JP2009213404A - Canned shiruko drink, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a canned shiruko (sweet red bean soup) made so as to prevent ingredients from melting and getting loose in shape, and from attaching to the can wall surface which makes it difficult to drink, and to provide a method for producing the canned shiruko beverage. <P>SOLUTION: The canned shiruko drink is produced by adding nata de coco to shiruko liquid containing bean paste, preferably the nata de coco having a 3-10 mm cube dice shape. The canned shiruko drink is made so that the ingredients are prevented from melting or getting loose due to retort sterilization or long storage, or from adhering to the can wall surface, which makes it difficult to drink. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a canned juice powder beverage and a method for producing the same, and more particularly to a canned juice powder beverage containing nata de coconut that does not lose its shape by retort sterilization and a method for producing the same.

  The soup includes coconuts that are boiled with water, such as red beans, and sweetened with sugar. Juice is sometimes called Zenya depending on the state of the boiled beans. It has been known for a long time that blended ingredients such as rice cakes and white ball dumplings with an elastic texture in such soup.

  In recent years, canned soup drinks in which cans are filled in cans have been put on the market. Such a canned soup powder beverage is produced by filling the above soup powder into a can. In canned beverages, retort sterilization is usually performed at 120 to 125 ° C. for about 20 to 40 minutes before shipment. For this reason, when filling cans with ingredients such as rice cakes and white ball dumplings to make canned drinks, the ingredients melt and lose shape due to heating by retort sterilization. It was.

  In addition, canned juice powder drinks are often stored for a long period of time during the distribution process. For this reason, as a result of the water | moisture content which was mix | blended as an ingredient absorbing a water | moisture content during a long-term storage, there existed a problem that it became out of shape or adhered to the wall surface of a can, and it became difficult to drink.

Therefore, in order to avoid losing the shape of ingredients due to retort sterilization and long-term storage, juice powder using koji prepared by adding polysaccharide thickener to a mixture consisting of glutinous rice flour, starch, pH adjuster and sugar Is disclosed (for example, see Patent Document 1). Moreover, in order to avoid losing the shape of the ingredients due to long-term storage, a soy flour is disclosed in which a pregelatinized koji is blended and solidified in a sour flour solution containing agar (see, for example, Patent Document 2).
JP 09-028299 A Japanese Patent Laid-Open No. 08-126474

  However, even the juices disclosed in Patent Document 1 and Patent Document 2 are not sufficiently able to avoid the loss of shape of ingredients due to retort sterilization or long-term storage. In addition, these juice powders need to be added with polysaccharide thickeners, agar, etc. for the purpose of preventing the material from losing its shape. There is a need for the development of canned juice powder beverages that can sufficiently avoid the loss of shape of ingredients due to long-term storage.

  The present invention has been made in view of the above-mentioned problems, and the object thereof is to prevent the ingredients from melting and losing shape due to retort sterilization or long-term storage, or adhering to the wall surface of the can and making it difficult to drink. The object is to provide a canned juice powder beverage and a method for producing the same.

  In order to solve the above-mentioned problems, the present inventor has intensively studied paying attention to the types of ingredients. As a result, the present inventors have found that the above problems can be solved by using Nata de Coco instead of general rice cake and white ball dumplings as ingredients for canned juice powder beverages, and have completed the present invention. More specifically, the present invention provides the following.

(1) A canned soup drink characterized by containing nata de coco in a soup containing a coconut juice.

  The canned soup drink according to (1) is a novel soup drink characterized in that Nata de coco is blended in place of conventional rice cake and white ball dumpling as ingredients. Nata de coco is made of cellulose gel that is fermented and coagulated by adding Nata fungus to coconut juice and has heat-resistant properties. For this reason, even if it is a case where 120-130 degreeC heating is performed like the retort sterilization normally performed in the case of manufacture of a canned drink, the structure of a cellulose gel is not destroyed, The shape Can be maintained. Therefore, according to the canned soup drink according to (1), it is possible to avoid loss of shape of ingredients due to retort sterilization and adhesion to the wall surface of the can, and drinking is not difficult.

  Moreover, unlike rice cakes and white ball dumplings, Nata de Coco does not change its shape by absorbing moisture even when stored for a long period of time. For this reason, according to the canned juice powder drink which concerns on (1), shape loss of the ingredient by long-term storage and adhesion to the wall surface of a can can be avoided, and drinking will not become difficult.

  Furthermore, since the canned soup drink according to (1) is blended with a novel nata de coco as an ingredient of the soup powder, it can enjoy the original texture of nata de coco and can be produced from the fusion of soup and nata de coco. You can feel no deliciousness.

  (2) The canned soup drink according to (1), wherein the Nata de Coco has a rectangular parallelepiped shape having a long side of 3 mm to 10 mm.

  (3) The canned soup drink according to (1), wherein the Nata de Coco has a die shape of 3 mm to 10 mm square.

  Since the canned soup drink according to (2) or the canned soup drink according to (3) contains a rectangular parallelepiped or dice shaped nata de coco, it can give the visual effect of a cutting screen and the drinker can You can enjoy the texture. Also, by setting the size of the Nata de Coco to 3mm to 10mm or 3mm to 10mm square on the long side, the Nata de Coco settles and it becomes difficult to drink, or the Nata de Coco cannot pass through the mouth of the can and is difficult to drink Can be avoided.

