JP2018196350A - Instant powder amazake beverage - Google Patents

Abstract

To provide an instant powder Amazake beverage, which is uniformly dispersed when dissolved in water, has natural sweetness or flavor originally obtained by Amazake, and has improved balance with moderate carbonic acid feeling, and a manufacturing method of the beverage.SOLUTION: There is provided an instant powder Amazake beverage containing (A) Amazake powder of 6.3 to 13.5 wt.%, (B) sodium bicarbonate of 1.8 to 26.9 wt.%, (C) organic acid and (D) a thickener in a powder composition, and having molar equal amount ratio of the (B) sodium bicarbonate and the (C) organic acid of 1:0.5 to 2.0. There is provided a manufacturing method of the instant powder Amazake beverage by mixing a powder raw materials without adding moisture, using the (A) Amazake powder of 6.3 to 13.5 wt.%, the (B) sodium bicarbonate of 1.8 to 26.9 wt.%, the (C) organic acid and the (D) thickener as the powder raw materials, in which the molar equal amount ratio of the (B) sodium bicarbonate and the (C) organic acid is 1:0.5 to 2.0. There is provided the manufacturing method using a part or all granulated article of the powder raw materials excluding one or both of the (B) sodium bicarbonate and the (C) organic acid.SELECTED DRAWING: None

Description

  In the present invention, when dissolved in water, the powder component is homogeneously dispersed and dissolved, and the natural sweetness and flavor inherent in Amazake and a mellow mouth feel are improved, while the balance with an appropriate carbonic feeling is improved. The present invention relates to an instant powder amazake beverage and a production method.

  Amazake is a drink in which rice starch is mixed with cooked rice or rice cake, and the starch quality of rice is converted into sweet components such as glucose by fermentation, using saccharifying enzymes produced by Aspergillus oryzae It is. In addition to the original amazake, amazake beverages include rice bran, sake lees, or a mixture of rice bran and liquor and the like, and further added salt and ginger for the purpose of enhancing flavor and sweetness. Amazake contains abundant nutrients such as vitamins, dietary fiber, amino acids and glucose, and has long been prized as a nutritional drink to prevent summer batter and recover from fatigue, and has also been called “drinking drip”. In recent years, amazake is rich in essential amino acids such as leucine and serine and the vitamin B group, so that it is increasingly used for beauty and health benefits.

However, when making Amazake at home, it takes a lot of time to go through complicated processes, and liquid Amazake has high water activity and pH is in the middle to weakly acidic range, so microorganisms are very proliferating. There is a problem that it is easy to do and has poor storage stability at long term or at room temperature. Therefore, for the purpose of simplifying the manufacturing process of amazake, making it easy to carry and improving the storage stability at room temperature, drying sugar-dried beverages that are powdered after lyophilization by adding sugars or carbohydrates and seasonings to sake lees A method for producing a product (Patent Document 1), a method for producing a sweet lyophilized (freeze-dried) food that can be easily restored by hot water or water, and can provide a liquid food exhibiting sufficient sweetness (Patent Document 2), A freeze-dried amazake (Patent Document 3) and the like have been developed in which pasty fruits are added to the raw material of amazake and freeze-dried to restore it in a short time and make it possible to eat.

  On the other hand, because of the unique flavor and texture of Amazake, there are many consumers who feel uncomfortable drinking and aversion to Amazake, and it is difficult to say that it is a drink that is widely accepted and generally acceptable. Unpleasant flavors unique to amazake include unpleasant odors such as fermented odor, alcohol odor, musk odor, and chemical odor derived from rice bran and sake lees as raw materials, dense sweetness, poor throat, and aftertaste The texture at the time of drinking, such as persistentness, is mentioned.

As a method of solving the flavor problems of these amazake, a method of adding a taste quality / flavor improver to alleviate the alcohol odor and the irritation of alcohol-containing foods and drinks (Patent Document 4), and heat-treating the fragrance unique to sake lees The powdered sake lees (Patent Document 5), which has been devolatilized and then freeze-dried in a vacuum to make the sake fragrance mild, and by adding carbon dioxide or carbonated water to the sweet sake, it gives a refreshing feeling that is easy to drink even in summer. Amazake carbonated drink (Patent Document 6) and the like are disclosed.

