JP5755435B2 - Powdered beverage for smoothie-like beverage preparation - Google Patents

Description

The present invention relates to a powdered beverage that expresses a texture like a smoothie by dissolving in protein-containing foods and beverages such as milk and yogurt.

A smoothie is a sorbet-like drink of frozen fruits or vegetables. Generally, frozen fruits and vegetables and dairy products such as yogurt and milk are prepared in a mixer.

Preparation of smoothies requires preparations such as freezing fruits and vegetables. Therefore, there are commercially available smoothie bases made from fruit puree and fruit juice, and powdered beverages that can easily provide a smoothies-like texture simply by dissolving in milk without using actual fruits. Such commercially available powdered beverages contain sugar, powdered fruit juice, thickener, acidulant, fragrance, pigment and the like.

Since the thickener added to the above-mentioned commercially available powdered drink has various types and characteristics, an optimal combination is being studied according to the purpose. For example, as a thickening agent capable of imparting thickness to a liquid composition containing a large amount of protein such as milk or concentrated liquid food, a thickening agent containing lambda carrageenan and xanthan gum (Patent Document 1) or a part of the molecule A thickener (Patent Document 2) containing kappa carrageenan substituted with iota carrageenan is known.

Generally, it is said that a thickener is hard to express a viscosity with respect to liquid food / beverage products which contain protein abundantly, and acidic food / beverage products. Moreover, it is said that it is difficult for a thickener to express a viscosity at an early stage only by low temperature conditions or simple stirring.

JP 2008-5751 A JP 2008-86307 A

The above-mentioned commercially available powdered drink is blended and designed so that it can be quickly dissolved in milk and have a unique mouthfeel, without having to use actual fruit, while having an appropriate acidity and sweetness. . However, because consumers use a variety of scenes, for example, when beverages are prepared using cold milk immediately after taking out from the refrigerator, or using low-fat or non-fat milk with a low milk fat content. When a beverage is prepared, it is necessary to stir for 1 minute or more until desired physical properties are expressed, and further improvement has been demanded.

As a result of intensive studies, the present inventors have blended specific amounts of xanthan gum, lambda carrageenan, and guar gum as thickeners in powdered beverages, and when dissolved using low-temperature or low-fat protein-containing foods or drinks, 1 It was found that a beverage having a smoothie-like texture and a good flavor can be prepared by simple stirring within a minute. The present invention is based on this finding, and has the following features.

(1) A powdered beverage for preparing a smoothie-like beverage by dissolving it in a protein-containing food or drink, which contains (A1) a xanthan gum, (A2) lambda carrageenan, and (A3) guar gum as a thickener. , Powdered beverages.
(2) (A1) xanthan gum: 0.5 to 3.5% by weight, (A2) lambda carrageenan: 1 to 7% by weight, (A3) guar gum: 0.1 to 0.7% by weight, (1 ) Powdered beverages.
(3) The powder beverage according to (1) or (2), further comprising (B) an insoluble component: 3 to 25% by weight.
(4) The powder beverage according to (3), wherein the insoluble component (B) is any one or a mixture of processed starch, crystalline cellulose, and cocoa powder.
(5) The powdered beverage according to any one of (1) to (4), wherein the protein-containing food or drink is any one or a mixture of milk, low-fat milk, non-fat milk, and yogurt.
(6) The powdered beverage according to any one of (1) to (5), wherein the protein-containing food or drink is 1 to 16 ° C.
(7) The powder beverage according to any one of (1) to (6), further comprising (C) an acidulant of 1 to 3.5% by weight.
(8) The powdered beverage according to any one of (1) to (7), further comprising (D) carbohydrate: 50 to 90% by weight.

With the powdered beverage of the present invention, a beverage that expresses a suitable viscosity and texture like a smoothie by simple hand stirring in a very short time of less than 1 minute using a low-fat protein-containing food and drink as a solvent. Can provide. Moreover, it becomes possible to mix | blend the acidulant which becomes a hindrance normally when a thickener expresses a viscosity with a wide addition amount according to palatability. By increasing the degree of freedom of the sour seasoning, it becomes possible to provide a variety of fruit smoothie-type powder drinks.

