JP5476032B2 - Cloudy fruit juice beverage with excellent dispersion stability and production method thereof - Google Patents
Cloudy fruit juice beverage with excellent dispersion stability and production method thereof Download PDFInfo
- Publication number
- JP5476032B2 JP5476032B2 JP2009106609A JP2009106609A JP5476032B2 JP 5476032 B2 JP5476032 B2 JP 5476032B2 JP 2009106609 A JP2009106609 A JP 2009106609A JP 2009106609 A JP2009106609 A JP 2009106609A JP 5476032 B2 JP5476032 B2 JP 5476032B2
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- turbid
- weight
- fruit juice
- gellan gum
- 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 - Fee Related
Links
- 235000013361 beverage Nutrition 0.000 title claims description 54
- 235000015203 fruit juice Nutrition 0.000 title claims description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 27
- 239000006185 dispersion Substances 0.000 title claims description 17
- 229920002148 Gellan gum Polymers 0.000 claims description 54
- 235000010492 gellan gum Nutrition 0.000 claims description 54
- 239000000216 gellan gum Substances 0.000 claims description 54
- 239000003381 stabilizer Substances 0.000 claims description 51
- 230000008719 thickening Effects 0.000 claims description 48
- 125000002252 acyl group Chemical group 0.000 claims description 44
- 239000008187 granular material Substances 0.000 claims description 44
- 239000000243 solution Substances 0.000 claims description 33
- 235000003599 food sweetener Nutrition 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000003765 sweetening agent Substances 0.000 claims description 15
- 159000000007 calcium salts Chemical class 0.000 claims description 14
- 235000014058 juice drink Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 10
- 239000001527 calcium lactate Substances 0.000 claims description 10
- 235000011086 calcium lactate Nutrition 0.000 claims description 10
- 229960002401 calcium lactate Drugs 0.000 claims description 10
- 229960005069 calcium Drugs 0.000 claims description 9
- 229910052791 calcium Inorganic materials 0.000 claims description 9
- 239000011575 calcium Substances 0.000 claims description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 229920000084 Gum arabic Polymers 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 239000000205 acacia gum Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 239000004227 calcium gluconate Substances 0.000 claims description 3
- 229960004494 calcium gluconate Drugs 0.000 claims description 3
- 235000013927 calcium gluconate Nutrition 0.000 claims description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 235000010216 calcium carbonate Nutrition 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 2
- 239000001354 calcium citrate Substances 0.000 claims description 2
- 239000001506 calcium phosphate Substances 0.000 claims description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 2
- 235000011010 calcium phosphates Nutrition 0.000 claims description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 2
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 2
- 241000978776 Senegalia senegal Species 0.000 claims 2
- 238000000034 method Methods 0.000 description 16
- 239000000499 gel Substances 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 239000013256 coordination polymer Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
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- 229940082509 xanthan gum Drugs 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- 241001116389 Aloe Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000271567 Struthioniformes Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- -1 calcium cations Chemical class 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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- 239000002562 thickening agent Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、混濁果汁飲料の分散安定性が優れ、豊かな食感および高い嗜好性を提供するために、非弾力的で不安定なゲルを形成して流動性がよい低アシル型ジェランガムと、弾力的で安定なゲルを形成し得るガム類の増粘安定剤を一定含量で混合使用する混濁果汁飲料およびその製造方法に関するものである。 The present invention is a low-acyl gellan gum that is excellent in dispersion stability of a turbid fruit juice drink, and forms a non-elastic and unstable gel and has good fluidity in order to provide a rich texture and high palatability, The present invention relates to a turbid juice drink using a thickening stabilizer for gums capable of forming an elastic and stable gel in a constant content and a method for producing the same.
天然果物を主材料とする各種飲料の開発と普及がなされているが、各種天然果物の顆粒が一緒に含有された顆粒飲料も広く普及されている。ところで、大部分の顆粒は、固体状になっており、相対的な比重が大きいという特徴がある。したがって、顆粒飲料の容器を定置保管すると、一定時間が経過した後に、顆粒がそのまま底に沈むようになる。したがって、飲用者が容器を振って飲めば、ある程度は固体状の顆粒を飲むことはできるが、少しだけ時間が経過すると再び重力によって底面に沈み、スプーンのような手段を用いなければ飲み難いことが現実である。 Various beverages mainly composed of natural fruits have been developed and spread. Granule beverages containing various natural fruit granules are also widely used. By the way, most of the granules are in a solid state and are characterized by a large relative specific gravity. Accordingly, when the granule beverage container is stored in a stationary manner, the granule sinks to the bottom as it is after a predetermined time has elapsed. Therefore, if the drinker shakes the container, he can drink solid granules to some extent, but after a little time has passed, he will sink to the bottom again due to gravity, and it will be difficult to drink without using a means like a spoon Is the reality.
また、混濁果汁飲料の場合にも、容器を定置保管すると、一定時間が経過した後に、混濁果汁の浮遊物がそのまま底に沈むようになる欠点があった。 Also, in the case of a turbid fruit juice drink, if the container is stored in a stationary manner, there is a drawback that the suspended substance of the turbid fruit juice sinks to the bottom as it is after a certain time has passed.
このような不均一な分散状態により、外観が透明な容器を使用することができない現実的限界が発生し、これにより内面が見えない缶やPETの場合、ラベルを利用してカバーリングが可能な容器にだけ限定して生産が可能であり、多様な容器および容量を望む消費者の目線に合わせることができないだけでなく、業界の営業活動にも制約となる実情である。 Such a non-uniform dispersion state creates a practical limit that makes it impossible to use a container with a transparent appearance, and in the case of a can or PET whose inner surface cannot be seen, covering is possible using a label. It is possible to produce only in containers, and not only can not meet the consumer's perspective for a variety of containers and capacities, but also restricts the business activities of the industry.
