JP2014064561A - Beverage composition - Google Patents
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本願発明は、圧搾脱脂米糠粉体を配合した飲料組成物に関する。より詳細には、特定の粒子径を有する脱脂米糠粉体と米油および豆乳を配合した飲料組成物に関する。 The present invention relates to a beverage composition containing a pressed defatted rice bran powder. In more detail, it is related with the drink composition which mix | blended the defatted rice bran powder which has a specific particle diameter, rice oil, and soymilk.
粉体を多く配合した飲料は、飲用時に粉っぽさや喉に粉が引っかかる感じが課題となることが多い。また、油分含量の多い米糠の粉体は比較的比重が大きいことから、液体飲料に配合した場合、配合した飲料組成物の流動性が悪くなることから、飲用時に容器から飲み難かったり、米糠粒子が口中や喉に残留しやすく、嚥下し難いなどの課題があった。加えて、米糠には油臭的な特異臭が強く、固形形態に比べてマスキングが難しい飲料に配合した場合、飲用時の米糠臭のマスキングが完全に行うことができないために、嗜好性が得られにくいという大きな課題点も存在していた。 Beverages that contain a large amount of powder often have a problem of powderiness and the feeling that the powder is caught in the throat during drinking. In addition, because rice bran powder with a high oil content has a relatively large specific gravity, when blended in a liquid beverage, the fluidity of the blended beverage composition becomes poor, so it is difficult to drink from a container during drinking, or rice bran particles However, there were problems such as being easily left in the mouth and throat and difficult to swallow. In addition, rice bran has a strong oily odor, and when blended with beverages that are difficult to mask compared to solid forms, masking of rice bran odor at the time of drinking cannot be performed completely, so palatability is obtained. There was also a big problem that it was difficult to get.
これらの課題に対して、オリゴ糖類などを配合することで、飲料の飲用時のざらつき感や大豆臭を改善する方法（特許文献１、２）、果汁や野菜汁に添加してから微細化処理を行うことで、水不溶食物繊維粉体由来のざらつき感や粉っぽさを改善する方法（特許文献３）、酸化リン酸塩と縮合リン酸塩を配合することで飲用時の非重合体カテキン由来のざらつき感を改善する方法（特許文献４）、おから由来の水可溶性多糖類と特定の増粘剤を配合することでオカラ由来の大豆臭や飲用時のざらつき感を改善する方法（特許文献５）、更には米糠自体を溶媒を用いて油分を６％以下とし、粉砕後、加熱処理することで口中でのざらつき感や米糠臭を抑制する方法（特許文献６）などが提案されている。しかし、オリゴ糖類の配合は摂取カロリーが増加するだけでなく人によっては柔便などの不快を引き起こす可能性があり、果汁や野菜中へ添加後、微細化する方法では、果汁や野菜成分が必ず存在するため多様性に欠け、リン酸塩等を配合する場合はリン酸塩特有の味や他の素材の味を変化させる恐れがあり、オカラ由来の多糖類と増粘剤を配合する方法は十分な効果が得られないだけでなくコストが高いという欠点があり、米糠を溶媒で脱脂する方法は、一般に米糠の脱脂には毒性あるヘキサンを使用することから、残留管理を厳密に行う必要があり好ましくない。したがって、従来の提案では、十分に満足できる米糠を配合した飲料を見出すに至っていない。 In response to these problems, methods for improving the rough feeling and soy odor when drinking beverages by blending with oligosaccharides, etc. (Patent Documents 1 and 2), adding to fruit juice and vegetable juice and then refining To improve the roughness and powderiness derived from water-insoluble dietary fiber powder (Patent Document 3), and a non-polymer at the time of drinking by blending an oxidized phosphate and a condensed phosphate A method for improving the rough feeling derived from catechin (Patent Document 4), a method for improving the rough smell when drinking from the blend of a water-soluble polysaccharide derived from okara and a specific thickener Patent Document 5), and further, a method of suppressing the rough feeling in the mouth and the rice bran odor (Patent Document 6) by reducing the oil content of the rice bran itself to 6% or less using a solvent and then heat-treating after grinding. ing. However, the combination of oligosaccharides not only increases the calorie intake but also may cause discomfort such as stool depending on the person. Because it exists, it lacks diversity, and when blending phosphate etc., there is a risk of changing the taste unique to phosphate and the taste of other materials, the method of blending polysaccharides derived from okara and thickeners is In addition to not being able to obtain a sufficient effect, there is a disadvantage that the cost is high, and the method of degreasing rice bran with a solvent generally uses toxic hexane for degreasing rice bran, so it is necessary to strictly manage the residue There is not preferable. Therefore, the conventional proposal has not yet found a drink containing rice bran that is sufficiently satisfactory.
