JP7273405B2 - Chlorophyll-containing food quality preserving agent - Google Patents
Chlorophyll-containing food quality preserving agent Download PDFInfo
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- JP7273405B2 JP7273405B2 JP2019101500A JP2019101500A JP7273405B2 JP 7273405 B2 JP7273405 B2 JP 7273405B2 JP 2019101500 A JP2019101500 A JP 2019101500A JP 2019101500 A JP2019101500 A JP 2019101500A JP 7273405 B2 JP7273405 B2 JP 7273405B2
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Description
本発明は、熱や光によるクロロフィル含有食品の変色を抑制するための、クロロフィル含有食品用品質保持剤に関する。また、本発明は熱や光によるクロロフィル含有食品の変色を抑制する、クロロフィル含有食品の品質保持方法に関する。 TECHNICAL FIELD The present invention relates to a quality preserving agent for chlorophyll-containing foods for suppressing discoloration of chlorophyll-containing foods due to heat or light. The present invention also relates to a method for preserving the quality of a chlorophyll-containing food that suppresses discoloration of the chlorophyll-containing food due to heat or light.
抹茶やブロッコリー、インゲンマメ、枝豆、アスパラガス等の緑色野菜に含まれるクロロフィルは、一般にマグネシウムがテトラピロール環中心に配位した構造をしており、安全性の高い緑色色素として食品、化粧料等の着色に利用されている。 Chlorophyll contained in green vegetables such as green tea, broccoli, kidney beans, green soybeans, and asparagus generally has a structure in which magnesium is coordinated to the center of the tetrapyrrole ring, and is used as a highly safe green pigment in foods and cosmetics. Used for coloring.
しかしながら、クロロフィルは加熱や光(特に紫外線)照射により分解し、変色を引き起こしやすい。このような安定性の問題により、クロロフィルの用途や使用条件は制限されている。そのため、クロロフィルの安定化のための品質保持剤や品質保持方法が種々提案されている。 However, chlorophyll is easily decomposed by heating or irradiation with light (especially ultraviolet rays), causing discoloration. These stability issues limit the applications and conditions of use of chlorophyll. Therefore, various quality preserving agents and quality preserving methods for stabilizing chlorophyll have been proposed.
特許文献1には、炭酸マグネシウムを添加することにより、変色が抑制された茶そばの製造方法が記載されている。クロロフィルの分解はマグネシウムとテトラピロール環との配位構造が崩れることが原因の一つと考えられている。従って、特許文献1のように、炭酸マグネシウムのようなマグネシウム源を添加することで、クロロフィルの分解を抑制することが可能である。しかしながら、マグネシウム源の添加だけでは変色を十分に抑制することができず、さらにアスコルビン酸Naを加えてpHを7.0~8.0に調整した場合であっても、その変色抑制効果は未だ不十分であった。 Patent Literature 1 describes a method for producing tea buckwheat in which discoloration is suppressed by adding magnesium carbonate. One of the causes of chlorophyll decomposition is thought to be the collapse of the coordination structure between magnesium and the tetrapyrrole ring. Therefore, as in Patent Document 1, it is possible to suppress the decomposition of chlorophyll by adding a magnesium source such as magnesium carbonate. However, discoloration cannot be sufficiently suppressed by adding a magnesium source alone, and even when sodium ascorbate is added to adjust the pH to 7.0 to 8.0, the discoloration suppressing effect is still was inadequate.
特許文献2には、内側面に銅及び/又は亜鉛を含む合金地肌を露出した構造に形成してなる加熱容器中の温水または熱水中に溶出してくる銅イオンおよび亜鉛イオンの相互作用で植物由来緑色素を復元および/または定着するようにした湯煎による植物の緑色素復元・定着方法が記載されている。この方法では、クロロフィルの金属を銅イオンまたは亜鉛イオンに置換することでクロロフィルの色素をより鮮やかに保つことが可能である。しかしながら、このような方法では、溶出する金属イオン濃度の調整が困難であり、金属イオンが置換されるまで熱水に浸漬することで、他の栄養分の分解や溶出を招く等の問題があった。 In Patent Document 2, the interaction of copper ions and zinc ions eluted in warm water or hot water in a heating vessel formed into a structure in which an alloy surface containing copper and / or zinc is exposed on the inner surface A method for restoring/fixing a plant-derived green pigment by boiling in hot water for restoring and/or fixing a plant-derived green pigment is described. In this method, it is possible to keep the chlorophyll pigment brighter by replacing the chlorophyll metal with a copper ion or a zinc ion. However, with such a method, it is difficult to adjust the concentration of eluted metal ions, and immersion in hot water until the metal ions are replaced causes problems such as decomposition and elution of other nutrients. .
特許文献3には、特定のミネラルを増強した酵母を利用した植物の緑色の保持あるいは復元する方法が提案されている。しかしながら、ミネラル含有酵母は、酵母壁が硬く所定のミネラルの効果的な遊離が難しいことや、酵母体内のミネラル含有量が比較的少ない(亜鉛酵母の場合は亜鉛を5重量%含有)ことから、酵母を過剰に加える必要があった。また、特有の酵母臭が食品に付着し、臭いや味に影響が出るため、食品には使用し難いものであった。 Patent Document 3 proposes a method for maintaining or restoring the green color of plants using yeast enriched with specific minerals. However, mineral-containing yeast has a hard yeast wall, making it difficult to effectively release predetermined minerals. Had to add yeast in excess. In addition, the unique yeast odor adheres to food, affecting the odor and taste, making it difficult to use in food.
また、クロロフィルの分解は、酸化も原因の一つと考えられており、様々な抗酸化物質の添加によってクロロフィルの変色を抑制する方法が提案されている。抗酸化物質としては、例えば、β-カロテン(特許文献4)、α-リポ酸及びアスコルビン酸(特許文献5、特許文献6)等が挙げられるが、クロロフィルの分解には複数の要因が考えられ、そのメカニズムが複雑であることから、これらの化合物のみではクロロフィルの分解、変色を十分に抑制することが困難であった。 Oxidation is also considered to be one of the causes of the decomposition of chlorophyll, and methods for suppressing discoloration of chlorophyll by adding various antioxidant substances have been proposed. Antioxidants include, for example, β-carotene (Patent Document 4), α-lipoic acid and ascorbic acid (Patent Documents 5 and 6). Since the mechanism is complicated, it has been difficult to sufficiently suppress the decomposition and discoloration of chlorophyll using only these compounds.
