JP7105076B2 - Beverages, packaged beverages, and methods of dispersing insoluble solids in beverages - Google Patents
Beverages, packaged beverages, and methods of dispersing insoluble solids in beverages Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
Description
本発明は、飲料、容器詰め飲料、および飲料中の不溶性固形分の分散方法に関する。 The present invention relates to beverages, packaged beverages, and methods of dispersing insoluble solids in beverages.
従来、飲料には、嗜好性、外観、保存性等の観点から、様々な成分が配合されている。近年の健康志向の向上等を背景に、機能性飲料として、乳酸菌が配合されたものが注目されている。一方で、飲料に配合される成分には不溶性固形分が含まれる場合があり、かかる不溶性固形分が沈殿したり、凝集するなどして、飲料の外観を損ね、強いては、飲用される成分の濃度が不均一になり、嗜好性が低下するなどの問題があった。 Conventionally, various ingredients are blended into beverages from the viewpoint of palatability, appearance, storage stability, and the like. Against the background of the recent increase in health consciousness and the like, functional drinks containing lactic acid bacteria have attracted attention. On the other hand, the ingredients blended in the beverage may contain insoluble solids, and such insoluble solids may precipitate or aggregate, impairing the appearance of the beverage, and even worsening the content of the ingredients to be drunk. There was a problem that the concentration became non-uniform and the palatability decreased.
そこで、かかる不溶性固形分の分散性を向上させる技術が検討されている。たとえば、特許文献１には、液状食品における不溶性固形物を分散させるために、寒天、および糊料を添加する技術が開示されている。 Therefore, techniques for improving the dispersibility of such insoluble solids are being studied. For example, Patent Literature 1 discloses a technique of adding agar and paste to disperse insoluble solids in liquid foods.
しかしながら特許文献１に記載された技術は、寒天を必須の成分として含むものであり、本発明の検討において、寒天だけでは、十分な分散性が得られない場合があった。また、特許文献１には、寒天と糊料を併用することが開示されているが、糊料は硬さや粘度を出すために用いられるのであって、不溶性固形分を分散することはできないことが指摘されている。 However, the technique described in Patent Document 1 contains agar as an essential component, and in the study of the present invention, there were cases where sufficient dispersibility could not be obtained with agar alone. In addition, Patent Document 1 discloses the combined use of agar and a paste, but the paste is used to provide hardness and viscosity and cannot disperse insoluble solids. pointed out.
そこで、本発明者らは、不溶性固形分の良好な分散性（再分散性あるいは沈殿抑制）を得る観点から鋭意検討を行った結果、寒天と増粘多糖類と不溶性固形分とを、所定の割合で配合することによって、良好な分散性が得られる条件があることを見出し、本発明を完成させた。 Therefore, the present inventors have made intensive studies from the viewpoint of obtaining good dispersibility (redispersibility or precipitation suppression) of insoluble solids. The inventors have found that there is a condition under which good dispersibility can be obtained by blending in a certain ratio, and have completed the present invention.
本発明（発明１）によれば、
寒天、増粘多糖類および不溶性固形分を含み、寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式１～５を満たす範囲にある、飲料が提供される。
条件１：
０．００１（質量％）≦不溶性固形分含有量（質量％）＜０．０１（質量％）
条件２：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件４：
２≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５０
条件５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３５
According to the present invention (invention 1),
Agar, polysaccharide thickener and insoluble solids are included, and the content of agar (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solids content (% by mass) satisfy the following conditional expressions 1 to 5 A beverage is provided that satisfies
Condition 1:
0.001 (mass%) ≤ insoluble solid content (mass%) < 0.01 (mass%)
Condition 2:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 3:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 4:
2 ≤ agar content (mass%) / insoluble solid content (mass%) ≤ 50
Condition 5:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 35
また、本発明（発明２）によれば、
寒天、増粘多糖類および不溶性固形分を含み、寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式６～１０を満たす範囲にある、飲料が提供される。
条件６：
０．０１（質量％）≦不溶性固形分含有量（質量％）≦０．２（質量％）
条件７：
０．０２（質量％）≦寒天含有量（質量％）≦０．１（質量％）
条件８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０４（質量％）
条件９：
０．１≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５
条件１０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３．５
Further, according to the present invention (invention 2),
Agar, polysaccharide thickener and insoluble solids are included, and the content of agar (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solids content (% by mass) satisfy the following conditional expressions 6 to 10 A beverage is provided that satisfies
Condition 6:
0.01 (mass%) ≤ insoluble solid content (mass%) ≤ 0.2 (mass%)
Condition 7:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.1 (mass%)
Condition 8:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.04 (mass%)
Condition 9:
0.1 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 5
Condition 10:
0 ≤ polysaccharide thickener content (% by mass) / insoluble solid content (% by mass) ≤ 3.5
また、本発明（発明３）によれば、
寒天、増粘多糖類および不溶性固形分を含み、寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式１１～１５を満たす範囲にある、飲料が提供される。
条件１１：
０．２（質量％）＜不溶性固形分含有量（質量％）≦０．４（質量％）
条件１２：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件１３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件１４：
０．０５≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦０．２５
条件１５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦０．１７５
Further, according to the present invention (invention 3),
Agar, polysaccharide thickener and insoluble solids are included, and the content of agar (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solids content (% by mass) satisfy the following conditional expressions 11 to 15 A beverage is provided that satisfies
Condition 11:
0.2 (mass%) < insoluble solid content (mass%) ≤ 0.4 (mass%)
Condition 12:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 13:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 14:
0.05 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 0.25
Condition 15:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 0.175
また、本発明によれば、上記飲料が容器に充填された容器詰め飲料が提供される。 Further, according to the present invention, there is provided a packaged beverage in which a container is filled with the beverage described above.
また、本発明によれば、
寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件１６～２０を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法が提供される。
条件１６：
０．００１（質量％）≦不溶性固形分含有量（質量％）＜０．０１（質量％）
条件１７：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件１８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件１９：
２≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５０
条件２０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３５
Moreover, according to the present invention,
Provided is a method for dispersing insoluble solids in a beverage comprising agar, polysaccharide thickener and insoluble solids and preparing the beverage to satisfy Conditions 16-20 below.
Condition 16:
0.001 (mass%) ≤ insoluble solid content (mass%) < 0.01 (mass%)
Condition 17:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 18:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 19:
2 ≤ agar content (mass%) / insoluble solid content (mass%) ≤ 50
Condition 20:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 35
また、本発明によれば、
寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件２１～２５を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法が提供される。
条件２１：
０．０１（質量％）≦不溶性固形分含有量（質量％）≦０．２（質量％）
条件２２：
０．０２（質量％）≦寒天含有量（質量％）≦０．１（質量％）
条件２３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０４（質量％）
条件２４：
０．１≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５
条件２５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３．５
Moreover, according to the present invention,
Provided is a method for dispersing insoluble solids in a beverage comprising agar, polysaccharide thickener and insoluble solids, and preparing the beverage to satisfy Conditions 21-25 below.
