JP4621408B2 - Foods and drinks with improved roughness - Google Patents
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- JP4621408B2 JP4621408B2 JP2002256409A JP2002256409A JP4621408B2 JP 4621408 B2 JP4621408 B2 JP 4621408B2 JP 2002256409 A JP2002256409 A JP 2002256409A JP 2002256409 A JP2002256409 A JP 2002256409A JP 4621408 B2 JP4621408 B2 JP 4621408B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、ざらつき感が改善されたココア飲料、抹茶粉末を含む飲料または発酵乳に関する。
【０００２】
【従来の技術】
従来、水不溶の成分を含んでいたり、油脂のコロイドを有していたり、タンパク質等が一部変性などの理由により凝集したりした飲食物は、これらが原因で粉っぽさやざらつき感を感じるという問題を抱えている。
このような問題の対策として、様々な乳化処理、均質化処理を用いたり、粉っぽさの要因となっている物質を予めより細かくする方法が実施されている。
例えば、ココア飲料の場合、カカオマス種子由来の水不溶の成分を含んでいるため、飲食時に粉っぽさやざらつき感を感じさせる問題を抱えている。
このような問題の対策として、カカオマスやココアパウダーの粒子径をより細かくする方法（特開平１１−１６９０７９）、ココアパウダー、糖類などを温水に溶解し凍結乾燥して製品にする方法（特開平８−２１４７８０）、カカオマスと乳原料などを温水に溶解し、スプレードライする方法（特開平１１−１０３７８０）、アルカリ処理したカカオマスまたはココアパウダーを熱水によって抽出する方法（特公平１−４２６５７）が提案されている。
また、ざらつきのないチーズホエイ蛋白の製造では、タンパク質含有組成液にトランスグルタミナーゼを作用させる方法が提案されている（特開２０００−４７８６）。マーガリンやショートニングのざらつきを改善する方法では、油脂の結晶性を改善する方法が提案されている（特開平０２−２１９５８１）。タンパク質のざらつきを改善する方法では、タンパク質に電子線を照射して、タンパク質のゲル化を改善することによって、タンパク質のざらつきを生じにくくさせる方法が提案されている（特開２０００−２３６８１７）。
しかし、いずれも課題を解決するために、製造工程上、手間が掛かったり、効果も必ずしも満足できるものではない。
【０００３】
【発明が解決しようとする課題】
本発明の目的は、ざらつき感や粉っぽさの原因となる物質に特別な処理を行うことなく、ざらつき感や粉っぽさが改善された、なめらかなココア飲料、抹茶粉末を含む飲料または発酵乳を提供することにある。
【０００４】
【課題を解決するための手段】
本発明者は、前記のような従来提案の欠点を解決すべく鋭意研究を重ねた結果、特定の糖組成をもつ還元（水素化）糖質を添加することによって、粉っぽさやざらつき感を少なくすることを見出し、本発明を完成するに至った。
【０００５】
即ち、本発明はある特定の糖組成をもつ還元糖質を添加することにより、粉っぽさやざらつき感をなくすることを特徴とする食品、詳しくは、固形分当たりの糖組成が、単糖類が１７重量％以下、２糖類が６〜２０重量％、３糖類が７〜２３重量％、４糖類が１〜１３重量％、５糖類以上が４３〜８２重量％である還元糖質を飲食物全体の０．３重量％以上加えることによりざらつき感が改善されたココア飲料、抹茶粉末を含む飲料または発酵乳に関する。
【０００６】
