JP2016010413A - Crosslinked starch - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a crosslinked starch capable of adding concentration feeling or lipid feeling (smooth texture or body feeling) to food and drink without rough surface, powder-likeness.SOLUTION: There are provided crosslinked starch which is physically microminiaturized so that it has free glucose content of 4.5 mass ppm to 1000 mass ppm per solid content and median diameter of 4.9 μm or less, and a method for microminiaturization of crosslinked starch including pulverizing the crosslinked starch by using one or more kind selected from bead mill and jet mill so that the free glucose content is 4.5 mass ppm to 1000 mass ppm per solid content and median diameter is 4.9 μm or less.

Description

  The present invention relates to a cross-linked starch capable of imparting a rich feeling and fat feeling, particularly a smooth texture and body feeling to food and drink.

  Along with the diversification of consumer tastes, beverages having various textures and taste qualities have also been commercialized with respect to liquor beverages such as coffee and tea. Above all, smoothness and body feeling are one of the important qualities of palatable beverages, and the development of methods for improving these textures is required. In coffee and tea, the body content can be enhanced by increasing the solid content concentration derived from coffee beans and tea leaves as raw materials, or by adding saccharides such as sucrose, starch decomposition products such as dextrin and starch syrup, etc. The width is limited or the effect is not enough. Although it is possible to give a body feeling by adding and gelatinizing commonly available starches such as corn starch, tapioca starch, potato starch, etc., it is not preferable because it also gives pasteiness. Moreover, when thickening polysaccharides, such as a xanthan gum, are used, there exists a problem that a slime and pasteiness are accompanied. If a body feeling can be imparted without depending on palatability materials, sugars, starch degradation products and thickening polysaccharides, it becomes possible to provide palatability drinks with a wider variety of tastes and textures.

  The smooth texture and body feeling can be improved by increasing the amount of fat. However, increasing the amount of fat increases the calories and increases the cost of raw materials. Then, the method of using an oxidized starch as a lipid substitute for increasing the fat feeling of foods, such as dressing and frozen dessert, is disclosed (for example, refer patent document 1). In addition, as a method of improving the thickness and body feeling of beverages, starch having a heat swelling degree of 10 to 40 is added to beverages, heated and mixed until it reaches 65 to 95 ° C., and then the starch particles are disrupted by mechanical treatment. A method is disclosed (for example, refer to Patent Document 2). In addition, margarine and mayonnaise, mayonnaise-like processed foods that do not contain eggs and fats, etc., by containing microfibrous cellulose with specific viscosity and specific whiteness, creamy feeling, whiteness, body feeling, and further A method for improving the feeling of short circuit is disclosed (for example, see Patent Document 3).

  On the other hand, the body feeling of liquid foods and drinks tends to feel higher as the apparent viscosity increases. In general, when the crosslinked starch particles are physically crushed (miniaturized), the apparent viscosity of the crosslinked starch solution tends to decrease. In the cross-linked starch solution, the amount of water taken into the starch particles increases due to gelatinization or swelling, and the particles become larger. As a result, the van der Waals force between the particles becomes stronger and the viscosity becomes higher. When the crosslinked starch particles are physically crushed, the amount of water that can be held in the particles is reduced, and the van der Waals force between the particles is also reduced, so that the apparent viscosity of the crosslinked starch solution is lowered (for example, (Refer nonpatent literature 1.).

Japanese Patent Laid-Open No. 6-189699 JP 2012-130272 A JP 2008-237195 A

Hitoshi Asada and 1 other, “Effect of shear stress on swelling of modified starch gelatinized particles”, Journal of Japanese Society for Food Science and Technology, 2007, Vol. 54, No. 5, pp. 222-228.

  Oxidized starch, which is a kind of processed starch obtained by simply oxidizing tapioca starch, potato starch, etc., can improve the body feeling of food by adding a large amount and increasing the solid content, for example 60 ° C. When added to the above warm beverages (hot beverages), the starch particles are disintegrated due to the damage of the starch particles due to the oxidation treatment, so that the particle state is not maintained and a fat-like texture cannot be obtained. This is because fat-like textures such as smoothness and body feeling are strongly felt when fine particles touch the tongue.

  On the other hand, the method described in Patent Document 2 is intended to improve the thickness and body feeling of a nectar type fruit juice beverage or the like, and the starch granules in the beverage are disrupted by mechanical processing. For this reason, with this method, it is very difficult to achieve a smooth texture and body feeling by improving the feeling of fat. Moreover, there is no description about the flavor improvement effect, and since it becomes a transparent solution, there is no cloudiness effect. Furthermore, since the method described in Patent Document 2 needs to mechanically process a beverage to which starch has been added, it cannot be applied to an instant beverage that can be easily consumed by dissolving the powdered composition in a liquid such as water.

  In addition, in the method described in Patent Document 3, it may be possible to impart white turbidity and body feeling while suppressing the roughness due to micronized cellulose, but a pulp odor is felt, which is not preferable in flavor. There is a case.

  In the present invention, a feeling of fat such as a rich feeling, a smooth texture and a body feeling is imparted without imparting roughness, powderiness, and a pasty feeling (glue-like sticky texture). To provide liquid foods and beverages such as tasty beverages, instant palatable beverage compositions for preparing the palatable beverages, methods for producing the liquid food and drinks, and texture imparting agents that can be used for these. With the goal.

  As a result of diligent research to solve the above-mentioned problems, the present inventor has found that a liquid food and drink such as a palatable beverage is blended with a cross-linked starch having a median diameter of 4.9 μm or less in the beverage, thereby making it rough and powdery. It has been found that a rich feeling and fat feeling (smooth texture and body feeling) can be imparted without imparting the thickness, and the present invention has been completed.

[1] The crosslinked starch according to the first aspect of the present invention is physically such that the free glucose content per solid content is 4.5 mass ppm to 1000 mass ppm and the median diameter is 4.9 μm or less. It is characterized by being miniaturized.
[2] The cross-linked starch of [1] is preferably one in which a dispersion solution dispersed in water so as to have a solid content of 0.4% by mass becomes cloudy.
[3] In the method for miniaturizing a crosslinked starch according to the second aspect of the present invention, the crosslinked starch has a median diameter of 4.9 μm or less and a free glucose content per solid content of 4.5 mass ppm to 1000 mass. [4] The method for minimizing the crosslinked starch according to [3] above, wherein the powder is pulverized using at least one selected from a bead mill and a jet mill so as to have a ppm or less. It is preferable that the starch becomes cloudy when dispersed in water so that the solid content is 0.4 mass%.
[5] A food or drink according to the third aspect of the present invention is characterized in that it contains the crosslinked starch of [1] or [2].

According to the present invention, it is possible to provide a liquid food, in particular a palatability drink, to which a smooth texture or body feeling is imparted simply by containing a cross-linked starch that has been miniaturized to a specific size.
Moreover, when the crosslinked starch used in the present invention is blended in a beverage or the like, it can be clouded. For this reason, according to the present invention, it is possible to provide a liquid food, in particular a palatability drink, which is cloudy or has an improved cloudiness without using milk raw materials, fats and oils, creaming powder and the like.

It is the figure which showed the particle size distribution (The vertical axis | shaft: Relative particle amount (%), horizontal axis: Particle diameter (micrometer)) of the various starch used in Example 1. FIG.

  In the present invention and the specification of the present application, “crosslinked starch” means that a hydroxyl group within or between starch molecules is reacted with a compound having two or more reactive functional groups (functional groups that react with hydroxyl groups). It means processed starch in which a crosslinked structure is formed. The cross-linked starch used in the present invention is not particularly limited as long as it is an edible cross-linked starch capable of maintaining a median diameter of 4.9 μm or less during eating and drinking. Specifically, for example, phosphoric acid cross-linked starch is used. And adipic acid cross-linked starch. The cross-linking treatment of starch can be performed by a conventional method using a metaphosphate such as sodium trimetaphosphate or sodium hexametaphosphate, or a cross-linking agent such as phosphoric anhydride, phosphorus oxychloride or anhydrous adipic acid.

  The cross-linked starch used in the present invention may be starch subjected to processing other than cross-linking as long as the median diameter is maintained at 4.9 μm or less during eating and drinking after micronization. Examples of other processing include hydroxypropylation, acetylation, phosphoric acid monoesterification and the like. These processing treatments for starch can be performed by a conventional method using a modifying reagent such as propylene oxide, acetic anhydride, orthophosphoric acid, potassium orthophosphate, sodium orthophosphate, or sodium tripolyphosphate. Moreover, these processing and crosslinking treatments for starch may be performed simultaneously or sequentially.

  In the present invention, one type of crosslinked starch may be used, or two or more types of crosslinked starch may be used. Specifically, the crosslinked starch used in the present invention is phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, acetylated adipic acid crosslinked Examples include starch. Examples of the crosslinked starch used in the present invention include phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, or a mixture thereof. Is preferable, and phosphoric acid crosslinked starch or phosphoric acid monoesterified phosphoric acid crosslinked starch is more preferable.

  As the starch used as a raw material for the cross-linked starch used in the present invention, tapioca starch, sticky starch, rice starch, potato starch, wheat starch, corn starch, waxy corn starch, taro starch, sago starch, and other edible starches are used. be able to. The cross-linked starch used in the present invention is preferably a product obtained by subjecting a cross-linking treatment (including other processing as necessary) to tapioca starch, rice cake starch, rice starch, or a mixture thereof. Cross-linked starch of tapioca starch (cross-linked tapioca starch) is more preferred because it has less odor derived from it.

