Beverage or food in sealed container and method for producing beverage or food in sealed container

Abstract

To provide a beverage or food in a sealed container which comprises protein hydrolysate, caffeine, and polyphenols and exhibit high long-term preservation stability, and a method for producing the beverage or food in a sealed container.SOLUTION: A beverage or food in a sealed container comprising: a sealed container; and a beverage or food housed in the sealed container, the beverage or food containing caffeine and polyphenols, wherein the beverage or food comprises a protein hydrolysate, and wherein the dissolved oxygen content of the beverage or food at 10°C is 4.0 mg / L or less. The volume of the beverage or food exceeds 99.9 vol.% relative to the volume of the sealed container.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a food or drink in a sealed container and a method for producing the food or drink in a sealed container. [Background technology]

[0002] Foods and beverages such as coffee, tea, and other beverages in sealed containers are widely available due to their portability. In addition, in the food and beverage sector, development of foods for specified health uses and foods with functional claims, which contain ingredients that provide various additional functions, is progressing.

[0003] For example, Patent Document 1 discloses a coffee drink containing basic amino acids such as arginine. Basic amino acids are said to be useful components for anti-aging, preventing lifestyle-related diseases, recovering from fatigue, and improving bodily functions such as secreting growth hormone. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-096056 Summary of the Invention [Problem to be solved by the invention]

[0005] Known components that provide additional functions include oligopeptides that have anxiolytic, sleep-improving, or antidepressant effects, and oligopeptides that lower systolic blood pressure. From the viewpoint of enabling consumers to easily ingest protein hydrolysates containing oligopeptides that provide the desired additional functions, the development of food and beverage products in sealed containers containing protein hydrolysates would be beneficial.

[0006] In developing a food or beverage product in a sealed container containing a protein hydrolysate, the inventors discovered a problem in that when a food or beverage product containing caffeine and polyphenols is mixed with the protein hydrolysate and stored in a sealed container, the amount of oligopeptides decreases over time. An object of the present invention is to provide a food or beverage product in a sealed container that contains a protein hydrolysate, caffeine, and polyphenols and has high storage stability, and a method for producing the same. [Means for solving the problem]

[0007] The present invention includes the following aspects. [1] A food or beverage in a sealed container, comprising a sealed container and a food or beverage that is contained in the sealed container and contains caffeine and polyphenols, wherein the food or beverage contains a protein hydrolyzate, and the dissolved oxygen content of the food or beverage at 10°C is 4.0 mg / L or less. [2] A food or beverage in a sealed container as described in [1], wherein the volume of the food or beverage is more than 99.9% by volume of the volume of the sealed container. [3] The volume of the food or beverage is 80 to 99.9% by volume of the sealed container; The food or drink in a sealed container according to [1], wherein the space between the volume of the sealed container and the volume of the food or drink contains 90% or more of an inert gas. [4] The food or beverage in a sealed container according to any one of [1] to [3], wherein the sealed container contains one or more base materials selected from aluminum, iron, silica, polyethylene vinyl alcohol, polyvinylidene chloride, and nylon. [5] The sealed container has an oxygen permeability of 1 ml / m 2 The food or drink in a sealed container according to any one of [1] to [4], which contains a base material having a temperature of 24h·atm or less. [6] The food or drink in a sealed container according to any one of [1] to [5], wherein the protein hydrolysate is a protein hydrolysate derived from milk. [7] The food or drink in a sealed container according to any one of [1] to [6], wherein the protein hydrolysate contains an oligopeptide having a methionine-lysine-proline sequence. [8] The food or beverage in a sealed container described in [7], wherein the oligopeptide having the sequence methionine-lysine-proline contained in the food or beverage is 10 μg or more per 100 mL of the food or beverage. [9] The food or drink in a sealed container according to any one of [1] to [8], wherein the food or drink is a coffee drink or a black tea drink.

[10] The food or drink in a sealed container according to any one of [1] to [9], further comprising indigestible dextrin.

[0008]

[11] A method for producing a food or beverage in a sealed container, comprising the steps of: mixing and dissolving a protein hydrolysate with a raw material containing caffeine and polyphenols to prepare a raw material liquid; degassing the raw material liquid; and filling the degassed raw material liquid into a sealed container so that the dissolved oxygen content at 10°C in the resulting food or beverage is 4.0 mg / L or less.

[12] A method for producing a food or beverage in a sealed container described in

[11] , wherein in the step of filling the raw material liquid into the sealed container, the raw material liquid is filled into the sealed container so that the volume of the food or beverage exceeds 99.9 volume % of the volume of the sealed container.

[13] A method for producing a food or beverage in a sealed container according to

[11] , wherein in the step of filling the raw material liquid into the sealed container, an inert gas is further injected into the degassed raw material liquid, and the raw material liquid into which the inert gas has been injected is filled into the sealed container so that the volume of the food or beverage is 80 to 99.9 volume % of the volume of the sealed container.

[14] A method for producing a food or beverage in a sealed container according to any one of

[11] to

[13] , wherein in the step of filling the raw material liquid into the sealed container, the raw material liquid is filled into the sealed container so that the volume of the food or beverage is 80 to 99.9 volume % of the volume of the sealed container, and an inert gas is injected into the sealed container.

