JP2007202469A - Drink material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a drink material, ice crystals of which become fine and uniform when mixed with aqueous media and crushed after frozen and are hardly melted in the aqueous media, and which give the specific palate feeling when the ice crystals are melted in the mouth. <P>SOLUTION: The drink material is frozen, mixed with the aqueous media and crushed so as to obtain shaken food and drink. The drink material is obtained through adding water to at least sugar, water and raw konjac powder, molding the mixture into konjac followed by drying the molded konjac, wherein addition of water makes the konjac powder turn to give the same palate feeling as that of konjac before dried. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a food / beverage material for providing a shake-like food / beverage product by freezing it with an aqueous medium after freezing.

A frozen dessert for shaking that meets a water-based medium to form a shake-like product, comprising a frozen frozen dessert mix and an insoluble solid raw material, wherein the insoluble solid raw material is 30% of the frozen dessert mix.
There is known a frozen dessert for shakes characterized by being contained by weight% or more (Patent Document 1).
). Patent Document 1 includes a freezing frozen dessert mix for providing a shake-shaped food and drink product containing insoluble solid raw materials such as sugar, moisture, fruit pulp and nuts, and mixed with an aqueous medium such as water and milk after freezing. In order to obtain a shake-like product in a short time, it is described that it is half-thawed uniformly when mixed with an aqueous medium, and uniformly disperses ice crystals to obtain a shake-like product in a short time.
Patent Document 1 describes a technique including a stabilizer and an emulsifier in a frozen dessert mix, but does not specifically describe these types and actions. In the case of using pectin, gums or the like as a stabilizer, when mixed with an aqueous medium after freezing, the ice crystals become large and non-uniform, and the ice crystals tend to melt immediately. If the fruit pulp and the like are contained in an amount of 30% by weight or more, the above phenomenon appears more remarkably.

On the other hand, a method for producing a bubbled ice confectionery characterized by using glucomannan as a bubble forming agent is known (Patent Document 2). Glucomannan is used as a bubble-forming agent to give ice confectionery called an eye screen (which is in a frozen state but not completely hard frozen), etc. The above ice dessert is frozen like ice cream and eaten as it is.
Japanese Patent Laid-Open No. 11-332469 JP-A-8-84561

In the food and drink material of the form for providing a shake-shaped food and drink, such as the invention described in Patent Document 1, mixed with an aqueous medium after freezing and breaking, when mixed with an aqueous medium after freezing,
There was a problem that the ice crystals became large and uneven, and the ice crystals melted immediately. Therefore, the present invention has a refreshing unique texture that makes ice crystals fine and uniform when frozen by mixing with an aqueous medium after freezing, the ice crystals are hardly dissolved in the aqueous medium, and the ice crystals are mouthful. The purpose is to provide food and drink materials.

The present invention is a food / beverage material for providing a shake-shaped food / beverage product by mixing with an aqueous medium after freezing, and at least after adding saccharides, water and raw konjac powder to mold konjac, This is obtained by drying treatment, and the most main feature is that it contains konjac powder that, when added with water, gives a texture similar to that of konjac before drying treatment. Another feature is that it further contains HM pectin. Another feature is that each contains a specific amount of sugar, moisture, konjac flour and HM pectin.

The food / beverage material of the present invention contains at least saccharides, moisture and a specific konjac powder as a thickener, so that when mixed with an aqueous medium after freezing, the ice crystals become fine and uniform, and the ice crystals become an aqueous medium. It is possible to provide a shake-like food or drink having a refreshing and unique texture that is difficult to dissolve in the ice crystals and can be used in the mouth.
In addition, the food and drink material contains HM pectin, and when mixed with an aqueous medium containing protein such as milk after freezing, the protein does not aggregate and is uniform and smooth, and at the same time has the above physical properties and texture. Shake-like food and drink can be provided.
Moreover, the said food texture and smoothness can be achieved more stably by including specific amounts of saccharides, moisture, konjac flour and HM pectin.

The food / beverage material of the present invention is a food / beverage material for providing a shake-like food / beverage product by mixing with an aqueous medium after freezing, and includes at least saccharides, moisture and konjac powder.

