JP5189519B2 - Fat-packed vitamin-containing hermetically sealed beverage and method for producing the same - Google Patents

Description

  The present invention relates to a hermetically sealed beverage containing fat-soluble vitamins, a method for producing the same, and a method for stabilizing fat-soluble vitamins in beverages filled in hermetically sealed containers.

  Vitamins are neither a component of the body nor a source of energy, but these are essential enzyme action, metabolic regulation action, physiological action, etc. for conducting healthy activities. It has been known for a long time to have a very important relationship. Therefore, taking these vitamins appropriately is extremely important for maintaining and improving health, and with the recent increase in health orientation, vitamins were included to intentionally compensate for this. Many foods and drinks have been proposed.

  Vitamins are classified into fat-soluble vitamins such as vitamins A, D and E, and water-soluble vitamins such as vitamins B and C, but fat-soluble vitamins have been reported to be easily adsorbed by plastics. Therefore, when fat-soluble vitamins are blended in various foods and drinks, filled in plastic containers and stored for a long time, fat-soluble vitamins are adsorbed to the container, and the content of fat-soluble vitamins decreases over time. There was a problem.

  As a means for preventing such fat-soluble vitamins from adsorbing to the container, adsorption using acrylonitrile resin, ethylene-vinyl alcohol copolymer laminated glass container, and aluminum packaging material A method for preventing adsorption (Patent Document 1), a method of using a plastic containing polyethylene naphthalate in a portion in contact with the composition in a container filled with a composition containing fat-soluble vitamins (Patent Document 2) ) Etc. have been reported. However, it is not preferable to perform special processing on the container because it increases costs.

  On the other hand, the present applicants add polyglycerin fatty acid ester and lecithin to a packaged beverage containing fat-soluble vitamins as a means for preventing the adsorption of fat-soluble vitamins to the container without modifying the container. Report a method for stabilizing fat-soluble vitamins (Patent Document 3). However, since lecithin may affect the flavor of the product, the amount used may have to be limited, and further improvement has been demanded.

JP-A-1-149724 JP-A-10-85304 Japanese Patent Laid-Open No. 2008-22774

  An object of the present invention is to provide a sealed container-packed beverage in which adsorption of fat-soluble vitamins to a plastic container or the inner surface of a plastic-coated container is sufficiently suppressed without impairing the flavor and the like, and a method for producing the same That is.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive studies. As a result, a polyglycerin unsaturated fatty acid ester is added alone to a beverage containing fat-soluble vitamins and filled in a sealed container. It was found that the adsorption of fat-soluble vitamins to the inner surface of the container can be easily suppressed without impairing the above, and the present invention has been completed.

That is, the present invention
(1) A sealed container-packed beverage characterized by containing fat-soluble vitamins and a polyglycerin unsaturated fatty acid ester,
(2) The sealed container-packed beverage according to (1), wherein the unsaturated fatty acid constituting the polyglycerol unsaturated fatty acid ester is oleic acid,
(3) The average degree of polymerization of polyglycerol constituting the polyglycerol unsaturated fatty acid ester is 4
The sealed container-packed beverage according to the above (1) or (2),
(4) A sealed container-packed beverage characterized by mixing fat-soluble vitamins and polyglycerin unsaturated fatty acid ester together with any component that can be blended in a beverage, and filling the resulting beverage in a sealed container Manufacturing method,
(5) The method for producing a sealed container-packed beverage according to (4), wherein the unsaturated fatty acid constituting the polyglycerol unsaturated fatty acid ester is oleic acid,
(6) The average degree of polymerization of the polyglycerol constituting the polyglycerol unsaturated fatty acid ester is 4.
The method for producing a sealed container-packed beverage according to (4) or (5) above,
(7) A method for stabilizing fat-soluble vitamins in beverages filled in sealed containers, characterized by adding polyglycerin unsaturated fatty acid esters to beverages containing fat-soluble vitamins,
(8) The method for stabilizing fat-soluble vitamins in a beverage filled in a sealed container according to (7), wherein the unsaturated fatty acid constituting the polyglycerol unsaturated fatty acid ester is oleic acid,
(9) The average degree of polymerization of polyglycerol constituting the polyglycerol unsaturated fatty acid ester is 4.
The method for stabilizing fat-soluble vitamins in the beverage filled in the sealed container according to (7) or (8),
Consists of.

  The sealed container-packed beverage of the present invention is excellent in storage stability, for example, after storage at 37 ° C. for 1 month, about 50% or more of the fat-soluble vitamins in the beverage remain without losing the flavor and the like. ing.

