WO2010064703A1 - Composition liquide compressible contenant du glucosinolate dérivé d'une plante crucifère et procédé pour sa production - Google Patents

Composition liquide compressible contenant du glucosinolate dérivé d'une plante crucifère et procédé pour sa production Download PDF

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WO2010064703A1
WO2010064703A1 PCT/JP2009/070387 JP2009070387W WO2010064703A1 WO 2010064703 A1 WO2010064703 A1 WO 2010064703A1 JP 2009070387 W JP2009070387 W JP 2009070387W WO 2010064703 A1 WO2010064703 A1 WO 2010064703A1
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gsl
minutes
juice
heating
kale
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PCT/JP2009/070387
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English (en)
Japanese (ja)
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陽一 熊澤
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ヤクルトヘルスフーズ株式会社
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Priority to JP2010541369A priority Critical patent/JP5726535B2/ja
Publication of WO2010064703A1 publication Critical patent/WO2010064703A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/026—Spray-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices

Definitions

  • the present invention relates to a glucosinolate-containing juice composition derived from a cruciferous plant and a method for producing the same.
  • Brassicaceae plants represented by cabbage are known for their high nutritional value and are used in various dishes, and are processed into beverages by crushing and squeezing and are widely used on the table. Examples of cruciferous plants that are often eaten include cabbage, broccoli, radish, Chinese cabbage, wasabi, and kale used as a green juice ingredient. Brassicaceae plants contain glucosinolates (hereinafter abbreviated as GSL) as unique components, and have recently attracted attention as plants having health functions.
  • GSL glucosinolates
  • squeezing As a method of eliminating this drawback, there is a method called squeezing which is processed into a beverage while removing insoluble parts of vegetables. If the method of squeezing is used, the insoluble fiber and the like are removed as squeezed koji, so that it is possible to make a beverage that is smooth and does not easily precipitate.
  • a heat treatment by blanching in a step before squeezing can be mentioned.
  • steaming is performed for about 5 minutes to 20 minutes after the product temperature reaches the range of 90 ° C. to 95 ° C. before shredding the cruciferous vegetables, and then shredding and squeezing are performed.
  • the obtained juice is subjected to contact treatment using an anion exchanger having a structure in which at least one inorganic anion and at least one organic acid are mixed and ionically bonded.
  • patent document 3 in the manufacturing method of vegetable juice which consists of the shredding process which crushes and / or grinds vegetables, and the squeezing process which squeezes the shredded vegetables, after shredding or shredding, at the same time, there is disclosed a method for producing vegetable juice, characterized in that vegetables are heat-treated at a temperature of 65 ° C. to 95 ° C. within 5 minutes from the ultimate temperature. Further, Patent Document 4 discloses a heating technique using steam, and heating of vegetables characterized by directly contacting the vegetables with steam at 60 to 90 ° C. before heating and / or sterilizing the vegetables. A processing method is disclosed.
  • Patent Document 5 discloses a technique for processing while maintaining the original green color of vegetables.
  • the green leaf of a washed green plant is treated with an alkaline aqueous solution, and the juice is then squeezed by adhering an alkaline aqueous solution in an amount such that the pH of the juice is 6 to 9 to the green leaf.
  • the manufacturing method of the green leaf green juice of the green plant which is excellent in the stable and excellent palatability which exhibits fresh green is disclosed.
  • Patent Document 6 discloses a method for producing green vegetables that prevents fading during storage, characterized in that the green vegetables are blanched and then immersed in a cyclodextrin solution.
  • Patent Document 7 the first step of branching green vegetables in an aqueous solution containing sodium acetate, amino acids and organic acid salts other than sodium acetate and having a pH of 6.0 to 7.0, followed by sodium acetate and saccharides And a green vegetable processing method comprising a second step of immersing in an aqueous solution containing an organic acid and / or an organic acid other than sodium acetate and having a pH of 4.5 to 6.5.
  • the present invention is a cruciferous plant known to contain GSL.
  • the present invention contains abundant GSL and is excellent in balance of vitamin C, color tone, flavor and the like. It is an object of the present invention to provide a method for producing a squeezed juice composition.
