JP3930532B1 - Sherbet beverage composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make a sherbet-like beverage that can be eaten and consumed as a liquid at room temperature or refrigerated and that contains frozen fine ice crystals and has a soft and smooth touch by freezing, and has been taken out of the freezer for a long time Later, it is possible to eat and drink as it is from the drinking mouth of the PET container, and to make a beverage in a PET bottle with a soft and smooth touch.
[Solution]
Contains saccharides including starch sugar, DE value A% of saccharides, soluble solid content B% of beverages, and viscosity CmPa · s of beverages are shown by the following relational expressions (a), (b) and (c) A sherbet-like beverage composition that satisfies the conditions, can be liquefied at 0 to 30 ° C., and can be frozen at less than 0 ° C.
(A) A / B = 2-18
(B) (A / B) /C=0.4-8
(C) (A / B) + C = 3-20
[Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to a composition for a sherbet-like beverage and a beverage in a PET bottle, and in particular, a composition for a sherbet-like beverage prepared so that a homogeneous sherbet state can be obtained as long as possible in a thawed state after freezing. The present invention relates to a beverage in a PET bottle filled with.

  In general, a frozen dessert that freezes a beverage composition and eats it as a sherbet is known, and when it is allowed to stand at room temperature from a frozen state to a slightly melted state, it tends to be soft enough to be spooned. Thus, for example, viscous materials and stabilizers such as agar, carrageenan, gelatin, pectin, and gums are blended (Patent Document 1).

  In addition, an example is known in which a commercially available beverage enclosed in a PET container, a polyethylene container, or the like is cooled in a home refrigerator until frozen, and then eaten in a sherbet state while thawing at room temperature.

  Normally, for unopened commercially available beverage-containing PET (polyethylene terephthalate) bottles, the mouth is sealed with a cap, and the outer periphery of the PET bottle is also reinforced by shrinking the label film and adhering it, It is difficult to sufficiently withstand the volume expansion force of a beverage due to freezing.

Therefore, when a commercially available PET bottle containing a beverage is frozen, the PET container may not be able to withstand the internal pressure and expands and deforms, and the label film may be damaged.
For this reason, normal container-packed beverages do not support the method of freezing the beverage in both the liquid composition and the container, and therefore, “not to freeze” is described in the notice of the label film.

  JP-A-11-155490 (Claims 1 and 10)

  However, in the above-mentioned conventional PET container-packed beverage, when it is not appropriate usage, it is semi-frozen or completely frozen, and then thawed at room temperature, room temperature or refrigerated, and it is intended to drink appropriately Once the frozen beverage composition is in a half-thawed state, it does not become a homogeneous sherbet, and most of the contents are only separated into liquid and ice mass that has melted from the surface.

When examined in detail, when the frozen PET container-packed beverage is thawed, it is separated into a liquid that has melted from the surface and an unthawed ice mass, and it is difficult to press the ice mass by hand from the outside of the PET container. .
Thus, even if the conventional PET container-packed beverage is semi-frozen or thawed after being completely frozen, it does not become a sherbet having a homogeneous fluidity, so that sherbet could not be drunk.

  Accordingly, an object of the present invention is to solve the above-mentioned problems, and can be drunk as a liquid at room temperature or refrigerated, and it can contain fine ice crystals uniformly by freezing, and can be soft and smooth. It is to make a sherbet-like drink with a good touch.

  In addition, even after a long time has passed since taking out from the freezer, it is usually possible to eat and drink as it is from the mouth of a narrow-bore PET bottle, and to make a beverage in a PET bottle with a soft and smooth touch.

  Furthermore, while solving said subject, it is set as the composition for sherbet-like drinks which can be manufactured with a normal soft drink production line, or it is set as such a PET bottled drink.

In order to solve the above-mentioned problems, the present invention contains a saccharide containing one or more starch sugars selected from glucose, maltose, dextrin and oligo, and has a DE value A% of saccharide and a soluble solid content B of beverage. %, The viscosity CmPa · s of the beverage at a liquid temperature of 26 ° C. satisfies the conditions represented by the relational expressions (A), (B) and (C), can be liquefied at 0 to 30 ° C., and is 0 ° C. The composition for a sherbet-like beverage that can be frozen at less than this is obtained.
(A) A / B = 2-18
(B) (A / B) /C=0.4-8
(C) (A / B) + C = 3-20

  The composition for a sherbet-like beverage according to the present invention configured as described above satisfies the above relational expression of the DE value of sugar, the soluble solid content of the beverage, and the viscosity of the beverage, and is frozen or thawed after freezing. The frozen sherbet-like beverage composition exhibits a homogeneous sherbet shape for a long time when thawed at room temperature or in a refrigerator, and the solid-liquid is evenly distributed during freezing. A homogeneous sorbet beverage, and a beverage composition in which the state of the sorbet beverage continues for a long time.

