizing the food and then immersing it in the liquid, or heating. This can improve the extraction efficiency. Conversely, by soaking the food, the components of the immersion liquid are soaked into the food, or by adding specific liquid components or enzymes, or by applying heat treatment or high pressure treatment, the ingredients, flavor, and texture of the food A variety of food processing techniques have been discovered to alter texture, etc., control the growth of beneficial/harmful microorganisms, and so on.

Regarding the technology of processing foodstuffs in a liquid at high pressure, for example, Patent Document 1 discloses that foodstuffs such as sardines and oysters to which enzymes have been added are held under a pressure of 50 MPa to 100 MPa in a temperature range of 40 ° C. to 60 ° C. Thus, a method for shortening the aging period of seasonings by promoting the action of enzymes while inhibiting the growth of microorganisms is disclosed.

Further, Patent Document 2 discloses a method for producing processed fish products such as turnip sushi by applying a pressure of 100 MPa or less to a fish meat material such as yellowtail to destroy the structure of the fish meat material, which is required for seasoning such as salting. Techniques for shortening the period have been disclosed.

Furthermore, Patent Literature 3 describes a technique for impregnating the interior of the food with a seasoning liquid or the like in a short period of time by applying a pressure of 300 MPa to the food.
Furthermore, Patent Document 4 proposes a technique for softening foodstuffs such as fruits and vegetables by applying shock waves with pressure of 5 to 500 MPa or less in a liquid using an explosive or the like. ing.

Japanese Patent Application Laid-Open No. 2001-120219 JP 2013-055912 A JP 2017-079729 A International publication WO2006/098453

Various physical treatments are performed to allow the liquid to permeate the foodstuff and to soften the foodstuffs, but from the viewpoint of treatment efficiency and to prevent deterioration of the ingredients, it is preferable to treat the foodstuffs in as short a time as possible. In addition, it is meaningless if the nutritional components in food materials are damaged by physical processing.

Conventionally, when food is physically processed, processing methods such as heating, cutting, and squeezing have been adopted. There was a problem that it took too much. In addition, although it is possible to improve the processing efficiency by making ingredients finer like jam, the texture of the ingredients is spoiled and the appearance of the ingredients is lost.

In view of such circumstances, an object of the present invention is to develop a technique for processing foodstuffs in a short time while maintaining the appearance of solid foodstuffs. It is to develop technology that can permeate

The present inventors have made intensive studies to solve the above problems, and found that food and liquid are placed in a flexible container such as a polyethylene bag, sealed, and a pressure of a certain MPa or more is applied. It was found that the liquid can efficiently permeate into the inside of the food material by treating it with The foodstuff treated in this way retains its solid appearance while being permeated with liquid, and excellent beverages can be obtained by using such foodstuffs.

The present invention includes, but is not limited to, the following aspects.
(1) A method for producing a beverage containing solid foodstuffs, which includes a step of placing solid foodstuffs and a liquid in a flexible sealed container and applying a pressure of 300 MPa or more from the outside of the sealed container.
(2) The method according to (1), wherein the food material is treated at a high pressure of 350-700 MPa.
(3) The method according to (1) or (2), wherein the food material is treated at a high pressure of 400-650 MPa.
(4) The method according to any one of (1) to (3), wherein the food is subjected to high pressure treatment for 10 seconds to 30 minutes.
(5) The method according to any one of (1) to (4), wherein the food material after high pressure treatment has a size of 0.5 to 10 cm.
(6) The method according to any one of (1) to (5), further comprising the step of adding another liquid to the high pressure treated solid food material to prepare a beverage.
(7) The method according to any one of (1) to (6), wherein the ingredients are fruits and/or vegetables.
(8) Beverages containing solid ingredients processed at a high pressure of 300 MPa or higher.

