WO2009014253A1

WO2009014253A1 - Method of producing frozen drink comprising plant containing capsinoid compound

Info

Publication number: WO2009014253A1
Application number: PCT/JP2008/063622
Authority: WO
Inventors: Ayako Maruyama; Hiroyuki Takahashi; Keishi Kido; Tomoko Hirano
Original assignee: Ajinomoto Co., Inc.
Priority date: 2007-07-26
Filing date: 2008-07-23
Publication date: 2009-01-29
Also published as: JPWO2009014253A1

Abstract

It is intended to provide a drink containing a capsinoid compound wherein the stability of the capsinoid compound in an aqueous solution has been elevated. This problem can be solved by a method of producing a frozen drink which comprises blanching a plant containing the capsinoid compound, then grinding the same, heat-sterilizing it in the form of a liquid of pH 3 to 6 and then freezing.

Description

TECHNICAL FIELD The present invention relates to a method for producing a frozen beverage comprising a plant containing a cabcinoid compound.

The present invention relates to a method for producing a frozen beverage containing a plant containing a cabcinoide compound.

Akita

Background art

It has been reported that “C H-19 sweet”, a non-pungency fixed variety of pepper, selected and fixed by Yazawa et al. As a pepper with less pungent taste, contains a large amount of new force-psinoids that do not show pungent taste. Compounds belonging to the power psisinoids (fatty acid ester of vanillyl alcohol, capsiate, dihydrocapsiate, etc., hereinafter simply referred to as “power psisinoid compound”, “power psisinoid” or “power psisinoid” or “power psisinoid-like substance”. ) Is different from capsaicinoids (kabusaicin, dihydrocabsaicin, etc.), which is a pungent component of chili pepper, but it does not show a pungent taste, but it has been reported to activate immunity and activate energy metabolism ( Future patent applications are expected. Patent Document 1 also describes the use of cabsaicin-like substances in sports drinks. The sports drink also contains orange juice concentrate.

Cabbsinoides are very unstable because the ester bond existing between the vanilloid group and the fatty acid side chain is easily hydrolyzed. Therefore, in order to add it to liquid foods such as beverages, a technology that enables water solubilization while maintaining stability is required. As such a technique, a technique for emulsifying a forcepsinoid-containing oil with various emulsifiers and making it water-soluble has been reported (see Patent Document 2).

Patent Literature 1

Japanese Patent Laid-Open No. 1 1-2 4 6 4 7 8 JP 2 0 0 3-1 9 2 5 7 6

However, in the invention of compounding cabsaicinoid-like substances in sports drinks, fresh fruits containing force saicinoid-like substances are lyophilized, seeds, etc. are removed, extracted with ethyl alcohol, and the resulting extract is decompressed. Since oleoresin obtained by evaporation below is used, the manufacturing cost is increased accordingly.

In addition, when an emulsion composition prepared by a conventional method is simply diluted with an aqueous component to prepare a food or drink containing water, such as an aqueous beverage, store it in comparison with the product immediately after manufacture. During this time, there is a problem that the cabcinoide compound in the aqueous beverage gradually decomposes. When manufacturing health functional foods, in order to ensure the necessary amount to exert physiological functions throughout the period from the time of manufacture to the expiration date, the amount of ingredients added at the time of manufacture is anticipated in anticipation of decomposition until the expiration date. Set. In health food manufacturing, it is desirable that the added amount can be reduced from the viewpoint of cost. When preparing an emulsified composition containing cabcinoide, the stability at the time of dilution can be improved somewhat by increasing the concentration of the emulsifier, etc., but if a large amount of emulsifier is present during emulsification, the emulsifying effect is adversely affected. This can also be difficult to prepare. Disclosure of the invention

Because of the above-mentioned problems, a method for improving the stability of the kabushino compound in an aqueous solution is desired. An object of the present invention is to provide a beverage containing a kabsinoide compound by increasing the stability of a force psisinoid compound in an aqueous solution.