  Further, according to the method for producing a hermetically sealed beverage of the present invention, it is possible to obtain a hermetically sealed beverage containing fat-soluble vitamins with good flavor in which a decrease in fat-soluble vitamins over time due to storage is suppressed. .

  Furthermore, according to the method for stabilizing fat-soluble vitamins in a beverage filled in the sealed container of the present invention, it is possible to suppress a decrease in fat-soluble vitamins over time due to storage.

  The sealed container-packed beverage of the present invention (hereinafter referred to as “the beverage of the present invention”) contains fat-soluble vitamins and polyglycerin unsaturated fatty acid esters. There are no particular restrictions on the form of the beverage of the present invention, carbonated beverages, beverages containing fruit juice or fruits, vegetable juice, near water, sports beverages such as sports beverages, fermented milk, lactic acid bacteria beverages, dairy beverages, other raw milk and fermented beverages Examples include beverages containing acid milk such as milk as a milk component, and concentrated beverages that are diluted at the time of drinking.

  Examples of the fat-soluble vitamins used in the beverage of the present invention include vitamin A, vitamin D, vitamin E, vitamin K, ubiquinone, and the like, which are usually recognized to be added to foods and drinks. Specific examples of the fat-soluble vitamins include vitamin A such as retinol, 3-dehydroretinol, retinal, 3-dehydroretinal, retinoic acid, 3-dehydroretinoic acid and derivatives thereof such as acetate or palmitate thereof, Vitamin Ds such as ergocalciphenol, cholecalciphenol and derivatives thereof such as sulfate, α-tocopherol, β-tocopherol, γ-tocopherol, σ-tocopherol, α-tocotrienol, β-tocotrienol, γ-tocotrienol, σ -Vitamin E such as tocotrienol and derivatives thereof such as acetate, nicotinate or phosphate, vitamin K such as phylloquinone, menaquinone and menadione, isoprene residue of ubiquinone Examples thereof include ubiquinone having 1 to 12 bases. These fat-soluble vitamins may be commercially available, those obtained by extraction and purification from natural products by a known method, those obtained by chemical synthesis by a known method, These may be either obtained by fermentation using microorganisms or the like. Since the fat-soluble vitamins are insoluble in water, water, glycerol, propylene glycol, an emulsifier (such as gum arabic, sucrose fatty acid ester, sorbitan fatty acid ester, etc.) is added to the fat-soluble vitamins, for example, A preparation in the form of an emulsified liquid emulsified by a conventional method using a high-speed stirring emulsifier, an ultrasonic homogenizer, a high-pressure homogenizer, an ultra-high pressure homogenizer, or the like may be used.

  In selecting the fat-soluble vitamins used in the beverage of the present invention, it may be appropriately selected in consideration of the product concept of the beverage, and is not particularly limited. For example, in a beverage intended for calcium fortification that contains calcium or a milk component rich in the same component, vitamin D, which is a fat-soluble vitamin known to be deeply involved in calcium metabolism in vivo What is necessary is just to mix | blend. The fat-soluble vitamins contained in the beverage of the present invention may be used alone or in combination of two or more.

  The amount of fat-soluble vitamins added to the beverage of the present invention is not particularly limited, and may be appropriately selected and set depending on the type of fat-soluble vitamins. For example, when vitamin Ds are blended as fat-soluble vitamins, the vitamin D component is about 0.02 μg to 10.0 μg, preferably about 0.4 μg to 5.0 μg per 100 g of product. . When vitamin A is blended, the vitamin A component is about 2 μg to 1200 μg, preferably about 38 μg to 600 μg per 100 g of product.

The polyglycerol unsaturated fatty acid ester used in the beverage of the present invention is an ester of polyglycerol and an unsaturated fatty acid. Specifically, the polyglycerin constituting the polyglycerin unsaturated fatty acid ester is preferably pentaglycerin having an average degree of polymerization of 4 or more, particularly an average degree of polymerization of 5. Here, the average degree of polymerization is a value calculated from the following formula 1.
[Formula 1]
Hydroxyl value = 56110 (n + 2) / (74n + 18) n: Average degree of polymerization The hydroxyl value is the number of mg of potassium hydroxide required to neutralize acetic acid required to completely acetylate 1 g of the sample. It is calculated according to the Japan Oil Chemists 'Society edited by “The Japan Oil Chemists' Society, Standard Oil and Fat Analysis Test Method (I), 2003 edition”.