そのため、食品の味質に対する影響が少なく、十分な変色抑制効果を有する品質保持剤が所望されていた。 Therefore, there has been a demand for a quality preserving agent that has little effect on the taste of food and has a sufficient effect of suppressing discoloration.
本発明は、食品の味質に対する影響が少なく、十分な変色抑制効果を有するクロロフィル含有食品用品質保持剤を提供することを目的とする。 An object of the present invention is to provide a chlorophyll-containing food quality preserving agent that has little effect on the taste of food and has a sufficient effect of suppressing discoloration.
本発明者らは、鋭意検討の結果、特定の化合物を混合し、特定のpHに調整することにより、食品の味質に対する影響が少なく、十分な変色抑制効果を有することを見出し、本発明を完成させるに至った。 As a result of intensive studies, the present inventors have found that by mixing a specific compound and adjusting the pH to a specific value, there is little effect on the taste of food and it has a sufficient effect of suppressing discoloration. I came to complete it.
すなわち本発明は、マグネシウム含有化合物、アスコルビン酸類および/またはその塩、およびα-リポ酸および/またはその複合体を含有するクロロフィル含有食品用品質保持剤であって、該クロロフィル含有食品用品質保持剤の1重量%水溶液のpHが7.5~9.5である、クロロフィル含有食品用品質保持剤を提供するものである。 That is, the present invention provides a chlorophyll-containing food quality preserving agent containing a magnesium-containing compound, ascorbic acids and/or salts thereof, and α-lipoic acid and/or a complex thereof, wherein the chlorophyll-containing food quality preserving agent A chlorophyll-containing food quality preserving agent having a pH of 7.5 to 9.5 in a 1% by weight aqueous solution of
本発明のクロロフィル含有食品用品質保持剤は、抹茶等のクロロフィル含有食品に添加することで、味質に影響を与えず、変色を抑制することができる。 The chlorophyll-containing food quality preserving agent of the present invention can suppress discoloration without affecting taste quality by adding it to chlorophyll-containing food such as green tea.
本発明のクロロフィル含有食品用品質保持剤に用いるマグネシウム含有化合物としては、塩化マグネシウム、ステアリン酸マグネシウム、炭酸マグネシウム、硫酸マグネシウムおよびリン酸三マグネシウムからなる群から選択される一種以上が挙げられ、変色抑制効果に優れる点で、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウムが好ましく、炭酸マグネシウム、リン酸三マグネシウムがより好ましく、炭酸マグネシウムがさらに好ましい。 The magnesium-containing compound used in the chlorophyll-containing food quality preserving agent of the present invention includes one or more selected from the group consisting of magnesium chloride, magnesium stearate, magnesium carbonate, magnesium sulfate and trimagnesium phosphate, and suppresses discoloration. Magnesium carbonate, magnesium sulfate, and trimagnesium phosphate are preferred, magnesium carbonate and trimagnesium phosphate are more preferred, and magnesium carbonate is even more preferred, from the viewpoint of excellent effects.
本発明のクロロフィル含有食品用品質保持剤に含まれるマグネシウム含有化合物の割合は、アスコルビン酸類および/またはその塩100重量部に対して、5~300重量部が好ましく、7~120重量部がより好ましく、9~70重量部がさらに好ましく、11~60重量部が特に好ましい。マグネシウム含有化合物の割合がアスコルビン酸類および/またはその塩100重量部に対して5重量部を下回る場合、十分な変色抑制効果が得られない傾向にあり、アスコルビン酸類および/またはその塩100重量部に対して300重量部を上回る場合、クロロフィルがアルカリによって分解し、使用した食品が変色する傾向にある。 The ratio of the magnesium-containing compound contained in the chlorophyll-containing food quality preserving agent of the present invention is preferably 5 to 300 parts by weight, more preferably 7 to 120 parts by weight, per 100 parts by weight of ascorbic acids and/or salts thereof. , more preferably 9 to 70 parts by weight, particularly preferably 11 to 60 parts by weight. If the ratio of the magnesium-containing compound is less than 5 parts by weight with respect to 100 parts by weight of ascorbic acids and/or salts thereof, there is a tendency that a sufficient effect of suppressing discoloration cannot be obtained, and 100 parts by weight of ascorbic acids and/or salts thereof On the other hand, when it exceeds 300 parts by weight, chlorophyll is decomposed by alkali, and the food used tends to be discolored.
本発明のクロロフィル含有食品用品質保持剤に用いるアスコルビン酸類および/またはその塩としては、L-アスコルビン酸、エリソルビン酸(D-イソアスコルビン酸)、L-アスコルビン酸ナトリウム、L-アスコルビン酸カリウム、L-アスコルビン酸アンモニウム、L-アスコルビン酸モノエタノールアミン、L-アスコルビン酸ジエタノールアミン、エリソルビン酸ナトリウム、エリソルビン酸カリウム、エリソルビン酸アンモニウム、エリソルビン酸モノエタノールアミン、エリソルビン酸ジエタノールアミンからなる群から選択される一種以上を用いることができる。これらの中でも、変色抑制効果に優れる点で、L-アスコルビン酸ナトリウムが好ましい。また、これらの化合物は水和物であってもよい。 Ascorbic acids and/or salts thereof used in the chlorophyll-containing food quality preserving agent of the present invention include L-ascorbic acid, erythorbic acid (D-isoascorbic acid), sodium L-ascorbate, potassium L-ascorbate, L - one or more selected from the group consisting of ammonium ascorbate, monoethanolamine L-ascorbate, diethanolamine L-ascorbate, sodium erythorbate, potassium erythorbate, ammonium erythorbate, monoethanolamine erythorbate, and diethanolamine erythorbate can be used. Among these, sodium L-ascorbate is preferred because of its excellent effect of suppressing discoloration. Also, these compounds may be hydrates.
