JP6405300B2 - Method for mitigating sweetness change or color change upon thawing of frozen beverage - Google Patents

Description

  The present invention relates to a method for alleviating a sweetness change or a color change at the time of thawing of a beverage having an ice block as a whole by freezing a non-alcoholic beverage such as a milk beverage or a fruit juice beverage.

In recent years, so-called frozen beverages that can be drunk while thawing beverages frozen in a sherbet shape or ice lump shape are known, and demand is particularly high in hot summer.
Both alcoholic beverages and non-alcoholic beverages are supplied to the market as frozen beverages, especially for frozen beverages of sweetened non-alcoholic beverages, the difference in flavor between the beginning and end of drinking Is very big. It is said that the taste that humans feel changes according to the temperature of the object in their mouth, and the sweetness is felt closer to the body temperature and becomes weaker when cooled. However, the sweetness of the frozen beverage immediately after the start of thawing is extremely strong, and the sweetness is hardly felt after the middle stage.
In addition, in the case of a non-alcoholic frozen beverage containing milk protein or fruit juice, the color tone of the beverage changes in the same manner, and the color tone of the liquid at the beginning of drinking is dark and becomes a transparent liquid at the end of drinking.
So far, it can be eaten and consumed as a liquid at room temperature or refrigerated, and it is frozen to form a sherbet-like beverage that contains fine ice crystals uniformly and has a soft and smooth texture. It is possible to eat and drink as it is from the mouth of the PET container, and it is selected from glucose, malt, dextrin and sugar alcohol for the purpose of making a soft and smooth PET bottled drink. A composition containing one or more saccharides and a polysaccharide stabilizer containing pectin or soybean polysaccharide or both, and a composition satisfying specific conditions (Patent Document 1), a saccharide containing starch sugar Containing, DE value of sugar, soluble solid content% of beverage, and viscosity of beverage satisfying specific conditions for sherbet-like beverage Forming material is known (Patent Document 2).
On the other hand, water-soluble hemicellulose and tamarind seeds are provided for the purpose of providing a good acidic protein beverage with a light taste and stable holding without aggregation of milk ingredients and soymilk-derived protein components even under acidic conditions. It is known to use gum and / or locust bean gum (Patent Document 3).
However, it is not known how to relieve the flavor difference and color difference of frozen beverages that are frozen and then gradually thawed.

JP 2007-330216 JP JP 2008-11835 JP 2006-217831 A

When drinking a frozen beverage while thawing, the difference in flavor and color tone between the beginning and end of drinking is greater as the amount of soluble solids in the beverage increases. Thus, as an improvement method, it is conceivable to reduce the amount of soluble solids contained in the beverage. However, if the soluble solid content is too small, the response to drinking is poor, which is not preferable in terms of flavor. In particular, in the case of a milk protein-containing beverage such as an acidic milk beverage, it is known that the milk protein becomes unstable if the soluble solid content is reduced. This is thought to be because sugars, dietary fibers, and the like contained as soluble solids can act as milk protein stabilizers, but these are removed. Therefore, it is necessary to study a method other than the method for reducing the amount of soluble solids, which can be applied to any kind of non-alcoholic beverages as well as acidic milk beverages.
Then, this invention makes it a subject to provide the method of relieving the flavor difference and color tone difference of a frozen drink at the time of drinking, defrosting.

As a result of intensive studies by the present inventors, it has been found that the above problems can be solved by including a thickening polysaccharide in a frozen beverage, and the present invention has been completed.
That is, the present invention provides the following method:
1. A method for alleviating a sweetness change when drinking while thawing, wherein a thickening polysaccharide is added to a frozen beverage.
2. 2. The method according to 1 above, wherein the thickening polysaccharide is selected from the group consisting of tamarind seed gum, guar gum, HM pectin and a mixture thereof.
3. 3. The method according to 1 or 2 above, wherein the content of the thickening polysaccharide is 0.01 to 0.4% by mass based on the total mass of the frozen beverage.
4). A mitigating agent for sweetness change of a frozen beverage when the frozen beverage is drunk while being thawed, comprising a polysaccharide thickener.
5. A method for alleviating a change in color tone when drinking while thawing, wherein a polysaccharide thickener is added to a frozen beverage.
6). 6. The method according to 5 above, wherein the thickening polysaccharide is selected from the group consisting of tamarind seed gum, guar gum, HM pectin and a mixture thereof.
7). 7. The method according to 5 or 6 above, wherein the content of the thickening polysaccharide is 0.01 to 0.4% by mass based on the total mass of the frozen beverage.
8). A mitigating agent for color change of a frozen beverage when the frozen beverage is drunk while being thawed, comprising a thickening polysaccharide.

