JP2013055890A - Beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage which does not become turbid in white and hardly cause precipitation of gel or contents even when low-intensity agar decomposed into low molecules is used at the agar concentration within a range without sticky feeling.SOLUTION: The beverage contains the low-intensity agar having a weight-average molecular weight of 10,000-100,000, a starch degradation product having DE of 1-10, and reformed xanthan gum, wherein the concentration of the low-intensity agar is 0.02-3.0 wt.%. This beverage preferably has a viscosity of 4-300 mPa s at 10°C.

Description

  The present invention relates to an agar-containing beverage that is less prone to cloudiness and precipitation.

  Low-strength agar obtained by hydrolyzing agar, which is a natural polysaccharide, has a low molecular weight and is used in many applications. Normally, when agar is used for applications requiring low jelly strength, it is necessary to lower the jelly strength by lowering the agar concentration. However, if the agar concentration is lowered, water separation tends to occur. Since low-intensity agar can obtain low jelly strength without lowering the agar concentration, for example, Patent Literature 1 describes various foods containing low-intensity agar, and Patent Literature 2 contains low-intensity agar. Applications for beverages are described.

  However, in beverages containing low-intensity agar, low-intensity agar is currently only fortifying dietary fiber and improving the nectar texture, and has recently been favored by the refreshing taste, sharpness, throat, etc. Considering it, it is preferable to use agar having a lower molecular weight among the low-intensity agar. However, when low-strength agar with a weight average molecular weight of 10,000 to 100,000 is used at an agar concentration in the range where there is no pasty feeling, the gel strength of the agar is low, and if the gel breaks during transportation, water separation will occur. There is a problem that the gel itself and the contents such as pulp are precipitated and separated into a complete aquarium portion and agar portion. Precipitated low-intensity agar has short light transmittance due to short molecules, and is more likely to become cloudy than normal agar. In addition, when low-intensity agar and red grape juice are mixed, there is a problem that polyphenols in the grape and low-intensity agar are combined to cause precipitation (lowering effect).

  In order to prevent such low-intensity agar water separation, for example, Patent Document 3 discloses that a potable ion agar food containing only low-intensity agar in which molecules of the agar component are cut short as gelling agents is used as potassium ion. And / or a method of preventing water separation by adding a divalent cation. Moreover, as a transparent agar drink, for example, cited document 4 describes a transparent water drink using ordinary agar and xanthan gum.

Japanese Patent No. 2795424 Japanese Patent No. 318428 JP 2008-43310 A JP 2008-43311 A

  However, since the agar food described in Patent Document 3 has a limited pH and must be added with potassium ions and / or divalent cations, there are problems such as limited drinkable foods that can be used. . Moreover, since low-intensity agar is used, there is a problem that transparency is impaired and the commercial value is lowered. Furthermore, since the beverage described in Patent Document 4 uses ordinary agar, only a beverage having a low agar concentration can be obtained, and since xanthan gum is used, there is a problem that the beverage does not become a refreshing mouth.

  Therefore, regardless of the type of beverage, there is a demand for a beverage that does not become cloudy and does not cause precipitation of gels and contents even if low-strength agar with a low molecular weight is used at an agar concentration in the range where there is no pasty feeling. Yes.

  The present invention has been made in view of the above problems, and even when low-strength agar with a low molecular weight is used at an agar concentration in a range where there is no pasty feeling, it does not become cloudy and the gel and contents are precipitated. The purpose is to provide beverages that are difficult to wake up.

  As a result of intensive studies to achieve the above object, the present inventors have found that a beverage containing low-strength agar, a starch degradation product having a DE of 1 to 10, and a modified xanthan gum has a low molecular weight. It was found that even when the low-intensity agar was used at an agar concentration in the range where there was no pasty feeling, it did not become cloudy and the gel and contents were less likely to precipitate, leading to the present invention.

  That is, the present invention contains low-strength agar having a weight average molecular weight of 10,000 to 100,000, a starch degradation product having DE of 1 to 10, and modified xanthan gum, and the concentration of low-strength agar is 0.02. It is related with the drink characterized by being -3.0 weight%.

