WO2012102189A1 - Liquid food product and method for producing same - Google Patents

Liquid food product and method for producing same Download PDF

Info

Publication number
WO2012102189A1
WO2012102189A1 PCT/JP2012/051164 JP2012051164W WO2012102189A1 WO 2012102189 A1 WO2012102189 A1 WO 2012102189A1 JP 2012051164 W JP2012051164 W JP 2012051164W WO 2012102189 A1 WO2012102189 A1 WO 2012102189A1
Authority
WO
WIPO (PCT)
Prior art keywords
liquid food
viscosity
naphthoic acid
producing
dhna
Prior art date
Application number
PCT/JP2012/051164
Other languages
French (fr)
Japanese (ja)
Inventor
吾郎 佐伯
真美 佐々木
正浩 山岸
Original Assignee
株式会社明治
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to CN2012800043468A priority Critical patent/CN103281917A/en
Priority to JP2012554760A priority patent/JP5877798B2/en
Publication of WO2012102189A1 publication Critical patent/WO2012102189A1/en

Links

Images

Classifications

    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Definitions

  • 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.
  • DHNA 1,4-Dihydroxy-2-naphthoic acid
  • 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.
  • 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.
  • 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.
  • 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.
  • Patent Documents 4 to 6 various studies have been made to date on deoxygenation (deaeration) treatment and addition of antioxidants for the purpose of preventing oxidation of foods with high viscosity.
  • 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.
  • 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).
  • a naphthoic acid derivative for example, DHNA
  • 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.
  • 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.
  • a high-viscosity liquid food containing a naphthoic acid derivative such as DHNA that could not be realized by the prior art
  • the activity of a naphthoic acid derivative such as DHNA can be stably maintained under conditions of heating and long-term storage.
  • saved for a long term can be provided.
  • An example of the method for producing a liquid food according to the present invention is a deoxygenation treatment for a high-viscosity liquid food material containing an antioxidant and a naphthoic acid derivative (eg, 1,4-dihydroxy-2-naphthoic acid). And a heat sterilization step of heat sterilizing the liquid food material after the deoxygenation treatment.
  • naphthoic acid derivatives 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.
  • 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.
  • 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 ⁇ g / ml or more, more preferably 4 ⁇ g / ml or more.
  • 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.
  • an antioxidant generally used in the field of food production can be used.
  • 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.
  • liquid food of the present invention examples 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.
  • 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.
  • 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.
  • a naphthoic acid derivative for example, DHNA
  • 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.
  • a measurement value with a B-type viscometer preferably 20 It is ⁇ 500 mPa ⁇ s, more preferably 20 to 200 mPa ⁇ s, still more preferably 20 to 100 mPa ⁇ s, and particularly preferably 40 to 80 mPa ⁇ s.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 above-mentioned heat sterilization conditions, but are preferably selected appropriately from the range of 50 ° C. to 200 ° C. and 0.1 second to 1 hour.
  • 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.
  • a naphthoic acid derivative for example, DHNA
  • the stability of a naphthoic acid derivative is maintained even after the heat sterilization process under severe conditions for a high-viscosity liquid food without taking such measures. It is.
  • the naphthoic acid derivative for example, DHNA
  • the naphthoic acid derivative can be stably contained.
  • the naphthoic acid derivative can be contained in a residual ratio of 50% or more.
  • 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 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.
  • raw material A shown in Table 1 airy products (natural cheese), honey, dextrin, edible oil and fat, indigestible dextrin, oligosaccharide, sucrose, DHNA-containing composition, DHNA protecting ascorbic acid, stabilizer (pectin) , Mineral mixture
  • 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.
  • Example 1 Comparative Example 1
  • 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.
  • 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 (products of the present invention), it can be seen that the DHNA content is maintained high over time even when stored at high temperatures. 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 high-viscosity food ingredients containing DHNA (especially during heat sterilization) There was a problem that the property was impaired.
  • the stability of DHNA can be increased, and the content of DHNA can be maintained even at high temperatures.
  • 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.
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Provided is a method for producing a liquid food product which is highly stable and can be stored for a long period of time, the liquid food product being highly viscous and containing a naphthoic acid derivative represented by 1,4-dihydroxy-2-naphthoic acid. The method for producing the liquid food product comprises a deoxidation step for deoxidizing a highly viscous liquid raw food product material containing an antioxidant (for example, ascorbic acid and/or erythorbic acid) and a naphthoic acid derivative (for example, 1,4-dihydroxy-2-naphthoic acid), such that the dissolved oxygen level reaches 8 ppm or lower. This method of production can also further comprise a heat-sterilization step. The viscosity of the liquid food product, measured using a B-type viscometer at a temperature of 20°C, is, for example, 20 to 500 mPa·s.

