JP5021909B2 - Beverage stabilizer and stabilized beverage - Google Patents

Description

  The present invention is a stabilizer for sealed container-packed beverages, and further, the stabilizer does not impair the original flavor of the beverage and suppresses the formation of turbidity and precipitation over a long period of time. The present invention relates to a non-foaming acidic beverage in a hermetically sealed container.

  Reflecting the diversification of beverages, in recent years, various sealed-packaged beverages that are filled in sealed containers such as cans and plastic bottles and distributed and sold for a long time have been put on the market, and the market is showing an increasing trend. In recent years, with the addition of consumer health-consciousness, various sealed container-packed beverages have been developed in which beverages are given health-related functionality. In particular, an increase in tea beverages containing a large amount of polyphenol components such as catechins is remarkable.

  On the other hand, a product having a cosmetic effect such as collagen or ceramide in the form of a beverage has been developed. For example, Patent Document 5 discloses a health drink containing ceramide. Patent Document 6 discloses a stable acidic milk beverage containing a low molecular collagen peptide and a stabilizer. Patent Document 7 discloses a beauty beverage containing ceramide, lactic acid bacteria and a collagen peptide.

  In addition, various sealed container drinks such as coffee drinks, fruit juice drinks, and sports drinks are manufactured. However, these container-packed beverages may cause turbidity, precipitation, and aggregation during long-term storage after production, which has been a problem particularly when made into transparent container-packed beverages. This phenomenon is also referred to as cream-down in the case of a tea beverage, and is said to occur when caffeine and polyphenol contained in the tea beverage form a complex. Various technical developments have been conducted to solve these problems.

  For example, Patent Document 1 discloses a green tea beverage in which generation of turbidity or precipitation is suppressed by adding enzyme-treated lecithin to a green tea extract extracted with warm water containing L-ascorbic acid, and a method for producing the same. Patent Document 2 discloses a tea beverage in which a substance having a size of up to 1 micron is filtered by a plurality of filtration steps and a method for producing the tea beverage. Patent Document 3 discloses a method for producing a tea beverage using a combination of deoxygenation treatment and high-pressure treatment. Patent Document 4 discloses a method for preventing precipitation of a beverage characterized by adding citric acid to a plant-extracted beverage selected from guava, mulberry, loquat and ginkgo to adjust the pH to 5.0 to 7.0. Is disclosed. These methods require special pretreatment and complicated steps in the beverage production process, and are not always satisfactory methods. Moreover, the applicable range was also limited.

  On the other hand, octenyl succinic acid starch is known as an esterified starch used as a thickening agent, a binder or the like in the field of food and the like. Examples of using octenyl succinic acid starch for the preparation of beverages include an example of using a psyllium-containing beverage that is a natural plant gum taken from a Plantago species plant that is a kind of psyllium (Patent Document 8), beeswax Examples used as an emulsifying dispersant in the preparation of an emulsified water-dispersible composition of propolis, which is a resinous material collected from a honeycomb (Patent Document 9), or a carbonate-based sparkling beverage, The example (patent document 10) used as a holding | maintenance improving agent is known. However, until now, octenyl succinic acid starch has stabilized the sealed packaged beverages, that is, suppressed the generation of turbidity, precipitation, or agglomeration during long-term storage of the sealed packaged beverages, and retains the original flavor and characteristics of the beverages. Not known about what to do.

JP 2001-204386 A. Japanese Patent Laid-Open No. 2003-199495. JP2003-284494A. JP 2004-173504 A. JP-A-11-113530. Japanese Patent Laid-Open No. 2001-314152. Japanese Patent Application Laid-Open No. 2004-254632. JP 2002-51756 A. Unexamined-Japanese-Patent No. 2003-219814. JP 2004-81171 A.

  An object of the present invention is to provide a stable container-packed beverage that retains the original flavor and characteristics of the beverage in a sealed container filled in a sealed container and suppresses the generation of turbidity, precipitation, or aggregation during long-term storage. That is.

