JP3181428B2 - Drink - Google Patents
DrinkInfo
- Publication number
- JP3181428B2 JP3181428B2 JP08539093A JP8539093A JP3181428B2 JP 3181428 B2 JP3181428 B2 JP 3181428B2 JP 08539093 A JP08539093 A JP 08539093A JP 8539093 A JP8539093 A JP 8539093A JP 3181428 B2 JP3181428 B2 JP 3181428B2
- Authority
- JP
- Japan
- Prior art keywords
- agar
- calcium
- strength
- low
- beverage
- 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.)
- Expired - Lifetime
Links
Description
【０００１】[0001]
【産業上の利用分野】本発明は、不溶性成分を含有する
飲料に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage containing an insoluble component.
【０００２】[0002]
【従来の技術】従来より、ココア飲料，コーヒー乳飲料
等の中性乳飲料，中性豆乳飲料や酸性乳飲料，酸性豆乳
飲料等、不溶性成分を含有したり、酸性下で不安定であ
ったりする飲料が数多くある。不溶性成分としてカルシ
ウムや鉄分，蛋白等を入れた栄養付与（機能性）飲料も
ある。この種の不溶性成分を含有したり、酸性下で不安
定である飲料では、沈殿を防止して均質化することが望
まれる。2. Description of the Related Art Conventionally, neutral milk drinks such as cocoa drinks and coffee milk drinks, neutral soy milk drinks, acid milk drinks, acid soy milk drinks and the like contain insoluble components or are unstable under acidic conditions. There are many drinks to drink. There are also nutritional (functional) beverages containing calcium, iron, protein, etc. as insoluble components. For beverages containing this type of insoluble component or unstable under acidic conditions, it is desired to prevent precipitation and homogenize.
【０００３】酸性乳飲料や酸性豆乳飲料等においては通
常、安定剤として例えばペクチンやＣＭＣ等が用いら
れ、これにより乳蛋白の不安定化による凝集沈降を防止
している。これは、カゼインミセルの凝集によって形成
される酸乳粒子へのペクチンやＣＭＣの吸着により負帯
電したコロイドイオンを作り、そのイオン間の反発を利
用している。この様な安定剤により沈殿防止を図るため
には、安定剤を一定量以上入れることが必要であり、そ
の結果飲料には粘性が出て、喉ごしが悪くなるという欠
点が生じる。In acidic milk drinks and acid soy milk drinks, for example, pectin and CMC are usually used as stabilizers to prevent aggregation and sedimentation due to instability of milk proteins. In this method, negatively charged colloid ions are formed by adsorption of pectin and CMC to acid milk particles formed by aggregation of casein micelles, and the repulsion between the ions is used. In order to prevent precipitation with such a stabilizer, it is necessary to add the stabilizer in a certain amount or more. As a result, the beverage becomes viscous and has a drawback that the throat becomes worse.
【０００４】ココアやコーヒー等の中性乳飲料に対して
は、例えばカラギナンが安定剤として用いられている。
カラギナンの乳安定化は、カッパカゼインとカラギナン
の相互作用による増粘効果による。特にココア飲料では
この増粘性によりココア粒子の均一な分散状態を保って
いる。しかし、この増粘化のために喉ごしが悪い飲料に
なってしまうという欠点があり、場合によっては飲み易
くするために不溶成分を沈殿分離させたまま商品化する
こともあった。[0004] For neutral milk drinks such as cocoa and coffee, for example, carrageenan is used as a stabilizer.
Milk stabilization of carrageenan is due to the thickening effect of the interaction between kappa casein and carrageenan. In particular, the cocoa beverage maintains a uniform dispersion state of the cocoa particles due to the increased viscosity. However, there is a drawback that the thickening results in a drink having a bad throat, and in some cases, it is commercialized with insoluble components precipitated and separated for easy drinking.
