JP2016154461A - Powdery composition and smoothie-like beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a simple powdery composition capable of being easily carried and capable of being manufactured a smoothie-like beverage excellent in full-scale texture which juice squeezed directly from vegetable or fruit has and the smoothie-like beverage manufactured from the powdery composition.SOLUTION: There are provided a powdery composition for manufacturing a smoothie-like beverage by mixing with water and containing one or more selected from a group consisting of a ground product of vegetable, a dry powder of vegetable juice, a ground product of fruit and a dry powder of fruit, a water-insoluble dietary fiber and a water-soluble dietary fiber, and the smoothie-like beverage manufactured by mixing the powdery composition and water.SELECTED DRAWING: None

Description

  The present invention relates to a powdery composition for preparing a smoothie-like beverage by mixing with water, and a smoothie-like beverage prepared by mixing the powdered composition with water.

  According to the guidelines of the Ministry of Health, Labor and Welfare, a balanced diet based on staple foods, main dishes and side dishes is recommended. A diet with a good balance of trace components such as vitamins and minerals as well as the three major nutrients is preferred. With increasing consumer interest in food and health, many supplements and functional foods that supplement deficient nutrients have appeared. In addition, there are many beverages and foods that use natural ingredients due to their nature orientation, and consumers have a wider choice of choices.

  However, in the recent consumer life, it is difficult to say that a satisfying dietary life is always given in view of the extremely busy situation. According to a survey by the Ministry of Health, Labor and Welfare, the rate of missing breakfast in the 20-30s is particularly high. Therefore, there is a demand for products that can be easily replenished with nutrition in the morning.

  Vegetables and fruits are rich in vitamins and minerals, and also rich in dietary fiber, so it is preferable to take them as breakfast support. However, it is difficult to take vegetables and fruits in a well-balanced manner because they have relatively many likes and dislikes, some are difficult to eat, and tend to be expensive. Therefore, in order to make it easier to ingest vegetables and fruits, many products in the form of beverages such as juices and smoothies are seen and used for breakfast. Smoothies are beverages prepared by mixing frozen fruits and vegetables with dairy products such as yogurt and milk. However, beverages containing a sufficient amount of vegetable juice or fruit juice are muddy, and few are easy to drink even in flavor. Moreover, since there is much precipitation, there also exists a fault that it is necessary to fully stir before drinking. As a method for improving these disadvantages, for example, Patent Document 1 discloses a content of solids derived from vegetables and fruits in addition to blending of acidic polysaccharide water-soluble dietary fiber and / or neutral polysaccharide water-soluble dietary fiber. A method for reducing the blue odor and the heated odor after the heat sterilization treatment by adjusting the range to a certain range and improving the ease of drinking beverages containing vegetables and fruits is disclosed.

  In addition, a powdery composition containing vegetable juice or dried fruit juice powder for easier consumption of beverages containing vegetable juice or fruit juice without the need to squeeze vegetables and fruits directly Is sold. For example, in Patent Document 2, a specific amount of a thickener consisting of xanthan gum, lambda carrageenan, and guar gum, and processed starch are blended, so that it dissolves quickly and quickly in low temperature and low milk fat content. Thus, a method for producing a beverage having both smoothie-like physical properties, good texture and flavor is disclosed.

  On the other hand, glucomannan, which is a natural polysaccharide complex contained in konjac koji, has a high thickening action, gel action, binding action at low concentrations, and has physiological effects as low-calorie dietary fiber. It is used to improve the quality of simple foods (see, for example, Patent Document 3).

Japanese Patent No. 3825037 JP 2012-115207 A Japanese Patent No. 5622980

  A powdery composition containing a vegetable juice or a dried fruit juice powder is a very convenient one that can easily prepare a beverage containing a vegetable juice or fruit juice by dissolving it in water or milk. On the other hand, the powdery composition has a problem that it does not have a full-fledged texture such as juice or smoothie obtained by directly squeezing vegetables or fruits.