Condition 21:
0.01 (mass%) ≤ insoluble solid content (mass%) ≤ 0.2 (mass%)
Condition 22:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.1 (mass%)
Condition 23:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.04 (mass%)
Condition 24:
0.1 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 5
Condition 25:
0 ≤ polysaccharide thickener content (% by mass) / insoluble solid content (% by mass) ≤ 3.5
また、本発明によれば、
寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件２６～３０を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法が提供される。
条件２６：
０．２（質量％）＜不溶性固形分含有量（質量％）≦０．４（質量％）
条件２７：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件２８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件２９：
０．０５≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦０．２５
条件３０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦０．１７５
Moreover, according to the present invention,
Provided is a method of dispersing insoluble solids in a beverage comprising agar, polysaccharide thickener and insoluble solids and preparing the beverage to meet the following conditions 26-30.
Condition 26:
0.2 (mass%) < insoluble solid content (mass%) ≤ 0.4 (mass%)
Condition 27:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 28:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 29:
0.05 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 0.25
Condition 30:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 0.175
本発明によれば、飲料中の不溶性固形分の良好な分散性が得られる。また、好ましい本発明の形態は、不溶性固形分の分散性すなわち、再分散性を担保しあるいは不溶性固形分の沈殿形成を抑制することができる。 The present invention provides good dispersibility of insoluble solids in beverages. Moreover, the preferred embodiment of the present invention can ensure the dispersibility of the insoluble solids, that is, the redispersibility of the insoluble solids, or suppress the formation of precipitates of the insoluble solids.
以下、本発明の実施の形態について説明する。なお、本件明細書において、特に断りのない限り、各成分の含有量は、飲料全体の質量に対する質量（質量％）を示す。 BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below. In this specification, unless otherwise specified, the content of each component indicates the mass (% by mass) relative to the mass of the entire beverage.
＜飲料＞
本発明の飲料は、寒天、および不溶性固形分を含むものである。飲料の種類としては、例えば、乳酸菌飲料、各種菌体含有飲料（例：乳酸菌含有飲料）、炭酸飲料、茶飲料、コーヒー飲料、機能性飲料、スポーツ飲料などが挙げられる。なかでも、不溶性固形分を効果的に分散させる観点から、菌体含有飲料であることが好ましい。
<Beverage>
The beverage of the present invention contains agar and insoluble solids. Types of beverages include, for example, lactic acid bacteria beverages, beverages containing various bacteria (eg, beverages containing lactic acid bacteria), carbonated beverages, tea beverages, coffee beverages, functional beverages, and sports beverages. Among them, from the viewpoint of effectively dispersing the insoluble solids, it is preferable to be a cell-containing beverage.
［不溶性固形分］
不溶性固形分とは、液体に不溶な物質である。
不溶性固形分としては、たとえば、菌体、および菌体の処理物等が挙げられる。また、菌体及び/又は菌体の処理物であることが好ましい。かかる菌体処理物としては、菌体破壊物が挙げられる。
[Insoluble solid content]
Insoluble solids are substances that are insoluble in a liquid.
Insoluble solids include, for example, bacterial cells, processed bacterial cells, and the like. Moreover, it is preferably a bacterial cell and/or a treated bacterial cell. Examples of such processed bacterial cell products include disrupted bacterial cell products.
また、菌体としては、例えば、乳酸菌の菌体、酵母の菌体を挙げることができる。また、乳酸菌には、乳酸桿菌、乳酸球菌のほか、広義の乳酸菌としてビフィズス菌をも包含するものとする。乳酸菌の菌体としては、飲食品に一般的に使用されるものであれば限定はされないが、例えば、ラクトバチルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ）属、ビフィドバクテリウム（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ）属、ロイコノストック（Ｌｅｕｃｏｎｏｓｔｏｃ）属、ラクトコッカス（Ｌａｃｔｏｃｏｃｃｕｓ）属、ペディオコッカス（Ｐｅｄｉｏｃｏｃｃｕｓ）属、エンテロコッカス（Ｅｎｔｅｒｏｃｏｃｃｕｓ）属、ストレプトコッカス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ）属、ワイセラ（Ｗｅｉｓｓｅｌｌａ）属などに属する乳酸菌の菌体が挙げられる。これらの菌体は１種を用いてもよく、２種以上を混合して用いてよい。 Examples of the bacterial cell include lactic acid bacteria and yeast. In addition, lactic acid bacteria include lactic acid bacteria, lactic acid cocci, and bifidobacteria as lactic acid bacteria in a broad sense. The lactic acid bacteria are not limited as long as they are commonly used in food and drink, but for example, Lactobacillus, Bifidobacterium, Leuconostoc. , the genus Lactococcus, the genus Pediococcus, the genus Enterococcus, the genus Streptococcus, the genus Weissella, and the like. These cells may be used singly or in combination of two or more.
上記の不溶性固形分のなかでも、寒天及び増粘多糖類との関係において、良好な分散性（再分散性あるいは沈殿抑制）が効果的に得られる観点から、菌体、菌体処理物、菌体の破壊物を挙げることができる。 Among the above-mentioned insoluble solids, from the viewpoint of effectively obtaining good dispersibility (redispersibility or precipitation inhibition) in relation to agar and polysaccharide thickener, bacterial cells, processed bacterial cells, bacteria Destruction of the body can be mentioned.
不溶性固形分の含有量の好ましい配合量の下限値は、特に限定されないが、不溶性固形分が機能性を向上させる場合などの点から、飲料全体に対して、０．００１質量％以上が好ましい。より好ましい不溶性固形分の含有量（質量％）の下限値は、好ましい順に、０．００１質量％以上、０．００２質量％以上、０．００３質量％以上、０．００５質量％以上、０．０１質量％以上、０．０２質量％以上、０．０５質量％以上、０．０６質量％以上、０．０７質量％以上、０．０８質量％以上、０．０９質量％以上、０．１質量％以上、０．１５質量％以上である。 The lower limit of the preferred amount of the insoluble solid content is not particularly limited, but from the viewpoint of improving the functionality of the insoluble solid content, it is preferably 0.001% by mass or more with respect to the entire beverage. More preferable lower limits of the insoluble solid content (% by mass) are, in order of preference, 0.001% by mass or more, 0.002% by mass or more, 0.003% by mass or more, 0.005% by mass or more, and 0.005% by mass or more. 01% by mass or more, 0.02% by mass or more, 0.05% by mass or more, 0.06% by mass or more, 0.07% by mass or more, 0.08% by mass or more, 0.09% by mass or more, 0.1 It is 0.15% by mass or more and 0.15% by mass or more.
