JP6462650B2 - Citrus beverage production method - Google Patents

Description

  The present invention relates to a citrus beverage and a method for producing the same.

  Beverages such as citrus juices such as orange, lemon and grapefruit are known. Although these citrus beverages have a strong acidity, they are rich in vitamins and are effective in relieving fatigue. It also brings a refreshing refreshing feeling. Various citrus drinks have been proposed in the past. Some of these citrus drinks are carbonated drinks.

Japanese Patent Laid-Open No. 2006-189721 JP 2006-96756 A

  When the citrus beverage is a carbonated beverage, the sourness characteristic of citrus fruits and the stimulation of carbonation combine with each other, and in some cases, the stimulation may be too strong for the drinker. Therefore, a new beverage that moderately harmonizes effervescence and citrus acidity like carbonated beverages has been demanded.

SUMMARY An advantage of some aspects of the invention is to solve at least a part of the problems described above, and the invention can be implemented as the following forms or application examples. For example, in one form of the manufacturing method of a citrus-type drink, it is a manufacturing method of the citrus-type drink which performs the following (A)-(D) with respect to 90 cc of fruit juice components of 100% of citrus-type juice, (A) Citrus type The juice component of 100% of the juice is divided into two in the range from 3 to 7 to 7 to 3,
(B) Add 1-5 grams of pearl powder to one side,
(C) On the other hand, 1 to 3 grams of brewer's yeast, 0.5 to 2 grams of pearl calc containing 1 to 3 grams of calcium phosphate hydrogen , α-amylase, nacreous calcium , lralase, vitamin D3 and milk components , and 1 to 1 collagen Add 3 grams and stir
(D) One of the fruit juice components in which foaming from the pearl powder has passed its peak is mixed with a solution obtained by adding 30 to 70 grams of sugar to 250 to 350 cc of water and stirring.

(1) As one aspect of the present invention, a citrus beverage is provided. This citrus beverage is characterized by adding 250 to 350 cc of water, 30 to 70 grams of sugar, and 1 to 5 grams of pearl powder to 90 cc of the fruit juice component of 100% citrus juice. This citrus beverage is foamed by the addition of pearls, creating a refreshing sensation like a carbonated beverage, and a mellow and refreshing mouth.

(2) In such citrus beverages, the fruit juice component may include at least one of lemon, orange, and grapefruit. This citrus beverage can taste the refreshing taste of lemon, orange and grapefruit. The fruit juice component may be concentrated and reduced juice, or fruit juice directly squeezed from lemon, orange, grapefruit or the like. In order to add sourness, citric acid or the like may be added.

(3) In such a citrus beverage, 1 to 3 grams of beer yeast may be added to 90 cc of the fruit juice component. This citrus beverage has a smoother mouth by adding brewer's yeast.

(4) In such a citrus beverage, 0.5 to 2 grams of pearl calc may be further added.
(5) Furthermore, 1 to 3 grams of collagen may be added.
Such a citrus beverage is even more palatable.

(6) Further, the citrus fruit juice component may be Pokka Lemon (registered trademark). This fruit juice component is easy to obtain, foaming with pearls is sufficiently generated, and is excellent in both appearance and texture.

(7) As a 2nd aspect of this invention, the manufacturing method of a citrus drink is provided. This citrus beverage is produced by adding 1 to 5 grams of pearl powder to 90 cc of citrus fruit juice component of 90%, and after foaming from the pearl powder has passed its peak, 250 to 350 cc of water and 30 sugar. Add to 70 grams and stir. According to this production method, a mellow and refreshing beverage can be obtained while enjoying the foaming of the pearl powder.

(8) In such a manufacturing method, before adding 1 to 5 grams of pearl powder to 90 cc of fruit juice component of 100% citrus fruit juice, 90 cc of fruit juice component is divided into two, and 1 to 5 grams of pearl ingredient is added to one. In addition, on the other hand, 1 to 3 grams of brewer's yeast, 0.5 to 2 grams of pearl calc, 1 to 3 grams of collagen and agitated, and 250 to 350 cc of water and 30 to 70 grams of sugar were added to the agitated solution. One of the fruit juice components in which foaming from the pearl powder has passed its heyday and the other may be mixed. By dividing the fruit juice component into two and adding pearl powder on one side, foaming can be sufficiently realized by the pearl powder, and by adding brewer's yeast etc. on the other side, these components can be sufficiently dissolved in the fruit juice component. .

Explanatory drawing which shows the manufacturing method of a citrus drink.

1. Comparison of citrus beverages:
The following three types of beverages were prepared as citrus beverages of the embodiment.
(1) Beverage A:
Beverage A consists of the following components.
Beverage A1: Component a1, Pokka Lemon (registered trademark) 90cc
Ingredient a2, pearl powder 3g
Ingredient a3 sugar 50 grams
Ingredient a4, water 300cc

  Based on this beverage A1, beverage A2 with 2 grams of pearl powder of component a2 and beverage A3 with 4 grams were prepared.