別の観点からみると本発明は、ココア飲料、抹茶粉末を含む飲料または発酵乳に、糖組成が単糖類が１７重量％以下、２糖類が６〜２０重量％、３糖類が７〜２３重量％、４糖類が１〜１３重量％、５糖類以上が４３〜８２重量％である還元糖質を飲食物全体の０．３重量％以上加えることを特徴とするざらつき感の改善方法に関する。
【０００７】
【発明の実施の形態】
本発明に使用する還元糖質は、糖組成が単糖類が１７重量％以下、２糖類が６〜２０重量％、３糖類が７〜２３重量％、４糖類が１〜１３重量％、５糖類以上が４３〜８２重量％である特徴をもったものである。
従来の糖質は、でんぷんを酸または酵素によって加水分解したものであり、その加水分解の程度により、様々な種類が存在し、これまでに様々な食品や飲料に、主に甘味料や保湿剤、組織改良材として使用されている。
本発明に添加している還元糖質は、従来の糖質を更にクロマト技術によって処理し、ある特定の糖組成をもたせた糖質又はある特定の糖組成をもたせた糖質のアルデヒド基を還元（水素化）処理した糖アルコールである。
また、本発明における糖質は、その糖質の安定性が高く、かつ、他の原材料、例えば、タンパク質、アミノ酸、脂質、脂肪酸、ビタミン類等と化学反応しにくい還元処理した糖アルコールが望ましい。
本発明における還元糖質の添加量は、ざらつき感を有するココア飲料、抹茶粉末を含む飲料または発酵乳に対して糖質固形分当たり０．３重量％以上、好ましくは、１．０重量％以上である。但し、飲食物の形態やざらつきの程度により、糖質の添加量は一様でない。例えば、ココア飲料の場合、飲料物に対して糖質固形分当たり好ましくは１．０〜５．０重量％である。発酵乳の場合、飲料物に対して糖質固形分当たり好ましくは２．０〜６．０重量％である。
前記ざらつきが問題となっている飲食物としては、ココア飲料、抹茶粉末を含む飲料または発酵乳を挙げることができる。また、希釈用ココア飲料又は希釈用抹茶飲料等の希釈用清涼飲料等を例示することができる。本発明における還元糖質の配合時期は、一般的に他の糖質が配合される時が望ましく、特に均質化処理工程がある場合は、その前の段階で還元糖質を添加することが望ましい。加熱処理工程がある場合も、その前の段階で還元糖質を添加することが望ましい。
【０００８】
【実施例】
以下、本発明の試験例及び実施例を示し、本発明を更に具体的に説明するが、本発明はこれらの試験例及び実施例に限定されるものではない。なお、以下の実施例において糖質Ａは糖組成が単糖類が４重量％、２糖類が１５重量％、３糖類が１７重量％、４糖類が１０重量％、５糖類以上が５４重量％で構成され還元処理されたもの（日研化成（株）製スイートＮＴ）、糖質Ｂは糖組成が単糖類が４重量％、２糖類が８重量％、３糖類が９重量％、４糖類が７重量％、５糖類以上が７２重量％で構成され還元処理されたもの（日研化成（株）製エスイー１００）、糖質Ｃは糖組成が単糖類が１０重量％、２糖類が１３重量％、３糖類が１３重量％、４糖類が７重量％、５糖類以上が５７重量％で構成され還元処理されたもの（日研化成（株）製エスイー３０）、糖質Ｄは糖組成が単糖類が５重量％、２糖類が４９重量％、３糖類が１９重量％、４糖類が３重量％、５糖類以上が２４重量％で構成され還元処理されたもの（日研化成（株）製エスイー５７）、糖質Ｅは糖組成が単糖類が４重量％、２糖類が１５重量％、３糖類が１７重量％、４糖類が１０重量％、５糖類以上が５４重量％で構成され還元処理されていないものを指す。また、糖質ＡからＥは濃度が７０重量％の糖液である。
実施例１
７０℃に加温した牛乳２５０ｇに、ココアパウダー１０ｇ、ショ糖７０ｇ、糖質Ａ１５ｇ、乳化剤７ｇを加え、水で１０００ｇに調整後、５０００ｒｐｍで４分間、予備乳化処理を行った。これを１５０ｋｇ／ｃｍ２で乳化処理し均一化し、本発明の食品を得、粉っぽさ、ざらつきのないココア飲料ができた。
実施例２
