JP6239249B2 - Effervescent instant beverage - Google Patents

Description

  The present invention relates to an effervescent instant beverage, and more particularly to an instant beverage that generates bubbles in the liquid or the surface of a beverage when an aqueous medium such as hot water or water is added to the dried instant beverage to make it a eating state. .

  Conventionally, there are cappuccino etc. that add frothed milk etc. as a beverage with foam on the liquid surface or the liquid surface, but whisk the air by forcibly stirring the preheated milk etc. Because it is necessary, it could not be used for instant drinks with instant properties that can be eaten simply by adding hot water or water. Therefore, although a method of blending instant creaming powder containing air bubbles in an instant beverage is adopted, the instant creaming powder has a low bulk specific gravity, and when blended in a large amount in an instant beverage, the problem that the volume increases, Since the instant creaming powder is in a porous state, it has a problem that it collapses due to impact and foaming becomes worse. Therefore, an effervescent instant drink that does not use the instant creaming powder has been studied.

  As a prior art relating to an effervescent instant beverage that does not use an instant creaming powder containing air bubbles, creaming powder containing casein and whey protein contains one or more acid agents and one or two alkali agents. A method of using an effervescent creaming powder added with seeds or more in coffee (Patent Document 1), instant foamed teas in which powdered teas are blended with baking soda and citric acid, and the blends are made into granular tablets (Patent Documents) 2) etc. are disclosed. However, in the above prior art, since the stability of bubbles generated in the liquid or on the liquid surface is not sufficient, a better method has been demanded.

JP-A-8-38048 JP-A-10-276673

  An object of the present invention is to provide a sparkling instant beverage capable of generating a mouth-feeling foam in the liquid and the liquid surface at the time of eating and suppressing the reduction of the generated foam.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by using a foamable powdered oil. The present inventors have further studied based on these findings and have completed the present invention.
That is, this invention consists of an effervescent instant drink characterized by containing (A) acid agent, (B) alkaline agent, and (C) foaming powder fats and oils in an instant drink.

When the instant sparkling beverage of the present invention is dissolved and dispersed in an aqueous medium such as hot water or water,
Foam with a good mouthfeel is sufficiently generated in the liquid or on the liquid surface, and the texture of the foam in the liquid or on the liquid surface is good even after a lapse of time, and the reduction of the foam can be suppressed.

  The instant beverage as used in the present invention is a beverage that is liquefied by dissolving or dispersing in an aqueous medium such as water, hot water, milk, or soy milk when eating, and is a beverage that is in a dry state before being liquefied. is there. Examples of the instant beverage include powder, granule, and solid that can be dissolved or dispersed in an aqueous medium. Examples of instant drinks include various dry soups (Western soups such as potage soups, consomme soups, Japanese soups such as miso soup, soups, Chinese soups, ethnic soups, caramel soups), instant coffee, instant tea, instant Examples include green tea, matcha tea, instant cocoa / chocolate drinks, and instant fruit drinks. The instant beverage includes noodles such as soup containing ramen, pasta, vermicelli, and soup containing various other ingredients.

  There is no restriction | limiting in particular as a raw material of the instant drink used by this invention, Generally what is used as a raw material of an instant drink can be employ | adopted. For example, salts (sodium chloride, potassium chloride, magnesium chloride, etc.), sugars (sugar, glucose, lactose, maltose, fructose, trehalose, starch syrup, dextrin, etc.), various seasonings (amino acids, nucleic acids, acidulants, tongue White hydrolysates, fermented seasonings, etc.), various extracts, livestock and seafood, vegetables, mushrooms, fruits, beans, processed soybean products (soy protein, soy milk, okara, etc.), sesame, nuts, Cereals, spices, starches, thickening stabilizers (xanthan gum, guar gum, alginic acid, propylene glycol ester of alginic acid, etc.), gelatins, dairy products, fats and oils (edible fats and oils, flavor oils, processed fats and oils, powdered fats and oils), flavors, Coloring agents, vitamins, minerals, emulsifiers, powder improvers (silicon oxide, etc.), teas, coffees, cocoa powder and the like can be mentioned. These raw materials are preferably in a dry state as the final state contained in the instant beverage.

