WO2017150325A1 - Jus de légumes - Google Patents

Jus de légumes Download PDF

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Publication number
WO2017150325A1
WO2017150325A1 PCT/JP2017/006788 JP2017006788W WO2017150325A1 WO 2017150325 A1 WO2017150325 A1 WO 2017150325A1 JP 2017006788 W JP2017006788 W JP 2017006788W WO 2017150325 A1 WO2017150325 A1 WO 2017150325A1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetable juice
weight
oil
juice
vegetable
Prior art date
Application number
PCT/JP2017/006788
Other languages
English (en)
Japanese (ja)
Inventor
将宏 杉山
吉田　隆治
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
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 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2017544968A priority Critical patent/JP6292357B2/ja
Publication of WO2017150325A1 publication Critical patent/WO2017150325A1/fr

Links

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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability

Definitions

  • the present invention relates to a vegetable juice having heat resistance.
  • Patent Document 1 describes a technique for suppressing precipitation by lowering the pH of vegetable juice having a high pH, particularly by reducing the pH to about 4.3 using a cation exchange resin, so that lemon juice and citric acid can be used. It is disclosed that this effect is exhibited without imparting a flavor such as.
  • Patent Document 2 it is possible to suppress precipitation by adding an emulsified aqueous solution to juice consisting of one or more vegetables selected from the group consisting of vegetables belonging to stem vegetables, leaf vegetables, and flower vegetables. It is disclosed.
  • the present invention (1) Vegetable juice in an oil-in-water emulsified state containing 1% by weight or more of fat and oil and having a pH of 3.5 or more and 3.9 or less, (2) The vegetable juice according to (1), wherein the juice derived from tomato is less than 30% by weight in the total juice, (3) The vegetable juice according to (1), wherein the fat / oil contains 50 to 100% by weight of MCT, (4) The vegetable juice according to (2), wherein the fat contains 50 to 100% by weight of MCT, (5) The vegetable juice according to (1), wherein the fat contains 5 to 20% by weight of DHA and 50 to 95% by weight of MCT, (6) The vegetable juice according to (2), wherein the fat contains 5 to 20% by weight of DHA and 50 to 95% by weight of MCT, (7) The vegetable juice according to (3), wherein the fat contains 5 to 20% by weight of DHA and 50 to 95% by weight of MCT, (8) The vegetable juice according to (4), wherein the fat contains 5 to 20% by weight of DHA and 50 to 95% by weight of
  • the vegetable juice of the present invention includes stem vegetables such as celery, and leaf vegetables such as parsley, lettuce and spinach. It contains broccoli, cauliflower and other flowered vegetables, as well as carrots, peppers and other types.
  • tomato can be used as a raw material, but the use of a large amount of tomato hardly causes the problem of the present invention.
  • the juice derived from tomato is preferably 30% by weight or less, more preferably 15% by weight or less, based on the total juice.
  • the weight% of the juice composition is based on juice that has not been actively changed in concentration after being obtained from vegetables with compressed juice.
  • the vegetable juice of the present invention is in an oil-in-water emulsified state, which is important in that it can suppress a decrease in stability and flavor deterioration due to an acid when the pH of the vegetable juice is lowered as will be described later.
  • PH Vegetables other than tomatoes generally have a high pH, and most of them have a pH exceeding 5.
  • a feature of the present invention is that the pH of these vegetable juices with low or no tomato content is drastically lowered.
  • Patent document 1 reduces the pH of vegetable juice for the purpose of precipitation suppression. However, its pH is 4.3 and there is no example below it.
  • Comparative Example 3 when pH is adjusted to 3.9 or less by adding an acid, the stability decreases as expected.