Japanese Patent Laid-Open No. 51-110071 JP 2004-283143 A JP 2013-59280 JP JP2003-289824 JP 05-176749 A JP 2009-268409 A

In the conventional technology (Patent Document 6), which gives a refreshing sensation by carbon dioxide gas and makes it easy to drink amazake, in addition to powdered amazake, corn starch, powdered sugar, crystalline citric acid and sodium bicarbonate are added in a small amount of hot water. An amazake carbonated beverage in which a kneaded product is tableted is shown. However, since the operation of adding hot water to the raw material powder at the time of manufacture, the acid-base reaction of citric acid and sodium bicarbonate proceeds and the carbon dioxide gas volatilizes. It may not be possible. In addition, the tableted shape using corn starch (starch) as a binder is firmly hardened, which is inferior in physical properties required for instant beverages such as water solubility and dispersibility, and has low commercial value. It was. Therefore, in order to improve these physical properties, the present inventors made an instant powder amazake beverage mixed with the raw material powder disclosed in the prior art, and confirmed the physical properties and flavor. As a result, the physical properties were not improved, and the roughness was conspicuous, and no carbonic acid stimulation was felt in terms of taste. Moreover, since the acidity was too strong, it remained in a beverage in which the natural sweetness, fruity fragrance, mellowness, etc. inherent in Amazake were significantly impaired, and the quality as an instant powder amazake beverage was not fully satisfactory.
Accordingly, an object of the present invention is to provide an instant powdered sweet liquor that is homogeneously dispersed when dissolved in water and has an increased natural taste and flavor, while enhancing the palatability.

  When the present inventors generate carbon dioxide by the neutralization reaction of acid and carbonate in the presence of amazake, depending on the type and amount of acid and carbonate to be added, excessive acidity and amazake flavor can be produced. I thought it would cause damage. Therefore, earnest verification was repeated for the types of acids and carbonates to be added, and their blending amounts and ratios. As a result, in terms of physical properties, it has excellent dispersibility and solubility when dissolved in water, and in terms of flavor, it has the natural flavor of Amazake, but has a good balance between moderate acidity and carbonic acid, I found an instant powder amazake drink with improved taste. Furthermore, within the specific addition amount range of the thickener, the present inventors have found that the instant powder amazake beverage has a carbonated feeling and a mellow taste increased while maintaining a stable carbonic feeling for a long time, and completes the present invention. It came to.

That is, the present invention
[1] In the production process of instant powdered sweet liquor, powder raw materials are mixed without adding water, and (A) amazake powder is 6.3 to 13.5 wt%, (B) baking soda is 1.8 to 26.9 wt%, A method for producing an instant powder amazake beverage using C) an organic acid and (D) a thickener, wherein the molar equivalent ratio of (B) baking soda and (C) organic acid is 1: 0.5 to 2.0 [2] In the method for producing an instant powder amazake beverage as described in the above, an instant powder amazake that uses a granulated product of a part or all of the raw material powder excluding one or both of (B) baking soda and (C) organic acid as a raw material Production method of beverage [3] The powder composition contains (A) Amazake powder 6.3 to 13.5% by weight, (B) Baking soda 1.8 to 26.9% by weight, (C) Organic acid and (D) Thickener. , (B) Baking Soda and (C) Molar Equivalent Ratio of Organic Acid is 1: 0.5-2.0 Instant Powder Amazake Beverage [4] (D) Thickening in Powder Composition The instant powder amazake beverage according to [3], wherein the agent is 0.15 to 0.96% by weight [5] 12.5 to 23.5 g of the instant powder amazake beverage according to [3] or [4] A liquid beverage comprising an instant powder amazake beverage, wherein the concentration of the drink is (A) amazake powder 0.79 to 1.68 g / 100 mL, and (B) sodium bicarbonate 0.22 to 3.76 g / 100 mL [6] In the method for producing a liquid beverage containing an instant powder amazake beverage, the concentration of the drink is (A) amazake powder 0.79 to 1.68 g / 100 mL, and (B) sodium bicarbonate 0.22 to 3.76 g / 100 mL. Or 12.5 to 23.5 g of the instant powdered sweet liquor beverage described in [4] per 100 mL of water, and a method for producing an instant powdered sweet liquor-containing liquid beverage [7] in the powder composition (A) Amazake powder 6.3 to 13.5 wt%, (B) sodium bicarbonate 1.8 to 26.9 wt%, (C) organic acid and (D) thickener, The present invention provides a method for improving the taste of instant powdered sweet liquor, wherein the molar equivalent ratio of B) baking soda and (C) organic acid is 1: 0.5 to 2.0.