[15] A method for producing a food or beverage in a sealed container according to

[11] , wherein the process from mixing and dissolving the protein hydrolysate with a raw material containing caffeine and polyphenols to completing the degassing treatment is carried out within 10 hours. [Effects of the Invention]

[0009] According to the above aspect, it is possible to provide a food or drink in a sealed container that contains a protein hydrolysate, caffeine, and polyphenols and has high storage stability, and a method for producing the same. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a schematic cross-sectional view of a sealed container-packed liquid food or beverage according to one embodiment. [Figure 2] 1 is a graph showing the change over time in the residual rate of an oligopeptide in Test Example 1. [Figure 3] 1 is a graph showing the change over time in the residual rate of an oligopeptide in Test Example 2. [Figure 4] 1 is a graph showing the relationship between the residual rate of an oligopeptide and the dissolved oxygen concentration in Test Example 3. DETAILED DESCRIPTION OF THE INVENTION

[0011] Preferred embodiments for carrying out the present invention will be described below. Note that the embodiment described below shows an example of a typical embodiment of the present disclosure, and the scope of the present technology is not to be interpreted narrowly by this. Note that in this specification, when a numerical range is expressed as "lower limit to upper limit," it means that the upper limit and the lower limit are included. Unless otherwise specified, the volume is a value at 20°C.

[0012] (food and drink in sealed containers) In one embodiment of the present invention, a food or beverage in a sealed container comprises a sealed container and a food or beverage that is contained in the sealed container and contains caffeine and polyphenols, wherein the food or beverage contains a protein hydrolysate, and the dissolved oxygen content of the food or beverage at 10°C is 4.0 mg / L or less.

[0013] The food or drink product is not particularly limited as long as it contains caffeine and polyphenols, and may be a beverage or a food. The caffeine may be caffeine contained in coffee raw materials or tea raw materials, or may be purified caffeine. The polyphenol may be one contained in raw materials for food or drink, such as coffee raw materials, tea raw materials, or cocoa, or may be purified polyphenols.

[0014] Examples of foods and beverages include foods and beverages containing coffee ingredients and foods and beverages containing tea ingredients. Examples of beverages include coffee drinks, tea-based beverages, and milk drinks and soft drinks containing added caffeine and polyphenols. Preferred beverages are coffee drinks and tea-based beverages. Examples of tea-based beverages include black tea drinks, green tea drinks, and oolong tea, with black tea drinks being particularly preferred. Examples of foods include gel foods, jelly-like foods, and dessert foods, which are prepared by adding a coagulant such as agar or gelatin to the above-mentioned beverages.

[0015] A coffee beverage may be one that contains coffee extracted or dissolved from 5 grams or more of coffee beans in green coffee bean equivalent per 100 grams of content, as defined in the Fair Competition Code and Enforcement Regulations Concerning the Labeling of Coffee Beverages, etc. Also, a coffee beverage may be one that contains coffee extracted or dissolved from 2.5 grams or more but less than 5 grams of coffee beans in green coffee bean equivalent per 100 grams of content, as defined in the Fair Competition Code and Enforcement Regulations Concerning the Labeling of Coffee Beverages, etc.

[0016] A dairy beverage may be a "dairy beverage" as defined in Article 2, Paragraph 7 of the Fair Competition Code and Enforcement Regulations for the Labeling of Drinking Milk. In other words, a dairy beverage may be a dairy beverage as defined in Article 2, Paragraph 41 of the Order on the Compositional Standards of Milk and Dairy Products (hereinafter referred to as the "Milk Order"), and contain 3.0% or more milk solids by weight. Examples of ingredients used in dairy beverages include "milk" and "dairy products" as defined in the Milk Order. Specific examples of ingredients used in dairy beverages include, but are not limited to, raw milk, cow's milk, skim milk, partially skim milk, concentrated milk, concentrated skim milk, unsweetened condensed skim milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, sweetened milk powder, whey, whey protein concentrate (WPC), whey protein isolate (WPI), whey powder, whole milk protein concentrated whey powder (TMP), cream, cream powder, butter, butter oil, buttermilk powder, and cheese.

[0017] When a food or beverage contains a coffee ingredient, the coffee ingredient may be, for example, coffee beans or a material derived from coffee beans. The coffee beans may be processed by screening, roasting, grinding, or the like. Examples of coffee bean-derived materials include coffee extract and instant coffee. The coffee extract is obtained, for example, by extracting coffee beans. Specifically, the coffee extract may be a green coffee bean extract obtained by extracting green coffee beans, or a roasted coffee bean extract obtained by extracting roasted coffee beans with hot water.

[0018] As a method for extracting coffee beans, for example, a known extraction method can be applied, such as a drip method using paper or flannel, a boiling method, an espresso method, or a siphon method, but is not particularly limited to these.

[0019] The coffee bean varieties are not particularly limited, and examples include Arabica, Robusta, and Liberica. Coffee bean origins include Brazil, Colombia, Tanzania, Mocha, Mandheling, Blue Mountain, and Guatemala. These coffee beans may be one or more varieties, or a blend of multiple varieties or multiple origins. The roasting level (L) of the coffee beans is not particularly limited, but an L of about 15 to 20 is preferred.

[0020] The tea-based raw material may be tea leaves or an extract obtained by extracting tea leaves. Examples of tea leaves include the leaves and stems of the tea plant (Camellia sinensis), an evergreen shrub of the Theaceae family. Examples of tea leaves include raw materials for non-tea teas such as barley tea, buckwheat tea, herbal tea, yerba mate tea, and corn tea, specifically roasted barley seeds, buckwheat seeds, dried herbs, yerba mate leaves, and corn seeds. Examples of tea leaves include raw materials for flower teas such as jasmine tea, specifically tea leaves that have absorbed the scent of jasmine flowers. There are various types of tea leaves depending on the tea-making method, such as roasting and fermentation, and any of these types can be applied to the present application. For example, tea leaves such as green tea, black tea, black tea, and green tea (also known as oolong tea) can be used. The tea-based extract may use one or more of these raw materials. When the food or drink is a tea-based beverage, it is particularly preferably a black tea beverage.

[0021] A liquid extract can be produced by applying a known extraction method to tea leaves. Examples of the extraction method include, but are not limited to, a simple steeping method, a packed tower method, and a kneader method. An example of a solvent used in extracting tea or coffee is water.

