JP2022116747A - Soybean milk-containing beverage, and method for preventing flavor degradation of soybean milk-containing beverage - Google Patents
Soybean milk-containing beverage, and method for preventing flavor degradation of soybean milk-containing beverage Download PDFInfo
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- JP2022116747A JP2022116747A JP2021013081A JP2021013081A JP2022116747A JP 2022116747 A JP2022116747 A JP 2022116747A JP 2021013081 A JP2021013081 A JP 2021013081A JP 2021013081 A JP2021013081 A JP 2021013081A JP 2022116747 A JP2022116747 A JP 2022116747A
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- soymilk
- containing beverage
- citric acid
- acidity
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Abstract
Description
本発明は、豆乳含有飲料、及び豆乳含有飲料の風味劣化抑制方法に関する。 TECHNICAL FIELD The present invention relates to a soymilk-containing beverage and a method for suppressing flavor deterioration of a soymilk-containing beverage.
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。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、保存中に大豆由来の青臭い豆乳臭などが目立ってきて、好ましくない風味が生じるため、美味しさが損なわれてしまい、結果として飲みにくくなることが知られている。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、そうすると豆乳本来の味わいも損なわれてしまう可能性がある。そこで、別の態様での好ましくない豆乳臭のマスキングについて試みられている。例えば、特許文献１には、乳酸発酵豆乳に、乳酸又はクエン酸を補足することで、豆乳の不快臭をマスキングできることが記載されており、具体的には、酸度が０．４５未満では不快臭が目立つとの記載がある。
また、豆乳又は豆乳含有飲料の風味を向上することも試みられている。例えば、特許文献２には、酸性大豆たんぱく質含有飲料の製造方法が記載されており、具体的には、豆乳を含有した酸性飲料では風味の観点からクエン酸や乳酸を添加することが好ましいことが記載されている。
To date, various milk-based beverages have been developed for a wide variety of targets. On the other hand, the development of new soymilk-containing beverages to replace dairy beverages is underway against the backdrop of the problem of milk allergy and the recent diversification of health consciousness and tastes. Soy milk is popular as a highly nutritious plant-based milk, and many products that can be stored at room temperature are sold. However, it is known that soymilk and soymilk-containing beverages become difficult to drink because the grassy soymilk odor derived from soybeans becomes noticeable during storage and an undesirable flavor is produced, which impairs the taste. . In order to solve this problem, for example, efforts have been made to impart a fruity flavor to soymilk to make it easier to drink. Therefore, attempts have been made to mask the undesirable soymilk odor in another aspect. For example, Patent Document 1 describes that the unpleasant odor of soymilk can be masked by supplementing lactic acid-fermented soymilk with lactic acid or citric acid. There is a description that stands out.
Attempts have also been made to improve the flavor of soymilk or soymilk-containing beverages. For example, Patent Document 2 describes a method for producing an acidic soy protein-containing beverage. Specifically, it is preferable to add citric acid or lactic acid to acidic beverages containing soy milk from the viewpoint of flavor. Have been described.
上述のように、豆乳又は豆乳含有飲料の風味を向上又は改善する手段についての開発が進められている。しかしながら、豆乳含有飲料において、好ましい酸味と不快な豆乳臭の低減とを両立させる技術に関する知見はない。
そこで本発明の目的は、豆乳の風味の良さ、特に好ましい酸味を有しつつ、保存中の風味劣化が抑制された豆乳含有飲料、すなわち、保存中に生じる青臭さ等の低減と酸味（風味）の良さとを両立させた豆乳含有飲料を提供すること、並びに、このような豆乳含有飲料を提供するための方法を提供することである。
As described above, efforts are underway to develop means for enhancing or improving the flavor of soymilk or soymilk-containing beverages. However, in soymilk-containing beverages, there is no knowledge regarding techniques for achieving both a favorable sourness and a reduction in unpleasant soymilk odor.
