JP2013048568A - Acid beverage with air bubble - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acid beverage with air bubbles in which the air bubbles are stabilized and favorable taste is held, and which has a favorable food texture.SOLUTION: There is provided the acid beverage with the air bubbles using a processed food with air bubbles which contains egg white, cheese whey and a reduction starch glycation product and whose density (20°C) is 40 to 100 Pas.

Description

The present invention relates to an aerated acidic beverage in which bubbles are stable and good mouthfeel is maintained.

When an aerated food prepared with a protein such as milk is added to an acidic beverage such as a fruit juice beverage containing apple juice, orange juice, lemon juice, or a vinegar beverage containing apple vinegar, black vinegar, etc. There was a problem that denatured and aggregated, bubbles were not stabilized, and the mouthfeel was rough.

As a method for preparing a bubbled acidic beverage in which bubbles are stable and good mouthfeel is maintained, JP 2009-291081 A (Patent Document 1) describes that bubbles are stable and mouthfeel is maintained. ing. However, the bubbles of the beverage did not have a fluffy mouthfeel and were not fully satisfactory.

JP 2009-291081 A

In contrast to the above-described conventional technology, the present invention has an object to provide an acidic beverage with air bubbles that is stable and has a good mouthfeel.

As a result of intensive studies to solve the above problems, the present inventors use an aerated processed food having a viscosity (20 ° C.) containing egg white, whey and reduced starch saccharified product of 40 to 100 Pa · s. It has been found that an acidic beverage containing bubbles can be produced very easily and surprisingly, a bubble-containing acidic beverage in which bubbles are stable and good mouthfeel is maintained.

That is, the present invention
An aerated acidic beverage using an aerated processed food having a viscosity (20 ° C.) containing egg white, whey and reduced starch saccharified product of 20 to 100 Pa · s,
It is.

According to the present invention, not only at a convenience store or a supermarket, but also in a restaurant where a new value is always sought, an original menu of an acidic beverage with a mouthfeel that is stable and has a good mouthfeel is provided. be able to.

Hereinafter, the acidic beverage with bubbles of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The acidic beverage with bubbles of the present invention is an acidic beverage containing a specific processed food with bubbles. In addition, since this invention has the characteristics in this aerated processed food, it explains in full detail focusing on the aerated processed food used by this invention on description.

The aerated processed food used in the aerated acidic beverage of the present invention refers to a product prepared by foaming a slurry so that bubbles are entirely present. The aerated processed food product has a viscosity (20 ° C.) of 40 to 100 Pa · s, and egg white, whey and reduced starch saccharified product are the main components of the bubbles.

The processed aerated food used in the aerated acidic beverage of the present invention has a viscosity (20 ° C.) of 40 to 100 Pa · s, and preferably 50 to 90 Pa · s. When the viscosity is lower than the above range, it is easy to release water over time, and when the viscosity is higher than the above range, it is not preferable because the mouthfeel when an acidic beverage is prepared becomes heavy. In the present invention, the viscosity is measured using a BH viscometer, the rotation speed: 4 rpm, and the rotor: 6. Product temperature: It is a value converted from the reading after 2 rotations under the measurement condition of 20 ° C.

Moreover, the aerated processed food used for the aerated acidic beverage of the present invention has a fat content of 5% or less, preferably 1% or less, and more preferably contains no fat. If the content of fats and oils is larger than the above, bubbles are crushed due to the separation of fats and oils, and a fluffy texture may not be imparted to the acidic beverage containing bubbles, which is not preferable. In the present invention, fats and oils are not particularly limited, and examples thereof include soybean oil, rapeseed oil, butter, egg yolk oil, egg yolk, and soybean.

The egg white used in the aerated processed food is not particularly limited. Specifically, for example, a liquid egg white obtained by splitting a chicken egg by a conventional method and separating it from egg yolk, a frozen egg white, and then thawed In addition, as long as it has a foaming property, dried egg white, those obtained by removing a part of components such as lysozyme and glucose from these egg whites, those treated with an enzyme such as protease, and the like can be mentioned.

As whey used for aerated processed foods, use acid whey and sweet whey produced as raw materials when producing cheese, acid casein, rennet casein from raw milk or skimmed milk powder, and use the purified product Can do. Moreover, what performed processing, such as concentration, dilution, pasting, and drying, can also be used. If milk raw materials such as whole milk powder and skim milk powder are used instead of whey, the foam stability of the aerated processed food may be impaired because it contains casein, and it may not be possible to give a light texture to the aerated acidic beverage The casein content (in terms of solid content) is preferably 5% or less of the total protein of the milk raw material, and more preferably contains no casein. Moreover, also in aerated processed food, the content of casein is preferably 1% or less, and more preferably not containing casein at all.

