JPWO2009014253A1 - Method for producing a frozen beverage comprising a plant containing a capsinoid compound - Google Patents
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 239000007788 liquid Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000010298 pulverizing process Methods 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 206010033546 Pallor Diseases 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001965 increasing effect Effects 0.000 abstract description 4
- 239000007864 aqueous solution Substances 0.000 abstract description 3
- 239000000243 solution Substances 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 35
- 238000004659 sterilization and disinfection Methods 0.000 description 14
- 238000000034 method Methods 0.000 description 12
- 230000008859 change Effects 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- RBCYRZPENADQGZ-UHFFFAOYSA-N Dihydrocapsiate Chemical compound COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 8
- BXBVPYSHEOQGHP-UHFFFAOYSA-N Nordihydrocapsiate Chemical compound COC1=CC(COC(=O)CCCCCC(C)C)=CC=C1O BXBVPYSHEOQGHP-UHFFFAOYSA-N 0.000 description 8
- 238000005520 cutting process Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Natural products COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 6
- ZENOXNGFMSCLLL-UHFFFAOYSA-N vanillyl alcohol Chemical compound COC1=CC(CO)=CC=C1O ZENOXNGFMSCLLL-UHFFFAOYSA-N 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 235000019633 pungent taste Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 4
- 240000004160 Capsicum annuum Species 0.000 description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 description 4
- ZICNYIDDNJYKCP-SOFGYWHQSA-N capsiate Chemical compound COC1=CC(COC(=O)CCCC\C=C\C(C)C)=CC=C1O ZICNYIDDNJYKCP-SOFGYWHQSA-N 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000001728 capsicum frutescens Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- -1 fatty acid ester Chemical class 0.000 description 3
- 150000004665 fatty acids Chemical group 0.000 description 3
- 238000010979 pH adjustment Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000011496 sports drink Nutrition 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000002238 attenuated effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- FAKANUSCBNENBY-UHFFFAOYSA-N (4-hydroxy-3-methoxyphenyl)methyl decanoate Chemical compound CCCCCCCCCC(=O)OCC1=CC=C(O)C(OC)=C1 FAKANUSCBNENBY-UHFFFAOYSA-N 0.000 description 1
- VSINWHDOHWBJCS-UHFFFAOYSA-N (4-hydroxy-3-methoxyphenyl)methyl nonanoate Chemical compound CCCCCCCCC(=O)OCC1=CC=C(O)C(OC)=C1 VSINWHDOHWBJCS-UHFFFAOYSA-N 0.000 description 1
- WOQZUSJDLLGEHO-UHFFFAOYSA-N (4-hydroxy-3-methoxyphenyl)methyl octanoate Chemical compound CCCCCCCC(=O)OCC1=CC=C(O)C(OC)=C1 WOQZUSJDLLGEHO-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010335 hydrothermal treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
カプシノイド化合物の水溶液中での安定性を高め、カプシノイド化合物を含有する飲料を提供する。解決手段は、カプシノイド化合物を含有する植物体を、ブランチングした後粉砕し、ｐＨが３〜６の液体状態で加熱殺菌した後、凍結する冷凍飲料を製造する。A beverage containing a capsinoid compound is provided by increasing the stability of the capsinoid compound in an aqueous solution. The solution is to produce a frozen beverage that freezes after branching and crushing a plant body containing a capsinoid compound, heat-sterilizing it in a liquid state having a pH of 3-6.
Description
本発明は、カプシノイド化合物を含有する植物体を含む冷凍飲料の製造方法に関する。 The present invention relates to a method for producing a frozen beverage containing a plant containing a capsinoid compound.