  • the present inventors can prevent the degradation of GSL during squeezing treatment by heat-treating cruciferous plants under a certain condition,
  • the juice obtained from such a cruciferous plant after heat treatment was found to be excellent in color and flavor, and surprisingly high in vitamin C content, and the present invention was completed.
  • a cruciferous plant is represented by the following formula (1) or (2) under normal pressure: [Equation 1] When 1 ⁇ t ⁇ 3, ⁇ 5t + 85 ⁇ T ⁇ 100 Equation (1) [Wherein T is the heating temperature (° C.) and t is the heating time (minutes)] [Equation 2] When 3 ⁇ t ⁇ 10, 70 ⁇ T ⁇ 100 (2) [Wherein T is the heating temperature (° C.) and t is the heating time (minutes)] Heat-treating under heating conditions that satisfy (B) A method for producing a juice composition containing glucosinolate, comprising a step of squeezing a heat treated cruciferous plant to obtain a juice.
  • the Brassicaceae plant is expressed under the following formula (1) or (2) under normal pressure: [Equation 3] When 1 ⁇ t ⁇ 3, ⁇ 5t + 85 ⁇ T ⁇ 100 Equation (1) [Wherein T is the heating temperature (° C.) and t is the heating time (minutes)] [Equation 4] When 3 ⁇ t ⁇ 10, 70 ⁇ T ⁇ 100 (2) [Wherein T is the heating temperature (° C.) and t is the heating time (minutes)] A method for suppressing the decomposition of glucosinolate in a cruciferous plant during squeezing treatment, wherein the heat treatment is performed under a heating condition that satisfies the conditions.
  • a method for producing a juice composition containing abundant GSL from a cruciferous plant can be provided.
  • the juice composition produced according to the present invention has an advantage that it contains not only GSL but also vitamin C, for example, and is excellent in color tone and flavor.
  • Drawing which shows the result of having quantified each of GSLs in the green juice manufactured by the method of this invention.
  • the abbreviations in the figure are as follows. 1 mGB 1-methoxyglucobrushkin; 4 mGB 4-methoxyglucobrushkin; GB glucobrushkin; GN gluconapine; GR glucoraphanin; SG cinigrin; PG progoitrin; GI glucoivelin.
  • Drawing which shows the influence of the heating temperature and heating time which have on the unpleasant taste of green juice.
  • Drawing which shows the influence of pH at the time of heat processing which affects the total amount of GSL in green juice.
  • Drawing which shows the influence of pH at the time of heat processing which affects the amount of vitamin C in green juice.
  • Drawing which shows the influence of pH at the time of heat processing which affects the color tone of green juice.
  • Drawing which shows the influence of pH at the time of heat processing which acts on the astringency of green juice.
  • Drawing which shows the influence of pH at the time of heat processing which has on the unpleasant taste of green juice.
  • the relationship between the number of days after kale sowing and the GSL content is shown.
  • the abbreviations in the figure are the same as those in FIG. 1 except that HC represents the number of days after sowing and mGB1 represents 1-methoxyglucobraskin.
  • the present invention is a method for producing a juice composition containing GSL from a cruciferous plant (hereinafter also simply referred to as the production method of the present invention).
  • the production method of the present invention includes a treatment for suppressing the decomposition of glucosinolate in the cruciferous plant during the squeeze treatment.
  • the production method of the present invention includes (a) a step of heat-treating a Brassicaceae plant under normal pressure under a heating condition that satisfies the above formula (1) or (2), and (b) a heat-treated rapeseed. And squeezing a family plant to obtain a juice.
  • the cruciferous plant that can be used as a starting material is not particularly limited as long as it is known to contain GSL and is generally eaten.
  • GSL Global System for Session
  • radish, broccoli, cauliflower, cabbage Examples include me cabbage, Chinese cabbage, turnip, wasabi, Taisai, Mizuna, Sugkina, Komatsuna, mustard greens, and kale.
  • These cruciferous plants may be used alone or in combination of two or more.
  • the above cruciferous plant may use the whole plant as a raw material, or a part thereof, for example, a leaf, a stem, a root, a flower bud or the like.