The preferable content of egg white and whey for the aerated processed food is preferably 0.8 to 5%, more preferably 1 to 4% in terms of solid content. Furthermore, the content ratio of egg white and whey is preferably 1: 6 to 6: 1, and more preferably 1: 4 to 1: 1. If the content of the egg white and the content ratio are too small, the foam stability of the aerated processed food will be lowered, and it may not be possible to impart a fluffy texture to the aerated acidic beverage. Becomes hard and the mouthfeel is impaired. In addition, if the whey content and content ratio are too small, the foam of the aerated processed food becomes hard and the mouthfeel is impaired, and if it is too large, the aerated stability of the aerated processed food decreases and the acidic beverage containing the foam is soft. The texture may not be imparted.

The aerated processed food contains reduced starch saccharified material in addition to egg white and whey. Thereby, it becomes difficult for the acidic beverage with bubbles to separate from water, the bubbles are stable, and a good texture is maintained in which a good mouthfeel is maintained. Here, the reduced starch saccharified product is a mixture of sugar alcohols obtained by further reducing a starch saccharified product (starch sugar) obtained by hydrolyzing starch with an acid or an enzyme, etc. by hydrogenation treatment. Also called reduced starch syrup or dextrin alcohol.

In addition, as the reduced starch saccharified product used in the aerated processed food, it is preferable to use a raw sugar, that is, a starch saccharified product (starch sugar) having a DE value of 10 to 40, preferably 10 to 30. The DE value is “dextrose equivalent” (dextrose
is an abbreviation of “equivalent”, and is an index indicating the degree of hydrolysis of starch in one method of displaying the quality of starch saccharified product (starch sugar). A higher DE means a higher degree of hydrolysis, while a lower DE means a lower degree of hydrolysis.

When a reduced starch saccharified product having a DE value of the raw material sugar that is higher than the above range is used, the texture of the resulting aerated acidic beverage may be fluffy but poor in mouthfeel. On the other hand, it is preferable that the DE value is low, but reduced starch saccharified products having a DE value of less than 10 are not generally sold, so the DE value of 10 is set as the lower limit.

The content of the reduced starch saccharified product in the aerated processed food is preferably 2 to 20%, more preferably 3.5 to 14% in terms of solid content. If the content of the reduced starch saccharified product is less than the above range, the texture of the resulting acid beverage with bubbles may be soft, but the mouthfeel may be poor. On the other hand, if the amount is larger than the above range, the mouthfeel may become heavy.

In the aerated processed food used for the aerated acidic beverage of the present invention, the specific gravity of foaming is preferably 0.3 to 0.7, more preferably 0.4 to 0.6. If the specific gravity is smaller than the above range, the aerated processed food has low bubble stability and may cause water separation when mixed with an acidic beverage. On the other hand, if it is large, the foam may not be sufficient and a fluffy texture may not be obtained.

The aerated processed food used for the aerated acidic beverage of the present invention preferably contains a pH adjusting material. The pH adjuster is used to adjust the pH of the aerated processed food to preferably 4.5 to 6, more preferably 5 to 5.5. If the pH is too low, it will be difficult to obtain a fluffy texture due to acid modification of the protein in egg white and whey, and if the pH is too high, the foam will soften and water separation will occur when mixed with an acidic beverage There is.

pH adjusting material is an organic acid such as acetic acid, lactic acid, citric acid, malic acid and its salt, inorganic acid such as phosphoric acid and its salt, fruit juice such as lemon, orange, apple, acidic fermented food such as vinegar, yogurt, Examples thereof include sodium hydrogen carbonate.

In order to bring the aerated processed food used for the aerated acidic beverage of the present invention into the above-mentioned preferable viscosity range, it may be adjusted according to the content of egg white, whey, reduced starch saccharified, but the foaming of the slurry is improved. In addition, in order to prevent crushing, in addition to the aforementioned raw materials, thickening polysaccharides, gelatin, and the like may be used as appropriate. As the thickening polysaccharide, sodium alginate, fermented cellulose, xanthan gum, guar gum, locust bean gum, λ carrageenan, tara gum, gellan gum, tamarind seed gum, arabinogalactan, pullulan and the like can be used. Among these, xanthan gum, fermented cellulose, guar gum, locust bean gum, λ carrageenan, tara gum, gellan gum and the like having pseudoplastic properties are preferable from the viewpoint of improving the foaming by reducing the shear resistance during stirring of the slurry, and xanthan gum is particularly preferable.

