JP2018166525A - Container-packed lemon juice-containing beverage and method for producing same - Google Patents
Container-packed lemon juice-containing beverage and method for producing same Download PDFInfo
- Publication number
- JP2018166525A JP2018166525A JP2018149663A JP2018149663A JP2018166525A JP 2018166525 A JP2018166525 A JP 2018166525A JP 2018149663 A JP2018149663 A JP 2018149663A JP 2018149663 A JP2018149663 A JP 2018149663A JP 2018166525 A JP2018166525 A JP 2018166525A
- Authority
- JP
- Japan
- Prior art keywords
- lemon juice
- beverage
- container
- juice
- packed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、容器詰めレモン果汁含有飲料等に関するものである。詳細には、製造時及び経時保管時の褐変が抑制され、且つ、レモン果汁本来の香味、風味等が維持された、常温流通可能な容器詰めレモン果汁含有飲料及び当該飲料の製造方法等に関する。 The present invention relates to a container-packed lemon juice-containing beverage and the like. More specifically, the present invention relates to a container-packed lemon juice-containing beverage that can be distributed at room temperature, in which browning during production and storage over time is suppressed and the original flavor and flavor of lemon juice are maintained, a method for producing the beverage, and the like.
一般的に、果汁飲料（果汁含有飲料）は、製造時（特に加熱処理時）や流通時、保管時などにおいて褐変が進行してしまい商品価値が低下してしまうという問題が見受けられる。その中でも、常温流通時や常温保管時の経時的な褐変は特に問題であり、また、１００％レモン果汁を用いた場合には褐変が目立ちやすく、その商品価値は著しく低下してしまう。 Generally, fruit juice beverages (fruit juice-containing beverages) have a problem in that browning proceeds during production (particularly during heat treatment), distribution, storage, and the like, resulting in a reduction in commercial value. Among them, browning over time during normal temperature distribution or storage at normal temperature is a particular problem, and when 100% lemon juice is used, browning tends to be noticeable, and the commercial value thereof is significantly reduced.
レモン果汁の褐変は、主にビタミンＣの分解反応、メイラード反応、酸化反応から選ばれる少なくとも一種の反応に起因するものであると考えられる。メイラード反応は、還元糖とアミノ化合物（アミノ酸、ペプチド、タンパク質等）を加熱したときなどに見られる褐色物質（メラノイジン）生成反応である。 It is considered that the browning of lemon juice is mainly caused by at least one reaction selected from the decomposition reaction of vitamin C, Maillard reaction, and oxidation reaction. The Maillard reaction is a brown substance (melanoidin) production reaction that occurs when reducing sugars and amino compounds (amino acids, peptides, proteins, etc.) are heated.
しかしながら、レモン果汁含有飲料の褐変抑制や品質維持に関する有効な技術の開示は極めて少なく、当業界においては、様々な種類のレモン果汁含有飲料製造に広く適用することができ、且つ、容器詰め飲料として常温流通可能な程度の加熱殺菌処理を行った後でも品質が維持されるような有効な技術の開発が望まれている。 However, there are very few disclosures of effective technologies relating to browning suppression and quality maintenance of lemon juice-containing beverages, and in this industry, it can be widely applied to the production of various types of lemon juice-containing beverages, and as a container-packed beverage There is a demand for the development of an effective technique that maintains the quality even after the heat sterilization treatment to such an extent that it can be distributed at room temperature.
一方、５−ヒドロキシメチルフルフラール（以下、ＨＭＦともいう）は、糖や炭水化物の熱分解により生成される有機化合物であり、牛乳、蒸留酒、蜂蜜などの食品を加熱すると微量ながら生成することが知られている。蜂蜜では、過加熱を防ぐためＨＭＦ含量を国際規格で品質基準として定めている。また、麦芽アルコール飲料において、ＨＭＦ含量を指標として製造工程を監視し、ＨＭＦの生成を抑制することにより香味耐久性に優れたビール等を製造する技術も知られている（特許文献１）。 On the other hand, 5-hydroxymethylfurfural (hereinafter also referred to as HMF) is an organic compound produced by thermal decomposition of sugars and carbohydrates, and is known to be produced in trace amounts when foods such as milk, distilled liquor, and honey are heated. It has been. In honey, the HMF content is defined as a quality standard by international standards to prevent overheating. Moreover, in the malt alcoholic beverage, the technique which manufactures beer etc. excellent in flavor durability by monitoring a manufacturing process by using HMF content as a parameter | index and suppressing the production | generation of HMF is also known (patent document 1).
さらに、梅濃縮果汁において、加熱濃縮処理中に梅果汁に含まれるグルコースなどの糖類が脱水反応してＨＭＦが生成し、これがさらにクエン酸とのエステル縮合によりムメフラールを生成することが知られており、このＨＭＦなどのフルフラール類生成を抑制し梅果汁中のポリフェノール含有量を維持するために低温（８０℃以下）で濃縮する技術も知られている（特許文献２）。けれども、レモン果汁中のＨＭＦ量に関する検討や開示は現状では見当たらない。 Furthermore, it is known that saccharides such as glucose contained in plum juice are dehydrated during the heat concentration treatment to produce HMF in plum concentrated fruit juice, which further produces umefural by ester condensation with citric acid. In addition, a technique for concentrating at a low temperature (80 ° C. or lower) is also known in order to suppress the production of furfurals such as HMF and maintain the polyphenol content in plum juice (Patent Document 2). However, there are no studies or disclosures regarding the amount of HMF in lemon juice.
本発明は、レモン果汁の香味、風味、色調などが維持された、高品質な容器詰めレモン果汁含有飲料及び当該飲料の製造方法等を提供することを目的とする。 An object of the present invention is to provide a high-quality container-packed lemon juice-containing beverage in which the flavor, flavor, color, and the like of lemon juice are maintained, a method for producing the beverage, and the like.