  • kale is preferably used as a cruciferous plant.
  • Kale has a different GSL content depending on the variety, but generally has the highest GSL content in the seed state, and the GSL content decreases with germination.
  • the present inventors have now found that the GSL content is stabilized 55 days after sowing, and further increased 75 days after sowing. Therefore, it is particularly preferable to use a kale that has become rich in GSL content for 55 days or more after sowing, more preferably 75 days or more after sowing.
  • Kale can also be differentiated into spring and autumn sowing according to the sowing time.
  • the time of sowing depends on the local climate, but spring-fired kale refers to kale that is sown from January to February and harvested from May to July. Kale harvested in December and March.
  • Spring-fired kale is characterized by a high yield
  • autumn-fired kale is characterized by a higher sugar content.
  • the present inventors have now found that spring-fired kale has a higher GSL content than autumn-fired kale. Therefore, it is particularly preferable to use spring-fired kale in the present invention.
  • the production method of the present invention may include a step of preparing a kale prior to the heat treatment in step (a) when using the kale as a cruciferous plant. Specifically, the step comprises sowing the kale seeds (eg between January and February) in soil suitable for kale cultivation and cultivating the kale for at least 45 days, preferably at least 55 days. Can be included.
  • the heat treatment in step (a) is a treatment mainly intended to inactivate myrosinase in the cruciferous plant. Since this myrosinase is an enzyme that catalyzes the hydrolysis of GSL, it is possible to suppress GSL degradation by deactivating myrosinase. In addition, GSL is hydrolyzed by myrosinase, and finally, isothiocyanic acid which is unfavorably flavored is produced. Therefore, deactivation of myrosinase has the advantage that the flavor of the juice composition which is the target product can be improved. is there.
  • the heat treatment in the above step (a) is performed by performing a heat treatment under normal pressure and a heating condition that satisfies the above formula (1) or (2).
  • the heating condition represented by the formula (1) or (2) was defined by the present inventor as a heating condition for reducing the decomposition of GSL and producing a juice composition excellent in color and flavor. Is.
  • heating conditions that satisfy the above heating conditions include 95 ° C. for 1 minute, 90 ° C. for 1 minute, 90 ° C. for 2 minutes, 85 ° C. for 2 minutes, and the like.
  • a squeezed composition obtained from a cruciferous plant heat-treated under the above-mentioned conditions defined as conditions under which GSL decomposition can be sufficiently suppressed has a high content of vitamin C.
  • the heating conditions are appropriately selected so that the heating temperature and the heating time are such that the enzymes involved in the decomposition of vitamin C are inactivated while vitamin C is not destroyed by heating. It suggests.
  • the time for performing the heat treatment in step (a) is not particularly limited as long as it is 1 to 10 minutes, but is preferably 1 to 5 minutes. This is because when the heating time is less than 1 minute, GSL degradation by myrosinase cannot be sufficiently suppressed, and when the heating time exceeds 5 minutes, vitamin C is destroyed by heating.
  • any heat treatment method may be used as long as it can uniformly heat a cruciferous plant, but heat treatment in water (boiled treatment) is preferable.
  • heat treatment in water can be heated uniformly by immersing the cruciferous plant in hot water, and is therefore suitable for inactivating the enzyme while preventing overheating.
  • the pH is not particularly limited, but it is more preferably in the range of pH 6 to 8 because decomposition of chlorophyll is promoted under acidic conditions.
  • the pH may be adjusted by adding an alkaline preparation used in the field of food processing and commonly used by those skilled in the art.
  • the alkaline preparation include, but are not limited to, sodium citrate and ascorbic acid. Examples thereof include sodium, sodium lactate, calcium hydroxide, sodium hydroxide, sodium carbonate and the like.
  • the production method of the present invention may include an optional step of quickly cooling the cruciferous plant after the heat treatment in step (a).
  • a cooling method in this cooling step a method of naturally cooling as it is, a method of cooling by applying wind or cold air, a method of cooling by immersing in a coolant such as water, and the like can be used. You may use.