【０００５】不溶性カルシウム等を含む栄養付与飲料や
混濁果汁等の一部にも、沈殿防止のためにＣＭＣやカラ
ギナンが用いられる。栄養付与のためのカルシウムとし
ては一般に、クエン酸カルシウム，グルコン酸カルシウ
ム，炭酸カルシウム，乳酸カルシウム，リン酸カルシウ
ム，焼成カルシウム（貝殻，卵殻，骨等），未焼成カル
シウム（貝殻，卵殻，骨等），乳済カルシウム等が用い
られる。これらの多くは不溶性カルシウムであり、味の
点からも不溶性カルシウムであることが望まれる。しか
し、これらの不溶性カルシウムの沈殿を防止するために
カラギナンやＣＭＣを用いると増粘化により糊状感が出
てしまうため、商品化が難しい。そのため、水溶性の安
易な乳酸カルシウム等を利用した栄養強化が行われてい
る。しかし、乳飲料にカルシウムを添加すると凝集を促
進するという悪影響もある。[0005] CMC and carrageenan are also used in part of nutrient drinks and cloudy juices containing insoluble calcium and the like to prevent precipitation. As calcium for nutrition, calcium citrate, calcium gluconate, calcium carbonate, calcium lactate, calcium phosphate, calcined calcium (shell, eggshell, bone, etc.), uncalcined calcium (shell, eggshell, bone, etc.), milk Calcium or the like is used. Many of these are insoluble calcium, and it is desired that they be insoluble calcium also from the viewpoint of taste. However, if carrageenan or CMC is used in order to prevent precipitation of these insoluble calcium, it becomes difficult to commercialize because carrageenan gives a sticky feeling due to thickening. Therefore, fortification using water-soluble and easy calcium lactate has been carried out. However, the addition of calcium to milk drinks also has the adverse effect of promoting aggregation.
【０００６】[0006]
【発明が解決しようとする課題】以上のように不溶性成
分を含む各種飲料に安定剤を入れて沈殿を防止しようと
すると、糊状感が出て喉ごしが悪くなるという問題があ
った。本発明はこの様な事情を考慮してなされたもの
で、不溶性成分の沈降を防止しながら、糊状感のないす
っきりした喉ごしを保った飲料を提供することを目的と
する。As described above, when a stabilizer is added to various beverages containing an insoluble component to prevent precipitation, there is a problem that a sticky feeling appears and the throat becomes worse. The present invention has been made in view of such circumstances, and it is an object of the present invention to provide a beverage that prevents sedimentation of insoluble components and maintains a clean throat without stickiness.
【０００７】[0007]
【課題を解決するための手段】本発明は、不溶性成分を
含有する飲料に、寒天成分の分子が短く切断されてゼリ
ー強度が１．５％寒天濃度で２５０ｇ／cm2 以下の範囲
に調整された低強度寒天を含有させたことを特徴として
いる。本発明で用いる低強度寒天の特に好ましいゼリー
強度範囲は、１．５％寒天濃度で１０ｇ／cm2 〜３０ｇ
／cm2 である。また低強度寒天の好ましい含有量は、
０．０１％〜０．５％、より好ましくは０．０５％〜
０．２％である。本発明において不溶性成分とは、ココ
ア粉末や栄養付与のためのカルシウム，鉄分等のミネラ
ル，混濁果汁や茶のオリ、更には酸性下で不安定で放置
した時に凝集する蛋白成分等を含む。According to the present invention, in a beverage containing an insoluble component, the agar component molecule is cut short to adjust the jelly strength to a range of 250 g / cm2 or less at 1.5% agar concentration. It is characterized by containing low-strength agar. The particularly preferred jelly strength range of the low-strength agar used in the present invention is 10 g / cm @ 2 to 30 g at 1.5% agar concentration.
/ Cm2. The preferred content of low-strength agar is
0.01% to 0.5%, more preferably 0.05% to
0.2%. In the present invention, the insoluble components include cocoa powder, minerals such as calcium and iron for nutrition, turbid juice and tea liquor, and protein components that are unstable under acidic conditions and aggregate when left standing.
【０００８】[0008]
【作用】寒天の成分は、ガラクトースを基本骨格とする
多糖類でその主成分は、β−Ｄ−ガラクトピラノースと
３．６アンヒドロ−α−Ｌ−ガラクトピラノースが繰り
返された中性のアガロースよりなる。本発明において用
いられる低強度寒天はこの様な寒天の分子が短く切断さ
れて、ソフトでしかも離水を伴わないゲルを作ることが
できるゼリー強度範囲に調整されたものである。この低
強度寒天は具体的には例えば、酸処理により寒天分子を
切断し、その後中和処理を行うことにより得られる（特
願平４−１４８８５５号参照）。本発明に用いられる低
強度寒天は、従来の寒天と同じほぼ中性の多糖類であ
り、カラギナンやペクチンと異なり、カチオンの影響を
受けない。従って特にミネラルを加えた栄養強化食品に
おいて取扱い易い素材となる。The component of agar is a polysaccharide having galactose as a basic skeleton and its main component is neutral agarose in which β-D-galactopyranose and 3.6 anhydro-α-L-galactopyranose are repeated. . The low-strength agar used in the present invention is such that the molecules of such agar are cut short to adjust the jelly strength range so that a gel that is soft and does not involve water separation can be produced. Specifically, this low-strength agar is obtained, for example, by cutting the agar molecules by acid treatment and then performing a neutralization treatment (see Japanese Patent Application No. 4-148855). The low-strength agar used in the present invention is an almost neutral polysaccharide similar to conventional agar, and is not affected by cations unlike carrageenan and pectin. Therefore, it becomes a material which can be easily handled especially in a fortified food to which minerals are added.
