JP2000157232A - Container-contained beverage having bubbles by shaking the container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a beverage, which readily generates bubbles which are very fine, dense, very pleasant to the taste and highly stable, when a container in which it is contained is shaken, and is useful for coffee/milk beverage or the like, by making the beverage include a milk peptide and a water-soluble hemicellulose. SOLUTION: This beverage, contained in a container, has bubbles; contains milk peptide, e.g. a hydrolyzed casein preferably at 0.01 to 5 wt.%, more preferably 0.05 to 5 wt.% and a water-soluble hemicellulose preferably at 0.01 to 10 wt.%, more preferably 0.03 to 5 wt.%; generates bubbles when the container in which it is contained is shaken; and is kept preferably at pH 5.5 to 8. This beverage is preferably a milk beverage, e.g. coffee/milk and milk tea. It is also preferable that the milk peptide/water-soluble hemicellulose wt. ratio is 3/1 to 10/1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage in a container having bubbles by shaking the container. More specifically, the present invention relates to a beverage in a container having excellent foaming properties, which is produced by shaking the container, and which has excellent compactness and shape retention on the surface or inside of the beverage and has bubbles.

[0002]

2. Description of the Related Art Conventionally, in beverages such as cappuccino coffee and milkshake, air bubbles of medium, low-viscosity, liquid dairy products and the like are formed on coffee and milk and in coffee and milk so that the food is eaten. Various methods for having an excellent texture, such as smoothing the feeling (mouth feel), have been studied.

Conventionally, a method has been known in which an emulsifier and ethyl alcohol are added to a beverage, and the mixture is forcibly mixed with a gas to obtain bubbles (Japanese Patent Laid-Open No. 4-356160).

[0004] However, these beverages have drawbacks such as foaming properties, dispersion of air bubbles, and insufficient foam stability and unpleasant taste of the beverages. Therefore, such a problem has to be solved by all means in order to obtain excellent texture.

[0005] Further, the conventional foaming method is also a method of vigorously stirring or a method of foaming by jetting with steam, which is not preferable in a beverage in a container.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been developed in view of the above circumstances, and bubbles are easily obtained by shaking a container, and the bubbles are extremely fine and dense. It is an object of the present invention to provide a beverage in a container, which has extremely high properties and is extremely palatable, and which has bubbles by shaking the container.

[0007]

Means for Solving the Problems In view of the above-mentioned problems of the prior art, the present inventors have made intensive studies and found that by adding a milk peptide and water-soluble hemicellulose to various beverages, containers can be prepared. The bubbles obtained by shaking were improved, and it was found that the shape retention of the bubbles was improved. Furthermore, by adding casein hydrolyzate among milk peptides,
It has been found that a beverage in a container can be obtained having air bubbles with extremely high compactness and stability.

That is, the present invention comprises a milk peptide and water-soluble hemicellulose in a beverage, which is easily obtained by shaking the container, is extremely fine and dense, and has extremely high stability.
The present invention relates to a packaged beverage having air bubbles by shaking a container, which has air bubbles on the surface or inside.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The beverage used in the present invention will be described below. As the beverage, it is not particularly limited, coffee milk drink, milk tea, milk, milkshake, milk cocoa, cream soup, milk drink such as strawberry milk, green tea, barley tea, oolong tea, tea such as black tea,
Fruit drinks such as apple juice, orange juice, grape juice, grapefruit juice and tomato juice, and soft drinks such as syrup, flavor liquid, near water and the like. Among these drinks, milk drinks are preferred.

Here, the milk drink is not particularly limited as long as it contains milk components such as skim milk powder and raw milk. Specific examples include coffee milk drink, milk tea, milk, milkshake, milk cocoa, cream soup, strawberry milk, banana milk, melon milk and the like. In addition, coffee milk drinks and milk teas are particularly preferred among these milk drinks.

[0011] The milk peptide used in the present invention refers to the whole protein present in milk, and a casein hydrolyzate is particularly preferable.

The amount of the added milk peptide is preferably 0.01 to 5% by weight, especially 0.05 to 5%, based on the total weight of the milk beverage. As for pH, it is desirable to use at pH 5 to 9, particularly pH 5.5 to 8.

The water-soluble hemicellulose used in the present invention includes, for example, oil seeds (usually excluding soybean, palm, coconut, corn, cottonseed and other oils and proteins) and cereals (rice, wheat, etc.). Normally excluding starch etc.)
And water-soluble dietary fiber obtained from the above plant, that is, polysaccharides such as arabinoxylan and arabinogalactan, or an arbitrary mixture thereof. The amount of the water-soluble hemicellulose to be added is preferably in the range of 0.01 to 10% by weight, particularly in the range of 0.03 to 5% with respect to the total milk beverage weight. As for pH, it is desirable to use at pH 5 to 9, particularly pH 5.5 to 8.

It is particularly preferable to use the milk peptide and the water-soluble hemicellulose in a mixing ratio of 3: 1 to 10: 1. The type of container used in the present invention is not particularly limited, and examples thereof include a steel can, a paper pack, a glass bottle, a polyethylene terephthalate bottle (PET bottle), and an aluminum can.

In the beverage in a container according to the present invention, any other foods and food additives can be used as other raw materials. As an example of the method for producing the beverage in a container according to the present invention, first, a powdered material such as a milk peptide or water-soluble hemicellulose is heated and dissolved in water or the like, and after cooling, dissolved and stirred. To this, the pH is adjusted if necessary. Thereafter, after stirring and holding, if necessary, a fragrance or the like is added, and the mixture is homogenized and filled in a container. Thereafter, the beverage is sterilized and cooled to produce a desired beverage.