一方、より好ましい不溶性固形分の含有量（質量％）の上限値は、好ましい順に、０．４質量％以下、０．３質量％以下、０．２５質量％以下、０．２２質量％以下、０．２質量％以下である。これにより、不溶性固形分の分散性（再分散性あるいは沈殿抑制）と、飲料の嗜好性とのバランスを良好にできる。 On the other hand, the upper limit of the more preferable insoluble solid content (% by mass) is, in order of preference, 0.4% by mass or less, 0.3% by mass or less, 0.25% by mass or less, 0.22% by mass or less, It is 0.2% by mass or less. As a result, a good balance can be achieved between the dispersibility (redispersibility or sedimentation suppression) of the insoluble solids and the palatability of the beverage.
［寒天］
寒天とは、テングサ（天草）、オゴノリなどの紅藻類を原料として製造される。本発明で使用される寒天の原料は特に限定されず、１種または２種以上の原料を組み合わせたものであってもよい。代表的な寒天の工業的な製造方法は、原料の海藻を抽出した清澄液をゲル化させた後、水を取り除く方法により冷凍法と圧搾脱水法の二つの方法が例示される。また、粉末寒天、フレーク寒天、固形寒天、角寒天、および糸寒天等のいずれの形態を用いてもよい。
[Agar]
Agar is produced from red algae such as Tengusa and Gracilaria. The raw material of the agar used in the present invention is not particularly limited, and may be one or a combination of two or more raw materials. Typical industrial production methods for agar include two methods, a freezing method and a compression dehydration method, by gelling a clarified liquid obtained by extracting seaweed as a raw material and then removing water. Moreover, any form such as powder agar, flake agar, solid agar, square agar, and thread agar may be used.
本発明の飲料において、寒天含有量の好ましい下限値（質量％）は、良好な分散性を得る観点から、好ましい順に、０．０２質量％以上、０．０２３質量％以上、０．０２５質量％以上である。 In the beverage of the present invention, the preferred lower limit (% by mass) of the agar content is, from the viewpoint of obtaining good dispersibility, 0.02% by mass or more, 0.023% by mass or more, and 0.025% by mass in the preferred order. That's it.
一方、寒天含有量の好ましい上限値（質量％）は、飲料のもつ機能や風味、嗜好性を保持しつつ、良好な分散性を得る観点から、好ましい順に、１．０質量％以下、０．０８質量％以下、０．０６質量％以下、０．０５質量％以下、０．０４５質量％以下、０．０４質量％以下、０．０３５質量％以下、０．０３２質量％以下、０．０３１質量％以下、０．０３質量％以下である。 On the other hand, the preferred upper limit (% by mass) of the agar content is 1.0% by mass or less, 0.0% by mass or less, in order of preference, from the viewpoint of obtaining good dispersibility while maintaining the functions, flavor, and palatability of the beverage. 08% by mass or less, 0.06% by mass or less, 0.05% by mass or less, 0.045% by mass or less, 0.04% by mass or less, 0.035% by mass or less, 0.032% by mass or less, 0.031 % by mass or less and 0.03% by mass or less.
［増粘多糖類］
増粘多糖類とは、水系の液体に粘性を付与する多糖類であり、増粘安定剤の一種である。
[Polysaccharide thickener]
A thickening polysaccharide is a polysaccharide that imparts viscosity to an aqueous liquid, and is a kind of thickening stabilizer.
増粘多糖類としては、分散性を得る観点からは、例えば、ゼラチン、ペクチン、カラギーナン、ガラクトマンナン、大豆多糖類、脱アシルジェランガム、ネイティブジェランガム、グルコマンナン、キサンタンガム、グアーガム、タマリンドシードガム、タマリンドカム、アラビアガム、タラガムおよびアルギン酸塩等が挙げられる。なかでも、ペクチン、カラギーナン、ローカストビーンガム、キサンタンガム、グアーガム、タマリンドシードガム、タマリンドカム、およびアラビアガムの中から選ばれる１種または２種以上であることが好ましい。 Examples of polysaccharide thickeners from the viewpoint of obtaining dispersibility include gelatin, pectin, carrageenan, galactomannan, soybean polysaccharides, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, and tamarind cam. , gum arabic, tara gum and alginates. Among them, one or more selected from pectin, carrageenan, locust bean gum, xanthan gum, guar gum, tamarind seed gum, tamarind cam, and gum arabic is preferred.
また、増粘多糖類と寒天を併用する相乗効果を得る観点からは、ガラクトマンナンの一種である、例えば、ローカストビーンガム、タラガム、およびグアーガム中から選ばれる１種又は２種以上であることが好ましい。 In addition, from the viewpoint of obtaining a synergistic effect of using a polysaccharide thickener and agar in combination, it is one kind of galactomannan, for example, one or more selected from among locust bean gum, tara gum, and guar gum. preferable.
増粘多糖類の含有量（質量％）の好ましい下限値は、良好な分散性を得る観点から、好ましい順に、０．００２５質量％以上、０．００３質量％以上、０．００４質量％以上、０．００５質量％以上、０．００７質量％以上、０．０１質量％以上、０．０１５質量％以上である。 From the viewpoint of obtaining good dispersibility, the preferable lower limit of the content (% by mass) of the polysaccharide thickener is, in order of preference, 0.0025% by mass or more, 0.003% by mass or more, 0.004% by mass or more, They are 0.005 mass % or more, 0.007 mass % or more, 0.01 mass % or more, and 0.015 mass % or more.
一方増粘多糖類の含有量（質量％）の好ましい上限値は、好ましい順に、０．０４質量％以下、０．０３５質量％以下、０．０３質量％以下、０．０２５質量％以下、０．０２質量％以下である。上限値以下とすることで、飲料のもつ機能や風味、嗜好性を保持しつつ、良好な分散性が得られる。 On the other hand, the preferred upper limit of the content (% by mass) of the thickening polysaccharide is, in order of preference, 0.04% by mass or less, 0.035% by mass or less, 0.03% by mass or less, 0.025% by mass or less, 0 02% by mass or less. By making it below the upper limit, good dispersibility can be obtained while maintaining the function, flavor, and palatability of the beverage.
本発明の飲料は、「不溶性固形分の含有量（質量％）に対する寒天の含有量（質量％）（寒天含有量／不溶性固形分含有量）」、及び、「不溶性固形分の含有量（質量％）に対する増粘多糖類の含有量（質量％）（増粘多糖類含有量／不溶性固形分含有量）」を規定するものである。具体的には、以下の通りである。なお、以下の条件における好ましい範囲は、上述した各成分の好ましい含有量に応じて変動するものである。 The beverage of the present invention includes "agar content (mass%) with respect to insoluble solid content (mass%) (agar content / insoluble solid content)", and "insoluble solid content (mass %) of the polysaccharide thickener (% by mass) (polysaccharide thickener content/insoluble solid content)”. Specifically, it is as follows. In addition, the preferable range in the following conditions changes according to preferable content of each component mentioned above.