  In various beverages, by satisfying the relational expression of a certain ratio between the DE value of sugars and the soluble solid content and viscosity of the beverage, the solidification can be achieved in the thawing process from a semi-frozen state or a completely frozen state. The liquid sherbet with liquid mixture can be maintained for a long time.

  Further, any of the above sherbet-like beverage compositions may be filled and enclosed in a PET bottle. For example, a PET bottle-containing sherbet-like beverage composition filled with 490 to 500 ml of a 500 ml PET bottle and enclosed. It can also be.

  Therefore, the PET bottled beverage of the present invention can enjoy the sherbet flavor for a long time even in the summer, regardless of whether it is indoors or outdoors, and can provide a consumer with a completely new sense of PET bottled beverage.

  As described above, the present invention employs starch sugar having a DE value, adjusts the soluble solid content and viscosity of the beverage to values satisfying a certain relational expression, and can be liquefied or frozen within a predetermined temperature range. Since it is a composition for a sherbet-like beverage, it can be eaten and consumed over a long time without rushing in a sorbet state at room temperature or refrigerated, it contains a fine ice crystal uniformly by freezing, soft and smooth There is an advantage that it becomes a sherbet-like beverage with a touch of the tongue.

  In addition, this PET bottled beverage has the above-mentioned advantages, and can be eaten or consumed as it is from the drinking mouth of a PET container even after a long time has passed after freezing, and also has a soft and smooth touch. There is an advantage of becoming a bottled beverage.

  In addition, the sherbet-like beverage of the present invention can be produced with a normal soft drink line, and can be eaten and consumed as a liquid at room temperature or refrigerated, and becomes a sherbet-like shape containing fine ice crystals when frozen. Even if it is taken out of the freezer and carried, it can be directly taken from the drinking mouth of the PET container for a long time. Moreover, it has a soft and smooth texture that is evenly seasoned as a whole, and can maintain its quality stably without losing the balance of sweetness even under room temperature, refrigeration and freezing conditions.

As an embodiment of the present invention, components of a sherbet-like beverage composition and preparation thereof will be described below.
First, the sherbet-like beverage composition contains one or more starch sugars selected from glucose, maltose, dextrin, and oligosaccharide.

And it contains saccharides including starch sugar, DE value A% of saccharides, soluble solid content B% of beverages, and viscosity CmPa · s of beverages are expressed by the following relational expressions (a), (b) and (c) It is a composition for a sherbet-like beverage which is prepared to be satisfactory, can be liquefied at 0 to 30 ° C, and can be frozen at less than 0 ° C.
(A) A / B = 2-18
(B) (A / B) /C=0.4-8
(C) (A / B) + C = 3-20

  The starch sugar used in the present invention contains a saccharide comprising one or a mixture selected from glucose, maltose, dextrin and oligo, and other saccharides include isomerized sugar, fructose, high fructose liquid sugar, sugar and sugar. You may mix | blend alcohol.

  The term “starch sugar” as used herein is a general term for saccharides produced by using starch as a raw material and hydrolyzing them using an acid or an enzyme.

The DE value referred to here is a numerical value indicating the degree of hydrolysis, that is, DE (dextrose equivalent) used worldwide as an index indicating the degree of progress of saccharification, and is represented by the following formula.
DE = direct reducing sugar (expressed as glucose) / total solids × 100
That is, the higher the DE, the lower the viscosity and the stronger the sweetness, and the lower the DE, the higher the viscosity and the lower the sweetness.

  And A / B = 2-18, Preferably it is 2-10, More preferably, it is 2-7. Depending on these prescribed amounts, the liquid becomes moderately sweet and throaty at room temperature or in a refrigerated state, and when frozen, the sweetness is more evenly distributed and becomes a solid-liquid mixed sorbet-like food with fine crystals. Improve the feeling and make it easier to drink.

  The room temperature referred to in the present invention indicates a natural temperature that is not adjusted in a temperature range of about 0 ° C. to 30 ° C. Moreover, refrigeration means storing in a temperature condition (refrigerator) adjusted to a temperature range of about 0 ° C. to 10 ° C., and refrigeration means a temperature adjusted to a temperature range of about −20 ° C. to 0 ° C. Indicates storage under conditions (freezer).

