JP2021158948A - Soybean milk-containing beverage - Google Patents
Soybean milk-containing beverage Download PDFInfo
- Publication number
- JP2021158948A JP2021158948A JP2020062309A JP2020062309A JP2021158948A JP 2021158948 A JP2021158948 A JP 2021158948A JP 2020062309 A JP2020062309 A JP 2020062309A JP 2020062309 A JP2020062309 A JP 2020062309A JP 2021158948 A JP2021158948 A JP 2021158948A
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- JP
- Japan
- Prior art keywords
- soymilk
- containing beverage
- acid
- beverage
- acidity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 129
- 244000068988 Glycine max Species 0.000 title claims abstract description 43
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 43
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- 239000008267 milk Substances 0.000 title abstract description 21
- 210000004080 milk Anatomy 0.000 title abstract description 21
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- 235000014655 lactic acid Nutrition 0.000 claims abstract description 22
- 150000007524 organic acids Chemical class 0.000 claims abstract description 16
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- 239000007787 solid Substances 0.000 claims description 21
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 16
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- 235000019710 soybean protein Nutrition 0.000 claims description 7
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- 235000012245 magnesium oxide Nutrition 0.000 description 1
- 239000004137 magnesium phosphate Substances 0.000 description 1
- 229910000157 magnesium phosphate Inorganic materials 0.000 description 1
- 229960002261 magnesium phosphate Drugs 0.000 description 1
- 229910000400 magnesium phosphate tribasic Inorganic materials 0.000 description 1
- 235000010994 magnesium phosphates Nutrition 0.000 description 1
- 239000000391 magnesium silicate Substances 0.000 description 1
- 229910052919 magnesium silicate Inorganic materials 0.000 description 1
- 235000019792 magnesium silicate Nutrition 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- MYUGVHJLXONYNC-QHTZZOMLSA-L magnesium;(2s)-2-amino-5-hydroxy-5-oxopentanoate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O MYUGVHJLXONYNC-QHTZZOMLSA-L 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 229940124272 protein stabilizer Drugs 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
Abstract
Description
本発明は、豆乳含有飲料に関し、より詳しくは、豆乳風味が向上した豆乳含有飲料に関する。 The present invention relates to a soymilk-containing beverage, and more particularly to a soymilk-containing beverage having an improved soymilk flavor.
これまで、多種多様なターゲットに合わせた様々な乳性飲料が開発されている。一方で、乳アレルギーの問題や近年の健康志向や嗜好性の多様化などを背景に、乳性飲料に代わる、新しい豆乳含有飲料の開発も進められている。これまで、豆乳は栄養価の高い植物性ミルクとして親しまれており、常温で保存可能な製品も多数販売されている。しかしながら、豆乳及び豆乳含有飲料は、独特な大豆臭があるため、例えば清涼飲料水に豆乳を多量に含有させると、所望の止渇性を提供することが困難であった。このような課題に対し、例えば、豆乳にフルーツの味わいを付与して飲みやすくする工夫がなされているが、豆乳本来の味わいも損なわれてしまう可能性がある。 So far, various dairy beverages have been developed for a wide variety of targets. On the other hand, against the background of the problem of milk allergy and the recent diversification of health consciousness and taste, the development of new soymilk-containing beverages to replace milky beverages is also underway. Soymilk has been popular as a highly nutritious vegetable milk, and many products that can be stored at room temperature are on sale. However, since soymilk and soymilk-containing beverages have a peculiar soybean odor, it has been difficult to provide desired depletion properties, for example, when a large amount of soymilk is contained in soft drinks. In response to such a problem, for example, a device has been devised to impart a fruity taste to soymilk to make it easier to drink, but the original taste of soymilk may also be impaired.
そこで、様々な手段で豆乳含有飲料の豆乳風味を向上させることが試みられている。
例えば、特許文献１には、豆乳中のフィチン酸を酵素処理により分解した後、乳酸菌で発酵することで、風味良好な発酵豆乳を提供する技術が記載されており、大豆由来たんぱく質あたりの遊離リン酸含有量が０．５〜５重量％である乳酸菌発酵豆乳について開示されている。
また、引用文献２には、発泡性の豆乳入り飲料に、酸味料としてグルコン酸、フィチ
ン酸、リン酸、酢酸等を添加しうることが開示されている。
このように、豆乳又は豆乳含有飲料の風味を向上又は改善する手段が求められている。
Therefore, attempts have been made to improve the soymilk flavor of soymilk-containing beverages by various means.
For example, Patent Document 1 describes a technique for providing fermented soymilk having a good flavor by decomposing phytic acid in soymilk by enzymatic treatment and then fermenting it with lactic acid bacteria, and free phosphorus per soybean-derived protein. A lactic acid bacterium fermented soymilk having an acid content of 0.5 to 5% by weight is disclosed.
Further, Cited Document 2 discloses that gluconic acid, phytic acid, phosphoric acid, acetic acid and the like can be added as acidulants to the effervescent soymilk-containing beverage.
As described above, there is a demand for means for improving or improving the flavor of soymilk or soymilk-containing beverages.
本発明の目的は、豆乳風味が向上した豆乳含有飲料、及びこのような豆乳含有飲料を提供するための手段を提供することである。 An object of the present invention is to provide a soymilk-containing beverage having an improved soymilk flavor, and a means for providing such a soymilk-containing beverage.
本発明者らは、豆乳含有飲料の風味を向上や改善するための新しい手段等について鋭意検討するなかで、予想外にも、飲料全体の酸度に着目しつつ、酸味料としてのリン酸や各有機酸の配合量を調整して、無調整豆乳や豆乳含有飲料に加えた場合に、豆乳含有飲料の風味をより良くできること、又は、当該風味を強化できることを見出し、本発明を完成させた。すなわち、本発明は、以下の態様を含むものである。
〔１〕酸味料としてリン酸を含有し、クエン酸酸度が０．１〜０．５質量％である、豆乳含有飲料。
〔２〕さらに有機酸を含有する、前記〔１〕に記載の豆乳含有飲料。
〔３〕有機酸が、乳酸及びクエン酸からなる群から選択される少なくとも１つの有機酸を含む、前記〔２〕に記載の豆乳含有飲料。
〔４〕豆乳含有飲料のクエン酸酸度中、酸味料としてのリン酸由来のクエン酸酸度が２０％以上を占める、前記〔１〕〜〔３〕のいずれか１項に記載の豆乳含有飲料。
〔５〕大豆固形分濃度が、０．１〜０．５質量％である、前記〔１〕〜〔４〕のいずれか１項に記載の豆乳含有飲料。
〔６〕大豆たんぱく質濃度が、０．０５〜０．３質量％である、前記〔１〕〜〔５〕のいずれかに１項記載の豆乳含有飲料。
〔７〕マグネシウム濃度（ｍｇ／１００ｍｌ）対大豆固形分濃度（質量％）の比が５〜４０である、前記〔１〕〜〔６〕のいずれか１項に記載の豆乳含有飲料。
While diligently studying new means for improving and improving the flavor of soymilk-containing beverages, the present inventors unexpectedly focused on the acidity of the entire beverage, and added phosphoric acid as an acidulant and each of them. The present invention has been completed by finding that the flavor of the soymilk-containing beverage can be improved or enhanced when the amount of the organic acid is adjusted and added to the unadjusted soymilk or the soymilk-containing beverage. That is, the present invention includes the following aspects.
