JPH06133743A - Calcium-enriched applie fruit juice - Google Patents
Calcium-enriched applie fruit juiceInfo
- Publication number
- JPH06133743A JPH06133743A JP4308129A JP30812992A JPH06133743A JP H06133743 A JPH06133743 A JP H06133743A JP 4308129 A JP4308129 A JP 4308129A JP 30812992 A JP30812992 A JP 30812992A JP H06133743 A JPH06133743 A JP H06133743A
- Authority
- JP
- Japan
- Prior art keywords
- calcium
- apple juice
- fortified
- adjusted
- added
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、カルシウム強化りんご
果汁飲料の褐変防止に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to preventing browning of a calcium-fortified apple juice beverage.
【０００２】[0002]
【従来の技術】りんご果汁の飲料を製造する場合、褐変
を防止するために搾汁時にアスコルビン酸やエリソルビ
ン酸などの酸化防止剤を添加し通常のりんご果汁のｐＨ
をより酸性側にすることにより褐変を防止する方法が一
般に知られている。一方、近年国民栄養調査により、カ
ルシウムの摂取量が不足していることが指摘されてお
り、カルシウムを強化した食品が多く販売されるように
なってきた。このようなことから、カルシウムを強化し
たりんご果汁飲料の開発を検討したが、カルシウムを強
化したりんご果汁の褐変は一段と早く進行し従来の技術
では短期間で商品価値がなくなってしまい問題となるこ
とが判明した。2. Description of the Related Art In the production of apple juice beverages, antioxidants such as ascorbic acid and erythorbic acid are added at the time of squeezing to prevent browning, and the pH of ordinary apple juice is increased.
A method for preventing browning by making the acid more acidic is generally known. On the other hand, in recent years, it has been pointed out that the intake of calcium is insufficient according to the National Nutrition Survey, and many foods fortified with calcium have come to be sold. From this, we examined the development of a calcium-fortified apple juice beverage, but browning of the calcium-fortified apple juice proceeded more quickly and the conventional technology lost its commercial value in a short period of time, which was a problem. There was found.
【０００３】[0003]
【発明が解決しようとする課題】本発明者は鋭意研究の
結果、カルシウムを強化したりんご果汁のｐＨの値を大
きくすることにより、カルシウムを強化したりんご果汁
の褐変を防止し、長時間保存しても商品価値が低下しな
い飲料を提供し得ることを見出し本発明に到達したもの
である。DISCLOSURE OF THE INVENTION As a result of earnest studies, the present inventors have found that by increasing the pH value of calcium-fortified apple juice, browning of the calcium-fortified apple juice can be prevented and stored for a long time. However, they have reached the present invention by finding that a beverage whose commercial value does not decrease can be provided.
【０００４】[0004]
【課題を解決するための手段】本発明は、ｐＨを４．０
〜４．３に調整されたカルシウム強化りんご果汁及びカ
ルシウム強化りんご果汁の最終ＰＨを４．０〜４．３に
調整するカルシウム強化りんご果汁の褐変防止法に関す
る。本発明に用いる「カルシウム強化りんご果汁」とし
ては、従来の方法で製造したりんご果実の搾汁液および
この搾汁液を一定の割合に希釈した液に食品に使用可能
な合成・天然のカルシウム塩を強化した飲料があげられ
る。このような「合成・天然のカルシウム塩」の好適な
例としては、一般に飲料であることを考えた場合、乳酸
カルシウムやグルコン酸カルシウムなどの溶解度の高い
ものがあげられる。本発明に用いる「カルシウム強化り
んご果汁」とは、りんご果汁飲料中のカルシウムが２０
ｍｇ／１００ｍｌ以上のものである。本発明に用いるｐ
Ｈ調整剤しては水酸化ナトリウム、水酸化カリウムなど
のアルカリ剤、アスコルビン酸ナトリウム、アスコルビ
ン酸カリウム、エリソルビン酸ナトリウム、エリソルビ
ン酸カリウム、クエン酸ナトリウム、クエン酸カリウム
などの有機酸の塩類あるいは、炭酸ナトリウム、炭酸カ
リウム、炭酸水素ナトリウム、炭酸水素カリウムなどが
あげられ、好ましくはアスコルビン酸ナトリウム、エリ
ソルビン酸ナトリウムがあげられる。ｐＨ調整剤とし
て、アスコルビン酸ナトリウムを用いれば、ビタミンＣ
の強化という効果をも有する。ｐＨ調整剤の添加は、水
に溶解して一定量添加するかあるいは粉末をそのまま添
加して溶解する方法等により行なう。りんご果汁の最終
ｐＨを４．０より低い値に調整した場合には褐変防止効
果は弱く、４．３より高い値に調整した場合には、酸味
が弱くなり、味の点で好ましくない。The present invention has a pH of 4.0.
