JP2017086013A - Citrus beverage with suppressed photo-deterioration - Google Patents
Citrus beverage with suppressed photo-deterioration Download PDFInfo
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- JP2017086013A JP2017086013A JP2015222548A JP2015222548A JP2017086013A JP 2017086013 A JP2017086013 A JP 2017086013A JP 2015222548 A JP2015222548 A JP 2015222548A JP 2015222548 A JP2015222548 A JP 2015222548A JP 2017086013 A JP2017086013 A JP 2017086013A
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- citrus
- beverage
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- deterioration
- beverages
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Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、容器詰め等の柑橘系飲料において、柑橘系飲料の香気成分であるシトラール等の、製造、流通、保存等における光劣化が抑制された柑橘系飲料、その製造方法、及び柑橘系飲料の光劣化抑制方法、そのための光劣化抑制剤に関する。 The present invention relates to a citrus beverage in which citrus beverage, which is an aroma component of a citrus beverage, in which citrus beverage such as citrus beverage is scented, is prevented from light deterioration in production, distribution, storage, etc., its production method, and citrus beverage The present invention relates to a method for suppressing photodegradation and a photodegradation inhibitor therefor.
レモンやグレープフルーツを代表とする柑橘系の香味を持つ清涼飲料水やアルコール飲料は、爽やかな香味が特徴で古くから多くの人々に支持を受けている。その一方で、柑橘系の香気成分は酸性環境下で不安定であり、熱や光によって劣化して、その特徴である爽やかな香気が減少すると同時にオフフレーバーが生じて商品価値を下げてしまうという問題がある。この劣化の原因のひとつとして、柑橘系香気の代表的な成分であるシトラールが光や熱によって変化することが挙げられる。詳細はまだ不明な点も多いが、シトラールからの熱劣化及び光劣化によるオフフレーバーの生成機構は、それぞれ異なることが知られている。 Soft drinks and alcoholic beverages with citrus flavors such as lemon and grapefruit are characterized by refreshing flavors and have long been supported by many people. On the other hand, citrus fragrance components are unstable in an acidic environment and deteriorate due to heat and light, and the refreshing fragrance, which is the feature of the citrus fragrance components, is reduced, and at the same time, off-flavor is generated, reducing the commercial value. There's a problem. One of the causes of this deterioration is that citral, which is a typical component of citrus aroma, is changed by light or heat. Although many details are still unclear, it is known that the generation mechanisms of off-flavors due to thermal degradation and light degradation from citral are different.
近年、飲料が透明なペットボトルのような光透過性の容器に充填される機会が増え、更にコンビニエンスストアなど明るいショーケースの中で製品が陳列販売される機会も増えたことから、柑橘系飲料の光劣化に対する抑制技術の重要度が高まっており、香気に優れ、安定性の高い柑橘系飲料製品を提供するために、該飲料製品の光劣化等に対して、有効な劣化抑制技術の採用が重要となっている。柑橘系飲料において、該柑橘系飲料の香気成分であるシトラール等の熱や光、酸化による劣化に起因する劣化臭の生成を抑制する方法については、従来より、数多くの方法が提案されている。 In recent years, citrus beverages have become more and more filled with light-transmitting containers such as transparent plastic bottles, and more and more products are displayed and sold in bright showcases such as convenience stores. In order to provide a citrus beverage product with excellent fragrance and high stability, the adoption of effective deterioration suppression technology for the light degradation of the beverage product is increasing. Is important. In the citrus beverages, many methods have been proposed for the method of suppressing the generation of a deteriorated odor caused by heat, light, and oxidation due to citral, which is an aroma component of the citrus beverage, due to deterioration.
該柑橘系飲料の香気成分であるシトラール等の熱や光、酸化による劣化に起因する劣化臭の生成を抑制する方法として、植物抽出物や、植物抽出成分を柑橘系飲料に添加する方法が開示されている。例えば、特許文献１には、飲食品用フレーバーの熱や光等の劣化の防止に、クロロゲン酸、カフェー酸、及びフェルラ酸から選択される抗酸化成分と、プロアントシアニジン少量体よりなる抗酸化成分とからなるフレーバー劣化防止剤を用いる方法が、特許文献２には、カリン、マンゴー、マンゴスチン、ミロバラン、ザクロ、またはカカオから溶媒抽出された抽出物と、エピカテキン、エピカテキンガレート、エピガロカテキンガレート、酵素処理ルチン、クエルセチン、フェルラ酸、カフエー酸、没食子酸から選択される成分をシトラール由来の劣化臭の生成抑制に用いる方法が開示されている。 Disclosed is a method of adding a plant extract or a plant extract component to a citrus beverage as a method of suppressing the generation of a deteriorated odor caused by heat, light, or oxidative deterioration of the citrus beverage aroma component such as citral Has been. For example, Patent Document 1 discloses that an antioxidant component selected from chlorogenic acid, caffeic acid, and ferulic acid and an antioxidant component consisting of a proanthocyanidin minor body for preventing deterioration of flavors for foods and drinks such as heat and light. Patent Document 2 discloses an extract obtained by solvent extraction from karin, mango, mangosteen, mylobaran, pomegranate or cacao, and epicatechin, epicatechin gallate, epigallocatechin gallate. In addition, a method is disclosed in which a component selected from enzyme-treated rutin, quercetin, ferulic acid, caffeic acid, and gallic acid is used to suppress the generation of a citral-derived deteriorated odor.
