JP3065420B2 - Beverage manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a beverage, and more particularly to a method for producing a beverage having an excellent natural flavor.

[0002]

2. Description of the Related Art Conventionally, beverages are prepared by mixing various raw materials.
Usually, it is commercialized by heat sterilization. According to the Food Sanitation Law-Food Standards, the conditions of the heat sterilization are determined as follows, for example, for soft drinks. "A Those having a pH of less than 4.0 should be sterilized by a method of heating the temperature at the center at 65 ° C. for 10 minutes or a method having an effect equal to or more than this. B. pH 4.6 or higher, and
Excluding those with a water activity exceeding 0.94. )), Sterilize by a method of heating the temperature of the center at 85 ° C. for 30 minutes or a method having the same or more effective effect. c If the pH is 4.6 or more and the water activity is higher than 0.94, the method or method b for killing microorganisms that are present in the food and originate from raw materials and the like and that can grow is specified. Sterilize by the method. As for the use of phytic acid in foods, it is used as a discoloration inhibitor, an antioxidant, a fermentation aid, and the like.
No. 6666, it is only used as a substitute for phosphoric acid or citric acid in cola beverages (generally pH 2.8 to 3.1) for the purpose of producing a refreshing beverage, for improving sourness and the like.

[0003]

SUMMARY OF THE INVENTION In recent years, diversification of consumers' tastes, in particular, natural flavor tastes, has demanded development of beverages having more fresh flavors as raw materials. However, beverages produced by conventional methods have been desired. Has a favorable flavor, but deterioration of the flavor due to heat sterilization cannot be avoided. Further, even if the pH of a beverage is lowered by adding a normal organic acid such as citric acid for the purpose of reducing the heat sterilization conditions, the flavor is impaired by the acidity of the organic acid, and a solution to this problem is desired. Was rare. An object of the present invention is to provide a method for producing a beverage in which the fresh flavor of a raw material is maintained more by reducing the heat sterilization conditions.

[0004]

SUMMARY OF THE INVENTION In general, the present invention relates to a beverage containing no egg protein and / or milk protein.
Thus, the present invention relates to a method for producing a beverage having a heat sterilization step during the production step , wherein phytic acid is added.

[0005] The beverage of the present invention, fruit, fruit juice, tea <br/> such extract, saccharides, organic acids, flavor, water and the like mixed, which is produced, for example fruit drinks, tea drinks der Ru. However
And, the beverage of the present invention, egg protein, animal protein such as milk protein,
Does not contain vegetable milk proteins such as soy milk.

[0006] As a raw material of the beverage of the present invention,
Any one may be used as long as it is used for beverages. Carbonic acid may or may not be contained.

[0007] After mixing the raw materials, phytic acid is added in an appropriate amount as described below, and if necessary, subjected to filtration and carbonation, and then filled in a container and sterilized by heating.

[0008] In the present invention, phytic acid is added when the pH of the beverage before the addition is 4.0 or higher (excluding those having a pH of 4.6 or higher and a water activity exceeding 0.94).
The phytic acid may be added so that the pH becomes lower. Further, phytic acid may be added at any time, but preferably after mixing other raw materials. By the addition of phytic acid, the heat sterilization conditions in the subsequent step were adjusted to 85 ° C.
From 30 ° C. for 30 minutes, it is possible to lower the temperature to 65 ° C. for 10 minutes under milder conditions. Similarly, at pH 4.6 or higher,
When the water activity exceeds 0.94, phytic acid is added so that the pH becomes lower, so that the heat sterilization conditions can be made milder. When this acidulant addition is performed with a commonly used organic acid such as citric acid, the acidity becomes too strong and becomes unsuitable for drinking, but when the phytic acid of the present invention is added to have the same pH,
It was found that the flavor of the original beverage was hardly impaired.

[0009] The beverage product obtained as described above is preferable because the fresh flavor derived from the raw material is more maintained when compared with a product having a severer heat sterilization step of the conventional method, and is also good in sensory tests. The results were obtained, and the storage stability was good.

[0010]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

Example 1 1/5 melon concentrated juice 60 was used as a melon juice beverage raw material.
g, liquid sugar 109 g, perfume, etc. are well dissolved in water and mixed (pH 5.3) with 1.2 g of phytic acid to make a total volume of 1 liter. The pH of the solution is 3.7. Was. After filtering the undiluted beverage solution, it was cooled to 2 to 5 ° C., carbonized, filled to a total volume of 1 liter, filled in a bottle, and sterilized by heating. Heat sterilization conditions are center temperature 6
5 ° C. for 10 minutes.

As a control 1, 1.37 g of citric acid was used instead of phytic acid, and as a control 2, 1.22 g of malic acid was used.
g was prepared under the same conditions as in the phytic acid-added group. The beverage products thus obtained were compared and examined by a sensory test. As shown in Table 1, the results of the control were
While both 1 and 2 were sour and could not withstand drinking, the phytic acid-added group of the present invention retained the fresh melon flavor of the raw material well, and a beverage of excellent quality was obtained. Further, when a microbial test was performed on this product, general viable bacteria and yeast were not detected, and no abnormality was observed in a 3-month storage test. Therefore, the present invention is a very effective method for producing a fresh-flavored combination beverage without microbial contamination.

[0013]

[Table 1]

Example 2 Straight tea, lemon tea, green tea and tomato juice were each prepared on a 1-liter scale by a conventional method. Next, as shown in Table 2, the phytic acid-added section added an appropriate amount of phytic acid to the non-added section,
Table 2 shows that both the non-added section and the added section corresponded to each pH.
Was subjected to heat sterilization under the conditions described in (1) and subjected to a sensory test. As a result, as shown in Table 2, all the phytate-free sections showed deterioration in flavor due to heating, but the phytate addition sections each had abundant fresh flavor of the raw materials, which was favorable.

[0015]

[Table 2]

[0016]

The beverage obtained according to the present invention has an original fresh flavor as a raw material and provides an excellent method for producing a product which can meet the demand of natural taste.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-99442 (JP, A) JP-A-52-15859 (JP, A) JP-A-54-86666 (JP, A) JP-A-51-1984 144760 (JP, A) JP-A-62-2775 (JP, A) JP-A-57-98292 (JP, A) JP 2-566845 (JP, B2) JP-B 46-38546 (JP, B1) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 2/00-2/40 A23F 3/14

Claims (1)

(57) [Claims] 1. A drink containing no egg protein and / or milk protein.
A method for producing a beverage having a heat sterilization step during the production process , wherein phytic acid is added.