[1] A soymilk-containing beverage containing phosphoric acid as an acidulant and having a citric acid acidity of 0.1 to 0.5% by mass.
[2] The soymilk-containing beverage according to the above [1], which further contains an organic acid.
[3] The soymilk-containing beverage according to the above [2], wherein the organic acid contains at least one organic acid selected from the group consisting of lactic acid and citric acid.
[4] The soymilk-containing beverage according to any one of [1] to [3] above, wherein the citric acidity derived from phosphoric acid as an acidulant accounts for 20% or more of the citric acidity of the soymilk-containing beverage.
[5] The soymilk-containing beverage according to any one of [1] to [4] above, wherein the soybean solid content concentration is 0.1 to 0.5% by mass.
[6] The soymilk-containing beverage according to any one of [1] to [5] above, wherein the soybean protein concentration is 0.05 to 0.3% by mass.
[7] The soymilk-containing beverage according to any one of [1] to [6] above, wherein the ratio of the magnesium concentration (mg / 100 ml) to the soybean solid content concentration (mass%) is 5 to 40.
本発明は、豆乳風味が向上した豆乳含有飲料、及びこのような豆乳含有飲料を提供するための手段を提供できる。 The present invention can provide a soymilk-containing beverage having an improved soymilk flavor and a means for providing such a soymilk-containing beverage.
本発明は、豆乳に元来含まれているリン酸とは別に、酸味料としてのリン酸（Ｈ3ＰＯ4）を含有させた豆乳含有飲料であって、飲料全体のクエン酸酸度が０．１〜０．５質量％である豆乳含有飲料に関する。本発明において、豆乳含有飲料全体のクエン酸酸度は、本実施例に記載の方法で規定される。飲料全体のクエン酸酸度に着目しながら、酸味料としてのリン酸を適量添加することで本発明に係る豆乳含有飲料を得ることができる。本発明に係る豆乳含有飲料は、酸味料としてのリン酸を適量含有することで、豆乳の甘さと酸味のバランスを調整しつつ、豆乳風味が向上する、かつ／又は豆乳風味を強化することができる。 The present invention is a soymilk-containing beverage containing phosphoric acid (H 3 PO 4 ) as an acidulant in addition to the phosphoric acid originally contained in soymilk, and the citrate acidity of the entire beverage is 0. The present invention relates to a soymilk-containing beverage having an amount of 1 to 0.5% by mass. In the present invention, the citric acidity of the entire soymilk-containing beverage is defined by the method described in this example. The soymilk-containing beverage according to the present invention can be obtained by adding an appropriate amount of phosphoric acid as an acidulant while paying attention to the citric acidity of the entire beverage. The soymilk-containing beverage according to the present invention can improve the soymilk flavor and / or enhance the soymilk flavor while adjusting the balance between the sweetness and acidity of soymilk by containing an appropriate amount of phosphoric acid as an acidulant. can.
本発明の豆乳含有飲料においては、リン酸のほか、後述するクエン酸や乳酸等の酸味料等の量を調整して、飲料全体のクエン酸酸度が、０．１〜０．５質量％となるように設定される。さらに、当該豆乳含有飲料全体のクエン酸酸度は、０．１５〜０．４５質量％であることがより好ましく、０．２〜０．４質量％であることが特に好ましい。
本発明の豆乳含有飲料のクエン酸酸度を上記範囲に調整することによって、豆乳含有飲料に求められる爽やかな酸味や後味をもたらしつつ、豆乳風味を向上、改善、及び／又は強化するという利点をもたらす。また、本発明において、豆乳含有飲料のクエン酸酸度中、酸味料として添加したリン酸に由来するクエン酸酸度は、２０％以上を占めることが好ましく、３０％以上を占めることがより好ましい。豆乳含有飲料のクエン酸酸度中、酸味料としてのリン酸由来のクエン酸酸度が２０％以上を占めることにより、豆乳風味の向上効果がもたらされる。本発明において、豆乳含有飲料中の酸味料としてのリン酸由来のクエン酸酸度は、本実施例に記載の方法で計算した値とすることができる。
本発明の豆乳含有飲料において、酸味料としてのリン酸は、例えば、液状のリン酸（８５％）として添加することが好ましい。
In the soymilk-containing beverage of the present invention, the citric acid acidity of the entire beverage is 0.1 to 0.5% by mass by adjusting the amount of phosphoric acid and other acidulants such as citric acid and lactic acid, which will be described later. Is set to be. Further, the citric acidity of the whole soymilk-containing beverage is more preferably 0.15 to 0.45% by mass, and particularly preferably 0.2 to 0.4% by mass.
By adjusting the citric acidity of the soymilk-containing beverage of the present invention to the above range, the soymilk-containing beverage has the advantage of improving, improving, and / or enhancing the soymilk flavor while providing the refreshing acidity and aftertaste required for the soymilk-containing beverage. .. Further, in the present invention, among the citric acidity of the soymilk-containing beverage, the citric acidity derived from the phosphoric acid added as an acidulant preferably occupies 20% or more, and more preferably 30% or more. When the citric acidity derived from phosphoric acid as an acidulant accounts for 20% or more of the citric acidity of the soymilk-containing beverage, the effect of improving the soymilk flavor is brought about. In the present invention, the citric acid acidity derived from phosphoric acid as an acidulant in the soymilk-containing beverage can be a value calculated by the method described in this example.
In the soymilk-containing beverage of the present invention, phosphoric acid as an acidulant is preferably added as, for example, liquid phosphoric acid (85%).
