JP6946016B2 - Bubble-containing food and drink composition - Google Patents
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Description
本発明は、水や牛乳等の水性溶媒に混合するのみで、気泡含有飲食品を簡便に調製できる、気泡含有飲食品用組成物に関する。 The present invention relates to a composition for a bubble-containing food or drink, which can easily prepare a bubble-containing food or drink only by mixing it with an aqueous solvent such as water or milk.
従来、水や牛乳等に添加することで、加熱工程を経ずに、液中や液表面に気泡を含有する飲食品を簡便に調製できる気泡含有飲食品用組成物が開発されており、例えば、酸剤、アルカリ剤及び起泡性粉末油脂を含有する発泡性即席飲料（特許文献１）や、有機酸を水に溶解して食品原料に噴霧、乾燥したものと、炭酸塩を含有することを特徴とする、乳成分含有発泡性粉末飲料（特許文献２）等が知られている。 Conventionally, a composition for a bubble-containing food or drink has been developed that can easily prepare a food or drink containing bubbles in the liquid or on the surface of the liquid by adding it to water, milk, or the like without going through a heating step. , Effervescent instant beverage containing acid agent, alkaline agent and foaming powder oil (Patent Document 1), organic acid dissolved in water, sprayed and dried on food raw material, and carbonate. A milk component-containing effervescent powdered beverage (Patent Document 2) and the like, which are characterized by the above, are known.
しかしながら、従来の技術は、形成される気泡を気泡含有飲食品の上層のみならず内部全体に安定的に維持させる技術として満足のいくものではなく、気泡含有飲食品の保形性が低下するという問題を有する。
そこで、本発明では、上記課題が解決され、保形性が向上した気泡含有飲食品を調製することができる、気泡含有飲食品用組成物を提供することを目的とする。
However, the conventional technique is not satisfactory as a technique for stably maintaining the formed bubbles not only in the upper layer of the bubble-containing food or drink but also in the entire interior, and the shape retention of the bubble-containing food or drink is lowered. Have a problem.
Therefore, an object of the present invention is to provide a composition for a bubble-containing food or drink, which can solve the above-mentioned problems and prepare a bubble-containing food or drink having improved shape retention.
本発明者らは、鋭意研究を重ねたところ、気泡含有飲食品用組成物に発泡成分とグルコマンナンを特定の割合で含有させることにより、上記課題を解決できることを見出した。具体的には、本発明は下記の実施態様を包含する。
項１．水性溶媒と混合して気泡含有飲食品を調製するための気泡含有飲食品用組成物であって、
下記（ａ）及び（ｂ）の条件を満たす気泡含有飲食品用組成物；
（ａ）発泡成分として、酸と、炭酸塩及び／又は炭酸水素塩を含み、
（ｂ）前記発泡成分の総量１質量部に対し、グルコマンナンを０．０３〜１０質量部含む。
項２．発泡成分として、酸と、炭酸塩及び／又は炭酸水素塩を含む気泡含有飲食品であって、
前記発泡成分の総量１質量部に対し、グルコマンナンを０．０３〜１０質量部含む気泡含有飲食品。
項３．水性溶媒と、下記（ａ）及び（ｂ）を混合する、気泡含有飲食品の製造方法；
（ａ）発泡成分として、酸と、炭酸塩及び／又は炭酸水素塩、
（ｂ）前記発泡成分の総量１質量部に対し、０．０３〜１０質量部のグルコマンナン。
項４．発泡成分として、酸と、炭酸塩及び／又は炭酸水素塩を含む気泡含有飲食品の製造工程において、前記発泡成分の総量１質量部に対し、０．０３〜１０質量部のグルコマンナンを含有させる、気泡含有飲食品の保形性向上方法。
As a result of diligent research, the present inventors have found that the above-mentioned problems can be solved by containing a foaming component and glucomannan in a specific ratio in a composition for food and drink containing bubbles. Specifically, the present invention includes the following embodiments.
Item 1. A composition for a bubble-containing food or drink for preparing a bubble-containing food or drink by mixing with an aqueous solvent.
A composition for food and drink containing bubbles that satisfies the following conditions (a) and (b);
(A) The effervescent component contains an acid, a carbonate and / or a hydrogen carbonate, and contains
(B) Glucomannan is contained in an amount of 0.03 to 10 parts by mass with respect to 1 part by mass of the total amount of the foaming component.
Item 2. A bubble-containing food or drink containing an acid, a carbonate and / or a hydrogen carbonate as an effervescent component.
A bubble-containing food or drink containing 0.03 to 10 parts by mass of glucomannan with respect to 1 part by mass of the total amount of the foaming component.