  And (A / B) /C=0.4-8, Preferably it is 0.4-6, More preferably, it is 0.4-4. By this ratio, it becomes a liquid having a moderately viscous body feeling at room temperature or refrigerated, and by freezing, the liquid concentration is more evenly distributed, and it has a similar texture both in the early stage of thawing and in the later stage. Is possible.

  Furthermore, (A / B) + C = 3-20, preferably 6-18, more preferably 9-16. By this numerical value, even if it is taken out of the freezer, it becomes a sherbet shape having microcrystals for a long time, improving the texture and making it easy to drink.

  Thus, in the present invention, the numerical values of (A) A / B = 2-18, (B) (A / B) /C=0.4-8, (C) (A / B) + C = 3-20 It is appropriate to satisfy the range conditions. If a more detailed reason is shown, if the numerical value of A / B is less than 2, it is difficult to distribute a uniform sweetness in the sherbet-like beverage, and the sweetness is different every time the sherbet-like beverage is consumed. This is because a numerical value exceeding 1 is not preferable because only the surface side can be quickly thawed and the inside is frozen for a long time as a thawed state after freezing.

  In addition, when (B) (A / B) / C = less than 0.4, the viscosity is excessive and not suitable for drinking, and when it exceeds 8, the sherbet-like beverage becomes less viscous and has a moderate body feeling (response to drinking) ) Is not preferable.

  Furthermore, when (C) (A / B) + C = less than 3, it is not preferable that it does not contain even microcrystals and becomes a paste and does not become a sherbet. This is because a good sherbet-like beverage is not preferable.

  The stabilizer used in the present invention contains one or a mixture selected from pectin, soybean polysaccharide, CMC (carboxymethylcellulose), carrageenan, sodium caseinate, microcrystalline cellulose, and propylene glycol alginate. For example, commercially available soybean polysaccharides include “soy polysaccharides” manufactured by San-Ei Gen FFI, and pectin includes “GENU pectin” manufactured by CP kelco Aps.

  The emulsifier used in the present invention contains one or a mixture selected from sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and lecithin. For example, examples of commercially available sucrose fatty acid esters include “Rhizosaccharide ester” manufactured by Mitsubishi Chemical Foods, “DK Ester” manufactured by Daiichi Kogyo Co., Ltd., and the like.

  The thickener used in the present invention contains one or a mixture selected from gum arabic, xanthan gum, tamarind gum, guar gum, locust bean gum, gellan gum, karaya gum, gati gum, tara gum, agar and gelatin. For example, commercially available tamarind gum includes “Glyroid” manufactured by Dainippon Pharmaceutical Co., Ltd.

  Among the sugars used in the present invention, for example, as glucose, commercially available “Sansui Crystal Glucose TDH” manufactured by Sanei Saccharification Co., Ltd., “Liquid Glucose Fuji Silapp A-75S” manufactured by Kakaku Chemical Co., Ltd., “Liquid Glucose KG25” manufactured by Showa Sangyo Co., Ltd. -69 ", maltose includes commercially available" refined maltose sun malto S "manufactured by Hayashibara Shoji, and dextrin includes commercially available" paindex "manufactured by Matsutani Chemical Co., Ltd.

  Dairy products can also be added to the sherbet-like beverage composition of the present invention. Examples of dairy products include cow's milk, concentrated milk, cream, butter, whole milk powder, skim milk powder, fermented milk, lactic acid bacteria beverages, whole fat sweetened condensed milk, skimmed sweetened condensed milk, and sugar-free condensed milk.

  The sorbet-like beverage composition of the present invention may contain an acidulant. Examples of such an acidulant include fruit juices extracted from natural ingredients, citric acid, tartaric acid, malic acid, and lactic acid. , Fumaric acid and phosphoric acid.

  In addition to the sugars, stabilizers, emulsifiers, thickeners, dairy products, acidulants described above, the sherbet-like beverage composition includes fruit juice, coffee, green tea, oolong tea, tea, flavor, vitamins and amino acids. One or more selected may be added, and these additions can increase added value as a beverage, such as an improvement in flavor and a health aid for eating and drinking.

