JP2002238520A - Suspended solid matter-containing beverage filled in container and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a suspended solid matter-containing beverage filled in a container capable of uniformly dispersing and suspending the solid matter in a filling liquid without deteriorating the texture essentially possessed by the filling liquid, and to provide a method for producing the beverage. SOLUTION: The suspended solid matter-containing beverage filled in a container is obtained by including calcium lactate in an amount of 0.03-0.10 mass% based on the content of the container and pectin and gellan gum in an amount of 0.03-0.08 mass% based on the content of the container in the filling liquid.

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 sealed container in which a large number of small pieces or particles of food solids such as pulp are uniformly dispersed and suspended in a filling liquid such as juice, and a method for producing the same.

[0002]

2. Description of the Related Art In the field of foods, flakes or particles of food solids such as pulp, vegetables, agar, gels, konjac, and matcha are used to extract fruit juice, coffee, milk, vegetable juice, and the like.
Various types of beverages in sealed containers dispersed and suspended in a filling liquid such as soup have been provided or proposed on the market. In these sealed container-filled beverages, crystalline cellulose, xanthan gum, carrageenan, pectin are used as dispersion stabilizers in order to uniformly disperse and suspend the solid in the filling liquid by making the specific gravity of the solid and the filling liquid substantially equal. , Agar and the like are used alone or in combination.

[0003]

In these conventional beverages in solid containers containing solids, if the amount of the thickener used is small, the solids will deposit on the bottom of the container and will not be uniformly dispersed and suspended in the filling liquid. However, it is necessary to use a relatively large amount of a thickener, but in such a case, a refreshing tongue such as a fruit juice beverage with a pulp, and in a beverage where a throat is desired, the viscosity imparted to the filling liquid by the thickener Is too strong to lose the refreshing texture originally possessed by this type of beverage, giving rise to the problem of giving a crisp texture and unpleasant feeling. Therefore, in this kind of beverage which is expected to give a refreshing texture,
There is a problem that it is extremely difficult to maintain the refreshing texture originally possessed by the filling liquid while uniformly dispersing and suspending the solid substance in the filling liquid.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the conventional beverages contained in a sealed container containing a solid material, and does not impart excessive viscosity to the filling liquid, and therefore, the natural food which the filling liquid originally possesses. An object of the present invention is to provide a solid container-containing sealed container beverage which can be uniformly dispersed and suspended in a filling liquid for a long period of time without impairing the feeling and without depositing the solid on the bottom of the container, and a method for producing the same. It is.

[0005]

Means for Solving the Problems In order to achieve the above object of the present invention, the present inventors have made intensive studies and experiments, and as a result, as a thickener, pectin and gellan gum were selected from a wide variety of thickening polysaccharides. And then combine it with calcium lactate and add it to the filling liquid. Unexpectedly, the solids are evenly dispersed in the filling liquid while using a relatively small amount of thickener. They discovered that they could be suspended and arrived at the present invention.

That is, the beverage in a sealed container containing a suspended solid according to the present invention is a beverage in a sealed container in which a large number of solid particles or particles are suspended in a filling solution, and the filling solution contains the contents of the container. 0.03 to 0.10% by mass of calcium lactate, and 0.03 to 0.08% by mass of container contents of pectin and gellan gum.

[0007] The method for producing a beverage in a sealed container containing a suspended solid according to the present invention comprises the steps of:
0.10% by mass of calcium lactate and 0.0
A container is filled with a dissolving solution in which 3 to 0.08% by mass of pectin and gellan gum are dissolved by heating and a filling solution containing a large number of solid particles or particles, sealed and sterilized.

[0008]

According to the beverage in the sealed container of the present invention, the amount of the thickener used is 0.03 to 3,000 in total for pectin and gellan gum.
Since a relatively small amount of 0.08% by mass is sufficient, the beverage is not excessively viscous, and therefore, even if the beverage is originally expected to have a refreshing texture, the solid content is maintained. Can be uniformly dispersed and suspended in the filling liquid for a long time without depositing on the bottom of the container.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as a thickener, pectin and gellan gum together are used to adjust the types of beverages and solids and the pH of beverages in the range of 0.03 to 0.08% by mass of the contents of the container. Use an appropriate amount taking into account. Either HM pectin or LM pectin can be used as pectin, but LM pectin is preferred because it takes a longer time to gel, so that gelation can be easily controlled in the beverage production process. Gellan gum has a deacylated type and a native type, and any of them can be used.