As a result of intensive studies to solve the above-mentioned problems, the present inventors branched a plant containing a force psisinoid compound, then mixed with water and pulverized, and the pH was 3 to 6, The present invention was completed by finding that a frozen beverage in which the cabcinoid compound is stable can be produced by preferably sterilizing by heating in the state of pH 3 to 5 and then freezing.

That is, the present invention includes the following inventions. (1) A method for producing a frozen beverage, wherein a plant body containing a force psinoid compound is blanched, pulverized, heat-sterilized in a liquid state having a pH of 3 to 6, and then frozen.

(2) A method for producing a frozen beverage, which comprises blanching a plant containing a cabcinnoide compound, then pulverizing, mixing with water, sterilizing by heating in a liquid state having a pH of 3 to 6, and then freezing.

(3) The method for producing a frozen beverage according to (1) to (2) above, wherein the pH is adjusted by adding fruit juice when the plant body is mixed with water.

(4) A frozen beverage produced by blanching a plant containing a force psinoid compound, pulverizing it, heat sterilizing it in a pH of 3-6 and then freezing it.

(5) A frozen drink produced by blanching a plant containing a force psinoid compound, then mixing with water, pulverizing, heat sterilizing at a pH of 3 to 6, and then freezing.

According to the method of the present invention, a frozen beverage in which a cabcinoide compound is stable can be stably produced at low cost without going through a complicated production process. In addition, the stability of the force psinoid compound in frozen beverages is improved, so that the shelf life of the product can be extended. BEST MODE FOR CARRYING OUT THE INVENTION

The present invention will be described in detail below, but the scope of the present invention is not limited thereto. The frozen beverage according to the present invention refers to a beverage that is distributed and stored in a frozen state until it is drunk and is thawed and drunk at the time of drinking. Thawing may be performed at room temperature, running water, refrigerated thawing, etc. (Cabbinoid compound)

In the present invention, the force psinoid compound refers to a fatty acid ester of vanillyl alcohol, and typical examples thereof include capsiate, dihydrocapsiate, and nordihydrocapsiate, which have been identified as components contained in peppers. Furthermore, various linear or branched chain fatty acids and vanillyl alcohol having the same fatty acid chain length as that of nordihydrocapsiate such as vanillyl decanoate, vanillyl nonanoate, and vanillyl nonoctate. Also contains fatty acid esters. Capsiate (hereinafter may be abbreviated as “CST”), dihydrocapsiate (hereinafter abbreviated as “DCT”) and nordihydrocapsiate (hereinafter abbreviated as “N DCT”) respectively. It can be represented by the following chemical formula.

(Chemical 1)

(CST)

(Chemical 2)

The present invention is characterized by the use of a plant containing a kabsinoide compound. The plant body used in the present invention is not particularly limited as long as it contains forcepsinoid. Plants belonging to the genus Rashi are preferred. The red pepper may be derived from a traditional hot pepper variety typified by “Nikko”, “Five Colors”, etc., but a non-paste variety of red pepper is preferred. Among them, spicy-tasting varieties such as “CH-19 sweet”, “Manganji”, “Fushimi Amecho”, shishito, green pepper, etc. contain a large amount of force psinoid compounds, which can be suitably used. In particular, “CH-19 sweet”, which is a spicy varieties, is more preferable because the content of the component is high. In the present invention, the cabcinoide compound is contained in 10 Om 1 at a concentration of 0. Olmg or more, preferably 2 mg or more, and the frozen product is called a frozen beverage. In the present specification, the term “CH-19 sweet” means a group of varieties including “CH-19 sweet” varieties and progeny related varieties derived from “CH-19 sweet”.

