JP6010298B2 - Carbonated drink containing mesophyll - Google Patents

Description

  The present invention relates to a beverage containing a cut product of mesophyll mesophyll. Specifically, beverages containing a cut of a specific size of succulent mesophyll contain carbon dioxide and improve the dispersion stability of the cuts of mesophyll during drinking, thereby improving the ease of drinking About.

Efforts in the development of new beverage products are not limited to the development of new tastes, but extend to the development of beverages having various new textures.
For example, many beverages have been developed that make consumers enjoy the texture by using solids such as fruit pulp and jelly, such as mandarin orange and pulp.

  Further, as a solid content in foods, there is mesophyll mesophyll like aloe. The mesophyll of succulent plants has a unique and elastic texture that is different from the insoluble solids derived from fruits contained in ordinary beverages, so its cut products are added to foods such as yogurt and jelly, and are popular. Have won.

  In the case of a beverage containing a solid content, stability in the beverage becomes a problem. In particular, in the case of merchandise provided in the form of a container-packed beverage, a long storage period is often passed before it reaches the consumer's hand after production. During this storage period, the solid content settles, and even if the container is shaken before drinking, the solid content does not sufficiently disperse, and the solid content is clogged in the container mouth when drinking (especially before drinking). May be difficult to drink. On the contrary, the water content of the beverage does not penetrate into the solid content and floats on the surface of the beverage, and the solid content may be clogged in the container mouth at the start of drinking. Therefore, in a beverage containing a solid content, long-term dispersion stability of the solid content becomes a problem.

The following techniques are disclosed as conventional techniques related to the solid content contained in beverages.
In Patent Document 1, by using a specific amount of gellan gum and LM pectin in combination with each other, pulp-like substances such as mandarin orange and other fruits and pulp are stably dispersed, and the texture when drinking is pulp. Techniques relating to beverages that present a feeling are described.

  In Patent Document 2, the ratio of the cocoon cut into a range of 1 to 3 mm in the major axis is 35% or more, and the larger major axis is 10% or less. Noto and the manufacturing method of the sao containing food / beverage using this are described, and the excellent throat is given to the drink.

On the other hand, the following technique is disclosed regarding aloe mesophyll which is a kind of succulent plant.
In Patent Document 3, in order to prevent the loss of the unique texture of aloe mesophyll in processing processes such as sterilization treatment, and to produce a processed aloe mesophyll-containing processed product that has a good texture and sensation during eating, A method for producing an aloe mesophyll-containing processed product comprising heat-treating a mixture containing aloe mesophyll, sweetener, calcium salt, stabilizer, pectin methylesterase and water at a temperature within a range of 30 to 50 ° C. Is described.

JP-A-10-179103 JP-A-11-206349 JP 2004-248607 A

  Patent Document 1 is a technique related to stably dispersing pulp-like substances such as mandarin orange and other fruits and pulp. In the case of fruit pulp such as sasa, the sap inside the sago and the beverage do not circulate with each other because they are separated by a film, and dispersion stability is controlled by controlling the viscosity and specific gravity of the beverage. On the other hand, since the succulent mesophyll is jelly-like, when added to a beverage, the beverage liquid penetrates into the mesophyll and eventually sinks to the bottom of the beverage. Therefore, the technique of patent document 1 cannot be applied to the succulent mesophyll.

  The shredded sago described in Patent Document 2 includes an amount of 35% or more of a small one whose major axis is in the range of 1 to 3 mm. However, since the flesh of a succulent plant cannot be enjoyed unless it is a certain size or larger, the size of the cut material must be increased. Therefore, the technique of patent document 2 cannot be applied to the succulent mesophyll.

  Patent Document 3 is a technique for maintaining a texture specific to aloe by heat denaturation in the manufacturing process of aloe mesophyll processed food, and is a dispersion stability of succulent mesophyll in beverages and drinking at the time of drinking It is not intended to improve ease.

  That is, there is no prior art that improves the dispersion stability (and ease of drinking) of the mesophyll while maintaining the feel of drinking (and goodness of throat) in beverages containing mesophyll mesophyll.

  An object of the present invention is to solve the above-described problems.

  As a result of intensive studies on such problems, the present inventors have made a succulent plant mesophyll as a cut product having a specific range size, and added a specific range amount to the beverage. By filling the container and adjusting the carbon dioxide gas pressure when filling the container to a specific range, the succulent leaves (and good throat) can be drunk and the meat can be cut in a container-packed beverage. It has been found that the good dispersion stability (and ease of drinking) of the product can be achieved, and the present invention has been completed.

