WO2023181765A1 - Dissolved oxygen reducing agent - Google Patents
Dissolved oxygen reducing agent Download PDFInfo
- Publication number
- WO2023181765A1 WO2023181765A1 PCT/JP2023/006413 JP2023006413W WO2023181765A1 WO 2023181765 A1 WO2023181765 A1 WO 2023181765A1 JP 2023006413 W JP2023006413 W JP 2023006413W WO 2023181765 A1 WO2023181765 A1 WO 2023181765A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- dissolved oxygen
- reducing agent
- water
- reducing
- aminoreductone
- Prior art date
Links
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 title claims abstract description 56
- 239000001301 oxygen Substances 0.000 title claims abstract description 56
- 229910052760 oxygen Inorganic materials 0.000 title claims abstract description 56
- 239000003638 chemical reducing agent Substances 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000013305 food Nutrition 0.000 claims abstract description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 27
- 230000001603 reducing effect Effects 0.000 claims abstract description 21
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 12
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 12
- 238000005259 measurement Methods 0.000 claims abstract description 8
- RTPBEMVDAXPYRC-JLAZNSOCSA-N (2r)-4-amino-2-[(1s)-1,2-dihydroxyethyl]-3-hydroxy-2h-furan-5-one Chemical compound NC1=C(O)[C@@H]([C@@H](O)CO)OC1=O RTPBEMVDAXPYRC-JLAZNSOCSA-N 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 abstract description 21
- 230000000694 effects Effects 0.000 abstract description 13
- 235000013361 beverage Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000021067 refined food Nutrition 0.000 abstract description 3
- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 8
- 235000013322 soy milk Nutrition 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000001782 photodegradation Methods 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- 229960002477 riboflavin Drugs 0.000 description 3
- 235000019192 riboflavin Nutrition 0.000 description 3
- 239000002151 riboflavin Substances 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 125000003277 amino group Chemical group 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000003691 Amadori rearrangement reaction Methods 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 239000012901 Milli-Q water Substances 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 239000002262 Schiff base Substances 0.000 description 1
- 150000004753 Schiff bases Chemical class 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000002490 anilino group Chemical group [H]N(*)C1=C([H])C([H])=C([H])C([H])=C1[H] 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- MVIOINXPSFUJEN-UHFFFAOYSA-N benzenesulfonic acid;hydrate Chemical compound O.OS(=O)(=O)C1=CC=CC=C1 MVIOINXPSFUJEN-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Definitions
- the present invention relates to an agent for reducing dissolved oxygen in water.
- Patent Document 4 describes a method for preventing deterioration of food and drink, which removes oxygen by adding ascorbic acid oxidase to food and drink.
- An object of the present invention is to reduce dissolved oxygen in water by a simple means using materials that can be used for food and drink products.
- Patent Document 4 has problems such as cost and the need for a deactivation process.
- the present inventors searched and studied general-purpose techniques that can be used in food applications, and found that melanoidins, especially those containing aminoreductone, are effective, and have completed the present invention.
- the present invention provides (1) a dissolved oxygen reducing agent containing melanoidin.
- (4) A method for reducing dissolved oxygen in water which comprises adding the dissolved oxygen reducing agent according to (2) or (3) so that the aminoreductone concentration in the water is 10 ⁇ M or more.
- melanoidin is a brown or dark brown substance produced by the Maillard reaction (aminocarbonyl reaction) between the carbonyl group of sugar and the amino group derived from amino acids, peptides, proteins, etc.
- the Maillard reaction proceeds even below room temperature, but is accelerated by heating.
- a melanoidin-containing dissolved oxygen reducing agent is a brown or brownish substance prepared by heating raw materials containing sugars and amino acids (including amino acids, peptides, and proteins).
- the dissolved oxygen reducing agent of the present invention further contains an aminoreductone.
- Aminoreductone is an intermediate produced at the beginning of the Maillard reaction, and more specifically, it is an enol-type product (enaminol) in which the double bond of the Schiff base formed by the condensation of an amino group and a carbonyl group undergoes Amadori rearrangement. It is. A portion of aminoreductone remains in melanoidin, and can be detected and measured by a known method described in the next section.
- the content of aminoreductone per substance or composition serving as the active substance in the dissolved oxygen reducing agent is preferably 0.1 mM or more.
- HTT reducibility The presence of the aminoreductone mentioned above was confirmed by an analytical method using HTT reagent (30-[1-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate). It can be detected by measuring reducibility (XTT reducibility). Specifically, first stir the sample and XTT reagent, then measure the absorbance at 492 nm (reference 600 nm), then measure the absorbance after the stirring reaction, and calculate the difference in absorbance from 0 min to 20 min as the XTT reducibility. For more detailed procedures, for example, the following non-patent literature can be referred to.
- Water with reduced dissolved oxygen according to the present invention can be used as water for producing beverages or foods, and its use is not particularly limited. Specific examples include beverages, liquid foods and drinks, desserts, frozen desserts, jelly drinks, jellies, liquid foods, oil-in-water emulsions such as cream and whipping cream, etc. As raw materials for these various foods and drinks and processed foods. It can be suitably used.
- the implementation method is also not particularly limited, and it is possible to reduce dissolved oxygen in water (including tap water, ion-exchanged water, distilled water, etc.) by the method of the present invention, and use this as a raw material for subsequent food manufacturing processing steps. can. It may also be applied during the manufacturing process or at the final stage.
- the dissolved oxygen reducing agent of the present invention can also be used for a composition (aqueous solution) containing water and some or all of the raw materials. More specifically, a mode can be exemplified in which dissolved oxygen is reduced by adding and mixing after the preparation of the beverage is completed.
- DO Dissolved oxygen reducing agent, dissolved oxygen reducing method
- the amount of the substance containing melanoidin and aminoreductone added as a dissolved oxygen (hereinafter sometimes referred to as DO) reducing agent can be set as appropriate. It is desirable to add aminoreductone to water at a concentration of 10 ⁇ M or more, more preferably 15 ⁇ M or more, even more preferably 25 ⁇ M or more, calculated from the content in the dissolved oxygen reducing agent.
- water here refers to water or an aqueous solution/aqueous dispersion containing water or other raw materials, and hereinafter “water” as a formulation standard in the present invention shall include these.
- the upper limit there is no particular restriction on the upper limit, and if there is a color tone or flavor originating from the reducing agent itself, it can be set as appropriate, taking this into account.
- the method for reducing DO but an example is adding a predetermined amount to water and mixing. It should be noted that if the DO concentration is lower than that of the additive-free system, it can be said to have the effect and function as a reducing agent.
- the following substances may be selected as effective reducing agents: For the purpose of obtaining sufficient antioxidant effects in actual food and beverage systems, it is desirable to reduce the content to 1 ppm or less.
- a commercially available measuring device can be used to measure the dissolved oxygen concentration.
- pH improver In the present invention, it is more preferable to use a pH improver (a pH adjuster that shifts pH to the alkaline side) in combination. Thereby, the effect of reducing dissolved oxygen can be improved.
- a pH improver a pH adjuster that shifts pH to the alkaline side
- sodium bicarbonate for food applications. For example, when only sodium hydrogen carbonate is used, the amount added is 0.01% by weight or more, more preferably 0.03% by weight or more based on water. When used in combination with ascorbic acid, which will be described later, the amount of sodium bicarbonate added is, for example, 0.001% by weight or more, more preferably 0.005% by weight or more, based on water.
- the pH after addition may not necessarily shift to the alkaline side depending on the buffering capacity of substances coexisting in the water.
- the method of use is not particularly limited, and examples include a method in which it is added to water and mixed together with the dissolved oxygen reducing agent or separately.
- the effect of reducing dissolved oxygen can be significantly improved.
- ascorbic acid L-ascorbic acid for food use, Na ascorbic acid, etc. can be used.
- the method of use is also not particularly limited, and examples include a method of adding and mixing with the dissolved oxygen reducing agent and pH improver of the present invention simultaneously or separately.
- the amount added is 0.001% by weight or more, preferably 0.005% by weight or more and 0.5% by weight or less, more preferably 0.01 to 0.3% by weight based on water.