本発明の飲料は、条件１を満たす場合、さらに条件２～５を満たすものである。
条件１：
０．００１（質量％）≦不溶性固形分含有量（質量％）＜０．０１（質量％）
条件２：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件４：
２≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５０
条件５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３５
When the beverage of the present invention satisfies condition 1, it further satisfies conditions 2 to 5.
Condition 1:
0.001 (mass%) ≤ insoluble solid content (mass%) < 0.01 (mass%)
Condition 2:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 3:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 4:
2 ≤ agar content (mass%) / insoluble solid content (mass%) ≤ 50
Condition 5:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 35
また、本発明の飲料は、条件６を満たす場合、さらに条件７～１０を満たすものである。
条件６：
０．０１（質量％）≦不溶性固形分含有量（質量％）≦０．２（質量％）
条件７：
０．０２（質量％）≦寒天含有量（質量％）≦０．１（質量％）
条件８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０４（質量％）
条件９：
０．１≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５
条件１０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３．５
In addition, when the beverage of the present invention satisfies condition 6, it further satisfies conditions 7 to 10.
Condition 6:
0.01 (mass%) ≤ insoluble solid content (mass%) ≤ 0.2 (mass%)
Condition 7:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.1 (mass%)
Condition 8:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.04 (mass%)
Condition 9:
0.1 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 5
Condition 10:
0 ≤ polysaccharide thickener content (% by mass) / insoluble solid content (% by mass) ≤ 3.5
さらに、本発明の飲料は、条件１１を満たす場合、さらに条件１２～１５を満たすものである。
条件１１：
０．２（質量％）＜不溶性固形分含有量（質量％）≦０．４（質量％）
条件１２：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件１３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件１４：
０．０５≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦０．２５
条件１５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦０．１７５
Furthermore, when the beverage of the present invention satisfies condition 11, it further satisfies conditions 12 to 15.
Condition 11:
0.2 (mass%) < insoluble solid content (mass%) ≤ 0.4 (mass%)
Condition 12:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 13:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 14:
0.05 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 0.25
Condition 15:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 0.175
上記の（寒天含有量／不溶性固形分含有量）は、下限値以上とすることにより、飲料の嗜好性のバランスを良好にしつつ、分散性を向上しやすくなる。一方、上限値以下とすることにより、飲料の風味を保持しつつ飲料の機能や嗜好性を向上できるとともに、良好な分散性が保持できる。 When the above (agar content/insoluble solid content) is equal to or higher than the lower limit, it becomes easier to improve the dispersibility while improving the balance of palatability of the beverage. On the other hand, by setting it to the upper limit or less, it is possible to improve the function and palatability of the beverage while maintaining the flavor of the beverage, and to maintain good dispersibility.
また、上記の（増粘多糖類含有量／不溶性固形分含有量）は、下限値以上とすることで、増粘多糖類と寒天との相乗効果による分散性が得られやすくなる。一方、上限値以下とすることで、飲料の機能や嗜好性を向上させつつ、良好な分散性が保持できる。 In addition, by setting the above-described (polysaccharide thickener content/insoluble solid content) to the lower limit or more, it becomes easier to obtain dispersibility due to the synergistic effect of the polysaccharide thickener and agar. On the other hand, by setting it to the upper limit or less, it is possible to maintain good dispersibility while improving the function and palatability of the beverage.
すなわち、本発明の飲料は、不溶性固形分含有量に応じた、所定の寒天含有量、増粘多糖類含有量、（寒天含有量／不溶性固形分含有量）及び（増粘多糖類含有量／不溶性固形分含有量）をともに満たすことで、不溶性固形分の良好な分散性（再分散性あるいは沈殿抑制）が得られる。いいかえると、本発明とは、寒天、増粘多糖類と不溶性固形分とを配合を適切にしたときに、良好な分散性が得られる条件を見出したものである。さらに、本発明の飲料は、乳化剤を必須の成分としなくても良好な分散性が得られるため、乳化剤を多量に配合した際に生じうる飲料の風味の低下や異味の発生を抑制できる。 That is, the beverage of the present invention has a predetermined agar content, thickening polysaccharide content, (agar content / insoluble solid content) and (thickening polysaccharide content / insoluble solids content), good dispersibility (redispersibility or sedimentation inhibition) of insoluble solids can be obtained. In other words, the present invention has discovered the conditions under which good dispersibility can be obtained when the agar, the polysaccharide thickener and the insoluble solid content are properly blended. Furthermore, since the beverage of the present invention can obtain good dispersibility without using an emulsifier as an essential component, it is possible to suppress the deterioration of the flavor of the beverage and the occurrence of an unpleasant taste that may occur when a large amount of emulsifier is blended.
なお、本発明における分散性とは、不溶性固形分の沈殿が抑制される場合（沈殿抑制・沈殿が生じない）に限られず、かりに沈殿が生じていたとしても、容器を振とう、振動等した場合に容易に分散状態が得られる状態（再分散性が担保）された場合も含む。 In addition, the dispersibility in the present invention is not limited to the case where precipitation of insoluble solids is suppressed (precipitation suppression/no precipitation), and even if precipitation occurs, the container is shaken, vibrated, etc. It also includes cases where a state in which a state of dispersion can be easily obtained (guarantee of re-dispersibility).
［他の成分など］
本発明の飲料は、非炭酸飲料であってもよいが、炭酸ガスを含有させて炭酸飲料とすることもできる。この場合、添加する炭酸ガスのガスボリュームは、特に限定されないが、１．０以上５．０以下が好ましく、２．０以上４．０以下がより好ましい。なお、ガスボリュームとは、１気圧、２０℃において、炭酸飲料に溶解している炭酸ガスの体積を炭酸飲料の体積で割った値をいう。
[Other ingredients, etc.]
The beverage of the present invention may be a non-carbonated beverage, or may be a carbonated beverage containing carbon dioxide gas. In this case, the gas volume of carbon dioxide to be added is not particularly limited, but is preferably 1.0 or more and 5.0 or less, more preferably 2.0 or more and 4.0 or less. The gas volume is the value obtained by dividing the volume of carbon dioxide gas dissolved in the carbonated beverage by the volume of the carbonated beverage at 1 atmospheric pressure and 20°C.
本発明の飲料のｐＨ（２０℃）は酸性であれば特に限定がされないが、６．５未満が好ましく、６未満がより好ましく、４．６未満がさらに好ましく、４．５未満がさらにより好ましく、４．２未満が特に好ましい。 The pH (20 ° C.) of the beverage of the present invention is not particularly limited as long as it is acidic, preferably less than 6.5, more preferably less than 6, further preferably less than 4.6, even more preferably less than 4.5 , less than 4.2 are particularly preferred.
本発明の飲料を製造する場合、用いる原材料によってｐＨが上記の範囲となればｐＨ調整は必要としないが、上記の範囲でない場合は、ｐＨ調整剤を用いてｐＨ調整を行う。下限値は、３．０以上が好ましい。 When producing the beverage of the present invention, pH adjustment is not required if the pH falls within the above range depending on the raw material used, but if it is not within the above range, pH adjustment is performed using a pH adjuster. The lower limit is preferably 3.0 or more.