Description

液状食品及びその製造方法Liquid food and method for producing the same
　本発明は、１，４－ジヒドロキシ－２－ナフトエ酸に代表されるナフトエ酸誘導体を含む高粘度の液状食品及びその製造方法に関する。 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－ジヒドロキシ－２－ナフトエ酸（以下、「ＤＨＮＡ」と略すことがある。）は、プロピオニバクテリウム属菌により産生される化合物であり、腸内のビフィズス菌を選択的に増殖させる等の健康増進効果があることが知られている。その効果を日常的に用いることを目的として、様々な摂取手段についての開発研究が、多々行われている。しかし、ＤＨＮＡは、ビタミンＫと類似した分子構造を有しており、加熱処理や長期保存中に分解などによりその含有量が大幅に減少し、その活性が減少することがわかっている。 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.
　この問題に対して、ＤＨＮＡの安定化方法、すなわち活性維持の方法が検討されてきている。
　例えば、特許文献１には、ビフィズス因子に対してアスコルビン酸、次亜硫酸、無水酢酸等の少なくとも１種からなる活性増強・安定化剤を添加する技術が開示されている。この技術によれば、当該ビフィズス因子の活性の増強及び安定化が図られること、特に耐熱性に対する効果があることが見いだされている。しかし、特許文献１には、ビフィズス因子についての具体的な記述はない。特許文献１の試験例は、いずれも培養液の上清（混合物と思われる。）についての試験であり、本発明のような高粘度の液状食品に関するものではない。また、活性については、ビフィズス菌の増殖促進活性についての効果を評価しており、保存性についての検討は行われていない。 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.
　特許文献２では、ＤＨＮＡを含む飲食用溶液を不活性ガスなどで置換して液中溶存酸素濃度を下げた後に加熱処理するＤＨＮＡの安定化方法が開示されている。当該方法を施すことによりＤＨＮＡの活性が保存中に維持されることが記載されている。 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.
　一方、特許文献３には、ＤＨＮＡを含む飲食品、医薬品などに用いる安定化剤として、エリソルビン酸を添加する技術が開示されている。この安定化剤を添加することによって、ＤＨＮＡの安定化の向上と、系の褐色化の低減を行っている。しかし、特許文献３には、本発明のような高粘度の溶液の中のＤＨＮＡの安定化方法として、「脱酸素処理と、アスコルビン酸もしくはエリソルビン酸の添加の併用」が有効であるとの記載はない。また、本発明のような高粘度の溶液では、この高粘度のゆえに、溶存酸素の除去が難しいという問題がある。この問題を解決した報告は全くされていない。 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.
　さらに、これまでにも、高粘度の食品について酸化防止などを目的として、脱酸素（脱気）処理や抗酸化剤の添加等が種々検討されている（例えば、特許文献４～６）。しかし、これら文献に開示されている技術は、特定の食品（例えば、ソース、練餡、果汁飲料など）に対する酸化防止を目的とするものであり、本発明のようなＤＨＮＡを含有する高粘度の液状食品におけるＤＨＮＡの安定化についての技術ではない。つまり、特許文献４～６には、本発明の技術と一致する技術は、開示も示唆もされていない。 Furthermore, various studies have been made to date on deoxygenation (deaeration) treatment and addition of antioxidants for the purpose of preventing oxidation of foods with high viscosity (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.
特開平１０－１０８６７２号公報Japanese Patent Laid-Open No. 10-108672 ＷＯ２００４／０８５３６４号パンフレットWO2004 / 085364 pamphlet 特開２００５－２２５７９４号公報JP 2005-225794 A 特開平７－２７４９１３号公報JP 7-274913 A 特開平８－２０９号公報JP-A-8-209 特開２００９－３９０４８号公報JP 2009-39048 A
　したがって、上記の技術においては、以下の（ａ）、（ｂ）等の事情を考慮すると、高粘度の液状食品の安定性の確保、特に、長期保存や高温保存時の安定性の確保の課題が未だ解決されていない。
（ａ）ＤＨＮＡに代表されるナフトエ酸誘導体を含む高粘度の液状食品が、通常の飲料と比べて高粘度であるため、脱酸素処理によって溶存酸素濃度を下げることが困難であり、特に製造規模が大きくなればなるほど溶存酸素濃度を下げることがより困難となることから、当該液状食品を構成する成分の攪拌混合時に、ナフトエ酸誘導体（例えば、ＤＨＮＡ）の安定性が損なわれ易い。
