JP4248159B2 - Method for suppressing quality deterioration of light-transparent container filled milk beverage by light irradiation - Google Patents

Description

【００２０】
＜試験例２＞
温水８７２ｇに、グラニュー糖１００ｇとペクチン３ｇを溶解し、これに脱脂粉乳１０ｇ、脱脂乳固形分濃度１０％の発酵乳５０ｇ、レモン果汁５０ｇおよびクエン酸１ｇを添加溶解した。これにミックストコフェロール、アスコルビン酸ナトリウムおよびトレハロースの所定量を添加した。ピストンホモジナイザーを使用し、液温８０℃、１２０ｋｇｆ／ｃｍ^２の条件で均質化処理した。本試験に使用した原料は試験例１に使用したものと同じである。
各試験区の飲料液をそれぞれを５０ｍｌ容無色透明ガラス容器に充填し、５℃、１５００Ｌｕｘの蛍光灯照射下に５日間静置保存した後、試験例１と同様の方法で官能検査及びカルボニル含量の測定を行った。
対照として試験試料無添加の乳酸飲料を５℃の暗所に保存した。
結果を表２に示した。
【００２１】
【表２】

【００２２】
＜試験例３＞
７０℃の紅茶抽出液７００ｇに、乳化剤としてグリセリン脂肪酸エステル製剤（ポエムＤＰ−９５ＲＦ：理研ビタミン）の０．５ｇおよびショ糖脂肪酸エステル（リョートーエステルＰ−１６７０：三菱化学フーズ）の０．３ｇおよびグラニュー糖５０ｇを添加溶解した。これに牛乳（雪印３．５牛乳：雪印乳業）２５０ｇおよび所定量のミックストコフェロール、アスコルビン酸ナトリウム及びトレハロースを添加し、ピストンホモジナイザーにより１２０ｋｇｆ／ｃｍ^２の条件で均質化、さらに１１０℃、５秒間のプレート式加熱殺菌処理を施した後、無色透明のＰＥＴボトルに充填し、２５℃、２０００Ｌｕｘの蛍光灯下に５日間静置した後、官能検査および酸化の度合いの指標として飲料中の油分を抽出しその油分のチオバルビツール酸価（ＴＢＡ）を測定した。
本試験例においては、原料は断らない限り試験例１に使用したものと同じものを使用した。
ＴＢＡは衛生試験法・註解 １９９０ 付。追補（１９９５）［日本薬学会編、金原出版］２．飲食物試験法に準じ、油脂の酸化生成物であるマロンジアルデヒドとチオバルビツール酸との赤色反応生成物を吸光度で測定する方法であり、数値の大きい程酸化が進んでいることを示す。
対照として、試験試料無添加の液を２５℃暗所に保存した。
結果を表３に示した。
尚、官能検査はパネラー１０人で行い、評価結果は以下のように区分評価した。
◎ 非常に良好。
△ 乳風味の減退が感じられる。
× 味・臭いの劣化が著しい。
【００２３】
【表３】

【００２４】
＜試験例４＞
温水８７２ｇに対し、グラニュー糖８０ｇ、ペクチン３ｇを溶解し、これに脱脂粉乳１０ｇ、脱脂乳固形分濃度１０％の発酵乳３０ｇおよびクエン酸５ｇを添加溶解した。所定量のミックストコフェロール、アスコルビン酸ナトリウム、ルテイン（マリーゴールトルテイン：協和発酵工業）を添加し、ピストンホモジナイザーにより、液温８０℃、１２０ｋｇｆ／ｃｍ^２の条件で均質化処理を行い乳酸菌飲料を調整した。
本試験例においては、断らない限り上記各試験例で使用した原料と同じ原料を使用した。
各試験区の飲料液を５０ｍｌ容無色透明ガラス瓶に充填密栓後、５℃、５，０００Ｌｕｘの蛍光灯照射下に７日間静置保存した後、官能検査による味の評価、カルボニル含量測定および乳酸菌数の測定を行った。対照として試験試料無添加の乳酸菌飲料を５℃の暗所に保存した。
官能検査は１０人のパネラーにより、次の４段階の点数評価を行い、平均点数をもってその試験区の評価点とした。
４点：非常に良好
３点：異味はないが、僅かに酸味が感じられる
２点：異味および酸味が感じられる
１点：強い異味および酸味が感じられる
結果を表４に示した。
【００２５】
【表４】