- Melanoidin solution (A-10) was prepared by placing 500 g of ion-exchanged water, 225 g of glucose, and 93.75 g of glycine in a heat-resistant bottle, stirring and dissolving, and heating in an autoclave (120°C, 45 minutes).
- a known non-patent document (“Development of a simple screening sheet for salivary volume using dye” by Yuri Inagaki, 2016, Hokkaido University doctoral thesis).
- XTT reducibility (XTT reducibility) was calculated.
- Soy milk drink 1 “Soy milk drink Kinako” (Pokka Sapporo Food & Beverage) Main ingredients: 6.0g protein, 4.6g fat (per 200ml) Soy milk drink 2: “Soy milk drink black tea” (Kikkoman) Main ingredients: 4.1g protein, 5.7g fat (per 200ml) The results are shown in Table 10. All of the soymilk drinks tested this time were found to have the effect of reducing dissolved oxygen compared to those without additives.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Treatment Of Water By Oxidation Or Reduction (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention addresses the problem of reducing dissolved oxygen in water via a simple means while using a material that can be used in foods and beverages. A dissolved oxygen reducing agent containing melanoidins, in particular, aminoreductones is used. The content of the aminoreductones is calculated by XTT reducing measurement, and dissolved oxygen is reduced by adding said dissolved oxygen reducing agent to water so that the aminoreductones content becomes 10 μΜ or more. In addition, by adding a pH improver and ascorbic acid, the effect of reducing the dissolved oxygen can be remarkably increased. By using the water in which the dissolved oxygen is reduced via the means according to the present invention, a beverage or a processed food having a flavor, a color tone, or the physiological functions of materials to be blended therein can be produced.
Description
本発明は水中の溶存酸素低減剤に関する。
The present invention relates to an agent for reducing dissolved oxygen in water.
飲料や加工食品はその風味や色調、さらにはその配合された素材の生理機能を維持する目的のため、気密性や遮光性の高い包装を用いたり、脱酸素剤を封入したり、飲食品自体に酸化防止剤を配合したりすることがある。
中でも飲料やゼリーなど水を多く含有する飲食品においては溶存酸素を除去、ないしは低減することが望ましい。しかしこのためには特定の装置や設備を必要とすることが多く（例えば特許文献１～３）、比較的小規模な事業形態においては導入が難しい場合がある。 In order to maintain the flavor and color of beverages and processed foods, as well as the physiological functions of the ingredients in which they are mixed, we use highly airtight and light-blocking packaging, encapsulate oxygen absorbers, and protect the food and beverages themselves. Antioxidants may be added to the product.
In particular, it is desirable to remove or reduce dissolved oxygen in foods and drinks containing a large amount of water, such as drinks and jelly. However, this often requires specific devices and equipment (for example, Patent Documents 1 to 3), which may be difficult to introduce in relatively small-scale business formats.
中でも飲料やゼリーなど水を多く含有する飲食品においては溶存酸素を除去、ないしは低減することが望ましい。しかしこのためには特定の装置や設備を必要とすることが多く（例えば特許文献１～３）、比較的小規模な事業形態においては導入が難しい場合がある。 In order to maintain the flavor and color of beverages and processed foods, as well as the physiological functions of the ingredients in which they are mixed, we use highly airtight and light-blocking packaging, encapsulate oxygen absorbers, and protect the food and beverages themselves. Antioxidants may be added to the product.
In particular, it is desirable to remove or reduce dissolved oxygen in foods and drinks containing a large amount of water, such as drinks and jelly. However, this often requires specific devices and equipment (for example, Patent Documents 1 to 3), which may be difficult to introduce in relatively small-scale business formats.
特定装置や設備によらない方法としては、例えば特許文献４には飲食物にアスコルビン酸オキシダーゼを添加することで脱酸素を行う、飲食物の劣化防止方法について記載されている。
As a method that does not depend on specific equipment or equipment, for example, Patent Document 4 describes a method for preventing deterioration of food and drink, which removes oxygen by adding ascorbic acid oxidase to food and drink.
本発明は飲食品に利用可能な素材を用い、簡易な手段で水中の溶存酸素を低減することを課題とする。
An object of the present invention is to reduce dissolved oxygen in water by a simple means using materials that can be used for food and drink products.
特許文献４の酵素はコストや、失活させる工程が必要となる等の課題があった。本発明者らは食品用途に使用可能かつ汎用的な技術を探索検討し、メラノイジン、特にアミノレダクトンを含有するものが有効であることを見出し、本発明を完成させた。
The enzyme of Patent Document 4 has problems such as cost and the need for a deactivation process. The present inventors searched and studied general-purpose techniques that can be used in food applications, and found that melanoidins, especially those containing aminoreductone, are effective, and have completed the present invention.
すなわち本発明は
（１）メラノイジンを含有する、溶存酸素低減剤。
（２）該メラノイジンがアミノレダクトンを含有するものである、（１）に記載の溶存酸素低減剤。
（３）XTT還元性測定により測定されるアミノレダクトン含有量が0.1mM以上である、溶存酸素低減剤。
（４）（２）または（３）に記載の溶存酸素低減剤を、アミノレダクトンが水中10μM以上となるように添加する、水中の溶存酸素低減方法。
（５）さらにpH向上剤を添加する、（４）に記載の溶存酸素低減方法。
（６）pH向上剤を0.001重量％以上、及び、アスコルビン酸0.001重量％以上を添加する、（４）に記載の溶存酸素低減方法。
（７）pH向上剤を0.001重量％以上、及び、アスコルビン酸0.001重量％以上を添加する、（５）に記載の溶存酸素低減方法。
（８）（４）に記載の工程を含む、飲食品の製造方法。
（９）（５）に記載の工程を含む、飲食品の製造方法。
（１０）（６）に記載の工程を含む、飲食品の製造方法。
（１１）（７）に記載の工程を含む、飲食品の製造方法。
である。 That is, the present invention provides (1) a dissolved oxygen reducing agent containing melanoidin.
(2) The dissolved oxygen reducing agent according to (1), wherein the melanoidin contains an aminoreductone.
(3) A dissolved oxygen reducing agent having an aminoreductone content of 0.1 mM or more as measured by XTT reducibility measurement.
(4) A method for reducing dissolved oxygen in water, which comprises adding the dissolved oxygen reducing agent according to (2) or (3) so that the aminoreductone concentration in the water is 10 μM or more.
(5) The method for reducing dissolved oxygen according to (4), further comprising adding a pH improver.
(6) The method for reducing dissolved oxygen according to (4), wherein 0.001% by weight or more of the pH improver and 0.001% by weight or more of ascorbic acid are added.
(7) The method for reducing dissolved oxygen according to (5), wherein 0.001% by weight or more of the pH improver and 0.001% by weight or more of ascorbic acid are added.
(8) A method for producing food and drink products, including the step described in (4).
(9) A method for producing a food or drink, comprising the step described in (5).
(10) A method for producing a food or drink, comprising the step described in (6).
(11) A method for producing a food or drink product, comprising the step described in (7).
It is.
（１）メラノイジンを含有する、溶存酸素低減剤。
（２）該メラノイジンがアミノレダクトンを含有するものである、（１）に記載の溶存酸素低減剤。
（３）XTT還元性測定により測定されるアミノレダクトン含有量が0.1mM以上である、溶存酸素低減剤。
（４）（２）または（３）に記載の溶存酸素低減剤を、アミノレダクトンが水中10μM以上となるように添加する、水中の溶存酸素低減方法。
（５）さらにpH向上剤を添加する、（４）に記載の溶存酸素低減方法。
（６）pH向上剤を0.001重量％以上、及び、アスコルビン酸0.001重量％以上を添加する、（４）に記載の溶存酸素低減方法。
（７）pH向上剤を0.001重量％以上、及び、アスコルビン酸0.001重量％以上を添加する、（５）に記載の溶存酸素低減方法。
（８）（４）に記載の工程を含む、飲食品の製造方法。
（９）（５）に記載の工程を含む、飲食品の製造方法。
（１０）（６）に記載の工程を含む、飲食品の製造方法。
（１１）（７）に記載の工程を含む、飲食品の製造方法。
である。 That is, the present invention provides (1) a dissolved oxygen reducing agent containing melanoidin.
