JP6362160B2 - Method for producing solid beverage - Google Patents

Description

  The present invention relates to a method for producing a molded solid beverage excellent in solubility and shape retention.

  Solid beverages that become beverages by pouring water or hot water are widely used all over the world because they are not only easy to use but also excellent in preservability. In particular, molded solid beverages are highly preferred because they do not have to worry about spilling or scattering powder to contaminate the surroundings.

  As a method for producing a molded solid beverage, the simplest method is known in which excipients (dextrin, starch, etc.) are dissolved in a liquid beverage and freeze-dried (for example, Patent Document 1). ). However, the solid beverages obtained in this way are generally fragile and many are not sufficiently soluble. Therefore, a method for producing a solid beverage having a porous structure has been developed by adding an emulsifier for food, performing an aeration treatment, and drying in a state containing a lot of bubbles (for example, Patent Document 2). . Such a solid beverage is excellent in solubility because of its large surface area, but it has been a problem that it is vulnerable to impact and easily broken.

On the other hand, a small amount of binder (usually a viscous water-soluble polymer) is added to the powder component, kneaded to obtain a highly viscous composition (raw material composition), and then compressed using a tableting machine. A method of obtaining a solid beverage having an arbitrary shape by molding has been developed. The solid beverage obtained by this method is very excellent in shape retention, but generally has low solubility, and moreover, it has a problem that it tends to cause lumps and unevenness in the kneading process (that is, it is difficult to homogenize the raw material composition). there were. In addition, since the raw material composition is difficult to separate from the mold after compression molding, it is usually necessary to coat the mold with a release agent or to extrude the raw material composition by sliding a part of the mold.
Among these, it has been reported that the low solubility can be improved by increasing the blend of the water-soluble polymer blended as an excipient or a binder. In Patent Document 3, 10 to 41% by mass of starch, pullulan, and / or microcrystalline cellulose is blended with green tea powder, and compression-molded with a tableting machine to produce an easily soluble tablet solid beverage. In Patent Document 4, a specific excipient (a dextrin having a low glycation degree having a DE value of 8 to 30) and a binder (malt sugar) are used in combination at a specific blending ratio, and compression molding is performed with a tableting machine. However, it has been reported that a solid beverage having excellent solubility can be obtained.

  However, no effective means has been reported for eliminating lumps and unevenness that occur during the kneading process. Moreover, there is a possibility that the use of the release agent impairs the taste of the solid beverage, and the corner of the solid beverage may collapse due to the above-described extrusion operation, and the commercial value may be impaired.

  Under such circumstances, this is a method for producing a solid beverage excellent in solubility and shape retention by compression molding, and a high viscosity raw material composition can be easily and uniformly kneaded without causing lumps and unevenness. In addition, there has been a strong demand for a production method capable of releasing from a mold without requiring a release agent or an extrusion operation.

JP 2003-52316 A Japanese Patent No. 4460991 JP 2012-24070 A JP 2012-170397 A

  The present invention has been made in view of the problems of the prior art, and can easily homogenize a high-viscosity raw material composition by kneading, and can be released without requiring a release agent or an extrusion operation. It aims at providing the manufacturing method of the solid beverage which is excellent in solubility and preserving.

  As a result of intensive studies by the present inventor to achieve the above object, high saccharification in which the content of maltitol and maltotriitol in the sugar alcohol composition is 30 to 60% by mass as a binder with respect to the powder component It has been found that when the reduced starch saccharified product and water are mixed and kneaded in a specific amount ratio, the raw material composition can be easily made uniform without causing lumps and unevenness. Furthermore, it has been found that the raw material composition can be easily released when the mold is inverted after compression molding and given vibration, and the solid beverage thus produced has excellent solubility and shape retention. The present invention has been completed.

That is, according to the present invention, the following steps (i) to (iii):
(I) a step of kneading and homogenizing a raw material composition comprising the following components (A) to (C);
(A) a powder composition comprising a dry powder of a plant and / or plant extract, and a saccharide having 2 or less sugars,
(B) high saccharified reduced starch saccharified product in which the content of maltitol and maltotriitol is 30 to 60% by mass in the sugar alcohol composition;
(C) water,
When the mass of (A) is 100% by mass,
(B) solid content mass is 0.5-3.0 mass%, and
(B) solid content mass / (total mass of (B) and (C)) is 1 / 7.0 to 1 / 1.5,
(Ii) a step of releasing the mold after compression molding the raw material composition;
(Iii) drying the raw material composition;
Are provided in order of (i)-(iii), The manufacturing method of a solid drink characterized by the above-mentioned is provided.

