WO2021200457A1 - 中鎖脂肪酸トリグリセリドとアスコルビン酸とを含有する加熱殺菌済み容器詰め飲料 - Google Patents
中鎖脂肪酸トリグリセリドとアスコルビン酸とを含有する加熱殺菌済み容器詰め飲料 Download PDFInfo
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- WO2021200457A1 WO2021200457A1 PCT/JP2021/012203 JP2021012203W WO2021200457A1 WO 2021200457 A1 WO2021200457 A1 WO 2021200457A1 JP 2021012203 W JP2021012203 W JP 2021012203W WO 2021200457 A1 WO2021200457 A1 WO 2021200457A1
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- WO
- WIPO (PCT)
- Prior art keywords
- ascorbic acid
- amount
- fatty acid
- chain fatty
- beverage
- Prior art date
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 198
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- 150000004667 medium chain fatty acids Chemical class 0.000 title claims abstract description 40
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- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 claims abstract description 16
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- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 claims abstract description 12
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims abstract description 12
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 10
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- WMBWREPUVVBILR-GHTZIAJQSA-N (+)-gallocatechin gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-GHTZIAJQSA-N 0.000 claims abstract description 8
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
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- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A—HUMAN NECESSITIES
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- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
Definitions
- the present invention relates to a beverage containing medium-chain fatty acid triglyceride and ascorbic acid in a constant ratio, sterilized by heating, and packaged in a container.
- Medium-chain fatty acid triglyceride is a fat and oil found naturally in coconut oil and palm kernel oil. After being absorbed from the small intestine, medium-chain fatty acid triglyceride is directly sent to the liver via the portal vein and rapidly metabolized in the liver, so that it is used as an efficient energy supply source. Further, it is known that medium-chain fatty acid triglyceride is less likely to be accumulated as body fat than fats and oils composed of general long-chain fatty acids. For example, adding medium-chain fatty acid triglycerides to the normal diet of people on a diet or sugar restriction, or those who have a thin diet due to old age or illness can provide good energy supply.
- Patent Document 1 describes the use of medium chain triglyceride (MCT) to treat a wide range of diseases, including neurological disorders and conditions and disorders associated with brain energy deficiency.
- MCT medium chain triglyceride
- Patent Document 2 a medium-chain fatty acid triglyceride is added to a conventional beverage containing milk fat in an amount of 0.01 to 1% by weight based on the whole beverage to be derived from milk fat. It has been described that the generation of white suspended matter is suppressed and milk fat is stabilized in a milk-containing beverage.
- vitamin C Ascorbic acid (vitamin C) is used as an antioxidant in packaged beverages.
- such a deteriorated rice bran-like unpleasant odor has an ascorbic acid amount of 6 mg / 100 ml or more and a ratio of the amount of ascorbic acid to the amount of medium-chain fatty acid triglyceride. It was found that this occurs when a beverage having (ascorbic acid / medium chain fatty acid triglyceride) of 0.0003 or more and 0.1340 or less is heat-sterilized and packaged and stored. It was also found that this unpleasant odor was hardly felt immediately after heat sterilization and containerization, but became felt after storage.
- the amount of ascorbic acid is 6 mg / 100 ml or more, and the ratio of the amount of ascorbic acid to the amount of medium-chain fatty acid triglyceride (ascorbic acid / medium-chain fatty acid triglyceride) is 0.0003 or more and 0.1340 or less.
- the purpose is to reduce the unpleasant odor such as deteriorated rice bran generated when a certain beverage is heat-sterilized and packaged and stored for a long period of time.
- the amount of ascorbic acid is 6 mg / 100 ml or more, and the ratio of the amount of ascorbic acid to the amount of medium-chain fatty acid triglyceride (ascorbic acid / medium-chain fatty acid triglyceride) is 0.
- One or more catechins selected from catechin, catechin gallate, epicatechin, epicatechin gallate, galocatechin, galocatechin gallate, epigallocatechin, or epigallocatechin gallate for beverages of .0003 or more and 0.1340 or less.
- the present invention relates to the following.
- the amount of ascorbic acid is 6 mg / 100 ml or more
- the ratio of the mass of ascorbic acid to the mass of the medium-chain fatty acid triglyceride is 0.0003 or more and 0.1340 or less.