（ｂ）高粘度の液状食品の場合、伝熱効率も考慮する必要があり、通常の飲料に比べると強い殺菌や滅菌を行う必要がある。 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.
　本発明者らは、ナフトエ酸誘導体（例えば、ＤＨＮＡ）を含有する高粘度の液状食品の製造において、脱酸素処理と抗酸化剤の添加を併用することによって、上記従来の問題を解決しうることを見出し、本発明を完成した。 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.
　本発明の一態様は、抗酸化剤及びナフトエ酸誘導体を含有する高粘度の液状の食品原料に対して、脱酸素処理を行う脱酸素工程を含む、液状食品の製造方法である。 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.
　前記抗酸化剤の好ましい例として、アスコルビン酸とエリソルビン酸のいずれか一方または両方（本明細書中、「アスコルビン酸及び／又はエリソルビン酸」ともいう。）が挙げられる。
　液状の食品中の前記抗酸化剤の含有率は、好ましくは０．０１重量％以上である。 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.
　前記ナフトエ酸誘導体の好ましい例として、１，４－ジヒドロキシ－２－ナフトエ酸が挙げられる。 A preferred example of the naphthoic acid derivative is 1,4-dihydroxy-2-naphthoic acid.
　脱酸素工程後の液状食品の溶存酸素濃度は、好ましくは８ｐｐｍ以下である。
　液状の食品原料を構成する各成分の混合時の温度は、特に限定されず、例えば、５０℃以上である。 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.
　本発明の液状食品の製造方法は、前記脱酸素工程の前または後に、前記液状の食品原料に対して、加熱殺菌する加熱殺菌工程を含むことができる。
　前記脱酸素工程は、好ましくは、前記加熱殺菌工程よりも先に行われる。
　本発明で得られる液状食品の、２５℃で８ヶ月保存後における前記ナフトエ酸誘導体の残存率（重量基準）は、好ましくは５０％以上である。 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.
　本発明の別の態様は、抗酸化剤及びナフトエ酸誘導体を含有する液状の食品原料に対して、脱酸素処理及び加熱殺菌を行うことにより得られ、溶存酸素濃度が８ｐｐｍ以下であり、Ｂ型粘度計を用いて２０℃で測定した値として、２０～５００ｍＰａ・ｓの粘度を有する液状食品である。 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.
　本発明の液状食品の製造方法によれば、脱酸素工程と抗酸化剤の添加を併用しているので、従来技術では実現できなかったＤＨＮＡのようなナフトエ酸誘導体を含む高粘度の液状食品についても、加熱や長期保存の条件下において、ＤＨＮＡのようなナフトエ酸誘導体の活性を安定的に維持することができる。また、当該製造方法によれば、長期保存可能な高粘度の液状食品を提供することができる。 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 together, a high-viscosity liquid food containing a naphthoic acid derivative such as DHNA that could not 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.
本発明の液状食品の製造方法の一例を示すフロー図である。It is a flowchart which shows an example of the manufacturing method of the liquid food of this invention.
　以下、本発明を詳細に説明するが、本発明は以下に述べる個々の形態には限定されない。
　本発明の液状食品の製造方法の一例は、抗酸化剤及びナフトエ酸誘導体（例えば、１，４－ジヒドロキシ－２－ナフトエ酸）を含有する高粘度の液状の食品原料に対して、脱酸素処理を行う脱酸素工程、及び、脱酸素処理後の液状の食品原料を加熱殺菌する加熱殺菌工程を含む。 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 high-viscosity liquid food material containing an antioxidant and a naphthoic acid derivative (eg, 1,4-dihydroxy-2-naphthoic acid). And a heat sterilization step of heat sterilizing the liquid food material after the deoxygenation treatment.