In the step (ii), the raw material composition may be compression-molded using a mold not coated with a release agent, and the raw material composition may be released without being extruded from the mold. .
Moreover, the said component (A) is a powder composition which contains 2.5-40.0 mass% of dry powders of a plant and / or a plant extract, and 60.0-97.5 mass% of saccharides of 2 or less sugars. It is preferable that
And sucrose and / or glucose can be used suitably as saccharides below 2 saccharides in the said component (A).

  The present invention provides a method for easily producing a solid beverage that is easily dissolved in cold water and hot water and has excellent shape retention by compression molding. In the production method according to the present invention, the raw material composition can be easily homogenized by kneading and can be easily released.

Hereinafter, preferred embodiments of the present invention will be described.
<Solid beverage>
The “solid beverage” in the present invention is a solid composition which dissolves or uniformly disperses when water or hot water is added to form a beverage. The “molded solid beverage” means a composition obtained by molding the solid composition into an arbitrary shape.
The solid beverage according to the present invention is a solid beverage in which a raw material composition comprising the following components (A) to (C) is molded by compression molding. In the present application, a composition in which all components of a solid beverage are mixed is called a “raw material composition”. Hereinafter, the components of the solid beverage of the present invention will be described in detail.

・ Ingredient (A)
The component (A) in the present invention is a powder composition containing a dry powder of a plant and / or plant extract and a saccharide having 2 or less sugars. Among these, the former (namely, dry powder of a plant and / or a plant extract) is a main component that characterizes the flavor of the solid beverage of the present invention. As the said plant, the plant conventionally used as food-drinks can be used, and as such an example, tea leaves (including Japanese tea, Chinese tea, tea leaves for tea), fruits, coffee beans, perfume plants (cinnamon bark) And dry powder such as cherry leaves) and / or powder obtained by drying the extract of the plant. Among these, as the dry powder of the plant, the dry powder of tea leaves represented by Matcha is preferable. The dry powder of the plant extract is preferably a tea extract typified by green tea, sencha or the like and / or a spray-dried powder of fruit juice, or a freeze-dried powder. These dry powders may contain excipients.
Examples of the saccharides having 2 or less sugars include disaccharides such as sucrose (including sugar, powdered sugar and granulated sugar), maltose, lactose and trehalose, and monosaccharides such as glucose, fructose and galactose. Of these, sucrose is preferred as the disaccharide, and glucose is preferred as the monosaccharide.
In addition to the above, various powder components conventionally used in beverages can be blended within a range that does not impair the effects of the present invention. Examples of such components include saccharides having 3 or more sugars (oligosaccharides, powder cake, dextrin, etc.), (artificial) sweeteners, dairy products, thickeners, emulsifiers, salts, flavorings, coloring agents, acidulants, Examples thereof include food additives such as pH adjusters, antioxidants, and preservatives.

The content of the dry powder of the plant and / or plant extract in the component (A) of the present invention is preferably 2.5 to 40.0% by mass, more preferably 4.0 to 30.0% by mass, most preferably Preferably it is 5.0-20.0 mass%. Moreover, 60.0-97.5 mass% is preferable, and, as for content of the said saccharide below 2 sugars, More preferably, it is 70.0-90.0 mass%. And it is suitable that the water content of a component (A) is 5 mass% or less.
In addition, in this application, the component which consists of a dry powder of the said plant and / or a plant extract, and a part of arbitrary components and characterizes the flavor of a solid drink may be called "... flavor premix".