- one or more catechins selected from catechin, catechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, epigalocatechin, or epigalocatechin gallate is added as a total amount of 1 mg / 100 ml of the above catechins.
- Heat-sterilized packaged beverage [2] The heat-sterilized packaged beverage according to [1], wherein the amount of medium-chain fatty acid triglyceride is 500 mg / 100 ml or more.
- the amount of ascorbic acid is 6 mg / 100 ml or more, and the ratio of the amount of ascorbic acid to the amount of medium-chain fatty acid triglyceride (ascorbic acid / medium-chain fatty acid triglyceride) is 0.0003 or more and 0.1340 or less. It is a method of suppressing the unpleasant odor generated when beverages are sterilized by heating and stored in containers.
- one or more catechins selected from catechin, catechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, epigalocatechin, or epigalocatechin gallate is added to the beverage in an amount of 1 mg as the total amount of the catechins. /
- the above method comprising containing 100 ml or more.
- the present invention while containing medium-chain fatty acid triglyceride and a certain proportion of ascorbic acid, it has been sterilized by heating and sterilized by heating to reduce the unpleasant odor like rice bran that has deteriorated when stored in a container.
- Packaged beverages can be provided. Heat-sterilized packaged beverages may be stored for a relatively long period of time before being drunk. Beverages can be served. Beverages containing medium-chain fatty acid triglycerides, which are highly palatable, are considered to be a convenient source of medium-chain fatty acid triglycerides for those who take them on a daily basis in anticipation of the effects of medium-chain fatty acid triglycerides.
- the heat-sterilized packaged beverage of the present invention contains ascorbic acid.
- the term ascorbic acid in the present invention refers to L-ascorbic acid unless otherwise specified.
- L-ascorbic acid is sometimes referred to as vitamin C.
- Ascorbic acid is a food-acceptable salt of ascorbic acid (eg, sodium ascorbic acid, potassium ascorbic acid, calcium ascorbic acid, magnesium ascorbic acid, ammonium ascorbic acid, glycoside ascorbic acid, stearic acid ascorbic acid, palmitic acid ascorbic acid). It may be added to the beverage as an ester).
- a beverage of the present invention may be a natural material rich in ascorbic acid (for example, a natural material derived from fruits such as lemon, orange, acerola, or a natural material derived from vegetables such as broccoli, Brussels sprouts, peppers, komatsuna, cauliflower).
- Ascorbic acid may be contained in the beverage by adding to.
- the heat-sterilized packaged beverage of the present invention contains 6 mg / 100 ml or more of ascorbic acid. It is more preferably 10 mg / 100 ml or more, and further preferably 16 mg / 100 ml or more.
- the upper limit of the amount of ascorbic acid is not particularly limited, but considering the acidity generated by the addition of ascorbic acid, 80 mg / 100 ml or less is preferable, and 30 mg / 100 ml or less is more preferable.
- the ratio of the mass of ascorbic acid (ascorbic acid / medium chain fatty acid triglyceride) to the mass of the medium chain fatty acid triglyceride described later is 0.0003 or more and 0.1340 or less. It is preferably 0.0010 or more and 0.050 or less.
- the present inventors have an amount of ascorbic acid of 6 mg / 100 ml or more, and the ratio of the mass of ascorbic acid to the mass of medium-chain fatty acid triglyceride is 0.0003 or more and 0.1340 or less.
- the present invention is based on the finding that the unpleasant odor such as deteriorated rice bran can be reduced by using a specific amount or more of catechins described later in combination.
- the mass of ascorbic acid refers to a value obtained by converting the mass of ascorbic acid and its salt used into the mass of "ascorbic acid (C 6 H 8 O 6)". The amounts of medium-chain fatty acid triglycerides and catechins will be described later.
- the amount of ascorbic acid in a packaged beverage can be measured by the following methods: The packaged beverage is opened, the beverage is appropriately diluted with pure water, filtered through a membrane filter, and then subjected to high performance liquid chromatography (HPLC) analysis.
- HPLC high performance liquid chromatography
- the analysis conditions are as follows: -Column: Shodex RSpak KC-811 (8.0 mm ID x 300 mm) -Column temperature: 40 ° C -Mobile phase: 10 mmol / l phosphoric acid-Detection: UV210 nm ⁇ Injection amount: 20 ⁇ l -Flow velocity: 0.5 ml / min.
