JP7364131B2 - Method for producing chlorophyll-containing food - Google Patents

Description

The present invention relates to a method for producing a chlorophyll-containing food product.

Foods and drinks containing chlorophyll, such as green tea and green vegetables, are essential foods in the diet as they add variety and diversity to foods, both in terms of nutritional value and dietary preference. One of the factors that greatly affects the palatability of this food is its green color, which is derived from chlorophyll.
Among them, green tea, especially matcha, is widely used in matcha drinks, Japanese sweets, Western sweets, etc., taking advantage of its bright green color and elegant aroma. Matcha flavor is now so popular that it has become one of the standard products.

However, chlorophyll-containing foods and drinks, such as matcha, are prone to problems such as fading or discoloration of the green color due to heat, light, etc. during the distribution process from manufacturing to storage and sales, reducing the product value.
Therefore, various studies have been attempted to prevent fading and discoloration of powdered tea such as matcha (Patent Documents 1 to 3). For example, Patent Documents 1 and 2 disclose that discoloration of powdered tea contained in a powdered tea beverage is suppressed by adding ascorbic acid or its salt, or a sweetener to the powdered tea beverage. ing. Patent Document 3 describes that coating matcha with cyclodextrin blocks ultraviolet rays and further prevents oxidation and moisture absorption.

Japanese Unexamined Patent Publication No. 57-194749 Japanese Patent Application Publication No. 2001-61412 Special Publication No. 7-46969

However, Prior Documents 1 to 3 do not have a sufficient effect of preventing matcha from fading and discoloration, and also have the problem that the flavor of the anti-fading agent impairs the overall flavor. In particular, in Prior Document 1, the flavor is inhibited by ascorbic acid.
An object of the present invention is to provide a method for producing a chlorophyll-containing food product in which the flavor is not impaired by the anti-fading agent and the discoloration that occurs during storage is suppressed in the food product to which a chlorophyll material is added.

The present inventors conducted intensive research to solve the above problems and found that by adding a specific amount of chlorophyll material and a protein hydrolyzate containing a specific amount of free amino acids, the flavor of chlorophyll-containing foods can be inhibited. We have found an effect of suppressing the discoloration of chlorophyll-containing foods that occurs during storage, and have solved the above problem.

That is, the present invention
1. Add a chlorophyll material and a protein hydrolyzate containing 3% to 40% by weight of free amino acids on a dry matter basis to 1 part by weight of the solid content of the chlorophyll material, on a dry matter basis of 0.02 to 1.5 parts by weight. A method for producing a chlorophyll-containing food, characterized by adding parts by weight,
2. The method for producing a chlorophyll-containing food according to claim 1, wherein the protein hydrolyzate is enzymatically degraded.
3. The method for producing a chlorophyll-containing food according to claim 1, wherein the chlorophyll material is matcha.
4. The method for producing a chlorophyll-containing food according to claim 2, wherein the chlorophyll material is matcha.
5. Add a chlorophyll material and a protein hydrolyzate containing 3% to 40% by weight of free amino acids on a dry matter basis to 1 part by weight of the solid content of the chlorophyll material, on a dry matter basis of 0.02 to 1.5 parts by weight. A method for preventing discoloration of a chlorophyll-containing food, the method comprising adding part by weight to a food containing chlorophyll;
6. The method for preventing discoloration of a chlorophyll-containing food according to claim 5, wherein the chlorophyll material is matcha.
It is related to.

By adding a specific amount of a protein hydrolyzate containing a specific amount of free amino acids to the chlorophyll-containing food used in the present invention, discoloration that occurs during storage can be suppressed without impairing the overall flavor.

The present invention will be explained in detail below.

(Chlorophyll material)
The chlorophyll material of the present invention can be used to impart green color to chlorophyll-containing foods. Chlorophyll is a green natural pigment contained in plants and algae, and examples of chlorophyll materials include green and yellow vegetables, beans, algae, and tea. For example, vegetables include spinach, broccoli, green pepper, komatsuna, kale, cilantro, sprouts, corn, green beans, shiso leaves, perilla, asparagus, garland chrysanthemum, lettuce, cabbage, morning bean sprouts, shishito peppers, zucchini, bittern, Examples include basil, legumes include peas, edamame, and green soybeans, algae such as chlorella and green lettuce, and teas such as green tea and matcha.
The amount of the chlorophyll material added is not particularly limited depending on the type of chlorophyll-containing food, and can be selected as an appropriate amount that imparts good flavor and green color to the chlorophyll-containing food.
When imparting green color to chlorophyll-containing foods, it is more preferable to use it in powder form. When used in powder form, each food can be dried and powdered, but matcha, which is made by powdering tencha, is more preferable because it can effectively impart a good flavor and bright green color to chlorophyll-containing foods. .

