JP3544274B2 - Dispersion stabilized beverage - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a dispersion stabilized beverage. Specifically, the present invention relates to a beverage in which gizzards and other fruits, pulp, fruit juice, and the like are stably dispersed by using gellan gum and LM pectin in combination.
Further, the present invention is a dispersion-stabilized beverage in which the pulp-like substance is stably dispersed, and the texture at the time of drinking exhibits a pulp texture, in other words, as if the pulp was completely dispersed in the juice and put into the juice. About. In detail, by using a specific amount of gellan gum and LM pectin in combination, pulp-like substances such as ginseng and other fruits and pulp of mandarin are stably dispersed, and the texture during drinking is a pulp-like beverage. About.
[0002]
[Prior art]
Conventionally, various methods for stably dispersing food have been studied.
For example, JP-A-62-151148 discloses that gellan gum is used in soft drinks and the like using fruits, pulp, juice, and the like, and that the use amount of gellan gum may be 2% (weight) or less. As a specific example, Example 1 describes that using 0.03 parts of gellan gum in a beverage using grape juice results in a beverage having excellent dispersion stability of grape pulp. That is, by blending gellan gum, grape juice is uniformly dispersed throughout the beverage, without precipitation of solids such as pulp, from the start of drinking to the end of drinking, the juice component contained in the beverage is uniform. It is described to be a beverage. From this description, those skilled in the art can easily know that solids such as apple pulp and mandarin gizzard similar to pulp in grape juice can be stably dispersed in beverages by blending gellan gum. Various studies have been made. However, the fact that the use of gellan gum in foods such as beverages is beneficial is already disclosed in the lower right of page 5 of JP-A-59-88051. Even if an effect is discovered, it is merely an acknowledgment of the effect, and there is no patentability even if a patent application is filed. Such a fact is well known to those skilled in the art at the time of publication of Japanese Patent Application Laid-Open No. 62-151148. It was also a fact.
[0003]
[Problems to be solved by the invention]
The present invention, conventionally, in foods using well-known gellan gum, has been developed to further enhance the effect of dispersion stabilization, which is one of the effects, compared to the case of using gellan gum alone, An object is to provide a method or beverage having a high dispersion stabilizing effect. Further, the present invention is a dispersion-stabilized beverage in which the pulp-like substance is stably dispersed, and the texture at the time of drinking exhibits a pulp texture, in other words, as if the pulp was completely dispersed in the juice and put into the juice. The purpose is to provide.
[0004]
[Means for Solving the Problems]
In view of the above problems, the present inventors have been conducting intensive studies with particular attention on conventionally known beverages using gellan gum.By using gellan gum and LM pectin together, the gizzard sac is more stable. And a pulp texture was obtained. And, based on this finding, as a result of further extensive research, pulp in gizzards and grape juice of mandarin orange, also in pulp fragments and other pulp-like substances in general, than the effect of gellan gum alone known conventionally Furthermore, it was confirmed that stability and texture were improved, and that a pulp texture was obtained, thereby completing the present invention.
That is, the present invention relates to a dispersion-stabilized beverage characterized by simultaneously containing both gellan gum and LM pectin. In particular, the present invention relates to a beverage in which a pulp-like substance is stably dispersed and the texture at the time of drinking exhibits a flesh feeling.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the pulp-like substance refers to a solid content contained in fruit juice, such as pulp and pulp in grape juice or grape juice, derived from fruit.
In the above definition of the pulp-like substance, the method of preparing “juice” is not limited. Depending on the method of preparing the fruit juice, for example, some contain a large number of ginseng citrus, some contain little, some have a lot of pulp debris, some have little solids removed Although it is possible, it does not matter which of these preparation methods is employed, and the solids that can be included in what is commonly called juice are referred to in the present invention as pulp-like substances.
[0006]
The gellan gum and LM pectin used in the present invention are not particularly limited as long as they are commercially available.