- MCT medium-chain fatty acid triglyceride
- MCT refers to a triglyceride having a saturated fatty acid having 8 carbon atoms (caprylic acid) and / or a saturated fatty acid having 10 carbon atoms (capric acid) as constituent fatty acids.
- One MCT molecule may consist of a single type of saturated fatty acid, or may contain both 8-carbon and 10-carbon saturated fatty acids. Further, a mixture of a plurality of types of MCT molecules may be used.
- the method for measuring the amount of constituent fatty acids in the entire MCT will be described later.
- MCT those obtained from natural products, those manufactured by chemical synthesis, etc. can be used.
- MCTs are commercially available.
- Commercially available MCT products MCT oil, etc.
- MCT oil, etc. may contain medium-chain fatty acids, diglycerides and monoglycerides of medium-chain fatty acids, short-chain fatty acids, long-chain fatty acid glycerides, etc. as subcomponents in addition to MCT. , If the amount of MCT defined below satisfies the scope of the present invention, those in which they coexist may be used.
- the amount of MCT in the heat-sterilized packaged beverage of the present invention is in the range where the ratio of the mass of ascorbic acid to the mass of MCT (ascorbic acid / MCT) satisfies 0.0003 or more and 0.1340 or less.
- the heat-sterilized packaged beverage contains MCT in a range that satisfies the above ratio with ascorbic acid
- the present inventors produce an unpleasant odor like rice bran that has deteriorated after long-term storage. I found.
- the present invention is based on the finding that the unpleasant odor such as deteriorated rice bran can be reduced by using a specific amount or more of catechins described later in combination.
- the amount of MCT contained in the heat-sterilized packaged beverage may be 0.0003 or more and 0.1340 or less in terms of ascorbic acid / MCT (mass ratio), and is not particularly limited. Considering the health effects of MCT, it is preferable to have a high content of MCT.
- the amount of MCT is preferably 500 mg / 100 ml or more, preferably 1000 mg / 100 ml or more, and even more preferably 3000 mg / 100 ml or more.
- the upper limit of the amount of MCT is not particularly limited, but if it exceeds 32000 mg / 100 ml, the throat becomes rough during drinking, so 32000 mg / 100 ml or less is more preferable, and 20000 mg / 100 ml or less is further preferable.
- the amount of MCT refers to the amount of triglyceride having a saturated fatty acid having 8 carbon atoms (caprylic acid) and / or a saturated fatty acid having 10 carbon atoms (capric acid) as constituent fatty acids.
- the amount of MCT in a packaged beverage can be measured by the following methods: After opening the packaged beverage and extracting lipids from the beverage by an appropriate method, the triglyceride content was measured according to AOCS Ce5-86, and the amount of each fatty acid was measured according to AOCS Ce1f-96.
- the heat-sterilized packaged beverage of the present invention contains catechins in addition to the above-mentioned ascorbic acid and MCT.
- catechins in addition to the above-mentioned ascorbic acid and MCT.
- the amount of ascorbic acid is 6 mg / 100 ml or more and the ratio of the amount of ascorbic acid to the amount of MCT (ascorbic acid / MCT) is 0.0003 or more and 0.1340 or less.
- catechins eight kinds of catechin, catechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, epigallocatechin, and epigallocatechin gallate are collectively referred to as "catechins". do.
- the beverage of the present invention contains one or more of the above eight types of catechins.
- amount of catechins in the present specification, it means the total amount of the above eight types. That is, the “amount of catechins” is the amount of one of the above eight types of catechins when the beverage contains only one of the above eight types of catechins, and the beverage is two of the above eight types of catechins. When it contains more than one species, it is the total amount of the two or more species.
- catechins commercially available ones may be used.
- catechins may be contained in the beverage by adding a natural material containing catechins such as tea leaves to the beverage of the present invention.
- the heat-sterilized packaged beverage of the present invention contains 1 mg / 100 ml or more of catechins. It is more preferably 5 mg / 100 ml or more, and further preferably 10 mg / 100 ml or more.