また、本発明に係る豆乳含有飲料は、さらに酸味料として別途添加された有機酸を含有してもよい。当該豆乳含有飲料において、当該有機酸は、豆乳由来の成分を含んでもよいが、酸味料として別途添加された成分の添加量（配合量）に基づいて後述する各有機酸由来のクエン酸酸度を検討することが好ましい。本発明に係る豆乳含有飲料において、当該有機酸の種類は、本発明の効果を損なわない限りにおいて特に限定されないが、例えば乳酸（Ｃ3Ｈ6Ｏ3）、クエン酸（クエン酸（結晶）（Ｃ6Ｈ8Ｏ7・Ｈ2Ｏ）、及び無水クエン酸（Ｃ6Ｈ8Ｏ7）を含む）、リンゴ酸（Ｃ4Ｈ6Ｏ5）、グルコン酸（Ｃ6Ｈ12Ｏ7）、Ｌ−酒石酸（Ｃ4Ｈ6Ｏ6）及びフマル酸（Ｃ4Ｈ4Ｏ4）などを用いることができるが、豆乳風味との相性の観点から乳酸及び／又はクエン酸を含むことが特に好ましい。 In addition, the soymilk-containing beverage according to the present invention may further contain an organic acid separately added as an acidulant. In the soymilk-containing beverage, the organic acid may contain a component derived from soymilk, but the citric acidity derived from each organic acid described later is determined based on the addition amount (blending amount) of the component separately added as an acidulant. It is preferable to consider. In milk-containing beverage according to the present invention, the type of the organic acid is not particularly restricted so long as it does not impair the effects of the present invention, for example, lactic acid (C 3 H 6 O 3) , citric acid (citric acid (crystals) ( C 6 H 8 O 7 · H 2 O), and citric acid anhydride (C 6 H 8 O 7 )), malic acid (C 4 H 6 O 5 ), gluconic acid (C 6 H 12 O 7 ), L-tartrate acid (C 4 H 6 O 6 ), fumaric acid (C 4 H 4 O 4 ) and the like can be used, but it is particularly preferable to contain lactic acid and / or citric acid from the viewpoint of compatibility with soymilk flavor. ..
本発明の豆乳含有飲料におけるリン酸、及び有機酸、特にクエン酸及び乳酸の含有量は、飲料全体のクエン酸酸度が０．１〜０．５質量％である限りにおいて、特に限定されないが、例えば、豆乳含有飲料におけるリン酸濃度は、０．０３〜０．１２質量％であることが好ましく、０．０４〜０．１質量％であることがより好ましく、クエン酸濃度は、０．０５〜０．１質量％であることが好ましく、０．０６〜０．９質量％であることがより好ましく、乳酸濃度は、０．０８〜０．１３質量％であることが好ましく、０．０９〜０．１２質量％であることがより好ましい。本発明のリン酸、及び有機酸、特にクエン酸及び乳酸の含有量は、例えば豆乳含有飲料の製造に用いられる原材料に基づいて理論値計算した値とすることができる。 The content of phosphoric acid and organic acids, particularly citric acid and lactic acid, in the soymilk-containing beverage of the present invention is not particularly limited as long as the citric acidity of the entire beverage is 0.1 to 0.5% by mass. For example, the phosphoric acid concentration in the soymilk-containing beverage is preferably 0.03 to 0.12% by mass, more preferably 0.04 to 0.1% by mass, and the citric acid concentration is 0.05. It is preferably ~ 0.1% by mass, more preferably 0.06 to 0.9% by mass, and the lactic acid concentration is preferably 0.08 to 0.13% by mass, 0.09. More preferably, it is ~ 0.12% by mass. The content of phosphoric acid and organic acids of the present invention, particularly citric acid and lactic acid, can be theoretically calculated values based on, for example, raw materials used in the production of soymilk-containing beverages.
また、本発明に係る豆乳含有飲料は、例えば、平成３０年３月２９日農林水産省告示第６８３号に記載される豆乳、調製豆乳、又は豆乳飲料を含むものであれば特に限定はされない。また、本発明に係る豆乳含有飲料は原料として豆乳粉末を混合したものであってもよい。また、本発明に係る豆乳含有飲料においては、大豆固形分濃度は０．１〜０．５質量％であることが好ましく、０．２〜０．４質量％であることがより好ましい。当該大豆固形分濃度は、当該豆乳含有飲料の製造に用いられる原材料に基づいて算出に従い決定することができる。また、本発明に係る豆乳含有飲料において、大豆固形分に含まれる大豆たんぱく質の濃度は、特に限定されないが、たんぱく質の安定性と風味の観点から、例えば０．０５〜０．３質量％であることが好ましく、０．１〜０．２質量％であることが特に好ましい。本発明においては、例えば豆乳含有飲料約５ｇを量りとり、ケルダール法により窒素の量を求め、これに５．７１を乗じて得た値の試料重量に対する百分比を当該大豆たんぱく質の濃度とすることができる。また、本発明に係る豆乳含有飲料において、大豆固形分濃度（質量％）に対するリン酸濃度（質量％）の比率が、０．１〜１．０であることが好ましく、０．２〜０．８であることがより好ましい。 The soymilk-containing beverage according to the present invention is not particularly limited as long as it contains, for example, soymilk, prepared soymilk, or soymilk beverage described in Notification No. 683 of the Ministry of Agriculture, Forestry and Fisheries on March 29, 2018. Further, the soymilk-containing beverage according to the present invention may be a mixture of soymilk powder as a raw material. Further, in the soymilk-containing beverage according to the present invention, the soybean solid content concentration is preferably 0.1 to 0.5% by mass, more preferably 0.2 to 0.4% by mass. The soybean solid content concentration can be determined according to a calculation based on the raw materials used in the production of the soymilk-containing beverage. Further, in the soymilk-containing beverage according to the present invention, the concentration of soybean protein contained in the soybean solid content is not particularly limited, but is, for example, 0.05 to 0.3% by mass from the viewpoint of protein stability and flavor. It is preferably 0.1 to 0.2% by mass, and particularly preferably 0.1 to 0.2% by mass. In the present invention, for example, about 5 g of a soymilk-containing beverage is weighed, the amount of nitrogen is determined by the Kjeldahl method, and the value obtained by multiplying this by 5.71 is taken as the percentage of the sample weight to be the concentration of the soybean protein. can. Further, in the soymilk-containing beverage according to the present invention, the ratio of the phosphoric acid concentration (mass%) to the soybean solid content concentration (mass%) is preferably 0.1 to 1.0, and 0.2 to 0. It is more preferably 8.