本発明のクロロフィル含有食品用品質保持剤に含まれるアスコルビン酸類および/またはその塩の割合は、品質保持剤全量に対し20~65重量%が好ましく、25~60重量%がより好ましく、30~55重量%がさらに好ましい。アスコルビン酸類および/またはその塩の割合が20重量%を下回る場合、十分な変色抑制効果が得られない傾向にあり、アスコルビン酸類および/またはその塩の割合が65重量%を上回る場合、製剤中の他成分の配合量が減るために得られる効果が低減する恐れがある。 The proportion of ascorbic acids and/or salts thereof contained in the chlorophyll-containing food quality preserving agent of the present invention is preferably 20 to 65% by weight, more preferably 25 to 60% by weight, more preferably 30 to 55%, based on the total amount of the quality preserving agent. % by weight is more preferred. If the proportion of ascorbic acids and / or salts thereof is less than 20% by weight, there is a tendency that a sufficient discoloration suppressing effect cannot be obtained, and if the proportion of ascorbic acids and / or salts thereof exceeds 65% by weight, There is a risk that the effect obtained will be reduced due to the reduction in the amount of the other components blended.
本発明のクロロフィル含有食品用品質保持剤に用いるα-リポ酸および/またはその複合体において、α-リポ酸としては、α-リポ酸R体、α-リポ酸S体、ジヒドロリポ酸R体、ジヒドロリポ酸S体、およびこれらのアルカリ金属塩もしくはアルカリ土類金属塩からなる群から選択される一種以上が挙げられる。 In the α-lipoic acid and/or its complex used in the chlorophyll-containing food quality preserving agent of the present invention, α-lipoic acid includes R-body of α-lipoic acid, S-body of α-lipoic acid, R-body of dihydrolipoic acid, One or more selected from the group consisting of S dihydrolipoic acid, and alkali metal salts or alkaline earth metal salts thereof.
本発明のクロロフィル含有食品用品質保持剤に用いるα-リポ酸および/またはその複合体としては、安定性および臭気抑制効果に優れる点で、α-リポ酸/シクロデキストリン複合体が好ましい。 As the α-lipoic acid and/or its complex used in the chlorophyll-containing food preservative of the present invention, an α-lipoic acid/cyclodextrin complex is preferable in terms of excellent stability and odor suppressing effect.
α-リポ酸/シクロデキストリン複合体におけるシクロデキストリンとは、D-グルコースがα-1、4結合により環状構造を形成した大環状化合物であり、α-シクロデキストリン、β-シクロデキストリン、γ-シクロデキストリンおよびδ-及びε-シクロデキストリンからなる群から選択される一種以上が挙げられる。特にγ-シクロデキストリンは水溶性、消化性が共に優れるため、好ましい。 Cyclodextrin in the α-lipoic acid/cyclodextrin complex is a macrocyclic compound in which D-glucose forms a cyclic structure with α-1,4 bonds, and α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, One or more selected from the group consisting of dextrins and δ- and ε-cyclodextrins. γ-Cyclodextrin is particularly preferred because of its excellent water solubility and digestibility.
本発明のクロロフィル含有食品用品質保持剤に含まれるα-リポ酸および/またはその複合体の割合は、アスコルビン酸類および/またはその塩100重量部に対して、1~20重量部が好ましく、1.5~10重量部がより好ましく、2~5重量部がさらに好ましい。α-リポ酸および/またはその複合体の割合がアスコルビン酸類および/またはその塩100重量部に対して1重量部を下回る場合、十分な変色抑制効果が得られない傾向にあり、アスコルビン酸類および/またはその塩100重量部に対して20重量部を上回る場合、クロロフィル含有食品へのα-リポ酸特有の刺激味の影響が強くなる傾向にある。 The ratio of α-lipoic acid and/or its complex contained in the chlorophyll-containing food quality preserving agent of the present invention is preferably 1 to 20 parts by weight with respect to 100 parts by weight of ascorbic acids and/or salts thereof. .5 to 10 parts by weight is more preferred, and 2 to 5 parts by weight is even more preferred. If the ratio of α-lipoic acid and/or its complex is less than 1 part by weight with respect to 100 parts by weight of ascorbic acids and/or salts thereof, there is a tendency that a sufficient effect of suppressing discoloration cannot be obtained, and ascorbic acids and/or Alternatively, if the amount exceeds 20 parts by weight per 100 parts by weight of the salt, the irritating taste peculiar to α-lipoic acid tends to have a stronger effect on the chlorophyll-containing food.
本発明のクロロフィル含有食品用品質保持剤の1重量%水溶液のpHは7.5~9.5であり、7.7~9.2が好ましく、8.0~9.0がより好ましい。本発明のクロロフィル含有食品用品質保持剤の1重量%水溶液のpHが上記範囲内にあることによって、クロロフィル含有食品に対して十分な変色抑制効果が得られるとともに、食品の味質に対する影響が少ない。本発明のクロロフィル含有食品用品質保持剤はpH調整剤を含有してもよく、pH調整剤の添加量は、本発明の品質保持剤の1重量%水溶液のpHが上記範囲内に入るよう適宜調整すればよい。1重量%水溶液のpHが上記範囲内であれば、pH調整剤は用いなくてもよい。pH調整剤の割合は、品質保持剤全量に対し0.5~60重量%程度が好ましいが、これに限定されず、場合により60重量%を上回ってもよい。 A 1% by weight aqueous solution of the chlorophyll-containing food quality preserving agent of the present invention has a pH of 7.5 to 9.5, preferably 7.7 to 9.2, more preferably 8.0 to 9.0. When the pH of the 1% by weight aqueous solution of the chlorophyll-containing food quality preserving agent of the present invention is within the above range, a sufficient effect of suppressing discoloration of the chlorophyll-containing food can be obtained, and the taste of the food is less affected. . The chlorophyll-containing food quality preserving agent of the present invention may contain a pH adjuster, and the amount of the pH adjusting agent added is appropriately adjusted so that the pH of a 1% by weight aqueous solution of the quality preserving agent of the present invention falls within the above range. Just adjust. If the pH of the 1% by weight aqueous solution is within the above range, the pH adjuster may not be used. The proportion of the pH adjuster is preferably about 0.5 to 60% by weight relative to the total amount of the quality preserving agent, but is not limited to this, and may exceed 60% by weight in some cases.