  The present inventor, while intensively studying the means for solving the above problems, contains octenyl succinic acid starch in a sealed container-packed beverage, while maintaining the original flavor and characteristics of the beverage, and in long-term storage The present inventors have found that it is possible to provide a stable packaged beverage in which the generation of turbidity, precipitation or aggregation is suppressed, and the present invention has been completed.

In particular, the inclusion of octenyl succinic acid starch in container-packed tea beverages, which are acidic tea beverages that contain a large amount of polyphenols, etc., can produce turbidity, precipitation, or aggregation during long-term storage without compromising the original flavor of tea beverages. The present invention has been made by finding that it can be effectively suppressed. The present invention has been achieved based on the above knowledge, and a beverage stabilizer comprising octenyl succinic acid starch as an active ingredient is applied to the stabilization of a non-foamed tea beverage packaged in a sealed container. can do.

Specifically, in the present invention, (1) in a non-foamable tea beverage that does not contain an oil or fat component or a gelling component, the viscosity at 20 ° C. of 30% by mass is adjusted to 200 mPa · s or less as a stabilizing active ingredient. , Turbidity and precipitation in long-term storage, containing 0.05 to 3.0% by mass of octenyl succinic acid starch adjusted so that the degree of esterification does not exceed 3% by mass defined for food use by the FDA or generation has been and stabilized sealed packaged effervescent tea beverage inhibition of aggregation, (2) octenyl succinate starch, characterized in that it is octenyl San'ori powder was α- amylase treatment (1) It consists of a stabilized hermetically sealed container and a non-foaming tea beverage in which the generation of turbidity, precipitation or agglomeration during long-term storage is suppressed.

In addition, the present invention provides ( 3 ) a non-foamable tea beverage that does not contain an oil or fat component or a gelling component, the viscosity at 20 ° C. of 30 ° C. is adjusted to 200 mPa · s or less, and the esterification degree is FDA for food. By adding 0.05 to 3.0% by mass of octenyl succinic acid starch adjusted so as not to exceed 3% by mass specified as, it was possible to suppress the generation of turbidity, precipitation or aggregation in long-term storage The method comprises a method for stabilizing a sealed container-packed non-foaming tea beverage .

  According to the present invention, in a sealed container-packed beverage, there is provided a stable container-packed beverage in which the original flavor and characteristics of the beverage are not changed, and the generation of turbidity, precipitation or aggregation during long-term storage is effectively suppressed. Is possible. In addition, according to the present invention, it is possible to suppress the generation of turbidity, precipitation, or agglomeration due to long-term storage just by including octenyl succinate starch in the production process of a packaged acidic beverage, and to impair the original properties of the beverage. Therefore, it is possible to easily produce a stabilized container-packed acidic beverage.

  In this invention, the stabilizer for sealed container-packed drinks which contains an octenyl succinic acid starch as an active ingredient can be used as a stabilizer in various container-packed drinks. Especially the stabilizer for sealed container-packed drinks of this invention can be effectively applied to stabilization of a non-foamable acidic drink.

  The non-foaming acidic beverage in the present invention refers to a beverage adjusted under acidic conditions. Typically, the pH of the solution is 2.5 to 4.6, and a non-foaming alcohol-containing or non-containing beverage I mean. For example, tea beverages such as black tea, green tea, oolong tea, coffee beverages including coffee, fruit juice-containing juices or juice-containing beverages, sports drink-like beverages, beverages intended for cosmetic effects including hyaluronic acid, collagen, ceramide, isoflavones, etc. And the drink which made alcohol contain in those drinks can be illustrated. Among these, tea beverages and beverages containing ceramide and protein at the same time can be exemplified as particularly preferred beverages of the present invention.

