JP7248486B2 - Containerized green juice-containing jelly drink that retains its green color for a long period of time - Google Patents

Description

Article 30, Paragraph 2 of the Patent Act applies On February 18, 2019, sales of “With Natural Vitamin Aojiru” began.

TECHNICAL FIELD The present invention relates to a packaged green juice-containing jelly beverage capable of retaining green color for a long period of time, a method for producing the same, and the like.

Aojiru beverages are recognized by consumers as healthy beverages that allow easy ingestion of vegetable ingredients. In recent years, aojiru (green juice) beverages have been attracting more attention in response to the further increase in health consciousness.

Due to its unique flavor, green juice beverages are often avoided by consumers who dislike the flavor of green juice, especially those who are resistant to vegetable beverages. is improved by adding milk, sugar, and fruit ingredients.

Green beverages such as aojiru (green juice) also potentially have the problem of their bright green color deteriorating over time. Although the use of crystalline cellulose is known as a means of preserving the color tone of packaged green juice beverages (Patent Document 1), recent health-conscious consumers prefer that raw materials and additives are close to their natural state and processed. There is a tendency to prefer those with a lower degree of

JP 2016-093203 A

The present invention has been made in view of the above problems, and an object of the present invention is to provide a packaged green juice-containing jelly drink or the like that can retain its green color for a long period of time.

In order to solve the above problems, the present inventors prepared a packaged green juice beverage containing agar having a predetermined jelly strength, and found that the green color can be maintained for a long period of time. was completed.

That is, the present invention includes the following inventions.
[1] A container-packed green juice-containing jelly drink,
A packaged green juice-containing jelly drink containing 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more.
[2] The packaged green juice-containing jelly beverage according to [1], further comprising water-soluble dietary fiber having a jelly strength of less than 1000 g/cm ² .
[3] The packaged green juice-containing jelly beverage of [1] or [2], wherein the water-soluble dietary fiber is agar.
[4] The packaged green juice-containing jelly beverage according to any one of [1] to [3], which has a pH of 3.0 to 5.0.
[5] The packaged green juice-containing jelly beverage according to any one of [1] to [4], which has a sugar content of 10 to 18.
[6] The packaged green juice-containing jelly beverage according to any one of [1] to [5], which further contains citric acid.
[7] The packaged green juice-containing jelly beverage according to any one of [1] to [6], which further contains saccharides.
[8] The packaged green juice-containing jelly beverage according to any one of [1] to [7], further comprising a fruit-derived ingredient.
[9] A green color preserving agent for packaged green juice-containing jelly beverages, containing 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more as an active ingredient.
[10] A method for producing a container-packed green juice-containing jelly beverage, comprising:
A method comprising the step of blending 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more.
[11] A method for maintaining the green color of a packaged green juice-containing jelly beverage, comprising:
A method comprising the step of blending 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more.

ADVANTAGE OF THE INVENTION According to this invention, by mix|blending agar which has a predetermined jelly strength, it becomes possible to maintain green color peculiar to a container-packed green juice containing jelly drink for a long period of time.

Hereinafter, an embodiment of the present invention (hereinafter referred to as "this embodiment") will be described in detail, but the present invention is not limited to this, and various modifications are possible without departing from the gist thereof. is.

(Contained green juice drink)
The packaged aojiru-containing jelly beverage according to the first embodiment contains 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more. The jelly strength is preferably 1300-2500 g/cm ² , preferably 1500-2000 g/cm ² . Examples of such agar having jelly strength (hereinafter also referred to as high-strength agar) include Calicorican (manufactured by Ina Food Industry Co., Ltd.), UM-11S (manufactured by Ina Food Industry Co., Ltd.), and the like. The amount of high-strength agar can be appropriately determined by those skilled in the art within the range of 0.05 to 2.0% by mass in consideration of the desired green color retention effect and texture of the final product. 0.3 to 1.8 mass % is preferred, and 0.4 to 1.5 mass % is more preferred.

As used herein, jelly strength (A, unit: g/cm ² ) is one of the indices representing the properties of agar, and means a numerical value measured by the Nikkansui method. Specifically, a 1.5% solution of agar is prepared, left at 20° C. for 15 hours, and solidified. It is the maximum weight (g) that can be withstood for 20 seconds per 1 cm ² of its surface.

For agar having a jelly strength of 1000 g/cm ² or more, the average molecular weight is preferably 10,000 to 2,000,000, more preferably 30,000 to 1,600,000, and even more preferably 200,000 to 1,000,000. For example, Calicorican (manufactured by Ina Food Industry Co., Ltd.) has an average molecular weight of 92×10 ⁴ , and UM-11S (manufactured by Ina Food Industry Co., Ltd.) has an average molecular weight of 30×10 ⁴ .