  The present invention is a simple powdery composition that can be easily carried, and can be easily mixed just with water. It aims at providing the powdery composition which can manufacture a drink.

  As a result of diligent research to solve the above-mentioned problems, the inventors have mixed insoluble dietary fiber and water-soluble dietary fiber in addition to dry powder of juice of vegetables and fruits, and only mixed with water or the like. Thus, the inventors have found that a powdery composition capable of preparing a beverage having an appropriate smoothness-like viscosity, a texture and a freshness can be obtained, and the present invention has been completed.

[1] The powdery composition according to the first aspect of the present invention is a powdery composition for mixing with water to prepare a smoothie-like beverage, which is a pulverized vegetable product and dried vegetable juice It contains at least one selected from the group consisting of powder, pulverized fruit and dried powder of fruit juice, insoluble dietary fiber, and water-soluble dietary fiber.
[2] In the powdered composition according to [1], the water-soluble dietary fiber contains glucomannan, alginic acid, pectin, carrageenan, xanthan gum, guar gum, gum arabic, agar, locust bean gum, tamarind seed gum, indigestible It is preferable that it is 1 or more types selected from the group which consists of sex dextrin and polydextrose.
[3] In the powdery composition of [1], the water-soluble dietary fiber is preferably glucomannan.
[4] In the powdery composition according to any one of [1] to [3], 50% of the particle size distribution measured by a laser diffraction scattering type particle size distribution measurement method of the insoluble dietary fiber and the water-soluble dietary fiber The diameter is preferably 150 to 500 μm.
[5] In the powdery composition according to any one of [1] to [4], the particle size distribution measured by a laser diffraction scattering type particle size distribution measurement method for insoluble components in a beverage prepared by mixing with water. The 50% particle size is preferably 180 to 300 μm.
[6] In the powdered composition of any one of [1] to [5], it is preferable that the beverage prepared by mixing with water has a viscosity of 30 to 150 mPa · s.
[7] In the powdered composition according to any one of [1] to [6], the sum of the concentrations of the insoluble dietary fiber and the water-soluble dietary fiber in a beverage prepared by mixing with water is: It is preferable that it becomes 0.3-0.6 mass%.
[8] In the powdered composition according to any one of [1] to [7], the water-soluble dietary fiber is glucomannan, and the content concentration of glucomannan in a beverage prepared by mixing with water is 0.05 to 0.3% by mass is preferable.
[9] In the powdered composition according to any one of [1] to [8], it is preferable that the insoluble dietary fiber is derived from one or more selected from the group consisting of citrus fruits and apples.
[10] A smoothie-like beverage according to the second aspect of the present invention is characterized by being prepared by mixing the powdered composition of any one of [1] to [9] with water.

  The powdered composition according to the present invention has an excellent smooth texture when mixed with water and has an appropriate smoothness-like viscosity and a full-textured texture of juices and the like directly squeezed vegetables and fruits such as texture and freshness. Smoothie-like beverages can be prepared. Furthermore, since the powdery composition according to the present invention is powdery, it can be easily carried and is suitable for stable long-term storage.

  A powdered composition according to the present invention is a powdered composition for preparing a smoothie-like beverage by mixing with water, and is a pulverized vegetable product, a dried vegetable juice powder, a pulverized fruit product, and It contains at least one selected from the group consisting of dry powder of fruit juice, insoluble dietary fiber, and water-soluble dietary fiber. By mixing the powdered composition according to the present invention with water, a smoothie-like beverage having a moderate viscosity, texture and freshness, although there is little rough appearance and texture on conventional beverages Can be prepared. The pulverized vegetable product and the dried powder of vegetable juice may be collectively referred to as a vegetable-derived powdered solid, and the pulverized product of fruit and the dried fruit juice may be collectively referred to as a fruit-derived powdered solid. The powdered composition according to the present invention contains insoluble dietary fiber, so that when mixed with water, the texture is less rough but can reproduce a real texture, and also contains water-soluble dietary fiber. As a result, precipitation of insoluble solids is suppressed and a smoothie-like moderate viscosity can be achieved.