The powdered beverage of the present invention is prepared in a smoothie-like beverage by dissolving in a protein-containing food or drink such as milk or yogurt. The smoothie-like beverage in the present invention refers to a beverage that expresses a thick viscosity like a smoothie and has a texture like fruit pulp.

The powdered beverage of the present invention contains (A) xanthan gum, (A2) lambda carrageenan, and (A3) guar gum as (A) thickener. By blending a specific amount of the three components, it quickly dissolves in cold milk and quickly develops desired smoothie-like physical properties. Furthermore, a beverage having smoothie-like physical properties can be prepared even using milk having a low fat content.

Xanthan gum is a polysaccharide produced by the microorganism Xanthomonas campestris . As the (A1) xanthan gum used in the powdered beverage of the present invention, commercially available products such as Neosoft XC (Taiyo Chemical Co., Ltd.), SAN ACE [trademark] NXG-C, SAN ACE [trademark] NXG-S (San-Eigen) EF Eye Co., Ltd.), Echo Gum [trademark] F, Echo Gum [trademark] T (DSP Gokyo Food & Chemical Co., Ltd.), SATIAXANE [trademark] CX90, SATIAXANE [trademark] CX91 (Unitech Foods Co., Ltd.), etc. Is mentioned.

Carrageenan is a polysaccharide obtained by extraction from the cell wall of red algae. There are three types of carrageenan: iota type, kappa type, and lambda type. In the present invention, lambda carrageenan is used. Commercially available (A2) Lambda carrageenan products include Sankara No. 1057 (Taiyo Chemical Co., Ltd.), SATIAGUM [trademark] BDC20, SATIAGUM [trademark] MM30 (Unitech Foods Corporation), and the like.

Guar gum is a polysaccharide obtained from guar plant seeds. As (A3) guar gum used in the powdered beverage of the present invention, commercially available products such as Neosoft G (Taiyo Chemical Co., Ltd.), Bistop [trademark] D-20, Bistop [trademark] D-2029 ( Saneigen F.F.I. Co., Ltd.), VIDOGUM GHK175, VIDOCREM A (Unitech Foods Co., Ltd.), and the like.

In order to obtain a preferable smoothie-like physical property by dissolving the powdered beverage of the present invention in a protein-containing food or drink, the amount of (A) thickener added to the protein-containing food or drink is (A1) 0.05 to 0.5% of xanthan gum. 0.4% by weight, preferably 0.1-0.3% by weight, (A2) 0.1 to 0.8% by weight of lambda carrageenan, preferably 0.2 to 0.5% by weight, (A3) guar gum Is 0.01 to 0.08% by weight, preferably 0.01 to 0.04% by weight.

If a thickener is added beyond the upper limit shown here, the resulting smoothie-like beverage will be more viscous, but will have an undesirable effect on the texture and flavor. When (A1) xanthan gum or (A2) lambda carrageenan is added excessively, the flavor is slightly lowered, and the texture becomes a crumbly sauce-like state that is not suitable for beverages, or a gel like gel. Or (A3) When the guar gum is added excessively, the smoothie-like beverage has physical properties such as pulling the yarn, resulting in an undesirable texture. Moreover, when the addition amount of a thickener is less than a lower limit, it is difficult to obtain a desired viscosity as a smoothie-like beverage.

The blending amount of (A) thickener in the powder beverage of the present invention is (A1) xanthan gum 0.5 to 3.5% by weight, preferably 1 to 2.5% by weight, (A2) lambda carrageenan 1 to 7% by weight, preferably 2-5% by weight, and (A3) guar gum is 0.1-0.7% by weight, preferably 0.1-0.4% by weight.

The powdered beverage of the present invention preferably contains (B) an insoluble component. The (B) insoluble component of the present invention is a component that is difficult to dissolve in water, and contributes mainly to expression of a texture like fruit pulp in a smoothie-like beverage. Examples of the insoluble component (B) used in the powdered beverage of the present invention include processed starch, crystalline cellulose, cocoa powder and the like, preferably processed starch or cocoa powder. The (B) insoluble component may be blended alone or in combination. As a powdered beverage for preparing a cocoa type smoothie-like beverage, it is preferable to use cocoa powder. As a powdered beverage for preparing other fruit type smoothie-like beverages, it is preferable to use processed starch. The processed starch that can be used in the present invention includes starch that has been subjected to chemical treatment, and starch that has been subjected to phosphoric acid crosslinking treatment is particularly preferred. Examples of the commercially available modified starch include Pine Gold A20, Pine Gold VE (Matsutani Chemical Co., Ltd.) and the like.