[0022] The temperature of the water used during extraction is not particularly limited, and is preferably 20 to 140° C., more preferably 50 to 130° C., more preferably 60 to 120° C., more preferably 80 to 110° C., and more preferably 90 to 100° C. During extraction, pressure may be applied as appropriate, in which case the temperature can be set to above 100° C.

[0023] Protein hydrolysates are obtained by decomposing animal- or plant-derived proteins with hydrochloric acid or enzymes. Examples of protein hydrolysates include soybean-derived protein hydrolysates and milk-derived protein hydrolysates, with milk-derived protein hydrolysates being preferred. Milk-derived protein hydrolysates include casein hydrolysates, whey protein hydrolysates, and lactoferrin hydrolysates. The casein hydrolysates are preferably casein hydrolysates containing oligopeptides having a methionine-lysine-proline sequence.

[0024] As used herein, an oligopeptide having a methionine-lysine-proline sequence includes, for example, an oligopeptide consisting of methionine-lysine-proline (hereinafter sometimes referred to as MKP) described in International Publication No. 2003 / 044044. The oligopeptide having a methionine-lysine-proline sequence may be one type, or two or more types.

[0025] The protein hydrolysate is preferably contained in an amount of 10 to 2000 mg per 100 mL of food or drink, and more preferably 20 to 2000 mg per 100 mL of food or drink. When the protein hydrolysate is contained within the above range, the bitterness specific to peptides is suppressed, resulting in a preferable flavor.

[0026] When the protein hydrolysate contains an oligopeptide having a methionine-lysine-proline sequence, the oligopeptide having a methionine-lysine-proline sequence is preferably contained in an amount of 10 μg or more per 100 mL of food or beverage, more preferably 20 μg or more, and even more preferably 50 μg or more. The oligopeptide having a methionine-lysine-proline sequence is preferably contained in an amount of 2000 μg or less per 100 mL of food or beverage, preferably 1500 μg or less, preferably 1000 μg or less, and even more preferably 500 μg or less per 100 mL of food or beverage. The oligopeptide having the sequence methionine-lysine-proline is preferably contained in an amount of 10 to 2000 μg per 100 mL of food or drink, preferably 20 to 1500 μg per 100 mL of food or drink, preferably 50 to 1000 μg per 100 mL of food or drink, and preferably 50 to 500 μg per 100 mL of food or drink.

[0027] When the protein hydrolysate contained in the food or drink contains an oligopeptide consisting of methionine-lysine-proline, the oligopeptide can be measured as follows.

[0028] <Measurement of oligopeptide content> (a) A liquid sample containing protein hydrolysate is diluted and dissolved in ultrapure water to a concentration of 50 μL / mL, filtered through a polyethersulfone ultrafiltration membrane with a molecular weight cutoff of 3 kDa (manufactured by Nippon Pall Corporation), and the filtrate is used as the sample solution for LC / MS analysis under the following measurement conditions: Several concentrations of a chemically synthesized standard peptide (e.g., manufactured by Peptide Institute) of the oligopeptide to be measured, consisting of methionine-lysine-proline, are prepared in solution, and LC / MS analysis is performed under the following measurement conditions to create a calibration curve.

[0029] Among the peaks obtained by analyzing the sample solution, those with the same molecular weight and retention time as the standard peptide are identified as having the same sequence as the standard peptide. By comparing the peak area of ​​the standard peptide with the peak area of ​​the sample solution, the content of the oligopeptide in the sample solution is calculated using the following formula (1):

[0030] Oligopeptide content (μg / 100 mL of food or beverage) = [measured oligopeptide content in the obtained food or beverage (μg)] / [volume of the obtained food or beverage (mL)] × 100 (1)

[0031] In formula (1), [measured value of oligopeptide in obtained food or drink (μg)] is the measured value of oligopeptide in the sample solution measured under the following LC / MS measurement conditions.

[0032] (LC / MS equipment used) Mass spectrometer: Q Exactive Focus (Thermo Fisher Scientific) High-performance liquid chromatograph: Vanquish Binary Pump F (Thermo Fisher Scientific) Column: XBridge BEH300 C18 φ2.1 mm × 250 mm, 3.5 μm (Waters)

[0033] (LC / MS measurement conditions) Mobile phase A: 0.1v / v% formic acid-water solution Mobile phase B: 0.1v / v% formic acid-acetonitrile solution Time program: 2%B (0 min) - 15%B (6 min) - 40%B (10 min) - 80%B (12 min) - 80%B (14 min) - 2%B (15 min) - STOP (30 min) Sample injection volume: 10 μL, column temperature: 40°C, liquid flow rate: 200 μL / m Analysis mode: PRM measurement Product Mass: m / z=260.10(Parent m / z = 375.21)

[0034] When a food or beverage containing caffeine and polyphenols contains a protein hydrolysate, the amount of oligopeptides may decrease over time. The present inventors have found that the cause of the decrease in oligopeptides over time is dissolved oxygen contained in the food or beverage containing caffeine and polyphenols.

[0035] In the food or beverage in a sealed container of this embodiment, the dissolved oxygen content is 4.0 mg / L or less when the temperature of the food or beverage is 10° C. If the dissolved oxygen content in the food or beverage is 4.0 mg / L or less, it is possible to suppress the decrease in oligopeptide over time. The lower limit of the dissolved oxygen content in the food or beverage is preferably as low as possible, and examples include 3.6 mg / L or less, 3.0 mg / L or less, 2.5 mg / L or less, 1.5 mg / L or less, 1.0 mg / L or less, 0.5 mg / L or less, 0.1 mg / L or less, and 0.01 mg / L or less, and it may even be 0 mg / L.

[0036] The dissolved oxygen content can be measured by a known method after adjusting the temperature of the food or drink to 10° C. For example, it can be measured using a diaphragm-type galvanic cell-type dissolved oxygen concentration meter (e.g., Packmaster, manufactured by Iijima Electronics Co., Ltd., equipped with a DO measuring device MA-200).