  The instant powder amazake beverage of the present invention provides an amazake beverage that has an appropriate carbonic acid feeling without exhibiting excessive acidity, and has an excellent balance with the natural sweetness and flavor inherent in amazake and a mild taste. Is possible. Moreover, the instant powder amazake beverage excellent in dispersibility and solubility can be provided by the method for producing an instant powder amazake beverage of the present invention.

Hereinafter, the present invention will be described in detail.
The instant powder beverage of the present invention is a powdered or granular food product that can be easily prepared for soft drinks (excluding lactic acid bacteria beverages, milk and dairy products, and beverages with an alcohol content of less than 1%). Or drink hot water, or sugar, dairy products, soda water, or the like dissolved as necessary. The instant powder amazake beverage of the present invention refers to an instant powder beverage containing an amazake material as a main material. As in the case of instant powder beverages, those dissolved using an appropriate reducing solution may be drunk, or may be taken as they are for toppings on other foods. Liquid foods and drinks containing amazake ingredients are not included in instant powder amazake beverages.

The carbonic acid referred to in the present invention refers to carbonic acid irritation felt in the mouth at the time of drinking, and the evaluation of carbonic acid can be performed by a sensory test by an expert panelist described in the following examples.

The taste improvement method referred to in the present invention is a method of adjusting the balance of taste (carbonic acidity, acidity, flavor, mellowness) and enhancing the palatability of amazake beverages (making it easy for people who are not good at amazake). Refers to that.

As main ingredients of the instant powder amazake beverage of the present invention, powder ingredients of sweetener, amazake, organic acid, baking soda (sodium bicarbonate) and thickener are used. A part or all of the granulated product of the raw material powder excluding one or both of the organic acid and baking soda may be used. In addition to flavoring, seasoning such as salt and ginger, and auxiliary ingredients such as citrus peel, in addition to powdered dietary fiber Lactic acid bacteria preparations may be added.

[Sweet ingredients]
In this invention, if it is a range which does not impair the flavor of amazake, there is no problem using the sweetener currently used for the conventional instant powder drink. For example, natural sweeteners (sucrose, glucose, fructose, maltose, oligosaccharides, stevia, powdered syrup, honey, rahan fruit, etc.), synthetic sweeteners (aspartame, acesulfame potassium, saccharin, sucralose, etc.), sugar alcohols (sorbitol, mannitol, etc.) , Maltitol, reduced palatinose, xylitol, erythritol, etc.) can be used in combination of one or more.

[Amazake ingredients]
Amazake powder that can be used in the present invention is any one of cereals (rice, millet, barley, millet, millet, black rice, etc.) fermented with koji mold and then powdered, and sake koji dried and powdered, Or, it is a mixture of both of them, and generally used amazake powder can be used in the present invention. In particular, finely powdered particles with a reduced particle size are preferred because of their excellent solubility and dispersibility.

[Organic acid]
As the organic acid that can be used in the present invention, a known organic acid contained in a conventional instant powder beverage can be used. For example, succinic acid, L-ascorbic acid, malic acid, L-tartaric acid, citric acid, One or more of phosphoric acid can be used in combination. The amount of organic acid varies depending on the type of organic acid and the amount of sodium bicarbonate used as the carbonate, but the molar equivalent ratio of carbonate and organic acid in the beverage is preferably in the range of 1: 0.5 to 2, The amount is more preferably 1: 0.67 to 1.33, and most preferably 1: 1.

[Thickener]
The thickener which can be used by this invention can use the well-known thickener contained in the conventional instant powder drink. For example, arabinogalactan, alginic acid, welan gum, carrageenan, xanthan gum, guar gum, gellan gum, tamarin seed gum, pullulan, pectin, konjac potato extract (glucomannan), mannan, indigestible dextrin, indigestible glucan, sodium carboxymethylcellulose In addition, one or more kinds of modified starches can be used in combination. For example, commercial names Vistop D-20, Bistop W, Bistop D-3500, Kelcogel LT100, Sun Artist PN, Sun Best NN-620 (above, manufactured by Saneigen FFI), Pullulan (Made by Hayashibara), Grindsted Xanthan 200 (made by Sanki), etc. can be illustrated. By blending a thickener, it not only improves the solubility and dispersibility of the beverage, but also contributes to an improvement in taste such as natural sweetness and mellowness that is typical of Amazake. The blending amount varies depending on the type of thickener. For example, when xanthan gum is used, it is blended within the range of 0.15 to 0.96% by weight in the powder composition of the instant powder amazake beverage and 0.02 to 0.12 g / 100 mL in the drinking concentration. It is preferable to do. Further, the amount is preferably 0.29 to 0.85% by weight in the powder composition and 0.03 to 0.12 g / 100 mL in the concentration at the time of drinking.