Item 3. A method for producing a bubble-containing food or drink by mixing the following (a) and (b) with an aqueous solvent;
(A) Acids and carbonates and / or bicarbonates, as effervescent components,
(B) 0.03 to 10 parts by mass of glucomannan with respect to 1 part by mass of the total amount of the foaming component.
Item 4. In the process of producing a bubble-containing food or drink containing an acid and a carbonate and / or bicarbonate as a foaming component, 0.03 to 10 parts by mass of glucomannan is contained with respect to 1 part by mass of the total amount of the foaming component. , A method for improving the shape retention of foods and drinks containing air bubbles.
本発明によれば、保形性が向上した気泡含有飲食品を調製することができる気泡含有飲食品用組成物を提供することができる。 According to the present invention, it is possible to provide a composition for a bubble-containing food or drink capable of preparing a bubble-containing food or drink having improved shape retention.
（１）気泡含有飲食品用組成物
本発明において気泡含有飲食品とは、飲食品の上層だけでなく、飲食品の内部全体に気泡を含有し、当該気泡とともに飲食されるものをいう。また、本発明において気泡含有飲食品用組成物とは、水性溶媒と混合するのみで簡便に気泡含有飲食品を製造することができる組成物をいう。本発明において水性溶媒は、水が含まれる溶媒であれば特に制限されず、例えば、水、湯、牛乳、豆乳、果汁飲料、チョコレート飲料、アイソトニック飲料等が挙げられる。
(1) Composition for Food and Beverage Containing Bubbles In the present invention, a food and drink containing bubbles refers to a food and drink containing bubbles not only in the upper layer of the food and drink but also in the entire inside of the food and drink and eaten and eaten together with the bubbles. Further, in the present invention, the composition for food and drink containing bubbles refers to a composition capable of easily producing food and drink containing bubbles only by mixing with an aqueous solvent. In the present invention, the aqueous solvent is not particularly limited as long as it contains water, and examples thereof include water, hot water, milk, soy milk, fruit juice beverages, chocolate beverages, and isotonic beverages.
本発明に係る気泡含有飲食品用組成物は、発泡成分として、酸と、炭酸塩及び／又は炭酸水素塩とを含む。 The bubble-containing food and drink composition according to the present invention contains an acid and a carbonate and / or a hydrogen carbonate as a foaming component.
本発明で使用される酸の種類は、特に制限されず、有機酸又は無機酸等を使用できる。有機酸としては、例えば、酒石酸、クエン酸、フマル酸、コハク酸、リンゴ酸、グルコン酸、シュウ酸、マロン酸、グルタル酸、アジピン酸、グリコール酸、ジグリコール酸、ニトリロ三酢酸、エチレンジアミン四酢酸、アスコルビン酸、乳酸、酢酸等、及びこれらのナトリウム塩、カリウム塩等が挙げられる。無機酸としては、例えば、リン酸塩（例えば、リン酸三カルシウム、リン酸一水素カルシウム、リン酸水素二ナトリウム、リン酸水素二カリウム、リン酸二水素カルシウム、リン酸二水素ナトリウム、リン酸二水素カリウム、ピロリン酸四カリウム、メタリン酸ナトリウム、メタリン酸カリウム、ポリリン酸ナトリウム、ポリリン酸カリウム等）等が挙げられる。好ましくは有機酸であり、より好ましくは酒石酸、クエン酸、フマル酸、コハク酸、リンゴ酸及びグルコン酸からなる群より選ばれる１種以上である。 The type of acid used in the present invention is not particularly limited, and organic acids, inorganic acids and the like can be used. Examples of organic acids include tartrate acid, citric acid, fumaric acid, succinic acid, malic acid, gluconic acid, oxalic acid, malonic acid, glutaric acid, adipic acid, glycolic acid, diglycolic acid, nitrilotriacetic acid and ethylenediaminetetraacetic acid. , Ascorbic acid, lactic acid, acetic acid and the like, and sodium salts and potassium salts thereof and the like. Examples of the inorganic acid include phosphates (for example, tricalcium phosphate, calcium monohydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, and phosphoric acid. Potassium dihydrogen, tetrapotassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium polyphosphate, potassium polyphosphate, etc.) and the like can be mentioned. It is preferably an organic acid, and more preferably one or more selected from the group consisting of tartaric acid, citric acid, fumaric acid, succinic acid, malic acid and gluconic acid.
