JP6359287B2 - Acai beverage - Google Patents
Acai beverage Download PDFInfo
- Publication number
- JP6359287B2 JP6359287B2 JP2014031972A JP2014031972A JP6359287B2 JP 6359287 B2 JP6359287 B2 JP 6359287B2 JP 2014031972 A JP2014031972 A JP 2014031972A JP 2014031972 A JP2014031972 A JP 2014031972A JP 6359287 B2 JP6359287 B2 JP 6359287B2
- Authority
- JP
- Japan
- Prior art keywords
- acai
- beverage
- fruit juice
- extract
- pulp
- 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.)
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Images
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- Non-Alcoholic Beverages (AREA)
Description
本発明は、アサイー入り飲料およびその製造方法に関する。 The present invention relates to an acai-containing beverage and a method for producing the same.
アサイー(Euterpe oleracea)は、ブラジル北部のアマゾン川流域原産のヤシ科植物で、ブルーベリーに似た外観を有する。アサイーの果実にはポリフェノール、食物繊維、必須アミノ酸、必須脂肪酸、ミネラル類、ビタミン類などの豊富な栄養成分が含まれていることから、老化防止、コレステロール低下、視力向上・眼精疲労軽減、骨粗鬆予防、貧血予防など様々な効能が期待されている。特に、ダイエットや美肌効果などもあることから、女性の間で人気の食品である。アサイーのこのような健康・美容効果から、アサイーを有効成分とするメラニン生成抑制剤(特許文献1)やアサイーを有効成分とする美白剤(特許文献2)などが報告されている。 Acai (Euterpe oleracea) is a palmaceous plant native to the Amazon river basin in northern Brazil and has a blueberry-like appearance. Acai fruits contain abundant nutritional components such as polyphenols, dietary fiber, essential amino acids, essential fatty acids, minerals, vitamins, etc., preventing aging, lowering cholesterol, improving visual acuity, reducing eye strain, bones It is expected to have various effects such as prevention of psoriasis and anemia. In particular, it is a popular food among women due to its diet and skin benefits. From such health and beauty effects of acai, melanin production inhibitor (patent document 1) containing acai as an active ingredient and whitening agent (patent document 2) containing acai as an active ingredient have been reported.
アサイーを手軽に摂取できる食品として、アサイー入り飲料が代表的である。従来よりアサイー入り飲料にはアサイーの原料としてアサイーの果実を擦りつぶしてペースト状にしたアサイーパルプが使用されることが多いが、アサイーパルプに多く含まれる脂肪分や固形分が製造ラインを激しく汚染するという問題や、また、それらが飲料の外観を著しく損ねるという問題もあった。これらの問題は、アサイーから脂肪分や固形分を除去したアサイー透明果汁やアサイーエキスを使用することで解決するが、アサイー本来の風味を十分に表現することができないという欠点があった。従って、アサイー入り飲料の上記問題を解決する有効な手段がないのが現状である。 As a food that can easily take acai, an acai beverage is typical. Traditionally acai pulp is often used as a raw material for acai, where acai pulp is crushed into a paste, but the fat and solids contained in acai pulp heavily contaminate the production line. There is also a problem that it does, and that they significantly impair the appearance of the beverage. These problems can be solved by using the acai transparent fruit juice or acai extract from which the fat and solids are removed from acai, but there is a drawback that the original flavor of acai cannot be expressed sufficiently. Therefore, at present, there is no effective means for solving the above-mentioned problems of acai beverages.
本発明の課題は、アサイー透明果汁やアサイーエキスを使用しても、アサイーパルプと同程度のアサイー風味を有するアサイー入り飲料を提供することにある。
本発明の別の課題は、アサイーパルプ由来の脂肪分や固形分による飲料中の浮きや沈殿の発生、製造ラインの汚染を防止することにある。
The subject of this invention is providing the acai containing drink which has the acai flavor comparable as an acai pulp, even if it uses an acai transparent fruit juice and an acai extract.
Another object of the present invention is to prevent the occurrence of floating and precipitation in beverages due to fat and solids derived from acai pulp and contamination of the production line.
本発明者らは上記課題を解決すべく鋭意研究を重ねた結果、アサイー透明果汁及び/又はアサイーエキスとともに、果実ピューレを使用することで、アサイーパルプを使用しなくてもアサイー本来の風味が感じられ、アサイーパルプ由来の脂肪分や固形分による飲料中の浮きや沈殿が抑制され、風味と外観に優れたアサイー入り飲料が得られることを見いだし、本発明を完成させるに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors use fruit puree together with acai clear fruit juice and / or acai extract, and feel the original flavor of acai without using acai pulp. Thus, the present inventors have found that an acai-containing beverage excellent in flavor and appearance can be obtained by suppressing floatation and precipitation in the beverage due to fat and solids derived from acai pulp, and the present invention has been completed.
即ち、本発明は以下の発明を包含する。
(1)アサイー透明果汁及び/又はアサイーエキスと果実ピューレを含有するアサイー入り飲料。
(2)果実ピューレの含有率が、0.1質量%以上10質量%以下であることを特徴とする、(1)に記載のアサイー入り飲料。
(3)容器詰飲料である、(1)または(2)に記載のアサイー入り飲料。
(4)さらに炭酸ガスを含有する、(1)〜(3)のいずれかに記載のアサイー入り飲料。
(5)アサイー透明果汁及び/又はアサイーエキスに、果実ピューレを添加して混合する工程を含む、アサイー入り飲料の製造方法。
That is, the present invention includes the following inventions.