本願発明は、飲用時に粉っぽさを感じさせず、かつ米糠特有の油脂様臭気をマスキングした飲料組成物を提供することを課題とする。 This invention makes it a subject to provide the drink composition which did not feel powdery at the time of drinking, and masked the fat-like odor peculiar to rice bran.
本願発明者らは、かかる事情に鑑み鋭意検討を重ねた結果、微粉化処理した脱脂米糠を無調整豆乳に分散させ、その後に精製米油を添加することで、飲用時における米糠の粉っぽさを感じさせないだけでなく、米糠由来の特異臭も効果的に防止できることを見出し、本発明を完成するに至った。 As a result of intensive studies in view of such circumstances, the inventors of the present application dispersed finely pulverized defatted rice bran in unadjusted soymilk, and then added purified rice oil, so that the powdery rice bran at the time of drinking The present inventors have found that not only the feeling is not felt, but also a unique odor derived from rice bran can be effectively prevented, and the present invention has been completed.
すなわち、本願発明は、特に以下の項１〜３の組成物および項4または５の飲料組成物の製造方法を提供するものである。
項１.
脂質含量が５〜１５質量％となるまで脱脂した米糠を平均粒径が３０μｍ以下となるまで粉砕処理を行って得られる微粉化脱脂米糠（Ａ）と豆乳（Ｂ）と精製した米油（Ｃ）を含有する組成物において、
Ａ：Ｂ（質量比）が１：９〜３：７
Ａ：Ｃ（質量比）が８０:２０〜７０：３０
であることを特徴とする飲料組成物。
項２．
微粉化脱脂米糠が、３０μｍの孔径を有するメッシュを９０％以上通過する粒径分布を有することを特徴とする項1に記載の飲料組成物。
項３．
はちみつおよび水飴からなる群から選ばれる１種以上と、イソマルトオリゴ糖およびスクラロースを配合したことを特徴とする項１又は２の何れか１項に記載の飲料組成物。
項４．
米糠の平均粒径が３０μｍ以下となるまで粉砕処理を行って得られる微粉化脱脂米糠（Ａ）を豆乳（Ｂ）に分散させ、その後に精製した米油（Ｃ）を添加することを特徴とする飲料組成物の製造方法。
項５.
Ａ：Ｂ（質量比）が１：９〜３：７であり、Ａ：Ｃ（質量比）が８０:２０〜７０：３０であることを特徴とする項４に記載の飲料組成物の製造方法。
That is, this invention provides the manufacturing method of the composition of the following claim | items 1-3 and the drink composition of claim | item 4 or 5 especially.
Item 1.
Finely pulverized defatted rice bran (A) and soy milk (B) obtained by pulverizing the defatted rice bran until the lipid content is 5 to 15% by mass until the average particle size is 30 μm or less (C In a composition containing
A: B (mass ratio) is 1: 9 to 3: 7
A: C (mass ratio) is 80:20 to 70:30
Beverage composition characterized by being.
Item 2.
Item 2. The beverage composition according to Item 1, wherein the pulverized defatted rice bran has a particle size distribution passing through 90% or more of a mesh having a pore size of 30 μm.
Item 3.
Item 3. The beverage composition according to any one of Items 1 and 2, wherein at least one member selected from the group consisting of honey and chickenpox is blended with isomaltoligosaccharide and sucralose.
Item 4.
It is characterized by dispersing finely divided defatted rice bran (A) obtained by pulverizing until the average particle size of rice bran becomes 30 μm or less, and then adding refined rice oil (C) to soybean milk (B). A method for producing a beverage composition.
Item 5.
A: B (mass ratio) is 1: 9-3: 7, A: C (mass ratio) is 80: 20-70: 30, The manufacture of the drink composition of claim | item 4 characterized by the above-mentioned. Method.
本願発明は、飲用し易く嗜好性が高い、米糠を多量に配合した飲料組成物を提供することを可能とする。 The present invention makes it possible to provide a beverage composition containing a large amount of rice bran that is easy to drink and has high palatability.