本発明で使用される炭酸塩及び／又は炭酸水素塩は、特に制限されないが、例えば、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸水素カリウム、炭酸アンモニウム、炭酸水素アンモニウム、セスキ炭酸ナトリウム、炭酸カルシウム、炭酸マグネシウム等が挙げられる。好ましくは炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸水素カリウム、炭酸カルシウム及び炭酸マグネシウムからなる群より選ばれる１種以上であり、より好ましくは炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム及び炭酸水素カリウムからなる群より選ばれる１種以上である。 The carbonate and / or hydrogen carbonate used in the present invention is not particularly limited, and is, for example, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, sodium sesquicarbonate, calcium carbonate. , Magnesium carbonate and the like. It is preferably one or more selected from the group consisting of sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, calcium carbonate and magnesium carbonate, and more preferably from sodium carbonate, sodium hydrogen carbonate, potassium carbonate and potassium hydrogen carbonate. It is one or more species selected from the group.
本発明に係る気泡含有飲食品用組成物における、酸と、炭酸塩及び／又は炭酸水素塩の配合割合は特に制限されず、当業者が適宜調整できるが、酸１質量部に対して、炭酸塩及び／又は炭酸水素塩を通常０．１〜３質量部、好ましくは０．２〜２．５質量部、より好ましくは０．３〜１．５質量部含有することが望ましい。 The blending ratio of the acid, the carbonate and / or the hydrogen carbonate in the bubble-containing food and drink composition according to the present invention is not particularly limited and can be appropriately adjusted by those skilled in the art, but carbonic acid is added to 1 part by mass of the acid. It is desirable that the salt and / or bicarbonate is usually contained in an amount of 0.1 to 3 parts by mass, preferably 0.2 to 2.5 parts by mass, and more preferably 0.3 to 1.5 parts by mass.
本発明に係る気泡含有飲食品用組成物は、グルコマンナンを含む。本発明においてグルコマンナンとは、Ｄ−グルコースとＤ−マンノースがほぼ２：３の割合でβ−１，４結合している多糖類である。 The bubble-containing food and drink composition according to the present invention contains glucomannan. In the present invention, glucomannan is a polysaccharide in which D-glucose and D-mannose are bound to β-1,4 at a ratio of approximately 2: 3.
本発明に係る気泡含有飲食品用組成物は、酸と、炭酸塩及び／又は炭酸水素塩の総量１質量部に対し、グルコマンナンを通常０．０３〜１０質量部含有し、好ましくは０．０４〜８質量部、より好ましくは０．０６〜５質量部、さらに好ましくは０．０８〜２質量部含有する。気泡含有飲食品用組成物におけるグルコマンナンの含量が前記範囲を満たすことにより、気泡含有飲食品の内部全体に形成された気泡が安定に維持され、気泡含有飲食品の保形性が向上する。
酸と、炭酸塩及び／又は炭酸水素塩の総量１質量部に対する、グルコマンナンの含量が０．０３質量部を下回ると、調製される気泡含有飲食品の保形性が十分に向上しない場合があり、１０質量部を上回ると、グルコマンナンが十分に膨潤せず、なめらかな食感の飲食品にならない場合がある。
The bubble-containing food and drink composition according to the present invention usually contains 0.03 to 10 parts by mass of glucomannan with respect to 1 part by mass of the total amount of acid, carbonate and / or bicarbonate, and is preferably 0. It contains 04 to 8 parts by mass, more preferably 0.06 to 5 parts by mass, and even more preferably 0.08 to 2 parts by mass. When the content of glucomannan in the composition for a bubble-containing food or drink satisfies the above range, the bubbles formed in the entire inside of the bubble-containing food or drink are stably maintained, and the shape retention of the bubble-containing food or drink is improved.
If the content of glucomannan is less than 0.03 parts by mass with respect to 1 part by mass of the total amount of acid, carbonate and / or bicarbonate, the shape retention of the prepared bubble-containing food or drink may not be sufficiently improved. If it exceeds 10 parts by mass, glucomannan may not swell sufficiently and the food or drink may not have a smooth texture.