When the powdered beverage of the present invention is dissolved in a protein-containing food or drink to obtain preferable smoothie-like physical properties, the amount of the (B) insoluble component added to the protein-containing food or drink is 0.3 to 3% by weight, preferably 0. .4 to 2.5% by weight is preferred. When it is added exceeding the upper limit shown here, a lot of undissolved material is generated. In addition, when the addition amount is small, it is difficult to obtain a texture like fruit pulp unique to smoothies.

In the powdered beverage of the present invention, the blending ratio of the (B) insoluble component is 3 to 25% by weight, preferably 4 to 23% by weight.

When the powdered beverage of the present invention is dissolved in a protein-containing food or drink, the components that particularly contribute to the development of smoothie-like physical properties are the (A) thickener and (B) the insoluble component. In general, smoothies are thought to have a fruit-derived sourness, but if you want to prepare a beverage with a taste that does not require sourness, in addition to the above two ingredients, you can select and mix the ingredients necessary for flavor formation. That's fine.

For example, in the case of a cocoa-flavored smoothie-like beverage, (A) a thickener and (B) cocoa powder are blended, and cacao extract, chocolate powder, carbohydrates, pigments, flavors, etc. necessary for the formation of the flavor are appropriately added. By selecting and blending, a target beverage can be obtained. In addition, in the case of matcha flavor, coffee flavor, etc., (A) thickener and (B) processed starch are blended, and matcha powder or instant coffee powder, sugars, pigments, flavors, etc. necessary for flavor formation are added. By appropriately selecting and blending, the intended powdered beverage can be obtained.

The powdered beverage of the present invention can contain (C) a sour agent. The acidulant is not limited as long as it is useful for flavoring, and examples thereof include organic acids such as malic acid, citric acid, tartaric acid, and lactic acid, and organic acid salts. Preferably, malic acid and citric acid are used.

In the powdered beverage of the present invention, (C) the sour agent contributes mainly to the flavor of the smoothie-like beverage. In the powdered beverage of the present invention, (C) the sour agent is 1 to 3.5% by weight, preferably 1.5 to 2.5% by weight. When the powdered beverage of the present invention is dissolved in a protein-containing food and drink to obtain preferable smoothie-like physical properties and flavors, the amount of (C) acidulant added to the protein-containing food and drink is 0.1 to 0.4% by weight. , Preferably 0.15 to 0.3% by weight.

The powdered beverage of the present invention can further contain (D) a saccharide. It is preferable that the saccharide not only contributes to the flavor of the beverage but is also included in a specific amount for facilitating formulation. Examples of sugars that can be used in the powdered beverage of the present invention include sucrose, fructose, glucose, maltose, lactose, saccharified starch, reduced starch syrup, trehalose, erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol , Sugar alcohols such as xylitol, and mixtures thereof.

In the powdered beverage of the present invention, (D) carbohydrate is preferably 50 to 90% by weight. The powdered beverage of the present invention can be produced by replacing the components (A) to (C) and the remainder excluding the (E) optional additive component described below with carbohydrates.

In addition to the components described above, the powdered beverage of the present invention can be appropriately selected and blended with components that are blended in a normal powdered beverage as necessary within a range that does not affect the smoothie-like physical properties. In the present invention, the above-described component is referred to as (E) optional additive component. (E) As optional addition components, for example, fruit extract powder, vegetable extract powder, powdered fruit juice, antioxidant, fragrance, various esters, inorganic acids, inorganic acid salts, inorganic salts, pigments, preservatives, seasonings, sweetness Additives such as ingredients and nutrient enhancement ingredients may be used alone or in combination.