(Branching)

The present invention is also characterized by branching a plant containing a cabcinoide compound. The blanching is peroxidase involved in browning, as long as the enzyme involved in the quality change is reduced or inactivated, steaming, hot water treatment, etc. can be used, and the plant body can be used immediately for the production of frozen beverages, It can be appropriately selected according to the method of using the plant, such as once stored frozen and used as a raw material for producing frozen drinks at a later date. 'Specifically 70-: L O OT :, more preferably about 90-100 ° C, 20-120 seconds, more preferably about 20-90 seconds. In the case of hydrothermal treatment, the content of kabushino compound is about 10 to 120% compared to that before blanching in the treatment of 80 to 105 ° C, preferably 90 to 100 ° C and 20 to 90 seconds. To increase. Although the cause of the increase in power psisinoids due to blanching has not been clarified precisely, it is preferable from the viewpoint of yield because the content per dry solid content increases.

In addition, “cooling” is performed as soon as possible after blanching, and the product temperature is set to 30 ° C or lower, more preferably 15 ° C or lower, to prevent deterioration of the appearance due to residual heat. Cooling can be used, for example, if it has a mesh after branching, soaked in cold water, or exposed to cold air. If soaked in cold water, drain the water and send it to the next process. After harvesting, refrigeration for a long period of time causes deterioration in quality, but freezing after blanching enables long-term retention of quality and strength psinoids. Draining is a block when frozen This is particularly effective when the raw material plant is stored frozen for a long period of time. In addition, if there are fruits or defective products in the harvest, remove the foreign matter by washing / sorting process before blanching.

(Pulverization)

In the present invention, it is possible to crush only the plant body after branching the plant body containing the force psinoid compound and to mix it with water and other raw materials in a later process. However, the plant body and water or other raw material are simultaneously mixed. By mixing and pulverizing, it is possible to further suppress the decomposition of the force psinoid. Other ingredients include vegetables, fruit and other fruit juices, and dairy drinks. The quality characteristics do not change even if these are added. Celery as a vegetable juice, forceful sardine, kinusaya, capochia, peppers, cabbage, etc., and for beverages, milk, soy milk, vegetable juice, milky beverages such as calpis, tea, etc., seasonings such as vinegar, alcohol, salt Pineapple · Lime · Yuzu · Sudachi · Lemon · Grapefruit can be used alone or in combination.

The ratio of the water and the pulverized product can be appropriately adjusted within the range of the raw material ratio of 1 to 90%, more preferably 20 to 50%, depending on the target product. That is, when a frozen beverage is produced directly from a plant body, the cabcinoide compound may be adjusted to a target concentration, or the plant body may be temporarily stored as a raw material for a frozen beverage. In this case, it can be prepared with as little water as possible to reduce the storage capacity. Crushing is a process of crushing plant bodies to a particle size that is functionally acceptable as a beverage, and any crusher capable of wet crushing or submerging in liquid can be used, but rather than single-stage crushing, If you use coarsely pulverized and finely crushed powder in two or more stages, it feels good and smooth. A preferable average particle size is 1 mm or less in terms of touch. An example of equipment suitable for the two-stage treatment is ARCHITOL Co., Ltd., which can be used to change the cutting blade (for example, use coarse crushing as a cutting head and fine crush to micro cut. 2 steps of processing are possible. The pulverization time is not particularly limited, but is preferably as short as possible for maintaining the quality. By using the above-mentioned commtrol, it is possible to pulverize almost instantaneously. (pH adjustment)

In the present invention, it is preferable to pulverize the plant body containing the powerful psicinoid compound at the same time as water and other raw materials, and at that time, the pH should be maintained at 3 to 6, preferably 5 or less. There are also features. By maintaining the pH in this state, it is possible to suppress the degradation of the force pusinoid compound during pulverization or subsequent sterilization. For pH adjustment, any pH adjuster that can be used in foods can be used, but as a result of various studies, when concentrated fruit juices such as citrus fruits are used, pH adjustment can be achieved by adding a small amount, thus reducing the cost. Yes, and good results were obtained in terms of government functions. Normally, the pH of the pulverized material consisting of only the plant and water is around 6, but it is advantageous that it is reduced to 6 or less, preferably 5 or less by adjusting the pH. If the pH is 3 or less, it is not desirable in terms of functionality (color and taste after sterilization).