【００２６】
＜試験例５＞
温水８７２ｇに、グラニュー糖１００ｇおよびペクチン３ｇを溶解し、これに脱脂粉乳１０ｇ、脱脂乳固形分濃度１０％の発酵乳５０ｇ、レモン果汁５０ｇおよびクエン酸１ｇを添加溶解した。所定量のミックストコフェロール、アスコルビン酸ナトリウムおよびリコピン（６％リコピン：味の素タカラコーポレーション）を添加し、液温８０℃、ピストンホモ圧１２０ｋｇｆ／ｃｍ^２で均質化した。各試験区の飲料液を５０ｍｌ容無色透明ガラス容器に充填し、５℃、５，０００Ｌｕｘの蛍光灯照射下に５日間静置保存した後、試験例４と同様の方法で、官能評価、カルボニル含量および乳酸菌菌数の測定を行った。対象として試験試料無添加の乳酸飲料を５℃の暗所に保存した。
本試験例においては、断らない限り使用した原料は上記試験例に使用したと同じ原料を使用した。
試験結果を表５に示した。
【００２７】
【表５】

【００２８】
【発明の効果】
本発明の方法により、光透過性容器に充填された乳飲料の光照射による風味や栄養成分等の品質の劣化が抑制され賞味期限の延長が可能となる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a milk beverage filled in a light transmissive container. More specifically, the present invention relates to a method for preparing a milk beverage filled in a light-transmitting container that has excellent storage stability and is prevented from being deteriorated in flavor or nutrition due to light during storage.
[0002]
[Prior art]
Unlike beverages filled in light-impermeable containers such as can-filled beverages, beverages filled in light-transparent containers can be viewed by consumers in terms of quality in that they can be seen in their unopened state. It has the effect of increasing the willingness to purchase.
[0003]
However, in beverages filled in these light-transmitting containers, since the containers transmit light, the beverage that is the filling is irradiated with light, and depending on the contents, nutritional components accompanying photo-oxidation It may cause quality problems such as decomposition and reduction of odors or deterioration of flavor. In particular, beverages containing milk components such as acidic milk beverages, coffee milk, or tea ole are significantly deteriorated in flavor due to storage under light irradiation conditions. It is said that riboflavin contained in milk is excited by light irradiation and promotes oxidation of proteins and lipids which are milk components, resulting in deterioration of flavor. In addition, the lactic acid bacteria beverage has a problem that the number of viable bacteria of the lactic acid bacteria decreases in addition to the deterioration of the flavor.
[0004]
In particular, due to the increase in long-time stores such as convenience stores in recent years, the light irradiation time in the showcase also becomes longer, so quality degradation due to light irradiation is a very big problem.
[0005]
As a countermeasure, a photodegradation method (Japanese Patent Laid-Open No. 3-272463) using ascorbic acid, cholecalciferol and flavonol in an acidic beverage is disclosed. In addition, although anti-photooxidation measures have been attempted from container packaging such as using flavonol-based natural antioxidants, which are said to have an inhibitory effect on light absorption, in PET bottles, a satisfactory method has not yet been found. Is the current situation.
[0006]
[Problems to be solved by the invention]
It is an object of the present invention to provide a milk beverage excellent in storage stability that suppresses deterioration under light irradiation and has little quality change such as deterioration of flavor for a long time in a milk beverage filled in a light transmissive container. To do.
[0007]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the present inventors have made a combination of tocopherol or a derivative thereof and ascorbic acid or a derivative thereof and / or a carotenoid, or a combination of these components and trehalose. It has been found that the flavor and quality deterioration of the milk beverage filled in the light-transmitting container can be remarkably suppressed by the inclusion thereof, and the present invention has been completed.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The tocopherol used in the present invention includes dl-α-tocopherol by chemical synthesis and natural d-type tocopherol extracted from oil plants. As natural tocopherols, there are α-, β-, γ- and δ-type homologues, and these can be used alone or as a mixture. Although these tocopherols are also used as a simple substance, natural tocopherol exists in oil seeds as a mixture of homologs, and it is economical to use so-called mixed tocopherols extracted as a mixture thereof. Moreover, acetate derivatives and succinate esters are commercially available as derivatives of these tocopherols, and these derivatives can also be used in the present invention. These tocopherols and derivatives thereof can be used alone or as a mixture of two or more. These tocopherols and derivatives thereof are fat-soluble and do not dissolve in an aqueous solution as they are. Therefore, it is usually used by adding an oil-in-water emulsion, a solubilized solution, or a dry powdered product thereof, but it can also be directly added to a milk beverage and emulsified to prepare a beverage. Is possible.
[0009]