辛味の少ないトウガラシとして矢澤等により選抜固定されたトウガラシの無辛味固定品種である「ＣＨ−１９甘」は、辛味を呈さない新規なカプシノイド類を多量に含有することが報告されている。このカプシノイド類に属する化合物（バニリルアルコールの脂肪酸エステル、カプシエイト、ジヒドロカプシエイト等、以下単に「カプシノイド化合物」、「カプシノイド」又は「カプシノイド類」「カプサイシノイド様物質」ということがある。）は、トウガラシの辛味成分であるカプサイシノイド（カプサイシン、ジヒドロカプサイシン等）とは異なり、辛味を示さないものの、免疫の賦活化作用、エネルギー代謝の活性化作用等が報告されており（特許文献１参照）、今後の応用が期待されている。また特許文献１には、カプサイシノイド様物質をスポーツ飲料に用いることの記載がある。またそのスポーツ飲料にはオレンジ濃縮果汁も配合されている。
カプシノイド類は、バニロイド基と脂肪酸側鎖間に存在するエステル結合が容易に加水分解されるため非常に不安定である。そこで、飲料などの液状食品へ添加していくには安定性を維持しながら水溶化可能な技術が必要とされている。このような技術として、カプシノイド含有油を各種乳化剤で乳化製剤化し、水溶化する技術が報告されている（特許文献２参照）。
Capsinoids are very unstable because the ester bond existing between the vanilloid group and the fatty acid side chain is easily hydrolyzed. Therefore, in order to add to liquid foods such as beverages, a technique capable of water solubilization while maintaining stability is required. As such a technique, a technique of emulsifying a capsinoid-containing oil with various emulsifiers and making it water-soluble has been reported (see Patent Document 2).
しかしながら、カプサイシノイド様物質をスポーツ飲料に配合する発明では、カプサイシノイド様物質を含む新鮮な果実を凍結乾燥し、種子等を除去した後、エチルアルコールで抽出し、得られた抽出物を減圧下で蒸発させて得られたオレオレジンを用いているため、製造コストがその分かかる。
また、従来の方法にて調製した乳化組成物を単に水性成分で希釈し、水分を含有する飲食品、例えば水性飲料等を調製した場合には、製造直後の製品に比べて、保存している間に水性飲料中のカプシノイド化合物が徐々に分解していくという問題がある。健康機能性食品を製造する際には、製造時から賞味期限までの期間を通じて生理機能を発揮する必要量を確保するために、賞味期限までの分解を見越して製造時の成分配合量を設定する。健康食品製造では、上乗せ添加量はコストの観点から低減できればできる方が望ましい。カプシノイド含有乳化組成物を調製する際に、乳化剤等の濃度を上げることによって、希釈時の安定性を多少改善することはできるが、乳化時に多量の乳化剤が存在するとかえって乳化作用に悪影響を与えることにもなりかねず調製が容易ではない。However, in the invention of blending capsaicinoid-like substances in sports drinks, fresh fruits containing capsaicinoid-like substances are lyophilized, seeds, etc. are removed, extracted with ethyl alcohol, and the resulting extract is evaporated under reduced pressure. Since the oleoresin obtained by using this is used, the production cost is increased accordingly.
In addition, when an emulsion composition prepared by a conventional method is simply diluted with an aqueous component and a food or drink containing water, such as an aqueous beverage, is prepared, it is stored in comparison with a product immediately after production. In the meantime, there is a problem that the capsinoid compound in the aqueous beverage is gradually decomposed. When manufacturing health functional foods, in order to ensure the necessary amount to exert physiological functions throughout the period from the time of manufacture to the expiration date, the amount of ingredients mixed at the time of manufacture is set in anticipation of decomposition until the expiration date . In health food manufacturing, it is desirable that the added amount can be reduced from the viewpoint of cost. When preparing a capsinoid-containing emulsified composition, by increasing the concentration of the emulsifier, etc., the stability at the time of dilution can be slightly improved, but if a large amount of emulsifier is present during emulsification, the emulsifying effect is adversely affected. The preparation is not easy.
上述の如き問題点があるため、カプシノイド化合物の水溶液中での安定性を高める方法が望まれている。本発明の課題は、カプシノイド化合物の水溶液中での安定性を高め、カプシノイド化合物を含有する飲料を提供することにある。
本発明者らは、上記課題を解決するために鋭意検討を行った結果、カプシノイド化合物を含有する植物体を、ブランチングし、その後水と混合した後粉砕し、ｐＨが３〜６、好ましくはｐＨ３〜５の状態で加熱殺菌した後、凍結することで、カプシノイド化合物が安定している冷凍飲料を製造できることを見出し、本発明を完成した。
即ち、本発明は以下の各発明を包含する。
（１）カプシノイド化合物を含有する植物体を、ブランチングした後粉砕し、ｐＨが３〜６の液体状態で加熱殺菌した後、凍結する冷凍飲料の製造方法。
（２）カプシノイド化合物を含有する植物体を、ブランチングし、その後水と混合した後粉砕し、ｐＨが３〜６の液体状態で加熱殺菌した後、凍結する冷凍飲料の製造方法。
（３）植物体を水と混合する際に果汁を添加することでｐＨ調整することを特徴とする上記（１）〜（２）の冷凍飲料の製造方法。
（４）カプシノイド化合物を含有する植物体を、ブランチングした後粉砕し、ｐＨが３〜６の状態で加熱殺菌した後、凍結して製造される冷凍飲料。
（５）カプシノイド化合物を含有する植物体を、ブランチングし、その後水と混合した後粉砕し、ｐＨが３〜６の状態で加熱殺菌した後、凍結して製造される冷凍飲料。
本発明の方法によれば、カプシノイド化合物が安定している冷凍飲料を複雑な製造工程を経ないで、安価に安定的に製造することが出来る。また、冷凍飲料中のカプシノイド化合物の安定性が向上するので、製品の賞味期限の延長も可能となる。Because of the above-mentioned problems, a method for enhancing the stability of capsinoid compounds in an aqueous solution is desired. The subject of this invention is improving the stability in the aqueous solution of a capsinoid compound, and providing the drink containing a capsinoid compound.