  Examples of the acid agent (A) used in the present invention include alum (aluminum ammonium sulfate, aluminum potassium potassium); organic acids, specifically adipic acid, ascorbic acid, citric acid, glucono delta lactone, gluconic acid, succinic acid Acids, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid and the like, and sodium salts and potassium salts thereof; phosphates, specifically, tricalcium phosphate, calcium monohydrogen phosphate, potassium dihydrogen phosphate, Examples thereof include disodium hydrogen phosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, 4 potassium pyrophosphate, potassium metaphosphate, sodium metaphosphate, potassium polyphosphate, and sodium polyphosphate. These acid agents may be used alone or in combination of two or more. Among the above acid agents, citric acid, malic acid, tartaric acid, and salts thereof are preferable in consideration of taste.

  (B) Alkali agent used in the present invention includes bicarbonate or carbonate, specifically sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate, ammonium carbonate, potassium carbonate, sodium carbonate, calcium carbonate, magnesium carbonate. And the like; and ammonium salts, specifically ammonium chloride. These alkali agents may be used alone or in combination of two or more. Among the alkaline agents, sodium bicarbonate is preferable when the taste is taken into consideration.

  In the present invention, the above-mentioned (A) acid agent and (B) alkali agent are used in combination to generate gas. The form of the acid agent and the alkali agent is not particularly limited as long as it can be blended into an instant beverage to make it uniform, and examples thereof include powder, granule, and solid shapes.

  (C) The foamable powdered fat used in the present invention may be any powdered fat that has foamability. For example, a powdered fat containing an emulsifier and a powdered base, or an edible fat, emulsifier, and a powdered base Examples thereof include powdered fats and oils. The content of the emulsifier and the powdered base material and / or the edible fat / oil in the foamable powder / fat is not particularly limited, but the content of the emulsifier is about 10 to 40% by mass with respect to the whole foamable powder / fat. Preferably, about 25-40 mass% is more preferable. The content of the powdered substrate is preferably about 50 to 80% by mass, more preferably about 50 to 70% by mass. About 0-10 mass% is preferable and, as for content of edible fats and oils, about 1-5 mass% is more preferable.

  The emulsifier is not particularly limited, and examples thereof include glycerin fatty acid ester, glycerin lactic acid fatty acid ester, glycerin acetic acid fatty acid ester, propylene glycol fatty acid ester, and lecithin. These emulsifiers may be used alone or in combination of two or more. When two or more types of emulsifiers are used in combination, for example, glycerin fatty acid ester and propylene glycol fatty acid ester are mixed at a ratio of about 1: 2 to 3 (W / W), and glycerin fatty acid ester and glycerin acetic acid fatty acid ester are about 1: 4. -6 (W / W) mixed, glycerin fatty acid ester and diglycerin fatty acid ester mixed at a ratio of about 1: 1.5 to 2.5 (W / W), or glycerin lactic acid fatty acid ester and propylene glycol fatty acid Esters and lecithin can be mixed and used at a ratio of about 8 to 10: 8 to 10: 1 (W / W).

  Preferred examples of the glycerin fatty acid ester include glycerin monomyristate, glycerin monopalmitate, and glycerin monostearate. Preferred examples of the propylene glycol fatty acid ester include propylene glycol monostearate, propylene glycol monopalmitate, and propylene glycol monobehenate. Preferred examples of the lecithin include soybean lecithin, egg yolk lecithin and phosphatidylcholine.

  Although it does not specifically limit as said powdered base material, For example, milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, saccharides, gelatin, whey, gum, or dextrin etc. are mentioned. Examples of milk proteins include acid casein, sodium caseinate, or rennet casein. Examples of the starch include potato starch, corn starch, wheat starch, tapioca starch, or modified starch thereof. Examples of the saccharide include sucrose, glucose, maltose, lactose, fructose, syrup, dextrin, malto-oligosaccharide (eg, maltotriose, maltotetraose, maltopentaose, maltohexaose) or trehalose. Whey includes acidic whey. Examples of gums include xanthan gum, guar gum, gum arabic, tragacanth gum, and carrageenan. In addition, soybean protein that has been hydrolyzed (completely decomposed or partially decomposed) can be used. As the powdered substrate, soybean protein, wheat protein, sodium caseinate, saccharides, whey, whole milk powder or skim milk powder are particularly preferable.

