JP6401325B2 - Beverage texture imparting method, beverage and production method thereof - Google Patents

Description

  The present invention relates to a beverage texture imparting method, a beverage and a production method thereof.

A wide variety of foods and drinks are distributed in the world, and what is commonly required for them is the taste. In general, elements constituting the taste of food and drink are classified hierarchically, and specifically, “basic taste”, “taste”, “flavor” and “taste”. The “basic taste” is also referred to as basic 5 tastes, and means sweet taste, sour taste, salty taste, bitter taste, and umami taste. “Taste” means taste, and includes not only basic taste but also skin sensations such as pungent taste and astringency. “Taste” means “
In addition to “taste” (taste), it refers to a sensation including an olfactory scent. “Food taste” means “taste” as well as tactile texture (texture), temperature, visual color and shape, and the like including auditory mastication sounds.

In recent years, beverages containing solids have been widely distributed. In addition, with the diversification of consumer preferences, the food textures that are appealed for are diverse. For example, it is chewing, thick and rough, and crispy texture. Specifically, the texture imparting method in the beverage is as follows.

Patent Document 1 discloses a combination of calcium and a solid material having a size enough to feel chewing. Patent Document 2 discloses the particle size and content of the pulp fraction. Patent Document 3 discloses the blending of cut vegetables and fruits soaked in an organic acid solution.

Japanese Patent Laying-Open No. 2005-348652 International Publication No. 2005/067740 JP 59-025673 A

The problem to be solved by the present invention is that in a beverage containing pepo pumpkin,
It is to make it easy to drink as a beverage. Peppo pumpkin maintains its hardness even when heated. Furthermore, the flavor peculiar to the peppo pumpkin is hardly felt. for that reason,
It is useful as a material that provides a texture. However, since the hardness is maintained, there is a problem that in some cases, it becomes difficult to drink.

Based on the above, the inventors of the present application have intensively studied and found out the balance between the breaking strength and the blending amount. That is, by defining the breaking strength and the blending amount of the peppo pumpkin pulp, it is possible to achieve both a chewy texture and ease of drinking as a beverage. Based on these, the present invention is defined as follows.

It is at least the combination that constitutes the beverage texture imparting method according to the present invention. What is blended in this step is the fruit of the peppo pumpkin, which is solid and heated. The [A] breaking strength (N) and the [B] blending amount (%) of the flesh satisfy the following conditions with the exponential function notation of natural logarithm e as exp ().

[B] ≦ 292.34exp (−0.301 [A]), and
[B] ≧ 17.001exp (−0.211 [A]), and
[B] ≦ 20
In the method, it is preferable that [A] and [B] satisfy the following conditions.

[B] ≦ 292.34exp (−0.301 [A]), and
[B] ≧ 28.489exp (−0.258 [A]), and
[B] ≦ 20
In the method, it is preferable that [A] satisfies the following conditions.

2.6 ≦ [A] ≦ 11.2
The beverage according to the present invention contains at least a peppo pumpkin pulp that is solid and heated. Here, [A] breaking strength (N) of the pulp and [
B] The blending amount (%) satisfies the notation of exponential function of natural logarithm base e as exp (),
It is the next condition.

[B] ≦ 292.34exp (−0.301 [A]), and
[B] ≧ 17.001exp (−0.211 [A]), and
[B] ≦ 20
In the beverage, [A] and [B] preferably satisfy the following conditions.

[B] ≦ 292.34exp (−0.301 [A]), and
[B] ≧ 28.489exp (−0.258 [A]), and
[B] ≦ 20
In the beverage, the [A] preferably satisfies the following conditions.

    2.6 ≦ [A] ≦ 11.2.

What constitutes the method for producing a beverage according to the present invention is at least a blend. What is blended in this step is the fruit of the peppo pumpkin, which is solid and heated. The [A] breaking strength (N) and the [B] blending amount (%) of the flesh satisfy the following conditions with the exponential function notation of natural logarithm e as exp ().