また、シトラール等由来の劣化臭の生成を抑制するために、特許文献３には、シソ科メンタ（Ｍｅｎｔｈａ）属ミントの溶媒抽出物、キク科アルテミシア（Ａｒｔｅｍｉｓｉａ）属ヨモギの溶媒抽出物、ミカン亜科シトラス（Ｃｉｔｒｕｓ）属オレンジの溶媒抽出物、ミカン亜科シトラス（Ｃｉｔｒｕｓ）属レモンの溶媒抽出物、ミカン亜科シトラス（Ｃｉｔｒｕｓ）属グレープフルーツの溶媒抽出物、カフェー酸、フェルラ酸、シナピン酸、ロズマリン酸、ジカフェオイルキナ酸類、クマル酸類、α−グルコシルルチン（酵素処理ルチン）、クエルセチン、ミリシトリン、クエルシトリン、γ−オリザノール、カンフェロール、ヘスペレチン、クリシン、ルテオリン−７−グリコシド、６−ヒドロキシフラボン、７−ヒドロキシフラボン、プラトール及び７，８−ジヒドロキシフラボンからなる群より選ばれる成分を、特許文献４には、エピガロカテキン、エピガロカテキンガレート、エピカテキンを、特許文献５には、カキノキ科カキノキ属の果実又は未熟果由来のタンニン、該タンニン精製物を、特許文献６には、茶ポリフェノールを、特許文献７には、ヤーコン抽出物を、用いる方法が開示されている。 Moreover, in order to suppress the generation | occurrence | production of the deterioration odor derived from a citral etc., patent document 3 includes the solvent extract of Lentaceae Menta (Mentha genus) mint, the solvent extract of Artemisia genus Mugwort, mandarin orange Citrus orange extract, Citrus lemon extract, Citrus grapefruit solvent extract, caffeic acid, ferulic acid, sinapinic acid, rosmarin Acids, dicaffeoylquinic acids, coumaric acids, α-glucosylrutin (enzyme-treated rutin), quercetin, myricitrin, quercitrin, γ-oryzanol, camferol, hesperetin, chrysin, luteolin-7-glycoside, 6-hydroxyflavone 7-Hydroxyflavone Ingredients selected from the group consisting of ratol and 7,8-dihydroxyflavone, Patent Document 4 discloses epigallocatechin, epigallocatechin gallate, epicatechin, and Patent Document 5 discloses a fruit of the genus Oysteraceae or immature Patent Document 6 discloses a method using fruit-derived tannin, purified tannin, Patent Document 6 uses tea polyphenol, and Patent Document 7 uses a yacon extract.
更に、特許文献８には、アシタバ、アボカド、オオバコ、発酵茶葉、半発酵茶葉、エビスグサ、サンザシの溶媒抽出物を、特許文献９には、テアフラビン類を、特許文献１０には、杜仲葉、エンメイソウ、ハイビスカス、セイヨウオトギリソウ、ライチ種子、月見草種子、グァバ葉、マリーゴールド、ラズベリー葉の抽出物を、特許文献１１には、アシタバ、アボカド、オオバコ等の溶媒抽出物を、特許文献１２には、酸性条件下で、セリン、グリシン、アラニン及びシトルリンを、特許文献１３には、松葉抽出物を、用いる方法が開示されている。また、特許文献１４には、シトラールとサイクロデキストリン類を所定の濃度及び比率で含む飲料とすることにより、殺菌、保存や光照射においてもシトラールが減少せず、シトラールの劣化によるオフフレーバーの発生を防止する方法が、特許文献１５には、シトラール、リモネン、γ―テルピネンとα―テルピノレンを含有させたレモン風味飲料の熱や光に対する劣化を防止する方法が開示されている。 Further, Patent Document 8 discloses a solvent extract of Ashitaba, avocado, psyllium, fermented tea leaves, semi-fermented tea leaves, Ebisusa, hawthorn, Patent Document 9 discloses theaflavins, Patent Document 10 discloses Tochu leaves, Enmeiso. , Hibiscus, Hypericum perforatum, Lychee seed, Evening primrose seed, Guava leaf, Marigold, Raspberry leaf extract, Patent Document 11, Solitary extract such as Ashitaba, Avocado, Psyllium, Patent Document 12, Acid Under the conditions, serine, glycine, alanine and citrulline are used, and Patent Document 13 discloses a method using a pine needle extract. Further, in Patent Document 14, by making a beverage containing citral and cyclodextrins at a predetermined concentration and ratio, citral is not reduced even in sterilization, storage or light irradiation, and off-flavor is generated due to deterioration of citral. Patent Document 15 discloses a method for preventing deterioration of lemon-flavored beverages containing citral, limonene, γ-terpinene and α-terpinolene with respect to heat and light.
また、ルチンを飲食品等における加熱や光劣化に対する抗酸化剤として用いることが知られている（特許文献１６、特許文献１７）。ルチンを飲料等の劣化防止に使用する場合は、その水溶性等を増す目的で、ルチンに転移酵素を働かせて、糖を転移させ（特許文献１８）、酵素処理ルチンとして用いられる（特許文献２、特許文献３）。ルチンを飲食品等における加熱や光劣化に対する劣化防止に用いる場合に、ルチンに、トコフェロール（ビタミンＥ）を配合することも開示されている（特許文献１６、特許文献１７、特許文献１９、特許文献２０）。 In addition, it is known that rutin is used as an antioxidant against heating and photodegradation in foods and drinks (Patent Document 16, Patent Document 17). When rutin is used for preventing deterioration of beverages and the like, it is used as enzyme-treated rutin by transferring a transferase to rutin and transferring sugar (Patent Document 18) for the purpose of increasing its water solubility and the like (Patent Document 2). Patent Document 3). It is also disclosed that tocopherol (vitamin E) is added to rutin when rutin is used for preventing deterioration of food and beverages against heating and light deterioration (Patent Document 16, Patent Document 17, Patent Document 19, Patent Document). 20).
以上のように、柑橘系飲料のような飲料の香気成分の熱や光、酸化による劣化に対する劣化防止の方法として、各種成分の添加による劣化抑制、防止方法が開示されているが、爽やかな香味が特徴の柑橘系飲料においては、劣化抑制成分の添加による有効な劣化抑制効果と同時に、柑橘系飲料自体の本来の香味の保持が重要であり、劣化抑制成分の添加による柑橘系飲料自体の本来の香味への影響を極力回避し、かつ、有効な劣化抑制効果を有する劣化抑制方法の更なる開発が望まれるところである。特に、透明なペットボトルのような光透過性の容器に充填された製品状態での飲料の流通、販売のニーズが増大している昨今においては、香気に優れ、安定性の高い柑橘系飲料製品を提供するために、有効な劣化抑制方法の提供が何よりも必要とされるところである。 As described above, as a method for preventing deterioration due to heat, light, and oxidation due to aroma components of beverages such as citrus beverages, deterioration suppression and prevention methods by addition of various components are disclosed, but a refreshing flavor is disclosed. In the citrus beverage characterized by the above, it is important to maintain the original flavor of the citrus beverage itself as well as the effective deterioration suppressing effect by adding the deterioration inhibiting component. Further development of a method for inhibiting deterioration that has an effective effect of inhibiting deterioration is desired. Especially in recent years when the needs for the distribution and sales of beverages filled in light-transparent containers such as transparent PET bottles are increasing, citrus beverage products with excellent aroma and high stability Therefore, the provision of an effective deterioration suppressing method is required above all.