本発明に用いる米糠は、脂質含量が５〜１５質量％となるまで脱脂した米糠である。脱脂に供する米糠は、玄米の果皮、種皮、外胚乳、糊粉層等であり、玄米を搗精（精白）して白米を製造する際に副生するものを利用することができる。搗精により得られた米糠（生米糠）には、通常１８〜２０質量％程度の脂質を含有しているため、リパーゼによる油の酸化が急速に進むことから、生米糠は製造後、できる限り早い時期にリパーゼ失活処理を施すことが好ましい。当該失活処理は、一般的には、生米糠を７０〜１３０℃程度で加熱することにより行われており、本発明においても例えばこのような公知のリパーゼ失活処理を適用できる。また、当該加熱処理のために、例えば、クッキング装置、乾式エクストルーダー、湿式エクストルーダー、水蒸気処理装置等を用いることができる。なお、加熱処理された米糠は市販もされており、本発明ではこのような市販品も使用できる。また、加熱処理の前に、生米糠を乾燥処理して水分含量を減らした乾燥米糠（例えば水分含量５〜１０質量％程度）を調製する予備乾燥処理を行ってもよい。 The rice bran used in the present invention is a rice bran defatted until the lipid content is 5 to 15% by mass. Rice bran used for degreasing is pericarp, seed coat, outer endosperm, paste powder layer, etc. of brown rice, and by-product produced when white rice is produced by scouring (milling) brown rice can be used. Since rice bran (raw rice bran) obtained by milling usually contains about 18 to 20% by mass of lipid, the oxidation of oil by lipase proceeds rapidly, so that raw rice bran is as fast as possible after production. It is preferable to perform a lipase deactivation treatment at the time. The said deactivation process is generally performed by heating raw rice bran at about 70-130 degreeC, and also in this invention, such a well-known lipase deactivation process is applicable. For the heat treatment, for example, a cooking device, a dry extruder, a wet extruder, a water vapor treatment device, or the like can be used. In addition, the rice bran heat-processed is also marketed, and such a commercial item can also be used in this invention. Moreover, you may perform the preliminary drying process which prepares the dry rice bran (For example, about 5-10 mass% of water content) which dried the raw rice bran and reduced the water content before heat processing.
米糠の脱脂処理は、機械的な圧搾法、有機溶媒抽出法、超臨界脱脂法など、公知の方法を用いることができる。ただし、有機溶媒抽出法や超臨界脱脂法の場合には、米糠中に残存させる脂質量を制御することが難しいことから、圧搾法を採用することが好ましい。圧搾法で使用される圧搾処理の方法は公知であり、例えば加熱処理され１００〜１１５℃程度になった米糠を低温連続圧搾機（例えば（株）テクノシグマ社より販売されているミラクルチャンバー）により圧搾する方法が挙げられる。本発明ではこれに限られず公知の圧搾方法を適用できる。圧搾の程度は、圧搾後の脱脂米糠中の脂質が５〜１５質量％、好ましくは１０〜１５質量％である。 A known method such as a mechanical pressing method, an organic solvent extraction method, or a supercritical degreasing method can be used for the degreasing treatment of rice bran. However, in the case of the organic solvent extraction method or the supercritical degreasing method, it is difficult to control the amount of lipid remaining in the rice bran, and therefore, it is preferable to employ a pressing method. The method of the pressing process used by the pressing method is well-known, for example, the rice bran which was heat-processed and became about 100-115 degreeC with the low-temperature continuous pressing machine (For example, the miracle chamber marketed by Techno-Sigma Co., Ltd.). The method of squeezing is mentioned. In this invention, not only this but a well-known pressing method is applicable. The degree of pressing is 5 to 15% by mass, preferably 10 to 15% by mass of lipid in the defatted rice bran after pressing.
脱脂米糠は、粉砕、分級することにより平均粒径が３０μｍ以下である微粉化脱脂米糠とする。粉砕方法は公知の方法を用いるが、例えばサイクロンミル、ジェットミル、ハンマーミル、ピンミル、ローラーミル、石臼、ディスクミル等を用いることができる。なお、本発明において脱脂米糠粉の平均粒子径はメジアン径であり、レーザー回折・散乱式粒度分布測定装置ＭＴ３３００（ＮＩＫＫＩＳＯ社製）を用い、分散剤は水として、レーザー回折・散乱法により測定した値である。さらに、微粉化脱脂米糠は、３０μｍの孔径を有するメッシュを９０％以上通過する粒径分布であると、飲用時の感触がより改善されるだけでなく、豆乳と混合した時の微粉化脱脂米糠の均一性などのメリットが得られるため好ましい。本願では、微粉化した脱脂米糠を、通常、飲料組成物全量に対して、１〜１０質量％、好ましくは３〜８質量％、より好ましくは３．５〜７質量％配合する。 The defatted rice bran is pulverized and classified into finely pulverized defatted rice bran having an average particle size of 30 μm or less. A known method is used as the pulverization method. For example, a cyclone mill, a jet mill, a hammer mill, a pin mill, a roller mill, a stone mill, a disk mill, or the like can be used. In the present invention, the average particle size of the defatted rice bran powder is the median size, and was measured by a laser diffraction / scattering method using a laser diffraction / scattering type particle size distribution measuring device MT3300 (manufactured by NIKKISO) and a dispersant as water. Value. Furthermore, if the pulverized defatted rice bran has a particle size distribution that passes 90% or more of a mesh having a pore size of 30 μm, not only the touch when drinking is improved, but also the pulverized defatted rice bran when mixed with soy milk This is preferable because merits such as uniformity can be obtained. In the present application, the pulverized defatted rice bran is usually blended in an amount of 1 to 10% by mass, preferably 3 to 8% by mass, more preferably 3.5 to 7% by mass with respect to the total amount of the beverage composition.