As used herein, the container-packed green juice-containing jelly beverage refers to a beverage prepared using green vegetables, which are commonly used as raw materials for green juice, as main raw materials, and gelling agents such as agar, It means a beverage gelled using water-soluble dietary fiber such as konjac (glucomannan), gelatin, or the like. ^The gelling agent is high-strength agar alone, a combination of high-strength agar and other gelling agents, or a combination of one or more gelling agents other than high-strength agar. It may be a combination of water-soluble dietary fiber and konjac powder. Common agar is a water-soluble dietary fiber with a jelly strength of less than 1000 g/cm ² . Examples of agar having a jelly strength of less than 1000 g/cm ² (also referred to as low-strength agar) include Ultra Agar Ina, Ina Agar Soft, Elastic Agar Yamato, and Ina Agar S-6 (both manufactured by Ina Food Industry Co., Ltd.). From the viewpoint of making the texture of the jelly drink according to the present embodiment more complex, the amount of water-soluble dietary fiber with a jelly strength of less than 1000 g/cm ² is preferably 0.05 to 1.0% by mass, and 0.05 to 1.0% by mass. 1 to 0.5% by mass is more preferable.

Examples of green vegetables include barley grass, wheat grass, kale, moringa, angelica root, mugwort, bitter gourd, mulberry grass, spinach, mulukhiyah, and Brussels sprouts. Among these, young barley grass, spinach, mulukhiyah, Brussels sprouts and kale are preferred, young barley grass and kale are more preferred, and young barley grass is even more preferred. The type of barley is not limited, and six-rowed barley, two-rowed barley, bare barley, barley and the like can be used. Green vegetables also include teas such as matcha and green tea. Euglena, spirulina, and chlorella, which are rich in chlorophyll like green vegetables, can also be used as raw materials.

A jelly drink may comprise fruit-derived ingredients such as fruit juice and/or concentrates thereof. Examples of such raw materials include clear fruit juice, cloudy fruit juice, concentrated clear fruit juice, concentrated cloudy fruit juice and puree. The types of fruits used as fruit-derived raw materials include grapes, peaches, bananas, apples, and citrus fruits such as mandarin oranges and yuzu. In addition, for example, melon, strawberry, kiwi fruit, peach, pineapple, guava, mango, acerola, prune, papaya, passion fruit, plum, pear, apricot, lychee, pear, plums, etc. can also be selected. . In addition, said fruit can be used individually or in mixture of 2 or more types.

The green juice beverage according to the present embodiment may contain about 5 to 60% by mass of fruit juice and/or its concentrate as long as the effects of the present invention are not impaired.

Taking barley, which is generally used as a raw material for green juice, as an example, a method for producing a green juice beverage by obtaining a powder from pulverized stems and leaves will be exemplified. For example, when powder is obtained from the foliage of barley, the foliage is first dried and pulverized to obtain a pulverized material. Either the drying treatment or the pulverizing treatment is performed prior to the other treatment, but the drying treatment is preferably performed first. The number of times the pulverization treatment is performed may be one or more times. When the pulverization treatment is performed two or more times, it is preferable to first perform the coarse pulverization treatment and then combine the fine pulverization treatment for finer pulverization.

Dry powder is obtained by drying the whole plant or part thereof, for example, the edible parts such as stems and leaves, and pulverizing it by mechanical means such as mills and mortars, or by grinding the whole plant or part thereof. It can be obtained by drying the pulverized material obtained after pulverizing. Alternatively, a dry powder may be obtained by drying the juice of the whole or part of the plant.

The pulverized product thus obtained is further subjected to one or more treatments selected from blanching treatment, sterilization treatment and the like, if necessary. This gives a powdery substance. The blanching treatment is a step of heating vegetables and the like to prevent deterioration and discoloration thereof, and the conditions thereof can be appropriately determined by those skilled in the art. In addition, blanching tends to further improve the taste of the resulting squeezed juice.

The weight of dry powder will vary depending on the final product. In the case of ordinary green juice beverages, for example, dry powder is blended in an amount of preferably about 0.2 to 3.0% by mass, more preferably about 0.4 to 2% by mass, based on the weight of the beverage.