本発明の課題は、光透過性容器詰め等の柑橘系飲料においても、柑橘系飲料の香気成分であるシトラール等の、製造、流通、保存等における光劣化を効果的に抑制し、しかも、柑橘系飲料自体の本来の香味である爽やかな香味への光劣化抑制成分の影響を極力回避し、香気に優れ、安定性の高い柑橘系飲料製品を提供することにある。 The object of the present invention is to effectively suppress light deterioration in production, distribution, storage, etc. of citral, which is an aroma component of citrus beverages, even in citrus beverages such as light-transparent containers, and citrus The object of the present invention is to provide a highly stable citrus beverage product that avoids as much as possible the influence of the light deterioration inhibiting component on the refreshing flavor, which is the original flavor of the beverage, and is excellent in fragrance.
本発明者らは、上記課題を解決すべく、植物由来の抗酸化作用を有する成分について、柑橘系飲料の保存中の光劣化に対して、安全に、かつ、有効に光劣化を抑制し、しかも柑橘系飲料が持つ、爽やかな香味を保持することが可能な光劣化抑制剤成分について鋭意探索する中でトコフェロール（ビタミンＥ）、ルテイン、及び酵素処理ルチンを飲料に対して、特定濃度範囲で組み合わせて用いることにより、柑橘系飲料の保存中の光劣化に対して、有効に光劣化を抑制し、しかも、添加成分による柑橘系飲料の香味への影響を回避して、香気に優れ、安定性の高い柑橘系飲料製品を提供することが可能であることを見出し、本発明を完成するに至った。 In order to solve the above-mentioned problems, the present inventors have safely and effectively suppressed photodegradation, with respect to photodegradation during storage of citrus beverages, for components having an antioxidant action derived from plants, Moreover, while eagerly searching for a photodegradation inhibitor component that can hold a refreshing flavor of citrus beverages, tocopherol (vitamin E), lutein, and enzyme-treated rutin are in a specific concentration range with respect to the beverage. Use in combination effectively suppresses light degradation during storage of citrus beverages, and avoids the effects of added components on the flavor of citrus beverages, providing excellent aroma and stability. The present inventors have found that it is possible to provide a highly citrus beverage product and have completed the present invention.
すなわち、本発明は、柑橘系飲料において、飲料全量に対して、トコフェロールを０．００００６〜０．０３重量％、ルテインを０．００００００５〜０．０００５重量％、及び酵素処理ルチンを０．００００２〜０．０１重量％の含有割合となるように配合含有させたことを特徴とする、光劣化が抑制された柑橘系飲料からなる。本発明の柑橘系飲料は、上記配合割合の光劣化抑制剤成分の組み合わせを採用することにより、光透過性容器詰め等の柑橘系飲料の形態においても、有効に光劣化を抑制し、香気に優れ、安定性の高い柑橘系飲料製品を提供することを可能とする。 That is, in the citrus beverage, the present invention is based on 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein, and 0.00002-0.0 of enzyme-treated rutin, based on the total amount of beverage. It consists of a citrus beverage with suppressed light deterioration, characterized by being incorporated so as to have a content ratio of 0.01% by weight. The citrus beverage of the present invention effectively suppresses light degradation and aroma even in the form of a citrus beverage such as a light-transparent container by adopting a combination of the above-described blending ratio of the light degradation inhibitor component. It is possible to provide an excellent and stable citrus beverage product.
本発明の光劣化抑制剤成分において、前記するように酵素処理ルチン、トコフェロール（ビタミンＥ）自体は、飲料の劣化抑制剤成分として知られているものであり、ルテイン（β，ε−カロテン−３，３´−ジオール）も、緑色野菜等由来のカロテノイドの一つであり、それ自体、天然物由来の抗酸化剤として知られているものである。本発明は、これらの成分を、特定濃度範囲で組み合わせて用いることにより、優れた光劣化抑制効果を得ることができることを見出したものである。 In the photodegradation inhibitor component of the present invention, as described above, the enzyme-treated rutin and tocopherol (vitamin E) itself are known as beverage degradation inhibitor components, and lutein (β, ε-carotene-3) , 3'-diol) is one of carotenoids derived from green vegetables and the like, and is itself known as an antioxidant derived from natural products. The present invention has been found that an excellent light deterioration suppressing effect can be obtained by using these components in combination in a specific concentration range.
本発明の光劣化が抑制された柑橘系飲料において、該柑橘系飲料は、非アルコール又はアルコール含有柑橘系飲料であることができる。本発明により、特に柑橘系飲料が、光透過性の容器詰め飲料であるような場合においても、その流通、保存における光劣化に対して、その光劣化を有効に抑制し、香気に優れ、安定性の高い柑橘系飲料製品を提供することができる。 In the citrus beverage with suppressed light deterioration according to the present invention, the citrus beverage can be a non-alcohol or alcohol-containing citrus beverage. According to the present invention, even when the citrus beverage is a light-transmitting container-packed beverage, the light deterioration is effectively suppressed against light deterioration in distribution and storage, and the aroma is excellent and stable. A highly citrus beverage product can be provided.
本発明は、柑橘系飲料の製造において、飲料全量に対して、トコフェロールを０．００００６〜０．０３重量％、ルテインを０．００００００５〜０．０００５重量％、及び酵素処理ルチンを０．００００２〜０．０１重量％の含有割合となるように配合含有することを特徴とする、飲料の光劣化が抑制された柑橘系飲料の製造方法の発明を包含する。 In the production of citrus beverages, the present invention relates to 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein, and 0.00002-0.0 of enzyme-treated rutin, based on the total amount of beverage. The invention includes an invention of a method for producing a citrus beverage in which photodegradation of the beverage is suppressed, which is blended and contained so as to have a content ratio of 0.01% by weight.