また、本発明の豆乳含有飲料のマグネシウム濃度（ｍｇ／１００ｍｌ）対大豆固形分濃度（質量％）の比が、５〜４０であることが好ましく、１０〜３０であることがより好ましい。ここで、マグネシウム濃度（ｍｇ／１００ｍｌ）対大豆固形分濃度（質量％）の比とは、豆乳含有飲料中のマグネシウム濃度（ｍｇ／１００ｍｌ）の数値を、豆乳含有飲料中の大豆固形分濃度（質量％）の数値で割ったものである。本発明の豆乳含有飲料のマグネシウム濃度を上述のように設定した場合に、豆乳風味の改善効果及び／又は強化効果に好ましい影響をもたらす。本発明の豆乳含有飲料において、当該比が５未満である場合、豆乳含有飲料の風味向上などに十分に寄与することができない恐れがあり、４０を超えると、苦味や渋味等のミネラル味が強くなる恐れがある。本発明のマグネシウム濃度は、例えば飲料中のマグネシウム塩等の添加量から理論値計算した値とすることができる。なお、豆乳含有飲料中のマグネシウム濃度は、例えば原子吸光光度法による常法の分析により測定することもできる。
本発明の豆乳含有飲料のマグネシウム濃度は、豆乳由来のマグネシウムのほか、マグネシウム塩を添加して調整することができる。マグネシウム塩としては、例えば、塩化マグネシウム、塩化マグネシウム・６水和物、Ｌ−グルタミン酸マグネシウム、ケイ酸マグネシウム、酸化マグネシウム、水酸化マグネシウム、ステアリン酸マグネシウム、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウム、リン酸一水素マグネシウムなどを使用することができる。本発明の豆乳含有飲料のマグネシウムは、主に塩化マグネシウム・６水和物由来であることが好ましい。
Further, the ratio of the magnesium concentration (mg / 100 ml) to the soybean solid content concentration (mass%) of the soymilk-containing beverage of the present invention is preferably 5 to 40, more preferably 10 to 30. Here, the ratio of the magnesium concentration (mg / 100 ml) to the soybean solid content concentration (mass%) is the value of the magnesium concentration (mg / 100 ml) in the soymilk-containing beverage, and the soybean solid content concentration in the soymilk-containing beverage (mass%). It is divided by the value of mass%). When the magnesium concentration of the soymilk-containing beverage of the present invention is set as described above, it has a favorable effect on the soymilk flavor improving effect and / or the strengthening effect. In the soymilk-containing beverage of the present invention, if the ratio is less than 5, it may not be possible to sufficiently contribute to improving the flavor of the soymilk-containing beverage. There is a risk of becoming stronger. The magnesium concentration of the present invention can be a value calculated theoretically from, for example, the amount of magnesium salt added to the beverage. The magnesium concentration in the soymilk-containing beverage can also be measured by, for example, conventional analysis by the atomic absorption spectrophotometric method.
The magnesium concentration of the soymilk-containing beverage of the present invention can be adjusted by adding magnesium salts in addition to magnesium derived from soymilk. Examples of magnesium salts include magnesium chloride, magnesium chloride hexahydrate, magnesium L-glutamate, magnesium silicate, magnesium oxide, magnesium hydroxide, magnesium stearate, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, and phosphorus. Magnesium monohydrogen acid and the like can be used. The magnesium of the soymilk-containing beverage of the present invention is preferably derived mainly from magnesium chloride / hexahydrate.
ここで、本発明に係る豆乳含有飲料は、ｐＨが４．６以下であることが好ましく、４．０以下であることがより好ましく、３．０以上であることが好ましく、３．３以上であることがより好ましい。ｐＨが４．６を超える場合には、大豆たんぱく質の安定性が損なわれ、沈殿が増加する恐れがあり、ｐＨが２．６未満であると酸味を強く感じるため、飲みやすさが低下する恐れがある。 Here, the soymilk-containing beverage according to the present invention preferably has a pH of 4.6 or less, more preferably 4.0 or less, preferably 3.0 or more, and 3.3 or more. More preferably. If the pH exceeds 4.6, the stability of soybean protein may be impaired and precipitation may increase, and if the pH is less than 2.6, the soybean taste may be strongly felt and the ease of drinking may decrease. There is.
本発明に係る豆乳含有飲料として好ましい態様は、限定はされないが、例えば、リン酸と乳酸又はクエン酸とを、飲料全体のクエン酸酸度が０．１〜０．５質量％になる量で含有し、当該飲料全体のクエン酸酸度中のリン酸由来のクエン酸酸度が２０％以上を占め、ｐＨが３．０〜４．０であり、大豆固形分濃度が０．２〜０．４質量％である、豆乳入り清涼飲料水が挙げられる。 The preferred embodiment of the soymilk-containing beverage according to the present invention is not limited, but contains, for example, phosphoric acid and lactic acid or citric acid in an amount such that the citric acid acidity of the entire beverage is 0.1 to 0.5% by mass. However, the citric acidity derived from phosphoric acid in the citric acidity of the whole beverage accounts for 20% or more, the pH is 3.0 to 4.0, and the soybean solid content concentration is 0.2 to 0.4 mass. %, Soft drinking water containing soy milk can be mentioned.
本発明に係る豆乳含有飲料の糖度は、ブリックス（Ｂｒｉｘ又はＢｘとも表記する）値と同義とする。すなわち、本発明において糖度は、２０℃における糖用屈折計の示度とし、例えば、商品名「デジタル屈折計Ｒｘ‐５０００」（アタゴ社製）を使用して２０℃で測定した固形分量とすることができる。当該糖度は、３〜１２°Ｂｘであることが好ましく、５〜１０°Ｂｘであることがより好ましい。
本発明に係る豆乳含有飲料の糖度は、公知の甘味料を使用することで上記の値に調整することができる。たとえば、ショ糖、ブドウ糖、グラニュー糖、果糖、乳糖、及び麦芽糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖等の糖類；キシリトール、Ｄ−ソルビトール等の低甘味度甘味料；タウマチン、ステビア抽出物、グリチルリチン酸二ナトリウム、アセスルファムカリウム、スクラロース、アスパルテーム、サッカリン、ネオテーム、及びサッカリンナトリウム等の高甘味度甘味料を単独で、又は適宜２種類以上を組み合わせて調整することが好ましく、ショ糖や果糖ぶどう糖液糖、アセスルファムカリウム、スクラロース、アスパルテームで調整することが豆乳含有飲料に求められる自然な甘みや爽やかな酸味といった嗜好性の観点から特に好ましい。
The sugar content of the soymilk-containing beverage according to the present invention has the same meaning as the Brix (also referred to as Brix or Bx) value. That is, in the present invention, the sugar content is the reading of the refractometer for sugar at 20 ° C., for example, the solid content measured at 20 ° C. using the trade name "Digital Refractometer Rx-5000" (manufactured by Atago Co., Ltd.). be able to. The sugar content is preferably 3 to 12 ° Bx, more preferably 5 to 10 ° Bx.