As a result of intensive studies to solve the above problems, the inventors of the present invention branched a plant body containing a capsinoid compound, then mixed with water and pulverized, and the pH was 3 to 6, preferably It discovered that the frozen beverage in which the capsinoid compound was stable was able to be manufactured by freezing after heat-sterilizing in the state of pH 3-5, and completed this invention.
That is, the present invention includes the following inventions.
(1) A method for producing a frozen beverage that freezes a plant body containing a capsinoid compound after branching, pulverizing, heat sterilization in a liquid state having a pH of 3 to 6.
(2) A method for producing a frozen beverage, which comprises blanching a plant body containing a capsinoid compound, then mixed with water, pulverized, heat-sterilized in a liquid state having a pH of 3 to 6, and then frozen.
(3) The method for producing a frozen beverage according to (1) to (2) above, wherein the pH is adjusted by adding fruit juice when the plant body is mixed with water.
(4) A frozen beverage produced by freezing and then pulverizing a plant body containing a capsinoid compound, pulverizing it, heat-sterilizing it at a pH of 3 to 6, and then freezing it.
(5) A frozen beverage produced by blanching a plant body containing a capsinoid compound, then mixing with water, pulverizing, heat sterilizing at a pH of 3 to 6, and then freezing.
According to the method of the present invention, a frozen beverage in which a capsinoid compound is stable can be stably produced at low cost without going through a complicated production process. Moreover, since the stability of the capsinoid compound in the frozen beverage is improved, the shelf life of the product can be extended.
以下に本発明を詳細に説明するが、本発明の範囲はこれらに限定されるものではない。本発明による冷凍飲料とは、喫飲されるまでは冷凍状態で流通、保存され、喫飲時に解凍して飲む飲料を指す。解凍は常温、流水、冷蔵解凍等何れでも良い。
（カプシノイド化合物）
本発明において、カプシノイド化合物とは、バニリルアルコールの脂肪酸エステルをいい、その代表的な成分としては、トウガラシ類に含有される成分として確認された、カプシエイト、ジヒドロカプシエイト、ノルジヒドロカプシエイトが含まれ、さらにバニリルデカノエイト、バニリルノナノエイト、バニリルオクタノエイト等のカプシエイトやノルジヒドロカプシエイトと同程度の脂肪酸鎖長を有する、各種直鎖又は分岐鎖脂肪酸とバニリルアルコールの脂肪酸エステルをも含有する。カプシエイト（以下「ＣＳＴ」と略する場合がある。）、ジヒドロカプシエイト（以下「ＤＣＴ」と略する場合がある。）及びノルジヒドロカプシエイト（以下「ＮＤＣＴ」と略する場合がある。）はそれぞれ以下の化学式で表すことができる。
（ブランチング）
本発明では、カプシノイド化合物を含有する植物体をブランチングすることにも特徴がある。ブランチングは褐変に関与するペルオキシダーゼなど、品質変化に関わる酵素が低減もしくは失活する条件であれば良く、蒸煮、熱水処理等が利用でき、植物体を直ちに冷凍飲料の製造に用いるか、一旦冷凍保存しておき、後日冷凍飲料の製造原料として用いる等、植物体の使用方法等により適宜選択できる。具体的には７０〜１００℃、より好ましくは９０〜１００℃程度、２０〜１２０秒、より好ましくは２０〜９０秒程度が好ましい。尚、熱水処理の場合８０〜１０５℃、好ましくは９０〜１００℃、２０〜９０秒処理においてはカプシノイド化合物の含有量がブランチング前と比較して、１１０〜１２０％程度に増加する。ブランチングでカプシノイドが増えた原因については厳密には解明されていないが、乾燥固形分あたりの含有量が増えるため収量の点からも好ましい。
また、ブランチング後できるだけ早く「冷却」を行い品温３０℃以下より好ましくは１５℃以下にすることで、余熱による外観の劣化を防ぐことができる。冷却は、ブランチング後メッシュのあるざる等にとり、冷水中に浸す、冷風に曝す等が利用できる。冷水中に浸した場合は、その後水切りをして次工程に送る。収穫後、長期間冷蔵保管すると品質の劣化がみられるが、ブランチング後凍結することによって品質及びカプシノイドの長期間保持が可能となる。水切りは、凍結時のブロッキングをできるだけ防ぎ、水のもちこみを減らすためであり、特に原料植物体を長期間冷凍保存するときには有効である。また、収穫物に果物や不良品がある場合は、ブランチング前に洗浄・選別工程を行うことで異物等を除去する。
（粉砕）