Therefore, an object of the present invention is to provide a soymilk-containing beverage that has a good flavor of soymilk, particularly a preferable sourness, while suppressing deterioration of the flavor during storage, that is, reducing grassy smell and the like that occurs during storage and sourness (flavor). It is an object of the present invention to provide a soymilk-containing beverage that is compatible with the goodness of soymilk, and to provide a method for providing such a soymilk-containing beverage.
本発明者は、上記課題に焦点を絞って、課題解決のための手段について鋭意検討するなかで、無調整豆乳や豆乳含有飲料に添加される酸味料としてのクエン酸及び乳酸の総含有量及び比率を調整することで、酸味の良さを保ちつつ、同時に風味劣化を抑制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〕乳酸とクエン酸とを含有し、
クエン酸酸度が０．１～０．４質量％であり、
乳酸由来のクエン酸酸度とクエン酸由来のクエン酸酸度との比が９０：１０～５０：５０である、豆乳含有飲料。
〔２〕大豆固形分濃度が０．１～０．５質量％である、前記〔１〕に記載の豆乳含有飲料。
〔３〕大豆脂質濃度が０．０５～０．３質量％である、前記〔１〕又は〔２〕に記載の豆乳含有飲料。
〔４〕豆乳含有飲料において、クエン酸酸度が０．１～０．４質量％になり、かつ、乳酸由来の酸度とクエン酸由来の酸度との比が９０：１０～５０：５０となるように、前記豆乳含有飲料中のクエン酸量及び乳酸量を調整する工程を含む、豆乳含有飲料の風味劣化抑制方法。
Focusing on the above problems, the present inventors have made intensive studies on means for solving the problems, and found that the total content of citric acid and lactic acid and By adjusting the ratio, it was found that deterioration of flavor can be suppressed while maintaining good acidity, and the present invention was completed. That is, the present invention includes the following aspects.
[1] containing lactic acid and citric acid,
Citric acid acidity is 0.1 to 0.4% by mass,
A soymilk-containing beverage having a ratio of citric acidity derived from lactic acid to citric acidity derived from citric acid of 90:10 to 50:50.
[2] The soymilk-containing beverage according to [1] above, which has a soybean solid content concentration of 0.1 to 0.5% by mass.
[3] The soymilk-containing beverage according to [1] or [2], wherein the soybean lipid concentration is 0.05 to 0.3% by mass.
[4] In the soymilk-containing beverage, the acidity of citric acid is 0.1 to 0.4% by mass, and the ratio of the acidity derived from lactic acid and the acidity derived from citric acid is 90:10 to 50:50. (2) A method for suppressing flavor deterioration of a soymilk-containing beverage, comprising the step of adjusting the amounts of citric acid and lactic acid in the soymilk-containing beverage.
本発明は、豆乳の風味の良さと保存中の風味劣化の抑制とを両立させた豆乳含有飲料を提供できる。 INDUSTRIAL APPLICABILITY The present invention can provide a soymilk-containing beverage that achieves both good soymilk flavor and suppression of flavor deterioration during storage.
本発明に係る豆乳含有飲料は、乳酸とクエン酸とを含有し、クエン酸酸度が０．１～０．４質量％であり、乳酸由来のクエン酸酸度とクエン酸由来のクエン酸酸度との比が９０：１０～５０：５０であることを特徴とする。原材料に大豆以外のものを使用しないで製造される豆乳においては、通常、クエン酸及び乳酸はほとんど含まれていないため、クエン酸及び乳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。本発明において、クエン酸酸度は、無水クエン酸酸度と等価であり、本実施例に記載の方法で規定される値とすることができる。また、飲料全体のクエン酸酸度に着目しながら、酸味料としての乳酸とクエン酸の量を調整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、さっぱりとした後味や好ましい酸味を有しつつも、保存中の風味劣化を抑制することができる。
The soymilk-containing beverage according to the present invention contains lactic acid and citric acid, has a citric acid acidity of 0.1 to 0.4% by mass, and has a combination of lactic acid-derived citric acid acidity and citric acid-derived citric acid acidity. It is characterized by a ratio of 90:10 to 50:50. Since soymilk produced without using anything other than soybeans as a raw material usually contains little citric acid and lactic acid, the soymilk-containing beverage according to the present invention can be obtained by adding appropriate amounts of citric acid and lactic acid. be able to. In the present invention, the acidity of citric acid is equivalent to the acidity of anhydrous citric acid, and can be a value defined by the method described in this example. Also, the soymilk-containing beverage according to the present invention can be obtained by adjusting the amounts of lactic acid and citric acid as acidulants while paying attention to the citric acidity of the entire beverage.