本発明に係る気泡含有飲食品用組成物は、本発明の効果を損なわない範囲で、グルコマンナン以外の増粘多糖類を含有させることができる。例えば、キサンタンガム、ローカストビーンガム、グアーガム、タラガム、カラギナン（例えば、イオタカラギナン、カッパカラギナン、ラムダカラギナン等）、カシアガム、ジェランガム（例えば、ネイティブ型ジェランガム、脱アシル型ジェランガム等）、ウェランガム、タマリンドシードガム、ペクチン（例えば、ＬＭペクチン、ＨＭペクチン等）、サイリウムシードガム、トラガントガム、カラヤガム、アラビアガム、マクロホモプシスガム、ラムザンガム、寒天、アルギン酸類（例えば、アルギン酸、アルギン酸塩等）、カードラン、プルラン、セルロース誘導体（例えば、カルボキシメチルセルロース（ＣＭＣ）ナトリウム、カルボキシメチルセルロース（ＣＭＣ）カルシウム、メチルセルロース（ＭＣ）、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）、ヒドロキシプロピルセルロース（ＨＰＣ）、ヒドロキシエチルセルロース（ＨＥＣ）等）、微結晶セルロース、発酵セルロース、水溶性大豆多糖類、生デンプン、生デンプンに物理的又は、化学的処理を施した加工デンプン（例えば、酸分解デンプン、酸化デンプン、α化デンプン、グラフト化デンプン、エーテル化デンプン、エステル化デンプン、架橋デンプン、両親媒性デンプン、湿熱・乾熱処理デンプン等）等を挙げることができる。 The bubble-containing food and drink composition according to the present invention may contain a thickening polysaccharide other than glucomannan as long as the effects of the present invention are not impaired. For example, xanthan gum, locust bean gum, guar gum, tara gum, caraginan (eg, iota caraginan, kappa caraginan, lambda caraginan, etc.), cassia gum, gellan gum (eg, native gellan gum, deacylated gellan gum, etc.), welan gum, tamarind seed gum, etc. Starch (eg, LM starch, HM starch, etc.), psyllium seed gum, tragant gum, karaya gum, arabic gum, macrohomopsis gum, lambzan gum, agar, alginic acids (eg, alginate, alginate, etc.), curdran, purulan, cellulose derivatives (For example, sodium carboxymethyl cellulose (CMC), carboxymethyl cellulose (CMC) calcium, methyl cellulose (MC), hydroxypropyl methyl cellulose (HPMC), hydroxypropyl cellulose (HPC), hydroxyethyl cellulose (HEC), etc.), microcrystalline cellulose, fermented cellulose , Water-soluble soybean polysaccharides, raw starch, processed starch obtained by physically or chemically treating raw starch (for example, acid-decomposed starch, oxidized starch, pregelatinized starch, grafted starch, etherified starch, esterified starch). , Crosslinked starch, amphoteric starch, moist heat / dry heat treated starch, etc.) and the like.
キサンタンガム、カラギナン、生デンプン及び加工デンプンからなる群より選ばれる１種以上を含有する飲食品は、口腔及び咽頭への付着性が大きくなるため、筋肉の衰え等により食塊を咽頭から食道へ送り込む機能が低下している高齢者や嚥下障害者等においては、スムーズに咽頭相を通過させることが困難となる。しかしながら、本発明によれば、キサンタンガム、カラギナン、生デンプン及び加工デンプンからなる群より選ばれる１種以上を含有する場合であっても、口腔及び咽頭への付着性が抑制され、飲みこみやすい食感を有する気泡含有飲食品を調製することができる。 Foods and drinks containing one or more selected from the group consisting of xanthan gum, caraginan, raw starch and modified starch have high adhesion to the oral cavity and pharynx, so that the bolus is sent from the pharynx to the esophagus due to muscle weakness or the like. In elderly people with impaired function and people with dysphagia, it is difficult to smoothly pass through the pharyngeal phase. However, according to the present invention, even when one or more selected from the group consisting of xanthan gum, caraginan, raw starch and modified starch is contained, the adhesiveness to the oral cavity and pharynx is suppressed, and the texture is easy to swallow. A bubble-containing food or drink having the above can be prepared.
また、本発明に係る気泡含有飲食品用組成物は、本発明の効果を損なわない範囲で、従来一般的に飲食品に使用されているタンパク質、アミノ酸又はその塩、調味料、日持向上剤、保存料、酵素、ｐＨ調整剤、酸化防止剤、乳化剤、甘味料、香料、着色料、膨張剤、糖類、ビタミン、ミネラル類等の任意成分を所望に応じて添加することができる。 In addition, the bubble-containing food and drink composition according to the present invention is a protein, amino acid or a salt thereof, a seasoning, and a shelf life improver that are generally used in foods and drinks, as long as the effects of the present invention are not impaired. , Preservatives, enzymes, pH regulators, antioxidants, emulsifiers, sweeteners, flavors, colorants, leavening agents, sugars, vitamins, minerals and the like can be added as desired.