  Edible fats and oils refer to fats and oils that are used for food, and are not particularly limited. For example, animal fats such as beef tallow or pork tallow; coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, cottonseed oil, sunflower oil Vegetable oils such as safflower oil, peanut oil or rice bran oil; animal oils or hardened oils of vegetable oils; fish oils; fish oil hardened oils; Examples thereof include a fractionated solid fat or oil obtained, or a fractionated liquid fat or oil; or a transesterified oil obtained by transesterifying one or two or more mixed oils of animal and vegetable fats or hardened oils. These edible fats and oils can be used alone or in combination of two or more.

  The foamable powdered fat used in the present invention can be produced by preparing an emulsified liquid containing an emulsifier and a pulverized base material and / or edible oil and fat, and then drying the emulsified liquid by a known method. For example, when using edible fats and oils, the emulsified liquid is prepared by adding a powdered base material to water (for example, tap water, purified water, etc.) and gradually adding the edible fats and oils to the dissolved solution, for example, TK homomixer ( It can be obtained by stirring with a high-speed rotating homogenizer such as Primix) or Claremix (Mtechnic). An emulsifier may be added to either or both of the solution and the edible fat. Stirring may be performed while heating or warming the solution to about 50 to 80 ° C., preferably about 60 to 70 ° C., and the number of revolutions of the homogenizer is about 8000 to 20000 rpm, and the stirring time is about 10 to 60 minutes. preferable. If necessary, the obtained emulsified liquid may further be a high-pressure homogenizer such as an APV gorin homogenizer (APV), a microfluidizer (Microfluidics), an optimizer (Sugino Machine), or a nanomizer (Daiwa Seisakusho). You may process about 1-3 times with discharge pressure, for example, about 8-50 Mpa, in a chemical processor. In addition to the homogenizer, a homogenizer such as an ultrasonic emulsifier may be used.

  A method for drying the obtained emulsion is not particularly limited, but spray drying is preferable. For example, a known apparatus such as a spray spray drying apparatus or a rotary disk spray drying apparatus can be used. There are no particular restrictions on the operating conditions for spray drying. For example, the emulsion is supplied to a pressurized nozzle spray drying apparatus and sprayed under conditions of hot air inlet temperature of about 150 to 270 ° C. and exhaust temperature of about 70 to 130 ° C. By drying and collecting the dried product with a cyclone or the like, it is possible to obtain a foamable powdered oil with good fluidity. The drying can also be performed by, for example, drum drying, belt drying, vacuum drying, or vacuum freeze drying. In this case, it is preferable to pulverize the dried emulsion after drying the emulsion.

  Moreover, as foaming powder fats and oils, commercially available products such as Emma Up KM-100 and Emergy KM-500 (manufactured by Riken Vitamin Co., Ltd.) may be used.

The foamable powdered fat used in the present invention is preferably a foamable powdered fat having an amount of bubbles measured by the following method of about 20 mL or more, and is a foamable powdered fat having about 30 mL or more. Is more preferable.
(Measuring method)
Add 1.0 g of foaming powdered oil and fat to 199 g of warm water at 40 ° C., dissolve and disperse by stirring with a spatula without foaming, and then pour it into a graduated cylinder (300 ml graduated cylinder) with an inner diameter of 40 mm without foaming. Then, a stirrer (milk frother product name: PRODUUKT; manufactured by IKEA) was installed so that the tip of the stirrer became 50 mL, stirred for 20 seconds to foam, and the stirrer was taken out for 5 minutes. Measure the amount of air bubbles (mL) when left standing.

  The blending amount of (A) acid agent, (B) alkali agent and (C) foaming powder fat in the effervescent instant beverage of the present invention varies depending on the capacity when eating and the type of instant beverage, but effervescent When the instant beverage is dissolved / dispersed in 100 parts by mass of the aqueous medium, the amount of the (A) acid agent in the sparkling beverage is preferably about 0.1 to 1.0 part by mass, more preferably about 0.15 to 0. .6 parts by mass, (B) the blending amount of the alkaline agent is preferably about 0.1 to 2.0 parts by mass, more preferably about 0.3 to 1.2 parts by mass, (C) foaming powder oil The blending amount is preferably about 0.5 to 10.0 parts by mass, more preferably about 1.0 to 7.0 parts by mass.