- the upper limit of the amount of catechins is not particularly limited, but considering the increase in bitterness due to catechins, 120 mg / 100 ml or less is preferable, and 90 mg / 100 ml or less is more preferable.
- the ratio of each catechin in the total amount of catechins is not particularly limited, but for example, epigallocatechin gallate is preferably 0.05 mg / 100 ml or more, and 0.07 mg / 100 ml or more is preferable.
- the amount of catechins in a packaged beverage can be measured by the following methods: The packaged beverage is opened and solids are removed from the beverage using a membrane filter (pore size 0.45 ⁇ m) before subject to high performance liquid chromatography (HPLC) analysis.
- HPLC device TOSOH HPLC system LC8020 modelII -Column: TSKgel ODS80T sQA (4.6 mm x 150 mm) -Column temperature: 40 ° C
- Mobile phase A water-acetonitrile-trifluoroacetic acid (90:10: 0.05)
- Mobile phase B water-acetonitrile-trifluoroacetic acid (20: 80: 0.05)
- Flow velocity 1 ml / min ⁇
- Gradient program Hours (minutes)% A% B 0 100 0 5 928 11 90 10 21 90 10 220 100 290 100 30 100 0 -Standard substances
- the present invention heat sterilizes a beverage in which the amount of ascorbic acid is 6 mg / 100 ml or more and the ratio of the amount of ascorbic acid to the amount of MCT (ascorbic acid / MCT) is 0.0003 or more and 0.1340 or less.
- the problem of an unpleasant odor such as deteriorated rice bran that occurs when packed in a container and stored is solved by containing a specific amount or more of catechins in the above-mentioned beverage.
- the beverage of the present invention is both heat sterilized and packaged.
- the order of heat sterilization and containerization is not particularly limited, and the process may be performed according to the procedure for producing a normal packaged beverage.
- a predetermined amount of the mixed solution may be filled in a can and retort sterilized, and in the case of a PET bottle, paper pack, cup, or bottled beverage, for example, UHT sterilization or the like may be performed. After that, a predetermined amount may be filled in a hot pack or aseptically filled at a low temperature.
- heat sterilization refers to a method of heating at 85 ° C. for 30 minutes or a method having an effect equal to or higher than this. More preferably, heat sterilization is a method of heating at 120 ° C. for 4 minutes or a method having an effect equal to or higher than that.
- the calculation method of temperature and time for "equivalent or higher efficacy" is described in "Hygiene Management Plan Guide for Soft Drink Production, November 2018 (one company) National Soft Drink Federation".
- the type of container for filling the beverage of the present invention is not particularly limited, and commonly used containers such as aluminum cans, steel cans, PET bottles, glass bottles, paper containers, and cups can be exemplified.
- the beverage of the present invention is filled in these containers and then closed.
- the beverage of the present invention includes various additives such as seasonings such as sweeteners, vitamins, pigments, antioxidants, emulsifiers, as in ordinary beverages, as long as the effects of the present invention are not impaired.
- seasonings such as sweeteners, vitamins, pigments, antioxidants, emulsifiers
- Stabilizers, preservatives, pH regulators, quality stabilizers and the like may be blended.
- tea extract, coffee extract, carbon dioxide, fruit juice, milk, alcohol and the like may be blended.
- tea beverages are a particularly preferred embodiment.
- tea beverages refers to a beverage containing an extract of tea leaves or an extract of grains as a main component.
- Non-fermented teas such as jade dew, ⁇ tea, etc .
- Semi-fermented teas such as Karyu tea (iron Kannon, color seeds, golden katsura, martial arts rock tea, etc.); Beverages based on grain tea such as tea and buckwheat tea can be mentioned.
- the present invention is heating in which the amount of ascorbic acid is 6 mg / 100 ml or more and the ratio of the amount of ascorbic acid to the amount of MCT (ascorbic acid / MCT) is 0.0003 or more and 0.1340 or less.
- This is a method for reducing an unpleasant odor such as deteriorated rice bran generated during storage in a sterilized packaged beverage.
- the amount of ascorbic acid is 6 mg / 100 ml or more, and the ratio of the amount of ascorbic acid to the amount of MCT (ascorbic acid / MCT) is 0.0003 or more and 0.1340 or less.
