JP2020171233A - 酸性領域で香味を保持可能な容器詰青汁飲料 - Google Patents
酸性領域で香味を保持可能な容器詰青汁飲料 Download PDFInfo
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- JP2020171233A JP2020171233A JP2019075264A JP2019075264A JP2020171233A JP 2020171233 A JP2020171233 A JP 2020171233A JP 2019075264 A JP2019075264 A JP 2019075264A JP 2019075264 A JP2019075264 A JP 2019075264A JP 2020171233 A JP2020171233 A JP 2020171233A
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- green juice
- juice beverage
- green
- flavor
- beverage
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Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
[1]容器詰青汁飲料であって、
pHが2.5〜5.5であり、
クロロフィルを0.5mg/100g以上、20mg/100g未満含有する、容器詰青汁飲料。
[2]ポリフェノールを2.0mg/100g以上、180mg/100g未満含有する、[1]に記載の容器詰青汁飲料。
[3]青汁飲料の原料が大麦若葉である、[1]又は[2]に記載の容器詰青汁飲料。
[4]更に果実由来の原料を含む、[1]〜[3]のいずれかに記載の容器詰青汁飲料。
[5]糖度が7〜15の範囲内である、[1]〜[4]のいずれかに記載の容器詰青汁飲料。
[6]クエン酸を5〜150mg/100g含有する、[1]〜[5]のいずれかに記載の容器詰青汁飲料。
[7]容器詰青汁飲料を製造する方法であって、
pHを2.5〜5.5の範囲内に、そしてクロロフィルの含有量を2.0mg/100g以上、20mg/100g未満の範囲に調節する工程を含む、方法。
[8]容器詰青汁飲料由来の香味を保持する方法であって、
pHを2.5〜5.5の範囲内に、そしてクロロフィルの含有量を2.0mg/100g以上、20mg/100g未満の範囲に調節する工程を含む、方法。
第一の実施形態に係る容器詰青汁飲料は、pHが2.5〜5.5であり、クロロフィルを0.5mg/100g以上、20mg/100g未満含有するものである。
第二の実施形態において、容器詰青汁飲料を製造する方法は、pHを2.5〜5.5の範囲内に、そしてクロロフィルの含有量を2.0mg/100g以上、20mg/100g未満の範囲に調節する工程を含む。
第三の実施形態において、容器詰青汁飲料の緑色を保持する方法は、pHを2.5〜5.5の範囲内に、そしてクロロフィルの含有量を2.0mg/100g以上、20mg/100g未満の範囲に調節する工程を含む。
大麦若葉(乾燥粉末、佐々木食品社製、クロロフィル含有量429mg/100g、ポリフェノール含有量497mg/100g)及びホワイトグレープ果汁(透明濃縮果汁、宮崎県農協果汁社製、ポリフェノール含有量6mg/100g)を下記表に記載の配合割合となるようにそれぞれ配合し、純水でメスアップし、各1000gの青汁飲料液を作成した。pHは、炭酸水素ナトリウム、又はクエン酸を用いて調整した。なお表中の原料の配合量はストレート換算した値(SS)を示している。
各青汁飲料中のクロロフィル含有量は、分光光度計(島津社製UV1650PC)を用いた吸光光度法によって以下の波長で測定した。
Chl a=13.43×A663.8−3.47×A646.8
Chl b=22.90×A646.8−5.38×A663.8
Chls a+b=19.43×A646.8+8.05×A663.8nm
なお、クロロフィル含有量は、クロロフィルa及びクロロフィルbの合計値を示す。
タンニン酸を標準物質として酒石酸鉄による比色法を用いて求められる量をポリフェノール量とした。
各青汁飲料中のBrix(可溶性固形分)は、光学屈折率計によって測定した。測定にはアタゴ社製Digital Refractometers(RX5000α−Bev)を使用し、品温20℃にて測定した。
スクロース含有量及びフルクトース含有量は、HPLC糖分析装置(Dionex社製)を以下の条件で操作し、検量線法により定量して測定した。
カラム:Dionex社製Carbopack PA1 φ4.6×250mm
カラム温度:30℃
移動相:A相 200mM NaOH
:B相 1000mM Sodium Acetate
:C相 超純水
流速:1.0mL/min
注入量:50μL
検出:Dionex社製ED50 金電極
下記表の記載に基づき調製した青汁飲料サンプルを、5℃まで冷却した後、野菜飲料の開発業務に従事する、官能試験の専門パネラー7人によって、下記の評価項目に従って官能評価を実施し、最も多かった評価を採用した。
目視 5:緑色植物の香味を強く感じ、飲みにくい(コントロール1と同等)
4:緑色植物の香味をやや強く感じるが、許容範囲である
3:緑色植物の香味を適度に感じ、良好である
2:緑色植物の香味がやや弱いが、許容範囲である
1:緑色植物の香味が弱く、青汁飲料として物足りない(コントロール2と同等)
Claims (8)
- 容器詰青汁飲料であって、
pHが2.5〜5.5であり、
クロロフィルを0.5mg/100g以上、20mg/100g未満含有する、容器詰青汁飲料。 - ポリフェノールを2.0mg/100g以上、180mg/100g未満含有する、請求項1に記載の容器詰青汁飲料。
- 青汁飲料の原料が大麦若葉である、請求項1又は2に記載の容器詰青汁飲料。
- 更に果実由来の原料を含む、請求項1〜3のいずれか1項に記載の容器詰青汁飲料。
- 糖度が7〜15の範囲内である、請求項1〜4のいずれか1項に記載の容器詰青汁飲料。
- クエン酸を5〜150mg/100g含有する、請求項1〜5のいずれか1項に記載の容器詰青汁飲料。
- 容器詰青汁飲料を製造する方法であって、
pHを2.5〜5.5の範囲内に、そしてクロロフィルの含有量を2.0mg/100g以上、20mg/100g未満の範囲に調節する工程を含む、方法。 - 容器詰青汁飲料由来の香味を保持する方法であって、
pHを2.5〜5.5の範囲内に、そしてクロロフィルの含有量を2.0mg/100g以上、20mg/100g未満の範囲に調節する工程を含む、方法。
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