(2) The dissolved oxygen reducing agent according to (1), wherein the melanoidin contains an aminoreductone.
(3) A dissolved oxygen reducing agent having an aminoreductone content of 0.1 mM or more as measured by XTT reducibility measurement.
(4) A method for reducing dissolved oxygen in water, which comprises adding the dissolved oxygen reducing agent according to (2) or (3) so that the aminoreductone concentration in the water is 10 μM or more.
(5) The method for reducing dissolved oxygen according to (4), further comprising adding a pH improver.
(6) The method for reducing dissolved oxygen according to (4), wherein 0.001% by weight or more of the pH improver and 0.001% by weight or more of ascorbic acid are added.
(7) The method for reducing dissolved oxygen according to (5), wherein 0.001% by weight or more of the pH improver and 0.001% by weight or more of ascorbic acid are added.
(8) A method for producing food and drink products, including the step described in (4).
(9) A method for producing a food or drink, comprising the step described in (5).
(10) A method for producing a food or drink, comprising the step described in (6).
(11) A method for producing a food or drink product, comprising the step described in (7).
It is.
本発明によれば製造設備の規模によらず、酸化による品質劣化を抑制した飲食物を提供することができる。
According to the present invention, it is possible to provide food and drink that suppresses quality deterioration due to oxidation, regardless of the scale of production equipment.
以下、本発明を具体的に説明する。
Hereinafter, the present invention will be specifically explained.
（メラノイジン）
メラノイジンとは糖のカルボニル基と、アミノ酸、ペプチド、蛋白質などに由来するアミノ基のメイラード反応（アミノカルボニル反応）により生じる褐色、ないしは茶褐色の物質である。メイラード反応は常温以下でも進行するが加熱により加速される。
本発明においては糖及びアミノ酸類（アミノ酸、ペプチド、蛋白質を含む）を含む原材料を加熱して調製された、褐色ないしは茶褐色を呈する物質を、メラノイジンを含有する溶存酸素低減剤とする。 (melanoidin)
Melanoidin is a brown or dark brown substance produced by the Maillard reaction (aminocarbonyl reaction) between the carbonyl group of sugar and the amino group derived from amino acids, peptides, proteins, etc. The Maillard reaction proceeds even below room temperature, but is accelerated by heating.
In the present invention, a melanoidin-containing dissolved oxygen reducing agent is a brown or brownish substance prepared by heating raw materials containing sugars and amino acids (including amino acids, peptides, and proteins).
メラノイジンとは糖のカルボニル基と、アミノ酸、ペプチド、蛋白質などに由来するアミノ基のメイラード反応（アミノカルボニル反応）により生じる褐色、ないしは茶褐色の物質である。メイラード反応は常温以下でも進行するが加熱により加速される。
本発明においては糖及びアミノ酸類（アミノ酸、ペプチド、蛋白質を含む）を含む原材料を加熱して調製された、褐色ないしは茶褐色を呈する物質を、メラノイジンを含有する溶存酸素低減剤とする。 (melanoidin)
Melanoidin is a brown or dark brown substance produced by the Maillard reaction (aminocarbonyl reaction) between the carbonyl group of sugar and the amino group derived from amino acids, peptides, proteins, etc. The Maillard reaction proceeds even below room temperature, but is accelerated by heating.
In the present invention, a melanoidin-containing dissolved oxygen reducing agent is a brown or brownish substance prepared by heating raw materials containing sugars and amino acids (including amino acids, peptides, and proteins).
（アミノレダクトン）
本発明の溶存酸素低減剤はさらにアミノレダクトンを含有する。アミノレダクトンとはメイラード反応の初期に生成される中間体であり、より具体的にはアミノ基とカルボニル基の縮合により形成されたシッフ塩基の二重結合がアマドリ転位したエノール型の生成物（エナミノール）である。アミノレダクトンはその一部がメラノイジン中にも残存し、次項にて説明する公知の方法により検出、測定することができる。
溶存酸素低減剤中の作用本体となる物質、ないしは組成物当たりのアミノレダクトン含有量としては0.1mM以上が好ましい。より好ましくは1mM以上、さらに好ましくは2mM以上、最も好ましくは5mM以上である。
含有量がこれより少ない場合は溶存酸素低減効果が不十分で、所望の効果を得るために多量の配合を必要とするなど、実用上不都合となる場合がある。 (Aminoreductone)
The dissolved oxygen reducing agent of the present invention further contains an aminoreductone. Aminoreductone is an intermediate produced at the beginning of the Maillard reaction, and more specifically, it is an enol-type product (enaminol) in which the double bond of the Schiff base formed by the condensation of an amino group and a carbonyl group undergoes Amadori rearrangement. It is. A portion of aminoreductone remains in melanoidin, and can be detected and measured by a known method described in the next section.
The content of aminoreductone per substance or composition serving as the active substance in the dissolved oxygen reducing agent is preferably 0.1 mM or more. More preferably 1 mM or more, still more preferably 2 mM or more, and most preferably 5 mM or more.
If the content is less than this, the effect of reducing dissolved oxygen will be insufficient, and a large amount of the content will be required to obtain the desired effect, which may be inconvenient in practice.
本発明の溶存酸素低減剤はさらにアミノレダクトンを含有する。アミノレダクトンとはメイラード反応の初期に生成される中間体であり、より具体的にはアミノ基とカルボニル基の縮合により形成されたシッフ塩基の二重結合がアマドリ転位したエノール型の生成物（エナミノール）である。アミノレダクトンはその一部がメラノイジン中にも残存し、次項にて説明する公知の方法により検出、測定することができる。
溶存酸素低減剤中の作用本体となる物質、ないしは組成物当たりのアミノレダクトン含有量としては0.1mM以上が好ましい。より好ましくは1mM以上、さらに好ましくは2mM以上、最も好ましくは5mM以上である。
含有量がこれより少ない場合は溶存酸素低減効果が不十分で、所望の効果を得るために多量の配合を必要とするなど、実用上不都合となる場合がある。 (Aminoreductone)
The dissolved oxygen reducing agent of the present invention further contains an aminoreductone. Aminoreductone is an intermediate produced at the beginning of the Maillard reaction, and more specifically, it is an enol-type product (enaminol) in which the double bond of the Schiff base formed by the condensation of an amino group and a carbonyl group undergoes Amadori rearrangement. It is. A portion of aminoreductone remains in melanoidin, and can be detected and measured by a known method described in the next section.
The content of aminoreductone per substance or composition serving as the active substance in the dissolved oxygen reducing agent is preferably 0.1 mM or more. More preferably 1 mM or more, still more preferably 2 mM or more, and most preferably 5 mM or more.
If the content is less than this, the effect of reducing dissolved oxygen will be insufficient, and a large amount of the content will be required to obtain the desired effect, which may be inconvenient in practice.
（HTT還元性の測定）
前述のアミノレダクトンの存在はHTT試薬(30-[1-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate)を用いた分析法によりHTT還元性（XTT reducibility）を測定することで検出することができる。
具体的にはまず試料とXTT試薬を攪拌後、492nm(リファレンス 600nm)の吸光度を測定し、さらに攪拌反応後に吸光度を測定し、0min～20minでの吸光度の差をXTT reducibilityとして算出する。
より詳細な手順としては例えば以下の非特許文献を参照することができる。
Shinya Katsuno et al.,“Effects of dissolved oxygen on the Maillard reaction during heat treatment of milk” International Dairy Journal, 33,34-37 (2013)
Trang,V.T.et al.,“Protective effect of aminoreductone on photo-degradation of riboflavin”,International Dairy Journal,18,344-348 (2008) (Measurement of HTT reducibility)
The presence of the aminoreductone mentioned above was confirmed by an analytical method using HTT reagent (30-[1-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate). It can be detected by measuring reducibility (XTT reducibility).
