JP6750136B2 - Method for mitigating sweetness change or color change when thawing a frozen beverage - Google Patents

Description

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

In recent years, so-called frozen beverages that can be drunk while thawing beverages frozen in sherbet or ice blocks have been known, and there is particularly high demand in hot summer.
Both alcoholic beverages and non-alcoholic beverages are supplied to the market as frozen beverages, but in particular, in the case of frozen beverages of non-alcoholic beverages to which sweetness is imparted, the difference in flavor between the start of drinking and the end of drinking Is very large. It is said that the taste sensed by humans changes depending on the temperature of the tasted substance, and that sweetness feels stronger as the temperature approaches body temperature and weakens as it cools. However, the sweetness of the frozen drink immediately after the start of thawing is extremely strong, and almost no sweetness is felt after the middle stage.
Further, in the case of a non-alcoholic frozen beverage containing milk protein or fruit juice, the color tone of the beverage also changes, the color tone of the liquid at the beginning of drinking is dark, and the liquid becomes a transparent liquid at the end of drinking.
So far, it can be consumed as a liquid as it is at room temperature or refrigerated, and by freezing it becomes a sherbet-like beverage that contains fine ice crystals homogeneously, has a soft and smooth texture, and takes out from the freezer for a long time. It is possible to drink and drink as it is from the mouth of the PET container even after it is made, and it is selected from glucose, malt, dextrin and sugar alcohol for the purpose of making it a PET bottled beverage with a soft and smooth texture. A composition containing one or more sugars and a polysaccharide stabilizer containing pectin or soybean polysaccharide or both, and the blending amount of these satisfying specific conditions (Patent Document 1), and sugar containing starch sugar A sherbet-like beverage composition containing a DE value of a saccharide, a soluble solid content% of a beverage, and a viscosity of a beverage which satisfy specific conditions is known (Patent Document 2).
On the other hand, even under acidic conditions, protein components derived from dairy ingredients and soymilk are stably retained without agglomeration, with the aim of providing a good acidic protein beverage with a light mouth, water-soluble hemicellulose and tamarind seeds. It is known to use gum and/or locust bean gum (Patent Document 3).
However, there is no known method for reducing the difference in flavor and color tone of frozen beverages that are frozen and then thawed gradually.

Japanese Patent Laid-Open No. 2007-330216 JP 2008-11835 JP 2006-217831

When a frozen beverage is thawed while being thawed, the difference in flavor and color tone between the beginning and the end of drinking increases as the amount of soluble solids in the beverage increases. Therefore, as an improvement method, it is considered to reduce the amount of soluble solids contained in the beverage. However, if the amount of soluble solids is too small, the response to drinking is poor and the flavor is not preferable. It is also known that milk proteins become unstable when the amount of soluble solids is reduced, particularly in the case of milk protein-containing beverages such as acidic milk beverages. It is considered that this is because sugar, dietary fiber and the like contained as soluble solids can act as a stabilizer of milk protein, but these are removed. Therefore, it is necessary to investigate a method other than the method of reducing the soluble solid content, which is applicable not only to acidic milk drinks but also to non-alcoholic drinks.
Therefore, it is an object of the present invention to provide a method for reducing a difference in flavor and a difference in color tone of a frozen beverage when it is thawed and drunk.

As a result of intensive studies by the present inventors, they found that the above-mentioned problems can be solved by including a thickening polysaccharide in a frozen beverage, and completed the present invention.
That is, the present invention provides the following methods:
1. A method for alleviating a change in sweetness when drinking while thawing, which comprises adding a thickening polysaccharide to a frozen beverage.
2. The method according to item 1 above, wherein the thickening polysaccharide is selected from the group consisting of tamarind seed gum, guar gum, HM pectin, and mixtures thereof.
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. An agent for reducing the sweetness of a frozen beverage when the frozen beverage is thawed while being thawed, which contains a thickening polysaccharide.
5. A method for alleviating a change in color tone when drinking while thawing, which comprises adding a thickening polysaccharide to a frozen beverage.
6. The method according to the above item 5, wherein the thickening polysaccharide is selected from the group consisting of tamarind seed gum, guar gum, HM pectin, and a mixture thereof.
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. An emollient for changing the color tone of a frozen beverage when the frozen beverage is thawed while being thawed, which contains 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 thawing and drinking can be eased. In particular, changes in sweetness and changes in color tone immediately after the start of thawing can be alleviated.