Next, the manufacturing method of the instant powder amazake drink of this invention is demonstrated.
First, the instant powder amazake beverage of the present invention is a dextrin, oligosaccharide, cyclic oligosaccharide, vegetable oil, animal oil, powdered fruit juice, food extract, alcoholic beverage, herb, spices, spice extract, pH adjuster, Sweeteners, acidulants, seasonings, enzymes, pastes, gelling agents, thickening polysaccharides, stabilizers, emulsifiers, coloring agents, flavoring agents, antioxidants, shelf life improvers, nutrition enhancers, preservatives, etc. You may contain a subcomponent. These subcomponents may be added in the manufacturing process of amazake powder, and can be added in any mixing process as long as it is in powder form, and each may be added at a preferred timing according to the application. In particular, dextrin, oligosaccharide, cyclic oligosaccharide, etc. are mixed before the drying process when producing amazake powder, so that workability such as drying and pulverization is improved, and the solubility and dispersibility of instant powder amazake beverage etc. It leads to improvement of physical properties. If the added amount of dextrin, oligosaccharide, cyclic oligosaccharide or the like is too large, the effect on taste is large, and if it is too small, improvement in workability such as drying and particle size cannot be expected.

<Mixing method>
The raw material mixing method used in the instant powder amazake beverage of the present invention is a method in which the raw material powder can be evenly mixed, and any method may be used as long as it does not add moisture. For example, a method of mixing using a general apparatus such as a nauter blender, a ribbon blender, a V-type blender, a container blender, or a screw blender can be mentioned, but known methods suitable for producing powdered foods and drinks and instant powdered beverages The method can be appropriately selected, and is not limited thereto.

In addition, after granulating a part or all of the raw material powder excluding one or both of the organic acid and baking soda, it may be mixed with the remaining raw material powder and homogenized. In this granulation step, a granule can be obtained by adding a binder containing moisture to the raw material powder, granulating and then drying. By granulating a part of the raw material powder, physical properties such as solubility and dispersibility of the instant powder amazake beverage can be improved.

<Additives, etc.>
For the above powdered beverage, foods such as antifoaming agent, fruit juice, vegetable juice, acidulant, flavoring, coloring, dietary fiber, collagen, vitamins, minerals, amino acids, oils and fats, emulsifiers, stabilizers, etc., as desired at the time of preparation You may contain the arbitrary component accept | permitted above. By appropriately selecting these optional components, the range of palatability can be expanded.

<container>
The packaging form of the instant powder amazake beverage of the present invention is not particularly limited, and is a type in which a large volume is packed in a bag, bottle, can, plastic bottle or the like made of paper, plastic, aluminum, etc., and is measured with a spoon. May be used. Moreover, it may be a single package. A material with low oxygen / humidity permeability is preferable for maintaining the quality of the instant powdered sweet liquor, and it is more preferable to fill it with nitrogen gas. It is also possible to use powder food and drink packed in a large capacity such as an aluminum bag with a cup-type vending machine or a dispenser.

<Instant powder liquor-containing liquid beverage>
The instant powder amazake beverage of the present invention has a drink concentration of (A) amazake powder 0.79 to 1.68 g / 100 mL, (B) sodium bicarbonate 0.22 to 3.76 g / 100 mL by adding 12.5 to 23.5 g to 100 mL of water. A liquid beverage containing an instant powder amazake beverage can be produced.
The instant powder amazake beverage-containing liquid beverage of the present invention comprises 12.5 to 23.5 g of instant powder amazake beverage with respect to 100 mL of water, and the concentration of the drink is (A) 0.79 to 1.68 g / 100 mL of amazake powder (B ) By setting sodium bicarbonate to 0.22 to 3.76 g / 100 mL, a liquid amazake beverage that gives an appropriate carbonic acid feeling without exhibiting excessive acidity and is excellent in balance with the original flavor and mild taste of amazake is obtained. The blending amount of the instant powder amazake beverage with respect to 100 mL of water is more preferably 15.0 to 20.0 g.
In addition, the liquid temperature of the instant powder amazake-beverage-containing liquid beverage is preferably cold so that carbonic acid stimulation can be felt more strongly. Examples of the method for keeping the liquid temperature cold include, but are not limited to, a method in which an instant powder amazake beverage is dissolved in cold water, or ice is added after dissolving in cold water.