In the present invention, the cross-linked starch contained in a liquid food and drink such as a palatable beverage or a composition for an instant palatable beverage is in the form of a slurry or a powder and has a median diameter (D ₅₀ : volume accumulation from the smaller particle size side). Is a particle size corresponding to 50%) is 4.9 μm or less, preferably 4.8 μm or less. When the median diameter is within this range, even when added to a beverage, it is possible to impart a fat feeling and a rich feeling such as a smooth texture and body feeling while suppressing roughness and powderiness. As shown in Non-Patent Document 1, it is surprising that the median diameter is 4.9 μm or less, surprisingly, although it is generally considered that when the starch particles are miniaturized, the viscosity of the starch solution is apparently reduced. The body feeling is improved by adding a finely-crosslinked cross-linked starch. The median diameter of the crosslinked starch used in the present invention is preferably 0.3 μm or more. When the median diameter is 0.3 μm or more, the white turbidity and texture are better when added to liquid foods and beverages such as palatability drinks. The median diameter is preferably 0.3 to 4.9 μm, and more preferably 0.3 to 4.8 μm.

  The particle size distribution of the crosslinked starch used in the present invention is measured by a laser diffraction / scattering method under the conditions described below. Specifically, using a particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation (in detail, a flow cell is used, water is a measurement solvent, and a refractive index is 1.60-0. 10i, under the condition that the maximum value of the measured absorbance range is 0.2 and the minimum value is 0.01).

The crosslinked starch used in the present invention preferably has a cumulative distribution diameter D ₉₀ (particle diameter corresponding to 90% volume accumulation from the smaller particle diameter side) of 12 μm or less, more preferably 10 μm or less. preferable. When the cumulative distribution diameter D ₉₀ is within this range, when added to a beverage, roughness and powderiness are further reduced.

  The crosslinked starch used in the present invention is obtained, for example, by miniaturizing a crosslinked starch having a median diameter of more than 4.9 μm so that the median diameter is 4.9 μm or less. When processing such as crosslinking treatment is performed on starch having a median diameter of 4.9 μm or less, the yield may decrease due to washing treatment after the crosslinking reaction. By minimizing the starch that has been previously crosslinked, there is an advantage that it is not necessary to wash with water after the miniaturization, and a reduction in yield can be prevented. In the first place, the starch itself having a median diameter of 4.9 μm or less has a very small circulation amount and is expensive. Therefore, the raw material starch that undergoes the crosslinking reaction preferably has a median diameter of more than 4.9 μm, more preferably 10 μm or more. By cross-linking starch that is generally produced from starch having a median diameter of more than 4.9 μm by a conventional method, it is possible to crosslink with a desired particle size distribution without using a small amount of expensive starch with a small amount of distribution. Starch can be produced efficiently.

  The method for micronizing the cross-linked starch is not particularly limited as long as it can be adjusted to a desired particle size distribution, but a method of physically micronizing is preferable. As a method for physically micronizing the starch that has already been cross-linked, either wet pulverization or dry pulverization may be used, or they may be used in combination. Specifically, for example, a wet or dry bead mill type fine pulverization apparatus (apparatus that finely pulverizes powder by colliding with beads (grinding media)) or a jet mill (high pressure air from a nozzle collides with particles, The cross-linked starch can be miniaturized using an apparatus that finely pulverizes particles by collision.

  The bead mill type fine pulverization includes a circulation method in which the raw material and the pulverized material are circulated between a pulverization chamber (vessel) filled with beads and a holding tank, and a pass method in which the raw material is continuously supplied to the pulverization chamber. By using the circulation system, it is possible to efficiently miniaturize the crosslinked starch, which is usually very difficult. In the circulation method, the beads and raw material are separated using a centrifugal separation method. In the case of wet grinding, the raw material discharged from the grinding chamber is cooled in a holding tank and then put into the grinding chamber again by a pump. Is done. In the case of the circulation method, the miniaturization of the raw material proceeds continuously with time. Moreover, the cross-linked starch can be adjusted to a desired particle size distribution by appropriately adjusting the grinding time, the bead filling rate in the grinding chamber, the bead size, the number of rotations of the rotor, and the like. As such a circulation type bead mill type fine grinding device, for example, there is a Starmill (registered trademark) LMZ series (manufactured by Ashizawa Finetech Co., Ltd., wet bead mill fine grinding machine). On the other hand, as a pass-type bead mill type fine pulverizer, Star Mill (registered trademark) LME series (manufactured by Ashizawa Finetech Co., Ltd., wet bead mill fine pulverizer), Dry Star (registered trademark) SDA (Ashizawa Fine Tech ( Co., Ltd., dry bead mill fine pulverizer). Also, dry star SDA and classifier CFA (trade name) (manufactured by Ashizawa Finetech Co., Ltd., dry classifier) are used in combination, or Sigma Dry (registered trademark) SGD (Ashizawa Finetech) with built-in classifier. By using a dry bead mill fine pulverizer manufactured by Co., Ltd., only the grains can be circulated in the pulverization chamber and pulverized.

  When the crosslinked starch used in the present invention is produced by wet bead mill fine pulverization, the solvent and beads used can be appropriately selected from solvents and beads generally used in the wet bead mill fine pulverization method. Examples of the solvent include water, fats and oils such as soybean oil and rapeseed oil, organic solvents such as hexane, and liquefied gas such as liquid nitrogen. Examples of the material of the beads include ceramics such as zirconia, alumina and silicon nitride, and dry ice.

  When the cross-linked starch is miniaturized using a jet mill, the miniaturization of the raw material proceeds continuously with time. Moreover, the cross-linked starch can be adjusted to a desired particle size distribution by appropriately adjusting the raw material charging speed and air pressure. In the case of a jet mill with a classification rotor, the particle size distribution can be adjusted by the number of rotations of the classification rotor.

  The smaller the median diameter, the more easily the fine particles are aggregated, and it is very difficult to control the particle diameter of the aggregated particles within the target range. For this reason, it is preferable that the cross-linked starch, which is physically miniaturized so that the median diameter is 4.9 μm or less, is used as a raw material for foods and drinks before the median diameter largely fluctuates due to aggregation, and aggregation occurs. More preferably, it is used as a raw material in food or drink before.

  In the present invention and the specification of the present application, the “cross-linked starch physically reduced so that the median diameter is 4.9 μm or less” contained in the liquid food or drink was subjected to a micronization treatment by a physical method. And having a particle size distribution such that the median diameter is 4.9 μm or less when contained in a liquid food or drink. For example, liquid foods and drinks are generally homogenized by a homogenizer or heat sterilized before they are put on the market. The particle size distribution of crosslinked starch is also affected by such homogenization and heat sterilization. There is a case. The cross-linked starch whose median diameter becomes 4.9 μm or less by homogenizing or heat-sterilizing the cross-linked starch having a median diameter of more than 4.9 μm also corresponds to “physically micronized cross-linked starch”.

  A median diameter of 4 is obtained by crosslinking a cross-linked starch that has been physically miniaturized so that the median diameter is 4.9 μm or less and starch that has been micronized or a starch that has a median diameter of 4.9 μm or less. Cross-linked starches of .9 μm or less can be distinguished by the glucose content per solid content. In the cross-linked starch obtained by subjecting starch having a median diameter of 4.9 μm or less to phosphoric acid cross-linking treatment, free glucose is also removed in a purification step by water washing performed in conventional starch production. Furthermore, since the phosphoric acid crosslinking reaction is carried out under alkaline conditions, after the completion of the reaction, it is washed again with water to remove salts generated by neutralization with acid. In this washing process, free glucose is also removed. The Similarly, in the cross-linked starch obtained by subjecting the micronized starch to phosphoric acid cross-linking treatment, free glucose is removed at least in the water washing treatment after the cross-linking reaction. Thus, since a water washing process is required both in the starch production process and after the crosslinking treatment, the crosslinked starch obtained by crosslinking the starch having a median diameter of 4.9 μm or less or the starch having been subjected to the micronization treatment is free. Contains almost no glucose. On the other hand, when the cross-linked starch is physically micronized, a water washing step after the micronization treatment is not necessary, and thus the cross-linked starch having a median diameter of 4.9 μm or less is more free glucose. Containing. As the cross-linked starch physically miniaturized so that the median diameter used in the present invention is 4.9 μm or less, those having a free glucose content per solid content of 4.5 mass ppm or more are preferable. The upper limit of the free glucose content per solid content of the crosslinked starch is not particularly limited, but is preferably 9000 mass ppm or less, more preferably 1000 mass ppm or less, and even more preferably 500 mass ppm or less, More preferably, it is 300 mass ppm or less. The “free glucose content of cross-linked starch” means the total of free glucose brought in from starch raw material in the process of producing cross-linked starch from starch and free glucose generated from cross-linked starch in cross-linked starch micronization process, etc. It means the content and excludes free glucose added separately.

  By including a cross-linked starch having a median diameter of 4.9 μm or less in a liquid food or drink such as a taste drink, the texture of the liquid food or drink such as a taste drink can be improved. Specifically, a smooth texture, body feeling, and richness can be imparted to liquid foods and beverages such as palatability drinks without imparting roughness, powderiness, and a pasty feeling. That is, the cross-linked starch having a median diameter of 4.9 μm or less can be used as a texture-imparting agent because it can impart a sense of fat, richness and cloudiness to the added liquid. The cross-linked starch is mainly suitable as a texture imparting agent for beverages such as palatability beverages.