上記目的を達成するため、本発明者らは鋭意研究を行い、加熱処理によりレモン果汁含有飲料中に生成されるＨＭＦ含有量を特定し、その生成を抑制すること、つまり容器詰めレモン果汁含有飲料中のＨＭＦ含有量を２．０ｐｐｍ以下とすることで、加熱処理による風香味の劣化が抑えられ、また、製造時だけでなく経時的な褐変も抑えられた容器詰めレモン果汁含有飲料を提供できること、及び、これは例えば１対以上の金属製の平行平板電極に挟まれた密閉系の通電ユニットを用いて交流電圧を印加させて液体を殺菌する交流高電界殺菌処理工程により殺菌を行って製造する方法等によって得ることができること、を見出し本発明を完成した。 In order to achieve the above object, the present inventors have intensively studied, specified the HMF content produced in the lemon juice-containing beverage by heat treatment, and suppressed its production, that is, the container-packed lemon juice-containing beverage. By making the HMF content of 2.0 ppm or less, deterioration of the flavor due to heat treatment can be suppressed, and a container-packed lemon juice-containing beverage in which not only the production but also browning over time can be suppressed can be provided. For example, this is manufactured by performing sterilization by an AC high electric field sterilization process in which an AC voltage is applied using a sealed energization unit sandwiched between one or more pairs of metal parallel plate electrodes to sterilize the liquid. And the present invention has been completed.
すなわち、本発明の実施形態は次のとおりである。
（１）１対以上の金属製の平行平板電極に挟まれた密閉系の通電ユニットを用いて交流電圧を印加させて液体を殺菌する交流高電界殺菌処理工程を経ることを特徴とする、容器詰めレモン果汁含有飲料中の５−ヒドロキシメチルフルフラールの生成を抑制する方法。
（２）濃縮レモン果汁を還元する際に用いる水を脱気又は不活性ガス置換し、製造工程で使用するタンク内を脱酸素状態とすることを特徴とする、（１）に記載の方法。
（３）容器詰めレモン果汁含有飲料中の５−ヒドロキシメチルフルフラール含有量を２．０ｐｐｍ以下とすることを特徴とする、請求項（１）又は（２）に記載の方法。
（４）殺菌温度１０５℃において１〜４回通液して殺菌処理すること、又は殺菌温度１１７℃において１〜３回通液して殺菌処理することにより、容器詰めレモン果汁含有飲料中の５−ヒドロキシメチルフルフラール含有量を２．０ｐｐｍ以下とすることを特徴とする、（１）〜（３）のいずれか１つに記載の方法。
（５）製品の充填後の保持時間を１５分以内とすることを特徴とする、（１）〜（４）のいずれか１つに記載の方法。
（６）容器詰めレモン果汁含有飲料中の５−ヒドロキシメチルフルフラール含有量を１．８ｐｐｍ以下とすることを特徴とする、（１）〜（５）のいずれか１つに記載の方法。
（７）１００％レモン果汁からなる、レモン果汁中の酸度が４．５％以上９％未満の容器詰めレモン果汁含有飲料であって、該飲料中の５−ヒドロキシメチルフルフラール含有量が２．０ｐｐｍ以下であることを特徴とする、容器詰めレモン果汁含有飲料。
（８）容器詰めレモン果汁含有飲料中の５−ヒドロキシメチルフルフラール含有量が１．８ｐｐｍ以下であることを特徴とする、（７）に記載の飲料。
（９）容器詰めレモン果汁含有飲料であって、該飲料中の５−ヒドロキシメチルフルフラール含有量が２．０ｐｐｍ（２．０ｍｇ／Ｌ）以下であることを特徴とする、容器詰めレモン果汁含有飲料。
（１０）容器詰めレモン果汁含有飲料中の５−ヒドロキシメチルフルフラール含有量が１．８ｐｐｍ（１．８ｍｇ／Ｌ）以下であることを特徴とする、（９）に記載の飲料。
（１１）１００％レモン果汁（ストレート果汁又は濃縮還元果汁）からなることを特徴とする、（９）又は（１０）に記載の飲料。
（１２）１対以上の金属製の平行平板電極に挟まれた密閉系の通電ユニットを用いて交流電圧を印加させて液体を殺菌する交流高電界殺菌処理をされたものであることを特徴とする、（９）〜（１１）のいずれか１つに記載の飲料。
（１３）濃縮レモン果汁を還元する際に用いる水を脱気又は不活性ガス（窒素ガスなど）置換し、製造工程で使用するタンク内を脱酸素状態として製造されたものであることを特徴とする、（９）〜（１２）のいずれか１つに記載の飲料。
That is, the embodiment of the present invention is as follows.
(1) An AC high electric field sterilization treatment step for sterilizing a liquid by applying an AC voltage using a closed system energization unit sandwiched between one or more pairs of metal parallel plate electrodes. The method to suppress the production | generation of 5-hydroxymethyl furfural in stuffed lemon fruit juice containing drink.
(2) The method according to (1), wherein water used for reducing concentrated lemon juice is degassed or replaced with an inert gas, and the tank used in the production process is deoxygenated.
(3) The method according to claim (1) or (2), wherein the content of 5-hydroxymethylfurfural in the container-packed lemon juice-containing beverage is 2.0 ppm or less.
(4) The sterilization temperature of 105 ° C is passed 1 to 4 times and sterilized, or the sterilization temperature of 117 ° C is passed 1 to 3 times and the sterilization is performed, so that 5 -Hydroxymethyl furfural content shall be 2.0 ppm or less, The method as described in any one of (1)-(3) characterized by the above-mentioned.
(5) The method according to any one of (1) to (4), wherein a retention time after filling the product is within 15 minutes.