  The unsaturated fatty acid constituting the polyglycerol unsaturated fatty acid ester may be linear or branched, and examples thereof include unsaturated fatty acids having 12 to 18 carbon atoms, such as oleic acid and linoleic acid. And linolenic acid. Of these, oleic acid is particularly preferable. Furthermore, the polyglycerol unsaturated fatty acid ester of the present invention is preferably a monoester of polyglycerol and an unsaturated fatty acid. A mixture of various unsaturated fatty acids can also be used as the unsaturated fatty acid, and in that case, it is not particularly limited as long as it contains at least oleic acid, but preferably oleic acid is the whole unsaturated fatty acid. 70% by mass (hereinafter, simply referred to as “%”) or more, more preferably 90% or more is preferable.

  Although the said polyglycerol unsaturated fatty acid ester can be manufactured in accordance with well-known methods, such as esterification reaction, for example, Sunsoft A-171E (pentaglycerol monooleate ester: Taiyo Kagaku Co., Ltd.), Sunsoft Q-17S Commercial products such as (decaglycerin monooleate: manufactured by Taiyo Kagaku Co., Ltd.) and Sunsoft Q-17F (hexaglycerin monooleate: manufactured by Taiyo Kagaku Co., Ltd.) can also be used.

  The amount of the polyglycerin unsaturated fatty acid ester added to the beverage of the present invention is not particularly limited, but is usually about 0.001% to 1.0%, preferably about 0.01% to 0.10%.

  Furthermore, in the beverage of the present invention, various existing substances having an antioxidant action can be blended for the purpose of suppressing deterioration of fat-soluble vitamins. Examples of the substance having an antioxidative action include ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate and the like, and ascorbic acid and sodium ascorbate are particularly preferable. The amount of the substance having an antioxidative action added to the beverage of the present invention is not particularly limited, but is usually about 0.01% to 0.07%, preferably about 0.01% to 0.05%. do it.

  There is no restriction | limiting in particular in the mixing | blending order and mixing method for manufacturing this invention drink, It can manufacture by a well-known method. That is, the beverage of the present invention is prepared by appropriately mixing fat-soluble vitamins and polyglycerin unsaturated fatty acid ester having an unsaturated fatty acid as a constituent fatty acid with optional components necessary for beverage production, sterilizing, and filling a sealed container. Can be manufactured.

  Polyglycerin unsaturated fatty acid ester having unsaturated fatty acid added to the beverage of the present invention as a constituent fatty acid is generally generally used as a food emulsifier, and has the ability to dissolve fat-soluble vitamins in water. It is also possible to use it as a raw material for the emulsification treatment performed to improve it. Therefore, before blending this into the beverage of the present invention, all or part of the polyglycerin unsaturated fatty acid ester having an unsaturated fatty acid as a constituent fatty acid is mixed with fat-soluble vitamins in advance and emulsified. Also good.

  In addition, the effect which inhibits adsorption | suction to the container inner surface of the fat-soluble vitamin of this invention drink is acquired even if it mix | blends polyglycerin unsaturated fatty acid ester which uses unsaturated fatty acid as a constituent fatty acid. Therefore, the beverage of the present invention is preferably prepared by mixing fat-soluble vitamins and polyglycerin unsaturated fatty acid ester having an unsaturated fatty acid as a constituent fatty acid together with an optional component from the viewpoint that workability is not complicated. .

  Examples of optional ingredients that can be blended in the beverage of the present invention include various food materials such as sugars, sugar alcohols, high-intensity sweeteners, thickeners (stabilizers), emulsifiers, dairy products, acidulants, fruit juices, and water-soluble vitamins. , Mineral content, flavors and the like. For food materials, more specifically, sugars such as sucrose, glucose, fructose, isomerized sugar, palatinose, trehalose, lactose, xylose, maltose; sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose Sugar alcohol such as chickenpox; high-intensity sweeteners such as sucralose, aspartame, stevia, acesulfame potassium; agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, gellan gum, carboxymethylcellulose, soy polysaccharide, propylene glycol alginate Various thickeners (stabilizers) such as; emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester; skim milk powder, whole milk powder, fermented milk, milk, cream, Dairy products such as tar and sour cream; acidulants such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid and gluconic acid; pomegranate juice, plum juice, apricot juice, orange juice, apple juice, berry juice, etc. Fruit juice: Various water-soluble vitamins such as vitamin B, vitamin C, niacin, pantothenic acid, biotin, folic acid; minerals such as calcium, magnesium, zinc, iron, manganese; yogurt, berry, orange, quince Flavors such as perilla, citrus, apple, mint, grape, apricot, pear, custard cream, peach, melon, banana, tropical, herbal, tea and coffee.

