JP2003304844A - Foaming auxiliary for food or drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming auxiliary which can widely be applied to foods or drinks, to provide a foaming drink or food containing the foaming auxiliary, especially to provide a foaming auxiliary which can be applied to the foods or drinks and has excellent effects, even when used for foaming refreshing drinks such as carbonated drinks, and to provide a foaming refreshing drink containing the foaming auxiliary, and the like. <P>SOLUTION: This foaming auxiliary for drinks and foods contains a black tea extract as an active ingredient, and the foaming food or drink is characterized by adding the black tea extract. The foaming auxiliary can also be used for refreshing drinks, such as carbonated drinks, which themselves are affected by the delicate taste and smell of an additive, and the foaming refreshing drinks having fine foams can be formed by the addition of the foaming auxiliary. The smells and flavors of the refreshing drinks can excellently be improved. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a foaming aid for foods and drinks, and more particularly to a foaming aid for foods and drinks, which has excellent effects when used in foamable soft drinks and the like.

[0002]

2. Description of the Related Art Conventionally, in foamable food and drink,
Soybean protein, wheat protein, egg white peptide, gelatin, proteins of animal and plant origin such as sodium caseinate, or guar gum, xanthan gum, carrageenan, gums such as locust bean gum to improve its foamability and stability, Various foaming agents or foaming aids have been used. In addition, it is known to use the ingredients of Quillaja saponin, Yucca foam extract (Liliaceae plant) or Cactaceae plant as a foaming agent, particularly in beverages. In a beverage or the like, it is attempted to add a foaming agent to promote formation of a stable foam, or to impart long-term stable foam persistence. The substance that imparts a taste has its own taste, aroma, and specific physical properties, and it is unavoidable that it will affect the beverage itself in any way, and therefore it can be used in each beverage. There was a limit to the foaming agent, and there was also a limit to improving the foamability of the beverage.

Particularly, in a soft drink whose subtle taste and aroma have a great influence on the beverage itself, even if an attempt is made to improve the foaming property and stability, a foaming component suitable for it and a foaming component suitable for it. The current situation is that there is no ingredient that helps. For example, in a foaming soft drink such as a carbonated drink, the size of the foam is a factor that has an important influence on the taste of the carbonated drink, as well as the gas pressure. That is, the finer the bubbles, the smoother the mouth feel and the softer the mouth. However, the gas pressure is
Although easy to adjust at the time of beverage production, there was no established method for adjusting foam size. Although it is thought that it is possible to adjust by adding components, there are no foaming components that have been proposed in the past or those that can support it, and conventionally, saponins and peptides that have been used as foaming agents for beverages. However, the effect was limited and not satisfactory.

[0004]

An object of the present invention is to provide a foaming aid which can be widely applied to foods and drinks, and a foaming food and drink to which the foaming aid is added, and particularly to carbonated beverages. It is intended to provide a foaming aid for food and drink, which has excellent effects even when used in such a foaming soft drink, and a foaming soft drink to which the foaming aid is added.

[0005]

[Means for Solving the Problems] In order to solve the above problems,
As a result of extensively searching for natural materials, we found the function of a component extracted from black tea and completed the present invention. That is, the present invention comprises a whipping aid for food and drink containing a black tea extract as an active ingredient and a whipping food and drink characterized by adding the black tea extract. The foaming aid of the present invention, such as carbonated drinks, the subtle taste and aroma of the additive, the beverage itself, can also be used in soft drinks, the addition of the foaming aid, It is possible to form an effervescent soft drink having fine bubbles and to improve the excellent flavor of the soft drink. Further, the foaming aid of the present invention, originally used for drinking as tea, since it is a component originating from black tea, is extremely safe as an additive for food and drink, and its flavor and In terms of physical properties, there is no unusual flavor or increase in viscosity, etc.
It is possible to suppress the influence on the flavor and physical properties of the food or drink itself other than the foaming property as much as possible, and it is applicable as a foaming aid for a wide range of foods and drinks.

That is, the present invention provides a foaming aid for food and drink which comprises black tea extract as an active ingredient (claim 1) and a foaming aid for food and drink, which is a foaming aid for foaming soft drinks. A foaming aid for food and drink according to claim 1 (claim 2),
The foamable soft drink is a carbonated drink, and the foaming aid for food and drink according to claim 2 (claim 3).

Further, the present invention provides a foamable food and drink product (claim 4) and a foamable food and drink product characterized by adding the foaming aid according to any one of claims 1 to 3. It is a foaming soft drink, The foaming food-drinks (Claim 5) of Claim 4 characterized by the above, and the foaming soft drink are carbonated drinks enclosed in a sealed container. It consists of the foamable food and drink (claim 6).