[B] ≦ 292.34exp (−0.301 [A]), and
[B] ≧ 17.001exp (−0.211 [A]), and
[B] ≦ 20
In the manufacturing method, it is preferable that [A] and [B] satisfy the following conditions.

[B] ≦ 292.34exp (−0.301 [A]), and
[B] ≧ 28.489exp (−0.258 [A]), and
[B] ≦ 20
In the manufacturing method, it is preferable that [A] satisfies the following conditions.

    2.6 ≦ [A] ≦ 11.2.

It is heating that further constitutes the manufacturing method. It is the peppo pumpkin pulp that is heated in this process, and the time is before the blending.

The present invention makes it possible to satisfy both crunchiness and ease of drinking as a beverage in a beverage containing a peppo pumpkin.

Schematic diagram of beverage production method according to the present embodiment Relationship diagram between breaking strength and blending amount in this embodiment Relationship diagram between breaking strength and blending amount in this embodiment

<Beverage according to the present embodiment>
An example of a beverage according to the present embodiment (hereinafter referred to as “the present beverage”) is a vegetable-containing beverage. Examples of vegetable-containing beverages include vegetable juice, vegetable mixed juice, and vegetable fruit mixed juice.

<Ingredients for this beverage>
The main raw materials and materials (hereinafter referred to as “raw materials”) of the food and drink are mainly vegetables, fruits (fruits), and processed products thereof, and among them, a peppo pumpkin described later is characteristic. The ingredients do not exclude seasonings, food additives, and other food materials. The form of these raw materials is not limited, and may be solid or liquid (for example, concentrated liquid). Examples of solids of vegetables and fruits include juice residue, rough crushed material, and dice cut.

<Peppo Pumpkin>
The pepo pumpkin is a vegetable and is of the cucurbitaceae genus Pepo pumpkin. The characteristics of peppo pumpkin are (1) unique texture, (2) firmness even when heated, (3) low pumpkin flavor, and (4) light color. Prominent in these properties are seeded edible pumpkin pumpkins. The seed-edible pepo pumpkin is a pepo pumpkin that is mainly eaten (for example, for supplements). In other words, the peppo pumpkin pulp has been discarded. An example of the production area of pepo pumpkin
These include the People's Republic of China and Japan. Examples of production areas in Japan are Hokkaido, Aomori Prefecture, etc. Among them, the ones that are easily available are the peppo pumpkins from Hokkaido.

<Vegetables other than pepo pumpkin>
Examples of vegetables other than pepo pumpkin include solanaceae vegetables, sericaceae vegetables, red crustaceae vegetables, asteraceae vegetables, liliaceae vegetables, cucurbitaceae vegetables, lindenaceae, scorpionaceae, ginger family, perilla family, etc. From these, one or more are selected. As a precaution, examples of solanaceous vegetables are eggplant, paprika, peppers, and the like. Examples of celery family vegetables include celery, ashitaba, and parsley. Examples of red crustacean vegetables are spinach and beet. Examples of asteraceae vegetables include lettuce, sengoku, salad na, burdock, mugwort and the like. Examples of liliaceae vegetables are onion, garlic, leek, leek and the like.
Examples of cucurbitaceae vegetables include cucumbers, bitter cucumbers, and tougans. Examples of lindenaceae include Morohaya. For example, Asparagus or the like.
Examples of the ginger family include ginger and ginger. Examples of Labiatae include perilla, rosemary, thyme and peppermint.

<Fruit (fruit)>
Examples of fruits are citrus fruits, apples, plums, peaches, cherries, apricots, plums, prunes, comecum, pears, pears, loquats, strawberries, raspberries, blackberries, cassis,
Cranberries, blueberries, melons, watermelons, kiwi fruits, pomegranates, grapes, bananas, guava, acerola, pineapple, mango, passion fruit, litchi, etc., one or more of which are selected. Examples of citrus fruits are lemons,
Examples include orange, navel orange, grapefruit, mandarin orange, lime, sudachi, yuzu, shikuwasha, and tankan.