(1) Acai-containing beverage containing acai transparent fruit juice and / or acai extract and fruit puree.
(2) The acai-containing beverage according to (1), wherein the content of the fruit puree is 0.1% by mass or more and 10% by mass or less.
(3) The acai-containing beverage according to (1) or (2), which is a packaged beverage.
(4) The acai-containing beverage according to any one of (1) to (3), further containing carbon dioxide gas.
(5) A method for producing an acai-containing beverage comprising a step of adding fruit puree to acai transparent fruit juice and / or acai extract and mixing.
本発明によれば、アサイー本来の風味が感じられるとともに、脂肪分の浮きや固形分の沈殿がなく、外観に優れたアサイー入り飲料が提供される。本発明のアサイー入り飲料は、脂肪分や固形分を含むアサイーパルプを使用しないため、製造ラインにおける汚染の発生もない。 ADVANTAGE OF THE INVENTION According to this invention, while acai original flavor is felt, there is no fat float and solid precipitation, and the acai containing drink excellent in the external appearance is provided. Since the acai-containing beverage of the present invention does not use acai pulp containing fat or solids, there is no occurrence of contamination in the production line.
本発明のアサイー入り飲料(以下「本発明の飲料」ともいう。)は、アサイー透明果汁及び/又はアサイーエキスと果実ピューレを含有することを特徴とする。本発明の飲料は、アサイー果実から得られる水不溶性の固形成分であるパルプ(アサイーパルプ)を実質的に含有しない。 The acai-containing beverage of the present invention (hereinafter also referred to as “the beverage of the present invention”) is characterized by containing acai transparent fruit juice and / or acai extract and fruit puree. The beverage of the present invention does not substantially contain pulp (acai pulp) which is a water-insoluble solid component obtained from acai fruit.
本発明の飲料における、「アサイー透明果汁及び/又はアサイーエキス」の原料であるアサイー(アサイ、和名:ワカバキャベツヤシ、学名:Euterpe oleracea)は、ブラジルが原産のヤシ科の植物である。果実の外見はブルーベリーに似ており、食用にされる。本発明に用いるアサイーの部位は特に限定されず、アサイーの果実を含んでいればよい。 Acai (Acai, Japanese name: Wakaba cabbage palm, scientific name: Euterpe oleracea), which is a raw material of “Acai transparent fruit juice and / or Acai extract” in the beverage of the present invention, is a palm family plant native to Brazil. The fruit looks like blueberries and is edible. The site of acai used in the present invention is not particularly limited as long as it contains acai fruit.
「アサイー透明果汁」とは、アサイーパルプを、精密濾過法、酵素処理法、限外濾過法などにより清澄処理して得られる透明果汁をいう。また、この透明果汁を必要に応じて濃縮してもよい。アサイーパルプは、ブラジル農務省によって、果肉の固形分含有率ごとにAランク(含有率14%以上)、Bランク(含有率11%以上14%未満)、Cランク(含有率11%未満)の3グレードに規格化されており、通常、アサイーの果実を圧搾することによって得られるが、必要であれば、圧搾の前に、果実から外皮や種子を除去してもよく、また、圧搾後に、果汁中に残留する外皮や種子をろ過等により除去してもよい。 “Acai transparent fruit juice” refers to transparent fruit juice obtained by clarifying acai pulp by a microfiltration method, an enzyme treatment method, an ultrafiltration method, or the like. Moreover, you may concentrate this transparent fruit juice as needed. Acai Pulp is ranked according to the Brazilian Ministry of Agriculture with a rank of A (for content of 14% or more), rank B (for content of 11% or more but less than 14%), and rank C (for content of less than 11%) for each solid content. It is standardized to 3 grades and is usually obtained by squeezing acai fruit, but if necessary, the husk and seeds may be removed from the fruit before squeezing, and after squeezing, The hulls and seeds remaining in the fruit juice may be removed by filtration or the like.
「アサイーエキス」とは、アサイーパルプ又はアサイー透明果汁を水および/または有機溶媒で抽出した抽出物をいう。抽出方法については特に限定はされないが、水もしくは熱水、または水と有機溶媒の混合溶媒を用い、攪拌またはカラム抽出する方法により行うことができる。有機溶媒としては、アルコール類、エーテル類、エステル類などを用いることができるが、エタノール、メタノール、アセトン等の水溶性有機溶媒が好ましく、これらの一種又は二種以上を用いてもよい。特に好ましい抽出溶媒としては、水、または水−エタノール系の混合極性溶媒が挙げられる。溶媒の使用量については、特に限定はなく、例えば上記アサイーパルプ又はアサイー透明果汁(乾燥重量)に対し、10倍以上、好ましくは20倍以上であればよいが、抽出後に濃縮を行なったり、単離したりする場合の操作の便宜上100倍以下であることが好ましい。また、抽出温度や時間は、用いる溶媒の種類によるが、例えば、10〜100℃で、30分〜24時間を例示することができる。また、抽出物は、抽出した溶液のまま用いてもよいが、必要に応じて、その効果に影響のない範囲で、濃縮(有機溶媒、減圧濃縮、膜濃縮などによる濃縮)、希釈、精製(活性炭処理、樹脂吸着処理、イオン交換樹脂処理、膜分離等)、殺菌等の処理を行ってから用いてもよい。さらには、抽出した溶液を濃縮乾固、噴霧乾燥、凍結乾燥等の処理を行い、乾燥物として用いてもよい。 "Acai extract" refers to an extract obtained by extracting acai pulp or acai clear fruit juice with water and / or an organic solvent. Although there is no particular limitation on the extraction method, the extraction can be carried out by stirring or column extraction using water or hot water, or a mixed solvent of water and an organic solvent. As the organic solvent, alcohols, ethers, esters, and the like can be used, but water-soluble organic solvents such as ethanol, methanol, and acetone are preferable, and one or more of these may be used. Particularly preferred extraction solvents include water or water-ethanol mixed polar solvents. The amount of the solvent used is not particularly limited, and may be, for example, 10 times or more, preferably 20 times or more with respect to the above-mentioned acai pulp or acai transparent fruit juice (dry weight). It is preferable that it is 100 times or less for the convenience of operation when separating. Moreover, although extraction temperature and time are based on the kind of solvent to be used, for example, it is 10-100 degreeC and can illustrate 30 minutes-24 hours. In addition, the extract may be used as an extracted solution, but if necessary, within a range that does not affect the effect, concentration (concentration by organic solvent, vacuum concentration, membrane concentration, etc.), dilution, purification ( Activated carbon treatment, resin adsorption treatment, ion exchange resin treatment, membrane separation, etc.) and sterilization treatment may be used. Further, the extracted solution may be subjected to a treatment such as concentration to dryness, spray drying, freeze drying, etc., and used as a dried product.