ｐＨ調整剤としては、酸味料として一般的に使用され有機もしくは無機の食用酸またはそれらの塩を用いればよく、例えば、クエン酸、リンゴ酸、酒石酸、酢酸、フィチン酸、乳酸、フマル酸、コハク酸、およびグルコン酸等の有機酸、リン酸等の無機酸、またはこれらのナトリウム塩、カルシウム塩もしくはカリウム塩等が挙げられる。ｐＨ調整剤の使用量は、所望のｐＨとすることができ、かつ飲料の風味に影響がない範囲であれば特に限定されない。 As the pH adjuster, an organic or inorganic edible acid or a salt thereof, which is generally used as an acidulant, may be used. Acids, organic acids such as gluconic acid, inorganic acids such as phosphoric acid, sodium salts, calcium salts or potassium salts thereof, and the like. The amount of the pH adjuster used is not particularly limited as long as the desired pH can be obtained and the flavor of the beverage is not affected.
本発明の飲料のＢｒｉｘ値は特に限定されないが、風味を良好にしつつ適度なカロリーとする観点から、０．１～１６が好ましく、０．１～１５がより好ましく、０．１～１２がさらに好ましい。 Although the Brix value of the beverage of the present invention is not particularly limited, it is preferably 0.1 to 16, more preferably 0.1 to 15, more preferably 0.1 to 12, from the viewpoint of moderate calories while improving flavor. preferable.
Ｂｒｉｘ値（Ｂｘ）とは、２０℃における糖用屈折計の示度であり、例えばデジタル屈折計Ｒｘ－５０００（アタゴ社製）を使用して２０℃で測定した値（Ｂｘ）をいう。 The Brix value (Bx) is the reading of a sugar refractometer at 20°C, and refers to the value (Bx) measured at 20°C using, for example, a digital refractometer Rx-5000 (manufactured by Atago).
本発明の飲料は、不溶性固形分、寒天、増粘多糖類等のほか、所望の効果を損なうことがない限り、一般的な飲料に通常用いられる他の原材料を適宜選択して配合することができる。 In addition to insoluble solids, agar, polysaccharide thickener, etc., the beverage of the present invention can be appropriately selected and blended with other raw materials commonly used in general beverages as long as the desired effects are not impaired. can.
たとえば、本発明の飲料に、甘みを付与し、かつＢｒｉｘ値を上記範囲に調整するために、単糖（ブドウ糖、果糖、キシロース、ガラクトース等）、二糖（ショ糖、麦芽糖、乳糖、トレハロース、イソマルツロース等）、オリゴ糖（フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー等）、糖アルコール（エリスリトール、キシリトール、ソルビトール、マルチトール、ラクチトール、還元イソマルツロース、還元水飴等）、果糖ぶどう糖液糖等の異性化糖などを配合してもよい。また、スクラロース、アスパルテーム、アセスルファムカリウム、ステビア等の高甘味度甘味料を配合してもよい。 For example, in order to impart sweetness to the beverage of the present invention and adjust the Brix value to the above range, monosaccharides (glucose, fructose, xylose, galactose, etc.), disaccharides (sucrose, maltose, lactose, trehalose, isomaltulose, etc.), oligosaccharides (fructo-oligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, galacto-oligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, xylitol, sorbitol, maltitol, lactitol, reduced isomaltulose, reduced starch syrup, etc.) ), isomerized sugar such as fructose-glucose liquid sugar, etc. may be blended. In addition, high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, and stevia may be blended.
また例えば、本発明の飲料には、透明果汁等を配合することができる。 Further, for example, clear fruit juice or the like can be blended in the beverage of the present invention.
本発明の飲料には、飲料に許容される各種添加剤、例えば、酸化防止剤（トコフェロール、アスコルビン酸、塩酸システイン等）、香料（レモンフレーバー、オレンジフレーバー、グレープフレーバー、ピーチフレーバー、アップルフレーバー等）、色素（カロチノイド色素、アントシアニン色素、ベニバナ色素、クチナシ色素、カラメル色素、各種合成着色料等）などを添加してもよい。また、健康機能の増強を期待して、ビタミン類（ビタミンＢ群、ビタミンＣ、ビタミンＥ、ビタミンＤ等）、ミネラル類（カルシウム、カリウム、マグネシウム等）、食物繊維等の各種機能成分を添加してもよい。 The beverage of the present invention contains various additives acceptable for beverages, such as antioxidants (tocopherol, ascorbic acid, cysteine hydrochloride, etc.), flavors (lemon flavor, orange flavor, grape flavor, peach flavor, apple flavor, etc.). , pigments (carotenoid pigments, anthocyanin pigments, safflower pigments, gardenia pigments, caramel pigments, various synthetic coloring agents, etc.) may be added. In addition, in anticipation of enhancement of health functions, vitamins (vitamin B group, vitamin C, vitamin E, vitamin D, etc.), minerals (calcium, potassium, magnesium, etc.), various functional ingredients such as dietary fiber are added. may
＜容器詰め飲料＞
本発明の容器詰め飲料は、上記の飲料が容器に充填されたものである。
<Container packed beverage>
The packaged beverage of the present invention is obtained by filling a container with the beverage described above.
容器としては、飲料を密封できる公知の容器を、適宜選択して用いることができる。例えば、ガラス、紙、プラスチック（ポリエチレンテレフタレート（ＰＥＴ）等）、アルミ、およびスチール等の単体もしくはこれらの複合材料又は積層材料からなる密封容器が挙げられる。また、容器の種類は、特に限定されるものではないが、例えば、ペットボトル、アルミ缶、スチール缶、紙パック、チルドカップ、瓶等が挙げられる。さらに飲料を外観から観察し、透明性、色などを確認できる観点から、容器の色としては、透明であることが好ましく、無色透明であることがより好ましい。また、取扱性、流通性、携帯性等の観点から、ペットボトルであることが好ましい。 As the container, a known container that can seal the beverage can be appropriately selected and used. For example, a hermetic container made of glass, paper, plastic (polyethylene terephthalate (PET), etc.), aluminum, steel, or the like, a composite material thereof, or a laminated material may be mentioned. The type of container is not particularly limited, but examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. Further, the color of the container is preferably transparent, more preferably colorless and transparent, from the viewpoint of confirming transparency, color, etc. by observing the beverage from its appearance. Also, from the viewpoint of handling, distribution, portability, etc., a PET bottle is preferable.
容器の容量としては、飲料の機能、嗜好性、不溶性固形分の配合量等を踏まえ、適宜設定されるが、例えば、５０ｍｌ～２Ｌが挙げられる。 The capacity of the container is appropriately set in consideration of the function and palatability of the beverage, the amount of the insoluble solid content, and the like.