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

[Frozen beverage]
Frozen beverages of the present invention, by freezing in a household or commercial freezer, to form a hard ice mass as a whole, during thawing, a beverage that separates into a liquid and unthawed ice mass melted from the surface of the ice mass Is. This frozen product is neither a spoon-like sorbet-like nor soft ice-like. The thawing can be performed by leaving it in a refrigerator, leaving it at room temperature, or by heating.
The frozen drink targeted by the present invention is a non-alcoholic drink and does not include liquor such as beer, wine, and whiskey. Specifically, dairy drinks such as dairy lactic acid bacteria drinks and lactic acid bacteria drinks; fruit juice drinks such as natural fruit juices and soft drinks containing fruit juices; vegetable drinks such as tomato juice, mixed juice of vegetable juice and fruit juice; tea, such as milk. Tea; coffee, for example, latte; sports drink and the like.
Since the frozen beverage of the present invention can be drunk in a state of containing ice blocks, it can be drunk in a cold state 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, but tamarind seed gum, guar gum and HM pectin are particularly preferable. Tamarind seed gum and guar gum are more preferable. The thickening polysaccharides may be used alone or in combination of two or more.
Tamarind seed gum is a thickening polysaccharide extracted from tamarind seeds. For example, "Bistop D-2033 (San-Ei Gen FFI Co., Ltd.)" or the like can be used.
Gua gum is a thickening polysaccharide derived from guar beans. For example, "VIDOCREM A (Unitec Foods Co., Ltd.)" or the like can be used.
HM pectin is a polysaccharide mainly extracted from citrus fruits. For example, “YM-115-LJ (Sansho Co., Ltd.)” or the like can be used.
The amount of the thickening polysaccharide is preferably contained 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. The content is more preferably 0.05 to 0.3% by mass, further preferably 0.08 to 0.2% by mass. When the frozen beverage of the present invention is a fruit juice beverage, the total amount of the fruit juice-derived HM pectin and the amount of the thickening polysaccharide to be added is preferably within this range. When the amount of the polysaccharide thickener in the frozen beverage is in this range, it is possible to sufficiently reduce the difference in flavor and color tone between the start of drinking and the end of drinking, and when drinking while thawing, It is preferable because the beverage can have a sufficient thirst-free property without the viscosity being too high.
After adding the thickening polysaccharide to the frozen beverage, it is preferable that the thickening polysaccharide is uniformly dispersed in the frozen beverage. After the addition, it may be allowed to spontaneously diffuse 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 acidulants. However, it does not include liquors such as Western sake and Japanese sake.

〔sweetener〕
The frozen beverage of the present invention, as a sweetener, sugar, fructose, glucose, lactose, maltose and other monosaccharides and disaccharides, or oligosaccharides, sugar alcohols such as erythritol and maltitol, isomers such as fructose glucose syrup. Glycated sugar can be added. As the sweetener, high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, and stevia may be used. The sweeteners may be used alone or in combination of two or more.
As the amount of soluble solids in the frozen beverage increases, the difference in flavor between the start and end of drinking, especially the difference in sweetness and the difference in color tone of the beverage, become more apparent. It is desirable to reduce the absolute amount of soluble solids in the beverage by replacing it with a sweetener. From this viewpoint, 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 may be appropriately set by those skilled in the art according to the types of beverages such as dairy beverages and fruit juice beverages, and in consideration of the taste of consumers, but frozen. The soluble solid content in the beverage is preferably set to 15 or less. Here, the soluble solid content is also referred to as Brix (Bx), and more specifically, it is a reading of the refractometer for sugar at 20°C, and refers to the soluble solid content measured at 20°C. Most straight beverages (beverages that can be drunk as they are without being diluted) have Bx of 1 to 15, but as the frozen beverage of the present invention, those having Bx in this range can be produced without problems. However, as described above, the lower the Bx, the smaller the difference in flavor and the difference in color tone. Therefore, the Bx is more preferably 1 to 10, and further 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]
The fruit juice and vegetable juice used in the frozen beverage of the present invention is not particularly limited, but for example, lemon, grapefruit, orange, strawberry, peach, grape, apple, pineapple, mango, tomato, carrot, cabbage, lettuce, celery, Examples include cloudy juice such as pumpkin or clear juice obtained by clarifying these, each extract thereof, each concentrate, and at least one of these fermented with lactic acid bacteria or the like, or a mixture of two or more thereof. ..