That is, the present invention includes the following aspects.
1. A container-packed beverage containing a succulent plant medicinal cut and carbon dioxide,
(A) The long diameter of the mesophyll cut product is 3 to 10 mm, and the mesophyll cut product is contained in the beverage in an amount of 0.5 to 2.5 w / v%,
(B) The carbon dioxide pressure is 1.0 to 3.0 kg / cm ² .
A beverage characterized by that.
2. 2. The beverage according to 1, wherein the succulent plant is aloe.
3. The beverage according to 1 or 2, containing alcohol.
4). 4. The beverage according to 3, wherein the alcohol content is 1 to 9%. In container-packed beverages containing succulent plant medicinal cuts and carbon dioxide,
(A) The major axis of the mesophyll cut product is 3 to 10 mm, and 0.5 to 2.5 w / v% is contained in the beverage.
(B) adjusting the carbon dioxide pressure of the beverage to 1.0 to 3.0 kg / cm ² ;
A method for improving the dispersion stability of succulent plant medicinal cuts in beverages.

  According to the present invention, it is possible to improve or improve the dispersion stability and ease of drinking of a mesophyll cut in a container-packed beverage while maintaining good drinking and throat squeezing with a succulent mesophyll cut.

  The beverage of the present invention comprises a cut product having a size within a specific range of mesophyll edible succulent. A succulent plant is a general term for plants that can thicken stems and leaves and store a large amount of water. Succulents grow on dry land and salty land, and most of them prevent the evaporation of moisture by cuticles developed on the epidermis. This is a collective term for a group of plants that are completely different from each other in a systematic manner, and includes plants of more than 50 families, such as cactus, gypsophila, agave, crabs, aloe, and ice plant. The succulent plants that can be used in the present invention can be used without any limitation as long as they are used for food, and specifically, aloe, ice plant, and the like can be used.

  The mesophyll cut product of the present invention refers to a product obtained by cutting a gel portion obtained by peeling the epidermis from a raw leaf of a succulent plant into a specific size. The cutting method is not particularly limited, and a known method may be used. As a method for cutting mesophyll, there are a crush method in which a blade is cut into a square shape, and a die cutting method in which the mesophyll is cut into a bowl shape manually. In the present invention, any of them can be used without any problem, but from the viewpoint of production efficiency, a cut product by the crash method can be preferably used. Moreover, the shape of the cut material is not limited, and may be, for example, a rectangular parallelepiped, a cube, a sphere, or an ellipse.

  The size of the cut material is preferable when the major axis is 3 to 10 mm. The cut material is measured by extracting 100 cut materials at random and using an electronic caliper while visually confirming the major axis. The major axis here means the length of the longest piece when the mesophyll cut is a rectangular parallelepiped, the length of one side when it is a cube, and the shape when it is spherical. It means the length in the diameter direction, and when it is elliptical, it means its long axis. Although it is preferable that the major axis of all the cut products is in the above range, a cut product in which the major axis is not included in the above range may be included to the extent that the effect of the present invention is not lost. Specifically, the variation of the cut material is preferably such that the average value + 2σ is 3 to 10 mm.

  If the major axis of the cut material is less than 3 mm, it is not possible to obtain a unique texture with elasticity and sufficient drinking feeling when drinking, and if it exceeds 10 mm, the cut material itself is large and settles to the bottom of the container. When the cut material is drunk (especially before the end of drinking), the container mouth becomes clogged, making it difficult to drink.

The blending ratio of the medicinal cut into the beverage can be exemplified as 0.5 to 2.5 w / v%, preferably 1 to 2 w / v% with respect to the beverage.
Further, the beverage of the present invention, when measured by the carbon dioxide pressure measuring method described later, 1.0~3.0kg / cm ^2, more preferably 1.2~2.0kg / cm ² of about carbon dioxide Including.

Since the mesophyll cut was the carbon dioxide pressure is below 1.0 kg / cm ² is not adequately dispersed in packaged beverage, drinking difficult, sufficient drinking Gotae and throat when drinking exceeds 3.0 kg / cm ² I can't enjoy it.

