JPWO2012102189A1 - Liquid food and method for producing the same - Google Patents

Abstract

A high-viscosity liquid food containing a naphthoic acid derivative typified by 1,4-dihydroxy-2-naphthoic acid, which has high stability and can be stored for a long period of time, is provided. For high-viscosity liquid food ingredients containing an antioxidant (eg, ascorbic acid and / or erythorbic acid) and a naphthoic acid derivative (eg, 1,4-dihydroxy-2-naphthoic acid), the dissolved oxygen concentration is A method for producing a liquid food comprising a deoxygenation step of performing deoxygenation treatment so as to be 8 ppm or less. The manufacturing method can further include a heat sterilization step. The viscosity of the liquid food measured at 20 ° C. with a B-type viscometer is, for example, 20 to 500 mPa · s.

Description

  The present invention relates to a high-viscosity liquid food containing a naphthoic acid derivative typified by 1,4-dihydroxy-2-naphthoic acid and a method for producing the same.

  1,4-dihydroxy-2-naphthoic acid (hereinafter sometimes abbreviated as “DHNA”) is a compound produced by Propionibacterium spp. And selectively proliferates Bifidobacteria in the intestine. It is known that there is a health promotion effect. In order to use the effects on a daily basis, many researches on various means of intake have been conducted. However, DHNA has a molecular structure similar to that of vitamin K, and it has been found that its content is greatly reduced due to decomposition during heat treatment and long-term storage, and its activity is reduced.

In order to solve this problem, a method for stabilizing DHNA, that is, a method for maintaining activity has been studied.
For example, Patent Document 1 discloses a technique of adding an activity enhancing / stabilizing agent composed of at least one of ascorbic acid, hyposulfite, acetic anhydride and the like to bifido factor. According to this technique, it has been found that the activity of the bifido factor can be enhanced and stabilized, in particular, an effect on heat resistance. However, Patent Document 1 does not specifically describe the bifido factor. All of the test examples of Patent Document 1 are tests on the supernatant of a culture solution (which seems to be a mixture), and are not related to a high-viscosity liquid food as in the present invention. Moreover, about the activity, the effect about the growth promotion activity of bifidobacteria is evaluated, and examination about preservability is not performed.

  Patent Document 2 discloses a method for stabilizing DHNA, in which a food and drink solution containing DHNA is replaced with an inert gas or the like to lower the dissolved oxygen concentration in the liquid and then heat treatment is performed. It is described that the activity of DHNA is maintained during storage by applying the method.

  On the other hand, Patent Document 3 discloses a technique of adding erythorbic acid as a stabilizer used in foods and drinks containing DHNA, pharmaceuticals, and the like. By adding this stabilizer, the stabilization of DHNA is improved and the browning of the system is reduced. However, Patent Document 3 describes that “deoxygenation treatment and addition of ascorbic acid or erythorbic acid” is effective as a method for stabilizing DHNA in a highly viscous solution as in the present invention. There is no. Further, the high viscosity solution as in the present invention has a problem that it is difficult to remove dissolved oxygen due to the high viscosity. There have been no reports on solving this problem.

  Further, various studies have been made so far on deoxygenation (deaeration) treatment, addition of antioxidants, and the like for the purpose of preventing oxidation of high-viscosity foods (for example, Patent Documents 4 to 6). However, the techniques disclosed in these documents are intended to prevent oxidation of specific foods (for example, sauces, kneads, fruit juice drinks, etc.), and have a high viscosity containing DHNA as in the present invention. It is not a technique for stabilizing DHNA in liquid food. That is, Patent Documents 4 to 6 do not disclose or suggest a technique that matches the technique of the present invention.

Japanese Patent Laid-Open No. 10-108672 WO2004 / 085364 pamphlet JP 2005-225794 A JP 7-274913 A JP-A-8-209 JP 2009-39048 A

Therefore, in the above technique, in consideration of the following circumstances (a), (b), etc., it is necessary to ensure the stability of the high-viscosity liquid food, in particular, to ensure stability during long-term storage or high-temperature storage. Has not been solved yet.
(A) Since a high-viscosity liquid food containing a naphthoic acid derivative typified by DHNA has a higher viscosity than ordinary beverages, it is difficult to lower the dissolved oxygen concentration by deoxygenation treatment, particularly the production scale Since it becomes more difficult to lower the dissolved oxygen concentration as the value increases, the stability of the naphthoic acid derivative (for example, DHNA) tends to be impaired during the stirring and mixing of the components constituting the liquid food.
(B) In the case of a high-viscosity liquid food, it is necessary to consider heat transfer efficiency, and it is necessary to perform strong sterilization and sterilization as compared with a normal beverage.