Planted frozen raw material CH—19 Sweet 20%, water 80%, 6 times concentrated lemon juice of the amount shown in the table is added, and ARCHITOL CO., LTD. The crushed and adjusted pulverized product was heat-treated at 100 ° C. for 90 seconds. Table 1 shows the results of changes in pH and kabushinoid concentration when concentrated lemon juice was added. The amount of cabcinoid was quantified by HPLC (high performance liquid chromatography). table 1

(Heat sterilization)

In the present invention, after pulverizing the plant body containing a force psinoid compound, the food sanitation law is sterilized by heating in accordance with the sterilization conditions of the manufacturing standard for soft drinks at 85 ° C for 30 minutes or more at pH 4 or higher. I do. If necessary, before heat sterilization In order to adjust the taste, an acidulant, other seasonings, vitamins, amino acids and the like can be added.

(Cooling / freezing)

The present invention is also characterized by cooling and freezing after sterilizing the pulverized liquid of the plant body containing the kabsinoide compound. After heat sterilization, quality degradation such as browning force psinoid decomposition occurs at high temperature, so cool it to 30 ° C or less, preferably 15 ° C or less as soon as possible. The conventional freezing method can be used as it is. It should be noted that any combination of these components, or a conversion of the expression of the present invention between methods, apparatuses, etc. is also effective as an aspect of the present invention.

Hereinafter, the present invention will be described in more detail by way of specific examples, but the present invention is not limited to these examples. Moreover, the% display described in the following examples means the mass%.

(Example)

(Example 1) Sensory evaluation of frozen beverages with and without blanching

Plants containing strong psinoid compounds, “CH-1 9 Sweet”, mixed at 30 ° C for 1 minute at 98 ° C for 30 minutes and 70% water, and 6 times more concentrated lemon The pH is adjusted to 4 to 5 with fruit juice, and these are mixed and coarsely crushed with a cutting head (clearance 3 mm) manufactured by Asiel Co., Ltd. A pulverized product pulverized with 0 micro cut (220 blades) was obtained. It was sterilized at 105 ° C. for 15 seconds. After that, the specimen frozen at 118 ° C was stored on 118 ° C for 7 days and then thawed with running water, and sensory evaluation was performed on the appearance, aroma and taste of 5 panelists.

As a result, the brunch-treated product was sensually good, while the unbranched product was browned, and both the aroma and taste could not be eaten.

(Example 2) Evaluation of change in kabushinoid concentration in powdered rice depending on the presence or absence of water during crushing Plants blanched under the same conditions as in Example 1 were drained once, and the plants were washed with water. The force psinoid residual rate was compared between the case of pulverization without using and the case of pulverization of a system in which 70% of water was added to 30% of plant bodies. Specifically, when the plant body is roughly crushed with a food cutter (manufactured by Hanaki Seisakusho) without passing through water, the mixture of water and plant body at the above ratio is used as a cutting head (manufactured by ARCHEL Corporation). The residual ratio of the force psinoid of the pulverized product when coarsely crushed was determined. The residual rate when crushed for 60 to 120 seconds with a food cutter was 65%, whereas the combined treatment with a cutting head that pulverizes water and plant at the same time was about An improvement in the residual rate of 90% was observed. Therefore, water must be present in order to suppress kabusinode decomposition during crushing.