・ Ingredient (B)
Component (B) in the present invention has a sugar alcohol composition in which the content of disaccharide alcohol (maltitol) and trisaccharide alcohol (maltotriitol) is 30-60% by mass, preferably 33-55% by mass, More preferred is a highly saccharified and reduced starch saccharified product of 35 to 53% by mass. When the disaccharide and trisaccharide alcohol content is lower than 30% by mass, lumps and unevenness are likely to occur in the process of kneading the raw material composition, and those having a content higher than 60% by mass are used. In such a case, it tends to be difficult to release after compression molding.
Examples of the high saccharified reduced starch saccharified product that can be used in the present invention include Amamiru (solid content: 70 ± 1 mass%, sugar alcohol composition: monosaccharide alcohol: 46-49 mass%, 2 Sugar alcohol: 30 to 40% by mass, trisaccharide alcohol: 5 to 13% by mass, and tetrasaccharide alcohol or more: 4 to 10% by mass) can be preferably used.
In addition, when using a powdery product as said component (B), after dissolving this product in a suitable solvent (preferably water), it can use for this invention.

・ Ingredient (C)
The component (C) in the present invention is water, and distilled water, ion exchange water, reverse osmosis water and the like can be suitably used.

  In the present invention, when the mass of the component (A) is 100 mass%, the mass of the solid content of the component (B) is preferably 0.5 to 3.0 mass%, more preferably 0. 0.7 to 2.9% by mass. Moreover, the solid content mass of (B) occupying the total mass of (B) and (C) (that is, the solid content mass of (B) / (the total mass of (B) + (C))) is 1/7. It is preferably 0 to 1 / 1.5, more preferably 1 / 6.0 to 1 / 2.0, and most preferably 1 / 5.7 to 1 / 1.9. Even if the solid content mass of the component (B) is within the above range, if the solid content mass of (B) in the total mass of the components (B) and (C) is greater than 1 / 1.5, A solid beverage with excellent shape retention may not be obtained.

  The solid beverage according to the present invention is formed by compression molding using a general-purpose tableting machine or food press machine, or by pressing by hand, so that a trapezoidal shape, a cube shape, a tablet shape, a (semi) spherical shape, a hexagonal column shape, It can be formed into any shape.

  The solid beverage according to the present invention dissolves quickly in cold water (4 ° C.) to hot water (100 ° C.) to provide a beverage with excellent flavor.

Next, the manufacturing method of the solid drink which concerns on this invention is demonstrated.
<Method for producing solid beverage>
The solid beverage according to the present invention can be easily produced through the following steps (i) to (iii).
(I) Step of kneading and homogenizing the raw material composition In this step, the components (A) to (C) described above are mixed and kneaded to obtain a uniform composition. A general-purpose powder mixer (for example, a mixer manufactured by Aikosha Seisakusho Co., Ltd.) can be used for the mixing and kneading. Although not necessarily an essential step, it is more preferable to add and knead the components (B) and (C) with stirring to the component (A) because the time required for kneading may be shortened.
(Ii) Compression molding and release process of raw material composition The raw material composition that has undergone step (i) can be molded by a general-purpose method (or manual pressing) using a tableting machine or a press. For example, the raw material composition can be suitably molded by filling the mold and pressurizing with a press.
After molding, the raw material composition can be released from the mold by turning the mold upside down and applying light vibrations to the mold. In the present invention, it is not necessary to coat the mold with a release agent, and it is not essential to extrude the raw material composition by sliding a part of the mold.
(Iii) Drying process of raw material composition It is the process of drying the raw material composition which passed through process (ii) using a general purpose dryer, and obtaining a solid drink.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited by these examples. In addition, the compounding quantity in a following example is the mass% unless there is particular notice.

[Examination 1: Examination of type of binder]
A powdered green tea premix having the following composition was prepared to prepare a powder composition (A). Subsequently, a matcha-flavored solid beverage was prepared according to the following production method, and the following items were evaluated. The results are shown in Table 1.

<Composition of Matcha flavor premix>
Ingredient Mass (g)
Matcha (Matcha ST-G, Marukabu Sato Tea Co., Ltd.) 9.6
Green tea extract powder (sencha DG-SP100, manufactured by Nikken Foods) 5.6
Artificial sweetener (Sun Sweet SA-8020, manufactured by Saneigen FFI Co., Ltd.)
2.4
Cherry leaf extract powder (Sakura leaf extract E2, manufactured by Sato Food Industry Co., Ltd.) 1.6
Cinnamon (Keihi powder, manufactured by Nippon Powder Chemical Co., Ltd.) 0.8
Total 20.0g

<(A) Preparation of powder composition>
By adding 40.0 g of granulated sugar and 40.0 g of glucose to 20.0 g of the matcha-flavored premix, (A) 100.0 g of a powder composition was obtained.