The present invention will be described more specifically with reference to examples and comparative examples, but the present invention is not limited to the examples.

<Test Example 1> Quality Evaluation of Instant Powder Amazake Beverage Using Conventional Technology An instant powder amazake beverage according to the prior art was evaluated. Using dry rice bran powder (manufactured by Co-Safes), sucrose (trade name: granulated sugar CIM, manufactured by ITOCHU Sugar Co., Ltd.), corn starch (manufactured by Koda Shoten), baking soda (manufactured by Asahi Glass) and citric acid CI (manufactured by Kamata Chemical) Each component was mixed at the blending ratio shown in Table 1 to prepare an instant powder amazake beverage (Comparative Example 1). Put 6.25 g of instant powdered amazake beverage in a glass beaker, add 50 ml of room temperature ion-exchanged water, immediately stir with a spatula twice a second for 20 seconds to prepare amazake beverage, and meet the following standards Based on this, quality evaluation was conducted by five panelists. In the physical property evaluation test (dispersibility, solubility), visual evaluation was made based on the appearance of the beverage immediately after dissolution. In the sensory evaluation test, each panelist evaluated “carbonic feeling”, “acidity”, “flavor”, “roughness”, “mellowness” and “overall evaluation” at the time of drinking according to the following criteria. “Carbonation” is the intensity of carbonic acid stimulation that is felt in the mouth after being put in the mouth, “Sour” is the strength of sourness, “Flavor” is the quality of scent peculiar to sweet sake that is felt when drinking, and “Roughness” contains insoluble ingredients after drinking. The purpose was to evaluate whether it was felt in the oral cavity. “Carbon feeling” was evaluated immediately after preparation of the beverage and after 2, 4, and 6 minutes of standing. For “carbonic acid feeling” and “acidity”, the average of the evaluation points of each panelist was adopted. For “flavor”, “roughness”, “mellowness” and “overall evaluation”, the evaluation score with the most votes was adopted. In addition, when an abnormal taste or texture that impairs the taste of amazake was observed, or when a favorable feature with high palatability was observed, it was described in the comment. The results are shown in Table 1.

[Evaluation criteria for dispersibility and solubility]
Good: Dissolved quickly and almost no solids settled on the bottom of the glass beaker Possible: Dissolved quickly, but a small amount of solids settled on the bottom of the glass beaker Impossible: Almost undissolved, glass A large amount of solids settles on the bottom of the beaker

[Evaluation criteria for carbonic acid]
0: No carbonic acid stimulation
1: Very low carbonic acid stimulation
2: Low carbonic acid stimulation
3: Slightly weak carbonic acid stimulation
4: The strength of carbonic acid stimulation is just right
5: Slightly strong carbonic acid stimulation
6: Strong carbonic acid stimulation

[Evaluation criteria for acidity]
1: Excessive acidity
2: sour
3: Slightly acidic
4: Slightly sour
5: No acidity

[Flavor Evaluation Criteria]
Good: Preferable Amazake flavor is acceptable: Amazake flavor is not possible: Amazake flavor is completely absent or hatred

[Roughness evaluation criteria]
Good: Does not feel the roughness remaining on the tongue Possible: Does not feel the roughness remaining slightly on the tongue Impossible: Does not feel the roughness remaining on the tongue

[Mellowness]
Yes: Amazake has a thick flavor and feels mellow Impossible: Amazake has a light flavor and does not feel mellow

[Evaluation method of comprehensive evaluation]
Based on comprehensive evaluation of evaluation results of “dispersibility and solubility”, “carbonic acid”, “acidity”, “flavor”, “roughness” and “mellowness”, the quality as an instant powder amazake beverage is 4 levels ( ◎: Best, ○: Good, △: Slightly good, ×: Not good). Those with an overall evaluation of ◎, ○ or △ were considered to be compatible with the quality of instant powder amazake beverages. Of the evaluation results for “dispersibility and solubility”, “acidity”, “flavor”, “roughness”, and “mellowness”, the overall evaluation is “x” It was. In addition, in the evaluation result of “carbonic acid sensation”, when the total of the evaluation points after standing for 2 minutes, 4 minutes and 6 minutes immediately after dissolution was less than 2 points, the overall evaluation was “x”.