  The powdered composition according to the present invention is selected from the group consisting of a vegetable pulverized product, a vegetable juice dried powder, a fruit pulverized product, and a fruit juice dried powder as a powdered solid content derived from vegetables or fruits. Contains more than seeds. The powdered composition according to the present invention preferably contains a powdered solid derived from two or more kinds of vegetables or fruits from the viewpoint of nutritional balance and taste, and is derived from at least one kind of vegetables. More preferably, it contains a powdered solid and a powdered solid derived from at least one kind of fruit.

  Examples of the vegetable as a raw material of the powdered solid content derived from the vegetable contained in the powdered composition according to the present invention include kale, broccoli, watercress, komatsuna, radish, cauliflower, mugwort, syringa, lettuce, cabbage, purple cabbage , Cabbage, parsley, celery, ashitaba, carrot, moloheiya, asparagus, spinach, tomato, eggplant, paprika, pepper, perilla, red pepper, ginger, pumpkin, cucumber, bitter gourd, okra, burdock, soybean and the like. For example, the powdery composition containing powdery solids prepared from kale, broccoli, mugwort, asparagus, okra, komatsuna, pumpkin, radish, parsley, spinach, carrot, and paprika, And a smoothie-like beverage with a good nutritional balance.

  Examples of the fruit serving as a raw material for the powdery solid content derived from the fruit contained in the powdered composition according to the present invention include, for example, pineapple, mango, guava, acerola, orange, navel orange, grapefruit, mandarin orange, lime, yuzu, shikuwasha , Lemon, apple, peach, plum, prune, pear, pear, cherry, strawberry, raspberry, cassis, cranberry, blueberry, melon, watermelon, kiwifruit, plum, grape, pomegranate, banana and the like. For example, a powdery composition containing powdered solids prepared from pineapple, orange, apple, and mango can provide a smoothie-like beverage with good taste and nutritional balance.

  The pulverized product of vegetables and fruits can be prepared by a conventional method. For example, it can be prepared by drying vegetables or fruits and then pulverizing them with a pulverizer. The vegetable or fruit used as a raw material may be shredded or crushed using a dicer, a cutter, a slicer, a hammer crusher or the like before drying. Moreover, it can prepare also by grind | pulverizing what freeze-dried vegetables or the fruit with the grinder. In addition, after heat-treating vegetables or fruits and freeze-drying the paste, it may be pulverized by a pulverizer.

  The dried powder of vegetable juice and fruit juice can be prepared by drying and pulverizing vegetable juice and fruit juice prepared by squeezing vegetables or fruits. Fruit juice and the like are dried by spray drying, freeze drying, vacuum drying, foam mat drying, or the like. Among them, the spray drying method is mainly used because the influence on the nutritional component and the taste component can be suppressed and a large volume of squeezed juice can be processed in a relatively short time. Moreover, vegetable juice and fruit juice can also be pulverized in the state fixed to the said solid support | carrier by drying with solid support | carriers, such as dextrin. As the dextrin, a dextrin having a low DE (Dextrose Equivalent) value is preferable.

  The squeezing of vegetables or fruits can be performed using, for example, a squeezer such as a pulper, screw press, ginner, decanter, uniaxial or biaxial (same direction or different direction rotation type) extruder. The vegetables or fruits are preferably shredded or crushed to an appropriate size before squeezing, and may be heat-treated before squeezing as necessary. Moreover, it is preferable to concentrate the obtained juice before drying. The concentration treatment can be performed by a conventional method using a commonly used concentrator such as a vacuum concentrator, a stirring type thin film type concentrator, a plate type concentrator or the like.