<Manufacturing method of matcha flavored solid beverage>
About (A) powder composition 100.0 g, (B) water, and a composition (that is, a raw material composition) in which the binder shown in Table 1 is mixed, about 3 using a mixer manufactured by Aikosha Seisakusho. Kneaded for a minute. The kneaded raw material composition was filled in a mold and pressed by hand from above to be molded. Next, the mold was turned upside down, and the bottom surface was tapped with a plastic hammer to release the raw material composition from the mold. Then, it was moved into a dryer and dried (2 to 3 hours at 80 to 90 ° C.) to obtain a trapezoidal (upper surface: 18 × 18 mm, bottom surface: 22 × 22 mm, height 10 mm) solid beverage.

<Evaluation items>
About the manufacturing process-Homogenization by kneading The state of the raw material composition after kneading was observed and evaluated according to the following criteria.
○: A uniform mixture free from lumps and unevenness was obtained.
Δ: Dama or unevenness was observed.
X: Dama and unevenness were observed.
-Ease of mold release ○: The mold was released by lightly hitting the bottom of the mold with a plastic hammer several times.
Δ: Although the mold was not released even if the bottom surface of the mold was lightly hit with a plastic hammer several times, it was released when struck.
X: Even if the bottom surface of the mold was hit with a plastic hammer, it was not released.

About shape retention of solid beverage-Surface ○: Even if the surface of the solid beverage was rubbed with a finger, the surface did not collapse.
Δ: When the surface of the solid beverage was rubbed with a finger, the surface collapsed somewhat.
X: When the surface of the solid beverage was rubbed with a finger, the surface collapsed.
・ Hardness ○: Even if the side of the solid beverage was picked up with the thumb and forefinger and lifted, it did not collapse.
X: The solid beverage collapsed when lifted by pinching the side with the thumb and forefinger.

About solubility of solid beverage Put one solid beverage in a glass beaker, pour 160 ml of cold water (4 ° C) or hot water (80 ° C), and visually observe the degree of dissolution and dispersion after 60 seconds while stirring with a spatula. Judged.
○: No undissolved lump was observed, and it was completely dissolved and dispersed.
X: Visible lumps were observed.

As shown in Table 1, when 2.0 mass% of water is blended with respect to the powder composition (A), a uniform raw material composition can be easily obtained by kneading, and release after compression molding is performed. The mold was easy, but the obtained solid beverage had a rough surface and easily collapsed (Comparative Example 1). Therefore, when the amount of the water was increased to 4.0% by mass, the shape retention of the solid beverage was improved, but the kneaded raw material composition became sticky and did not easily fall out of the mold ( Comparative Example 2).
Next, it decided to manufacture using the binder generally used for solid drink and sugar molding. In the raw material composition containing 2.0% by weight of pregelatinized starch and 2.0% by weight of water, lumps and unevenness are likely to occur during the kneading process, resulting in poor shape retention of the resulting solid beverage ( Comparative Example 3). In addition, when 2.0% by mass of high saccharified starch saccharified product (ie, starch syrup) and 2.0% by mass of water are mixed, it becomes easier to cause lumps and unevenness in the kneading process, and it is difficult to release. Furthermore, a solid beverage having a crisp surface was obtained (Comparative Examples 4 and 5).

  In contrast, when 2.0% by mass of high-saccharified reduced starch saccharified product and 2.0% by mass of water are mixed and kneaded, the powder components quickly become familiar and no lumps or unevenness occur, and a uniform raw material composition The product could be easily obtained, and the mold release was easy. Furthermore, the solid beverage had a moist surface and did not collapse even when rubbed with a finger, had sufficient hardness, and was excellent in shape retention (Example 1). However, when the high-saccharified reduced starch saccharified product was replaced with sorbitol, which is one of the constituent components, the raw material composition after kneading was too moist and difficult to fall out of the mold (Comparative Example 6). . Moreover, when the high saccharified reduced starch saccharified product was replaced with a low saccharified reduced starch saccharified product, mold release was easy, but lumps and unevenness were likely to occur during kneading (Comparative Example 7).