The raw material will be described.
Sugars include, for example, sugars such as sucrose, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, D-xylose, xylitol, sorbitol And sugar alcohols such as maltitol and erythritol. These can be used alone or in any combination.
The saccharides should be included so that the Brix of the food or drink material is 15 to 30%, preferably 18 to 26%. When the Brix is below the above range, when the food / beverage material is mixed with an aqueous medium after freezing and then broken (hereinafter referred to as “drinking”), the ice crystal is rough and the texture of the ice crystal is harsh. If it exceeds the limit, ice crystals tend to melt during eating. By the said range, it is easy to break down at the time of eating of food-drinks material, and can form the ice crystal | crystallization which is fine and uniform and hardly melt | dissolves. Brix means a value measured by the following method. In other words, several drops of sample are placed on the measuring part of an Atago digital refractometer (RX-7000α), and after a predetermined time, B
Read the display value (reference temperature 20 ° C.) in rik conversion.

Moisture is derived from water, milk, fruit juice, various extracts, and the like, and included in food and drink materials. It is good to contain so that the water | moisture content of food-drinks material may be 60-80 mass% (it abbreviates as% below), Preferably it is 65-75%. When the water content is below the above range, the ice crystals are likely to be melted during eating, and when the water content is higher, the ice crystals are coarse and the mouth is likely to be broken. According to the above range, it is possible to provide a shake-shaped food or drink having a refreshing and unique texture in which fine and uniform ice crystals are not easily melted at the time of eating and the ice crystals are savory.

Use konjac powder as an essential ingredient.
Konjac flour is obtained by adding konjac powder to raw konjac flour and then drying the konjac flour. When added, konjac flour having the same texture as konjac before drying treatment is used. The konjac flour having the above performance is, for example, deacetylated by extracting glucomannan from konjac koji by a conventional method, drying, mixing with starch, adding water to swell, and adding a small amount of alkali. After performing the chemical treatment, it can be produced by molding, heat gelation, neutralization, dipping in a saccharide solution, and drying. In addition to those derived from raw konjac flour, konjac flour synthesized to have the above performance may be used. In addition, even if the dry pulverized product of raw konjac koji is used, the above performance cannot be obtained, and the desired effect of the present invention cannot be achieved. The konjac powder should have an average particle size of 20 to 100 μm, preferably 40 to 60 μm. Thereby, the effect | action of the konjac powder of this invention can be exhibited stably.
Konjac flour should be contained in the food / beverage product material in a solid content of 1 to 8%, preferably 1.5 to 6%. When the content is below the above range, the ice crystals become large and non-uniform, and the ice crystals tend to melt immediately. When the content exceeds the above range, the frozen material is too hard to break down at the time of eating. Due to the above range, it is easy to break during eating, and it is possible to form fine, uniform and difficult-to-melt ice crystals and provide a unique shake-like texture.

HM pectin can be used, and it is good to contain 0.1 to 1%, preferably 0.4 to 0.8% as a solid content in the food or drink material. When the content is below the above range, when mixed with an aqueous medium containing protein such as milk at the time of eating, the protein may aggregate and form a non-uniform structure. However, it tends to become sticky and have a heavy texture. According to the above range, when mixed with an aqueous medium containing protein such as milk at the time of eating, it is possible to provide a shake-like food or drink that is uniform and smooth without aggregation of the protein and at the same time has a unique texture. Become.
As thickeners, gums such as soybean polysaccharide, tamarind seed polysaccharide, guar gum, locust bean gum, tragacanth gum, tara gum, karaya gum, xanthan gum, gellan gum, native gellan gum, gum arabic, macrohomopsis gum, carrageenan, agar,
Gelatin, curdlan, glucomannan, alginic acids (alginic acid, alginate),
CMC, microcrystalline cellulose, etc. can also be used. It is preferred to use soy polysaccharides. These thickeners can be used singly or arbitrarily in combination with konjac flour and HM pectin, and 0.1 to 1%, preferably 0.4 to 0.
8% should be included. If the content is below the above range, water separation and aggregation may occur,
When it exceeds, food and drink are sticky and tend to have a heavy texture when eating. By the said range, it becomes possible to supplement the desired effect | action of this invention and to provide the favorable physical property, food texture, etc. of food-drinks.