Moreover, when using a thickening polysaccharide and gelatin for the aerated processed food used for the aerated acidic drink of this invention, it is preferable that the content shall be 0.3 to 2%. If the polysaccharide thickener is too small, the processed food with bubbles may be easily crushed and a fluffy texture may not be imparted. If it is too much, the viscous texture may be strong and a good mouthfeel may not be imparted.

The aerated processed food used for the aerated acidic beverage of the present invention is excellent in aerated stability, particularly in a frozen state, so that the aerated processed food in an aerated state is packed in a container and stored in a freezer for about one year. Even after thawing, it retains the same aeration state and bubble stability as before freezing, and has a meringue-like texture that is bulky and foamed. Therefore, after thawing the aerated processed food that has been frozen and circulated in a container-packed state, even if mixed with an acidic beverage, the resulting aerated acidic beverage of the present invention has a fluffy texture and has a mouthfeel Is good.

The aerated processed food used for the aerated acidic beverage of the present invention is sugar, such as glucose, maltose, trehalose, sucralose, oligosaccharide, sucralose, thaumatin, acesulfame potassium, aspartame, etc. High-intensity sweetener, sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, lecithin, polysorbate and other emulsifiers, calcium citrate, sodium fumarate, organic acid salts such as sodium succinate, vitamin A, vitamin C, Vitamins such as vitamin E and vitamin K, various minerals such as iron and magnesium, fragrances, coloring agents, seasonings and preservatives can be blended.

The method for preparing an aerated processed food used for the aerated acidic beverage of the present invention is a mixture of the above-described egg white, whey, reduced starch saccharified product and other components blended as necessary to form a slurry. After foaming by stirring or gas blowing, the product can be produced by heating at a product temperature of 60 to 90 ° C, preferably 75 to 85 ° C. It is because the protein in egg white and whey aggregates due to this heating, and the aerated processed food has excellent bubble stability. At this time, an arbitrary container can be filled and frozen as necessary after heating. In this case, the foaming of the slurry is preferably adjusted as appropriate so that the specific gravity after heating becomes 0.3 to 0.7. When the heating temperature is excessively increased, protein agglomerates are excessively formed in the aerated processed food, and a good mouthfeel is impaired. On the other hand, if the heating temperature is too low, the foam stability of the aerated processed food becomes low, and a fluffy texture cannot be imparted to the aerated acidic beverage.

As a more specific method for producing the aerated processed food, for example, the respective components forming the above-described slurry are put into a stirring mixer with a deaeration function, and deaerated and stirred to obtain a slurry. Next, the slurry is agitated and bubbled while blowing a gas such as air or nitrogen gas into the slurry, and then passed through a tube heat exchanger and heated at a product temperature of 60 to 90 ° C. Thereby, an aerated processed food can be obtained. Further, since this aerated processed food is excellent in freezing resistance, it can be filled in an arbitrary container and stored frozen.

The acidic beverage with bubbles of the present invention is obtained by mixing the above-described processed food with bubbles with an acidic beverage to obtain an acidic beverage with bubbles.

The acidic beverage with bubbles of the present invention is preferable because the effect of the present invention is easily achieved when the above-mentioned processed food with bubbles is applied to the acidic beverage.

The pH of the acidic beverage used for the aerated acidic beverage of the present invention is preferably 3 to 6, more preferably 4 to 5.5. If the pH is too low, foaming may deteriorate due to acid modification of the protein in the aerated processed food. If the pH is too high, there may be no problem that the bubbles are not stabilized or the mouth feels rough.

The acidic beverage used for the aerated acidic beverage of the present invention is not particularly limited, but for example, pineapple, plum, passion fruit, seeker, orange, amanatsu, mandarin, squid, navel, grapefruit, hassaku, buntan, ponkan, kabosu, melon , Watermelon, strawberry, blueberry, raspberry, Japanese pear, pear, apple, grape, peach, papaya, mango, oyster, kiwi, fig, chestnut, cherry, guava, yuzu, black cherry, apricot, acerola, pomegranate, akebi, Examples include fruit juice beverages containing coconut, lemon, banana, dragon fruit, plum, fig, lychee and the like, and vinegar beverages containing apple vinegar, black vinegar and the like.

The bubbled acidic beverage of the present invention can be mixed with ingredients other than those described above as long as the effects of the present invention are not impaired. For example, ice cream, yogurt, fresh cream, mousse, cream cheese and other dairy products, waffles Baked confectionery such as wafers, cookies, biscuits, nuts such as hazelnuts, herbs such as cinnamon and mint, corn flakes, brown rice flakes, chocolate, cacao powder, eggplant, matcha tea, dandelion, yellow powder, sesame seeds, nata De coco, tapioca pearl, fresh vegetable cream, bavaroa, cake, apricot tofu, azaran and the like.