  • the production method of the present invention may also include shredding and / or pulverization before step (b). Such a process can facilitate the squeeze process.
  • the shredding and / or pulverization before the squeezing process is expected to improve the roughness, dispersibility, chlorophyll content, ⁇ -carotene content, calcium content, etc. of the squeezed liquid obtained by the squeezing process. Is done.
  • step (a) When obtaining squeezed juice having a high content of chlorophyll, ⁇ -carotene, and calcium, in addition to the grain size of the cruciferous plant by shredding and / or pulverization, the heating conditions in step (a) are also appropriate. It is necessary to pay attention to the points that should be considered.
  • the cruciferous plant that has been subjected to the heat treatment (step (a)) is subjected to the juice treatment (step (b)).
  • a squeezing method in this step it may be carried out by a conventional method such as a method of squeezing the heat-treated Brassicaceae plant as it is, a method of squeezing into a liquid and a squeezed lees, and a special method is used. There is no need.
  • the squeezer those normally used for squeezing such as a pulper, a screw press, a filter press, and a decanter can be used in appropriate combination.
  • the squeezed juice squeezed as described above may be used for drinking as it is as the squeezed composition of the present invention, but may be subjected to treatment such as freezing and drying as appropriate for improving the storage stability. Good.
  • treatment such as freezing and drying as appropriate for improving the storage stability.
  • any method commonly used by those skilled in the art such as hot air drying, freeze drying, and spray drying, can be used.
  • spray drying is preferable as a method for drying a squeezed juice squeezed as described above, because alteration due to heat is smaller than that of hot air drying and drying time is shorter than that of freeze drying.
  • sterilization may be performed before or after drying.
  • any method commonly used by those skilled in the art such as heat sterilization, high-pressure sterilization, and airflow sterilization, can be used.
  • the squeezed composition produced as described above (hereinafter also simply referred to as the composition of the present invention) contains GSL in a high content, is excellent in flavor and color, and also contains vitamin C in a high content.
  • the juice composition of the present invention obtained as described above includes those containing GSL in a dry weight of 15 ⁇ g / 100 mg or more, preferably 100 ⁇ g / 100 mg or more.
  • the GSL content in the juice composition of the present invention can be measured by, for example, a myrosinase decomposition method, HPLC, or the like.
  • a myrosinase decomposition method for example, when GSL is measured by the myrosinase decomposition method, it can be measured by completely hydrolyzing GSL in the sample with myrosinase and quantifying the released glucose.
  • a commercially available measurement kit for example, glucose CII-Test Wako (Wako Pure Chemical Industries, Ltd.) can be used for glucose measurement.
  • the juice composition of the present invention includes those containing vitamin C in a dry weight of 9 mg / g or more, preferably 10 mg / g or more.
  • Vitamin C content in the juice composition of the present invention can be determined by those skilled in the art such as standardized measurement methods for measuring vitamin C content in foods, such as hydrazine colorimetric method, indophenol titration method, and HPLC method. It can be measured by a well-known measurement method.
  • composition of the present invention also includes a composition having an a value smaller than ⁇ 12 when measured with an arbitrary spectroscopic colorimeter.
  • GSL measurement methods include myrosinase decomposition method and HPLC method. In the present invention, measurement was performed by LC-MS. The specific method is as follows. Weigh accurately 100 mg of sample and dispense into Eppendorf (2 ml). Add zirconia beads ( ⁇ 5mm) one by one in Eppendorf, add 1ml of 0.1% formic acid solution (0.1g of formic acid dissolved in 100ml of 80% methanol aqueous solution), mixer mill (MM 301, Lecce Co., Ltd.) ) (25 times / sec, treated for 5 minutes).
  • the suspension treatment is centrifuged (15,000 g, 10 minutes, 4 ° C.), and 800 ⁇ l of the supernatant is collected.
  • a column (Sep-Pack Vac NH 2 cartridge 3 cc / 500 mg, Nippon Waters Co., Ltd.) was equilibrated with 1 ml of 0.1% formic acid solution and adsorbed with 100 ⁇ l of supernatant, then 1 ml of 0.1% formic acid solution and then 1 ml of methanol. Wash the column with.