Specifically, first stir the sample and XTT reagent, then measure the absorbance at 492 nm (reference 600 nm), then measure the absorbance after the stirring reaction, and calculate the difference in absorbance from 0 min to 20 min as the XTT reducibility.
For more detailed procedures, for example, the following non-patent literature can be referred to.
Shinya Katsuno et al., “Effects of dissolved oxygen on the Maillard reaction during heat treatment of milk” International Dairy Journal, 33,34-37 (2013)
Trang, VTet al., “Protective effect of aminoreductone on photo-degradation of riboflavin”, International Dairy Journal, 18, 344-348 (2008)
前述のアミノレダクトンの存在はHTT試薬(30-[1-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate)を用いた分析法によりHTT還元性（XTT reducibility）を測定することで検出することができる。
具体的にはまず試料とXTT試薬を攪拌後、492nm(リファレンス 600nm)の吸光度を測定し、さらに攪拌反応後に吸光度を測定し、0min～20minでの吸光度の差をXTT reducibilityとして算出する。
より詳細な手順としては例えば以下の非特許文献を参照することができる。
Shinya Katsuno et al.,“Effects of dissolved oxygen on the Maillard reaction during heat treatment of milk” International Dairy Journal, 33,34-37 (2013)
Trang,V.T.et al.,“Protective effect of aminoreductone on photo-degradation of riboflavin”,International Dairy Journal,18,344-348 (2008) (Measurement of HTT reducibility)
The presence of the aminoreductone mentioned above was confirmed by an analytical method using HTT reagent (30-[1-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate). It can be detected by measuring reducibility (XTT reducibility).
Specifically, first stir the sample and XTT reagent, then measure the absorbance at 492 nm (reference 600 nm), then measure the absorbance after the stirring reaction, and calculate the difference in absorbance from 0 min to 20 min as the XTT reducibility.
For more detailed procedures, for example, the following non-patent literature can be referred to.
Shinya Katsuno et al., “Effects of dissolved oxygen on the Maillard reaction during heat treatment of milk” International Dairy Journal, 33,34-37 (2013)
Trang, VTet al., “Protective effect of aminoreductone on photo-degradation of riboflavin”, International Dairy Journal, 18, 344-348 (2008)
（アミノレダクトン含有量）
さらに、測定されたXTT 還元性の数値を用いてアミノレダクトン含有量を算出することができる。本発明においては公知文献（Trang,V.T.et al.,“Protective effect of aminoreductone on photo-degradation of riboflavin”, International Dairy Journal,18,344-348 (2008)）の記載に従い、以下の式にて算出する。
y=0.606x+0.046
y=XTT reducibility
x=アミノレダクトン含有量(mM) (Aminoreductone content)
Furthermore, the aminoreductone content can be calculated using the measured XTT reducing value. In the present invention, it is calculated using the following formula according to the description in a known document (Trang, VT et al., "Protective effect of aminoreductone on photo-degradation of riboflavin", International Dairy Journal, 18, 344-348 (2008)).
y=0.606x+0.046
y=XTT reducibility
x=Aminoreductone content (mM)
さらに、測定されたXTT 還元性の数値を用いてアミノレダクトン含有量を算出することができる。本発明においては公知文献（Trang,V.T.et al.,“Protective effect of aminoreductone on photo-degradation of riboflavin”, International Dairy Journal,18,344-348 (2008)）の記載に従い、以下の式にて算出する。
y=0.606x+0.046
y=XTT reducibility
x=アミノレダクトン含有量(mM) (Aminoreductone content)
Furthermore, the aminoreductone content can be calculated using the measured XTT reducing value. In the present invention, it is calculated using the following formula according to the description in a known document (Trang, VT et al., "Protective effect of aminoreductone on photo-degradation of riboflavin", International Dairy Journal, 18, 344-348 (2008)).
y=0.606x+0.046
y=XTT reducibility
x=Aminoreductone content (mM)
本発明により溶存酸素が低減された水は、飲料ないしは食品の製造用水として用いることができ、その用途は特に制限されない。具体的には飲料、液状飲食品、デザート、冷菓、ゼリー飲料、ゼリー、流動食、クリームやホイップ用クリームなどの水中油型乳化物、等が例示でき、これら各種飲食品や加工食品の原料として好適に用いることができる。
実施方法も特に限定されず、水（水道水、イオン交換水、蒸留水などいずれも含む）の溶存酸素を本発明の方法により低減させ、これを原料として以降の食品製造加工工程に供することができる。また製造工程の途中ないしは最終段階で適用してもよい。すなわち、水及び原材料の一部ないしは全部を含有する組成物（水溶液）に対して、本発明の溶存酸素低減剤を使用することもできる。より具体的には飲料の調合完了後に添加混合して溶存酸素を低減させる態様が例示できる。 Water with reduced dissolved oxygen according to the present invention can be used as water for producing beverages or foods, and its use is not particularly limited. Specific examples include beverages, liquid foods and drinks, desserts, frozen desserts, jelly drinks, jellies, liquid foods, oil-in-water emulsions such as cream and whipping cream, etc. As raw materials for these various foods and drinks and processed foods. It can be suitably used.
The implementation method is also not particularly limited, and it is possible to reduce dissolved oxygen in water (including tap water, ion-exchanged water, distilled water, etc.) by the method of the present invention, and use this as a raw material for subsequent food manufacturing processing steps. can. It may also be applied during the manufacturing process or at the final stage. That is, the dissolved oxygen reducing agent of the present invention can also be used for a composition (aqueous solution) containing water and some or all of the raw materials. More specifically, a mode can be exemplified in which dissolved oxygen is reduced by adding and mixing after the preparation of the beverage is completed.
実施方法も特に限定されず、水（水道水、イオン交換水、蒸留水などいずれも含む）の溶存酸素を本発明の方法により低減させ、これを原料として以降の食品製造加工工程に供することができる。また製造工程の途中ないしは最終段階で適用してもよい。すなわち、水及び原材料の一部ないしは全部を含有する組成物（水溶液）に対して、本発明の溶存酸素低減剤を使用することもできる。より具体的には飲料の調合完了後に添加混合して溶存酸素を低減させる態様が例示できる。 Water with reduced dissolved oxygen according to the present invention can be used as water for producing beverages or foods, and its use is not particularly limited. Specific examples include beverages, liquid foods and drinks, desserts, frozen desserts, jelly drinks, jellies, liquid foods, oil-in-water emulsions such as cream and whipping cream, etc. As raw materials for these various foods and drinks and processed foods. It can be suitably used.
The implementation method is also not particularly limited, and it is possible to reduce dissolved oxygen in water (including tap water, ion-exchanged water, distilled water, etc.) by the method of the present invention, and use this as a raw material for subsequent food manufacturing processing steps. can. It may also be applied during the manufacturing process or at the final stage. That is, the dissolved oxygen reducing agent of the present invention can also be used for a composition (aqueous solution) containing water and some or all of the raw materials. More specifically, a mode can be exemplified in which dissolved oxygen is reduced by adding and mixing after the preparation of the beverage is completed.
（溶存酸素低減剤、溶存酸素低減方法）
メラノイジン、アミノレダクトンを含有する物質の溶存酸素（dissolved oxygen、以降DOと称する場合がある）低減剤としての添加量は適宜設定することができる。溶存酸素低減剤中の含有量から換算し、アミノレダクトンが水中に10μM以上、より好ましくは15μM以上、さらに好ましくは25μM以上となるように添加することが望ましい。
なおここでの「水」とは、水ないしは他原材料を含む水溶液・水分散液を指し、以後本発明において配合基準としての「水」はこれらを包含するものとする。
上限については特に制限はなく、低減剤自体に由来する色調・風味がある場合はそれも勘案して適宜設定することができる。DO低減方法についても特に制限はないが、水に所定量を添加し混合する手段が例示できる。なお、無添加系よりもDO濃度が減少すれば低減剤としての効果・機能を有するといえるが、本発明の検討においては無添加系（水道水で7.5～8.5ppm）のおよそ半分以下、3ppm以下となる物質を有効な低減剤として選択している場合がある。実際の飲食品系で十分な酸化防止効果を得る目的においては1ppm以下まで低減させることが望ましい。溶存酸素濃度の測定には市販の測定器を使用することができる。 (Dissolved oxygen reducing agent, dissolved oxygen reducing method)
The amount of the substance containing melanoidin and aminoreductone added as a dissolved oxygen (hereinafter sometimes referred to as DO) reducing agent can be set as appropriate. It is desirable to add aminoreductone to water at a concentration of 10 μM or more, more preferably 15 μM or more, even more preferably 25 μM or more, calculated from the content in the dissolved oxygen reducing agent.