(Matcha)
The matcha used in the present invention is not particularly limited in its production area as long as it is made by grinding tencha (tencha), which is obtained by drying the steamed leaves of new shoots, into powder. Moreover, matcha produced by any method may be used. For example, commercially available drinking matcha can be used as is.
The amount of matcha added to chlorophyll-containing foods is not particularly limited and is appropriately selected depending on the type of food, but for example, it is 0.5% by weight or more for drinks, usually 1 to 2% by weight, and 1 to 3% by weight for sauces. % ranges are common.

(Protein hydrolyzate)
The protein hydrolyzate of the present invention has an effect of preventing fading. A protein hydrolyzate is a composition obtained by hydrolyzing a protein raw material with an enzyme or an acid, and enzymatic decomposition is more preferable than acid decomposition because free amino acids can be controlled to a minimum.
The form of the protein hydrolyzate is not particularly limited; for example, if it is liquid, the dry matter is usually about 0.1 to 20% by weight, but is not particularly limited. In other words, it may be a product obtained by simply hydrolyzing a liquid protein raw material such as milk or vegetable milk, or it may be made highly viscous by concentration processing such as vacuum concentration or freeze concentration, or it may be obtained by a process such as spray drying or freeze drying. It may be made into powder form by powder processing.
A protein raw material is a raw material containing at least protein, regardless of its origin. For example, it is possible to select either vegetable protein or animal protein, or to use both, but when producing plant-based processed foods, it is preferable to select vegetable protein. Plant-based protein raw materials include natural raw materials such as barley, beans, and grains, as well as soy protein, which is processed by concentrating protein from natural raw materials, pea protein, mung bean protein, wheat protein, rice protein, Examples include hemp protein and nut protein. As the animal protein, proteins derived from casein, whey, collagen, etc. can be used. Proteins derived from microbial fermentation can also be mentioned.

(Free amino acid content)
It is important that the protein hydrolyzate in the present invention contains 3% to 40% by weight of free amino acids on a dry matter basis. Further, the hydrolyzate may contain free amino acids in an amount of 5% by weight or more, 7% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, or 25% by weight or more on a dry matter basis. On the other hand, the hydrolyzate may contain 40% by weight or less, 30% by weight or less, or 25% by weight or less of free amino acids on a dry matter basis.
When the free amino acid is contained in the above-mentioned appropriate range in the protein hydrolyzate, together with the peptide fraction, it is possible to suppress discoloration that occurs during storage. If the free amino acid content in the protein hydrolyzate is too low, the effect of suppressing discoloration tends to be insufficient, and if it is too high, the flavor of the amino acid itself tends to be strong, which is undesirable. Note that the free amino acid content can be calculated by liquid chromatography mass spectrometry (LC/MS).

The degree of hydrolysis of the protein hydrolyzate in the present invention is preferably 90% or more. Furthermore, the degree of hydrolysis can be 95% or more, 98% or more, or 100%. Here, the degree of hydrolysis is expressed as 15% trichloroacetic acid solubility (TCA solubility), and the higher the value, the lower the molecular weight of the protein hydrolyzate. By using a decomposed product with a degree of hydrolysis within this range, discoloration that occurs during storage can be suppressed.
The 15% TCA solubility was obtained by adding an equal amount of 30% by weight trichloroacetic acid (TCA) to a 1% by weight aqueous solution of a protein hydrolyzate sample and centrifuging at 3000 rpm for 10 minutes. The amount of crude protein in the supernatant is calculated as a percentage of the total amount of crude protein measured separately. Note that the crude protein amount is calculated by the Kjeldahl method.

(Additional amount of protein hydrolyzate)
In the present invention, the protein hydrolyzate is added in an amount of 0.02 to 1.5 parts by weight per 1 part by weight of the solid content of the chlorophyll material. Thereby, discoloration that occurs during storage can be suppressed. The lower limit of the amount added can be 0.02 part by weight or more, and in a more preferred embodiment, 0.1 part by weight or more per 1 part by weight of the solid content of the chlorophyll material.
Further, the upper limit of the amount added can be 1.5 parts by weight or less, more preferably 1.0 parts by weight or less, per 1 part by weight of the solid content of the chlorophyll material.
When the amount added is small, there is a tendency that the effect of suppressing discoloration is not sufficiently obtained, and when the amount added is large, the flavor of the protein hydrolyzate is easily felt and there is a tendency that a good flavor cannot be obtained.