The soymilk-containing beverage according to the present invention can suppress flavor deterioration during storage while having a refreshing aftertaste and a preferable sour taste.
本発明に係る豆乳含有飲料における、クエン酸及び乳酸の量は、当該豆乳含有飲料のクエン酸酸度が、０．１～０．４質量％、好ましくは０．１５～０．３５質量％、さらに好ましくは０．２～０．３質量％になるように設定される。本発明において、市販品のクエン酸と乳酸とを豆乳含有飲料に配合してもよいし、既知濃度のクエン酸と乳酸とを含有する飲食品を豆乳含有飲料に配合してもよい。また、本発明の豆乳含有飲料の酸味料としては、乳酸とクエン酸のほか、例えばリン酸やリンゴ酸等の他の酸味料等を含有してもよいが、酸味料として乳酸及びクエン酸のみを用いてクエン酸酸度を調整してもよい。 The amount of citric acid and lactic acid in the soymilk-containing beverage according to the present invention is such that the citric acidity of the soymilk-containing beverage is 0.1 to 0.4% by mass, preferably 0.15 to 0.35% by mass, and further It is preferably set to be 0.2 to 0.3% by mass. In the present invention, commercially available citric acid and lactic acid may be added to the soymilk-containing beverage, or food and drink containing known concentrations of citric acid and lactic acid may be added to the soymilk-containing beverage. In addition to lactic acid and citric acid, the soymilk-containing beverage of the present invention may contain other acidulants such as phosphoric acid and malic acid as acidulants. may be used to adjust the citric acidity.
また、本発明の豆乳含有飲料において、乳酸由来のクエン酸酸度とクエン酸由来のクエン酸酸度との比が９０：１０～５０：５０であることが好ましく、８６：１４～５０：５０であることがより好ましく、８０：２０～５０：５０がさらに好ましく、６０：４０～５０：５０が特に好ましい。ここで、豆乳含有飲料では、好ましい酸味にのみ着目した際には、酸味料として乳酸のみを用いることが好ましいが、本発明の豆乳含有飲料では、好ましい酸味と風味劣化抑制との両立のために、乳酸とクエン酸とを上記比率で有する必要がある。この風味劣化抑制をもたらす理由の一つには、本発明のクエン酸と乳酸のクエン酸酸度としての割合比率を調整することによって、豆乳含有飲料における豆乳由来成分、特に保存中に大豆脂質が酸化されて生じる、豆乳の青臭さや油臭さに寄与する不飽和アルデヒド、例えばヘキサナールなどの風味をマスキングされることが考えられる。なお、本発明において、豆乳含有飲料中の酸味料としての乳酸由来のクエン酸酸度及びクエン酸由来のクエン酸酸度は、本実施例に記載の方法で算出した値とすることができる。 In addition, in the soymilk-containing beverage of the present invention, the ratio of citric acid acidity derived from lactic acid to citric acid acidity derived from citric acid is preferably 90:10 to 50:50, more preferably 86:14 to 50:50. is more preferred, 80:20 to 50:50 is more preferred, and 60:40 to 50:50 is particularly preferred. Here, in soymilk-containing beverages, when focusing only on preferable sourness, it is preferable to use only lactic acid as an acidulant. , lactic acid and citric acid in the above ratio. One of the reasons for suppressing this flavor deterioration is that by adjusting the ratio of the citric acidity of citric acid and lactic acid according to the present invention, soymilk-derived components in the soymilk-containing beverage, particularly soybean lipids, are oxidized during storage. It is thought that the flavors of unsaturated aldehydes, such as hexanal, which contribute to the grassy and oily odors of soymilk, are masked. In the present invention, the lactic acid-derived citric acid acidity and the citric acid-derived citric acid acidity as the acidulant in the soymilk-containing beverage can be values calculated by the method described in this example.