本発明に係る気泡含有飲食品用組成物の形状は固形状であれば特に制限されず、例えば、粉末状、顆粒状、錠剤状等が挙げられる。本発明に係る気泡含有飲食品用組成物は、上記の各成分の粉末物及び／又はその顆粒物を混合して製造することができる。気泡含有飲食品用組成物が錠剤状である場合は、前記の混合物を、例えば打錠機等を用いて打錠することで調製できる。 The shape of the composition for food and drink containing bubbles according to the present invention is not particularly limited as long as it is solid, and examples thereof include powder, granules, and tablets. The bubble-containing food and drink composition according to the present invention can be produced by mixing powders of each of the above components and / or granules thereof. When the air bubble-containing food and drink composition is in the form of tablets, it can be prepared by tableting the above mixture using, for example, a tableting machine.
（２）気泡含有飲食品、及びその製造方法
本発明に係る気泡含有飲食品は、水性溶媒と上記（１）の気泡含有飲食品用組成物を混合することにより製造することができる。混合方法は特に制限されず、例えば水性溶媒に上記（１）の気泡含有飲食品用組成物を添加し、溶解又は分散させる方法が挙げられる。
本発明で使用される水性溶媒は、水が含まれる溶媒であれば特に制限されず、例えば、水、湯、牛乳、豆乳、果汁飲料、チョコレート飲料、コーヒー飲料、アイソトニック飲料等が挙げられる。
(2) Bubble-containing food and drink and its production method The bubble-containing food and drink according to the present invention can be manufactured by mixing the aqueous solvent and the composition for bubble-containing food and drink described in (1) above. The mixing method is not particularly limited, and examples thereof include a method of adding the bubble-containing food and drink composition (1) to an aqueous solvent to dissolve or disperse the composition.
The aqueous solvent used in the present invention is not particularly limited as long as it contains water, and examples thereof include water, hot water, milk, soy milk, fruit juice beverages, chocolate beverages, coffee beverages, and isotonic beverages.
水性溶媒と上記（１）の気泡含有飲食品が混合されることにより、気泡が発生し、気泡含有飲食品が製造される。かくして製造された気泡含有飲食品は、発生した気泡が当該飲食品の上層のみならず、内部全体において安定に維持され、優れた保形性を有する。 By mixing the aqueous solvent and the bubble-containing food or drink according to (1) above, bubbles are generated to produce the bubble-containing food or drink. In the bubble-containing food or drink produced in this manner, the generated bubbles are stably maintained not only in the upper layer of the food or drink but also in the entire interior, and have excellent shape retention.
また、本発明に係る気泡含有飲食品は、上記（１）の酸、炭酸塩及び／又は炭酸水素塩、グルコマンナン、並びに他の成分を個別に水性溶媒と混合することによっても製造することができる。混合方法は特に制限されず、例えば水性溶媒に、上記（１）の酸、炭酸塩及び／又は炭酸水素塩、グルコマンナン、並びに他の成分を個別に添加し、溶解又は分散させる方法が挙げられる。
この場合、各成分の種類及び、調製される気泡含有飲食品における各成分の配合割合は、上記（１）を参照できる。
The bubble-containing food or drink according to the present invention can also be produced by individually mixing the acid, carbonate and / or hydrogen carbonate, glucomannan, and other components of the above (1) with an aqueous solvent. can. The mixing method is not particularly limited, and examples thereof include a method in which the acid, carbonate and / or hydrogen carbonate, glucomannan, and other components of the above (1) are individually added to an aqueous solvent to dissolve or disperse them. ..
In this case, the type of each component and the blending ratio of each component in the prepared bubble-containing food or drink can be referred to the above (1).
本発明に係る気泡含有飲食品における、発泡成分としての、酸と、炭酸塩及び／又は炭酸水素塩の総量は、所望の発泡量、発泡感に合わせて当業者が適宜調製することができるが、通常０．１５〜３．５質量％、好ましくは０．２５〜３質量％、より好ましくは０．３〜２．５質量％の範囲が挙げられる。 The total amount of acid, carbonate and / or bicarbonate as an effervescent component in the bubble-containing food or drink according to the present invention can be appropriately prepared by those skilled in the art according to a desired amount of effervescence and feeling of effervescence. , Usually in the range of 0.15 to 3.5% by mass, preferably in the range of 0.25 to 3% by mass, more preferably in the range of 0.3 to 2.5% by mass.
本発明に係る気泡含有飲食品におけるグルコマンナンの含量は特に制限されないが、好ましくは０．０５〜５質量％、より好ましくは０．０８〜４質量％、さらに好ましくは０．１〜３．５質量％である。 The content of glucomannan in the bubble-containing food or drink according to the present invention is not particularly limited, but is preferably 0.05 to 5% by mass, more preferably 0.08 to 4% by mass, and further preferably 0.1 to 3.5. It is mass%.
