JP2009261393A - 分散安定性が優れた混濁果汁飲料とその製造方法 - Google Patents
分散安定性が優れた混濁果汁飲料とその製造方法 Download PDFInfo
- Publication number
- JP2009261393A JP2009261393A JP2009106609A JP2009106609A JP2009261393A JP 2009261393 A JP2009261393 A JP 2009261393A JP 2009106609 A JP2009106609 A JP 2009106609A JP 2009106609 A JP2009106609 A JP 2009106609A JP 2009261393 A JP2009261393 A JP 2009261393A
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- Prior art keywords
- turbid
- beverage
- fruit juice
- producing
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Classifications
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- A23V2250/5054—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
Abstract
【解決手段】増粘安定剤として、非弾力的で不安定なゲルを形成して流動性がよい低アシル型ジェランガムと、弾力的で安定なゲルを形成し得る1ないし2以上のガム類とを混合使用し、ゲル化された分子組織内の水分を長時間にわたって保持させることにより、離水現象による飲料内部の透明層形成を防止して、混濁果汁飲料の分散を安定化させる。
【選択図】図1
Description
前記実施例1と同様に実施するが、増粘安定剤溶液および乳酸カルシウム溶液は使用しなかった。また、下記表2に示したように、製造された飲料の味を考慮して、液状果糖の含量を微量調節して使用した。
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、高アシル型ジェランガムは使用しなかった。このとき、低アシル型ジェランガム0.015重量%に代えて、低アシル型ジェランガム0.020重量%を混合して増粘安定剤溶液を製造した。
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、低アシル型ジェランガムおよび乳酸カルシウム溶液は使用しなかった。このとき、高アシル型ジェランガム0.015重量%に代えて、高アシル型ジェランガム0.020重量%を混合して増粘安定剤溶液を製造した。
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、低アシル型ジェランガム0.015重量%および高アシル型ジェランガム0.015重量%に代えて、低アシル型ジェランガム0.0008重量%および高アシル型ジェランガム0.0008重量%を混合して増粘安定剤溶液を製造した。
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、低アシル型ジェランガム0.015重量%および高アシル型ジェランガム0.015重量%に代えて、低アシル型ジェランガム0.6重量%および高アシル型ジェランガム0.6重量%を混合して増粘安定剤溶液を製造した。
前記実施例1と同様に実施するが、0.06重量%乳酸カルシウムを含むカルシウム溶液に代えて、0.0005重量%乳酸カルシウムを含むカルシウム溶液を混合して増粘安定剤溶液を製造した。
前記実施例1と同様に実施するが、0.06重量%乳酸カルシウムおよび水(熱水)13.427重量%を含むカルシウム溶液に代えて、1.1重量%乳酸カルシウムを含むカルシウム溶液を混合して増粘安定剤溶液を製造した。
官能検査
本発明の実施例1および2の混濁果汁および顆粒飲料、および比較例1乃至7の顆粒飲料に対して、20名のパネル要員を選定して、Sensory Score Sheet法により官能検査を実施した。官能検査に使用した感覚点数表(Sensory Score Sheets)は、以下のようである。官能検査において視覚的効果、均一な顆粒感および味に対する評価は9点評点法を使用し、その結果は下記表3に示したようである。
Claims (9)
- 1)必須構成成分である低アシル型ジェランガムと、高アシル型ジェランガム、キサンタンガム、アラビアガム、ローカストビーンガム、カルボキシメチルセルロースおよびカラギーナンのうちから選択された単一の増粘安定剤または2種以上の増粘安定剤との混合増粘安定剤0.002〜1.0重量%、
2)果汁1〜50重量%、
3)甘味剤0.01〜20重量%、
4)酸味剤0.01〜0.5重量%、
5)その他添加剤0.01〜0.5重量%、
6)水溶性カルシウム塩0.001〜1.0重量%、および
7)全体含量が100重量%となるようにする量の水
を含んでなることを特徴とする分散安定性が優れた混濁果汁飲料。 - 前記混濁果汁飲料が、顆粒0.01〜50重量%を追加でさらに含むことを特徴とする請求項1に記載の混濁果汁飲料。
- 前記水溶性カルシウム塩が、クエン酸カルシウム、グルコン酸カルシウム、リン酸カルシウム、炭酸カルシウム、塩化カルシウムおよび乳酸カルシウムのうちから選択された単一のカルシウムまたは2種以上の混合カルシウムであることを特徴とする請求項1に記載の混濁果汁飲料。
- 60〜90℃の範囲の温度で低アシル型ジェランガムを必須成分として含む2種以上の増粘安定剤溶液を製造する第1段階と;
前記増粘安定剤の溶液と、果汁、甘味剤、酸味剤およびその他添加剤とを40〜70℃の範囲の温度で混合した後、水溶性カルシウム塩溶液を添加して初期飲料を製造する第2段階と;
前記初期飲料を5〜40℃の範囲に冷却してゲル化する第3段階と;
前記ゲル化された初期飲料を殺菌した後、容器に注入および密封して混濁果汁飲料を製品化する第4段階と;
を含んでなることを特徴とする分散安定性が優れた混濁果汁飲料の製造方法。 - 前記初期飲料を製造する第2段階で果汁と一緒に顆粒を追加で添加して混合することを特徴とする請求項4に記載の混濁果汁飲料の製造方法。
- 前記混濁果汁飲料を製品化する第4段階でゲル化された初期飲料を殺菌した後、顆粒を追加で添加して混合することを特徴とする請求項4に記載の混濁果汁飲料の製造方法。
- 60〜90℃の範囲の温度で低アシル型ジェランガムを必須成分として含む2種以上の増粘安定剤溶液を製造する第1段階と;
前記増粘安定剤の溶液と、果汁、甘味剤、酸味剤およびその他添加剤とを40〜70℃の範囲の温度で混合した後、水溶性カルシウム塩溶液を添加して初期飲料を製造する第2段階と;
前記初期飲料を殺菌した後、容器へ注入および密封して混濁果汁飲料を製品化する第3段階と;
前記混濁果汁飲料を5〜40℃の範囲に冷却してゲル化する第4段階と;
を含んでなることを特徴とする分散安定性が優れた混濁果汁飲料の製造方法。 - 前記初期飲料を製造する第2段階で果汁と一緒に顆粒を追加で添加して混合することを特徴とする請求項7に記載の混濁果汁飲料の製造方法。
- 前記混濁果汁飲料を製品化する第3段階で初期飲料を殺菌した後、顆粒を追加で添加して混合することを特徴とする請求項7に記載の混濁果汁飲料の製造方法。
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WO2012133658A1 (ja) * | 2011-03-30 | 2012-10-04 | 株式会社ファンケル | サプリメントを内包する蓋体とサプリメント分散媒を充填したボトルからなるボトル入り飲料 |
JP2013530711A (ja) * | 2010-07-08 | 2013-08-01 | トロピカーナ プロダクツ,インコーポレイテッド | 直ぐに飲める穀物飲料のための安定剤系 |
WO2013146068A1 (ja) * | 2012-03-29 | 2013-10-03 | 株式会社ファンケル | ボトル飲料 |
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WO2013146068A1 (ja) * | 2012-03-29 | 2013-10-03 | 株式会社ファンケル | ボトル飲料 |
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