As shown in Table 1, the powdered liquor beverage using the conventional technology has poor dispersibility and solubility in water, and a corn starch powdery and rough feel was felt during drinking. Moreover, the carbonic acid irritation | stimulation was not felt at all, it was a drink with excessive acidity, and the favorable flavor of amazake was remarkably impaired.

<Test Example 2> Blending amount of carbonate and organic acid Rice bran amazake powder (manufactured by Korsafes), sucrose (trade name: granulated sugar CIM, manufactured by ITOCHU Sugar Co., Ltd.), baking soda (manufactured by Asahi Glass), L-ascorbic acid (DSM Product), fragrance and thickener (Bistop D-3500, manufactured by Saneigen F.F.I.) using the blending ratios shown in Table 2 to mix the ingredients and instant powder amazake beverage (Example 1 to 7, Comparative Examples 2 to 4) were prepared. The blending ratio of baking soda and L-ascorbic acid is so that the molar equivalent ratio (B: C) of baking soda (B) and organic acid (C) is 1: It was set to be 1.

For each instant powdered amazake beverage, the amount of powder dissolution shown in Table 2 was measured and dissolved in 100 mL of ion-exchanged water at room temperature to prepare an amazake beverage. The “feel”, “acidity”, “flavor”, “roughness” and “mellowness” were evaluated according to the same procedure and evaluation criteria as in Test Example 1. The results are shown in Table 2.

As shown in Table 2, when sodium bicarbonate and organic acids are not included (Comparative Example 2), or when the content is low (Comparative Example 3), unpleasant odors that are peculiar to amazake and persistent sweetness that catches on the throat when drinking In contrast, the instant powder amazake beverage (Examples 1 to 7) to which sodium bicarbonate and an organic acid were added had both a suitable acidity and a preferable taste of amazake, and a refreshing beverage similar to a lactic acid bacteria beverage. However, the instant powder amazake beverage (Comparative Example 4) containing 20% by weight of sodium bicarbonate felt strongly salty and was not suitable for the quality as an amazake beverage.

<Test Example 3> Mixing ratio of carbonate and organic acid For a condition where the molar equivalent ratio (B: C) of baking soda (B) and organic acid (C) is 1: 1, The range of applicability as an instant powder amazake beverage when increased or decreased was investigated. When only the compounding amount of the organic acid is increased stepwise (Comparative Example 5, Examples 8 and 9) under the condition that the compounding amount of baking soda shown in Test Example 2 is the minimum (Example 1). In the case where only the compounding amount of the organic acid was reduced in stages (Examples 10 and 6) under the condition where the compounding amount was the maximum (Example 7), each component was mixed at the blending ratio shown in Table 3 and instant Powdered amazake beverages (Examples 1 and 7 to 10, Comparative Examples 5 and 6) were prepared. L-ascorbic acid (manufactured by DSM) was used as the organic acid. For each instant powder amazake beverage, the amount of powder dissolution shown in Table 3 was measured and dissolved in 100 mL of ion exchange water at room temperature to prepare amazake beverage. Table 3 shows the results of quality evaluation as in Test Example 1.

In Comparative Example 5 and Examples 8 and 9 in which only the blending amount of the organic acid was increased with respect to Example 1, the acidity became stronger in correlation with the increase in the molar equivalent of the organic acid, and the feeling of carbonation was felt more strongly. It became so. However, when the molar equivalent ratio of baking soda and organic acid was 1: 4 (Comparative Example 5), it exhibited an excessive sour taste and was not suitable for the quality as a sweet drink.

On the other hand, in Example 10 and Comparative Example 6 in which only the blending amount of the organic acid was reduced with respect to Example 7, the salty taste and the savory taste came to be correlated with the decrease in the molar equivalent of the organic acid. . When the molar equivalent ratio of baking soda and organic acid was 1: 0.44 (Comparative Example 6), it exhibited an unnatural strong bitter taste and was not suitable for the quality as a sweet drink.

<Test Example 4> Mixing ratio of carbonate and organic acid Under the condition that the molar equivalent ratio (B: C) of baking soda (B) and organic acid (C) is 1: 1, the baking soda shown in Test Example 2 The range of applicability as an instant powder amazake beverage was examined when only the compounding amount of the organic acid was increased or decreased step by step under the optimum compounding amount (Example 4). The instant powder amazake beverages (Comparative Examples 7 and 8, Examples 11 and 12) were prepared by mixing each component at the blending ratio shown in Table 4. L-ascorbic acid (manufactured by DSM) was used as the organic acid. The amount of powder dissolution shown in Table 4 was measured for each instant powder amazake beverage, and dissolved in 100 mL of ion exchange water at room temperature to prepare amazake beverage. Table 4 shows the results of quality evaluation as in Test Example 1.