Ascorbic acid and derivatives thereof used in the present invention include food additives such as ascorbic acid, sodium ascorbate, ascorbic acid stearate and ascorbyl palmitate, plant extracts such as acerola and camcam, or concentrates thereof. Can be used. These ascorbic acids and derivatives thereof can be used alone or as a mixture of two or more.
[0010]
Examples of carotenoids used in the present invention include plant-derived carotene such as synthetic β-carotene, palm carotene, and carrot carotene, algae such as Dunaliella carotene or microorganism-derived carotene, capsicum, paprika and other plant-derived capsanthins, lutein and the like. There are various carotenoids such as astaxanthin derived from crustaceans such as plant-derived xanthophyll, shrimp and crayfish, astaxanthin derived from algae such as Phaffia or microorganisms, and lycopene derived from tomato, and these can be used alone or as a mixture of two or more.
[0011]
As the trehalose used in the present invention, those marketed such as Treha (Hayashibara Shoji) are used.
[0012]
In the present invention, the amount of tocopherol added to the milk beverage is 1 to 5000 μg / g, preferably 10 to 500 μg / g, and the amount of ascorbic acid added is 0 to 10,000 μg / g, preferably 50 to 1000 μg / g, as carotenoid. Is added in an amount of 0 to 1000 μ / g, preferably 0.1 to 500 μg / g, and trehalose is added in an amount of 0 to 30% by mass, preferably 0.1 to 10% by mass.
[0013]
In the present invention, the combined use of tocopherol or a derivative thereof and ascorbic acid or a derivative thereof and / or a carotenoid is a basic requirement for exerting the improvement effect which is the subject of the present invention. The addition of trehalose further improves the improvement effect.
[0014]
The timing of addition of the additive of the present invention to the milk beverage is arbitrary regardless of whether it is added to the raw material or during the manufacturing process. It is also optional to add these components simultaneously or separately.
[0015]
The present invention also provides a light-resistant stabilizer for a light-transmitting container-filled beverage containing a mixture of tocopherol or a derivative thereof and ascorbic acid or a derivative thereof and / or a carotenoid, or a component obtained by adding these components and trehalose. Is.
[0016]
Examples of the light-filled container-filled milk beverage to which the present invention is applied include various beverages containing milk components such as milk, lactic acid bacteria beverages, coffee milk beverages, and tea ole.
【Example】
Hereinafter, the present invention will be specifically described with reference to examples.
[0018]
<Test Example 1>
In 872 g of warm water, 80 g of granulated sugar (MGF: Dainippon Meiji Sugar Co., Ltd.) and 3 g of pectin (AYD42: Snow Brand Food) are dissolved, and 10 g of skim milk powder (National Dairy Cooperative Association), skim milk solid content concentration 10 30 g of fermented milk ("Yakult Joa Plain: Yakult Head Office") was added and dissolved in 5 g of citric acid (citric acid (anhydrous): Showa Process). A predetermined amount of mixed tocopherol (RIKEN E oil 700: RIKEN vitamin), sodium ascorbate (L-ascorbic acid: Takeda Pharmaceutical) and trehalose (Treha: Hayashibara Shoji) was added to the piston at a liquid temperature of 80 ° C. Using a homogenizer (HA3541: Sanwa Kikai), homogenization was performed at a pressure of 120 kgf / cm ² to prepare a lactic acid bacteria beverage. 50ml colorless and transparent glass bottles filled with beverages from each test section were sealed and stored at 5 ° C under 1500Lux fluorescent light irradiation for 5 days. After taste evaluation by sensory test, the test solution was irradiated with light. The whiteness was measured as an index for evaluating the degree, and the carbonyl content was measured as an index for evaluating the degree of progress of protein oxidation.
As a control, a lactic acid bacteria beverage with no test sample added was stored in the dark at 5 ° C.
The whiteness was measured according to the method described in the “User's Manual” of the device using a ND-1001DP type color difference meter ND-1001DP. This is a frequency indicating the degree of whiteness of the object color.
The carbonyl content is in accordance with the method for measuring the absorbance using 2,4-dinitrophenylhydrazine, which is a confirmation test of the carbonyl group, described in The J0unnal of Biological Chemistry, Vol.262, No.12, p5488 (1987). Measured. It shows that oxidation is progressing, so that a numerical value is large.
The test results are shown in Table 1.
The sensory test was performed by a panel of 10 people, and the evaluation results were classified and displayed as follows.
◎ Very good.
○ Although there is no off-taste, a slight acidity is felt.
Δ: A nasty and sour taste is felt.
X A strong nasty and sour taste can be felt.
[0019]
[Table 1]