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、大豆脂質分（大豆固形分に含まれる）は、０．０５～０．３質量％であることが好ましく、０．１～０．２質量％であることがより好ましい。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％）に対する乳酸及びクエン酸の合計濃度（質量％）の比率は、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。 In addition, the soymilk-containing beverage according to the present invention is not particularly limited as long as it includes soymilk, prepared soymilk, or soymilk beverage described in Notification No. 683 of the Ministry of Agriculture, Forestry and Fisheries on March 29, 2018. Also, the soymilk-containing beverage according to the present invention may be one in which soymilk powder is mixed as a raw material. Further, in the soymilk-containing beverage according to the present invention, the soybean solid content is preferably 0.1 to 0.5% by mass, more preferably 0.2 to 0.4% by mass. The soybean solid content can be determined according to calculations based on the raw materials used in the production of the soymilk-containing beverage. In the soymilk-containing beverage according to the present invention, the soybean lipid content (contained in the soybean solid content) is preferably 0.05 to 0.3% by mass, and 0.1 to 0.2% by mass. is more preferable. In addition, in the soymilk-containing beverage according to the present invention, the ratio of the total concentration (% by mass) of lactic acid and citric acid to the concentration of soybean solids (% by mass) is preferably 0.1 to 1.0. It is more preferably 2 to 0.8.
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, and preferably 3.0 or more, preferably 3.3 or more. is more preferable. If the pH exceeds 4.6, the stability of the soybean protein may be impaired and precipitation may increase. If the pH is less than 2.6, the sour taste may be felt strongly, which may reduce the ease of drinking. 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、クエン酸酸度が０．１～０．４質量％、特に好ましくは０．１５～０．３質量％であり、乳酸由来のクエン酸度：クエン酸由来のクエン酸酸度が９０：１０～５０：５０、特に好ましくは８０：２０～５０：５０であり、大豆固形分濃度が０．２～０．３質量％、特に好ましくは０．２５質量％であり、大豆脂質濃度が０．１～０．４質量％、特に好ましくは０．２～０．３質量％である、豆乳入り清涼飲料水が挙げられる。 A preferred embodiment of the soymilk-containing beverage according to the present invention is not limited, but for example, the acidity of citric acid is 0.1 to 0.4% by mass, particularly preferably 0.15 to 0.3% by mass, and is derived from lactic acid. Citric acidity: citric acidity derived from citric acid is 90:10 to 50:50, particularly preferably 80:20 to 50:50, soybean solid content concentration is 0.2 to 0.3% by mass, particularly preferably is 0.25% by mass, and the soybean lipid concentration is 0.1 to 0.4% by mass, particularly preferably 0.2 to 0.3% by mass.
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。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、特に限定されないが、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 is synonymous with the Brix (also referred to as Brix or Bx) value. In the present invention, the sugar content is the reading of a sugar refractometer at 20°C, for example, the solid content measured at 20°C using a product name "Digital Refractometer Rx-5000" (manufactured by Atago Co., Ltd.). can. The sugar content is not particularly limited, but 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 sucrose, glucose, granulated sugar, fructose, lactose, and maltose, high-fructose corn syrup, high-fructose corn syrup; low-intensity sweeteners such as xylitol and D-sorbitol; thaumatin, stevia extract, glycyrrhizin High-intensity sweeteners such as disodium acid disodium, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and saccharin sodium are preferably used alone or in combination of two or more. Adjustment with acesulfame potassium, sucralose, and aspartame is particularly preferable from the viewpoint of palatability such as natural sweetness and refreshing sourness 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。
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 any particular limitation, but soybean polysaccharides are particularly preferred. A polysaccharide thickener may be used individually by 1 type, and may use 2 or more types together. Examples of polysaccharide thickeners used include, but are not limited to, soybean polysaccharides and pectin.