The present invention relates to a calcium-fortified apple juice adjusted to -4.3 and a method for preventing browning of calcium-fortified apple juice that adjusts the final PH of calcium-fortified apple juice to 4.0 to 4.3. As the "calcium-enriched apple juice" used in the present invention, the juice of apple fruits produced by a conventional method and a liquid obtained by diluting this juice at a constant ratio with synthetic and natural calcium salts usable for foods are fortified. I can give you a drink. Suitable examples of such "synthetic / natural calcium salts" include those having high solubility such as calcium lactate and calcium gluconate when they are generally considered to be beverages. The “calcium-fortified apple juice” used in the present invention means that calcium in the apple juice drink is 20%.
It is more than mg / 100 ml. P used in the present invention
Examples of the H modifier include alkali agents such as sodium hydroxide and potassium hydroxide, salts of organic acids such as sodium ascorbate, potassium ascorbate, sodium erythorbate, potassium erythorbate, sodium citrate, and potassium citrate, or carbonic acid. Examples thereof include sodium, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, and the like, with preference given to sodium ascorbate and sodium erythorbate. If sodium ascorbate is used as a pH adjuster, vitamin C
It also has the effect of strengthening. The pH adjusting agent is added by dissolving it in water and adding a fixed amount, or by adding the powder as it is and dissolving it. When the final pH of apple juice is adjusted to a value lower than 4.0, the browning preventing effect is weak, and when adjusted to a value higher than 4.3, the sourness is weakened, which is not preferable in terms of taste.
【０００５】[0005]
試験１ 試験方法 市販の１００％りんご果汁飲料にグルコン酸カルシウ
ム、乳酸カルシウム、塩化カルシウムを、カルシウム含
量が１００ｍｇ％（重量％、以下同じ）となるように添
加し、ビ−カ−に１００ｍｌずつ入れ、室温で明所保存
し、色の経時変化を色差計を用いて測定したところ表１
に示す結果が得られた。 試験結果Test 1 Test Method Calcium gluconate, calcium lactate, and calcium chloride were added to a commercially available 100% apple juice drink so that the calcium content was 100 mg% (weight%, the same applies hereinafter), and 100 ml each was added to a beaker. The sample was stored in a bright place at room temperature and the color change with time was measured using a color difference meter.
The results shown in are obtained. Test results
【表１】 りんご果汁保存中のａ値の変化 この表からわかるように、カルシウム無添加区に比べ、
カルシウム添加区では明らかに色の変化が速いことがわ
かる。次に、本発明のカルシウムを強化したりんご果汁
飲料における褐変防止効果を示すための試験を行なっ
た。[Table 1] Changes in a value during storage of apple juice As you can see from this table, compared to the calcium-free area,
It is clear that the color changes rapidly in the calcium-added area. Next, a test was carried out to show the browning-preventing effect of the apple juice drink fortified with calcium of the present invention.
【０００６】試験２ 試験方法 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加し、
この液を水酸化ナトリウム又は塩酸を用いてｐＨを３．
５３〜４．１３の各値に調整後、ビ−カ−に１００ｍｌ
ずつ入れ室温で明所に保存し、色の経時変化を色差経を
用いて測定したところ表２に示す結果が得られた。Test 2 Test Method Calcium gluconate was added to a commercially available 100% apple juice drink so that the calcium content would be 100 mg%,
The pH of this solution was adjusted to 3. with sodium hydroxide or hydrochloric acid.
After adjusting each value from 53 to 4.13, 100 ml on the beaker
Each of them was placed in a bright place at room temperature, and the change with time in color was measured by using color difference, and the results shown in Table 2 were obtained.
【表２】 りんご果汁保存中のａ値の変化 この表からわかる様にｐＨを４．１３に調整した果汁
は、褐変の進行が抑制されていることが分かる。[Table 2] Changes in a value during storage of apple juice As can be seen from this table, the fruit juice whose pH is adjusted to 4.13 is suppressed in the progress of browning.
【０００７】試験３ 試験方法 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加し、
この液をアスコルビン酸ナトリウムを用いてｐＨを３．
９５〜４．２８の各値に調整後、カルシウムを強化した
りんご果汁を、ビ−カ−に１００ｍｌずつ入れ、室温で
明所に保存し、色の経時変化色差を用いて測定したとこ
ろ、表３に示す結果が得られた。 試験結果Test 3 Test Method Calcium gluconate was added to a commercially available 100% apple juice drink so that the calcium content would be 100 mg%,
The pH of this solution was adjusted to 3. with sodium ascorbate.
After adjusting to each value of 95 to 4.28, 100 ml of each apple juice fortified with calcium was put into a beaker, stored in a bright place at room temperature, and measured using a color change with time. The results shown in 3 were obtained. Test results
【表３】 りんご果汁保存中のａ値の変化 この表から分かるように、ｐＨを４．０〜４．３の範囲
に調整した果汁は褐変の進行が抑制されていることが分
かる。次に実施例を示す。[Table 3] Changes in a value during storage of apple juice As can be seen from this table, the progress of browning is suppressed in the fruit juice whose pH is adjusted to the range of 4.0 to 4.3. Next, examples will be shown.