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention comprises using a black tea extract as an active ingredient as a foaming aid for food and drink. The black tea referred to in the present invention is a tea that has been aged for a long time by a post-fermentation method using a microorganism such as Aspergillus niger, and is called "post-fermented tea" in the classification of tea. Black tea is widely consumed in China and also produced in small quantities in Japan such as Toyama and consumed. It is also made in northern Thailand. Black tea in China includes "sancha" in the form of normal tea leaves, and "isocha" which is pressed after the tea leaves are deposited and post-fermentation proceeds. There are “Puer tea” and “Rokupu tea” in the green tea, and there are “Black tea”, “Boiled tea”, “Kansai tea”, “Hanaiso tea” and the like depending on the production area. As the black tea used in the present invention, any black tea can be used as long as it is post-fermented with microorganisms as described above.
However, from the viewpoint of certainty of effect and large amount of production, "hui tea" or "puar tea" is preferable, and "hui tea" is most preferable.

The black tea extract of the present invention contains black tea in an aqueous solvent.
It is produced by extracting. Black tea is usually extracted
The method used for the extraction of traditional tea is used. In particular
Use hot or cold water that is about 5 to 100 times the weight of tea leaves
Then, extraction may be performed for several minutes to several hours while appropriately stirring. Extraction
Water at the time of exit is tap water, industrial water, well water, deep sea water.
From water, mineral water, alkaline water, acidic water, etc.
Can be selected appropriately, and these have been subjected to treatments such as desalination and filtration
But it's okay. In addition, ethanol and supercritical CO ₂Na
It can be used by anyone. Extraction effect of tea extraction in the present invention
Considering the rate, usage form after extraction and economic efficiency,
Extraction is used as the preferred extraction method.

In the present invention, when the black tea extract is used as a foaming aid for food and drink, the black tea extract obtained by extracting black tea with hot water or the like can be used as it is as an additional component. However, in the case of producing a foamable food or beverage to which the component is added, in order to adjust the amount of the effective black tea component, or in the case of industrial production, due to residual microorganisms in the black tea leaves. In order to prevent the contamination of food and beverage factories, it is preferable to separately extract black tea and use it as a concentrated extract or a dried product as an additive raw material. As a method for concentrating the extracted extract, known methods such as evaporative concentration, membrane concentration, and freeze concentration can be used. In addition, the concentrated liquid is spray-dried, drum-dried, fluidized bed dried, freeze-dried,
You may dry by using various dryers, such as ventilation drying, and may be pulverized. The extract obtained by the concentration treatment can be used in the form of liquid or powder, and can be used in the form of capsules, tablets or powders.

The foaming aid of the present invention is suitable for a wide range of foaming foods and drinks and can be used for various foaming foods and drinks. In particular, due to its flavor and physical properties, it is possible to minimize the influence on the flavor and physical properties of the food and drink itself other than the foaming property, such as an extraordinary flavor and an increase in viscosity. Therefore, it is used in soft drinks, such as carbonated drinks, where the subtle taste and aroma of additives greatly affect the drink itself, and the addition of the foaming aid forms a soft drink with fine bubbles. It is possible to improve the flavor such as syrup and the like, and it is possible to produce an effervescent soft drink having an excellent flavor. The foaming aid of the present invention,
For example, when used as a foaming aid for carbonated drinks, the black tea extract, when converted to a dry product, is added in an amount of 0.01% by weight or more, preferably 0.03% by weight or more, to the beverage. , Fine bubbles are obtained. The upper limit is 0.
It is 1% by weight or less, preferably 0.05% by weight or less.
When it is added more than this, precipitation of the black tea component is generated, which hinders the sale of carbonated drinks and loses the palatability in terms of flavor.

By the way, in the case of the above carbonated beverage, even if sugars, acids, fruit juice, flavors, vitamins, etc., which are usually added, are added, the effect thereof is not affected at all. Also, the gas pressure to be applied is not particularly limited, and any gas pressure can be used as long as it is within a range generally used for carbonated drinks. In order to commercialize a carbonated beverage to which the black tea extract is added as a foaming aid, a sealed container such as a glass bottle, a PET bottle, and a metal can is filled according to a standard method, and a form such as a carbonated beverage in a sealed container is formed. Can be commercialized with.

[0013]

EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto. Preparation Example 1 (Preparation 1 of black tea extract and dry extract) 10 kg of black tea tea leaves (Chinese high-grade botanical tea) is shredded, then added to 100 L of hot water at 90 ° C., and left after stirring.
After 45 minutes, tea leaves were filtered off, and the obtained filtrate was cooled to 20 ° C or lower. Ion exchange treatment of this black tea extract,
High-speed centrifugation, super micro filter (0.1
μm), and then concentrated (45 ° C. or lower) with a reverse osmosis membrane. The solid content concentration was 35%. Finally, this concentrated solution was subjected to spray drying for spray drying, and further sieving to obtain a dry black tea extract having a uniform particle size.

Preparation Example 2 (Preparation 2 of Black Tea Extract and Dry Extract) Chinese Puerre tea was used as a raw material. 2800g of 9
80 g of tea leaves were added to 0 ° C. deionized water, and solid-liquid separation was performed after 10 minutes in a boiling water bath. The extract was cooled to 10 ° C. and then centrifuged to remove the precipitate. The extract was freeze-dried to obtain 23.7 g of dried black tea extract.