Note that "water" here refers to water or an aqueous solution/aqueous dispersion containing water or other raw materials, and hereinafter "water" as a formulation standard in the present invention shall include these.
There is no particular restriction on the upper limit, and if there is a color tone or flavor originating from the reducing agent itself, it can be set as appropriate, taking this into account. There are no particular limitations on the method for reducing DO, but an example is adding a predetermined amount to water and mixing. It should be noted that if the DO concentration is lower than that of the additive-free system, it can be said to have the effect and function as a reducing agent. The following substances may be selected as effective reducing agents: For the purpose of obtaining sufficient antioxidant effects in actual food and beverage systems, it is desirable to reduce the content to 1 ppm or less. A commercially available measuring device can be used to measure the dissolved oxygen concentration.
メラノイジン、アミノレダクトンを含有する物質の溶存酸素（dissolved oxygen、以降DOと称する場合がある）低減剤としての添加量は適宜設定することができる。溶存酸素低減剤中の含有量から換算し、アミノレダクトンが水中に10μM以上、より好ましくは15μM以上、さらに好ましくは25μM以上となるように添加することが望ましい。
なおここでの「水」とは、水ないしは他原材料を含む水溶液・水分散液を指し、以後本発明において配合基準としての「水」はこれらを包含するものとする。
上限については特に制限はなく、低減剤自体に由来する色調・風味がある場合はそれも勘案して適宜設定することができる。DO低減方法についても特に制限はないが、水に所定量を添加し混合する手段が例示できる。なお、無添加系よりもDO濃度が減少すれば低減剤としての効果・機能を有するといえるが、本発明の検討においては無添加系（水道水で7.5～8.5ppm）のおよそ半分以下、3ppm以下となる物質を有効な低減剤として選択している場合がある。実際の飲食品系で十分な酸化防止効果を得る目的においては1ppm以下まで低減させることが望ましい。溶存酸素濃度の測定には市販の測定器を使用することができる。 (Dissolved oxygen reducing agent, dissolved oxygen reducing method)
The amount of the substance containing melanoidin and aminoreductone added as a dissolved oxygen (hereinafter sometimes referred to as DO) reducing agent can be set as appropriate. It is desirable to add aminoreductone to water at a concentration of 10 μM or more, more preferably 15 μM or more, even more preferably 25 μM or more, calculated from the content in the dissolved oxygen reducing agent.
Note that "water" here refers to water or an aqueous solution/aqueous dispersion containing water or other raw materials, and hereinafter "water" as a formulation standard in the present invention shall include these.
There is no particular restriction on the upper limit, and if there is a color tone or flavor originating from the reducing agent itself, it can be set as appropriate, taking this into account. There are no particular limitations on the method for reducing DO, but an example is adding a predetermined amount to water and mixing. It should be noted that if the DO concentration is lower than that of the additive-free system, it can be said to have the effect and function as a reducing agent. The following substances may be selected as effective reducing agents: For the purpose of obtaining sufficient antioxidant effects in actual food and beverage systems, it is desirable to reduce the content to 1 ppm or less. A commercially available measuring device can be used to measure the dissolved oxygen concentration.
（pH向上剤）
本発明においてはpH向上剤（pHをアルカリ性側へシフトさせるpH調整剤）を併用することがさらに好ましい。これにより溶存酸素低減効果を向上させることができる。pH向上剤として用いる物質には特に制限はないが、食品用途としては炭酸水素ナトリウムを用いることが好ましい。
添加量としては例えば炭酸水素ナトリウムのみを用いる場合は水に対して0.01重量％以上、より好ましくは0.03重量％以上が例示できる。後述するアスコルビン酸と併用する場合、炭酸水素ナトリウムの添加量は水に対して0.001重量％以上、より好ましくは0.005重量％以上が例示できる。なお、水中に共存する物質の緩衝能などにより添加後のpHは必ずしもアルカリ側にシフトしない場合がある。いずれの場合も使用方法は特に限定されず、溶存酸素低減剤と同時、あるいは個別に水に添加し混合する方法が例示できる。 (pH improver)
In the present invention, it is more preferable to use a pH improver (a pH adjuster that shifts pH to the alkaline side) in combination. Thereby, the effect of reducing dissolved oxygen can be improved. Although there are no particular restrictions on the substance used as a pH improver, it is preferable to use sodium bicarbonate for food applications.
For example, when only sodium hydrogen carbonate is used, the amount added is 0.01% by weight or more, more preferably 0.03% by weight or more based on water. When used in combination with ascorbic acid, which will be described later, the amount of sodium bicarbonate added is, for example, 0.001% by weight or more, more preferably 0.005% by weight or more, based on water. Note that the pH after addition may not necessarily shift to the alkaline side depending on the buffering capacity of substances coexisting in the water. In either case, the method of use is not particularly limited, and examples include a method in which it is added to water and mixed together with the dissolved oxygen reducing agent or separately.
本発明においてはpH向上剤（pHをアルカリ性側へシフトさせるpH調整剤）を併用することがさらに好ましい。これにより溶存酸素低減効果を向上させることができる。pH向上剤として用いる物質には特に制限はないが、食品用途としては炭酸水素ナトリウムを用いることが好ましい。
添加量としては例えば炭酸水素ナトリウムのみを用いる場合は水に対して0.01重量％以上、より好ましくは0.03重量％以上が例示できる。後述するアスコルビン酸と併用する場合、炭酸水素ナトリウムの添加量は水に対して0.001重量％以上、より好ましくは0.005重量％以上が例示できる。なお、水中に共存する物質の緩衝能などにより添加後のpHは必ずしもアルカリ側にシフトしない場合がある。いずれの場合も使用方法は特に限定されず、溶存酸素低減剤と同時、あるいは個別に水に添加し混合する方法が例示できる。 (pH improver)
In the present invention, it is more preferable to use a pH improver (a pH adjuster that shifts pH to the alkaline side) in combination. Thereby, the effect of reducing dissolved oxygen can be improved. Although there are no particular restrictions on the substance used as a pH improver, it is preferable to use sodium bicarbonate for food applications.
For example, when only sodium hydrogen carbonate is used, the amount added is 0.01% by weight or more, more preferably 0.03% by weight or more based on water. When used in combination with ascorbic acid, which will be described later, the amount of sodium bicarbonate added is, for example, 0.001% by weight or more, more preferably 0.005% by weight or more, based on water. Note that the pH after addition may not necessarily shift to the alkaline side depending on the buffering capacity of substances coexisting in the water. In either case, the method of use is not particularly limited, and examples include a method in which it is added to water and mixed together with the dissolved oxygen reducing agent or separately.
（アスコルビン酸）
本発明においてはpH向上剤とアスコルビン酸を併用することで、溶存酸素低減効果を顕著に向上させることができる。アスコルビン酸としては食品用途のL-アスコルビン酸、アスコルビン酸Na等を用いることができる。
使用方法も特に限定されず、本発明の溶存酸素低減剤およびpH向上剤と同時、あるいは個別に添加、混合する方法が例示できる。L-アスコルビン酸を用いる場合の添加量は水に対して0.001重量％以上、好ましくは0.005重量％以上0.5重量％以下、より好ましくは0.01～0.3重量％が例示できる。 (ascorbic acid)
In the present invention, by using a pH improver and ascorbic acid in combination, the effect of reducing dissolved oxygen can be significantly improved. As the ascorbic acid, L-ascorbic acid for food use, Na ascorbic acid, etc. can be used.