(6) The method according to any one of (1) to (5), wherein the content of 5-hydroxymethylfurfural in a beverage containing lemon juice in a container is 1.8 ppm or less.
(7) Contained lemon-fruit juice-containing beverage with 100% lemon juice and having an acidity in lemon juice of 4.5% or more and less than 9%, and the 5-hydroxymethylfurfural content in the beverage is 2.0 ppm A container-packed lemon juice-containing beverage characterized by the following:
(8) The beverage according to (7), characterized in that the content of 5-hydroxymethylfurfural in the beverage containing lemon juice in a container is 1.8 ppm or less.
(9) Container-packed lemon juice-containing beverage, characterized in that the 5-hydroxymethylfurfural content in the beverage is 2.0 ppm (2.0 mg / L) or less, .
(10) The beverage according to (9), wherein the content of 5-hydroxymethylfurfural in the container-packed lemon juice-containing beverage is 1.8 ppm (1.8 mg / L) or less.
(11) The beverage according to (9) or (10), comprising 100% lemon juice (straight juice or concentrated reduced juice).
(12) An AC high electric field sterilization treatment for sterilizing a liquid by applying an AC voltage using a sealed energization unit sandwiched between one or more pairs of metal parallel plate electrodes, The beverage according to any one of (9) to (11).
(13) The water used for reducing concentrated lemon juice is degassed or replaced with an inert gas (such as nitrogen gas), and the tank used in the production process is manufactured in a deoxygenated state. The beverage according to any one of (9) to (12).
（１４）１対以上の金属製の平行平板電極に挟まれた密閉系の通電ユニットを用いて交流電圧を印加させて液体を殺菌する交流高電界殺菌処理工程を経ることを特徴とする、容器詰めレモン果汁飲料中の５−ヒドロキシメチルフルフラール含有量が２．０ｐｐｍ以下（好ましくは１．８ｐｐｍ以下）である容器詰めレモン果汁含有飲料の製造方法。
（１５）濃縮レモン果汁を還元する際に用いる水を脱気又は不活性ガス置換し、製造工程で使用するタンク内を脱酸素状態とすることを特徴とする、（１４）に記載の方法。
(14) An AC high electric field sterilization treatment step for sterilizing a liquid by applying an AC voltage using a sealed energization unit sandwiched between one or more pairs of metal parallel plate electrodes. The manufacturing method of the container filling lemon fruit juice containing drink whose 5-hydroxymethyl furfural content in a filling lemon fruit juice drink is 2.0 ppm or less (preferably 1.8 ppm or less).
(15) The method according to (14), wherein water used for reducing the concentrated lemon juice is degassed or replaced with an inert gas, and the tank used in the production process is deoxygenated.
本発明によれば、常温流通可能なものを含む各種容器詰めレモン果汁含有飲料の製造時の褐変や風香味劣化を抑制するとともに、経時に伴う褐変、風香味劣化をも抑制し、嗜好性の高い高品質な容器詰めレモン果汁含有飲料を提供することができる。 According to the present invention, it suppresses browning and flavor deterioration during production of various fruit-packed lemon juice-containing beverages including those that can be distributed at room temperature, and also suppresses browning and flavor deterioration with the passage of time. A high-quality container-packed lemon juice-containing beverage can be provided.
本発明は、容器詰めレモン果汁含有飲料を対象とする。通常、レモン果汁は、含まれるパルプ量により混濁果汁、セミクリア果汁、透明果汁に分けられ、また、それぞれについて、濃縮果汁、濃縮還元果汁、ストレート果汁が存在する。本発明におけるレモン果汁とは、上記から選ばれる少なくとも１種以上を意味し、これらのいずれかを単独で用いても良いし、これらを任意に組み合わせて使用しても良い。 The present invention is directed to a container-packed lemon juice-containing beverage. Usually, lemon juice is divided into turbid juice, semi-clear juice, and transparent juice according to the amount of pulp contained, and concentrated juice, concentrated reduced juice, and straight juice are present for each. The lemon juice in the present invention means at least one selected from the above, and any one of them may be used alone, or any combination thereof may be used.
なお、用いるレモン果汁としては、ストレート又は濃縮還元した１００％レモン果汁を使用するのが本発明の効果を十分に発揮させる上で好ましいが、他を完全に除外するものではない。ここで、「１００％レモン果汁」とは、レモン果実を破砕して搾汁若しくは裏ごしをし、皮、種子等を除去したもの、あるいは、これを濃縮したものを希釈して搾汁の状態に戻したものであって、レモン果汁中の酸度が４．５％以上９％未満のものを意味する。 In addition, as lemon juice to be used, it is preferable to use straight or concentrated and reduced 100% lemon juice in order to sufficiently exhibit the effects of the present invention, but the others are not completely excluded. Here, “100% lemon juice” refers to a juice obtained by crushing lemon fruit, squeezing or squeezing it, removing skin, seeds, etc., or concentrating it and diluting it. This means that the acidity in the lemon juice is 4.5% or more and less than 9%.
本発明においては、上記のようなレモン果汁をそのまま容器詰め飲料の調合液としても良いし、レモン果汁に加えて、レモン果汁以外の原料、例えばレモン果皮抽出物、レモンオイル、糖類、甘味料、有機酸（クエン酸など）、ｐＨ調整剤（重曹など）、乳化剤、香料、ビタミン類等について、殺菌前の任意の製造段階で添加・配合してレモン果汁含有調合液としても良い。 In the present invention, the lemon juice as described above may be used as it is as a preparation for a container-packed beverage, or in addition to lemon juice, raw materials other than lemon juice, such as lemon peel extract, lemon oil, sugars, sweeteners, An organic acid (such as citric acid), a pH adjuster (such as sodium bicarbonate), an emulsifier, a fragrance, and vitamins may be added and blended at any stage prior to sterilization to obtain a lemon juice-containing preparation.
