JP6774751B2 - Green food and drink composition - Google Patents

Description

The present invention relates to a green food / drink composition for suppressing discoloration of green and a method for producing the same.

With recent changes in eating habits, modern people tend to consume less vegetables.
In order to make up for such a shortage of vegetables, vegetable beverage products using vegetable juice have been put on the market in various forms. In such products, for example, instead of green and yellow vegetables, green leafy plants containing chlorophyll such as kale, barley young leaves, wheat young leaves, tomorrow's leaves, and mulberry young leaves, which are used as raw materials for so-called "green juice", are foods and drinks. It is attracting attention as a material. Not only are these green leafy plants rich in dietary fiber, vitamins, minerals, etc., but chlorophyll itself is known to have antioxidant and anti-inflammatory effects, and is attracting attention as a health food material. Among them, young barley leaves are a typical material, and the young leaves of barley and the liquid green juice obtained by finely crushing the stems, the dried powder of young barley leaves and the squeezed juice are concentrated. Various forms of products such as paste-like products obtained by turning or drying powder and dried juice powder have been proposed. In recent years, they have been used as raw materials for food and drink for the purpose of reinforcing nutritional value and coloring green. Is also in circulation.
Similarly, as a food or drink containing chlorophyll, there is matcha made by crushing the leaves of tea (scientific name: Camellia sinensis). Matcha is made by crushing tea leaves (tencha) grown in a dry state by blocking sunlight for a predetermined period before plucking. In addition to drinking in a state of being dissolved in hot water or water and dispersed, the above-mentioned barley Like young leaves, it is also used as a raw material for food and drink for the purpose of flavoring and coloring confectionery. In addition, tea made by crushing tea leaves such as green tea other than matcha is also being used as a raw material for food and drink.

By the way, foods and drinks containing this kind of chlorophyll are one of the characteristics that the bright green color of chlorophyll is preferred, but there is a problem that the green color is easily discolored depending on the foods and drinks to be added and the process. .. Specifically, discoloration and discoloration occurred due to heating in the manufacturing process (particularly the sterilization process) and the temperature in the manufacturing process. In addition, even after the product is completed, chlorophyll is oxidized during the expiration date of products with a long expiration date, causing discoloration and discoloration. In addition, discoloration and discoloration occur due to the light received when the products are displayed on the store shelves. It was. In addition, when the product is acidic, it often turns yellow due to the influence of the acid from the manufacturing process to the completion of the product.

Various proposals have been made conventionally for these problems. For example, in Patent Document 1, an oil phase portion in which matcha, an emulsifier, and a lipid are mixed is prepared, and heated by mixing with an aqueous phase portion containing an emulsifier. However, a technique for suppressing a change in color tone is disclosed. Further, Patent Document 2 discloses a technique of mixing matcha with a liquid lipid to make matcha less likely to come into contact with oxygen in the air and to suppress discoloration due to heating.
Further, Patent Document 3 discloses a technique for stabilizing chlorophyll by mixing chlorophyll, a basic compound and sugar, and substituting magnesium at the center of chlorophyll with iron contained in the sugar. Similar techniques for stabilizing chlorophyll include a technique for blending milky lotion calcium with matcha in Patent Document 4, and a technique for contacting mineral-containing lactic acid bacteria containing zinc, iron, copper, etc. with matcha in Patent Document 5. Document 6 discloses a technique for mixing dried tea leaves with copper ionized water and performing a copper chlorophyllization treatment in which magnesium at the center of chlorophyll is replaced with copper.

Japanese Patent Application Laid-Open No. 2003-230362 JP-A-7-79702 JP-A-11-000132 Japanese Patent Application Laid-Open No. 2003-92990 JP 2006-217914 JP 2010-259359

However, in the techniques disclosed in Patent Documents 1 and 2, it is necessary to add an emulsifier because the lipid mixed with matcha is insoluble in water, which realizes a natural and safe product design and increases the cost by adding the emulsifier. There was a problem. In addition, the techniques disclosed in Patent Documents 3 to 6 require the addition of raw materials containing minerals that are not essential for product design, and there is a risk of excessive metal intake due to the high mineral content, and the taste From this point of view, there are problems of so-called metallic taste and salty taste when added as a metal salt. Further, there is a problem that the manufacturing cost is increased due to the addition.

Therefore, an object of the present invention is to provide a green food / drink composition capable of suppressing discoloration / discoloration of chlorophyll and a method for producing the same, without adding additives for the purpose of color retention other than essential raw materials.