７０℃に加温した牛乳２５０ｇに、ココアパウダー１０ｇ、ショ糖７０ｇ、糖質Ａ４．３ｇ、乳化剤７ｇを加え、水で１０００ｇに調製後、５０００ｒｐｍで４分間、予備乳化処理を行った。これを１５０ｋｇ／ｃｍ２で乳化処理し均一化し、本発明の食品を得、粉っぽさ、ざらつきのないココア飲料ができた。
実施例３
７０℃に加温した牛乳２５０ｇに、ココアパウダー１２ｇ、ショ糖７０ｇ、糖質Ａ５．７ｇ、乳化剤７ｇを加え、水で１０００ｇに調製後、５０００ｒｐｍで４分間、予備乳化処理を行った。これを１５０ｋｇ／ｃｍ２で乳化処理し均一化し、本発明の食品を得、粉っぽさ、ざらつきのないココア飲料ができた。
実施例４
脱脂粉乳を主な原材料として製造されたヨーグルト５００ｇに、ぶどう糖果糖液糖９０ｇ、ショ糖２０ｇ、糖質Ａ１０ｇ、ペクチン３ｇを加え、水で１０００ｇに調製後、２５００ｒｐｍで１分間、予備均一化処理を行った。これを１５０ｋｇ／ｃｍ２で乳化処理し均一化し、本発明の食品を得、粉っぽさ、ざらつきのない発酵乳ができた。
実施例５
水８９０ｇに、抹茶１０ｇ、ショ糖９０ｇ、糖質Ａ１０ｇを加え、溶解することで、本発明の食品を得、粉っぽさ、ざらつきのない抹茶飲料ができた。
試験例１
７０℃に加温した牛乳２５０ｇに、ココアパウダー１０ｇ、ショ糖７０ｇ、各種糖質１５ｇ、乳化剤７ｇを加え、５０００ｒｐｍで４分間、予備乳化処理を行った。これを１５０ｋｇ／ｃｍ２で乳化処理し均一化し、ココア飲料を得た。糖質は糖質Ｂ、Ｃ、Ｄ、ショ糖を用い、いずれも食品用を使用した。
実施例１及び試験例１で得られたそれぞれのココア飲料について、７名のパネラーによる官能試験を行った。
ざらつきの評価は、実施例１および試験例１で得たココア飲料について、ざらつき感を順位法によって評価した。ざらつきがある方から順位をつけた。数字が大きいほどざらつきが低いことを示す。その平均値を表１に示す。
表１に示されたように、糖質Ａ、Ｂ、Ｃ、Ｅを添加したココア飲料の方が、糖質Ｄ、ショ糖よりもざらつき感が改善されている。
【０００９】
【表１】
【発明の効果】
本発明は、固形分当たりの糖組成が単糖類が１７重量％以下、２糖類が６〜２０重量％、３糖類が７〜２３重量％、４糖類が１〜１３重量％、５糖類以上が４３〜８２重量％で構成された還元糖質が飲食物全体の０．３重量％以上添加されていることを特徴とし、これによって、粉っぽさやざらつき感を改善し、なめらかな、素材本来の味を活かしたココア飲料、抹茶粉末を含む飲料または発酵乳が提供できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cocoa beverage, a beverage containing powdered green tea powder or fermented milk with an improved feeling of roughness.
[0002]
[Prior art]
Conventionally, foods and drinks that contain water-insoluble ingredients, have oil and fat colloids, or have agglomerated proteins etc. due to partial denaturation, etc., feel a powdery or rough feeling due to these Have a problem.
As countermeasures against such problems, various emulsification treatments and homogenization treatments are used, and methods for finer substances that cause powderiness are implemented in advance.