  • the fraction adsorbed on the column is eluted with 900 ⁇ l of 5% ammonia solution (28% aqueous ammonia diluted 5-fold with methanol) and dried under reduced pressure overnight. 200 ⁇ l of 0.1% formic acid solution is added to the dried product and redissolved, followed by filtration (Ultrafree-MC, pore size 0.22 ⁇ m, Nihon Millipore Corporation) to obtain a sample for analysis.
  • the analysis is performed under the following conditions using LCMS-2010EV (Shimadzu Corporation).
  • content comparison of GSLs was performed by the total area area of all the peaks of GSL of the obtained analysis data.
  • each corresponding GSL peak was calculated
  • a solid phase extraction column (deep well specification; Oasis WAX 96-Well Plate 30 ⁇ m (30 mg), Nihon Waters Co., Ltd.) was equilibrated with 1 mL of 0.1% formic acid aqueous solution to adsorb the previously prepared sample (100 ⁇ L of supernatant). After that, the column is washed with 1 mL of 0.1% formic acid aqueous solution and then with 1 mL of methanol.
  • the fraction adsorbed on the column was eluted with 900 ⁇ L of 5% ammonia / water-containing methanol solution (25% ammonia water diluted 5-fold with methanol), and 3 drops of 1-propanol were added per well, and the temperature was lowered to 40 ° C. To dry. Add 500 ⁇ L of 0.1% aqueous formic acid solution to the dried product and redissolve it to make a sample for analysis.
  • LCMS-2010EV Shiadzu Corporation
  • the quantification of each GSL was performed by comparing the peak area area corresponding to each GSL in the analysis data with the peak area area of each standard GSL.
  • Vitamin C measurement As a method for measuring vitamin C, there are a hydrazine colorimetric method, an indophenol titration method, a HPLC method, and the like.
  • a hydrazine colorimetric method was used. The specific method is as follows. After accurately measuring 1 g of a sample and suspending it in 100 ml of a 5% metaphosphoric acid solution (5 g of metaphosphoric acid dissolved in 100 ml of water), the suspension was filtered with a filter paper (Whatman No. 2). Dispense 1 ml of this filtrate into each test tube (one is the main test zone and the other is the empty test zone).
  • a solution containing 5 mg / 100 ml of vitamin C is prepared as a VC standard solution, and this is also dispensed into a test tube by 1 ml (standard solution main test group and standard solution empty test group).
  • hydrazine solution (2 g of 2,4-dinitrophenylhydrazine dissolved in 100 ml of 9N sulfuric acid solution (mixed 1 volume of concentrated sulfuric acid and 3 volumes of water) 0.5 ml only in the test tube of this test section) And react at 37 ° C. for 3 hours. After completion of the reaction, the reaction mixture was cooled in an ice bath, 2.5 ml of 85% sulfuric acid solution (mixed of 9 volumes of concentrated sulfuric acid and 1 volume of water) was added, reacted at room temperature for 30 minutes, and then the absorbance at 520 nm was measured ( The standard solution in this test group is designated as E S , and the one in this test group is designated as E T ).
  • test tube in the blank test zone was allowed to react at 37 ° C. for 3 hours as it was, then cooled in an ice bath, added with 2.5 ml of 85% sulfuric acid solution, and further added with 0.5 ml of the hydrazine solution described above. in 30 minutes after standing, measuring the absorbance of each 520 nm (E SO with a standard blank test ku, those empty test group and E tO).
  • the amount of vitamin C the following formula is established when the mg number f of ascorbic acid per absorbance is 5 / (Es-Eso). The amount of vitamin C is calculated from this formula.
  • Color tone measurement As a color tone measurement method, there are a colorimeter measurement and a spectrocolorimeter measurement.
  • a spectroscopic measuring instrument Spectrophotometer SE2000, Nippon Denshoku Industries Co., Ltd.
  • the measurement was performed in the form of powder. The smaller the measured value (a value), the stronger the green color.