本発明の飲料において、上記のアサイー透明果汁とアサイーエキスはいずれか1種を用いてもよく、両方を混合して用いてもよい。混合して用いる場合、その比率は問わない。 In the beverage of the present invention, any one of the acai transparent fruit juice and the acai extract may be used, or both may be mixed and used. When used as a mixture, the ratio is not limited.
本発明の飲料におけるアサイー透明果汁及び/又はアサイーエキスの含有率は、本発明の効果を奏すれば特に限定されないが、含有率の下限は0.1質量%が好ましく、上限は3質量%以下が好ましい。0.1質量%未満では、アサイー風味やアサイー飲料らしさを感じることができない。ここで、アサイー透明果汁及びアサイーエキスの濃度は製法によって異なるため、ポリフェノール量を目安にして、Aランクのアサイーパルプに含まれるポリフェノール量と、アサイー透明果汁及びアサイーエキスに含まれるポリフェノール量とから各含有率を設定する。 The content of acai transparent fruit juice and / or acai extract in the beverage of the present invention is not particularly limited as long as the effects of the present invention are exhibited, but the lower limit of the content is preferably 0.1% by mass, and the upper limit is 3% by mass or less. Is preferred. If it is less than 0.1% by mass, the acai flavor and the likeness of an acai beverage cannot be felt. Here, since the concentration of the acai transparent fruit juice and the acai extract varies depending on the production method, the polyphenol amount is used as a guide, and the amount of polyphenol contained in the rank A acai pulp and the amount of polyphenol contained in the acai transparent fruit juice and acai extract Set the content.
「果実ピューレ」とは、果実を破砕し、裏ごししてクリーム状にした果汁の一種である。また、果実ピューレを使用した飲料としてネクター(登録商標)が知られている。一般的には、果実ピューレには、モモ、リンゴ、ナシ等の核果類や、バナナ、マンゴー、パパイヤ、グアバ等の熱帯性果実が使用されている。本発明に使用する果実ピューレは、種々の方法で調製することができ、特にその方法について制限はないが、例えば、上記の果実を必要により洗浄、加熱し、クラッシャー及び/又はクッカーで破砕し、パルパーで裏ごしし、さらにフィニッシャーで微粒化することによって製造することができる。果実ピューレの種類としては、特に限定はされないが、バナナピューレ、マンゴーピューレ、パパイヤピューレ、グアバピューレ、モモピューレ、リンゴピューレ、ナシピューレ、キウイピューレなどが挙げられ、バナナピューレが好ましい。 “Fruit puree” is a kind of fruit juice obtained by crushing fruit and lining it into a cream. Nectar (registered trademark) is known as a beverage using fruit puree. Generally, fruit fruits such as fruit and fruits such as peaches, apples and pears and tropical fruits such as bananas, mangoes, papayas and guava are used. The fruit puree used in the present invention can be prepared by various methods, and the method is not particularly limited. For example, the fruit is washed and heated as necessary, and crushed with a crusher and / or a cooker. It can be manufactured by backing with a pulper and further atomizing with a finisher. The type of fruit puree is not particularly limited, and examples thereof include banana puree, mango puree, papaya puree, guava puree, peach puree, apple puree, nashi puree, kiwi puree, and banana puree is preferred.
本発明の飲料において、果実ピューレの含有率の下限は0.1質量%が好ましく、0.5質量%がより好ましい。また、上限は、10質量%が好ましく、5質量%がより好ましく、3質量%がさらに好ましい。 In the beverage of the present invention, the lower limit of the content of fruit puree is preferably 0.1% by mass, and more preferably 0.5% by mass. Moreover, 10 mass% is preferable, as for an upper limit, 5 mass% is more preferable, and 3 mass% is further more preferable.
