JPH04352776A - Stabilization of ascorbic acid - Google Patents
Stabilization of ascorbic acidInfo
- Publication number
- JPH04352776A JPH04352776A JP3153951A JP15395191A JPH04352776A JP H04352776 A JPH04352776 A JP H04352776A JP 3153951 A JP3153951 A JP 3153951A JP 15395191 A JP15395191 A JP 15395191A JP H04352776 A JPH04352776 A JP H04352776A
- Authority
- JP
- Japan
- Prior art keywords
- ascorbic acid
- flavor
- product
- acid
- browning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 69
- 235000010323 ascorbic acid Nutrition 0.000 title claims abstract description 32
- 239000011668 ascorbic acid Substances 0.000 title claims abstract description 32
- 229960005070 ascorbic acid Drugs 0.000 title claims abstract description 32
- 230000006641 stabilisation Effects 0.000 title 1
- 238000011105 stabilization Methods 0.000 title 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims abstract description 34
- 239000001530 fumaric acid Substances 0.000 claims abstract description 17
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 230000000087 stabilizing effect Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 25
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 239000007788 liquid Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000002537 cosmetic Substances 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000248349 Citrus limon Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- -1 that is Chemical compound 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Furan Compounds (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、アスコルビン酸もしく
はその塩を含有する製品の褐変化を抑制し、かつ、その
風味を改善し得るアスコルビン酸の安定化方法に関する
ものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for stabilizing ascorbic acid, which can suppress browning of products containing ascorbic acid or its salts and improve the flavor thereof.
【０００２】0002
【従来の技術】アスコルビン酸及びその塩は、抗壊血病
因子であることから、ビタミンＣとも呼ばれ、健康医薬
品として利用されている。そして、最近では、このビタ
ミンＣ、すなわち、アスコルビン酸もしくはその塩を配
合した機能性飲食品や化粧品等が数多く製造、販売され
、その市場も拡大しつつある。BACKGROUND OF THE INVENTION Ascorbic acid and its salts are also called vitamin C because they are anti-scurvy factors and are used as health medicines. Recently, a large number of functional foods, drinks, cosmetics, etc. containing vitamin C, that is, ascorbic acid or its salt, have been manufactured and sold, and the market for these products is expanding.
【０００３】ところが、アスコルビン酸もしくはその塩
を配合した製品は、アスコルビン酸が関与する一連の化
学反応により、経時的に褐変化し、外観が劣悪化する。
また、飲食品の場合には、アスコルビン酸もしくはその
塩に由来する薬剤様の風味を呈するといった問題点を有
する。However, products containing ascorbic acid or its salts turn brown over time due to a series of chemical reactions involving ascorbic acid, resulting in deterioration in appearance. Furthermore, in the case of food and drink products, there is a problem in that they exhibit a drug-like flavor derived from ascorbic acid or its salt.
【０００４】そこで、従来、製品の褐変化を防止するた
めに、飲食品分野では、アスコルビン酸の化学反応を阻
害するような添加物として、抗酸化剤（エリソルビン酸
、ポリリン酸等）あるいはキレート剤（ＥＤＴＡ）等を
製品に添加することが行われている。また、薬剤様の風
味を改善するために、クエン酸をはじめ、酒石酸，リン
ゴ酸等各種の酸味料を添加することが行われている。[0004] Conventionally, in order to prevent browning of products, antioxidants (erythorbic acid, polyphosphoric acid, etc.) or chelating agents have been used in the food and beverage field as additives that inhibit the chemical reaction of ascorbic acid. (EDTA) etc. are added to products. Furthermore, in order to improve the drug-like flavor, various acidulants such as citric acid, tartaric acid, and malic acid are added.