For example, in the case of a cocoa beverage, since it contains a water-insoluble component derived from cacao mass seeds, it has a problem of feeling powdery and rough when eating and drinking.
As a countermeasure against such problems, a method of making the cacao mass or cocoa powder finer (JP-A-11-169079), a method of dissolving cocoa powder, saccharides, etc. in warm water and freeze-drying them into a product (JP-A-8 -214780), a method in which cacao mass and milk raw materials are dissolved in warm water and spray-dried (Japanese Patent Laid-Open No. 11-103780), and a method in which alkali-treated cacao mass or cocoa powder is extracted with hot water (Japanese Patent Publication No. 42-657) Has been.
In addition, in the production of cheese whey protein without roughness, a method of causing transglutaminase to act on a protein-containing composition solution has been proposed (Japanese Patent Laid-Open No. 2000-4786). As a method for improving the roughness of margarine and shortening, a method for improving the crystallinity of fats and oils has been proposed (Japanese Patent Laid-Open No. 02-219581). As a method for improving protein roughness, a method has been proposed in which protein roughening is less likely to occur by irradiating the protein with an electron beam to improve protein gelation (Japanese Patent Laid-Open No. 2000-236817).
However, in order to solve the problem, it takes time in the manufacturing process, and the effect is not always satisfactory.
[0003]
[Problems to be solved by the invention]
The object of the present invention is to provide a smooth cocoa beverage, a beverage containing green tea powder, or a smooth cocoa beverage with improved roughness and powderiness without subjecting the substance causing the texture and powderiness to a special treatment. It is to provide fermented milk .
[0004]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned drawbacks of the conventional proposal, the present inventor has added a reducing (hydrogenated) saccharide having a specific sugar composition, thereby providing a powdery feeling and a rough feeling. As a result, the inventors have found that the number of the components can be reduced.
[0005]
That is, the present invention provides a food product characterized by eliminating a powdery feeling and a rough feeling by adding a reducing sugar having a specific sugar composition. Specifically, the sugar composition per solid content is a monosaccharide. There 17 wt% or less, disaccharide is 6 to 20 wt%, 3 saccharide 7 to 23 wt%, 4 sugars 1 to 13 wt%, 5 saccharide or food reducing saccharides is 43-82 wt% The present invention relates to a cocoa beverage, a beverage containing powdered green tea powder, or fermented milk that has been improved in roughness by adding 0.3% by weight or more of the whole .
[0006]
From another point of view, the present invention relates to a cocoa beverage, a beverage containing matcha powder or fermented milk , and the sugar composition is 17% by weight or less for monosaccharides, 6 to 20% by weight for disaccharides, and 7 to 23% by weight for trisaccharides. The present invention relates to a method for improving the feeling of roughness, comprising adding 0.3% by weight or more of a reduced saccharide containing 1% to 13% by weight of tetrasaccharide, 43% to 82% by weight of 5 sugars or more.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The reducing sugar used in the present invention has a sugar composition of 17% by weight or less for monosaccharides, 6 to 20% by weight for disaccharides, 7 to 23% by weight for 3 sugars, 1 to 13% by weight for 4 sugars, and 5 sugars. The above is characterized by 43 to 82% by weight.
Conventional sugars are starch hydrolyzed with acid or enzyme, and there are various types depending on the degree of hydrolysis, and so far, mainly in sweeteners and moisturizers for various foods and beverages. It is used as a material for improving the structure.
The reducing saccharide added to the present invention is obtained by further treating a conventional saccharide with a chromatographic technique to reduce a saccharide having a specific saccharide composition or an aldehyde group of a saccharide having a specific saccharide composition. (Hydrogenated) processed sugar alcohol.
In addition, the carbohydrate in the present invention is preferably a reduced sugar alcohol that has high sugar stability and is difficult to chemically react with other raw materials such as proteins, amino acids, lipids, fatty acids, and vitamins.