  As described above, according to the present invention, even when low-intensity agar with a low molecular weight is used at an agar concentration in a range where there is no pasty feeling, a beverage that does not become cloudy and is difficult to cause precipitation of gels and contents is provided. can do. The beverage according to the present invention is an agar-containing beverage that has a viscous but clean mouthfeel that does not become cloudy and does not easily precipitate.

  The present invention uses a low-strength agar having a weight average molecular weight (Mw) of 10,000 to 100,000, a starch degradation product having a DE of 1 to 10, and a modified xanthan gum, even if there is viscosity. A refreshing drink.

  The beverage according to the present invention has a certain degree of viscosity, that is, thickness in a range without a pasty feeling, but is a beverage that can be consumed with the same texture as a normal beverage and apparently maintains a jelly state. Different from jelly-like beverages. A jelly-like beverage is one in which a dice gel is contained in the beverage, or drinks while destroying the gel when drinking as a whole, and has viscosity as in the present invention, Even if it has, it is different from a beverage with a very low viscosity. Specifically, the viscosity at 10 ° C. of the beverage according to the present invention is preferably 4 to 300 mPa · s, and more preferably 6 to 50 mPa · s. When the viscosity exceeds 300 mPa · s, the viscosity is too high and a pasty feeling is produced, and the drinking comfort is deteriorated. The viscosity of the beverage according to the present invention can be adjusted by changing the concentration of low-strength agar or modified xanthan gum.

In the beverage according to the present invention, the low-intensity agar refers to an agar in which molecules of the agar component are cut and the jelly strength is adjusted to a range of not more than 250 g / cm ² at a 1.5% agar concentration. Examples thereof include, but are not particularly limited to, the methods described in Japanese Patent Nos. 3449954 and 3023244. A more preferable range of jelly strength in the rheometer of the low-intensity agar used in the present invention is 1 to 250 g / cm ² at a 1.5% agar concentration, and a particularly preferable range is 5 to 30 g at a 1.5% agar concentration. / Cm ² . Like normal agar, in an agar having a jelly strength of more than 250 g / cm ² at a 1.5% agar concentration, it is not preferable because it tends to be jelly and cannot give a thick feeling. Even if it is used at such a low concentration that it does not gel, it does not become a refreshing drink over the throat. The weight average molecular weight of the low-intensity agar is 10,000 to 100,000, preferably 10,000 to 70,000, and more preferably 10,000 to 50,000.

  The density | concentration of the said low intensity | strength agar is 0.02-3.0 weight%, Preferably, it is 0.05-1.0 weight%, More preferably, it is 0.05-0.5 weight%. If it is less than 0.02% by weight, the effect of improving the mouth by agar and the effect of preventing the precipitation of the contents cannot be obtained. On the other hand, if it exceeds 3.0% by weight, it is not preferable because it becomes jelly and cannot be taken as a beverage.

In the low-intensity agar having the above weight average molecular weight, since the agar molecules are cut short, the solution tends to become cloudy when it gels and becomes a jelly. Therefore, in order to prevent white turbidity, starch decomposition products are preferably used in the present invention.
In the beverage according to the present invention, as the starch decomposition product, maltodextrin or highly branched cyclic dextrin is preferable from the viewpoint of increasing the transparency of the beverage. As maltodextrin, Paindex (Matsuya Chemical Industry) etc. are mentioned as a commercial item, and cluster dextrin (Ezaki Glico) etc. are mentioned as highly branched cyclic dextrin.

  The DE (Dextrose Equivalent) of the starch decomposition product is preferably in the range of 1 to 10, more preferably in the range of 1 to 6. When DE exceeds 10, it is not preferable because the transparency of the beverage deteriorates.