As a result of diligent research to solve the above problems, the present inventors have solved the above problems with a green food / drink composition in which chlorophyll-containing green food fine grains and a lipid composition are mixed. I found.
More specifically, the present invention is as follows.

That is, the present invention is a green food or drink composition for suppressing discoloration of green, which comprises fine green food granules containing chlorophyll and a lipid composition containing at least 1% by mass or more of lipid in a uniform state. is there.

Further, the ratio [A] / [B] of the mass [A] of chlorophyll contained in the green food fine granules to the mass [B] of the lipid contained in the lipid composition is 0.05 or less. And.

The lipid composition is preferably composed of at least a lipid raw material and a solvent raw material, and it is desirable that the solvent raw material is water.

It is desirable that the green food fine grains are derived from one or more selected from young barley leaves, kale, tea, euglena, spirulina, and chlorella.

It is desirable that the lipid composition is an oil-in-water emulsion, and that the lipid is derived from milk.

It can be a green food or drink containing the above green food or drink composition, and it is desirable that the food or drink is a dairy product.

Further, the present invention is a green food or drink for suppressing discoloration of green, which comprises a mixing step of mixing chlorophyll-containing fine green food granules and a lipid composition containing at least 1% by mass or more of lipid. This is a method for producing a composition.

Further, the ratio [A] / [B] of the mass [A] of chlorophyll contained in the green food fine granules to the mass [B] of the lipid contained in the lipid composition can be adjusted to 0.05 or less. desirable.

It is desirable that the lipid composition comprises at least a lipid raw material and a solvent raw material, and includes a step of mixing the green food fine particles and the solvent raw material and then mixing the lipid raw material.

With the above configuration, it is possible to provide a green food / drink composition in which discoloration / discoloration of chlorophyll is suppressed and a method for producing the same.

Hereinafter, embodiments of the present invention will be described. It is also possible to add components other than those described in the embodiments as long as they do not deviate from the constitution of the present invention.

(Green food and drink)
In the present invention, the green food or drink is a food or drink containing chlorophyll as one of the raw materials of the green food or drink composition obtained by mixing the fine green food granules containing chlorophyll and the lipid composition. It is a food or drink that exhibits a greenish color as a whole by using the green food or drink composition. It also includes foods and drinks in which a greenish color is added by applying, placing, sprinkling, or mixing the green food or drink composition on the food or drink. Further, in the present invention, the green food / drink composition may be used as it is for eating and drinking.

Here, the food and drink product is not particularly limited, but is provided for food and drink such as processed foods, beverages, and fruits and vegetables. Of these, foods and drinks that use milk components as part of their raw materials are desirable. For example, milk beverages (coffee milk, fruit milk, etc.) defined by the Ordinance of the Ministry of Milk, etc. (Ministry Ordinance on Ingredient Standards for Milk and Milk Products) Drinking yogurt, milk cocoa, etc.), lactic acid drinks, carbonated drinks, bread, pizza, pie sheets, puddings, cakes, cookies, waffles, donuts, popcorn, biscuits, castella, Japanese sweets, wafers, hot cakes, ice cream, chocolate, sherbets, Caramel, butter candy, candy, drop, chewing gum, yogurt, gratin, mash potato, cream stew, white sauce, chowder, ham, bacon, sausage, potage soup, milk shake, powdered juice, malt drink, fried flour (skimmed milk), bread flour , Instant food (curry, mash potato, ramen, soup, etc.), baby food, instant juice, fruit juice / juice, soup base, stew base, curry roux, whipped cream, margarine, shortening, cooked food / processing using beef Foods are preferable, and milk drinks, lactic acid bacteria drinks, and yogurt are particularly preferable.
In addition, a food or drink product that easily exhibits a green color derived from chlorophyll by adding a green food or drink composition is preferable.
In the case of beverages, it includes packaged beverages that are filled and distributed in commonly used containers such as cans, paper, and PET bottles. Foods and drinks include processed foods that are packaged and distributed in commonly used containers such as plastic containers, bags, paper, cans, and bottles.