本発明で使用する精製した米油（Ｃ）は、微粉化した脱脂米糠（Ａ）に対してＡ：Ｃ＝８０:２０〜７０：３０の質量割合の範囲内での配合量を飲料組成物に配合する。精製米油は、公知の方法を用いて米糠から得られたものに精製処理を行った米油を意味する。米油を精製する方法は公知であり、例えば、夾雑物の除去（脱夾雑物）、ガム質の除去（脱ガム）、酸分の除去（脱酸）、ロウ分の除去（脱ロウ）、脱色、ウィンターリング処理の順で、或いはこれらの処理を適宜の順に組み合わせ、必要に応じて他の処理も加えて精製する。精製処理を行う前の米油では、ロウ分が約３重量％、遊離脂肪酸が約３０重量％程度含まれるが、精製処理後の米油は、ロウ分及び遊離脂肪酸含量が各々、０．５質量％以下及び５質量％以下、好ましくは０．１質量％以下及び１質量％以下となる。 The refined rice oil (C) used in the present invention has a blending amount within a mass ratio of A: C = 80: 20 to 70:30 with respect to the pulverized defatted rice bran (A). Blend in. Refined rice oil means rice oil that has been refined from rice bran obtained using a known method. Methods for refining rice oil are known, such as removal of contaminants (decontamination), removal of gums (degumming), removal of acid content (deacidification), removal of wax content (dewaxing), Purification is performed in the order of decolorization and wintering treatment, or by combining these treatments in an appropriate order, and adding other treatments as necessary. The rice oil before refining treatment contains about 3% by weight of wax and about 30% by weight of free fatty acid, but the rice oil after refining treatment has a wax content and free fatty acid content of 0.5% each. % By mass or less and 5% by mass or less, preferably 0.1% by mass or less and 1% by mass or less.
本願で用いる豆乳は、市販されているものであれば使用可能である。その中でも成分無調整タイプの豆乳を使用することが好ましい。通常、大豆固形分が１０％前後のものが使用できる。微粉化した精製米油混合脱脂米糠（Ａ）と豆乳（Ｂ）は、Ａ：Ｂ＝１：９〜３：７の質量比で混合し、分散する。好ましくは３：２０〜７：２０である。混合・分散は公知の方法を用いて行うことができる。なお、混合・分散する際に、精製水を加えても良い。更に詳しくは、精製水に豆乳と微粉化脱脂米糠を添加して、混合し分散させる方法、豆乳に精製水を添加して混合した後に、微粉化脱脂米糠を添加して混合し分散させる方法も含まれる。また、上記の混合・分散時、若しくは分散させる前の溶媒に、必要に応じて他の添加物質を配合することもできる。 The soymilk used in the present application can be used as long as it is commercially available. Among them, it is preferable to use a component-unadjusted type soy milk. Usually, a soybean solid content of around 10% can be used. The refined refined refined rice oil mixed defatted rice bran (A) and soymilk (B) are mixed and dispersed at a mass ratio of A: B = 1: 9 to 3: 7. Preferably it is 3: 20-7: 20. Mixing and dispersion can be performed using a known method. In addition, when mixing and dispersing, purified water may be added. More specifically, a method of adding soy milk and finely pulverized defatted rice bran to purified water and mixing and dispersing, and a method of adding purified water to soy milk and mixing, and then adding and mixing and dispersing pulverized defatted rice bran included. In addition, other additive substances can be blended in the solvent at the time of mixing / dispersing or before dispersing, if necessary.