【０００９】本発明によると、上述のような低強度寒天
を安定剤として加えることにより、不溶性成分の沈殿を
防止しながら、寒天の離水性により味立ちのよい糊状感
のない飲料を得ることができる。本発明における低強度
寒天による沈降防止の機構は、次のように考えることが
できる。飲料中にあっては、低分子化された寒天でも微
細には溶液の冷却によりゾルからゲルへの転移が起って
いる。不溶性成分はこのゲル中に閉じ込められて沈降が
抑えられることになる。この低強度寒天は、見掛上飲料
に粘性を付与することになるが、寒天本来の特性により
糊状感はなく、すっきりした喉ごしのよい飲料となる。According to the present invention, by adding the low-strength agar as a stabilizer as described above, it is possible to obtain a drink that is free of paste and has a good taste due to the water separation of agar while preventing precipitation of insoluble components. Can be. The mechanism for preventing sedimentation by low-strength agar in the present invention can be considered as follows. In a beverage, even when the molecular weight of agar is reduced, the transition from a sol to a gel occurs when the solution is cooled. Insoluble components will be trapped in this gel and sedimentation will be suppressed. This low-strength agar apparently imparts viscosity to the beverage, but has no pasty feeling due to the inherent characteristics of the agar, and is a refreshing and refreshing beverage.
【００１０】ちなみに従来のゼリー強度の高い寒天を用
いると、飲料の系が全体としてゲル化しない状態では寒
天は非常に低濃度のものとなり、本発明のような不溶性
成分の沈殿防止という効果は得られない。なお本発明に
おいて、上述した低強度寒天と従来のＣＭＣやペクチ
ン，カラギナンといった安定剤との併用も可能である。
これにより、喉ごしの悪さの原因となる従来の安定剤の
添加量を減らすことができる。By the way, when the conventional agar having high jelly strength is used, the agar has a very low concentration when the beverage system is not entirely gelled, and the effect of preventing precipitation of insoluble components as in the present invention is obtained. I can't. In the present invention, the above-mentioned low-strength agar can be used in combination with a conventional stabilizer such as CMC, pectin or carrageenan.
As a result, the amount of the conventional stabilizer that causes bad throat can be reduced.
【００１１】[0011]
【実施例】以下、本発明の実施例を説明する。Embodiments of the present invention will be described below.
【００１２】［実施例１］ゼリー強度が１．５％寒天濃
度で１０ｇ／cm2 〜２５０ｇ／cm2 の範囲に調整された
低強度寒天を用いて、次のような成分のカルシウム飲料
を作った。 ・低強度寒天 ０．１％ ・卵殻カルシウム ０．２％ ・ブドウ糖果糖液 １０．０％ ・水 ８９．７％ この実施例のカルシウム飲料は、放置してもカルシウム
の沈降はなく、しかもすっきりした喉ごしが得られた。Example 1 A calcium beverage having the following components was prepared using low-strength agar whose jelly strength was adjusted to a range of 10 g / cm 2 to 250 g / cm 2 at a concentration of 1.5% agar. -Low-strength agar 0.1%-Eggshell calcium 0.2%-Glucose fructose solution 10.0%-Water 89.7% The calcium beverage of this example had no calcium sedimentation even when left to stand, and was also clean. Throat was obtained.