  The octenyl succinic acid starch used in the present invention is described in, for example, Patent Document 10, and is a processed starch obtained by allowing octenyl succinic anhydride to act on starch. Preferably, the viscosity at 30 ° C. of 20% by mass is adjusted to 200 mPa · s or less, and the degree of esterification is adjusted so as not to exceed 3% by mass defined for food use by the FDA.

  Octyl succinic acid starch has a hot water soluble type and a cold water soluble type depending on the production method, both of which can be used in the present invention, but is preferably a cold water soluble type in that heating dissolution is not required. . Hot water soluble type octenyl succinic acid starch is, for example, natural starch suspended in water, esterified with succinic anhydride and viscosity adjusted with acid or oxidizing agent, neutralized, washed with water, dehydrated, flash dried Manufactured by drying using a vacuum dryer or vacuum dryer. The cold water soluble type octenyl succinic acid starch was obtained by gelatinizing and drying the hot water soluble type octenyl succinic acid starch using a drum dryer, spray dryer, extruder, etc., or octenyl succinic acid. It is manufactured by hydrolyzing a gelatinized product obtained by gelatinizing starch as it is with an enzyme or an acid, adjusting the viscosity, purifying, and drying.

  The amount of octenyl succinic starch contained in the non-foamable acidic beverage of the present invention varies depending on the type of beverage, but is usually 0.05 to 3.0% by mass, preferably 0.25 to 2.5% by mass, and further , Preferably it is 0.5-2.0 mass%. If it is less than 0.05% by mass, it is difficult to suppress the formation of turbidity, precipitation or aggregation during storage of the beverage, and if it exceeds 3.0% by mass, the texture and taste are adversely affected.

  The non-foaming acidic beverage containing the octenyl succinic acid starch of the present invention is not particularly limited in the production method as long as it is a production process in which an effective amount of octenyl succinic acid starch is finally contained in the product. It can be manufactured by a well-known beverage manufacturing method. For example, in the case of black tea beverages, the tea leaves are extracted with warm water or hot water, clarified by filtration, centrifugation, etc., and the desired amount of octenyl succinic acid starch and ingredients added as necessary are added to this and heat sterilized. It is manufactured by filling plastic bottles or cans. Although there is no restriction | limiting in particular in the component added as needed, Soluble various functional food materials, for example, catechins and dietary fiber, can be added.

  The non-foaming acidic beverage containing octenyl succinic acid starch produced in this way is stored at a constant temperature, for example, 50 ° C., and periodically sampled to measure its turbidity, for example, the absorbance at 720 nm, thereby becoming turbid, precipitated or The degree of aggregation formation can be evaluated. As a result, the non-foaming acidic beverage containing octenyl succinic acid starch of the present invention does not impair the original properties of the beverage, and it is shown that the generation of turbidity, precipitation or aggregation is remarkably suppressed even after long-term storage. .

  Hereinafter, the present invention will be described in more detail with reference examples and examples, but the present invention is not limited to these examples. In Reference Examples and Examples, “part” means “part by mass” and “%” means “% by mass”.

(Reference Example 1)
A cold water soluble type octenyl succinate starch was prepared by the following method. Prepare a starch emulsion in which 100 parts of glutinous rice starch is dispersed in 125 parts of water at 30 ° C., and 3 parts of octenyl succinic anhydride is added while maintaining the pH at 8-9 by adding 3% sodium hydroxide while stirring. The mixture was stirred until the pH did not change. The reaction solution was neutralized with 5% sulfuric acid, washed with water and dehydrated to obtain a dehydrated cake. This was dispersed in water to form a starch emulsion of Baume 18, and after confirming that the pH was 6.0 ± 0.2, Christase L1 (a amylase preparation manufactured by Daiwa Kasei) was added to the starch in 0.1%. %, The temperature was raised to 85 ° C. and held at the same temperature for 10 minutes, and then the temperature was raised to 95 ° C. to gelatinize the starch. This was cooled to 87 ° C., 0.1% of the enzyme was added to the starch, and reacted at 87 ± 1 ° C. for 30 minutes. The enzyme was then deactivated to pH 3.5 with 10% hydrochloric acid. After neutralizing with 10% caustic soda, it was decolorized with activated carbon and dried to obtain a cold water soluble type octenyl succinate starch.

