JP2008011760A - Cocoa beverage composition for hermetically sealed package - Google Patents
Cocoa beverage composition for hermetically sealed package Download PDFInfo
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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Abstract
Description
本発明は、結晶セルロース複合体とキサンタンガムを含有する加温される密閉容器入りココア飲料に関する。さらに詳しくは結晶セルロース複合体とキサンタンガムを加える事により、沈澱がなく加温時に凝集しない密閉容器用ココア飲料に関する。 The present invention relates to a heated cocoa beverage in a closed container containing a crystalline cellulose composite and xanthan gum. More specifically, the present invention relates to a cocoa beverage for a sealed container that does not aggregate when heated by adding a crystalline cellulose composite and xanthan gum.
通常、ココア飲料を飲用しようとする場合、市販されている各種粉末ココアをお湯や暖めた牛乳などで溶き必要に応じて砂糖など甘味料を加えて作ったココアを飲用するか、飲料メーカー等が販売する密閉容器入りココア飲料を購入して飲用する。
密閉容器入りココア飲料は、スーパーマーケット、コンビニエンスストアや自動販売機などで販売されているが、ココア飲料に使用されるココア末は沈降しやすいため、製造後長期間保存される密閉容器入りココア飲料では、容器の底にココア末の沈澱が生じると言う問題があり、ココア末粒子の懸濁安定性改善の目的で安定剤を用いるのが一般的である。ココア飲料の安定剤としては結晶セルロース複合体が広く利用されている（例えば、特許文献１〜５参照）。更に結晶セルロース複合体は、粘度が低く食感への影響がほとんどないという点も好んで用いられる理由である。
Normally, when you want to drink cocoa beverages, you can either drink various commercially available powdered cocoa with hot water or warm milk and add sweeteners such as sugar if necessary, or drink manufacturers Purchase and drink cocoa beverages in sealed containers for sale.
Cocoa beverages in sealed containers are sold at supermarkets, convenience stores, vending machines, etc., but cocoa powder used in cocoa beverages tends to settle, so in cocoa beverages in sealed containers that are stored for a long time after production, However, there is a problem that precipitation of cocoa powder occurs at the bottom of the container, and a stabilizer is generally used for the purpose of improving suspension stability of cocoa powder particles. Crystalline cellulose composites are widely used as stabilizers for cocoa beverages (see, for example, Patent Documents 1 to 5). Further, the crystalline cellulose composite is preferably used because it has a low viscosity and hardly affects the texture.
しかしながら、結晶セルロース複合体を含有した密閉容器入りココア飲料を加温した場合、ココア飲料成分が凝集してしまう問題が明らかになった。
この問題点は、従来から用いられてきた金属製の缶やブリックパックなど紙包装容器では、内容物が見えないこともあり、加温時のココア飲料成分が凝集するという問題点は顕在化していなかったが、近年、お茶やミネラルウォーターなどの容器として多く用いられている透明容器のＰＥＴボトルに充填した商品をコンビニエンスストアの加温器や自動販売機などで加温して提供しようとすると、この凝集状態が好ましくない感じを消費者に与えてしまうため商品価値を低下させてしまうところにある。
The problem is that the content of the cocoa beverage components during heating is agglomerated because the contents may not be visible in the conventional paper packaging containers such as metal cans and brick packs. However, in recent years, trying to provide products filled in PET bottles in transparent containers that are often used as containers for tea, mineral water, etc., with warmers and vending machines at convenience stores, This aggregated state gives the consumer an unpleasant feeling, and therefore the commercial value is lowered.
本発明は、結晶セルロース複合体とキサンタンガムを配合することにより、ココア末の沈澱がなく、加温してもココア成分が凝集しない密閉容器用ココア飲料を供給することを目的とする。 An object of the present invention is to supply a cocoa beverage for a closed container in which a cocoa powder is not precipitated and a cocoa component does not aggregate even when heated by blending a crystalline cellulose composite and xanthan gum.