  The effervescent instant beverage of the present invention is preferably made uniform with instant beverage, (A) acid agent, (B) alkaline agent and (C) foaming powder oil and fat. The method of using and mixing uniformly is mentioned.

  The effervescent instant drink thus obtained is foamed by dissolving or dispersing in an aqueous medium, and a foamed beverage in which a mouthful foam is generated in the liquid of the beverage and on the liquid surface, and the reduction of the generated foam is suppressed. can get.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

≪Preparation of instant drinks≫
[Preparation of instant corn soup]
(1) Production of instant corn soup Two times the amount of the raw materials shown in Table 1 below was put in a plastic bag and stirred and mixed for 1 minute, and then sieved with 20 mesh to obtain instant corn soup.

(2) Preparation of instant chocolate soup Two times the amount of the raw materials shown in Table 2 below was put in a plastic bag and stirred and mixed for 1 minute, and then sieved with 20 mesh to obtain instant chocolate soup.

≪Preparation of effervescent instant drink≫
(1) Instant corn soup with raw materials (the prototype above)
Instant chocolate soup (prototype above)
Acid 1 (trade name: Fuso citrate (anhydrous); manufactured by Fuso Chemical Industries Co., Ltd. However, after pulverizing with a mortar and passing through a 60 mesh sieve)
Acid agent 2 (trade name: DL-malic acid 60 mesh; manufactured by Iwata Chemical Industry Co., Ltd.)
Alkaline agent 1 (trade name: sodium bicarbonate food additive; manufactured by Asahi Glass Co., Ltd. However, the one passed through a 60 mesh sieve is used)
Foaming powder oil 1 (trade name: Emulgie KM-500; manufactured by Riken Vitamin Co., Ltd.)
Foaming powder 2 (trade name: Emma Up KM-100; manufactured by Riken Vitamin Co., Ltd.)
Emulsifier 1 (trade name: Emulsy MS powder; glycerin fatty acid ester manufactured by Riken Vitamin Co., Ltd.)
Emulsifier 2 (trade name: Riquemar PS-100; propylene glycol fatty acid ester manufactured by Riken Vitamin Co.)
Instant Creaming Powder 1 (ICP1) (Product name: Creep; Morinaga Milk Industry Co., Ltd.)
Instant creaming powder 2 (ICP2) (made by the following method)

[Preparation of instant creaming powder 2]
Casein sodium (trade name: Sodium Caseate 180; manufactured by Fonterra) 100 g, lactose (trade name: lactose; manufactured by HILMA INGREDIENTS) 200 g was added to 1000 g of water, and the temperature was raised to 70 ° C. while the temperature was raised to 70 ° C. (model: MARK II- 2.5 type, manufactured by Primix Co., Ltd.) and stirred at 10000 rpm, 700 g of oil (trade name: hydrogenated coconut oil; manufactured by Fuji Oil Co., Ltd.) is added, and stirring is continued for 20 minutes to obtain an emulsion. It was. The obtained emulsified liquid was dried using a spray dryer (model: L-8i type; manufactured by Okawara Chemical Co., Ltd.) to obtain 800 g of instant creaming powder 2.

  Here, the amount of bubbles of the foamable powdered oil and fat, the emulsifier and the instant creaming powder is shown in Table 3 below.

(2) Formulation [Effervescent Instant Corn Soup]
After putting 10 times the amount of the raw materials in Tables 4 and 5 in a plastic bag, stirring and mixing for 1 minute, sieving with 20 mesh, and foaming instant corn soup (Example products 1-11, Comparative products 1-7). Obtained.

[Effervescent instant chocolate soup]
Ten times the amount of the raw materials shown in Table 6 below was put in a plastic bag and stirred and mixed for 1 minute, and then sieved with 20 mesh to obtain foamable instant chocolate soup (Example products 12 to 14, Comparative products 8 to 10). .