このようにして得られた調合液の殺菌処理は、交流高電界殺菌処理又はそれに準ずる方法で行うことが好ましい。交流高電界殺菌処理は、特開２００６−２３８８２７や特開２００７−２９０１４などに記載の方法で行えば良く、具体的には、１対以上の金属製の平行平板電極（一定の間隔（数ｍｍ程度）で平行に配置された平板の電極）に挟まれた通電ユニットを用い、通電ユニットは絶縁体で覆うなどして密閉系とするとともに、通電ユニットの電極には交流電源を接続し、電圧を印加した通電ユニットに調合液を連続的に通液することによって微生物を殺菌する。なお、必要に応じて通電ユニット内部を０．４〜１．０ＭＰａ程度に加圧しても良い。そして、殺菌温度は耐熱性芽胞菌の有無などによって１００℃以上（好ましくは１００〜１４０℃）の条件で適宜設定すれば良く、更には、調合液を通電ユニットに２回以上通液して殺菌処理しても差し支えなく、これらの条件を総合的に勘案して殺菌条件を設定すれば良い。けれども、最終製品の品質を考慮すると、過剰な殺菌条件の設定は好ましくなく、Ｄ値やＦ値などを検討してできる限り熱履歴の少ない殺菌条件とすることが好ましい。 The sterilization treatment of the prepared liquid thus obtained is preferably performed by an alternating current high electric field sterilization treatment or a method equivalent thereto. The AC high electric field sterilization treatment may be performed by a method described in Japanese Patent Application Laid-Open No. 2006-238827, Japanese Patent Application Laid-Open No. 2007-29014, and the like. Specifically, one or more pairs of metal parallel plate electrodes (a constant interval (several mm) The energization unit is sandwiched between flat electrodes arranged in parallel with each other), and the energization unit is covered with an insulator to form a closed system. The microorganisms are sterilized by continuously passing the preparation liquid through the energizing unit to which is applied. In addition, you may pressurize the inside of an electricity supply unit to about 0.4-1.0 MPa as needed. And the sterilization temperature should just be suitably set on the conditions of 100 degreeC or more (preferably 100-140 degreeC) according to the presence or absence of heat-resistant spore bacteria, and also sterilize by passing the preparation liquid through the energizing unit twice or more. The sterilization conditions may be set in consideration of these conditions comprehensively. However, in view of the quality of the final product, it is not preferable to set an excessive sterilization condition, and it is preferable that the sterilization condition has as little heat history as possible by examining the D value, the F value, and the like.
また、この交流高電界殺菌処理に先立って、調合液を１〜複数回の濾過処理を行っても良い。特に、交流高電界殺菌処理をより効率的に行うため、調合液中に８００μｍ以上の粒子が含まれていれば、濾過処理等によってこれを取り除いておいた方が望ましい。 Prior to this AC high electric field sterilization treatment, the preparation liquid may be filtered one to several times. In particular, in order to perform AC high electric field sterilization more efficiently, if particles of 800 μm or more are contained in the preparation liquid, it is desirable to remove them by filtration or the like.
調合液は、殺菌処理したのち容器に充填される。つまり、本発明において「容器詰め」とは、ビン、缶、ペットボトル、紙容器、軟包材容器などに飲料が充填されていることを意味し、使用する容器はこれらのいずれでも良く、特段の限定はない。 The prepared liquid is sterilized and then filled into a container. That is, in the present invention, “packing containers” means that beverages are filled in bottles, cans, plastic bottles, paper containers, soft packaging containers, etc., and any of these containers may be used. There is no limitation.
容器への充填方法は、ホットパック、無菌充填などを用いることができ、特段の限定はないが、なるべく熱履歴の少ない方法を選択して用いることが好ましい。また、充填は脱酸素条件下で行うことが望ましい。さらに、容器中のヘッドスペースを不活性ガス（窒素ガス、アルゴンガスなど）で置換することがより好ましい。 As a method for filling the container, hot pack, aseptic filling or the like can be used, and there is no particular limitation, but it is preferable to select and use a method having as little heat history as possible. In addition, it is desirable to perform filling under deoxygenated conditions. Furthermore, it is more preferable to replace the head space in the container with an inert gas (nitrogen gas, argon gas, etc.).
なお、脱酸素条件下とは、充填環境（充填区画、配管など）やタンク内への不活性ガス注入による置換、減圧、脱酸素剤の使用などの方法で行うことが例示される。また、上記充填方法に加えて、レモン濃縮果汁の還元水（希釈水）や調合液への添加水等について脱気水を用いたり、調合工程を脱酸素条件下とするなども好適である。 Deoxygenation conditions are exemplified by a filling environment (filling compartment, piping, etc.) and a method such as replacement by injecting an inert gas into the tank, decompression, use of an oxygen scavenger, and the like. In addition to the above filling method, it is also preferable to use degassed water for reducing water (diluted water) of lemon-concentrated fruit juice, added water to the preparation liquid, etc., or to make the preparation process under deoxygenated conditions.
容器充填後は、冷却等を行い、最終製品である容器詰めレモン果汁含有飲料となる。なお、容器詰めレモン果汁含有飲料中のレモン果汁配合量（含有量）は、該果汁の原材料に占める重量の割合が１０％以上で、且つ、該果汁の原材料に占める重量の割合が果汁、砂糖類、はちみつ及び水以外のものの原材料に占める重量の割合を上回る配合量とすることが例示される。 After filling the container, cooling or the like is performed, and the container-packed lemon juice-containing beverage that is the final product is obtained. In addition, the lemon fruit juice content (content) in the container-packed lemon juice-containing beverage is such that the proportion of the weight of the juice to the raw material is 10% or more, and the proportion of the weight of the juice to the raw material is fruit juice, sugar It is exemplified that the blending amount is higher than the ratio of the weight of raw materials other than honey, honey and water.