  ADVANTAGE OF THE INVENTION According to this invention, the flavor difference and color tone difference of a frozen drink at the time of drinking while defrosting can be relieved. In particular, changes in sweetness and color tone immediately after the start of thawing can be alleviated.

The time-dependent change of Brix of the drink of the comparative example 1 and Examples 1-3 is shown. The time-dependent change of Brix of the drink of the comparative example 2 and Examples 4-5 is shown. The time-dependent change of the sensory evaluation of the drink of the comparative example 1 and Examples 1-3 is shown. The time-dependent change of the sensory evaluation of the drink of the comparative example 2 and Examples 4-5 is shown. The time-dependent change of the color tone ((DELTA) E value) of the drink of the comparative example 1 and Examples 1-2 is shown. The time-dependent change of the color tone ((DELTA) E value) of the drink of the comparative example 2 and Examples 4-5 is shown. The time-dependent change of Brix of the drink of the comparative example 3 and Example 6 is shown. The time-dependent change of the sensory evaluation of the drink of the comparative example 3 and Example 6 is shown. The time-dependent change of Brix of the drink of the comparative example 4 and Examples 7-9 is shown. The time-dependent change of the sensory evaluation of the drink of the comparative example 4 and Examples 7-9 is shown. The time-dependent change of Brix of the drink of the comparative example 4 and Examples 10-13 is shown. The time-dependent change of the sensory evaluation of the drink of the comparative example 4 and Examples 10-13 is shown. The time-dependent change of the color tone ((DELTA) E value) of the drink of the comparative example 4 and Examples 10, 11, and 13 is shown.

[Frozen drink]
The frozen beverage of the present invention is a beverage that forms a hard ice mass as a whole by freezing in a home or commercial freezer and separates into a liquid melted from the surface of the ice mass and an unthawed ice mass during thawing. It is. The frozen material is neither a sorbet shape nor a soft ice shape that can be scooped with a spoon. Thawing can be performed by leaving in a refrigerator, by leaving at room temperature, or by heating.
The frozen beverage targeted by the present invention is a non-alcoholic beverage and does not include alcoholic beverages such as beer, wine and whiskey. Specifically, dairy drinks such as dairy lactic acid bacteria drinks, lactic acid bacteria drinks; fruit juice drinks such as natural fruit juices, soft drinks containing fruit juices; vegetable drinks such as tomato juice, mixed juices of vegetable juice and fruit juices; teas such as milk Tea; coffee such as latte; sports drinks and the like.
Since the frozen beverage of the present invention can be drunk in a state containing ice blocks, it can be drunk for a longer time than a normal refrigerated beverage.

[Thickening polysaccharide]
The thickening polysaccharide used in the present invention can be used without particular limitation as long as it is a thickening polysaccharide that can be used in foods and beverages. Tamarind seed gum, guar gum, and HM pectin are particularly preferable. Tamarind seed gum and guar gum are more preferable. A thickening polysaccharide may be used individually by 1 type, and may use 2 or more types together.
Tamarind seed gum is a thickening polysaccharide extracted from tamarind seeds. For example, “Bistop D-2033 (San-Eigen FFI Co., Ltd.)” or the like can be used.
Gua gum is a thickening polysaccharide derived from gua beans. For example, “VIDOCREM A (Unitech Foods Co., Ltd.)” or the like can be used.
HM pectin is a polysaccharide extracted mainly from citrus fruits. For example, “YM-115-LJ (Sanki Co., Ltd.)” or the like can be used.
The amount of thickening polysaccharide is preferably included in the frozen beverage of the present invention in an amount of 0.01 to 0.4% by mass based on the total mass of the frozen beverage. More preferably, it is 0.05-0.3 mass%, More preferably, 0.08-0.2 mass% is preferable. When the frozen beverage of the present invention is a fruit juice beverage, the total amount of the amount of fruit-derived HM pectin and the amount of thickening polysaccharide added is preferably within this range. When the amount of thickening polysaccharide in the frozen beverage is within this range, the difference in flavor and color between the beginning and end of drinking can be sufficiently relaxed, and when drinking while thawing, It is preferable because the beverage can have a sufficient dryness without being too high in viscosity.
It is preferable that the thickening polysaccharide is uniformly dispersed in the frozen beverage after the thickening polysaccharide is added to the frozen beverage. After addition, it may be allowed to diffuse spontaneously by allowing it to stand, or may be stirred and mixed using a stirrer.