  Moreover, the cross-linked starch having a median diameter of 4.9 μm or less becomes cloudy when dispersed in a solution. For this reason, the cross-linked starch can be used without using raw materials that make white beverages cloudy, such as milk ingredients, fats and oils, and creaming powders (powder added to liquor drinks such as coffee, tea, and cocoa as a substitute for cream). Liquid foods and beverages such as palatability beverages that are white turbid or have improved white turbidity can be obtained. When a cross-linked starch having a median diameter of 4.9 μm or less is contained in a beverage for the purpose of improving cloudiness, the liquid food or drink such as a palatable beverage containing the cross-linked starch has an L value (lightness) of 15 It is preferable that it is above, and 18 or more is more preferable.

  The L value of a liquid food and drink solution such as a taste drink is a color difference meter (for example, Spectro Color Meter SE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.)) or its successor model, with black as L value 0 and white as L value 100. Can be measured by a conventional method.

  In the present invention, drinks, soups and the like are listed as liquid foods and beverages for which the texture is improved. Examples of beverages include palatability beverages; milk beverages; beverages containing squeezed vegetables, fruits, or beans; soft drinks; alcohol-containing beverages and the like. The milk beverage may be any beverage that contains a milk ingredient such as milk as a main component, and may be animal milk itself such as milk, or adjusted milk, processed milk, or the like. Moreover, the acidic milk drink using fermented milk and the acidic milk drink which acidified the milk raw material with acid components, such as a sour agent, may be sufficient. In addition, the milk drink described here is a drink containing a milk component, and is not limited to that determined by the ministerial ordinance. Examples of the beverage containing vegetable, fruit, or bean juice include vegetable beverages, fruit juice beverages, green juices, soy milk beverages, or mixed beverages thereof. Soft drinks include carbonated drinks such as cola and cider, sports drinks, near water (nutrients such as vitamins and calcium, some fruit juices, sugars, high-sweetness sweeteners, and flavors added to water. Beverages that are more transparent than sports drinks). Examples of alcohol-containing beverages include beverages in which alcohol such as shochu, beer, spirits and the like are mixed with the palatability beverages, beverages containing squeezed vegetables, fruits, or beans, such as Chuhai. . The alcohol concentration of the alcohol-containing beverage may be in a range where the median diameter of the crosslinked starch is maintained at 0.3 to 4.9 μm.

  In the present invention, the palatability beverage for which the texture is to be improved includes tea beverages such as coffee, black tea, green tea, matcha tea, oolong tea, herbal tea, cocoa, or a mixed beverage thereof. Examples of herbal tea ingredients include hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm, and lavender. The palatability drink may include milk ingredients and creaming powder such as cafe ole, milk tea, cocoa ole. Moreover, the texture improvement effect by the cross-linked starch whose median diameter is 4.9 μm or less is that the liquid temperature of the palatable beverage is 60 ° C. or higher (hot beverage), the normal temperature is 10 ° C. or lower (ice beverage) ).

  For example, liquid foods and beverages such as palatability drinks containing a cross-linked starch can be obtained by adding and dispersing finely cross-linked starch to liquid foods and beverages such as palatability beverages produced by a conventional method. The micronized cross-linked starch may be added to liquid foods and drinks such as palatability drinks together with other additives such as sweeteners and creaming powders. The content of the cross-linked starch in liquid foods and drinks such as palatable beverages may be an amount sufficient to improve the smooth texture and body feeling to a desired level. It can be adjusted as appropriate in consideration of the type of product, other composition, the desired texture quality, and the like. For example, 0.00125 to 10% by mass, preferably 0.005 to 10% by mass, more preferably 0.005 to 10% by mass, and still more preferably 0.005 to 10% by mass as a solid content with respect to liquid foods and beverages such as palatable beverages. Cross-linked starch having a median diameter of 4.9 μm or less can be contained so that the content becomes 005 to 2 mass%, more preferably 0.005 to 1 mass%. In addition, a cross-linked starch having a median diameter of 4.9 μm or less may be contained so as to be 0.1 to 10% by mass, preferably 0.1 to 1% by mass with respect to liquid foods and beverages such as palatable beverages. it can.

  By using a cross-linked starch having a median diameter of 4.9 μm or less as a raw material for an instant palatable beverage composition, it is possible to disperse it in a liquid such as water. An instant palatable composition for beverages that can be easily prepared is obtained. Specifically, a cross-linked starch having a median diameter of 4.9 μm or less is contained in a composition having a solid content of a palatable beverage as a main raw material.

  The solid content of the liquid food and drink such as a palatability beverage used as a raw material is a soluble solid content or a pulverized solid content extracted from a palatability raw material such as tea leaves or coffee beans, and may be a powder or an aqueous solution. It may be. Since storage stability is good, it is preferable to use the solid content of the powder as a raw material. Specific examples of the solid content of the powder include instant tea powder, instant green tea powder, instant oolong tea powder, instant herbal tea powder, instant coffee powder, cocoa powder, matcha tea powder, green juice and other pulverized vegetables. 2 or more types of mixed powders etc. are mentioned. The solid content of liquid foods and beverages such as powdered or water-soluble palatable beverages can be produced by conventional methods, and commercially available products may be used.

  In addition to the cross-linked starch whose solid content and median diameter are 4.9 μm or less, other raw materials can be used in the instant palatable beverage composition depending on the desired quality characteristics. Examples of the other raw materials include ingredients that can be blended in instant tea beverages, instant coffee beverages, instant cocoa beverages, and the like. Specific examples include sweeteners, dairy ingredients, creaming powders, fragrances, excipients, binders, fluidity improvers (anti-caking agents), acidulants, pH adjusters, and coloring agents. Moreover, you may mix the finely pulverized thing, without extracting teas, herbs, coffee, etc. as needed. A thickening polysaccharide such as xanthan gum may be imparted with slime and paste, but can be blended within a range that does not impair the effects of the present invention.

  Sweeteners include sugars such as sucrose, oligosaccharides, glucose, fructose and syrup, sugar alcohols such as sorbitol, maltitol, and erythritol, high-sweetness sweeteners such as aspartame, acesulfame potassium, sucralose, stevia, neotame, and advantame. Charge.

By blending a milk raw material or creaming powder, a beverage composition having a milk feeling can be produced.
Examples of the milk raw material include whole milk powder, skim milk powder, and whey powder. In addition, whole milk powder and skim milk powder are milk (total fat milk) or skim milk obtained by removing moisture by spray drying or the like and drying to powder.

  Creaming powder is coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, or hydrogenated fats and oils such as milk fat, beef tallow and pork fat; sucrose, glucose and starch Carbohydrates such as hydrolysates; proteins such as casein and sodium caseinate; pH adjusters such as disodium hydrogen phosphate, dipotassium hydrogen phosphate and sodium citrate, whole milk powder, skim milk powder, whey powder, fragrance, emulsifier, etc. Other raw materials can be selected according to desired quality characteristics, dispersed in water, homogenized, and dried. The creaming powder preferably contains at least a vegetable oil and fat, a starch hydrolyzate such as dextrin, and milk protein, and may contain at least milk fat and milk protein.

  The creaming powder can be produced, for example, by mixing raw materials including edible fats and oils in water, then using an emulsifier or the like to make an oil-in-water emulsion (O / W emulsion), and then removing water. . As a method for removing moisture, any method such as spray drying and freeze drying can be selected and performed. The obtained creaming powder may be subjected to classification, granulation, pulverization and the like, if necessary.

  Examples of excipients and binders include starch degradation products such as dextrin and starch syrup, sugars such as maltose, lactose and trehalose, dietary fibers such as indigestible dextrin, and proteins such as casein. Among these, dextrin and candy candy which are widely used for instant tea compositions and instant coffee compositions are preferable. The excipient and binder are also used as a carrier during granulation. For example, water, alcohol, glycerin, or dextrin dissolved or dispersed in a mixed solvent thereof is sprayed at the time of granulation of a mixture in which all solid raw materials are mixed, and then the obtained granulated product is dried. May be.

  As the fluidity improver, processing preparations such as finely divided silicon oxide and tricalcium phosphate may be used.

  The liquid food or drink according to the present invention is preferably a liquid food or drink containing a high-intensity sweetener. This is because the cross-linked starch having a median diameter of 4.9 μm or less has a masking effect on the bitter and astringent taste among the unique aftertastes (bitterness and sweetness aftertaste) of the high-intensity sweetener. In addition, the cross-linked starch having a median diameter of 4.9 μm or less also has a masking effect on the sweetness postponement unique to high-intensity sweeteners such as sucralose, aspartame, and stevia. For this reason, the cross-linked starch which is physically miniaturized so that the median diameter is 4.9 μm or less is useful as a masking agent for aftertaste derived from high-intensity sweeteners of foods and drinks.

  The cross-linked starch having a median diameter of 4.9 μm or less is also preferably contained in a liquid food or drink using powdered milk such as whole milk powder or skim milk powder as a raw material. Powdered milk is powdered so as not to change the properties of milk as much as possible, and is expected to have a flavor similar to milk after dissolving in water, but in fact, it has an odor that is not felt by milk. , The smell of powdered milk such as heated odor and powdery flavor. Moreover, since protein is insolubilized by heating and drying in the preparation process of powdered milk, the powdered milk reduced with water tends to feel rough as compared with non-powdered milk. Cross-linked starch with a median diameter of 4.9 μm or less has a masking effect on powdered milk odor, and also has an effect of improving the texture smoothly. A liquid food or drink with a good feeling can be produced. For this reason, the cross-linked starch which is physically miniaturized so that the median diameter is 4.9 μm or less is useful as a masking agent for powdered milk odor of food and drink.