このような問題点を解決するための従来の技術として、大韓民国公開特許第2002−87596号では、固形物の浮遊性が改善されたぶどうジュース組成物として、安定剤を使用してぶどう顆粒の浮遊状態を維持させる方法が開示されているが、分散状態の維持期間が数時間から数日程度と短いため、実際の流通期限が数ヶ月である製品においてはその効用性が期待し難いという欠点があった。 As a conventional technique for solving such problems, Korean Patent Publication No. 2002-87596 discloses a method of suspending grape granules by using a stabilizer as a grape juice composition with improved solid buoyancy. Although a method for maintaining the state has been disclosed, since the maintenance period of the dispersed state is as short as several hours to several days, there is a drawback that it is difficult to expect the utility in a product whose actual distribution period is several months. there were.
また、顆粒に代えてビードに分散性を与え、飲料中に浮遊状態を維持するようにする技術として、大韓民国公開特許(特)1998−073749号が既に公知になっている。前記公知技術の目的は、飲料内のビードの分散力を向上させて、ゲル化したビードの溶解および解離を防止して適当なゲル強度を維持するもので、このようなビード飲料は単にゼリー状態のビードを液状の飲料中に混入させたものに過ぎず、果汁または顆粒を使用した混濁飲料の天然感や豊かな果汁感を提供できないという欠点があった。前記の製造方法により適当なゲル強度を維持させた浮遊飲料としては、国内のアロエ製品と、中国で流通中であるオレンジ製品等があるが、全てが無果汁または清澄果汁を使用しており、混濁果汁を導入した製品はないのが実情である。 As a technique for giving dispersibility to beads instead of granules and maintaining a floating state in beverages, Korean Patent No. 1998-073749 has already been known. The purpose of the known technique is to improve the dispersibility of the beads in the beverage and prevent the gelled beads from dissolving and dissociating to maintain an appropriate gel strength. Such a bead beverage is simply in a jelly state. The bead was merely mixed in a liquid beverage, and there was a drawback that it was not possible to provide a natural feeling and a rich fruit juice feeling of a turbid drink using fruit juice or granules. As floating beverages that maintain an appropriate gel strength by the above production method, there are domestic aloe products, orange products that are in circulation in China, etc., all using no fruit juice or clarified fruit juice, The fact is that there is no product that introduced turbid juice.
一方、本発明の発明者達は、前記の問題点を解決するために、すなわち、豊かな果汁感を付与しようと前記先行技術を使用して混濁果汁および顆粒混合飲料を製造したが、透明層が形成されて分散性が不良な問題点があることを確認した。 On the other hand, the inventors of the present invention manufactured a turbid fruit juice and a granule mixed drink using the prior art to solve the above-mentioned problems, that is, to give a rich fruit juice feeling. It was confirmed that there was a problem that the dispersibility was poor.
本発明は、一定時間が経過した後に、混濁果汁飲料の浮遊物または顆粒が飲料容器の底に沈んだり透明層が形成される等の分散性が不良な問題点を解決することを目的とする。また本発明は、顆粒飲料の豊かな食感を付与して、嗜好度を増進させることを目的とする。 An object of the present invention is to solve the problem of poor dispersibility, such as suspension or granules of a turbid juice beverage sinking to the bottom of a beverage container or forming a transparent layer after a certain time has elapsed. . Another object of the present invention is to enhance the degree of preference by providing a rich texture of the granular beverage.
本発明は、1)必須構成成分である低アシル型ジェランガムと、高アシル型ジェランガム、キサンタンガム、アラビアガム、ローカストビーンガム、カルボキシメチルセルロースおよびカラギーナンのうちから選択された単一の増粘安定剤または2種以上の増粘安定剤との混合増粘安定剤0.002〜1.0重量%、2)果汁1〜50重量%、3)甘味剤0.01〜20重量%、4)酸味剤0.01〜0.5重量%、5)その他添加剤0.01〜0.5重量%、6)水溶性カルシウム塩0.001〜1.0重量%、7)全体含量が100重量%とする量の水を含んでなる分散安定性が優れた混濁果汁飲料を提供することにより、前記課題を解決する。 The present invention includes: 1) a low-acyl gellan gum which is an essential constituent and a single thickening stabilizer selected from high-acyl gellan gum, xanthan gum, gum arabic, locust bean gum, carboxymethylcellulose and carrageenan or 2 Mixed thickening stabilizer with more than one kind of thickening stabilizer 0.002 to 1.0% by weight, 2) Fruit juice 1 to 50% by weight, 3) Sweetener 0.01 to 20% by weight, 4) Sour agent 0 0.01 to 0.5 wt%, 5) Other additives 0.01 to 0.5 wt%, 6) Water-soluble calcium salt 0.001 to 1.0 wt%, 7) Total content 100 wt% The above-mentioned problem is solved by providing a turbid fruit juice beverage excellent in dispersion stability comprising an amount of water.
また本発明は、分散安定性が優れた混濁果汁および顆粒飲料を製造する方法を提供することにより、前記課題を解決する。 Moreover, this invention solves the said subject by providing the method of manufacturing the turbid fruit juice and granule drink which were excellent in dispersion stability.
本発明は、混濁果汁または顆粒を使用して製造した際に発生する透明層形成等の問題点を解決し、さらに飲料の分散安定性を向上させて飲用時の豊かな食感および便宜性を提供して、消費者の嗜好度を増進させる効果がある。 The present invention solves problems such as the formation of a transparent layer that occurs when it is produced using turbid fruit juice or granules, and further improves the dispersion stability of the beverage to provide a rich texture and convenience during drinking. It provides the effect of increasing consumer preference.