(Foods containing chlorophyll)
It is preferable that the chlorophyll-containing food of the present invention exhibits a green color. Examples include drinks such as matcha, green tea, and green juice, frozen desserts such as matcha ice cream and melon sorbet, desserts such as melon jelly and matcha pudding, sweets such as melon cake and matcha cookies, basil sauce, and spinach. Examples include solid or liquid foods such as sauces, sauces such as green pea sauce, snacks such as pea snacks and green pea snacks, breads such as matcha steamed bread and spinach bread, and sweets such as muscat ramune and tablets. . The chlorophyll-containing food of the present invention is preferably a liquid food such as a beverage. Since liquid foods contain a large amount of water, discoloration is likely to occur during storage, but according to the present invention, discoloration can be sufficiently suppressed even in such liquid foods that contain a large amount of water.

(Method for producing chlorophyll-containing food)
The chlorophyll-containing food of the present invention is produced by adding a chlorophyll material and a protein hydrolyzate containing a specific amount of free amino acids, and then uniformly mixing the mixture through stirring, kneading, emulsification, etc. as appropriate depending on the type of food. It can be manufactured by performing baking, heat sterilization, cooling, drying, etc. as necessary. The machines used in these steps can be used without any particular restrictions as long as they are those used in normal food manufacturing.
The order and timing of adding the chlorophyll material and the protein hydrolyzate are not particularly limited, and may be added as appropriate depending on the type of chlorophyll-containing food.
For example, in the case of beverages, it can be added as it is, and in the case of jelly and sweet bean paste, it can be added to an agar aqueous solution in which sweeteners and the like are dissolved by heating, before cooling.
When storing for a long period of time, it is preferable to take measures to prevent foreign matter from entering the product, such as storing it in an airtight container.

(auxiliary raw materials)
The composition of the present invention may also contain auxiliary raw materials. Auxiliary raw materials include necessary food raw materials (oils and fats, fruit juice, pulp, vegetables, sugars, dairy products, flours, starches, cacao mass, bird, animal, fish and meat products, seasonings, etc.) and food additives (emulsifiers, minerals, vitamins, etc.) Thickening stabilizers, acidulants, fragrances, etc.) can be used as appropriate.

Examples are shown below to explain the details of the present invention more specifically. In addition, in the examples, "parts" and "%" are all expressed on a weight basis.

(Manufacturing example 1)
Defatted soybean protein was heat-treated in the presence of hydrochloric acid and spray-dried to obtain a protein hydrolyzate.

(Comparative example 1)
1.5 parts of "Matcha" (manufactured by Katsutaro Hotta Shoten Co., Ltd., total solid content 95.0%, green tea 100%) and 98.5 parts of water were mixed in a homomixer, heated to 70°C, and then heated to 5°C. It was cooled to produce a matcha drink.

(Examples 1 to 6, Comparative Examples 1 to 4) Amount of protein hydrolyzate added Based on the formulation of Comparative Example 1, part of the water was replaced with the protein hydrolyzate selected in Table 1, and Comparative Example A matcha drink was produced in the same manner as in Example 1.
Immediately after production and after being refrigerated at 5° C. for 14 days, the matcha beverages were evaluated for the effectiveness of each hydrolyzate using the following evaluation method.
(Evaluation method)
We asked five taste panelists who are experts in the field of milk to perform a visual sensory evaluation after storage. The score for inhibition of discoloration based on sensory evaluation was given from 1 to 5 points by consensus of the panelists in accordance with the following evaluation criteria.
(Evaluation criteria)
5 points: The green color is the same as before storage.
4 points: The color is slightly faded, but the green color is almost the same as before storage.
3 points: Slight discoloration is observed, but within an acceptable range.
2 points: Discoloration is observed.
1 point: Significant discoloration is observed.
Immediately after production, the presence or absence of flavor derived from protein hydrolyzate was confirmed by asking five taste panelists who are experts in the field of milk to perform a sensory evaluation. The sensory evaluation was scored from 1 to 5 based on the panel's consensus according to the evaluation criteria below.
(Evaluation criteria)
5 points: No taste derived from protein hydrolyzate.
4 points: Almost no flavor derived from protein hydrolyzate.
3 points: Slightly tastes derived from protein hydrolyzate, but has a good flavor.
2 points: Flavor derived from protein hydrolyzate is felt.
1 point: The flavor derived from protein hydrolyzate is most felt.
Comprehensive evaluation was performed based on a visual sensory test of the effect of inhibiting discoloration and a sensory test of the flavor derived from the protein hydrolyzate, and a score of 3 or more for the effect of inhibiting discoloration and a score of 2 or more for the flavor derived from the protein hydrolyzate was evaluated. I judged that I passed.