更に、本発明は、柑橘系飲料の製造において、飲料全量に対して、トコフェロールを０．００００６〜０．０３重量％、ルテインを０．００００００５〜０．０００５重量％、及び酵素処理ルチンを０．００００２〜０．０１重量％の含有割合となるように配合含有させることを特徴とする、柑橘系飲料の光劣化を抑制する方法の発明を包含する。 Furthermore, in the production of citrus beverages, the present invention relates to 0.00006 to 0.03% by weight of tocopherol, 0.0000005 to 0.0005% by weight of lutein, and 0.000 to 0.0005% of enzyme-treated rutin based on the total amount of beverage. The invention includes a method for suppressing photodegradation of a citrus beverage, characterized in that it is mixed and contained so as to have a content ratio of 00002 to 0.01% by weight.
更に、本発明は、柑橘系飲料の光劣化を抑制するための光劣化抑制剤において、本発明の光劣化が抑制された柑橘系飲料を製造するために用いるトコフェロール、ルテイン、及び酵素処理ルチンを配合した、柑橘系飲料の光劣化抑制剤の発明を包含する。 Furthermore, the present invention provides a tocopherol, lutein, and enzyme-treated rutin used for producing the citrus beverage in which the light deterioration of the present invention is suppressed in the light deterioration inhibitor for suppressing the light deterioration of the citrus beverage. It includes the invention of a blended citrus beverage photodegradation inhibitor.
すなわち、具体的には本発明は、［１］柑橘系飲料において、飲料全量に対して、トコフェロールを０．００００６〜０．０３重量％、ルテインを０．００００００５〜０．０００５重量％、及び酵素処理ルチンを０．００００２〜０．０１重量％の含有割合となるように配合含有させたことを特徴とする、光劣化が抑制された柑橘系飲料や、［２］柑橘系飲料が、非アルコール又はアルコール含有柑橘系飲料であることを特徴とする前記［１］に記載の光劣化が抑制された柑橘系飲料や、［３］柑橘系飲料が、光透過性の容器詰め飲料であることを特徴とする前記［１］又は［２］記載の光劣化が抑制された柑橘系飲料からなる。 That is, the present invention specifically relates to [1] citrus beverages, tocopherol is 0.00006 to 0.03% by weight, lutein is 0.0000005 to 0.0005% by weight, and the enzyme based on the total amount of the beverage A citrus beverage with reduced photodegradation and [2] citrus beverage, which is a non-alcohol, characterized by containing treated rutin in an amount of 0.00002 to 0.01% by weight. Or it is an alcohol containing citrus-type drink, The citrus-type drink by which the photodegradation as described in said [1] was suppressed, and [3] A citrus-type drink is that it is a light transmissive container-packed drink. It consists of the citrus drink in which the photodegradation of said [1] or [2] description characterized by being suppressed.
また、本発明は、［４］柑橘系飲料の製造において、飲料全量に対して、トコフェロールを０．００００６〜０．０３重量％、ルテインを０．００００００５〜０．０００５重量％、及び酵素処理ルチンを０．００００２〜０．０１重量％の含有割合となるように配合含有することを特徴とする、飲料の光劣化が抑制された柑橘系飲料の製造方法や、［５］柑橘系飲料の製造において、飲料全量に対して、トコフェロールを０．００００６〜０．０３重量％、ルテインを０．００００００５〜０．０００５重量％、及び酵素処理ルチンを０．００００２〜０．０１重量％の含有割合となるように配合含有させることを特徴とする、柑橘系飲料の光劣化を抑制する方法や、［６］柑橘系飲料の光劣化を抑制するための光劣化抑制剤において、請求項１に記載の光劣化が抑制された柑橘系飲料を製造するために用いるトコフェロール、ルテイン、及び酵素処理ルチンを配合した、柑橘系飲料の光劣化抑制剤からなる。 In addition, in the production of [4] citrus beverages, the present invention provides 0.00006 to 0.03% by weight of tocopherol, 0.0000005 to 0.0005% by weight of lutein, and enzyme-treated rutin with respect to the total amount of beverage. Of citrus beverages with reduced photodegradation of the beverage, and [5] manufacture of citrus beverages, characterized in that In addition, the content ratio of 0.00006 to 0.03% by weight of tocopherol, 0.0000005 to 0.0005% by weight of lutein, and 0.00002 to 0.01% by weight of enzyme-treated rutin with respect to the total amount of beverage In a method for suppressing photodegradation of citrus beverages, and [6] a photodegradation inhibitor for suppressing photodegradation of citrus beverages, wherein Tocopherol used to produce citrus beverage photodegradation is suppressed according to claim 1, lutein, and enzyme-treated rutin was formulated, consisting of photodegradation inhibitor citrus beverage.
本発明は、光透過性容器詰め等の製品形態において、流通、販売が行われる柑橘系飲料においても、香気成分の光劣化が有効に抑制されて、保存後もフレッシュな香味を有する容器詰めの柑橘系飲料を提供し、柑橘系飲料自体の本来の香味である爽やかな香味を保持した、香気に優れ、安定性の高い柑橘系飲料製品を提供することができる。 In the product form such as light-transparent container packing, the present invention is a container-packed container that has a fresh flavor even after storage, in which light degradation of aroma components is effectively suppressed even in citrus beverages that are distributed and sold. By providing a citrus beverage, it is possible to provide a citrus beverage product with excellent fragrance and high stability that retains the refreshing flavor that is the original flavor of the citrus beverage itself.
本発明は、柑橘系飲料において、飲料全量に対して、トコフェロールを０．００００６〜０．０３重量％、ルテインを０．００００００５〜０．０００５重量％、及び酵素処理ルチンを０．００００２〜０．０１重量％の含有割合となるように配合含有させたことにより、光劣化が抑制された柑橘系飲料、その製造方法、及び該橘系飲料の光劣化抑制方法、そのための光劣化抑制剤からなる。 In the citrus beverage, the present invention relates to 0.00006-0.03% by weight of tocopherol, 0.0000005-0.0005% by weight of lutein, and 0.00002-0. It comprises a citrus beverage in which photodegradation is suppressed by containing and blending so as to have a content ratio of 01% by weight, a method for producing the citrus beverage, a method for inhibiting photodegradation of the citrus beverage, and a photodegradation inhibitor therefor. .