本発明の飲料のpHは3.0〜4.2である。pHが3.0未満では酸味が強く、アサイーらしい風味が損なわれるため好ましくない。また、pHが4.2以上では酸性飲料らしい爽やかな風味が損なわれるため、好ましくない。pHの調製は、酸味料を使用する方法、酸性乳を使用する方法、果汁を使用する方法、またはこれらの方法を併用する方法により行うことができるが、所望のpHとすることができれば特に限定されない。酸味料としては、例えば、クエン酸、リンゴ酸、酒石酸、酢酸、フィチン酸、乳酸、フマル酸、コハク酸、グルコン酸等の有機酸、リン酸等の無機酸、またはこれらのナトリウム塩、カルシウム塩もしくはカリウム塩等が挙げられる。酸性乳とは、pHを酸性にした乳をいい、微生物による発酵工程を経て製造される発酵酸性乳および微生物による発酵工程を経ないで製造される非発酵酸性乳のいずれをも含む。具体的には、予め乳原料を乳酸菌やビフィズス菌等の微生物によって発酵させ、乳酸等の有機酸を生成させる方法により得られる酸性乳、乳原料に乳酸やクエン酸等の有機酸や果汁等の酸成分を添加する方法により得られる酸性乳、又はこれらの混合物が挙げられる。ここで、微生物による発酵を行なう場合、通常の発酵乳製造に使用される発酵方法で行えばよく、静置発酵、攪拌発酵、振とう発酵、通気発酵などが挙げられる。発酵は、通常30〜40℃の温度で、pHが酸性になるまで行なえばよい。果汁としては、例えば、オレンジ、レモン、グレープフルーツ等の柑橘系の果汁が挙げられる。酸味料、酸性乳、果汁の使用量は、所望のpHとすることができれば特に限定されない。 The pH of the beverage of the present invention is 3.0 to 4.2. If the pH is less than 3.0, the acidity is strong and the acai-like flavor is impaired. On the other hand, a pH of 4.2 or higher is not preferable because the refreshing flavor of an acidic beverage is impaired. The pH can be adjusted by a method using a sour agent, a method using acid milk, a method using fruit juice, or a method using these methods in combination, but it is particularly limited as long as a desired pH can be obtained. Not. Examples of acidulants include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, organic acids such as lactic acid, fumaric acid, succinic acid, and gluconic acid, inorganic acids such as phosphoric acid, or sodium salts and calcium salts thereof. Or a potassium salt etc. are mentioned. Acidic milk refers to milk having an acidic pH, and includes both fermented acidic milk produced through a fermentation process using microorganisms and non-fermented acidic milk produced without undergoing a fermentation process using microorganisms. Specifically, acidic milk obtained by a method in which milk raw materials are previously fermented by microorganisms such as lactic acid bacteria and bifidobacteria and organic acids such as lactic acid are produced, organic acids such as lactic acid and citric acid, fruit juices, etc. Examples include acidic milk obtained by a method of adding an acid component, or a mixture thereof. Here, when performing fermentation with microorganisms, it may be carried out by a fermentation method used for normal fermented milk production, and examples thereof include stationary fermentation, stirring fermentation, shaking fermentation, and aeration fermentation. Fermentation is usually performed at a temperature of 30 to 40 ° C. until the pH becomes acidic. Examples of the fruit juice include citrus fruit juices such as orange, lemon, and grapefruit. The usage-amount of sour agent, acidic milk, and fruit juice will not be specifically limited if it can be set as desired pH.
本発明の飲料は、前記のアサイー透明果汁及び/又はアサイーエキスと、果実ピューレを含有すればよく、飲料の種類は問わない。例えば、アサイー以外の他の果汁(例えば、オレンジ果汁、ミカン果汁、マンダリン果汁、グレープフルーツ果汁、レモン果汁、ライム果汁、赤ぶどう果汁、白ぶどう果汁、リンゴ果汁、モモ果汁、イチゴ果汁、バナナ果汁、マンゴー果汁等)を含む果汁飲料、野菜汁(例えば、トマト、ニンジン、カボチャ、ピーマン、キャベツ、ブロッコリー等)を含む野菜飲料、炭酸を含む炭酸飲料、ビタミン類(ビタミンA、ビタミンB1、ビタミンB2、ビタミンC、ナイアシン、パントテン酸、ビタミンB6、ビタミンB12、ビタミンE等)・ミネラル類(カリウム、ナトリウム、カルシウム、マグネシウム等)・アミノ酸類(アルギニン、ロイシン、イソロイシン、バリン等)・糖類などを含むスポーツドリンク、栄養ドリンク、エナジードリングとして提供できる。上記飲料のなかでも、特に、果汁飲料として優れた風味を有しながら、ビタミンB2、ビタミンB6、アルギニン、BCAA(バリン、ロイシン、イソロイシン)に加え、カフェイン、タウリン、滋養強壮に効果のあるアサイー以外の動植物エキス等を含有する炭酸入りのエナジードリンクが好ましい。 The drink of this invention should just contain the said acai transparent fruit juice and / or acai extract, and fruit puree, and the kind of drink is not ask | required. For example, other fruit juices other than acai (for example, orange juice, orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, red grape juice, white grape juice, apple juice, peach juice, strawberry juice, banana juice, mango Fruit juice drinks including fruit juices, vegetable drinks including vegetable juices (eg tomatoes, carrots, pumpkins, peppers, cabbage, broccoli, etc.), carbonated drinks containing carbonates, vitamins (vitamin A, vitamin B1, vitamin B2, vitamins) Sports drinks containing C, niacin, pantothenic acid, vitamin B6, vitamin B12, vitamin E, etc.), minerals (potassium, sodium, calcium, magnesium, etc.), amino acids (arginine, leucine, isoleucine, valine, etc.), sugars, etc. Served as an energy drink and energy ring Kill. Among the above beverages, in addition to vitamin B2, vitamin B6, arginine, BCAA (valine, leucine, isoleucine), caffeine, taurine, acai that is effective for nourishing tonic while having excellent flavor as a fruit juice beverage Carbonated energy drinks containing animal and plant extracts other than the above are preferred.