本発明では、豊かな果汁感を付与するため、先行する大韓民国公開特許(特)1998−073749号の技術を使用して混濁果汁飲料を製造したが、数日乃至数ヶ月後に透明層が形成されて分散性の問題点が提起された。これは、先行技術で使用されたジェランガムの特性により形成されたゲルから溶液が抜け出す離水現象によるものと判断される。本発明者達は、前記問題点を解決するために努力した結果、混濁果汁または顆粒と、低アシル型ジェランガムを必須成分として含む2種以上の増粘安定剤を混合して使用すると、顆粒飲料の豊かな食感を維持しながら、分散安定性が優れた顆粒飲料を提供することができることを発見し、本発明を完成するに至った。したがって、前記先行技術とは発明の目的および技術構成上の特徴において、完全に異なる発明であることが自明であるといえる。 In the present invention, in order to give a rich fruit juice feeling, a cloudy fruit juice drink was produced using the technology of the preceding Korean public patent (special) 1998-073749, but a transparent layer was formed after several days to several months. The problem of dispersibility was raised. This is considered to be due to a water separation phenomenon in which the solution escapes from the gel formed by the characteristics of gellan gum used in the prior art. As a result of efforts to solve the above-mentioned problems, the present inventors have used a mixed juice or granule and two or more thickening stabilizers containing low acyl gellan gum as essential ingredients, It was discovered that it is possible to provide a granular beverage with excellent dispersion stability while maintaining the rich texture of the present invention, and the present invention has been completed. Therefore, it can be said that it is obvious that the invention is completely different from the prior art in terms of the object and technical features of the invention.
以下、本発明をより詳細に説明すると次のようである。 Hereinafter, the present invention will be described in detail as follows.
本発明は、1)必須構成成分である低アシル型ジェランガムと、高アシル型ジェランガム、キサンタンガム、アラビアガム、ローカストビーンガム、カルボキシメチルセルロースおよびカラギーナンのうちから選択された単一の増粘安定剤または2種以上の増粘安定剤との混合増粘安定剤0.002〜1.0重量%、2)果汁1〜50重量%、3)甘味剤0.01〜20重量%、4)酸味剤0.01〜0.5重量%、5)その他添加剤0.01〜0.5重量%、6)水溶性カルシウム塩0.001〜1.0重量%、7)全体含量が100重量%とする量の水を含んでなる分散安定性が優れた混濁果汁飲料を提供する。このとき、前記混濁果汁飲料は、顆粒0.01〜50重量%を追加でさらに含むことができる。また、より具体的に、前記水は、30〜98重量%の含量で含むことができる。 The present invention includes: 1) a low-acyl gellan gum which is an essential constituent and a single thickening stabilizer selected from high-acyl gellan gum, xanthan gum, gum arabic, locust bean gum, carboxymethylcellulose and carrageenan or 2 Mixed thickening stabilizer with more than one kind of thickening stabilizer 0.002 to 1.0% by weight, 2) Fruit juice 1 to 50% by weight, 3) Sweetener 0.01 to 20% by weight, 4) Sour agent 0 0.01 to 0.5 wt%, 5) Other additives 0.01 to 0.5 wt%, 6) Water-soluble calcium salt 0.001 to 1.0 wt%, 7) Total content 100 wt% Provided is a turbid fruit juice beverage having an excellent dispersion stability comprising an amount of water. At this time, the turbid fruit juice drink may further include 0.01 to 50% by weight of granules. More specifically, the water may be included at a content of 30 to 98% by weight.
前記果汁および顆粒の種類は、当分野において一般的に使用されるもので特に限定されないが、製造しようとする飲料の目的に従って、りんご、なし、桃、キウィ、オレンジ、みかん、アロエおよびイチゴ等の果実類を選択的に使用することができる。また、これらの含量は、飲料の豊かな食感および嗜好度を考慮して前記含量範囲で追加することが望ましいが、前記果汁および顆粒の各々の含量が少な過ぎる場合には、顆粒の豊かな食感を付与することができず、嗜好度が落ちるという欠点があり、顆粒50重量%を超過した場合には、高い重量により分散安定性が落ちて長期間の保管時に混濁果汁の浮遊物または顆粒が再び沈むという問題が発生することがあり、分散安定性をより向上させるために増粘安定剤を過量に添加した場合には、混濁果汁飲料特有の爽やかですっきりした味を表現し難くなるという問題が発生し得る。 The types of the fruit juice and granule are generally used in the art and are not particularly limited. According to the purpose of the beverage to be manufactured, apples, none, peaches, kiwis, oranges, tangerines, aloe, strawberries, etc. Fruits can be used selectively. In addition, it is desirable to add these contents in the content range in consideration of the rich texture and taste of the beverage, but if the contents of each of the juice and granules are too small, the richness of the granules There is a disadvantage that the texture cannot be imparted and the preference is lowered, and when the granule exceeds 50% by weight, the dispersion stability is lowered due to the high weight, and the suspension of turbid juice during long-term storage or The problem that granules may sink again may occur, and it is difficult to express the refreshing and refreshing taste peculiar to turbid juice drinks when adding an excessive amount of thickening stabilizer to further improve dispersion stability May occur.
また、前記甘味剤および増粘安定剤の形態は、当分野において使用される一般的な形態のものであって特に限定されないが、パウダー形態の甘味剤および増粘安定剤を使用する場合、溶解時に固まりが形成されることが防止でき、生産効率が向上してより好適に適用し得る。 In addition, the sweetener and the thickening stabilizer are in a general form used in the art and are not particularly limited. However, when the sweetener and thickening stabilizer in powder form are used, the sweetener and thickening stabilizer are dissolved. It is possible to prevent the formation of lumps from time to time and improve the production efficiency, which can be applied more suitably.