Examples 1 to 6 The black tea dry extract powder obtained by the method of Preparation Example was added to deionized water having a gas pressure of 0.23 Mpa, and the resulting mixture was filled in a glass bottle, followed by pasteur sterilization to obtain a model. I made a beverage. As controls, dry extracts of black tea, green tea and oolong tea were also tested at the same time. These extracts were prepared according to the method of Preparation Example 2 using each tea leaf. Panelists visually evaluated the size of bubbles when these beverages were poured into a cup. In the evaluation, the bubble size in the case of no addition was set to 0, very fine one was marked with ⊚, fine one was marked with ○, slightly finer was marked with Δ, and no difference was marked with x. The results are summarized in Table 1. The one to which the black tea extract was added showed a very fine and smooth foaming, but the addition of other tea extracts did not cause a fine foaming. It should be noted that, when 0.13% of black tea extract was added, precipitation was conspicuous and not desirable as a beverage, so it was considered that 0.1% or less of black tea extract is preferable.

[0016]

[Table 1]

Examples 7 to 9 The same tests were conducted by fixing the dry black tea extract prepared in Preparation Example 1 to 0.05% by weight and changing the pH. The results are shown in Table 2. The foaming aid of the present invention has an effect regardless of pH.

[0018]

[Table 2]

Examples 10 to 13 The same tests were carried out by fixing the dry black tea extract prepared in Preparation Example 1 to 0.05% by weight and changing the gas pressure. The pH was not adjusted. The results are shown in Table 3. The foaming auxiliary agent of the present invention exerted an effect without affecting the gas pressure, and as the gas pressure became higher, the foaming property became better.

[0020]

[Table 3]

Example 14 A carbonated beverage was prepared according to the following formulation, and its product was evaluated. Prescription example 1 Carbonic acid containing 10% fruit juice 0.5 g of dried black tea extract prepared in Preparation example 1, 128 g of fructose-glucose liquid sugar, 100 decolorized transparent apple juice
g, 1.56 g of malic acid, and 0.1 g of fragrance were prepared to prepare a syrup. 11 syrups in a 200 ml carbonated bottle
Each 0.3 g was dispensed, and 89.7 g of carbonated water was added. Prescription example 2 0.5 g of dried black tea extract prepared in Preparation example 1, 100 g of fructose-glucose liquid sugar, 30 g of granulated sugar, 1.8 g of citric acid, 0.6 g of malic acid, 0.2 g of fragrance were prepared to prepare a syrup. did. 57.2 g of syrup was dispensed into a 200 ml carbonated bottle, and 142.8 g of carbonated water was added.

Evaluation When the prepared beverage was poured into a cup, Formulation Examples 1 and 2
In each case, fine foaming was observed. When it was drunk, it had a soft texture and a texture that was unprecedented. In addition, no change was observed in the original flavor of the carbonated drink, and there was no noticeable change in the physical properties such as viscosity, and a carbonated drink with a refreshing flavor could be prepared.

[0023]

EFFECT OF THE INVENTION Since the foaming aid of the present invention is originally a component derived from black tea, which was originally used for drinking as tea, it is extremely safe as an additive for food and drink. From its flavor and physical properties, it is possible to suppress the influence on the flavor and physical properties of the food and drink itself other than the foaming property, such as an increase in heterogeneous flavor and viscosity, as a foaming aid for a wide range of foods and drinks. , Applicable. Further, in particular, the foaming aid of the present invention, such as carbonated drinks, the subtle taste and aroma of the additive can be used in the beverage itself, which can also be used in soft drinks, and conventionally, foaming properties, etc. Even in the soft drink, which was difficult to improve, it was possible to improve the flavor, for example, by adding the foaming aid, it was possible to prepare a foaming soft drink having fine bubbles.

Front page continuation (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 2/00 U (72) Inventor Masahiko Hara 1-26 Kanda Sakumacho, Chiyoda-ku, Tokyo F-term in Tokyo Food Techno Co., Ltd. (Reference) 4B017 LC06 LE10 LG14 LG15 LK04 LP01 LP16 4B035 LG31 LK05 LP22

Claims (6)

[Claims] 1. A foaming aid for food and drink, which comprises a black tea extract as an active ingredient. 2. The foaming aid for food and drink according to claim 1, wherein the foaming aid for food and drink is a foaming aid for foaming soft drinks. 3. The whipping aid for food and drink according to claim 2, wherein the whipping soft drink is a carbonated beverage. 4. A foaming food or drink, comprising the foaming auxiliary according to any one of claims 1 to 3. 5. The foamable food or drink according to claim 4, wherein the foamable food or drink is a foamable soft drink. 6. The foamable food and drink according to claim 5, wherein the foamable soft drink is a carbonated drink in a sealed container.