pH調整剤としては、フマル酸、乳酸、酢酸、酒石酸、アジピン酸、グルコン酸、クエン酸、りんご酸、こはく酸、フィチン酸、プロピオン酸、酪酸、炭酸、重炭酸およびリン酸、ならびにこれらの酸のナトリウム塩、カリウム塩、カルシウム塩およびアンモニウム塩からなる群から選択される1種以上が挙げられる。 pH adjusters include fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonic acid and phosphoric acid, and these acids. one or more selected from the group consisting of sodium salts, potassium salts, calcium salts and ammonium salts of
本発明が適用されるクロロフィル含有食品は、クロロフィルを含む食品或いは食品素材であれば、いずれも対象とすることができ、緑色野菜、緑茶、抹茶、クロレラ、ユーグレナ、スピルリナ等が例示される。尚、一種類の食品だけでなく、複数の食品の混合物を対象としてもよい。 The chlorophyll-containing food to which the present invention is applied can be any food or food material containing chlorophyll, and examples thereof include green vegetables, green tea, green tea, chlorella, euglena, and spirulina. It should be noted that not only one kind of food but also a mixture of a plurality of foods may be targeted.
緑色野菜としては、グリーンピース、ブロッコリー、グリーン・アスパラガス、枝豆、ほうれん草、インゲンマメ、わらび、キャベツ、ピーマン、コマツナ、サヤエンドウ、オクラ、大麦若葉などを例示できる。本発明で使用される野菜は、野菜全体であっても、その一部であってもよく、丸のまま又は最終的な用途に合わせた様々な大きさに切られた野菜を使用してもよい。 Examples of green vegetables include green peas, broccoli, green asparagus, green soybeans, spinach, kidney beans, bracken, cabbage, green peppers, Japanese mustard spinach, snow peas, okra, and young barley leaves. The vegetables used in the present invention may be whole vegetables or portions thereof, whole vegetables or cut into various sizes depending on the final use may be used. good.
緑茶は、ツバキ科茶の樹の芽、葉、茎であり、品種、産地を問わず本発明の適用対象とすることができ、また、生のままであっても、また、クロロフィルが壊されていない状態で残存していれば飲料用の前処理(発酵、半発酵など)を施したものであってもよい。緑茶の種類としては、煎茶、玉露、かぶせ茶、番茶、玉緑茶、抹茶、ほうじ茶、釜炒り茶、てん茶等が挙げられる。 Green tea is the buds, leaves, and stems of the tea tree of the Camellia family, and can be applied to the present invention regardless of the variety or production area. If it remains in a non-fermented state, it may be pretreated for beverages (fermentation, semi-fermentation, etc.). Examples of types of green tea include sencha, gyokuro, kabusecha, bancha, gyokuryokucha, matcha, hojicha, kamairicha, and tencha.
抹茶は挽き茶とも言われ、一般には上記てん茶を臼で挽いて粉にしたものであるが、本発明における抹茶には、てん茶の粉に限らず広く緑茶を粉状化したものも含まれる。 Matcha is also called ground tea, and is generally made by grinding the above tencha with a mortar to make powder, but the matcha in the present invention is not limited to tencha powder, but also includes powdered green tea. .
特に緑茶や抹茶等のクロロフィル含有食品を利用した加工飲食品は、茶飲料(いわゆる「お茶」)をはじめ、例えば、スナック類、栄養食品、炭酸飲料、機能性飲料、アルコール飲料、アイスクリーム、シャーベット等の冷菓類、ゼリー、プリン、羊かん等のデザート類、クッキー、ケーキ、チョコレート、チューイングガム、饅頭等の菓子類、蒸しパン、菓子パン、食パン等のパン類、ラムネ菓子、タブレット、錠菓類などが挙げられる。このように本発明はクロロフィルを含む上記加工食品に幅広く適用可能である。 In particular, processed foods and beverages using chlorophyll-containing foods such as green tea and matcha include tea beverages (so-called "tea"), snacks, nutritional foods, carbonated drinks, functional drinks, alcoholic beverages, ice cream, sherbet. Desserts such as jelly, pudding, and yokan, sweets such as cookies, cakes, chocolate, chewing gum, and steamed buns, bread such as steamed bread, sweet bread, and white bread, ramune sweets, tablets, tablet sweets, etc. be done. Thus, the present invention is widely applicable to the above processed foods containing chlorophyll.
より具体的には、抹茶入り蒸しパン、抹茶入りケーキ、緑茶入りキャンディー、抹茶アイスクリーム、抹茶プリン、抹茶入り乳飲料、緑茶ゼリーや抹茶チョコレートが例示される。 More specific examples include steamed bread containing matcha, cake containing matcha, candy containing green tea, matcha ice cream, matcha pudding, milk drink containing matcha, green tea jelly, and matcha chocolate.
また、本発明のクロロフィル含有食品用品質保持剤は、その効果に影響を及ぼさない範囲で、目的に応じ、別途、デキストリンなどの食品素材や、核酸などの調味料、苦味料、光沢剤、栄養強化剤、トコフェロール等のビタミン類、カテキン、ミネラル、パラベン等の抗菌剤、香料、天然香料、甘味料、保存料、日持ち向上剤、調味料、乳化剤、膨張剤、増粘剤、安定剤、ゲル化剤、糊料、固結防止剤等を含むことができる。 In addition, the chlorophyll-containing food quality preserving agent of the present invention can be added separately according to the purpose, such as food materials such as dextrin, seasonings such as nucleic acids, bittering agents, brightening agents, and nutritive agents, as long as the effect is not affected. Strengthening agents, vitamins such as tocopherol, catechins, minerals, antibacterial agents such as parabens, fragrances, natural flavors, sweeteners, preservatives, shelf life improvers, seasonings, emulsifiers, swelling agents, thickeners, stabilizers, gels Agents, thickeners, anti-caking agents and the like may be included.
さらに、本発明のクロロフィル含有食品用品質保持剤の効果を高める目的で、上記加工飲食品を脱酸素剤および/またはアルコール揮散剤と共に包装内に封入してもよい。 Furthermore, for the purpose of enhancing the effects of the chlorophyll-containing food quality preserving agent of the present invention, the processed food and drink may be packaged together with an oxygen scavenger and/or an alcohol volatilization agent.