本発明は、容器詰めレモン果汁含有飲料が常温流通可能なレベルで殺菌処理が施されているにもかかわらず、その品質が極めて高いことが大きな特徴である。これは、単に殺菌条件を緩やかにして加熱劣化を抑制したというものではなく、常温流通可能なレベルまで十分に殺菌が施されていながら劣化、褐変等が非常に少ないものであって、現状で常温流通されている容器詰めレモン果汁含有飲料には見られない特徴である。 The present invention is greatly characterized in that its quality is extremely high, even though the container-packed lemon juice-containing beverage is sterilized at a level at which it can be distributed at room temperature. This does not mean that the sterilization conditions are relaxed and the heat deterioration is suppressed, but the deterioration, browning, etc. are very little while being sufficiently sterilized to a level where it can be distributed at room temperature. This is a characteristic that is not seen in beverages containing lemon juice in containers.
このようにして、レモン果汁含有調合液を例えば交流高電界殺菌処理により製造することで、飲料製品中（特に、製造直後、あるいは、経時保管されていない飲料製品中）の５−ヒドロキシメチルフルフラール含有量を２．０ｐｐｍ以下（基準と比べ品質許容限界範囲を含む、好ましくは１．８ｐｐｍ以下）とすることができ、製造時の褐変やレモン本来の風香味の劣化を抑制するとともに、経時に伴う褐変、風香味劣化をも抑制し、極めて嗜好性の高い高品質な容器詰めレモン果汁含有飲料を得ることができる。 In this way, by producing a lemon juice-containing preparation by, for example, alternating current high electric field sterilization treatment, 5-hydroxymethylfurfural content in beverage products (especially immediately after production or in beverage products that have not been stored over time) is contained. The amount can be 2.0 ppm or less (including the allowable quality limit range compared to the standard, preferably 1.8 ppm or less), and it suppresses browning at the time of production and deterioration of the original flavor of the lemon and accompanies over time. Browning and flavor deterioration are also suppressed, and a high-quality container-packed lemon juice-containing beverage with extremely high palatability can be obtained.
以下、本発明の実施例について述べるが、本発明はこれらの実施例のみに限定されるものではなく、本発明の技術的思想内においてこれらの様々な変形が可能である。 Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.
容器詰め１００％レモン果汁飲料製造において、ＵＨＴ殺菌処理を行った場合と交流高電界殺菌処理を行った場合とで得られる飲料の品質の差異を確認するため、以下の試験を行った。 In the production of 100% lemon juice drink in a container, the following tests were conducted in order to confirm the difference in the quality of beverages obtained when UHT sterilization was performed and when AC high electric field sterilization was performed.
まず、レモン濃縮果汁とレモン香料を混合した。なお、脱酸素区分（脱Ｏ２）では不活性ガス雰囲気下でこの処理を行った。これらを１００％レモン果汁となるようにゲージアップし（脱酸素区分は不活性ガス雰囲気下で脱気水使用）、調合液とした。この時のＢｒｉｘは９．４であった。これらの調合液を、ＵＨＴ殺菌区分は１０８℃６０秒の条件、交流高電界殺菌区分は原液流量１０３０ｍｌ／分、使用電極間隔４ｍｍ、印加電界時間０．０８８秒、保持時間１．７３秒、殺菌温度１０５℃、印加電圧７６６Ｖ／ｃｍの条件で殺菌処理を行った。なお、このＵＨＴ殺菌処理条件と交流高電界殺菌処理条件は殺菌強度が同じとなるように設定し、保持時間によるＦ値（８５℃でのＦ値で、Ｚ値７．８）はＵＨＴ殺菌処理が８８８．６２、交流高電界殺菌処理が１０．５６であった。 First, lemon concentrated fruit juice and lemon flavor were mixed. In the deoxygenation section (deoxygenation O 2 ), this treatment was performed in an inert gas atmosphere. These were gauged up to 100% lemon juice (deoxygenation section was degassed water in an inert gas atmosphere) to prepare a mixed solution. The Brix at this time was 9.4. These prepared solutions were subjected to UHT sterilization classification at 108 ° C. for 60 seconds, AC high electric field sterilization classification for stock solution flow rate of 1030 ml / min, used electrode interval of 4 mm, applied electric field time of 0.088 seconds, holding time of 1.73 seconds, sterilization Sterilization was performed under the conditions of a temperature of 105 ° C. and an applied voltage of 766 V / cm. The UHT sterilization treatment conditions and the AC high electric field sterilization treatment conditions are set so that the sterilization strength is the same, and the F value (F value at 85 ° C., Z value 7.8) by the holding time is UHT sterilization treatment. Was 88.62, and the AC high electric field sterilization treatment was 10.56.
この殺菌処理後の各区分の調合液を１５０ｍｌビンにホットパックし、製品とした。なお、充填はヘッドスペース酸素量が０．５ｍｌ／本となるようにヘッドスペース量を調整した。 The preparation liquid of each division after this sterilization treatment was hot-packed into a 150 ml bottle to obtain a product. Note that the amount of head space was adjusted so that the amount of oxygen in the head space was 0.5 ml / tube.
これら製品について、充填後未経時（製造直後）での色差（Ｌ＊値、ａ＊値、ｂ＊値、褐変度（ＹＩ）、調合液からのＹＩ増加量（ΔＹＩ））、ＨＭＦ含有量、調合液からのＨＭＦ増加量（ΔＨＭＦ）をそれぞれ測定し、調合液のデータと比較した。これらの測定結果を表１に、高速液体クロマトグラフ（島津製作所社製）によるＨＭＦ含有量の測定条件を表２に示した。 About these products, color difference (L * value, a * value, b * value, browning degree (YI), YI increase from the preparation liquid (ΔYI)), HMF content, before filling (immediately after production) The amount of increase in HMF (ΔHMF) from the preparation liquid was measured and compared with the data of the preparation liquid. The measurement results are shown in Table 1, and the measurement conditions of the HMF content by a high performance liquid chromatograph (manufactured by Shimadzu Corporation) are shown in Table 2.