(Example 1-1)
Lemon tea was prepared according to the formulation in Table 1.

900 ml of pure water for extraction was heated to 90 ° C., 30 g of black tea leaf was added and extracted for 5 minutes, and an extract was obtained by suction filtration. The tannin content is measured by the iron tartrate absorbance method, and the extract is weighed so that the amount of tannin in 100 ml of beverage is 40 mg (in this case, 11.1 ml, equivalent to 0.37 g of tea leaves), and sugar, concentrated lemon juice , Vitamin C, and octenyl succinic acid starch or cyclodextrin (comparative example) were added to adjust the pH to 3.9, and the total volume was adjusted to 100 ml, followed by hot pack filling at 95 ° C. This was stored at 4 ° C. for 4 weeks, and turbidity was evaluated by measuring turbidity at 720 nm. The results are shown in Table 2.
In the case of the control, the turbidity increased significantly after 4 weeks, but the formulation added with 0.5% octenyl succinate starch showed a slight increase in turbidity, indicating that it was stabilized. Moreover, it was shown that it is excellent in the stabilizing effect rather than the cyclodextrin known to be effective.

(Example 1-2)
Pycnogenol beverages were prepared according to the formulation in Table 3.

  Each raw material was dissolved in water to confirm that the pH was 2.8 to 2.9, and then the total amount was 100 ml. This was hot-packed at 93 ° C. to obtain a Pycnogenol beverage. This was stored at 50 ° C. for 4 weeks, and the occurrence of aggregation was visually determined. As a result, in the control, clear aggregation was observed, but in the beverage of Example 2 containing 1.0% octenyl succinate starch, no aggregation was observed even after 4 weeks. Moreover, in the drink of the comparative example 2 containing 1.0% of the indigestible dextrin considered effective for the cream-down prevention of a tea drink, slight aggregation was recognized after 4 weeks.

(Example 1-3)
A ceramide beverage containing a collagen peptide was prepared according to the formulation in Table 4.

Each raw material was dissolved in water, and after confirming that the pH was 3.2, the total amount was 100 ml. This was hot-packed at 93 ° C. to obtain a ceramide beverage containing a collagen peptide. This was stored at 50 ° C. for 4 weeks, and the occurrence of aggregation was visually determined. As a result, in the control, the occurrence of aggregation was observed immediately after production, but the beverage of Example 3 containing 1.0% octenyl succinic acid starch was not observed to be aggregated even after 4 weeks and was in a uniform state. Was holding.

Claims (3)

In non-foaming tea beverages that do not contain oil or fat components or gelling components, as a stabilizing active ingredient, the viscosity at 20 ° C. of 20% by mass is adjusted to 200 mPa · s or less, and the degree of esterification is prescribed for food use by the FDA Stabilized in which the generation of turbidity, precipitation or agglomeration during long-term storage containing 0.05 to 3.0% by mass of octenyl succinic acid starch adjusted not to exceed 3% by mass is suppressed. Non-foaming tea beverage in sealed containers. Octenyl succinate starch, alpha-amylase treated turbidity in long-term storage of claim 1, characterized in that octenyl San'ori powder, precipitated or sealed packaged unfoamed generation of aggregation stabilized was suppressed Sex tea drink . Non-foaming tea beverage containing no oil or fat component or gelling component, the viscosity at 20 ° C. of 20% by mass is adjusted to 200 mPa · s or less, and the degree of esterification is defined as 3% by mass for food use by the FDA the adjusted octenyl succinate starch so as not to exceed, by containing 0.05 to 3.0 wt%, turbidity in the long-term storage, and wherein the precipitated or inhibit the formation of aggregates, sealed packaged non A method for stabilizing effervescent tea beverages .