ADVANTAGE OF THE INVENTION According to this invention, a liquid can be made to permeate the inside of foodstuffs very efficiently. In a preferred embodiment, by infiltrating the liquid into the inside of the food material, it is possible to soften the food material while maintaining the shape of the food material, to impart flavor to the inside of the food material, and to improve the storage stability. In particular, according to the present invention, the treated product after high pressure treatment can be used as it is as a beverage or the like.

FIG. 1 is a photograph of the appearance of the foodstuffs according to Experiment 1 (left: winter melon before high-pressure treatment, right: winter melon after high-pressure treatment). FIG. 2 is a photograph of the appearance of the foodstuffs according to Experiment 2 (left: apples before high-pressure treatment, right: apples after high-pressure treatment). FIG. 3 is an appearance photograph of the beverage according to Experiment 4 (left: production example 1, right: production example 2).

In the present invention, food materials such as fruits and vegetables are placed in a flexible sealed container together with the liquid, and by applying a certain or more pressure from the outside of the sealed container, the liquid can be efficiently permeated into the food material. . In a preferred embodiment, by allowing the liquid to permeate the inside of the food material, it is possible not only to soften the food material, but also to impart flavor to the inside of the food material and improve the preservability of the food material. In addition, according to the present invention, the treated product after high-pressure treatment can be used as it is as a beverage, and can be easily stored.

In the present invention, food can be processed in a short period of time with extremely simple operations, which not only facilitates processing but also shortens the processing time. Moreover, since the method of the present invention does not involve heating, the nutritional components are not damaged due to heat.

In one preferred embodiment of the present invention, food is subjected to high pressure treatment while maintaining the outer shape (original shape) of the food. It should be noted that maintaining the original shape means not only the case where the shape (original shape) before the high pressure treatment is maintained as it is, but also such a mode as long as the shape can be maintained for a certain period even if it is slightly deformed. contain. In yet another aspect, the present invention allows the high pressure treatment of foodstuffs such that the foodstuffs soften and lose their original shape. Here, the softening of the food means that the hardness of the food is reduced over part or all of the food compared to the state before the high pressure treatment.

According to the present invention, the foodstuffs are softened by subjecting them to a high-pressure treatment with a liquid that has been appropriately cut. Since it can be used as a solid content, it is possible to easily provide a wide variety of beverages.

In the present invention, foodstuffs mainly mean foodstuffs that are edible without being heated. In a preferred embodiment, the foodstuff of the present invention is a vegetable food, and includes not only foods typified by fruits and vegetables, but also foods such as grains and agricultural crops before being eaten by humans (producers, etc. harvested). This means that it also includes foods in the mode of doing so).

As food, vegetables and/or fruits can preferably be treated. Examples include apple, pineapple, strawberry, kiwi, winter melon, radish, carrot, ginger, potato, Chinese yam, sweet potato, garlic, tomato, yuzu, passion fruit, dragon fruit, burdock, bamboo shoot, prune, sugar cane, and sugar beet. Suitable examples of this food include fruits such as apples, oranges, pineapples, strawberries, kiwis, and persimmons, and vegetables such as radishes, radish leaves, winter melons, carrots, and cucumbers. In the present invention, foods such as sweet potatoes, potatoes, sugarcane, ginger, garlic, tea leaves, spices, grains such as beans (including a series of legumes) or dried mushrooms can also be high pressure treated. Of course, only one kind of foodstuff may be processed, or two or more kinds of foodstuffs may be subjected to the high-pressure treatment together. Ingredients may also include, for example, tea leaves, red beans, coffee beans, walnuts, five-grain rice, and shiitake mushrooms.

When the food is subjected to high-pressure treatment according to the present invention, not only the pulp but also the peel can be treated. For example, since the pericarp is harder than the pulp, when the fruit is subjected to high-pressure treatment as it is according to the present invention, the pericarp can retain its shape even when the pulp is softened and liquefied. For example, a straw can be inserted into the food material in the form and the juice inside can be drunk.

