JP2001017129A - Drink coating konjak particle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject stable drink free from pasty feeling, with neither flocculation nor precipitation of the konjak particles recognized even after preserved for a long period by including a specific water-soluble polymer and specific konjack particles in specified proportions. SOLUTION: This drink is obtained by including (A) 0.01-0.2 wt.% of a water- soluble polymer with suspension stability such as gellan gum and (B) 0.1-0.5 wt.%, on a solid basis, of konjak particles <=70 μm in average size, pref. with the fraction 20-50 μm in average particle size accounting for <=30 wt.%, and pref. furthermore including a cellulose composite. By the way, the ingredient B is prepared, for example, by the following steps: water is added to konjak flour or the like followed by addition of a coagulant such as sodium hydroxide, the resultant mixture is then heated and gelatinized, the resultant gel, in turn, is soaked in water for a long period of time and then washed repeatedly, the resultant konjak is crushed to fine pieces using a crusher, and then further micronized using a high-pressure homogenizer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a konjac particle-containing beverage which has a low viscosity, which is easy to pass through the throat, does not cause sedimentation of konjac particles, and has high dispersion stability.

[0002]

2. Description of the Related Art Konjac is the main component of konjac mannan, which is indigestible and is a so-called dietary fiber, and therefore has an effect of lowering blood cholesterol, preventing obesity and constipation. It is said that can improve health. Therefore, drinks containing various konjac have been developed so that konjac can be easily ingested. As konjac for beverages, konjac is freeze-dried and then mechanically crushed to obtain konjac powder or konjac powder obtained by mechanically pulverizing konjac powder or konjac potato powder. There are cut materials that have been cut. Japanese Patent Application Laid-Open No. 61-19473 proposes a beverage containing glucomannan as a main raw material in which konjac powder is stirred at a high speed to form a low-viscosity solution. Japanese Unexamined Patent Publication No. 4-360668 discloses a canned beverage containing a finely cut material obtained by adding an alkali solution to a swelling solution of glucomannan, heating and coagulating the material, and then adding carrageenan as a main component. . However, these techniques often lack the suspension stability of konjac particles or have a high viscosity and are difficult to pass through the throat.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a konjac particle-containing beverage which is free from pasty feeling and free from aggregation and sedimentation of konjac particles even during long-term storage. And

[0004]

Means for Solving the Problems The present invention solves the above-mentioned problems by dispersing konjac particles having a small average particle size and a water-soluble polymer having suspension stability in water.
Furthermore, they have found that when a cellulose composite is added and dispersed at the same time, an extremely stable dispersion is formed, and the present invention has been accomplished. That is, the present invention provides a water-soluble polymer having a suspension stability of 0.01 to 0.2% by weight and an average particle diameter of 7%.
Konjac particles (solid content) of 0 μm or less 0.1 to 0.5
The present invention relates to a konjac particle-containing beverage characterized by being blended by weight% and a konjac particle-containing beverage characterized by being blended with a cellulose composite.

Hereinafter, the present invention will be described in detail.

The size of the konjac particles used in the present invention can be measured by suspending the konjac particles in a beverage by mechanical stirring and using a laser diffraction particle size distribution analyzer (manufactured by Horiba, Ltd.). It is preferable that the average particle size is 70 μm or less. In the particle size distribution at this time, 10
The fraction of 0 μm or more is preferably 40% or less.
More preferably, the average particle size is 20 μm or less,
The fraction of 0 μm or more is preferably 30% or less.
The smaller the average particle size of the konjac particles is, the larger the texture and the effect of preserving the storage are, but the lower limit is currently 0.1.
It is considered to be about 5 μm. The method of producing konjac particles is, for example, after adding water to crushed konjac powder or konjac potato, add a coagulant such as calcium hydroxide, sodium hydroxide, calcium carbonate, sodium carbonate, and heat to gel. I do. The konjac obtained by immersing this gel in water for a long time and repeatedly washing is refined using a crusher such as a hammer mill or a flash mill, and further reduced using a high-pressure homogenizer such as a manton-goulin type homogenizer. . At this time, the pressure for making finer is preferably 200 kg / cm ² or more, and more preferably 500 kg / cm ² or more.