本発明の飲料を炭酸飲料とする場合、炭酸ガスの圧力の下限は1.0ガスボリューム、好ましくは1.5ガスボリューム、より好ましくは1.8ガスボリュームである。上限は、4.0ガスボリューム、好ましくは3.0ガスボリューム、さらに好ましくは2.5ガスボリュームである。ここで、炭酸ガス圧力(ガスボリューム)は、標準状態(1気圧、0℃)において、飲料に溶けている炭酸ガスの体積の飲料の体積に対する比を表したものであり、飲料中の炭酸ガスの含有量を表す単位である。 When the beverage of the present invention is a carbonated beverage, the lower limit of the pressure of carbon dioxide gas is 1.0 gas volume, preferably 1.5 gas volume, more preferably 1.8 gas volume. The upper limit is 4.0 gas volume, preferably 3.0 gas volume, more preferably 2.5 gas volume. Here, the carbon dioxide gas pressure (gas volume) represents the ratio of the volume of carbon dioxide dissolved in the beverage to the volume of the beverage in the standard state (1 atm, 0 ° C.). It is a unit showing content of.
本発明の飲料は、前記のアサイー透明果汁及び/又はアサイーエキスと、果実ピューレのほか、所望の効果を損なうことがない限り、飲料の種類に応じて一般的な飲料に通常用いられる他の原材料を適宜選択して配合することができる。 The beverage of the present invention includes the above-mentioned acai transparent fruit juice and / or acai extract and fruit puree, as well as other raw materials usually used for general beverages depending on the type of beverage, unless the desired effect is impaired. Can be appropriately selected and blended.
また、本発明の飲料には、飲料に許容される各種添加剤、たとえば糖度調整剤(ショ糖、果糖、ぶどう糖、乳糖、麦芽糖、果糖ぶどう糖液糖、オリゴ糖等の糖類;エリスリトール、マルチトール、キシリトール等の糖アルコール;難消化性デキストリン、寒天等の食物繊維)、高甘味度甘味料(スクラロース、ステビア、アセスルファムカリウム、サッカリンナトリウム、アスパルテーム、グリチルリチン、グリチルリチン酸ジカリウム、ソーマチン等)、乳化剤(ショ糖脂肪酸エステル、レシチン等)、安定化剤(大豆多糖類、ペクチン、カラギーナン、アラビアガム、ジェランガム、キサンタンガム、グアーガム、カルボキシメチルセルロース(CMC)等)、酸化防止剤(トコフェロール、塩酸システイン等)、乳(生乳、脱脂粉乳、クリーム、練乳等)、色素(アントシアニン系色素、カロテノイド系色素、ベニバナ黄色素、クチナシ、カラメル、食用タール色素等)、香料、保存料、防腐剤、防かび剤などを含有してもよい。 In addition, the beverage of the present invention includes various additives that are acceptable for beverages, such as sugar content modifiers (sugars such as sucrose, fructose, glucose, lactose, maltose, fructose glucose liquid sugar, oligosaccharides; erythritol, maltitol, Sugar alcohols such as xylitol; dietary fibers such as indigestible dextrin, agar, etc., high-intensity sweeteners (sucralose, stevia, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, thaumatin, etc.), emulsifier (sucrose fatty acid Esters, lecithin, etc.), stabilizers (soy polysaccharides, pectin, carrageenan, gum arabic, gellan gum, xanthan gum, guar gum, carboxymethylcellulose (CMC), etc.), antioxidants (tocopherol, cysteine hydrochloride, etc.), milk (raw milk, Skim milk powder, cream Condensed milk, etc.), pigment (anthocyanin dyes, carotenoid dyes, safflower yellow dye, gardenia, caramel, edible tar dyes etc.), perfumes, preservatives, antiseptic agents, may also contain such fungicide.
本発明の飲料の製造方法は、アサイー透明果汁及び/又はアサイーエキスに、果実ピューレを添加して混合する工程を含んでいればよく、その他の工程は、その飲料の製造で通常用いられている方法及び条件に従って製造することが出来る。 The beverage production method of the present invention only needs to include a step of adding and mixing fruit puree to acai clear fruit juice and / or acai extract, and the other steps are usually used in the production of the beverage. It can be produced according to the method and conditions.
本発明の飲料の具体的な製造方法を例示する。まず、アサイー透明果汁及び/又はアサイーエキスに、果実ピューレ、およびその他の原料を添加混合し、必要に応じてpHを調整した後、容器に充填する前もしくは後に、殺菌処理を行なう。殺菌処理は、65℃で10分間と同等以上の殺菌価を有する加熱殺菌を行い、容器にホットパック充填し、充填した容器を冷却することにより行うか、あるいは、65℃で10分間と同等以上の殺菌価を有する加熱殺菌を行い、容器充填に適した温度まで冷却して、予め洗浄殺菌した容器に無菌充填することにより行う。殺菌処理の方法は、特に制限されず、通常のプレート式殺菌、チューブラー式殺菌、レトルト殺菌、バッチ殺菌、オートクレーブ殺菌などの方法を採用することができる。 The specific manufacturing method of the drink of this invention is illustrated. First, fruit puree and other raw materials are added to and mixed with acai clear fruit juice and / or acai extract, pH is adjusted as necessary, and sterilization is performed before or after filling into the container. Sterilization is performed by heat sterilization at 65 ° C with a sterilization value equivalent to or better than 10 minutes, filling the container with a hot pack and cooling the filled container, or at least equivalent to 10 minutes at 65 ° C The sterilization is carried out by heat sterilization having a sterilization value of 1, cooling to a temperature suitable for container filling, and aseptically filling a container that has been previously washed and sterilized. The method of sterilization treatment is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed.
