WO2009014253A1 - Procédé de fabrication d'une boisson congelée comprenant une plante contenant un composé capsinoïde - Google Patents

Procédé de fabrication d'une boisson congelée comprenant une plante contenant un composé capsinoïde Download PDF

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Publication number
WO2009014253A1
WO2009014253A1 PCT/JP2008/063622 JP2008063622W WO2009014253A1 WO 2009014253 A1 WO2009014253 A1 WO 2009014253A1 JP 2008063622 W JP2008063622 W JP 2008063622W WO 2009014253 A1 WO2009014253 A1 WO 2009014253A1
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WO
WIPO (PCT)
Prior art keywords
compound
frozen
water
plant
psinoid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/063622
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English (en)
Japanese (ja)
Inventor
Ayako Maruyama
Hiroyuki Takahashi
Keishi Kido
Tomoko Hirano
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP2009524535A priority Critical patent/JPWO2009014253A1/ja
Publication of WO2009014253A1 publication Critical patent/WO2009014253A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Definitions

  • the present invention relates to a method for producing a frozen beverage comprising a plant containing a cabcinoid compound.
  • the present invention relates to a method for producing a frozen beverage containing a plant containing a cabcinoide compound.
  • C H-19 sweet a non-pungency fixed variety of pepper, selected and fixed by Yazawa et al.
  • a pepper with less pungent taste contains a large amount of new force-psinoids that do not show pungent taste.
  • Compounds belonging to the power psisinoids fatty acid ester of vanillyl alcohol, capsiate, dihydrocapsiate, etc., hereinafter simply referred to as “power psisinoid compound”, “power psisinoid” or “power psisinoid” or “power psisinoid-like substance”.
  • Patent Document 1 also describes the use of cabsaicin-like substances in sports drinks.
  • the sports drink also contains orange juice concentrate.
  • Cabbsinoides 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 it to liquid foods such as beverages, a technology that enables water solubilization while maintaining stability is required. As such a technique, a technique for emulsifying a forcepsinoid-containing oil with various emulsifiers and making it water-soluble has been reported (see Patent Document 2).
  • an emulsion composition prepared by a conventional method is simply diluted with an aqueous component to prepare a food or drink containing water, such as an aqueous beverage, store it in comparison with the product immediately after manufacture. During this time, there is a problem that the cabcinoide compound in the aqueous beverage gradually decomposes.
  • the amount of ingredients added at the time of manufacture is anticipated in anticipation of decomposition until the expiration date. Set. In health food manufacturing, it is desirable that the added amount can be reduced from the viewpoint of cost.
  • the stability at the time of dilution can be improved somewhat by increasing the concentration of the emulsifier, etc., but if a large amount of emulsifier is present during emulsification, the emulsifying effect is adversely affected. This can also be difficult to prepare. Disclosure of the invention
  • An object of the present invention is to provide a beverage containing a kabsinoide compound by increasing the stability of a force psisinoid compound in an aqueous solution.
  • the present inventors branched a plant containing a force psisinoid compound, then mixed with water and pulverized, and the pH was 3 to 6,
  • the present invention was completed by finding that a frozen beverage in which the cabcinoid compound is stable can be produced by preferably sterilizing by heating in the state of pH 3 to 5 and then freezing.
  • the present invention includes the following inventions.
  • a method for producing a frozen beverage which comprises blanching a plant containing a cabcinnoide compound, then pulverizing, mixing with water, sterilizing by heating in a liquid state having a pH of 3 to 6, and then freezing.
  • a frozen beverage in which a cabcinoide compound is stable can be stably produced at low cost without going through a complicated production process.
  • the stability of the force psinoid compound in frozen beverages is improved, so that the shelf life of the product can be extended.
  • 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 room temperature, running water, refrigerated thawing, etc. (Cabbinoid compound)