  In addition, in the beverage according to the present invention, modified xanthan gum is preferably used in order to prevent the low-strength agar from being removed. The modified xanthan gum refers to one obtained by heat-treating xanthan gum in a powder state. For example, as described in Japanese Patent No. 3524272, purified xanthan gum is in a powder state at 80 ° C. or higher. By performing the heat treatment, a modified xanthan gum modified to have a viscosity of 1200 cps or more in an aqueous solution having a concentration of 1% and 25 ° C. can be used at the same time as reducing the spinnability of the aqueous solution. In the beverage according to the present invention, as can be seen from the examples described later, when ordinary xanthan gum is used, it does not become a refreshing drinking mouth with a spinnability, but by using modified xanthan gum, a refreshing drink Mouth, sharp, over the throat can be realized. That is, by using the modified xanthan gum, it is possible to provide a beverage that is excellent in throat despite having a thick feeling.

  Among the above-mentioned modified xanthan gums, highly water-absorbing modified xanthan gum having high transparency and a high effect of making a refreshing mouth is preferable. The superabsorbent modified xanthan gum swells in water but is preferably prepared so as to have insoluble characteristics in water. By making it water-insoluble, an increase in unnecessary viscosity can be suppressed. That is, it is not preferable that the highly water-absorbing modified xanthan gum is soluble and becomes a uniform aqueous solution when dispersed in water having a water absorption capacity or more, for example, 500 times as much water. It is preferable that the portion and the water-only portion are prepared so as to be mixed in a non-uniform state. As such a highly water-absorbing modified xanthan gum, for example, as described in Japanese Patent No. 4199453, modified xanthan gum which absorbs water when it is added to form a water-containing gel and has a water absorption of 10 g / g or more. Is mentioned.

  By combining the low-intensity agar, the starch degradation product having a DE of 1 to 10 and the modified xanthan gum, a beverage that does not become cloudy and hardly precipitates with time can be provided. The amount of the modified xanthan gum used is preferably 1: 0.1 to 1:10 and more preferably 1: 0.3 to 1: 5 with respect to low-intensity agar. Moreover, as the usage-amount of the said starch degradation product, it is preferable that it is 1: 0.1-1: 100 with respect to low intensity | strength agar, and 1: 0.3-1: 50 is more preferable.

  The drink which concerns on this invention may contain the other additive in the range which does not prevent the effect which concerns on this invention other than the said low intensity | strength agar, starch decomposition product, and modified xanthan gum. Examples of additives include saccharides, acidulants, fragrances, polysaccharides, vitamins, minerals, and proteins. Examples of the saccharide include monosaccharides such as glucose, erythritol, sorbitol, and fructose, disaccharides such as sucrose, maltose, and trehalose, and oligosaccharides. Examples of the acidulant include citric acid, malic acid, and fumaric acid. As a fragrance | flavor, what is generally used for the foodstuff can be used. Examples of the polysaccharide include guar gum, locust bean gum, tara gum, fenugreek gum, tamarind gum, carrageenan, gellan gum, native gellan gum, pectin, starch, and sodium alginate. As vitamins and minerals, those generally used in foods can be used. Examples of proteins include collagen, gelatin, and whey.

  The beverage according to the present invention is, for example, the above-described low-strength agar, starch degradation product, and modified xanthan gum added to water and dissolved by heating. After adding sugar, fruit juice, tea extract or the like, the mixture is sterilized by heating and filled into a container. It can be produced by a production method or a method in which it is similarly produced by dissolving in an extract such as tea directly.

  Although the kind of the drink which concerns on this invention is not specifically limited, Since it does not become cloudy and does not raise | generate precipitation easily, it can utilize suitably for drinks, such as various tea drinks, such as green tea, a transparent fruit juice drink, and a swallow drink.

  Moreover, since the drink which concerns on this invention uses the low intensity | strength agar whose weight average molecular weight (Mw) is 10,000-100,000, even if it does not seem to form a gel apparently, agar molecule of molecular weight is A three-dimensional matrix is formed, and precipitation of a solid-containing beverage containing a solid content such as mandarin orange can be prevented.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, these do not limit the objective of this invention. First, Table 1 shows the raw materials used in each experimental example.

(Method for producing agar 5)
1000 g of Ultra Agar Ina was dispersed in 10 kg of water, dissolved by boiling, adjusted to 80 ° C., added with 3 g of citric acid and held for 10 minutes. 4 g of Na citrate was added thereto, neutralized and then cooled to gel. This was dried and pulverized by freeze-drying (vacuum freeze dryer, TF10-85ATNNN, manufactured by Takara Seisakusho Co., Ltd.) to produce agar 5. The weight average molecular weight of the obtained agar 5 was confirmed to be 12000 by HPLC.