本発明では、カプシノイド化合物を含有する植物体をブランチング後に、植物体のみを粉砕し、後工程で水やその他の原料と混合することが可能だが、植物体と水やその他の原料を同時に混合し粉砕を行うことでよりカプシノイドの分解を抑えることができる。その他の原料としては、野菜・果物等の果汁添加、乳飲料等が利用でき、これらを添加しても品質特性は変化しない。野菜汁としてセロリ・カイワレ・キヌサヤ・カボチャ・ピーマン・キャベツ等、また、飲料では牛乳・豆乳・野菜ジュース・カルピスなどの乳性飲料・お茶等、調味料として酢・酒・塩等、果汁としてパイナップル・ライム・ゆず・すだち・レモン・グレープフルーツ等が単独又は組み合わせて利用できる。
水と粉砕物の割合は、目的とする製品により原料の割合が１〜９０％、より好ましくは２０〜５０％の範囲で適宜調整が可能である。すなわち、冷凍飲料を植物体から直接製造するような場合は、カプシノイド化合物が目的とする濃度になるように調整すればよいし、植物体を一旦冷凍飲料用の原料として保存しておくような場合には、できるだけ水分を少なめにして調製し、保存容量を抑えることができる。
粉砕は、飲料として官能的に許容できる粒度まで植物体を粉砕する工程であり、湿式粉砕あるいは液中粉砕が可能な粉砕機であれば何れも利用可能であるが、１段階粉砕よりも、粗砕と微砕の２段階以上の粉砕をする方が、官能上舌触りが良くなめらかになる。舌触りの官能上好ましい平均粒度は、１ｍｍ以下である。尚、２段階処理に適した機器としては例えば（株）アーシェル製コミトロールがあり、これを使用し、カットの刃を変える（例えば、粗砕をカッティングヘッドとし、微砕をマイクロカットに変えるなど）ことで２段階の処理が可能である。粉砕時間は特に限定されるものではないが、品質保持上出来る限り短時間が望ましく、上記コミトロールを使用すれば、ほぼ瞬時に微砕まで可能である。
（ｐＨ調整）
本発明では、カプシノイド化合物を含有する植物体を、水やその他の原料と同時に粉砕工程を行うことが好ましいが、その際にｐＨを３〜６好ましくは５以下の状態に保つことにも特徴がある。ｐＨをこの状態に保つことで、粉砕時や次の殺菌時のカプシノイド化合物の分解を低く抑えることが出来る。ｐＨ調整には、食品で使用可能なｐＨ調整剤なら何れも使用可能であるが、種々検討の結果、柑橘類等の濃縮果汁を使用すると少量添加でｐＨ調整が実現するため、低コストであり、かつ官能面でも良好な結果が得られた。通常、植物体と水だけの粉砕物のｐＨは６前後であるが、ｐＨ調整により６以下、好ましくは５以下にし、それにより加熱で減衰しやすいカプシノイドが分解されにくくなるという利点がある。ｐＨを３以下にすると官能上（殺菌後の色・味等）好ましくない。
ブランチング済凍結原料ＣＨ−１９甘を２０％、水８０％の配合に、表に示した量の６倍濃縮レモン果汁を添加し、（株）アーシェル製コミトロールマイクロカットを使用して粉砕し調整した粉砕物に、１００℃９０秒加熱処理をした。濃縮レモン果汁を添加した場合のｐＨ及びカプシノイド濃度変化の結果を表１に示した。カプシノイド量は、ＨＰＬＣ（高速液体クロマトグラフィー）により定量した。
本発明では、カプシノイド化合物を含有する植物体を粉砕した後に、食品衛生法・清涼飲料水の製造基準の殺菌条件である「ｐＨ４以上において８５℃３０分またはこれと同等以上」に従って加熱殺菌を行う。尚、加熱殺菌の前に、必要があれば呈味の調整に適宜酸味料、その他調味料を、又、ビタミン、アミノ酸等を添加することもできる。
（冷却・凍結）
本発明では、カプシノイド化合物を含有する植物体の粉砕液を加熱殺菌した後に、冷却・凍結することにも特徴がある。加熱殺菌後、高温状態では褐変やカプシノイド分解等の品質劣化があるため、可及的速やかに、通常３０℃以下、好ましくは１５℃以下に冷却してから冷凍する。冷凍方法は従来法がそのまま利用できる。なお、これらの各構成の任意の組み合わせや、本発明の表現を、方法、装置などの間で変換したものも本発明の態様として有効である。
以下、具体的な実施例により本願発明をさらに詳細に説明するが、本願発明はこれらの実施例に限定されるものではない。また、以下の実施例中に記載した％表示は、質量％を意味する。The present invention will be described in detail below, but the scope of the present invention is not limited thereto. The frozen beverage according to the present invention refers to a beverage that is distributed and stored in a frozen state until it is drunk and is thawed and drunk at the time of drinking. Thawing may be performed at normal temperature, running water, refrigerated thawing or the like.
(Capsinoid compound)
In the present invention, the capsinoid compound refers to a fatty acid ester of vanillyl alcohol, and typical components thereof include capsiate, dihydrocapsiate, nordihydrocapsiate, which are identified as components contained in red peppers, Furthermore, various linear or branched fatty acids and fatty acid esters of vanillyl alcohol having the same fatty acid chain length as those of capsiate such as vanillyl decanoate, vanillyl nonanoate, vanillyl octanoate and nordihydrocapsiate. contains. Capsiate (hereinafter may be abbreviated as “CST”), dihydrocapsiate (hereinafter may be abbreviated as “DCT”) and nordihydrocapsiate (hereinafter abbreviated as “NDCT”) respectively. It can be represented by the chemical formula