  • the force psinoid compound refers to a fatty acid ester of vanillyl alcohol, and typical examples thereof include capsiate, dihydrocapsiate, and nordihydrocapsiate, which have been identified as components contained in peppers. Furthermore, various linear or branched chain fatty acids and vanillyl alcohol having the same fatty acid chain length as that of nordihydrocapsiate such as vanillyl decanoate, vanillyl nonanoate, and vanillyl nonoctate. Also contains fatty acid esters.
  • CST dihydrocapsiate
  • DCT dihydrocapsiate
  • N DCT nordihydrocapsiate
  • the present invention is characterized by the use of a plant containing a kabsinoide compound.
  • the plant body used in the present invention is not particularly limited as long as it contains forcepsinoid. Plants belonging to the genus Rashi are preferred.
  • the red pepper may be derived from a traditional hot pepper variety typified by “Nikko”, “Five Colors”, etc., but a non-paste variety of red pepper is preferred. Among them, spicy-tasting varieties such as “CH-19 sweet”, “Manganji”, “Fushimi Amecho”, shishito, green pepper, etc. contain a large amount of force psinoid compounds, which can be suitably used.
  • the present invention is also characterized by branching a plant containing a cabcinoide compound.
  • the blanching is peroxidase involved in browning, as long as the enzyme involved in the quality change is reduced or inactivated, steaming, hot water treatment, etc. can be used, and the plant body can be used immediately for the production of frozen beverages, It can be appropriately selected according to the method of using the plant, such as once stored frozen and used as a raw material for producing frozen drinks at a later date.
  • L O OT is more preferably about 90-100 ° C, 20-120 seconds, more preferably about 20-90 seconds.
  • the content of kabushino compound is about 10 to 120% compared to that before blanching in the treatment of 80 to 105 ° C, preferably 90 to 100 ° C and 20 to 90 seconds.
  • the cause of the increase in power psisinoids due to blanching has not been clarified precisely, it is preferable from the viewpoint of yield because the content per dry solid content increases.
  • cooling is performed as soon as possible after blanching, and the product temperature is set to 30 ° C or lower, more preferably 15 ° C or lower, to prevent deterioration of the appearance due to residual heat. Cooling can be used, for example, if it has a mesh after branching, soaked in cold water, or exposed to cold air. If soaked in cold water, drain the water and send it to the next process. After harvesting, refrigeration for a long period of time causes deterioration in quality, but freezing after blanching enables long-term retention of quality and strength psinoids. Draining is a block when frozen This is particularly effective when the raw material plant is stored frozen for a long period of time. In addition, if there are fruits or defective products in the harvest, remove the foreign matter by washing / sorting process before blanching.
  • the present invention it is possible to crush only the plant body after branching the plant body containing the force psinoid compound and to mix it with water and other raw materials in a later process. However, the plant body and water or other raw material are simultaneously mixed. By mixing and pulverizing, it is possible to further suppress the decomposition of the force psinoid.
  • Other ingredients include vegetables, fruit and other fruit juices, and dairy drinks. The quality characteristics do not change even if these are added.
  • 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 cabcinoide compound may be adjusted to a target concentration, or the plant body may be temporarily stored as a raw material for a frozen beverage. In this case, it can be prepared with as little water as possible to reduce the storage capacity. Crushing is a process of crushing plant bodies to a particle size that is functionally acceptable as a beverage, and any crusher capable of wet crushing or submerging in liquid can be used, but rather than single-stage crushing, If you use coarsely pulverized and finely crushed powder in two or more stages, it feels good and smooth.
  • a preferable average particle size is 1 mm or less in terms of touch.
  • An example of equipment suitable for the two-stage treatment is ARCHITOL Co., Ltd., which can be used to change the cutting blade (for example, use coarse crushing as a cutting head and fine crush to micro cut. 2 steps of processing are possible.
  • the pulverization time is not particularly limited, but is preferably as short as possible for maintaining the quality. By using the above-mentioned commtrol, it is possible to pulverize almost instantaneously. (pH adjustment)