　ナフトエ酸誘導体としては、例えば、１，４－ジヒドロキシ－２－ナフトエ酸が挙げられる。
　１，４－ジヒドロキシ－２－ナフトエ酸（ＤＨＮＡ）としては、化学合成と生合成のいずれによっても得ることができる。中でも、安全に入手できる観点から、生合成によって得たものが好ましい。例えば、プロピオニバクテリウム属微生物を常法に従って培養することによって得られる発酵物それ自体、及び／又は、その処理物を、ＤＨＮＡとして使用することができる。発酵物の処理物としては、例えば、菌体を含む発酵物、発酵物を濾過あるいは除菌して得た濾液、所定の溶媒により抽出した抽出物などの粗製物、またそれらの精製物、発酵物・その濾液・抽出物・上清液をエバポレーター等により濃縮した濃縮物、これらの乾燥物（凍結乾燥、他）などの処理工程を経たものを用いることができる。
　ＤＨＮＡの添加量は、用途等に応じて適宜調整することができるが、好ましくは１μｇ／ｍｌ以上、より好ましくは４μｇ／ｍｌ以上である。
　また、本発明はナフトエ酸誘導体のみの実証であるが、ナフトエ酸誘導と同等レベル、もしくはそれ以上に酸化されやすい化合物に対しても応用可能であることは言うまでもない。 Examples of naphthoic acid derivatives 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.
　本発明で用いられる抗酸化剤としては、食品製造分野で一般的に用いられている抗酸化剤（酸化防止剤）を用いることができる。抗酸化剤の例としては、特に限定されないが、例えばアスコルビン酸、エリソルビン酸等の有機酸が挙げられる。これらの有機酸は、遊離の酸の形状、各種エステル類、各種金属塩、その他の塩類の形状のものも同様に使用することができる。
　液状の食品中の抗酸化剤の含有率は、その種類、他の原料の含量等によって適宜調整することができるが、好ましくは０．０１重量％以上、より好ましくは０．０３重量％以上、さらに好ましくは０．０５重量％以上、特に好ましくは０．１重量％以上である。
　前記抗酸化剤の含有率の上限値は、特に限定されないが、抗酸化剤独特の風味が本発明の液状食品の風味に悪影響を及ぼすことがある観点から、好ましくは２重量％、より好ましくは１重量％である。
　前記液状の食品原料の、Ｂ型粘度計を用いて２０℃で測定した粘度は、好ましくは２０～５００ｍＰａ・ｓ、より好ましくは２０～２００ｍＰａ・ｓ、さらに好ましくは２０～１００ｍＰａ・ｓ、特に好ましくは４０～８０ｍＰａ・ｓである。該粘度が２０ｍＰａ・ｓｍ未満では、本発明を適用する必要性が乏しくなる。該粘度が５００Ｐａ・ｓを超えると、本発明の効果を十分に得ることが困難となる。 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.
　本発明の液状食品の例としては、一般的に「流動食」と称されているものなどが挙げられる。流動食は、経口、経管的に投与される食品組成物であり、主に胃腸系疾患の患者や高齢者等に対する効率的な栄養補給を行うためのものである。流動食は、特に、入院患者における術前または術後の栄養管理に使用されることが多い。流動食は、高濃度及び高カロリーであり、消化吸収が良く、蛋白質、脂質、糖質の３大栄養素とビタミン類、ミネラル類がバランスよく配合されていることが好ましい。流動食には、その他、流動食の商品としての品質や商品コンセプト等に応じて、食物繊維、乳化剤、安定剤、香料などの成分や食品添加物を適宜添加することができる。
　なお、本発明の液状食品は、高粘度であって、かつ、ナフトエ酸誘導体（例えば、ＤＨＮＡ）及び抗酸化剤を含むものであれば良く、また、流動食の用途においては、流動食としての所定の粘度（例えば、２０～５００ｍＰａ・ｓ）を満たすものである限り、前記の各種の成分や食品添加物を含むことができる。また、この場合、本発明の効果は、前記の各種の成分や食品添加物によって影響されるものではない。 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.
　本発明の液状食品の粘度は、一般的な飲料よりも高く、かつ、半固形物よりも低いものであり、例えば、Ｂ型粘度計による測定値（測定温度：２０℃）として、好ましくは２０～５００ｍＰａ・ｓ、より好ましくは２０～２００ｍＰａ・ｓ、さらに好ましくは２０～１００ｍＰａ・ｓ、特に好ましくは４０～８０ｍＰａ・ｓである。前記粘度が前記範囲内である高粘度の液状食品においては、従来、溶存酸素の除去が困難であった。したがって、前記粘度が前記範囲内である場合、特に、本発明の効果を十分に享受することができる。なお、本発明でいう粘度とは、Ｂ型粘度計を用いて２０℃で測定した値である。
　本発明で得られる液状食品の、５５℃で８時間保存後におけるナフトエ酸誘導体の残存率（重量基準）は、好ましくは７０％以上、より好ましくは８０％以上、さらに好ましくは９０％以上、特に好ましくは１００％である。