  The inventors of the present invention can solve the above-mentioned conventional problems by using a combination of deoxygenation treatment and addition of an antioxidant in the production of a highly viscous liquid food containing a naphthoic acid derivative (for example, DHNA). The present invention has been completed.

  One embodiment of the present invention is a method for producing a liquid food, which includes a deoxygenation step of deoxidizing a high-viscosity liquid food material containing an antioxidant and a naphthoic acid derivative.

Preferable examples of the antioxidant include one or both of ascorbic acid and erythorbic acid (also referred to herein as “ascorbic acid and / or erythorbic acid”).
The content of the antioxidant in the liquid food is preferably 0.01% by weight or more.

  A preferred example of the naphthoic acid derivative is 1,4-dihydroxy-2-naphthoic acid.

The dissolved oxygen concentration of the liquid food after the deoxygenation step is preferably 8 ppm or less.
The temperature at the time of mixing each component which comprises a liquid food raw material is not specifically limited, For example, it is 50 degreeC or more.

The manufacturing method of the liquid food of this invention can include the heat sterilization process of heat-sterilizing with respect to the said liquid food raw material before or after the said deoxidation process.
The deoxygenation step is preferably performed prior to the heat sterilization step.
The residual rate (weight basis) of the naphthoic acid derivative after storage for 8 months at 25 ° C. of the liquid food obtained in the present invention is preferably 50% or more.

  Another aspect of the present invention is obtained by subjecting a liquid food material containing an antioxidant and a naphthoic acid derivative to deoxygenation treatment and heat sterilization, wherein the dissolved oxygen concentration is 8 ppm or less, and type B It is a liquid food having a viscosity of 20 to 500 mPa · s as a value measured at 20 ° C. using a viscometer.

  According to the method for producing a liquid food of the present invention, since a deoxygenation step and the addition of an antioxidant are used in combination, a high-viscosity liquid food containing a naphthoic acid derivative such as DHNA that cannot be realized by the prior art. However, the activity of a naphthoic acid derivative such as DHNA can be stably maintained under conditions of heating and long-term storage. Moreover, according to the said manufacturing method, the high viscosity liquid foodstuff which can be preserve | saved for a long term can be provided.

It is a flowchart which shows an example of the manufacturing method of the liquid food of this invention.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
An example of the method for producing a liquid food according to the present invention is a deoxygenation treatment for a highly viscous liquid food material containing an antioxidant and a naphthoic acid derivative (for example, 1,4-dihydroxy-2-naphthoic acid). And a heat sterilization step of heat sterilizing the liquid food material after the deoxygenation treatment.

Examples of the naphthoic acid derivative include 1,4-dihydroxy-2-naphthoic acid.
1,4-dihydroxy-2-naphthoic acid (DHNA) can be obtained by either chemical synthesis or biosynthesis. Among these, those obtained by biosynthesis are preferable from the viewpoint of being able to be obtained safely. For example, a fermented product obtained by culturing a Propionibacterium microorganism according to a conventional method and / or a processed product thereof can be used as DHNA. Examples of processed fermented products include fermented products containing bacterial cells, filtrates obtained by filtering or sterilizing fermented products, crude products such as extracts extracted with a predetermined solvent, purified products thereof, fermentation products, etc. Concentrate obtained by concentrating the product, its filtrate, extract, and supernatant with an evaporator or the like, or a dried product (freeze-dried, etc.) of the product can be used.
The amount of DHNA added can be appropriately adjusted depending on the application, but is preferably 1 μg / ml or more, more preferably 4 μg / ml or more.
In addition, although the present invention is a demonstration of only a naphthoic acid derivative, it is needless to say that the present invention can be applied to a compound that is easily oxidized to a level equivalent to or higher than that of naphthoic acid induction.