Experimental Example 1 (Example 1, Comparative Examples 1 to 3)
Green tea beverages according to Example 1 and Comparative Examples 1 to 3 were prepared with the formulations shown in Table 2. Specifically (5 kg charge), agar, xanthan gum or modified xanthan gum, starch degradation product is dispersed or dissolved in green tea, and after UHT treatment at 121 ° C. (MPHE / TTHE, manufactured by Powerpoint International), cooled to 50 ° C. and 500 mL After filling the PET container, it was cooled to 10 ° C. The texture and transparency of this green tea beverage were compared. Evaluation was conducted by visually comparing the drinks over the throat (drinking mouth) and transparency by 10 panelists. Evaluation was made by giving 1 point to the good ones, and the results are shown in Table 3. In addition, the viscosity of the beverage is a B-type viscometer (Shiuraura System Co., Ltd., Bismetron, VS-A, measuring temperature 10 ° C., rotor rotational speed 60 rpm, rotor used: No. 1 to 100 mPa · s, 100 to 500 mPa · s is No. 2. , 500 to 2000 mPa · s was measured by No. 3). Furthermore, the drink shaken lightly was left still at 10 degreeC for 1 week, and the state of precipitation (separation) was observed.

  As described above, beverages using low-intensity agar, modified xanthan gum, and dextrin were well throated and highly transparent. Further, Example 1 had less adhesion to the PET container than Comparative Examples 1 to 3.

Experimental Example 2 (Examples 2 to 4, Comparative Examples 4 to 6)
Beverages according to Examples 2 to 4 and Comparative Examples 4 to 6 were prepared with the formulations shown in Table 4. Specifically (5kg preparation), agar, modified xanthan gum and starch degradation product are dispersed or dissolved in green tea, and after UHT treatment at 121 ° C (MPHE / TTHE, manufactured by PowerPoint International), cooled to 50 ° C and 500 mL PET container And then cooled to 10 ° C. About this green tea drink, the state of throat over, transparency, viscosity, and precipitation (separation) was evaluated similarly to Experimental Example 1. The results are shown in Table 5.

  As described above, Examples 2 to 4 using agar 2 having a weight average molecular weight of 100,000, modified xanthan gum, and dextrin of DE4 had good throat (drinking) and transparency, whereas the weight average molecular weight was excellent. However, Comparative Examples 4 to 6 using 200000 agar 3 were bad in the throat.

Experimental Example 3 (Examples 5-7, Comparative Examples 7-9)
Beverages according to Examples 5 to 7 and Comparative Examples 7 to 9 were prepared with the formulations shown in Table 6. Specifically (5kg preparation), agar, modified xanthan gum and starch degradation product are dispersed or dissolved in green tea, and after UHT treatment at 121 ° C (MPHE / TTHE, manufactured by PowerPoint International), cooled to 50 ° C and 500 mL PET container And then cooled to 10 ° C. About this green tea drink, the state of throat over, transparency, viscosity, and precipitation (separation) was evaluated similarly to Experimental Example 1. The results are shown in Table 7.

  As described above, by using a starch decomposition product having a DE of 10 or less, it was possible to produce a beverage having a good throat and good transparency.

Experimental Example 4 (Examples 8 to 13, Comparative Examples 10 to 11)
Beverages according to Examples 8 to 13 and Comparative Examples 10 to 11 were prepared with the formulations shown in Table 8. Specifically (5 kg preparation), agar, modified xanthan gum, and starch degradation product are dispersed or dissolved in water and heated at 95 ° C. (MPHE / TTHE, manufactured by Powerpoint International), cooled to 70 ° C., sugar, fruit juice Then, citric acid and sodium citrate were added and dissolved. After dissolution, a small amount of mandarin orange was added, filled into a bottle, heat-treated at 85 ° C. for 30 minutes, and cooled to 10 ° C. About these drinks, the state of throat over, transparency, a viscosity, and precipitation (separation) was evaluated similarly to Experimental Example 1. In addition, the precipitation state of mandarin oranges was confirmed after 1 week at 10 ° C. The results are shown in Table 9.