The sugar content of the soymilk-containing beverage according to the present invention can be adjusted to the above value by using a known sweetener. For example, sugars such as saccharin, glucose, granulated sugar, fructose, lactose, and malt sugar, fructose-dextrose liquid sugar, glucose-fresh sugar liquid sugar; low-sweetness sweeteners such as xylitol, D-sorbitol; taumatin, stevia extract, glycyrrhizin. It is preferable to adjust high-sweetness sweeteners such as disodium acid, acesulfam potassium, sucralose, aspartame, saccharin, neotheme, and sodium saccharin alone or in combination of two or more as appropriate. Adjustment with acesulfam potassium, saccharin, and aspartame is particularly preferable from the viewpoint of palatability such as natural sweetness and refreshing acidity required for soymilk-containing beverages.
また、本発明に係る豆乳含有飲料は、たんぱく質の安定化剤を含有することが好ましい。安定化剤としては、食品や飲料に用いることができる増粘多糖類であれば特に制限無く用いることができるが、特に大豆多糖類が好ましい。増粘多糖類は、一種を単独で使用してもよいし、二種以上を併用しても良い。特に限定されないが、使用される増粘多糖類としては、例えば、大豆多糖類やペクチンなどが挙げられる。
大豆多糖類とは、大豆から得られる水溶性の多糖類であり、主な成分はヘミセルロースであり、さらにガラクトース、アラビノース、ガラクツロン酸、ラムノース、キシロース、フコース、グルコース等の糖類から構成される。この大豆多糖類は、大豆から大豆油や分離大豆たんぱく質を製造する際に生成するオカラ（繊維状の絞りかす）から抽出、精製、殺菌して得ることができる。また、大豆多糖類としては市販のものを用いてもよく、例えば、商品名「ＳＭ−７００」、商品名「ＳＭ−９００」、商品名「ＳＭ−１２００」（いずれも三栄源エフ・エフ・アイ社製）が挙げられる。
当該豆乳含有飲料への安定化剤の配合割合は、その種類等に応じて本発明の効果を損なわない範囲で適宜決定できる。該配合割合は、例えば、たんぱく質の安定性の維持を良好なものとし、良好な風味を維持するためには、飲料の全質量を基準として、その下限は通常２ｇ／Ｌ、好ましくは４ｇ／Ｌであり、その上限は通常８ｇ／Ｌ、好ましくは６ｇ／Ｌとすることができる。安定化剤の配合割合を高くすると、安定化剤特有の風味やテクスチャーが強くなるおそれがある。
In addition, the soymilk-containing beverage according to the present invention preferably contains a protein stabilizer. As the stabilizer, any thickening polysaccharide that can be used in foods and beverages can be used without particular limitation, but soybean polysaccharide is particularly preferable. As the thickening polysaccharide, one type may be used alone, or two or more types may be used in combination. Although not particularly limited, examples of the thickening polysaccharide used include soybean polysaccharide and pectin.
The soybean polysaccharide is a water-soluble polysaccharide obtained from soybean, and the main component is hemicellulose, which is further composed of saccharides such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. This soybean polysaccharide can be obtained by extracting, purifying, and sterilizing okara (fibrous squeezed residue) produced when soybean oil or isolated soybean protein is produced from soybean. Further, as the soybean polysaccharide, commercially available ones may be used, for example, the product name "SM-700", the product name "SM-900", and the product name "SM-1200" (all of which are Saneigen FF. (Made by Ai).
The mixing ratio of the stabilizer to the soymilk-containing beverage can be appropriately determined according to the type and the like within a range that does not impair the effects of the present invention. For example, in order to maintain good protein stability and maintain good flavor, the lower limit of the blending ratio is usually 2 g / L, preferably 4 g / L, based on the total mass of the beverage. The upper limit thereof is usually 8 g / L, preferably 6 g / L. If the mixing ratio of the stabilizer is increased, the flavor and texture peculiar to the stabilizer may be strengthened.
また、本発明に係る豆乳含有飲料に、例えば、必要に応じて、ナトリウム、カリウム、カルシウムなどのミネラルを含有させることによって、味を調整してもよい。
本発明に用いる水は特に限定されず、例えば、イオン交換水を用いることができる。
また、本発明に係る豆乳含有飲料は、原料（豆乳など）を乳酸菌や酵母等を用いて発酵して得られる、液状又は糊状の発酵豆乳飲食品等を含むものであってもよい。
また、本発明に係る豆乳含有飲料は、本発明の目的を損なわない範囲であれば、一般的に使用されうる、上述していない甘味料や香料、各種栄養成分、各種植物抽出物、着色料、希釈剤、酸化防止剤等の食品添加物を含有させてもよい。
本発明の豆乳含有飲料は、豆乳入りの飲料であれば特に限定されないが、例えば、無調整豆乳、調製豆乳、豆乳飲料、清涼飲料水、コーヒー飲料、茶系飲料、果実飲料、スポーツ飲料、健康飲料、又はアルコール飲料等が挙げられる。
Further, the taste may be adjusted by adding minerals such as sodium, potassium and calcium to the soymilk-containing beverage according to the present invention, if necessary.
The water used in the present invention is not particularly limited, and for example, ion-exchanged water can be used.
Further, the soymilk-containing beverage according to the present invention may contain liquid or paste-like fermented soymilk foods and drinks obtained by fermenting a raw material (soymilk or the like) with lactic acid bacteria, yeast or the like.
In addition, the soymilk-containing beverage according to the present invention can be generally used as long as it does not impair the object of the present invention, and is not described above, such as sweeteners and flavors, various nutritional components, various plant extracts, and coloring agents. , Diluting agents, antioxidants and other food additives may be included.
The soymilk-containing beverage of the present invention is not particularly limited as long as it is a beverage containing soymilk. Beverages, alcoholic beverages and the like can be mentioned.