  The insoluble dietary fiber contained in the powdered composition according to the present invention may be an insoluble dietary fiber derived from algae or fungi, but is preferably a plant-derived insoluble dietary fiber, and is derived from a vegetable or fruit. More preferably, it is a fiber. The insoluble dietary fiber contained in the powdered composition according to the present invention is preferably one or more selected from vegetables and fruits mentioned as raw materials such as pulverized vegetables. Lemon, orange, navel orange, grapefruit, citrus fruits such as mandarin orange, lime, yuzu, shikuwasha, or insoluble dietary fiber derived from apple is more preferable.

  The water-soluble dietary fiber contained in the powdery composition according to the present invention is not particularly limited as long as it is edible and can be used as a raw material for food and drink. Examples of water-soluble dietary fiber include alginic acid, low molecular weight alginic acid, carrageenan, fucoidan, porphyran, agaropectin, pectin, low molecular weight pectin, gum arabic, karaya gum, gellan gum, xanthan gum, indigestible dextrin, guar gum, guar gum degradation product, Examples include pullulan, water-soluble corn fiber, hemicellulose, low molecular weight hemicellulose, soybean dietary fiber, locust bean gum, tamarind seed gum, glucomannan, guard run, and agar. The water-soluble dietary fiber contained in the powdered composition according to the present invention includes glucomannan, alginic acid, pectin, carrageenan, xanthan gum, guar gum, gum arabic, agar, locust bean gum, tamarind seed gum, indigestible dextrin, and One or more selected from the group consisting of polydextrose is preferable, and one or more selected from the group consisting of glucomannan, xanthan gum, and guar gum is preferable from the viewpoint of difficulty in sedimentation when mixed with water. Glucomannan is particularly preferred from the viewpoints of ease of dissolution in food and ease of obtaining a feeling of fullness when eating.

The insoluble dietary fiber and water-soluble dietary fiber contained in the powdered composition according to the present invention preferably have a 50% particle diameter (cumulative distribution diameter D ₅₀ ) of 150 to 500 μm, and a 50% particle diameter of 180 to 400 μm. More preferably, the 50% particle size is 180-350 μm, the 50% particle size is more preferably 180-300 μm, the 50% particle size is 180-300 μm, and The average particle size is particularly preferably 180 to 280 μm. When the dietary fiber particle size is too large, it tends to settle when mixed with water, but when 50% particle size is 500 μm or less, it dissolves or disperses quickly when mixed with water, and , Hard to settle. In addition, the 50% particle size of dietary fiber is 150 μm or more, and because it has an appropriate size, the texture of the beverage dissolved / dispersed in water is like the juice of vegetables and fruits while suppressing the roughness. Fully crushed and fresh texture.

  In addition, in this invention and this-application specification, the particle diameter of powdery solid content including insoluble dietary fiber etc. means the value of the particle size distribution measured by the laser diffraction scattering type particle size distribution measuring method. Specifically, for example, it can be measured by a conventional method using a commercially available laser diffraction particle size distribution measuring device such as a particle size distribution measuring device SALD-2100 manufactured by Shimadzu Corporation.

  The content of water-soluble dietary fiber in the powdered composition according to the present invention is preferably such that the viscosity of a beverage prepared by mixing the powdered composition with a predetermined amount of water is 30 to 150 mPa · s. 30 to 120 mPa · s, more preferably 30 to 90 mPa · s, and still more preferably 30 to 60 mPa · s. The beverage prepared by mixing the powdered composition according to the present invention with water has a viscosity of 150 mPa · s or less, so that it is easy to drink without having a muddy texture or pasty texture like vegetable juice. . Moreover, when the viscosity of the beverage is 30 mPa · s or more, the powdered solid content derived from insoluble dietary fiber, vegetables, and the like is stably dispersed and hardly settled.

  Among them, when the water-soluble dietary fiber contained in the powdered composition according to the present invention is glucomannan, the content of the glucomannan contained in the powdered composition according to the present invention is the same as that of the powdered composition. The amount of glucomannan in the beverage prepared by mixing with water is preferably 0.01 to 0.35% by mass, more preferably 0.02 to 0.3% by mass. Preferably, the amount is 0.05 to 0.3% by mass.