本発明の飲料を充填する容器の種類としては、特に限定されるものではないが、ガラス、プラスチック(ポリエチレンテレフタレート(PET)、ポリエチレン(PE)、ポリプロピレン(PP)等)、紙、アルミ、スチール製の密封容器が挙げられ、また容量についても限定はされない。本発明の飲料を、炭酸入りのエナジードリンクとして提供する場合には、容器は缶や茶瓶が好ましく、容量は100〜500mlが好ましく、100〜200mlがより好ましい。 The type of container filled with the beverage of the present invention is not particularly limited, but glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel There is no limitation on the capacity. When the beverage of the present invention is provided as a carbonated energy drink, the container is preferably a can or a tea bottle, and the capacity is preferably 100 to 500 ml, more preferably 100 to 200 ml.
以下、実施例によって本発明を更に具体的に説明するが、これらの実施例は本発明を限定するものでない。なお、実施例中、アサイーパルプは、商品名「冷凍パルプ アサイー」((株)フルッタフルッタ製、Aランク、糖度実測値3.8°Bx)を、アサイー5倍濃縮エキスは、商品名「アサイー5倍濃縮エキスPD3053C」((株)フルッタフルッタ製、糖度実測値12.1°Bx)を、アサイー透明果汁は、商品名「アサイー透明果汁」(日進通商(株)製、糖度実測値1.0°Bx)を用いた。ここで、糖度(Bx)は20℃における糖用屈折計の示度であり、デジタル屈折計Rx-5000(アタゴ社製)を使用して20℃で測定した可溶性固形分量を意味する。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention. In the Examples, Acai Pulp is the trade name “Frozen Pulp Acai” (manufactured by Flutta Flutter, A rank, measured sugar content 3.8 ° Bx), Acai 5 times concentrated extract is trade name “Acai 5 times” "Concentrated extract PD3053C" (manufactured by Frutta Flutter Co., Ltd., measured sugar content 12.1 ° Bx), Acai Transparent Fruit Juice uses the product name "Acai Transparent Fruit Juice" (manufactured by Nisshin Tsusho Co., Ltd., measured sugar content 1.0 ° Bx) It was. Here, the sugar content (Bx) is an indication of a refractometer for sugar at 20 ° C., and means a soluble solid content measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.).
(実施例1〜4、比較例1〜4)アサイー入り非炭酸飲料
(1)試験サンプルの調製
アサイー5倍濃縮エキス2gに、果糖ぶどう糖液糖99g、10質量%クエン酸水溶液(以下、クエン酸水溶液と略す)20g、バナナピューレ10gを添加し十分に攪拌した。次にイオン交換水を用いて全量を950gとした後に、10質量%クエン酸三ナトリウム水溶液(以下、クエン酸三Na水溶液と略す)11.3gでpHを3.6に調整し、香料0.6gを添加した。続いて、イオン交換水を用いて全量を1000gとし、調合液を得た。得られた調合液を95℃達温にて殺菌した後、350mlのPETボトルにホットパック充填し、室温まで水冷し、アサイー入り非炭酸飲料の試験サンプルを調製した(実施例1)。
(Examples 1 to 4, Comparative Examples 1 to 4) Acai-containing non-carbonated beverage (1) Preparation of test sample Acai 5 times concentrated extract 2 g, fructose glucose liquid sugar 99 g, 10 mass% citric acid aqueous solution (hereinafter referred to as citric acid) 20 g of an aqueous solution) and 10 g of banana puree were added and stirred thoroughly. Next, after adjusting the total amount to 950 g using ion-exchanged water, the pH was adjusted to 3.6 with 11.3 g of a 10% by mass trisodium citrate aqueous solution (hereinafter abbreviated as tri-Na citrate aqueous solution), and 0.6 g of a flavor was added . Subsequently, the total amount was made 1000 g using ion-exchanged water to obtain a mixed solution. The obtained preparation was sterilized at a temperature of 95 ° C. and then filled into a 350 ml PET bottle in a hot pack and cooled to room temperature to prepare a test sample of non-carbonated beverage with acai (Example 1).
実施例2〜4、比較例1〜4は、実施例1の原料の一部を変更し、表1に示す配合率で使用する以外は、実施例1と同様にして試験サンプルを調製した。全ての試験サンプルについて、糖度は果糖ぶどう糖液糖量を調整して8°Bx、酸度はクエン酸水溶液量を調整して0.20質量%(クエン酸)、pHはクエン酸三Na水溶液を調整して3.6とした。 In Examples 2 to 4 and Comparative Examples 1 to 4, test samples were prepared in the same manner as in Example 1 except that a part of the raw material of Example 1 was changed and used at the blending ratio shown in Table 1. For all test samples, the sugar content is 8 ° Bx by adjusting the amount of fructose glucose liquid sugar, the acidity is 0.20% by mass (citric acid) by adjusting the amount of citric acid aqueous solution, and the pH is adjusted by adjusting the aqueous solution of 3N sodium citrate. 3.6.
(2)官能評価方法
(1)で調製したアサイー入り非炭酸飲料の試験サンプルの官能評価を行った。官能評価は習熟したパネル10名により、「アサイー風味がある」、「アサイー飲料らしい」、「外観のよさ」、「果汁感がある」について行い、下記の採点基準従って評価し点数化した。「アサイー風味がある」、「アサイー飲料らしい」、「果汁感がある」に関しては平均点が4点以上のものを、「外観のよさ」に関しては比較例1よりも点数が高いものを合格とした。
(2) Sensory evaluation method The sensory evaluation of the test sample of the non-carbonated beverage containing acai prepared in (1) was performed. The sensory evaluation was performed by 10 trained panelists on “Acai Flavor”, “Like Acai Beverage”, “Good Appearance”, and “Fruit Juice” and scored according to the following scoring standards. For “Acai flavor”, “Acai beverage-like”, “Fruit juice”, the average score is 4 or more, and “Good appearance” is higher than Comparative Example 1 did.