[0037] The caffeine content of the food or beverage is preferably 1 mg or more, 2 mg or more, 3 mg or more, 4 mg or more, 5 mg or more, 6 mg or more, 7 mg or more, or 8 mg or more per 100 mL of the food or beverage. The caffeine content of 100 mL of the food or beverage is preferably 40 mg or less, less than 40 mg, 35 mg or less, 30 mg or less, or 25 mg or less. The upper and lower limits of the caffeine content per 100 mL of the food or beverage can be arbitrarily combined. By setting the caffeine content within the above ranges, a food or beverage having a moderate bitterness and a good flavor can be obtained.

[0038] The polyphenol contained in the food or beverage may be an aromatic compound extracted from a plant and having multiple phenolic hydroxyl groups in the molecule. Examples of polyphenols that can be used include flavonoids contained in fruits, vegetables, grains, etc., such as hesperidin, anthocyanidins, and isoflavones, catechins contained in tea, etc., tannins contained in gall nuts and Chinese gallnuts, chlorogenic acid contained in coffee beans, etc., and proanthocyanidins derived from grape seeds.

[0039] The polyphenol content of a food or drink is preferably 10 mg or more per 100 mL of food or drink, more preferably 10 to 1,000 mg, and even more preferably 50 to 500 mg. When the polyphenol content is 10 mg or more per 100 mL of food or drink, it can impart a flavor characteristic of coffee or tea. When the polyphenol content is 1,000 mg or less per 100 mL of food or drink, bitterness is suppressed and the flavor is favorable.

[0040] Polyphenols in foods and beverages can be measured, for example, by the Folin-Ciocalteu method. They can also be calculated using specific polyphenol equivalents, such as chlorogenic acid or catechin. When using the Folin-Ciocalteu method, reducing substances (such as vitamin C) in foods and beverages can affect the measurement results. Therefore, reducing substances in foods and beverages can be quantified and subtracted from the Folin-Ciocalteu method measurement to determine the polyphenol content.

[0041] The food or drink may further contain indigestible dextrin, which is preferably contained in an amount of 1 g or more, more preferably 1 to 10 g, and even more preferably 3 to 5 g, per 100 mL of the food or drink.

[0042] The residual rate of oligopeptide when food or drink is stored can be calculated using the following formula. Residual rate of oligopeptide in food and beverage (%) = Oligopeptide content at any time (μg / mL) / Oligopeptide content at 0 hours after preparation of food and beverage (μg / mL) × 100 In the present invention, by adjusting the dissolved oxygen concentration contained in the food or drink at a temperature of 10°C to 4.0 mg / L or less, the residual rate of the oligopeptide can be maintained high. The residual rate of the oligopeptide after storing the food or beverage in a sealed container at 5°C for 7 days is preferably 65% ​​or more, and particularly preferably 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more, 99% or more, or 100%.

[0043] Foods and beverages can contain optional ingredients, such as vegetable oils and fats, sugars, dietary fiber, salt, calcium carbonate, vitamins other than vitamin C, flavoring ingredients (such as fruit juice, vegetable juice, malt extract, cocoa, milk, and milk powder), flavorings, emulsifiers, and spices.

[0044] An embodiment of the present invention will be described with reference to Fig. 1. Fig. 1 is a schematic cross-sectional view of a food or drink 1 in a sealed container according to one embodiment of the present invention. The food or drink 1 in a sealed container includes a food or drink 3 containing caffeine and polyphenols and a sealed container 5. The food or drink 3 containing caffeine and polyphenols is filled in the sealed container 5.

[0045] The sealed container 5 is not particularly limited as long as it can accommodate and preserve food and drink for a long period of time, but is preferably a container for aseptic filling. Aseptic filling is filling a sterilized content into a sterilized container in a sterile environment.

[0046] The food and beverage in a sealed container of this embodiment includes a form in which the sealed container is filled to capacity with food and beverage, and a form in which there is a space (hereinafter also referred to as "headspace") that is the difference between the volume of the sealed container and the volume of the food and beverage.

[0047] Although the food or beverage 1 in a sealed container shown in Figure 1 has a headspace S, the present invention is not limited to this and the headspace S may not be provided. In other words, the volume of the food or beverage may exceed 99.9% by volume of the sealed container, or the volume of the food or beverage may be 100% by volume of the sealed container, i.e., the container is fully filled. When the volume of the food or beverage exceeds 99.9% by volume of the sealed container, an increase in the dissolved oxygen concentration in the food or beverage 3 during storage of the food or beverage 1 in the sealed container can be suppressed, and the decrease in oligopeptides due to dissolved oxygen in food or beverage containing caffeine and polyphenols can be suppressed.

[0048] When the food or beverage 1 in the sealed container does not have a headspace S, i.e., when the sealed container 5 is fully filled with the food or beverage 3, the volume of the food or beverage may exceed 99.9% by volume and may be 100% by volume of the volume of the sealed container 5.

[0049] When the food or drink in a sealed container has a headspace, the volume of the food or drink 3 in the sealed container food or drink 1 of Fig. 1 may be 80 to 99.9% by volume relative to the volume of the sealed container 5. In the case of this embodiment, in the sealed container food or drink 1, a headspace S is provided between the liquid level 31 of the food or drink 3 and the top surface 51 of the sealed container 5. When a headspace S is provided, the volume of the food or drink 3 filled in the sealed container 5 is smaller than the volume of the sealed container 5. The volume of the food or drink 3 can be measured by a known method after adjusting the temperature of the food or drink 3 to 20°C.