  (4) The canned soup drink according to any one of (1) to (3), wherein the Nata de Coco is contained in the canned soup drink in a range of 3% by mass to 50% by mass.

  The canned sap drink according to (4) contains 3% by mass to 50% by mass of Nata de Coco with respect to the whole sap drink. Thereby, a drinker can acquire the food texture, deliciousness, and visual effect of Nata de Coco more reliably.

  (5) The canned juice powder drink according to any one of (1) to (4), wherein the eggplant is contained in the juice powder solution in a range of 5% by mass to 50% by mass.

  As for the canned soup powder drink which concerns on (5), the eggplant is contained in the soup powder liquid in the range of 5 mass%-50 mass%. Thereby, while being able to fully feel the original deliciousness of the soup powder, the drinker can be imparted with appropriate fluidity, so that it is possible to prevent the Nata de Coco from sinking and becoming difficult to drink.

  (6) The step of filling the can into the can, the step of filling the canned solution filled with the eggplant into the can and the canned solution filled with the canopy, and the filling solution containing the insulator and the paddle can be filled And a step of sealing the can and retort sterilizing.

  The method for producing a canned soup beverage according to (6) is characterized in that, first, after filling the can into the can, the preliminarily prepared preparation liquid containing Nata de Coco is filled and mixed uniformly in the can. And According to this manufacturing method, a desired amount of nata de coco and coconut can be distributed to the cans, so that a canned juice powder beverage having a constant quality can be provided at all times.

  According to the present invention, by adding Nata de Coco having heat-resistant properties as ingredients, the ingredients melt and lose shape due to retort sterilization and long-term storage, and it becomes difficult to drink by adhering to the wall surface of the can Canned soup powder beverages, and a method for producing the same.

  Hereinafter, the canned juice powder beverage of the present invention and the method for producing the same will be described in detail, but the present invention is not limited to the following embodiments at all, with appropriate modifications within the scope of the object of the present invention. Can be implemented.

  The canned juice powder beverage of the present invention is characterized in that it contains nata de coco in a juice powder solution containing eggplant. That is, the soup powder beverage of the present invention is characterized by using Nata de coco instead of rice cake and white ball dumpling that are usually used as ingredients of conventional soup powder beverages.

[Natadecoko]
The Nata de Coco used in the present invention is not particularly limited, and a conventionally known Nata de Coco is used. Specifically, Nata deco obtained by adding Nata fungus to coconut juice and fermenting it, followed by coagulation is used. It is preferable that the obtained nata de coco is chopped into a predetermined size with a grinder or the like and blended in the juiced beverage. By being fragmented, Nata de Coco can pass through the mouth of the can and can be easily consumed as a canned soup.

  The shape of the Nata de Coco used in the present invention is not particularly limited and may be a distorted shape, but preferably has a rectangular parallelepiped shape or a die shape. By using a rectangular parallelepiped or dice shaped Nata de Coco, it is possible to give a visual effect of a cutting screen and to feel the original texture of Nata de Coco more.

  Moreover, when the Nata de Coco used by this invention is a rectangular parallelepiped shape, it is preferable that the length of a long side is 3 mm-10 mm. Using Nata de Coco with a long side of less than 3 mm is not preferable because it makes it difficult to feel the original texture of Nata de Coco. When Nata de Coco with a long side exceeding 10 mm is used, it is not preferable because Nata de Coco cannot pass through the mouth of the can and cannot be drunk. A more preferable long side length is 4 mm to 6 mm.

  Moreover, when the Nata de Coco used by this invention is a die shape, it is preferable that it is a magnitude | size of 3 mm-10 mm square. Using Nata de Coco less than 3 mm square is not preferable because it makes it difficult to feel the original texture of Nata de Coco. When Nata de Coco with a size exceeding 10 mm square is used, it is not preferable because Nata de Coco cannot pass through the mouth of the can and cannot be drunk. A more preferable size of Nata de Coco is 4 mm to 6 mm square.

  The content of nata de coco is preferably in the range of 3% by mass to 50% by mass with respect to the whole canned soup. When the content of Nata de Coco is less than 3% by mass, it is not preferable because it becomes difficult for the drinker to feel the texture and visual effect of Nata de Coco. When the content of Nata de Coco exceeds 50% by mass, the balance of the taste with the juice is lost, which is not preferable. A more preferable content of Nata de Coco is in the range of 5% by mass to 30% by mass with respect to the whole canned soup.

[Food powder]
In the present invention, a conventionally known juice powder containing eggplant can be used and is not particularly limited. Eggplant is obtained by sweetly cooking beans such as red beans. Juice liquid containing eggplant can be produced by a conventional method of adding a suitable amount of sugar and water to beans such as red beans as a raw material, then boiled and seasoned. In addition, a soup powder solution can be produced by mixing water and a preparation liquid containing sugar as main components into the eggplant. Considering the preferable production method described later, it is preferable to produce the juice powder by the latter method.