前記甘味剤としては、当分野において一般的に使用される甘味剤として特に限定しないが、例えば白砂糖、液状果糖および結晶果糖のうちから選択された単一の甘味剤または2種以上の混合甘味剤を使用することができる。また前記酸味剤は、当分野において一般的に使用される酸味剤として特に限定されないが、例えばクエン酸、りんご酸、アスコルビン酸、酒石酸、乳酸およびフマル酸のうちから選択された単一の酸味剤または2種以上の混合酸味剤を使用することができる。また、前記その他添加剤としては、当分野において一般的に使用されるものとして特に限定されないが、例えばクエン酸三ナトリウムのような呈味料およびビタミン類等を使用することができる。 The sweetener is not particularly limited as a sweetener generally used in the art. For example, a single sweetener selected from white sugar, liquid fructose and crystalline fructose or two or more kinds of mixed sweeteners are used. Agents can be used. The acidulant is not particularly limited as an acidulant generally used in the art, but for example, a single acidulant selected from citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid and fumaric acid. Alternatively, two or more mixed acidulants can be used. Further, the other additives are not particularly limited as those generally used in the art, and for example, flavoring agents such as trisodium citrate, vitamins, and the like can be used.
本発明は、低アシル型ジェランガムを含む2種以上の増粘安定剤を使用することを技術的特徴とするが、前記低アシル型ジェランガムを含む2種以上の増粘安定剤は、高アシル型ジェランガム、キサンタンガム、アラビアガム、ローカストビーンガム、カルボキシメチルセルロースおよびカラギーナンのうちから選択された単一の増粘安定剤または2種以上の増粘安定剤を、低アシル型ジェランガムと混合して使用し得る。最も望ましくは、低アシル型ジェランガムと高アシル型ジェランガムとを混合して使用するのがよい。 The present invention is technically characterized by using two or more thickening stabilizers containing low acyl gellan gum, and the two or more thickening stabilizers containing low acyl gellan gum are high acyl type. A single thickening stabilizer selected from gellan gum, xanthan gum, gum arabic, locust bean gum, carboxymethylcellulose and carrageenan or two or more thickening stabilizers can be used in admixture with low acyl gellan gum . Most preferably, a mixture of low acyl gellan gum and high acyl gellan gum is used.
増粘安定剤としてジェランガムは、微生物を利用して好気的条件下で培養させて得た高分子多糖類として、グルコース、グルクロン酸、ラムノースが2:1:1の比率で規則的に連結された複素環式多糖体であり、その製造方法および特性に従って、高アシル型ジェランガムと低アシル型ジェランガムに区分し得る。 As a thickening stabilizer, gellan gum is a high-molecular polysaccharide obtained by culturing under aerobic conditions using microorganisms, and glucose, glucuronic acid, and rhamnose are regularly linked in a ratio of 2: 1: 1. It can be divided into high acyl gellan gum and low acyl gellan gum according to its production method and characteristics.
前記化学式1で示すように、低アシル型ジェランガムは、アシル基が完全に除去されたジェランガムを意味するもので、2個の陽イオンを有する乳酸カルシウムまたはグルコン酸カルシウム等の水溶液中で、ジェランガムのカルボキシル基(−COOH)と、カルシウム陽イオンとの架橋結合を介してゲルを形成する能力があり、このように形成されたゲルは強く、非弾力的で不安定なゲルを形成して、流動性がよい流体(Fluid gel)を作ることができる特徴がある。このような低アシル型ジェランガムの代表的な例としては、商品名Kelcogel(CP Kelco社)がある。 As shown in Chemical Formula 1, low acyl gellan gum means gellan gum from which acyl groups are completely removed. In an aqueous solution such as calcium lactate or calcium gluconate having two cations, gellan gum It has the ability to form a gel through cross-linking between carboxyl groups (-COOH) and calcium cations, and the gel thus formed is strong, non-elastic and unstable gel, There is a feature that can make a fluid (fluid gel) with good properties. A typical example of such a low acyl gellan gum is the trade name Kelcogel (CP Kelco).
一方、高アシル型ジェランガムは、単位グルコースに1つ以上のアシル基を含むジェランガムを意味するもので、弾力的で安定したゲルを形成して、複数回の加熱にもゲル強度が低下しない特徴がある。このような特性を有するジェランガムは、無色透明で耐熱性、耐酸性、耐酵素性が高く、飲料、乳飲料、豆乳等の多様な各製品において、増粘剤だけでなく安定剤および分散剤等として広く使用されてきた。このような高アシル型ジェランガムの代表的な例としては、商品名Kelcogel LT−100(CP Kelco社)、HF−B(CP Kelco社)等がある。 On the other hand, high acyl gellan gum means gellan gum containing one or more acyl groups in the unit glucose, and forms a resilient and stable gel, and the gel strength does not decrease even after multiple heating. is there. Gellan gum having such characteristics is colorless and transparent, and has high heat resistance, acid resistance, and enzyme resistance. In various products such as beverages, milk drinks, and soy milk, not only thickeners but also stabilizers and dispersants, etc. Has been widely used as. Typical examples of such high acyl gellan gum include trade names Kelcogel LT-100 (CP Kelco), HF-B (CP Kelco) and the like.
すなわち、前記低アシル型ジェランガムを単独で使用する場合には、非弾力的で不安定なゲルを形成して流動性がよいという長所はあるが、ゲル化された分子組織内の水分を長時間にわたって含有していることが困難であるという問題点がある。したがって本発明は、高アシル型ジェランガムのように、弾力的で安定したゲルを形成することができるガム類の増粘安定剤を混合使用することにより、顆粒の分散を安定化させて、飲料内部の透明層形成の問題点を解決したところに最大の技術的特徴がある。 That is, when the low acyl gellan gum is used alone, it has the advantage of forming a non-elastic and unstable gel and good fluidity. There is a problem that it is difficult to contain over. Therefore, the present invention stabilizes the dispersion of granules by mixing and using a thickening stabilizer of gums that can form a resilient and stable gel, such as high acyl gellan gum, and thereby stabilizes the inside of the beverage. The greatest technical feature lies in solving the problems of forming transparent layers.