For example, vitamins, minerals, etc. can be mix | blended as a nutrient enhancement component. Specific examples include vitamin A, vitamin B group, vitamin C, vitamin D, vitamin E, ferric pyrophosphate, calcium, magnesium, folic acid, biotin, CoQ10, and the like.

Although the manufacturing method of the powdered drink of this invention is not specifically limited, After stirring and mixing by a well-known method, it can granulate by well-known methods, such as fluidized-bed granulation, rolling granulation, and stirring granulation.

The powdered beverage of the present invention can prepare a smoothie-like beverage by dissolving it in protein-containing foods and drinks including milk. As the protein-containing food and drink in the present invention, milk, low-fat milk, non-fat milk, component-adjusted milk, special milk, processed milk, and the like can be used. Moreover, dairy products, such as yogurt, and vegetable protein drinks, such as soy milk, can also be used. Particularly preferred are cow's milk, low-fat milk, non-fat milk, ingredient-adjusted milk and yogurt, and most preferred are cow's milk, low-fat milk, non-fat milk and yogurt. The protein-containing food or drink may be used alone or in combination. In any protein-containing food or drink, the powdered beverage of the present invention expresses desired physical properties in a low temperature range of 1 to 16 ° C., and a preferable smoothie-like beverage can be prepared. In particular, it is characterized in that desired physical properties can be expressed by hand stirring within 1 minute even for protein-containing foods and drinks in a low temperature range of 1 to 5 ° C., which has been difficult in the past.

In addition, the powdered beverage of the present invention can express desired physical properties even when using protein-containing foods and drinks with low fat content, particularly milk with low milk fat content. The standard for milk fat is stipulated in the Ordinance of Milk, etc., but it is said that milk is 3.0% or more, low-fat milk is 0.5% to 1.5%, and non-fat milk is less than 0.5%. ing. That is, when the protein-containing food or drink is drinkable milk, the powdered beverage of the present invention is not only milk having a milk fat content of 3.0% or more, but also low-fat milk having a milk fat content of less than 3.0%, non-fat A preferred smoothie-like beverage can also be prepared for milk.

The powdered beverage of the present invention can be prepared, for example, as 4 to 20 g / 120 ml, preferably 10 to 15 g / 120 ml with respect to the protein-containing food or drink.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.

Test Example 1: Examination of improvement in viscosity expression rate of commercially available powdered drinks "Morning Torori-Smoothie (Meiji Seika Co., Ltd.)" was used as a commercially available powdered drink, and guar gum was 0-1 as a thickener. 0.0% was added, and the improvement effect of the viscosity expression rate in low-temperature milk was compared.

120 ml of commercially available milk at 4 ° C. (Meiji delicious milk [trademark]; milk fat content of 3.5% or more) is added to 13 g of each powdered beverage listed in Table 1, and stirred with a spatula for 1 minute, and the beverage after stirring is evaluated. did. The evaluation items were (1) viscosity, (2) viscosity expression rate, (3) texture, and (4) flavor. (1) Regarding the viscosity, the appearance of the beverage obtained after stirring was evaluated, and it was determined that a thick viscosity such as a smoothie was obtained. (2) About the viscosity expression rate, the feeling that the viscosity increases immediately after the powdered beverage was added to the milk until the end of stirring for 1 minute was evaluated, and it was determined to be good if the smoothie-like viscosity was reached within 1 minute. For (3) texture and (4) flavor, the beverage obtained after stirring was subjected to sensory evaluation. The evaluation results were classified into 5 grades: 5; good, 4; slightly good, 3; normal, 2; slightly unfavorable, 1; unfavorable. The evaluation results are shown in Table 1.

Note (1): Morning Toro Smoothie (Meiji Seika Co., Ltd.)

From Table 1, the tendency of the viscosity and viscosity expression rate of the smoothie-like drink obtained by adding guar gum to a commercially available powdered drink for a short time with low-temperature milk was observed. In particular, in Test Example 1b to which 0.3% of guar gum was added, not only the smoothie-like physical properties such as the viscosity and the viscosity developing speed were improved, but also the texture and flavor were good. However, the texture and flavor were lowered in the test group to which 1.0% of guar gum was added. A commercially available powdered beverage contains xanthan gum and carrageenan as thickeners. Therefore, it was suggested that the blending of xanthan gum, carrageenan and guar gum at appropriate ratios could improve the expression of smoothie-like physical properties when stirred for a short time with low temperature milk.