From the viewpoint of dispersibility, the dry powder preferably has a particle size of 70 µm or less in 90% or more, more preferably a particle size of 50 µm or less in 90% or more, and still more preferably a particle size of 35 µm or less in 90% or more. things are used. Such dry powder can be obtained, for example, by crushing raw materials with a jet mill or the like. Moreover, the particle size referred to here can be measured by, for example, a laser diffraction/scattering method using water, ethanol, or the like as a solvent.

The jelly beverage according to the present embodiment contains 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more, and is a known jelly beverage that is commonly used for producing jelly beverages. It can be manufactured by a method. For example, general jelly drinks can be produced by mixing fruit-derived ingredients and vegetable-derived ingredients (fruit juice and vegetable juice) to obtain a beverage, and dispersing a gelling agent in an aqueous solvent on the other hand. is. Then, the beverage is mixed with the gelling agent solution, and if necessary, mixed with other ingredients, filled into a container, sterilized, and then cooled to produce a packaged jelly beverage. can.

Among inorganic salts that can be blended in foods and beverages, those having a green color retention effect can be added to jelly beverages. Examples of such inorganic salts include copper salts such as gluconates and sulfates. Instead of inorganic salts, it is preferable to select microorganisms, lactic acid bacteria, yeasts, and the like that can be blended in foods and drinks that are rich in copper and zinc and add them to the green juice beverage.

The jelly beverage preferably contains 20 to 400 ppm of calcium ions derived from raw materials of the green juice beverage such as young barley leaves or derived from separately added inorganic salts within a range that does not affect the green color retention effect. good. Within this range, the bitterness of the green juice beverage after cooling can also be suppressed. From the viewpoint of suppressing bitterness, the calcium ion concentration is more preferably 50 to 300 ppm.

Examples of inorganic salts of calcium ions include calcium preparations such as calcium lactate, calcium acetate, calcium chloride, and calcium carbonate. Calcium lactate is particularly preferred.

Although the color tone of the jelly drink according to the present embodiment is bright, it is preferably a natural green. Here, in the jelly beverage according to the present embodiment, the greenness of the liquid color can be represented by −a/b using the a value and b value of the Hunter Lab color system, and the values of L, a, and b are A green juice drink can be measured using a commercially available general spectral color difference meter. -a/b indicates that the closer to 1, the brighter the green. However, since -a/b does not necessarily correlate with the green color of the jelly drink, which is preferable as a product, in the jelly drink according to the present embodiment, the green color was evaluated visually by the panelists as -a/b. -a/b of the jelly beverage according to the present embodiment is preferably 0.6 to 1.3. If -a/b is in such a range, the green color of the jelly drink is vivid, but it can be said to be "natural green color".

The jelly beverage according to the present embodiment is provided in a container-filled form, ie, a packaged beverage. In this case, the container to be used is not particularly limited, and examples thereof include bottles, cans, paper packs, PET bottles, laminated film flexible packaging containers, etc., but any container that is easy to fill and drink may be used. A wide-mouthed container or a container with a spout is easy to drink, and a bottle-shaped can with a screw cap is convenient because it can be re-capped after being opened.

In this embodiment, in addition to the above-described ingredients, vitamins, minerals, sweeteners, flavors, acidulants, thickening agents, functional ingredients, etc. are contained within a range that does not impair the effects of this embodiment. may For example, sweeteners, flavoring agents, and the like may be used to mask the metallic taste derived from copper and zinc ions.

Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K and vitamin B group.

Minerals include, for example, magnesium, potassium, chromium, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, and molybdenum. These may be blended as inorganic salts, or may be blended as ingredients contained in other raw materials (for example, the aforementioned green plant-derived substances).

Examples of sweetening agents include sugars such as sugar, granulated sugar, sucrose, fructose, glucose, fructose-glucose liquid sugar; sweeteners such as xylitol, palatinose, erythritol; aspartame, acesulfame potassium, neotame, stevia extract, saccharin. , high-intensity sweeteners such as sucralose; sugar alcohols such as reduced maltose and sorbitol; sugarless bulk sweeteners, bulk sugar sweeteners and the like may also be included.

Examples of fragrances include fragrances extracted from citrus and other fruits, plant seeds, rhizomes, barks, leaves, etc. or extracts thereof, fragrances obtained from milk or dairy products, synthetic fragrances, and the like.

Acidulants include, for example, citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, and malic acid. Among them, citric acid and trisodium citrate are preferred. By setting the content of citric acid in the range of 0.01 to 0.10 mg/100 g, the effect of preserving green color can be increased.

Pastes include, for example, pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharides, galactomannans, gum arabic, carrageenan, xanthan gum, gellan gum, tamarind seed gum and the like. The fibers should be blended so as not to impair the anti-settling effect of the present invention.