本発明のクロロフィル含有食品用品質保持剤の使用方法として、本発明のクロロフィル含有食品用品質保持剤をクロロフィル含有食品に直接添加する方法が挙げられる。 A method of using the chlorophyll-containing food quality preserving agent of the present invention includes a method of directly adding the chlorophyll-containing food quality preserving agent of the present invention to a chlorophyll-containing food.
クロロフィル含有食品への添加量は、食品毎に得られる変色抑制効果や味質への影響が異なるため、希望する変色抑制効果や味質が得られるように適宜調整すればよいが、クロロフィル含有食品100重量部に対して1~300重量部、好ましくは10~250重量部、より好ましくは20~100重量部、さらに好ましくは30~60重量部を目安に添加すればよい。 The amount of chlorophyll-containing food to be added may be adjusted appropriately so as to obtain the desired discoloration-inhibiting effect and taste, since the discoloration-inhibiting effect and the effect on taste differ depending on the food. 1 to 300 parts by weight, preferably 10 to 250 parts by weight, more preferably 20 to 100 parts by weight, and even more preferably 30 to 60 parts by weight may be added to 100 parts by weight.
本発明のクロロフィル含有食品用品質保持剤の使用方法として、本発明のクロロフィル含有食品用品質保持剤の水溶液にクロロフィル含有食品を浸漬する方法、本発明のクロロフィル含有食品用品質保持剤の水溶液をクロロフィル含有食品に噴霧または塗布する方法などが挙げられる。クロロフィル含有食品用品質保持剤の水溶液は、例えば、0.1~50重量%、好ましくは0.5~20重量%を目安に調節すればよい。 Methods of using the chlorophyll-containing food quality preserving agent of the present invention include a method of immersing the chlorophyll-containing food in an aqueous solution of the chlorophyll-containing food quality preserving agent of the present invention, and a method of immersing the chlorophyll-containing food quality preserving agent of the present invention in an aqueous solution of Examples include a method of spraying or coating the containing food. The aqueous solution of the chlorophyll-containing food quality preserving agent may be adjusted to, for example, 0.1 to 50% by weight, preferably 0.5 to 20% by weight.
本発明のクロロフィル含有食品用品質保持剤を食品に添加する時期、または、本発明のクロロフィル含有食品用品質保持剤の水溶液に食品を浸漬する時期については、特に制限は無く、加熱食品に使用する場合は加熱の前後、あるいは加熱中いずれに実施してもよい。 The timing of adding the chlorophyll-containing food quality preserving agent of the present invention to the food or the timing of immersing the food in the aqueous solution of the chlorophyll-containing food quality preserving agent of the present invention is not particularly limited. In some cases, it may be carried out before or after heating or during heating.
以下、実施例により本発明を詳細に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.
試験例
品質保持剤の調製
下記材料を表1-1~1-3に示す割合で、製剤A~Uを調製した。また、調製した製剤について、1重量%水溶液を調製し、pHメーター(株式会社堀場製作所製)を用いてpHを測定した。結果を表1-1~1-3に示す。
・炭酸マグネシウム(協和化学工業株式会社製)
・リン酸三マグネシウム(太平化学産業株式会社製)
・硫酸マグネシウム(株式会社松葉薬品製)
・L-アスコルビン酸ナトリウム(維生薬業有限公司製)
・アスコルビン酸(DSM社製)
・R(+)-αリポ酸-γシクロデキストリン包接体:α-リポ酸CD(株式会社シクロケム製)
・デキストリン(松谷化学工業株式会社製)
・フマル酸一ナトリウム(川崎化成工業株式会社製)
・DL-リンゴ酸(扶桑化学工業株式会社製)
・DL-酒石酸(扶桑化学工業株式会社製)
・無水クエン酸(昭和化工株式会社製)
・炭酸水素ナトリウム(AGC株式会社製)
Test example
Preparation of quality preserving agent
Formulations A to U were prepared using the following materials in proportions shown in Tables 1-1 to 1-3. In addition, a 1% by weight aqueous solution was prepared from the prepared formulation, and the pH was measured using a pH meter (manufactured by HORIBA, Ltd.). The results are shown in Tables 1-1 to 1-3.
・ Magnesium carbonate (manufactured by Kyowa Chemical Industry Co., Ltd.)
・Trimagnesium phosphate (manufactured by Taihei Kagaku Sangyo Co., Ltd.)
・Magnesium sulfate (manufactured by Matsuba Pharmaceutical Co., Ltd.)
・ Sodium L-ascorbate (manufactured by Isei Pharmaceutical Co., Ltd.)
・Ascorbic acid (manufactured by DSM)
・R(+)-α-lipoic acid-γ cyclodextrin clathrate: α-lipoic acid CD (manufactured by CycloChem Co., Ltd.)
・Dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.)
・ Monosodium fumarate (manufactured by Kawasaki Chemical Industry Co., Ltd.)
・ DL-malic acid (manufactured by Fuso Chemical Industry Co., Ltd.)
・ DL-tartaric acid (manufactured by Fuso Chemical Industry Co., Ltd.)
・ Citric acid anhydride (manufactured by Showa Kako Co., Ltd.)
・ Sodium hydrogen carbonate (manufactured by AGC Co., Ltd.)