[0020]
<Test Example 2>
In 872 g of warm water, 100 g of granulated sugar and 3 g of pectin were dissolved, and 10 g of skim milk powder, 50 g of fermented milk with a skim milk solid content concentration of 10%, lemon juice 50 g and 1 g of citric acid were added and dissolved therein. Predetermined amounts of mixed tocopherol, sodium ascorbate and trehalose were added thereto. Using a piston homogenizer, homogenization was performed under conditions of a liquid temperature of 80 ° C. and 120 kgf / cm ² . The raw materials used in this test are the same as those used in Test Example 1.
Each beverage solution in each test section was filled in a 50 ml colorless and transparent glass container, stored at 5 ° C. under fluorescent light of 1500 Lux for 5 days, and then subjected to a sensory test and a carbonyl content in the same manner as in Test Example 1. Was measured.
As a control, a lactic acid beverage with no test sample added was stored in the dark at 5 ° C.
The results are shown in Table 2.
[0021]
[Table 2]

[0022]
<Test Example 3>
To 700 g of tea extract at 70 ° C., 0.5 g of glycerin fatty acid ester preparation (Poem DP-95RF: Riken Vitamin) and 0.3 g of sucrose fatty acid ester (Ryoto Ester P-1670: Mitsubishi Chemical Foods) and granulated sugar as emulsifiers 50 g was added and dissolved. To this was added 250 g of milk (Snow Brand 3.5 Milk: Snow Brand Milk Industry) and a predetermined amount of mixed tocopherol, sodium ascorbate and trehalose, homogenized at 120 kgf / cm ² with a piston homogenizer, and further at 110 ° C. for 5 seconds. After plate-type heat sterilization treatment, it is filled into a colorless and transparent PET bottle, left in a fluorescent lamp at 25 ° C. and 2000 Lux for 5 days, and then the oil content in the beverage is extracted as an index of the degree of sensory test and oxidation. The oil thiobarbituric acid value (TBA) was measured.
In this test example, the same raw materials as those used in Test Example 1 were used unless otherwise specified.
TBA comes with hygiene test method, commentary 1990. Supplement (1995) [edited by the Japan Pharmaceutical Association, Kanehara Publishing] According to the food and drink test method, the red reaction product of malondialdehyde and thiobarbituric acid, which is an oxidation product of fats and oils, is measured by absorbance, and the larger the value, the more the oxidation proceeds.
As a control, a test sample-free solution was stored in the dark at 25 ° C.
The results are shown in Table 3.
The sensory test was conducted by 10 panelists, and the evaluation results were classified and evaluated as follows.
◎ Very good.
△ Decreased milk flavor.
× Degradation of taste and smell is remarkable.
[0023]
[Table 3]