【００１３】［実施例２］ゼリー強度が１．５％寒天濃
度で１０ｇ／cm2 〜２５０ｇ／cm2 の範囲に調整された
低強度寒天を用いて、次のような成分のココア乳飲料を
作った。 ・低強度寒天 ０．１５％ ・砂糖 ５．５％ ・ココア粉末 ２．２％ ・牛乳 ９２．１５％ この実施例のココア飲料も、沈降は見られず、糊状感の
ない優れた喉ごしが得られた。Example 2 A cocoa milk drink having the following components was prepared using low-strength agar having a jelly strength adjusted to a range of 10 g / cm 2 to 250 g / cm 2 at 1.5% agar concentration. . -Low-strength agar 0.15%-Sugar 5.5%-Cocoa powder 2.2%-Milk 92.15% The cocoa drink of this example also shows no sedimentation and is excellent in throat without paste. I got it.
【００１４】上記各実施例において特に、ゼリー強度が
１．５％寒天濃度で１０ｇ／cm2 〜３０ｇ／cm2 に調整
された低強度寒天を用いることにより、一層優れた喉ご
しの飲料が得られた。また低強度寒天の含有量を０．０
１％〜０．５％の範囲で変化させて同様の結果が得ら
れ、特に含有量０．０５％〜０．２％の範囲で最も好ま
しい結果が得られた。また、コーヒー乳飲料や酸性乳飲
料，豆乳飲料、更に他のミネラルや蛋白等を入れた栄養
付与飲料について同様に低強度寒天を安定剤として入れ
ることにより、同様の効果が得られた。In each of the above embodiments, in particular, by using low-strength agar in which the jelly strength is adjusted to 10 g / cm 2 to 30 g / cm 2 at 1.5% agar concentration, a more excellent throat drink can be obtained. Was. The content of low-strength agar is 0.0
Similar results were obtained by changing the content in the range of 1% to 0.5%, and the most preferable results were obtained particularly in the content range of 0.05% to 0.2%. Similar effects were obtained by adding low-strength agar as a stabilizer for coffee milk drinks, acidic milk drinks, soy milk drinks, and other nutrient drinks containing other minerals and proteins.
【００１５】[0015]
【発明の効果】以上説明したように本発明よれば、低強
度寒天を加えることにより、不溶性成分の沈殿を防止し
ながら、寒天の離水性により味立ちのよい糊状感のない
飲料を得ることができる。As described above, according to the present invention, a low-strength agar is added to prevent the precipitation of insoluble components and to obtain a taste-free beverage with good taste due to the water separation of the agar. Can be.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 2/00 - 2/84 ──────────────────────────────────────────────────続 き Continuation of front page (58) Field surveyed (Int.Cl. 7 , DB name) A23L 2/00-2/84
Claims (1)
の分子が短く切断されてゼリー強度が１．５％寒天濃度
で２５０ｇ／cm2 以下の範囲に調整された低強度寒天を
含有させたことを特徴とする飲料。1. A beverage containing an insoluble component containing low-strength agar in which the molecules of the agar component are cut short and the jelly strength is adjusted to a range of not more than 250 g / cm 2 at 1.5% agar concentration. A beverage characterized by the following.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08539093A JP3181428B2 (en) | 1993-03-19 | 1993-03-19 | Drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08539093A JP3181428B2 (en) | 1993-03-19 | 1993-03-19 | Drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06269263A JPH06269263A (en) | 1994-09-27 |
| JP3181428B2 true JP3181428B2 (en) | 2001-07-03 |
Family
ID=13857435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP08539093A Expired - Lifetime JP3181428B2 (en) | 1993-03-19 | 1993-03-19 | Drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3181428B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012139148A (en) * | 2010-12-28 | 2012-07-26 | Fuji Oil Co Ltd | Dispersant and beverage using the same |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4132691B2 (en) | 2001-02-19 | 2008-08-13 | サントリー株式会社 | Mango juice processed products and beverages using the same |
| JP6630259B2 (en) * | 2016-10-04 | 2020-01-15 | 株式会社 伊藤園 | Method for producing jelly beverage and preparation for jelly beverage |
| JP7176991B2 (en) * | 2019-03-28 | 2022-11-22 | テルモ株式会社 | liquid nutritional composition |
| CN113207965B (en) * | 2021-05-20 | 2023-08-11 | 南京泛成生物科技有限公司 | Application of algal polysaccharide in lactic acid beverage |
-
1993
- 1993-03-19 JP JP08539093A patent/JP3181428B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012139148A (en) * | 2010-12-28 | 2012-07-26 | Fuji Oil Co Ltd | Dispersant and beverage using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06269263A (en) | 1994-09-27 |
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