(Branching)
The present invention is also characterized by branching a plant containing a capsinoid compound. Branching may be performed under conditions that reduce or deactivate enzymes related to quality change, such as peroxidase involved in browning, and can be used for steaming, hot water treatment, etc. It can be appropriately selected depending on the method of using the plant body, such as being stored frozen and used as a raw material for producing frozen beverages later. Specifically, it is about 70 to 100 ° C., more preferably about 90 to 100 ° C., about 20 to 120 seconds, and more preferably about 20 to 90 seconds. In the case of hydrothermal treatment, the content of the capsinoid compound is increased to about 110 to 120% in the treatment at 80 to 105 ° C., preferably 90 to 100 ° C. and 20 to 90 seconds, compared with that before blanching. Although the cause of the increase in capsinoids due to blanching has not been clarified exactly, it is preferable from the viewpoint of yield because the content per dry solid content increases.
In addition, by performing “cooling” as soon as possible after blanching and setting the product temperature to 30 ° C. or lower, more preferably 15 ° C. or lower, it is possible to prevent deterioration of the appearance due to residual heat. Cooling can be performed by, for example, immersing in cold water or exposing to cold air, for example, if a mesh is present after branching. If soaked in cold water, drain the water and send it to the next process. When harvested for a long time after harvesting, the quality deteriorates, but freezing after blanching enables the quality and capsinoids to be retained for a long time. Draining is to prevent blocking at the time of freezing as much as possible and reduce water entrainment, and is particularly effective when the raw material plant is stored frozen for a long period of time. In addition, when there are fruits or defective products in the harvested product, foreign matters and the like are removed by performing a washing and sorting process before blanching.
(Pulverization)
In the present invention, after branching a plant body containing a capsinoid compound, it is possible to pulverize only the plant body and mix it with water or other raw materials in a later process. However, the plant body and water or other raw materials are mixed simultaneously. The decomposition of the capsinoid can be further suppressed by pulverization. As other raw materials, fruit juice addition such as vegetables and fruits, milk drinks, and the like can be used, and the quality characteristics do not change even if these are added. Celery, kaiware, kinusaya, pumpkin, peppers, cabbage, etc. as vegetable juice, milky beverages such as milk, soy milk, vegetable juice, calpis, tea, etc. for beverages, vinegar, liquor, salt, etc. as seasonings, pineapple as fruit juice・ Lime, Yuzu, Sudachi, Lemon, Grapefruit, etc. can be used alone or in combination.