  Cross-linked starch having a median diameter of 4.9 μm or less also has a masking effect on astringency, bitterness, and sourness. That is, the cross-linked starch that is physically miniaturized so that the median diameter is 4.9 μm or less is useful as a masking agent for astringency, bitterness, and sourness. For this reason, by including a cross-linked starch having a median diameter of 4.9 μm or less with respect to the liquid food or drink, it is preferable to add a rough texture, bitterness, bitterness, and sourness that are not strong when the food or drink is too strong. Each type can be reduced to the desired strength.

  The cross-linked starch having a median diameter of 4.9 μm or less also has a salty taste enhancing effect. That is, the cross-linked starch that is physically miniaturized so that the median diameter is 4.9 μm or less is useful as a salty taste enhancer for the salty taste of food and drink. For this reason, as liquid food / beverage products which concern on this invention, it is also preferable that it is a salt-reduced food and salt content adjustment food which made the salt content low.

  The liquid food or drink according to the present invention can be produced by a conventional method except that the micronized cross-linked starch is used as a raw material. Moreover, generally, the liquid food / beverage products after manufacture are marketed after filling the container, after sterilizing, or after filling the container after sterilization. The said sterilization process can be suitably selected from various well-known methods as a sterilization process of food-drinks. Known sterilization methods include, for example, the retort method, LTLT (low temperature sterilization) method, HTST (high temperature short time sterilization) method, UHT (ultra high temperature instantaneous sterilization) method, steam infusion method, steam injection method, Joule type sterilization method. Law. The micronized cross-linked starch in the liquid food and drink after the sterilization treatment may have a median diameter of 4.9 μm or less at the time of eating and drinking, and the particle size distribution may be changed before and after the sterilization treatment.

  In particular, a cross-linked starch having a median diameter of 4.9 μm or less has a masking effect of a heat sterilization odor typified by a retort odor. For this reason, a liquid food subjected to heat sterilization such as retort sterilization contains a cross-linked starch having a median diameter of 4.9 μm or less, so that a sense of fat and a richer feeling than those not containing the cross-linked starch is included. In addition, the heat sterilization odor can be reduced.

  EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.

[Production Example 1]
Starmill (registered trademark) Labo Star Mini 500 g of a crosslinked starch aqueous dispersion in which phosphoric acid crosslinked rice starch (trade name: Pine White R, manufactured by Matsutani Chemical Industry Co., Ltd.) is dispersed in water so as to be 5% by mass. Fine grinding was performed using LMZ015 (manufactured by Ashizawa Finetech Co., Ltd., wet bead mill fine grinding machine).
Specifically, using zirconia beads (trade name: YTZ (registered trademark) ball, manufactured by Nikkato Co., Ltd., dimension φ = 0.3 mm), the bead filling rate in the crushing chamber (vessel) is 80%, and the peripheral speed is The speed was 12 m / sec (rotation speed: 3884 rpm). The crosslinked starch aqueous dispersion was circulated at 30 rpm with a roller pump (product name: RP-1000, manufactured by Tokyo Rika Kikai Co., Ltd.) while stirring at 100 rpm using an anchor blade in a holding tank to obtain a slurry. The cooling water to the seal tank and holding tank was 20 ° C. By circulating the slurry under these conditions for 60 minutes, micronized phosphoric acid crosslinked rice starch A was obtained.

  To the resulting micronized phosphoric acid crosslinked rice starch A [5 mass% aqueous dispersion (slurry)], an equal amount of powdered candy (trade name: M-SPD, Showa Sangyo Co., Ltd.) was added. The obtained mixed liquid was stirred at 80 ° C. for 10 minutes and then spray-dried at a hot air temperature of 180 ° C. (powdering step). As a result, a powder containing 50% by mass of micronized crosslinked starch and 50% by mass of starch candy ([micronized crosslinked starch + starch syrup] powder (50:50)) was obtained.

[Production Example 2]
Cross-linked starch water in which phosphoric acid-crosslinked tapioca starch (trade name: Pine Starch RT, manufactured by Matsutani Chemical Industry Co., Ltd.) is dispersed in water in place of an aqueous dispersion of phosphoric acid-crosslinked rice starch. A miniaturized phosphoric acid crosslinked tapioca starch A was obtained in the same manner as in Production Example 1 except that 500 g of the dispersion was used and the circulation time of the slurry was 220 minutes.
In the same manner as in Production Example 1, a powder containing 50% by mass of the obtained micronized phosphate cross-linked tapioca starch A and 50% by mass of candy ([micronized cross-linked starch + water candy] powder (50:50)) was obtained.

[Production Example 3]
A miniaturized phosphoric acid cross-linked tapioca starch B was obtained in the same manner as in Production Example 2, except that the slurry circulation time was 80 minutes.
In the same manner as in Production Example 1, a powder containing 50% by mass of the obtained micronized phosphate cross-linked tapioca starch B and 50% by mass of candy ([micronized cross-linked starch + water candy] powder (50:50)) was obtained.

[Production Example 4]
A miniaturized phosphoric acid crosslinked tapioca starch C was obtained in the same manner as in Production Example 2, except that the slurry circulation time was 60 minutes.
In the same manner as in Production Example 1, a powder containing 50% by mass of the obtained micronized phosphoric acid crosslinked tapioca starch and 50% by mass of candy ([micronized crosslinked starch + syrup] powder (50:50)) was obtained.

[Production Example 5]
A miniaturized phosphoric acid crosslinked tapioca starch D was obtained in the same manner as in Production Example 2, except that the slurry circulation time was 50 minutes.
In the same manner as in Production Example 1, a powder containing 50% by mass of the obtained micronized phosphoric acid crosslinked tapioca starch D and 50% by mass of candy ([micronized crosslinked starch + candy] powder (50:50)) was obtained.

[Test Example 1]
<Preparation of beverage samples>
Beverages having the compositions shown in Table 1 were prepared. Specifically, after all the raw materials were mixed, the total amount was adjusted to 100 g with boiling water, stirred for 5 minutes with a magnetic stirrer, and then allowed to cool to 25 ° C. Among the raw materials in Table 1, powdered candy (commercial product) is M-SPD (trade name) (manufactured by Showa Sangyo Co., Ltd.), and oxidized tapioca starch (commercial product) is Stabilose TA-8 (trade name) ( Matsutani Chemical Industry Co., Ltd.), glutinous starch is WR-1 (trade name) (manufactured by Matsutani Chemical Industry Co., Ltd.), and tapioca starch is MKK-100 (trade name) (Matsuya Chemical Industry Co., Ltd.). The phosphoric acid cross-linked rice starch is Pine White R (trade name) (manufactured by Matsutani Chemical Co., Ltd.), and the phosphoric acid cross-linked tapioca starch is Pine Starch RT (trade name) (Matsutani Chemical Co., Ltd.). ))). Moreover, [micronized cross-linked starch + water candy] powder (50:50) was produced in Production Examples 1-5.

<Measurement of particle size distribution>
The particle size distribution of starch in each beverage sample was measured using a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation). Specifically, using a flow cell, water as a measurement solvent, a refractive index of 1.60-0.10i, a measurement count of 1, an average count of 64, a measurement absorbance range maximum value of 0.2, a minimum value Was set to 0.01 and the sample solution was added until reaching the measurement range. The measurement results of the median diameter and cumulative distribution diameter D ₉₀ are shown in Table 2, and the particle size distribution is shown in FIGS. Sample No. in Tables 2-4. Indicates the same as in Table 1. The same applies hereinafter. However, in sample S containing granulated sugar and powdered starch candy and sample 1 containing oxidized tapioca starch, no starch particles were present, and the solution was transparent, so the particle size distribution could not be measured.

<Evaluation of texture and turbidity>
The texture of each obtained beverage sample (25 ° C.) was evaluated by a sensory evaluation panel trained by three people. Moreover, the white turbidity of each drink sample (25 degreeC) was evaluated by visual observation, permeation | transmission, and L value. The transmission and L value were measured using a color difference meter Spectro Color Meter SE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.). Further, a square cell having an optical path length of 10 mm was used for the transmission measurement, and a round cell of 30 mm (Φ) × 15 mm (H) was used for the L value measurement. The L value was measured by reflection. The evaluation results and measurement results are shown in Table 5.

<Precipitation rate measurement>
For each beverage sample (25 ° C.), 15 g of each sample was dispensed into a 15 mL plastic centrifuge tube and set in a centrifuge (product name: CN-2000, HSIANGTAI MACHINERY INDUSTRY. CO., LTD.). Centrifugation was performed at 3000 rpm for 5 minutes. Next, the centrifuge tube was discarded, and then stored in a thermostat at 60 ° C. for 24 hours with the cap removed. The weight of the contents of the centrifuge tube after storage was measured, and the precipitation rate was determined by the following formula (1). Table 5 shows the measurement results.
Formula (1): [Precipitation rate (%)] = [Precipitation weight (g)] × 100/15 (g)

<Evaluation of precipitation after 24 hours at 20 ° C.>
About each drink sample (25 degreeC), 50 g was each fractionated to a 50 mL volume plastic centrifuge tube, and left still for 24 hours in the room | chamber interior set to room temperature 20 degreeC. After standing, the presence or absence of precipitation was visually confirmed. The results are shown in Table 5.

  As a result, the beverage sample 1 containing oxidized tapioca starch (commercially available product) is different from the beverage sample S containing only starch syrup and granulated sugar in all of texture, white turbidity (permeation and L value), precipitation rate, and the like. There was no. On the other hand, in the beverage samples 2 to 5 containing a commercially available starch or cross-linked starch having a median diameter of 8 μm or more, roughness and pasteiness have been given, and permeation is reduced. There was a tendency for the L value to increase. In particular, Samples 2 and 3 to which a paste was applied were translucent, but when the precipitation rate was examined, they were in an undried state (translucent paste) even after storage at 60 ° C. for 24 hours. Yes (in Table 5, star).