(Green food fine grains)
In the present invention, the green food fine grain is a green fine grain that can be used as a raw material for foods and drinks obtained by processing a plant or the like containing chlorophyll.
Preferable plants containing chlorophyll are mainly edible green leaves such as kale, barley young leaves, wheat young leaves, tomorrow's leaves, mulberry leaves, spinach, moroheiya, and Brussels sprouts, which are used as raw materials for green juice. It is a vegetable to be part of. Particularly preferred are young barley leaves, spinach, moroheiya and Brussels sprouts, most preferably young barley leaves and kale. The second is tea (scientific name: Camellia sinensis), which uses tea leaves such as matcha and green tea obtained by processing the leaves. In the present invention, one or more of these may be used in combination. Further, the green food fine granules of the present invention include processed products of microorganisms such as algae and bacteria containing chlorophyll in addition to plants, and are preferably Euglena, cyanobacteria, green bacteria, red bacteria, red sulfur bacteria and the like. Are Euglena, cyanobacteria, most preferably Euglena and Spirulina.

The green food fine granules of the present invention are obtained by drying these raw materials as they are in edible parts such as leaves and stems and then powdering them by a mechanical method such as a mill or a mortar, or similarly, leaves and stems. It refers to a paste-like product obtained by squeezing a portion or the like and concentrating or dry powdering it, or a product that can be used by dissolving it in a solvent such as water such as squeezed dry powder. In the present invention, it is preferable to use a dry powder having a particle size of 70 μm or less and 90% or more, preferably a dry powder having a particle size of 50 μm or less and 90% or more, which is crushed by a jet mill or the like. By setting the particle size in this range, it becomes possible to easily and uniformly mix the lipid composition described below.

The amount of green food fine particles added in the present invention is defined based on the chlorophyll content. That is, the present invention contains at least 200 mg / 100 g or more, preferably 300 mg / 100 g or more, and more preferably 400 mg / 100 g or more of chlorophyll per 100 g. Thereby, a green food or drink having a good green color can be obtained.
The content of chlorophyll can be analyzed by a general method, for example, absorptiometry can be used.

(Fat)
In the present invention, the lipid refers to a lipid that can be used in foods and drinks, and may be an animal lipid or a vegetable lipid. Specifically, but not limited to, triacylglycerol, diacylglycerol, monoacylglycerol, phospholipids (phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, phosphatidylserine, phosphatidylinositol, lysophospholipids, etc.), sterols (, etc.) Cholesterol, β-cystolol, lanosterol, dehydrolanosterol, campesterol, stigmasterol, Δ5-avenasterol, etc.), glycolipids (glycosylceramide, lactosylceramide, ganglioside (GD3, GM3, GT3, etc.), etc.), hydrocarbons (GD3, GM3, GT3, etc.) Squalene, carotene, etc.).

(Lipid composition)
In the present invention, the lipid composition may be any as long as it can be used as a raw material for foods and drinks containing lipids, and contains 1% by mass or more of fat in order to effectively generate contact between lipids and fine grains of green foods. It is preferable, more preferably 4% by mass or more, and particularly preferably 6% by mass or more. Further, the lipid composition of the present invention is preferably an oil-in-water emulsion (O / W type) that can be easily mixed with other raw materials without using an emulsifier.

Further, in the present invention, since the effect of suppressing discoloration / fading of chlorophyll can be efficiently obtained by uniformly mixing the fine particles of green food and the lipid, it is preferable that the lipid composition contains a solvent in a predetermined ratio or more. Therefore, in order to prepare the solvent in a predetermined ratio or more, the lipid composition may contain a solvent raw material whose main purpose is to increase the ratio of the solvent, in addition to the lipid raw material containing the lipid.
The solvent raw material of the present invention preferably contains a hydrophilic solvent, and particularly preferably contains water.
As a method for preparing a specific solvent ratio, when the amount of water contained in the lipid raw material is insufficient, the ratio of water is increased by adding a solvent raw material (for example, a raw material containing a large amount of water such as water, fruit juice, and syrup). Can be prepared.
For the above reasons, in the present invention, the ratio of the green food fine grains to the solvent (mass [C] of green food fine grains / mass [D] of the solvent) is preferably 0.02 to 1, and more preferably 0.03 to 1. 0.2 is preferable, and 0.04 to 0.1 is particularly preferable.