Example 1: Examination of blending of (A) thickener (xanthan gum) The ingredients shown in Table 2 were mixed to prepare a powdered beverage. 13 g of each powdered beverage was added to 120 ml of commercially available milk at 5 ° C. (Meiji delicious milk [trademark]; milk fat content 3.5% or more), stirred for 1 minute with a spatula, and the beverage after stirring was evaluated. Evaluation was performed in the same manner as in Test Example 1. Furthermore, based on the results of the four evaluation items, a comprehensive evaluation was performed on the preference as a smoothie-like beverage. The evaluation results are shown in Table 3.

From the results of Table 3, (A1) powdered beverage containing xanthan gum in an amount of 0.5 to 3.5% by weight, particularly 1 to 2.5% by weight, a smoothie good when stirred for a short time with low temperature milk A drink was obtained. Moreover, as a (A1) xanthan gum addition amount in 100 ml of smoothie-like drinks, the preferable result was obtained by 0.05 to 0.4 weight%, especially 0.1 to 0.3 weight%.

Example 2: Examination of blending of (A) thickener (lambda carrageenan) The ingredients shown in Table 4 were mixed to prepare a powdered beverage. Preparation and evaluation of smoothie-like beverages were performed as in Example 1. The evaluation results are shown in Table 5.

From the results of Table 5, a smoothie-like beverage is obtained when (A2) lambda carrageenan is blended at 1 to 7% by weight, particularly 2 to 5% by weight, and when stirred for a short time with low-temperature milk. It was. Moreover, as (A2) lambda carrageenan addition amount in 100 ml of smoothie-like drinks, a preferable result was obtained with 0.1-0.8 weight%, especially 0.2-0.5 weight%.

Example 3: Examination of blending of (A) thickener (guar gum) The ingredients shown in Table 6 were mixed to prepare a powdered beverage. Preparation and evaluation of smoothie-like beverages were performed as in Example 1. The evaluation results are shown in Table 7.

From the results of Table 7, (A3) powder beverages blended with 0.1 to 0.7% by weight, especially 0.1 to 0.4% by weight of guar gum, good when stirred for a short time with low temperature milk A smoothie-like beverage was obtained. Moreover, as a (A3) guar gum addition amount in 100 ml of smoothie-like drinks, the preferable result was obtained with 0.01 to 0.08 weight%, especially 0.01 to 0.04 weight%.

Example 4: Examination of blending of (B) insoluble component (modified starch) The components shown in Table 8 were mixed to prepare a powdered beverage. Preparation and evaluation of smoothie-like beverages were performed as in Example 1. The evaluation results are shown in Table 9.

From the results shown in Table 9, a smoothie-like powder is obtained when it is stirred for a short time with low-temperature milk in a powdered beverage containing 3 to 25% by weight, particularly 4 to 23% by weight, of processed starch as (B) an insoluble component. A beverage was obtained. In addition, a preferable result was obtained when the amount of the processed starch as the insoluble component (B) in 100 ml of the smoothie-like beverage was 0.3 to 3% by weight, particularly 0.4 to 2.5% by weight.

Example 5: Preparation of smoothie-like beverage using low temperature milk and low milk fat milk Powder of Formulation 3a (no guar gum added) and Formulation 3e (added 0.4% guar gum) of Example 3 Using beverages, the effects of guar gum addition on ultra-low temperature milk (1 ° C.), low-fat milk (milk fat content 1.5%), and non-fat milk (milk fat content less than 0.5%) were compared and examined. Each powder drink 13g was added to 120 ml of protein containing food-drinks shown in Table 10, and it stirred for 1 minute with the spatula, and evaluated the drink after stirring. Evaluation was performed in the same manner as in Example 1. The evaluation results are shown in Table 10.

From the results shown in Table 10, even when xanthan gum, lambda carrageenan, and guar gum are blended into a powdered beverage, milk at a low temperature of 1 ° C. and milk having a low milk fat content of 1.5% or less are used. It was shown that a preferred smoothie-like beverage can be obtained when stirred for a short time of 1 minute.