(2) Beverage B:
Beverage B consists of the following components.
Beverage B1: Ingredient b1 Pokka Lemon (registered trademark) 90cc
Ingredient b2 pearl powder 3g
Ingredient b3 pearl calc 1 gram
Ingredient b4 collagen 2 grams
Ingredient b5, beer yeast 2 grams
Ingredient b6 sugar 50 grams
Ingredient b7, water 300cc
The components of pearl calc and brewer's yeast will be described later.

  Based on this beverage B1, beverage B2 with 2 grams of pearl powder of component b2 and beverage B3 with 3 grams were prepared.

  Based on this beverage B1, a beverage B4 with 2 grams of pearl calc of component b3 and 3 grams of beverage B5 were prepared.

  Based on this beverage B1, beverage B6 with 3 grams of collagen of component b4 and beverage B7 with 3 grams were prepared.

  Based on this beverage B1, a beverage B8 with 3 grams of beer yeast of component b5 was prepared, and a beverage B9 with 3 grams was prepared.

  Based on this beverage B1, beverage B10 with 40 grams of sugar of component b6 and beverage B11 with 60 grams were prepared.

  Based on this beverage B1, beverage B12 with 250 cc of water of component b7 and beverage B13 with 350 cc were prepared.

(3) Beverage C:
In order to compare with said drink A1 and B1, the drink C was prepared. This beverage C consists of the following ingredients.
Beverage C1: Ingredient c1 Pokka Lemon (registered trademark) 90cc
Ingredient c2 sugar 50 grams
Ingredient c3, water 300cc

  For the preparation of the beverage, “Pokka Lemon” (registered trademark) manufactured by Pokka Sapporo Food & Beverage Co., Ltd. was used as lemon juice. Other lemon juice or orange juice can be used. Concentrated reduced juice or fresh juice may be used. In addition, “pearl powder” (trademark) manufactured by Mikimoto Pharmaceutical Co., Ltd. was used as the pearl powder. Other pearl powders can also be used. For example, fresh water pearls made by pulverizing with a stone mill or the like may be used. As the pearl calc, “Family Calc” (registered trademark) manufactured by Mikimoto Pharmaceutical Co., Ltd. was used. Other pearl calcs composed mainly of calcium phosphate-calcium hydrogen, nacreous calcium, etc. may be used.

  Then, a sensory test was performed using these beverages A1, B1 to B13, and C1. The beverage A was A1 to A3, and the beverage B was B1 to B11. There were no significant differences in the responses of the subjects, so the results for the beverages A1 and B1 were used. The results of the sensory test are shown in Table 1 below.

In Table 1 below, reference numerals 11 to 23 are as follows.
11. Feeling refreshed 12. Feeling refreshed 13. Feeling good 14 Feeling mellow or mild 21 Feeling easy to drink 22. Good for health Feel 23 ... Feels tired

From the results of the sensory test of the above 16 subjects (male: M1 to M6, female: F1 to F10), the beverage C1 was obtained by adding 300 cc of water and 50 grams of sugar to 90 cc of citrus concentrated 100% fruit juice. Based on the above, the drink A1 added with 1 to 3 grams of pearl powder clearly has a refreshing feeling, a refreshing feeling, a pleasant taste, and an increasing number of people feel it is easy to drink and good for health. In particular,
Person who felt 11 (clean), 7/16
Those who felt 12 (fresh), 2/16
Those who felt 13 (feel good) 2/16
People who felt 21 (easy to drink), 4/16
Those who felt 22 (good for health), 2/16
Met.

Moreover, about the drink B1, the same test subject not only felt refreshing feeling, the refreshing feeling, the feeling that it is palatable with respect to the reference | standard drink, but it was easy to drink and was also good for health. An increasing number of people have a mellow or mild feeling. In particular,
Person who felt 11 (clean), 7/16
Those who felt 12 (fresh), 2/16
Those who felt 13 (feel good) 2/16
Person who felt 14 (Morayaka etc.), 5/16
People who felt 21 (easy to drink), 8/16
Those who felt 22 (good for health), 3/16

  From this result, as for the drink A1 which added 1-3 grams of pearl powder as a citrus-type drink, the flavor was improved and the palatability and ease of drinking were also improved. Furthermore, as a citrus beverage, in addition to 1-3 grams of pearl powder, 1 gram of pearl calc, 2 grams of collagen, and 2 grams of brewer's yeast, the flavor is mild and mild, and the ease of drinking is further improved. It was.

  Among the components used in the beverage B, beer yeast and pearl calc will be described. Beer yeast is yeast used for beer fermentation. The brewer's yeast used in the above embodiment contains lysine, isoleucine, leucine, methionine, phenylalanine, threonine, tryptophan, valine, and histidine as essential amino acids. In addition, brewer's yeast contains vitamins B1, B2, B6, niacin, pantothenic acid, folic acid, and biotin as vitamins. Beer yeast also contains calcium, iron, potassium, magnesium, phosphorus, copper, zinc, manganese, selenium and the like as minerals.