＜不溶性固形分の分散方法＞
本発明の飲料中の不溶性固形分の分散方法は、不溶性固形分の含有量、寒天含有量、増粘多糖類含有量、「不溶性固形分の含有量（質量％）に対する寒天の含有量（質量％）（寒天含有量／不溶性固形分含有量）」、及び、「不溶性固形分の含有量（質量％）に対する増粘多糖類の含有量（質量％）（増粘多糖類含有量／不溶性固形分含有量）」を規定するものである。これにより、飲料の不溶性固形分の良好な分散性が得られるようになる。
<Method for dispersing insoluble solid content>
The method for dispersing insoluble solids in the beverage of the present invention includes the content of insoluble solids, the content of agar, the content of polysaccharide thickener, the content of agar with respect to the content of insoluble solids (% by mass) (mass %) (agar content / insoluble solids content)”, and “polysaccharide thickener content (% by mass) relative to the content of insoluble solids (% by mass) (polysaccharide thickener content / insoluble solids minute content)”. This makes it possible to obtain good dispersibility of the insoluble solids of the beverage.
具体的には、条件１６～２０を満たすものである。
条件１６：
０．００１（質量％）≦不溶性固形分含有量（質量％）＜０．０１（質量％）
条件１７：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件１８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件１９：
２≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５０
条件２０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３５
Specifically, it satisfies Conditions 16-20.
Condition 16:
0.001 (mass%) ≤ insoluble solid content (mass%) < 0.01 (mass%)
Condition 17:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 18:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 19:
2 ≤ agar content (mass%) / insoluble solid content (mass%) ≤ 50
Condition 20:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 35
また、本発明の別の方法は、以下の条件２１～２５を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法である。
条件２１：
０．０１（質量％）≦不溶性固形分含有量（質量％）≦０．２（質量％）
条件２２：
０．０２（質量％）≦寒天含有量（質量％）≦０．１（質量％）
条件２３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０４（質量％）
条件２４：
０．１≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５
条件２５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３．５
Another method of the present invention is a method for dispersing insoluble solids in a beverage, wherein the beverage is prepared so as to satisfy the following conditions 21-25.
Condition 21:
0.01 (mass%) ≤ insoluble solid content (mass%) ≤ 0.2 (mass%)
Condition 22:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.1 (mass%)
Condition 23:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.04 (mass%)
Condition 24:
0.1 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 5
Condition 25:
0 ≤ polysaccharide thickener content (% by mass) / insoluble solid content (% by mass) ≤ 3.5
さらに、本発明の別の方法は、寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件２６～３０を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法である。
条件２６：
０．２（質量％）＜不溶性固形分含有量（質量％）≦０．４（質量％）
条件２７：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件２８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件２９：
０．０５≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦０．２５
条件３０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦０．１７５
Further, another method of the present invention is a method for dispersing insoluble solids in a beverage, comprising agar, polysaccharide thickener and insoluble solids, and preparing the beverage so as to satisfy the following conditions 26-30: be.
Condition 26:
0.2 (mass%) < insoluble solid content (mass%) ≤ 0.4 (mass%)
Condition 27:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 28:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 29:
0.05 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 0.25
Condition 30:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 0.175
以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。
以下、参考形態の例を付記する。
１． 寒天、増粘多糖類および不溶性固形分を含み、寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式１～５を満たす範囲にある、飲料。
条件１：
０．００１（質量％）≦不溶性固形分含有量（質量％）＜０．０１（質量％）
条件２：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件４：
２≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５０
条件５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３５
２． 寒天、増粘多糖類および不溶性固形分を含み、寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式６～１０を満たす範囲にある、飲料。
条件６：
０．０１（質量％）≦不溶性固形分含有量（質量％）≦０．２（質量％）
条件７：
０．０２（質量％）≦寒天含有量（質量％）≦０．１（質量％）
条件８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０４（質量％）
条件９：
０．１≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５
条件１０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３．５
３． 寒天、増粘多糖類および不溶性固形分を含み、寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式１１～１５を満たす範囲にある、飲料。
条件１１：
０．２（質量％）＜不溶性固形分含有量（質量％）≦０．４（質量％）
条件１２：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件１３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件１４：
０．０５≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦０．２５
条件１５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦０．１７５
４． 条件３、条件８、条件１３において、
０．００２５（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
である、１．～３いずれか一つに記載の飲料。
５． 前記増粘多糖類が、ガラクトマンナン、大豆多糖類、キサンタンガム、タマリンドシードガム、カラギーナン、ペクチン、タマリンドガム、およびアラビアガムの中から選ばれる１種又は２種以上である、１．～４いずれか一つに記載の飲料。
６． 前記増粘多糖類が、ローカストビーンガム、タラガム、およびグアーガムの中から選ばれる１種又は２種以上である、１．～５いずれか一つに記載の飲料。
７． 前記不溶性固形分が、菌体及び／又は菌体の処理物である、１．～６いずれか一つに記載の飲料。
８． １．～７いずれか一つに記載の飲料が容器に充填された容器詰め飲料。
９． 寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件１６～２０を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法。
条件１６：
０．００１（質量％）≦不溶性固形分含有量（質量％）＜０．０１（質量％）
条件１７：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件１８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件１９：
２≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５０
条件２０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３５
１０． 寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件２１～２５を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法。
条件２１：
０．０１（質量％）≦不溶性固形分含有量（質量％）≦０．２（質量％）
条件２２：
０．０２（質量％）≦寒天含有量（質量％）≦０．１（質量％）
条件２３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０４（質量％）
条件２４：
０．１≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５
条件２５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３．５
１１． 寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件２６～３０を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法。
条件２６：
０．２（質量％）＜不溶性固形分含有量（質量％）≦０．４（質量％）
条件２７：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件２８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件２９：
０．０５≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦０．２５
条件３０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦０．１７５
１２． 条件１８、条件２３、条件２８において、下記の条件を満足する９．～１１いずれか一つに記載の飲料中の不溶性固形分の分散方法。
０．００２５（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than those described above can be employed.
Examples of reference forms are added below.
1. Agar, polysaccharide thickener and insoluble solids are included, and the content of agar (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solids content (% by mass) satisfy the following conditional expressions 1 to 5 A beverage that satisfies
Condition 1:
0.001 (mass%) ≤ insoluble solid content (mass%) < 0.01 (mass%)
Condition 2:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 3:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 4:
2 ≤ agar content (mass%) / insoluble solid content (mass%) ≤ 50
Condition 5:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 35
2. Agar, polysaccharide thickener and insoluble solids are included, and the content of agar (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solids content (% by mass) satisfy the following conditional expressions 6 to 10 A beverage that satisfies
Condition 6:
0.01 (mass%) ≤ insoluble solid content (mass%) ≤ 0.2 (mass%)
Condition 7:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.1 (mass%)
Condition 8:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.04 (mass%)
Condition 9:
0.1 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 5
Condition 10:
0 ≤ polysaccharide thickener content (% by mass) / insoluble solid content (% by mass) ≤ 3.5
3. Agar, polysaccharide thickener and insoluble solids are included, and the content of agar (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solids content (% by mass) satisfy the following conditional expressions 11 to 15 A beverage that satisfies
Condition 11:
0.2 (mass%) < insoluble solid content (mass%) ≤ 0.4 (mass%)
Condition 12:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 13:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 14:
0.05 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 0.25
Condition 15:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 0.175
4. In conditions 3, 8 and 13,
0.0025 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
1. The beverage according to any one of -3.
5. 1. The polysaccharide thickener is one or more selected from galactomannan, soybean polysaccharide, xanthan gum, tamarind seed gum, carrageenan, pectin, tamarind gum, and gum arabic. The beverage according to any one of -4.