実施例1~15および比較例1~6
(抹茶蒸しパンの変色抑制試験1)
抹茶蒸しパンの製造
調製した製剤A~Uを、下記配合の抹茶蒸しパン原材料における抹茶(クロロフィル含有食品)100重量部に対して表1-1~1-3に記載の添加量になるように、それぞれ抹茶と混合した後、さらに薄力粉とベーキングパウダー(BP)を混合し、粉末組成物を得た。次に、グラニュー糖水溶液に前記粉末組成物を加え、混合した後、アルミカップに流し入れて、蒸し器で5分30秒間蒸した後、アルミカップを外して室温で30分間冷却し、抹茶蒸しパンを得た。
また、製剤を使用せず下記配合と同様の抹茶蒸しパンを製造し、官能評価および色差測定の対照とした。
<抹茶蒸しパン原材料の配合>
薄力粉 44.25重量%
BP 0.97重量%
グラニュー糖 19.65重量%
抹茶 1.77重量%
水道水 33.36重量%
Examples 1-15 and Comparative Examples 1-6
(Discoloration suppression test 1 of matcha steamed bread)
Production of matcha steamed bread
Prepared formulations A to U are mixed with matcha respectively so that the addition amounts shown in Tables 1-1 to 1-3 are added to 100 parts by weight of matcha (chlorophyll-containing food) in matcha steamed bread raw materials with the following formulations. After that, soft flour and baking powder (BP) were further mixed to obtain a powder composition. Next, the powder composition is added to the granulated sugar aqueous solution, mixed, poured into an aluminum cup, steamed in a steamer for 5 minutes and 30 seconds, then removed from the aluminum cup and cooled at room temperature for 30 minutes to make matcha steamed bread. Obtained.
In addition, matcha steamed bread with the same composition as below was produced without using the formulation, and used as a control for sensory evaluation and color difference measurement.
<Formulation of matcha steamed bread raw materials>
Soft flour 44.25% by weight
BP 0.97% by weight
Granulated sugar 19.65% by weight
Matcha 1.77% by weight
Tap water 33.36% by weight
抹茶蒸しパンの官能評価
製造した抹茶蒸しパンの味質を下記評価基準にて評価した。結果を表1-1~1-3に示す。
<評価基準>
○・・・対照と同等の味質
△・・・対照とやや異なる味質(抹茶の風味がやや消失)
Sensory Evaluation of Matcha Steamed Bread The taste quality of the manufactured matcha steamed bread was evaluated according to the following evaluation criteria. The results are shown in Tables 1-1 to 1-3.
<Evaluation Criteria>
○: Taste quality equivalent to control △: Taste quality slightly different from control (Matcha flavor is slightly lost)
抹茶蒸しパンの色差測定
製造した抹茶蒸しパンをガスバリア性の高い包装袋(旭化成パックス株式会社製:KON15μm/60μm)に密閉した後、室温、蛍光灯による約1000ルクスの光照射下で1日間保管し、保管後の抹茶蒸しパンの色差を下記方法により測定した。結果を表1-1~1-3に示す。
<色差の測定方法>
色差の測定には測色色差計(日本電色工業株式会社製:ZE‐2000)を用いて、明度L*値、色相a*値(赤色⇔緑色)、色相b*値(黄色⇔青色)を測定した。
製造直後の値をp、所定時間経過後の値をqの添え字で示すとき、下式により総合的な色の差であるΔE*を算出した。
(式)ΔE*=[(L*q-L*p)2+(a*q-a*p)2+(b*q-b*p)2]1/2
尚、ΔE*は製造直後と所定時間経過後のL*、a*、b*の数値の差を表す。よって、ΔE*の数値が小さい程、製造直後からの変化が少なく、変色抑制効果が高いことを示す。(ΔE*/対照のΔE*)×100の値が65未満であるのが好ましく、55未満であるのがより好ましく、45未満であるのがさらに好ましく、40未満であるのが特に好ましい。
Color difference measurement of matcha steamed bread After sealing the manufactured matcha steamed bread in a packaging bag with high gas barrier property (manufactured by Asahi Kasei Pax Co., Ltd.: KON 15 μm/60 μm), it was stored at room temperature under illumination of about 1000 lux by a fluorescent lamp for 1 day. Then, the color difference of the green tea steamed bread after storage was measured by the following method. The results are shown in Tables 1-1 to 1-3.
<Method for measuring color difference>
A colorimetric color difference meter ( manufactured by Nippon Denshoku Industries Co., Ltd.: ZE-2000) was used to measure the color difference. was measured.
ΔE * , which is the overall color difference, was calculated by the following formula, where p indicates the value immediately after production and q indicates the value after the elapse of a predetermined time.
(Formula) ΔE * = [(L * q−L * p) 2 +(a * q−a * p) 2 +(b * q−b * p) 2 ] 1/2
ΔE * represents the difference in the numerical values of L * , a * , and b * immediately after production and after a predetermined time has passed. Therefore, the smaller the value of ΔE * , the smaller the change from immediately after production, and the higher the effect of suppressing discoloration. Preferably, the value of (ΔE * /ΔE * of control)×100 is less than 65, more preferably less than 55, even more preferably less than 45, and most preferably less than 40.
本発明の製剤A~Oのいずれかが配合された抹茶蒸しパン(実施例1~15)は、光照射下での保管試験における色差((ΔE*/対照のΔE*)×100)の値が、対照より明確に小さく、十分に変色が抑制されていることが確認された。また味質に関しても対照と遜色なく同等であった。一方、本発明以外の製剤P~Uのいずれかが配合された抹茶蒸しパン(比較例1~6)は、いずれも実施例1~15と比較して色差((ΔE*/対照のΔE*)×100)の値が大きく、変色抑制効果が十分ではなかった。 Matcha steamed bread (Examples 1 to 15) containing any of the formulations A to O of the present invention has a color difference ((ΔE * / ΔE * of control) × 100) in a storage test under light irradiation. was clearly smaller than the control, and it was confirmed that the discoloration was sufficiently suppressed. In addition, the taste was comparable to that of the control. On the other hand, the green tea steamed bread (Comparative Examples 1 to 6) containing any of the formulations P to U other than the present invention showed a color difference ((ΔE * /ΔE * of the control) compared to Examples 1 to 15. )×100) was large, and the effect of suppressing discoloration was not sufficient.
実施例16~19および比較例7~12
(抹茶蒸しパンの変色抑制試験2)
抹茶蒸しパンの製造
調製した製剤J~MおよびP~Uを用い、上記抹茶蒸しパンの変色抑制試験1と同様の方法にて、抹茶蒸しパンを製造した。また、対照も同様に製造した。
Examples 16-19 and Comparative Examples 7-12
(Discoloration suppression test 2 of matcha steamed bread)
Production of matcha steamed bread
Using the prepared formulations JM and PU, matcha steamed bread was produced in the same manner as in discoloration inhibition test 1 for matcha steamed bread. A control was also prepared in the same manner.