The method of use is also not particularly limited, and examples include a method of adding and mixing with the dissolved oxygen reducing agent and pH improver of the present invention simultaneously or separately. When using L-ascorbic acid, the amount added is 0.001% by weight or more, preferably 0.005% by weight or more and 0.5% by weight or less, more preferably 0.01 to 0.3% by weight based on water.
本発明においてはpH向上剤とアスコルビン酸を併用することで、溶存酸素低減効果を顕著に向上させることができる。アスコルビン酸としては食品用途のL-アスコルビン酸、アスコルビン酸Na等を用いることができる。
使用方法も特に限定されず、本発明の溶存酸素低減剤およびpH向上剤と同時、あるいは個別に添加、混合する方法が例示できる。L-アスコルビン酸を用いる場合の添加量は水に対して0.001重量％以上、好ましくは0.005重量％以上0.5重量％以下、より好ましくは0.01～0.3重量％が例示できる。 (ascorbic acid)
In the present invention, by using a pH improver and ascorbic acid in combination, the effect of reducing dissolved oxygen can be significantly improved. As the ascorbic acid, L-ascorbic acid for food use, Na ascorbic acid, etc. can be used.
The method of use is also not particularly limited, and examples include a method of adding and mixing with the dissolved oxygen reducing agent and pH improver of the present invention simultaneously or separately. When using L-ascorbic acid, the amount added is 0.001% by weight or more, preferably 0.005% by weight or more and 0.5% by weight or less, more preferably 0.01 to 0.3% by weight based on water.
以降に実施例および比較例を記載し、本発明をより詳細に説明する。なお、文中「％」及び「部」は特に断りのない限り重量基準を意味する。
Examples and comparative examples will be described below to explain the present invention in more detail. In addition, "%" and "part" in the text mean a weight basis unless otherwise specified.
（検討１）素材のスクリーニング
別表の各種食品素材および酸化防止剤を準備した。
表１：（Ａ群）糖を含む原材料を加熱して製造された茶褐色の食品素材
表２：（Ｂ群）酸化防止剤
なお表１のＡ群素材については原材料中のアミノ酸類（アミノ酸、ペプチド、蛋白質を含む）の有無も付記した。 (Study 1) Screening of materials Various food materials and antioxidants listed in the attached table were prepared.
Table 1: (Group A) A brown food material produced by heating raw materials containing sugar Table 2: (Group B) Antioxidants Regarding the materials of Group A in Table 1, the amino acids (amino acids, peptides, The presence or absence of (including proteins) is also noted.
別表の各種食品素材および酸化防止剤を準備した。
表１：（Ａ群）糖を含む原材料を加熱して製造された茶褐色の食品素材
表２：（Ｂ群）酸化防止剤
なお表１のＡ群素材については原材料中のアミノ酸類（アミノ酸、ペプチド、蛋白質を含む）の有無も付記した。 (Study 1) Screening of materials Various food materials and antioxidants listed in the attached table were prepared.
Table 1: (Group A) A brown food material produced by heating raw materials containing sugar Table 2: (Group B) Antioxidants Regarding the materials of Group A in Table 1, the amino acids (amino acids, peptides, The presence or absence of (including proteins) is also noted.
メラノイジン溶液（A-10）はイオン交換水500g、グルコース225g、グリシン93.75gを耐熱ビンに入れて攪拌溶解し、オートクレーブ加熱（120℃、45分間）を行い調製した。なお本調製方法には公知の非特許文献（「色素を用いた唾液量の簡便スクリーニングシートの開発」稲垣友理、2016、北海道大学博士論文）を参照した。
Melanoidin solution (A-10) was prepared by placing 500 g of ion-exchanged water, 225 g of glucose, and 93.75 g of glycine in a heat-resistant bottle, stirring and dissolving, and heating in an autoclave (120°C, 45 minutes). For this preparation method, reference was made to a known non-patent document (“Development of a simple screening sheet for salivary volume using dye” by Yuri Inagaki, 2016, Hokkaido University doctoral dissertation).
60℃に加温したイオン交換水に各素材をそれぞれ添加し、攪拌溶解（3分間）、放冷（3分間）後、DO濃度及びpHの測定を行なった。DO濃度測定にはMettler Toledo製 Seven2Go DO meter S9を用い、測定値が安定するまで測定を繰り返し、3回連続で同じ数値が計測された時点で測定終了した。なお、無添加のイオン交換水（ブランク）のDO濃度は7.50～8.50ppmであった。
Each material was added to ion-exchanged water heated to 60°C, stirred and dissolved (3 minutes), allowed to cool (3 minutes), and then the DO concentration and pH were measured. A Seven2Go DO meter S9 manufactured by Mettler Toledo was used to measure the DO concentration, and measurements were repeated until the measured value stabilized, and the measurement was terminated when the same value was measured three times in a row. Note that the DO concentration of additive-free ion-exchanged water (blank) was 7.50 to 8.50 ppm.
（表１）Ａ群素材（食品素材）
(Table 1) Group A materials (food materials)
（表２）Ｂ群素材（酸化防止剤）
(Table 2) Group B materials (antioxidants)
（結果と考察）
結果を表３、４に示した。DO濃度3ppm以下となった素材を１次スクリーニング合格とした。
Ａ群（食品素材）のうち、糖およびアミノ酸を含む原材料を加熱して製造された茶褐色の食品素材、すなわちメラノイジンを含有する食品素材に溶存酸素低減効果が認められた(実施例１～４)。
酸化防止剤（Ｂ群）に関しては有効な素材を見出すことはできなかった。 (Results and discussion)
The results are shown in Tables 3 and 4. Materials with a DO concentration of 3 ppm or less were considered to have passed the first screening.
Among group A (food materials), a dissolved oxygen reducing effect was observed in brown food materials produced by heating raw materials containing sugar and amino acids, that is, food materials containing melanoidin (Examples 1 to 4) .
No effective material could be found for antioxidants (group B).
結果を表３、４に示した。DO濃度3ppm以下となった素材を１次スクリーニング合格とした。
Ａ群（食品素材）のうち、糖およびアミノ酸を含む原材料を加熱して製造された茶褐色の食品素材、すなわちメラノイジンを含有する食品素材に溶存酸素低減効果が認められた(実施例１～４)。
酸化防止剤（Ｂ群）に関しては有効な素材を見出すことはできなかった。 (Results and discussion)
The results are shown in Tables 3 and 4. Materials with a DO concentration of 3 ppm or less were considered to have passed the first screening.
Among group A (food materials), a dissolved oxygen reducing effect was observed in brown food materials produced by heating raw materials containing sugar and amino acids, that is, food materials containing melanoidin (Examples 1 to 4) .
No effective material could be found for antioxidants (group B).
（表３）Ａ群素材の試験結果
(Table 3) Test results for Group A materials
（表４）
(Table 4)
（検討２）
検討１で用いたＡ群の食品素材の一部について、次項以後に説明する方法にてXTT還元性を測定し、さらにこの値を用いてアミノレダクトン含有量(mM)を算出した。結果と、検討１でのDO測定値をあわせて表５に示した。 (Consideration 2)
For some of the food materials of Group A used in Study 1, the XTT reducibility was measured by the method described in the following sections, and the aminoreductone content (mM) was calculated using this value. The results and the DO measurement values in Study 1 are shown in Table 5.
検討１で用いたＡ群の食品素材の一部について、次項以後に説明する方法にてXTT還元性を測定し、さらにこの値を用いてアミノレダクトン含有量(mM)を算出した。結果と、検討１でのDO測定値をあわせて表５に示した。 (Consideration 2)
For some of the food materials of Group A used in Study 1, the XTT reducibility was measured by the method described in the following sections, and the aminoreductone content (mM) was calculated using this value. The results and the DO measurement values in Study 1 are shown in Table 5.