The amount of reducing sugar added in the present invention is 0.3% by weight or more, preferably 1.0% by weight or more per saccharide solid content with respect to a cocoa beverage having a rough feeling, a beverage containing powdered green tea powder or fermented milk . It is. However, the amount of carbohydrate added is not uniform depending on the form of food and drink and the degree of roughness. For example, in the case of a cocoa beverage, it is preferably 1.0 to 5.0% by weight per saccharide solid content with respect to the beverage. In the case of fermented milk, it is preferably 2.0 to 6.0% by weight per saccharide solid content with respect to the beverage.
Examples of foods and drinks in which the roughness is a problem include cocoa drinks, drinks containing powdered green tea powder, and fermented milk . Moreover, the soft drink for dilution etc., such as a cocoa drink for dilution or a matcha tea drink for dilution, can be illustrated. In the present invention, it is generally desirable to mix reducing sugars when other sugars are blended. In particular, when there is a homogenization treatment step, it is desirable to add reducing sugars at the previous stage. . Even when there is a heat treatment step, it is desirable to add a reducing sugar in the previous step.
[0008]
【Example】
EXAMPLES Hereinafter, although the test example and Example of this invention are shown and this invention is demonstrated further more concretely, this invention is not limited to these test examples and Examples. In the following examples, Carbohydrate A has a sugar composition of 4% by weight of monosaccharides, 15% by weight of saccharides, 17% by weight of 3 saccharides, 10% by weight of 4 saccharides, and 54% by weight of 5 or more saccharides. Constituted and reduced (Sweet NT, manufactured by Nikken Kasei Co., Ltd.), Carbohydrate B has a sugar composition of 4% by weight of monosaccharides, 2% by weight of saccharides, 9% by weight of 3saccharides, 7% by weight, 5% or more of saccharides composed of 72% by weight and reduced (Niken Kasei Co., Ltd. SEI 100), Carbohydrate C has a sugar composition of 10% monosaccharides and 13% disaccharides %, 3 saccharides are 13% by weight, 4 saccharides are 7% by weight, 5 saccharides or more are 57% by weight and reduced (Niken Kasei Co., Ltd., SEE 30). 5% by weight of monosaccharides, 49% by weight of 2 sugars, 19% by weight of 3 sugars, 3% by weight of 4 sugars, 24 times of 5 sugars or more %, Which is composed of 1% by weight (S-57 manufactured by Nikken Kasei Co., Ltd.), and the carbohydrate E has a sugar composition of 4% by weight of monosaccharides, 15% by weight of saccharides, 17% by weight of 3 sugars, 4% The saccharides are composed of 10% by weight, 5 saccharides or more are composed of 54% by weight and are not reduced. Sugars A to E are sugar solutions having a concentration of 70% by weight.
Example 1
To 250 g of milk heated to 70 ° C., 10 g of cocoa powder, 70 g of sucrose, 15 g of saccharide A and 7 g of emulsifier were added, and the mixture was adjusted to 1000 g with water, and then pre-emulsified at 5000 rpm for 4 minutes. This was emulsified at 150 kg / cm 2 and homogenized to obtain the food of the present invention, and a cocoa beverage free from powderiness and roughness was obtained.
Example 2
To 250 g of milk heated to 70 ° C., 10 g of cocoa powder, 70 g of sucrose, 4.3 g of saccharide A and 7 g of emulsifier were added to prepare 1000 g with water, followed by pre-emulsification treatment at 5000 rpm for 4 minutes. This was emulsified at 150 kg / cm 2 and homogenized to obtain the food of the present invention, and a cocoa beverage free from powderiness and roughness was obtained.
Example 3
To 250 g of milk heated to 70 ° C., 12 g of cocoa powder, 70 g of sucrose, 5.7 g of carbohydrate A, and 7 g of emulsifier were added, and the mixture was adjusted to 1000 g with water, and then pre-emulsified at 5000 rpm for 4 minutes. This was emulsified at 150 kg / cm 2 and homogenized to obtain the food of the present invention, and a cocoa beverage free from powderiness and roughness was obtained.