＜光劣化＞
本発明は、柑橘系飲料において、その製造、流通、保存時における飲料の香味成分の光劣化を抑制する。ペットボトルのような光透過性の透明容器に充填された柑橘系飲料は、日光や蛍光灯の下に放置した場合、柑橘系果汁の有するフレッシュな香気が低減して、代わりに樹脂、ビニール、化学薬品などを連想させるケミカル臭や、金属様臭又は酸化臭などのオフフレーバーが発生する。本発明における光劣化の防止効果は、該光による香味成分の劣化によるオフフレーバーの発生等を防止することからなる。
<Light degradation>
In the citrus beverage, the present invention suppresses photodegradation of the flavor component of the beverage during production, distribution, and storage. Citrus beverages filled in light-transparent transparent containers such as plastic bottles, when left under sunlight or fluorescent light, reduce the fresh aroma of citrus juice, instead of resin, vinyl, Off-flavors such as chemical odors reminiscent of chemicals, metal-like odors, and oxidation odors occur. The effect of preventing light deterioration in the present invention consists in preventing the occurrence of off-flavor due to the deterioration of the flavor component due to the light.
＜柑橘系飲料＞
本発明の柑橘系飲料とは、レモン、グレープフルーツ、みかん、ゆず、すだちなどの柑橘系果実の香味を有する飲料である。当該柑橘系果実の果汁を原料のひとつとして使用してもよいし、該果汁を一切使用せずとも柑橘系のフレーバーを使用しているものでもよい。より具体的には、柑橘系果汁中の共通成分であるリモネンを０．０１〜１００ｐｐｍ含む飲料である。リモネンをこの範囲含んでさえいれば、他の果汁を使用していても、柑橘系以外のタイプの香料を使用していても本発明の柑橘系飲料に含まれる。ちなみにリモネンは、試料を溶媒抽出した後、ガスクロマトグラフ質量分析法等により定量分析できる。リモネンはｄ体、ｌ体およびｄ/ｌ体３種の光学異性体が存在するが、本発明ではｄ-リモネンの標準品を用いて定量し、リモネン３種の総和をリモネン濃度とする。
<Citrus beverage>
The citrus beverage of the present invention is a beverage having a flavor of citrus fruits such as lemon, grapefruit, mandarin orange, yuzu and sudachi. The fruit juice of the said citrus fruit may be used as one of the raw materials, and what uses the citrus flavor without using this fruit juice at all may be used. More specifically, it is a beverage containing 0.01 to 100 ppm of limonene, which is a common component in citrus fruit juice. As long as limonene is included in this range, it is included in the citrus beverage of the present invention, even if other fruit juices are used or fragrances other than citrus are used. Incidentally, limonene can be quantitatively analyzed by gas chromatography mass spectrometry after extracting a sample with a solvent. Limonene has three optical isomers, d-form, l-form and d / l-form. In the present invention, it is quantified using a standard product of d-limonene, and the sum of the three kinds of limonene is used as the limonene concentration.
本発明の柑橘系飲料のｐＨの範囲は限定されないが柑橘系飲料の香味特徴を活かすためには、ｐＨ２．０〜５．０、好ましくはｐＨ２．５〜４．０に調整されていることが望ましい。ｐＨの調整は、酸性の柑橘系果汁を用いておこなわれる他、酸味料として一般に用いられるクエン酸、リンゴ酸、酒石酸、乳酸、コハク酸、酢酸などを用いて調整できるが、柑橘系フレーバーとの相性の良さの点からは、クエン酸又はリンゴ酸が好ましく、クエン酸が最も好ましい。 Although the range of the pH of the citrus beverage of the present invention is not limited, in order to make use of the flavor characteristics of the citrus beverage, it is adjusted to pH 2.0 to 5.0, preferably pH 2.5 to 4.0. desirable. The pH can be adjusted using acidic citrus fruit juice, and can be adjusted using citric acid, malic acid, tartaric acid, lactic acid, succinic acid, acetic acid, etc., which are commonly used as acidulants. In terms of compatibility, citric acid or malic acid is preferable, and citric acid is most preferable.
本発明の柑橘系飲料は、非アルコール又はアルコール含有柑橘系飲料として調製することができる。本発明の柑橘系飲料において、アルコールを含有させ、アルコール含有柑橘系飲料として調製する場合において、その一例がいわゆるチューハイタイプのアルコール飲料である。柑橘系果汁や柑橘系フレーバーとともにアルコールを混合し、更に炭酸ガスを付与したものである。そのほかアルコール含有飲料としては、ビールタイプの飲料と柑橘系の果汁やフレーバーとを混合して調製する柑橘香味のビールテイスト飲料や、柑橘系の果汁自体をアルコール発酵させて調製する柑橘香味の醗酵飲料などが例示できる。アルコール含量は、用途に合わせて例えば０．１〜２０容量％程度まで適宜選択できる。いずれにせよ、前記の通りリモネンが０．０１ｐｐｍ以上含まれてさえすれば、アルコールが含有されていても本発明の柑橘系酸性飲料に含まれることになる。 The citrus beverage of the present invention can be prepared as a non-alcohol or alcohol-containing citrus beverage. When the citrus beverage of the present invention contains alcohol and is prepared as an alcohol-containing citrus beverage, an example thereof is a so-called Chu-Hi type alcoholic beverage. Alcohol is mixed with citrus fruit juice and citrus flavor, and carbon dioxide is further added. Other alcohol-containing beverages include citrus flavored beer-taste beverages prepared by mixing beer-type beverages with citrus juices and flavors, and citrus flavored fermented beverages prepared by alcoholic fermentation of citrus juices themselves. Etc. can be exemplified. The alcohol content can be appropriately selected, for example, from about 0.1 to 20% by volume according to the application. In any case, as long as limonene is contained in an amount of 0.01 ppm or more as described above, it is included in the citrus acidic beverage of the present invention even if alcohol is contained.
また、本発明の柑橘系飲料において、炭酸ガスを含ませて、非アルコールの炭酸ガス飲料としてもよい。この場合、炭酸ガス圧に限定はないが、通常０．１〜０．５ＭＰａ程度である。 Moreover, in the citrus beverage of the present invention, carbon dioxide gas may be included to make a non-alcoholic carbon dioxide beverage. In this case, the carbon dioxide pressure is not limited, but is usually about 0.1 to 0.5 MPa.