（XTT還元性の測定）
公知文献（Shinya Katsuno et al.,“Effects of dissolved oxygen on the Maillard reaction during heat treatment of milk”,International Dairy Journal,33,34-37 (2013)）を参照し、以下の方法にてXTT reducibility（XTT還元性）を算出した。
(1)試料をMilli-Q水で50倍希釈
(2)96穴マイクロプレートに試料40μl、0.5mM XTT試薬60μlを入れ、マイクロプレートシェイカーで15sec攪拌
(3)492nm(リファレンス 600nm)の吸光度を測定
(4)20minマイクロプレートシェイカーで攪拌反応後に吸光度を測定し、0min～20minでの吸光度の差をXTT reducibilityとして算出 (Measurement of XTT reducibility)
XTT reducibility ( XTT reducibility) was calculated.
(1) Dilute the sample 50 times with Milli-Q water
(2) Put 40μl of sample and 60μl of 0.5mM XTT reagent into a 96-well microplate and stir for 15 seconds with a microplate shaker.
(3) Measure absorbance at 492nm (reference 600nm)
(4) Measure absorbance after stirring reaction with a 20min microplate shaker, and calculate the difference in absorbance from 0min to 20min as XTT reducibility.
公知文献（Shinya Katsuno et al.,“Effects of dissolved oxygen on the Maillard reaction during heat treatment of milk”,International Dairy Journal,33,34-37 (2013)）を参照し、以下の方法にてXTT reducibility（XTT還元性）を算出した。
(1)試料をMilli-Q水で50倍希釈
(2)96穴マイクロプレートに試料40μl、0.5mM XTT試薬60μlを入れ、マイクロプレートシェイカーで15sec攪拌
(3)492nm(リファレンス 600nm)の吸光度を測定
(4)20minマイクロプレートシェイカーで攪拌反応後に吸光度を測定し、0min～20minでの吸光度の差をXTT reducibilityとして算出 (Measurement of XTT reducibility)
XTT reducibility ( XTT reducibility) was calculated.
(1) Dilute the sample 50 times with Milli-Q water
(2) Put 40μl of sample and 60μl of 0.5mM XTT reagent into a 96-well microplate and stir for 15 seconds with a microplate shaker.
(3) Measure absorbance at 492nm (reference 600nm)
(4) Measure absorbance after stirring reaction with a 20min microplate shaker, and calculate the difference in absorbance from 0min to 20min as XTT reducibility.
前項のXTT reducibilityの数値を用い、公知文献（Trang, V.T.et al.,“Protective effect of aminoreductone on photo-degradation of riboflavin”,International Dairy Journal,18,344-348 (2008)）を参照し、以下の式にてアミノレダクトン含有量を算出した。
y=0.606x+0.046
y=XTT reducibility
x=アミノレダクトン含有量(mM) Using the value of XTT reducibility in the previous section and referring to the known literature (Trang, VTet al., “Protective effect of aminoreductone on photo-degradation of riboflavin”, International Dairy Journal, 18, 344-348 (2008)), the following formula is used. The aminoreductone content was calculated.
y=0.606x+0.046
y=XTT reducibility
x=Aminoreductone content (mM)
y=0.606x+0.046
y=XTT reducibility
x=アミノレダクトン含有量(mM) Using the value of XTT reducibility in the previous section and referring to the known literature (Trang, VTet al., “Protective effect of aminoreductone on photo-degradation of riboflavin”, International Dairy Journal, 18, 344-348 (2008)), the following formula is used. The aminoreductone content was calculated.
y=0.606x+0.046
y=XTT reducibility
x=Aminoreductone content (mM)
溶存酸素濃度を3ppm以下に低減させることができた素材はいずれもXTT還元性を示し、アミノレダクトンの含有量が算出された。素材あたりの含有量とDO低減効果は必ずしも正比例しないが、各素材の原材料にはメイラード反応に関与しない物質も含まれることから、これらの共存による影響もあると推察した。いずれにしても一定量以上のアミノレダクトン含有はDO低減効果の有無の指標になると判断した。
All materials that were able to reduce the dissolved oxygen concentration to 3 ppm or less showed XTT reducing properties, and the aminoreductone content was calculated. Although the content per material and the DO reduction effect are not necessarily directly proportional, since the raw materials for each material also contain substances that do not participate in the Maillard reaction, we speculate that the coexistence of these substances may have an effect. In any case, it was determined that the content of aminoreductone above a certain amount is an indicator of the presence or absence of a DO reduction effect.
（表５）アミノレダクトン含有量
(Table 5) Aminoreductone content
（検討３）
溶存酸素低減剤としてのA-2（製品名：機能性ペプタイドFPプラス、以後「溶存酸素低減剤A-2」と称する）及びA-10(メラノイジン溶液、「溶存酸素低減剤A-10」と称する)に関し、水中への添加量とDO低減能の関係を確認した。なおブランク（水道水）のDO濃度は7.5～8.5ppmであった。
結果を表６、表７に示した。A-2は1％以上の添加、A-10は3％以上の添加によりDO濃度3ppm以下となった。 (Consideration 3)
A-2 (product name: Functional Peptide FP Plus, hereinafter referred to as "Dissolved Oxygen Reducing Agent A-2") and A-10 (Melanoidin Solution, "Dissolved Oxygen Reducing Agent A-10") as dissolved oxygen reducing agents. We confirmed the relationship between the amount added to water and DO reduction ability. The DO concentration of the blank (tap water) was 7.5 to 8.5 ppm.
The results are shown in Tables 6 and 7. By adding 1% or more for A-2 and 3% or more for A-10, the DO concentration became 3ppm or less.
溶存酸素低減剤としてのA-2（製品名：機能性ペプタイドFPプラス、以後「溶存酸素低減剤A-2」と称する）及びA-10(メラノイジン溶液、「溶存酸素低減剤A-10」と称する)に関し、水中への添加量とDO低減能の関係を確認した。なおブランク（水道水）のDO濃度は7.5～8.5ppmであった。
結果を表６、表７に示した。A-2は1％以上の添加、A-10は3％以上の添加によりDO濃度3ppm以下となった。 (Consideration 3)
A-2 (product name: Functional Peptide FP Plus, hereinafter referred to as "Dissolved Oxygen Reducing Agent A-2") and A-10 (Melanoidin Solution, "Dissolved Oxygen Reducing Agent A-10") as dissolved oxygen reducing agents. We confirmed the relationship between the amount added to water and DO reduction ability. The DO concentration of the blank (tap water) was 7.5 to 8.5 ppm.
The results are shown in Tables 6 and 7. By adding 1% or more for A-2 and 3% or more for A-10, the DO concentration became 3ppm or less.
（表６）溶存酸素低減剤A-2の添加量とDO低減能
(Table 6) Addition amount and DO reduction ability of dissolved oxygen reducing agent A-2
（表７）溶存酸素低減剤A-10の添加量とDO低減能
(Table 7) Addition amount and DO reduction ability of dissolved oxygen reducing agent A-10
（検討４）
溶存酸素低減剤A-2を用い、常温（20℃）のイオン交換水100部に表８、９に示す原材料（単位:重量部）を順次添加し、攪拌溶解（5分間）の後、DO濃度およびpHを測定した。結果を各表内にあわせて示した。
炭酸水素ナトリウムを添加することでDO低減効果が促進され、さらにアスコルビン酸を併用することでその効果はより顕著となり、実施例16、17においてはDO濃度0ppmまで低減されることが確認された。 (Consideration 4)
Using Dissolved Oxygen Reducer A-2, the raw materials shown in Tables 8 and 9 (unit: parts by weight) were sequentially added to 100 parts of ion-exchanged water at room temperature (20°C), and after stirring and dissolving (5 minutes), DO Concentration and pH were measured. The results are shown in each table.
It was confirmed that the DO reduction effect was promoted by adding sodium bicarbonate, and the effect became more pronounced by using ascorbic acid in combination, and in Examples 16 and 17, the DO concentration was reduced to 0 ppm.