  In the present invention and the present specification, the viscosity of a beverage means a shear viscosity (mPa · s) at a shear rate of 50 / s unless otherwise specified.

  The content of the insoluble dietary fiber and the water-soluble dietary fiber in the powdered composition according to the present invention is a beverage prepared by mixing the powdered composition with water since a beverage having a sufficient texture is obtained. It is preferable that the sum of the concentrations of the insoluble dietary fiber and the water-soluble dietary fiber is 0.02 to 0.7% by mass, and 0.05 to 0.6% by mass. Is more preferable, and it is still more preferable that it is 0.3-0.6 mass%. In addition, the content ratio (mass ratio) of insoluble dietary fiber and water-soluble dietary fiber in the powdered composition according to the present invention is 10:90 [content of water-soluble dietary fiber]: [content of insoluble dietary fiber]. -50: 50 is preferable, and 20: 80-40: 60 is more preferable.

  The powdery composition according to the present invention may contain other raw materials in addition to powdered solids derived from vegetables and / or fruits, insoluble dietary fiber, and water-soluble dietary fiber. Examples of the other raw materials include components that can be mixed in a powdery composition for mixing with water or the like to prepare a beverage. Specific examples include acidulants, sweeteners, flavors, pigments, excipients, binders, fluidity improvers (anti-caking agents), and the like.

  Examples of excipients and binders include starch degradation products such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, and proteins such as casein. Among these, dextrin which is widely used for powdered compositions is preferable. The excipient and binder are also used as a carrier during granulation.

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

Examples of the sour agent include food additives such as citric acid, tartaric acid, malic acid and the like.
Examples of the sweetener include sugars such as sugar, sucrose, oligosaccharide, glucose, and fructose, sugar alcohols such as sorbitol, maltitol, and erythritol, high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose, and stevia. .

  By mixing the powdery composition according to the present invention with a liquid such as water or milk, a palatability beverage having a fruity scent can be prepared. The liquid in which the beverage composition according to the present invention is mixed may be at a high temperature of 60 ° C. or higher, may be about room temperature, or may be a low temperature of 10 ° C. or lower.

  The powdered composition according to the present invention is used to pack several cups in a container such as a bottle so that one cup of drink can be individually packaged in a small pouch, etc. It can also be packaged and supplied as a product.

  The individual wrapping type is one in which the contents of one smoothie-like beverage are filled and packaged in a stick-shaped aluminum pouch or the like. The individual wrapping type has an advantage that it is easy to handle and hygienic because one cup is hermetically sealed.

  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. In the following examples and the like, “%” means “mass / volume%” unless otherwise specified.

[Reference Example 1]
About the dry powder of insoluble dietary fiber derived from three kinds of fruits prepared by a conventional method (insoluble dietary fiber A derived from citrus, insoluble dietary fiber B derived from citrus, and insoluble dietary fiber C derived from apple) Measurement was performed using a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation). Specifically, a solution obtained by dispersing 0.3 g of dry powder in 120 mL of water is used as a sample solution, a flow cell is used, water is used as a measurement solvent, a refractive index is 1.60 to 0.10 i, and a measured absorbance range. The maximum value of 0.2 was set to 0.2 and the minimum value was set to 0.01, and the sample solution was added until the measurement range was reached. The measurement results are shown in Table 1.

[Example 1]
A powdery composition containing a powdered solid content derived from vegetables, a powdered solid content derived from fruits, an insoluble dietary fiber derived from citrus fruits, an insoluble dietary fiber derived from apples, and glucomannan (Sample 1-1) And the powdery composition (commercial products A to D) containing a solid content derived from commercially available vegetables and fruits, the viscosity of the beverage prepared by mixing with water, the particle size of the insoluble solid content, and the texture Etc. were investigated. In addition, as a control, the commercially available vegetable juices (commercial products E and F) were also examined for viscosity, particle size of insoluble solids, texture, and the like. In terms of labeling, the commercial product A contained carrageenan and sodium alginate, and the commercial product C contained xanthan gum and guar gum. The water-soluble dietary fiber contained in the commercial products B and D was unknown.