  As a sealed container filled with the beverage of the present invention, a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle, etc. The form is mentioned. In particular, when the beverage of the present invention is filled in a paper container combined with a metal foil or a plastic film, a remarkable effect of suppressing the adsorption of fat-soluble vitamins onto the inner surface of the container can be obtained.

  Specifically, as a manufacturing method in the case of using a metal can as a sealed container, a fat-soluble vitamin and a polyglycerin unsaturated fatty acid ester having an unsaturated fatty acid as a constituent fatty acid are mixed and dissolved in optional components as necessary. After preparing a drink, the method of filling a container and sterilizing on the sterilization conditions prescribed | regulated to the food hygiene law is mentioned. Moreover, as a manufacturing method when using a PET bottle or a paper container as a sealed container, fat-soluble vitamins and polyglycerin unsaturated fatty acid ester having an unsaturated fatty acid as a constituent fatty acid are mixed and dissolved in optional components as necessary. After preparing the beverage, a method of sterilizing by heating using an HTST (High Temperature Short Time) sterilizer, filling the container, and sealing it may be mentioned.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited at all by these Examples.

Example 1
Preparation of hermetically sealed beverages:
Fructose-glucose liquid sugar (H-100; manufactured by Nippon Shokuhin Kako Co., Ltd.) 120 g, fermented milk (manufactured by Yakult Honsha) 17 g, skim milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.) 6 g, anhydrous citric acid (manufactured by Junsei Chemical Co., Ltd.) 1.5 g, soybean Polysaccharides (SM-1200; manufactured by San-Ei Gen FFI Co., Ltd.) 1.5 g, flavorings (produced by Yakult Materials Co., Ltd.) 1.5 g, and vitamin D preparation (Dry D ₃ -S50T; manufactured by Riken Vitamin Co., Ltd.) The emulsifiers shown in Table 1 were mixed, and purified water was added to make the total amount 1000 g. Next, homogenization was performed with a homogenizer (H20 type; manufactured by Sanwa Kikai Co., Ltd.) under conditions of 15 MPa, followed by sterilization at 90 ° C. for 10 seconds using an HTST sterilizer (model 25HV; manufactured by Micro Thermics). Immediately cooled to obtain a beverage.

  The beverage obtained above is aseptically filled in a paper container (made by Nippon Paper Pack Co., Ltd.) whose inner surface is coated with polyethylene so as not to enter air, and then heat-sealed, and a sealed container-packed beverage (practical product 1, 2 and comparative products 1 and 2) were obtained. About these sealed container-packed drinks, the vitamin D content in the drinks immediately after production and after storage for 1 month at 37 ° C. was measured. The results are also shown in Table 1. The vitamin D content was measured by a conventional method using high performance liquid chromatography (LC-10A series; manufactured by Shimadzu Corporation).

  As shown in Table 1, hermetically sealed beverage containing vitamin D, which is a fat-soluble vitamin, and polyglycerin unsaturated fatty acid ester containing oleic acid, which is an unsaturated fatty acid, as a constituent fatty acid (Examples 1 and 2) , The decrease in vitamin D content due to storage at 37 ° C. for 1 month was suppressed. On the other hand, vitamin D, which is a fat-soluble vitamin, and a sealed container-packed beverage (comparative product 1) containing a polyglycerin saturated fatty acid ester containing a stearic acid, which is a saturated fatty acid, as a constituent fatty acid have a content of vitamin D. The effect of suppressing the decrease was not recognized. Moreover, about the product 1 and 2, when flavor evaluation was performed after one month preservation | save at 37 degreeC, all had favorable flavor.

  ADVANTAGE OF THE INVENTION According to this invention, the reduction | decrease of the fat-soluble vitamins with time by the preservation | save of the sealed container-packed drink containing fat-soluble vitamins can be suppressed.

Therefore, the present invention can be used as a beverage for supplementing fat-soluble vitamins that are extremely important in maintaining and promoting health.

that's all

Claims (3)

A sealed container-packed beverage comprising vitamin D and pentaglycerin monooleate , containing no lecithin, and filled in a paper container coated with polyethylene on the inner surface . Vitamin D and pentaglycerin monooleate are mixed together with optional ingredients that can be blended in beverages, do not contain lecithin, and the resulting beverage is filled into a paper container whose inner surface is coated with polyethylene. A method for producing a sealed container-packed beverage. Addition of pentaglycerin monooleate to a beverage containing vitamin D and not containing lecithin, the vitamin D in the beverage filled in a paper container coated with polyethylene on the inner surface Adsorption suppression method.