As the antioxidant used in the present invention, an antioxidant (antioxidant) generally used in the field of food production can be used. Although it does not specifically limit as an example of an antioxidant, For example, organic acids, such as ascorbic acid and erythorbic acid, are mentioned. These organic acids can also be used in the form of a free acid, various esters, various metal salts, and other salts.
The content of the antioxidant in the liquid food can be appropriately adjusted depending on the type, the content of other raw materials, etc., preferably 0.01% by weight or more, more preferably 0.03% by weight or more, More preferably, it is 0.05 weight% or more, Most preferably, it is 0.1 weight% or more.
The upper limit of the content of the antioxidant is not particularly limited, but is preferably 2% by weight, more preferably from the viewpoint that the flavor unique to the antioxidant may adversely affect the flavor of the liquid food of the present invention. 1% by weight.
The viscosity of the liquid food material measured at 20 ° C. using a B-type viscometer is preferably 20 to 500 mPa · s, more preferably 20 to 200 mPa · s, still more preferably 20 to 100 mPa · s, particularly preferably. Is 40 to 80 mPa · s. When the viscosity is less than 20 mPa · sm, the necessity to apply the present invention becomes poor. When the viscosity exceeds 500 Pa · s, it is difficult to sufficiently obtain the effects of the present invention.

Examples of the liquid food of the present invention include what is generally called “liquid food”. A liquid food is a food composition that is administered orally and by tube, and is mainly for providing efficient nutritional support for patients with gastrointestinal diseases, the elderly, and the like. Liquid foods are often used for preoperative or postoperative nutritional management, especially in hospitalized patients. The liquid food is high in concentration and high in calories, has good digestion and absorption, and preferably contains the three major nutrients of protein, lipid and carbohydrate, vitamins and minerals in a balanced manner. In addition, components such as dietary fiber, emulsifiers, stabilizers, fragrances, and food additives can be appropriately added to the liquid food according to the quality of the liquid food, the product concept, and the like.
In addition, the liquid food of the present invention only needs to have a high viscosity and contain a naphthoic acid derivative (for example, DHNA) and an antioxidant, and in the use of liquid food, As long as a predetermined viscosity (for example, 20 to 500 mPa · s) is satisfied, the above-described various components and food additives can be included. In this case, the effects of the present invention are not affected by the various components and food additives.

The viscosity of the liquid food of the present invention is higher than that of a general beverage and lower than that of a semi-solid. For example, as a measurement value with a B-type viscometer (measurement temperature: 20 ° C.), preferably 20 It is -500 mPa * s, More preferably, it is 20-200 mPa * s, More preferably, it is 20-100 mPa * s, Most preferably, it is 40-80 mPa * s. Conventionally, it has been difficult to remove dissolved oxygen in a high-viscosity liquid food having the viscosity within the above range. Therefore, when the viscosity is within the above range, the effect of the present invention can be fully enjoyed. The viscosity referred to in the present invention is a value measured at 20 ° C. using a B-type viscometer.
The residual rate (by weight) of the naphthoic acid derivative after storage for 8 hours at 55 ° C. of the liquid food obtained in the present invention is preferably 70% or more, more preferably 80% or more, and even more preferably 90% or more. Preferably it is 100%.
The residual ratio (weight basis) of the viscosity-imparting substance after storage for 8 months at 25 ° C. of the liquid food obtained in the present invention is preferably 50% or more, more preferably 60% or more.

  The production method of the present invention can include a deoxygenation step and a heat sterilization step. In this case, it is preferable that the heat sterilization process is performed after the deoxygenation process from the viewpoint of reducing the post-sterilization process as much as possible, increasing the degree of hygiene, and improving long-term storage. Other steps may be included before, after, or between these two steps. For example, the production method of the present invention can include the raw material mixing step, the filtration step, the deoxygenation step, the heat sterilization step, the homogenization step, and the filling step in this order.