The total amount of pectin and gellan gum is 0.03 to 0.08% by mass of the contents of the container. If the total amount added is less than 0.03%, gelation in the filling liquid is insufficient, and solids are deposited. Also, if the total amount added is 0.0
If it exceeds 8%, solids will not be deposited, but the filling liquid will be partially jelly-like, which is not preferable. From the viewpoint of maintaining the texture of the filling liquid, the more preferable total addition amount of pectin and gellan gum is 0.03 to 0.06% by mass.

The mixing ratio of pectin and gellan gum can be appropriately determined within the range of 0.5 to 1.5 gellan gum to 1 pectin depending on the kind of beverage, solid matter, and the like. If the ratio of gellan gum is less than 0.5, the tendency of keelization to become excessive increases, and the tendency of solids to deposit increases.On the other hand, if the ratio of gellan gum exceeds 1.5, the viscosity increases and the solids hardly float The tendency increases.
When the ratio of pectin to gellan gum is 1: 1, the filling liquid has almost no viscosity, and the solid substance is evenly dispersed and suspended in the filling liquid, which is the most preferable.

The amount of calcium lactate to be added is set to an appropriate value in the range of 0.03 to 0.10% by mass with respect to the contents of the container in consideration of the type of beverage and solids, the pH of the beverage, and the like. If the added amount of calcium lactate is less than 0.03%, solids are deposited. On the other hand, if the added amount exceeds 0.10%, the viscosity of the filling liquid increases and the refreshing texture is impaired.
A preferable addition amount is 0.04 to 0.08% by mass.

When the filling liquid is a low acid beverage such as coffee or tea beverage, high temperature sterilization such as retort treatment is required,
Many thickeners soften the gel at high temperatures, causing solids to settle in solids containing beverages. In the present invention, gellan gum and pectin are used as thickeners, and by adding calcium lactate to the gel, the gel is not softened even by high-temperature sterilization such as retort.
It was found that the solids could be maintained in a uniformly dispersed and suspended state. Therefore, the present invention is particularly suitable when applied to the case of producing a beverage in which solids are dispersed and suspended in these low-acid beverages.

The sealed container used in the present invention is not particularly limited, such as a can, a PET bottle, and a cup.

In order to produce the solid-containing beverage of the present invention in a sealed container, water is added to an appropriate amount of a powder mixture of pectin and gellan gum in an appropriate ratio, and the mixture is heated to 90 ° C. or more to dissolve the mixture. , And water is added to an appropriate amount of calcium lactate, and the mixture is heated to 85 ° C. or higher to dissolve to prepare a solution. On the other hand, sugar,
Citric acid, flavor and the like are added as needed, and a filling liquid obtained by adding an appropriate amount of water to a filling liquid material obtained by adding a solid such as pulp to the raw material is adjusted. A calcium lactate solution is added and mixed with stirring to obtain a final preparation. The final preparation is filled in a container by a known method, sealed, and heat-sterilized to obtain a product.

As another method for producing a beverage in a sealed container according to the present invention, when the filling liquid is, for example, milk or the like,
An appropriate amount of a stabilizer compound prepared by mixing powders of pectin, gellan gum and calcium lactate in an appropriate ratio is prepared, and this stabilizer compound is dissolved in hot water at 85 to 90 ° C. A filler liquid is prepared by adding a solid substance such as the above, and the above-mentioned stabilizer compound is added to the filler liquid, followed by stirring and mixing to adjust the final preparation liquid. This final preparation is filled in a container by a known method, sealed, and heat-sterilized to obtain a product. According to this method, the pectin, gellan gum, and calcium lactate are powder-mixed and heated and dissolved at once, so that the process is simplified as compared with a method of individually heating and dissolving these materials, and workability is improved. And the quality of the product is good, making it the most efficient manufacturing method. Hereinafter, embodiments of the present invention will be described.

[0017]

EXAMPLE 1 "particle konjac containing sweetened black coffee beverage" Ingredient Weight (g) coffee extract (Brix: 1.3) 13,500.0 grain konjac (8%) 1,600.0 Sugar 800.0 Calcium lactate (0.06%) 12.0 Stabilizer (Pectin + shellan gum: 0.04%) 8.0 Baking soda (0.05%) 10.0 Treated water 4,070.0 Total 20,000.0g

Manufacturing procedure Calcium lactate was dissolved in hot water (2 kg) at about 80 ° C. Was further heated to dissolve the stabilizer in powdered form with sugar (0.24 kg) at about 90 ° C. To this was added coffee extract, konjac and treated water. After baking soda and the like were finely adjusted to the final preparation amount, the mixture was filled in a can at about 90 ° C. After retort sterilization (123 ° C for 20 minutes), the mixture was cooled to 30 ° C or less.