〔milk〕
The frozen beverage may be a milk-containing beverage by adding animal milk such as milk, goat milk, sheep milk and horse milk, and vegetable milk such as soy milk. When milk is used, one kind or a mixture of two or more kinds should be used. In particular, milk is generally used. The form of the milk raw material is not particularly limited, and raw milk, full-fat milk, skim milk, whey, etc. can be used, and powdered milk, milk reduced from concentrated milk, condensed milk such as sweetened condensed milk and skimmed condensed condensed milk. Kinds can also be used.
In the present specification, the dairy drink 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 preferable. The content of the stabilizer is preferably set so that Bx of the frozen beverage becomes 1 to 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 to 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 hydrogen carbonate and sodium dihydrogen phosphate Fragrances; minerals such as salt; lactic acid bacteria, yeasts, etc. may be added.

〔container〕
The container that holds the frozen beverage is not particularly limited in material and form as long as it can withstand the expansion pressure during freezing. In consideration of distribution and ease of drinking, the container material is particularly preferably a PET bottle or an aluminum pouch. Also, a plastic container made of polyethylene (PE) or polypropylene (PP) may be used, or 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-based beverage was prepared by the following method with the compounding amounts shown in Table 1.
Non-fat dry milk was dissolved in water, 3 wt% soybean polysaccharide aqueous solution and fructose-glucose liquid sugar were added and stirred to be uniform. Then, after 10 wt% citric acid aqueous solution and 10 wt% lactic acid aqueous solution were added and sufficiently stirred, 1 wt% aspartame solution, 1 wt% acesulfame potassium aqueous solution, 1 wt% sucralose aqueous solution was added, and 1 wt% thickening polysaccharide solution was added, Stir well. Next, after adjusting the total amount to 9.5 kg using ion-exchanged water, adjusting the pH to 3.60 with a 10 wt% trisodium citrate aqueous solution, adding a fragrance, and using ion-exchanged water to adjust the total amount to 10 kg, and then homogenizing treatment. Was performed to prepare a mixed solution. The obtained liquid preparation was sterilized by heating, filled in a 500 ml PET bottle in a hot pack, cooled with water to room temperature, and then frozen overnight in a freezer at -20°C to produce a frozen acidic milk-based beverage.

<Evaluation method>
Each sample frozen overnight was placed facing upside down at room temperature, divided into 100 ml compartments (1 to 5), the changes in Bx and color tone were measured, and the flavor difference of each compartment was evaluated.
For the flavor evaluation, a sensory evaluation was conducted by five developers. The flavor evaluation index was sweetness.
The flavors of compartments 1, 3 and 5 were scored as follows, based on the refrigerated goods at each level.
-3 points: considerably less sweet than the standard product
-2 points: slightly less sweet than the standard product
-1 point: slightly less sweet than the standard
0 points: The same sweetness as the standard product
1 point: slightly sweeter than the standard product
2 points: slightly sweeter than the standard product
3 points: considerably sweeter than the standard product

In addition, the change in color tone is measured by measuring the color tone (L*a*b* value) of each zone with a spectrophotometer (KONICA MINOLTA), and based on the measured color tone and the following formula, By calculating the L*a*b* value difference (ΔE*(ab)) up to 5, the color tone change 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 the 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, the Bx at the beginning of melting (section 1) was considerably high, and the Bx change with time was large (FIGS. 1 and 2). In Examples 1 to 5, Bx at the initial stage of thawing was suppressed to be low as compared with Comparative Examples 1 and 2, and Bx change with time was small.
Also in the flavor evaluation, Examples 1 to 5 had a mild sweetness at the initial stage of thawing, and showed little change over time as compared with Comparative Examples 1 and 2 (FIGS. 3 and 4).
Furthermore, regarding the color tone, the rate of change from the compartment 1 was small in Examples 1 to 5 as compared with Comparative Examples 1 and 2 (FIGS. 5 and 6).

[Comparative Example 3, Example 6]
The acidic milky drink for freezing was prepared in the same manner as in Example 1 with the compounding amounts shown in Table 2.
Each sample frozen overnight was placed facing upside down at room temperature, divided into 100 ml sections (1 to 5), Bx was measured, and flavor evaluation was performed. For the flavor evaluation, a sensory evaluation was carried out by five developers, and the flavors of compartments 1, 3, 4, and 5 were scored as follows, based on refrigerated products at each level.
-5 points: Extremely weaker sweetness than the standard product
-4 points: much less sweet than the standard product
-3 points: less sweet than standard
-2 points: slightly less sweet than the standard product
-1 point: slightly less sweet than the standard
0 points: The same sweetness as the standard product
1 point: slightly sweeter than the standard product
2 points: slightly sweeter than the standard product
3 points: sweeter than the standard product
4 points: considerably sweeter than the standard product
5 points: Extremely sweeter than the standard product

<Results>
The results are shown in FIGS.
In Comparative Example 3, the Bx at the beginning of melting (section 1) was considerably high, and the Bx change with time was large (FIG. 7). In Example 6, Bx at the initial stage of thawing was suppressed to be low as compared with Comparative Example 3, and the change in Bx 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 smaller than that in Comparative Example 3 (FIG. 8).