Soybean polysaccharides are water-soluble polysaccharides obtained from soybeans, the main component of which is hemicellulose, and further composed of sugars such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. This soybean polysaccharide can be obtained by extracting, purifying, and sterilizing okara (fibrous pomace) produced when soybean oil or isolated soybean protein is produced from soybeans. In addition, commercially available soybean polysaccharides may be used. Ai Co., Ltd.).
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、特に制限されないが、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。
また、必要に応じて、ナトリウム、マグネシウム、カリウム、カルシウムなどのミネラルやその塩を含有させることによって、豆乳含有飲料の風味を調整してもよい。
The mixing ratio of the stabilizer in the soymilk-containing beverage can be appropriately determined depending on the type and the like within a range that does not impair the effects of the present invention. Although the blending ratio is not particularly limited, for example, in order to maintain the stability of the protein well and maintain a good flavor, the lower limit is usually 2 g / L, based on the total mass of the beverage. It is preferably 4 g/L, and its upper limit is usually 8 g/L, preferably 6 g/L. If the blending ratio of the stabilizer is increased, the flavor and texture peculiar to the stabilizer may become stronger.
Moreover, if necessary, the flavor of the soymilk-containing beverage may be adjusted by adding minerals such as sodium, magnesium, potassium, and calcium, and salts thereof.
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。 Moreover, the soymilk-containing beverage according to the present invention may contain milk components. The milk component may be derived from, for example, either animal milk or plant milk. Examples of animal milk include cow's milk, goat's milk, sheep's milk and horse's milk. Examples of forms of milk components include whole milk, skimmed milk, whey, milk protein concentrate, buttermilk powder, sugar-free condensed milk, skimmed sweetened condensed milk, full-fat sweetened condensed milk, fresh cream, and fermented milk. . Milk reconstituted from powdered milk or concentrated milk can also be used. Among them, skim milk is preferred, and skim milk powder is particularly preferred because of its ease of handling. Moreover, the milk component may be derived from a single type of raw material or from several types of raw materials.
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。
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。
なお、本発明の豆乳含有飲料を製造する際に用いられる（添加される）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。
As long as the flavor, etc. of the soymilk-containing beverage of the present invention is not impaired, any acidic component may be used as necessary, such as fruit juices such as citrus juices such as oranges, lemons, and grapefruits, grapes, peaches, apples, and so on. You may add fruit juices, such as a banana.
Also, the soymilk-containing beverage according to the present invention may include a liquid or paste-like fermented soymilk food or drink obtained by fermenting raw materials (soymilk, etc.) using lactic acid bacteria, yeast, or the like.
In addition, the soymilk-containing beverage according to the present invention includes sweeteners, flavors, various nutritional ingredients, various plant extracts, and coloring agents that can be generally used as long as they do not impair the purpose of the present invention. , diluents, and antioxidants.
The soymilk-containing beverage of the present invention is not particularly limited as long as it contains soymilk. Beverages, alcoholic beverages, and the like are included.
The water used (added) when producing the soymilk-containing beverage of the present invention is not particularly limited, and ion-exchanged water can be used, for example.
本発明に係る豆乳含有飲料は、豆乳や上述した酸味料、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 is obtained by appropriately mixing soymilk and food additives such as the above-mentioned acidulants, sweeteners, flavors, various nutritional components, various plant extracts, coloring agents, diluents, and antioxidants. can get. In the soymilk-containing beverage of the present invention, a homogenization treatment and a sterilization treatment can be added as necessary in the production process.