この結果、１００％レモン果汁飲料をＵＨＴ殺菌処理すると褐変度が調合液より１０程度高まり、ＨＭＦ含有量も４ｐｐｍ程度まで増加すること、交流高電界殺菌処理では褐変度が調合液より４程度高くなるにとどまり、ＨＭＦ含有量も１．２ｐｐｍ以下に抑えられることが明らかとなった。 As a result, when the 100% lemon juice drink is UHT sterilized, the browning degree is increased by about 10 from the preparation liquid, and the HMF content is increased to about 4 ppm. It became clear that the HMF content was suppressed to 1.2 ppm or less.
引き続き、容器詰め１００％レモン果汁飲料製造において、ＵＨＴ殺菌処理を行った場合と交流高電界殺菌処理を行った場合とで得られる飲料の品質の差異を確認するため、以下の試験を行った。 Subsequently, in the production of 100% lemon juice drink in a container, the following test was performed in order to confirm the difference in the quality of the beverage obtained when the UHT sterilization treatment was performed and when the AC high electric field sterilization treatment was performed.
実施例１と同様に、レモン濃縮果汁とレモン香料を混合して、これを１００％レモン果汁となるようにゲージアップして調合液とした。この調合液を、ＵＨＴ殺菌区分は１１５℃、１２０℃、１２５℃の各温度でそれぞれ３０秒、交流高電界殺菌区分は印加電界時間０．０４４秒、保持時間０．８６５秒とした以外は実施例１と同じ条件で殺菌処理を行った。そして、この殺菌処理後の各区分の調合液を実施例１と同じ方法で容器詰め飲料製品とした。なお、ＵＨＴ殺菌区分は全ての工程を脱酸素条件下とせずに行い、交流高電界殺菌区分については、全ての工程を脱酸素条件下とせずに行ったもの、調合液調製時に調合タンク内を不活性ガスで置換し且つ脱気水を用いたもの（調合脱酸素）、全ての工程を脱酸素条件下としたもの（完全脱酸素）の３種類を製造した。 In the same manner as in Example 1, lemon concentrated fruit juice and lemon flavor were mixed, and the mixture was gauged up to 100% lemon fruit juice to prepare a mixed solution. This mixed solution was carried out except that the UHT sterilization section was set at 30 ° C. for each temperature of 115 ° C., 120 ° C., and 125 ° C., and the AC high electric field sterilization section was applied for an applied electric field time of 0.044 seconds and a holding time of 0.865 seconds. Sterilization was performed under the same conditions as in Example 1. And the preparation liquid of each division after this sterilization process was used as the container-packed drink product by the same method as Example 1. In addition, UHT sterilization classification is performed without deoxygenating all processes, and AC high electric field sterilization classification is performed without deoxygenating all processes. Three types were produced: one substituted with an inert gas and using degassed water (preparation deoxygenation), and one subjected to all deoxygenation conditions (complete deoxygenation).
これら製品について、調合液、充填後未経時（製造直後）、製造後４５℃で１週間保存後（４５℃１Ｗ）、製造後４５℃で２週間保存後（４５℃２Ｗ）の各段階での色差（褐変度（ＹＩ））、調合液からのＹＩ増加量（ΔＹＩ）、ＨＭＦ含有量、調合液からのＨＭＦ増加量（ΔＨＭＦ）をそれぞれ測定した。上記の製造条件及び測定結果を表３に示した。なお、ＨＭＦ含有量は実施例１と同じ方法で測定した。 About these products, the preparation liquid, after filling (not immediately after production), immediately after production, stored at 45 ° C. for 1 week (45 ° C. 1 W), after production, stored at 45 ° C. for 2 weeks (45 ° C. 2 W) The color difference (browning degree (YI)), the YI increase amount (ΔYI) from the preparation liquid, the HMF content, and the HMF increase amount (ΔHMF) from the preparation liquid were measured. The production conditions and measurement results are shown in Table 3. The HMF content was measured by the same method as in Example 1.
この結果、１００％レモン果汁飲料のＵＨＴ殺菌処理では、未経時及び経時保管後のいずれも褐変度が調合液より極めて高まり、ＨＭＦ含有量も２．５〜９．７ｐｐｍ程度まで増加すること、交流高電界殺菌処理ではＵＨＴ殺菌処理より褐変度が優位に低く、経時変化も少なく、ＨＭＦ含有量も未経時で１．７ｐｐｍ以下に抑えられることが明らかとなった。 As a result, in the UHT sterilization treatment of 100% lemon juice drink, the browning degree is extremely higher than that of the preparation liquid both before and after storage, and the HMF content is increased to about 2.5 to 9.7 ppm. It was revealed that the browning degree was significantly lower in the high electric field sterilization treatment than the UHT sterilization treatment, the change with time was small, and the HMF content was also suppressed to 1.7 ppm or less without aging.
容器詰め１００％レモン果汁飲料製造において、交流高電界殺菌処理の殺菌温度、殺菌装置への通液回数及び保持時間と飲料の品質との関連性を確認するため、以下の試験を行った。 In the production of 100% lemon juice drink in a container, the following tests were conducted in order to confirm the relationship between the sterilization temperature of AC high electric field sterilization treatment, the number of times of liquid passing through the sterilizer and the holding time, and the beverage quality.