※いずれの製品も15％TCA可溶率はほぼ100％である。
(Table 1) Selected protein hydrolysates

*The 15% TCA solubility rate of both products is almost 100%.

(Table 2)

(Table 3)

From the results in Tables 2 and 3, it was possible to suppress the discoloration of matcha drinks that occurs during storage by adding a protein hydrolyzate containing a specific amount of free amino acids.

(Example 7, Comparative Example 5) Under Light Irradiation A matcha drink was produced and filled in the same manner as in Example 1 based on the formulation of Example 6 and Comparative Example 1. Subsequently, each of these was irradiated with a fluorescent lamp. The irradiation conditions were all 500 lux.
The effect of the addition was evaluated by evaluating the effect of inhibiting discoloration and flavor in the same manner as in Example 1 after being refrigerated at 5° C. for 3 days under light irradiation.

(Table 4)

From the results in Table 4, it was possible to suppress the discoloration of matcha drinks that occurs during storage by adding a specific amount of protein hydrolyzate containing a specific amount of free amino acids on a dry matter basis even under light irradiation.

(Examples 8 to 12)
Based on the formulation of Example 1, Hynewt HKB (manufactured by Fuji Oil Co., Ltd.) was added in the proportions shown in Table 5, and a matcha drink was prepared in the same manner as in Example 1.
After the matcha beverage was refrigerated at 5° C. for 14 days, the fading inhibiting effect and flavor evaluation were performed in the same manner as in Example 1.

(Table 5)

From the results in Table 5, Examples 8 to 12 received a pass overall evaluation, and were able to suppress the discoloration of the matcha drinks that occurs during storage.

(Example 13)
Low-fat soymilk (manufactured by Fuji Oil Co., Ltd., moisture: 90.2%, protein: 5.1%) was enzymatically treated with protease and peptidase to produce soymilk with a free amino acid content of 2% (on a dry matter basis). 20.4%).
10 parts of the above protein-hydrolyzed soymilk, 1.5 parts of "Matcha" (manufactured by Katsutaro Hotta Shoten Co., Ltd., total solids 95.0%, 100% green tea), and 89.5 parts of water were mixed in a homomixer. After heating to 70°C, the mixture was cooled to 5°C to produce a matcha-containing soymilk beverage.
The resulting matcha-containing soymilk beverage was refrigerated at 5° C. for 14 days, and then evaluated for its fading inhibiting effect and flavor in the same manner as in Example 1.

(Table 6)

From Table 6, it was possible to suppress the discoloration of the matcha-containing soymilk beverage that occurs during storage even in plant milk containing 20.4% by weight of free amino acids on a dry matter basis through protein hydrolysis treatment.

(Example 14) Oil-in-water emulsion lauric oil (refined coconut oil) 6 parts, skim milk powder 5 parts, sugar 5.5 parts, matcha (manufactured by Katsutaro Hotta Shoten Co., Ltd., total solid content 95.0%, green tea) 100%) 1 part, Hinewt HKB 0.5 part, water 81 parts, sucrose fatty acid ester 0.1 part, sodium hexametaphosphate 0.1 part, baking soda 0.01 part, cellulose 0.15 part, xanthan gum 0. 0.07 parts of guar gum, 0.05 parts of gellan gum, and 0.015 parts of gellan gum were added and pre-emulsified by stirring with a homomixer at 60°C for 30 minutes. After sterilization using a direct heating method for 4 seconds at .degree. C., the mixture was homogenized at a homogenization pressure of 15 MPa and immediately cooled to 5.degree. After cooling, the mixture was aged for about 24 hours to obtain a matcha-containing oil-in-water emulsion.
After the obtained oil-in-water emulsion was stored refrigerated at 5° C. for 14 days, the fading suppressing effect and flavor evaluation were performed in the same manner as in Example 1.

(Table 7)

From the results in Table 7, it was possible to suppress the discoloration of the matcha-containing oil-in-water emulsion that occurs during storage by adding a specific amount of protein hydrolyzate containing 25% free amino acids on a dry matter basis.