　本発明で得られる液状食品の、２５℃で８ヶ月保存後における前記粘性付与物質の残存率（重量基準）は、好ましくは５０％以上、より好ましくは６０％以上である。 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 20 to 200 mPa · s, still more preferably 20 to 100 mPa · s, and particularly preferably 40 to 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.
　本発明の製造方法は、脱酸素工程及び加熱殺菌工程を含むことができる。この場合、殺菌後の工程を極力減らし、衛生度を高め、長期保存性を高めるなどの観点から、脱酸素工程の後に、加熱殺菌工程が行われることが好ましい。なお、これら２つの工程の前後または間に、他の工程を含んでいてもよい。例えば、本発明の製造方法は、原料混合工程、濾過工程、脱酸素工程、加熱殺菌工程、均質化工程、充填工程、の各工程をこの順序で含むことができる。 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.
　脱酸素工程における脱酸素処理の例としては、低圧下で溶存気体を除去する方法、他の不活性ガス（例えば窒素ガス）によって液中の溶存気体を置換することで該溶存気体を除去する方法などが挙げられる。中でも、泡立ちを抑制する観点から、低圧下で溶存気体を除去する方法が好ましい。
　また、脱酸素工程における温度は、保存安定性の観点から、低い方が好ましい。該温度は、好ましくは５～６０℃である。
　脱酸素工程後の液状食品の溶存酸素濃度は、好ましくは８ｐｐｍ以下、より好ましくは４ｐｐｍ以下、さらに好ましくは２ｐｐｍ以下、特に好ましくは１．５ｐｐｍ以下である。 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.
　加熱殺菌工程は、一般的な加熱殺菌条件を用いて、脱酸素工程の前または後のいずれかの時点で行うことができる。加熱殺菌条件としては、低温保持殺菌、高温保持殺菌、高温短時間殺菌、超高温瞬間殺菌などが挙げられる。加熱温度及び加熱時間は、前記の加熱殺菌条件によっても異なるが、好ましくは５０℃～２００℃、０．１秒～１時間の範囲から適宜選択される。
　なお、本発明において、加熱殺菌の対象が高粘度の液状食品原料であるために、一般的な低粘度の飲食品に適用される加熱殺菌条件よりも厳しい条件であることが好ましい。このように厳しい条件を採用した場合、一般的には、その厳しい条件に対策を講じていないと、ナフトエ酸誘導体（例えば、ＤＨＮＡ）の安定性に悪影響が及ぶおそれがある。しかし、本発明においては、このような対策を講じなくても、高粘度の液状食品に対する厳しい条件下での加熱殺菌工程を経た後でも、ナフトエ酸誘導体（例えば、ＤＨＮＡ）の安定性は保たれる。 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 above-mentioned heat sterilization conditions, but are preferably selected appropriately 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.
　本発明においては、保存後のナフトエ酸誘導体（例えば、ＤＨＮＡ）の含量の低減を防止することができる。したがって、本発明の液状食品を所定の条件下で保存しても、ナフトエ酸誘導体を安定して含有させることができる。例えば、２５℃で６ヶ月保存後に、ナフトエ酸誘導体は、５０％以上の残存率で含有することができる。 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.
　以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれにより限定されるものではない。なお、実施例において、「％」は、特に明記する場合を除き、重量％を示すものとする。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. In the examples, “%” indicates wt% unless otherwise specified.
［試験例１］
　表１に示す配合（実施例１）により、ＤＨＮＡを含有する高粘度の液状食品を調製した。その際に、抗酸化剤としてのＤＨＮＡ保護用のアスコルビン酸の配合量を、０％（比較例１）、０．０１５％（実施例１）、０．０３％（実施例２）、０．０５％（実施例３）、０．１％（実施例４）と変化させて、サンプルを作製した。
　なお、実施例２～４及び比較例１では、水の量を増減することによって、全体の量を実施例１と同じにした。 [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 Example 1 by increasing or decreasing the amount of water.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　図１に、上記のＤＨＮＡを含有する高粘度の液状食品の製造方法の一例を示した。