<Condiments>
Examples of seasonings include salt, sugar, vinegar, and spices. Examples of food additives include fragrances, colorants, pH adjusters, antioxidants, preservatives, emulsifiers, and nutrient enhancers. However,
These food additives are preferably not added as much as possible.

<Sugar content (Brix)>
The sugar content of the present beverage is not particularly limited, but is preferably 5.0 degrees or more and 15.0 degrees or less, and more preferably 5.0 degrees or more and 10.0 degrees or less. The method for measuring Brix may be a known method. An example of the measuring means is an optical refractometer (manufactured by NAR-3T ATAGO).

<Acidity of this beverage>
Although the acidity of this drink is not specifically limited, Preferably it is 0.2% or more and 0.8% or less,
More preferably, it is 0.2% or more and 0.6% or less. Acidity means the concentration (%) in terms of citric acid calculated by a titration method using a 0.1 mol / L sodium hydroxide standard solution.

<PH of the beverage>
Although the pH of this drink is not specifically limited, Preferably it is 3.6 or more and 5.0 or less, More preferably, it is 3.6 or more and 4.6 or less. An example of the measuring means is a pH meter (pH ME
TER F-72 manufactured by HORIBA).

<Outline of manufacturing method of this beverage>
FIG. 1 shows a flow of a method for producing the present beverage (hereinafter referred to as “the present production method”). This manufacturing method consists of peeling (S10), seed cotton removal (S20), cutting (S30), heating (S4)
0), formulation / preparation (S50), and sterilization and filling (S60).

<Peeling (S10)>
The purpose of peeling the peppo pumpkin is to stabilize the color. Peppo pumpkin skin presents
Deep green. The appearance of a foreign object is caused by the skin mixing. That is, when it uses without peeling, a black spot is scattered on this processing raw material or this food / beverage product.
The method of peeling can be a known method regardless of whether it is manual or automatic. For example, the blade is applied to the rotated raw material.

<Seed cotton removal (S20)>
The purpose of removing peppo pumpkin seeds and cotton is to stabilize the texture. The difference between seed cotton and pulp is the texture. The method of removing seed cotton may be a known method regardless of whether it is manual or automatic. In carrying out this step, it is preferable to cut the raw material into half or quarter size.

<Cutting (S30)>
The purpose of cutting the peppo pumpkin pulp is to adjust the texture. One of the elements that make up the texture is the size of the solid. By adjusting the size of the solid, a desired texture can be imparted to the food or drink. What is obtained by cutting is a cut piece of peppo pumpkin, and the maximum width of the pulp is 1 to 5 millimeters. If the length is less than 1 mm, the texture is inferior. When the length exceeds 5 millimeters, it becomes difficult to eat and drink. A known method may be used for cutting the peppo pumpkin. Examples of the cutting means include a micrograder, a die cutter, and a commitrol. Further, the cutting step may be performed through one step or two or more steps.

<Heating (S40)>
The purpose of heating the cut pulp is to adjust the texture. The method of heating is not questioned, and specifically, steam, hot water or the like. In this step, the product temperature and time are controlled. What is product temperature?
The temperature at the center of the peppo pumpkin. The time is the time after the target product temperature is reached.
For the sake of convenience, the temperature of the heat medium and the exposure time may be actually controlled. The heating temperature is not less than 50 degrees and not more than 100 degrees, and may be set as appropriate from among them. The heating time is not less than 1 minute and not more than 60 minutes, and may be set as appropriate.

<Formulation / Formulation (S50)>
The purpose of blending the cut pepo pumpkin is to give a texture to the food or drink. The destination for blending the cut pepo pumpkin is other raw materials. It is this beverage that is obtained by blending in this way. For specific values of the amount of pepo pumpkin in this beverage,
Although mentioned later, Preferably it is 1.6% or more.