The ratio of the aerated processed food to the whole aerated acidic beverage of the present invention is not particularly limited, but if it is too small, the bubbles are stable and good mouthfeel is not sufficiently maintained. On the other hand, if the amount is too large, the taste of the acidic beverage may be diluted and the flavor may be impaired. Therefore, the ratio of the aerated processed food to the entire aerated acidic beverage is preferably 0.5 to 30%, more preferably 1 to 15%.

In the aerated acidic beverage of the present invention, the mixing method of the aerated processed food and the other materials is not particularly limited as long as the bubbles are not crushed excessively by applying force. And a method of mixing using a stirring mixer or a spatula.

Examples of the present invention and comparative examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
(1) Preparation of aerated processed food Each raw material was stirred and mixed with a stirring mixer with a deaeration function in the composition shown in the following formulation table 1, and deaerated and stirred at a vacuum degree of 0.1 MPa to obtain a slurry. Next, the slurry was put into a stirring mixer, and stirred and bubbled while blowing air. Thereafter, the foamed slurry was passed through a tube heat exchanger and heated at a product temperature of 75 ° C. for 3 minutes to obtain an aerated processed food product. The obtained aerated processed food did not contain fat or casein, had a viscosity (20 ° C.) of 80 Pa · s, a specific gravity of 0.4, and a pH of 5.5.

[Formulation 1]
Raw egg white (solid content 10%) 30% (solid content 3%)
Whey (solid content conversion) 3%
Reduced starch saccharified product with a DE value of 20 (in terms of solid content) 14%
Xanthan gum 1%
Citric acid 0.3%
Shimizu Residue ――――――――――――――――――――――――――――――――――
Total 100%
(2) Preparation of Aerated Acidic Beverage 100 g of orange juice 100% acidic beverage (pH 3.7) was poured into a glass, and then 20 g of the aerated processed food prepared above was added to prepare an aerated acidic beverage. . The obtained acidic beverage with bubbles was allowed to stand for 4 hours and then subjected to sensory evaluation. As a result, a smooth acidic beverage with no texture was obtained.

[Test Example 1]
The effect of whether a good food texture in which bubbles in an aerated acidic beverage are stable and a good mouthfeel is obtained can be obtained depending on the type of sugar used in the aerated processed food. Specifically, except that the sugar used for the aerated processed food was changed to the sugar shown in Table 1, the aerated processed food was produced according to Example 1 (1), and then according to Example 1 (2). A bubbled acidic beverage was produced. The obtained acidic beverage with bubbles was evaluated according to the following evaluation method, and the results are shown in Table 1. When the reduced starch saccharified product was replaced with powdered dextrin, trehalose, or maltooligosaccharide, the conversion was made in terms of solid content. In addition, all the aerated processed foods obtained did not contain fats and oils, had a viscosity of 50 to 90 Pa · s, a specific gravity of 0.4 to 0.6, and a pH of 5.5.

〔Evaluation method〕
The obtained acidic beverage with bubbles was eaten after storage for 4 hours at a product temperature of 10 ° C., and the texture at that time was evaluated according to the following evaluation criteria.

[Evaluation criteria for fluffy texture]
A: Bubbles are stable and fluffy texture B: Slightly fluffy texture C: Fluffy texture is impaired

[Evaluation criteria for good taste]
A: Good mouthfeel B: Slightly heavy texture but has a certain mouthfeel C: The mouthfeel is impaired

From the results in Table 1, it can be seen that the aerated acidic beverage containing egg white, whey, and reduced starch saccharified product has a good texture with stable bubbles and good mouthfeel (Example 1). ). On the other hand, when the reduced starch saccharified product is replaced with various saccharides, it can be understood that a bubble-containing acidic beverage having stable air bubbles and good mouthfeel and having a good texture cannot be obtained (Comparative Examples 1 to 3).

[Comparative Example 4]
Processed aerated food according to Example 1 (1) except that 30% of raw egg white was replaced with 3% of whey (solid content conversion), and then aerated acidic according to Example 1 (2). Made a drink.

As a result of evaluation according to the method and criteria of Test Example 1, this bubbled acidic beverage had poor bubble stability and a fluffy texture could not be obtained.

[Comparative Example 5]
Processed aerated food according to Example 1 (1) except that 3% of whey (in terms of solid content) was replaced with 30% raw egg white, and then aerated acid according to Example 1 (2) Made a drink.

When the evaluation was performed according to the method and criteria of Test Example 1, this bubbled acidic beverage had stable bubbles, but the bubbles became hard and the mouthfeel was impaired.

Claims (1)

An aerated acidic beverage using an aerated processed food having a viscosity (20 ° C.) containing egg white, whey and reduced starch saccharified product of 20 to 100 Pa · s.