抹茶蒸しパンの官能評価
製造した抹茶蒸しパンの味質を上記抹茶蒸しパンの変色抑制試験1と同様の方法で評価した。結果を表2-1~2-2に示す。
Sensory Evaluation of Matcha Steamed Bread The taste quality of the produced matcha steamed bread was evaluated by the same method as in test 1 for suppressing discoloration of matcha steamed bread. The results are shown in Tables 2-1 and 2-2.
抹茶蒸しパンの色差測定
製造した抹茶蒸しパンをガスバリア性の高い包装袋(旭化成パックス株式会社製:KON15μm/60μm)に脱酸素剤(株式会社ウエノフードテクノ製:F-PW)と共に封入し、密封した後、室温、蛍光灯による約1000ルクスの光照射下で7日間保管し、保管後の抹茶蒸しパンの色差を上記抹茶蒸しパンの変色抑制試験1と同様の方法にて測定した。結果を表2-1~2-2に示す。
Color difference measurement of matcha steamed bread The manufactured matcha steamed bread is enclosed in a packaging bag with high gas barrier properties (manufactured by Asahi Kasei Pax Co., Ltd.: KON15 μm / 60 μm) together with an oxygen absorber (manufactured by Ueno Food Techno Co., Ltd.: F-PW) and sealed. After that, it was stored at room temperature for 7 days under light irradiation of about 1000 lux by a fluorescent lamp, and the color difference of the green tea steamed bread after storage was measured by the same method as the above-mentioned matcha steamed bread discoloration inhibition test 1. The results are shown in Tables 2-1 and 2-2.
本発明の製剤J~Mのいずれかが配合された抹茶蒸しパン(実施例16~19)は、光照射下での保管試験における色差((ΔE*/対照のΔE*)×100)の値が、対照より明確に小さく、十分に変色が抑制されていることが確認された。一方、本発明以外の製剤P~Uのいずれかが配合された抹茶蒸しパン(比較例7~12)は、いずれも実施例16~19と比較して色差((ΔE*/対照のΔE*)×100)の値が大きく、変色抑制効果が十分ではなかった。 Matcha steamed bread (Examples 16 to 19) blended with any of the formulations J to M of the present invention has a color difference ((ΔE * / ΔE * of control) × 100) in a storage test under light irradiation. was clearly smaller than the control, and it was confirmed that the discoloration was sufficiently suppressed. On the other hand, the green tea steamed bread (Comparative Examples 7 to 12) containing any of the formulations P to U other than the present invention showed a color difference ((ΔE * /ΔE * of the control) compared to Examples 16 to 19. )×100) was large, and the effect of suppressing discoloration was not sufficient.
実施例20
(抹茶蒸しパンの変色抑制試験3)
抹茶蒸しパンの製造
調製した製剤Kを抹茶(クロロフィル含有食品)100重量部に対して表3に記載の添加量になるように使用した以外は、上記抹茶蒸しパンの変色抑制試験1と同様の方法にて、抹茶蒸しパンを製造した。また、対照も同様に製造した。
Example 20
(Discoloration suppression test 3 of matcha steamed bread)
Production of matcha steamed bread
Matcha steamed bread discoloration inhibition test 1 above, except that the prepared formulation K was used in the amount shown in Table 3 with respect to 100 parts by weight of matcha (chlorophyll-containing food). Made steamed buns. A control was also prepared in the same manner.
抹茶蒸しパンの官能評価
製造した抹茶蒸しパンの味質を上記抹茶蒸しパンの変色抑制試験1と同様の方法で評価した。結果を表3に示す。
Sensory Evaluation of Matcha Steamed Bread The taste quality of the produced matcha steamed bread was evaluated by the same method as in test 1 for suppressing discoloration of matcha steamed bread. Table 3 shows the results.
抹茶蒸しパンの色差測定
製造した抹茶蒸しパンをガスバリア性の高い包装袋(旭化成パックス株式会社製:KON15μm/60μm)にアルコール揮散剤(株式会社ウエノフードテクノ製)と共に封入し、密閉した後、室温、蛍光灯による約1000ルクスの光照射下で3日間保管し、保管後の抹茶蒸しパンの色差を上記抹茶蒸しパンの変色抑制試験1と同様の方法にて測定した。結果を表3に示す。
Color difference measurement of matcha steamed bread The manufactured matcha steamed bread was enclosed in a packaging bag with high gas barrier property (manufactured by Asahi Kasei Pax Co., Ltd.: KON15 μm / 60 μm) together with an alcohol volatilization agent (manufactured by Ueno Food Techno Co., Ltd.), sealed, and then stored at room temperature. , stored for 3 days under light irradiation of about 1000 lux by a fluorescent lamp, and the color difference of the green tea steamed bread after storage was measured by the same method as the above-mentioned matcha steamed bread discoloration inhibition test 1. Table 3 shows the results.
本発明の製剤Kが配合された抹茶蒸しパン(実施例20)は、光照射下での保管試験における色差((ΔE*/対照のΔE*)×100)の値が、対照より明確に小さく、十分に変色が抑制されていることが確認された。また味質に関しても対照と遜色なく同等であった。 Matcha steamed bread containing formulation K of the present invention (Example 20) has a color difference ((ΔE * / ΔE * of control) × 100) in a storage test under light irradiation. The value is clearly smaller than that of the control. , it was confirmed that discoloration was sufficiently suppressed. In addition, the taste was comparable to that of the control.
実施例21~26
(ボイルインゲンマメの変色抑制試験)
ボイルインゲンマメの製造
沸騰水中に食塩および調製した製剤Kを投入し、食塩濃度が1重量%、且つ、本製剤濃度が各々0.63、1.25、2.5、5、10、20重量%の水溶液を調製した。前記水溶液を加熱し沸騰した段階で、インゲンマメを投入した。再沸騰後、2分間加熱し、水切りし、ボイルインゲンマメを得た。また、製剤Kを含まず、食塩濃度が1重量%である水溶液を用いた以外は、同様にしてボイルインゲンマメを製造し、官能評価および色差測定の対照とした。
Examples 21-26
(Discoloration inhibition test of boiled kidney beans)
Production of boiled kidney beans
Add salt and the prepared formulation K into boiling water to prepare aqueous solutions with a salt concentration of 1% by weight and a concentration of this formulation of 0.63, 1.25, 2.5, 5, 10, and 20% by weight, respectively. bottom. When the aqueous solution was heated and boiled, kidney beans were added. After boiling again, it was heated for 2 minutes and drained to obtain boiled kidney beans. In addition, boiled kidney beans were produced in the same manner except that an aqueous solution containing no formulation K and having a salt concentration of 1% by weight was used, and used as a control for sensory evaluation and color difference measurement.