  • the pH should be maintained at 3 to 6, preferably 5 or less.
  • any pH adjuster that can be used in foods can be used, but as a result of various studies, when concentrated fruit juices such as citrus fruits are used, pH adjustment can be achieved by adding a small amount, thus reducing the cost. Yes, and good results were obtained in terms of government functions.
  • the pH of the pulverized material consisting of only the plant and water is around 6, but it is advantageous that it is reduced to 6 or less, preferably 5 or less by adjusting the pH. If the pH is 3 or less, it is not desirable in terms of functionality (color and taste after sterilization).
  • the food sanitation law is sterilized by heating in accordance with the sterilization conditions of the manufacturing standard for soft drinks at 85 ° C for 30 minutes or more at pH 4 or higher. I do. If necessary, before heat sterilization In order to adjust the taste, an acidulant, other seasonings, vitamins, amino acids and the like can be added.
  • the present invention is also characterized by cooling and freezing after sterilizing the pulverized liquid of the plant body containing the kabsinoide compound. After heat sterilization, quality degradation such as browning force psinoid decomposition occurs at high temperature, so cool it to 30 ° C or less, preferably 15 ° C or less 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.
  • the pH is adjusted to 4 to 5 with fruit juice, and these are mixed and coarsely crushed with a cutting head (clearance 3 mm) manufactured by Asiel Co., Ltd.
  • a pulverized product pulverized with 0 micro cut (220 blades) was obtained. It was sterilized at 105 ° C. for 15 seconds. After that, the specimen frozen at 118 ° C was stored on 118 ° C for 7 days and then thawed with running water, and sensory evaluation was performed on the appearance, aroma and taste of 5 panelists.
  • Example 2 Evaluation of change in kabushinoid concentration in powdered rice depending on the presence or absence of water during crushing Plants blanched under the same conditions as in Example 1 were drained once, and the plants were washed with water. The force psinoid residual rate was compared between the case of pulverization without using and the case of pulverization of a system in which 70% of water was added to 30% of plant bodies. Specifically, when the plant body is roughly crushed with a food cutter (manufactured by Hanaki Seisakusho) without passing through water, the mixture of water and plant body at the above ratio is used as a cutting head (manufactured by ARCHEL Corporation).
  • a food cutter manufactured by Hanaki Seisakusho
  • the residual ratio of the force psinoid of the pulverized product when coarsely crushed was determined.
  • the residual rate when crushed for 60 to 120 seconds with a food cutter was 65%, whereas the combined treatment with a cutting head that pulverizes water and plant at the same time was about An improvement in the residual rate of 90% was observed. Therefore, water must be present in order to suppress kabusinode decomposition during crushing.
  • Example 3 Evaluation of change in concentration of kabushinoid in frozen beverage according to conditions at the time of pulverization
  • the difference in the remaining ratio of kabushinoid due to the difference in the time to crush the plant to about 3 mm is 60% when the crushing time is 120 seconds with Katsuyu mixer (manufactured by Ayesha Seisakusho).
  • Katsuyu mixer manufactured by Ayesha Seisakusho
  • COMITOLOLOL cutting head manufactured by ARCHEL Co., Ltd.
  • the pulverization time the finer the force. If the pulverization time is long, the force psisinoid will be decomposed, so it is necessary to select equipment that can make it finer in the shortest possible time.
  • the above-mentioned COMITOLOL is preferred, and by setting the clearance of the cutting head to 1 to 3 mm, the force psinoid residual rate of the frozen pulverized product is about 90% or more, and the appearance and sensory are also good. Was obtained.
  • Example 4 Evaluation of change in concentration of cabcinoid in frozen beverage due to sterilization condition Since cabcinoid is decomposed by heat, sterilization is sufficient from the hygienic aspect and it is necessary to set the condition to minimize capsinoid decomposition. There is. Therefore, we eagerly examined the conditions at potency exceeding the sterilization conditions stipulated in the manufacturing standards for soft drinks in the Food Sanitation Law.