The konjac particles are added to the konjac beverage in an amount of 0.1 to 0.5% by weight (in terms of solid content). 0.1
If it is less than 0.5% by weight, the effect of the addition is not sufficient, and
If it exceeds 100, the suspension stability will decrease, and the konjac particles will settle.

Next, the water-soluble polymer having suspension stability will be described in detail. The water-soluble polymer having a suspension stability referred to in the present invention means a polymer having a property of being strongly solvated with water and being dissolved in water, and being stably dissolved in an aqueous solution. If the added amount is less than 0.01% by weight in the konjac beverage, sedimentation of the konjac particles occurs and the effect is insufficient. On the other hand, when the content exceeds 0.2%, the viscosity increases, and the throat passing becomes worse. Examples of the water-soluble polymer having suspension stability include xanthan gum, gellan gum, pectin, carrageenan and the like. These may be used alone or a plurality of them may be selected and used. Preferred are xanthan gum and gellan gum. Xanthan gum referred to in the present invention is D-glucose, D-mannose,
-A branched polysaccharide having glucuronic acid as a constituent sugar, exhibits high viscosity at a low concentration, and is generally used as a thickening polysaccharide for food. The addition amount is preferably 0.01 to 0.2% by weight based on the konjac beverage. The content is more preferably 0.05 to 0.15% by weight, and particularly preferably 0.1 to 0.1% by weight.
075 to 0.1% by weight. Also, gellan gum has glucose, glucuronic acid and rhamnose as constituent sugars,
Even at a low concentration, a gel having high heat resistance and acid resistance is formed in the presence of a monovalent or divalent metal ion. Either a deacylated type or a native type gellan gum may be used. The addition amount of gellan gum is preferably 0.01 to 0.1% by weight based on the konjac beverage. It is more preferably 0.015 to 0.05% by weight, particularly preferably 0.0175 to 0.025% by weight.

Next, the cellulose composite will be described. When the konjac particle-containing beverage of the present invention is further blended with a cellulose composite, the beverage can be given a body feeling and the suspension stability can be further improved. The cellulose composite is particles composed of cellulose and a water-soluble polymer. The cellulose composite preferably comprises 20 to 98% by weight of cellulose and 80 to 2% by weight of a water-soluble polymer. 20 cellulose content
If the amount is less than% by weight, the amount of stable suspension components tends to decrease, and the stability tends to decrease. On the other hand, when the content is 98% by weight or more, dispersion of cellulose does not easily proceed during stirring in water, and it becomes difficult to form cellulose basic particles, so that stability is reduced. More preferably, it is 60 to 90% by weight. Most preferably, it is 70 to 85% by weight. If the content of the water-soluble polymer is less than 2% by weight, it is difficult to constitute a sufficient amount of a stable suspension component. Further, when the amount is more than 80% by weight, the amount of cellulose relatively decreases, so that the stability tends to decrease. The preferred compounding amount is 10 to 40% by weight,
Most preferably, it is 15 to 30% by weight. In addition to cellulose and the water-soluble polymer, auxiliaries such as starches may be blended in order not to impair the effects of the present invention in order to promote dispersion of the cellulose basic particles. Cellulose used in the cellulose composite of the present invention refers to wood pulp, refined linter, regenerated cellulose, dietary fiber derived from cereals or fruits, cellulosic materials such as bacterial cellulose, acid hydrolysis, alkali oxidative decomposition, enzymatic decomposition A low-polymerization degree cellulose or similar cellulose system containing crystalline cellulose having an average degree of polymerization of 30 to 375 by depolymerization treatment by steam explosion decomposition, hydrolysis with subcritical water or supercritical water, or a combination thereof. It is a microfibrous cellulose produced by subjecting a raw material to high-speed shearing treatment in water with a device such as a high-pressure homogenizer. Next, a method for producing a cellulose composite will be described. The cellulose composite is obtained by, for example, hydrolyzing pulp and / or uniformly mixing fine cellulose obtained by grinding with a water-soluble polymer described below to form a homogeneous slurry, and drying this. . The hydrolyzate of the pulp and the water-soluble polymer may be ground at the same time and dried. When this cellulose composite is mechanically stirred in water, the cellulose is not dispersed in water in the form of the composite, but microcellulose particles, which are components of the composite, are generated. Particle size 20
Those having a particle size of not more than 10 μm, preferably not more than 10 μm, more preferably not more than 5 μm are preferred.