<Sterilization and filling (S60)>
In this production method, the food or drink is sterilized and filled. These methods may be known methods such as a hot pack (Japanese Patent Publication No. 7-85708). Sterilization conditions follow various standards (in-house standards, industry standards, etc.). This food / beverage product is packaged after sterilization. Here, the container is sealed. Examples of containers include plastic cups, metal cans, paper containers, plastic bottles, bottles and the like. The paper container includes a paper container, and means for protecting the inside is a metal foil, a plastic film, or the like, but is not limited thereto.

<Break strength>
The breaking strength is a maximum load and a value measured by a creep meter. The type of the creep meter is not limited, but is exemplified by a tabletop physical property measuring instrument, RHEONER II series RE2-30005C (Yamaden Co., Ltd.). The method for calculating the breaking strength is represented by an average of measured values at 10 edible portions, with the maximum value at the plunger load being the maximum load (N). Although the concrete numerical value of the breaking strength of the peppo pumpkin pulp in this beverage will be described later, it is preferably 17.7 N or less.

<Toothiness in this beverage>
What this beverage has is a crunch. The chewy texture in this beverage is the texture of the peppo pumpkin flesh, which is a crispy sensation when the peppo pumpkin flesh is chewed with teeth.

<Preparation of Peppo Pumpkin ingredients>
Seed-edible pepo pumpkin pulp
0 type) to obtain a cut product of peppo pumpkin pulp. The number of microblades at the time of the comitotrol treatment was 50, and the number of the comitotrol treatment was one.

Next, the cut pieces of the peppo pumpkin pulp were directly heated in boiling water to obtain a peppo pumpkin raw material. In the above, the difference in the preparation method of each pepo pumpkin raw material is the heating time in boiling water. Six kinds of pepo pumpkin raw materials (pepo pumpkin raw materials 1 to 6) were obtained depending on the heating time. Table 1 shows the breaking strength of each pepo pumpkin raw material.

<Preparation of beverage>
In a commercially available vegetable-containing beverage (sugar content 8.2 degrees, acidity 0.39%, pH 4.1), the peppo pumpkin ingredients 1 to 6 are 1%, 2%, 5%, 10%, 20%, 30%, respectively. (W / w
To obtain beverages 1 to 36. Furthermore, the peppo pumpkin raw material 1 is 1.
Add 2%, 1.4%, 1.6%, 1.8% (w / w) to make beverages 37 to 4
0 was obtained.

<Measurement of breaking strength>
The measuring instrument for breaking strength used in this measurement is a tabletop physical property measuring instrument, RHEONERII series.
RE2-30005C (Yamaden Co., Ltd.). The measurement conditions are a circular plunger 3 mmφ,
The clearance is 0.1 mm and the plunger speed is 50 mm / min. Table 1 shows that
It is the breaking strength of each pepo pumpkin raw material, and is the average of the measured values at 10 edible parts.

<Sensory evaluation>
The sensory evaluation method adopted in this evaluation is a scoring method. The evaluator is trained in the evaluation panel 5
It was a name. The evaluation items and scores are shown in Table 2. Here, the score is a value obtained by dividing the total value of the scores by the number of panels (that is, an average value). In this evaluation, the “teethiness” is defined as having an average score of 1.6 points or more. The reason for this is that the evaluation of “tooth response” is a score that “feels weak” rather than an intermediate point that changes from “I hardly feel” to “feel weak”. More preferably, the average score is 2.0 points or more.
The reason for this is that the evaluation of “tooth response” changes from “I hardly feel” to “I feel weak”. In this evaluation, “easy to drink as a beverage” has an average score of 1 or more. The reason is that the evaluation of “ease of drinking as a beverage” changes from “difficult to drink as a beverage” to “slightly easy to drink as a beverage”.

<Comprehensive evaluation>
Table 3 shows the criteria for comprehensive evaluation in this sensory evaluation.