(Comparative Example 6) Sauces After adding 0.06 part of glycerin fatty acid ester and 0.03 part of antioxidant to 9 parts of palm oil low melting point part (rising melting point 13 ° C.) and 3 parts of rapeseed oil, mixed and dissolved, An oil phase was prepared.
13.4 parts of water, 42.942.942.9 parts of starch syrup, 23 parts of sugar, 6 parts of skim milk powder, 1.2 parts of milk protein, Matcha (manufactured by Katsutaro Hotta Co., Ltd., total solid content 95.0%, green tea) Add 1.2 parts of 100%), 0.2 parts of Hynewt HKB, 0.1 part of salt, 0.01 part of glycerin saturated fatty acid ester, 0.17 parts of fragrance, and 0.0052 parts of pigment, and stir with a homomixer. An aqueous phase was prepared.
The prepared oil phase and water phase were pre-emulsified by stirring in a homomixer at 60°C for 30 minutes, then heated to 80°C, kneaded in a kneader, homogenized with a homogenization pressure of 3 MPa, cooled to 5°C, A matcha-containing sauce was obtained.

(Example 15) Effect of protein hydrolyzate on sauces Based on the formulation of Comparative Example 6, part of the water was replaced with 0.2 parts of Hynewt HKB, and matcha-containing sauce was prepared in the same manner as Comparative Example 5. was manufactured.
After storing the obtained matcha-containing sauce at 30° C. for 90 days, the effect of inhibiting discoloration and the flavor were evaluated in the same manner as in Example 1.

(Table 8)

From the results in Table 8, the discoloration of the matcha-containing sauce that occurs during storage can be suppressed by adding a protein hydrolyzate containing 25% by weight of free amino acids on a dry matter basis. Ta.

(Comparative Example 7) Green soybean soy milk Add 4 parts of hot water (90°C) to 1 part of dehulled and dehypocotyl green soybean (Kurosengoku) and soak for 30 minutes. 1 part and 6 parts of hot water (90°C) were wet-pulverized using a "Comitrol" processor (manufactured by URSCHEL), and then fed to a homogenizer (manufactured by APV) and homogenized at 15 MPa. A soybean suspension with a particle size of 20 to 30 μm was obtained. The obtained soybean suspension was supplied to a continuous centrifuge and centrifuged at 3000g for 3 minutes to separate soybean milk and okara. The separated soymilk was sterilized by direct heating at 144°C for 4 seconds using an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.), then homogenized at a homogenizing pressure of 15 MPa, and immediately heated to 5°C. The mixture was cooled to obtain soymilk using green soybeans. The solid content of the obtained soymilk using green soybeans was 9.3%.

(Example 16) Addition of protein hydrolyzate 0.8 parts of Hi-Nut HKB was added to 99.2 parts of soy milk using green soybeans before sterilization in Comparative Example 7, and green soybeans were used in the same sterilization method as in Comparative Example 7. produced soy milk.
The obtained soymilk using green soybeans was refrigerated at 5° C. for 14 days, and then the discoloration suppressing effect and flavor evaluation were performed in the same manner as in Example 1.
(Table 9)

From the results in Table 9, it was possible to suppress discoloration that occurs during storage of the obtained soymilk using green soybeans by adding a specific amount of protein hydrolyzate containing 25% by weight of free amino acids on a dry matter basis.

Claims (6)

Add a chlorophyll material and a protein hydrolyzate containing 3% to 40% by weight of free amino acids on a dry matter basis to 1 part by weight of the solid content of the chlorophyll material, on a dry matter basis of 0.02 to 1.5 parts by weight. A method for producing a chlorophyll-containing food, which comprises adding parts by weight. 2. The method for producing a chlorophyll-containing food according to claim 1, wherein the protein hydrolyzate is enzymatically decomposed. 2. The method for producing a chlorophyll-containing food according to claim 1, wherein the chlorophyll material is matcha. 3. The method for producing a chlorophyll-containing food according to claim 2, wherein the chlorophyll material is matcha. Add a chlorophyll material and a protein hydrolyzate containing 3% to 40% by weight of free amino acids on a dry matter basis to 1 part by weight of the solid content of the chlorophyll material, on a dry matter basis of 0.02 to 1.5 parts by weight. A method for preventing discoloration of chlorophyll-containing foods, characterized by adding parts by weight. 6. The method for preventing discoloration of a chlorophyll-containing food according to claim 5, wherein the chlorophyll material is matcha.