In the present invention, the food material after high pressure treatment may be used as it is, or may be used after being compressed, for example. In the present invention, the foodstuff that has been subjected to high pressure treatment together with the liquid can be used as a beverage, or a beverage can be produced by adding another liquid to the foodstuff that has been subjected to high pressure treatment together with the liquid. Suitable examples of other liquids to be added include not only water and carbonated water, but also alcohol, yogurt, fruit juice, and tea. In addition, it is a matter of course that various additives and the like may be blended in the same manner as in ordinary beverages. Examples of various additives include acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, thickeners, quality stabilizers, and the like. can.

According to the present invention, by applying a high pressure to the food material, the cell walls in the food material can be broken and softened, and the food material can be processed in a short time. In a preferred embodiment, the time of high pressure treatment according to the present invention can be 5 seconds to 50 minutes, more preferably 10 seconds to 40 minutes, even more preferably 20 seconds to 30 minutes, even more preferably 30 seconds to 20 minutes. Preferably, it can be from 1 minute to 10 minutes.

In addition, since the high-pressure treatment of the present invention does not require heating, the nutrients contained in the food are not damaged by heat. In a preferred embodiment, the temperature of the high pressure treatment according to the present invention is 0-70°C, more preferably 5-60°C, even more preferably 10-50°C, even more preferably 15-40°C. According to the present invention, since the food is not heated over a long period of time, the flavor is less likely to be damaged as well as the nutritional components. Therefore, the high-pressure treatment according to the present invention is extremely important, for example, when processing foodstuffs such as tea leaves and spices where flavor is important.

In the high-pressure treatment of the present invention, a pressure of 300 MPa or higher is sufficient, preferably 300 to 1000 MPa, and may be 350 to 800 MPa, 400 to 650 MPa, or 550 to 650 MPa. The method of high-pressure treatment is not particularly limited, and may be batchwise or continuous. Isostatic pressing is preferred, such as cold isostatic pressing (CIP), warm isostatic pressing (WIP), heat Any hot isostatic pressing (HIP) method can be used. The method of generating pressure is not particularly limited. For example, it may be a method of directly compressing and pressurizing with a piston (piston direct pressure type), or a method of increasing pressure by sending pressure medium using a high pressure pump (external pressure increasing type). may

The high pressure treatment of the present invention is carried out by placing the food product together with a liquid in a flexible sealed container and applying pressure from outside the sealed container. Liquids that can be used are not particularly limited as long as they are edible liquids, and examples thereof include water, carbonated water, juices such as fruit juice, sugar solutions, tea, and coffee. In the present invention, for example, apple juice can be permeated into apples, but the combination of the food material and the liquid to be subjected to high pressure treatment is changed, such as permeating a liquid derived from a food material other than the food material used as the solid content. It is possible to provide complex and new deliciousness.

As the flexible sealed container, for example, a sealed container made of a polymer material such as polyethylene or silicon can be preferably used.
(fruit juice)
The liquid used in the beverage according to the present invention may be fruit juice-free, but may also contain fruit juice. The type and amount of fruit juice are not particularly limited. The type of fruit juice may be straight fruit juice obtained by squeezing the fruit, which is used as it is, or concentrated fruit juice. Moreover, it may be cloudy fruit juice or clear fruit juice. As the fruit juice, one or more fruit juices can be used.

(carbonic acid)
The beverage according to the present invention may be a carbonated beverage containing carbon dioxide gas. ^The pressure of the carbon dioxide gas is preferably a pressure that gives a refreshing feeling derived from the carbon dioxide gas. 0 kgf/cm ² is more preferable, and 1.5 to 2.5 kgf/cm ² is even more preferable.

Carbon dioxide may be added by a method commonly known to those skilled in the art. For example, but not limited to, carbonated water containing carbon dioxide may be blended, or carbon dioxide may be added to the beverage under pressure. It may be dissolved, the carbon dioxide and beverage may be mixed in a pipe using a mixer such as the Zuchenhagen Carbonator, or the beverage may be sprayed into a tank filled with carbon dioxide. Carbon dioxide may be absorbed by the beverage, or the beverage and carbonated water may be mixed to form a carbonated beverage.