また、本発明に係る豆乳含有飲料は、乳成分を含んでいてもよい。当該乳成分は、例えば、獣乳及び植物乳のいずれの原料乳を由来とするものであってもよい。獣乳としては、例えば、牛乳、山羊乳、羊乳及び馬乳等が挙げられる。乳成分の形態としては、例えば、全脂乳、脱脂乳、乳清、乳たんぱく濃縮物、バターミルク粉、無糖練乳、脱脂加糖練乳、全脂加糖練乳、生クリーム、及び発酵乳が挙げられる。また、粉乳や濃縮乳から還元した乳も使用できる。なかでも、脱脂乳が好ましく、ハンドリングのよさから脱脂粉乳を用いることが特に好ましい。また、乳成分としては、単一種類の原料由来であっても、数の種類の原料由来であってもよい。
また、本発明の豆乳含有飲料の風味等を損なわない範囲で、必要に応じて任意の酸性成分として、果汁、例えば、オレンジ、レモン、グレープフルーツ等の柑橘系の果汁や、ブドウ、モモ、リンゴ、バナナ等の果汁を添加してもよい。
In addition, the soymilk-containing beverage according to the present invention may contain a milk component. The milk component may be derived from, for example, raw material milk of either animal milk or vegetable milk. Examples of animal milk include milk, goat milk, sheep milk, horse milk and the like. Examples of the form of the milk component include full-fat milk, skim milk, milk clearing, milk protein concentrate, butter milk powder, unsweetened condensed milk, skim-sweetened condensed milk, full-fat sweetened condensed milk, fresh cream, and fermented milk. .. In addition, milk powder or milk reduced from concentrated milk can also be used. Of these, skim milk is preferable, and skim milk powder is particularly preferable because of its good handling. Further, the milk component may be derived from a single type of raw material or from several types of raw materials.
Further, as long as the flavor of the soymilk-containing beverage of the present invention is not impaired, fruit juice, for example, citrus juice such as orange, lemon, grapefruit, grape, peach, apple, etc. Fruit juice such as banana may be added.
本発明に係る豆乳含有飲料は、豆乳や上述したリン酸、乳酸及び／又はクエン酸、マグネシウム塩、甘味料や香料、各種栄養成分、各種植物抽出物、着色料、希釈剤、酸化防止剤等の食品添加物を適宜混合することで得られる。本発明の豆乳含有飲料においては、その製造工程において、適宜必要に応じて、均質化処理や殺菌処理を加えて行なうことができる。
均質化処理は、通常、ホモゲナイザーを用いて行うことができる。均質化条件は特に限定されず、常法に従うことができる。
殺菌処理の方法は特に制限されず、通常のプレート式殺菌、チューブラー式殺菌、レトルト殺菌、バッチ殺菌、オートクレーブ殺菌等の方法を採用することができる。
殺菌処理後の本発明の豆乳含有飲料を容器に充填する方法としては、例えば、飲料を容器にホットパック充填し、充填した容器を冷却する方法、又は容器充填に適した温度まで飲料を冷却して、予め洗浄殺菌した容器に無菌充填する方法により行うことができる。
以下、実施例及び比較例を挙げて、本発明をさらに具体的に説明する。ただし、これらの実施例により本発明が何ら限定されるものでない。
The soymilk-containing beverage according to the present invention includes soymilk, the above-mentioned phosphoric acid, lactic acid and / or citric acid, magnesium salt, sweeteners and fragrances, various nutritional components, various plant extracts, coloring agents, diluents, antioxidants and the like. It is obtained by appropriately mixing the food additives of. The soymilk-containing beverage of the present invention can be homogenized or sterilized as needed in the manufacturing process.
The homogenization treatment can usually be carried out using a homogenizer. The homogenization conditions are not particularly limited, and a conventional method can be followed.
The sterilization method is not particularly limited, and ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization and the like can be adopted.
As a method of filling the container with the soymilk-containing beverage of the present invention after the sterilization treatment, for example, the beverage is hot-packed in the container and the filled container is cooled, or the beverage is cooled to a temperature suitable for filling the container. It can be carried out by a method of aseptically filling a container that has been washed and sterilized in advance.
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, these examples do not limit the present invention in any way.
以下の実施例及び比較例の各種原料（成分）については、以下のものを用いた。
調製豆乳（大豆固形分１８％の豆乳及び酸化防止剤からなる）
果糖ぶどう糖液糖（５５％異性化糖）
大豆多糖類
ペクチン
５０％乳酸
無水クエン酸
クエン酸三ナトリウム
８５％リン酸
マグネシウム塩（塩化マグネシウム・６水和物）
イオン交換水（残部を構成する溶媒）
The following materials were used for various raw materials (ingredients) in the following examples and comparative examples.
Prepared soymilk (consisting of soymilk with 18% soybean solids and antioxidant)
Fructose-glucose liquid sugar (55% high fructose corn syrup)
Soybean Polysaccharide Pectin 50% Lactic Acid Anhydrous Citric Acid Trisodium Citrate 85% Magnesium Phosphate (Magnesium Chloride Hexahydrate)
Ion-exchanged water (solvent that makes up the rest)
各成分の含有値の分析値又は計算値を得るための方法については、以下の通りとした。
≪１ 糖度（Ｂｘ°）≫
糖度測定は２０℃のサンプルに対して、商品名「デジタル屈折計Ｒｘ‐５０００」（アタゴ社製）を用いて、測定を行った。
The method for obtaining the analytical value or the calculated value of the content value of each component is as follows.
≪1 Sugar content (Bx °) ≫
The sugar content was measured on a sample at 20 ° C. using the trade name "Digital Refractometer Rx-5000" (manufactured by Atago Co., Ltd.).
≪２ 酸度（Ａｃ（無水クエン酸））（質量％（ｗ／ｗ％））≫
飲料サンプル全体のクエン酸酸度は下記の滴定法で測定した。具体的には、クエン酸酸度は、フェノールフタレイン指示薬と水酸化ナトリウムとを用いて、以下の手順で滴定することにより求めた。
（１）２００ｍＬ三角フラスコに対して５〜１５ｇの飲料を正確に秤量し、水を用いて５０ｍＬ程度まで希釈する。
（２）希釈した前記飲料に対して１％フェノールフタレイン指示薬を数滴加えて撹拌する。
（３）三角フラスコ内の希釈飲料溶液をマグネティックスターラーで撹拌しながら、２５ｍＬ容ビューレットに入れた０．１Ｍの水酸化ナトリウムを前記飲料溶液に滴下し、滴定試験を実施する。この滴定試験は、三角フラスコ内の飲料溶液の色が、３０秒間赤色を持続した点を終点とする。
（４）クエン酸酸度（％）の値を、滴定試験の結果に基づき次式によって算出する。
クエン酸酸度（％）＝Ａ×ｆ×（１００／Ｗ）×０．００６４ 式（１）
［式（１）において、Ａは、０．１Ｍ水酸化ナトリウム溶液の滴定量（ｍＬ）を、ｆは、０．１Ｍ 水酸化ナトリウム溶液の力価を、Ｗは、サンプルの質量（ｇ）を示す。また、式（１）において乗算している「０．００６４」という値は、１ｍＬの０．１Ｍ水酸化ナトリウム溶液に相当する無水クエン酸の質量（ｇ）を指す。］
なお、前記滴定試験においては、フェノールフタレイン指示薬に代えて、水素イオン濃度計を用いて実施してもよい。この場合、滴定試験の終点は、三角フラスコ内の飲料溶液のｐＨが８．１になった時とする。
なお、「その他の原料由来Ａｃ」は、各原料の酸度を合算することによって算出した値である。
≪2 Acidity (Ac (anhydrous citric acid)) (mass% (w / w%)) ≫
The citric acidity of the entire beverage sample was measured by the following titration method. Specifically, the citric acidity was determined by titrating with a phenolphthalein indicator and sodium hydroxide according to the following procedure.