Functional ingredients include, for example, collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, reishi mushroom, agaricus, imidazole dipeptide (anserin), and the like. mentioned. These additives can be used singly or in combination of two or more.

In addition, the jelly beverage according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, coloring agents (pigments), oils, pH adjusters, quality stabilizers, thickeners, etc. good. Additionally, ingredients other than zinc ions and copper ions that are effective in retaining green color can be added to the jelly beverage.

The sugar content (Brix) of the jelly drink can be appropriately adjusted by those skilled in the art according to the intended final product, as long as the effects of the present invention are not impaired. For example, the Brix in a jelly drink may preferably be adjusted to a range of about 10-19, more preferably about 11-18, even more preferably about 12-17. Brix as used herein means a value measured using a refractometer unless otherwise specified.

The pH of the jelly beverage according to this embodiment is 3.0 to 5.5, more preferably 3.5 to 5.0. The pH of the jelly drink can be measured with a pH meter according to a conventional method.

(Green color retention agent)
In the second embodiment, the green color preserving agent of the packaged green juice-containing jelly beverage contains 0.05 to 2.0% by mass of agar with a jelly strength of 1000 g/cm ² or more as an active ingredient. The concentration of agar is appropriately determined in consideration of the desired effect and concentration with other gelling agents. The green color retention agent may further contain known green color retention components such as zinc ions and copper ions.

(Production method)
In a third embodiment, a method for producing a packaged green juice beverage includes the step of adding 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more.

Although it is not intended to be limiting, the above-described steps or known steps can be used for the steps other than the blending step necessary for the production of the green juice-containing jelly beverage, such as the step of preparing raw materials such as young barley leaves. can be done.

(How to keep green)
In a fourth embodiment, a method for preserving the green color of a packaged aojiru-containing jelly beverage includes the step of blending 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more.

Hereinafter, the present invention will be described more specifically using examples and comparative examples. The present invention is by no means limited by the following examples.

(Test 1)
Barley young leaf concentrated juice (manufactured by Miyazaki Agricultural Cooperative Fruit Juice Co., chlorophyll content 429 mg/100 g, polyphenol content 497 mg/100 g), white grape concentrated juice (manufactured by Miyazaki Agricultural Cooperative Fruit Juice Co., polyphenol content 5.9 mg/100 g), calicorican ( Ina Foods Co., Ltd.: jelly strength 1800 g/cm ² ; average molecular weight = 92 × 10 ⁴ ), Citrify (Torigoe Flour Milling Co., Ltd.), elastic agar Yamato (Ina Foods Co., Ltd.: jelly strength 600 g/cm ² ), and agar Ina ( (manufactured by Ina Shokuhin Co., Ltd.: jelly strength 30 g/cm ² )) were blended at the blending ratios shown in the table below, and diluted with pure water to prepare 1000 g of green juice jelly beverages). pH was adjusted with citric acid. The blending amount of raw materials in the table indicates a straight conversion value (SS).

160 g of each of the obtained green juice jelly beverages were filled in aluminum pouch containers and sterilized so that the F0 value was 0.015 or more to obtain green juice jelly beverages (Examples 1 to 4 and Comparative Examples 1 to 1). 3).

A green juice beverage containing 13.0% by mass of a green plant material and 56% by mass of a fruit material was added with water-soluble dietary fiber to confirm the effect of retaining green color.

(polyphenol content)
The amount of polyphenol was determined by the colorimetric method with iron tartrate using tannic acid as a standard substance.

(Chlorophyll content)
The chlorophyll content in each green juice drink was measured at the following wavelengths by absorptiometry using a spectrophotometer (Shimadzu UV1650PC).
Chla = 13.43 x A663.8 - 3.47 x A646.8
Chl b = 22.90 x A646.8 - 5.38 x A663.8
Chls a+b=19.43×A646.8+8.05×A663.8 nm
In addition, chlorophyll content shows the total value of chlorophyll a and chlorophyll b.

(pH)
The pH of each green juice jelly drink was measured at a product temperature of 20° C. using a Horiba F-52 desktop pH meter.

(Brix)
Brix (soluble solid content) in each green juice jelly drink was measured with an optical refractometer. Digital Refractometers (RX5000α-Bev) manufactured by Atago Co., Ltd. were used for the measurement, and the measurement was carried out at a product temperature of 20°C.

(citric acid)
The citric acid content in each green juice jelly drink was measured based on the HPLC method using LC-10ADvp (Shimadzu Corporation).