その他、本発明の柑橘系飲料においては、非アルコール含有、アルコール含有に関わらず、通常の柑橘系飲料で用いられる原料、すなわち、甘味料（高甘味度甘味料を含む）、酸味料、香料、色素、安定剤などはいずれも使用可能である。その中でも特にアスコルビン酸は柑橘系飲料の香味によく合うと同時に、酸化防止効果も有するので本発明効果をより明確に発揮させる上では、添加することが好ましい。 In addition, in the citrus beverage of the present invention, regardless of non-alcohol content or alcohol content, raw materials used in ordinary citrus beverages, that is, sweeteners (including high-intensity sweeteners), acidulants, flavors, Any of dyes and stabilizers can be used. Among them, ascorbic acid particularly well matches the flavor of citrus beverages and at the same time has an antioxidant effect, so that it is preferable to add it in order to demonstrate the effects of the present invention more clearly.
＜光劣化抑制剤成分＞
本発明において、柑橘系飲料の光劣化抑制の有効成分として用いられる光劣化抑制剤成分としては、トコフェロール、ルテイン、及び酵素処理ルチンを組み合わせて配合した成分が用いられる。トコフェロール、ルテイン、及び酵素処理ルチンは、植物等から、抽出、採取されるもので、それ自体は飲食品等に用いる抗酸化剤として知られているものであり、市販品等によって入手することができる。
<Light degradation inhibitor component>
In this invention, the component which mix | blended combining the tocopherol, lutein, and the enzyme process rutin is used as a photodegradation inhibitor component used as an active ingredient of the photodegradation suppression of a citrus-type drink. Tocopherol, lutein, and enzyme-treated rutin are extracted and collected from plants, etc., and are known per se as antioxidants used in foods and drinks, and can be obtained from commercial products. it can.
＜トコフェロール＞
本発明で使用するトコフェロールは、脂溶性ビタミンの一種である。化学合成されたものでも、大豆油、小麦胚芽油、パーム油などの植物原料由来の油脂から抽出、精製されたものであってもよい。前者は、通常ｄｌ体のα型であり、後者は、全て天然ｄ体の、α、β、γ、δの各誘導型の混合物であるが、どちらも同じように使用できる。本発明は、ｄｌ体、ｄ体、及びα、β、γ、δ各誘導型を区別せず、全てをトコフェロールとして扱う。
<Tocopherol>
Tocopherol used in the present invention is a kind of fat-soluble vitamin. It may be chemically synthesized or extracted and purified from oils and fats derived from plant materials such as soybean oil, wheat germ oil and palm oil. The former is usually the α form of the dl form, and the latter is an α, β, γ, and δ derivative mixture of all natural d forms, both of which can be used in the same manner. In the present invention, the dl-form, d-form, and α, β, γ, and δ induction types are not distinguished, and all are treated as tocopherols.
本発明におけるトコフェロールの添加量は、香味劣化抑制効果や飲料香味や外観などに与える影響の点で、柑橘系飲料中に、０．００００６〜０．０３重量％の範囲で含有させるが、好ましくは、０．０００１２〜０．０１５重量％の範囲で含有させることができる。原料中及び飲料中のトコフェロールの定量分析は、食品添加物公定書に記載のＨＰＬＣ法などによりおこなうことができる。 The addition amount of tocopherol in the present invention is contained in the range of 0.00006 to 0.03% by weight in the citrus beverage in terms of influence on flavor deterioration inhibiting effect, beverage flavor and appearance, etc. , 0.00012 to 0.015% by weight. Quantitative analysis of tocopherol in raw materials and beverages can be performed by the HPLC method described in the Food Additives Official Document.
＜ルテイン＞
本発明で使用するルテインは、天然色素カロチノイドの一種であり、緑黄色野菜、例えば、ほうれん草や、かぼちゃ、ブロッコリーなどに多く含まれる。この緑黄色野菜などルテインを豊富に含む植物体などから抽出、精製したルテインも使用できるが、飲食品原料としてマリーゴールド由来のルテインが、天然物由来のルテインとして入手可能なので、これを用いればよい。一方、化学合成品のルテインも使用してもよい。
<Lutein>
Lutein used in the present invention is a kind of natural pigment carotenoid, and is abundant in green-yellow vegetables such as spinach, pumpkin, broccoli and the like. Lutein extracted and purified from a plant body rich in lutein such as green-yellow vegetables can also be used. However, marigold-derived lutein can be obtained as a natural product-derived lutein, and this can be used. On the other hand, chemically synthesized lutein may also be used.
本発明におけるルテインの添加量は、香味劣化抑制効果や飲料の香味や外観などに与える影響の点で、柑橘系飲料中に、０．００００００５〜０．０００５重量％範囲で含有させるが、好ましくは、０．０００００１〜０．０００２５重量％の範囲で含有させることができる。原料中及び飲料中のルテインの定量分析は、一般財団法人日本食品分析センターのＨＰに掲載（http://www.jfrl.or.jp/bunsekiflow/files/179.pdf）のＨＰＬＣ法などを用いて行うことができる。 The addition amount of lutein in the present invention is contained in the citrus beverage in the range of 0.0000005 to 0.0005% by weight in terms of the effect on the flavor deterioration inhibiting effect and the flavor and appearance of the beverage, preferably , 0.000001 to 0.00025% by weight. Quantitative analysis of lutein in raw materials and beverages uses the HPLC method published on the website of the Japan Food Research Center (http://www.jfrl.or.jp/bunsekiflow/files/179.pdf). Can be done.
＜酵素処理ルチン＞
本発明で使用する酵素処理ルチンは、ルチンを糖転移酵素で処理して水溶性を高めたルチンであり（特許文献１８参照）、市販品ではαＧルチンＰ（東洋製糖社製）が例示できる。ルチンは、ポリフェノール配糖体の一種であり、ソバの葉や、アスパラガス、柑橘類の果皮などに多く含まれている。
<Enzyme-treated rutin>
The enzyme-treated rutin used in the present invention is rutin obtained by treating rutin with a glycosyltransferase to enhance water solubility (see Patent Document 18), and αG rutin P (manufactured by Toyo Sugar Co., Ltd.) can be exemplified as a commercial product. Rutin is a kind of polyphenol glycoside and is contained in a lot of buckwheat leaves, asparagus, and citrus peels.