精製した米油（Ｃ）は、微粉化脱脂米糠（Ａ）に対してＡ：Ｂ＝８０:２０〜７０：３０の質量割合で配合する。飲料組成物への配合は特に限定するものではないが、微粉化脱脂米糠と豆乳を均一に混合した後に精製した米油を混合する方法が好ましい。また、精製した米油の混合時に、必要に応じて他の添加物質を配合することもできる。混合は公知の方法を用いて行うことができる。 Refined rice oil (C) is blended in a mass ratio of A: B = 80: 20 to 70:30 with respect to finely pulverized defatted rice bran (A). The blending into the beverage composition is not particularly limited, but a method of mixing refined rice oil after uniformly mixing finely pulverized defatted rice bran and soy milk is preferable. Further, when the refined rice oil is mixed, other additive substances can be blended as necessary. Mixing can be performed using a known method.
微粉化脱脂米糠、豆乳、精製した米油及び必要に応じて加えた添加剤を混合した飲料組成物は、殺菌工程を経て最終製品とできるが、さらに均質化工程を行うことで、飲用時に粉っぽさや米糠臭をより感じにくくなり嗜好性が高まるだけでなく、本願飲料組成物の経時安定性を向上させるメリットが得られる。均質化工程は、必要に応じて加温したのちにホモジナイザーなどの公知の乳化装置を用いて行う。殺菌工程の直後に行っても良く、その場合はアセプティックホモジナイザーを用いることが好ましい。 Beverage composition mixed with pulverized defatted rice bran, soy milk, refined rice oil and additives added as necessary can be made into a final product through a sterilization process, but by further homogenization process, Not only is the taste and rice odor less likely to be felt and the palatability is increased, but also the merit of improving the temporal stability of the beverage composition of the present application is obtained. A homogenization process is performed using well-known emulsification apparatuses, such as a homogenizer, after heating as needed. It may be performed immediately after the sterilization step, in which case it is preferable to use an aseptic homogenizer.
本願発明では、以下の３つの甘味剤の組合せ、すなわち、Ａ：イソマルトオオリゴ糖、スクラロースおよびはちみつからなる組合せ、Ｂ：イソマルトオリゴ糖、スクラロースおよび水飴、Ｃ：イソマルトオリゴ糖、スクラロース、はちみつおよび水飴、が米糠の油臭を感じにくく出来ることがわかったため、飲料組成物に配合する好ましい甘味料の組合せとして実施できる。ここにおいて水飴としては、特に還元麦芽糖水飴が好ましい。またＡ、Ｂ、Ｃの中ではＣの組合せが最も高いマスキング効果が得られるため好ましい。 In the present invention, a combination of the following three sweeteners: A: a combination consisting of isomaltooligosaccharide, sucralose and honey, B: isomaltoligosaccharide, sucralose and syrup, C: isomaltoligosaccharide, sucralose, honey and Since it was found that syrup can hardly feel the oily odor of rice bran, it can be implemented as a preferred sweetener combination to be blended in the beverage composition. Here, as the starch syrup, reduced maltose starch syrup is particularly preferable. Among A, B, and C, the combination of C is preferable because the highest masking effect can be obtained.
本願発明の飲料組成物は、多量の米糠を分散させているため、液体状、若しくは粘性のある液状となる。また、本発明における飲料組成物は、一般食品だけでなく、病者用食品、嚥下困難者用食品、特定保健用食品などの特定用途食品や栄養機能食品及びいわゆる栄養補助食品として使用することもできる。 Since the beverage composition of the present invention has a large amount of rice bran dispersed therein, it becomes a liquid or viscous liquid. In addition, the beverage composition in the present invention can be used not only as a general food, but also as a food for a sick person, a food for persons with difficulty swallowing, a food for specific health use such as a food for specified health use, a nutritional functional food, and a so-called nutritional supplement. it can.
本願発明の飲料組成物には、上記化合物のほかに、本願発明の効果を損なわない範囲であれば、その他の成分をさらに含有してもよい。例えば、乳化剤、甘味料、酸化防止剤、着色料、調味料、ビタミン類、ミネラル類、香料、着色料、増粘多糖類等の従来公知の食品添加物等、従来食品に添加される他の成分（食品添加物の他食品も含む）を含んでもよい。 The beverage composition of the present invention may further contain other components in addition to the above compounds as long as the effects of the present invention are not impaired. For example, other known food additives such as emulsifiers, sweeteners, antioxidants, colorants, seasonings, vitamins, minerals, fragrances, colorants, thickening polysaccharides, etc. Ingredients (including food additives as well as food additives) may be included.