The ratio of the water and the pulverized product can be appropriately adjusted within the range of the raw material ratio of 1 to 90%, more preferably 20 to 50%, depending on the target product. That is, when a frozen beverage is produced directly from a plant body, the capsinoid compound may be adjusted to a desired concentration, and the plant body is once stored as a raw material for a frozen beverage. Can be prepared with as little moisture as possible to reduce the storage capacity.
The pulverization is a step of pulverizing the plant body to a particle size that is functionally acceptable as a beverage, and any pulverizer capable of wet pulverization or in-liquid pulverization can be used. Crushing in two or more stages, crushing and fine crushing, gives a smooth and smooth feel. The average particle size preferable for the feel of the tongue is 1 mm or less. As an apparatus suitable for the two-stage treatment, there is, for example, an archille COMITOLOL Co., Ltd., which is used to change the cutting blade (for example, change the crushing to a cutting head and change the crushing to micro cut) ) Can be processed in two stages. The pulverization time is not particularly limited, but is preferably as short as possible for maintaining the quality. By using the above-mentioned Commitolol, it is possible to pulverize almost instantaneously.
(PH adjustment)
In the present invention, the plant body containing the capsinoid compound is preferably subjected to a pulverization step simultaneously with water and other raw materials. At this time, the pH is maintained at 3 to 6, preferably 5 or less. is there. By maintaining the pH in this state, decomposition of the capsinoid compound during pulverization or subsequent sterilization can be suppressed to a low level. For pH adjustment, any pH adjuster that can be used in foods can be used, but as a result of various studies, if concentrated fruit juice such as citrus fruits is used, pH adjustment can be achieved with a small amount of addition, so the cost is low. In addition, good results were obtained in terms of functionality. Usually, the pH of the pulverized product containing only the plant body and water is around 6, but it is advantageous that the capsinoid which is easily attenuated by heating is hardly decomposed by adjusting the pH to 6 or less, preferably 5 or less. If the pH is 3 or less, it is not preferred in terms of functionality (color and taste after sterilization).
Add 6 times concentrated lemon juice of the amount shown in the table to a blend of 20% of the blanched frozen raw material CH-19 sweet and 20% water, and pulverize it using Commerol Microcut manufactured by Archer Co., Ltd. The adjusted pulverized product was heat-treated at 100 ° C. for 90 seconds. Table 1 shows the results of changes in pH and capsinoid concentration when concentrated lemon juice was added. The amount of capsinoid was quantified by HPLC (high performance liquid chromatography).
In the present invention, after pulverizing a plant body containing a capsinoid compound, heat sterilization is performed in accordance with the sterilization conditions of the manufacturing standards of the Food Sanitation Law and soft drinks, “85 ° C. for 30 minutes or more at pH 4 or higher”. . Prior to heat sterilization, if necessary, acidity, other seasonings, vitamins, amino acids, etc. may be added to adjust the taste.
(Cooling / freezing)
The present invention is also characterized in that a pulverized liquid of a plant containing a capsinoid compound is sterilized by heating and then cooled and frozen. After heat sterilization, quality degradation such as browning and capsinoid decomposition occurs at high temperatures, so that it is usually cooled to 30 ° C. or less, preferably 15 ° C. or less, and then frozen as soon as possible. The conventional freezing method can be used as it is. It should be noted that any combination of these components, or a conversion of the expression of the present invention between methods, apparatuses, etc. is also effective as an aspect of the present invention.
Hereinafter, the present invention will be described in more detail with reference to specific examples, but the present invention is not limited to these examples. Moreover, the% display described in the following Examples means the mass%.