Carbon dioxide gas may be added to the beverage of the present invention, or carbon dioxide gas may be imparted by a fermentation process. The carbon dioxide pressure is adjusted by appropriately using these means.
For the addition of carbon dioxide gas, a method commonly known to those skilled in the art can be used. For example, carbon dioxide may be dissolved in a beverage under pressure, or a carbonator manufactured by Zuchen Hagen or the like. The carbon dioxide and the beverage may be mixed in the pipe using a mixer, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide. And carbonated water may be mixed.

  In the present invention, the carbon dioxide pressure is measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. The sample temperature is set to 20 ° C., and the gas volume measuring device is used to degas (snift) the air in the container, shake, and then measure the carbon dioxide pressure.

Alcohol can be mix | blended with the drink of this invention and it can be set as an alcoholic drink.
The kind of alcohol that can be used in the present invention is not particularly limited as long as it is drunk as a normal alcoholic beverage. Distilled liquors such as whiskey, vodka, rum, shochu and spirits, brewed liquors such as sake, wine and beer, and mixed liquors such as liqueurs can be used. Depending on the quality and purpose of the beverage, a single type of alcohol may be used. For example, a plurality of types of alcohols may be used for the purpose of changing the flavor characteristics of the extract.

  When the beverage of the present invention is an alcoholic beverage, the alcohol content is preferably 1 to 9 v / v%. The alcohol content in the present invention can be measured by the method described in the National Tax Agency Predetermined Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Specifically, it can measure with the following method about what added saccharide | sugar and what did not add.

  When the sample containing the target alcohol is not added with a saccharide such as sucrose and there is no risk of burning: 100 to 150 mL of a sample is accurately collected at 15 ° C. using a measuring flask. This is transferred to a 300-500 mL flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Perform direct-fire distillation using the volumetric flask used for sample collection as the receiver. After 70% or more of the sample is distilled, add water to the distillate and return to the original volume at 15 ° C. A sample.

  In the case of a sample that may be burnt to which a saccharide such as sucrose is added: An analytical sample is prepared by a steam distillation method. That is, 100 to 150 mL of sample is accurately collected at 15 ° C. using a volumetric flask. This is transferred to a 500 mL double flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Steam distillation is performed using the volumetric flask used for collecting the sample as a receiver, and after 98% or more of the collected amount is distilled, water is added to the distillate to return to the original volume at 15 ° C. And

  The density at 15 ° C. of the analysis sample prepared as described above was measured with a vibration-type densitometer, and “Table 2 Alcohol content and density (15 ° C.) and specific gravity (15/15), which is an appendix to the National Tax Agency prescribed analysis method. The alcohol content can be obtained by conversion using the “° C.) conversion table”. In this specification, as a vibration type density meter, a vibration type density meter DA-310 manufactured by Kyoto Electronics Industry Co., Ltd. was used.

  In the beverage of the present invention, various additives generally used in beverages can be used as long as the effects of the present invention are not hindered. Examples of such additives include sweeteners, acidulants, preservatives, pigments, and antioxidants.

  In this invention, the mesophyll containing drink obtained by the above can be packed in a container, and it can be set as a container-packed drink. The kind of container is not specifically limited, The container generally used for carbon dioxide containing drinks, such as a can, a glass bottle, and a PET bottle, can be used.

EXAMPLES The present invention will be specifically described with reference to examples, but the present invention is not limited to these specific examples.
Example 1 Effect of carbon dioxide pressure on ease of drinking of beverages containing medicinal cuts (sample preparation method)
To 250 mL of the solution having the composition shown in Table 1, 2.5 g of an aloe cut product prepared by cutting a peeled aloe vera mesophyll into 5 mm squares (1 w / v% in a beverage) was added, and the carbon dioxide pressure was changed. A mesophyll-containing container-packed beverage sample was prepared by adjusting to 7 levels of 0, 0.5, 1.0, 1.5, 2.0, 3.0, and 3.5 kg / cm ² .

(Evaluation method)
250 mL of each level of the container-packed beverage was inverted once, the beverage solution was shaken and then opened, and 50 mL of the beverage solution containing aloe mesophyll was quickly poured into the graduated cylinder. The weight of 50 mL of this beverage solution was measured, and the weight difference from 50 mL of beverage solution not containing aloe mesophyll was calculated.
Moreover, sensory evaluation was implemented by five expert panelists about the drink solution containing aloe mesophyll. At this time, as a control, a relative evaluation was performed assuming that a solution containing 1 g of aloe mesophyll cut material in 50 mL of the beverage solution of Table 1 was “3 points: feel aloe mesophyll moderately”.