(採点基準:アサイー風味がある)
8点:そう思う
6点:ややそう思う
4点:どちらとも言えない
2点:ややそう思わない
0点:そう思わない
(Scoring criteria: acai flavor)
8 points: I think so 6 points: I think so slightly 4 points: I can't say either 2 points: I don't think so 0 points: I don't think so
(採点基準:アサイー飲料らしい)
8点:そう思う
6点:ややそう思う
4点:どちらとも言えない
2点:ややそう思わない
0点:そう思わない
(Scoring standard: It seems to be an acai drink)
8 points: I think so 6 points: I think so slightly 4 points: I can't say either 2 points: I don't think so 0 points: I don't think so
(採点基準:果汁感がある)
8点:そう思う
6点:ややそう思う
4点:どちらとも言えない
2点:ややそう思わない
0点:そう思わない
(Scoring criteria: fruit juice feeling)
8 points: I think so 6 points: I think so slightly 4 points: I can't say either 2 points: I don't think so 0 points: I don't think so
(採点基準:外観のよさ)
8点:よい
6点:ややよい
4点:どちらとも言えない
2点:やや悪い
0点:悪い
(Scoring criteria: good appearance)
8 points: Good 6 points: Slightly good 4 points: Cannot say either 2 points: Slightly bad 0 points: Bad
(3)結果
上記の官能評価の結果を下記表1に示す。なお、表1中の評価の点数は、上記の採点基準により、0〜8点を1点刻みで9段階評価した各パネルの平均点である。
(3) Results The results of the sensory evaluation are shown in Table 1 below. In addition, the score of the evaluation in Table 1 is an average score of each panel which is evaluated in 9 stages from 0 to 8 points in 1 point increments according to the above scoring criteria.
表1から明らかなように、アサイーエキスまたはアサイー透明果汁と果実ピューレとを併用した実施例1〜4は、アサイーパルプを使用した比較例1と同程度のアサイー風味があり、アサイー飲料らしさが感じられた。一方、アサイーエキスまたはアサイー透明果汁と果実ピューレとを併用しない比較例2〜4ではアサイー風味が十分に感じられなかった。 As is apparent from Table 1, Examples 1 to 4 using the acai extract or the acai transparent fruit juice and the fruit puree have the same acai flavor as the comparative example 1 using the acai pulp, and feel like an acai beverage. It was. On the other hand, the acai flavor was not sufficiently felt in Comparative Examples 2 to 4 in which the acai extract or the acai transparent fruit juice and the fruit puree were not used in combination.
また、外観のよさは、アサイーエキスまたはアサイー透明果汁と果実ピューレとを併用した実施例1〜4は、アサイーパルプを使用した比較例1に比べて大幅に改善された。図1に、アサイーエキスと果実(バナナ)ピューレを併用した実施例1の試験サンプルとアサイーパルプを使用した比較例1の試験サンプルの外観写真を示す。比較例1の試験サンプルでは、容器底面から見るとパルプ由来の黒色沈殿物が容易に確認されるだけでなく、容器上部の液面に黄色の脂肪が浮いているのが確認された。一方、実施例1の試験サンプルでは、ピューレ由来の沈殿物がわずかに確認されたものの、脂肪は全く確認されなかった。 Moreover, the external appearance of Examples 1-4 which used the acai extract or the acai transparent fruit juice and fruit puree was improved significantly compared with the comparative example 1 which uses an acai pulp. In FIG. 1, the external appearance photograph of the test sample of Example 1 which uses acai extract and fruit (banana) puree together, and the test sample of the comparative example 1 which uses acai pulp is shown. In the test sample of Comparative Example 1, not only the black precipitate derived from the pulp was easily confirmed when viewed from the bottom of the container, but it was also confirmed that yellow fat was floating on the liquid surface at the top of the container. On the other hand, in the test sample of Example 1, although a puree-derived precipitate was slightly confirmed, no fat was confirmed.
(実施例5〜9、比較例5〜6)アサイー入り炭酸飲料
(1)試験サンプルの調製
アサイー5倍濃縮エキス2gに、果糖ぶどう糖液糖99g、10質量%クエン酸水溶液(以下、クエン酸水溶液と略す)20g、バナナピューレ10gを添加し十分に攪拌した。次に、10質量%クエン酸三ナトリウム水溶液(以下、クエン酸三Na水溶液と略す)11.3g、香料0.6gを添加した。続いて、イオン交換水を用いて全量を650gとし、さらに炭酸水350gを添加して調合液(ガスボリューム2.0)を調製し、200ml容の缶に充填した。得られた調合液を65℃にて10分間殺菌し、室温まで水冷してアサイー入りの炭酸飲料の試験サンプル(pHは3.6)を調製した(実施例5)。
(Examples 5-9, Comparative Examples 5-6) Acai-containing carbonated beverage (1) Preparation of test sample Acai 5-fold concentrated extract 2 g, fructose glucose liquid sugar 99 g, 10% by mass citric acid aqueous solution (hereinafter referred to as citric acid aqueous solution) 20 g and banana puree 10 g were added and stirred thoroughly. Next, 11.3 g of a 10% by mass trisodium citrate aqueous solution (hereinafter abbreviated as tri-Na citrate aqueous solution) and 0.6 g of a fragrance were added. Subsequently, the total amount was made 650 g using ion-exchanged water, and 350 g of carbonated water was further added to prepare a preparation liquid (gas volume 2.0), which was filled into a 200 ml can. The obtained preparation liquid was sterilized at 65 ° C. for 10 minutes, and water-cooled to room temperature to prepare a test sample (pH 3.6) of a carbonated beverage containing acai.