(others)
The beverage of the present invention contains, for example, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, thickeners, quality stabilizers, and the like. be able to. Moreover, the beverage of the present invention may contain saccharides such as glucose. The beverages of the present invention may use one or more natural sweeteners or artificial sweeteners.

The beverage according to the present invention can be filled into sealed containers such as bottles, cans, barrels, or PET bottles, and subjected to processes such as sterilization to obtain bottled beverages, like ordinary beverages. In addition, for example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization such as hot water shower sterilization after filling the beverage into a container, or a method of sterilizing the beverage and then filling the container. be.

The beverage according to the present invention can be an alcoholic beverage in a preferred embodiment. Alcoholic beverages are not particularly limited as long as they contain alcohol (ethanol), but preferred examples include spirits such as chuhai, cocktails and fizz, and liqueurs. Alcohol raw materials are not particularly limited, but for example, spirits (rum, vodka, gin, etc.), liqueurs (e.g., spirits such as gin, vodka, and tequila, raw material alcohol, neutral alcohol, etc.), whiskey, brandy Alternatively, shochu and the like can be mentioned, and brewed alcoholic beverages such as beer can also be used. These alcohol raw materials can be used alone or in combination.

The raw material of the alcohol used in the beverage of the present invention is not particularly limited as long as it is an alcohol-containing liquid suitable for the beverage, and can be obtained, for example, by alcoholic fermentation of sugar by yeast. Raw materials for alcoholic fermentation are also not particularly limited, and include fruits such as grapes, apples, cherries and palms, grains such as rice, wheat and corn, root vegetables such as potatoes and sweet potatoes, and sugar cane. Although the alcohol content of the alcoholic beverage is not particularly limited, it is preferably 15 v/v% or less, more preferably 13 v/v% or less, and even more preferably 11 v/v% or less. Although the lower limit of the alcohol content is not particularly limited, it is preferably 1 v/v% or more, more preferably 2 v/v% or more, and even more preferably 3 v/v% or more. When the alcohol content is less than 1 v/v%, even if limonene coexists, the stimulus of the tingling aftertaste is not felt so strongly. In a preferred embodiment, the alcohol content of the alcoholic beverage of the invention is 4-9 v/v %.

Hereinafter, the present invention will be described in more detail by showing specific experimental examples, but the present invention is not limited to the following specific examples. In addition, unless otherwise specified in this specification, concentrations and the like are based on weight, and numerical ranges are described as including their endpoints.

Experiment 1: High-pressure treatment of food (winter melon)
The winter melon cut into 2 cm squares or 3 cm squares was subjected to high pressure treatment using a high pressure treatment apparatus (piston type WIP apparatus, Kobe Steel, Ltd.). Specifically, the cut winter melon and the following liquid (150 ml) were placed in a flexible sealed resin container (volume: about 200 ml) so that the pulp was immersed in it, and sealed. was given for 5 minutes from the outside of the sealed container.

Also, as a control, a sample was prepared by placing cut winter melon and liquid in a sealed container and simply immersing it for 5 minutes.
(liquid)
・Water and sugar solution (Brix: 10)
・Orange juice (Nacchan Orange, Suntory Food International)
(a) Weight When the weight of the food material (winter melon) was measured before and after the high pressure treatment, it was confirmed that the weight of the food material increased due to the high pressure treatment, and the inside of the food material was impregnated with the liquid. On the other hand, in the pressure range of 300 to 600 MPa, the degree of impregnation of the liquid into the food (increase in weight) was almost the same.

(b) Appearance (color and shape)
For those using orange juice as the liquid, the appearance before and after the high-pressure treatment was visually evaluated. FIG. 1 shows a sample that was subjected to high pressure treatment at 450 MPa, and it was confirmed that orange juice penetrated into the interior of the winter melon due to the high pressure treatment. It was also confirmed that the orange juice permeated into the foodstuff when treated at 300 MPa and 600 MPa, similarly to when treated at 450 MPa.