　まず、表１に示す原材料Ａ（乳製品（ナチュラルチーズ）、ハチミツ、デキストリン、食用油脂、難消化性デキストリン、オリゴ糖、ショ糖、ＤＨＮＡ含有組成物、ＤＨＮＡ保護用アスコルビン酸、安定剤（ペクチン）、ミネラル混合物）を温水（液温：４０℃）に溶解させて混合し、同時に窒素ガスによるバブリングにより脱酸素しながら溶存酸素濃度が１ｐｐｍ以下となるように調整した。
　その後、得られた混合液に対して、１２０℃、３分間の加熱殺菌処理、及び、４５０ｂａｒ（４５ＭＰａ）の圧力による均質化処理を、行い、さらに４０℃に冷却した。冷却後の混合液に、原材料Ｂ（ビタミン混合物、香料）を加え、１２０℃、３分間の殺菌、及び、４５０ｂａｒ（４５ＭＰａ）の圧力による均質化処理を、行い、液状食品（実施例１～４、比較例１）を得た。
　なお、表１中のＤＨＮＡ含有組成物としては、ＷＯ０３／０１６５４４号パンフレットの実施例２に従って調製したＤＨＮＡ含有量が４０μｇ／ｍｌであるＤＨＮＡ含有組成物を用いた。
　また、表１中の原材料Ｂ中のビタミン混合物には、アスコルビン酸等の抗酸化剤は、含まれていない。
　得られた液状食品を５５℃で最大８時間保持することによって、ＤＨＮＡの保存性（残存率）を評価した。 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 liquid after cooling, sterilization at 120 ° C. for 3 minutes, and homogenization treatment with a pressure of 450 bar (45 MPa) 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.
　表２に、ＤＨＮＡの経時保存性（残存率）を示す。５５℃にて最大８時間保持したときに、比較例１では、ＤＨＮＡの含量が著しく低下することが判った。一方、実施例１～４（本発明品）では、高温保存しても、経時的にＤＨＮＡの含量が高く維持されることが判る。
　すなわち、従来、高粘度の液状食品に対しては、脱酸素処理による溶存酸素濃度の低下が困難であり、ＤＨＮＡを含む高粘度の食品原料の攪拌混合時（特に加熱殺菌時）にＤＨＮＡの安定性が損なわれるという問題があった。この点、本発明では、ＤＨＮＡの安定性を高めることができ、ＤＨＮＡの含量を高温下でも維持することができる。一方、比較例１では、ＤＨＮＡの含量の顕著な低下によるＤＨＮＡの活性の低下が起きている。本発明のような高粘度の液状食品においては、脱酸素処理のみでは、ＤＨＮＡの高い安定性は得られないことが判った。 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 (products of the present invention), it can be seen that the DHNA content is maintained high over time even when stored at high temperatures.
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 high-viscosity food ingredients containing DHNA (especially during heat sterilization) 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.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
［試験例２］
　脱気装置付の製造設備を用いて、高粘度の液状食品を１００００Ｌスケールで製造した。
　表１に示す原材料Ａ及び水（液温：４０℃）を混合し、混合液を得た。その際に、脱気装置を搭載しているスカニマミキサーを使用して、混合液の溶存酸素濃度を１．５ｐｐｍ以下に調整した。その後、この混合液について、１２０℃で３分間の加熱殺菌を行い、次いで、２５ＭＰａで均質化処理を行い、その後、１０℃以下に冷却し、貯液した。貯液物に、表１に示す原材料Ｂを混合し、この混合液に１２０℃で３分間の加熱殺菌を行い、次いで、２５ＭＰａで均質化処理を行い、その後、常温まで冷却し、所定の容器に充填した。これを実施例５とした。
　実施例５の液状食品の製造直後の、Ｂ型粘度計で測定した粘度（温度：２０℃）は、６０ｍＰａ・ｓであった。この液状食品を２５℃で８ヶ月間保存した後のＤＨＮＡの含量を測定して、液状食品の保存性（残存率）を評価した。保存後のＤＨＮＡの残存率は、２５℃で８カ月保存後の時点で、６０％であった。 [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.
　本発明の液状食品の製造方法は、脱酸素処理と抗酸化剤の添加を併用しているので、高粘度の液状食品に対して従来技術では実現することのできなかった、加熱や長期保存の条件下でのＤＨＮＡの活性の安定的な維持を可能とするものである。また、本発明の製造方法により、例えば、長期保存可能なＤＨＮＡ含有高粘度液状食品を提供することができる。 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)