Examples of deoxidation treatment in the deoxygenation step include a method of removing dissolved gas under low pressure, and a method of removing the dissolved gas by substituting the dissolved gas in the liquid with another inert gas (for example, nitrogen gas). Etc. Among these, from the viewpoint of suppressing foaming, a method of removing dissolved gas under a low pressure is preferable.
In addition, the temperature in the deoxygenation step is preferably low from the viewpoint of storage stability. The temperature is preferably 5 to 60 ° C.
The dissolved oxygen concentration of the liquid food after the deoxygenation step is preferably 8 ppm or less, more preferably 4 ppm or less, still more preferably 2 ppm or less, and particularly preferably 1.5 ppm or less.

The heat sterilization step can be performed either before or after the deoxygenation step using general heat sterilization conditions. Examples of the heat sterilization conditions include low temperature holding sterilization, high temperature holding sterilization, high temperature short time sterilization, and ultra high temperature instantaneous sterilization. The heating temperature and heating time vary depending on the aforementioned heat sterilization conditions, but are preferably selected from the range of 50 ° C. to 200 ° C. and 0.1 second to 1 hour.
In addition, in this invention, since the object of heat sterilization is a liquid food raw material with a high viscosity, it is preferable that it is conditions severer than the heat sterilization conditions applied to general low-viscosity food-drinks. When such severe conditions are employed, generally, there is a possibility that the stability of a naphthoic acid derivative (for example, DHNA) may be adversely affected unless measures are taken for the severe conditions. However, in the present invention, the stability of a naphthoic acid derivative (for example, DHNA) is maintained even after the heat sterilization process under severe conditions for a high-viscosity liquid food without taking such measures. It is.

  In the present invention, it is possible to prevent a reduction in the content of a naphthoic acid derivative (for example, DHNA) after storage. Therefore, even when the liquid food of the present invention is stored under predetermined conditions, the naphthoic acid derivative can be stably contained. For example, after storage at 25 ° C. for 6 months, the naphthoic acid derivative can be contained in a residual ratio of 50% or more.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this. In the examples, “%” indicates wt% unless otherwise specified.

[Test Example 1]
A high-viscosity liquid food containing DHNA was prepared according to the formulation shown in Table 1 (Example 1). At that time, the amount of ascorbic acid for protecting DHNA as an antioxidant was 0% (Comparative Example 1), 0.015% (Example 1), 0.03% (Example 2),. Samples were prepared by changing between 05% (Example 3) and 0.1% (Example 4).
In Examples 2 to 4 and Comparative Example 1, the total amount was made the same as in Example 1 by increasing or decreasing the amount of water.

FIG. 1 shows an example of a method for producing a high-viscosity liquid food containing the above DHNA.
First, raw material A shown in Table 1 (dairy products (natural cheese), honey, dextrin, edible oil and fat, indigestible dextrin, oligosaccharide, sucrose, DHNA-containing composition, DHNA protecting ascorbic acid, stabilizer (pectin) , Mineral mixture) was dissolved in warm water (liquid temperature: 40 ° C.) and mixed, and at the same time, the dissolved oxygen concentration was adjusted to 1 ppm or less while deoxidizing by bubbling with nitrogen gas.
Thereafter, the obtained mixture was subjected to a heat sterilization treatment at 120 ° C. for 3 minutes and a homogenization treatment at a pressure of 450 bar (45 MPa), and further cooled to 40 ° C. Raw material B (vitamin mixture, flavor) is added to the mixed solution after cooling, sterilization at 120 ° C. for 3 minutes, and homogenization treatment with a pressure of 450 bar (45 MPa) are performed to obtain a liquid food (Examples 1 to 4). Comparative Example 1) was obtained.
In addition, as a DHNA containing composition in Table 1, the DHNA containing composition whose DHNA content prepared according to Example 2 of WO03 / 016544 pamphlet is 40 micrograms / ml was used.
Moreover, the vitamin mixture in the raw material B in Table 1 does not contain an antioxidant such as ascorbic acid.
The obtained liquid food was maintained at 55 ° C. for a maximum of 8 hours to evaluate the storage stability (residual rate) of DHNA.