Compared to Example 4, in Comparative Example 7 and Example 11 in which only the blending amount of the organic acid was increased, the acidity became stronger, but the carbonic acid feeling was felt weaker. There was no increase in carbonic acid depending on the increase in molar equivalents of acid. When the molar equivalent ratio (B: C) of baking soda (B) to organic acid (C) was 1: 2.5 (Comparative Example 7), the sour taste was excessive and not suitable for quality as a sweet drink. It was.

On the other hand, in Example 12 and Comparative Example 8 in which the blending amount of the organic acid was reduced, an increase in salty taste was seen in addition to a decrease in carbonic acid feeling, and a molar equivalent ratio of sodium bicarbonate (B) and organic acid (C) (B: When C) was 1: 0.4 (Comparative Example 8), there was an excessive saltiness, and it was powdery and had a rough feeling, which was not suitable for the quality as a sweet drink.

<Test Example 5> Types of organic acids that can be used Tables with different types of organic acids under conditions where the molar equivalent ratio (B: C) of baking soda (B) and organic acid (C) is 1: 1 to 3 An instant powder amazake beverage was prepared at a blending ratio shown in 5. Examples of organic acids are Example 4 and Comparative Example 3 (control): L-ascorbic acid (DSM), Examples 13 and 14: Malic acid (manufactured by Iwata Chemical), Example 15 and Comparative Example 9: Succinic acid (fuso) Chemical), Example 16 and Comparative Example 10: L-tartaric acid (made by Iwata Chemical), Example 17 and Comparative Example 11: citric acid CI (made by Iwata Chemical) were used. The amount of powder dissolution shown in Table 5 was measured for each instant powder amazake beverage, and dissolved in 100 mL of ion exchange water at room temperature to prepare amazake beverage. Table 5 shows the results of quality evaluation as in Test Example 1.

As shown in Table 5, when L-ascorbic acid was used as the organic acid (Example 4 and Comparative Example 3), the carbonic acid sensation was greatly reduced by reducing the content of sodium bicarbonate and organic acid contained in the amazake beverage. When malic acid is used (Examples 13 and 14), the degree of carbonic acid decreases gradually even when the content of sodium bicarbonate and organic acid is reduced. The drinking mouth was maintained. On the other hand, in the case of using succinic acid (Example 15 and Comparative Example 9), L-tartaric acid (Example 16 and Comparative Example 10) and citric acid (Example 17 and Comparative Example 11), it is shown in Test Example 2. In the case of containing the optimum amount of baking soda and organic acid (Examples 15, 16 and 17), the quality as an amazake beverage was acceptable. However, when using succinic acid and L-tartaric acid due to a decrease in the content of sodium bicarbonate and organic acid, the taste was increased (Comparative Examples 9 and 10), and when citric acid was used (Comparative Example 11) Excessive acidity.

<Test Example 6> Blending amount of thickener The blending amount of thickener is increased or decreased under the conditions in which the blending amount of baking soda shown in Test Examples 2 to 5 and the blending ratio of baking soda and organic acid were changed. Thus, an instant powder amazake beverage was prepared at a blending ratio shown in Table 6. As the organic acid, L-ascorbic acid (manufactured by DSM) was used. Table 6 shows the results of quality evaluation as in Test Example 1.

As shown in Table 6, the carbonic sensation was stably maintained for a long time as the blending ratio of the thickener was decreased, whereas the acidity tended to soften. However, when it does not contain a thickener (Comparative Example 12), it becomes rough and loses its mellowness due to poor dispersibility and solubility, making it unsuitable for quality as a sweet drink. .

<Test Example 7> Types of carbonates that can be used Instantaneous powdered amazake beverages were prepared at the mixing ratios shown in Table 7 by changing the types of carbonates so that the molar equivalent ratio of carbonate and organic acid was 1: 1. did. L-ascorbic acid (manufactured by DSM) is used as the organic acid, and the carbonate is Example 4 (control): baking soda (manufactured by Asahi Glass), Comparative Example 13: calcium carbonate (trade name: Corocarso EX, manufactured by Shiroishi Kogyo), Comparative Example 14: Magnesium carbonate (manufactured by Naikai Shigyo Co., Ltd.), Example 23: baking soda (manufactured by Asahi Glass) and calcium carbonate (trade name: CoroCalso EX, manufactured by Shiroishi Kogyo) were used. Table 7 shows the results of quality evaluation as in Test Example 1.