<Measured value, sensory evaluation and comprehensive evaluation>
Table 4 shows the measured values, sensory evaluation scores, and overall evaluation of samples 1 to 18. Table 5
Shows the measured values, sensory evaluation scores, and overall evaluation of samples 19-36. Table 6 shows the measured values, sensory evaluation points, and comprehensive evaluation of samples 37 to 40. FIG. 2 and FIG. 3 show scatter plots plotting the overall evaluation when the breaking strength is on the horizontal axis and the blending amount is on the vertical axis.
Comparing Samples 1 to 6, Samples 2 to 4 are “crispy” and “easy to drink”
Are compatible. Comparing Samples 7 to 12, Samples 9 to 11 have both “crispness” and “ease of drinking as a beverage”. Comparing samples 13 to 18, samples 15 to 1
7 is compatible with both “crispness” and “ease of drinking as a beverage”. Comparing the samples 19 to 24, the samples 21 to 23 are compatible with “crispiness” and “ease of drinking as a beverage”. Comparing Samples 25 to 30, Samples 27 to 29 have both “crispness” and “ease of drinking as a beverage”. Comparing samples 31 to 36, samples 34 to 35 are
Both “crispness” and “ease of drinking as a beverage” are compatible. Comparing the samples 37 to 40, the samples 39 to 40 have both “crispiness” and “ease of drinking as a beverage”. The reason is that, as guessed, the fruit of the peppo pumpkin maintains its shape even when heated. That is, even if the breaking strength is lowered, the shape is maintained, so that it is possible to feel “crispness” by changing the blending amount. Further, even when the blending amount is suppressed for “ease of drinking as a beverage”, it is possible to feel “crispiness” because the shape is maintained.

<Relationship between “crisp” and “ease of drinking as a beverage” in this beverage>
In summary, in order to achieve both “crispness” and “ease of drinking as a beverage,
A] Breaking strength (N) of pepo pumpkin pulp, and [B] Blend amount of pepo pumpkin pulp (%
) Must satisfy the condition that the exponential notation of the base e of the natural logarithm is expressed as exp () (Equation 1)
(Expression 2) and (Expression 3).

[B] ≦ 292.34exp (−0.301 [A]) (Formula 1)
[B] ≧ 17.001exp (−0.211 [A]) (Formula 2)
[B] ≦ 20 (Formula 3)
More preferable conditions are (Formula 1), (Formula 3) and (Formula 4).

[B] ≧ 28.489exp (−0.258 [A]) (Formula 4)
Further preferable conditions are (Formula 5) in addition to the above.

2.6 ≦ [A] ≦ 11.2 (Formula 5)
In the above, although there is no sensory evaluation result in [A] <2.6 and 11.2 <[A], as reasonably inferred from FIGS. 2 and 3, (Equation 1), (Equation 2) and In the region surrounded by (Expression 3) (more preferably, (Expression 4) instead of (Expression 2)), [A] <
Also in 2.6 and 11.2 <[A], “crispness” and “ease of drinking as a beverage”
Are compatible, and vice versa. However, [A] <17.7. This is because the pepo pumpkin blended in the beverage is heated and the breaking strength of the non-heated pepo pumpkin is 17.7N.

An area where the present invention is useful is in the production of beverages.

Claims (1)

A method of manufacturing a beverage, to configure it, at least, Ru following steps der:
Cutting: Here, it is the peppo pumpkin pulp that is cut, resulting in a peppo pumpkin cut, with a maximum width of 1 to 5 millimeters,
Heating: It is the cuts that are heated here, resulting in heated cuts, the heating conditions are 1-30 minutes in boiling water, and
Formulation: It is the heated cut that is blended,
[A] Breaking strength (N) and [B] blending amount (%) of the heated cut material satisfy the expression of the exponential function of the natural logarithm base e as exp ().
[B] ≦ 292.34exp (−0.301 [A]), and
[B] ≧ 17.001exp (−0.211 [A]), and
[B] ≦ 20, and
2.6 ≦ [A] <17.7.