実施例１と同様の方法で調製した１００％レモン果汁を交流高電界殺菌処理し、殺菌後の液を充填品温８５℃になるようにビンに充填して、充填後に８５℃の湯煎で所定時間（０分、５分、１０分、１５分）保持した。交流高電界殺菌条件は、殺菌温度は１０５℃と１１７℃の２区分で、殺菌装置への通液回数は１０５℃区分で１回通液、３回通液、４回通液の３パターン、１１７℃区分で１〜５回通液の５パターンを行った。なお、１回通液あたりの印加電界時間は０．０４４秒、保持時間は０．８６５秒とし、その他の条件は実施例１の交流高電界殺菌処理と同様とした。 100% lemon juice prepared in the same manner as in Example 1 was subjected to alternating current high electric field sterilization treatment, and the sterilized liquid was filled into a bottle so that the filling product temperature was 85 ° C. Hold time (0 min, 5 min, 10 min, 15 min). The AC high electric field sterilization conditions are as follows: the sterilization temperature is divided into 105 ° C and 117 ° C, and the number of times the liquid is passed through the sterilizer is 105 ° C, 1 pattern, 3 times, and 4 times. Five patterns of 1 to 5 times of liquid flow were performed at 117 ° C. The applied electric field time per liquid flow was 0.044 seconds, the holding time was 0.865 seconds, and the other conditions were the same as in the AC high electric field sterilization treatment of Example 1.
各所定時間保持後のこれら製品について、ＨＭＦ含有量の測定、及び、訓練された５名のパネラーによる官能評価を実施した。官能評価は、香り（レモン本来のフレッシュな香り立ち、加熱臭の強さ）、味（酸味のまろやかさ、後味の苦味・雑味）、外観（レモン果汁特有の色調を有しているか）をポイントとし、パネラーによるディスカッションにより、殺菌温度１０５℃、１回通液、保持時間０分の区分を基準として、基準とほぼ同等で本発明が所望する品質であるものを好適品質（○）、基準より劣るものの本発明の所望する品質の許容範囲であるものを品質許容限界（△）、基準よりも明らかに品質が異なり本発明の所望する品質よりも劣るものを品質不可（×）として、この３段階で評価を行った。殺菌温度１０５℃での結果を図１に、殺菌温度１１７℃での結果を図２に示した。なお、ＨＭＦ含有量は実施例１と同じ方法で測定した。 These products after each predetermined time were subjected to measurement of HMF content and sensory evaluation by 5 trained panelists. The sensory evaluation is based on the fragrance (fresh lemon fragrance, intensity of heated odor), taste (sourness mellowness, aftertaste bitterness / miscellaneous taste), and appearance (whether it has a unique color tone of lemon juice). Based on the discussion by the panelists, the quality that the present invention desires is almost the same as the standard based on the classification of the sterilization temperature 105 ° C, one-time flow, and the retention time 0 minutes. Although it is inferior but is within the allowable range of the desired quality of the present invention, the acceptable quality limit (△), the quality is clearly different from the standard, and is inferior to the desired quality of the present invention (×). Evaluation was performed in three stages. The results at a sterilization temperature of 105 ° C. are shown in FIG. 1, and the results at a sterilization temperature of 117 ° C. are shown in FIG. The HMF content was measured by the same method as in Example 1.
この結果、殺菌温度１０５℃においては３回通液、４回通液の製品を１５分保持したものが品質許容限界レベルであること、殺菌温度１１７℃においては１〜３回通液の製品を１５分保持したもの、４回通液の製品を１０分保持したもの、及び、５回通液の製品を５分保持したものが基準と比べ品質許容限界範囲であること、４回通液の製品を１５分保持したもの及び５回通液の製品を１０、１５分保持したものが所望する品質よりも劣り品質不可であることが明らかとなった。つまり、容器詰め１００％レモン果汁飲料において、ＨＭＦ含有量が２．０ｐｐｍ以下となれば本発明が所望する品質レベルを維持することができ、好ましくは１．８ｐｐｍ以下となるのが好適であることが示された。 As a result, when the sterilization temperature is 105 ° C., the product that has been passed through 3 times and 4 times for 15 minutes is the acceptable quality limit level, and at the sterilization temperature of 117 ° C., the product that has passed through 1 to 3 times. A product that has been held for 15 minutes, a product that has been held for 4 times for 10 minutes, and a product that has been held for 5 minutes that has been passed for 5 minutes are within the acceptable quality range compared to the standard. It was revealed that the product held for 15 minutes and the product held for 5 times for 10 or 15 minutes were inferior to the desired quality and could not be quality. That is, in a 100% lemon juice drink packed in a container, if the HMF content is 2.0 ppm or less, the quality level desired by the present invention can be maintained, and preferably 1.8 ppm or less. It has been shown.
以上より、容器詰め１００％レモン果汁飲料において、交流高電界殺菌処理を用いて殺菌処理を行って該飲料中のＨＭＦ含有量を２．０ｐｐｍ以下、好ましくは１．８ｐｐｍ以下とすることで、高品質な容器詰め１００％レモン果汁飲料を得ることができ、且つ、経時的な変化も少なくすることができることが示された。 From the above, in a 100% lemon juice beverage packed in a container, by performing a sterilization treatment using an alternating current high electric field sterilization treatment, the HMF content in the beverage is 2.0 ppm or less, preferably 1.8 ppm or less. It was shown that a 100% lemon juice drink with high quality can be obtained, and the change with time can be reduced.
本発明を要約すれば、以下の通りである。 The present invention is summarized as follows.
本発明は、レモン果汁の本来の香味、風味、色調などが維持された、高品質な容器詰めレモン果汁含有飲料及び当該飲料の製造方法等を提供することを目的とする。 An object of the present invention is to provide a high-quality container-packed lemon juice-containing beverage in which the original flavor, flavor, color, and the like of lemon juice are maintained, a method for producing the beverage, and the like.