（実施例１）ブランチングの有無による冷凍飲料の官能評価
カプシノイド化合物を含有する植物体「ＣＨ−１９甘」を、９８℃１分ブランチングしたものとしないものをそれぞれ３０％、および水７０％を混合し、さらに６倍濃縮レモン果汁でｐＨ４〜５とし、これらを混合して、（株）アーシェル製コミトロール１７００カッティングヘッド（クリアランス３ｍｍ）で粗砕後、（株）アーシェル製コミトロール１７００マイクロカット（２２０枚刃）で微砕した粉砕物を得た。それを、１０２℃、１５秒にて殺菌処理した。その後、−１８℃で凍結した標品を、−１８℃、７日間保存後流水解凍したサンプルに付き、パネラー５名にて外観・香り・味等について官能評価を行った。
結果、ブランチング処理したものでは官能上良好であったのに対し、ブランチングなしのものでは褐変がみられ、香り・味ともに食すことができない程度であった。
（実施例２）粉砕時の水の有無による粉砕物中のカプシノイド濃度の変化の評価
実施例１と同じ条件でブランチング処理した植物体を一旦水切りし、植物体を水を使用せずに粉砕した場合と、植物体３０％に対し水を７０％添加した系を粉砕した場合のカプシノイド残存率を比較した。具体的には、水を介せずフードカッター（花木製作所製）にて植物体を粗砕した場合と、上記比率での水と植物体の混合物をカッティングヘッド（（株）アーシェル製）にて粗砕した場合の粉砕物のカプシノイドの残存率を調べた。フードカッターにて６０〜１２０秒粗砕した場合の残存率は６５％であったのに対し、水と植物体を同時に粉砕するカッティングヘッドで処理した場合は約９０％と、残存率の向上が認められた。よって、粉砕時カプシノイド分解を抑制するためには水が存在することが必要である。
（実施例３）粉砕時の条件による冷凍飲料中のカプシノイド濃度の変化の評価
植物体３０％と水７０％で１段階目の粗砕を行い、１段階処理終了時の粉砕条件によって粉砕物中のカプシノイドの残存がどのように変化するかを調べた。植物体を３ｍｍ程度まで粗砕する時間の違いによるカプシノイド残存率の違いは、カッターミキサー（（株）愛工舎製作所製）で粗砕時間１２０秒の場合は６０％、コミトロールカッティングヘッド使用（（株）アーシェル製）で実質的に瞬時（１秒程度）に行った場合は約９０％の残存率であった。粉砕時間を長くする程細かくはなるが、粉砕時間が長いとカプシノイドが分解してしまうため、できるだけ短時間でより細かくできる機器を選ぶことが必要である。このためには上記コミトロールが好ましく、カッティングヘッドのクリアランスを１〜３ｍｍとすることにより、凍結した粉砕物のカプシノイド残存率は約９０％以上、又外観、官能的にも良好な物が得られた。
（実施例４）殺菌条件による冷凍飲料中のカプシノイド濃度の変化の評価
熱によりカプシノイドは分解するため、殺菌は衛生的側面から十分でかつカプシノイド分解が最小限に抑えられた条件に設定する必要がある。従って、食品衛生法清涼飲料水での製造基準に定められた殺菌条件以上の力価における条件を鋭意検討した。
カプシノイド化合物を含有する植物体「ＣＨ−１９甘」を、９８℃ １分ブランチングしたものを３０％、および水７０％を混合し、さらに６倍濃縮レモン果汁でｐＨ４〜５とし、これらを混合して、（株）アーシェル製コミトロール１７００カッティングヘッド（クリアランス３ｍｍ）で粗砕後、（株）アーシェル製コミトロール１７００マイクロカット（２２０枚刃）で微砕した粉砕物を得た。それを、食品衛生法に則りｐＨ４以上において８５℃３０分相当、Ｚ値＝８とした時の力価にて、それぞれ殺菌処理した。その後、−１８℃で凍結した標品をカプシノイドの変化及び殺菌処理直後の官能評価（パネラー５名）を調べた。これにより同一力価であっても、殺菌時間が短くより高温での殺菌条件であれば、よりカプシノイドが残存すると言える。結果を表２に示した。
カプシノイド化合物を含有する植物体「ＣＨ−１９甘」を、９８℃１分ブランチングしたものを３０％、および水７０％を混合し、さらに６倍濃縮レモン果汁でｐＨ４〜５とし、これらを混合して、（株）アーシェル製コミトロール１７００カッティングヘッド（クリアランス３ｍｍ）で粗砕後、（株）アーシェル製コミトロール１７００マイクロカット（２２０枚刃）で微砕した粉砕物を得た。それを、１０２℃１５秒、Ｚ値＝８とした時の力価にて殺菌処理した。その後、−１８℃で凍結した標品を、それぞれ−８℃、−１８℃、−８０℃条件下で１年間冷凍保管した。冷凍保管中のカプシノイド濃度の変化について−８０℃をコントロールとして検討した。結果、通常の冷凍品の流通温度である−１８℃以下であれば、カプシノイドは減衰することなく安定、保持可能であった。保存直後のカプシノイド濃度を１００％とした場合の残存率と外観の官能評価（パネラー５名）の結果を表３に示す。
As a result, it was sensuously good in the blanched treatment, but browning was observed in the case without blanching, so that both the aroma and taste could not be eaten.