[0050] When a headspace S is provided in the food or drink in a sealed container 1, the volume of the headspace S is preferably 0.1% by volume or more, more preferably 1% by volume or more, even more preferably 2% by volume or more, and even more preferably 3% by volume or more, relative to the volume of the sealed container 5. The volume of the headspace S is preferably 20% by volume or less, more preferably 18% by volume or less, even more preferably 16% by volume or less, and even more preferably 10% by volume or less, relative to the volume of the sealed container 5. The volume of the headspace S is preferably 0.1 to 20% by volume, more preferably 1 to 18% by volume, even more preferably 2 to 16% by volume, and even more preferably 3 to 10% by volume, relative to the volume of the sealed container 5.

[0051] That is, when a headspace S is provided in the food or drink 1 in a sealed container, the volume of the food or drink 3 is preferably 80% by volume or more, more preferably 82% by volume or more, even more preferably 84% by volume or more, and even more preferably 90% by volume or more, relative to the volume of the sealed container 5. The volume of the food or drink 3 is preferably 99.9% by volume or less, more preferably 99% by volume or less, even more preferably 98% by volume or less, and even more preferably 97% by volume or less, relative to the volume of the sealed container 5. The volume of the food or drink 3 is preferably 80 to 99.9% by volume, more preferably 82 to 99% by volume, even more preferably 84 to 98% by volume, and even more preferably 90 to 97% by volume, relative to the volume of the sealed container 5.

[0052] If the volume of the headspace S is within the above range, the shape retention of the container during distribution will be better. There are no particular limitations on the method for calculating the volume of the headspace S, but it can be calculated from the amount of inert gas injected in the inert gas injection step described below. The volume of the headspace can also be measured by calculating the difference between the volume of the sealed container and the volume of the food or beverage. The volume of the food or beverage can be determined by removing the food or beverage from the sealed container and measuring the volume.

[0053] When the distance (mm) from the top surface 51 of the sealed container 5 to the liquid level 31 of the food or beverage 3 is h1, and the distance (mm) from the bottom surface 53 of the sealed container 5 to the liquid level 31 of the food or beverage 3 is h2, the ratio expressed as h1 / h2 is preferably 0.005 or more, more preferably 0.008 or more, even more preferably 0.01 or more, and even more preferably 0.012 or more. The ratio expressed as h1 / h2 is preferably 0.045 or less, more preferably 0.04 or less, even more preferably 0.03 or less, and even more preferably 0.02 or less. The ratio expressed as h1 / h2 is preferably 0.005 to 0.045, more preferably 0.008 to 0.04, even more preferably 0.01 to 0.03, and even more preferably 0.012 to 0.02. When h1 / h2 is within the above range, the shape retention of the container during distribution is superior.

[0054] If the top surface 51 of the sealed container 5 is not a horizontal surface (for example, if it is an inclined surface), the distance from the top surface 51 to the liquid level 31 of the food or beverage 3 is the distance from the lowest point of the top surface 51 to the liquid level 31. If the bottom surface 53 of the sealed container 5 is not a horizontal surface, the distance from the bottom surface 53 to the liquid level 31 of the food or beverage 3 is the distance from the highest point of the bottom surface 53 to the liquid level 31.

[0055] The headspace S is filled with an inert gas. If the gas filling the headspace S is an inert gas, an increase in the dissolved oxygen concentration in the food or drink 3 during storage of the sealed container-packaged food or drink 1 can be suppressed, and the decrease in oligopeptides in the food or drink containing caffeine and polyphenols due to dissolved oxygen can be suppressed. An example of an inert gas is nitrogen gas. The content of the inert gas is preferably 90% or more, more preferably 95% or more, even more preferably 98% or more, and even more preferably 100%.

[0056] The shape of the sealed container 5 is not particularly limited, and examples thereof include a substantially rectangular parallelepiped shape as shown in Fig. 1, a cylindrical shape, and a polygonal prism shape. Examples of substantially rectangular parallelepiped shapes include a rectangular parallelepiped shape with a slanted top surface, a rectangular parallelepiped shape with chamfered corners on the side surfaces, and a combination of these shapes. When the top surface is slanted, the angle of inclination of the top surface with respect to the horizontal plane is preferably 1 to 10°. If the angle of inclination is equal to or greater than the above-mentioned lower limit, the effect of suppressing fat floating is superior, and if it is equal to or less than the above-mentioned upper limit, the shape retention during distribution is superior.

[0057] The capacity of the sealed container can be, for example, 50 to 2000 mL, and from the viewpoint of shape retention during distribution, a capacity of 100 to 1500 mL is preferred.

[0058] The sealed container is not particularly limited as long as it has low oxygen permeability, but preferably contains one or more substrates selected from aluminum, iron, silica, polyethylene vinyl alcohol (EVOH), polyvinylidene chloride, and nylon. The substrate may also be a sealed container containing a paper substrate layer. Examples of sealed containers containing a paper substrate layer include those having a container body made of a sheet-like packaging material containing a paper substrate layer. A spout with a cap may be attached to the sealed container body.

[0059] Examples of sheet-like packaging materials including a paper substrate layer include laminated sheets having a paper substrate layer and an oxygen barrier layer. The oxygen barrier layer suppresses an increase in the dissolved oxygen concentration of food or beverage in a sealed container during storage. Examples of oxygen barrier layers include metal foil layers such as aluminum foil layers and aluminum vapor deposition layers, and silica vapor deposition layers. The oxygen barrier layer may be provided on a substrate other than a paper substrate.

[0060] An example of the layer structure of the laminated sheet is a structure in which an EVOH layer, an aluminum foil layer, an EVOH layer, a paper substrate layer and another EVOH layer are laminated in this order from the side that will become the inner surface of the container.

[0061] The sealed container has an oxygen permeability of 1 ml / m 2It is preferable that the substrate contains 0.9 ml / m 2 It is preferable that the substrate contains less than 0.8 ml / m 2 It is preferable that the sealed container contains a substrate with an oxygen permeability of 1 ml / m 2 When the food or beverage 1 contains a base material having a temperature of 24h·atm or less, the increase in the dissolved oxygen concentration in the food or beverage 3 during storage of the sealed container food or beverage 1 can be suppressed, and the decrease in oligopeptides in the food or beverage containing caffeine and polyphenols due to dissolved oxygen can be suppressed.