  As described above, the agar concentration was 0.02 to 3.0%, and a clear beverage was obtained. In addition, the precipitation of mandarin orange was suppressed.

Experimental Example 5 (Examples 14 to 15, Comparative Example 12)
Beverages according to Examples 14 to 15 and Comparative Example 12 were prepared with the formulations shown in Table 10. Specifically (5 kg preparation), agar, xanthan gum or modified xanthan gum, starch decomposition product is dispersed or dissolved in water, heat-treated at 95 ° C. (MPHE / TTHE, manufactured by PowerPoint International), cooled to 70 ° C., and sugar Fruit juice, citric acid and sodium citrate were added and dissolved. After dissolution, a small amount of mandarin orange was added, filled into a bottle, heat-treated at 85 ° C. for 30 minutes, and cooled to 10 ° C. About these drinks, the state of throat over, transparency, a viscosity, and precipitation (separation) was evaluated similarly to Experimental Example 1. In addition, the precipitation state of mandarin oranges was confirmed after 1 week at 10 ° C. The results are shown in Table 11.

  As described above, the modified xanthan gum using the insolubilized modified xanthan gum 1 was most effective. Moreover, the comparative example 12 using a xanthan gum did not become a refreshing mouth, and evaluation over the throat was bad.

Experimental Example 6 (Examples 16 to 23)
Beverages according to Examples 16 to 23 were prepared with the formulations shown in Table 12. Specifically (5 kg preparation), agar, modified xanthan gum, and starch degradation product are dispersed or dissolved in water and heated at 95 ° C. (MPHE / TTHE, manufactured by Powerpoint International), cooled to 70 ° C., sugar, fruit juice Then, citric acid and sodium citrate were added and dissolved. After dissolution, a small amount of mandarin orange was added, filled into a bottle, heat-treated at 85 ° C. for 30 minutes, and cooled to 10 ° C. About these drinks, the state of throat over, transparency, a viscosity, and precipitation (separation) was evaluated similarly to Experimental Example 1. In addition, the precipitation state of mandarin oranges was confirmed after 1 week at 10 ° C. The results are shown in Table 13.

  As described above, the amount of the modified xanthan gum used is preferably 1: 0.1 to 1:10 and more preferably 1: 0.3 to 1: 5 with respect to low-intensity agar. . Moreover, as the usage-amount of the said starch decomposition product, it is preferable that it is 1: 0.1-1: 100 with respect to low intensity | strength agar, and 1: 0.3-1: 50 was more preferable.

Experimental Example 7 (Examples 24-27, Comparative Example 13)
Beverages according to Examples 24-27 and Comparative Example 13 were prepared with the formulations shown in Table 14. Specifically (5kg preparation), agar, modified xanthan gum and starch degradation product are dispersed or dissolved in green tea, and after UHT treatment at 121 ° C (MPHE / TTHE, manufactured by PowerPoint International), cooled to 50 ° C and 500 mL PET container And then cooled to 10 ° C. About this green tea drink, the state of throat over, transparency, viscosity, and precipitation (separation) was evaluated similarly to Experimental Example 1. The results are shown in Table 15.

  As described above, Examples 24 to 27 in which the weight average molecular weight of the agar was 12,000 to 100,000 were good in throat, while Comparative Example 13 in which the weight average molecular weight was 200,000 was bad in throat. Met.

Claims (4)

  It contains a low-strength agar having a weight average molecular weight of 10,000 to 100,000, a starch degradation product having a DE of 1 to 10, and a modified xanthan gum, and the concentration of the low-strength agar is 0.02 to 3.0 wt. Beverage characterized by%.   The beverage according to claim 1, wherein the viscosity at 10 ° C is 4 to 300 mPa · s.   The beverage according to claim 1 or 2, wherein the starch degradation product is maltodequillin or highly branched cyclic dextrin. The beverage according to any one of claims 1 to 3, wherein the modified xanthan gum is a superabsorbent modified xanthan gum.