  On the other hand, in the beverage samples 6 to 9 containing a micronized cross-linked starch having a median diameter of 0.403 to 4.751 μm, a smooth texture and body feeling are imparted, clouded, and transmission is low. The L value was as high as 20 or more. However, the precipitation rate was as low as 0.26% or less, and the redispersibility of the micronized cross-linked starch was relatively good. On the other hand, in the beverage sample 10 containing the micronized cross-linked starch having a median diameter of more than 4.9 μm, the appearance (white turbidity), permeation and L value, precipitation rate, etc. of the solution are almost the same as the beverage samples 6-9. Although it was about, it felt rough.

[Example 1]
Coffee beverages having the compositions shown in Table 6 were prepared. Specifically, after all the raw materials were mixed, the total amount was adjusted to 100 g with boiling water, stirred for 5 minutes with a magnetic stirrer, and then allowed to cool to 25 ° C. Among the raw materials in Table 6, the instant coffee powder is a commercial product (trade name: <Brendy>, manufactured by Ajinomoto General Foods Co., Ltd.), and the other raw materials are the same as in Table 1.

<Evaluation of texture and turbidity>
The texture of each obtained beverage sample (25 ° C.) was evaluated by a sensory evaluation panel trained by three people. Moreover, the white turbidity of each drink sample (25 degreeC) was evaluated by L value. The L value was measured in the same manner as in Reference Example 1. Table 7 shows the evaluation results and the measurement results.

  As a result, the beverage sample B1 containing oxidized tapioca starch (commercially available product) had a slightly higher L value than the beverage sample BS containing only syrup and granulated sugar, but had a similar texture. In the beverage samples B2 to B5 containing a commercially available starch or a crosslinked starch having a median diameter of 8 μm or more, the L value tended to be high, but roughness and pasteiness were imparted. On the other hand, in the beverage samples B6 to B9 containing the micronized cross-linked starch having a median diameter of 0.403 to 4.751 μm, a smooth texture and body feeling are imparted, and it is cloudy. All values were as high as 18 or more. On the other hand, in the beverage sample B10 containing a micronized cross-linked starch having a median diameter of more than 4.9 μm, the L value of the solution was almost the same as that of the beverage samples B6 to B9, but roughness was felt.

[Example 2]
Coffee beverages having the compositions shown in Table 8 were prepared. Specifically, after all the raw materials were mixed, the total amount was adjusted to 100 g with boiling water, stirred for 5 minutes with a magnetic stirrer, and then allowed to cool to 25 ° C. In Table 8, the instant coffee powder is a commercial product (trade name: <Brendy>, manufactured by Ajinomoto General Foods Co., Ltd.), and the creaming powder is a commercial product (trade name: <Marime>, manufactured by Ajinomoto General Foods Co., Ltd.). The other raw materials are the same as in Table 1.

<Evaluation of texture and turbidity>
The texture of each obtained beverage sample (25 ° C.) was evaluated by a sensory evaluation panel trained by three people. Moreover, the white turbidity of each drink sample (25 degreeC) was evaluated by L value. The L value was measured in the same manner as in Reference Example 1. Table 9 shows the evaluation results and the measurement results.

  As a result, the same result as in Example 1 was obtained. In other words, the beverage sample M1 containing oxidized tapioca starch (commercially available product) has a similar texture and a commercially available cross-linking having a median diameter of 8 μm or more compared to the beverage sample MS containing only syrup and granulated sugar. In the beverage samples M2 to M5 containing the starch, roughness and pasteiness have been imparted. On the other hand, in the beverage samples M6 to M9 containing the micronized cross-linked starch having a median diameter of 0.403 to 4.751 μm, a smooth texture and body feeling were imparted, but the median diameter was 4. Roughness was felt in the beverage sample M10 containing micronized cross-linked starch exceeding 9 μm.

[Production Example 6]
Phosphoric acid cross-linked tapioca starch (trade name: Pine Starch RT, manufactured by Matsutani Chemical Industry Co., Ltd.) was finely processed using a jet mill (product name: NJ-50, manufactured by Aisin Nano Technology Co., Ltd.) which is a dry pulverizer. Crushed. Specifically, pulverization was performed under the conditions of a sample introduction nozzle pressure of 1.3 MPa, a pulverization air nozzle pressure of 1.3 MPa, a sample charging speed of 11 g / h, and a pass number of 1, and micronized phosphoric acid crosslinked tapioca starch A1. Got.

[Production Example 7]
Mineralized phosphoric acid cross-linked tapioca starch A2 was obtained in the same manner as in Production Example 6 except that the sample charging speed was 7 g / h among the pulverizing conditions of the jet mill.

[Test Example 2]
Beverage samples listed in Table 10 were prepared in the same manner as in Test Example 1 except that the powders prepared in Production Examples 6 and 7 were used. In Table 10, powdered candy (commercial product) is M-SPD (trade name) (manufactured by Showa Sangyo Co., Ltd.). About the obtained drink sample, it carried out similarly to Experiment 1, and measured particle size distribution, and evaluated food texture.

  As a result, the median diameter of the micronized phosphate-crosslinked tapioca starch A1 was 5.386 μm, and the median size of the micronized phosphate-crosslinked tapioca starch A2 was 4.809 μm. Moreover, when the food texture of the obtained beverage sample was compared with the beverage sample S containing no micronized cross-linked starch, the beverage sample A1 containing micronized phosphoric acid cross-linked tapioca starch A1 having a median diameter of more than 5 μm. Although the body feeling was slightly stronger, it was rough. On the other hand, the beverage sample A2 containing the micronized phosphate-crosslinked tapioca starch A2 having a median diameter of 4.9 μm or less clearly has a strong body feeling, a smooth texture, and is not rough. It was.

[Production Example 8]
Instead of the aqueous dispersion of phosphate-crosslinked rice starch of Production Example 1, phosphate-crosslinked tapioca starch (trade name: Pine Starch RT, manufactured by Matsutani Chemical Industry Co., Ltd.) was dispersed in water so as to be 20% by mass. In the same manner as in Production Example 1, except that 900 g of the crosslinked starch aqueous dispersion was used and the circulation time of the slurry was 300 minutes, a 20 mass% phosphoric acid crosslinked tapioca starch having a median diameter of 1.324 μm (paste Obtained).

[Example 3]
Coffee drinks and starch solutions (in the table, “starch”) having the compositions shown in Table 11 were prepared. Specifically, after all the raw materials were mixed, the total amount was adjusted to 100 g with boiling water, stirred for 5 minutes with a magnetic stirrer, and then allowed to cool to 25 ° C. Next, the can was filled and wound, and then retort sterilized at 121 ° C. for 20 minutes. Among the raw materials shown in Table 11, “micronized phosphate cross-linked tapioca starch (20 mass%)” is a paste-like micronized phosphate cross-linked tapioca starch prepared in Production Example 8, and instant coffee powder is a commercial product (trade name: <Brendy>, manufactured by Ajinomoto General Foods Co., Ltd.), and powdered candy (commercial product) is M-SPD (trade name) (produced by Showa Sangyo Co., Ltd.).

The particle size distribution of the micronized phosphate cross-linked tapioca starch in the starch solution (in the table, “starch”) was measured using the laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation) with Test Example 1. It investigated similarly. As a result, the median diameter of the micronized phosphate cross-linked tapioca starch before retort sterilization was 1.324 μm (D ₉₀ : 2.925 μm), whereas the median of the micronized phosphoric acid cross-linked tapioca starch after retort sterilization was The diameter was 1.424 μm (D ₉₀ : 3.077 μm), and it was found that heat sterilization treatment such as retort sterilization treatment did not significantly affect the particle size distribution of the micronized phosphate cross-linked tapioca starch.
In addition, the texture of each coffee beverage after retort sterilization was examined in the same manner as in Test Example 1. The results are shown in Table 12.

[Example 4]
Using the paste-like micronized phosphate-crosslinked tapioca starch prepared in Production Example 8, a cocoa beverage having the composition shown in Table 13 was prepared. Specifically, all the raw materials were mixed, heated to 80 ° C., stirred with a hand mixer for 3 minutes, adjusted to 100 g with water, and then cooled to 60 ° C. In Table 13, “micronized phosphate cross-linked tapioca starch (20 mass%)” is a paste-like micronized phosphate cross-linked tapioca starch prepared in Production Example 8, and cocoa powder (commercially available product) is “Jun Morinaga” (Product name) (Morinaga Seika Co., Ltd.), non-fat milk (processed milk) (commercial product) is "Morinaga's delicious non-fat milk" (product name) (Morinaga Milk Industry Co., Ltd.), Powdered candy (commercial product) is “M-SPD” (trade name) (manufactured by Showa Sangyo Co., Ltd.).
In the same manner as in Test Example 1, the texture and color tone of the prepared cocoa beverage were examined, and compared with a control beverage sample (“control” in each table) to which micronized phosphate-crosslinked tapioca starch was not added. The evaluation results of the texture and color tone are shown in the table together with the evaluated beverage sample temperatures.