【０００５】しかしながら、飲食品の場合、褐変抑制効
果を有する添加物のなかで、化学合成品は、最近の消費
者の天然物指向から製品に添加するのは好ましくない。
また、天然物起源の添加物では、期待される効果が得ら
れなかったり、効果が認められてもその物質が高価格で
あり、製品の製造コストが大きくなったりする。また、
風味改善のために添加するクエン酸等には、褐変抑制効
果はほとんど認められない。However, in the case of food and drink products, among the additives that have the effect of suppressing browning, it is not desirable to add chemically synthesized products to products because of recent consumers' preference for natural products. Furthermore, additives derived from natural substances may not have the expected effects, or even if they do have effects, the substances are expensive and the manufacturing cost of the product increases. Also,
Citric acid and the like added to improve flavor have almost no effect on suppressing browning.
【０００６】このように、今まで、アスコルビン酸もし
くはその塩を含有する製品の褐変抑制に効果をもち、か
つ、その風味を改善するような方法は見いだされていな
かった。[0006] Thus, until now, no method has been found that is effective in suppressing browning of products containing ascorbic acid or its salts and also improves the flavor thereof.
【０００７】[0007]
【発明が解決しようとする課題】本発明は、このような
事情に鑑みなされたものであって、各種の添加物の褐変
抑制効果について一連の研究を行った結果、フマル酸を
、アスコルビン酸もしくはその塩を含有する液状物等の
製品に配合すると、製品の褐変化が抑制され、かつ、風
味も改善されることを見いだし本発明に到達した。[Problems to be Solved by the Invention] The present invention was made in view of the above circumstances, and as a result of a series of studies on the browning suppressing effects of various additives, fumaric acid was replaced with ascorbic acid or ascorbic acid. The present invention was achieved by discovering that when the salt is blended into products such as liquids, the browning of the product is suppressed and the flavor is improved.
【０００８】すなわち、本発明の目的とするところは、
アスコルビン酸もしくはその塩を含有する製品の褐変化
を抑制し、かつ、製品の風味を改善することができるア
スコルビン酸の安定化方法を提供するにある。[0008] That is, the object of the present invention is to
An object of the present invention is to provide a method for stabilizing ascorbic acid, which can suppress browning of a product containing ascorbic acid or a salt thereof and improve the flavor of the product.
【０００９】[0009]
【課題を解決するための手段】上記の目的は、アスコル
ビン酸もしくはその塩を安定化するに際し、フマル酸を
使用することを特徴とするアスコルビン酸の安定化方法
によって、達成される。[Means for Solving the Problems] The above object is achieved by a method for stabilizing ascorbic acid, which is characterized in that fumaric acid is used in stabilizing ascorbic acid or a salt thereof.
【００１０】次に、本発明を詳しく説明する。本発明に
用いられるフマル酸は、一般に、細胞の呼吸経路の中間
代謝物として知られており、微生物では、電子受容体と
して作用し、生体内で重要な役割を果している。また、
フマル酸は、クエン酸の約１．５倍の酸味を有する。Next, the present invention will be explained in detail. Fumaric acid used in the present invention is generally known as an intermediate metabolite in the respiratory pathway of cells, acts as an electron acceptor in microorganisms, and plays an important role in living organisms. Also,
Fumaric acid has about 1.5 times more acidity than citric acid.
【００１１】本発明は、アスコルビン酸もしくはその塩
を含有する液状物等に、このフマル酸を配合することに
より、液状物等の褐変化を抑制し、更に、風味を改善す
るものである。[0011] The present invention suppresses browning of the liquid and improves its flavor by blending this fumaric acid into the liquid and the like containing ascorbic acid or its salt.
【００１２】アスコルビン酸もしくはその塩の添加量は
、製品の目的に応じて適宜設定すればよい。[0012] The amount of ascorbic acid or its salt added may be appropriately determined depending on the purpose of the product.
【００１３】フマル酸の配合方法は、通常の各製品の製
造方法により調製された製品に、もしくは、各製品の製
造工程途中の混合物にフマル酸を添加し、均一に配合す
ればよい。[0013] Fumaric acid may be added to a product prepared by a conventional manufacturing method for each product, or to a mixture during the manufacturing process of each product, and then blended uniformly.