本発明者らは、前記問題点を解決すべく鋭意研究した結果、ある範囲の割合の結晶セルロース複合体とキサンタンガムを配合することで、糊状感のない良好な飲み心地で、ココア末の沈澱がなく加熱してもココア飲料成分が凝集しないことを見出し、本発明を完成させた。
すなわち本発明は、
（１）結晶セルロース複合体とキサンタンガムを含有する密閉容器用ココア飲料組成物、
（２）結晶セルロース複合体が０．０２〜５．０質量％、キサンタンガムが０．０１〜０．５質量％を含有することを特徴とする密閉容器用ココア飲料である。
As a result of diligent research to solve the above problems, the present inventors have blended a certain range of the ratio of crystalline cellulose composite and xanthan gum, so that the cocoa powder precipitates with a good drinking feeling without a sticky feeling. The present invention was completed by finding that the cocoa beverage components do not aggregate even when heated.
That is, the present invention
(1) A cocoa beverage composition for a sealed container containing a crystalline cellulose composite and xanthan gum,
(2) A cocoa beverage for an airtight container, characterized in that the crystalline cellulose composite contains 0.02 to 5.0 mass% and xanthan gum contains 0.01 to 0.5 mass%.
本発明によれば、結晶セルロース複合体とキサンタンガムを密閉容器入りココア飲料に配合することにより、ココア末の沈澱がなく、加温してもココア飲料成分が凝集しない。 According to the present invention, by blending the crystalline cellulose composite and xanthan gum into a cocoa beverage in a sealed container, there is no precipitation of cocoa powder, and the cocoa beverage component does not aggregate even when heated.
以下、本発明の内容を詳細に説明する。
本発明でいうココア飲料とは、飲料中に主成分としてココアを０．２〜３質量％含有し、砂糖、液糖、異性化糖、果糖、麦芽糖などの甘味剤、粉乳、牛乳、濃縮乳、還元乳などの乳成分、食塩など呈味成分を嗜好により配合できる。風味向上の目的で、ミルクフレーバーやチョコレートフレーバーのような香料を配合することも可能である。更に、乳化安定性向上のために、ショ糖脂肪酸エステルやグリセリン脂肪酸エステルなどの乳化剤や、カラギーナンやカルボキシメチルセルロースナトリウム塩等の増粘安定剤を配合しても良い。
The contents of the present invention will be described in detail below.
The cocoa beverage as used in the present invention contains 0.2 to 3% by mass of cocoa as a main component in the beverage, and sweeteners such as sugar, liquid sugar, isomerized sugar, fructose and maltose, powdered milk, milk and concentrated milk. Milk components such as reduced milk and taste components such as salt can be blended according to taste. For the purpose of improving the flavor, it is possible to add a flavor such as milk flavor or chocolate flavor. Furthermore, in order to improve the emulsion stability, an emulsifier such as sucrose fatty acid ester or glycerin fatty acid ester, or a thickening stabilizer such as carrageenan or sodium carboxymethylcellulose may be blended.
ココアとしては、粉末状のココアを用いるが、脂肪を５０質量％以上含むものでも５０質量％未満のものでもよく、脂肪含有量の異なるココアを組み合わせて使うことも出来る。
ココア飲料の調製は、ココアや水その他配合成分を混合し、均質後殺菌する通常の調整方法が適用できる。殺菌方法は、レトルト殺菌やＵＨＴ殺菌など必要に応じた方法をとることが出来る。
本発明でいう密閉容器とは、ココア飲料を適当量に個別充填し、流通、販売する目的で用いられる容器で、材質により金属缶、ガラスびん、紙容器、ＰＥＴボトル等を挙げることが出来る。必要に応じて多層構造を採るものもある。
As the cocoa, powdered cocoa is used, but it may be fat containing 50% by mass or more or less than 50% by mass, and cocoa having different fat contents can be used in combination.
For the preparation of the cocoa beverage, a normal adjustment method in which cocoa, water and other ingredients are mixed and sterilized after homogenization can be applied. As the sterilization method, a method according to necessity such as retort sterilization or UHT sterilization can be adopted.
The airtight container as used in the present invention is a container used for the purpose of individually filling, distributing and selling cocoa beverages in an appropriate amount, and examples thereof include metal cans, glass bottles, paper containers, and PET bottles. Some have a multilayer structure as required.