Example 4
To 500 g of yogurt manufactured using nonfat dry milk as the main raw material, 90 g of glucose fructose liquid sugar, 20 g of sucrose, 10 g of carbohydrate A, and 3 g of pectin are prepared to 1000 g with water, followed by preliminary homogenization at 2500 rpm for 1 minute. went. This was emulsified with 150 kg / cm 2 and homogenized to obtain the food of the present invention, and fermented milk without powderiness and roughness was obtained.
Example 5
By adding and dissolving 10 g of matcha tea, 90 g of sucrose, and 10 g of carbohydrate A to 890 g of water, the food of the present invention was obtained, and a powdered green tea beverage free from powderiness and roughness was obtained.
Test example 1
To 250 g of milk heated to 70 ° C., 10 g of cocoa powder, 70 g of sucrose, 15 g of various sugars, and 7 g of an emulsifier were added, and a preliminary emulsification treatment was performed at 5000 rpm for 4 minutes. This was emulsified and homogenized at 150 kg / cm 2 to obtain a cocoa beverage. As the saccharides, saccharides B, C, D and sucrose were used, and all were used for food.
Each of the cocoa beverages obtained in Example 1 and Test Example 1 was subjected to a sensory test by seven panelists.
For the evaluation of roughness, the feeling of roughness was evaluated by the ranking method for the cocoa beverages obtained in Example 1 and Test Example 1. The ranking was given to those with roughness. The larger the number, the lower the roughness. The average value is shown in Table 1.
As shown in Table 1, the cocoa beverage to which the sugars A, B, C, and E are added has improved feeling of roughness compared to the sugar D and sucrose.
[0009]
[Table 1]
【The invention's effect】
In the present invention, the saccharide composition per solid content is 17% by weight or less for monosaccharides, 6 to 20% by weight for disaccharides, 7 to 23% by weight for 3 sugars, 1 to 13% by weight for 4 sugars, 5% or more for 5 sugars or more. It is characterized by the addition of 0.3% by weight or more of a reducing sugar composed of 43 to 82% by weight of the whole food and drink , thereby improving the powdery feeling and the rough feeling, and the raw material itself A cocoa beverage utilizing the taste of beverage, a beverage containing powdered green tea powder or fermented milk can be provided.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
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| JP2002256409A JP4621408B2 (en) | 2002-09-02 | 2002-09-02 | Foods and drinks with improved roughness |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2002256409A JP4621408B2 (en) | 2002-09-02 | 2002-09-02 | Foods and drinks with improved roughness |
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| Publication Number | Publication Date |
|---|---|
| JP2004089102A JP2004089102A (en) | 2004-03-25 |
| JP4621408B2 true JP4621408B2 (en) | 2011-01-26 |
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| JP2002256409A Expired - Lifetime JP4621408B2 (en) | 2002-09-02 | 2002-09-02 | Foods and drinks with improved roughness |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4804316B2 (en) * | 2006-11-27 | 2011-11-02 | 物産フードサイエンス株式会社 | How to improve cacao flavor |
| JP4922740B2 (en) * | 2006-11-27 | 2012-04-25 | 物産フードサイエンス株式会社 | A method for reducing the strength of aftertaste and / or egg strength of soy milk. |
| JP5342754B2 (en) * | 2007-04-12 | 2013-11-13 | 物産フードサイエンス株式会社 | How to enhance the flavor of food and drink |
| JP2012005505A (en) * | 2011-10-11 | 2012-01-12 | Bussan Food Science Kk | Method for enhancing flavor of food and drink |
| JP5695688B2 (en) * | 2013-03-08 | 2015-04-08 | サントリー食品インターナショナル株式会社 | Beverage |
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| JP2004089102A (en) | 2004-03-25 |
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