  The frozen beverage of the present invention may further contain sweeteners, various additives such as fruit juice, vegetable juice, milk, and acidulant. However, it does not include liquors such as Western and Japanese sake.

〔sweetener〕
In the frozen beverage of the present invention, as sweeteners, isomers such as monosaccharides and disaccharides such as sugar, fructose, glucose, lactose and maltose, or sugar alcohols such as oligosaccharides, erythritol and maltitol, and fructose glucose liquid sugars, etc. Chemical sugar can be blended. As the sweetener, high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, stevia and the like may be used. A sweetener may be used individually by 1 type and may use 2 or more types together.
As the amount of soluble solids in the frozen beverage increases, the difference in flavor between the beginning and end of drinking, especially the difference in sweetness and the color difference of the beverage, becomes more pronounced. It is desirable to reduce the absolute amount of soluble solids in the beverage by replacing it with a sweetener. From this point of view, the sweetener is preferably a high-intensity sweetener. As the high-intensity sweetener, sucralose, aspartame, acesulfame potassium, and a mixture of two or more thereof are preferable.
The amount of the sweetener in the frozen beverage of the present invention can be appropriately set by those skilled in the art according to the type of beverage such as a dairy beverage and a fruit juice beverage, and in consideration of consumer preferences. It is preferable that the soluble solid content in the beverage is set to 15 or less. Here, the soluble solid content is also referred to as Brix (Bx). Specifically, it is an indication of a refractometer for sugar at 20 ° C., and refers to the soluble solid content measured at 20 ° C. Many straight drinks (beverages that are consumed as they are without dilution) have a Bx of 1 to 15, but the frozen drinks of the present invention can also be produced without problems if the Bx is in this range. However, as described above, the lower the Bx, the smaller the difference in flavor and color difference, so the Bx is more preferably 1 to 10, and even more preferably 3 to 8.
Bx can be measured using a refractometer (for example, digital refractometer Rx-5000, manufactured by Atago Co., Ltd.).
[Fruit juice, vegetable juice]
Fruit juice and vegetable juice used in the frozen beverage of the present invention is not particularly limited, for example, lemon, grapefruit, orange, strawberry, peach, grape, apple, pineapple, mango, tomato, carrot, cabbage, lettuce, celery, Examples include turbid juice such as pumpkin, clear juice obtained by clarifying these, extracts extracted from these, concentrates, and those obtained by fermenting at least one of them with lactic acid bacteria, or a mixture of two or more of these. .

〔milk〕
Frozen beverages may be added to animal milk such as cow's milk, goat's milk, sheep's milk, horse milk, or vegetable milk such as soy milk, and may be milk-containing beverages. The use of milk is common. In addition, the form of the milk raw material is not particularly limited, and raw milk, whole milk, skim milk or whey can be used, and condensed milk such as powdered milk, milk reduced from concentrated milk, sweetened condensed milk or skimmed sweetened condensed milk Can also be used.
In the present specification, the dairy beverage includes a dairy product having a milk solid content of 3% or more and a soft drink having a milk solid content of less than 3%.
Here, when the frozen beverage is a milk-containing beverage, it is desirable to add a stabilizer such as soybean polysaccharide, agar, or cellulose in order to stabilize milk protein. Of these, soybean polysaccharide is preferred. The content of the stabilizer is preferably set so that the Bx of the frozen beverage is 1-15. Specifically, 0.01 to 0.5 mass% is preferable based on the total mass of the frozen beverage. More preferably, it is 0.05-0.2 mass%.

[Other additives]
For frozen beverages, acidulants such as citric acid, tartaric acid, malic acid, lactic acid, succinic acid, fumaric acid, phytic acid, and phosphoric acid; pH adjusters such as trisodium citrate, sodium bicarbonate, and sodium dihydrogen phosphate Fragrance; minerals such as salt; lactic acid bacteria, yeast, etc. may be added.

〔container〕
The container and the form of the container for storing the frozen beverage are not particularly limited as long as the container can withstand the expansion pressure during freezing. Considering the ease of distribution and drinking, the container material is particularly preferably a plastic bottle or an aluminum pouch. Moreover, a plastic container made of polyethylene (PE) or polypropylene (PP) may be used, and a glass bottle or a steel can may be used.