[Example 5]
Using the paste-like micronized phosphoric acid cross-linked tapioca starch prepared in Production Example 8, a fruit juice-containing vegetable beverage having the composition shown in Table 14 was prepared. Specifically, all the raw materials were mixed to make a total amount of 100 g, stirred for 3 minutes with a hand mixer, and then cooled to 8 ° C. In Table 14, “miniaturized phosphoric acid cross-linked tapioca starch (20 mass%)” and powdered water candy (commercial product) are the same as in Table 13, and the fruit juice-containing vegetable beverage (commercial product) is “Kagome Vegetable Life 100” ( Product name) (Kagome Co., Ltd., vegetable juice 50% and fruit juice 50%).
In the same manner as in Test Example 1, the texture and color tone of the prepared fruit juice-containing vegetable drink were examined, and compared with a control drink sample ("Control" in each table) to which micronized phosphate cross-linked tapioca starch was not added. . The evaluation results of the texture and color tone are shown in the table together with the evaluated beverage sample temperatures.

[Example 6]
Using the paste-like micronized phosphate cross-linked tapioca starch prepared in Production Example 8, green juice having the composition shown in Table 15 was prepared. Specifically, all the raw materials were mixed to make a total amount of 100 g, stirred for 3 minutes with a hand mixer, and then cooled to 8 ° C. In Table 15, “miniaturized phosphoric acid cross-linked tapioca starch (20% by mass)” and powdered candy (commercial product) are the same as those in Table 13, and green juice (commercial product) is “One cup of green juice every day.” (Product name) (Itoen Co., Ltd.).
In the same manner as in Test Example 1, the texture and color tone of the prepared green juice were examined, and compared with a control beverage sample (“Control” in each table) to which micronized phosphate cross-linked tapioca starch was not added. The evaluation results of the texture and color tone are shown in the table together with the evaluated beverage sample temperatures.

[Example 7]
Using the paste-like micronized phosphate cross-linked tapioca starch prepared in Production Example 8, a soy milk beverage having the composition shown in Table 16 was prepared. Specifically, all the raw materials were mixed to make a total amount of 100 g, stirred for 3 minutes with a hand mixer, and then cooled to 8 ° C. In Table 16, “micronized phosphate cross-linked tapioca starch (20 mass%)” and powdered syrup (commercial product) are the same as in Table 13, and the fruit juice-containing soymilk beverage (commercial product) is “soymilk beverage fruit mix” ( Product name) (manufactured by Kibun Foods Co., Ltd.).
In the same manner as in Test Example 1, the texture and color tone of the prepared soymilk beverage were examined, and compared with a control beverage sample (“Control” in each table) to which micronized phosphate cross-linked tapioca starch was not added. The evaluation results of the texture and color tone are shown in the table together with the evaluated beverage sample temperatures.

[Example 8]
Using the paste-like micronized phosphate-crosslinked tapioca starch prepared in Production Example 8, a milk beverage having the composition shown in Table 17 was prepared. Specifically, all the raw materials were mixed to make a total amount of 100 g, stirred for 3 minutes with a hand mixer, and then cooled to 8 ° C. In Table 17, “miniaturized phosphoric acid cross-linked tapioca starch (20 mass%)”, powdered candy (commercial product), and non-fat milk (processed milk) (commercial product) are the same as in Table 13.
The texture and color tone of the prepared milk beverage were examined in the same manner as in Test Example 1 and compared with a control beverage sample (“Control” in each table) to which no micronized phosphate cross-linked tapioca starch was added. The evaluation results of the texture and color tone are shown in the table together with the evaluated beverage sample temperatures. In the table, “milk-like texture” means a texture (mouse coating) in which milk fat globules remain in the mouth.

[Example 9]
Using the paste-like micronized phosphate-crosslinked tapioca starch prepared in Production Example 8, an acidic milk beverage having the composition shown in Table 18 was prepared. Specifically, all the raw materials were mixed to make a total amount of 100 g, stirred for 3 minutes with a hand mixer, and then cooled to 8 ° C. In Table 18, “miniaturized phosphoric acid cross-linked tapioca starch (20% by mass)” and powdered candy (commercial product) are the same as in Table 13, and acidic milk drink (commercial product) is “Tokachi Nomu Yogurt” (trade name) (Nisshin York Co., Ltd.).
In the same manner as in Test Example 1, the texture and color tone of the prepared acidic milk beverage were examined, and compared with a control beverage sample (“Control” in each table) to which micronized phosphate cross-linked tapioca starch was not added. The evaluation results of the texture and color tone are shown in the table together with the evaluated beverage sample temperatures.

[Example 10]
Using the paste-like micronized phosphate cross-linked tapioca starch prepared in Production Example 8, a consomme soup having the composition shown in Table 19 was prepared. Specifically, all the raw materials were mixed, heated to 80 ° C., stirred with a hand mixer for 3 minutes, adjusted to 100 g with water, and then cooled to 60 ° C. In Table 19, “miniaturized phosphoric acid cross-linked tapioca starch (20 mass%)” and powdered candy (commercial product) are the same as in Table 13, and solid consomme (commercial product) is “Ajinomoto KK Consomme” (trade name) ( Ajinomoto Co., Inc.).
The texture and color tone of the prepared consomme soup were examined in the same manner as in Test Example 1 and compared with a control beverage sample (“Control” in each table) to which no micronized phosphate cross-linked tapioca starch was added. The evaluation results of the texture and color tone are shown in the table together with the evaluated beverage sample temperatures.

[Example 11]
Carbonate-containing soft drinks having the compositions shown in Table 20 were prepared using the paste-like micronized phosphoric acid crosslinked tapioca starch prepared in Production Example 8. Specifically, after separating 2 g from a carbonated soft drink (cola) filled in a PET bottle serving as a base, and pre-dispersing an additive material (micronized phosphate cross-linked tapioca starch or powdered candy), Added to the original PET bottle and mixed. In Table 20, “miniaturized phosphoric acid cross-linked tapioca starch (20 mass%)” and powdered candy (commercial product) are the same as in Table 13, and cola (commercial product) is “PEPSI NEX” (trade name) (Suntory Foods). (Made by Co., Ltd.).
In the same manner as in Test Example 1, the texture and color tone of the prepared carbonated soft drink were examined, and compared with a control drink sample ("Control" in each table) to which micronized phosphate cross-linked tapioca starch was not added. . The evaluation results of the texture and color tone are shown in the table together with the evaluated beverage sample temperatures.

  The control cola (commercially available product) used aspartame, acesulfame potassium, and sucralose as high-intensity sweeteners, and had a unique aftertaste (bitterness and sweetness aftertaste). The bitter taste was presumed to be largely influenced by acesulfame potassium, and the sweet postponement by aspartame and sucralose. On the other hand, in the beverage samples T2 to T4, this aftertaste is masked, and it is close to natural sweetness such as sugar. From these results, it was found that the cross-linked starch having a median diameter of 4.9 μm or less has an aftertaste masking effect by a high-intensity sweetener or the like.

[Example 12]
Phosphoric acid crosslinked rice starch (trade name: Pine White R, manufactured by Matsutani Chemical Co., Ltd.), phosphoric acid crosslinked tapioca starch (trade name: Pine Starch RT, manufactured by Matsutani Chemical Industry Co., Ltd.), or phosphoric acid monoesterification Phosphoric acid cross-linked tapioca starch (trade name: ActiStar RT75330, manufactured by Cargill Japan Co., Ltd.) was physically micronized, and the free glucose content before and after micronization was measured.

In the micronization treatment, instead of the cross-linked starch water dispersion in which the cross-linked starch is dispersed in water to 5% by mass, a cross-linked starch water dispersion in which the cross-linked starch is dispersed in water to be 20% by mass is used. used, except that the median diameter and D ₉₀ of the cross-linked starch is cycled slurry until as described in Table 21, were carried out in the same conditions as in production example 1. Seven samples (micronized phosphoric acid crosslinked rice starch E1 to E7) with different degrees of micronization from phosphate cross-linked rice starch, and eight samples with different micronization levels from phosphoric acid cross-linked tapioca starch (Micronized phosphoric acid cross-linked tapioca starch E1 to E8) was changed from phosphoric acid monoesterified phosphoric acid cross-linked tapioca starch to six kinds of samples (micronized phosphoric acid monoesterified phosphoric acid cross-linked tapioca starch) E1 to E6) were obtained respectively.

<Measurement of particle size distribution>
About each obtained micronized cross-linked starch and commercially available starch, it mixes with water with granulated sugar and powdered water candy, the solid content concentration of starch is 0.4 mass%, the final concentration of granulated sugar is 3 mass%, powdered water candy Samples having a final concentration of 0.4% by mass were prepared, and the particle size distribution of these samples was measured in the same manner as the beverage sample of Test Example 1. As for powdered candy, granulated sugar and powdered candy are mixed with water to prepare a sample with a final concentration of granulated sugar of 3% by mass and a final concentration of powdered candy of 0.8% by mass. The particle size distribution was measured in the same manner as the beverage sample of Example 1. Table 21 shows the measurement results.