  • Flavor Measurement As a flavor measurement method, sensory evaluation by a paneler and analysis by a taste recognition apparatus were performed. Specifically, 4 g of a sample was taken and evaluated using a sample dissolved in 100 ml of water. The sensory evaluation was performed by five excellent panelists, and each panel was scored based on the following criteria for the evaluation of each sample compared with the comparative product (Tables 1, 3, 5 and 10, heating time 0 seconds; 0 points) The average of the scores of the five people was used as the evaluation score for sensory evaluation.
  • Uncomfortable taste is very strong compared to the comparative example 3 points
  • Unpleasant taste is strong compared to the comparative product 2 points
  • Unpleasant taste is slightly stronger than the comparative product 1 point
  • Unpleasant taste compared to the comparative product Slightly weaker -1 point
  • Unpleasant taste is weaker than the comparative product -2 points
  • Unpleasant taste is very weaker than the comparative product -3 points
  • SA402B Intelligent Sensor Technology Co., Ltd.
  • astringent taste highly correlated with cruciferous department-specific unpleasant taste was selected as a parameter for comparison. The lower the astringency, the less unpleasant taste peculiar to Brassicaceae.
  • a juicer named “PERSEE Aojiru-san”, model number FD-1800, Fukadak Co., Ltd.
  • Example 2 Examination of boiled water pH The kale leaves were washed with water, heat-treated for 1 minute to 2 minutes in a water bath at a temperature of 90 to 95 ° C., set to pH 4 to 9, and then cooled in the water bath. The cooled kale leaf was torn by hand, and then the juice was obtained using a juicer (named “PERSEE Aojiru-san”, model number FD-1800, Fukadak Co., Ltd.). The juice was spray-dried to obtain a green juice powder. About the obtained green juice powder, the measurement of the amount of GSL and vitamin C, the measurement of a color tone (a value), and flavor evaluation were performed by the above-mentioned method. The results are shown in Tables 12 to 18 and FIGS. 3 to 7.
  • Comparison example Prototype of unheated product The raw leaves of kale were washed with water and then split by hand without heating, and a juice was obtained using a juicer (named “PERSEE Aojiru”, model number FD-1800, Fukadak Co., Ltd.). The juice was spray-dried to obtain a green juice powder. About the obtained green juice powder, the measurement of the amount of GSL and vitamin C, the measurement of color tone (a value), and flavor evaluation were performed (in Table 1, 3, 5 and 10, heating time 0 second).
  • a juice composition containing abundant GSL can be produced from a cruciferous plant.
  • the obtained squeezed composition has an advantage that it contains not only GSL but also vitamin C, for example, and is excellent in color tone and flavor.
  • the juice composition obtained according to the present invention can be advantageously used as a so-called green juice drink that is easy to drink and rich in nutrients, and as a blended component of other nutritional foods. is there.

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Abstract

L'invention porte sur une composition liquide compressible riche en GSL et possédant un excellent équilibre entre la teneur en vitamine C, la couleur, le goût et analogue. L'invention porte également sur un procédé de production de la composition. L’invention concerne de façon spécifique un procédé de production d'une composition liquide compressible contenant du GSL, lequel procédé comprend les étapes consistant à chauffer une plante crucifère à une température de chauffage prédéterminée pendant une période de chauffage prédéterminée, et à presser la plante crucifère chauffée.
PCT/JP2009/070387 2008-12-05 2009-12-04 Composition liquide compressible contenant du glucosinolate dérivé d'une plante crucifère et procédé pour sa production WO2010064703A1 (fr)

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JP2010541369A JP5726535B2 (ja) 2008-12-05 2009-12-04 アブラナ科植物由来のグルコシノレート含有搾汁組成物とその製造方法

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JP7112365B2 (ja) * 2019-03-28 2022-08-03 カゴメ株式会社 アブラナ科野菜の生産方法、並びに、飲食品の製造方法及び飲食品

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JPWO2015163443A1 (ja) * 2014-04-25 2017-04-20 ヤクルトヘルスフーズ株式会社 老化に伴う身体的症状の発現遅延剤
JP2020022444A (ja) * 2018-07-31 2020-02-13 株式会社 伊藤園 大麦若葉搾汁液の製造方法
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