- one or more catechins selected from catechin, catechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, epigalocatechin, or epigalocatechin gallate is added as a total amount of 1 mg / mg of the above catechins.
- ascorbic acid L-ascorbic acid, manufactured by DSM
- MCT Coray (registered trademark) 64G, manufactured by Nisshin Oillio Co., Ltd., fatty acid composition: 60% by mass of C8 fatty acid, 40% by mass of C10 fatty acid
- catechins Sanphenon (registered trademark) EGCg-OP (manufactured by Taiyo Kagaku Co., Ltd.) was added and mixed.
- the mixed solution was filled in a can, closed, and then heat-sterilized at 125 ° C. for 5 minutes to prepare a heat-sterilized packaged beverage.
- Each beverage was subjected to an accelerated storage test, which was stored at room temperature for about 7 months.
- Table 1 shows the amount of ascorbic acid, the amount of MCT, the value of ascorbic acid (VC) / MCT, and the amount of catechins of each beverage after the storage test.
- Each beverage after the storage test was subjected to the following sensory evaluation.
- the evaluation was performed with a perfect score of 10 (no unpleasant odor / flavor is felt) and a minimum score of 1 (unpleasant odor / flavor is too strong to drink). An average score of 5.0 or higher is acceptable as a beverage. As a result of the evaluation, there was almost no variation in the evaluation points among the panelists.
- Table 2 shows the amount of ascorbic acid, the amount of MCT, the value of ascorbic acid (VC) / MCT, and the amount of various catechins of each beverage after the storage test.
- the unit of the amount of ascorbic acid, the amount of MCT, and the amount of various catechins in Table 2 is "mg / 100 ml”.
- Each beverage after the storage test was subjected to a sensory evaluation under the above-mentioned conditions in the same manner as in the above-mentioned "Production 1". The results are shown in Table 2.
- the amount of ascorbic acid is 6 mg / 100 ml or more
- the ascorbic acid / MCT is 0.0003 or more and 0.1340 or less