[Comparative Examples 1 and 2 and Examples 1 to 5]
<Prototype method>
An acidic milk beverage was prepared by the method shown below with the blending amounts shown in Table 1.
The skim milk powder was dissolved in water, and a 3 wt% soybean polysaccharide aqueous solution and fructose-glucose liquid sugar were added and stirred uniformly. Then, after adding 10 wt% citric acid aqueous solution and 10 wt% lactic acid aqueous solution and stirring sufficiently, 1 wt% aspartame solution, 1 wt% acesulfame potassium aqueous solution, 1 wt% sucralose aqueous solution are added, 1 wt% thickening polysaccharide solution is added, Stir well. Next, after making the total amount 9.5 kg using ion-exchanged water, adjust the pH to 3.60 with 10 wt% trisodium citrate aqueous solution, add fragrance, make the total amount 10 kg using ion-exchanged water, and then homogenize To prepare the prepared solution. The obtained preparation liquid was sterilized by heating, filled in a 500 ml PET bottle with a hot pack, cooled to room temperature with water, and then frozen overnight in a freezer at -20 ° C. to produce a frozen acidic milk beverage.

<Evaluation method>
Each sample frozen overnight was placed upside down at room temperature, divided into 100 ml compartments (1-5), Bx and color change were measured, and the flavor difference of each compartment was evaluated.
The taste evaluation was conducted by sensory evaluation by five developers. The evaluation index of flavor was sweet.
Based on each level of refrigerated storage, the flavors of compartments 1, 3 and 5 were scored as follows.
-3 points: Sweetness is considerably weaker than the standard product
-2 points: Slightly sweeter than standard products
-1 point: slightly sweeter than standard
0 points: Same sweetness as standard products
1 point: slightly sweeter than standard products
2 points: Slightly sweeter than standard products
3 points: Sweeter than standard products

In addition, the change in color tone was measured from the first zone based on the measured color tone and the following formula, using the spectrophotometer (KONICA MINOLTA) to measure the color tone (L * a * b * value) of each zone. By calculating the L * a * b * value difference (ΔE * (ab)) up to 5, the change in color tone from the beginning of melting was obtained.

L * a * b * color difference (ΔE * (ab)) = [(ΔL *) ² + (Δa *) ² + (Δb *) ² ] ^1/2 (formula)

In the above formula, L * represents lightness. A * represents the chromaticity in the red direction. B * represents chromaticity in the yellow direction. (ΔE * (ab)) represents the degree of discoloration (indicated as “ΔE” in the figure).

The results are shown in FIGS.
In Comparative Examples 1 and 2, Bx at the beginning of melting (section 1) was considerably high, and Bx change over time was large (FIGS. 1 and 2). In Examples 1 to 5, Bx at the initial stage of thawing was suppressed to a low level as compared with Comparative Examples 1 and 2, and Bx change over time was small.
In addition, in the taste evaluation, Examples 1 to 5 were softened in sweetness at the initial stage of thawing, and the change over time was small compared to Comparative Examples 1 and 2 (FIGS. 3 and 4).
Furthermore, regarding the color tone, compared with Comparative Examples 1 and 2, in Examples 1 to 5, the rate of change from Section 1 was small (FIGS. 5 and 6).

(Comparative Example 3, Example 6)
An acidic milk beverage for freezing was prepared in the same manner as in Example 1 with the blending amounts shown in Table 2.
Each sample frozen overnight was placed upside down at room temperature, divided into 100 ml sections (1-5), Bx was measured, and flavor evaluation was performed. For the flavor evaluation, sensory evaluations were conducted by five developers, and the flavors of compartments 1, 3, 4 and 5 were scored as follows based on refrigerated storage at each level.
-5 points: Sweeter than the standard product
-4 points: Sweeter than standard products
-3 points: sweeter than standard products
-2 points: Slightly sweeter than standard products
-1 point: slightly sweeter than standard
0 points: Same sweetness as standard products
1 point: slightly sweeter than standard products
2 points: Slightly sweeter than standard products
3 points: sweeter than standard products
4 points: Sweeter than standard products
5 points: Sweeter than standard products

<Result>
The results are shown in FIGS.
In Comparative Example 3, Bx at the beginning of melting (section 1) was considerably high, and the Bx change over time was large (FIG. 7). In Example 6, Bx at the initial stage of thawing was suppressed to a low level as compared with Comparative Example 3, and Bx change with time was small.
Also in the flavor evaluation, the sweetness at the initial stage of thawing was softened in Example 6, and the change with time was small as compared with Comparative Example 3 (FIG. 8).