  1. 　抗酸化剤及びナフトエ酸誘導体を含有する高粘度の液状の食品原料に対して、脱酸素処理を行う脱酸素工程を含む、液状食品の製造方法。 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.
  2. 　前記液状の食品原料に対して、加熱殺菌する加熱殺菌工程を含む請求項１に記載の液状食品の製造方法。 The method for producing a liquid food according to claim 1, further comprising a heat sterilization step of heat sterilizing the liquid food material.
  3. 　前記脱酸素工程が、前記加熱殺菌工程よりも先に行われる請求項２に記載の液状食品の製造方法。 The method for producing a liquid food according to claim 2, wherein the deoxygenation step is performed prior to the heat sterilization step.
  4. 　前記ナフトエ酸誘導体が、１，４－ジヒドロキシ－２－ナフトエ酸である請求項１～３のいずれか１項に記載の液状食品の製造方法。 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.
  5. 　前記抗酸化剤がアスコルビン酸及び／又はエリソルビン酸である請求項１～４のいずれか１項に記載の液状食品の製造方法。 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.
  6. 　前記液状食品が、Ｂ型粘度計を用いて２０℃で測定した値として、２０～５００ｍＰａ・ｓの粘度を有する請求項１～５のいずれか１項に記載の液状食品の製造方法。 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.
  7. 　前記液状食品の溶存酸素濃度が８ｐｐｍ以下である請求項１～６のいずれか１項に記載の液状食品の製造方法。 The method for producing a liquid food according to any one of claims 1 to 6, wherein the dissolved oxygen concentration of the liquid food is 8 ppm or less.
  8. 　前記液状の食品原料中の前記抗酸化剤の含有率が０．０１重量％以上である請求項１～７のいずれか１項に記載の液状食品の製造方法。 The method for producing a liquid food according to any one of claims 1 to 7, wherein the content of the antioxidant in the liquid food material is 0.01% by weight or more.
  9. 　前記液状食品は、２５℃で８ヶ月保存後において、前記粘性付与物質の残存率が５０重量％以上である請求項１～８のいずれか１項に記載の液状食品の製造方法。 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 wt% or more after storage at 25 ° C for 8 months.
  10. 　抗酸化剤及び粘性付与物質を含有する液状の食品原料に対して、脱酸素処理及び加熱殺菌を行うことにより得られ、溶存酸素濃度が８ｐｐｍ以下であり、Ｂ型粘度計を用いて２０℃で測定した値として、２０～５００ｍＰａ・ｓの粘度を有する液状食品。 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.
  11. 　前記ナフトエ酸誘導体が、１，４－ジヒドロキシ－２－ナフトエ酸である請求項１０に記載の液状食品。 The liquid food according to claim 10, wherein the naphthoic acid derivative is 1,4-dihydroxy-2-naphthoic acid.
  12. 　前記抗酸化剤がアスコルビン酸及び／又はエリソルビン酸である請求項１０又は１１に記載の液状食品。 The liquid food according to claim 10 or 11, wherein the antioxidant is ascorbic acid and / or erythorbic acid.
  13. 　前記抗酸化剤の含有量が０．０１重量％以上である請求項１０～１２のいずれか１項に記載の液状食品。 The liquid food according to any one of claims 10 to 12, wherein the content of the antioxidant is 0.01% by weight or more.
PCT/JP2012/051164 2011-01-24 2012-01-20 Liquid food product and method for producing same WO2012102189A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN2012800043468A CN103281917A (en) 2011-01-24 2012-01-20 Liquid food product and method for producing same
JP2012554760A JP5877798B2 (en) 2011-01-24 2012-01-20 Liquid food and method for producing the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011012178 2011-01-24
JP2011-012178 2011-05-31