The lipid raw material constituting the lipid composition of the present invention is preferably a milk-derived raw material, and further, one of cream, concentrated milk, evaporated milk, sweetened condensed milk, milk, and special milk defined by the Ordinance of the Ministry of Milk, etc. It is preferable to select one type or two or more types as raw materials in terms of production efficiency, and it is particularly preferable to use a cream containing a large amount of milk fat. By selecting from this range, it is possible to produce milk-containing beverages and foods while suppressing discoloration and fading of chlorophyll, and it is possible to avoid using unnecessary raw materials such as emulsifiers.
The mass ratio of chlorophyll to the lipid contained in the lipid composition (chlorophyll mass [A] / mass of lipid contained in the lipid composition [B]) is preferably 0.05 or less, more preferably 0.025 or less. Especially, 0.01 or less is preferable. By preparing within this range, discoloration / fading of chlorophyll can be suppressed without excessive use of the lipid composition.

(Green food and drink composition)
In the present invention, the green food / drink composition is a mixture of the above-mentioned green food fine granules and a lipid composition.
As for the mixing of the green food fine granules and the lipid composition in the present invention, any method may be used as long as the green food fine granules and the lipid composition can be mixed substantially uniformly, but foaming can be suppressed due to the characteristics of the product. A stirring method (for example, low-speed stirring) that can efficiently obtain the effect of suppressing discoloration / discoloration of chlorophyll is desirable. Although various antifoaming agents can be added to suppress the generation of bubbles, the addition of antifoaming agents should be kept to the minimum necessary due to the nature of foods and drinks.
In addition, in order to suppress foaming while uniformly mixing the fine grains of green food and the lipid composition, the fine grains of green food and a solvent raw material (for example, water) are mixed in advance, and then the lipid raw material (for example, fresh cream) is added. By mixing the ingredients, the mixture can be uniformly mixed while suppressing foaming.

(Other ingredients)
The green foods and drinks according to the present embodiment do not exclude the addition of various additives according to the tastes of consumers. In particular, it does not exclude the addition of components that can normally be contained in foods and drinks, such as salt, spices, seasonings, coloring agents, thickeners, stabilizers, and the like. In addition, lactic acid bacteria can be added to produce fermented milk, and for example, yogurt, drinking yogurt, frozen yogurt and the like can be obtained.

Various dietary fibers, various sweeteners, and other ingredients can be added to the green foods and drinks according to the present embodiment. For example, as the dietary fiber, for example, one or more selected from the group consisting of indigestible dextrin, pectin, guar bean enzymatic decomposition product, guar gum, agarose, glucomannan, polydextrose, and sodium alginate can be used. .. Examples of the insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, and chitosan. Of these, indigestible dextrin and pectin are preferable from the viewpoint of product viscosity and particle size. Specifically, the functionality of indigestible dextrin can be particularly expected.
When dietary fiber is added, one or more kinds of dietary fiber selected from the above dietary fibers, particularly added dietary fiber, is 0.01 to 5% by mass, preferably 0.05 to 4% by mass in green foods and drinks. %, More preferably 0.1 to 3.5% by mass.

In addition to the indigestible dextrin, various functional raw materials can be blended as other additive components as long as they do not affect the taste of green foods and drinks.
Among these, those that can be selected as functional ingredients include those described above as raw material sources, monoglucosyl hesperidin, catechins, theanine, lycopene, etc., but due to the nature of food and drink, food and drink It is desirable that the ingredients do not affect the taste of lycopene as much as possible.

Further, as a component other than the above, it can be added as long as it does not interfere with the effect of the present invention. For example, acidulants such as citric acid, malic acid, tartaric acid, lactic acid, and gluconic acid; antioxidants; pH adjusters such as sodium hydrogen carbonate (baking soda); emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, calcium salts, Although it may further contain a strengthening agent such as magnesium salt, niacin, and pantocitric acid, it is desirable not to add any of these components other than those derived from the raw materials in consideration of the taste of green foods and drinks.

(container)
Among the green foods and drinks according to the present embodiment, it is desirable that the beverage is provided in the form of a container. The container form is not particularly limited, and examples thereof include metal cans (steel cans, aluminum cans, etc.), PET containers, paper containers, bottles, and the like.
The green food and drink beverage according to the present embodiment is an RTD (Ready To Drink) that can be drunk as it is after purchase, which is excellent from the viewpoint of user convenience.
Food products include processed foods that are packaged and distributed in commonly used containers such as plastic containers, bags, paper, cans, and bottles.

(sugar content)
The sugar content (Brix) of the green food or drink according to the present embodiment is preferably in the range of 0.5 to 25, more preferably in the range of 2 to 25, and particularly preferably in the range of 3 to 20.
As a method for measuring Brix, a known method may be used, and for example, an optical refractometer (Digital Refractometers, RX5000α-Bev manufactured by Atago Co., Ltd.) can be used.