[0062] (Method of manufacturing food and drink in sealed containers) The method for producing a food or beverage in a sealed container of this embodiment includes the steps of mixing and dissolving a protein hydrolysate and a raw material containing caffeine and polyphenols to prepare a raw material liquid, degassing the raw material liquid, and filling the degassed raw material liquid into a sealed container so that the dissolved oxygen content at 10°C in the resulting food or beverage is 4.0 mg / L or less.

[0063] <Raw material liquid preparation process> A raw material liquid is prepared by mixing and dissolving a protein hydrolysate and a raw material containing caffeine and polyphenols. The protein hydrolysate, caffeine, and polyphenols are the same as those described above (food and beverage in a sealed container), so their explanation will be omitted. The raw material containing caffeine and polyphenols includes at least one of coffee raw materials, tea raw materials, raw materials used in dairy drinks, and raw materials used in soft drinks. When raw materials used in dairy drinks and raw materials used in soft drinks are used, caffeine and polyphenols may be added separately.

[0064] <Degassing process> The raw material liquid prepared in the above steps is subjected to a degassing treatment to reduce the dissolved oxygen concentration. The degassing treatment can be performed by a known treatment method, such as a method of depressurizing the raw material liquid by maintaining it in a low pressure or vacuum state, a method of heating (sterilizing) the raw material liquid by setting the holding time at the heating temperature to a predetermined value (slightly extending it), or a method of preheating the raw material liquid to, for example, 70 to 90°C. By employing these methods, the raw material liquid can be degassed.

[0065] <Filling process> The degassed raw material liquid is filled into a sealed container so that the dissolved oxygen content of the resulting food or drink at 10°C is 4.0 mg / L or less. The filling step can be carried out by a known method, but aseptic filling is preferred. Aseptic filling of the food or drink can be carried out using a known aseptic filling device.

[0066] The aseptic filling device is typically equipped with a means for sterilizing the aseptic container, and can fill the aseptic container in a sterile manner. Furthermore, the aseptic filling device is preferably a device that fills the aseptic container with the food or beverage while shielding it from the atmosphere. In the present invention, "atmosphere" refers to an ordinary air atmosphere, and "shielded from the atmosphere" refers to a state in which the food or beverage is not in contact with such ordinary air. This "shielded from the atmosphere" naturally includes, for example, a mode in which the food or beverage is filled into an aseptic container and sealed without any contact with the atmosphere, but also includes a mode in which the filling is performed not in ordinary atmosphere but in a special atmosphere in which the oxygen concentration is lower than that of the atmosphere.

[0067] A typical example of filling food and beverages without exposing them to the atmosphere is a brick-pack type filling device that fills food and beverages while forming an aseptic container using a sheet-like packaging material (for example, the laminated sheet described above). This brick-pack type filling device uses a long sheet-like packaging material as the material for the aseptic container, first continuously joining both ends of the sheet-like packaging material in the width direction to form a single tube, then filling the tube with food and beverages while continuously moving this tube vertically from top to bottom, then intermittently sealing the tube horizontally at the points where the food and beverages are filled to enclose the food and beverages, and then cutting the horizontally sealed areas to obtain each product as a filled aseptic container.

[0068] An example of a mode of filling under a special air atmosphere with an oxygen concentration lower than that of normal air is to use a filling device that fills and seals pre-formed aseptic containers (such as shaped folding paper containers, cup containers, or containers made by compressing sheet material) while sequentially transporting them using a conveying means, and to surround and partition the area from filling with the food and beverage to sealing, and to seal this compartment with an inert gas to reduce the oxygen concentration within the compartment.

[0069] By filling a food or drink into a sealed container using the method described above, the dissolved oxygen content at 10°C in the resulting food or drink will be 4.0 mg / L or less.

[0070] The process from mixing and dissolving the protein hydrolyzate with the raw material containing caffeine and polyphenols to completing the degassing treatment step described below is preferably carried out within 10 hours, more preferably within 9 hours, preferably within 8 hours, preferably within 7 hours, preferably within 6 hours, preferably within 5 hours, preferably within 4 hours, preferably within 3 hours, more preferably within 2 hours, and even more preferably within 1 hour. When the process from mixing and dissolving the protein hydrolyzate with the raw material containing caffeine and polyphenols to completing the degassing treatment is carried out within 10 hours, the protein hydrolyzate in a mixed state of the protein hydrolyzate, caffeine, and polyphenols is prevented from coming into contact with oxygen, and the reduction of oligopeptides can be suppressed.

[0071] In the step of filling the sealed container with the raw material liquid, the sealed container may be filled with the raw material liquid so that the volume of the food or drink exceeds 99.9% by volume, more preferably 100% by volume, i.e., the sealed container is fully filled. Filling the sealed container with the raw material liquid so that the volume of the food or drink exceeds 99.9% by volume, relative to the volume of the sealed container, can prevent an increase in the dissolved oxygen concentration of the food or drink during storage of the sealed container-packed food or drink, and can prevent a decrease in oligopeptides due to dissolved oxygen in food or drink containing caffeine and polyphenols.

[0072] In another aspect, in the step of filling the raw material liquid into a sealed container, an inert gas may be further injected into the degassed raw material liquid, and the raw material liquid into which the inert gas has been injected may be filled into the sealed container so that the volume of the food or drink relative to the volume of the sealed container is 80 to 99.9% by volume, more preferably 82 to 99% by volume, even more preferably 84 to 98% by volume, and even more preferably 90 to 97% by volume. That is, the raw material liquid may be filled into the sealed container so as to have the above-mentioned headspace.