When drinking, for example, 10 seconds to 1
By shaking the container by hand for minutes, excellent foaming properties,
It is possible to provide a beverage in a container having air bubbles having excellent denseness and shape retention on the surface or inside of the beverage and having air bubbles by shaking the container.

[0017]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples.

Example 1 (Preparation of Canned Milk Beverage) Milk peptide, water-soluble hemicellulose, sugar, thaumatin, and sucrose fatty acid ester were powder mixed and dissolved in water.
After heating and dissolving at 0 ° C. for 10 minutes, the mixture was cooled to room temperature. A coffee extract and skim milk powder were added to the above mixture, and the pH was adjusted to 6.8 with sodium bicarbonate. 1 for all
After adjusting the volume to 00 L, the mixture was homogenized with a homogenizer (150 kg / cm 2) at 75 ° C., and a fragrance was added.
Fill into retort cans. After retort sterilization at 121 ° C. for 20 minutes, a canned coffee milk beverage was obtained.

Formulation Coffee extract 28.6 parts Skim milk powder 5.0 parts Sugar 9.0 parts Somatin 0.03 parts Milk peptide 0.90 parts Water-soluble hemicellulose 0.10 parts Sucrose fatty acid ester 0.03 parts Bicarbonate 0.18 parts of sodium 0.19 parts of fragrance 100.0 parts by weight in total with water

The coffee extract is prepared by extracting 1 part of coffee into hot water to make 10 parts.

Comparative Example 1 A canned coffee milk beverage was prepared in the same manner as in Example 1, except that 0.90 part of the milk peptide was not used.

Comparative Example 2 Except not using 0.10 parts of water-soluble hemicellulose,
A canned coffee milk beverage obtained by performing the same operation as in Example 1 was prepared.

Comparative Example 3 0.90 part of milk peptide and 0.1 of water-soluble hemicellulose
A canned coffee milk beverage was prepared in the same manner as in Example 1 except that 0 part was not used, but the sucrose fatty acid ester was increased from 0.03 part to 0.2 part and ethanol was added to 5 parts.

The resulting canned coffee milk beverage (Example 1, Comparative Examples 1 to 3) was shaken for 10 seconds, and then foamed,
Table 1 shows the results of comparative studies on the flavor, bubble stability, and appearance of the bubbles.

[0025]

[Table 1]

As a result of shaking the obtained canned coffee milk beverage and eating it, as described above, the canned coffee milk beverage using the milk peptide and the water-soluble hemicellulose easily produced bubbles. The bubbles were extremely fine and dense, and had extremely high stability, were extremely palatable, and were superior to those of Comparative Examples.

Example 2 (Preparation of canned milk tea) Milk peptide, water-soluble hemicellulose, and sugar were mixed in powder form, heated and dissolved at 80 ° C for 10 minutes, and then cooled to room temperature.
Black tea extract and skim milk powder were added to the above mixture, and the pH was adjusted to 6.8 with sodium bicarbonate. After adjusting the total amount to 100 L, the mixture is homogenized at 75 ° C. with a homogenizer (150 kg / cm 2), and a fragrance is added, followed by filling in a retort can. The mixture was sterilized by retort at 121 ° C. for 20 minutes to obtain a milk tea in a can.

Prescription Black tea extract 25.0 parts Skim milk powder 5.0 parts Sugar 9.0 parts Milk peptide 0.90 parts Water-soluble hemicellulose 0.10 parts Sucrose fatty acid ester 0.03 parts Sodium bicarbonate 0.09 parts 0.17 parts perfume 100.0 parts by weight in water

The black tea extract was extracted with 3 parts of tea leaves and 100 parts of hot water.

Comparative Example 4 A canned milk tea was prepared in the same manner as in Example 2 except that 0.90 part of the milk peptide was not used.

Comparative Example 5 Except not using 0.10 parts of water-soluble hemicellulose,
A canned milk tea obtained by the same operation as in Example 2 was prepared.

Comparative Example 6 0.90 part of milk peptide and 0.1 of water-soluble hemicellulose
A canned milk tea was prepared in the same manner as in Example 2 except that 0 part was not used, but the sucrose fatty acid ester was increased from 0.03 part to 0.2 part and ethanol was added in 5 parts.

The resulting canned milk tea (Example 2,
After shaking Comparative Examples 4 to 6) for 10 seconds, the results of comparative study of foaming properties, flavor, bubble stability, and appearance of bubbles are shown in Table 2.

[0034]

[Table 2]

As a result of shaking the obtained canned coffee milk beverage and eating it, as described above, the canned coffee milk beverage using the milk peptide and the water-soluble hemicellulose easily formed bubbles. The bubbles were extremely fine and dense, and had extremely high stability, were extremely palatable, and were superior to those of Comparative Examples.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B001 AC03 AC05 AC07 AC21 EC99 4B017 LC06 LE10 LG01 LG04 LG14 LK13 LK15 LK18 LP15

Claims (4)

[Claims] 1. A packaged beverage having bubbles, wherein the beverage contains a milk peptide and water-soluble hemicellulose in the beverage, and is foamed by shaking the container. 2. The beverage in a container according to claim 1, wherein the beverage is a dairy beverage. 3. The packaged beverage according to claim 1, wherein the milk beverage is a coffee milk beverage or a milk tea. 4. The beverage in a container according to claim 1, wherein the milk peptide is a casein hydrolyzate.