(Example 3) Evaluation of change in concentration of kabushinoid in frozen beverage according to conditions at the time of pulverization First stage crushing with 30% plant and 70% water, and pulverization according to flour conditions at the end of the first stage treatment We investigated how the residue of kabusinod in the objects changed. The difference in the remaining ratio of kabushinoid due to the difference in the time to crush the plant to about 3 mm is 60% when the crushing time is 120 seconds with Katsuyu mixer (manufactured by Ayesha Seisakusho). When using a COMITOLOL cutting head (manufactured by ARCHEL Co., Ltd.) and performing it instantaneously (about 1 second), the residual rate was approximately 90%. The longer the pulverization time, the finer the force. If the pulverization time is long, the force psisinoid will be decomposed, so it is necessary to select equipment that can make it finer in the shortest possible time. For this purpose, the above-mentioned COMITOLOL is preferred, and by setting the clearance of the cutting head to 1 to 3 mm, the force psinoid residual rate of the frozen pulverized product is about 90% or more, and the appearance and sensory are also good. Was obtained.

(Example 4) Evaluation of change in concentration of cabcinoid in frozen beverage due to sterilization condition Since cabcinoid is decomposed by heat, sterilization is sufficient from the hygienic aspect and it is necessary to set the condition to minimize capsinoid decomposition. There is. Therefore, we eagerly examined the conditions at potency exceeding the sterilization conditions stipulated in the manufacturing standards for soft drinks in the Food Sanitation Law.

Plant that contains a powerful psinoid compound "CH-1 9 Ama", blended 30% of 98 ° C for 1 minute and 30% of water and 70% of water, and then added 6 times concentrated lemon juice p 4-5, and these were mixed and coarsely crushed with a 1-shell Komitrol Co., Ltd. 1 700 cutting head (clearance 3 mm). A pulverized product pulverized with a single blade was obtained. They were sterilized according to the food hygiene law at a pH of 4 or higher, equivalent to 30 minutes at 85 ° C, and at a Z value of 8. Thereafter, the specimens frozen at 18 ° C were examined for sensory evaluation (5 panelists) immediately after the change of force psinoid and sterilization. As a result, it can be said that even if the titer is the same, if the sterilization time is short and the sterilization conditions are at a higher temperature, more powerful psinoid remains. The results are shown in Table 2.

Table 2

(Example 5) Evaluation of change in kabushinoid concentration in frozen beverages depending on storage conditions 30% of plant containing CH2-19 sweetened with powerful psinoid compound, 1% blanched at 98 ° C, and 70% water Then, mix 6 times concentrated lemon juice to pH 4 ~ 5, mix these, and after crushing with Comitoroll 1700 force cutting head (clearance 3 mm) manufactured by ARCHEL Co., Ltd. A comminuted product was obtained by pulverizing with a 1700 micro cut (220 blades). It was sterilized at the titer when 10 ° C. for 15 seconds and Z value = 8. After that, the specimens frozen at 18 ° C were stored frozen for one year under the conditions of 8 ° C, -18 ° C, and 80 ° C, respectively. Changes in the concentration of cabcinoide during freezing were examined as a control. As a result, the force-psinoid was stable and could be maintained without being attenuated when it was below the normal frozen product distribution temperature of −18 ° C. Table 3 shows the results of sensory evaluation (5 panelists) of the residual rate and appearance when the force psinoid concentration immediately after storage was 100%. Table 3

Industrial applicability

The method of the present invention can be widely used in the field of frozen foods including frozen drinks containing plants containing cabcinoide compounds.

Claims

The scope of the claims

1. A method for producing a frozen beverage, wherein a plant body containing a powerful psinoid compound is blanched, pulverized, heat-sterilized in a liquid state having a pH of 3 to 6, and then frozen.

2. A method for producing a frozen beverage, which comprises blanching a plant body containing a powerful psinoid compound, then mixed with water, pulverized, heat sterilized in a liquid state having a pH of 3 to 6, and then frozen.

3. The method for producing a frozen beverage according to claim 1 or 2, wherein the pH is adjusted by adding fruit juice when the plant body is mixed with water.

4. A frozen beverage produced by blanching a plant containing a powerful psinoid compound, pulverizing it, heat-sterilizing it with a pH of 3 to 6, and then freezing it.

5. A plant containing a cabsinoid compound is blanched, then mixed with water, pulverized, heat-sterilized with a pH of 3-6, and then frozen to produce a frozen beverage