6. 1. The polysaccharide thickener is one or more selected from locust bean gum, tara gum, and guar gum; 5. The beverage according to any one of 1 to 5.
7. 1. The insoluble solid content is bacterial cells and/or processed bacterial cells; The beverage according to any one of -6.
8. 1. 7. A packaged beverage in which the beverage according to any one of 1 to 7 is filled in a container.
9. A method for dispersing insoluble solids in a beverage comprising agar, polysaccharide thickener and insoluble solids and preparing the beverage so as to satisfy the following conditions 16-20.
Condition 16:
0.001 (mass%) ≤ insoluble solid content (mass%) < 0.01 (mass%)
Condition 17:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 18:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 19:
2 ≤ agar content (mass%) / insoluble solid content (mass%) ≤ 50
Condition 20:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 35
10. A method for dispersing insoluble solids in a beverage comprising agar, polysaccharide thickener and insoluble solids and preparing the beverage so as to satisfy the following conditions 21-25.
Condition 21:
0.01 (mass%) ≤ insoluble solid content (mass%) ≤ 0.2 (mass%)
Condition 22:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.1 (mass%)
Condition 23:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.04 (mass%)
Condition 24:
0.1 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 5
Condition 25:
0 ≤ polysaccharide thickener content (% by mass) / insoluble solid content (% by mass) ≤ 3.5
11. A method for dispersing insoluble solids in a beverage comprising agar, polysaccharide thickener and insoluble solids and preparing the beverage so as to satisfy the following conditions 26-30.
Condition 26:
0.2 (mass%) < insoluble solid content (mass%) ≤ 0.4 (mass%)
Condition 27:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 28:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 29:
0.05 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 0.25
Condition 30:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 0.175
12. 9. Satisfy the following conditions in conditions 18, 23, and 28: 11. A method for dispersing insoluble solids in a beverage according to any one of the above.
0.0025 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
次に、実施例により本発明を詳しく説明するが、本発明の内容は実施例に限られるものではない。 EXAMPLES Next, the present invention will be described in detail with reference to examples, but the content of the present invention is not limited to the examples.
＜飲料の調製＞
以下に示す果糖ぶどう糖液糖、無水クエン酸、クエン酸三ナトリウム、CP1563株破砕菌体、寒天、ローストビーンガムおよび水を均一になるように撹拌して、飲料のサンプルを調整した。
表１には、果糖ぶどう糖液糖、無水クエン酸、クエン酸三ナトリウム、CP1563株破砕菌体の飲料中の濃度を、表２には、寒天、増粘多糖類（ローストビーンガム）の飲料中の濃度をそれぞれ示した。
得られたサンプルを、容器に充填し、６５℃、１０分間加熱殺菌を行い、容器詰め飲料を得た。飲料のＢｘは８．０、ｐＨは３．６であった。
<Preparation of beverage>
The following fructose-glucose liquid sugar, anhydrous citric acid, trisodium citrate, crushed cells of CP1563 strain, agar, roasted bean gum and water were uniformly stirred to prepare a beverage sample.
Table 1 shows the concentrations of fructose-glucose liquid sugar, anhydrous citric acid, trisodium citrate, and crushed strain CP1563 in beverages. The concentration of each is shown.
The resulting sample was filled in a container and heat sterilized at 65° C. for 10 minutes to obtain a packaged beverage. Bx of the beverage was 8.0 and pH was 3.6.
飲料の原料
・破壊処理乳酸菌菌体粉末：国際公開第２０１１／１５５５１８号に記載されているＣＰ１５６３株破砕菌末を使用した。
・寒天：「製品名ゲルアップＪ－１６３０」提供元三栄源エフ・エフ・アイ社製
・増粘多糖類：ローストビーンガム「製品名ビストップＤ－４０２７」提供元三栄源エフ・エフ・アイ社製
Beverage raw material/disrupted lactic acid bacteria powder: CP1563 strain crushed bacterium powder described in International Publication No. 2011/155518 was used.
・ Agar: “Product name Gelup J-1630” provided by San-Ei Gen FFI Co., Ltd. ・ Thickening polysaccharide: Roasted bean gum “Product name Bistop D-4027” provided by San-Ei Gen FFI manufactured by the company
得られた容器詰め飲料を用いて、以下の評価を行った。結果を表２に示す。
［沈殿の様子（沈殿抑制）］
製造後室温で１日間静置したものそれぞれについて、外観を目視で観察し、以下の評価基準に従い、評価した。
２ 沈殿がみられなかった
１ 沈殿がみられた
［再分散性］
製造後室温で１日間静置したものそれぞれについて、容器を手で軽く２回振り、直後の様子を目視で観察し、以下の評価基準に従い、評価した。
３ 沈殿が完全に分散した（フロックなし）
２ 沈殿が完全に分散した（フロック若干認められる）
１ 容器底部に沈殿が固着物として残る。
The following evaluation was performed using the obtained packaged beverage. Table 2 shows the results.
[Precipitation state (precipitation suppression)]
After standing at room temperature for 1 day after production, the appearance was visually observed and evaluated according to the following evaluation criteria.
2 Precipitation was not observed 1 Precipitation was observed [Redispersibility]
After standing at room temperature for 1 day after production, the container was lightly shaken twice by hand, and the state immediately after was visually observed and evaluated according to the following evaluation criteria.
3 Precipitate completely dispersed (no flocs)
2 The precipitate was completely dispersed (a few flocs were observed)
1 Sediment remains as a solid on the bottom of the container.
実施例５、６、７、１０～１９、２０、２２、２３、２７～２９は、沈殿抑制することができた。また実施例２、３は、沈殿が観察されたものの、容器を振ることで、沈殿が完全に分散し、フロックもなくなり、非常に、再分散性のよい、飲料が得られた。実施例１、４、８、９、２１、２４、２５、２６は、沈殿が観察されたものの、容器を振ることで、沈殿が再分散し、フロックが若干できるものの、再分散性のよい、飲料が得られた。 Examples 5, 6, 7, 10-19, 20, 22, 23, 27-29 were able to inhibit precipitation. In Examples 2 and 3, although sedimentation was observed, by shaking the container, the sedimentation was completely dispersed and no flocs were present, resulting in beverages with excellent redispersibility. In Examples 1, 4, 8, 9, 21, 24, 25, and 26, although precipitation was observed, by shaking the container, the precipitation was re-dispersed and flocs were formed slightly, but re-dispersibility was good. A drink was obtained.