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  • 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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne la fourniture d'une boisson contenant un composé capsinoïde dont la stabilité dans une solution aqueuse a été élevée. La solution proposée est un procédé de fabrication d'une boisson congelée qui comprend le blanchiment d'une plante contenant le composé capsinoïde, puis le broyage de celle-ci, sa stérilisation à la chaleur sous la forme d'un liquide de pH 3 à 6, puis sa congélation.
PCT/JP2008/063622 2007-07-26 2008-07-23 Procédé de fabrication d'une boisson congelée comprenant une plante contenant un composé capsinoïde Ceased WO2009014253A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2009524535A JPWO2009014253A1 (ja) 2007-07-26 2008-07-23 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

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-194529 2007-07-26
JP2007194529 2007-07-26

Publications (1)

Publication Number Publication Date
WO2009014253A1 true WO2009014253A1 (fr) 2009-01-29

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PCT/JP2008/063622 Ceased WO2009014253A1 (fr) 2007-07-26 2008-07-23 Procédé de fabrication d'une boisson congelée comprenant une plante contenant un composé capsinoïde

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JP (1) JPWO2009014253A1 (fr)
WO (1) WO2009014253A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11246478A (ja) * 1998-03-04 1999-09-14 Morinaga & Co Ltd エステル結合を有する新規なカプサイシノイド様物質
JP2003018974A (ja) * 2002-06-17 2003-01-21 Morinaga & Co Ltd 食品組成物
JP2006212020A (ja) * 2005-08-05 2006-08-17 Ajinomoto Co Inc 食品組成物

Family Cites Families (14)

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JPH0716387B2 (ja) * 1986-11-13 1995-03-01 沖縄販売株式会社 パパイアエキスの製造方法
JP2688098B2 (ja) * 1990-01-18 1997-12-08 森永乳業株式会社 ラクトフェリン含有液の処理方法
JPH11192076A (ja) * 1997-12-29 1999-07-21 Kanesen Trading:Kk 冷凍飲料
JP2000228962A (ja) * 1999-02-08 2000-08-22 Yakult Honsha Co Ltd 野菜搾汁液の製造方法
JP2003334046A (ja) * 2002-05-21 2003-11-25 Yoshio Yamamoto 大麦若葉及び／又はケールを含有する粉末飲料並びに飲料
JP4089306B2 (ja) * 2002-06-14 2008-05-28 味の素株式会社 カプシノイド抽出物の製造方法、及び該方法によって得られるカプシノイド抽出物
JP4304940B2 (ja) * 2002-08-30 2009-07-29 有限会社ビオメディクス 水分散用プロポリス抽出物含有組成物および飲料
CA2525486C (fr) * 2003-05-15 2012-09-18 Ajinomoto Co., Inc. Composition permettant de reduire les taux de lipides dans l'organisme
JP3769274B2 (ja) * 2003-08-29 2006-04-19 日本製粉株式会社 緑葉造粒物及び緑葉造粒物の製造方法
BRPI0512080A (pt) * 2004-06-15 2008-02-06 Ajinomoto Kk métodos para a secagem de um material a ser secado sob a forma de pimentas malaguetas contendo capsinóide por meio de um secador em batelada do tipo caixa e por meio de um secador contìnuo
JP2006166776A (ja) * 2004-12-15 2006-06-29 Nippon Flour Mills Co Ltd 飲料、造粒物及び造粒物の製造方法
JP3973676B2 (ja) * 2005-07-29 2007-09-12 花王株式会社 容器詰ミルクコーヒー飲料の製造方法
JP2007061060A (ja) * 2005-09-02 2007-03-15 Yakult Honsha Co Ltd はっ酵乳入り野菜飲料およびその製造方法
JP4050293B2 (ja) * 2005-09-28 2008-02-20 日本デルモンテ株式会社 雑豆ミックス飲料及びその製造法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11246478A (ja) * 1998-03-04 1999-09-14 Morinaga & Co Ltd エステル結合を有する新規なカプサイシノイド様物質
JP2003018974A (ja) * 2002-06-17 2003-01-21 Morinaga & Co Ltd 食品組成物
JP2006212020A (ja) * 2005-08-05 2006-08-17 Ajinomoto Co Inc 食品組成物

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