- the total amount of catechins is 1 mg / 100 ml or more. It can be seen that the green tea beverage has less unpleasant odor like deteriorated rice bran and is acceptable as a beverage.
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Abstract
Description
[1]アスコルビン酸の量が、6mg/100ml以上であり、
アスコルビン酸の質量の中鎖脂肪酸トリグリセリドの質量に対する割合(アスコルビン酸/中鎖脂肪酸トリグリセリド)が、0.0003以上0.1340以下であり、
さらに、カテキン、カテキンガレート、エピカテキン、エピカテキンガレート、ガロカテキン、ガロカテキンガレート、エピガロカテキン、またはエピガロカテキンガレートから選択される1以上のカテキン類を、上記カテキン類の合計量として1mg/100ml以上含む、
加熱殺菌済み容器詰め飲料。
[2]中鎖脂肪酸トリグリセリドの量が500mg/100ml以上である、[1]に記載の加熱殺菌済み容器詰め飲料。
[3]中鎖脂肪酸トリグリセリドにおける中鎖脂肪酸が、炭素数8の飽和脂肪酸及び/又は炭素数10の飽和脂肪酸である、[1]又は[2]に記載の加熱殺菌済み容器詰め飲料。
[4]加熱殺菌が、85℃で30分間加熱する方法又はこれと同等以上の効力を有する方法で行われたものである、[1]~[3]のいずれか1項に記載の加熱殺菌済み容器詰め飲料。
[5]アスコルビン酸の量が6mg/100ml以上であり、かつ、中鎖脂肪酸トリグリセリドの量に対するアスコルビン酸の量の割合(アスコルビン酸/中鎖脂肪酸トリグリセリド)が0.0003以上0.1340以下である飲料を加熱殺菌及び容器詰めして保管した際に生じる不快臭を抑制する方法であって、
前記飲料に、カテキン、カテキンガレート、エピカテキン、エピカテキンガレート、ガロカテキン、ガロカテキンガレート、エピガロカテキン、またはエピガロカテキンガレートから選択される1以上のカテキン類を、上記カテキン類の合計量として1mg/100ml以上含有させることを含む、上記方法。
本発明の加熱殺菌済み容器詰め飲料は、アスコルビン酸を含有する。本発明でアスコルビン酸というときは、特に記載した場合を除き、L-アスコルビン酸を指す。L-アスコルビン酸は、ビタミンCと称されることもある。アスコルビン酸は、食品として許容されるアスコルビン酸の塩(例えば、アスコルビン酸ナトリウム、アスコルビン酸カリウム、アスコルビン酸カルシウム、アスコルビン酸マグネシウム、アスコルビン酸アンモニウム、アスコルビン酸グリコシド、アスコルビン酸ステアリン酸エステル、アスコルビン酸パルミチン酸エステル)として飲料に添加してもよい。あるいは、アスコルビン酸を豊富に含む天然素材(例えば、レモン、オレンジ、アセロラなどの果実由来の天然素材、あるいは、ブロッコリー、メキャベツ、ピーマン、コマツナ、カリフラワーなどの野菜由来の天然素材)を本発明の飲料に添加することにより、アスコルビン酸を飲料中に含有させてもよい。
容器詰め飲料を開栓し、飲料を純水にて適宜希釈し、メンブレンフィルターにて濾過後、高速液体クロマトグラフィー(HPLC)分析に供する。分析条件は以下のとおり:
・カラム:Shodex RSpak KC-811(8.0mmI.D.×300mm)
・カラム温度:40℃
・移動相:10mmol/l リン酸
・検出:UV210nm
・注入量:20μl
・流速:0.5ml/分。
本発明の加熱殺菌済み容器詰め飲料は、中鎖脂肪酸トリグリセリド(以下、MCTと略すこともある。)を含有する。本明細書において、MCTは、炭素数8の飽和脂肪酸(カプリル酸)及び/又は炭素数10の飽和脂肪酸(カプリン酸)を構成脂肪酸とするトリグリセリドをいう。1つのMCT分子は、単一の種類の飽和脂肪酸からなっていてもよいし、あるいは炭素数8の飽和脂肪酸と炭素数10の飽和脂肪酸の両方を含んでいてもよい。また、複数の種類のMCT分子が混合されたものを用いてよい。
容器詰め飲料を開栓し、飲料から脂質を適切な方法で抽出した後、トリグリセリド含量をAOCS Ce5-86に準じて測定し、また、各脂肪酸の量をAOCS Ce1f-96に準じて測定し、これらの値から炭素数8の飽和脂肪酸(カプリル酸)及び/又は炭素数10の飽和脂肪酸(カプリン酸)を構成脂肪酸とするトリグリセリドの量を出することにより得ることができる。