≪Evaluation of effervescent instant beverage≫
(1) Production of foamed corn soup (test areas 1 to 19)
The obtained foamable instant corn soup (Example products 1 to 11, Comparative product 1 to 7) was added to the 300 mL beaker in the amounts shown in Tables 4 and 5 (the instant corn soup was equivalent to 9 g), and 90 ° C hot water was added. 100 mL was added and stirred for 30 seconds at a speed of 180 times / minute using a spatula to obtain foamed corn soup (test groups 1 to 18).
Moreover, in the test group 1, it replaced with using 90 degreeC hot water, and performed the same operation except having used 25 degreeC water, and obtained the foaming corn soup (test group 19).

(2) Production of foamed chocolate soup (test zone 20-25)
The obtained effervescent instant chocolate soup (Example products 12 to 14, Comparative product products 8 to 10) was added to the 300 mL beaker in the amount shown in Table 6 (immediate chocolate soup was equivalent to 27 g), and 90 ° C hot water was added to 100 mL. In addition, using a spatula, the mixture was stirred at a rate of 180 times / minute for 30 seconds to obtain foamed chocolate soup (test sections 20 to 25).

(3) Evaluation method Immediately after the production of foamed corn soup (test sections 1 to 19) and foamed chocolate soup (test sections 20 to 25), the state of bubbles on the liquid surface was visually observed after 5 minutes from the preparation. In addition, the texture of the foam on the liquid surface and the texture of the soup were evaluated sensorily. Each evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 7 below. The result was obtained as an average value of the evaluation scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Tables 8 and 9.
[Symbolization]
◎: Average value 3.5 or more ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

結果より、実施例品を使用して作製した発泡コーンスープ（試験区１〜１１、１９）は、作製直後および作製してから５分後の液表面の泡の状態、液表面の泡の食感およびスープの食感の評価がいずれも良好であった。
一方、比較例品を用いて作製した発泡性コーンスープ（試験区１２〜１８）は、作製直後および作製してから５分後の液表面の泡の状態、液表面の泡の食感およびスープの食感のすべての評価、またはいずれかの評価が悪かった。

From the results, the foamed corn soup produced using the example products (test sections 1 to 11 and 19) is the state of the foam on the liquid surface immediately after the production and 5 minutes after the production, the food of the foam on the liquid surface Both the feeling and the evaluation of the texture of the soup were good.
On the other hand, the foamable corn soup produced using the comparative product (test sections 12 to 18) was immediately after the production and 5 minutes after the production, the state of the foam on the liquid surface, the texture of the foam on the liquid surface, and the soup All evaluations of the texture, or any of the evaluations were bad.

結果より、実施例品を使用して作製した発泡チョコレートスープ（試験区２０〜２２）は、作製直後および作製してから５分後の液表面の泡の状態、液表面の泡の食感およびスープの食感の評価がいずれも良好であった。
一方、比較例品を用いて作製した発泡性チョコレートスープ（試験区２３〜２５）は、作製直後および作製してから５分後の液表面の泡の状態、液表面の泡の食感およびスープの食感のいずれかの評価が悪かった。

From the results, the foamed chocolate soup produced using the example products (test sections 20 to 22) was immediately after production and 5 minutes after production, the state of the foam on the liquid surface, the texture of the foam on the liquid surface, and The evaluation of the texture of the soup was good.
On the other hand, the foaming chocolate soup produced using the comparative product (test sections 23 to 25) was immediately after the production and 5 minutes after the production, the state of the foam on the liquid surface, the texture of the foam on the liquid surface, and the soup The evaluation of either texture was bad.

Claims (2)

The instant beverage, (A) an acid agent, (B) an alkali agent and (C) foaming instant beverage, characterized in that it contains a foaming powder fats below.
(C) Foamable powdered fats and oils: powdered fats and oils containing an emulsifier and a powdered base material, or edible fats and oils, powdered fats and oils containing an emulsifier and a powdered base material, and the content of the emulsifier in the foamable powdered fats and oils is 25-40% by mass. (C) The foamable powdered fat according to claim 1 is a dried product of an emulsified liquid containing an emulsifier and a powdered base material, or a dried product of an emulsified liquid containing an edible oil and fat, an emulsifier and a powdered base material. An effervescent instant drink characterized by being.