Homogenization treatment can usually be performed using a homogenizer. Homogenization conditions are not particularly limited, and conventional methods can be followed.
The sterilization method is not particularly limited, and methods such as normal plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed.
As a method for filling a container with the soymilk-containing beverage of the present invention after sterilization, for example, a method of hot-packing the beverage into the container and cooling the filled container, or cooling the beverage to a temperature suitable for container filling. It can be carried out by a method of aseptically filling a container that has been washed and sterilized in advance.
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples. However, the present invention is not limited by these examples.
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。
豆乳（大豆固形分１８％）
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
イオン交換水（残部を構成する溶媒）
The following raw materials (components) were used in the following examples and comparative examples.
Soy milk (18% soy solids)
Fructose corn syrup (55% isomerized sugar)
Soybean polysaccharide, pectin, 50% lactic acid, anhydrous citric acid, trisodium citrate, ion-exchanged water (solvent constituting the balance)
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 calculated value of the content of each component was as follows.
<<1 Sugar content (Bx°)>>
The sugar content was measured on a sample at 20° C. using a trade name “Digital Refractometer Rx-5000” (manufactured by Atago Co., Ltd.).
≪２ ｐＨ≫
ｐＨは、ｐＨメーター計を用いて、測定を行った。
≪３ 大豆固形分（質量％）≫
大豆固形分は、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。
≪４ 大豆脂質（質量％）≫
大豆固形分に含まれる脂質分は、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。
<<2 pH>>
The pH was measured using a pH meter.
<<3 Soybean solid content (% by mass)>>
Soy solids content was calculated based on the ingredients used to make each beverage sample.
<<4 Soybean lipid (% by mass)>>
The lipid content in the soybean solids was calculated based on the raw materials used to produce each beverage sample.
≪５ 無水クエン酸酸度（質量％）≫
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。
<<5 Anhydrous citric acidity (% by mass)>>
The citric acidity of the entire beverage sample was measured by the following titration method. Specifically, the citric acidity was determined by titration using a phenolphthalein indicator and sodium hydroxide according to the following procedure.
(1) Accurately weigh 5 to 15 g of beverage into a 200 mL Erlenmeyer flask and dilute 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 placed in a 25 mL burette is added dropwise to the beverage solution to perform a titration test. The end point of this titration test is when the color of the drinking solution in the Erlenmeyer flask remains red for 30 seconds.
（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。］
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、「その他の原料由来のクエン酸酸度」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。
(4) The value of citric acid acidity (%) is calculated by the following formula based on the results of the titration test.
Citric acid acidity (%) = A x f x (100/W) x 0.0064 Formula (1)
[In formula (1), A is the titer of 0.1 M sodium hydroxide solution (mL), f is the titer of 0.1 M sodium hydroxide solution, and W is the mass of the sample (g). show. Also, the value "0.0064" multiplied in equation (1) refers to the mass (g) of anhydrous citric acid equivalent to 1 mL of 0.1 M sodium hydroxide solution. ]
In the titration test, a hydrogen ion concentration meter may be used instead of the phenolphthalein indicator. In this case, the endpoint of the titration test is when the pH of the beverage solution in the Erlenmeyer flask reaches 8.1.
In addition, "citric acid acidity derived from other raw materials" is a value calculated by adding up the acidity of each raw material.
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］
水と、０．２６質量％の大豆固形分（０．２０質量％の大豆脂質を含む）となる量の調製豆乳と、下記表１に示すＢｘ、無水クエン酸酸度、ｐＨとなる量の安定剤（大豆多糖類、ぺクチン）、酸味料としての５０％乳酸、クエン酸三ナトリウム、果糖ぶどう糖液糖（５５％異性化糖）とを配合することで、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。
We investigated the difference in effects depending on the types (combinations) of acidulants added to soymilk-containing beverages and the amounts added.