<Measurement of free glucose concentration>
Each obtained micronized cross-linked starch, phosphate cross-linked rice starch (trade name: Pine White R, manufactured by Matsutani Chemical Industry Co., Ltd.), phosphate cross-linked tapioca starch (trade name: Pine Starch RT, Matsutani Chemical Co., Ltd.) ), Phosphoric acid monoesterified phosphoric acid cross-linked tapioca starch (trade name: ActiStar RT75330, manufactured by Cargill Japan Co., Ltd.), micronized phosphoric acid cross-linked tapioca starch A1 prepared in Production Example 6 and prepared in Production Example 7 Micronized phosphate cross-linked tapioca starch A2, Mochigome starch (trade name: “WR-1”, manufactured by Matsutani Chemical Co., Ltd.), rice starch (trade name: “Fine Snow”, manufactured by Joetsu Starch Co., Ltd.), tapioca Starch (trade name: “MKK-100”, manufactured by Matsutani Chemical Industry Co., Ltd.), acetylated phosphoric acid cross-linked tapioca starch (trade name: “WMS”, Matsutani Chemical Industry) Co., Ltd.), phosphoric acid cross-linked tapioca starch B (trade name: “Pine Bake CC”, manufactured by Matsutani Chemical Industry Co., Ltd.), phosphoric acid cross-linked potato starch (trade name: “Matsuya Hyotan”), Matsutani Chemical Industry Co., Ltd. ), Phosphoric acid cross-linked waxy corn starch (trade name: “Food Starch F-11”, manufactured by Matsutani Chemical Co., Ltd.), phosphoric acid cross-linked corn starch (trade name: “Food Starch NE-1”, Matsutani Chemical Co., Ltd.) ), Hydroxypropyl phosphate cross-linked tapioca starch (trade name: “Matsuya Mayuri”, manufactured by Matsutani Chemical Industry Co., Ltd.), and powdered candy (trade name: “M-SPD”, manufactured by Showa Sangyo Co., Ltd.) ), The free glucose concentration was measured.

  Specifically, first, the sample was made into a 1% by mass solid dispersion with normal temperature water, and 15 g of each sample was dispensed into a 15 mL plastic centrifuge tube, and centrifuged (product name: “CN-2000”). ”, Manufactured by HSIANGTAI MACHINERY INDUSTRY.CO., LTD.) And centrifuged at 5000 rpm for 15 minutes. Next, with respect to the centrifuge tube, a supernatant was collected and filtered through a GL chromatodisc 13A (0.45 μm) to obtain a measurement sample.

  Next, the free glucose of each sample was analyzed by ion chromatography under the following conditions, and the free glucose concentration per solid content of each sample was determined using a calibration curve of concentration versus peak area created using commercially available glucose. Estimated from the peak area of glucose. In addition, the peak of glucose in each chromatograph was identified by comparing the retention times when using glucose (manufactured by Wako Pure Chemical Industries, Ltd.) as a standard substance.

(Ion chromatography analysis conditions)
Ion chromatograph: DXc-500 (manufactured by Nippon Dionex Co., Ltd.)
Column: CarboPacPA1 4 × 250 mm (manufactured by Nippon Dionex Co., Ltd.)
Guard column: CarboPacPA1 GUARD 4 × 50 mm (manufactured by Nippon Dionex Co., Ltd.)
Column temperature: 35 ° C
Mobile phase: 0.6% NaOH aqueous solution Flow rate: 1.0 mL / min Detection: Pulsed amperometry detector (ED-50, gold electrode)
Injection volume: 25 μL

  Table 21 shows the free glucose concentration (mass ppm) per solid content of each cross-linked starch. None of the commercially available phosphoric acid crosslinked starches contained free glucose. In contrast, physically micronized phosphate cross-linked starches all contain more free glucose than commercially available products, and the concentration of free glucose contained as the median size decreases. A tendency to increase was observed.

[Example 13]
Phosphoric acid crosslinked rice starch (trade name: Pine White R, manufactured by Matsutani Chemical Co., Ltd.), phosphoric acid crosslinked tapioca starch (trade name: Pine Starch RT, manufactured by Matsutani Chemical Industry Co., Ltd.), or phosphoric acid monoesterification About the micronized starch solution obtained by physically micronizing phosphate-crosslinked tapioca starch (trade name: ActiStar RT75330, manufactured by Cargill Japan Co., Ltd.), particle size distribution, permeation, L value, solution color tone (visual observation), precipitation Rate, precipitation evaluation (visual observation) after 24 hours, and texture were evaluated. As a control, powdered candy was also measured. The measurement results are shown in Tables 22 and 23.

In the micronization treatment, instead of the cross-linked starch water dispersion in which the cross-linked starch is dispersed in water to 5% by mass, a cross-linked starch water dispersion in which the cross-linked starch is dispersed in water to be 20% by mass is used. used, except that the median diameter and D ₉₀ of the cross-linked starch is cycled slurry until as described in Table 22, were carried out in the same conditions as in production example 1.
Next, the cross-linked starch aqueous dispersion (solid content 20% by mass), granulated sugar and powdered starch syrup mixed with water are mixed in water, and the solid content concentration of the crosslinked starch is 0.4% by mass and the final concentration of granulated sugar is 3. Samples 2 to 4 having a mass% and a final concentration of powdered candy of 0.4% by mass were prepared. In addition, granulated sugar and powdered candy were mixed with water to prepare Sample 1 having a final concentration of granulated sugar of 3% by mass and a final concentration of powdered candy of 0.8% by mass.
The particle size distribution, solution color tone (visual observation), precipitation rate, precipitation evaluation (visual observation) after 24 hours, and texture of each sample were performed in the same manner as the beverage sample of Test Example 1.
The transmission and L value of each sample was replaced with a color difference meter Spectro Color Meter SE6000 (manufactured by Nippon Denshoku Industries Co., Ltd.) instead of the color difference meter Spectro Color Meter SE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.). This was carried out in the same manner as the beverage sample of Test Example 1.

[Example 14]
Physically micronized cross-linked starch was added to the reduced solution of whole milk powder, and the effect on milk powder odor was examined.

  As the cross-linked starch used as an additive, the micronized phosphate cross-linked rice starch prepared in Example 12 (E2, E3, E4, E7), the micronized phosphate cross-linked tapioca starch (E1, E2, E5, E8), Micronized phosphoric acid monoesterified phosphoric acid crosslinked tapioca starch (E1, E2, E4, E6), phosphoric acid crosslinked rice starch (trade name: Pine White R, manufactured by Matsutani Chemical Co., Ltd.), phosphoric acid crosslinked tapioca starch ( Trade name: Pine Starch RT, manufactured by Matsutani Chemical Industry Co., Ltd.), and phosphoric acid monoesterified phosphoric acid crosslinked tapioca starch (trade name: ActiStar RT75330, manufactured by Cargill Japan Co., Ltd.) were used. All of the micronized phosphoric acid crosslinked starch prepared in Example 12 was used as an aqueous solution having a solid content of 20% by mass. As a control, powdered candy (trade name: “M-SPD”, manufactured by Showa Sangyo Co., Ltd.) was also used as an additive.

  First, in order to estimate the particle size distribution at the time of drinking about each crosslinked starch, the particle size distribution in the state after boiling was measured. Specifically, for each cross-linked starch dispersed in boiling water to 0.4% by mass and allowed to cool to room temperature, the particle size distribution in which room temperature water was circulated in the same manner as in Test Example 1. The particle size distribution was measured by adding until the measured concentration was reached. The measurement results are shown in Table 24 together with the dispersion measurement results in normal temperature water (measurement results in Example 12).

  Subsequently, 10 mass% whole milk powder solution was prepared with the composition shown to Tables 25-28. In the table, “20% whole powder aqueous solution” means a solution obtained by dissolving whole powder in 20% by mass with 60 ° C. warm water. Each sample (10% by mass whole milk powder solution) was prepared as 100% by mass in total with hot water after preparing all solid raw materials. About each 10 mass% whole milk powder solution, in the state adjusted to 50 degreeC, three sensory evaluation panel trained evaluated the flavor other than powdered milk smell, powdered milk smell, and food texture. Evaluation was performed by relative evaluation using a 10 mass% whole milk powder solution with no additive as a standard (STD). The evaluation results are shown in Tables 25 to 28.

  As a result, the cross-linked starch that is physically miniaturized so that the median diameter is 4.9 μm or less has an effect of reducing powdered milk odor, an effect of reducing roughness, an effect of imparting body feeling, and an effect of imparting smoothness. It was. Moreover, in the whole milk powder solution to which the micronized cross-linked starch having a median diameter of 4.9 μm or less was added, milk-like aroma and sweetness of milk can be felt due to masking of milk powder odor.

[Example 15]
The effect on the astringency, bitterness, and sourness of the micronized cross-linked starch was examined by adding the micronized cross-linked starch that was physically micronized to the coffee beverage and sterilizing by retort.
As the cross-linked starch used as an additive, the micronized phosphoric acid cross-linked rice starch (E4), micronized phosphoric acid cross-linked tapioca starch (E1, E2, E5, E8) prepared in Example 12 and micronized phosphoric acid monoester Phosphoric acid cross-linked tapioca starch (E1, E2, E4, E6) was used. All of the micronized phosphoric acid crosslinked starch prepared in Example 12 was used as an aqueous solution having a solid content of 20% by mass. As a control, powdered candy (trade name: “M-SPD”, manufactured by Showa Sangyo Co., Ltd.) was also used as an additive.

  First, for each cross-linked starch, in order to estimate the particle size distribution at the time of drinking, an aqueous solution having a solid content of 0.4% by mass is homogenized with a homogenizer at a liquid temperature of 70 ° C. (first stage 15 MPa / second stage 5 MPa). After that, the cans were filled, and after being tightened, the particles were sterilized by retort at 121 ° C. for 20 minutes, and the particle size distribution was measured in the same manner as in Test Example 1. In addition, the particle size distribution after homogenization and retort sterilization of an aqueous solution containing only crosslinked starch, not the particle size distribution of the coffee beverage described later, is measured when the particle size distribution is measured for the coffee beverage after retort sterilization. This is because it is impossible to distinguish between milk particles and crosslinked starch particles. The measurement results are shown in Table 29 together with the dispersion measurement results in normal temperature water (measurement results in Example 12). As a result, the median diameter of the micronized phosphoric acid cross-linked tapioca starch E1 and the micronized phosphoric acid monoesterified phosphoric acid cross-linked tapioca starch E1 was over 4.9 μm, but the median size after homogenization and retort sterilization Was 4.9 μm or less.