本発明における酵素処理ルチンの添加量は、香味劣化抑制効果や飲料の香味や外観などの与える影響の点で、柑橘系飲料に、０．００００２〜０．０１重量％の範囲で含有させるが、好ましくは、０．００００４〜０．００５重量％の範囲で含有させることができる。原料中及び飲料中の酵素処理ルチンの定量分析は食品衛生学雑誌 Ｖｏｌ．４１（２０００）Ｎｏ．１，ｐ５４−６０に記載のＨＰＬＣ法などにより行うことができる。 The addition amount of the enzyme-treated rutin in the present invention is contained in the range of 0.00002 to 0.01% by weight in the citrus beverage in terms of effects such as flavor deterioration suppressing effect and beverage flavor and appearance. Preferably, it can be contained in the range of 0.00004 to 0.005% by weight. Quantitative analysis of enzyme-treated rutin in raw materials and beverages can be found in Food Hygiene Magazine Vol. 41 (2000) No. 1, p54-60.
＜乳化＞
本発明で使用する、トコフェロール、ルテイン、及び酵素処理ルチンのうち、前二者は非水溶性であるため、柑橘系飲料中には溶解しにくいため、飲料原料の調合時に、乳化剤を用いて溶解することができる。乳化剤としては、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、及びポリソルベートの一種又は二種以上を用いることができる。また、均質化処理機のような均質化処理手段を用いることができる。
<Emulsification>
Among the tocopherol, lutein, and enzyme-treated rutin used in the present invention, the former two are water-insoluble, so it is difficult to dissolve in citrus beverages. can do. As the emulsifier, one or more of polyglycerin fatty acid ester, sucrose fatty acid ester, and polysorbate can be used. Moreover, a homogenization processing means such as a homogenization processor can be used.
更に、飲料製造の際のハンドリングの良さの点などから、予めこれら三成分と乳化剤を混合して製剤化しておくことが好ましい。製剤化は、各素材毎におこなうこともできるし、うち二者又は三者をまとめておこなうことができるが、三者ともまとめて製剤化しておくことがより好ましい。上記乳化剤を、水、多価アルコール又はそれらの混合物中に、溶解させた後、必要な量のトコフェロール、ルテイン、及び酵素処理ルチンを添加し、常法に従って乳化装置を用いて乳化することにより得られる。ここで、多価アルコールとは、分子内に２個以上の水酸基を持つ化合物の総称であり、グリセリン、プロピレングリコール、ソルビトール、マルチトールなどが例示できる。 Furthermore, it is preferable that these three components and an emulsifier are mixed and formulated in advance from the viewpoint of good handling during beverage production. Formulation can be performed for each material, and two or three of them can be performed together, but it is more preferable to formulate all three together. After the above emulsifier is dissolved in water, a polyhydric alcohol or a mixture thereof, the necessary amounts of tocopherol, lutein, and enzyme-treated rutin are added and emulsified using an emulsifier according to a conventional method. It is done. Here, the polyhydric alcohol is a general term for compounds having two or more hydroxyl groups in the molecule, and examples thereof include glycerin, propylene glycol, sorbitol, and maltitol.
＜容器詰め柑橘系飲料の製造方法＞
常法に従い、柑橘系酸性飲料の原料を、トコフェロール、ルテイン、及び酵素処理ルチンを含めて他の原料と一緒に、混合して溶解する。この後、必要な殺菌をおこなった後容器に充填するか、容器に充填してから必要な殺菌をおこなう。容器は、通常の容器詰め飲料で使用する、缶容器、ペットボトル、ガラスビン、紙容器など、いずれも使用可能である。本発明の効果である、光劣化抑制効果を有効に活用するという点では、光透過性のある、透明なガラスビンやペットボトルなどの容器を使用することが望ましい。
<Method for producing container-packed citrus beverage>
According to a conventional method, the ingredients of the citrus acid beverage are mixed and dissolved together with other ingredients including tocopherol, lutein and enzyme-treated rutin. Then, after performing necessary sterilization, the container is filled, or after filling the container, necessary sterilization is performed. As the container, any of cans, plastic bottles, glass bottles, paper containers, and the like used in ordinary container-packed beverages can be used. From the viewpoint of effectively utilizing the effect of suppressing light degradation, which is an effect of the present invention, it is desirable to use a transparent glass bottle or a plastic bottle such as a plastic bottle.
以下に実施例を示して、本発明を具体的に説明するが、本発明は、この実施例に限定されるものではない。 EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
＜香味劣化抑制用製剤の調製例＞
グリセリン７６．９５ｇにイオン交換水１０ｇとデカグリセリンモノミリステート５．０ｇと酵素処理ルチン２．０ｇを添加し、６０℃に加温して融解した。これにトコフェノール６．０ｇとルテイン０．０５ｇを添加して、ホモミキサーで高速攪拌して乳化させ、香味劣化抑制用製剤１００ｇを調製した。
<Preparation example of preparation for inhibiting flavor deterioration>
To 76.95 g of glycerin, 10 g of ion-exchanged water, 5.0 g of decaglycerin monomyristate and 2.0 g of enzyme-treated rutin were added and heated to 60 ° C. to melt. Tocophenol 6.0g and lutein 0.05g were added to this, it emulsified by high-speed stirring with a homomixer, and 100g of flavor deterioration suppression preparations were prepared.
＜容器詰め柑橘系飲料の製造例１＞
表１に示す原料にイオン交換水を加え、合計４６００ｍＬの飲料調合液を調製した。なお、実施例には香味劣化抑制用製剤として、前記調製例に記載した香味劣化抑制用製剤を用いた他、比較例３には市販の酸化防止剤ＴＳＸＬ−４（太陽化学社製；トコフェロール２重量％、ルテイン０．０５重量％含有）を使用した。また、グレーププルーツ果汁及びレモン果汁はストレート果汁を使用した。これらの調合液に対して、常法にしたがい、炭酸ガスを圧力０．２ＭＰａとなるように付与した。さらにそれぞれの調合液を透明なビン容器（２００ｍＬ容量）に充填してから、パストライズ殺菌して、比較例１と実施例１〜４の容器詰め柑橘系飲料（アルコール６．３容量％）を調製した。表１には、トコフェロール、ルテイン、及び酵素処理ルチンの添加量、並びにそれぞれの飲料中のリモネンの定量値も併せて記載した。
<Production Example 1 of Container-packed Citrus Drink>
Ion exchange water was added to the raw materials shown in Table 1 to prepare a total of 4600 mL of beverage preparation. In addition, in the examples, the flavor deterioration-suppressing preparations described in the above preparation examples were used as flavor deterioration-suppressing preparations. In addition, in Comparative Example 3, a commercially available antioxidant TSXL-4 (manufactured by Taiyo Kagaku; Tocopherol 2 % By weight, containing 0.05% by weight of lutein). Further, grapefruit juice and lemon juice used straight fruit juice. In accordance with a conventional method, carbon dioxide gas was applied to these prepared solutions so as to have a pressure of 0.2 MPa. Furthermore, after filling each preparation liquid in a transparent bottle container (200 mL capacity | capacitance), pasteurize sterilization and the container stuffed citrus type beverage (alcohol 6.3 volume%) of Comparative Example 1 and Examples 1-4 are prepared. did. Table 1 also shows the amount of tocopherol, lutein, and enzyme-treated rutin added, and the quantitative value of limonene in each beverage.