溶存酸素低減剤A-2を用い、常温（20℃）のイオン交換水100部に表８、９に示す原材料（単位:重量部）を順次添加し、攪拌溶解（5分間）の後、DO濃度およびpHを測定した。結果を各表内にあわせて示した。
炭酸水素ナトリウムを添加することでDO低減効果が促進され、さらにアスコルビン酸を併用することでその効果はより顕著となり、実施例16、17においてはDO濃度0ppmまで低減されることが確認された。 (Consideration 4)
Using Dissolved Oxygen Reducer A-2, the raw materials shown in Tables 8 and 9 (unit: parts by weight) were sequentially added to 100 parts of ion-exchanged water at room temperature (20°C), and after stirring and dissolving (5 minutes), DO Concentration and pH were measured. The results are shown in each table.
It was confirmed that the DO reduction effect was promoted by adding sodium bicarbonate, and the effect became more pronounced by using ascorbic acid in combination, and in Examples 16 and 17, the DO concentration was reduced to 0 ppm.
（表８）
(Table 8)
（表９）
(Table 9)
（検討５）
市販豆乳飲料に溶存酸素低減剤A-2を各濃度添加し、攪拌溶解（5分間）の後、DO濃度およびpHを測定した。
豆乳飲料１：「豆乳飲料きなこ」（ポッカサッポロ フード＆ビバレッジ）
主要成分：蛋白質6.0g、脂質4.6ｇ（200ml当たり）
豆乳飲料２：「豆乳飲料紅茶」（キッコーマン）
主要成分：蛋白質4.1g、脂質5.7g（200ml当たり）
結果を表10に示した。今回試験したいずれの豆乳飲料においても、無添加に比較して溶存酸素を低減させる効果が認められた。 (Consideration 5)
Various concentrations of dissolved oxygen reducing agent A-2 were added to commercially available soy milk drinks, and after stirring and dissolving (5 minutes), the DO concentration and pH were measured.
Soy milk drink 1: “Soy milk drink Kinako” (Pokka Sapporo Food & Beverage)
Main ingredients: 6.0g protein, 4.6g fat (per 200ml)
Soy milk drink 2: “Soy milk drink black tea” (Kikkoman)
Main ingredients: 4.1g protein, 5.7g fat (per 200ml)
The results are shown in Table 10. All of the soymilk drinks tested this time were found to have the effect of reducing dissolved oxygen compared to those without additives.
市販豆乳飲料に溶存酸素低減剤A-2を各濃度添加し、攪拌溶解（5分間）の後、DO濃度およびpHを測定した。
豆乳飲料１：「豆乳飲料きなこ」（ポッカサッポロ フード＆ビバレッジ）
主要成分：蛋白質6.0g、脂質4.6ｇ（200ml当たり）
豆乳飲料２：「豆乳飲料紅茶」（キッコーマン）
主要成分：蛋白質4.1g、脂質5.7g（200ml当たり）
結果を表10に示した。今回試験したいずれの豆乳飲料においても、無添加に比較して溶存酸素を低減させる効果が認められた。 (Consideration 5)
Various concentrations of dissolved oxygen reducing agent A-2 were added to commercially available soy milk drinks, and after stirring and dissolving (5 minutes), the DO concentration and pH were measured.
Soy milk drink 1: “Soy milk drink Kinako” (Pokka Sapporo Food & Beverage)
Main ingredients: 6.0g protein, 4.6g fat (per 200ml)
Soy milk drink 2: “Soy milk drink black tea” (Kikkoman)
Main ingredients: 4.1g protein, 5.7g fat (per 200ml)
The results are shown in Table 10. All of the soymilk drinks tested this time were found to have the effect of reducing dissolved oxygen compared to those without additives.
（表10）豆乳飲料での試験
(Table 10) Test on soy milk beverage
Claims (11)
- メラノイジンを含有する、溶存酸素低減剤。 A dissolved oxygen reducing agent containing melanoidin.
- 該メラノイジンがアミノレダクトンを含有するものである、請求項１に記載の溶存酸素低減剤。 The dissolved oxygen reducing agent according to claim 1, wherein the melanoidin contains an aminoreductone.
- XTT還元性測定により測定されるアミノレダクトン含有量が0.1mM以上である、溶存酸素低減剤。 A dissolved oxygen reducing agent having an aminoreductone content of 0.1mM or more as measured by XTT reducibility measurement.
- 請求項２または３に記載の溶存酸素低減剤を、アミノレダクトンが水中10μM以上となるように添加する、水中の溶存酸素低減方法。 A method for reducing dissolved oxygen in water, comprising adding the dissolved oxygen reducing agent according to claim 2 or 3 so that the aminoreductone concentration in the water is 10 μM or more.
- さらにpH向上剤を添加する、請求項４に記載の溶存酸素低減方法。 The method for reducing dissolved oxygen according to claim 4, further comprising adding a pH improver.
- pH向上剤を0.001重量％以上、及び、アスコルビン酸0.001重量％以上を添加する、請求項４に記載の溶存酸素低減方法。 5. The method for reducing dissolved oxygen according to claim 4, wherein 0.001% by weight or more of the pH improver and 0.001% by weight or more of ascorbic acid are added.
- pH向上剤を0.001重量％以上、及び、アスコルビン酸0.001重量％以上を添加する、請求項５に記載の溶存酸素低減方法。 The method for reducing dissolved oxygen according to claim 5, wherein 0.001% by weight or more of the pH improver and 0.001% by weight or more of ascorbic acid are added.
- 請求項４に記載の工程を含む、飲食品の製造方法。 A method for producing food and drink products, comprising the step according to claim 4.
- 請求項５に記載の工程を含む、飲食品の製造方法。 A method for producing food and drink products, comprising the step according to claim 5.
- 請求項６に記載の工程を含む、飲食品の製造方法。 A method for producing food and drink products, comprising the step according to claim 6.
- 請求項７に記載の工程を含む、飲食品の製造方法。 A method for producing food and drink products, comprising the step according to claim 7.
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| JP2022-049033 | 2022-03-24 |
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| Publication Number | Publication Date |
|---|---|
| WO2023181765A1 true WO2023181765A1 (en) | 2023-09-28 |
Family
ID=88100514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2023/006413 WO2023181765A1 (en) | 2022-03-24 | 2023-02-22 | Dissolved oxygen reducing agent |
Country Status (2)
| Country | Link |
|---|---|
| TW (1) | TW202345710A (en) |
| WO (1) | WO2023181765A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6451190A (en) * | 1987-08-07 | 1989-02-27 | Nalco Chemical Co | Method for sweeping dissolved oxygen in industrial water |
| JPH0824554A (en) * | 1994-07-19 | 1996-01-30 | Toppan Printing Co Ltd | Oxygen absorbent and its production |
| JP2002226730A (en) * | 2000-11-30 | 2002-08-14 | Mitsubishi Chemicals Corp | Method of restraining odor of coloring matter solution |
| JP2013133423A (en) * | 2011-12-27 | 2013-07-08 | Tropical Plant Resources Institute Inc | Antioxidant and antioxidant beverage |
-
2023
- 2023-02-16 TW TW112105632A patent/TW202345710A/en unknown
- 2023-02-22 WO PCT/JP2023/006413 patent/WO2023181765A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6451190A (en) * | 1987-08-07 | 1989-02-27 | Nalco Chemical Co | Method for sweeping dissolved oxygen in industrial water |
| JPH0824554A (en) * | 1994-07-19 | 1996-01-30 | Toppan Printing Co Ltd | Oxygen absorbent and its production |
| JP2002226730A (en) * | 2000-11-30 | 2002-08-14 | Mitsubishi Chemicals Corp | Method of restraining odor of coloring matter solution |
| JP2013133423A (en) * | 2011-12-27 | 2013-07-08 | Tropical Plant Resources Institute Inc | Antioxidant and antioxidant beverage |
Non-Patent Citations (1)
| Title |
|---|
| KURATA, TADAO: "Amino-carbonyl Reaction and Reductones", JOURNAL OF THE BREWING SOCIETY OF JAPAN, vol. 91, no. 8, 1996, JP , pages 543 - 550, XP009549282, ISSN: 0369-416X * |
Also Published As
| Publication number | Publication date |
|---|---|
| TW202345710A (en) | 2023-12-01 |
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