[Comparative Example 4, Examples 7-9]
Grape juice drinks were prepared with the blending amounts shown in Table 3 by the following method.
Six times concentrated grape juice was dissolved in water, 10 wt% citric acid aqueous solution was added and stirred well, and then 1 wt% aspartame solution was added. Thereafter, a 1 wt% thickening polysaccharide solution was added and sufficiently stirred. Next, after adjusting the total amount to 9.5 kg using ion-exchanged water, adjust the pH to 3.25 with 10 wt% trisodium citrate aqueous solution, add fragrance, adjust the total amount to 10 kg using ion-exchanged water, and adjust the formulation did. The obtained preparation liquid was sterilized by heating, filled in a hot pack in a 500 ml PET bottle, cooled with water to room temperature, and then frozen overnight in a freezer at -20 ° C. to produce a grape juice drink for freezing.
Each sample frozen overnight was placed upside down at room temperature, divided into 100 ml compartments (1-5), and evaluated in the same manner as in Example 6.

<Result>
The results are shown in FIGS.
In Comparative Example 4, Bx at the beginning of melting (section 1) was considerably high, and Bx change over time was large (FIG. 9). In Examples 7 to 9, Bx at the initial stage of thawing was low and Bx change with time was small as compared with Comparative Example 4.
Moreover, also in flavor evaluation, Examples 7-9 compared with Comparative Example 4, the sweetness at the initial stage of thawing was softened, and the change with time was small (FIG. 10).

(Examples 10 to 13)
Grape juice drinks were prepared in the same manner as in Examples 7 to 9 with the blending amounts shown in Table 4.
Each sample frozen overnight was placed upside down at room temperature, divided into 100 ml compartments (1-5), and evaluated in the same manner as in Example 6.
For Comparative Example 4 and Examples 10, 11, and 13, the color tone change was also measured.

<Result>
The results are shown in FIGS.
In Examples 10 to 13, Bx at the initial stage of thawing was low and Bx change over time was small compared to Comparative Example 4 (FIG. 11).
Moreover, also in flavor evaluation, Examples 10-13 compared with the comparative example 4, the sweetness of the initial stage of thawing | decompression was softened, and the change with time was small (FIG. 12).
Further, the change in color tone was alleviated in Examples 10, 11, and 13 as compared with Comparative Example 4 (FIG. 13).

Claims (4)

A method for alleviating sweetness change when drinking while thawing, characterized by adding a thickening polysaccharide to a frozen beverage , wherein the thickening polysaccharide is tamarind seed gum, The saccharide content is 0.01 to 0.4% by mass based on the total mass of the frozen beverage, and the frozen beverage further contains a high-intensity sweetener in an amount such that the soluble solid content (Bx) is 15 or less. And the frozen beverage is a dairy beverage or a fruit juice beverage . A thickening polysaccharide containing a thickening polysaccharide , wherein the thickening polysaccharide is tamarind seed gum, wherein the thickening polysaccharide is a tamarind seed gum. The content of polysaccharide is 0.01 to 0.4% by mass based on the total mass of the frozen beverage, and the frozen beverage further comprises a high-intensity sweetener with an amount of soluble solid content (Bx) of 15 or less. The said relaxation agent which contains and the said frozen drink is a milky drink or a fruit juice drink . A method for alleviating color change when drinking while thawing, characterized by adding a thickening polysaccharide to a frozen beverage , wherein the thickening polysaccharide is tamarind seed gum, The saccharide content is 0.01 to 0.4% by mass based on the total mass of the frozen beverage, and the frozen beverage further contains a high-intensity sweetener in an amount such that the soluble solid content (Bx) is 15 or less. And the frozen beverage is a dairy beverage or a fruit juice beverage . A thickening polysaccharide is a mitigating agent for color change of a frozen beverage when drinking while thawing a frozen beverage , wherein the thickening polysaccharide is tamarind seed gum and the thickening agent The content of polysaccharide is 0.01 to 0.4% by mass based on the total mass of the frozen beverage, and the frozen beverage further comprises a high-intensity sweetener with an amount of soluble solid content (Bx) of 15 or less. The said relaxation agent which contains and the said frozen drink is a milky drink or a fruit juice drink .

Images