(c) Flavor and Texture After the high-pressure treatment, the sample was eaten, and the flavor and texture were sensory evaluated.
When water was used as the liquid, the freshness of the fruit pulp could be felt strongly in the sample after high-pressure treatment, and the sensory evaluation confirmed that the water permeated into the inside of the food. In addition, it was felt that the higher the pressure of the high-pressure treatment, the more the liquid penetrated into the interior of the winter melon.

When a sugar solution was used as the liquid, it was confirmed by sensory evaluation that the sugar solution permeated into the inside of the food after the high-pressure treatment. In addition, it was felt that the higher the pressure of the high-pressure treatment, the more the liquid penetrated into the interior of the winter melon.

When orange juice was used as the liquid, the taste of orange juice could be felt to the inside of the sample after high-pressure treatment, and the sensory evaluation confirmed that the orange juice permeated the inside of the food. In addition, it was felt that the higher the pressure of the high-pressure treatment, the more the liquid penetrated into the interior of the winter melon.

Moreover, when the texture (hardness) of the foodstuff was sensory evaluated on a scale of 5, it was confirmed that the foodstuffs were softened by the high-pressure treatment (the higher the value, the harder the texture).

(d) Hardness The hardness of the food before and after treatment was measured using a hardness tester (model number: SF-1010 or SF5050, both manufactured by Seikosha). Specifically, the tip of the hardness meter was pressed against the surface of the food material, and the scale when the food material was sinking was read (unit: kg).

The results are shown in the table below. The object to be treated (winter melon) was softened by the high-pressure treatment. In addition, in the pressure range of 300 to 600 MPa, the degree of decrease in hardness was the same.

Experiment 2: High-pressure treatment of various foods Similar to Experiment 1, various foods were subjected to high-pressure treatment to confirm the effect. Specifically, the following ingredients and orange juice (Nacchan Orange, Suntory Foods International) were placed in a flexible resin sealed container, sealed, and subjected to high pressure treatment in the same manner as in Experiment 1 (pressure: 600 MPa). . Also, as a control, a sample was prepared in which cut food and orange juice were placed in a sealed container and simply soaked for 5 minutes.
(Foodstuff)
・Apple (about 2 cm square)
・Mandarin orange (one bunch, about 3 cm)
・Banana (about 2 cm square)
・ Strawberry (one, about 3 cm)
・Carrot (about 2 cm square)
・ Radish (about 2 cm square)
(a) Appearance (color and shape)
The appearance before and after the high-pressure treatment was visually evaluated for various foods immersed in orange juice. For apples, mandarin oranges, and bananas, even the inside of the ingredients was orange, and it was confirmed that the orange juice permeated into the inside of the ingredients due to the high-pressure treatment. FIG. 2 shows a photograph of a sample of apples subjected to high pressure treatment, and it was confirmed that orange juice permeated into the food material.

(b) Flavor and texture (sensory evaluation)
As a result of sensory evaluation of the samples after the high-pressure treatment, it was possible to sense that the orange juice had permeated all the samples. Especially for apples, mandarin oranges, bananas, and strawberries, the taste of orange juice is added to the center of the food, and a different taste from the original ingredients can be felt, and the orange juice penetrates to the center of the food. This was also confirmed by the sensory evaluation.

(c) Hardness As in Experiment 1, the hardness of the food material before and after the treatment was measured. The results are shown in the table below, and the food material could be softened by the high pressure treatment.

Experiment 3: Bactericidal effect of high-pressure treatment The effect of high-pressure treatment on the following bacteria was confirmed. Specifically, bacteria cultured under aerobic conditions are placed in a flexible resin container with about 6 ml of physiological saline, sealed, and then subjected to high pressure treatment at 100 to 600 MPa for 5 minutes in the same manner as in Experiment 1. bottom.
(test bacteria)
・Enterobacter sp.
・Klebsiella spp. (intestinal bacteria, Klebsiella oxytoca)
・Candida (yeast, Candida sake)
・Saccharomyces (yeast, Saccharomyces cerevisiae)
(Evaluation results)
The colony forming units (CFU/ml) of samples before and after high pressure treatment were measured and the results are shown in the table below. As is clear from the table below, the high-pressure treatment according to the present invention significantly reduced bacteria, and was able to completely kill them at 400 MPa or higher.