実施例6〜9、比較例5〜6は、実施例5の原料の一部を変更し、表2に示す配合率で使用する以外は、実施例5と同様にして試験サンプルを調製した。全ての試験サンプルについて、糖度は果糖ぶどう糖液糖量を調整して8°Bx、酸度はクエン酸水溶液量を調整して0.20質量%(クエン酸)、pHはクエン酸三Na水溶液を調整して3.6とした。 In Examples 6 to 9 and Comparative Examples 5 to 6, test samples were prepared in the same manner as in Example 5 except that a part of the raw material of Example 5 was changed and used at the blending ratio shown in Table 2. For all test samples, the sugar content is 8 ° Bx by adjusting the amount of fructose glucose liquid sugar, the acidity is 0.20% by mass (citric acid) by adjusting the amount of citric acid aqueous solution, and the pH is adjusted by adjusting the aqueous solution of 3N sodium citrate. 3.6.
調製したアサイー入り炭酸飲料の試験サンプルの実施例1と同様にして官能評価を行った。結果を表2に示す。 Sensory evaluation was performed in the same manner as in Example 1 of the test sample of the prepared acai carbonated beverage. The results are shown in Table 2.
表2に示されるように、炭酸飲料においても同様に、アサイーエキス単独ではアサイー風味とアサイー飲料らしさが感じられない(比較例6)のに対し、果実ピューレを併用することでアサイーパルプを使用した比較例5と同程度まで改善されることが確認できた(実施例5〜9)。 As shown in Table 2, in the case of carbonated beverages as well, acai extract alone does not feel acai flavor and the likeness of acai beverage (Comparative Example 6), whereas acai pulp was used by using fruit puree in combination. It was confirmed that the level was improved to the same extent as in Comparative Example 5 (Examples 5 to 9).
(実施例10〜17)アサイーエキスと果実ピューレの配合率の検討
アサイー5倍濃縮エキスと果実(バナナ)ピューレの配合率を下記表3に示す配合率に変更する以外は、実施例1と同様にして試験サンプルを調製し、同様の方法で官能評価を実施した。結果を表3に示す。
(Examples 10 to 17) Examination of mixing ratio of acai extract and fruit puree Same as example 1 except changing the mixing ratio of acai 5 times concentrated extract and fruit (banana) puree to the mixing ratio shown in Table 3 below. A test sample was prepared and sensory evaluation was performed in the same manner. The results are shown in Table 3.
表3に示すように、飲料中のバナナピューレの含有率が0.1質量%〜5質量%である実施例10〜17では、アサイーパルプを使用した比較例1と同程度にアサイー風味及びアサイー飲料らしさが感じられた。また、バナナピューレの含有率の増加に伴い、アサイー風味及びアサイー飲料らしさが増すと共に、果汁感が増すことがわかった。 As shown in Table 3, in Examples 10 to 17 in which the content of banana puree in the beverage is 0.1% by mass to 5% by mass, the same acai flavor and acai as in Comparative Example 1 using acai pulp. I felt a beverage. In addition, it was found that the acai flavor and the acai beverage-like nature increased with the increase in the content of banana puree, and the fruit juice feeling increased.
本発明は、果汁飲料の製造分野において有効に利用できる。 The present invention can be effectively used in the field of manufacturing fruit juice beverages.
Claims (4)
以下の工程:
(1)アサイー果実から清澄処理によりアサイーパルプを除いてアサイー透明果汁を得るか、あるいは、アサイーパルプ又はアサイー透明果汁を水及び/又は有機溶媒で抽出してアサイーエキスを得る工程と、
(2)(1)で得られたアサイー透明果汁及び/又はアサイーエキスを前記飲料中の含有率が0.3質量%以上3質量%以下となるように添加し、バナナピューレを前記飲料中の含有率が0.1質量%以上5質量%以下となるように添加して混合する工程
を含む、アサイー入り飲料の製造方法。 A method for producing an acai-containing beverage that does not contain acai pulp,
The following steps:
(1) Acai pulp is removed from acai fruit by clarification to obtain acai transparent fruit juice, or acai pulp or acai transparent fruit juice is extracted with water and / or an organic solvent to obtain acai extract;
(2) The acai transparent fruit juice and / or acai extract obtained in (1) is added so that the content in the beverage is 0.3% by mass or more and 3% by mass or less, and banana puree is added in the beverage. step a including the content mixed by the addition to be 5 mass% or less than 0.1 wt%, the production method of the a Sai beverage.
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US9220291B2 (en) * | 2006-09-30 | 2015-12-29 | Tropicana Products, Inc. | Method of producing a reduced-calorie food product |
JP2011016727A (en) * | 2009-07-07 | 2011-01-27 | Oriza Yuka Kk | Melanogenesis inhibitor |
US20110206786A1 (en) * | 2010-02-23 | 2011-08-25 | Brett Justin West | Acai and Iridoid Based Formulations |
JP5119356B1 (en) * | 2011-09-13 | 2013-01-16 | 株式会社 伊藤園 | Containerized carbonated beverage and method for producing the same |
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