そして、容器詰めレモン果汁含有飲料中の５−ヒドロキシメチルフルフラール含有量を２．０ｐｐｍ（２．０ｍｇ／Ｌ）以下とした飲料とすることで、高品質な容器詰めレモン果汁含有飲料となる。これは、例えば、１対以上の金属製の平行平板電極に挟まれた密閉系の通電ユニットを用いて交流電圧を印加させて液体を殺菌する交流高電界殺菌処理工程により殺菌を行って製造することで得ることができる。 And it becomes a high quality container-packed lemon juice containing drink by setting it as the drink which made 5-hydroxymethylfurfural content in a container-packed lemon juice containing drink 2.0 ppm (2.0 mg / L) or less. For example, this is produced by performing sterilization by an AC high electric field sterilization process in which an AC voltage is applied using a sealed energization unit sandwiched between one or more pairs of metal parallel plate electrodes to sterilize the liquid. Can be obtained.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018149663A JP2018166525A (en) | 2018-08-08 | 2018-08-08 | Container-packed lemon juice-containing beverage and method for producing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018149663A JP2018166525A (en) | 2018-08-08 | 2018-08-08 | Container-packed lemon juice-containing beverage and method for producing same |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013246715A Division JP2015104323A (en) | 2013-11-28 | 2013-11-28 | Lemon juice-containing beverage packed in container, and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2018166525A true JP2018166525A (en) | 2018-11-01 |
Family
ID=64017784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018149663A Pending JP2018166525A (en) | 2018-08-08 | 2018-08-08 | Container-packed lemon juice-containing beverage and method for producing same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2018166525A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04365464A (en) * | 1991-04-02 | 1992-12-17 | Miura Kenkyusho:Kk | Treatment of ascorbic acid-containing solution |
| JPH06141825A (en) * | 1992-11-09 | 1994-05-24 | Dainippon Ink & Chem Inc | Production of soft drink |
| JPH06292546A (en) * | 1992-03-31 | 1994-10-21 | Chiyoda Corp | Production of fruit juice |
| JP2007029014A (en) * | 2005-07-27 | 2007-02-08 | Pokka Corp | Method for sterilizing fruit juice |
| JP2015104323A (en) * | 2013-11-28 | 2015-06-08 | ポッカサッポロフード＆ビバレッジ株式会社 | Lemon juice-containing beverage packed in container, and manufacturing method thereof |
-
2018
- 2018-08-08 JP JP2018149663A patent/JP2018166525A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04365464A (en) * | 1991-04-02 | 1992-12-17 | Miura Kenkyusho:Kk | Treatment of ascorbic acid-containing solution |
| JPH06292546A (en) * | 1992-03-31 | 1994-10-21 | Chiyoda Corp | Production of fruit juice |
| JPH06141825A (en) * | 1992-11-09 | 1994-05-24 | Dainippon Ink & Chem Inc | Production of soft drink |
| JP2007029014A (en) * | 2005-07-27 | 2007-02-08 | Pokka Corp | Method for sterilizing fruit juice |
| JP2015104323A (en) * | 2013-11-28 | 2015-06-08 | ポッカサッポロフード＆ビバレッジ株式会社 | Lemon juice-containing beverage packed in container, and manufacturing method thereof |
Non-Patent Citations (4)
| Title |
|---|
| JOURNAL FO FOOD SCIENCE, vol. 51, no. 1, JPN6017038528, 1986, pages 184 - 187, ISSN: 0004204617 * |
| JOURNAL OF FOOD ENGINEERING, vol. 74, JPN6017038527, 2006, pages 211 - 216, ISSN: 0004204616 * |
| NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 54, no. 4, JPN6017038524, 2007, pages 195 - 199, ISSN: 0004204615 * |
| 食総研ニュース, JPN6017038525, 2008, pages 6 - 7, ISSN: 0004204614 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH10295341A (en) | Production of milk beverage and fruit juice beverage of good flavor | |
| EP2094095B1 (en) | Ozone treatment of liquid foodstuff | |
| Tomadoni et al. | Individual and combined effects of pomegranate extract and ultrasonic treatments on kiwifruit juice quality parameters | |
| JP6775411B2 (en) | Beverage | |
| JP2015104323A (en) | Lemon juice-containing beverage packed in container, and manufacturing method thereof | |
| KR101733060B1 (en) | Sterilization method of milk using pulsed electric field and low temperature long time, and sterilized milk therefrom | |
| JP2022098923A (en) | Beverage containing citrus pericarp-derived component | |
| JP4495647B2 (en) | Fruit juice sterilization method | |
| JP2018166525A (en) | Container-packed lemon juice-containing beverage and method for producing same | |
| JP2005278605A (en) | Fruit juice beverage | |
| KR101478026B1 (en) | Manufacturing method of dong-chi-mi beverage using the pineapple and pineapple dong-chi-mi beverage prepared therefrom | |
| JP3547556B2 (en) | Manufacturing method of high quality containered beverage | |
| JP6054652B2 (en) | Method for producing coffee beverage | |
| KR101175038B1 (en) | Method for preparing fermented solution of yuzu and yuzu beverage composition using fermented solution of yuzu prepared the method | |
| US2292460A (en) | Process of preparing orange beverage | |
| US2054066A (en) | Method of treating food products and resulting product | |
| JP3895208B2 (en) | Method for producing coffee beverage | |
| JP4606961B2 (en) | Coffee sterilization method | |
| US4938856A (en) | Process for mild heat treatment of a flowable fluid | |
| JP3644659B2 (en) | Manufacturing method of filled product and filled product | |
| Jeevitha et al. | Non-thermal processing as a preservation tool for health-promoting beverages | |
| JP3527188B2 (en) | Prevention of fragrance deterioration of juice products by energizing treatment | |
| JP4349518B2 (en) | Continuous enzyme deactivation method of fruit juice | |
| CN104544413A (en) | Watermelon juice production technology | |
| JP4490147B2 (en) | Black vinegar drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20180906 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190723 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20200204 |