【００１４】例えば、飲料の場合、アスコルビン酸もし
くはその塩と共に、目的に応じて、果汁、水、糖類、着
色料、香料等を混合し、これに、フマル酸を添加し、混
合、溶解させる。For example, in the case of a beverage, ascorbic acid or its salt is mixed with fruit juice, water, sugars, colorants, fragrances, etc. depending on the purpose, and fumaric acid is added thereto and mixed and dissolved.
【００１５】このように、アスコルビン酸もしくはその
塩を含有し、更に、果汁等を含んでなる飲料に、フマル
酸を配合することにより、アスコルビン酸の安定化をは
かって飲料の褐変化を抑制し、また、その風味を良好な
ものとする。[0015] As described above, by adding fumaric acid to a beverage containing ascorbic acid or its salt and further containing fruit juice, etc., ascorbic acid is stabilized and browning of the beverage is suppressed. , and also improves its flavor.
【００１６】また、例えば、飲食品の場合には、風味の
点で、フマル酸添加後の酸度が、１．５〜３．５％とな
るようにすることが好適である。[0016] Furthermore, for example, in the case of foods and drinks, from the point of view of flavor, it is preferable that the acidity after addition of fumaric acid is 1.5 to 3.5%.
【００１７】[0017]
【発明の効果】以上のように、本発明は、アスコルビン
酸もしくはその塩を含有する液状物等に、フマル酸を配
合することにより、アスコルビン酸の安定化をはかり、
液状物等の褐変化を抑制するとともに、風味を改善し、
薬剤様の風味を感じないようにするものである。また、
フマル酸は、従来の各製品の製造方法工程で添加が可能
であり、製造工程中にその効果が失われることもない。As described above, the present invention aims to stabilize ascorbic acid by blending fumaric acid into a liquid containing ascorbic acid or a salt thereof.
Suppresses browning of liquids, improves flavor,
This prevents the user from experiencing a drug-like flavor. Also,
Fumaric acid can be added during the conventional manufacturing process of each product, and its effects will not be lost during the manufacturing process.
【００１８】次に、本発明を実施例を挙げて具体的に説
明する。
（実施例１〜３）表１に示した配合比率で、レモン果汁
、砂糖及びアスコルビン酸を配合した清涼飲料を調製し
、次いで、これに、製品酸度（クエン酸として換算した
値を示す。）が表１のようになるように、フマル酸を加
えて混合した。これを透明瓶に充填、密封し、製品とし
た。Next, the present invention will be specifically explained with reference to examples. (Examples 1 to 3) A soft drink containing lemon juice, sugar, and ascorbic acid was prepared at the blending ratio shown in Table 1, and then the product acidity (the value calculated as citric acid) was added. Fumaric acid was added and mixed so that the results were as shown in Table 1. This was filled into a transparent bottle and sealed to produce a product.
【００１９】得られた製品を、５５℃で２週間保存した
後、その褐変度及び風味の官能評価を行った。なお、各
評価は、５℃で２週間保存した製品を対照として行った
。その結果を、表１にあわせて示す。The obtained product was stored at 55° C. for 2 weeks and then subjected to sensory evaluation of its degree of browning and flavor. In addition, each evaluation was performed using a product stored at 5° C. for 2 weeks as a control. The results are also shown in Table 1.
【００２０】[0020]
【表１】 １）対照品と比較して、−；褐変していないもの。 ±；やや褐変しているもの。 ＋；褐変の度合が大きいもの。 ２）対照品と比較して、−；風味が好ましいもの。 ±；風味がやや好ましくないもの。 ＋；風味がまったく好ましくないもの。[Table 1] 1) Compared to the control product: −: No browning. ±: Slightly browned. +: Large degree of browning. 2) Compared to the control product, -; The flavor is preferable. ±: The flavor is somewhat undesirable. +: The flavor is completely undesirable.
【００２１】表１の結果より、実施例の各製品は、製品
の褐変化が抑制され、風味も好ましいものであった。特
に、実施例２の製品は、褐変化が全く見られず、かつ、
風味が最も好ましかった。[0021] From the results shown in Table 1, each product of Examples had suppressed browning and had a favorable flavor. In particular, the product of Example 2 shows no browning at all, and
Flavor was most preferred.