In the present invention, it suffices that gellan gum and LM pectin are present together in the food, especially in the beverage.
The timing and order of addition to the food are not particularly limited.
[0007]
The appropriate amount of gellan gum and LM pectin varies depending on the amount of pulp in grape sac or grape juice, pulp fragments and other pulp-like substances, sugar concentration, and the like. Is appropriately adjusted. As a simple system, in a system in which ginger sac of water is only 10% of the total weight of the beverage in water, the amount of gellan gum may be 0.02 to 0.055 parts by weight, preferably 0.03 to 0.05 parts by weight. The amount may be 0.055 parts by weight, more preferably 0.035-0.05 parts by weight. If the amount is less than 0.02 parts by weight, the pulp texture cannot be obtained, and the dispersion stabilizing effect is small. If the amount exceeds 0.055 parts by weight, the texture gradually becomes different from the pulp texture. When the pulp texture is emphasized, the content is most preferably 0.035 parts by weight or more. The blending amount of LM pectin may be 0.03 to 0.5 part by weight, preferably 0.1 to 0.4 part by weight. If the amount is less than 0.03 part by weight, the effect of stabilizing the dispersion is small, and the effect of the combination with gellan gum is hardly recognized. If the amount exceeds 0.5 part by weight, the texture gradually becomes different from the flesh texture. Because.
[0008]
The beverage according to the present invention may contain saccharides, acidulants, calcium lactate, and the like.
Here, the source of metal ions such as calcium lactate is known to contribute to the brittleness of gellan gum gel (JP-A-59-88051, Table 1 and the like). Increase. Therefore, it can be used as needed and according to the desired texture. Also, the fruit juice originally contains metal ions, and the brittleness of the gel can be adjusted depending on the kind and amount of the fruit juice.
[0009]
【Example】
Hereinafter, the content of the present invention will be specifically described with reference to the following Examples and Comparative Examples, but the present invention is not limited to these.
[0010]
Example 1
50 parts by weight of water, 0.035 parts by weight of gellan gum, 0.4 parts by weight of LM pectin (all manufactured by Saneigen FFI Co., Ltd.), 20 parts by weight of fructose dextrose liquid sugar, and 0.3 part of citric acid (crystal) Then, 10 parts by weight of ginger sac and 10 parts by weight of citrus mixed fruit juice, 5 times concentrated, fragrance and coloring agent are added, and the whole amount is 100 parts by weight with water. Then, the mixture was sealed in a container, sterilized at 90 ° C. to prepare a beverage in which the gizzard of mandarin orange was stably dispersed.
This beverage has the texture of swallowing oranges as if crushed as a whole, and the effect of stabilizing the dispersion of gizzards over time is 1.2 times longer than that of a beverage prepared by removing only LM pectin. It was stable.
[0011]
Example 2
50 parts by weight of water, 0.04 part by weight of gellan gum, 0.04 part by weight of LM pectin (all manufactured by San-Ei Gen FFI Co., Ltd.), 20 parts by weight of fructose dextrose liquid sugar, 0.3 part of citric acid (crystal) After adding 0.1 part by weight of calcium lactate and stirring at 80 ° C. for 10 minutes to dissolve, 10 parts by weight of orange gizzard, 10 parts by weight of citrus mixed fruit juice 5 times concentrated, flavor and coloring agent are added. After adjusting the total amount to 100 parts by weight with water, the mixture was sealed in a container and sterilized at 90 ° C. to prepare a beverage in which the gizzards of mandarin orange were dispersed stably.
This beverage is different from the beverage prepared in Example 1 in texture, and has a feeling that the texture of the throat is increased, but is the same in that it has a texture like swallowing oranges roughly as if crushed. It was a delicious drink.

Claims (1)

A beverage in which 0.02 to 0.05 part by weight of gellan gum and 0.03 to 0.5 part by weight of LM pectin are used in a dispersion of 100 parts by weight of a beverage solution to stably disperse a pulp-like substance.