このような低アシル型ジェランガムを含む2種以上の増粘安定剤は、0.002〜1.0重量%で含んでよいが、前記増粘安定剤の含量が少な過ぎる場合には、飲料の分散安定性が悪化するという問題が発生することがあり、1.0重量%を超過する場合には、混濁果汁飲料特有の爽やかですっきりした味を出し難いという問題が発生することがある。 Two or more thickening stabilizers containing such low acyl gellan gum may be included at 0.002 to 1.0% by weight, but if the content of the thickening stabilizer is too low, The problem that dispersion stability deteriorates may generate | occur | produce, and when exceeding 1.0 weight%, the problem that it is difficult to produce the refreshing and refreshing taste peculiar to a turbid fruit juice drink may generate | occur | produce.
前記水溶性カルシウム塩は、当分野において一般的に使用される水溶性カルシウム塩として特に限定されないが、例えばクエン酸カルシウム、グルコン酸カルシウム、リン酸カルシウム、炭酸カルシウム、塩化カルシウムおよび乳酸カルシウムのうちから選択された単一カルシウム塩または2種以上の混合カルシウム塩を使用することができる。このような水溶性カルシウム塩は、0.001〜1.0重量%含むが、前記水溶性カルシウム塩の含量が少な過ぎる場合には、増粘安定剤と反応してゲル化されず、混濁果汁の浮遊物または顆粒が再び沈んだり透明層が形成されるという問題が発生することがあり、1.0重量%を超過する場合には、飲料がゲル化され過ぎて食感および嗜好度が低下するという問題が発生することがある。 The water-soluble calcium salt is not particularly limited as a water-soluble calcium salt generally used in the art, but is selected from, for example, calcium citrate, calcium gluconate, calcium phosphate, calcium carbonate, calcium chloride, and calcium lactate. A single calcium salt or a mixture of two or more calcium salts can be used. Such a water-soluble calcium salt is contained in an amount of 0.001 to 1.0% by weight, but when the content of the water-soluble calcium salt is too small, it does not gel by reacting with the thickening stabilizer, and is a turbid juice The problem that the suspended solids or granules of the product may sink again or a transparent layer is formed may occur, and if it exceeds 1.0% by weight, the beverage is too gelled and the texture and taste are reduced. Problems may occur.
前記した混濁果汁飲料の製造方法としては、当分野において通常的に知られた製法として特に限定されないが、より具体的に下記製造方法により、より好適に製造することができる。このような混濁果汁飲料の製造方法としては、冷却段階を経る順序に従って、下記2種類の方法を提供することができる。 Although it does not specifically limit as a manufacturing method normally mentioned in this field as a manufacturing method of an above-described cloudy fruit juice drink, More specifically, it can manufacture more suitably with the following manufacturing method. As a method for producing such a turbid juice beverage, the following two types of methods can be provided according to the order through the cooling stage.
第1の方法としては、60〜90℃の範囲の温度で低アシル型ジェランガムを必須成分として含む2種以上の増粘安定剤溶液を製造する第1段階;前記増粘安定剤溶液と、果汁、甘味剤、酸味剤およびその他添加剤を40〜70℃の範囲の温度で混合した後、水溶性カルシウム塩溶液を添加して初期飲料を製造する第2段階;前記初期飲料を5〜40℃の範囲に冷却してゲル化する第3段階;および前記ゲル化された初期飲料を殺菌した後、容器に注入および密封して混濁果汁飲料を製品化する第4段階;を含んでなる混濁果汁飲料の製造方法で製造することができる。このとき、顆粒は、前記初期飲料を製造する第2段階で果汁と一緒に顆粒を追加で添加して混合するか、前記混濁果汁飲料を製品化する第4段階でゲル化された初期飲料を殺菌した後、顆粒を追加で添加して混合することができる。 As a first method, a first step of producing two or more thickening stabilizer solutions containing low acyl gellan gum as an essential component at a temperature in the range of 60 to 90 ° C .; the thickening stabilizer solution and fruit juice A second step of preparing an initial beverage by adding a water-soluble calcium salt solution after mixing sweeteners, acidulants and other additives at a temperature in the range of 40-70 ° C; A third stage in which the gelled beverage is cooled and gelled; and a fourth stage in which the gelled initial beverage is sterilized and then poured into a container and sealed to produce a turbid juice beverage. It can be produced by a beverage production method. At this time, the granules may be added and mixed together with the juice in the second stage of manufacturing the initial beverage, or the initial beverage gelled in the fourth stage of commercializing the turbid juice drink. After sterilization, additional granules can be added and mixed.
第2の方法としては、60〜90℃の範囲の温度で低アシル型ジェランガムを必須成分として含む2種以上の増粘安定剤溶液を製造する第1段階;前記増粘安定剤溶液と、果汁、甘味剤、酸味剤およびその他添加剤を40〜70℃の範囲の温度で混合した後、水溶性カルシウム塩溶液を添加して初期飲料を製造する第2段階;前記初期飲料を殺菌した後、容器へ注入および密封して混濁果汁飲料を製品化する第3段階;および前記混濁果汁飲料を5〜40℃の範囲に冷却してゲル化する第4段階;を含んでなる混濁果汁飲料の製造方法で製造することができる。このとき、顆粒は、前記初期飲料を製造する第2段階で果汁と一緒に顆粒を追加で添加して混合するか、前記混濁果汁飲料を製品化する第3段階で初期飲料を殺菌した後、顆粒を追加で添加して混合することができる。 As a second method, a first step of producing two or more thickening stabilizer solutions containing low acyl gellan gum as an essential component at a temperature in the range of 60 to 90 ° C .; the thickening stabilizer solution and fruit juice A second step of mixing the sweetener, sour agent and other additives at a temperature in the range of 40-70 ° C., and then adding a water-soluble calcium salt solution to produce an initial beverage; Production of a turbid fruit juice beverage comprising: a third stage in which a turbid fruit juice drink is commercialized by pouring and sealing into a container; and a fourth stage in which the turbid fruit juice drink is cooled to a range of 5 to 40 ° C. and gelled. It can be manufactured by the method. At this time, the granule is added and mixed with the juice in addition to the juice in the second stage of producing the initial beverage, or after the initial beverage is sterilized in the third stage of commercializing the turbid juice drink, Additional granules can be added and mixed.