本発明のココア飲料は加温された状態であることが好ましい。ここでいう加温とは、ココア飲料を暖かく飲む目的で行われ、３５℃以上の品温にすることをいうが、容器の破損や飲用時のヤケド防止など安全面から８０℃程度が現実的な上限と考えられる。コンビニでの加温器や自動販売機では６０℃前後程度に加温されて販売されている。
本発明のココア飲料における結晶セルロース複合体およびキサンタンガムの含有量は、結晶セルロース複合体においては、固形分換算で０．０５〜５．０質量％が好ましい。より好ましくは０．１〜３．０質量％、さらに好ましくは０．１５〜２．０質量％である。また、キサンタンガムにおいては、０．０１〜０．５質量％が好ましい。より好ましくは０．０２〜０．２質量％、さらに好ましくは０．０３〜０．１質量％である。なお、ここでいう、キサンタンガム含有量には、結晶セルロース複合体に配合されているキサンタンガムの含有量は含まれない。結晶セルロース複合体の含有量が０．０５質量％未満では、ココア末が沈澱してしまい懸濁安定なココア飲料を提供できない。結晶セルロース複合体の含有量が５．０質量％を越えるとココア飲料の粘度が高くなり、飲み心地が悪くなってしまう。キサンタンガムの含有量が０．０１質量％未満では、加温した時のココア成分の凝集を抑えることが出来ない。キサンタンガムの含有量が０．５質量％を越えると粘度が高くなり飲み心地が悪くなってしまう。
The cocoa beverage of the present invention is preferably in a heated state. The term “warming” as used herein refers to the warming of cocoa beverages and the product temperature of 35 ° C. or higher, but it is practically 80 ° C. from the viewpoint of safety, such as damage to containers and prevention of burns when drinking. Is considered to be the upper limit. Heaters and vending machines at convenience stores are heated to around 60 ° C and sold.
In the crystalline cellulose composite, the content of the crystalline cellulose composite and xanthan gum in the cocoa beverage of the present invention is preferably 0.05 to 5.0% by mass in terms of solid content. More preferably, it is 0.1-3.0 mass%, More preferably, it is 0.15-2.0 mass%. Moreover, in xanthan gum, 0.01-0.5 mass% is preferable. More preferably, it is 0.02-0.2 mass%, More preferably, it is 0.03-0.1 mass%. The xanthan gum content mentioned here does not include the xanthan gum content blended in the crystalline cellulose composite. When the content of the crystalline cellulose composite is less than 0.05% by mass, the cocoa powder is precipitated and a suspension-stable cocoa beverage cannot be provided. When the content of the crystalline cellulose composite exceeds 5.0% by mass, the viscosity of the cocoa beverage becomes high and the drinking comfort is deteriorated. When the content of xanthan gum is less than 0.01% by mass, aggregation of the cocoa component when heated is not suppressed. When the content of xanthan gum exceeds 0.5% by mass, the viscosity becomes high and the drinking comfort is deteriorated.
本発明で用いられる結晶セルロース複合体とは、例えば、木材パルプなど天然セルロースを加水分解して得られる結晶セルロースと水溶性ガム、または結晶セルロースと水溶性ガム及び澱粉分解物を水の存在下で磨砕練合し乾燥したものをいい、市販品として「セオラス」＜登録商標＞ＲＣ−５９１、ＲＣ−Ｎ８１、ＲＣ−Ｎ３０、ＳＣ−Ｎ４３、ＣＬ−６１１、ＳＣ−９００（旭化成ケミカルズ（株）製）等が挙げられる。
本発明で用いられるキサンタンガムとは、キサントモナス・キャンペストリスと呼ばれる微生物をブドウ等又は澱粉培地で純水培養した時にその菌体外に産出される天然多糖類であり、食品添加物として一般的に用いられている。その構造はグルコース、マンノース及びグルクロン酸（カリウム、ナトリウム、カルシウムの混合塩）から構成されている。側鎖は二個のマンノースとグルクロン酸よりなる。例としては、三栄源エフエフアイ（株）製「ビストップＤ−３０００」「サンエースＮＸＧ−Ｓ」、大日本住友製薬（株）製「エコーガム」「エコーガム６３０」等を挙げることができる。
The crystalline cellulose composite used in the present invention is, for example, crystalline cellulose and water-soluble gum obtained by hydrolyzing natural cellulose such as wood pulp, or crystalline cellulose, water-soluble gum and starch degradation product in the presence of water. This product is milled and kneaded and dried. Commercially available products such as “THEORAS” <registered trademark> RC-591, RC-N81, RC-N30, SC-N43, CL-611, SC-900 (Asahi Kasei Chemicals Corporation) Manufactured) and the like.