乳化剤としては、ショ糖脂肪酸エステル、マルトース脂肪酸エステル、ラクトース脂肪酸エステル等の糖脂肪酸エステル、ソルビタン脂肪酸エステル、脂肪酸モノグリセライド、ポリオキシエチレンソルビタン脂肪酸エステル、ポリオキシエチレングリセリン脂肪酸エステル、ポリオキシエチレンソルビット脂肪酸エステル、ポリエチレンステロール、アルキルグルコシド、リン脂質などの界面活性剤；デンプン液、ゼラチン溶液、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシエチルセルロース、結晶セルロース、粉末セルロース、カルボキシメチルセルロース、メチルセルロース、エチルセルロース、アラビアゴム末、プルラン、ペクチン、デキストリン、トウモロコシデンプン、アルファー化デンプン、ゼラチン、キサンタンガム、ジェランガム、カラギーナン、トラガント、トラガント末、マクロゴールなどの高分子が挙げられる。これらは、単独または２種以上を組み合わせて配合することができる。 As emulsifiers, sugar fatty acid esters such as sucrose fatty acid ester, maltose fatty acid ester, lactose fatty acid ester, sorbitan fatty acid ester, fatty acid monoglyceride, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene glycerin fatty acid ester, polyoxyethylene sorbit fatty acid ester, Surfactant such as polyethylene sterol, alkyl glucoside, phospholipid; starch solution, gelatin solution, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, crystalline cellulose, powdered cellulose, carboxymethylcellulose, methylcellulose, ethylcellulose, gum arabic powder, pullulan, Pectin, dextrin, corn starch, pregelatinized den Emissions, gelatin, xanthan gum, gellan gum, carrageenan, tragacanth, powdered tragacanth, include polymers such as macrogol. These can be blended alone or in combination of two or more.
甘味剤としては、例えばサッカリン、サッカリンナトリウム、アセスルファムカリウム、ステビアエキス、ステビオサイド、ネオヘスペリジルジヒドロカルコン、グリチルリチン、ペリラルチン、ソウマチン、アスパルチルフェニルアラニンメチルエステル、メトキシシンナミックアルデヒド、トレハロース、エリスリトール、ソルビトール、パラチノース、パラチニット、キシリトール、マルトース、ラクチトール、フルクトース、グルコース、砂糖、三温糖、異性化糖（ブドウ糖果糖液糖、果糖ブドウ糖液糖など）などが挙げられる。これら甘味剤は、単独でまたは２種以上を組み合わせて使用することができる。 Examples of sweeteners include saccharin, saccharin sodium, acesulfame potassium, stevia extract, stevioside, neohesperidyl dihydrochalcone, glycyrrhizin, perilartin, saumatine, aspartylphenylalanine methyl ester, methoxycinnamic aldehyde, trehalose, erythritol, sorbitol, palatinose, and palatinit. Xylitol, maltose, lactitol, fructose, glucose, sugar, tri-warm sugar, isomerized sugar (glucose fructose liquid sugar, fructose glucose liquid sugar, etc.) and the like. These sweeteners can be used alone or in combination of two or more.
以下、本発明を具体的に説明するが、本発明は下記の例に限定されるものではない。なお、以下特に断りのない限り「％」は「質量％」を示す。 Hereinafter, the present invention will be specifically described, but the present invention is not limited to the following examples. In the following, “%” means “mass%” unless otherwise specified.
微粉化脱脂米糠の粒度分布
圧搾により脱脂をした半脱脂米糠の市販品（ハイブレフ）とそれを微粉化した微粉化脱脂米糠（ハイブレフファイン）について、レーザー回折・散乱式粒度分析計MT3300（NIKKISO社製）を用い、粒度を測定した。結果を表１に示す。
Particle size distribution of pulverized defatted rice bran <br/> Laser diffraction / scattering type particle size analyzer for semi-degreasing defatted rice bran commercial product (Hybref Fine) and pulverized defatted defatted rice bran (Hiblev Fine) The particle size was measured using MT3300 (manufactured by NIKKISO). The results are shown in Table 1.