(Monosaccharide content and disaccharide content)
The monosaccharide content and disaccharide content were measured by quantifying and measuring by the calibration curve method by operating an HPLC sugar analyzer (manufactured by Dionex) under the following conditions.
Column: Dionex Carbopack PA1 φ4.6 × 250 mm
Column temperature: 30°C
Mobile phase: Phase A 200 mM NaOH
: Phase B 1000mM Sodium Acetate
: C phase Ultrapure water flow rate: 1.0 mL / min
Injection volume: 50 μL
Detection: ED50 gold electrode manufactured by Dionex The monosaccharide content was calculated as the total amount of glucose and fructose, and the disaccharide content was calculated as the total amount of sucrose and maltose.

(Sensory evaluation test)
Green juice jelly drink samples prepared based on the description in the table below were stored in a constant temperature machine at 37°C for 4 weeks, and then each green juice drink sample was tested by 7 panelists specializing in sensory tests engaged in the development of vegetable drinks. , Sensory evaluation was carried out according to the following evaluation items, and the most common evaluation was adopted.

In addition, as a control for "green retention" in the sensory evaluation item, the sample of Example 1 (control 1) stored refrigerated for 4 weeks at 5 ° C. and 37 beverage samples prepared without blending Calichorican of Example 1. A sample (control 2) stored for 4 weeks in a constant temperature machine at ℃ was adopted, and the change in green color of the control sample was confirmed in advance among the panelists, and the sensory evaluation criteria were shared.

<Sensory evaluation items>
Strength of texture 5: It has a firm texture and is very suitable as a jelly drink.
4: Slightly soft or slightly hard, suitable as a jelly drink
3: Slightly soft or slightly hard, but drinkable as a jelly drink
2: Soft or hard, difficult to drink as a jelly drink
1: Very soft or very hard, unsuitable as a jelly drink

Green color retention 5: Has a bright green color (equivalent to control 1)
4: Although there is almost no change in green color, the color is darker or lighter than control 1
3: Slightly brown or slightly pale green
2: Changed to brown or pale green
1: Significantly brown or very pale green (equivalent to control 2)

When using agar with a hard texture such as calichorican, the effect of retaining green color was enhanced in a concentration-dependent manner (Example 1-4), whereas agar with low gel strength and citrus fiber alone with the same agar were used. Green color retention was reduced when used.

As shown in the table below, even when the types of green plants and fruit raw materials were changed, the effect of maintaining green color by agar with high gel strength was confirmed.

Among the materials used in Example 5, samples were prepared by changing only the type and blending amount of water-soluble dietary fiber as shown in the table below, and the green color retention effect was confirmed.

Caricorican with high gel strength increased the green retention effect in a concentration-dependent manner. On the other hand, water-soluble dietary fiber, which did not show any effect by itself, showed a green-maintaining effect in combination with caricorican.

Subsequently, samples with different blending amounts of green barley leaves were prepared as shown in the table below, and the effect of maintaining green color by agar with high gel strength was examined.

Regarding the effect of maintaining the green color, no particular effect was observed due to differences in the blending amount of young barley leaves, the chlorophyll concentration, and the polyphenol concentration. The effect of maintaining the green color was similarly confirmed even when plant raw materials other than young barley leaves were used (results not shown).

Claims (11)

A packaged green juice-containing jelly drink,
A packaged green juice-containing jelly drink containing 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more. The packaged green juice-containing jelly beverage according to claim 1, further comprising water-soluble dietary fiber having a jelly strength of less than 1000 g/ ^cm2 . 3. The packaged green juice-containing jelly beverage according to claim 1 or 2, wherein the water-soluble dietary fiber is agar. The packaged green juice-containing jelly beverage according to any one of claims 1 to 3, which has a pH of 3.0 to 5.0. The packaged green juice-containing jelly beverage according to any one of claims 1 to 4, which has a sugar content of 10 to 18. The packaged green juice-containing jelly beverage according to any one of claims 1 to 5, further comprising citric acid. The packaged green juice-containing jelly beverage according to any one of claims 1 to 6, further comprising sugars. The packaged green juice-containing jelly beverage according to any one of claims 1 to 7, further comprising fruit-derived ingredients. A green color preserving agent for packaged green juice-containing jelly beverages, containing 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more as an active ingredient. A method for producing a container-packed green juice-containing jelly beverage, comprising:
A method comprising the step of blending 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more. A method for maintaining the green color of a container-packed green juice-containing jelly beverage, comprising:
A method comprising the step of blending 0.05 to 2.0% by mass of agar having a jelly strength of 1000 g/cm ² or more.