The xanthan gum used in the present invention is a natural polysaccharide that is produced outside the cells when a microorganism called Xanthomonas campestris is cultured in pure water in a grape or the like or starch medium, and is generally used as a food additive. It is used. Its structure is composed of glucose, mannose and glucuronic acid (a mixed salt of potassium, sodium and calcium). The side chain consists of two mannose and glucuronic acid. Examples include “Bistop D-3000” “San Ace NXG-S” manufactured by San-Ei Gen FFI Co., Ltd., “Echo Gum” “Echo Gum 630” manufactured by Dainippon Sumitomo Pharma Co., Ltd., and the like.
以下、実施例を用いて本発明を詳細に説明するが、本発明は、これらに限定されるものではない。
［実施例１］
ココア末（バンホーテンココア、脂肪含量２２−２４％）１０ｇ、牛乳２３０ｇ、砂糖５０ｇ、結晶セルロース製剤（「セオラス」ＳＣ−９００）５ｇ、キサンタンガム（エコーガム６３０）０．２ｇ、食塩０．５ｇ、グリセリン脂肪酸エステル１ｇ、ショ糖脂肪酸エステル０．３ｇを撹拌する７５℃温水７０３ｇに混合溶解させ、一段目圧力１５ＭＰａ、二段目圧力５ＭＰａで均質化した後、ＵＨＴ殺菌機を用いて１４０℃で６０秒間殺菌し、３５０ｍｌＰＥＴボトルに充填してココア飲料Ａを得た。比較例としてココア飲料Ａのキサンタンガムをカラギーナン（カラギニンＣＳＫ−１、三栄源エフエフアイ（株））に置き換えてココア飲料Ｂ、ココア飲料Ａのキサンタンガムを除きその分水を加えてココア飲料Ｃ、ココア飲料Ａの結晶セルロース製剤を除き、キサンタンガムを２．０ｇとし温水を７０７．２ｇに置き換えてココア飲料Ｄを得た。これらを電気定温器に入れ、６０℃の雰囲気下に７日間静置してココア飲料の状態評価を以下の通り行った。ＰＥＴボトルを側面から観察して、凝集がなく良好（○）、わずかに凝集がありやや不良（△）、凝集があり不良（×）の３段階評価を実施した。また、ＰＥＴボトルの底面を観察して、ココア末の沈澱がなく良好（○）、わずかに沈澱がありやや不良（△）底面全体に沈澱があり不良（×）の３段階評価を実施した。結果を表１に示す。ココア飲料Ａは糊状感がなく口当たりが良かった。
EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, this invention is not limited to these.
[Example 1]
Cocoa powder (Banjoten cocoa, fat content 22-24%) 10g, Milk 230g, Sugar 50g, Crystalline cellulose preparation ("Theolas SC-900") 5g, Xanthan gum (Echo gum 630) 0.2g, Salt 0.5g, Glycerin fatty acid 1 g of ester and 0.3 g of sucrose fatty acid ester are mixed and dissolved in 703 g of 75 ° C. warm water stirred and homogenized at a first stage pressure of 15 MPa and a second stage pressure of 5 MPa, and then sterilized at 140 ° C. for 60 seconds using a UHT sterilizer. And filled into a 350 ml PET bottle to obtain a cocoa beverage A. As a comparative example, the xanthan gum of cocoa drink A was replaced with carrageenan (carrageenin CSK-1, Saneigen FFI Co., Ltd.), except for cocoa drink B and cocoa drink A xanthan gum, and water was added to add cocoa drink C and cocoa drink. Except for the crystalline cellulose preparation of A, 2.0 g of xanthan gum was replaced with 707.2 g of hot water to obtain cocoa beverage D. These were put into an electric incubator and allowed to stand in an atmosphere of 60 ° C. for 7 days to evaluate the state of the cocoa beverage as follows. The PET bottle was observed from the side, and was evaluated in three stages: good (◯) without aggregation, slightly poor with slight aggregation (Δ), and poor with aggregation (x). Further, by observing the bottom surface of the PET bottle, a three-stage evaluation was performed, indicating that there was no precipitation of cocoa powder (good), there was a slight precipitation (△), there was precipitation over the entire bottom surface, and there was a failure (x). The results are shown in Table 1. Cocoa drink A had no pasty feeling and had a good taste.