The high-saccharified reduced starch saccharified product is composed of 46-49 mass% monosaccharide alcohol (sorbitol), 30-40 mass% disaccharide alcohol (maltitol), trisaccharide alcohol (maltotriitol) in the sugar alcohol composition. It contains 5 to 13% by mass and 4 to 10% by mass of tetrasaccharide alcohol or more. And the low saccharified reduced starch saccharified product is mainly tetrasaccharide alcohol or more (about 70% by mass or more), and the content of monosaccharide alcohol, disaccharide alcohol or trisaccharide alcohol is 2 to 5% by mass, 9 to 9% respectively. They are 13 mass% and 11-16 mass%. In addition, the present inventor has confirmed that when a sugar alcohol having 4 or more sugars is used, it is not compatible with the powder component and is likely to cause lumps (results not disclosed).
Therefore, from the above results, in order to obtain both the resistance to lumps and unevenness in the kneading process and the ease of mold release after compression molding, in the sugar alcohol composition, disaccharide alcohol (maltitol) and trisaccharide alcohol ( It was revealed that a high saccharified reduced starch saccharified product containing about 30 to 60% by mass, preferably about 35 to 53% by mass of maltotriitol) may be used.
Generally, the reduced starch saccharified product is not used as a binder for molding a solid beverage or sugar. In addition, since the above effect was not obtained with the high saccharified starch saccharified product having the same degree of viscosity as that of the highly saccharified reduced starch saccharified product (Comparative Example 5), the above effect is merely related to the viscosity of the compound added as a binder. It is thought not to be caused.

  From the above, when a high-saccharified reduced starch saccharified product containing about 30 to 60% by mass of maltitol and maltotriitol in a sugar alcohol composition and water are used as a binder to the powder composition, water and irregularities are mixed during the kneading process. It was shown that the raw material composition can be easily homogenized without causing fragility, release after compression molding is easy, and a solid beverage having excellent shape retention and solubility can be obtained.

[Examination 2: Examination of amount of binder]
Next, the amount of (B) water and (C) high saccharified reduced starch saccharified product was examined.

As shown in Table 2, the high saccharified reduced starch saccharified product is 1.0 to 4.0% by mass (0.7 to 2.8% by mass in terms of solid content) with respect to the mass of the powder component, When mixed with water and 4.0% by mass and kneaded, the raw material composition can be easily homogenized and released, and a solid beverage excellent in shape retention and solubility was obtained ( Example 1-3). The same result was obtained when the high saccharified reduced starch saccharified product was kneaded with 4.0 mass% (2.8 mass% in terms of solid content) and 6.0 mass% combined with water. Was obtained (Example 4). About these raw material compositions, the solid content mass of the high saccharification / reduction starch saccharification product and the total mass of the saccharification / reduction starch saccharification product (ie, the solid content mass of (B) / ((B) and (C) The total mass)) is calculated to be 1 / 5.71 to 1 / 1.90.
On the other hand, when only 4.0% or 6.0% by mass of the high saccharified reduced starch saccharified product was blended, it was easy to homogenize and release the raw material composition, but it was a solid having excellent shape retention. Beverages could not be obtained (Comparative Examples 8 and 9). In addition, the value of (B) solid content mass / (total mass of (B) and (C)) in these raw material compositions is 1 / 1.43 or more. Moreover, when 2.0-6.0 mass% was mix | blended only with water, the solid drink excellent in shape retention property was not able to be obtained (Comparative Examples 1, 2, 10, and 11).

  Therefore, a high saccharified reduced starch saccharified product in which the content of maltitol and maltotriitol is 30 to 60% by mass in the sugar alcohol composition with respect to the powder component has a solid content of 0.5 to 3.0% by mass ( More preferably, within the range of 0.7 to 2.8% by mass), the ratio of the solid content mass to the total mass of the high saccharified reduced starch saccharified product and water is 1 / 7.0 to 1 / 1.5. (More preferably, 1 / 6.0 to 1 / 2.0), the raw material composition can be easily homogenized by kneading without requiring a release agent or an extrusion operation at the time of mold release. It was shown that a solid beverage excellent in shape retention and solubility can be produced.

  In addition, as mentioned above, in the said Example, shaping | molding of a raw material composition is performed by the manual pressing (about 0.2-0.8 bar), and if a predetermined amount of the binder which concerns on this invention is used, a tableting machine will be used. It was also shown that a solid beverage having excellent shape retention can be produced without using a high pressure.