Publications (1)

Publication Number Publication Date
WO2012102189A1 true WO2012102189A1 (en) 2012-08-02

Family

ID=46580758

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2012/051164 WO2012102189A1 (en) 2011-01-24 2012-01-20 Liquid food product and method for producing same

Country Status (4)

Country Link
JP (1) JP5877798B2 (en)
CN (1) CN103281917A (en)
TW (1) TW201249355A (en)
WO (1) WO2012102189A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020010703A (en) * 2014-06-16 2020-01-23 学校法人産業医科大学 1,4-dihydroxy-2-naphthoic acid derivative
JP2021023201A (en) * 2019-08-05 2021-02-22 日清フーズ株式会社 Indigestible dextrin-containing liquid cheese food

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105831551A (en) * 2016-04-06 2016-08-10 俞祖勋 Liquid food sterilizing and disinfecting method and apparatus thereof
CN115606774A (en) * 2022-09-29 2023-01-17 天津科技大学 Composition with stable antioxidation effect and preparation method and application thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005225794A (en) * 2004-02-12 2005-08-25 Meiji Milk Prod Co Ltd Stabilizer of 1,4-dihydroxy-2-naphthoic acid
WO2007117024A1 (en) * 2006-04-11 2007-10-18 Wingturf Co., Ltd. Method of gas treatment
WO2009107380A1 (en) * 2008-02-29 2009-09-03 明治乳業株式会社 Anti-allergic agent
JP2010233577A (en) * 2003-03-26 2010-10-21 Meiji Milk Prod Co Ltd Method for producing food and drink containing 1,4-dihydroxy-2-naphthoic acid (dhna)

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010233577A (en) * 2003-03-26 2010-10-21 Meiji Milk Prod Co Ltd Method for producing food and drink containing 1,4-dihydroxy-2-naphthoic acid (dhna)
JP2005225794A (en) * 2004-02-12 2005-08-25 Meiji Milk Prod Co Ltd Stabilizer of 1,4-dihydroxy-2-naphthoic acid
WO2007117024A1 (en) * 2006-04-11 2007-10-18 Wingturf Co., Ltd. Method of gas treatment
WO2009107380A1 (en) * 2008-02-29 2009-09-03 明治乳業株式会社 Anti-allergic agent

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020010703A (en) * 2014-06-16 2020-01-23 学校法人産業医科大学 1,4-dihydroxy-2-naphthoic acid derivative
JP2021023201A (en) * 2019-08-05 2021-02-22 日清フーズ株式会社 Indigestible dextrin-containing liquid cheese food
JP7336910B2 (en) 2019-08-05 2023-09-01 株式会社日清製粉ウェルナ Liquid cheese food containing indigestible dextrin

Also Published As

Publication number Publication date
JP5877798B2 (en) 2016-03-08
JPWO2012102189A1 (en) 2014-06-30
CN103281917A (en) 2013-09-04
TW201249355A (en) 2012-12-16

Similar Documents

Publication Publication Date Title
JP4546297B2 (en) Coenzyme Q10-containing beverage
Zulueta et al. Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage
JP5145364B2 (en) Method for producing whipped cream
JP5779348B2 (en) Acidic liquid nutritional composition
JP2014114303A (en) Composition
CN101433240B (en) Edible milk suitable for pregnant woman and nursing mother and preparation method thereof
JP5877798B2 (en) Liquid food and method for producing the same
CN104222279A (en) Brown sour milk beverage containing real fruit variants and production method thereof
EP2380582B1 (en) Low-concentration nutritional composition
JPWO2008120717A1 (en) Liquid nutrition composition containing sodium in high concentration and method for producing the same
CA2364726A1 (en) Dairy-based beverages fortified with cholesterol lowering agents
RU2399285C1 (en) Sour cream product production method
CN106418084A (en) Moringa oleifera fruit juice composite fermented beverage and preparation method thereof
CN112312770A (en) Method for producing room-temperature acidic beverage containing bacillus coagulans
CN104430902B (en) A kind of preparation method of dairy products for strengthening medium chain fatty acid and products thereof
WO2023162818A1 (en) Packaged liquid food
AU2004223984B2 (en) Method of stabilizing 1,4-dihydroxy-2-naphthoic acid
EP3590360A1 (en) Lutein-containing composition and method for manufacturing same
CN101946938A (en) Composite carrot fruit and vegetable juice drink and production method thereof
JP2011250719A (en) Food containing lactobacillus
JP5189519B2 (en) Fat-packed vitamin-containing hermetically sealed beverage and method for producing the same
EP4360467A1 (en) Compositions comprising acetic acid, butyric acid and quercetin and uses thereof
CN107173440A (en) Cynomorium songaricum local flavor yogurt and preparation method thereof
JP5802094B2 (en) Method for producing liquid nutritional composition
JP4920075B2 (en) Cacao pudding manufacturing method and cocoa pudding

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12739863

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2012554760

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 12739863

Country of ref document: EP

Kind code of ref document: A1