  Next, coffee beverages were prepared with the compositions shown in Tables 30 to 32. In the table, “coffee extract” means a coffee extract of Brix 3.38 extracted from medium roasted Colombian beans, and “emulsifier” means sucrose palmitate ester (trade name: “Ester P-1670”, Mitsubishi Chemical Foods Co., Ltd.) Each sample (coffee beverage) was prepared by mixing all ingredients, homogenized with a homogenizer at a product temperature of 70 ° C. (first stage 15 MPa / second stage 5 MPa), filled into a can, and 121 ° C. after winding For 20 minutes. About each coffee drink after retort sterilization, the masking effect and food texture of astringency, bitterness, and sourness were evaluated by 3 trained sensory evaluation panels in the state adjusted to 25 degreeC. The evaluation was performed by relative evaluation using a coffee beverage with no additive as a standard (STD). The evaluation results are shown in Tables 30 to 32.

As a result, the cross-linked starch that was physically miniaturized so that the median diameter was 4.9 μm or less was found to have a masking effect and a body feeling imparting effect on astringency, bitterness, and acidity. Furthermore, in the coffee beverage to which the cross-linked starch that was physically miniaturized so that the median diameter was 4.9 μm or less was added, a masking effect on the retort odor imparted by retort sterilization was also observed. In addition, micronized phosphate-crosslinked tapioca starch E1 and micronized phosphate monoesterified phosphate-crosslinked tapioca starch E1 that had a median diameter of 4.9 μm or less after homogenization and retort sterilization were also improved in texture and retort. Masking effect against odor was observed.
Also, micronized phosphoric acid crosslinked rice starch E4, micronized phosphoric acid crosslinked tapioca starch (E1, E2, E5, E8), and micronized phosphoric acid monoesterified phosphoric acid crosslinked tapioca starch (E1, E2, E4, E6) The coffee drink after retort sterilization containing sucrose is stored at 55 ° C. for 4 weeks and then stored at 1 ° C. for 5 days. There were no problems with emulsification stability such as the generation of solid white suspension and precipitation redispersibility.

[Example 16]
Physically micronized micronized cross-linked starch was added to an aqueous solution of high-intensity sweetener, and the effect of micronized cross-linked starch on the aftertaste of high-intensity sweetener was investigated. Examples of high-intensity sweeteners include acesulfame potassium (trade name: “Sanet (registered trademark)”, manufactured by Neutrinova Co., Ltd.), aspartame (trade name: “PAL SWEET DIET (registered trademark)”, Ajinomoto Healthy Supply ( , Sucralose (trade name: “Sucralose”, manufactured by Saneigen FFI Co., Ltd.), Stevia (trade name: “Rebaudio J-100”, manufactured by Morita Chemical Co., Ltd.) It was.

  As the cross-linked starch used as an additive, the micronized phosphate cross-linked rice starch prepared in Example 12 (E2, E3, E4, E7), the micronized phosphate cross-linked tapioca starch (E1, E2, E5, E8), Micronized phosphoric acid monoesterified phosphoric acid crosslinked tapioca starch (E1, E2, E4, E6), phosphoric acid crosslinked rice starch (trade name: Pine White R, manufactured by Matsutani Chemical Co., Ltd.), phosphoric acid crosslinked tapioca starch ( Trade name: Pine Starch RT, manufactured by Matsutani Chemical Industry Co., Ltd.), and phosphoric acid monoesterified phosphoric acid crosslinked tapioca starch (trade name: ActiStar RT75330, manufactured by Cargill Japan Co., Ltd.) were used. All of the micronized phosphoric acid crosslinked starch prepared in Example 12 was used as an aqueous solution having a solid content of 20% by mass. As a control, powdered candy (trade name: “M-SPD”, manufactured by Showa Sangyo Co., Ltd.) was also used as an additive.

  Next, sweetener water was prepared with the compositions shown in Tables 33-40. The concentration of the high-intensity sweetener is 1 for the sweetness of granulated sugar, 200 for the sweetness of acesulfame potassium, 200 for the sweetness of aspartame, 600 for the sweetness of sucralose, and 400 for the sweetness of stevia. The concentration was equivalent to mass%. About each sweetener water, the bitterness taste, the sweetness post-masking effect, and food texture were evaluated by 3 trained sensory evaluation panels in the state adjusted to 25 degreeC. Evaluation was performed by relative evaluation using a 3% by weight granulated sugar solution as a standard (STD). The evaluation results are shown in Tables 33-40.

  As a result, the cross-linked starch that has been physically miniaturized so that the median diameter is 4.9 μm or less has a bitter and astringent taste unique to high-intensity sweeteners and a post-masking effect of sweetness, and a body-feeling effect. Was recognized.

[Example 17]
A physically micronized cross-linked starch was added to saline, and the effect of the micronized cross-linked starch on the salty taste was examined.
As the cross-linked starch used as an additive, the micronized phosphoric acid cross-linked rice starch (E2, E3, E7) prepared in Example 12, a micronized phosphoric acid cross-linked tapioca starch (E1, E2, E5, E8), micronized Phosphoric monoesterified phosphoric acid crosslinked tapioca starch (E1, E2, E6), phosphoric acid crosslinked rice starch (trade name: Pine White R, manufactured by Matsutani Chemical Co., Ltd.), phosphoric acid crosslinked tapioca starch (trade name: Pine) Starch RT, manufactured by Matsutani Chemical Industry Co., Ltd.), and phosphoric acid monoesterified phosphoric acid cross-linked tapioca starch (trade name: ActiStar RT75330, manufactured by Cargill Japan Co., Ltd.) were used. All of the micronized phosphoric acid crosslinked starch prepared in Example 12 was used as an aqueous solution having a solid content of 20% by mass. As a control, powdered candy (trade name: “M-SPD”, manufactured by Showa Sangyo Co., Ltd.) was also used as an additive.

  Subsequently, the salt solution was prepared with the composition shown to Tables 41-46. About each salt solution, the salty enhancement effect and food texture were evaluated by 3 trained sensory evaluation panels in the state adjusted to 25 degreeC. The evaluation was performed by relative evaluation using a saline solution with no additive as a standard (STD). The evaluation results are shown in Tables 41 to 46.

  As a result, the cross-linked starch that was physically miniaturized so that the median diameter was 4.9 μm or less was observed to have a salty taste enhancing effect and a body feeling imparting effect.

[Example 18]
The micronized cross-linked starch that was physically micronized was added to a commercial soft drink, and the effect of the micronized cross-linked starch on the acidity was investigated.
As the cross-linked starch used as an additive, the micronized phosphoric acid cross-linked rice starch (E2, E3, E7) prepared in Example 12, a micronized phosphoric acid cross-linked tapioca starch (E1, E2, E5, E8), micronized Phosphoric acid monoesterified phosphoric acid cross-linked tapioca starch (E1, E2, E4, E6), phosphoric acid cross-linked rice starch (trade name: Pine White R, manufactured by Matsutani Chemical Co., Ltd.), phosphoric acid cross-linked tapioca starch (trade name) : Pine Starch RT, manufactured by Matsutani Chemical Co., Ltd.), and phosphoric acid monoesterified phosphoric acid cross-linked tapioca starch (trade name: ActiStar RT75330, manufactured by Cargill Japan). All of the micronized phosphoric acid crosslinked starch prepared in Example 12 was used as an aqueous solution having a solid content of 20% by mass. As a control, powdered candy (trade name: “M-SPD”, manufactured by Showa Sangyo Co., Ltd.) was also used as an additive.

  Next, soft drinks were prepared with the compositions shown in Tables 47 to 52. In the table, “milky beverage (commercially available)” means a soft drink “Calpis water” (500 mL PET bottle, Calpis Co., Ltd.) made mainly from skim milk powder and lactic acid bacteria beverages. About each soft drink, the sour masking effect and food texture were evaluated by 3 trained sensory evaluation panels in the state adjusted to 10 degreeC. Evaluation was performed by relative evaluation using a soft drink with no additive as a standard (STD). The evaluation results are shown in Tables 47 to 52.

  As a result, the cross-linked starch that was physically miniaturized so that the median diameter was 4.9 μm or less was found to have both a sourness enhancing effect and a body feeling imparting effect.

  The liquid food / beverage product and instant palatable beverage composition according to the present invention can be used for the fat feeling of liquid food / beverage products such as coffee and tea beverages by a simple process of blending a cross-linked starch having a specific size. Therefore, it can be used in the field of manufacturing liquid foods and beverages such as palatability drinks.

Claims (5)

  A crosslinked starch, which is physically miniaturized so that the free glucose content per solid content is 4.5 mass ppm or more and 1000 mass ppm or less and the median diameter is 4.9 µm or less.   The cross-linked starch according to claim 1, wherein the dispersion solution dispersed in water so as to have a solid content of 0.4% by mass becomes cloudy.   Use one or more kinds selected from a bead mill and a jet mill so that the cross-linked starch has a median diameter of 4.9 μm or less and a free glucose content per solid content of 4.5 mass ppm to 1000 mass ppm. And then pulverizing the cross-linked starch.   The method for miniaturizing a crosslinked starch according to claim 3, wherein the crosslinked starch after pulverization becomes cloudy when dispersed in water so that the solid content is 0.4% by mass.   A food or drink comprising the crosslinked starch according to claim 1 or 2.

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