As a result of evaluating the above drink immediately and in the two-week period, the konjac granules were stably suspended in the coffee liquid, and the drink was able to obtain a refreshing sensation without feeling viscous.

Example 2 In the same manner as in Example 1, a “fruit juice beverage containing mandarin orange sand soup” was produced according to the following component formulation. Ingredient Weight (g) Peach transparent juice (1/5) 12.39 Grapefruit transparent juice (1/5) 5.18 Apple transparent juice (1/5) 3.17 Sugar 70.00 Citric acid (crystals) 2.0 sodium citrate 0.1 L. ascorbate 2.0 Calcium lactate (0.06%) 0.6 Stabilizer (0.04%) 0.4 Flavor (0.15%) 1.5 Tangerine sandbag (5.0%) 50.0 Treated water 852.66 Total 1,000.0 g

Manufacturing Procedure Calcium lactate was dissolved in hot water (0.3 kg) at around 80 ° C. Was further heated to dissolve a stabilizer (powder mixed with sugar (0.02 kg)) at about 90 ° C. Fruit juice syrup was prepared (fruit juice, sugar, treated water, acids, etc.). And other raw materials were added and finely adjusted to the final blending amount. The final prepared solution was filled into a can (previously gauze-filled with sandbags) at about 90 ° C., sterilized with hot water at 75 ° C. for 10 minutes, and cooled.

As a result of the evaluation of the above product immediately and in the two weeks, the sandbag was stably dispersed and suspended in the juice syrup, and the beverage was able to obtain a refreshing refreshing feeling without any viscosity.

Example 3 Calcium lactate, pectin and gellan gum were mixed at a time to prepare a stabilizer, and a "milk drink with matcha" was simultaneously dissolved with a sucrose fatty acid ester to produce a "milk drink with matcha".

[0024] Ingredient Weight (g) milk (60%) 12,000.0 Sugar 600.0 tea (0.5%) 100.0 sucrose fatty acid ester (0.15%) 30.0 stabilizer (calcium lactate: 0.06%) 12.0 (f ° cutin + Shi Bu Erangamu: 0.05%) 10.0 Milk flavor (0.04%) 8.0 L. Sodium ascorbate (0.03%) 6.0 Baking soda (0.01%) 2.0 Treated water 7,232.0 Total 20,000.0g

Manufacturing procedure Put matcha into warmed milk (6 kg) and hold for 5 minutes (50-60
℃) and filtered. The stabilizer and the sucrose fatty acid ester mixed with sugar (0.5 kg) in hot water at 85 to 90 ° C. were gradually dissolved with stirring. Further, after stirring and mixing, additives such as baking soda were added, and the mixture was finely adjusted to the final blending amount. The final preparation was homogenized (25 Mpa) and filled in a can at about 90 ° C. After retort sterilization (123 ° C for 20 minutes), the mixture was cooled to 30 ° C or less.

As a result of evaluating the above product immediately and in a two-week period, no precipitate such as tea leaf powder was observed, and stable dispersion and flotation were obtained.

[0027]

As described above, according to the beverage in a sealed container of the present invention, the amount of the thickener used is a relatively small amount of 0.03 to 0.08% by mass in total of pectin and gellan gum. So, without giving the beverage excessive viscosity, even if the beverage is originally expected to have a refreshing texture, while maintaining the texture, solids do not settle at the bottom of the container, It can be uniformly dispersed and suspended in the filling liquid. Therefore, the present invention is particularly suitable for beverages that require a refreshing or refreshing texture, such as fruit juice beverages (acidic beverages) containing pulp, and matcha beverages containing milk (low-acid beverages), and other various solid substances. It can be applied to containing beverages.

Claims (2)

[Claims] 1. A beverage in a sealed container in which a large number of solid particles or particles are suspended in a filling liquid, wherein the filling liquid contains 0.03 to 0.10% by mass of calcium lactate of the contents of the container. And 0.03 to 0.08 mass% of pectin and gellan gum in the contents of the container. 2. A solution obtained by heating and dissolving 0.03 to 0.10% by mass of calcium lactate in the container contents and 0.03 to 0.08% by mass of pectin and gellan gum in the container contents; A method for producing a beverage in a sealed container containing a suspended solid, wherein the container is filled with a filling liquid containing material fragments or particles, and the container is sealed and sterilized.