以上のように、本発明によって調製された気泡含有飲食品は、当該飲食品の内部全体に気泡が安定的に維持されることにより、気泡含有飲食品の保形性の向上が達成される。さらには、本発明によって調製された気泡含有飲食品は、気泡の緻密度が向上し、また口に含んだ際の濃厚感、飲みごたえが向上するといった効果を得ることができる。 As described above, in the bubble-containing food or drink prepared by the present invention, the shape retention of the bubble-containing food or drink is improved by stably maintaining the bubbles in the entire inside of the food or drink. Further, the bubble-containing food or drink prepared by the present invention can have the effects of improving the density of bubbles, and improving the richness and mouthfeel when contained in the mouth.
以下に、実施例を用いて本発明を更に詳しく説明する。ただし、これらの例は本発明を制限するものではない。なお、実施例中の「部」は「質量部」を意味し、「％」は「質量％」を意味する。また、「＊」は三栄源エフ・エフ・アイ株式会社製、「※」は三栄源エフ・エフ・アイ株式会社の登録商標を意味する。 Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples do not limit the present invention. In addition, "part" in an Example means "part by mass", and "%" means "mass%". In addition, "*" means a registered trademark of Saneigen FFI Co., Ltd., and "*" means a registered trademark of Saneigen FFI Co., Ltd.
実験例１．気泡含有飲食品の調製１
表１の処方に示す量の各種成分を粉体混合し、気泡含有飲食品用組成物を調製した。調製した気泡含有飲食品用組成物１６ｇを水８０ｇに添加し、６０秒間スパーテルを用いて撹拌し、気泡含有飲食品を調製した。
Experimental example 1. Preparation of food and drink containing bubbles 1
A composition for food and drink containing bubbles was prepared by powder-mixing the amounts of various components shown in the formulation shown in Table 1. 16 g of the prepared bubble-containing food and drink composition was added to 80 g of water, and the mixture was stirred with a spatula for 60 seconds to prepare a bubble-containing food and drink.
上記で調製した気泡含有飲食品について、以下の方法により保形性の評価を行なった。
＜評価方法＞
高さ２．９ｃｍ、内径３ｃｍのリングに、調製後１０分間静置した気泡含有飲食品を２０ｍｌ入れ、３０秒後にリングを持ち上げ、１分後の気泡含有飲食品の広がりを測定した。同心円状６０°刻みに６方向の長さを測定し、平均値を求めた。値が大きいほど広がりが大きく、保形性が低いことを示す。
結果を表１に示す。
The bubble-containing food and drink prepared above were evaluated for shape retention by the following method.
<Evaluation method>
In a ring having a height of 2.9 cm and an inner diameter of 3 cm, 20 ml of a bubble-containing food or drink that had been allowed to stand for 10 minutes after preparation was placed, the ring was lifted after 30 seconds, and the spread of the bubble-containing food or drink after 1 minute was measured. The lengths in 6 directions were measured in concentric 60 ° increments, and the average value was calculated. The larger the value, the larger the spread and the lower the shape retention.
The results are shown in Table 1.
サンサポート※ＳＸ−３（顆粒）＊：カラギナン ２５．５％、キサンタンガム ８．８％、塩化カリウム ３％、デキストリン ６２．７％
Sun Support * SX-3 (granule) *: Carrageenan 25.5%, Xanthan gum 8.8%, Potassium chloride 3%, Dextrin 62.7%
本発明に係る実施例１は、比較例１（ブランク）に比べて保形性が大きく向上した。一方、比較例２〜８の保形性は比較例１と同等であった。
また、本発明に係る実施例１は、比較例１〜８に比べて咽頭への付着感が少なく、濃厚感、飲みごたえに優れていた。
Example 1 according to the present invention has greatly improved shape retention as compared with Comparative Example 1 (blank). On the other hand, the shape retention of Comparative Examples 2 to 8 was equivalent to that of Comparative Example 1.
In addition, Example 1 according to the present invention had less adhesion to the pharynx than Comparative Examples 1 to 8, and was excellent in richness and mouthfeel.
実験例２．気泡含有飲食品の調製２
表２の処方に示す量の各種成分を粉体混合し、気泡含有飲食品用組成物を調製した。調製した気泡含有飲食品用組成物１６ｇを水８０ｇに添加し、６０秒間スパーテルを用いて撹拌し、気泡含有飲食品を調製した。
上記で調製した気泡含有飲食品について、実験例１と同様の方法により保形性の評価を行なった。結果を表２に示す。
Experimental example 2. Preparation of food and drink containing bubbles 2
A composition for food and drink containing bubbles was prepared by powder-mixing the amounts of various components shown in the formulation shown in Table 2. 16 g of the prepared bubble-containing food and drink composition was added to 80 g of water, and the mixture was stirred with a spatula for 60 seconds to prepare a bubble-containing food and drink.