本発明の加熱殺菌済み容器詰め飲料は、上記のアスコルビン酸及びMCTに加えて、カテキン類を含有する。アスコルビン酸の量が6mg/100ml以上であり、かつ、MCTの量に対するアスコルビン酸の量の割合(アスコルビン酸/MCT)が0.0003以上0.1340以下である加熱殺菌済み容器詰め飲料に対し、1mg/100ml以上のカテキン類を含有させることにより、上記の飲料を長期保管した際に生じる劣化した米糠のような不快臭を低減させることができる。なお、本明細書中では、カテキン、カテキンガレート、エピカテキン、エピカテキンガレート、ガロカテキン、ガロカテキンガレート、エピガロカテキン、及びエピガロカテキンガレートの8種を総称して「カテキン類」と呼ぶこととする。本発明の飲料は、上記8種のカテキン類のうちの1種以上を含む。本明細書で「カテキン類の量」をいうときには、上記8種の合計量をいうものとする。すなわち、「カテキン類の量」は、飲料が上記8種のカテキン類のうちの1種のみを含む場合には、その1種の量であり、飲料が上記8種のカテキン類のうちの2種以上を含む場合には、その2種以上の合計量である。
容器詰め飲料を開栓し、メンブレンフィルター(孔径0.45μm)を用いて飲料から固形分を除去した後、高速液体クロマトグラフィー(HPLC)分析に供する。
・HPLC装置:TOSOH HPLCシステムLC8020 modelII
・カラム:TSKgel ODS80T sQA(4.6mm×150mm)
・カラム温度:40℃
・移動相A:水-アセトニトリル-トリフルオロ酢酸(90:10:0.05)
・移動相B:水-アセトニトリル-トリフルオロ酢酸(20:80:0.05)
・検出:UV275nm
・注入量:20μl
・流速:1ml/分
・グラジエントプログラム:
時間(分) %A %B
0 100 0
5 92 8
11 90 10
21 90 10
22 0 100
29 0 100
30 100 0
・標準物質:カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート、及びエピガロカテキンガレート。
本発明は、アスコルビン酸の量が6mg/100ml以上であり、かつ、MCTの量に対するアスコルビン酸の量の割合(アスコルビン酸/MCT)が0.0003以上0.1340以下である飲料を加熱殺菌及び容器詰めして保管した際に生じる劣化した米糠のような不快臭の問題を、上記飲料に特定量以上のカテキン類を含有させることにより、解決するものである。本発明の飲料は、加熱殺菌と容器詰めの両方が行われている。「加熱殺菌済み容器詰め飲料」の製造において、加熱殺菌と容器詰めを行う順番は特に限定されず、通常の容器詰め飲料を製造する手順にしたがって行えばよい。例えば、缶飲料とする場合には、調合液を缶に所定量充填し、レトルト殺菌を行ってもよいし、ペットボトルや紙パック、カップ、瓶飲料とする場合には、例えばUHT殺菌等を行ってから、所定量をホットパック充填或いは低温で無菌充填してもよい。
その他、本発明の飲料には、本発明の効果を妨げない範囲で、通常の飲料と同様に、各種添加剤、例えば、甘味料などの調味料、ビタミン、色素類、酸化防止剤、乳化剤、安定化剤、保存料、pH調整剤、品質安定剤などを配合してもよい。また、飲料の種類に応じて、茶抽出液、コーヒー抽出液、炭酸ガス、果汁、乳類、アルコールなどを配合してもよい。
本発明は、別の側面ではアスコルビン酸の量が6mg/100ml以上であり、かつ、MCTの量に対するアスコルビン酸の量の割合(アスコルビン酸/MCT)が0.0003以上0.1340以下である加熱殺菌済み容器詰め飲料における保管時に発生する劣化した米糠のような不快臭を低減する方法である。また、本発明は、別の側面では、アスコルビン酸の量が6mg/100ml以上であり、MCTの量に対するアスコルビン酸の量の割合(アスコルビン酸/MCT)が0.0003以上0.1340以下であり、かつ、長期保管時に発生する劣化した米糠のような不快臭が低減された加熱殺菌済み容器詰め飲料の製造方法である。これらの方法は、具体的には、以下の工程を有する:
アスコルビン酸の量が6mg/100ml以上であり、かつ、MCTの量に対するアスコルビン酸の量の割合(アスコルビン酸/MCT)が0.0003以上0.1340以下である飲料を準備する工程、
飲料に、カテキン、カテキンガレート、エピカテキン、エピカテキンガレート、ガロカテキン、ガロカテキンガレート、エピガロカテキン、またはエピガロカテキンガレートから選択される1以上のカテキン類を、上記カテキン類の合計量として1mg/100ml以上含有させる工程、次いで、
得られた飲料を加熱殺菌及び容器詰めする工程。
<加熱殺菌済み容器詰め飲料の製造1>