5 points: Aloe mesophyte texture is very strong, but very difficult to drink.
4 points: Aloe mesophyte texture is quite good, but difficult to drink.
3 points: Aloe mesophyte texture is moderately felt and easy to drink.
2 points: Aloe leaf flesh has a slight texture and cannot be drunk.
1 point: The texture of aloe mesophyll is not felt, and there is no drinking.

When the carbon dioxide pressure is less than 1.0 kg / cm ² , the mesophyll cuts remain in the container-packed beverage and do not transfer to the graduated cylinder enough, and the texture of aloe mesophyll can be sufficiently felt as a sensory evaluation. could not. On the other hand, when the carbon dioxide pressure exceeded 3.0 kg / cm ² , the mesophyll cut was excessively transferred to the graduated cylinder, and it was evaluated that it was difficult to drink because there was too much aloe mesophyll.

When the carbon dioxide pressure is 1.0 to 3.0 kg / cm ² , the amount of medicinal cuts transferred to the graduated cylinder is appropriate, and the sensory evaluation can sufficiently feel the texture and ease of drinking of aloe mesophyll. did it.
The evaluation was particularly high when the carbon dioxide pressure was 1.0 to 2.0 kg / cm ² .

Example 2 Influence of the size of mesophyll cuts on the texture (drinking response) of mesophyll (sample preparation method)
To 250 mL of the solution having the composition shown in Table 2, 5 g of a mesophyll cut material obtained by cutting the peeled aloe vera mesophyll into 6 levels of 2/3/6/10/12/17 mm is added (it becomes 2 w / v% in the beverage). ), The carbon dioxide pressure was adjusted to 1.5 kg / cm ² to prepare a mesophyll-containing container-packed beverage sample.

(Evaluation method)
250 mL of each level of the container-packed beverage was inverted once, the beverage solution was shaken and then opened, and 50 mL of the beverage solution containing aloe mesophyll was quickly poured into the graduated cylinder. About the drink solution containing aloe mesophyll, sensory evaluation was implemented by five special panelists. At this time, as a control, a relative evaluation was performed assuming that a solution containing 2 g of aloe mesophyll cut material in 50 mL of the beverage solution in Table 1 was “3 points: feel aloe mesophyll moderately”.

5 points: Aloe mesophyte texture is very strong, but very difficult to drink.
4 points: Aloe mesophyte texture is quite good, but difficult to drink.
3 points: Aloe mesophyte texture is moderately felt and easy to drink.
2 points: Aloe leaf flesh has a slight texture and cannot be drunk.
1 point: The texture of aloe mesophyll is not felt, and there is no drinking.

  When the size of the cuts of mesophyll was 2 mm, the texture of the mesophyll was hardly felt. Conversely, when the size was 12 mm, the texture was very strong, but it was a beverage that was difficult to drink. When the size of the mesophyll cut was 3 to 10 mm, it was possible to sufficiently feel the texture and ease of drinking of aloe mesophyll.

As shown in Examples 1 and 2, the beverage of the present invention can improve the ease of drinking by increasing the dispersion stability of the medicinal cut material by containing carbon dioxide gas. The range of a preferable carbon dioxide gas pressure is 1.0 to 3.0 kg / cm ² , and more preferably 1.0 to 2.0 kg / cm ² . In addition, the beverage of the present invention can maintain the texture of the mesophyll and the throat by adjusting the size of the cut medicinal product contained therein. A preferred size of the mesophyll is 3-10 mm in major axis. Furthermore, the content of mesophyll is 0.5 to 2.5 w / v%.

Claims (2)

A succulent mesophyll cut material that is aloe, and a container-packed beverage containing carbon dioxide gas,
(A) the major axis of the leaf meat cut product is 3~10mm, leaf meat cut products are included 1~2 w / v% in the beverage,
(B) carbon dioxide pressure 1.0~ 2.0 kg / cm ² der is, and
A beverage characterized by having an alcohol content of 1 to 9% . And mesophyll cut of succulent aloe, saw including a carbon dioxide gas, the packed beverage alcohol content is 1 to 9%
(A) 1~2 w / v% is contained in the beverage in the major axis of the mesophyll cut product as 3 to 10 mm,
(B) adjusting the carbon dioxide pressure of the beverage to 1.0 to 2.0 kg / cm ² ;
A method for improving the dispersion stability of a succulent medicinal cut product in a beverage, characterized in that