The bubble-containing food and drink prepared above were evaluated for shape retention by the same method as in Experimental Example 1. The results are shown in Table 2.
本発明の係る実施例２〜４は、比較例１に比べて保形性が優れ、また、咽頭への付着感が少なく、濃厚感、飲みごたえに優れていた。 Examples 2 to 4 according to the present invention had excellent shape retention as compared with Comparative Example 1, had less adhesion to the pharynx, and had excellent richness and mouthfeel.
実験例３．気泡含有飲食品の調製３
表３の処方に示す量の各種成分を粉体混合し、気泡含有飲食品用組成物を調製した。調製した気泡含有飲食品用組成物１６ｇを牛乳１００ｇに添加し、６０秒間スパーテルを用いて撹拌し、気泡含有飲食品を調製した。
上記で調製した気泡含有飲食品について、実験例１と同様の方法により保形性の評価を行なった。結果を表３に示す。
Experimental example 3. Preparation of food and drink containing bubbles 3
Various components in the amounts shown in the formulations shown in Table 3 were powder-mixed to prepare a composition for food and drink containing bubbles. 16 g of the prepared bubble-containing food and drink composition was added to 100 g of milk and stirred with a spatula for 60 seconds to prepare a bubble-containing food and drink.
The bubble-containing food and drink prepared above were evaluated for shape retention by the same method as in Experimental Example 1. The results are shown in Table 3.
本発明に係る実施例５及び６は、比較例９（ブランク）に比べて保形性が大きく向上した。一方、比較例１０の保形性は比較例９と同等であり、比較例１１の保形性は比較例９に比べて僅かに向上したものの十分ではなかった。
また、本発明に係る実施例５及び６は、比較例９〜１１に比べて咽頭への付着感が少なく、濃厚感、飲みごたえに優れていた。
In Examples 5 and 6 according to the present invention, the shape retention was greatly improved as compared with Comparative Example 9 (blank). On the other hand, the shape-retaining property of Comparative Example 10 was equivalent to that of Comparative Example 9, and the shape-retaining property of Comparative Example 11 was slightly improved as compared with Comparative Example 9, but was not sufficient.
In addition, Examples 5 and 6 according to the present invention had less adhesion to the pharynx than Comparative Examples 9 to 11, and were excellent in richness and mouthfeel.
Claims (4)
前記気泡含有飲食品は、高さ２．９ｃｍ、内径３ｃｍのリングに、調製後１０分間静置した気泡含有飲食品を２０ｍｌ入れ、３０秒後にリングを持ち上げた時に、広がりを有する飲食品であり、
下記（ａ）及び（ｂ）の条件を満たす気泡含有飲食品用組成物；
（ａ）発泡成分として、酒石酸と、炭酸水素ナトリウムを含み、前記酒石酸１質量部に対する、前記炭酸水素ナトリウムの配合割合が０．１〜３質量部であり、
（ｂ）前記酒石酸及び炭酸水素ナトリウムの総量１質量部に対し、グルコマンナンを０．０３〜５質量部含む
（ただし、前記気泡含有飲食品は、金属結合タンパク質およびグルコマンナンを含む組成物、並びに夕顔粉末、クリーミングシロップおよび発泡剤を含有する夕顔粉末組成物を除く気泡含有飲食品である。） A composition for a bubble-containing food or drink for preparing a bubble-containing food or drink by mixing with an aqueous solvent.
The bubble-containing food or drink is a food or drink that spreads when 20 ml of bubble-containing food or drink that has been left to stand for 10 minutes after preparation is placed in a ring having a height of 2.9 cm and an inner diameter of 3 cm and the ring is lifted 30 seconds later. ,
A composition for food and drink containing bubbles that satisfies the following conditions (a) and (b);
As (a) the foamable component, and tartaric acid, include sodium hydrogen carbonate, with respect to the tartaric acid 1 part by weight, the mixing ratio of said sodium bicarbonate is 0.1 to 3 parts by weight,
(B) Glucomannan is contained in an amount of 0.03 to 5 parts by mass with respect to 1 part by mass of the total amount of tartaric acid and sodium hydrogen carbonate.
(However, the bubble-containing food and drink is a bubble-containing food and drink excluding the composition containing metal-binding protein and glucomannan, and the evening face powder composition containing evening face powder, creaming syrup and a foaming agent.)