  • stability can be improved by using an oil-in-water emulsion in combination therewith. That is, in the present invention, it is important that the pH of the vegetable juice is 3.9 or less. This pH reduction can further enhance the thermal stability effect.
  • the pH of the vegetable juice is 3.5 or more, preferably 3.7 or more.
  • acid stimulation is alleviated and versatility is improved. If the pH is less than 3.5, the stimulation by the acid is too strong, and the versatility may be extremely reduced.
  • an acid examples include citrus juice such as lemon, brewed vinegar such as rice vinegar and wine vinegar, organic acids such as citric acid, lactic acid and tartaric acid, and inorganic acids such as hydrochloric acid, sulfuric acid and phosphoric acid.
  • the oil-in-water emulsion is an emulsion in which fats and oils are in a dispersed phase and water or an aqueous solution is a continuous phase.
  • the fats and oils are triglycerides such as soybean oil, rapeseed oil, palm oil, coconut oil, sesame oil, perilla oil, pork fat, beef tallow, fish oil, algal oil, MCT and the like. Those having a lower melting point have a higher effect, and those having polyunsaturated fatty acids or medium chain fatty acids are more suitable.
  • Examples 1 to 3, Comparative Examples 1 to 8 For each of the vegetable juices A, B, and C, a non-pH adjusted one, a pH 4.3 using citric acid, and a pH 3.8 using citric acid were prepared. In addition, only vegetable juice C having pH 3.6 and pH 3.4 was prepared. About these 11 points
  • the vegetable juice cooled to 5 ° C is collected by centrifugation at 2,000 xg for 3 minutes, freeze-dried, weighed, and the ratio (% by weight) to the total amount of vegetable juice is calculated.
  • Example 4 Tomato juice addition To 75 parts by weight of vegetable juice A, 25 parts by weight of tomato juice separately pressed and squeezed was added to obtain vegetable juice D (pH 5.0). After heating at 118 ° C. for 1 minute in an autoclave and cooling to 5 ° C., the precipitate was collected by centrifugation at 2,000 ⁇ g for 3 minutes, freeze-dried and weighed. The amount of precipitation was 0.29% by weight (Comparative Example 9). 10 parts by weight of oil-in-water emulsion Z was added to 90 parts by weight of vegetable juice D adjusted to pH 3.8 using citric acid, heated at 118 ° C. for 1 minute in an autoclave, and cooled to 5 ° C. The precipitate was collected by centrifugation at 2,000 ⁇ g for 3 minutes, then lyophilized and weighed. The amount of precipitation was 0.26% by weight (Example 4).
  • Example 5 All-in-one mixing To 98 parts by weight of vegetable juice A adjusted to pH 3.8 with citric acid, 1.6 parts by weight of MCT (Fuji Oil Co., Ltd./MCT-B), algal DHA oil (DHA content 50% by weight) ) 0.4 parts by weight, 0.01 parts by weight of DK ester F-160, and 0.2 parts by weight of modified starch (Lacta D) were mixed. The mixture was stirred with a homomixer (TK homomixer) for 30 minutes to give vegetable juice E. After adjustment, the mixture was heated at 118 ° C. for 1 minute in an autoclave, cooled to 5 ° C., and then the precipitate was collected by centrifugation at 2,000 ⁇ g for 3 minutes, and then lyophilized and weighed. The amount of precipitation was 0.24% by weight.
  • MCT Fluji Oil Co., Ltd./MCT-B
  • algal DHA oil DHA content 50% by weight
  • Lacta D modified starch
  • the present invention that is, vegetable juice

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un jus de légumes à faible teneur en tomate, et a pour objet de fournir une boisson dans laquelle le dépôt dû au chauffage est supprimé. Du fait de son état d'émulsion d'huile dans l'eau à teneur en graisse supérieure ou égale à 1% en masse et à pH supérieur ou égal à 3,5 et inférieur ou égal à 3,9, ce jus de légumes présente une stabilité à la chaleur améliorée. De préférence, un jus à base de tomate compte pour moins de 30% en masse de l'ensemble du jus de légumes.
PCT/JP2017/006788 2016-03-03 2017-02-23 Jus de légumes WO2017150325A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2017544968A JP6292357B2 (ja) 2016-03-03 2017-02-23 野菜ジュース