Other raw materials are not limited to dairy products, fruit juice, pulp, bean paste, chocolate, nuts, and are not limited to desserts, but also various solid foods and fluid foods as long as the object of the present invention is not impaired. Can be used.
The food / beverage material of this invention is prepared as a mixture containing the above raw material. Although the preparation method is arbitrary, it prepares as follows, for example. That is, the weighed raw materials are mixed with an appropriate mixing device, the raw materials are heated as necessary, and the fluid raw material is stored in an appropriate container. When the raw material contains a solid food, it may be dispersed in a viscous liquid containing an appropriate thickener and then mixed with all the raw materials in order to uniformly disperse in the raw material.
Use the above food and beverage ingredients by freezing the food and drink ingredients, taking out the frozen ingredients from the container into a cup, etc., mixing with an aqueous medium such as milk or fruit juice, and breaking with a spoon etc. Eat as a product. Of course, frozen food and drink ingredients can be provided in a cup container or the like, mixed with an aqueous medium at the time of eating, and eaten. Appropriate sterilization and bacteriostatic processing may be performed to allow normal temperature distribution and the like, and may be frozen at home or the like. Freezing is optional as long as the water becomes ice crystals and the food and drink material is frozen, but it is preferable to freeze at -12 ° C to -25 ° C.
The thing of the product form made into the solid food-drinks raw material including the solid-form raw material among the said raw materials is also contained in this invention. That is, it is a product form in which an aqueous raw material is mixed and frozen, and then mixed with an aqueous medium and eaten when eating. In addition, when taking out the frozen food-drinks material from a container, it can put out after pressing a container and loosening a material. In the present invention, the performance that easily breaks down at the time of eating may refer to both the ease of unraveling the material holding the container and the ease of breaking the material together with the aqueous medium by taking the material from the container into a cup or the like.

The present invention will be described by way of examples, but the present invention is not limited to these examples, and various application modifications are of course included.

(material)
Konjac flour (average particle size 40-60 μm, Saneigen FFI Co., Ltd., trade name “Sunsmart 400”) 1.5 parts by mass, HM pectin 0.5 parts by mass, soybean polysaccharide 0.5
Parts by weight, 17 parts by weight of glucose (the above indicates the amount as solids), strawberry pulp 10.5
Part by weight, 70 parts by weight of water and a small amount of fragrance were used.
(Preparation of food and drink ingredients)
Mix and disperse the mixed strawberry pulp, solid raw materials other than water and water in a stirring vessel, and fill the pouch container with 90 ml of fluid raw material (pH about 3.3) mixed and dispersed with strawberry pulp. The food and drink material was prepared by sealing.
(Eating food and drink materials)
The food and drink material can be distributed at room temperature, and was frozen in a freezer. The frozen food and drink material was taken out of the pouch container into a cup, mixed with 50 ml of milk, broken with a spoon, and eaten as a shake-like food and drink. This was easy to break with a spoon, the ice crystals were finely and uniformly dispersed, the ice crystals were not easily dissolved in the aqueous medium, and had a unique shake-like mouthfeel and texture.

Comparative Example 1
A food / beverage material was prepared and eaten in the same manner as in Example 1 except that 71.5 parts by mass of water was used without using konjac powder. Compared with the product obtained in Example 1, the ice crystals were apparently non-uniform in size, and the large ice crystals were gritty, so that the fine ice crystals were not immediately melted.

The present invention is a food / beverage material for providing a shake-shaped food / beverage product after freezing by mixing with an aqueous medium, and when mixed with an aqueous medium at the time of eating, the ice crystals are finely and uniformly dispersed. It is possible to provide a novel form of food or drink having crystals that are difficult to dissolve in an aqueous medium and have a unique shake-like mouthfeel and texture.

Claims (4)

It is a food / beverage material for mixing with an aqueous medium after freezing and providing a shake-shaped food / beverage product, and at least after adding saccharides, moisture and raw konjac powder to form konjac, this is dried. A food / beverage material characterized by containing konjac flour that has a texture similar to that of konjac before drying when it is obtained.   The food / beverage material of Claim 1 containing HM pectin. The food-drinks material of Claim 1 which contains saccharides so that Brix of a raw material may be 15-30%, contains 60-80 mass% of water | moisture contents, and 1-8 mass% of konjac powder.   The food-drinks material of Claim 2 containing 0.1-1 mass% of HM pectin.