The water-soluble polymer used in the present invention means that it swells, gels or dissolves in hot or cold water,
It means a polymer with high affinity for water. For example,
Carrageenan, pectin, gellan gum, gum arabic, arabinogalactan, alginic acid and its salts, curdlan, guttie gum, karaya gum, agar, sodium carboxymethylcellulose, xanthan gum,
Gua gum, enzymatically decomposed guar gum, quince seed gum, gelatin, tamarind gum, indigestible dextrin, tragacanth gum, furcelan, pullulan, locust bean gum, etc., may be used alone or in combination. You may choose. Preferred as those used for the cellulose composite are those having suspension stability, karaya gum, xanthan gum,
Gellan gum, pectin. Particularly preferred is gellan gum. In the present invention, in addition to being contained in the cellulose composite, the water-soluble polymer may be used alone without using the cellulose composite, or may be used in combination with the cellulose composite. The addition amount of the cellulose composite is preferably 0.05 to 1.0% by weight in the konjac beverage. If it is less than 0.05% by weight, the effect of improving the suspension stabilization of konjac particles is insufficient. If the content exceeds 1.0% by weight, konjac particles can be stabilized in suspension, but the viscosity increases and the passing over the throat becomes worse. Particularly preferably 0.2 to 0.7
% By weight. More preferably 0.3 to 0.4% by weight
It is.

Next, a method for producing a konjac particle-containing beverage will be described.

The konjac particles and the water-soluble polymer, or the water-soluble polymer and the aqueous dispersion of the cellulose composite are mixed and stirred using a propeller stirrer or the like. Furthermore, fruit juice, sugars, salts, acidulants, sweeteners, thickeners, pH adjusters, minerals, vitamins, etc., as well as coffee, cocoa, matcha, fermented milk, milk components, and carbonic acid are added as necessary. You are free. Thereafter, hot pack sterilization, UHT sterilization, retort sterilization, etc. are performed as necessary.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail by way of examples. The measurement was performed as follows.

<Average Particle Size> The particle size distribution is measured using a laser diffraction type particle size distribution analyzer (LA-910, manufactured by Horiba, Ltd.). The average particle size is a particle size of an integrated volume of 50%.
The relative refractive index between the dispersion medium (water) and the sample was set to 1.20, and the laser light transmittance was set to 70 to 95%.

<Measurement of Viscosity> After storage at 25 ° C. for 1 hour after production, the viscosity was measured at 12 rpm using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) with a BL adapter.

Examples 1 and 2 Comparative Example 1 First, a raw material konjac was produced in the following manner. 3 kg of water is added to 90 g of konjac flour, heated to 60 ° C., and left standing for about 1 hour to swell. 300 g of a 1% aqueous sodium hydroxide solution was added to the swelling solution, stirred, transferred to a molding vessel, and further heated for 1 hour to obtain a heat irreversible gel. This gel was cut by a high-speed mixer. Further, citric acid was added to neutralize the alkali to obtain a konjac gel-like material "konjac particle dispersion A", "konjac particle dispersion B", and "konjac particle dispersion C" (solid content: about 3%). This gel was a paste and had an average particle size of 20 μm, 66 μm, and 300 μm. Next, konjac liquid, apple juice (concentrated juice, manufactured by Oyama Shoji), sugar, water and an aqueous solution of gellan gum were mixed in the proportions shown in Table 1, and stirred at 500 rpm for 10 minutes with a propeller stirrer (manufactured by Shinto Kagaku). did. Then, an aqueous trisodium citrate solution was added to adjust the pH to 3.8, and then at 90 ° C., 500 rpm with a propeller stirrer.
For 10 minutes to obtain a konjac drink.