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016041188 2016-03-03
JP2016-041188 2016-03-03

Publications (1)

Publication Number Publication Date
WO2017150325A1 true WO2017150325A1 (fr) 2017-09-08

Family

ID=59743855

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2017/006788 WO2017150325A1 (fr) 2016-03-03 2017-02-23 Jus de légumes

Country Status (2)

Country Link
JP (1) JP6292357B2 (fr)
WO (1) WO2017150325A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017212957A (ja) * 2016-06-01 2017-12-07 日清オイリオグループ株式会社 飲食物の風味改善剤、風味改良方法、飲食物及びその製造方法
JP2020124147A (ja) * 2019-02-04 2020-08-20 日清オイリオグループ株式会社 飲料用酸味抑制剤、飲料用酸味抑制剤を含む飲料、及び飲料の酸味の抑制方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07107927A (ja) * 1993-10-13 1995-04-25 T Hasegawa Co Ltd 乳化組成物
JP2000166521A (ja) * 1998-12-11 2000-06-20 Yuusaido:Kk 野菜ジュースおよびその製造方法
JP2009011287A (ja) * 2007-07-09 2009-01-22 Kao Corp 低粘度トマトジュースの製造方法
JP2009278994A (ja) * 2002-01-18 2009-12-03 Kaneka Corp ユビキノールを富化した油脂含有食品
JP2009296996A (ja) * 2008-06-17 2009-12-24 Kao Corp 野菜汁及び／又は果汁含有容器詰飲料
WO2011118810A1 (fr) * 2010-03-26 2011-09-29 味の素株式会社 Composition nutritionnelle
JP2014518091A (ja) * 2011-07-01 2014-07-28 ペプシコ，インコーポレイテッド コアセルベート複合体、方法および食品

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07107927A (ja) * 1993-10-13 1995-04-25 T Hasegawa Co Ltd 乳化組成物
JP2000166521A (ja) * 1998-12-11 2000-06-20 Yuusaido:Kk 野菜ジュースおよびその製造方法
JP2009278994A (ja) * 2002-01-18 2009-12-03 Kaneka Corp ユビキノールを富化した油脂含有食品
JP2009011287A (ja) * 2007-07-09 2009-01-22 Kao Corp 低粘度トマトジュースの製造方法
JP2009296996A (ja) * 2008-06-17 2009-12-24 Kao Corp 野菜汁及び／又は果汁含有容器詰飲料
WO2011118810A1 (fr) * 2010-03-26 2011-09-29 味の素株式会社 Composition nutritionnelle
JP2014518091A (ja) * 2011-07-01 2014-07-28 ペプシコ，インコーポレイテッド コアセルベート複合体、方法および食品

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD 11 July 2012 (2012-07-11), "Tomato Juice", XP055601324, retrieved from Mintel Database accession no. 1836307 *
DATABASE GNPD 13 December 2007 (2007-12-13), "Refrigerated Tomato Juice", XP055601319, retrieved from Mintel Database accession no. 829464 *
DATABASE GNPD 18 February 2016 (2016-02-18), "Mediterranean Tomato Juice Drink", XP055601326, retrieved from Mintel Database accession no. 3813513 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017212957A (ja) * 2016-06-01 2017-12-07 日清オイリオグループ株式会社 飲食物の風味改善剤、風味改良方法、飲食物及びその製造方法
JP2020124147A (ja) * 2019-02-04 2020-08-20 日清オイリオグループ株式会社 飲料用酸味抑制剤、飲料用酸味抑制剤を含む飲料、及び飲料の酸味の抑制方法
JP7421863B2 (ja) 2019-02-04 2024-01-25 日清オイリオグループ株式会社 飲料用酸味抑制剤、飲料用酸味抑制剤を含む飲料、及び飲料の酸味の抑制方法

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Publication number Publication date
JPWO2017150325A1 (ja) 2018-03-08
JP6292357B2 (ja) 2018-03-14

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