[0073] If the volume of the food or beverage relative to the volume of the sealed container is within the above range, the container will have better shape retention during distribution. Injecting an inert gas into the degassed raw material liquid can prevent the dissolved oxygen concentration in the food or beverage from increasing during storage in the sealed container, and can prevent the decrease in oligopeptides due to dissolved oxygen in foods and beverages containing caffeine and polyphenols. Examples of inert gases include nitrogen gas.

[0074] For example, when a food or beverage injected with an inert gas is filled into a container, the inert gas separates from the food or beverage inside the sealed container, reducing the volume of the food or beverage. As a result, a headspace is formed inside the container even when the container is filled to capacity with the inert gas-injected food or beverage.

[0075] <Sterilization process> The method for producing a food or drink in a sealed container according to this embodiment may further include a sterilization step of the food or drink. The sterilization of the food or drink can be carried out using a known heat sterilization device. The heat sterilization device can be one that can be used for producing food or drink in a sealed container, and from the viewpoint of maintaining the flavor of the food or drink, a sterilization device using an ultra-high temperature short time sterilization method (UHT method) is preferred.

[0076] The heat sterilization apparatus may be a sterilization apparatus using a direct heat sterilization method or a sterilization apparatus using an indirect heat sterilization method. Preferred sterilization apparatuses using a direct heat sterilization method include a steam injection type UHT sterilizer in which high-temperature steam is injected into the flow of food and beverages, and a steam infusion type UHT sterilizer in which food and beverages are injected into high-temperature steam. Preferred sterilization apparatuses using an indirect heat sterilization method include a plate-type heat exchange type UHT sterilizer, a tubular-type heat exchange type UHT sterilizer, and a scraped-surface type UHT sterilizer. The heat sterilization apparatus may be provided with a means for preheating food and beverages, a means for homogenizing before or after sterilization, and a means for cooling the food and beverages after sterilization, as necessary.

[0077] The sterilization conditions can be appropriately set depending on the sterilization method. In the case of sterilization by direct heat sterilization, specifically, heat sterilization is preferably performed by steam injection or steam infusion at 120 to 160°C for about 1 to 6 seconds, and more preferably by steam injection at 148 to 152°C for 2 to 3 seconds. In the case of sterilization by indirect heat sterilization, it is preferable to carry out heat sterilization at 120 to 140°C for about 1 to 5 seconds using a plate heat exchanger, a tubular heat exchanger, or a scraped surface heat exchanger.

[0078] The food or drink may be preheated before the sterilization step. The preheating temperature is, for example, 70 to 90°C. The food or drink may be homogenized before or after the sterilization step. The homogenization temperature is, for example, 70 to 90°C. The homogenization pressure is, for example, 20 to 30 MPa. After the sterilization step, the food or drink may be cooled. The temperature after cooling is, for example, 15 to 20°C. After the cooling step, the cooled liquid food or drink may be stored in a tank. The storage period is, for example, 0.5 to 24 hours. After the sterilization step, the steps up to the filling step are carried out in an aseptic environment. [Example]

[0079] The present invention will be described in more detail below using examples, but the present invention is not limited to these examples.

[0080] <Test Example 1> (1) Purpose Test Example 1 was carried out to investigate the relationship between the storage time of a preparation liquid and the residual rate of oligopeptide in the production of a food or drink containing a protein hydrolysate.

[0081] (2) Sample preparation All of the raw materials shown in Table 1 were mixed and dissolved to obtain a prepared liquid (i.e., food or drink).

[0082] [Table 1]

[0083] (3) Measurement of oligopeptides The preparation obtained in (2) above was sampled immediately after preparation (0 hours after preparation). The preparation was further stirred and mixed at 20°C, and preparations were sampled 1, 2, 3, 5, and 7 hours after preparation. The oligopeptide content of each sampled preparation was measured. As an oligopeptide index, an oligopeptide consisting of methionine-lysine-proline (MKP) was measured. A chemically synthesized tripeptide of methionine-lysine-proline (manufactured by Peptide Institute) was used as a standard peptide. The measurement conditions were as follows:

[0084] (LC / MS equipment used) Mass spectrometer: Q Exactive Focus (Thermo Fisher Scientific) High-performance liquid chromatograph: Vanquish Binary Pump F (Thermo Fisher Scientific) Column: XBridge BEH300 C18 φ2.1 mm × 250 mm, 3.5 μm (Waters) (LC / MS measurement conditions) Mobile phase A: 0.1v / v% formic acid-water solution Mobile phase B: 0.1v / v% formic acid-acetonitrile solution Time program: 2%B (0 min) - 15%B (6 min) - 40%B (10 min) - 80%B (12 min) - 80%B (14 min) - 2%B (15 min) - STOP (30 min) Sample injection volume: 10 μL, column temperature: 40°C, liquid flow rate: 200 μL / m Analysis mode: PRM measurement Product Mass: m / z=260.10(Parent m / z = 375.21)

[0085] From the obtained MKP measurement values, the MKP content in the food or drink was calculated using the following formula (1). Oligopeptide content (μg / 100 mL of food or beverage) = measured value of oligopeptide in food or beverage (μg) / volume of obtained food or beverage (mL) × 100 (1)

[0086] Furthermore, the residual rate of the oligopeptide in each sample was calculated using the following formula (2). Residual rate of oligopeptide (%) = Oligopeptide content at any time (μg / mL) / Oligopeptide content at 0 hours after preparation (μg / mL) × 100 (2)

[0087] (4) Results The results are shown in Figure 2. As shown in Figure 2, after the start of storage of the food and drink, the residual rate of the oligopeptide decreased over time, reaching 15% after 10 hours. Because the ingredients are stirred when mixed and dissolved, it is thought that the dissolved oxygen in the food and drink increases over time, suggesting that the dissolved oxygen during storage affects the residual rate of the oligopeptide.

[0088] <Test Example 2> (1) Purpose Test Example 2 was carried out to investigate the residual rate of oligopeptides in a food or drink containing a protein hydrolysate when the dissolved oxygen in the food or drink was zero.