ボイルインゲンマメの官能評価
製造したボイルインゲンマメの味質を下記評価基準にて評価した。結果を表4に示す。
<評価基準>
○・・・対照と同等の味質
×・・・対照と異なる味質
Sensory evaluation of boiled kidney beans The taste quality of the produced boiled kidney beans was evaluated according to the following evaluation criteria. Table 4 shows the results.
<Evaluation Criteria>
○: Taste quality equivalent to control ×: Taste quality different from control
ボイルインゲンマメの色差測定
製造したボイルインゲンマメをトレーパックに入れ、10℃、蛍光灯による約1000ルクスの光照射下で24時間保管し、保管後のボイルインゲンマメの色差を上記抹茶蒸しパンの変色抑制試験1と同様の方法にて測定し、同様の計算式によりΔE*を算出した。(ΔE*/対照のΔE*)×100の値が85未満であるのが好ましく、80未満であるのがより好ましく、78未満であるのがさらに好ましく、75未満であるのが特に好ましい。結果を表4に示す。
Color difference measurement of boiled kidney beans Put the produced boiled kidney beans in a tray pack, store them at 10 ° C. under the light irradiation of about 1000 lux by a fluorescent lamp for 24 hours, and measure the color difference of the boiled kidney beans after storage. 1, and ΔE * was calculated by the same formula. Preferably, the value of (ΔE * /ΔE * of control)×100 is less than 85, more preferably less than 80, even more preferably less than 78, and most preferably less than 75. Table 4 shows the results.
本発明の製剤Kを投入した水溶液で製造したボイルインゲンマメ(実施例21~26)は、光照射下での保管試験における色差((ΔE*/対照のΔE*)×100)の値が対照よりも小さく、変色の進行を抑制していた。また、味質に関しては、製剤Kを添加していない対照と遜色がなく、同等であった。一方、本発明の製剤Kを投入しない水溶液で製造したボイルインゲンマメ(対照)は、10℃、蛍光灯による約1000ルクスの白色光照射下で24時間保管することにより、変色が確認された。 Boiled kidney beans (Examples 21 to 26) produced with an aqueous solution containing formulation K of the present invention have a color difference ((ΔE * / ΔE * of control) × 100) in a storage test under light irradiation. was also small and suppressed the progress of discoloration. In addition, the taste was not inferior to the control to which Formulation K was not added, and was equivalent. On the other hand, the boiled kidney bean (control) produced with an aqueous solution without formulation K of the present invention was confirmed to be discolored by being stored at 10° C. for 24 hours under irradiation with white light of about 1000 lux from a fluorescent lamp.
実施例27~32
(ボイルアスパラガスの変色抑制試験)
ボイルアスパラガスの製造
沸騰水中に食塩および調製した製剤Kを投入し、食塩濃度が1重量%、且つ、本製剤濃度が各々0.63、1.25、2.5、5、10、20重量%の水溶液を調製した。前記水溶液を加熱し沸騰した段階で、アスパラガスを投入した。再沸騰後、1分間加熱し、水切りし、ボイルアスパラガスを得た。また、製剤Kを含まず、食塩濃度が1重量%である水溶液を用いた以外は、同様にしてボイルアスパラガスを製造し、官能評価および外観評価の対照とした。
Examples 27-32
(Discoloration inhibition test of boiled asparagus)
Production of boiled asparagus
Add salt and the prepared formulation K into boiling water to prepare aqueous solutions with a salt concentration of 1% by weight and a concentration of this formulation of 0.63, 1.25, 2.5, 5, 10, and 20% by weight, respectively. bottom. When the aqueous solution was heated and boiled, asparagus was added. After reboiling, it was heated for 1 minute and drained to obtain boiled asparagus. In addition, boiled asparagus was produced in the same manner except that an aqueous solution containing no preparation K and having a salt concentration of 1% by weight was used, and used as a control for sensory evaluation and appearance evaluation.
ボイルアスパラガスの官能評価
製造したボイルアスパラガスの味質を下記評価基準にて評価した。結果を表5に示す。
<評価基準>
○・・・対照と同等の味質
×・・・対照と異なる味質
Sensory Evaluation of Boiled Asparagus The taste of the produced boiled asparagus was evaluated according to the following criteria. Table 5 shows the results.
<Evaluation Criteria>
○: Taste quality equivalent to control ×: Taste quality different from control
ボイルアスパラガスの外観評価
製造したボイルアスパラガスをトレーパックに入れ、10℃、蛍光灯による約1000ルクスの光照射下で24時間保管し、保管後のボイルアスパラガスの外観を下記評価基準にて評価した。結果を表5および図1-1~図1-4に示す。
<評価基準>
○・・・僅かに変色が進行しているが、対照と比較して変色が抑制されている
△・・・やや変色が進行しているが、対照と比較して変色が抑制されている
×・・・著しく変色している
Evaluation of Appearance of Boiled Asparagus The produced boiled asparagus was placed in a tray pack and stored at 10° C. for 24 hours under light irradiation of about 1000 lux by a fluorescent lamp. evaluated. The results are shown in Table 5 and Figures 1-1 to 1-4.
<Evaluation Criteria>
○: Slight discoloration progressed, but discoloration was suppressed compared to the control △: Slight discoloration progressed, but discoloration was suppressed compared to the control × ...the color is noticeably discolored
本発明の製剤Kを投入した水溶液で製造したボイルアスパラガス(実施例27~32)は、光照射下で保管後も、緑色を保持しており、変色の進行を抑制していた。一方、本発明の製剤を投入しない水溶液で製造したボイルアスパラガス(対照)は、保管後24時間で著しい変色が確認された。
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