  As a container filled with such a sherbet-like beverage composition, a PET (polyethylene terephthalate) bottle having a prismatic shape and capable of absorbing changes in internal pressure due to bending of a panel on each surface is used, and a cap of the PET bottle is used as a cap. It is necessary to use a material that seals at least the inner and outer surfaces, and to use a material that is made of PP (polypropylene) or PE (polyethylene) that is capable of following deformation as a label film. The label film is not torn, and the sealing property of the cap can be maintained. As other containers, PP (polypropylene) containers, PE (polyethylene) containers, and nylon containers may be used.

  The sherbet-like beverage composition can be stably maintained in quality for at least nine months even when stored in any of the temperature conditions of room temperature, refrigeration, and freezing while being filled in the PET container. . In addition, it is preferable that the temperature range which can be drunk with a texture as a sherbet is 0 ° C to -10 ° C, preferably 0 ° C to -7 ° C, particularly -3 ° C as the internal temperature of the liquid composition.

  The sherbet-like beverage composition of the present invention is preferably filled with 92% to 96% of the beverage composition with respect to the total content of the container, and more preferably 93 to 95% by volume. This is because if the filling amount is less than a predetermined volume%, the PET container will be dented based on the completion of the product, which is not preferable in appearance, and if a large amount exceeding the predetermined volume% is filled, deformation due to expansion occurs in the frozen state. .

  The PET bottled beverage of the present invention employs a method of sterilizing at a high temperature and short time with a plate heat exchanger or the like and then cooling to a certain temperature and filling the container.

  Further, the container is preferably formed so that the thickness of the container in a state filled with a predetermined amount of the liquid composition is 4 cm to 7 cm, and the case of 5 cm to 6 cm is most preferable. Thus, when the frozen PET container-packed beverage is frozen, it can be made into a sherbet within a short time, and it becomes a sherbet that is easy to drink in a short time even after being stored in the freezer for a long time and being hard and frozen.

  The sherbet-like beverage composition produced in this way becomes liquid or sherbet at room temperature, refrigerated, and frozen, and the liquid composition that can be eaten and consumed is filled in a sealed container. The quality is stable even under temperature conditions where freezing and thawing is repeated in the distribution process. Furthermore, for example, after drinking a portion of a PET container-packed beverage that has been frozen to form a sherbet, if the remainder is left at room temperature and the remainder is melted into a liquid form, the remainder as a liquid drink, or It can be re-frozen and drunk as a sherbet while maintaining quality and texture.

Measurement of soluble solid content The beverage composition was measured using "Digital Refractometer RX-5000" manufactured by Atago Co., Ltd.

Measurement of Viscosity The liquid temperature of the beverage composition was adjusted to 26 ° C. and measured using “VISCOMETER BL type” manufactured by Toki Sangyo Co., Ltd.

[Examples 1 to 4]
The ingredients shown in Table 1 were blended and mixed to produce a sherbet beverage composition. As the stabilizer here, commercially available Saneigen FFI: soybean polysaccharide SM-1250, CP kelco Aps: GENU pectin YM-150-LJ were used. Glucose was manufactured by Sanei Saku Kasei Co., Ltd .: hydrous crystal glucose, malt sugar was manufactured by Hayashibara Shoji Co., Ltd .: refined maltose, Sun Malto S, and sugar was produced by Shin Mitsui Sugar Co., Ltd .: purified granulated sugar. As a thickener, Dainippon Pharmaceutical Co., Ltd .: Glyroid 6C was used. The emulsifier used was Mitsubishi Chemical Foods Co., Ltd .: Ryosugar ester P-1670.

  The PET container is sterilized, that is, pumped from the charging tank, maintained at a temperature of 95 ° C. for 30 seconds, then cooled to 30 ° C. instantaneously, and the composition for a sherbet-like beverage is aseptically placed in a drier. The product was filled in a PET container and capped.

Table 1 shows the A / B value, (A / B) / C value, and (A / B) + C value of the obtained sherbet-like beverage composition.
The following evaluation tests (a), (b), (c), and (d) were performed on the obtained sherbet-like beverage composition and PET bottled beverage. The test method and evaluation criteria are described below.