増粘安定剤溶液を製造する第1段階では、甘味剤を追加して使用することができる。 In the first stage of producing the thickening stabilizer solution, a sweetener can be additionally used.
したがって、本発明の製造方法による顆粒飲料は、果汁および顆粒溶液の混合使用による透明層形成の問題を解決して、豊かな果汁感の飲料を製造することができ、さらに顆粒の分散および沈殿安定性を向上させ、飲用時に豊かな食感を提供して消費者の嗜好度を増進させることができる効果がある。 Therefore, the granulated beverage according to the production method of the present invention can solve the problem of forming a transparent layer due to the mixed use of the fruit juice and the granule solution, and can produce a beverage with a rich fruit juice feeling, and further the dispersion and precipitation stability of the granules. It has the effect of enhancing the consumer's preference and providing a rich texture when drinking.
以下、本発明を、次の実施例によりさらに詳細に説明するが、本発明は下記実施例によって限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.
水(熱水)に、低アシル型ジェランガム0.015重量%、高アシル型ジェランガム0.015重量%、および白砂糖0.01重量%を、約90℃の温度で30分間混合して、増粘安定剤溶液を製造した。 Mix in water (hot water) 0.015% by weight of low acyl gellan gum, 0.015% by weight of high acyl gellan gum, and 0.01% by weight of white sugar at a temperature of about 90 ° C. for 30 minutes to increase. A viscosity stabilizer solution was prepared.
前記増粘安定剤溶液と、顆粒10重量%、果汁10重量%、液状果糖12.519重量%、クエン酸0.126重量%、ビタミンC 0.02重量%および香料0.1重量%を、水(熱水)で約50℃の温度条件で混合した後、0.06重量%の乳酸カルシウムを含むカルシウム溶液を添加して、初期飲料を製造した。 The thickening stabilizer solution, 10% by weight of granules, 10% by weight of fruit juice, 12.519% by weight of liquid fructose, 0.126% by weight of citric acid, 0.02% by weight of vitamin C, and 0.1% by weight of fragrance, After mixing with water (hot water) at a temperature of about 50 ° C., a calcium solution containing 0.06 wt% calcium lactate was added to produce an initial beverage.
前記水(熱水)の量は、総飲料の含量が100重量%となるように添加した。 The amount of water (hot water) was added so that the total beverage content would be 100% by weight.
前記初期飲料を約20℃の温度に冷却してゲル化させ、前記ゲル化された初期飲料を約95℃の温度で約30秒間殺菌した後、容器に注入および密封して混濁果汁飲料を製品化した。 The initial beverage is cooled to a temperature of about 20 ° C. to gel, and the gelled initial beverage is sterilized at a temperature of about 95 ° C. for about 30 seconds, and then poured into a container and sealed to produce a turbid juice beverage. Turned into.
前記製造された混濁果汁飲料の沈殿発生有無は、下記表1および図面に示した。 The presence or absence of precipitation in the produced turbid juice drink is shown in Table 1 below and the drawings.
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、高アシル型(High Acyl)ジェランガムに代えて、アラビアゴム0.015重量%を混合して、増粘安定剤溶液を製造した。 The same procedure as in Example 1 was carried out except that 0.015% by weight of gum arabic was mixed in place of high acyl gellan gum during the production of the thickening stabilizer solution. Manufactured.
[比較例1]
前記実施例1と同様に実施するが、増粘安定剤溶液および乳酸カルシウム溶液は使用しなかった。また、下記表2に示したように、製造された飲料の味を考慮して、液状果糖の含量を微量調節して使用した。
[Comparative Example 1]
The same procedure as in Example 1 was carried out, but no thickening stabilizer solution or calcium lactate solution was used. In addition, as shown in Table 2 below, the liquid fructose content was adjusted in a slight amount in consideration of the taste of the produced beverage.
[比較例2]
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、高アシル型ジェランガムは使用しなかった。このとき、低アシル型ジェランガム0.015重量%に代えて、低アシル型ジェランガム0.020重量%を混合して増粘安定剤溶液を製造した。
[Comparative Example 2]
The same procedure as in Example 1 was carried out except that no high acyl gellan gum was used during the production of the thickening stabilizer solution. At this time, instead of 0.015% by weight of low acyl gellan gum, 0.020% by weight of low acyl gellan gum was mixed to prepare a thickening stabilizer solution.
[比較例3]
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、低アシル型ジェランガムおよび乳酸カルシウム溶液は使用しなかった。このとき、高アシル型ジェランガム0.015重量%に代えて、高アシル型ジェランガム0.020重量%を混合して増粘安定剤溶液を製造した。
[Comparative Example 3]
The same procedure as in Example 1 was carried out except that the low acyl gellan gum and calcium lactate solution were not used during the production of the thickening stabilizer solution. At this time, instead of 0.015% by weight of high acyl gellan gum, 0.020% by weight of high acyl gellan gum was mixed to prepare a thickening stabilizer solution.
[比較例4]
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、低アシル型ジェランガム0.015重量%および高アシル型ジェランガム0.015重量%に代えて、低アシル型ジェランガム0.0008重量%および高アシル型ジェランガム0.0008重量%を混合して増粘安定剤溶液を製造した。
[Comparative Example 4]
The same procedure as in Example 1 was carried out, except that low acyl gellan gum 0.0008 was substituted for 0.015 wt% low acyl gellan gum and 0.015 wt% high acyl gellan gum when the thickening stabilizer solution was prepared. A thickening stabilizer solution was prepared by mixing the weight percent and 0.0008 weight percent high acyl gellan gum.