Claims (10)
寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式１～５を満たす範囲にある、飲料。
条件１：
０．００１（質量％）≦不溶性固形分含有量（質量％）＜０．０１（質量％）
条件２：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件３：
０．００２５（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件４：
２≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５０
条件５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３５ agar, a polysaccharide thickener and an insoluble solid content, wherein the insoluble solid content is bacteria and/or processed bacteria;
A beverage in which the agar content (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solids content (% by mass) satisfy conditions 1 to 5 below.
Condition 1:
0.001 (mass%) ≤ insoluble solid content (mass%) < 0.01 (mass%)
Condition 2:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 3:
0.0025 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 4:
2 ≤ agar content (mass%) / insoluble solid content (mass%) ≤ 50
Condition 5:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 35
寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式６～１０を満たす範囲にあり、さらに、
０．０２（質量％）≦寒天含有量（質量％）≦０．０３（質量％）のとき
０．００２５（質量％）≦増粘多糖類含有量（質量％）≦０．０２（質量％）である、飲料。
条件６：
０．０１（質量％）≦不溶性固形分含有量（質量％）≦０．２（質量％）
条件７：
０．０２（質量％）≦寒天含有量（質量％）≦０．１（質量％）
条件８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０４（質量％）
条件９：
０．１≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５
条件１０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３．５ agar, a polysaccharide thickener and an insoluble solid content, wherein the insoluble solid content is bacteria and/or processed bacteria;
Agar content (% by mass), polysaccharide thickener content (% by mass) and insoluble solids content (% by mass) are in a range that satisfies the following conditional expressions 6 to 10 , and further,
When 0.02 (mass%) ≤ agar content (mass%) ≤ 0.03 (mass%)
A beverage wherein 0.0025 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.02 (mass%) .
Condition 6:
0.01 (mass%) ≤ insoluble solid content (mass%) ≤ 0.2 (mass%)
Condition 7:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.1 (mass%)
Condition 8:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.04 (mass%)
Condition 9:
0.1 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 5
Condition 10:
0 ≤ polysaccharide thickener content (% by mass) / insoluble solid content (% by mass) ≤ 3.5
寒天含有量（質量％）、増粘多糖類含有量（質量％）および不溶性固形分含有量（質量％）が、以下の条件式１１～１５を満たす範囲にある、飲料。
条件１１：
０．２（質量％）＜不溶性固形分含有量（質量％）≦０．４（質量％）
条件１２：
０．０４５（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件１３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件１４：
０．０５≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦０．２５
条件１５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦０．１７５ agar, a polysaccharide thickener and an insoluble solid content, wherein the insoluble solid content is bacteria and/or processed bacteria;
A beverage in which the agar content (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solids content (% by mass) satisfy the following conditional expressions 11 to 15.
Condition 11:
0.2 (mass%) < insoluble solid content (mass%) ≤ 0.4 (mass%)
Condition 12:
0.045 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 13:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 14:
0.05 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 0.25
Condition 15:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 0.175
条件１６：
０．００１（質量％）≦不溶性固形分含有量（質量％）＜０．０１（質量％）
条件１７：
０．０２（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件１８：
０．００２５（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件１９：
２≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５０
条件２０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３５ A beverage comprising agar, a polysaccharide thickener and an insoluble solid content, wherein the insoluble solid content is bacterial cells and/or processed bacterial cells, and the beverage is prepared so as to satisfy the following conditions 16 to 20: method of dispersing the insoluble solids in the
Condition 16:
0.001 (mass%) ≤ insoluble solid content (mass%) < 0.01 (mass%)
Condition 17:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 18:
0.0025 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 19:
2 ≤ agar content (mass%) / insoluble solid content (mass%) ≤ 50
Condition 20:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 35
０．０２（質量％）≦寒天含有量（質量％）≦０．０３（質量％）のとき
０．００２５（質量％）≦増粘多糖類含有量（質量％）≦０．０２（質量％）を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法。
条件２１：
０．０１（質量％）≦不溶性固形分含有量（質量％）≦０．２（質量％）
条件２２：
０．０２（質量％）≦寒天含有量（質量％）≦０．１（質量％）
条件２３：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０４（質量％）
条件２４：
０．１≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦５
条件２５：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦３．５ Agar, a polysaccharide thickener and an insoluble solid content, wherein the insoluble solid content is bacteria and/or processed bacteria, and satisfies the following conditions 21 to 25, and further,
When 0.02 (mass%) ≤ agar content (mass%) ≤ 0.03 (mass%)
A method for dispersing insoluble solids in a beverage, wherein the beverage is prepared so as to satisfy 0.0025 (mass%)≦polysaccharide thickener content (mass%)≦0.02 (mass%) .
Condition 21:
0.01 (mass%) ≤ insoluble solid content (mass%) ≤ 0.2 (mass%)
Condition 22:
0.02 (mass%) ≤ agar content (mass%) ≤ 0.1 (mass%)
Condition 23:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.04 (mass%)
Condition 24:
0.1 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 5
Condition 25:
0 ≤ polysaccharide thickener content (% by mass) / insoluble solid content (% by mass) ≤ 3.5
条件２６：
０．２（質量％）＜不溶性固形分含有量（質量％）≦０．４（質量％）
条件２７：
０．０４５（質量％）≦寒天含有量（質量％）≦０．０５（質量％）
条件２８：
０（質量％）≦増粘多糖類含有量（質量％）≦０．０３５（質量％）
条件２９：
０．０５≦寒天含有量（質量％）／不溶性固形分含有量（質量％）≦０．２５
条件３０：
０≦増粘多糖類含有量（質量％）／不溶性固形分含有量（質量％）≦０．１７５ A beverage comprising agar, a polysaccharide thickener and an insoluble solid content, wherein the insoluble solid content is bacterial cells and/or processed bacterial cells, and the beverage is prepared so as to satisfy the following conditions 26 to 30: method of dispersing the insoluble solids in the
Condition 26:
0.2 (mass%) < insoluble solid content (mass%) ≤ 0.4 (mass%)
Condition 27:
0.045 (mass%) ≤ agar content (mass%) ≤ 0.05 (mass%)
Condition 28:
0 (mass%) ≤ polysaccharide thickener content (mass%) ≤ 0.035 (mass%)
Condition 29:
0.05 ≤ agar content (mass%) / insoluble solids content (mass%) ≤ 0.25
Condition 30:
0 ≤ polysaccharide thickener content (mass%) / insoluble solid content (mass%) ≤ 0.175
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| AU2019239273A AU2019239273B2 (en) | 2018-03-19 | 2019-03-18 | Beverage, bottled beverage, and method for dispersing insoluble solids in beverage |
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