Example 6: Examination of blending of acidulant and thickener The ingredients shown in Table 11 were mixed to prepare a powdered beverage. The acidulant was 0 to 5.0%, (A3) guar gum was 0% or 0.4%, and the remainder was adjusted with sugar. 13 g of each powdered beverage was added to 120 ml of commercially available milk at 5 ° C. (Meiji delicious milk [trademark]; milk fat content 3.5% or more), stirred for 1 minute with a spatula, and the beverage after stirring was evaluated. Evaluation was performed in the same manner as in Example 1 except for the flavor. About flavor, each acidulant compounding zone was evaluated collectively. The evaluation results are shown in Table 12.

From the results shown in Table 12, there is a tendency that the viscosity and the viscosity expression rate of the obtained smoothie-like beverage tend to decrease as the blending amount of the acidulant with respect to the powder beverage increases. However, the group containing guar gum was able to express smoothie-like physical properties even when 3.5% sour agent was added. The smaller the amount of the acidulant, the better the physical properties of the smoothie-like beverage. However, when the acidulant was not compounded, the sweetness was felt so strongly that the flavor balance was unfavorable. In the powdered beverage of the present invention, it was suggested that a preferable smoothie-like beverage having both physical properties and flavor can be obtained by blending the sour agent in the range of 1 to 3.5% by weight.

Example 7: Preparation of smoothie-like beverage using various protein foods and drinks The ingredients shown in Formulation 1c of Example 1 were mixed to prepare a powdered beverage. 13 g of the prepared powdered beverage was added to each 120 ml of protein-containing food and drink (commercial soymilk, yogurt, commercially available milk at 4 to 20 ° C.), stirred for 1 minute with a spatula, and the beverage after stirring was evaluated. Evaluation was performed in the same manner as in Example 1. The evaluation results are shown in Table 13.

From the results in Table 13, it was shown that the powdered beverage of the present invention can prepare a good smoothie-like beverage using protein foods and beverages such as soy milk and yogurt. It was also possible to prepare a smoothie-like beverage using milk of various temperature ranges. The use of higher temperature milk tended to facilitate the development of smoothie-like physical properties, but the use of low temperature milk resulted in a smoother beverage.

Example 8: Various blending examples of the powdered beverage of the present invention
Each powdered beverage was prepared by mixing the components shown in Table 14. Weigh each powdered beverage with the weight listed in Table 14 and add it to 120 ml of commercial milk at 5 ° C (Meiji delicious milk [trademark]; milk fat content 3.5% or more) and stir for 1 minute with a spatula. As a result of evaluation of the beverage, a smoothie-like beverage that was satisfactory in any of the formulation examples could be obtained.

The present invention is a powdered beverage that can prepare a smoothie-like beverage having an appropriate viscosity and a good texture by simple hand stirring in a very short time of less than 1 minute using various dairy products in a low temperature zone as a solvent. I will provide a. Even when the fat content of the dairy product used as the solvent is small, a beverage having good physical properties can be obtained.

Claims (7)

It is a powdered beverage for preparing a smoothie-like beverage by dissolving in a protein-containing food or drink, and the composition before dissolution is (A) as a thickener, (A1) xanthan gum : 0.5 to 3.5% by weight , ( A powdered beverage containing A2) lambda carrageenan : 1 to 7% by weight and (A3) guar gum : 0.1 to 0.7% by weight . The powdered beverage according to claim 1, further comprising (B) an insoluble component: 3 to 25% by weight. (B) The powder drink of Claim 2 whose insoluble component is any one or a mixture of processed starch, crystalline cellulose, and cocoa powder. The powdered drink according to any one of claims 1 to 3 , wherein the protein-containing food or drink is any one or a mixture of milk, low-fat milk, non-fat milk, and yogurt. The powder drink as described in any one of Claims 1-4 whose temperature range of protein containing food-drinks is 1-16 degreeC. Further (C) acidulant: 1 to 3.5 containing wt%, powdered beverages according to any one of claims 1-5. Furthermore, (D) Carbohydrate: The powdered drink as described in any one of Claims 1-6 containing 50 to 90 weight%.