<Preparation of Sample 1-1>
Powdered solid content derived from vegetables, powdered solid content derived from fruit, dried powder of insoluble dietary fiber A derived from citrus fruits whose particle size distribution was measured in Reference Example 1, and derived from apple whose particle size distribution was measured in Reference Example 1 The insoluble dietary fiber C dry powder and the glucomannan dry powder were mixed to prepare Sample 1-1, which is a powdery composition. As a powdered solid content derived from vegetables, a dry powder mixture of kale, broccoli, mugwort, asparagus, okra, komatsuna, pumpkin, radish, parsley, spinach, carrot, and paprika was used. As the powdery solids derived from fruits, a mixture of pineapple, orange, apple, and mango dry powder was used.

<Preparation of beverage samples>
In Sample 1-1, 15 g of the powdery composition was mixed with 120 mL of water to prepare a smoothie-like beverage. About commercial item AD, the drink was prepared so that it might become one cup recommended by the manufacturer (commercial item A: 10 g / 100 mL, commercial item B: 4.5 g / 100 mL, commercial item C: 10 g / 120 mL) Commercial product D: 15 g / 100 mL). In any case, each powdery composition was put into a container containing water (5 ° C.) and stirred with a spoon until the soluble component dissolved or swollen and the insoluble solid content was uniformly dispersed. . Sample 1-1 could be prepared earliest and commercial product B dissolved relatively quickly, but commercial product A, commercial product C and commercial product D were difficult to dissolve and difficult to prepare in a uniform solution. .

<Measurement of particle size distribution>
The particle size distribution of insoluble solids in each beverage sample was measured in the same manner as in Reference Example 1. Table 2 shows the measurement results of the 50% particle size (“50D” in the table) (μm) and the average particle size (μm) of each beverage sample. Both the average particle diameter and the 50% particle diameter were the largest in the commercial product A and the commercial product B was significantly smaller.

<Measurement of shear viscosity>
The shear viscosity of each beverage sample was measured using a viscoelasticity measuring device MCR302 (manufactured by Anton Paar). Specifically, a coaxial cylindrical jig (double gap type) was used, and the shear viscosity at 5 ° C. was measured at a shear rate of 25 to 500 (1 / s).

  Table 3 shows the measurement results of the shear viscosity (mPa · s) at each shear rate (1 / second) of each beverage sample. The commercial product B, which had a remarkably small 50% particle size, and the commercial product E, which was a commercial vegetable juice, had a very low shear viscosity and were free flowing. In addition, the commercial products C and D had a shear viscosity at 50 / s of 200 mPa · s or higher, and the viscosity was very high.

<Measurement of ease of sedimentation of insoluble solids>
By pouring 10 mL of each beverage sample immediately after stirring with a spoon into a resin tube having an inner diameter of 13.5 mm and a height of 100 mm, the height of the precipitate after 1 minute, 5 minutes, and 10 minutes was measured. The amount of sedimentation was compared. Table 4 shows the measured precipitation height (mm) and appearance properties (visual observation) for each beverage sample.

  As a result, the commercial products A and B did not settle for 5 minutes after stirring with a spoon and were stably dispersed, but after 10 minutes from the stirring, the commercial products A were completely separated into upper and lower two layers. The commercial product B had completely settled at the bottom. Since the commercial product A is too high in viscosity, it is assumed that the commercial product B is too low in viscosity. In all the other beverage samples, no precipitate was observed even after 10 minutes from stirring with a spoon, and the insoluble solid content was stably dispersed.