イオン交換水に、乳化剤としてカゼインナトリウム、ショ糖脂肪酸エステル(SE-1670、三菱ケミカルフーズ社製)、及びグリセリン脂肪酸エステル(タイヨウ01、太陽化学社製)を、それぞれ1kgあたり、1g、0.8g、0.5gとなるように添加した。ここに、アスコルビン酸(L-アスコルビン酸、DSM製)、MCT(スコレー(登録商標)64G、日清オイリオ社製、脂肪酸組成:C8脂肪酸60質量%、C10脂肪酸40質量%)、及びカテキン類(サンフェノン(登録商標)EGCg-OP、太陽化学社製)を添加し、混合した。混合液を缶に充填し、閉栓した後、125℃、5分間の加熱殺菌処理を行い、加熱殺菌済み容器詰め飲料とした。各飲料を、常温でおよそ7か月間相当の保管となる加速保管試験に供した。保管試験後の各飲料のアスコルビン酸量、MCT量、アスコルビン酸(VC)/MCTの値、及びカテキン類量を表1に示す。保管試験後の各飲料を、以下の官能評価に供した。
上述の保管試験後の各飲料を、5℃に冷却してから開栓し、官能評価に供した。官能評価では、3人の十分に訓練された専門パネラーが各飲料をそれぞれ飲用し、以下の評価基準で「米糠が劣化した際に発生する不快な臭いに似た香味」について評価を行った。なお、「米糠が劣化した際に発生する不快な臭いに似た香味」とは、具体的には「油脂が劣化・酸化した際に発するのに類似した香味」であり、評価を行う前に、上記の評価軸について、パネラー間で評価点の基準のすり合わせを行った。パネラー3名の評価点の平均を表1に示す。評価は10点を満点(不快な臭い・香味を全く感じない)、1点を最低点(不快な臭い・香味が強すぎて飲用できない)として行った。なお、平均点が5.0点以上は飲料として許容できる。評価の結果パネラー間の評価点のばらつきはほとんど見られなかった。
イオン交換水に、乳化剤としてカゼインナトリウム、ショ糖脂肪酸エステル(SE-1670、三菱ケミカルフーズ社製)、及びグリセリン脂肪酸エステル(タイヨウ01、太陽化学社製)を、それぞれ1kgあたり、1g、0.8g、0.5gとなるように添加した。ここに、カテキン類を含有する市販の紅茶パウダー2種と緑茶パウダー1種をそれぞれ溶解させ、アスコルビン酸(L-アスコルビン酸、DSM製)とMCT(スコレー(登録商標)64G、日清オイリオ社製、脂肪酸組成:C8脂肪酸60質量%、C10脂肪酸40質量%)とを添加し、紅茶飲料2種と緑茶飲料1種を調製した。得られた飲料を缶に充填し、閉栓した後、125℃、5分間の加熱殺菌処理を行い、加熱殺菌済み容器詰め飲料とした。各飲料を、常温でおよそ7か月間相当の保管となる加速保管試験に供した。保管試験後の各飲料のアスコルビン酸量、MCT量、アスコルビン酸(VC)/MCTの値、及び各種カテキンの量を表2に示す。表2中のアスコルビン酸量、MCT量、及び各種カテキンの量の単位は、「mg/100ml」である。保管試験後の各飲料を、上述の「製造1」と同様に、上述の条件の官能評価に供した。結果を表2に示す。
Claims (5)
- アスコルビン酸の量が、6mg/100ml以上であり、
アスコルビン酸の質量の中鎖脂肪酸トリグリセリドの質量に対する割合(アスコルビン酸/中鎖脂肪酸トリグリセリド)が、0.0003以上0.1340以下であり、
さらに、カテキン、カテキンガレート、エピカテキン、エピカテキンガレート、ガロカテキン、ガロカテキンガレート、エピガロカテキン、またはエピガロカテキンガレートから選択される1以上のカテキン類を、上記カテキン類の合計量として1mg/100ml以上含む、
加熱殺菌済み容器詰め飲料。 - 中鎖脂肪酸トリグリセリドの量が500mg/100ml以上である、請求項1に記載の加熱殺菌済み容器詰め飲料。
- 中鎖脂肪酸トリグリセリドにおける中鎖脂肪酸が、炭素数8の飽和脂肪酸及び/又は炭素数10の飽和脂肪酸である、請求項1又は2に記載の加熱殺菌済み容器詰め飲料。
- 加熱殺菌が、85℃で30分間加熱する方法又はこれと同等以上の効力を有する方法で行われたものである、請求項1~3のいずれか1項に記載の加熱殺菌済み容器詰め飲料。
- アスコルビン酸の量が6mg/100ml以上であり、かつ、中鎖脂肪酸トリグリセリドの量に対するアスコルビン酸の量の割合(アスコルビン酸/中鎖脂肪酸トリグリセリド)が0.0003以上0.1340以下である飲料を加熱殺菌及び容器詰めして保管した際に生じる不快臭を抑制する方法であって、
前記飲料に、カテキン、カテキンガレート、エピカテキン、エピカテキンガレート、ガロカテキン、ガロカテキンガレート、エピガロカテキン、またはエピガロカテキンガレートから選択される1以上のカテキン類を、上記カテキン類の合計量として1mg/100ml以上含有させることを含む、上記方法。
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