【００２２】（実施例４・５）表２に示した配合比率で
、アスコルビン酸とフマル酸の量を変化させ、他は実施
例２と同様にして清涼飲料を調製した。得られた製品を
、上記と同様にして、その褐変度及び風味の官能評価を
行った。その結果を、表２にあわせて示す。(Examples 4 and 5) Soft drinks were prepared in the same manner as in Example 2, except that the amounts of ascorbic acid and fumaric acid were varied at the blending ratios shown in Table 2. The obtained product was subjected to sensory evaluation of its degree of browning and flavor in the same manner as above. The results are also shown in Table 2.
【００２３】[0023]
【表２】 １）対照品と比較して、−；褐変していないもの。 ±；やや褐変しているもの。 ＋；褐変の度合が大きいもの。 ２）対照品と比較して、−；風味が好ましいもの。 ±；風味がやや好ましくないもの。 ＋；風味がまったく好ましくないもの。[Table 2] 1) Compared to the control product: −: No browning. ±: Slightly browned. +: Large degree of browning. 2) Compared to the control product, -; The flavor is preferable. ±: The flavor is somewhat undesirable. +: The flavor is completely undesirable.
【００２４】表２の結果より、実施例の製品は、いずれ
も褐変抑制効果及び風味改善効果が示された。[0024] From the results in Table 2, all of the products of the examples showed an effect of inhibiting browning and an effect of improving flavor.
【００２５】（実施例６〜８）アスコルビン酸を、０．
５％，１．０％，１．５％配合する代わりに、アスコル
ビン酸ナトリウムを、０．５６％，１．１２％，１．６
８％配合し、その他は、実施例２と同様にして製品を調
製した。その結果、実施例２と同様、褐変化が抑制され
、風味も良好であった。(Examples 6 to 8) Ascorbic acid was added to 0.
Instead of blending 5%, 1.0%, 1.5%, sodium ascorbate was added at 0.56%, 1.12%, 1.6%.
A product was prepared in the same manner as in Example 2 except that 8% was mixed. As a result, as in Example 2, browning was suppressed and the flavor was good.
Claims (1)
るに際し、フマル酸を使用することを特徴とするアスコ
ルビン酸の安定化方法。1. A method for stabilizing ascorbic acid, which comprises using fumaric acid in stabilizing ascorbic acid or a salt thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3153951A JPH04352776A (en) | 1991-05-28 | 1991-05-28 | Stabilization of ascorbic acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3153951A JPH04352776A (en) | 1991-05-28 | 1991-05-28 | Stabilization of ascorbic acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04352776A true JPH04352776A (en) | 1992-12-07 |
Family
ID=15573640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3153951A Pending JPH04352776A (en) | 1991-05-28 | 1991-05-28 | Stabilization of ascorbic acid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04352776A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09309833A (en) * | 1996-05-22 | 1997-12-02 | Toyo Hakko:Kk | Active oxygen-suppressing composition and its production and hypotensive medicine |
| JP2012120441A (en) * | 2010-12-06 | 2012-06-28 | Sunstar Inc | Composition containing stably blended ascorbic acid and analog thereof |
| JP2016042833A (en) * | 2014-08-23 | 2016-04-04 | ポッカサッポロフード＆ビバレッジ株式会社 | Vitamin c, and lemon juice-containing beverage |
-
1991
- 1991-05-28 JP JP3153951A patent/JPH04352776A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09309833A (en) * | 1996-05-22 | 1997-12-02 | Toyo Hakko:Kk | Active oxygen-suppressing composition and its production and hypotensive medicine |
| JP2012120441A (en) * | 2010-12-06 | 2012-06-28 | Sunstar Inc | Composition containing stably blended ascorbic acid and analog thereof |
| JP2016042833A (en) * | 2014-08-23 | 2016-04-04 | ポッカサッポロフード＆ビバレッジ株式会社 | Vitamin c, and lemon juice-containing beverage |
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