飲料組成物における飲用前後の評価
表２に示す処方に従って、精製水にＨＢＦ−１と無調整豆乳を投入し混合した後に、精製米油を混合した。混合液を60〜70℃に加熱し殺菌処理を施した後に、２段均質式のアセプティックホモジナイザー（150kg/cm2（1軸100 kg/cm2＋2軸50 kg/cm2、2分循環）にて均質化し、飲料組成物を調製した。評価は専門パネル３名により行った。すなわち、飲料組成物の外観及び色調、飲用時のなめらかさ、ざらつき、異臭（米糠臭）、えぐ味の６項目について下記の５段階で評価した。評価結果は評価項目ごとに集計し平均値を算出し、総合評価は各平均値の合計値より求めた。配合比率を表２に、各評価項目の平均値を表３に示す。
評価基準
5：良好、4：やや良好、3：どちらでもない、2：やや不良、1：不良
総合評価
飲用前及び飲用後の３名の評価点（平均）の合計値で評価した
２７点以上 ○（非常に優れている）
２１点以上２７点未満 △（やや劣る）
２１点未満 ×（劣る）
According to the formulation shown in Evaluation Table 2 before and after drinking in the beverage composition , HBF-1 and unadjusted soymilk were added to and mixed with purified water, and then purified rice oil was mixed. After the mixture is heated to 60-70 ° C and sterilized, it is turned into a two-stage homogeneous aseptic homogenizer (150 kg / cm 2 (1 axis 100 kg / cm 2 +2 axes 50 kg / cm 2 , 2 minutes circulation) The beverage composition was prepared by three specialist panelists, namely, the appearance and color of the beverage composition, smoothness during drinking, roughness, off-flavor (rice odor), and savory taste. The evaluation results were aggregated for each evaluation item, the average value was calculated, and the overall evaluation was obtained from the total value of each average value.The blending ratio is shown in Table 2, and the average value of each evaluation item Is shown in Table 3.
Evaluation criteria
5: Good, 4: Slightly good, 3: Neither, 2: Slightly bad, 1: Bad
Comprehensive evaluation More than 27 points evaluated by the total value of the evaluation points (average) of 3 people before and after drinking ○ (Excellent)
21 points or more and less than 27 points △ (somewhat inferior)
Less than 21 points × (Inferior)
表３に示したとおり、微粒子脱脂米糠と無調整豆乳及び精製米油を用いた飲料組成物は、何れかの成分を抜いた飲料組成物と比較し、優れた嗜好性を示すことがわかった。 As shown in Table 3, the beverage composition using fine defatted rice bran, unadjusted soymilk and refined rice oil was found to exhibit superior palatability compared to the beverage composition from which any component was omitted. .
以下に、本発明に係る処方例を記載する。
処方例１
成分 配 合 量
ＨＢＦ−２ ４.
精製米油 １
無調整豆乳（大豆固形分９％） ２０
三温糖 ２.５
精製蜂蜜 ２
難消化性デキストリン １.５
ショ糖脂肪酸エステル ０.４
キサンタンガム ０.０５
ジェランガム ０.０２
フレーバー ０.２８
精製水 残 部
合計 １００
Below, the prescription example which concerns on this invention is described.
Formulation Example 1
Component amount
HBF-2 4.
Refined rice oil 1
Unadjusted soymilk (soybean solid content 9%) 20
Trithermal sugar 2.5
Refined honey 2
Indigestible dextrin 1.5
Sucrose fatty acid ester 0.4
Xanthan gum 0.05
Gellan gum 0.02
Flavor 0.28
Purified water balance
Total 100
処方例２
成分 配 合 量
ＨＢＦ−３ ３.５
精製米油 １
無調整豆乳（大豆固形分９％） ２０
ショ糖 ２.０５
未精製蜂蜜 ２
ショ糖脂肪酸エステル ０.４
キサンタンガム ０.０５
グアーガム ０.０２
精製水 残 部
合計 １００
Formulation Example 2
Component amount
HBF-3 3.5
Refined rice oil 1
Unadjusted soymilk (soybean solid content 9%) 20
Sucrose 2.05
Unrefined honey 2
Sucrose fatty acid ester 0.4
Xanthan gum 0.05
Guar gum 0.02
Purified water balance
Total 100
処方例３
成分 配 合 量
ＨＢＦ−４ ６.５
精製米油 ２
無調整豆乳（大豆固形分１０％） ２０
難消化性デキストリン ０.８
ブドウ糖果等液糖 ２.４
精製蜂蜜 １.６
ショ糖脂肪酸エステル ０.２
ジェランガム ０.０３
精製水 残 部
合計 １００