(1) Accurately weigh 5 to 15 g of the beverage in a 200 mL triangular flask and dilute it to about 50 mL with water.
(2) Add a few drops of 1% phenolphthalein indicator to the diluted beverage and stir.
(3) While stirring the diluted beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide contained in a 25 mL volume burette is added dropwise to the beverage solution to carry out a titration test. The titration test ends at the point where the color of the beverage solution in the Erlenmeyer flask remains red for 30 seconds.
(4) The value of citric acid acidity (%) is calculated by the following formula based on the result of the titration test.
Citric acid acidity (%) = A × f × (100 / W) × 0.0064 Equation (1)
[In formula (1), A is the titration amount (mL) of the 0.1M sodium hydroxide solution, f is the titer of the 0.1M sodium hydroxide solution, and W is the mass (g) of the sample. show. Further, the value "0.0064" multiplied in the formula (1) refers to the mass (g) of citric acid anhydride corresponding to 1 mL of 0.1 M sodium hydroxide solution. ]
The titration test may be carried out using a hydrogen ion concentration meter instead of the phenolphthalein indicator. In this case, the end point of the titration test is when the pH of the beverage solution in the Erlenmeyer flask reaches 8.1.
In addition, "Ac derived from other raw materials" is a value calculated by adding up the acidity of each raw material.
≪３ ｐＨ≫
ｐＨは、ｐＨメーター計を用いて、測定を行った。
≪４ 大豆固形分濃度（質量％（ｗ／ｗ％））≫
大豆固形分濃度は、各飲料サンプル製造に用いられる原材料に基づいて算出した。
≪５ 大豆たんぱく質の濃度（質量％（ｗ／ｗ％））≫
大豆固形分に含まれる大豆たんぱく質の濃度は、各飲料サンプル製造に用いられる原材料に基づいて算出した。
≪3 pH≫
The pH was measured using a pH meter.
≪4 Soybean solid content concentration (mass% (w / w%)) ≫
The soybean solid content concentration was calculated based on the raw materials used in the production of each beverage sample.
≪5 Soy protein concentration (mass% (w / w%)) ≫
The concentration of soybean protein contained in soybean solids was calculated based on the raw materials used in the production of each beverage sample.
≪６ マグネシウム濃度測定 Ｍｇ（ｍｇ／１００ｍｌ）≫
マグネシウム濃度（Ｍｇ濃度）は、飲料中のマグネシウム塩の添加量から理論値計算し
≪6 Magnesium concentration measurement Mg (mg / 100ml) ≫
Magnesium concentration (Mg concentration) is calculated theoretically from the amount of magnesium salt added to the beverage.
豆乳含有飲料へ添加する酸味料の種類（組み合わせ）や、その添加量による効果の違いについて検討した。
［対照例］
０．２６質量％の大豆固形分（脂質を含む）となるように調製豆乳を配合し、下記表１に示すＢｘ、クエン酸酸度、ｐＨとなるように安定剤（大豆多糖類、ぺクチン）；酸味料（５０％乳酸、及びクエン酸三ナトリウム）；果糖ぶどう糖液糖（５５％異性化糖）を加えた、調合液を製造した。得られた調合液を９５℃瞬間殺菌にて殺菌した後、ＰＥＴボトルに充填して容器詰の飲料サンプルを得た。
The types (combinations) of acidulants added to soymilk-containing beverages and the difference in effect depending on the amount added were examined.
[Control example]
Prepare soymilk so that it has a soybean solid content (containing lipid) of 0.26% by mass, and stabilizers (soybean polysaccharide, pectin) so that the Bx, citric acid acidity, and pH shown in Table 1 below are obtained. A preparation was prepared by adding an acidulant (50% lactic acid and trisodium citrate); fructose-glucose liquid sugar (55% isomerized sugar). The obtained preparation liquid was sterilized by instant sterilization at 95 ° C., and then filled in a PET bottle to obtain a packaged beverage sample.
［実施例１〜４］
０．２６質量％の大豆固形分（脂質を含む）となるように調製豆乳を配合し、下記表１に示すＢｘ、クエン酸酸度、ｐＨとなるように安定剤（大豆多糖類、ぺクチン）；酸味料（８５％リン酸とクエン酸三ナトリウム；或いは、８５％リン酸と５０％乳酸又は無水クエン酸とクエン酸三ナトリウム）；果糖ぶどう糖液糖（５５％異性化糖）を加えた、調合液を製造した。得られた調合液を９５℃瞬間殺菌にて殺菌した後、ＰＥＴボトルに充填して容器詰の飲料サンプルを得た。
[Examples 1 to 4]
Prepared soymilk so as to have a soybean solid content (containing lipid) of 0.26% by mass, and stabilizers (soybean polysaccharide, pectin) so as to have Bx, citric acid acidity, and pH shown in Table 1 below. Acidulants (85% phosphoric acid and trisodium citrate; or 85% phosphoric acid and 50% lactic acid or anhydrous citric acid and trisodium citrate); fructose-dextrose liquid sugar (55% isomerized sugar) were added. A formulation was produced. The obtained preparation liquid was sterilized by instant sterilization at 95 ° C., and then filled in a PET bottle to obtain a packaged beverage sample.
［比較例１〜３］
０．２６質量％の大豆固形分（脂質を含む）となるように調製豆乳を配合し、下記表１に示すＢｘ、クエン酸酸度、ｐＨとなるように安定剤（大豆多糖類、ぺクチン）；酸味料（無水クエン酸とクエン酸三ナトリウム；或いは、５０％乳酸と無水クエン酸とクエン酸三ナトリウム）；果糖ぶどう糖液糖（５５％異性化糖）を加えた、調合液を製造した。得られた調合液を９５℃瞬間殺菌にて殺菌した後、ＰＥＴボトルに充填して容器詰の飲料サンプルを得た。
[Comparative Examples 1 to 3]
Prepared soymilk so as to have a soybean solid content (containing lipid) of 0.26% by mass, and stabilizers (soybean polysaccharide, pectin) so as to have Bx, citric acid acidity, and pH shown in Table 1 below. A preparation was prepared by adding acidulants (anhydrous citric acid and trisodium citrate; or 50% lactic acid, anhydrous citric acid and trisodium citrate); fructose-glucose liquid sugar (55% isomerized sugar). The obtained preparation liquid was sterilized by instant sterilization at 95 ° C., and then filled in a PET bottle to obtain a packaged beverage sample.