Table 2 shows the storage stability (residual rate) of DHNA over time. When kept at 55 ° C. for a maximum of 8 hours, it was found that the content of DHNA was significantly reduced in Comparative Example 1. On the other hand, in Examples 1 to 4 (product of the present invention), it can be seen that the content of DHNA is maintained high over time even when stored at high temperature.
That is, conventionally, it is difficult to reduce the dissolved oxygen concentration by deoxygenation for high-viscosity liquid foods, and the stability of DHNA during the stirring and mixing (particularly during heat sterilization) of high-viscosity food materials containing DHNA. There was a problem that the property was impaired. In this regard, in the present invention, the stability of DHNA can be increased, and the content of DHNA can be maintained even at high temperatures. On the other hand, in Comparative Example 1, the activity of DHNA is reduced due to a significant decrease in the content of DHNA. It has been found that in a high-viscosity liquid food such as the present invention, a high stability of DHNA cannot be obtained only by deoxygenation treatment.

[Test Example 2]
Using a production facility equipped with a deaeration device, a highly viscous liquid food was produced on a 10,000 L scale.
The raw material A and water (liquid temperature: 40 degreeC) shown in Table 1 were mixed, and the liquid mixture was obtained. In that case, the dissolved oxygen concentration of the liquid mixture was adjusted to 1.5 ppm or less using the Skanima mixer carrying the deaeration apparatus. Thereafter, this mixed solution was sterilized by heating at 120 ° C. for 3 minutes, then homogenized at 25 MPa, then cooled to 10 ° C. or lower and stored. The raw material B shown in Table 1 is mixed with the stored liquid, and this mixture is sterilized by heating at 120 ° C. for 3 minutes, then homogenized at 25 MPa, then cooled to room temperature, Filled. This was designated as Example 5.
The viscosity (temperature: 20 ° C.) measured with a B-type viscometer immediately after the production of the liquid food of Example 5 was 60 mPa · s. After the liquid food was stored at 25 ° C. for 8 months, the DHNA content was measured to evaluate the storage stability (residual rate) of the liquid food. The residual ratio of DHNA after storage was 60% after storage at 25 ° C. for 8 months.

  The method for producing a liquid food of the present invention uses deoxidation treatment and the addition of an anti-oxidant in combination, so that heating and long-term storage that could not be realized with a conventional technique for a liquid food with high viscosity are performed. It enables stable maintenance of DHNA activity under conditions. The production method of the present invention can provide, for example, a DHNA-containing high-viscosity liquid food that can be stored for a long period of time.

Claims (13)

  A method for producing a liquid food comprising a deoxygenation step of deoxidizing a high-viscosity liquid food material containing an antioxidant and a naphthoic acid derivative.   The manufacturing method of the liquid food of Claim 1 including the heat-sterilization process of heat-sterilizing with respect to the said liquid food raw material.   The method for producing a liquid food according to claim 2, wherein the deoxygenation step is performed prior to the heat sterilization step.   The method for producing a liquid food according to any one of claims 1 to 3, wherein the naphthoic acid derivative is 1,4-dihydroxy-2-naphthoic acid.   The method for producing a liquid food according to any one of claims 1 to 4, wherein the antioxidant is ascorbic acid and / or erythorbic acid.   The method for producing a liquid food according to any one of claims 1 to 5, wherein the liquid food has a viscosity of 20 to 500 mPa · s as a value measured at 20 ° C using a B-type viscometer.   The dissolved oxygen concentration of the said liquid food is 8 ppm or less, The manufacturing method of the liquid food of any one of Claims 1-6.   The method for producing a liquid food according to any one of claims 1 to 7, wherein a content of the antioxidant in the liquid food material is 0.01% by weight or more.   The method for producing a liquid food according to any one of claims 1 to 8, wherein the liquid food has a residual ratio of the viscosity-imparting substance of 50% by weight or more after storage at 25 ° C for 8 months.   It is obtained by performing deoxygenation treatment and heat sterilization on a liquid food material containing an antioxidant and a viscosity-imparting substance, and has a dissolved oxygen concentration of 8 ppm or less at 20 ° C. using a B-type viscometer. A liquid food having a viscosity of 20 to 500 mPa · s as a measured value.   The liquid food according to claim 10, wherein the naphthoic acid derivative is 1,4-dihydroxy-2-naphthoic acid.   The liquid food according to claim 10 or 11, wherein the antioxidant is ascorbic acid and / or erythorbic acid.   The liquid food according to any one of claims 10 to 12, wherein a content of the antioxidant is 0.01% by weight or more.

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