前記気泡含有飲食品は、高さ２．９ｃｍ、内径３ｃｍのリングに、調製後１０分間静置した気泡含有飲食品を２０ｍｌ入れ、３０秒後にリングを持ち上げた時に、広がりを有する飲食品であり、
前記酒石酸１質量部に対する、前記炭酸水素ナトリウムの配合割合が０．１〜３質量部であり、
前記酒石酸及び炭酸水素ナトリウムの総量１質量部に対し、グルコマンナンを０．０３〜５質量部含む気泡含有飲食品（ただし、前記気泡含有飲食品は、金属結合タンパク質およびグルコマンナンを含む組成物、並びに夕顔粉末、クリーミングシロップおよび発泡剤を含有する夕顔粉末組成物を除く気泡含有飲食品である。）。 As the foaming component, and tartaric acid, a bubble-containing food or beverage comprising sodium bicarbonate,
The bubble-containing food or drink is a food or drink that spreads when 20 ml of bubble-containing food or drink that has been left to stand for 10 minutes after preparation is placed in a ring having a height of 2.9 cm and an inner diameter of 3 cm and the ring is lifted 30 seconds later. ,
The mixing ratio of the sodium hydrogen carbonate to 1 part by mass of the tartaric acid is 0.1 to 3 parts by mass.
A bubble-containing food or drink containing 0.03 to 5 parts by mass of glucomannan with respect to 1 part by mass of the total amount of tartrate acid and sodium hydrogen carbonate (however, the bubble-containing food or drink is a composition containing a metal-binding protein and glucomannan. And bubble-containing foods and drinks excluding the evening face powder composition containing evening face powder, creaming syrup and foaming agent.)
（ａ）発泡成分として、酒石酸と、炭酸水素ナトリウムを含み、前記酒石酸１質量部に対する、前記炭酸水素ナトリウムの配合割合が０．１〜３質量部、
（ｂ）前記酒石酸及び炭酸水素ナトリウムの総量１質量部に対し、０．０３〜５質量部のグルコマンナン
前記気泡含有飲食品は、高さ２．９ｃｍ、内径３ｃｍのリングに、調製後１０分間静置した気泡含有飲食品を２０ｍｌ入れ、３０秒後にリングを持ち上げた時に、広がりを有する飲食品である、製造方法
（ただし、前記気泡含有飲食品は、金属結合タンパク質およびグルコマンナンを含む組成物、並びに夕顔粉末、クリーミングシロップおよび発泡剤を含有する夕顔粉末組成物を除く気泡含有飲食品である。）。 A method for producing a bubble-containing food or drink by mixing an aqueous solvent with the following (a) and (b);
(A) as a foaming component, and tartaric acid, include sodium hydrogen carbonate, with respect to the tartaric acid 1 part by weight, the blending ratio is 0.1 to 3 parts by weight of the sodium bicarbonate,
(B) 0.03 to 5 parts by mass of glucomannan with respect to 1 part by mass of the total amount of tartaric acid and sodium hydrogen carbonate.
The bubble-containing food or drink is a food or drink that spreads when 20 ml of bubble-containing food or drink that has been left to stand for 10 minutes after preparation is placed in a ring having a height of 2.9 cm and an inner diameter of 3 cm and the ring is lifted 30 seconds later. ,Production method
(However, the bubble-containing food and drink is a bubble-containing food and drink excluding the composition containing metal-binding protein and glucomannan, and the evening face powder composition containing evening face powder, creaming syrup and a foaming agent).
前記気泡含有飲食品は、高さ２．９ｃｍ、内径３ｃｍのリングに、調製後１０分間静置した気泡含有飲食品を２０ｍｌ入れ、３０秒後にリングを持ち上げた時に、広がりを有する飲食品であり、
前記酒石酸１質量部に対する、前記炭酸水素ナトリウムの配合割合が０．１〜３質量部であり、
前記酒石酸及び炭酸水素ナトリウムの総量１質量部に対し、０．０３〜５質量部のグルコマンナンを含有させる、気泡含有飲食品の保形性向上方法。 As the foaming component, and tartaric acid, in the manufacturing process of the bubble-containing food or beverage comprising sodium bicarbonate,
The bubble-containing food or drink is a food or drink that spreads when 20 ml of bubble-containing food or drink that has been left to stand for 10 minutes after preparation is placed in a ring having a height of 2.9 cm and an inner diameter of 3 cm and the ring is lifted 30 seconds later. ,
The mixing ratio of the sodium hydrogen carbonate to 1 part by mass of the tartaric acid is 0.1 to 3 parts by mass.
A method for improving the shape retention of a bubble-containing food or drink , which comprises 0.03 to 5 parts by mass of glucomannan with respect to 1 part by mass of the total amount of tartaric acid and sodium hydrogen carbonate.
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