The gellan gum aqueous solution used here is prepared by adding 99.8 parts by weight of water to 0.2 parts by weight of gellan gum in advance,
Disperse at 6000 rpm for 15 minutes at 80 ° C. with K homomixer (Specialized Koki Co., Ltd.), and tap water at 25 ° C.
What had been cooled down was used.

The konjac particle-containing beverage is treated for 5 days for 5 days.
Table 1 shows the state after storage at ° C. In addition, the water separation in the table is a volume ratio (%) of a transparent or thin layer portion formed on the upper portion of the beverage. The texture was also evaluated.

Example 3, Comparative Example 2 Instead of gellan gum, xanthan gum (San-Ei Gen FFI Co., Ltd.)
A konjac beverage-containing beverage was prepared in the same manner as in Example 1 except that the konjac beverage was used. Xanthan gum was previously heated and dissolved at 2% by weight in the same manner as gellan gum. Evaluation was performed in the same manner as in Example 1 using the formulations shown in Table 2. Increasing the concentration of xanthan gum reduced syneresis. However, 0.2
Exceeding the weight percentage increased the viscosity and made the throat worse. Table 2 shows the evaluation results.

Example 4 Commercially available DP pulp was hydrolyzed in 2.5 M hydrochloric acid at 105 ° C. for 15 minutes, and the obtained acid-insoluble residue was filtered and washed with pure water to obtain a polymer having a polymerization degree of 190. Degraded cellulose (solid content 46%) was obtained. Water was added to the hydrolyzed cellulose to prepare an aqueous dispersion having a solid content of 10% by weight. This cellulose dispersion is stirred and wet-milled with a medium (Apex Mill AM manufactured by Kotobuki Giken Kogyo Co., Ltd.).
-1 type), using zirconia beads having a diameter of 1 mmφ as a medium, performing a pulverization treatment by passing twice at a stirring blade rotation speed of 1800 rpm and a supply amount of a cellulose dispersion of 0.4 liter per minute, and performing paste-like cellulose. I got The particle size of this cellulose at an integrated volume of 50% is 3.1 μm, 10 μm.
The ratio of particles having a particle size of m or more was 2.3%. In this paste, xanthan gum (bistop, manufactured by San-Ei Gen FFI) and starch hydrolyzate (Sandek, San-yoku, etc.) were added such that the ratio of cellulose / xanthan gum / starch hydrolyzate was 60/5/35. Was added and water was added to prepare a dispersion having a total solid content of 10% by weight. Next, this uniformly mixed slurry was cast on an aluminum plate having a thickness of 3 mm, dried at 80 ° C. for 60 minutes, and then pulverized by hand filing to obtain a cellulose composite.
The average particle size when this cellulose composite was dispersed in water was 3.3 μm. Further, xanthan gum was used in combination with the cellulose composite. A konjac beverage-containing beverage was prepared in the same manner as in Example 1 except that a cellulose composite and xanthan gum were used instead of gellan gum. Evaluation was performed in the same manner as in Example 1 using the formulations shown in Table 2. Table 2 shows the evaluation results.

[0021]

[Table 1]

[0022]

[Table 2]

[0023]

According to the present invention, it is possible to obtain a konjac drink which is free from sedimentation and sedimentation due to agglomeration of konjac particles, has excellent suspension stability, has no pasty feeling, and has a good throat passage.
Further, by adding a cellulose composite, a body feeling can be imparted, the suspension stability can be further improved, and enhancement of dietary fiber intake is also expected in the future.

Claims (2)

[Claims] 1. A water-soluble polymer having suspension stability of 0.0
A konjac particle-containing beverage comprising 1 to 0.2% by weight and 0.1 to 0.5% by weight of konjac particles (solid content) having an average particle size of 70 μm or less. 2. The konjac particle-containing beverage according to claim 1, further comprising a cellulose composite.