(PH)
The pH of the green food or drink according to the present embodiment is preferably in the range of pH 4 to 8, more preferably pH 6 to 8, and most preferably in the range of pH 6.5 to 7.5. By keeping it within this range, discoloration / fading of chlorophyll can be prevented from occurring.

(Vitamins)
The green food and drink according to this embodiment can contain vitamins such as vitamins E and C as antioxidants. However, it is a requirement that it does not affect the taste of green foods and drinks.

Hereinafter, specific embodiments of the present application will be described with reference to Examples and Comparative Examples.

(Measurement of color difference)
A "Hunter Lab color system" was used for the measurement of the color difference. In the Hunter Lab color system, the numerical value of the color is indicated by Lab, and the L value, the a value, and the b value represent lightness and saturation.
To measure the color difference, each sample is filled in a cylindrical container with a transparent bottom surface and no leakage of external light with a diameter of about 52 mm so that light does not pass through, and a spectroscopic color difference meter (SE2000 manufactured by Nippon Denshoku Kogyo Co., Ltd.) is used. Lab was determined using. When the value immediately after production is indicated by p and the value after a predetermined time has elapsed by subscript q, the color difference ΔE was calculated by the following formula.
(Equation) ΔE = [(Lq-Lp) 2+ (aq-ap) 2+ (bq-bp) 2] 1/2

Example 1
<Preparation of Example sample>
Powdered young barley leaves (chlorophyll content 448 mg / 100 g), fresh cream (milk fat content 47% by mass) and water were placed in a container at the ratio shown in Table 1 and gently mixed using a spatula to make them uniform. .. Then, it was allowed to stand for 12 hours to obtain a green food and drink composition.
Then, the green food and drink composition and 96 g of sterilized milk were mixed, and water was added so that the total amount became 600 g, degassed and homogenized, and then sterilized and cooled at 150 ° C. for 7 seconds. ..
These were divided into two, and one was subjected to an accelerated test in which it was held in a dark place at 45 ° C. for 1 week (about the same as that held at room temperature for 9 weeks). The other was tested by holding it at 5 ° C. for 1 week while being irradiated with 20000 lux of white light.
The Brix of the Example sample was 5.47 and the pH was 6.75.

<Measurement of color difference>
The results of measuring the color difference for each Example sample are shown in Table 2.

(Discussion)
According to Comparative Example 1, discoloration and fading of chlorophyll are caused by heating by sterilization and deterioration over time after packing in a container. On the other hand, in Example Samples 1 to 5 in which lipids were mixed with young barley leaves at a certain ratio or more, discoloration / fading of chlorophyll due to heating by sterilization or deterioration over time could be suppressed as compared with Comparative Example 1.
Further, when compared among Samples 1 to 5, the discoloration / fading after sterilization becomes smaller in [A] / [B], that is, the value of the color difference becomes smaller as the lipid content increases, and it depends on the lipid. It was found that the discoloration and fading effects were suppressed.
Further, even after an accelerated test of holding in a dark place at 45 ° C. for one week and a test of holding at 5 ° C. for one week while irradiating with white light of 20000 lux, the color difference is smaller than that of Comparative Example 1, and the product is completed. It was found that the influence of the later succession was suppressed.

Example 2
(Sample preparation)
6 g of powdered young barley leaves (chlorophyll content 448 mg / 100 g), 6 g of fresh cream (milk fat content 47% by mass) and water were mixed at the ratios shown in Table 3 to obtain a green food and drink composition.
In this embodiment, first, powdered barley young leaves and water are mixed with a hand mixer, fresh cream is added thereto, mixed again with a hand mixer, and allowed to stand for 4 hours to obtain a green food / drink composition. It was.
Then, 96 g of sterilized milk was mixed in the same manner as in Example 1, and water was added so that the total amount became 600 g. After degassing and homogenization, the mixture was sterilized and cooled at 150 ° C. for 7 seconds. An accelerated test (equivalent to holding at room temperature for 9 weeks) was conducted in a dark place at 45 ° C. for 1 week.

<Measurement of color difference>
The results of measuring the color difference for each Example sample are shown in Table 4.