＜官能試験１＞
対照例、実施例１〜４、及び比較例１〜３で得られた各飲料サンプルを４℃に冷やし、５名の専門パネリストが「対照例」の飲料サンプルを基準として官能評価し、その評点を平均化した。官能評価基準は、下記表２に示したものに従った。
<Sensory test 1>
Each of the beverage samples obtained in Control Examples, Examples 1 to 4, and Comparative Examples 1 to 3 was cooled to 4 ° C., and five specialized panelists performed a sensory evaluation based on the beverage sample of "Control Example" and evaluated the scores. Was averaged. The sensory evaluation criteria were as shown in Table 2 below.
官能試験１においては、「対照例」を基準とし、このスコアを４点に調整した。専門パネリストに各飲料サンプルの「豆乳風味の良さ」、「豆乳風味の強さ」、「酸味の良さ」、「後味の良さ」を１〜７点の７段階評価してもらい、専門パネリスト５名の評点の平均値の小数第２位を四捨五入したものを最終評点とした。なお、「酸味の良さ」は、鋭い酸味が無く、飲みやすいかどうかを指標としている。各専門パネリスト間の評価には、ばらつきはなかった。官能試験１の官能評価結果は表３に示される。 In the sensory test 1, this score was adjusted to 4 points based on the "control example". We asked specialized panelists to evaluate the "good soymilk flavor", "strength of soymilk flavor", "good acidity", and "good aftertaste" of each beverage sample on a 7-point scale of 1 to 7 points, and 5 specialized panelists. The final score was obtained by rounding off the second decimal place of the average value of the scores. In addition, "good acidity" is an index of whether or not it is easy to drink without sharp acidity. There was no variation in the evaluation among the specialized panelists. The sensory evaluation results of the sensory test 1 are shown in Table 3.
表３の結果から、酸味料としてリン酸を添加してクエン酸酸度を設定した豆乳含有飲料において、豆乳風味の良さや後味の良さを向上させる傾向にあることが確認された。また、豆乳含有飲料において、酸味料としてリン酸と無水クエン酸又は乳酸とを併用することによって、豆乳風味の良さ及び強さ、並びに酸味及び後味の良さが改善される傾向にあることが確認された。また、酸味料としてクエン酸を用いるか、クエン酸と乳酸とを併用する比較例１〜３では、豆乳風味の向上は認められなかった。 From the results in Table 3, it was confirmed that the soymilk-containing beverage in which phosphoric acid was added as an acidulant to set the citric acid acidity tended to improve the soymilk flavor and the aftertaste. In addition, it was confirmed that the combined use of phosphoric acid and anhydrous citric acid or lactic acid as an acidulant in soymilk-containing beverages tends to improve the goodness and strength of soymilk flavor and the goodness of acidity and aftertaste. rice field. Further, in Comparative Examples 1 to 3 in which citric acid was used as the acidulant or citric acid and lactic acid were used in combination, improvement in soymilk flavor was not observed.
豆乳含有飲料へ添加する好ましい酸味料の組み合わせに、マグネシウムを添加した場合の効果について検討した。
［実施例５］
０．２６質量％の大豆固形分（脂質を含む）となるように調製豆乳を配合し、下記表４に示すＢｘ、クエン酸酸度、ｐＨとなるように安定剤（大豆多糖類、ぺクチン）；酸味料（８５％リン酸と５０％乳酸とクエン酸三ナトリウム）；果糖ぶどう糖液糖（５５％異性化糖）を加えた、調合液を製造した。得られた調合液を９５℃瞬間殺菌にて殺菌した後、ＰＥＴボトルに充填して容器詰の飲料サンプルを得た。
［実施例６］
マグネシウム濃度が５．２６ｍｇ／１００ｍｌになるように、調合液にマグネシウム塩を添加した以外は、実施例５と同様にして飲料サンプルを得た。
なお、表４及び表５の対照例は、表１及び表３のと同じ組成物である。
The effect of adding magnesium to a preferable combination of acidulants to be added to soymilk-containing beverages was examined.
[Example 5]
Prepared soybean milk to have a soybean solid content (containing lipid) of 0.26% by mass, and stabilizers (soybean polysaccharide, pectin) so as to have Bx, citric acid acidity, and pH shown in Table 4 below. A preparation was prepared by adding an acidulant (85% phosphoric acid, 50% lactic acid and trisodium citrate); fructose-glucose liquid sugar (55% isomerized sugar). The obtained preparation liquid was sterilized by instant sterilization at 95 ° C., and then filled in a PET bottle to obtain a packaged beverage sample.
[Example 6]
Beverage samples were obtained in the same manner as in Example 5 except that a magnesium salt was added to the formulation so that the magnesium concentration was 5.26 mg / 100 ml.
The control examples in Tables 4 and 5 have the same compositions as those in Tables 1 and 3.
＜官能試験２＞
対照例、実施例５及び実施例６で得られた各飲料サンプルを４℃に冷やし、官能試験１と同様にして、５名の専門パネリストが「対照例」の飲料サンプルを基準として官能評価し、その評点を平均化した。官能試験２の官能評価結果は表５に示される。
<Sensory test 2>
Each beverage sample obtained in Control Example, Example 5 and Example 6 was cooled to 4 ° C., and five specialized panelists performed sensory evaluation based on the beverage sample of "Control Example" in the same manner as in Sensory Test 1. , The score was averaged. The sensory evaluation results of the sensory test 2 are shown in Table 5.
表５の結果から、酸味料としてリン酸と無水クエン酸又は乳酸とを併用することによって、豆乳風味の良さ及び強さ、並びに酸味及び後味の良さが改善されることが確認された。さらに、実施例５と実施例６を対比すると、マグネシウムを適量添加することによって、さらに豆乳風味の良さを改善できる傾向にあることが確認された。 From the results in Table 5, it was confirmed that the combined use of phosphoric acid and anhydrous citric acid or lactic acid as an acidulant improved the goodness and strength of soymilk flavor, as well as the goodness of acidity and aftertaste. Furthermore, when Example 5 and Example 6 were compared, it was confirmed that the goodness of soymilk flavor could be further improved by adding an appropriate amount of magnesium.
Claims (7)
クエン酸酸度が０．１〜０．５質量％である、豆乳含有飲料。 Contains phosphoric acid as an acidulant,
A soymilk-containing beverage having a citric acid acidity of 0.1 to 0.5% by mass.
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