[比較例5]
前記実施例1と同様に実施するが、増粘安定剤溶液の製造時に、低アシル型ジェランガム0.015重量%および高アシル型ジェランガム0.015重量%に代えて、低アシル型ジェランガム0.6重量%および高アシル型ジェランガム0.6重量%を混合して増粘安定剤溶液を製造した。
[Comparative Example 5]
The same procedure as in Example 1 was repeated except that the low acyl gellan gum 0.6 was replaced with 0.015% by weight of the low acyl gellan gum and 0.015% by weight of the high acyl gellan gum when the thickening stabilizer solution was produced. A thickening stabilizer solution was prepared by mixing 6% by weight and 0.6% by weight of high acyl gellan gum.
[比較例6]
前記実施例1と同様に実施するが、0.06重量%乳酸カルシウムを含むカルシウム溶液に代えて、0.0005重量%乳酸カルシウムを含むカルシウム溶液を混合して増粘安定剤溶液を製造した。
[Comparative Example 6]
Although it implemented like the said Example 1, it replaced with the calcium solution containing 0.06 weight% calcium lactate and mixed the calcium solution containing 0.0005 weight% calcium lactate, and manufactured the thickening stabilizer solution.
[比較例7]
前記実施例1と同様に実施するが、0.06重量%乳酸カルシウムおよび水(熱水)13.427重量%を含むカルシウム溶液に代えて、1.1重量%乳酸カルシウムを含むカルシウム溶液を混合して増粘安定剤溶液を製造した。
[Comparative Example 7]
The same procedure as in Example 1 was repeated except that a calcium solution containing 1.1 wt% calcium lactate was mixed in place of the calcium solution containing 0.06 wt% calcium lactate and water (hot water) 13.427 wt%. Thus, a thickening stabilizer solution was produced.
前記表1および表2に示したように、本発明の製造方法による混濁果汁飲料を製造して室温定置保管2ヶ月後、低アシル型ジェランガムを含んだ2種以上の増粘安定剤を混合使用する際に透明層形成の問題を最も良く解決することができ、またジェランガムの含量が全体の顆粒飲料に対して0.002〜1.0重量%の範囲である場合に、飲料の清涼感を阻害する過度な粘度増加なしに安定的な顆粒分布状態の顆粒飲料が得られることを確認することができた。 As shown in Table 1 and Table 2, a turbid fruit juice beverage produced by the production method of the present invention was produced, and after 2 months of storage at room temperature, two or more thickening stabilizers containing low acyl gellan gum were mixed and used. When the content of gellan gum is in the range of 0.002 to 1.0% by weight with respect to the whole granule beverage, the refreshing feeling of the beverage can be best solved. It was confirmed that a granule beverage having a stable granule distribution state could be obtained without excessive viscosity increase that would be hindered.
[実験例1]
官能検査
本発明の実施例1および2の混濁果汁および顆粒飲料、および比較例1乃至7の顆粒飲料に対して、20名のパネル要員を選定して、Sensory Score Sheet法により官能検査を実施した。官能検査に使用した感覚点数表(Sensory Score Sheets)は、以下のようである。官能検査において視覚的効果、均一な顆粒感および味に対する評価は9点評点法を使用し、その結果は下記表3に示したようである。
[Experimental Example 1]
Sensory test Twenty panel members were selected for the turbid fruit juice and granule drinks of Examples 1 and 2 of the present invention and the granule drinks of Comparative Examples 1 to 7, and a sensory test was conducted by the Sensory Score Sheet method. . The sensory score sheet used for the sensory test is as follows. The sensory test used a 9-point scoring method for visual effects, uniform granule feel and taste, and the results are shown in Table 3 below.
前記表3に示したように、実施例1、2において、透明層形成解決および顆粒の均一な分布等から、消費者の視覚的評価、均一な顆粒感および味の評価点数も高く、全体的に嗜好度が高く現れた。反面、比較例1乃至7において製造された混濁果汁および顆粒飲料は、透明層形成および沈殿等により視覚的評価点数が低かったり、飲用時に不均一な顆粒分布により食感が多少落ちたりすることで、全体的な嗜好度も低く現れた。 As shown in Table 3, in Examples 1 and 2, because of the transparent layer formation solution and the uniform distribution of granules, etc., the consumer's visual evaluation, uniform granular feeling and taste evaluation scores are also high, and overall A high degree of preference appeared. On the other hand, the turbid fruit juice and granule drink produced in Comparative Examples 1 to 7 have a low visual evaluation score due to the formation of a transparent layer and precipitation, etc., and the texture is slightly lowered due to uneven granule distribution at the time of drinking. , Overall preference also appeared low.
したがって、本発明の製造方法により製造された飲料は、既存の製造方法導入時に発生する透明層形成等の問題点を解決することができ、飲料の分散安定性を向上させて商品性が優秀であるものと期待される。 Therefore, the beverage produced by the production method of the present invention can solve the problems such as the formation of a transparent layer that occurs when the existing production method is introduced, improves the dispersion stability of the beverage, and has excellent merchantability. Expected to be.
Claims (9)
2)果汁1〜50重量%、
3)甘味剤0.01〜20重量%、
4)酸味剤0.01〜0.5重量%、
5)その他添加剤0.01〜0.5重量%、
6)水溶性カルシウム塩0.001〜1.0重量%、および
7)全体含量が100重量%となるようにする量の水
を含んでなることを特徴とする分散安定性が優れた混濁果汁飲料。 1) essential components and the low acyl gellan gum, which is a component, high acyl gellan gum and Arabiaga arm is the inner shell single or selected mixtures thickening stabilizer and a two or more thickening stabilizer 0.002 -1.0% by weight,
2) 1-50% by weight of fruit juice,
3) 0.01-20% by weight sweetener,
4) 0.01-0.5% by weight of a sour agent,
5) 0.01 to 0.5% by weight of other additives,
6) Water-soluble calcium salt 0.001 to 1.0% by weight, and 7) Water-soluble calcium juice with excellent dispersion stability characterized by comprising water in an amount such that the total content is 100% by weight. Beverages.