(Discussion)
In Comparative Example 2 in which no water was added, discoloration and fading occurred significantly. It is considered that this is because the barley young leaf powder and the fresh cream were separated even if they were strongly mixed using a hand mixer, and could not be mixed uniformly. On the other hand, in the watered Example Samples 6 to 9, the barley young leaf powder and the fresh cream could be easily and uniformly mixed, and discoloration and fading could be suppressed.
Comparing the samples 6 to 9, the result of the color difference after the accelerated test is Example sample 8 <Example sample 7 <Example sample 6 <Example sample 9, and the amount of water added is small. The effect of suppressing discoloration and fading is reduced when the amount of water added is large.
Therefore, it is considered most desirable to set [C] / [D] to about 0.04 to 0.1, although it depends on the quality required for the final product, green food and drink.

Example 3
(Creation of matcha yogurt drink)
Matcha (chlorophyll content 409 mg / 100 g), fresh cream (milk fat content 47% by mass), and ion-exchanged water were mixed as shown in Table 5 and allowed to stand for 12 hours. Then, it was mixed with other raw materials (raw milk, skim milk powder, lactic acid bacteria, etc.), homogenized and sterilized, and then lactic acid bacteria were added and lactic acid fermented at 40 ° C. for 5 hours to prepare a matcha yogurt drink.
Then, after holding it in a dark place at 5 ° C. for 21 days, the color was confirmed under a fluorescent lamp for color evaluation (neutral white, color rendering AAA), and it was confirmed that a good green color was exhibited.
The Brix of the Example sample was 19.9, and the pH was 4.7.

Example 4
(Matcha yogurt making)
Matcha (chlorophyll content 409 mg / 100 g), fresh cream (milk fat content 47% by mass), and water were mixed at the ratios shown in Table 6 and allowed to stand for 12 hours. Then, other raw materials (raw milk, skim milk powder, lactic acid bacteria, etc.) were mixed and fermented at 40 ° C. for 5 hours to prepare matcha yogurt.
Then, after holding it in a dark place at 5 ° C. for 21 days, the color was confirmed under a fluorescent lamp for color evaluation (neutral white, color rendering AAA), and it was confirmed that a good green color was exhibited.
The Brix of the Example sample was 22.3, and the pH was 4.8.

The present invention relates to a green food and drink composition capable of suppressing discoloration and discoloration of chlorophyll without adding additives for the purpose of color retention other than essential raw materials, and a method for producing the same.

Claims (6)

And green food fine particle containing chlorophyll, and a lipid composition comprising at least 1% by weight or more lipids in a uniform state, a green beverages products composition for inhibiting green discoloration,
The lipid composition is an oil-in-water emulsion composed of at least a lipid raw material and a solvent raw material and containing a lipid and a hydrophilic solvent in a uniform state.
The lipid content in the lipid composition is at least 1% by mass or more.
The ratio [A] / [B] of the mass [A] (g) of chlorophyll contained in the green food fine granules to the mass [B] (g) of the lipid contained in the lipid composition is 0.05 or less. And
The ratio [C] / [D] of the mass [C] (g) of the green food fine grains to the mass [D] (g) of the hydrophilic solvent is 0.02-1. ,
A green food or drink composition in which discoloration of chlorophyll contained in the green food fine particles is suppressed. The green food or drink composition according to claim 1, wherein the green food fine granules are derived from one or more selected from young barley leaves, kale, tea, euglena, spirulina, and chlorella. The green food or drink composition according to claim 1 or 2, wherein the lipid is derived from milk. The green food or drink composition according to claim 1 to 3, wherein the hydrophilic solvent is water. And green food fine particle containing chlorophyll, and wherein the mixing step of mixing the lipid composition containing at least 1% by weight or more lipids in a uniform state, green food and beverage products composition for inhibiting green discoloration It ’s a manufacturing method of things.
The lipid composition is an oil-in-water emulsion composed of at least a lipid raw material and a solvent raw material and containing a lipid and a hydrophilic solvent in a uniform state.
The lipid content of the lipid composition is at least 1% by mass or more.
The ratio [A] / [B] of the mass [A] (g) of chlorophyll contained in the green food fine granules to the mass [B] (g) of the lipid contained in the lipid composition is 0.05 or less. And
Mixing so that the ratio [C] / [D] of the mass [C] (g) of the green food fine grains to the mass [D] (g) of the hydrophilic solvent is 0.02-1. Characterized by,
A method for producing a green food or drink composition in which discoloration of chlorophyll contained in the green food fine particles is suppressed. The method for producing a green food or drink composition according to claim 7, further comprising a step of mixing the green food fine particles and the solvent raw material and then mixing the lipid raw material.