【０００８】[0008]
実施例１ 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加しこ
の液を水酸化ナトリウムを用いてｐＨを４．１３の値に
調整したカルシウム強化りんご果汁飲料を得た。 実施例２ 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加し、
この液をアスコルビン酸ナトリウムを用いてｐＨを４．
２８の値に調整したカルシウム強化りんご果汁飲料を得
た。Example 1 Calcium gluconate was added to a commercially available 100% apple juice drink so that the calcium content was 100 mg%, and the pH of this liquid was adjusted to 4.13 with sodium hydroxide to enhance the calcium juice. Got Example 2 Calcium gluconate was added to a commercially available 100% apple juice drink so that the calcium content was 100 mg%,
The pH of this solution was adjusted to 4. with sodium ascorbate.
A calcium fortified apple juice drink adjusted to a value of 28 was obtained.
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成４年１２月９日[Submission date] December 9, 1992
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００６[Correction target item name] 0006
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【０００６】 試験２ 試験方法 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加し、
この液を水酸化ナトリウム又は塩酸を用いてｐＨを３．
５３〜４．１３の各値に調整後、ビーカーに１００ｍｌ
ずつ入れ室温で明所に保存し、色の経時変化を色差計を
用いて測定したところ表２に示す結果が得られた。Test 2 Test Method Calcium gluconate was added to a commercially available 100% apple juice drink so that the calcium content would be 100 mg%,
The pH of this solution was adjusted to 3. with sodium hydroxide or hydrochloric acid.
After adjusting each value from 53 to 4.13, add 100 ml to a beaker.
Each of them was stored in a bright place at room temperature, and changes in color with time were measured using a color difference meter, and the results shown in Table 2 were obtained.
【表２】 この表からわかる様にｐＨを４．１３に調整した果汁
は、褐変の進行が抑制されていることが分かる。[Table 2] As can be seen from this table, the fruit juice whose pH is adjusted to 4.13 is suppressed in the progress of browning.
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００７[Correction target item name] 0007
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【０００７】 試験３ 試験方法 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加し、
この液をアスコルビン酸ナトリウムを用いてｐＨを３．
９５〜４．２８の各値に調整後、カルシウムを強化した
りんご果汁を、ビーカーに１００ｍｌずつ入れ、室温で
明所に保存し、色の経時変化を色差計を用いて測定した
ところ、表３に示す結果が得られた。 試験結果Test 3 Test Method Calcium gluconate was added to a commercially available 100% apple juice drink so that the calcium content would be 100 mg%,
The pH of this solution was adjusted to 3. with sodium ascorbate.
After adjusting to each value of 95 to 4.28, 100 ml of calcium-fortified apple juice was placed in a beaker, stored in a bright place at room temperature, and the color change with time was measured using a color difference meter. The results shown in are obtained. Test results
【表３】この表から分かるように、ｐＨを４．０〜４．
３の範囲に調整した果汁は褐変の進行が抑制されている
ことが分かる。次に実施例を示す。[Table 3] As can be seen from this table, the pH was adjusted to 4.0 to 4.
It can be seen that the progress of browning is suppressed in the fruit juice adjusted to the range of 3. Next, examples will be shown.
Claims (3)
シウム強化りんご果汁。1. A calcium-fortified apple juice having a pH adjusted to 4.0 to 4.3.
４．０〜４．３に調整することを特徴とするカルシウム
強化りんご果汁の褐変防止法。2. A method for preventing browning of calcium-fortified apple juice, which comprises adjusting the final pH of the calcium-fortified apple juice to 4.0 to 4.3.
ルビン酸ナトリウム添加でｐＨを４．０〜４．３に調整
した請求項１のりんご果汁3. The apple juice according to claim 1, wherein the pH is adjusted to 4.0 to 4.3 by adding sodium ascorbate or sodium erythorbate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04308129A JP3134556B2 (en) | 1992-10-21 | 1992-10-21 | Calcium-fortified apple juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04308129A JP3134556B2 (en) | 1992-10-21 | 1992-10-21 | Calcium-fortified apple juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06133743A true JPH06133743A (en) | 1994-05-17 |
| JP3134556B2 JP3134556B2 (en) | 2001-02-13 |
Family
ID=17977237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04308129A Expired - Fee Related JP3134556B2 (en) | 1992-10-21 | 1992-10-21 | Calcium-fortified apple juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3134556B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012170369A (en) * | 2011-02-18 | 2012-09-10 | Ito En Ltd | Vitamin c-containing beverage and method for producing the same |
| JP2013034452A (en) * | 2011-08-10 | 2013-02-21 | Kirin-Tropicana Inc | Bottled fruit juice drink |
| JP2013066437A (en) * | 2011-09-22 | 2013-04-18 | House Foods Corp | Beverage composition |
-
1992
- 1992-10-21 JP JP04308129A patent/JP3134556B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012170369A (en) * | 2011-02-18 | 2012-09-10 | Ito En Ltd | Vitamin c-containing beverage and method for producing the same |
| JP2013034452A (en) * | 2011-08-10 | 2013-02-21 | Kirin-Tropicana Inc | Bottled fruit juice drink |
| JP2013066437A (en) * | 2011-09-22 | 2013-04-18 | House Foods Corp | Beverage composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3134556B2 (en) | 2001-02-13 |
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