本発明によれば、ココア末の沈澱がなく、加温してもココア成分が凝集しない密閉容器用ココア飲料を供給できる。特にＰＥＴボトルなど内容物が見える透明容器を用いる場合に有用である。 According to the present invention, it is possible to supply a cocoa beverage for an airtight container in which the cocoa powder does not precipitate and the cocoa component does not aggregate even when heated. This is particularly useful when using a transparent container such as a PET bottle where the contents can be seen.
Claims (2)
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| JP2006185413A JP2008011760A (en) | 2006-07-05 | 2006-07-05 | Cocoa beverage composition for hermetically sealed package |
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| JP2006185413A JP2008011760A (en) | 2006-07-05 | 2006-07-05 | Cocoa beverage composition for hermetically sealed package |
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| JP2008011760A true JP2008011760A (en) | 2008-01-24 |
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| JP2006185413A Pending JP2008011760A (en) | 2006-07-05 | 2006-07-05 | Cocoa beverage composition for hermetically sealed package |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011076572A1 (en) * | 2009-12-21 | 2011-06-30 | Nestec S.A. | Ready to drink beverages |
| JP2013141413A (en) * | 2012-01-06 | 2013-07-22 | Mitsukan Group Honsha:Kk | Method for improving liquid seasoning citrus flavor, liquid seasoning, method for producing food using the liquid seasoning, and food produced by the method |
| JP2014036595A (en) * | 2012-08-14 | 2014-02-27 | Asahi Kasei Chemicals Corp | Neutral beverage containing crystalline cellulose composite |
| JP2019154254A (en) * | 2018-03-08 | 2019-09-19 | キリンビバレッジ株式会社 | Packaged beverage for sale in heated state with suppressed temperature unevenness during heating, and manufacturing method thereof |
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| JPS5455763A (en) * | 1978-04-10 | 1979-05-04 | Asahi Chemical Ind | Drink composition |
| JPH09313145A (en) * | 1996-05-29 | 1997-12-09 | Meiji Seika Kaisha Ltd | Cocoa drink |
| JPH11253115A (en) * | 1998-01-09 | 1999-09-21 | Asahi Chem Ind Co Ltd | Cellulose-containing complex |
| JPH11299435A (en) * | 1998-04-23 | 1999-11-02 | Japan Organo Co Ltd | Composition for emulsion stabilizer and foods |
| JP2000041627A (en) * | 1998-07-30 | 2000-02-15 | Asahi Chem Ind Co Ltd | Food composition containing plural dispersible cellulose composite materials |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5455763A (en) * | 1978-04-10 | 1979-05-04 | Asahi Chemical Ind | Drink composition |
| JPH09313145A (en) * | 1996-05-29 | 1997-12-09 | Meiji Seika Kaisha Ltd | Cocoa drink |
| JPH11253115A (en) * | 1998-01-09 | 1999-09-21 | Asahi Chem Ind Co Ltd | Cellulose-containing complex |
| JPH11299435A (en) * | 1998-04-23 | 1999-11-02 | Japan Organo Co Ltd | Composition for emulsion stabilizer and foods |
| JP2000041627A (en) * | 1998-07-30 | 2000-02-15 | Asahi Chem Ind Co Ltd | Food composition containing plural dispersible cellulose composite materials |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011076572A1 (en) * | 2009-12-21 | 2011-06-30 | Nestec S.A. | Ready to drink beverages |
| JP2013141413A (en) * | 2012-01-06 | 2013-07-22 | Mitsukan Group Honsha:Kk | Method for improving liquid seasoning citrus flavor, liquid seasoning, method for producing food using the liquid seasoning, and food produced by the method |
| JP2014036595A (en) * | 2012-08-14 | 2014-02-27 | Asahi Kasei Chemicals Corp | Neutral beverage containing crystalline cellulose composite |
| JP2019154254A (en) * | 2018-03-08 | 2019-09-19 | キリンビバレッジ株式会社 | Packaged beverage for sale in heated state with suppressed temperature unevenness during heating, and manufacturing method thereof |
| JP7077071B2 (en) | 2018-03-08 | 2022-05-30 | キリンビバレッジ株式会社 | Beverages packed in containers for warm sales that suppress temperature unevenness during heating, and methods for manufacturing them |
| JP7403580B2 (en) | 2018-03-08 | 2023-12-22 | キリンビバレッジ株式会社 | A packaged beverage for heating sales that suppresses temperature unevenness during heating, and a method for producing the same |
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