When sodium bicarbonate (B) was used as the carbonate (Example 4), both physical properties and flavor were good, whereas other carbonates (B ′), calcium carbonate (Comparative Example 13) and magnesium carbonate ( When Comparative Example 14) was used, all of them were poor in dispersibility and exhibited excessive sourness and roughness, which was not suitable for the quality as a sweet sake beverage. On the other hand, when a part of baking soda (B) is replaced with calcium carbonate which is another carbonate (B ') (Example 23), it is compared with the case where sodium bicarbonate (B) is used alone (Example 4). Although the carbonic acid feeling slightly decreased and the acidity increased, the quality as a sweet drink was satisfied.

<Application example>
The suitability when using sake lees as the raw material for amazake was investigated. Sake lees powder (Brand name: Fermented powder / Fukami, manufactured by Ozeki) 1.03g, Sucrose (Brand name: Granulated sugar CIM, manufactured by ITOCHU Sugar) 6.17g, Baking soda (Asahi Glass) 1.68g, L-ascorbic acid (DSM) ) 3.52g, 0.02g perfume and xanthan gum (Bistop D-3500, Saneigen FFI) 0.07g were mixed to prepare an instant powder amazake beverage and dissolved in 100mL water to prepare an amazake beverage . When the quality evaluation was performed in the same manner as in Test Example 1, the fermentation odor and alcohol odor peculiar to sake lees were softened, and a refreshing amazake drink with a mellow taste was obtained.

With the instant powdered sweet liquor beverage of the present invention, it is possible to provide a sweet liquor beverage that imparts an appropriate carbonic acid feeling without exhibiting an excessive acidity, and is excellent in balance with the original flavor and mild taste of the sweet sake. Moreover, it is possible to provide an instant powder amazake beverage with enhanced palatability by the taste improving method of the present invention.

Claims (7)

In the production process of instant powder amazake beverage, powder raw materials are mixed without adding moisture, and powder raw materials (A) amazake powder 6.3 to 13.5 wt%, (B) baking soda 1.8 to 26.9 wt%, (C) organic A method for producing an instant powder amazake beverage using an acid and (D) thickener, wherein the molar equivalent ratio of (B) baking soda and (C) organic acid is 1: 0.5 to 2.0. The instant powder amazake beverage manufacturing method according to claim 1, wherein (B) baking soda and (C) one or both of the powder raw materials excluding one or both of the organic acids are used as raw materials. A method for producing a powdered amazake beverage. The powder composition contains (A) Amazake powder from 6.3 to 13.5 wt%, (B) 1.8 to 26.9 wt% of baking soda, (C) an organic acid and (D) a thickener, and (B) baking soda and ( C) An instant powder amazake beverage characterized in that the molar equivalent ratio of the organic acid is 1: 0.5 to 2.0. 4. The instant powder amazake beverage according to claim 3, wherein (D) the thickener in the powder composition is 0.15 to 0.96% by weight. A liquid beverage comprising 12.5 to 23.5 g of the instant powder amazake beverage according to claim 3 or 4 with respect to 100 mL of water, wherein the concentration of the drink is (A) 0.79 to 1.68 g / 100 mL of amazake powder, (B) An instant powder amazake beverage-containing liquid beverage characterized in that it is 0.22 to 3.76 g / 100 mL of sodium bicarbonate. In the method for producing an instant powder amazake beverage-containing liquid beverage, the concentration of the drink is (A) amazake powder 0.79 to 1.68 g / 100 mL, and (B) sodium bicarbonate 0.22 to 3.76 g / 100 mL. 12.5-23.5g of instant powder amazake drink of description is added with respect to 100mL of water, The manufacturing method of the instant powder amazake drink containing liquid drink characterized by the above-mentioned. The powder composition contains (A) amazake powder from 6.3 to 13.5% by weight, (B) sodium bicarbonate from 1.8 to 26.9% by weight, (C) an organic acid and (D) a thickener, and (B) sodium bicarbonate and ( C) A method for improving the taste of an instant powder amazake beverage, wherein the molar equivalent ratio of the organic acid is 1: 0.5 to 2.0.