<Evaluation of texture>
Among the textures of each beverage sample, the strength and taste (strength of preference) were evaluated with respect to the rough feeling, the irritating feeling, the crushed feeling, the muddy feeling, the freshness, and the fullness. Evaluation is performed by 5 panels (3 males and 2 females) in 5 levels (strength: 1 is the weakest, 5 is the strongest, preference: 1 is the least preferred, 5 is the most preferred), The average score of the five panelists was used as the evaluation result. Table 5 shows the strength evaluation results, and Table 6 shows the preference evaluation results. Table 6 also shows the overall preference evaluation results including not only the texture of each beverage.

  As a result, the commercial products E and B, which had a weak texture as a whole, had a low texture preference. Moreover, the evaluation of the taste of food texture was higher for the commercial products A and Sample 1-1, which had a moderate texture, than the commercial products C and D, which had a relatively strong texture. That is, the degree of preference is low whether the texture is too strong or too weak. Among samples 1-1 and commercial products A, in which the evaluation of the taste of the texture was particularly good, sample 1-1 had a high overall beverage preference, but commercial product A had a low overall preference. . This is presumably because the commercial product A was difficult to dissolve in water and it took time and effort to prepare.

<Measurement of dietary fiber content>
The content of insoluble dietary fiber and water-soluble dietary fiber per serving of each beverage sample was measured. Commercial products E and F were measured with 100 g serving as one serving. Specifically, it was measured by an enzyme-weight method.

  Insoluble dietary fiber content (g), water-soluble dietary fiber content (g), sum of insoluble dietary fiber content and water-soluble dietary fiber content (total dietary fiber content) (g Table 7 shows the content ratio of water-soluble dietary fiber and insoluble dietary fiber.

[Example 2]
Powdered solids derived from vegetables and fruits used in Example 1, dry powder of insoluble dietary fiber A derived from citrus fruits whose particle size distribution was measured in Reference Example 1, and particle size distribution in Reference Example 1 The dried powder of insoluble dietary fiber C derived from apple and the dried powder of glucomannan were mixed to prepare Sample 2-1, which is a powdery composition. Further, except that xanthan gum was used in place of glucomannan, the powdery composition sample 2-2 was obtained in the same manner as in sample 2-1, and in the same manner as sample 2-1, except that guar gum was used in place of glucomannan. Powdery composition samples 2-3 were prepared respectively.
Each of the powdery composition samples 2-1 to 2-3 was mixed with 15 g of the powdery composition with 120 mL of water (5 ° C.) to prepare a smoothie-like beverage. Any powdery composition was put into a container containing water and stirred with a spoon, so that the soluble component was easily dissolved or swollen and the insoluble solid content was uniformly dispersed. Sample 2-1 could be prepared earliest, and samples 2-2 and 2-3 could also be easily prepared earlier than commercial product A, commercial product C, and commercial product D in Example 1.

  The shear viscosity of each beverage and the ease of sedimentation of insoluble solids were measured in the same manner as in Example 1. The measurement results of the shear viscosity are shown in Table 8, and the measured precipitation height (mm) and appearance properties (visual observation) are shown in Table 9.

  All the beverages had a smoothie-like moderate viscosity, and the dispersion stability of insoluble solids was good. Moreover, when each drink was drunk, all were fresh and excellent in full-scale food texture. Sample 2-1 using glucomannan as the water-soluble dietary fiber had the highest satiety.

[Example 3]
Powdered compositions having the compositions described in Tables 10 and 11 were prepared. In the table, citrus-derived insoluble dietary fiber A, citrus-derived insoluble dietary fiber B, and apple-derived insoluble dietary fiber C are those obtained by measuring the particle size distribution in Reference Example 1, and the vegetable powder and fruit juice powder in Example 1 It is the powdered solid content derived from the used vegetables, and the powdered solid content derived from fruits.

