JP2021158951A - スムージー様飲料及びその製造方法 - Google Patents
スムージー様飲料及びその製造方法 Download PDFInfo
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- JP2021158951A JP2021158951A JP2020062348A JP2020062348A JP2021158951A JP 2021158951 A JP2021158951 A JP 2021158951A JP 2020062348 A JP2020062348 A JP 2020062348A JP 2020062348 A JP2020062348 A JP 2020062348A JP 2021158951 A JP2021158951 A JP 2021158951A
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- smoothie
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- dietary fiber
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Abstract
Description
−1 : 繊維感、もったり感のどちらかが感じられない。
0 : 繊維感、もったり感がわずかに感じられる。
+1 : 繊維感、もったり感が感じられる。
+2 : 繊維感、もったり感が十分に感じられる。
−1 : 風味が悪い。
0 : 風味が普通。
+1 : 風味が良い。
+2 : 風味が非常に良い。
−1 : 50%以上が上清部であるか、または凝集物が見られる。
0 : 20〜50%が上清部である。
+1 : 20%程度が上清部である。
+2 : 上清部がない。
−2 : 野菜汁感または果汁感がない。
−1 : 野菜汁感または果汁感がわずかに感じられる。
0 : 野菜汁感または果汁感が感じられる。
+1 : 野菜汁感または果汁感が十分に感じられる。
+2 : 野菜汁感または果汁感が強く、土臭さや苦み等が感じられる
−1 : 野菜汁感および果汁感のバランスが悪い。
0 : 野菜汁感および果汁感のバランスが普通。
+1 : 野菜汁感および果汁感のバランスがちょうどよい。
+2 : 野菜汁感および果汁感のバランスが良い。
−1 : 繊維感、もったり感がない。
0 : 繊維感、もったり感がわずかに感じられる。
+1 : 繊維感、もったり感が感じられる。
+2 : 繊維感、もったり感が十分に感じられる。
+3 : 繊維感、もったり感が強すぎる
−1 : 50%以上が上清部
0 : 20〜50%が上清部
+1 : 20%程度が上清部
+2 : 上清部がない
−1 : 繊維感、もったり感がない。
0 : 繊維感、もったり感がわずかに感じられる。
+1 : 繊維感、もったり感が感じられる。
+2 : 繊維感、もったり感が十分に感じられる。
−1 : ダマが多く発生。
0 : ダマが少量発生。
+1 : ダマなし。
Claims (8)
- 野菜搾汁液または果実搾汁液と、不溶性食物繊維と、アグロバクテリウムスクシノグリカンとを含有することを特徴とするスムージー様飲料。
- 野菜搾汁液または果実搾汁液の使用量が、ストレート搾汁液換算で10質量%〜50質量%である請求項1記載のスムージー様飲料。
- 果実搾汁液がアップル果汁、バナナ果汁である請求項1または2記載のスムージー様飲料。
- 野菜搾汁液が青汁である請求項1〜3の何れかに記載のスムージー様飲料。
- 不溶性食物繊維の使用量が、0.4質量%〜0.7質量%である請求項1〜4の何れかに記載のスムージー様飲料。
- アグロバクテリウムスクシノグリカンの使用量が、0.03質量%〜0.07質量%である請求項1〜5の何れかに記載のスムージー様飲料。
- 請求項1〜6のいずれか一項記載のスムージー様飲料を製造する方法であって、下記の工程(a)、(b)及び(c)を有することを特徴とするスムージー様飲料の製造方法。
工程(a):不溶性食物繊維を水に添加し、剪断力を加えながら65〜90℃の温度で30〜75分間分散溶解する工程。
工程(b):工程(a)で得られた分散溶解液に、アグロバクテリウムスクシノグリカンを加え、混合液を得る工程。
工程(c):工程(b)で得られた混合液と、野菜搾汁液または果実搾汁液とを混合する工程。 - 工程(b)が、工程(a)で得られた分散溶解液にアグロバクテリウムスクシノグリカンを加えた後、更に65〜90℃の温度で、剪断力を加えながら1〜15分間アグロバクテリウムスクシノグリカンを分散溶解し混合液を得るものである、請求項7記載のスムージー様飲料の製造方法。
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