Formulation Example 3
Component amount
HBF-4 6.5
Refined rice oil 2
Unadjusted soymilk (Soybean solid content 10%) 20
Indigestible dextrin 0.8
Glucose and other liquid sugars 2.4
Refined honey 1.6
Sucrose fatty acid ester 0.2
Gellan gum 0.03
Purified water balance
Total 100
処方例４
成分 配 合 量
ＨＢＦ−５ ６
精製米油 １．５
無調整豆乳（大豆固形分９％） ２０
未精製蜂蜜 ２.４
三温糖 １.６
ショ糖脂肪酸エステル ０.４
キサンタンガム ０.１５
精製水 残 部
合計 １００
Formulation Example 4
Component amount
HBF-5 6
Refined rice oil 1.5
Unadjusted soymilk (soybean solid content 9%) 20
Unrefined honey 2.4
Trithermal sugar 1.6
Sucrose fatty acid ester 0.4
Xanthan gum 0.15
Purified water balance
Total 100
処方例５
成分 配 合 量
ＨＢＦ−２ ５
精製米油 ２
無調整豆乳（大豆固形分９％） １６
三温糖 ２
精製蜂蜜 ２
ショ糖脂肪酸エステル ０.４
精製水 残 部
合計 １００
Formulation Example 5
Component amount
HBF-2 5
Refined rice oil 2
Unadjusted soymilk (soybean solid content 9%) 16
Tri-sugar 2
Refined honey 2
Sucrose fatty acid ester 0.4
Purified water balance
Total 100
処方例６
成分 配 合 量
ＨＢＦ−２ ８
精製米油 ２
無調整豆乳（大豆固形分１０％） ３２
難消化性デキストリン ０.８
三温糖 １.２
精製蜂蜜 ２.４
ショ糖脂肪酸エステル ０.４
精製水 残 部
合計 １００
Formulation Example 6
Component amount
HBF-2 8
Refined rice oil 2
Unadjusted soymilk (soybean solid content 10%) 32
Indigestible dextrin 0.8
Trithermal sugar 1.2
Purified honey 2.4
Sucrose fatty acid ester 0.4
Purified water balance
Total 100
処方例７
成分 配 合 量
ＨＢＦ−１ ４
精製米油 １.５
無調整豆乳（大豆固形分９％） ２０
イソマルトオリゴ糖 ３
還元麦芽糖水飴 １
はちみつ １
スクラロース ０．００３
難消化性デキストリン １.５
ショ糖脂肪酸エステル ０.５
精製水 残 部
合計 １００
Formulation Example 7
Component amount
HBF-1 4
Refined rice oil 1.5
Unadjusted soymilk (soybean solid content 9%) 20
Isomalt-oligosaccharide 3
Reduced maltose starch syrup 1
Honey 1
Sucralose 0.003
Indigestible dextrin 1.5
Sucrose fatty acid ester 0.5
Purified water balance
Total 100
処方例８
成分 配 合 量
ＨＢＦ−３ ４
精製米油 １.５
豆乳（大豆固形分９％） ２０
イソマルトオリゴ糖 ４
はちみつ ２
スクラロース ０．００２
難消化性デキストリン １.５
ショ糖脂肪酸エステル ０.５
精製水 残 部
合計 １００
Formulation Example 8
Component amount
HBF-3 4
Refined rice oil 1.5
Soymilk (soybean solid content 9%) 20
Isomalt-oligosaccharide 4
Honey 2
Sucralose 0.002
Indigestible dextrin 1.5
Sucrose fatty acid ester 0.5
Purified water balance
Total 100
処方例８
成分 配 合 量
ＨＢＦ−５ ４
精製米油 １.５
豆乳（大豆固形分９％） ２０
イソマルトオリゴ糖 ４
還元麦芽水飴 １．５
スクラロース ０．００３
難消化性デキストリン １.５
ショ糖脂肪酸エステル ０.５
精製水 残 部
合計 １００
Formulation Example 8
Component amount
HBF-5 4
Refined rice oil 1.5
Soymilk (soybean solid content 9%) 20
Isomalt-oligosaccharide 4
Reduced malt syrup 1.5
Sucralose 0.003
Indigestible dextrin 1.5
Sucrose fatty acid ester 0.5
Purified water balance
Total 100
Claims (4)
Ａ：Ｂ（質量比）が１：９〜３：７
Ａ：Ｃ（質量比）が８０:２０〜７０：３０
であることを特徴とする飲料組成物。 Finely pulverized defatted rice bran (A) and soy milk (B) obtained by pulverizing the defatted rice bran until the lipid content is 5 to 15% by mass until the average particle size is 30 μm or less (C In a composition containing
A: B (mass ratio) is 1: 9 to 3: 7
A: C (mass ratio) is 80:20 to 70:30
Beverage composition characterized by being.
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| CN113331325A (en) * | 2021-05-11 | 2021-09-03 | 上海交通大学 | Preparation method of rice bran beverage |
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