(Example 2) Evaluation of change in capsinoid concentration in pulverized product depending on presence / absence of water during pulverization A plant that had been blanched under the same conditions as in Example 1 was drained, and the plant was pulverized without using water. The capsinoid residual rate when the system in which 70% of water was added to 30% of plant bodies was pulverized was compared. Specifically, when a plant body is roughly crushed with a food cutter (manufactured by Hanaki Seisakusho) without using water, a mixture of water and plant body at the above ratio is cut with a cutting head (manufactured by Archer Corporation). The residual ratio of capsinoids in the pulverized product when coarsely crushed was examined. The residual rate when crushing for 60 to 120 seconds with a food cutter was 65%, whereas when treated with a cutting head that simultaneously pulverizes water and plants, the residual rate was improved to about 90%. Admitted. Therefore, water must be present to suppress capsinoid degradation during pulverization.
(Example 3) Evaluation of change in capsinoid concentration in frozen beverage according to conditions at the time of pulverization First-stage crushing is performed with 30% of plant bodies and 70% of water, and in the pulverized product according to the pulverization conditions at the end of the one-stage treatment We investigated how the survival of capsinoids changed. The difference in the capsinoid remaining rate due to the difference in the time for roughly crushing the plant body to about 3 mm is 60% when the crushing time is 120 seconds with a cutter mixer (manufactured by Aikosha Mfg. Co., Ltd.). When it was carried out substantially instantaneously (about 1 second) by an archell), the residual rate was about 90%. The longer the pulverization time is, the finer it is. However, if the pulverization time is long, capsinoids are decomposed, so it is necessary to select a device that can be made finer in as short a time as possible. For this purpose, the above-mentioned comitolol is preferable, and by setting the clearance of the cutting head to 1 to 3 mm, the remaining ratio of capsinoid of the frozen pulverized product is about 90% or more, and a product having good appearance and sensory properties can be obtained. It was.
(Example 4) Evaluation of change in capsinoid concentration in frozen beverage due to sterilization conditions Since capsinoid is decomposed by heat, sterilization is sufficient from a hygienic aspect and it is necessary to set the conditions under which capsinoid decomposition is minimized. is there. Therefore, intensive studies were made on conditions at a titer higher than the sterilization conditions defined in the manufacturing standards for soft drinks in the Food Sanitation Law.
30% of the plant body “CH-19 sweet” containing capsinoid compound, which is blanched at 98 ° C. for 1 minute, and 70% of water are mixed, and the pH is adjusted to 4 to 5 with 6 times concentrated lemon juice. Then, a coarsely pulverized product was obtained after coarsely pulverizing with Commerol 1700 cutting head (clearance 3 mm) manufactured by Archer Co., Ltd. and then finely pulverized using Comitroll 1700 microcut (220 blades) manufactured by Archer Co., Ltd. It was sterilized at a titer of 85 ° C. for 30 minutes and Z value = 8 at pH 4 or higher in accordance with the Food Sanitation Law. Thereafter, the specimen frozen at −18 ° C. was examined for changes in capsinoids and sensory evaluation (5 panelists) immediately after sterilization. Thereby, even if it is the same titer, if the sterilization time is short and the sterilization conditions are at a higher temperature, it can be said that more capsinoids remain. The results are shown in Table 2.
本発明の方法は、カプシノイド化合物を含有する植物体を含む冷凍飲料をはじめ、冷凍食品の分野等で広く利用可能である。 The method of the present invention can be widely used in the field of frozen foods including frozen beverages containing plants containing capsinoid compounds.
Claims (5)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
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| JP2007194529 | 2007-07-26 | ||
| JP2007194529 | 2007-07-26 | ||
| PCT/JP2008/063622 WO2009014253A1 (en) | 2007-07-26 | 2008-07-23 | Method of producing frozen drink comprising plant containing capsinoid compound |
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| JPWO2009014253A1 true JPWO2009014253A1 (en) | 2010-10-07 |
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| JP2009524535A Pending JPWO2009014253A1 (en) | 2007-07-26 | 2008-07-23 | Method for producing a frozen beverage comprising a plant containing a capsinoid compound |
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| WO (1) | WO2009014253A1 (en) |
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