前記増粘安定剤の溶液と、果汁、甘味剤、酸味剤およびその他添加剤とを40〜70℃の範囲の温度で混合した後、水溶性カルシウム塩溶液を添加して初期飲料を製造する第2段階と;
前記初期飲料を5〜40℃の範囲に冷却してゲル化する第3段階と;
前記ゲル化された初期飲料を殺菌した後、容器に注入および密封して混濁果汁飲料を製品化する第4段階と;
を含んでなることを特徴とする分散安定性が優れた混濁果汁飲料の製造方法。 Producing a solution of a thickening stabilizer comprising a low acyl gellan gum and one or more thickening stabilizers selected from high acyl gellan gum and gum arabic at a temperature in the range of 60-90 ° C. A first stage of;
First, a solution of the thickening stabilizer and fruit juice, sweetener, sour agent and other additives are mixed at a temperature in the range of 40 to 70 ° C., and then a water-soluble calcium salt solution is added to produce an initial beverage. Two stages;
A third stage in which the initial beverage is cooled to a temperature in the range of 5 to 40 ° C. and gelled;
A fourth stage of sterilizing the gelled initial beverage and then pouring and sealing the container to produce a turbid juice beverage;
A method for producing a turbid fruit juice beverage having excellent dispersion stability.
前記増粘安定剤の溶液と、果汁、甘味剤、酸味剤およびその他添加剤とを40〜70℃の範囲の温度で混合した後、水溶性カルシウム塩溶液を添加して初期飲料を製造する第2段階と;
前記初期飲料を殺菌した後、容器へ注入および密封して混濁果汁飲料を製品化する第3段階と;
前記混濁果汁飲料を5〜40℃の範囲に冷却してゲル化する第4段階と;
を含んでなることを特徴とする分散安定性が優れた混濁果汁飲料の製造方法。 Producing a solution of a thickening stabilizer comprising a low acyl gellan gum and one or more thickening stabilizers selected from high acyl gellan gum and gum arabic at a temperature in the range of 60-90 ° C. A first stage of;
First, a solution of the thickening stabilizer and fruit juice, sweetener, sour agent and other additives are mixed at a temperature in the range of 40 to 70 ° C., and then a water-soluble calcium salt solution is added to produce an initial beverage. Two stages;
A third step of sterilizing the initial beverage and then pouring and sealing the container to produce a turbid juice beverage;
A fourth stage in which the turbid juice drink is cooled to a temperature in the range of 5 to 40 ° C. and gelled;
A method for producing a turbid fruit juice beverage having excellent dispersion stability.
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WO2012005998A2 (en) * | 2010-07-08 | 2012-01-12 | Tropicana Products, Inc. | Stabilizer system for a ready-to-drink whole grain beverage |
JP5226097B2 (en) * | 2011-03-30 | 2013-07-03 | 株式会社ファンケル | A bottled beverage consisting of a lid containing the supplement and a bottle filled with the supplement dispersion medium |
JP5308583B1 (en) * | 2012-03-29 | 2013-10-09 | 株式会社ファンケル | Bottle beverage |
KR101342578B1 (en) * | 2013-01-04 | 2013-12-17 | 주식회사 정식품 | Method for production of pack typed sterile beverage with grain |
WO2015177145A1 (en) * | 2014-05-22 | 2015-11-26 | Nestec S.A. | Low-sugar dairy beverages |
JP6671094B2 (en) * | 2014-07-07 | 2020-03-25 | キリンビバレッジ株式会社 | A clouded citrus juice-containing packaged beverage in which the precipitation of cloudy citrus juice is masked. |
CN104207279B (en) * | 2014-09-03 | 2016-03-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | The celestial grass that suspends freezes the preparation method of plant beverage |
KR102032784B1 (en) * | 2016-07-27 | 2019-10-16 | 주식회사 엘지생활건강 | Composition containing pineapple ceramide with high level of stability |
KR102095593B1 (en) * | 2019-01-15 | 2020-03-31 | 김봉준 | Liquid type fruit tea comprising gon-yak bead and manufacturing method thereof |
CA3157943A1 (en) * | 2019-10-14 | 2021-04-22 | Sensient Colors Llc | Beverages with improved particle suspension properties, and methods of making the same |
EP4319569A1 (en) * | 2021-04-06 | 2024-02-14 | Flavour Creations Pty Ltd | A composition and method of use thereof |
KR102693858B1 (en) * | 2021-08-04 | 2024-08-12 | 주식회사농심 | Composition of Fruit Beverage and Fruit Beverage Containing the Composition |
KR20230072013A (en) | 2021-11-17 | 2023-05-24 | 롯데칠성음료주식회사 | A plant protein beverage composition containing granule and manufacture method thereof |
CN114287539A (en) * | 2021-11-29 | 2022-04-08 | 合肥学院 | Processing method of taro cloudy juice beverage |
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KR100231147B1 (en) | 1997-03-19 | 1999-11-15 | 박종현 | Gel beverage which can be liquefied and the preparing method thereof |
JP3563330B2 (en) * | 2000-07-10 | 2004-09-08 | 三栄源エフ・エフ・アイ株式会社 | Acid sol food containing granular food and method for producing the same |
KR100456263B1 (en) | 2001-04-16 | 2004-11-10 | 주식회사 일화 | Beverage composition forming gel phase at low temperature and preparation thereof |
JP4040948B2 (en) * | 2002-10-11 | 2008-01-30 | 三栄源エフ・エフ・アイ株式会社 | Beverage and method for producing the same |
JP2009055879A (en) * | 2007-09-03 | 2009-03-19 | Suntory Ltd | Jelly-containing beverage and method for producing the same |
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KR100998366B1 (en) | 2010-12-06 |
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