＜保存試験及び官能評価＞
製造した容器詰め柑橘系飲料を３０００ルクスの曝光下で１４日間保存した後、官能評価に供した。官能評価は、柑橘系飲料の光劣化臭に関して訓練したパネル７名によっておこなった。光劣化臭の抑制効果を◎○△×の４段階で絶対評価した。光劣化が感じられないものを◎、光劣化臭がほとんど感じられないものを○、光劣化臭をやや感じるものを△、光劣化臭をはっきりと感じるものを×として、７名のパネルの平均を求めた。その結果を表２に示す。比較例１及び２の飲料は光劣化して樹脂、ビニルのようなオフフレーバーが目立っていたが、実施例の飲料はいずれも光劣化臭がほとんど感じられず、柑橘系のフレッシュな香味特徴が良く維持された飲料であった。比較例３も若干の光劣化臭抑制効果は確認できたものの、実施例の光劣化抑制効果の強さには遠く及ばなかった。また、製造直後の実施例の柑橘系飲料の香味については、柑橘系のフレッシュな香味特徴が十分に感じられており、本発明の香味劣化抑制用製剤による香味への悪影響はなかった。
<Storage test and sensory evaluation>
The produced container-packed citrus beverage was stored for 14 days under an exposure of 3000 lux, and then subjected to sensory evaluation. The sensory evaluation was performed by seven panels trained on the light-degrading odor of citrus beverages. The effect of suppressing the photodegradation odor was absolutely evaluated in four stages of ◎ ○ △ ×. Average of 7 panels, where ◎ indicates that light degradation is not felt, ○ indicates that light degradation odor is hardly felt, △ indicates that light degradation odor is slightly felt, and X indicates that light degradation odor is clearly felt. Asked. The results are shown in Table 2. The beverages of Comparative Examples 1 and 2 were photodegraded, and off-flavors such as resin and vinyl were conspicuous. However, all of the beverages of the examples hardly felt a photodegraded odor, and had a citrus fresh flavor characteristic. It was a well maintained beverage. Although the comparative example 3 was able to confirm some light degradation odor suppression effects, it did not reach the intensity | strength of the light degradation suppression effect of an Example far. Moreover, about the flavor of the citrus-type drink of the Example immediately after manufacture, the citrus-type fresh flavor characteristic was fully felt and there was no bad influence on the flavor by the preparation for flavor deterioration suppression of this invention.
＜容器詰め柑橘系飲料の製造例２＞
表３に示す原料にイオン交換水を加え、合計１０００ｍＬの飲料調合液を調製した。なお、香味劣化抑制用製剤として、前記調製例に記載した香味劣化抑制用製剤を用いた。これらの調合液に対しさらにそれぞれの調合液をＵＨＴ殺菌してから、透明なペットボトルに充填して、容器詰め柑橘系酸性飲料を調製した。この飲料は、３０００ルクスの曝光下で１４日間保存後も、光劣化臭が感じられず、柑橘系の香味特徴が十分に感じられる飲料であった。
<Manufacture example 2 of stuffed citrus beverage>
Ion exchange water was added to the raw materials shown in Table 3 to prepare a total of 1000 mL of beverage preparation. In addition, the preparation for flavor deterioration suppression described in the said preparation example was used as a preparation for flavor deterioration suppression. Each of these preparations was further UHT sterilized with respect to these preparations, and then filled into a transparent PET bottle to prepare a stuffed citrus acid beverage. This beverage was a beverage that did not feel a light-degraded odor even after being stored for 14 days under an exposure of 3000 lux, and that the citrus flavor characteristics were sufficiently felt.
本発明は、光透過性容器詰め等の製品形態において、流通、販売が行われる柑橘系飲料においても、香気成分の光劣化が有効に抑制されて、保存後もフレッシュな香味を有する容器詰めの柑橘系飲料を提供し、柑橘系飲料自体の本来の香味である爽やかな香味を保持した、香気に優れ、安定性の高い柑橘系飲料製品を提供する。 In the product form such as light-transparent container packing, the present invention is a container-packed container that has a fresh flavor even after storage, in which light degradation of aroma components is effectively suppressed even in citrus beverages that are distributed and sold. A citrus beverage is provided, and a citrus beverage product having excellent aroma and high stability, which retains the refreshing flavor that is the original flavor of the citrus beverage itself.
Claims (6)
In the photodegradation inhibitor for suppressing photodegradation of citrus beverages, tocopherol, lutein, and enzyme-treated rutin used for producing the citrus beverages with suppressed photodegradation according to claim 1 were blended, Light degradation inhibitor for citrus beverages.
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| JP2019208436A (en) * | 2018-06-05 | 2019-12-12 | キリンホールディングス株式会社 | Food and acid taste improving agent |
| JP2020137440A (en) * | 2019-02-27 | 2020-09-03 | キリンビバレッジ株式会社 | Packaged beverage containing hesperidin with suppressed nasty smell of hesperidin |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019208436A (en) * | 2018-06-05 | 2019-12-12 | キリンホールディングス株式会社 | Food and acid taste improving agent |
| JP7160567B2 (en) | 2018-06-05 | 2022-10-25 | キリンホールディングス株式会社 | food and acidity improver |
| JP2020137440A (en) * | 2019-02-27 | 2020-09-03 | キリンビバレッジ株式会社 | Packaged beverage containing hesperidin with suppressed nasty smell of hesperidin |
| JP7361476B2 (en) | 2019-02-27 | 2023-10-16 | キリンビバレッジ株式会社 | Packaged hesperidin-containing beverage with suppressed off-flavor and taste of hesperidin |
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