Experiment 4: Preparation of fruit-containing beverage A fruit-containing beverage can be produced by high-pressure treatment as follows. All of the beverages described in Production Examples 1 to 4 can be stored for a certain period of time in a resinous container after high pressure treatment, opened when necessary, and easily consumed.

(Production example 1)
Apple (about 2 cm square), pineapple (about 2 cm square), strawberry (about 3 cm), and sugar water (brix: about 10) are placed in a flexible resin container and sealed. High pressure treatment for 5 minutes. Five apples, three pineapples, one strawberry, and about 100 ml of sugar water were used.

Fig. 3 (left) shows the beverage after the high-pressure treatment. While the solid ingredients maintained their shape, the sugar water permeated into the ingredients, making it possible to obtain a delicious fruit-containing beverage.
(Production example 2)
Apple (about 2 cm square), pineapple (about 2 cm square), kiwi (about 2 cm square), apple juice (Nacchan Apple, Suntory Food International) are placed in a flexible resin container and sealed, and the same as the above experiment. , 400 MPa for 5 minutes. Five apples, three pineapples, five kiwis, and about 100 ml of apple juice were used.

Fig. 3 (right) shows the beverage after the high-pressure treatment. While the solid ingredients maintained their shape, the apple juice permeated into the ingredients, making it possible to obtain a delicious fruit-containing beverage.
(Production example 3)
Apple (approximately 2 cm square), pineapple (approximately 2 cm square), kiwi (approximately 2 cm square), and sugar water (brix: approximately 10) are placed in a flexible resin container and sealed. high pressure for 5 minutes. Five apples, three pineapples, five kiwis, and about 100 ml of sugar water were used. After the high pressure treatment, about 100 ml of carbonated water is further added to produce a fruit punch.

The fruit punch obtained in this way is a delicious fruit-containing beverage in which the sugar liquid penetrates into the interior of the food while the solid food maintains its shape, and furthermore, the nutrition and flavor derived from the fruit are not impaired. can be done.

(Production example 4)
Apple (approximately 2 cm square), pineapple (approximately 2 cm square), kiwi (approximately 2 cm square), and sugar water (brix: approximately 10) are placed in a flexible resin container and sealed. high pressure for 5 minutes. Five apples, three pineapples, five kiwis, and about 100 ml of sugar water were used. After the high pressure treatment, about 100 ml of white wine is added to produce an alcoholic fruit punch.

The fruit punch obtained in this way is a delicious fruit-containing beverage in which the sugar liquid penetrates into the interior of the food while the solid food maintains its shape, and furthermore, the nutrition and flavor derived from the fruit are not impaired. can be done.

Claims (7)

A method for producing a non-alcoholic beverage containing solid foodstuffs, which includes a step of putting solid foodstuffs and a liquid into a flexible sealed container and treating the outside of the sealed container with a pressure of 300 MPa or more, wherein the sealed container is The above method, wherein the liquid to be added includes fruit juice, carbonated water, tea or coffee. The method according to claim 1, wherein the foodstuff is treated at a high pressure of 350-700 MPa. The method according to claim 1 or 2 , wherein the food is subjected to high pressure treatment for 10 seconds to 30 minutes. The method according to any one of claims 1 to 3 , wherein the size of the food material after high pressure treatment is 0.5 to 10 cm. The method according to any one of claims 1 to 4 , further comprising the step of adding another liquid to the high pressure treated solid food material to prepare a beverage. The method according to any one of claims 1 to 5 , wherein the foodstuff is fruit and/or vegetable. A beverage containing solid ingredients produced by the method according to any one of claims 1 to 6 .

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