[0024]
<Test Example 4>
In 872 g of warm water, 80 g of granulated sugar and 3 g of pectin were dissolved, and 10 g of skim milk powder, 30 g of fermented milk having a skim milk solid content concentration of 10% and 5 g of citric acid were added and dissolved therein. A predetermined amount of mixed tocopherol, sodium ascorbate, and lutein (Marie Goltolutein: Kyowa Hakko Kogyo Co., Ltd.) were added, and a homogenization treatment was performed with a piston homogenizer at a liquid temperature of 80 ° C. and 120 kgf / cm ² to prepare a lactic acid bacteria beverage. .
In this test example, the same raw material as that used in each of the above test examples was used unless otherwise specified.
Beverage liquids from each test section were filled in 50 ml colorless and transparent glass bottles, sealed and stored for 7 days under fluorescent light irradiation at 5 ° C. and 5,000 Lux, then taste evaluation by sensory test, measurement of carbonyl content, and number of lactic acid bacteria Was measured. As a control, a lactic acid bacteria beverage with no test sample added was stored in the dark at 5 ° C.
The sensory test was performed by 10 panelists for the following four stages of score evaluation, and the average score was used as the evaluation score for the test section.
4 points: very good 3 points: no off-taste, but slightly sour taste 2 points: off-taste and sour taste 1 point: results of strong off-taste and sour taste are shown in Table 4.
[0025]
[Table 4]

[0026]
<Test Example 5>
In 872 g of warm water, 100 g of granulated sugar and 3 g of pectin were dissolved, and 10 g of skim milk powder, 50 g of fermented milk with a skim milk solid content concentration of 10%, lemon juice 50 g and citric acid 1 g were added and dissolved therein. A predetermined amount of mixed tocopherol, sodium ascorbate and lycopene (6% lycopene: Ajinomoto Takara Corporation) were added and homogenized at a liquid temperature of 80 ° C. and a piston homopressure of 120 kgf / cm ² . A 50 ml colorless transparent glass container was filled with the beverage liquid of each test section, and after 5 days of standing under fluorescent light irradiation at 5,000 Lux at 5 ° C., sensory evaluation and carbonyl were conducted in the same manner as in Test Example 4. The content and the number of lactic acid bacteria were measured. A lactic acid beverage with no test sample added was stored as a target in a dark place at 5 ° C.
In this test example, the same raw material as used in the above test example was used unless otherwise specified.
The test results are shown in Table 5.
[0027]
[Table 5]

[0028]
【The invention's effect】
By the method of the present invention, deterioration of quality such as flavor and nutritional components due to light irradiation of a milk beverage filled in a light transmissive container is suppressed, and the expiration date can be extended.

Claims (2)

(A) Tocopherol or a derivative thereof, (b) ascorbic acid or a derivative thereof, and (c) a carotenoid, and a method for suppressing quality deterioration due to light irradiation of a light-transmissive container-filled milk beverage . The method of suppressing quality deterioration by light irradiation of the light transmissive container-filled milk beverage according to claim 1, wherein the carotenoid is lutein or lycopene.