[(A) taste]
The balance of sweetness when the PET bottled beverage was frozen was judged by a large number of adult male and female panelists, evaluated in accordance with the following criteria in consideration of the majority opinion, and the score is shown in Table 1.
1 A good balance of sweetness is maintained 2 Sweetness is difficult to draw after 3 Sweetness is different every time you drink

[(B) Texture]
The texture at the time of eating frozen PET container-packed drinks was determined by a large number of adult male and female panelists and evaluated according to the following criteria in consideration of the majority opinion. The score is shown in Table 1.
1 Fine crystal feels well and smooth over the throat 2 No crystallite texture and stuffy throat 3 Hard and not very sherbet

[(C) Container shape at the time of storage (visual judgment of appearance))
The PET container-packed beverage was allowed to stand in a freezer at −15 ° C. for 48 hours, and then the change in the appearance of the container was determined based on the PET container-packed beverage before storage.
1 Almost no change 2 Some change is observed 3 Change is observed

[(D) Sherbet properties]
The impression when pushing out the contents from the frozen PET container-packed beverage was judged by a large number of adult males and females panelists, evaluated in accordance with the following criteria in consideration of the majority opinion, and the score is shown in Table 1.
1 The sherbet-like fluid was smoothly discharged just by pressing lightly. 2 It cannot be discharged unless a considerable force is applied.

  As is clear from the results in Table 1, Examples 1 to 4 are all excellent in taste, texture, appearance shape when frozen, and sherbet properties as compared with Comparative Examples 1 to 5. Recognize.

  Next, for Example 2, the test was further performed, and a frozen sample of the composition for a sherbet-like beverage filled in a PET container (500 ml) and a frozen sample of a commercial soft drink PET container-packed beverage (500 ml) were used. Then, the freezing properties and the temperature range at the time of drinking as a sherbet were evaluated.

  That is, after Example 2 and a commercial product sample were stored in the same freezer and hardened and frozen, they were left in a room air-conditioned at a room temperature of 25 ° C. and taken out from the freezer and 10 minutes after being taken out. The internal temperature was measured at intervals, and the temperature range at which it was possible to drink from the PET container mouth was evaluated by pressing the container with properties and fingers.

  Commercially available soft drinks containing sugars, skim milk powder, soybean polysaccharides, lactic acid bacteria beverages, acidulants, and flavors were used. The values of (A), (B), and (C) of the commercial products were (A) 0, (B) 0, and (C) 1.4. The evaluation results are shown in Table 2.

  As is clear from the results in Table 2, the frozen PET beverage sample of Example 2 can be drunk at an internal temperature of −7 ° C. after 40 minutes from the freezer, and the mouthfeel is maintained even after 120 minutes. However, in the commercial product sample, even after 2 hours, the liquid melted from the surface and the ice lump remaining on the core were only separated, and even when the PET container was pressed with fingers, it was not in a very drinkable state.

  Next, when Example 2 and a commercially available sample were filled in the amount shown in Table 3 in a 500 ml PET container, an appearance inspection (during product) was performed, and then the appearance inspection after being stored in the same freezer and frozen hard ( These results are summarized in Table 3.

  As is apparent from the results in Table 3, when the composition for sherbet-like beverage of Example 2 is filled in a 500 ml PET container (inner volume of 524 ml) with 490 ml or more (93.5% by volume or more), the product at room temperature looks More preferably, even when frozen, a filling amount of 485 to 500 ml (92.6% to 95.4% by volume) has no expansion deformation, and a favorable result was obtained. From this, it can be seen that the volume ratio of the sherbet-like beverage composition to be filled with respect to the inner volume of the PET bottle is preferably 92% to 96%, more preferably 93 to 95% by volume.

Claims (4)

It contains a saccharide containing one or more starch sugars selected from glucose, maltose, dextrin and oligo, and has a DE value A% of saccharide, a soluble solid content B% of the beverage, and a viscosity CmPa · s of the beverage at a liquid temperature of 26 ° C. A composition for a sherbet-like beverage that satisfies the conditions represented by the relational expressions (a), (b), and (c), can be liquefied at 0 to 30 ° C, and can be frozen at less than 0 ° C.
(A) A / B = 2-18
(B) (A / B) /C=0.4-8
(C) (A / B) + C = 3-20 Soluble solids contain one or more ingredients selected from the group consisting of fruit juice, coffee, green tea, oolong tea, black tea, acidulant, dairy product, emulsifier, stabilizer, thickener, fragrance, vitamins and amino acids. The composition for a sherbet-like beverage according to claim 1.   A container-packed beverage obtained by filling and sealing a PET (polyethylene terephthalate) container, a PP (polypropylene) container, a PE (polyethylene) container, or a nylon container with the sherbet-like beverage composition according to claim 1 or 2.   4. A PET bottled beverage according to claim 3, wherein the beverage is filled and sealed with 92% to 96% of the beverage composition with respect to the total content.