  It is preferable that the eggplant is contained in the range of 5% by mass to 50% by mass in the juice used in the present invention. When the content of the eggplant in the sap is less than 5% by mass, the drinker cannot fully feel the original deliciousness of the sap. Moreover, when content of an insulator exceeds 50 mass%, there exists a possibility that fluidity | liquidity may fall and it may become difficult to drink. The more preferable content of the eggplant in the sap is in the range of 10% by mass to 30% by mass.

[Production method]
It does not specifically limit as a manufacturing method of the canned juice powder drink which concerns on this invention, It can manufacture with the manufacturing method similar to the conventional canned juice powder drink. However, after filling the coconut solids such as red beans with a post mix (fill only the solid ingredients into the can prior to the preparation liquid), premix the nata de coco that looks like a koji (after filling the can with the preparation liquid) Filling is preferred. Specifically, the step of filling the can into the can, the step of filling the canned solution filled with the coconut coco into the can filled with the coconut paste, and the filling solution containing the coconut paste and the coconut coco It is preferable to manufacture using the manufacturing method characterized by including the process of sealing and retort-sterilizing the made can.

  This production method is characterized in that, first, a can is filled with an insulator, and then a preparation liquid containing Nata de Coco is filled in advance and mixed uniformly in the can. According to this manufacturing method, since a desired amount of nata de coco and coconut can be distributed in the can, it is possible to provide a canned juice powder beverage having a constant quality.

  After filling the can powder liquid containing Nata de Coco in the can, the can is sealed and retort sterilization is performed. By performing retort sterilization, bacteria in the juice powder can be deactivated, and a sanitary and safe canned juice powder beverage can be provided. Here, the heating temperature of retort sterilization is 100 ° C to 130 ° C, and more preferably 110 ° C to 120 ° C. The heating time for retort sterilization is 3 minutes to 15 minutes, more preferably 5 minutes to 12 minutes.

  The canned juice powder drink produced in this way does not lose its shape due to melting of ingredients by retort sterilization, or adheres to the wall surface of the can and is difficult to drink. In addition, even when stored for a long period of time, the ingredients do not lose shape due to moisture absorption or adhere to the wall surface of the can, making it difficult to drink. The canned soup drink according to the present invention can be provided not only as a hot drink but also as a cold drink, and the drinker has the original taste of Nata de Coco and the unprecedented taste produced from the fusion of soup and Nata de Coco I can feel it.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

[Example]
Eggplant was manufactured by adding 100 g of red beans, 100 g of sugar, and 100 g of water, and boiled and seasoned. On the other hand, 30 g of Nata de Coco having a 5 mm square die shape was prepared and contained in a preparation liquid consisting of 100 g of sugar and 570 g of water. And the manufactured insulator was first filled in the can prepared beforehand. Subsequently, the preparation liquid containing Nata de Coco was filled and mixed uniformly to produce 1 kg of a sap drink. The content of Nata de Coco in the manufactured juice powder drink was 3 mass% with respect to the total mass of the juice powder drink. Moreover, 200 g of sugar, 100 g of red beans, and 670 g of water were contained in the juice powder drink.

  Subsequently, the can filled with the juice powder was sealed, and the can was heated at 130 ° C. for 50 minutes to perform retort sterilization to produce a canned juice powder beverage.

[Comparative example]
A canned juice powder drink was produced by the same method except that a 5 mm square cut rice cake was used instead of the Nata de Coco having a 5 mm square die shape.

[Evaluation]
Regarding canned juice powder drinks obtained in Examples and Comparative Examples, the presence or absence of deformation of ingredients due to retort sterilization, the presence or absence of deformation of ingredients due to long-term storage, and the presence or absence of adhesion of ingredients to the wall of the can It was. Sensory evaluation was also performed.

  As a result, the canned soup drink obtained by this example is in comparison with the canned soup drink of the comparative example, and the ingredients melt and lose shape due to retort sterilization and long-term storage, or adhere to the wall of the can. It was confirmed that it was not difficult to drink. Moreover, the canned juice powder obtained by the present Example was able to feel the original texture of Nata de Coco and the unprecedented taste produced from the fusion of the juice and Nata de Coco.

Claims (6)

  A canned juice powder drink characterized by comprising nata de coco in the juice powder containing eggplant.   The canned juice powder drink according to claim 1, wherein the Nata de Coco has a rectangular parallelepiped shape having a long side of 3 mm to 10 mm.   The canned soup drink according to claim 1, wherein the Nata de Coco has a die shape of 3 mm to 10 mm square.   The canned juice powder beverage according to any one of claims 1 to 3, wherein the nata de coco is contained in the canned juice powder beverage in a range of 3 mass% to 50 mass%.   The canned juice powder beverage according to any one of claims 1 to 4, wherein the eggplant is contained in the juice powder solution in a range of 5 mass% to 50 mass%. Filling the can into the can;
Filling the preparation containing Nata de Coco into the can filled with the insulator;
Sealing the can filled with the preparation liquid containing the said insulator and the said Nata de Coco, and the process of retort-sterilizing, The manufacturing method of a canned juice powder drink characterized by the above-mentioned.