(Comparative Example 4, Examples 7-9)
A grape juice beverage was prepared by the following method with the compounding amounts shown in Table 3.
Six-fold concentrated grape juice was dissolved in water, 10 wt% citric acid aqueous solution was added, and the mixture was sufficiently stirred, and then 1 wt% aspartame solution was added. After that, 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 a 10 wt% trisodium citrate aqueous solution, add a fragrance, and adjust the total amount to 10 kg using ion-exchanged water to adjust the preparation liquid. did. The obtained preparation was sterilized by heating, filled in a 500 ml PET bottle in a hot pack, cooled to room temperature with water, and then frozen in a freezer at -20°C overnight to produce a grape juice drink for freezing.
Each sample frozen overnight was placed at room temperature in an inverted manner, divided into 100 ml sections (1 to 5), and evaluated in the same manner as in Example 6.

<Results>
The results are shown in FIGS.
In Comparative Example 4, the Bx at the beginning of melting (section 1) was considerably high, and the Bx change with time was large (FIG. 9). In Examples 7 to 9, the Bx at the initial stage of thawing was low and the Bx change with time was small as compared with Comparative Example 4.
Also in the flavor evaluation, Examples 7 to 9 had a milder sweetness at the initial stage of thawing and a smaller change with time as compared with Comparative Example 4 (Fig. 10).

(Examples 10 to 13)
With the compounding amounts shown in Table 4, grape juice beverages were prepared in the same manner as in Examples 7 to 9.
Each sample frozen overnight was placed at room temperature in an inverted manner, divided into 100 ml sections (1 to 5), and evaluated in the same manner as in Example 6.
Further, in Comparative Example 4, Examples 10, 11, and 13, the change in color tone was also measured.

<Results>
The results are shown in FIGS. 11 to 13.
In Examples 10 to 13, the Bx at the initial stage of thawing was low and the change in Bx with time was small as compared with Comparative Example 4 (Fig. 11).
Also in the flavor evaluation, Examples 10 to 13 had a milder sweetness at the initial stage of thawing and a smaller change with time as compared with Comparative Example 4 (Fig. 12).
Furthermore, the change in color tone was mitigated in Examples 10, 11, and 13 as compared with Comparative Example 4 (FIG. 13).

Claims (4)

A method for producing a frozen beverage in which sweetness change or color change when drinking while thawing is mitigated,
Tamarind seed gum, guar gum, a thickening polysaccharide selected from the group consisting of HM pectin and mixtures thereof, based on the total mass of the frozen beverage obtained, a step of adding to the frozen beverage in an amount of 0.01 to 0.4 mass% Including,
The resulting frozen beverage contains, in addition to the thickening polysaccharide, a sweetener selected from the group consisting of sucralose, aspartame, acesulfame potassium and a mixture of two or more thereof, and the soluble solid content (Bx) is 1 to 8 And the method is a milk-based beverage or a fruit juice beverage. The method according to claim 1, wherein the frozen beverage further comprises soybean polysaccharide in an amount of 0.01 to 0.5% by weight, based on the total weight of the frozen beverage. Tamarind seed gum, guar gum, HM pectin and a thickening polysaccharide selected from the group consisting of these in an amount of 0.01 to 0.4% by mass, based on the total mass of the frozen beverage, to drink while thawing the frozen beverage And a easing agent for changing the sweetness or changing the color of the frozen beverage when
A frozen beverage which is a milk-based beverage or a fruit juice beverage, which contains a sweetener selected from the group consisting of sucralose, aspartame, acesulfame potassium, and a mixture of two or more thereof, and has a soluble solid content (Bx) of 1 to 8. .. Furthermore, the frozen drink which is a milky drink or fruit juice drink of Claim 3 which contains 0.01-0.5 mass% of soybean polysaccharides on the basis of the total mass of the frozen drink.

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