  Hereinafter, the present invention will be described with further examples, but the present invention is not limited thereto. In addition, in the manufacturing process of the solid beverage of Example 5-10 below, the release of the raw material composition after homogenization and compression molding by kneading is easy, and the obtained solid beverage has solubility and shape retention. It was excellent.

Example 5: Sencha-flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Sencha extract dry powder (Deep steamed Sencha extract H, manufactured by Senba Saccharification Co., Ltd.) 20.0
Granulated sugar 40.0
Glucose 40.0
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
Using the same method as in Example 1, a trapezoidal solid beverage was produced.

Example 6: Tea-flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Black tea extract dry powder (black tea extract powder N, manufactured by Sato Food Industry Co., Ltd.) 20.0
Black tea extract dry powder (black tea extract B0101, manufactured by Sato Food Industry Co., Ltd.) 20.0
Granulated sugar 30.0
Glucose 30.0
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
Using the cube mold in the production method of Example 1, a cube-shaped solid beverage was produced.

Example 7: Apple flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Apple juice powder (Tsugaru apple C82, manufactured by Sato Foods Co., Ltd.) 17.3
Lemon juice powder (Lemon C54, manufactured by Sato Foods Co., Ltd.) 2.3
Apple flavor 0.3
Neckless pigment (red) 0.5
Granulated sugar 39.8
Glucose 39.8
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
Using the same method as in Example 1, a hexagonal columnar solid beverage was produced.

Example 8: Orange flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Orange juice powder (Orange C88, manufactured by Sato Foods Co., Ltd. 13.2
Lemon juice powder (Lemon C54, manufactured by Senba Saccharification Co., Ltd.) 2.9
Orange flavor 0.3
Neckless pigment (red) 0.5
Neckless pigment (yellow) 0.5
Granulated sugar 41.3
Glucose 41.3
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
A hemispherical solid beverage was produced using the same method as in Example 1.

Example 9: Lemon-flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Lemon juice powder (Lemon C54, manufactured by Senba Saccharification Co., Ltd.) 10.0
Citric acid powder 5.4
Lemon flavor 1.6
Artificial sweetener (Sun Sweet SA-8020, manufactured by Saneigen FFI Co., Ltd.)
1.3
Neckless pigment (yellow) 0.5
Granulated sugar 40.6
Glucose 40.6
Total 100.0
Ingredient (B)
Highly saccharified and reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 1.5
Ingredient (C)
Ion exchange water 1.5
<Method for producing solid beverage>
Using the same method as in Example 1, a trapezoidal solid beverage was produced.

Example 10: Matcha-flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Matcha (Matcha ST-G, Marukabu Sato Tea Co., Ltd.) 2.5
Granulated sugar 47.5
Glucose 50.0
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
Using the same method as in Example 1, a trapezoidal solid beverage was produced.

Claims (4)

A method for producing a solid beverage, comprising the following steps (i) to (iii):
(I) a step of kneading and homogenizing a raw material composition comprising the following components (A) to (C);
(A) a powder composition comprising a dry powder of a plant and / or plant extract, and a saccharide having 2 or less sugars,
(B) Highly saccharified reduced starch saccharified product in which the total content of maltitol and maltotriitol is 30 to 60% by mass in the sugar alcohol composition,
(C) water,
When the mass of (A) is 100% by mass,
The solid content mass of (B) is 0.7 to 2.8% by mass , and
(B) solid content mass / (total mass of (B) and (C)) is 1 / 6.0 to 1 / 2.0 ,
(Ii) a step of releasing the mold after compression molding the raw material composition;
(Iii) drying the raw material composition;
In the order of (i)-(iii), The manufacturing method of a solid drink characterized by the above-mentioned. The step (ii) is a step of performing compression molding of the raw material composition using a mold not coated with a release agent, and releasing the raw material composition without extruding it from the mold.
The manufacturing method of the solid drink of Claim 1. The component (A) is a powder composition containing 2.5 to 40.0% by mass of a dry powder of a plant and / or plant extract, and 60.0 to 97.5% by mass of a saccharide having 2 or less sugars.
The manufacturing method of the solid drink of Claim 1 or 2. The saccharide having 2 or less sugars in the component (A) is sucrose and / or glucose.
The manufacturing method of the solid drink in any one of Claims 1-3.