[0089] (2) Sample preparation All of the ingredients shown in Table 1 of Test Example 1 were mixed and dissolved to obtain a prepared liquid (i.e., a food or beverage). This prepared liquid was heated and degassed under reduced pressure, and then sterilized by holding it at 130°C for 5 seconds or more. The heated liquid was then filled to capacity in a sealed container to obtain a sealed container-packed food or beverage. The obtained sealed container-packed food or beverage was stored stationary at 25°C and 37°C for 60 days, respectively. The dissolved oxygen concentration in each sealed container-packed food or beverage after storage was measured using a diaphragm-type galvanic cell-type dissolved oxygen meter (Packmaster, manufactured by Iijima Electronics Co., Ltd., with a DO measuring device MA-200), and all were found to be 0.

[0090] (3) Measurement of oligopeptides Measurement was carried out in the same manner as in Test Example 1 above.

[0091] (4) Results The results are shown in Figure 3. As shown in Figure 3, the residual rates of the oligopeptide after 60 days of storage at 25°C and 37°C were 92% and 88%, respectively. It was revealed that in the absence of dissolved oxygen, a high residual rate was maintained even after long-term storage of 60 days.

[0092] <Test Example 3> (1) Purpose Test Example 3 was conducted to investigate the relationship between the dissolved oxygen concentration in foods and beverages containing protein hydrolysates (black coffee, coffee with milk, and straight tea) and the residual rate of oligopeptides.

[0093] (2) Sample preparation All of the ingredients shown in Table 2 were mixed and dissolved to obtain samples 1 to 4 (black coffee), samples 5 to 8 (coffee with milk), and samples 9 to 12 (straight tea). The black tea extracts in Table 2 were prepared by extracting 50 g of commercially available black tea leaves (produced in Kenya) with 1 L of hot water at 90°C for 5 minutes. The resulting samples 1 to 12 were heated and sterilized by holding at 92°C for at least 2 minutes. After sterilization, samples 1 to 12 were each filled into a PET bottle (volume 215 ml) using the filling method described below to obtain a sealed beverage. <Filling method> A: After sterilization, the sample was filled to capacity in a hot pack and vacuum-packed from the outside. B: After sterilization, the sample was filled to approximately 95% of the container volume using a hot pack. C: After sterilization and cooling, the sample was filled to approximately 80% of the container. D: After sterilization and cooling, air (approximately 21% oxygen, approximately 78% nitrogen) was sealed into the sample for more than 2 minutes, and then the container was filled to 80% capacity.

[0094] [Table 2]

[0095] (3) Preservation test Samples 1 to 12 were stored at 5°C for one week.

[0096] (4) Measurement of oligopeptides The oligopeptide contents of Samples 1 to 12 before and after the storage test (3) above were measured in the same manner as in Test Example 1 above, and the residual rates of the oligopeptides were calculated.

[0097] (5) Measurement of dissolved oxygen concentration Using a diaphragm-type galvanic cell-type dissolved oxygen concentration meter (Packmaster, manufactured by Iijima Electronics Co., Ltd., with DO measuring device MA-200), the dissolved oxygen of samples 1 to 12 after the storage test (3) above was measured. The liquid temperature of the samples was adjusted to 10°C, and measurements were performed.

[0098] (6) Results The results are shown in Figure 4. As shown in Figure 4, it was clear that in all of the black coffee samples 1 to 4, the milk coffee samples 5 to 8, and the straight tea samples 9 to 12, the residual rate of oligopeptides decreased as the dissolved oxygen concentration of the sample increased.

[0099] A higher oligopeptide retention rate is preferable, and from the viewpoint of production costs, a rate of 65% or higher is preferred. The results of Test Example 3 revealed that in all of black coffee, coffee with milk, and straight tea, the oligopeptide retention rate during long-term storage can be maintained at 65% or higher by maintaining a low dissolved oxygen concentration, for example, a dissolved oxygen content of 4.0 mg / L or less at 10°C. [Industrial Applicability]

[0100] According to the above aspect, it is possible to provide a food or drink in a sealed container that contains a protein hydrolysate, caffeine, and polyphenols and has high long-term storage stability, and a method for producing the same. [Explanation of symbols]

[0101] 1...food and beverage in a sealed container, 3...food and beverage, 5...aseptic container, 31...liquid level of food and beverage, 51...top surface, 53...bottom surface, S...headspace.

Claims

1. A sealed container and a food or drink that is contained in the sealed container and contains caffeine and polyphenols, The food or drink contains a protein hydrolysate, The dissolved oxygen content of the food or beverage at 10°C is 4.0 mg / L or less, A food or drink in a sealed container, wherein the volume of the food or drink is more than 99.9% by volume relative to the volume of the sealed container.

2. 2. The food or drink in a sealed container according to claim 1, wherein the sealed container comprises one or more substrates selected from aluminum, iron, silica, polyethylene vinyl alcohol, polyvinylidene chloride, and nylon.

3. The sealed container has an oxygen permeability of 1 ml / m ２ The food or drink in a sealed container according to claim 1 or 2, comprising a base material having a temperature of 24h·atm or less.

4. The food or drink in a sealed container according to claim 1 or 2, wherein the protein hydrolysate is a milk-derived protein hydrolysate.

5. 3. The food or drink in a sealed container according to claim 1, wherein the protein hydrolysate contains an oligopeptide having a methionine-lysine-proline sequence.

6. 6. The food or drink in a sealed container according to claim 5, wherein the oligopeptide having a methionine-lysine-proline sequence contained in the food or drink is 10 μg or more per 100 mL of the food or drink.

7. 3. The food or drink in a sealed container according to claim 1, wherein the food or drink is a coffee drink or a black tea drink.

8. The food or drink in a sealed container according to claim 1 or 2, further comprising indigestible dextrin.

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