  A smoothie-like beverage was prepared from the powdered composition prepared in each formulation. Specifically, 15 g of the powdery composition was put into a container containing 120 mL of water (5 ° C.) and stirred with a spoon. In any powdered composition, the soluble component was easily dissolved or swollen and the insoluble solid content was uniformly dispersed by stirring with a spoon.

  The particle size distribution of the prepared smoothie-like beverage was measured in the same manner as in Example 1. In addition, the texture of each smoothie-like beverage was evaluated on a 5-level scale (preferred: 1 is least preferred and 5 is most preferred) by a panel of 5 people (3 men and 2 women). The average value of the scores was taken as the evaluation result. Tables 10 and 11 show the measurement results of 50% particle size (“50D” in the table) (μm) and average particle size (μm) and sensory evaluation of the texture of each smoothie-like beverage. As a result, the texture was improved in all smoothie-like beverages having a 50% particle size of 152.4 to 371.1 μm. Especially, the drink whose 50% particle diameter is 189.9-371.1 micrometers had sufficient food texture, and the drink whose 50% particle diameter was 278.5-371.1 micrometers was very favorable food texture.

[Example 4]
A powdery composition having the composition described in Table 12 was prepared. In the table, citrus-derived insoluble dietary fiber A, vegetable powder, and fruit juice powder are the same as in Table 10.
A smoothie-like beverage was prepared from the powdered composition prepared in each formulation. Specifically, 15 g of the powdery composition was put into a container containing 120 mL of water (5 ° C.) and stirred with a spoon. In any powdered composition, the soluble component was easily dissolved or swollen and the insoluble solid content was uniformly dispersed by stirring with a spoon.

  The shear viscosity of each beverage was measured in the same manner as in Example 1. Further, the texture of each smoothie-like beverage was evaluated in the same manner as in Example 3. Table 13 shows the measurement results of the shear viscosity and the sensory evaluation results of the texture. As a result, the blends A, D, E, and G having a shear viscosity of 40.59 to 221.70 mPa · s at a shear rate of 50 / s had very good viscosity as a smoothie-like beverage. .

Claims (10)

A powdered composition for mixing with water to prepare a smoothie-like beverage,
It contains at least one selected from the group consisting of a pulverized vegetable product, a dried vegetable juice powder, a pulverized fruit product, and a dried fruit juice powder, an insoluble dietary fiber, and a water-soluble dietary fiber. A powdery composition.   The water-soluble dietary fiber is selected from the group consisting of glucomannan, alginic acid, pectin, carrageenan, xanthan gum, guar gum, gum arabic, agar, locust bean gum, tamarind seed gum, indigestible dextrin, and polydextrose It is the above, The powdery composition of Claim 1.   The powdery composition of Claim 1 whose said water-soluble dietary fiber is glucomannan.   The 50% particle diameter of the particle size distribution measured by a laser diffraction scattering type particle size distribution measurement method of the insoluble dietary fiber and the water-soluble dietary fiber is 150 to 500 µm. Powdered composition.   The 50% particle size of the particle size distribution measured by a laser diffraction scattering particle size distribution measurement method of insoluble components in a beverage prepared by mixing with water is 180 to 300 µm, according to any one of claims 1 to 4. A powdery composition as described in 1.   The powdery composition as described in any one of Claims 1-5 whose viscosity of the drink prepared by mixing with water will be 30-150 mPa * s.   The sum of the concentration of the insoluble dietary fiber and the water-soluble dietary fiber in a beverage prepared by mixing with water is 0.3 to 0.6% by mass. A powdery composition as described in 1.   The water-soluble dietary fiber is glucomannan, and the content concentration of glucomannan in a beverage prepared by mixing with water is 0.05 to 0.3% by mass. The powdery composition according to item.   The powdery composition as described in any one of Claims 1-8 whose origin material of the said insoluble dietary fiber is 1 or more types selected from the group which consists of citrus fruits and an apple.   A smoothie-like beverage prepared by mixing the powdered composition according to any one of claims 1 to 9 with water.