Parukaruku, for example, as cooking for fortificant, are sold under the trade names such as "family calc", components thereof, phosphoric acid - hydrogen calcium, alpha-amylase, nacre unfired calcium, cellulase, vitamin D3 Dairy ingredients.

2. How to make a citrus beverage (recipe):
Next, the manufacturing method of the said citrus drink is demonstrated. FIG. 1 is an explanatory view showing a method (recipe) for the beverage B described above. As shown in FIG. 1, first, 90 cc of Pokka Lemon (registered trademark) is prepared in two (step S1). The amount is roughly divided, but if it is up to about 3 to 7, one may be larger than the other. Instead of Pokka Lemon (registered trademark), other concentrated and reduced citrus juices such as 100% orange, lemon, grapefruit and the like may be used.

  Next, one of the two divided pokka lemons is put into a container such as a relatively large glass, and 3 grams of pearl powder is sprinkled with a condiment spoon or the like (procedure S2). By adding pearl powder with a condiment spoon, air bubbles are actively generated from the pearl powder in Pokka Lemon, and the appearance like a sparkling beverage can be enjoyed. The reason why Pokka Lemon is put in a relatively large container is that bubbles are actively produced and fill the container.

  Add 1 gram of pearl calc, 2 grams of collagen, and 2 grams of brewer's yeast to the other Pokka Lemon divided into two and stir well (procedure S3). At this time, pearl calc, collagen, brewer's yeast, etc. may be increased or decreased within a range of about 1 gram. Since these are difficult to dissolve, it is also desirable to stir with a mixer or the like. There is no problem even if some unnecessary items remain. Also, 50 grams of sugar and 300 cc of water are prepared, mixed and stirred, and the sugar is dissolved well to obtain intermediate juice 1 (procedure S4). Sugar may be increased or decreased as appropriate as long as it is between 40 and 60 grams. Moreover, as long as it is between 250-350cc, you may increase / decrease suitably. Moreover, you may utilize a mixer etc. for stirring. The sugar may be once dissolved in water or white water and then stirred. Note that the order of the steps S2, S3, and S4 is not limited. Step S4 may be performed before step S1.

  Next, Pokka lemon into which the pearl powder was poured in step S2 and Pokka lemon in which beer yeast was dissolved in step S3 are put into this intermediate juice 1 to complete a lemon beverage B containing pearls (step S5). It is desirable to perform the above procedure where it can be seen by a drinker (a customer in a restaurant). This is because this beverage B can be enjoyed by seeing the occurrence of foaming by pearl powder. Although this drink B foams by the introduction of pearl powder, it does not become a carbonated drink, and it can avoid the stimulation of the carbonated drink while enjoying the appearance of the carbonated drink.

  In the above examples, “pearl powder” (trademark) manufactured by Mikimoto Pharmaceutical Co., Ltd. was used as the pearl powder. In the case of this pearl powder, the pearl luster is not felt because the particles are fine, but the fresh pearls made by rolling with a stone mill etc. to make a relatively coarse powder have their own pearl luster, so the drinker adds to the beverage It is possible to clearly recognize that the object is a pearl, and enjoy the unexpectedness that foaming is prosperous by the introduction, and the pearl powder melts and becomes almost invisible.

  In the manufacturing method shown in FIG. 1, brewer's yeast or the like is added in step S2, but if step S2 is not performed, the manufacturing method of beverage A is obtained. Even in this case, since the pearl powder has its own pearly luster, the drinker can clearly recognize that what is added to the beverage is pearl, and when added with a condiment spoon, bubbles are actively formed from the pearl powder. It produces and can enjoy the appearance like a sparkling beverage. Although this beverage A is foamed by pearl powder, it does not become a carbonated beverage, and it can avoid the stimulation of the carbonated beverage while enjoying the appearance of the carbonated beverage.

Claims (3)

It is a manufacturing method of a citrus drink which performs the following (A)-(D) to 90 cc of fruit juice component of 100% of citrus fruit juice,
(A) 100% citrus fruit juice component is divided into two in the range from 3 to 7 to 7 to 3,
(B) Add 1-5 grams of pearl powder to one side,
(C) On the other hand, 1 to 3 grams of brewer's yeast, 0.5 to 2 grams of pearl calc containing 1% of calcium phosphate hydrogen , α-amylase, nacreous uncalcined calcium , lralase, vitamin D3 and milk components , and 1 of collagen Add 3 grams and stir,
(D) A method for producing a citrus beverage, in which one or the other fruit juice components in which foaming from the pearl powder has passed its peak period are mixed with a solution obtained by adding 30 to 70 grams of sugar to 250 to 350 cc of water and stirring. In step (C) for agitating the beer yeast, the agitation of the path Rukaruku and collagen preparation citrus beverage according to claim 1, in which a mixer.   The method for producing a citrus beverage according to claim 1, wherein, in the mixing step (D), the sugar is dissolved in white water and then stirred.

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