[Control example]
Water, prepared soymilk in an amount that provides 0.26% by mass of soybean solids (including 0.20% by mass of soybean lipid), Bx, anhydrous citric acid acidity, and pH stability in an amount shown in Table 1 below A liquid preparation was produced by blending agents (soybean polysaccharides, pectin), 50% lactic acid as an acidulant, trisodium citrate, and fructose-glucose liquid sugar (55% isomerized sugar). After sterilizing the prepared liquid by 95° C. flash sterilization, it was filled into a PET bottle to obtain a packaged beverage sample.
［実施例１～３、及び、比較例１］
酸味料として、５０％乳酸と無水クエン酸とを表１に示す無水クエン酸酸度となる量で配合する以外は、上記対照品と同様にして、飲料サンプルを得た。
[Examples 1 to 3 and Comparative Example 1]
A beverage sample was obtained in the same manner as the control product, except that 50% lactic acid and anhydrous citric acid were blended as acidulants in amounts to provide the acidity of anhydrous citric acid shown in Table 1.
＜劣化加速試験と官能評価＞
対照例、実施例１～３、及び、比較例１で得られた各飲料サンプルを、５５℃環境下にて３日間保存し劣化を促進させた。
各飲料サンプルの劣化を促進させた後、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。
<Deterioration acceleration test and sensory evaluation>
The beverage samples obtained in Control Example, Examples 1 to 3, and Comparative Example 1 were stored in an environment of 55° C. for 3 days to promote deterioration.
After accelerating the deterioration of each beverage sample, each beverage sample was cooled to 4° C., sensory evaluated by five expert panelists using the “control” beverage sample as a reference, and the scores were averaged. Sensory evaluation criteria were in accordance with those shown in Table 2 below.
加速試験においては、「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「豆乳の青臭さ、油臭さ」、「酸味の良さ」、「後味の良さ」、「おいしさ（総合評価）」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、「おいしさ（総合評価）」は、飲料としての嗜好性を豆乳に起因する風味以外も加味し、総合的に評価したものである。各専門パネリスト間の評価には、ばらつきはなかった。劣化加速試験後の官能評価結果は表３に示される。 In the accelerated test, this score was adjusted to 4 points, using the "control" as a reference. Expert panelists evaluated each drink sample on a 7-point scale of 1 to 7 for the “grassy and oily smell of soy milk,” “good acidity,” “good aftertaste,” and “deliciousness (comprehensive evaluation).” , the final score was obtained by rounding off the average score of the five expert panelists to the second decimal place. "Deliciousness (comprehensive evaluation)" is a comprehensive evaluation of palatability as a beverage, taking into account other than the flavor attributed to soymilk. There was no variability in ratings between each expert panelist. Table 3 shows the sensory evaluation results after the accelerated deterioration test.
実施例１～３とした試験区では、対照例に比べて「豆乳の青臭さ、油臭さ」がマスキングされており、「酸味の良さ」、「後味の良さ」は向上していた。
一方で、比較例１では、「豆乳の青臭さ、油臭さ」のマスキング効果が確認されなかった。
In the test plots of Examples 1 to 3, the "grassy and oily smell of soymilk" was masked, and the "good acidity" and "good aftertaste" were improved compared to the control example.
On the other hand, in Comparative Example 1, no masking effect was observed for "the grassy smell and oily smell of soymilk."
Claims (4)
クエン酸酸度が０．１～０．４質量％であり、
乳酸由来のクエン酸酸度とクエン酸由来のクエン酸酸度との比が９０：１０～５０：５０である、豆乳含有飲料。 containing lactic acid and citric acid,
Citric acid acidity is 0.1 to 0.4% by mass,
A soymilk-containing beverage having a ratio of citric acidity derived from lactic acid to citric acidity derived from citric acid of 90:10 to 50:50.
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